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Recipes - aioli

1:	Beef Brisket in Beer
2:	Creamy Chicken Noodle Casserole - Slow Cooker
3:	Broad Bean And Bacon Soup
4:	Orgasm
5:	TUNA MACARONI CASSEROLE
6:	Crispy cheesey Chicken Pasta
7:	Turkey chimmichanga
8:	Lardy Cake
9:	Peach Cobbler
10:	Shrimp Creole

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aioli Popular
Added on: 04-Feb-2010 Hits: 46
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Recipe Text:

serves 8

ingredients
• ½ a small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard
• 285ml extra virgin olive oil
• 285ml olive oil
• lemon juice, to taste

Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your olive oils bit by bit. Once you’ve blended in a quarter of the oil you can start to add the rest in larger amounts. When it’s all gone in, add the garlic and lemon juice and any extra flavours (see above). To finish it off, season to taste with salt, pepper and a bit more lemon juice if needed.

Try this: Lemon- or basil-flavoured aïoli are good with salads, all types of fish, and in seafood soups. Also great with roasted fish, chicken or pork, and classic with salmon.

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Red Thai curry
Added on: 02-Jul-2007 Hits: 305

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Conversion Tables

Conversion Tables

Temperatures

Celcius/Centigrade ºC	Fahrenheit ºF	Approximates
100	212	very low heat
110	225
120	250
140	275	low heat,
150	300	slow oven
175	350	medium heat, moderate oven
180	356
190	375
200	400
220	425	high heat
230	450	hot oven
240	475	very high heat
C to F	C = 5/9 x (F - 32)
F to C	F = (9/5 x C) + 32

Liquid Measures

Milliliters, Mills, (ml)	Fluid Ounces, FLoz	Pints	Milliliters, Mills, (ml)	Fluid Ounces, FLoz	Pints
25	0.85		400	13.6	0.85
50	1.7		500	17	1
75	2.5		600	20.4	1.3
100	3.4		700	23.8	1.5
125	4.25	~1/4	800	27.2	1.7
150	5.1		900	30.6	1.9
175	6	~1/3	1000	34	2.1
200	6.8		1500	51	3.2
250	8.5	~1/2	2000	68	4.25
300	10.2
ml to fl.oz.	ml / 29.573		fl.oz. to ml	fl.oz. X 29.573

Dry Measures

Grams (g)	Ounces (oz)	Pounds (lb)	Grams (g)	Ounces (oz)	Pounds (lb)
25	0.9		400	14	0.9
50	1.75		500	17.5	1.1 ~(1)
75	2.6		600	21	1.3
100	3.5		700	24.5	1.5
150	5.25		800	28	1.75
175	6.2	0.38 ~(1/4)	900	31.5	2.0
200	7		1000	35	2.1
250	8.75	0.55 ~(1/2)	1500	52.5	3.3
300	10.5
g to oz	g / 28.35		oz to g	oz X 28.35

Equivalents

1 cup = 16 tblsp	1 tblsp = 3 tsp	1 pinch = 1/8 tsp or less
Measure	U.S.	Imperial
1 cup	237 ml	284 ml
1 tblsp	15 ml	18 ml
1 tsp	5 ml	6 ml

Top10 recipe

1:	Beef Brisket in Beer
2:	Creamy Chicken Noodle Casserole - Slow Cooker
3:	Broad Bean And Bacon Soup
4:	Orgasm
5:	TUNA MACARONI CASSEROLE
6:	Crispy cheesey Chicken Pasta
7:	Turkey chimmichanga
8:	Lardy Cake
9:	Peach Cobbler
10:	Shrimp Creole

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Turkish Baklava
Added on: 26-Jan-2007 Hits: 490
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Recipe Text:

1 Pkg Fillo Sheets
1 lb Butter, melted
1 lb Walnuts, chopped
3 c Sugar, white granulated
1/2 ts Ground Cloves
1 ts Ground Cinnamon or
1/4 ts Ground and 1 Stick Cinnamon
9 x 13 Pyrex Baking Dish
Pastry Brush

1. Chop walnuts to medium fine and mix with 1 cup
sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon
ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so
that each sheet fits the bottom of the Baking Pan. 4.
Generously butter the bottom and sides of the baking
pan and place the Fillo, one sheet ata a time, in the
baking pan. Generously spread butter on each sheet of
fillo as it is placed in the pan. Every 6 to 8 sheets
of Fillo sp[read a layer of walnut mix. Continue
layering Fillo sheets and walnuts until Fillo is
complete. Pour any remaining butter over top of the
Baklava. The secret to good flaky Baklava is to have
each sheet of Fillo well buttered so that the sheets
do not stick together. 5. With a sharp knife, cut the
Baklava diagonally to form diamond shaped pieces. 6.
Preheat oven to 350 degrees and bake the Baklava for
40 to 45 minutes or until golden brown on top. Remove
from oven and allow to cool completely. 7. SYRUP Mix
one cup water, two cups sugar, 1/4 teaspoon ground
cloves and either 3/4 teaspoons Cinnamon or the
Cinnamon stick in a sauce pan and bring to a bnoil.
Simmer for 20 minutes. 8. Pour the boiling syrup over
the cool Baklava and allow to cool completely again.
When cool serve individual pieces with strong
(Turkish) sweet coffee and dried apricots for an
exquisite dessert.

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