Por favor necesito una receta en ingles que no sea de un plato normal ojala sea rico e interesante?
Lo unico que si pido , es que no sea un plato normal, debe ser algo interesante y rico. Gracias a los que me colaboran y me pueden responder aqui o a mi correo firstname.lastname@example.org
- Anónimohace 1 décadaRespuesta preferida
Chocolate-Macadamia Nut Tart
Makes 1 eleven-inch tart
1/2 cup all-purpose flour, plus more for dusting
1/2 recipe Pâte Sucrée
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)
1. Heat oven to 400°. On a lightly floured surface, roll pâte sucrée into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
2. Bake for 10 minutes. Reduce heat to 350°, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
- Raquel SLv 4hace 1 década
Irish Lamb Stew (Guiso irlandés de cordero)
1/2 pound thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade beef stock or use canned
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup dry white wine
Using a large frying pan, sauté the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.
- norma bLv 4hace 1 década
8 oz (225g) butter
8 oz (225g) caster sugar
8oz (225g) self raising flour
½ teaspoon grated nutmeg
3 oz (75g) glace cherries
grated rind of 1 orange
grated rind of 1 lemon
6 oz (150 g) currants
6 oz (150 g) sultanas
2 oz (50g) chopped mixed candied peel
3 oz (75g) ground almonds
3 oz (75g) blanched almonds
Grease a 10 in (25cm) round cake tin. Preheat the oven at 160º C/325º F. Mix the butter and sugar together until light and fluffy. Add the eggs one at a time with a teaspoon of flour and beat well after each addition. Sift the remaining flour with the nutmeg and fold into the creamed mixture.
Rinse and dry the cherries and cut them into quarters. Fold in the orange and lemon rinds, currants, sultanas, cherries and peel and mix well. Finally, fold in the ground almonds. Put the cake mixture into the tin and slightly hollow the centre with the back of a spoon. Bake for 11/2 hours. Gently draw the cake part-way out of the oven and quickly and lightly arrange the almonds on top in circles. Return the cake to the oven and continue baking for 1 hour. Leave to cool in the tin for 10 minutes and then turn on to a wire rack to finish cooling.
- Anónimohace 1 década
Esta es de Afelia Chripiota:
2lbs (1kg) boned lean pork, diced
1 glass (200ml) red wine
1-2 tablespoons coriander seeds, crushed coarsely,
freshly ground black pepper
1 stick cinnamon
6 tablespoons sunflower or vegetable oil
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat our of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
Afelia is usually served with pourgouri pilafi and yogurt.
Y checa este link, tiene platos griegos, albaneses, chinos, etc.