Hello ''cooking tutorials'' community, we are pleased to share this french country LEEKS VINAIGRETTE Recipe with you.
a perfect and simple little meal with a dressing of local walnut oil and minced shallots and parsley. Served with hard-boiled eggs, it is a filling lunch.

INGREDIENTS

5 medium sized leeks, dark greens trimmed
1 shallot, minced
1 handful curly parsley, chopped
4 hard-boiled eggs
1 small handful chives, chopped
6 tbsp. walnut oil
6 tbsp. sunflower oil
2 tbsp. apple cider vinegar


METHOD

1. Fill a big pasta pot with water and bring to a boil. Salt the water. To prepare the leeks: slice the root end off very close to the roots. If you cut too much off, the individual leaves will not stay together but will all separate. Cut each leek in half lengthwise and then each half in half again. If you have tiny leeks, you can simply cut them in half and not bother quartering them. Rinse them thoroughly under cold running water making sure to get all the grit out from between the outermost leaves.

2. Once the water has come to a boil, put the leeks in the water bending them gently to fit inside the pot. Allow to gently boil for 30 to 40 minutes until they are tender throughout. Remove them from the water and let them drain and cool throughly in a colander.

3. Slice the hard-boiled eggs in half and arrange them on a plate then sprinkle with the chopped chives.

4. To make the vinaigrette, combine the walnut and sunflower oils, the vinegar, and salt and pepper to taste in a small jar, cover with a lid, and shake well to emulsify.

5. Serve the leeks warm or at room temperature sprinkled with the shallot and parsley and with the eggs on the side. You may have leftover vinaigrette but that is never a bad thing.

serves 4

Health Recipes Vegetarian recipes

04:02

Hello ''CT'' community, we are very glad to share with you this Crispy Fried Brussels Sprouts Recipe with Mom's Chili Fish Sauce.
You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

Ingredients:

2 pounds brussels sprouts, ends trimmed and quartered
oil for frying

For Chili Fish Sauce

1 cup water
1/2 cup fish sauce (use Tamari for Gluten Free)
2 tablespoons sugar
2 fresh chiles, minced (or to taste)
3 tablespoons minced garlic
3 tablespoons fresh lime juice

For slurry:

1 Tablespoon corn starch
1 Tablespoon water

Directions:

1. Make the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.
2. When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.
3. Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.
4. Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.
5. Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.

Chicken Recipes Health Vegetarian recipes

03:55

Hello ''CT'' community,we are starting this day with this healty, easy and delicious Potato Gnocchi with Balsamic-Sage Brown Butter recipe

Ingredients

1/2 pounds sweet potatoes (yams) halved lengthwise
1/2 pound Russet potatoes halved lengthwise
1 tablespoon olive oil
2 teaspoons Kosher salt plus more to taste
Freshly ground black pepper as needed, plus more for garnish
1/4 cup finely grated Parmigiano-Reggiano cheese plus more for garnsish
1 large egg lightly beaten
3 tablespoons honey
1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 medium shallots quartered and thinly sliced
3 tablespoons balsamic vinegar

Instructions
For the gnocchi: Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.
Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.

Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don't add too much additional flour, as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.

Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.

For the sauce: Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.

When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.
p.s : if you like this recipe, please like the post and share it with you friends. 
-cooking tutorials team- with love.

Recipes

03:40

Hello ''CT'' community, suit to our#Autumn_program, we are sharing one of the most famous cake recipes : Nutella Ganache Covered Cheesecake

You will need a 9-inch spring-form pan.

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the ganache:
Please refer to this simple but perfect recipe from Maris at In Good Taste: Chocolate Nutella Ganache.

For the filling:
5 8oz packages cream cheese, at room temperature
1 1/2 cups sugar
5 whole large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Optional garnish:
Ferrero Rocher Fine Hazelnut Chocolates
Directions:

Preheat the oven to 350°F.

In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature.

Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling.Raise the oven temperature to 450°F

.

Cake Desserts Recipes

06:17

Hello ''CT'' community, what about an amazing Mint choc teacakes recipe from our childhood?
“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ”

Ingredients

110 g butter , softened

100 g caster sugar
1 free-range egg , beaten
1 tsp vanilla extract
150 g flour
30 g cocoa powder
Icing sugar , for dusting
- Peppermint meringue filling
275 g caster sugar
4 free-range egg , whites
1/2 tsp cream of tartar
A few drops of pure peppermint extract
Chocolate topping
100 g 70% cocoa chocolate , broken into pieces
1 tbsp vegetable oil

Method :

Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate.

Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg (you only need half) and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.

Preheat the oven to 180C/gas 4, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5mm thick. Cut out rounds using a 5cm cutter (re-roll and cut any trimmings), then transfer the biscuits to the baking sheet and bake for 10 minutes till cooked through. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the second batch of dough.

To make the peppermint meringue filling, place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1 minute. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10–12 minutes, until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.

Fit a 1cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge – aim for a swirl around 3–4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.

Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10 minutes.

To finish the teacakes, hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve.

Serves : 40
Cooks In : 1H 30M plus 2 hours chilling time

Cake Chicken Recipes Desserts

05:36

Suit to our ‪#‎Autumn_program‬, we are pleased to share with you this lovely Kale, Cranberry, and Sausage Stuffed Acorn Squash recipe to make in this season. Enjoy it!

INGREDIENTS :

2 large acorn squash
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon maple syrup
pinch of sea salt
1/2 large yellow onion, chopped
2 celery stalks, chopped
3 cups chopped or torn Tuscan kale
1 cup vegetable broth
1/3 cup dried cranberries
1-2 cooked Italian sausages, cut into bite-sized pieces use vegetarian)
3 cups stuffing mix (or 1 bag Mrs Cubbison's corn bread stuffing)

METHOD :

Preheat the oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out and discard the seeds with a spoon. Drizzle or brush cut edges and inside of squash with 1 tablespoon olive oil and syrup. Sprinkle with salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and saute until softened. Add the kale and continue to saute until tender, adding a tablespoon of water and covering if needed. Add the vegetable broth, cranberries, sausage, and stuffing mix and stir to combine. Cook for one minute and remove from heat.

Fill roasted squash with the stuffing. If there is extra stuffing, bake it in a small casserole dish. Cover stuffed squash with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer to brown the top.

Makes : 4

Chicken Recipes Health Recipes Vegetarian recipes

06:36

Hello ''cooking tutorials'' community, this is one of my favorits cakes, also great for the Christmas holiday. enjoy the recipe :

Ingredients : 

-cake-
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
-Icing-
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Directions :

1 - Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
2 - Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
3 - Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
4 - Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
5 - To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

prep : 25min cook : 30min ready in : 2h25m

Cake Desserts Recipes

06:21