ajo blanco con uvas

Ingredients

• Servings: 6
• 1/8 cup ground almonds
• 1/2 cup toasted bread crumbs
• 5 cloves garlic
• sea salt to taste
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 cups water
• 6 cubes ice
• 1 pound seedless green grapes, skinned

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. gradually mix in oil. stir in vinegar. place mixture in a soup tureen. stir in water, ice and grapes. let rest in a cool place 30 minutes before serving.

Singapore-style Curry Powder

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 small dried red chilies
• 6 tablespoons coriander seeds
• 1 tablespoon cumin seed
• 1 tablespoon fennel seed
• 2 teaspoons black peppercorns
• 1 inch piece cinnamon stick
• 4 green cardamom pods
• 6 cloves
• 2 teaspoons ground turmeric

Recipe

• 1 deseed and take off any stems from the chilies.
• 2 heat a frying pan and add all the seeds. dry-fry over medium heat, stirring until the spices give off a rich aroma.
• 3 allow to cool. when cool enough to handle, break the stick into pieces and deseed the cardamom pods. throw the pods away but keep the seeds.
• 4 grind all the seeds in a grinder.
• 5 stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.

Siniahs Spicey Omlete

Single-crust Sweet Pastry Pie Shell

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 1 egg yolk
• 2 tablespoons ice water

Recipe

• 1 in bowl,mix together flour,sugar and salt.using a pastry blender cut in the butter until the consistency resembles fine crumbs with a few larger pieces.
• 2 in liquid measure,beat egg yolk with ice-water;drizzle over dry ingredients,stirring briskly with fork to form ragged dough.press into disc shape.wrap in plastic wrap;refrigerate until chilled;about 30 minutes.
• 3 on lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.trim edge to 3/4-inch overhang;fold overhang under and flute edge.
• 4 bake at 375°f for 12 to 15 minutes minutes or until golden brown.

Cheese Vegetable Soup Ii

Ingredients

• Servings: 20
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 cups chopped onion
• 2 cups chicken broth
• 1 cup margarine, softened
• 10 tablespoons cornstarch
• 1 gallon milk
• 4 pounds processed cheese food, cubed

Recipe

• place the carrots, celery, onions and chicken broth in a large pot. cook over medium high heat until tender, about 15 minutes. mix the cornstarch with the butter until smooth and set aside.
• in a separate pot heat the milk, but do not boil. slowly add the cornstarch/butter mixture to the milk and stir together until smooth. add this mixture to the vegetables and continue to cook over medium heat. slowly add the cheese to the soup, stirring constantly, until cheese is melted. serve hot or cold.

Single Flaky Pie Crust (food Processor)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
• 2 tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces
• 3 tablespoons ice water (or more)

Recipe

• 1 mix flour, sugar and salt in food processor. add butter and shortening. using on/off pulses, process until mixture resembles coarse meal. drizzle 3 t. ice water over mixture. process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. gather dough into a ball; flatten into a disk. wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
• 2 roll out dough on lightly floured work surface to 12-inch round. transfer dough to 9-inch-diameter glass pie dish. fold overhang under. crimp edges decoratively.

cream of soup

Ingredients

• Servings: 6
• 1 (12 fluid ounce) bottle light colored
• 2 (12 fluid ounce) bottles dark
• 1 tablespoon white sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 3 egg yolks
• 3 egg whites

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• pour the light and dark beers into a large saucepan. stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
• in a small bowl, whisk together the egg yolks and cream. whisk in a little bit of the hot so the mixture warms without scrambling the yolks. stir into the while whisking constantly over low heat to avoid curdling. refrigerate until cold.
• just before serving, whip egg whites in a medium bowl until stiff but not dry. fold them into the soup and serve.