Recipe
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276 creative works found
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Raw photo. Taken in my kitchen. :-) Cranberry Pie / In a pie shell put: / 2c. cranberries / 1/2c. brown sugar Mix & pour on top / 1/2c. melted butter / 1/2c. flour / 1/2c. sugar / 2 eggs Bake at 350F for 45-55 minutes
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The recipe for James Bonds Vodka Martini, from the novel, Casino Royale . / . / Worth a closer look!!! / . /
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From: The Epic Collection of ‘Elle Jaye Rose’ facebook graffiti Edition # of 20 shirts note some designs may have an ever so-slight screen resolution affect (which is part of the concept of puter-art)
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These are rather like broad tagliatelle and I prepared the dish like this… / Roast about 10 cherry tomatoes cut in half, in olive oil with 5 garlic cloves and a sprinkle of dried chili for twenty minutes. Halfway through the roasting, add some small whole mushrooms. I used oyster, buna-shimeji and shiro-shimeji varieties. Meanwhile bring some water to the boil, add salt and the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 6 minutes. / Serve the pasta with the roasted, tomatoes, garlic and mushrooms. / Total preparation and cooking time 25 minutes. Buon appetito! The lighting was overcast daylight (the best diffusser) through my kitchen window. N.B. This image is now for sale as laminated kitchen art! Technical Details: Camera: Nikon D200 / Lens: 12-24mm f4 / Focal Length: 20mm / ISO: 250 / Exposure: 1/125 sec at f /4 / Lighting: Daylight / Post Processing: Photoshop CS3 © 2008 John Hooton Photography
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Ever wonder what the components of destruction are? Here is the recipe…
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This started off simply enough with an image of a pear and an unwillingness to buy kitchen art when I thought I could give it a go for myself. After applying additional image layers and making brushes out of some of my other images, this is the final result. This will definitely hang in my kitchen! Best viewed large
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This was my fathers, mothers recipe book
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/ In Italy, particularly in Palermo, marzipan is often shaped and painted with food colorings to resemble fruit — Frutta martorana — especially during the Christmas season and on Il Giorno dei Morti on November 2. May 9 and 10 are also special days for eating marzipan in Sicily. In Portugal, where the confection has been made by nuns since olden times, traditional marzipan fruit shaped sweets made in the Algarve region are called morgadinhos. There are other regions, as Toledo in Spain in which marzipan is shaped into simple animal shapes, and usually filled in with egg yolk (yema) and sugar. / Chocolate cake and marzipans / Ingredients (serves 8) 200g butter, chopped 250g dark chocolate, chopped 4 eggs, separated 1 cup caster sugar / Method: 1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper. / 2. Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn’t touch water). Stir over low heat until smooth. / 3. Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved. / 4. Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.
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This Picture is no longer available as a card, because the writing get cut off. / But I now also have the same picture with white border added available as a card. / Grandma’s Coffee Cookies (recipe) w/ white border / Grandma’s Coffee Cookies / / 2 cups brown sugar / 1 cup butter / 1 cup cold leftover coffee / 1 egg / 3 cups flour / 1 tsp. baking soda / 1 tsp. baking powder / 1 tsp. cinnamon / ¾ tsp. nutmeg / 1 cup raisins, blanched (pour boiling water over raisins and let sit for 5 minutes, then drain) / 1 cup walnuts Mix brown sugar and butter together; blend in cold coffee. Beat in egg. Mix dry ingredients together and add to butter mixture. Stir in raisins and walnuts. Drop by spoonfuls onto cookie sheet and bake at 375 degrees F for 12-14 minutes A beautiful, soft drop cookie. / Freeze well. Camera: Canon Rebel XT (DSLR) / Len: 18-55mm zoom / ISO: 100 / Shutter Speed: 1/13 / F/stop: 5.0 / W/B: Daylight / Self timer was used for this shot. / Lit natural sunlight from near by window. / Only change to the main photo was a bit of cropping and softening of the edge, other than that it as is from the camera. MY BUBBLESITE
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Grandma’s Coffee Cookies / / 2 cups brown sugar / 1 cup butter / 1 cup cold leftover coffee / 1 egg / 3 cups flour / 1 tsp. baking soda / 1 tsp. baking powder / 1 tsp. cinnamon / ¾ tsp. nutmeg / 1 cup raisins, blanched (pour boiling water over raisins and let sit for 5 minutes, then drain) / 1 cup walnuts Mix brown sugar and butter together; blend in cold coffee. Beat in egg. Mix dry ingredients together and add to butter mixture. Stir in raisins and walnuts. Drop by spoonfuls onto cookie sheet and bake at 375 degrees F for 12-14 minutes A beautiful, soft drop cookie. / Freezes well. Camera: Canon Rebel XT (DSLR) / Len: 18-55mm zoom / ISO: 100 / Shutter Speed: 1/13 / F/stop: 5.0 / W/B: Daylight / Self timer was used for this shot. / Lit natural sunlight from near by window. / This photo is as is from the camera and is the same as the main photo in Grrandma’s Coffee Cookies- recipe MY BUBBLESITE
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This is my fave recipe for cupcakes (and I use it for larger butter cakes too). They HAVE to have real vanilla paste in them (from supermarket or specialty grocer) and PINK icing, or they are just not as good … • 125g butter, softened / • 3/4 cup caster sugar / • 1 teaspoon vanilla bean paste (or vanilla extract) / • 2 eggs, lightly beaten / • 1 and ½ cups self-raising flour, sifted / • 1/2 cup buttermilk or milk / Method / 1. Preheat oven to 180°C. Using an electric mixer, cream butter, sugar and vanilla in a medium bowl on medium-high speed until pale and creamy. / 2. Add eggs in 2 batches, scraping down the sides of bowl and beating well between additions (if egg is added too quickly batter may curdle, causing a coarse, heavy, dry-textured cake). / 3. Add half the flour and stir gently to combine. Add half the buttermilk and stir until combined (adding half the flour and milk together can cause a lumpy batter). Repeat with remaining flour and buttermilk. / 4. Place large spoonfuls into muffin cases. Bake for 15 minutes or until cakes are risen and golden. Turn onto a wire rack to cool. Pink Icing: Melt a tablespoon of butter in microwave safe bowl. Add 1/2 tsp vanilla bean paste (or extract), a couple of drops of red food colouring and 2 tablespoons of milk. Mix together then add icing sugar by the spoonful until it reaches a thick but spreadable consistency. Using a knife, smooth icing onto cakes and sprinkle with coloured sprinkles. I guarantee you will fall in love with these vanilla cakes, they are my very favourite sweet treat. Bon Appetit! this image featured in the group Recipes (along with photo) in March 2009. / Thanks so much!
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Turkish Delight is a candy that originated in Turkey in the 1700’s. The candy was featured in “The Lion, the Witch and the Wardrobe”, by C.S Lewis. The White Witch tempted a character, Edmund with Turkish Delight. / / / Also check out my contemporary photography section A selection of products in my Zazzle store: More choices from Zazzle: Wear My Art – Check out Female Contemporary Art on Apparel here: My Images Do Not Belong To The Public Domain. All images are copyright © taiche. All Rights Reserved. Copying, altering, displaying or redistribution of any of these images without written permission from the artist is strictly prohibited / See more of taiche at ZAZZLE / Baby Custom T-Shirts :dress that baby up with a special design on a custom t-shirt, long sleeve or onesize / Kids Custom T-Shirts .from organic t-shirts to long sleeve shirts, boys, girls, and toddlers can fill their fashion needs with a one-of-a-kind custom t-shirts for kids. Check out the latest organic t-shirts, sweatshirts, and girls shirts. And plenty of styles for toddlers too! Aprons / Bags / Buttons / Cards / Hats / Keds Shoes / Keychains / Magnets / Mousepads / Mugs / Postage / Postcards / Stickers / T-Shirt / Ties* Don’t forget to check out my poetry section Selected works of art from my 2009 Portfolio Do not forget to check out my range of fully customisable calendars. Simply let me know your choice of images and months to show them and I will create especaillly for you. You can choose from any of my images. TURKISH DELIGHT Prep Time: 15 minutes / Cook Time: 1 hour, 10 minutes / Ingredients: / 4 cups granulated sugar / 1 1/4 cups cornstarch / 1 teaspoon cream of tartar / 4 1/4 cups water / 1 tablespoon lemon juice / 1 1/2 tablespoons rosewater / 1 cup confectioners sugar / Vegetable oil ot shortening / Preparation: / In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside. Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency. Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently. Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight. Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch. Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces. Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
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Apple Crisp 3 cups peeled, sliced apples (approximately) / 1/2 cup white sugar / 1/2 cup water / 1 cup flour / 1 cup oats / 1 cup brown sugar / 1/2 tsp cinnamon / 1/2 margarine Mix water and white sugar in bottom of glass pan. add the apple slices. In a bowl, mix remaining ingredients. Spread topping over the apples in pan. bake at 400F for 1/2 hour. Photo taken with a Canon Rebel XT MY BUBBLESITE
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This the same as the Original Grandma’s Coffee Cookies (recipe) but with a white border. / The white border was added so the writing down the left side would not be cut off when made into a card. The Original (without the border) is still for sale, but not as a card. Grandma’s Coffee Cookies / / 2 cups brown sugar / 1 cup butter / 1 cup cold leftover coffee / 1 egg / 3 cups flour / 1 tsp. baking soda / 1 tsp. baking powder / 1 tsp. cinnamon / ¾ tsp. nutmeg / 1 cup raisins, blanched (pour boiling water over raisins and let sit for 5 minutes, then drain) / 1 cup walnuts Mix brown sugar and butter together; blend in cold coffee. Beat in egg. Mix dry ingredients together and add to butter mixture. Stir in raisins and walnuts. Drop by spoonfuls onto cookie sheet and bake at 375 degrees F for 12-14 minutes A beautiful, soft drop cookie. / Freeze well. Camera: Canon Rebel XT (DSLR) / Len: 18-55mm zoom / ISO: 100 / Shutter Speed: 1/13 / F/stop: 5.0 / W/B: Daylight / Self timer was used for this shot. / Lit natural sunlight from near by window. / Only change to the main photo was a bit of cropping and softening of the edge, other than that it as is from the camera. MY BUBBLESITE
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Summer is not too far away and this soup is a great way to consume that flood of tomatoes when you grow your own. Come to think of it, this tastes great anytime, so why wait? Cream of Tomato and Basil Soup 1 Onion / 4 Garlic Cloves / 1 Long Sweet Red Pepper / 12 Medium Size Tomatoes / 2 oz or 50g Butter / 250ml Chicken Stock / 75ml Double Cream / 1 Desert Spoon of Dried Basil / Some Fresh Basil / ¼ Tsp Ground White Pepper / 1 Level Tsp Sea Salt Peel and chop the garlic cloves and the onion. De-seed and chop the long sweet red pepper. Melt the butter in a large saucepan and add the onion, garlic and sweet red pepper. Cover and simmer gently stirring now and then until the onions are soft – about ten minutes. Meanwhile, cut the tomatoes in half, splitting where the stalk was. Cut out a V to remove the hard stalk remnants and roughly chop the tomatoes. Add them to the other ingredients and bring everything back to a simmer. Add the dry basil, salt and pepper, cover, and let it all stew gently for about 20 minutes stirring occasionally. Add the chicken stock and simmer gently for another ten minutes. Remove from the heat and now blend all the ingredients in a liquidiser or with an electric hand blender. Return it to the saucepan, taste and adjust the seasoning if necessary. Stir in 50ml of double cream saving 25ml for presentation. Serve with some torn fresh basil leaves and a swirl of cream. Revel in the taste, consume luxuriously then relax for ten minutes. Take the dog for a walk. Technical Details: Camera: Nikon D3 / Lens: Nikkor 14-24mm f/2.8 / Focal Length: 24mm / ISO: 400 / Exposure: 1/80 sec at f/11 / Lighting: Sunlight though Venetian blinds / Flash: SB800 bounced off ceiling to fill-in / Post Processing: Photoshop CS3 © 2009 John Hooton Photography
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Bobotie / No self respecting South African housewife does not own (and treasure!) a favourite bobotie recipe. 2 tablespoons vegetable oil / 2 onions, peeled and sliced / 2 1/4 pounds good quality lean ground beef / 1 thickish slice of white bread / 1 cup milk / 1 tablespoon medium curry powder (or hot for the hale and brave) / 1 1/2 tablespoons sugar / 2 teaspoons salt / freshly grated pepper (about a half teaspoon) / 3/4 teaspoon turmeric / 1 1/2 tablespoons malt vinegar / 1/2 cup seedless raisins / 2 tablespoons strong chutney / 2 bay leaves (or fresh lemon leaves if available) / 2 medium eggs / / / METHOD Preheat oven to 350°F. Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly. Soak bread in half the milk, squeeze out excess milk and mash with a fork – DON’T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and ad pulled-apart bread to the meat mixture. Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top. Bake for 50-60 minutes in preheated 350°F oven. Beat egg with remaining milk and pour over mixture approximately 25 – 30 minutes before end of baking time. Serve with steamed rice (traditionally yellow!) and extra chutney. Pure South African comfort food! Especially nice in winter, or cold with a salad in summer. Serves: 6 (19.04.09)
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Leek & potato Soup / Camera: Olympus FE230 on Macro / / Recipe: / 4 Large Leeks, Cleaned & Finely Chopped. 2 Medium Potato’s, Cleaned & Diced. 1 Medium Onion, Cleaned & Finely Chopped. 1.5 Pints Chicken Stock or Water, 0.5 Pints Milk, 2 Ounces Butter. 2 Table Spoons Cream, 1.5 Table Spoons Chives or Parsley. / Salt & Milled Black Pepper. Method: / Melt Butter and Potato’s, Leeks & Onions —Stir -- Season, Cover. Sweat for 15 minutes, Low Heat. Add Stock & Milk, Cover & Simmer for 20 minutes/ till veg is soft —Blend -- Reheat Gently, Add Chives or Pasley and Cream to Serve.
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all done in Corel X 2 ..IN SHAPES AND FREEHAND French Toast / 6 slices of bread / 2 eggs / 1 dash of salt / 1 dash of pepper / 1 cup of sugar / 1/2 teaspoon of cinnamon / 2 teaspoons of butter / and Maple Syurp put pan on stove add butter / turn on med high / put 2 eggs in bowl / with salt and pepper / beat well. / dip bread on both sides in egg batter / put in pan and brown on both sides. / why still warm on plate added suar cunnamon mixture / then add Maple syurp / serves 3 /
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On a cold winter’s day, this banana caramel pie with cream just hits the spot …. and blows the calories! Recipe: Bake some shortcrust pastry (home made or purchased) in foil cases (or you can make one large pie). Then in a heavy based saucepan, combine: 400g can sweetened condensed milk / 75g butter, chopped / ½ cup (100g) firmly packed brown sugar / 2 tablespoons golden syrup / 2 tablespoons cream Cook it all up over a medium heat for 10-12 minutes, stirring all the time as it will stick to the bottom if you don’t. Let it cool a little. While caramel is still warm, scoop it into pastry cases. Chop some banana, sprinkle with lemon juice to stop it going brown and pile onto caramel. Finish with some whipped cream and dust with icing sugar (optional). This is a very sweet and delicious Aussie dessert, much loved by country cooks, who always have a can of condensed milk in their pantries, ready to whip out and be cooked up into this rich dessert. This image featured in the group Recipes – along with photo in July 2009. Many thanks!
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I’ve been baking again, and these little choccy cupcakes were a delicious treat yesterday with a cup of coffee….. Canon 40D, Canon 60mm macro, 1/250 sec at F8, ISO 100, 580EX Canon flash. Recipe: see here and just add a couple of tablespoons of quality cocoa to the mix, bake as per recipe and then ice with chocolate butter cream. Here is another card which you may also enjoy: This image featured in the group Recipes -along with photo in July 2009. Many thanks!
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Back cover illustration which I only just discovered while doing this
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Camera: Panasonic Lumix DMC-TZ4 / And a bit of Photoshop postwork / August 27, 2009 Picture taken at an open day at an allotment garden Nice recipe to go with these wonderful veggies: Beetroot and green peas kachori Featured in: / Recipes / The Compact Group
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A favorite recipe of my wife & I. / Photo capture with a Canon Powershot A570 IS. Chicken & Dumplings / Chicken / 4 large, boneless chicken breast / cut into strips. / 4 cubes chicken bullion / 1 small onion, chopped / Parley, salt & pepper to taste Dumpling / 2 cups flour / 2 eggs / ½ up sour cream / ½ cup chicken broth / ½ cup cornstarch 1.Bring a large pot of salted water to boil. / Add chicken bullion, onion, parley, salt & pepper. / Cook for 45 minutes or until chicken is no longer pink. / Reduce heat to low and continue to simmer. 2.While chicken is cooking, combine in medium bowl flour, eggs, sour cream & broth. / Mix well and roll out dough on a floured surface. / Cut into squares and drop into boiling chicken mixture. / In a small bowl, mix together cornstarch and enough water to form a thin paste, stir into the pot. / Continue to simmer 5-10 minutes or until dumplings are light & fluffy.
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A good meal makes a man feel more charitable toward the world than any sermon. – Arthur Pendenys This heart is made entirely of vector shapes. Many shapes I created myself or I adapted royalty free vector’s to give my own stamp on them.
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