Kale stem pesto sauce

March 24, 2015 at 6:35 pm | Posted in Pie | Leave a comment

kale stem pesto

Recipe taken from loveandlemons

Serves: about 1 cup of pesto
  • 1 heaping cup chopped kale stems
  • 3 cloves of garlic
  • ½ cup toasted walnuts or pine nuts
  • big handful of parsley and/or basil
  • juice & zest of 1 lemon
  • salt & pepper
  • pinch of red pepper flakes
  • ¼ cup olive oil
  • optional – drizzle of balsamic vinegar
  • optional – grated parmesan or pecorino cheese
  1. Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes).
  2. Drain and let cool.
  3. In a food processor, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking.
Feel free to experiment with other types of stems & herbs. Kale stems are just what I happen to have most often. On this particular day, I also had some parsley and a little bit of basil to use up.wpid-img_20150324_212629.jpg
half a lemon was already too sour.

Brazo de Mercedes

March 2, 2015 at 6:35 pm | Posted in miscellaneous dessert | Leave a comment
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Recipe from pinoy


10 large raw eggs,yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar (less is enough)
14 ounces condensed milk – 300ml

Cooking procedure:

  1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
  2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
  5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
  6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
  7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
  8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
  9. Remove the meringue from the oven and cool down for a few minutes.
  10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
  11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
  12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
  13. Transfer to a serving plate then serve.
  14. Share and enjoy!

Note: can make half the custard and use the yolks for leche flan cake

Condensed milk recipe

March 1, 2015 at 8:32 am | Posted in Pie | Leave a comment

Taken from allrecipe

1 cup boiling water
1/4 cup margarine
2 cups white sugar
4 cups nonfat dry milk powder

Pour boiling water into blender container. Add margarine and sugar. Blend until combined. Add the dry milk powder 1 cup at a time, blending after each addition. Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.

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