How To Make Spiced Apple Chutney

Ingredients to make Spiced apple chutney

• 225g/8oz onions, chopped
• 900g/2lb apples, cored and chopped
• 110g/4oz sultanas, raisins or chopped dates
• 15g/½oz ground coriander
• 15g/½oz paprika
• 15g/½oz mixed spice
• 15g/½oz salt
• 340g/12oz granulated sugar
• 425ml/¾ pints malt vinegar

Method to make Spiced apple chutney

• Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
• Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
• When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
• Turn into sterilised jars, seal and cool.
• Store in a cool, dark cupboard for two to three months before eating.

How to Make Apricot Hamantaschen Recipe At home

Hello friends, Today in my blog www.Taste4best.blogspot.com i am going to show you "how to make Apricot Hamantaschen recipe at your home " with some simple and well suited steps.You have to just follow the Following shown directions listed below.I hope you will enjoy the Apricot Hamantaschen recipe at you home with your family members and their taste.. Ahmmmm ehmmmm
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Ingredients

• 4 cups dried apricots
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 1 1/2 cups sugar
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon freshly grated orange zest
• 3/4 cup chopped walnuts (optional)
• 1 cup egg wash

Method

1. Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
2. Mix the dough. Whisk together the flour and baking powder in a medium bowl. Whisk together the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
4. Make the cookies. Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color. Bake until the pastry is golden brown—20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.
5. Sandwich Cookies Are Nice, Too
6. For a different presentation (especially if you like to save the hat shape for Purim), make these into sandwich cookies. Use a small cutter to remove the centers from half the circles you cut out. Spread the filling over the whole circles and place a cutout circle on top of each one. Bake as above. You can dust the cooled cookies with confectioners' sugar if you wish.
7. Use Almonds for Passover
8. This recipe can easily be transformed for serving at Passover. Simply substitute ground blanched almonds for the flour and omit the baking powder, and mix as directed for the Hamantaschen. The dough will be too sticky to roll out so choose one of the following options to shape and bake the cookies.
9. Thumbprint cookies. Wrap the dough in plastic wrap and refrigerate for 2 hours. Pinch off walnut-size pieces, roll into balls, and arrange on a baking sheet, pressing a hollow into the center of each with your thumb. Fill the hollows with the apricot filling and bake for 15 minutes.
10. Slice-and-bake cookies. Shape the dough into a log about 2 inches in diameter and wrap in plastic wrap; freeze overnight. Slice 1/4-inch thick and bake for 12 minutes. Make into sandwich cookies with the apricot filling if you wish.

How To Make Ajo Blanco Recipe At Your Home

Hello friends, Today in my blog www.Taste4best.blogspot.com i am going to show you "how to make Ajo Blanco recipe at your home " with some simple and well suited steps.You have to just follow the Following shown directions listed below.I hope you will enjoy the Ajo Blanco recipe at you home with your family members and their taste.. Ahmmmm ehmmmm.

Ingredients

1. 1 green apple (such as Granny Smith), peeled, cored, chopped
2. 1 large garlic clove, chopped
3. 3 cups crustless 1" cubes day-old white country bread
4. 1 cup seedless green grapes, halved
5. 1/2 cup whole blanched almonds
6. 1/2 cup whole milk
7. Kosher salt
8. 3/4 cup extra-virgin olive oil plus more
9. 3 tablespoons red wine vinegar plus more
10. Freshly ground black pepper
11. 1/2 cup sliced almonds

Method

1. Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
2. Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled.
3. Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
4. Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar.

Make Spring Roll At Home

How To Make Spring Rolls At Home

How To Make Spiced Beef Empanadas Recipe At Your Kitchen

Hello Friends, Today I would like To Present "Spiced Beef Empanadas Recipe" that is so tasty and so delicious.If you wanna be make this recipe at your home then take the procedure frommy blog "www.taste4best.blogspot.com" that contains lots of recipes for kids,friends,party,birthday cake etc. as well as for you boss.for making Spiced Beef Empanadas recipe at you home kitchen then follow the guidelines listed below : -

Ingerdients

For the pastry

1. 450g/1lb plain flour
2. 2 tsp baking powder
3. 1 tsp salt
4. 60g/2¼oz butter, diced into 1cm/½in cubes
5. 60g2¼oz lard, diced into 1cm/½in cubes
6. For the meat filling
7. 2 eggs
8. 2 tbsp olive oil
9. 1 onion, finely chopped
10. 1 green pepper, seeds removed, finely chopped
11. 400g/14oz lean minced beef
12. 1 tsp paprika
13. 1 tsp chilli powder
14. 30g/1oz raisins
15. 12 green olives, pitted, roughly chopped
16. 2 hard boiled eggs, chopped
17. 1 tsp dried cumin
18. Pinch salt
19. vegetable oil, for frying
20. 1 tsp caster sugar

Preparation method

• For the pastry, mix the flour, baking powder and salt in a bowl. Add the diced butter and lard and rub into the flour using your fingertips until the mixture has the texture of fine breadcrumbs. Add cold water one teaspoon at a time, mixing between additions with a table knife, until the dough comes together into a soft dough (the dough will take anything between 3-6 tbsp water). Roll the dough into a ball and wrap well in cling film, leave to rest in the fridge for an hour.

Technique: Rubbing in

Rubbing inWatch technique0:46 mins

• For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.

Technique: How to boil eggs

How to boil eggsWatch technique1:29 mins

• Heat the olive oil in a frying pan, add the onion and cook on a low heat until transparent and softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned, then add the paprika and chilli powder. Remove the pan from the heat and add the raisins, olives, cumin and chopped eggs. Season to taste with salt and freshly ground black pepper.

Technique: How to brown mince

How to brown minceWatch technique1:23 mins

• To assemble the empanadas, remove the pastry from the fridge, and roll out to pound coin thickness (3mm). Cut circles from the pastry, using a saucer as a guide, or else use a 12cm/4½in pastry cutter.
• Put two teaspoons of filling onto one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.

Technique: Crimping the edge of a pasty

Crimping the edge of a pastyWatch technique 0:18 mins

• Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Sprinkle with caster sugar and serve warm.

Healthy spaghetti Bolognese

Healthy spaghetti Bolognese

Ingredients

1. 1 tbsp olive oil
2. 200g/7oz lean steak mince
3. 1 onion, finely chopped
4. 4 large mushrooms, sliced
5. 1 carrot, grated
6. 1 400g/14oz tin tomatoes, chopped
7. 230ml/8fl oz vegetable stock
8. 2 tbsp tomato purée
9. ½ tsp Worcestershire sauce
10. 1 tsp freshly ground black pepper
11. 300g/10½oz wholemeal spaghetti
12. 2 tbsp chopped fresh parsley

Preparation method

• Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
• Technique: How to brown mince
• How to brown minceWatch technique1:23 mins
• Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
• Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
• To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.

Reeses Freezer-Friendly Oatmeal Cookies

Reeses Freezer-Friendly Oatmeal Cookies

Ingredients

• 3/4 cup butter, softened
• 1 c brown sugar
• 1/2 c sugar
• 2 eggs, room temperature
• 1 Tbls vanilla
• 2 1/2 cups quick-cooking oats
• 1 1/2 cups AP flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup Reese's Pieces
• 1/2 cup Reese's Peanut Butter Chips

Directions

• Cream butter and sugars together until light and fluffy.
• Beat in eggs one at a time.
• Add vanilla and beat until combined.
• Combine oats, flour, salt, and baking soda and add to creamed mixture in increments.
• Stir in Reese's Pieces and Reese's Peanut Butter Chips.
• To Bake Now:
• Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop by rounded tablespoonfuls onto parchment-lined baking sheet. Bake for 10-12 minutes until light brown. Remove to wire racks to cool.
• To Freeze Now and Bake Later:
• Roll dough into balls and place on parchment-lined baking sheet. {Dough can be sticky. Wet hands with water to make this easier.} Make sure dough balls are not touching each other and place in freezer for 1 hour. Remove dough balls from freezer and place in ziploc bag. Freeze for up to 3 months.
• To Bake:
• Preheat oven to 350 degrees. Removed desired number of cookie dough balls and place on parchment-lined baking sheet. Bake for 18-20 minutes or until golden brown. Remove to wire racks to cool.