World cooking easy recipe

World cooking easy recipe

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Chimichurri Recipe

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Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce. 1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil) 1/4 Cup Red Wine Vinegar 1/4 Cup Water 1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup) 1 medium onion; finely chopped 4 cloves garlic; finely minced 1/2 of a red bell pepper; seeded and finely diced 1 tomato; peeled, seeded, finely chopped 1 Tablespoon dried oregano 1 Tablespoon paprika1 Teaspoon bay leaf (laurel); very small flakes 1 Tablespoon coarse salt 1 Teaspoon ground black pepper hot chili flakes to taste (Aji Molido if you can find it) Make sure all of the fresh ingredients are well washed and clean before preparing. Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 m...
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SWEET MILK THREE EGG WHITE CAKE

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2 1/4 c. cake flour 2 1/2 tsp. baking powder 3/4 tsp. salt 1/4 c. soft BUTTER and 1/4 c. shortening 1 1/3 c. sugar 1/2 tsp. each almond extract and lemon extract or 2 tsp. vanilla 3 egg whites, unbeaten 1 c. milk Grease two 8 inch layer pans, line with waxed paper, then grease paper. Start oven 10 minutes before baking, set to moderate 375 degrees. Sift flour, measure, re-sift three times with baking powder and salt. Cream butter and shortening with wooden spoon until smooth and shiny. Add sugar gradually, creaming thoroughly. Stir in flavoring. Add egg whites in two portions and beat with rotary beater after each, until fluffy. Then add flour and milk alternately in three or four portions, beginning and ending with flour, beat with wooden spoon until smooth after each addition. Turn into pan. Bake 20 to 22 minutes or until cake tests done. Cool in pan on cake rack 5 minutes, then turn out on racks, quickly removing paper and invert. When barely cool, sp...
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Vanilla ice cream

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This easy recipe for creamy vanilla ice cream doesn't require an in ice cream maker. Ingredients ·          2 vanilla pods ·          500ml/16fl oz double cream (see tip) ·          70g/3oz sugar ·          3 egg yolks Preparation method 1.        Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. 2.        Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. 3.        Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.
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