آشپزی و شیرینی پزی مامانای بهار 90 (کدبانوها بشتابین)

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بابا هنرمندااااااااااااااااااااااااااااننننننننننننننننننننننننن

شف های محترمممممممممممممممممممممممممممممممممممم

با مشت بکوبید تو مخ من بلکه حرکتی از خودم ساطع کنممممممممممممممم

دیشب خسته بودم چیپس درس کردم با ماست خوردیم.. عند هنرمو ول دادم.. ته ته فست فودددددددددددددد

متین میترسم این روزها زبونم لال مورد سو قصد و ترور قرار بگیری
جون مادرت مواظب خودت باش

عند هنرمو ول دادم.. ته ته فست فودددددددددددددد

غزاله ترجمه لطفاً :


Pineapple Satays with Coconut Caramel

For a simple 4-ingredient grilled fruit dessert, make a caramel sauce with sugar and coconut milk and brush the sauce on pineapple slices while theyre grilling. Top the pineapple with coconut and serve with the extra sauce.

Sunset JULY 2008

Yield: Makes 4 servings
Total:35 Minutes

Ingredients

1 ripe pineapple
1 cup sugar

3/4 cup coconut milk
1/4 cup unsweetened shredded coconut, toasted

Preparation

1. Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

2. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

3. Prepare a gas or charcoal grill for high heat (450� to 550�; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

Note: Nutritional analysis is per serving.
Note:

You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. Im glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue

Zucchini Oven Chips

Breaded, oven-fried zucchini chips taste like they’re fried, yet they are baked and amazingly crispy. These chips make a healthy substitute for French fries or potato chips.

Cooking Light AUGUST 2005

Yield: 4 servings (serving size: about 3/4 cup)

Ingredients

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preparation

Preheat oven to 425�.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425� for 30 minutes or until browned and crisp. Serve immediately.

Broccoli-and-Cheddar Mini Quiches

Who needs a pie pan or pastry dough when youve got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands!

Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If youre feeling brave, try adding other fresh vegetables or leftover meat to this recipe.

All You FEBRUARY 2008

Yield: 4 Servings
Cost Per Serving:$1.57

Ingredients

2 cups broccoli florets
1 cup milk (do not use skim)
1 cup heavy cream
2 large eggs plus 2 large egg yolks

1 cup grated Cheddar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350�F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and put in a steamer basket. Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes. Let broccoli cool slightly, then chop into small pieces.

In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg. Add chopped broccoli.

Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes. Let cool slightly, then run a knife around each quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches. Serve warm or at room temperature.

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