Archive for the “Desserts & Salads Recipes” Category
Cooking Information:
- Estimated Time: 40 minutes
Ingredients:
- 1 head crisp romaine lettuce, washed, dried, torn
- 1 large clove garlic, crushed
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) anchovy essence
- 1 tablespoon (15 ml) worcestershire sauce
- 1 lemon, juice of
- 1 stalk celery, sliced (2 if small)
- 1/2 cup (125 ml) parmesan cheese, grated
- salt and pepper
Procedure:
- Add garlic to a large salad bowl.
- Add olive oil and stir for a few minutes
- Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
- You can let this sit while you prepare the rest of your meal.
- Just before serving, add lettuce, celery, and parmesan, and toss.
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Cooking Information:
Ingredients:
- 1 can (390g) evaporated milk
- 1 can (390g) condensed milk
- 10 egg yolks
- 1 teaspoon of vanilla extract or lemon essence
For the caramel:
- 1 cup sugar
- 3/4 cup water
Procedure:
- In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
- Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
- Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
- Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for 20 minutes or bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
- Let cool then refrigerate.
- To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
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