Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, apple, apples, british, brown, cinnamon, crumble, demerara, dessert, sugar | No Comments »
Place the flour, brown and demerara sugar in a bowl and leave in the freezer. Preheat the oven to 180C. Core, peel, and cut the apples in wedges. Grease an ovenproof dish and spread the apples in it. Sprinkle with caster sugar and cinnamon. Dice the butter and rub it in the flour mixture, using the tips of your fingers, until it resembles breadcrumbs. Cover the fruit with the crumble mixture and bake for approx. 45 min. until browned. Serve with ice cream.
Posted: May 9th, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: apple, apples, dessert, french, know your onion, know your onions, knowyouronion, knowyouronions, pie, tart | No Comments »
Peel, core and slice the apples, as thick as you want. Mix with all the ingredients. Divide the dough in two and roll out over a floured surface. Line a pie pan with half the pie dough and place the apple mixture in it. Cover with the other sheet of dough, trim and pinch the edges to seal. If you want, use the rest of the dough to make decorative elements. With the tip of a knife make some holes in the dough. Bake for approx. 50 minutes in 190C. The pie is ready when filling boils and starts to bubble through the holes in the dough.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cheese, frisée, goat, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, lemon, lettuce, parma, salad, speck, starter | No Comments »
Grate the zest and juice the lemon. In a bowl, whisk the olive oil, lemon juice and zest. Core the unpeeled apples, and slice them thinly. Cut the speck slices into strips. Crumble the cheese with a fork, or cut it in cubes. In a serving bowl, combine the lettuce, apple, speck and cheese. Toss it with the dressing and season with salt and pepper.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, baked, brown, dessert, know your onion, know your onions, knowyouronion, knowyouronions, spanish, sugar | No Comments »
Core the apples with an apple corer. Mix together all the other ingredients. Stuff the apples with the mixture and brush with any leftover mixture. Bake for approx. 45 minutes, in a preheated oven at 190C. Drizzle with the juice from the tray and serve with ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cashew, endive, fish, italian, know your onion, know your onions, knowyouronion, knowyouronions, mackerel, nut, salad, smoked, trout, vinaigrette | No Comments »
Make the vinaigrette: in a jam jar, add the vinegar, sugar, oils, salt and pepper to taste. Close the jar and shake it vigorously to mix everything together. Cut the endives lengthwise in quarters. Cut off the core that holds the leaves. Core the apples and also cut them in quarters and slice thinly. Break or tearthe smoked fish in large pieces and coarsely chop the nuts. Mix everything in a bowl and season with the vinaigrette.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: apples, carpaccio, coconut, dessert, french, fruit, know your onion, know your onions, knowyouronion, knowyouronions, pepper, pineapple, pink | No Comments »
In a pan, mix the sugar and water and heat it until the sugar dissolves. Let it boil for 5 minutes and leave it to cool. While it is cooling down, peel and core the pineapple. Then slice it very thinly lengthwise. When cool, add the lime juice, zest, ginger and rum to the syrup. Dip the pineapple slices in the syrup and leave for 12hs in the fridge. The next day, remove the pineapple from the syrup and lay the slices over some plates. In a dry, non-stick skillet, brown the coconut slightly. Drizzle the syrup over the carpaccio, and dust with the coconut and pink peppercorns. Serve with coconut ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, beignet, dessert, french, fritters, know your onion, know your onions, knowyouronion, knowyouronions, pineapple | No Comments »
In a bowl mix the corn flour, plain flour, caster sugar and baking powder. Whisk in the egg, double cream and water. Keep the batter in the fridge. Peel, slice and core the pineapple, using a round cutter. Dry the pineapple slices with kitchen paper and coat them with corn flour. Shake off the excess. Dip the slices in batter and deep fry them until lightly browned. Dust with caster sugar and cinnamon. Serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, basil, coconut, corn, course, curry, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, pineapple, pork, red, sweet, thai | No Comments »
Dice the pork meat. In a hot wok with oil, add the curry paste. Cook for 1 min, add the pork in batches and stir-fry until lightly brown. Add the coconut milk and water. Boil, reduce the heat and simmer for 10 min. Add the sweetcorn, pineapple and cook for 5 min. Season with fish sauce, lime zest and sugar. Sprinkle with fresh basil. Serve with jasmine rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, apple, apples, caramel, caramelized, dessert, know your onion, know your onions, knowyouronion, knowyouronions, tart, tatin | No Comments »
Spread the softened butter over a 23cm ovenproof frying pan and dust it with 50g sugar. Peel, core and slice the apples in 4 wedges. Arrange a layer of apple slices, as tightly as possible, in a neat pattern in the skillet. Dust with the remaining sugar and drizzle over the melted butter. Cook over medium heat, until the sugar caramelizes to a pale brown colour, approx 20 min. Remove from the heat. Open the pastry sheet and prick it with fork, so that it doesn’t rise in the oven. Bake at 200C until the pastry begins to brown, approx. 30 min. Let it cool slightly and remove from the mould, while still warm. Serve with cream or ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, cashews, dessert, exotic, fruit, know your onion, know your onions, knowyouronion, knowyouronions, lychees, mango, pineapple, salad, sesame, star, starfruit, thai | No Comments »
Fruit:Heat the sugar and water until the sugar dissolves. Cut the fruit into cubes, mix together and spoon into 4 glasses, pouring a little of the sugar syrup into each glass. Leave in the fridge until it’s time to serve.;Cashews:Heat the sugar and water until the sugar dissolves and boils. Add the cashews and sesame seeds. Start mixing with a spoon until the caramel starts to dry and coat the cashews. When cool, sprinkle over the fruit and serve.
