Posts Tagged lemon
Mango Flan
Posted by JasonQ in Cakes/Desserts on August 11th, 2010
I really like flan, so I decided to look around for an interesting recipe for it. This is what I found over at ecurry.com
Ingredients:
- 2 Eggs
- 3/4 Cup Whole Milk
- 1/2 Cup Condensed Milk (can be substituted with 1/2 Cup Milk + 1/2 Cup Sugar)
- 3/4 Cup Mango Puree
- 1 Tablespoon Lemon zest
- 1 Tablespoon pure Vanilla Extract
For Caramel:
- 1/4 Cup Sugar
- 1 Teaspoon Butter
- 1/2 Teaspoon Lime Juice (Optional)
Preparation:
Making the Caramel:
Lightly coat the baking dish with butter.
Place the sugar and lemon juice in a heavy saucepan. Put on medium-low heat and boil until the color becomes a clear golden brown; occasionally swirl the saucepan over the heat. When it has reached the golden color, immediately pour this caramel into the baking dish that you’ll be baking the flan in. Completely cover the bottom and a bit of the sides of this baking dish. Set aside.
If you want small individual servings of the flan, pour the caramel in the small baking dishes or ramekins.
Making the Flan:Preheat oven to 350°F.
Peel and cut the mangoes into pieces. Use a blender to purée the pieces. Put this purée through a sieve to separate and remove the fibers. Set the mango purée aside.
In a blender, add Eggs, Condensed Milk, Milk, Lemon zest, Vanilla Extract & Mango Puree & blend to a smooth consistency. Pass this milk mixture through a sieve into another large mixing bowl. Whisk till there are no streaky colors.
Pour this flan mixture into the baking dish. Cover the dish with a foil tightly or a lid. Place the baking dish into a larger baking pan. Carefully add hot water to that pan, until the water reaches about half-way up the sides of the flan baking dish, making sure no water will enter the dish.
Place the pan into the oven, and bake for about an hour. After 1 hour, check for doneness by inserting a dinner knife or a toothpick into the center of the flan. If it doesn’t come out clean, bake for about 10 or 15 minutes more, checking every few minutes.
Cooling the Flan:When done, remove the flan baking dish to cool on a wire rack. When the flan has cooled down completely, place in the refrigerator & chill for a few hours before getting to serve.
Getting Ready to Serve:When you’re ready to serve it, make the dish sit on a slightly hot bath for a couple of minutes; this will melt the caramel.
Make sure you pick a plate to turn it over that is bigger than the diameter of the Flan. Also keep in mind that there will be a lot of Caramel Juice.
Then run a dinner knife all around the sides, to loosen it. Then place a large platter over it, and flip it over. Carefully lift the baking dish up.
Serve with Mango Slices & Cream if you want.
Garlic Lemon Chicken Breasts
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 23rd, 2010
- 2 tablespoons grated lemon rind (fresh)
- 4-5 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1/2 cup fresh lemon juice
- 2 teaspoons Hungarian paprika
- 4 boneless, skinless chicken breasts
- olive oil
- salt, pepper, garlic powder (for sprinkling)
- 4 sprigs Italian parsley
- 4 onion slices (sliced in thick rings)
- heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Fig and Lemon Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on September 10th, 2009
- 1 lemon, juiced
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup water
- 1 1/2 pounds dried figs
- 1 lemon, sliced
- 12 chicken thighs
- salt to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried parsley
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Serves 12