Cooking with Brett 002 - Goat's Cheese, Sun-blushed Tomato & Walnut Tarts
mealsavers.co.uk presents in-house chef, Brett demonstrating how to cook Goat's Cheese, Sun-blushed Tomato & Walnut Tarts. This is a gorgeous combination of goats cheese and tangy sun-blushed tomato salad in an impressive, yet simple to make dish.
The recipe for this dish and many more are available for free from mealsavers.co.uk/main/?cat=29
In the current economic climate, it's more important than ever to maximise the value of your grocery shopping. mealsavers.co.uk brings you daily news on major UK supermarket specials on fresh food and produce deals so that you can make the most of their best prices. We also give you recipe ideas that take advantage of the best deals so you can feed your family great food for less.
For all ingredients and measurements, get the free print & keep recipe for this dish from our website at
The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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Gooey Chess Squares | Chess Bars | Easy Classic Desserts | Catering Recipe
This Week's Theme: CLASSIC DESSERTS Project 54 Episode 10 GOOEY CHESS SQUARES ~~This recipe was a classic and reliable stand-by during Mrs. Katie's catering years. Whether on a dessert buffet or a picnic, Chess Squares will fill your need.
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Betty's Romantic Dark Chocolate Pie
Betty demonstrates how to make Dark Chocolate Pie. This is similar to the pie I ordered for dessert at The Julep Cup Restaurant in Lexington, Kentucky, on our recent trip there for lunch. Also in this video I thank TonyBean37 for a beautiful blue/crystal rose he sent me (which is used in the presentation of the pie), and a Thank you! to Connor Gray for a sweet letter he sent regarding his appreciation of the work Rick and I do in Betty's Kitchen. Thanks to all of you for your generous support. There would not be a Betty's Kitchen without you! Love you all! --Betty
Romantic Dark Chocolate Pie
1 ½ cups sugar
3 tablespoons cornstarch
pinch of salt
2 cups milk
3 egg yolks (The 3 egg whites are not needed for this recipe.)
(2) 1-ounce squares of unsweetened chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1 baked (and cooled) 9-inch pie crust (The previous upload in Betty's Kitchen is a Homemade Butter Pie Crust; however, you may use a different recipe for a pastry-style crust, a pre-made crust, or a crumb crust.)
a few whole strawberries, washed and patted dry, leaving cap on (for strawberry fan garnish)
confectioner's sugar, enough to sprinkle over strawberry fans
In a heavy saucepan, combine 1 ½ cups sugar, 3 tablespoons cornstarch, and a pinch of salt. Mix well and set aside. In a large mixing bowl, combine 2 cups milk and 3 egg yolks. Beat with an electric mixer about 1 minute, or until frothy. Gradually stir liquid mixture into sugar mixture, mixing well. Place over medium heat and cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat and add (2) 1-ounce squares of unsweetened chocolate, 1 tablespoon butter, and 1 teaspoon vanilla. Stir until chocolate and butter melt. Let sit until chocolate mixture is slightly above room temperature. Cover top with plastic wrap, letting the plastic wrap come into contact with the top of the chocolate pie filling all across the top. Place in the refrigerator and chill until firm. Spoon chocolate pie filling into baked and cooled 9-inch pie crust. Cover with plastic wrap and chill until ready to serve. To serve, cut a wedge-shaped piece of the Dark Chocolate Pie and place it on a nice serving plate. Place a dollop of sweetened cream on top. Slice a strawberry from the cap end to tip into equal slices that are not cut all the way through the cap. Spread the strawberry into a fan shape, place it beside the piece of Dark Chocolate Pie, and sprinkle with confectioner's sugar, as desired. Serve immediately. This pie looks elegant and romantic. It would be great for Valentine's Day or an anniversary or birthday for someone special! Enjoy!!! --Betty ♥♥♥♥♥
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How To Cut Every Cheese | Method Mastery | Epicurious
Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.
--
0:00 Introduction
0:33 Parmigiano-Reggiano
2:45 Gruyère
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Swallow Tail Tomme
11:31 Goat Tomme
12:27 Bismark Clothbound Cheddar
13:54 Shelburne Farms Cheddar
14:56 Manchego
16:40 Gouda
18:30 Brie
20:32 Camembert
22:26 Coupole
23:46 Gorgonzola
25:25 Roquefort
27:32 Époisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chèvre
33:51 Burrata
35:12 Provola
36:19 Queso Fresco
37:10 Feta
38:01 Labneh
38:38 Farmer Cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija
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How To Cut Every Cheese | Method Mastery | Epicurious