Baked Brie en Croûte With Thyme and Fig Jam Recipe
Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with a sweet-tart layer of fig jam and fresh thyme leaves.
Dry fruits soaking????|small quantity fruit mixing| Christmas fruit cake| Christmas plum cake|homemade
Planning to make plum cake for this? Make it now, don't wait. Fruit soaking in alcohol. Cake mixing is such a fun experience. Its worth all the efforts. Do it at home im small quantities.
Ingredients:
Fruits:
White raisins 50gms
Black raisins 50gms
Candied orange 50gms
Black current 50gms
Blueberry 50gms
Cranberry 50gms
Cherry 50gms
Apricot. 50gms
Tutti-frutti 50gms
Prunes 50gms
Dates 50gma
Candied ginger 25gms
Spices:
Cinnamon
Cardamom
Nutmeg
Cloves
Brandy/rum 240ml
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???????? Cassava Pie Recipe by Chef Jeremy Lovell | Foodie Nation
Yield - Serves 6
Ingredients:
Vegetable oil – 2 tbsp
Garlic peeled – 1 tbsp (finely chopped)
Onion – 1 small (finely chopped)
Pimento pepper – 3 tbsp (finely chopped)
Thyme fresh – 2 tbsp (finely chopped)
Butter – 4oz
Salt to taste
Black pepper 1 tbsp
Cheese – 2 cup (grated)
Cassava – 3 lb – (cooked cut into 1inch cubes)
Evaporated milk – 2 cups
Coconut milk powder – 6 oz
Vegetable stock – 1 cup
Chive – 3 tbsp
Greasing of dish:
Vegetable oil – 2 tbsp
Method:
Grease dish for pie and set aside.
Pre heat oven to 350 degrees F.
Using a large pot, place on stove and turn on heat.
In hot pot add oil, garlic, onion, pimento, thyme, butter, chive, stir for 2 minutes.
Allow to cook for 5mins, uncover then add black pepper, warm water and coconut milk, vegetable stock, carnation milk and stir for 2minutes. Then add cassava.
Bring mixture to a boil.
Mix thoroughly and allow to cook for 5mins.
Remove from heat and add half the amount of grated cheese.
Then pour out into the greased dish and make level.
Add remainder of cheese on top.
Place in oven and bake for 45mins or until cheese turns golden brown.
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High Protein Cake that tastes AMAZING (105g Protein)
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Kitchen scale:
Meal prep container:
Non stick pan:
bowls:
Air fryer:
Big Blender:
Small Blender:
Y-Peeler:
Squeeze bottles:
STOVETOP:
Macros without frosting: 861 calories, 92C, 15F, 87P
Macros frosting: 99 calories, 4C, 0F, 18P
Dry Ingredients:
AP flour 80g
Coconut flour 20g
Whey protein powder 23g
Casein protein powder 23g
Erythritol 20g
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt pinch
OPTIONAL
Cinnamon, ginger
Wet Ingredients:
Juice from 1 Orange
Cottage cheese 200g
Eggs 2
Frosting Ingredients:
Skyr/greek yogurt 50g
fat free cream cheese 50g
Orange juice 1/4
Whey protein vanilla 10g
Directions:
- Preheat oven to 180°C or 350°F
- Add dry ingredients into a bowl and mix.
- Add wet ingredients into a different bowl and mix. Leave a little bit of juice in one of the oranges.
- Add wet to dry ingredients and slowly stir until combined. You might need to add some water until it turned into a creamy consistency.
- Transfer everything to a baking dish 12x18cm or 5x7 inch and bake for 35-40 min until golden brown.
- In the meantime make the frosting by adding greek yogurt, cream cheese, and the rest of the orange juice into a container. Add in 10g of whey vanilla protein powder and mix until creamy.
- Remove the cake from the oven and let cool down for 20 min.
- Spread the frosting on top. Done!
- Cake lasts in the fridge for 2-3 days.
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DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small
Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Ina arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!
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Ultimate Cheese Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 16 servings
Ingredients
Fresh fig, lemon, or Galax leaves (see Cook's Note)
1 large bunch seedless green grapes
1 (12-ounce) wedge truffled pecorino
1 (1-pound) wedge Stilton blue cheese
1 (12-ounce) piece Brie
1 (8-ounce) piece herbed goat cheese, such as Fleur Verte
Fresh strawberries
Dried apricots
Fig jam
Crackers
1 dried fig ball, halved (optional)
Directions
Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
Cook’s Note
You can order lemon and Galax leaves from your florist.
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Mini quiche with figs and French goat cheese log
Prep: around 40 minutes
Cook: around 15 minutes
For 6 tartlets:
For the quiche:
100 g French goat cheese log
2 puff pastries
Sunflower oil to grease the moulds
1 tablespoon flour
60 g dried figs
250 g cream (30 % fat)
1 egg
Pepper
1 pinch of salt
1 tablespoon melted butter
For the topping:
2 figs
2 sprigs of rosemary
2 tablespoons butter
1 tablespoon brown sugar
Pepper
Utensils: knife, cutting board, tartlet moulds, rolling pin, oven, frying pan, stove
Prep:
1 For the quiche, cut the goat cheese log into 1 cm thick slices. Cut the puff pastry into small circles, slightly wider than the tartlet moulds. Grease the tartlet moulds with a little oil, sprinkle with flour and press lightly a circle of pastry into each mould. Remove the extra puff pastry by running a rolling pin over the mould so that the puff pastry ends exactly at the edge of the mould.
TIP: This recipe is particularly delicious with French goat cheese - for more information, visit
2 Preheat the oven (natural convection: 200 °C / fan heat: 175 °C). Cut the dried figs into large cubes. Arrange the pieces of dried figs and the slices of goat cheese on the tartlets. Mix the cream and egg in a bowl, add pepper and salt. Add the melted butter while stirring. Pour the mixture into the tartlets. Bake the quiches on the middle oven rack for about 15 minutes.
3 For the topping, wash the figs and rosemary and pat dry with a cloth. Cut the figs into 6 quarters. Pick the rosemary leaves and chop them coarsely. Caramelize the butter with the sugar in a frying pan, add the rosemary, figs and pepper, stir and pour over the mini quiches that have just come out of the oven before serving.
Tip: Puff pastry can be replaced by filo or shortcrust pastry.