raspberry roulade

Berry Pudding

Ingredients

For the pudding:

• 1 pound of frozen berries, blueberries, raspberries or strawberries or any combination
• 2 cups of orange juice
• 4 tablespoons of cornstarch

For the Berry Cream Topping:

• 1/2 cup of 35% whipping cream
• 2 tablespoons of raspberry jelly

Directions

For the pudding:

1. Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.
2. Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.

For the Berry Cream Topping:

1. Whip cream and jelly together. Serve on top of Berry Pudding.

Courtesy of

• Michael Smith

• Chef at Home

Mango Shake

Ingredients

• 2 cups ripe mango chunks, about 1 mango
• 1 1/2 cups ice cubes
• 1 cup plain yogurt
• 2 tablespoons sugar
• 1/4 teaspoon star anise powder (optional)
• 1/4 teaspoon mint powder (optional)

Directions

1. Put everything into a blender and process until smooth and creamy.

Courtesy of

• Bal Arneson

• Spice Goddess

  Food Network Canada

yummy bread

cake

Pizza

chocolate cake

  

Pizza with Fresh Tomatoes and Basil

 

Ingredients

nocoupons

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt

Pizza Dough:

nocoupons

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Directions

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

 Recipe by, courtesy Giada De Laurentiis

Nescafe Cake With Strawberry

Golden Apple Cake

Zucchini Pie

 

 

Ingredients

• 3 cups zucchini, diced
• 1 onion, chopped
• 4 eggs, beaten
• 1 cup buttermilk baking mix
• 1/2 cup vegetable oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried marjoram
• 1 teaspoon chopped fresh parsley
• ground black pepper to taste
•  

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
  2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
  3. Bake for 30 minutes, or until lightly brown.
•  

حلوا

حلوا

مواد لازم:                                  
ارد سفید گندم 1/5 لیوان
اب 1/5 لیوان
شکر 1 لیوان
گلاب 1/2 فنجان
روغن 1/2 لیوان
زعفران حل شده 3 ق/ق

طرز تهیه شربت حلوا
شکر را با آب مخلوط کرده و می ‌گذاریم بجوشد و سپس زعفران و گلاب را به آن اضافه می‌کنیم. شربت حلوا نباید غلیظ شود چون حلوا سفت می شود اگر خیلی هم رقیق باشد حلوا خمیر می شود. پس در درست کردن شربت دقت کنید.

طرز تهیه:
روغن را در ظرفی می ریزیم, آرد را به روغن اضافه کرده و در حرارت ملایم مرتب هم می‌زنیم ساعتی خوب با حوصله هم میزنیم  تا آرد کاملن سرخ شود. 
وقتی آرد خوب سرخ شد و رنگ آن طلایی و بوی آرد سرخ شده بلند شد , موقع اضافه کردن شربت حلواست که از قبل آماده کردیم

شربت را به آرامی به آرد اضافه می‌کنیم و خوب هم می‌زنیم تا شربت به خورد آرد برود و آرد گلوله- گلوله نشود. سپس حلوا را در ظرف کشیده و آن‌ را تزئین میکنیم

 

 

کیک نسکافه

                                         
مواد لازم:
تخم مرغ 4 عدد
ارد یک و 1/2 پیمانه
شکر یک پیمانه
وانیل 1/2 ق/چ
بیکینگپودر 1/5 ق/چ
شیر 1/2 پیمانه
روغن 1/2 پیمانه
نسکافه 3/4 پیمانه(مخلوط با کمی اب گرم

طرزتهیه:

تخم مرغ ها و شکر و وانیل را در ظرفی با همزن با سرعت بالا هم میزینیم تا سفید شود
وقتی حسابی هم خورد  حالا نسکافه رو اضافه میکینیم و هم میزینیم
بعد شیر و روغن را اضافه میکنیم و هم میزنیم
بعد بیکیگپودر اضافه و هم میزنیم ارد را الک میکنیم و اضافه میکنیم خوب هم میزنیم
فر را که از قبل روشن و روی 325 فارنهیت قرار میدهیم
حالا مایه رو توی قالب کیک که ان رو چرب کردیم میریزم در وسط فر به مدت 40 تا 45 دقیقه میپزیم
در هنگام پخت در فر را باز نکنید چون پف کیک میخوابه
بعد از پخت و خنک شدن میتوانید از وسط کیک رو باز کنید و لای ان خامه بمالید

 

 

کرم کارامل

                                    
مواد لازم:
تخم مرغ 5 عدد
شکر 1پیمانه
واینل 1ق/چ
شیر4 پیمانه
شکر برای کارامل 3/4 پیمانه
طرز تهیه:
تخم مرغها و شکر و وانیل رو توی کاسه ای میریزیم و با همزن با سرعت بالا حسابی هم میزنیم تا سفید بشه اگر هم دوست داشته باشید میتوانید مقداری پوست لیمو هم به مایه اضافه کنید. فر را روشن و روی375درجه فارنهایت میگذاریم.  شیر را گرم میکنیم تا جوش اید وقتی جوش امد حرارت رو خاموش کنید حالا باید شکر سوخته رو درست کنیم شکر رو توی ظرفی تفلون باشه خوبه و روی حرارت ملایم میگذاریم تا شکر اب شود وقتی شکر کامل اب شد و طلایی رنگ شد ان روی توی قالب میریزیم قالب گرد و گود خوبه
حالا شیر گرم رو به مایه تخم مرغ اضافه کنید و خوب همبزنید و ان را توی قالبی که کف ان شکر سوخته رو ریختیم میریزم و به طریقه بن ماری(زیر قالب ظرفی از اب باید باشه) در طبقه وسط فر به مدت 45 تا 50 دقیقه میگذاریم
برای اینکه مطمعن شوید کارامل پخته یک چنگال بزنیذ توش اگر چنگال تمیز بیرون امد کارامل پخته
کارامل از فر بیرون میاوریم و میگذاریم تا خنک شود وقتی خنک شد داخل یخچال میگذاریم به مدت چند ساعتی میگذاریم
و بعد ان را در ظرفی بر میگردانیم.

 

رولت

مواد لازم:
برای کیک


تخم مرغ 4 عدد 
شکر 3/4 کاپ
ارد 3/4 کاپ
وانیل 1/2 ق/چ
 بیکینگپودر 1/2ق/چ

برای فیلینگ


خامه %35 300میلی لیتر
پودر شکر 1 ق/غ
وانیل مقداری


طرزتهیه:
همه مواد بجز ارد را داخل کاسه ای میریزم و با همزن با سرعت بالا میزینم انقدر میزنیم تا سفید  و پف کند 
فر را از قبل روشن و روی 400 فارنهیت میگذاریم
بعد از این که مایه خوب سفید و پف دار شد ارد را اضافه میکنیم خوب هم میزنیم تا خوب مخلوط شود
بعد مواد را روی سینی یا قالب مستطیل شکل که کف ان را کاغذ روغنی انداخیم میریزم و و یکنواختش میکنیم
مواد رو در طبقه وسط فر به مدت 8 دقیقه میگذاریم
وقتی نون پخت و از فر در اوردیمش کاغذ روغنی رو با احتیاط جدا میکنیم که نون صدمه نبینه
وقتی کاغذ رو جدا کردیم یک دستمال مرطوب را روی نون می اندازیم تا نون خشک نشه
و میگذاریم نون خنک بشه
وقتی نون خنک شد گوشه های ان رو میبریم 
حالا خامه %35 و پودر شکر و وانیل اگر هم دوست داشته باشید میتوانید خیلی کم گلاب یا عرق بهار نارنج اضافه کنید
و با همزن برقی سرعت متوسط هم میزنیم تا سفت بشه و جای همزن روی خامه بماند
حالا نون رو به پشت بر گردونید و خامه رو یکنواخت همه جا بمالید  حالا رولت رو از عرض خیلی با حوصله رول کنید
و وقتی رول کردید داخل یخچال به مدت 3 -4 ساعت بگذازید
بعد رولت را به اندازه دلخواه میبرید. 

pic1

pic

Marzipan Cake

                                                                   

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1 cup marzipan
• 6 eggs
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons icing sugar, sifted, for dusting

Directions

1. Preheat oven to 350° F, butter and flour a 8-inch cake pan (or springform pan) and line bottom with parchment paper. With electric beaters, cream butter and sugar together. Cut marzipan into chunks and beat into butter mixture (if marzipan is firm, soften in microwave for 30 seconds on high) until smooth. Add eggs one at a time, mixing well after each addition and stir in lemon zest and extracts. In a separate bowl, sift together flour, baking powder and salt. Add to marzipan mixture and blend until smooth. Pour into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool in pan for 20 minutes, then turn out onto a plate to cool completely. Dust with icing sugar.
2. Marzipan cake will keep up to 5 days in an airtight container.
3. Yield: 1 8-inch cake. Makes 8 to 10 servings.

Recipe-Food Network

Anna Olson

Honey Yogurt Cheesecake

 

Ingredients

Yogurt "Cheese"

• 2 cups (500 mL) 2% yogurt
• 2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

• 2 cups (500mL) graham cracker crumbs
• 1 teaspoon (5 mL) finely grated lemon zest
• 1/4 teaspoon (1 mL) salt
• 1/2 cup (125 mL) unsalted butter, melted

Filling

• 1 recipe Yogurt cheese
• 1/4 cup (60 mL) honey
• 1 large egg
• 1 teaspoon (5 mL) finely grated lemon zest
• 1 teaspoon (5 mL) vanilla extract

Topping

• 1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

1. Preheat oven to 325 F (160 F).
2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

1. Top with diced mango immediately before slicing.

Recipe-Food Network

Anna Olson

Peach Schnapps Squares with Warmed Peaches

Ingredients

Crust

• 3 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 3/4 teaspoon salt
• 1 cup unsalted butter at room temperature

Filling

• 2x8 ounce packages cream cheese, at room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla
• 4 tablespoons peach schnapps
• 2 large eggs
• 3/4 cup peach jam

Directions

Filling

1. Preheat oven to 350 °F. Grease a 9 inch spring form pan
2. In a food processor, pulse all ingredients until a crumbly texture. Press into prepared pan and bake for 20 minutes. While crust is baking, prepare filling.
3. With electric beaters, beat cream cheese until light and fluffy. Beat in sugar, vanilla and 2 Tbsp of peach schnapps. Reduce speed to low and add eggs, one at a time.
4. While crust is still hot, stir remaining 2 Tbsp of schnapps into peach jam and spread over hot crust. Pour cheesecake mixture over jam and bake for 30 minutes, until set (but a little jiggly in center). Allow to cool to room temperature, then chill completely before slicing.
5. For warm peaches, stir1 Tbsp butter and 2 Tbsp granulated sugar over medium heat. Add 3 cups of peeled and sliced peaches and 3 Tbsp of peach liqueur. Serve on or beside slices of cheesecake.

                                                                  

    Recipe-Food Network

Anna Olson

  

                                                        

Espresso Chocolate Torte

                                                                       

Ingredients

Espresso Chocolate Torte

• 18 ounces bittersweet chocolate, chopped (= 1 lb + 2 oz)
• 1 1/3 cups whipping cream
• 3/4 cup unsalted butter, plus extra for pan
• 6 eggs
• 1 cup sugar
• 2 shots espresso

Gingered Berry Marmalade

• 2 cups raspberries
• 2 cups strawberries, hulled and quartered
• peel from one orange, removed and cut into thin strips
• 3 tablespoons crystallized ginger, cut into thin strips
• 2 tablespoons lemon juice
• 1 pouch liquid pectin
• 3 1/2 cups sugar
• 1 tablespoon unsalted butter (optional)

Creme Fraiche

• 1 cup whipping cream
• 1 tablespoon buttermilk

Directions

To Assemble

1. ESPRESSO CHOCOLATE TART: Preheat oven to 225°F. Butter a 10-inch springform pan and line bottom and sides with parchment paper. Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with the paddle attachment. Heat cream and butter together to just below a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth. Whisk together eggs, sugar and espresso and pour into chocolate mixture. Blend thoroughly, scraping the bottom of the bowl occasionally. Do not whip on high speed. Pour into prepared pan and bake for 2 ½ to 3 hours, until edges are set are centre is still slightly soft.
2. Allow to cool at room temperature for an hour. Leaving torte in its pan, refrigerate overnight before cutting.
3. To serve, slice torte with a hot, dry knife. Spoon a little Gingered Berry Marmalade (directions follow) on the side. Spoon Crème Fraîche (directions follow) next to marmalade (or on other side of torte) and sprinkle with cinnamon. Yield: 1 10-inch torte. Makes 10 to 12 servings.
4. GINGERED BERRY MARMALADE: Crush berries roughly with a fork and combine with orange peel, ginger and lemon juice in a pot. Mix pectin crystals with ½ cup sugar and add to berries. Bring up to a boil, stirring often. Add remaining sugar and return to a boil, and cook for one minute, stirring constantly. Remove from heat and stir for 5 minutes. If foam is evident, add butter and stir. Skim off any excess foam and jar or chill until ready to use. Yield: Approximatley 4 cups.
5. CREME FRAICHE: Stir together cream and buttermilk, place in a plastic cup or bowl and cover with plastic wrap. Immerse cup or bowl in hot water, up to the level of the cream and store in a warm place (near oven, radiator) for 24 to 48 hours. You will know when it’s ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey (the liquid that settles at the bottom) into crème fraîche (it will thin it out). Yield: 3/4 cup.

    Recipe-Food Network 

Anna Olson

                                  

Mixed Berries with Muscat Sabayon

   

Ingredients

• 4 egg yolks
• 75 millilitres (1/3 cup) sweet Muscat wine (see note)
• 75 millilitres (1/3 cup) peach or apricot juice
• 60 millilitres (1/4 cup) sugar
• 250 millilitres (1 cup) strawberries, hulled and halved
• 250 millilitres (1 cup) raspberries
• 250 millilitres (1 cup) blackberries or blueberries

Directions

1. In the upper part of a double boiler off the heat, whisk together the egg yolks, wine, juice and sugar. Place over barely simmering water. Whisk constantly until the mixture is thick and frothy, 8 to 10 minutes. The mixture should stiffen, with the bubbles becoming smaller and longer lasting.
2. Arrange the fruit on four plates. Mound the warm sabayon on the fruit. Brown quickly with a kitchen torch.
3. Note: Use a sweet wine made from Muscat grapes, for example Greek Samos or the southern French classic, Muscat de Rivesaltes. Their apricot, peach and honey flavours make them an excellent partner for the peach juice in the recipe. It’s a great way to showcase the wine’s flavour while removing some of its alcohol. The result is a truly seductive dessert.
   
   If the egg yolks are thoroughly cooked, you can chill the sabayon without worrying that it might separate.

 Recipe-Food Network

Ricardo and Friends

                                                            

                                                                 

Triple Chocolate Mousse

                                                        

Ingredients

Bittersweet Chocolate Mousse

• 6 ounces bittersweet chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 1/4 cups whipping cream

Milk Chocolate Mousse

• 10 ounces milk chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 cup whipping cream

White Chocolate Mousse

• 12 ounces white chocolate, chopped
• 1/2 teaspoon gelatin powder
• 1/2 cup milk
• 1 cup whipping cream

Dacquoise Crunch Garnish

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons ground hazelnuts
• 1/4 teaspoon cornstarch

Directions

To Assemble

1. TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
2. For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
3. For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
4. To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
5. DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

           
Recipe-Food Network

Anna Olson

                                            
              

Lime Pots de Creme

Ingredients

Lime Pots de Creme

• 2 1/4 cups whipping cream
• 3 egg yolks
• 2 whole eggs
• 1/2 cup sugar
• 4 tablespoons lime juice
• 1 1/2 tablespoons lime zest

Crushed Raspberries

• 2 cups fresh raspberries
• 4 tablespoons sugar
• 2 teaspoons lime juice
• 1 teaspoon lime zest

Directions

To Assemble

1. LIME POTS de CREME: Preheat oven to 325° F. Heat cream over medium low heat until just below a simmer. Whisk together egg yolks, whole eggs, sugar, lime juice and zest. Gradually pour the cream over the egg mixture, stirring constantly until all cream has been added. Skim off any foam off the surface of the custard. Arrange 6 custard cups in a baking pan with a 2-inch lip. Pour the custard into the cups evenly, and skim off any bubbles that occur.
2. Set the baking pan on the open oven door and carefully pour boiling water around the cups, filling about halfway up the cups. Bake for 40 to 45 minutes, until it jiggles just slightly in the center when moved. Remove cups from water bath and let cool to room temperature for 20 minutes, then chill at least 2 hours before serving.
3. VARIATION: Top with Crushed Raspberries (directions follow).
4. CRUSHED RASPBERRIES: Place raspberries in a bowl with sugar, lime juice and zest. Let sit for 5 minutes, then stir with a fork to crush the berries slightly (but not purée them).
5. To serve, spoon crushed raspberries over Pots de Crème.
6. Yield: 6 5-ounce servings.                  

                                        
Recipe-Food Network

• Anna Olson

                                              

                                                      

Ingredients

For the Cake

• 375 millilitres (1 1/2 cups) unbleached all-purpose flour
• 5 millilitres (1 teaspoon) baking powder
• 250 millilitres (1 cup) softened unsalted butter
• 250 millilitres (1 cup) sugar
• Grated zest of 3 oranges
• 3 eggs
• 60 millilitres (1/4 cup) orange juice

For the Strawberry Coulis

• 500 millilitres (2 cups) fresh or frozen strawberries, thawed
• 60 millilitres (1/4 cup) sugar

For the Garnish

• 1 litre (4 cups) fresh strawberries, hulled
• 60 millilitres (1/4 cup) sugar
• Zest of 1 lemon

Directions

For the Cake

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides.
2. In a bowl, combine the flour and baking powder. Set aside.
3. In another bowl, cream the butter with the sugar and the orange zest using an electric mixer. Add the eggs one at a time and beat until smooth. With the mixer on low speed, add the dry ingredients, alternating with the orange juice. Pour the batter into the loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
4. Let cool partially. Unmould onto a cooling rack and let cool. If the cake is for a picnic, wrap in a clean tea towel or place in an aluminum cake tin.

For the Strawberry Coulis

1. In a blender or food processor, purée the strawberries and sugar until smooth.
2. Refrigerate until chilled, about 2 hours. If sauce is needed for a picnic, transfer to a Mason jar.

For the Garnish

1. In a bowl, gently toss the strawberries with the sugar and zest. Refrigerate for 15 minutes.
2. Serve slices of cake with the sauce and macerated strawberries.

                                                             
Recipe-Food Network  

• Ricardo Larrivée

• Ricardo and Friends

Currant Rice Pudding

                                                                    

Ingredients

• 3 cups milk
• 2 cups water
• 4 pared peels from a lemon
• 1 1/2 tablespoons vanilla extract
• 3/4 cup short grain rice
• 1/3 cup dried currants
• 3 tablespoons sliced almonds, lightly toasted
• 2/3 cup sugar
• 1 egg yolk (optional)
• cinnamon, for garnish

Directions

1. Heat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 15 minutes, stirring occasionally. Remove lemon peels. Add the currants, almonds and sugar and simmer 10 to 15 minutes more, testing rice for doneness. Remove from heat, let cool for 15 minutes then stir in egg yolk. Spoon into a serving bowl and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or chilled.

 Recipe-Food Network 

Anna Olson