Compitition 4 March 2009..........

[~*Rano*~]

Cream Cheese Muffins

Ingredients:
3 c. flour
3/4 c. sugar
4 tsp. baking powder
A pinch of salt
1 (8 oz.) pkg. cream cheese
2 eggs
1 tsp. vanilla
1/2 c. melted butter
1 c. milk

Method:
Sift first four ingredients together into a large mixing bowl. In blender mix cream cheese, eggs, vanilla and milk. Slowly add melted butter and continue blending until mixture is smooth.

Make a well in the center of the dry ingredients; add wet mixture and stir with a fork just until moistened. Don't overmix. Batter will be thick. Pour into greased muffin tins. Bake at 350 degrees for 20-25 minutes.

These are great with blueberries, or chocolate chips, or just plain with jam! Also works great as mini-muffins (cook the minis for about 12 minutes .....)

[Paras]

Weight Watchers Tomato and Basil Baked Fish recipe
Makes 3 servings

Ingredients
1 lb white fish fillets (cod, halibut, flounder or turbot)
1-2 fresh summer tomatoes, thinly sliced
1/4-1/2 cup tomato sauce
1/2 fresh basil leaf, shredded
1/2 cup scallions, minced
1/4 cup breadcrumbs
salt and freshly ground black pepper, to taste
fish seasoning, to taste
Preparation
1. Preheat the oven to 375 degrees F.
2. Add the tomato sauce to the bottom of a baking dish.
3. Rinse the fish fillets and pat dry.
4. Sprinkle salt, pepper and fish seasoning (if using) to taste on both sides of the fish, and lay the fillets in the baking dish.
5. On a cutting board, chop the basil and mince the scallions.
6. Add the breadcrumbs to the pile of fresh herbs and chop roughly.
7. Top the fish fillets with the herb and breadcrumb mixture, then add the fresh tomato slices on top.
8. Bake in the oven for about 20 minutes (or until the fish is cooked through).

[~*Rano*~]

[LoViNg IrFaN]

Pavlova Recipe

Ingredients:

Meringue Cake:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar. You can make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds. Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.

The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruit. Because of the sweetness of the meringue I like to offset the sweetness with tart flavored fruits. Passion fruit, kiwi, blackberries, blueberries, and raspberries are some of my personal favorites. Try to place the whipped cream and fruit on the meringue shortly before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.


Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

[Sadaf Gondal]

nice entries

[shaan]

Chicken Pasta Casserole Recipe


Ingredients:

• 8 oz. penne pasta
• 1 Tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 tsp. Italian seasoning
• 1 28 oz. jar spaghetti sauce
• 1 14 oz. can diced tomatoes, drained
• 1 3 oz. package cream cheese
• 2 cups fresh baby spinach, washed and patted dry with a paper towel
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
   
2. Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.
   
3. Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces.
   
4. Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
   
5. Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.
   
6. Stir in spinach. Cook another minute, until spinach wilts slightly.
   
7. Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.
   
8. Bake, uncovered, 20 minutes, or until bubbly.

[DaNgErOuS tEaRs]

HONEY CAKE



Ingredients:

225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder

Method:

Pre-heat oven to 200°C: 400°F: Gas 6.
Sieve the flour, cinnamon and baking powder into a large mixing bowl.
Cream the butter with 3 oz sugar until light and fluffy.
Gradually add the egg yolks, then the 110g (4oz) honey.
Fold in the flour mixture, adding milk if the mixture appears to dry.
Pour into a well greased cake tin slightly mounding in the centre.
Bake for approximately 30 minutes.
Allow the cake rest for 2-3 minutes before turning it out on to a wire rack.
Allow it cool for 10 minutes then gently place on to a baking tray and brush the top with 1 tablespoon warmed honey.
Whisk the egg whites until stiff and then fold in the remaining caster sugar..
Spread spread the meringue on top of the cake.
Reduce the oven to 170°C: 325°F: Gas 3.
Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
Serve cold.