Best Cheese Dishes ???? | MasterChef Canada | MasterChef World
To celebrate Cheese Fondue Day we have a cheesy compilation for you. ???? Have a go at a number of these dishes such as Cheesy Tortellini, a Cheese Soufflé or even a Cheese Soup!
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VEGAN || Stacked Beet Salad with Pixie Tangerines and Crushed Sprouted Almonds
Great things come in small packages, and it doesn't take much to make a big impression! Pixie tangerines, candied beets, crushed local almonds and a sprig of basil, all stacks up to a beautiful vegan 'salad' of deliciousness.
RECIPE:
4 Candy Cane Beets
2 Tangerines
Sprouted Almonds
Basil (for garnish)
Salt
Red Wine Vinegar
Olive Oil
Peel beets and slice into 1/4 inch slices. Boil in salted water until soft. Shock in cold water and drain. Peel, slice, and de-seed tangerines. Sliver almonds. If making stack, alternate beets, tangerines and almonds, or chop into bitesize pieces. Make a 1:1 vinaigrette with salt to taste, pour over salad. Add basil. If chopped, mix well!
For more local produce, artisanal snacks, and all your natural & organic pantry staples, check out GrubMarket.com
Music: Ben Sound
Homemade Mint Chocolate Cake & Ravioli Bake | Southern Cooking Video
Three hours.... Three hours y'all!! ???? That's how long it takes to make this homemade Mint Chocolate cake, but IT IS WORTH IT! Dessert took three hours, but the ravioli bake we make for supper only takes 20 minutes! ????????
Mint Chocolate Cake
Ingredients:
Cake
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup olive oil
2 eggs, at room temperature
1 Tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt or fine sea salt
1/2 cup hot water
Chocolate fudge icing:
2 cups dark chocolate chips
1 and 1/4 cups heavy cream
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Peppermint Cream:
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2 Tablespoons fresh mint, finely chopped
3 and 1/2 cups confectioners’ sugar
2 teaspoons peppermint extract
3 Tablespoons whole milk, room temperature
Instructions
Preheat oven to 350°F. Grease a 9×2 inch round cake pan, line with a parchment paper round, then grease the parchment paper.
For the cake: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds.
Add the flour, cocoa powder, baking powder, baking soda, and salt one at a time until combined. Finally, pour in the hot water and stir to combine. Pour evenly into prepared cake pan.
Bake in the center of the oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes.
Make the chocolate fudge icing while the cake cools. Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and the mixture is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. This takes about 60-90 minutes to cool.
For the peppermint cream frosting: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners’ sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
Assemble: Spread peppermint cream in a thick layer all over the top of the cooled cake.
Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour fudge icing slowly on top of cake and gently spread all over. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving.
In the Kitchen: Golden Beet & Goat Cheese Crostinis
Food Writer/Columnist Jenn Press Arata from That's SO Jenn shows us how to make Golden Beet and Goat Cheese Crostinis.
Ribollita Recipe - Ricetta Ribollita
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INGREDIENTS
300 g stale Tuscan bread
400g dried white beans
A cabbage
A cabbage
3 bunches of beets
2 potatoes
2 stalks of celery
2 onions
A few tablespoons of tomato paste
Olive oil
Salt and pepper
PREPARATION
Boil the beans into two liters of cold water. Meanwhile in another pan fry, with 8 tablespoons of olive oil, chopped onions. When the onion wilts, dice the carrots, potatoes, trimm cabbage, beets and add them to the pot with the broth. Adjust seasoning to taste and cook for a few minutes. Meanwhile, blend the 3 quarters of the beans with a hand mixer until smooth and add the puree.
Allow to cook for a long time, until all the vegetables are well cooked, about 2 hours. At this point add the bread in pieces and the remaining beans. Cook for another 10 minutes, when the bread is softened, turn off and let cool, better overnight.
In a pan put oil, when it is hot add a little of soup, add also tomato paste and make them coagulate. Serve hot or warm
INGREDIENTI
300 g Pane toscano raffermo
400g fagioli bianchi secchi
Un cavolo nero
Un cavolo verza
3 mazzetti di bietole
2 patate
2 gambi di sedano
2 cipolle
Qualche cucchiaio di conserva di pomodoro
Olio d'oliva
Sale e pepe
PREPARAZIONE
Lessare i fagioli in due litri di acqua fredda. Nel frattempo rosolare in un'altra pentola, con 8 cucchiai di olio, le cipolle tritate. Quando la cipolla appassisce, tagliare le carote, le patate, la verza, il cavolo nero, le bietole ed aggiungerli nella pentola insieme al brodo. Aggiustare di sale e pepe e far cuocere per alcuni minuti. Intanto passate i tre quarti dei fagioli ed aggiungere nella pentola la purea.
Lasciare cuocere a lungo, fino a quando non saranno ben cotte, a questo punto aggiungere il pane tagliato a pezzi ed i fagioli interi. Cuocere per altri 10 minuti, quando il pane si sarà ben ammorbidito, spegnere e lasciare intiepidire, meglio se tutta la notte.
In una padella mettere dell'olio, quando è caldo aggiungere un po' di zuppa, aggiungere un po' di conserva di pomodoro e far rapprendere. Servire calda o tiepida.
Challenge time! Middle Eastern Beet Soup Kubbeh Selek: Savory Healthy Meal for Dinner!
Homemade dumplings and ground beef--we're putting a Thai twist on traditional Middle Eastern Kubbeh Selek. Beets add some beautiful red color, and lots of nutrients, with chickpeas, tomatoes, and basil for a healthy meal! Learn the tricks of layering flavors, and all the different ways to make Kubbeh!
Try it for yourself!
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Thank you for feeding your soul with me today,
Chef Nikky