privatecheflondon.blogspot.com

Private Chef London

Thursday, 7 March 2013. MAKES ABOUT 4 DOZEN. 190; cup pecans. 190; cup sugar. 1 ½ cups flour. 1 tsp ground cinnamon. 189; tsp. kosher salt or normal salt. 6 tbsp. unsalted butter, softened. 1 ½ tsp. vanilla extract. 1 cup confectioners' sugar (icing sugar). 1 Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. 2 Heat oven to 180 C / 350 F. Whip the cream int...

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Thursday, 7 March 2013. MAKES ABOUT 4 DOZEN. 190; cup pecans. 190; cup sugar. 1 ½ cups flour. 1 tsp ground cinnamon. 189; tsp. kosher salt or normal salt. 6 tbsp. unsalted butter, softened. 1 ½ tsp. vanilla extract. 1 cup confectioners' sugar (icing sugar). 1 Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. 2 Heat oven to 180 C / 350 F. Whip the cream int...

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private chef london,pecan shortbread cookies,ingredients,instructions,posted by,privatecheflondon,email this,blogthis,share to twitter,share to facebook,share to pinterest,zabaglione trifle slice,4 egg yolks,3 4 tbsp marsala,well drained,serves 8,michael

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Private Chef London | privatecheflondon.blogspot.com Reviews

https://privatecheflondon.blogspot.com

Thursday, 7 March 2013. MAKES ABOUT 4 DOZEN. 190; cup pecans. 190; cup sugar. 1 ½ cups flour. 1 tsp ground cinnamon. 189; tsp. kosher salt or normal salt. 6 tbsp. unsalted butter, softened. 1 ½ tsp. vanilla extract. 1 cup confectioners' sugar (icing sugar). 1 Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. 2 Heat oven to 180 C / 350 F. Whip the cream int...

INTERNAL PAGES

privatecheflondon.blogspot.com

1

Private Chef London: Spiced Carrot and Lentil Soup

http://privatecheflondon.blogspot.com/2013/01/spiced-carrot-and-lentil-soup.html

Thursday, 24 January 2013. Spiced Carrot and Lentil Soup. 2 tsp cumin seeds. 2 tbsp olive oil. 600g carrots , washed and coarsely grated (no need to peel). 140g split red lentils. 1l hot vegetable stock (from a cube is fine). And naan bread, to serve. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

2

Private Chef London: Affogato al caffè (Vanilla ice cream & coffee)

http://privatecheflondon.blogspot.com/2013/01/affogato-al-caffe-vanilla-ice-cream.html

Thursday, 24 January 2013. Affogato al caffè (Vanilla ice cream and coffee). 12 scoops good-quality vanilla ice cream. 6 shots hot espresso coffee. Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer. To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little. Spiced Carrot and Lentil Soup.

3

Private Chef London: March 2012

http://privatecheflondon.blogspot.com/2012_03_01_archive.html

Sunday, 25 March 2012. Pan seared sea bass, basil and vegetable provencale, saffron mussels, yellow pepper cream, balsamic beetroot and parsnip crisps. Quite a bit of work goes into this dish, but follow the steps and you'll have a top class meal. Basil and Vegetable Provencale:. 50g (2oz) diced Courgette. 50g (2oz) diced Aubergine. 50g (2oz) diced Vine Tomato. 50g (2oz) diced Shallots. 50g (2oz) Diced Peppers. 25g (1oz) Tomato Puree. 1 Garlic Clove, chopped. 189; Glass of Moreau Chablis Wine. 1 Whole Se...

4

Private Chef London: May 2012

http://privatecheflondon.blogspot.com/2012_05_01_archive.html

Thursday, 3 May 2012. Easy to prepare, this exquisite chocolate tart does not require much equipment and time (although, you will have to place the tart in the fridge for 2 hours to set). For the tart base, I make my own unsweetened shortcrust, but if you prefer or if you are more comfortable making a digestive biscuits style crust, it works the same; however, it may crumble when serving and you won’t get the ‘wow! 0250 kg Plain Flour (sieved). 1 Tbsp Icy-cold water. Take pie weight or your mix of rice o...

5

Private Chef London: February 2012

http://privatecheflondon.blogspot.com/2012_02_01_archive.html

Monday, 13 February 2012. Carrot and Ginger Soup (V). Spring carrots, vibrant and fresh, incorporated with warming ginger. Always go for the more expensive locally grown carrots, they won't break the bank and you'll reap the rewards using them in this soup. 600g carrots, peeled and cubed. 2 large cloves garlic, skin removed. 1 tsp cumin powder. Black pepper and salt. 2cm piece of fresh ginger. 1 small potato, peeled and cubed. 5 shallots, diced. 1 litre vegetable stock, hot. Chopped herbs of your choice.

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Thursday, 7 March 2013. MAKES ABOUT 4 DOZEN. 190; cup pecans. 190; cup sugar. 1 ½ cups flour. 1 tsp ground cinnamon. 189; tsp. kosher salt or normal salt. 6 tbsp. unsalted butter, softened. 1 ½ tsp. vanilla extract. 1 cup confectioners' sugar (icing sugar). 1 Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. 2 Heat oven to 180 C / 350 F. Whip the cream int...

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