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How to make butter

January 14, 2012

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Raspberry, Lime & Black Pepper Salad Dressing

I've been cooking with a lot of gorgeous olive oil lately sent to me by Bertolli - they sent me some bottles of their different types of olive oil so that I could experiment with using different types for different uses. I'll confess, I have never in the past given thought to which type of olive oil was better for different styles of cooking so it has been great to use different types and learn as I go. Bertolli sent me three different types of their olive oil - Extra Virgin, Classic and Light. Their light olive oil was perfect for frying, and I made these amazing healthy Chilli Tofu Lettuce Wraps using it, the light olive oil really tasted light and didn't make the fried tofu oily at all. When it comes to salad dressing though, you really want the flavour of an extra virgin olive oil. It mixes well into dressings and brings out the flavour of the other ingredients. With warmer weather on the way I wanted to make a pretty special salad dressing to celebrate. Raspberries ar...

Swedish Food Series : Stuvade Makaroner med Falukorv (Stewed Macaroni with Falun Sausage)

Hi everyone! One thing I really like about Swedish food is that They are easy to cook and taste very good! Sometimes I felt like ... Wait... I guess this is too easy hehehe. I always cook stewed macaroni after being in supermarket in the evening. Sometimes I came back home around 7.30 pm and I need something to eat "as soon as possible" so this recipe is one of the best choices. If you can manage 2 saucepans and 1 frying pan on the stove like me, it takes only 15 minutes or less. So let's see how to cook this really easy recipe. Ingredients for 2 persons 1. 200 mL macaroni 2. 300 g Falun sausage ( Falukorv) 3. 200 mL cooking cream 4. 2 tablespoons butter 5. 1 1/2 tablespoon all-purpose flour 6. 1 teaspoon salt 7. 1 teaspoon black pepper 8. 1/4 teaspoon nutmeg, minced 9. Cooking oil, for frying Instructions 1. Boil macaroni followed the package, then drain off the water. 2. Heat the butter in a medium saucepan. Once the butter is melted , add flour and stir contin...

Russian Omelette, Baked Cafeteria Egg Omelette (Recipe From Soviet Union...

Russian Style cooking: Baked Cafeteria Omelette recipe. This recipe is adapted from ГОСТ (set of technical standards in USSR), so this omelette is from my childhood. It is a very common breakfast in Soviet Russians school cafeteria. They used to make it on huge baking trays and cut off the portions with a special spatula. It was browned on the top and was not losing the volume once on a plate, as usually happens with top-stove omelettes. We called it omlet (омлет). The texture is light and delicate, it makes a very pleasant Sunday breakfast.

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How to make butter

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