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FareShare Gazette Recipes --January 2001 - R's

 

 

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Recipes Included On This Page

Raspberry Semifreddo
Rock Lobster Potato Salad
Rocky Road

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                     * Exported from MasterCook *
                           Raspberry Semifreddo
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  900                g  frozen raspberries (defrost or use fresh)
  4                     egg whites at room temperature
  250                g  caster sugar plus little more for sauce
  300               ml  double thick cream very softly whipped
                        To serve: Raspberries and/or blueberries
                        optional.
Puree raspberries and any juices in a blender then using the back of a 
spoon rub the puree through a fine sieve to remove the seeds. Measure out 
300ml of puree reserve the remainder.
Beat the egg whites in a large heat proof bowl until just fluffy then beat 
in about quarter cup of the sugar a spoonful at a time.
Put bowl over saucepan of simmering water and continue to beat, shaking 
remaining sugar in a little at a time. Beat until thick fluffy and sugar 
is dissolved, about six minutes. Remove from heat.
Stand bowl in sink or larger bowl of very cold or iced water and continue 
to beat until mixture is cool. Remove and whisk in raspberry puree. Fold 
in cream.
Scrape into individual metal moulds or plastic tub, splotching a little of 
the reserved puree here and there as you go. When done run a knife through 
once or twice to swirl. Cover and freeze at least overnight. Sweeten any 
remaining berry puree and chill.
If using moulds, dip very briefly into lukewarm water. Wipe dry and loosen 
around edges. Turn onto chilled plates. Return to freezer while you turn 
out remainder. If serving scoops, scoop out with an ice cream scoop into 
chilled bowls or ice cream glasses.
Spoon sauce around or over semifreddo (or serve separately) and garnish 
with berries.
Serves 4 to 6
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                        Rock Lobster Potato Salad
Recipe By     :Rock Lobster recipe pamphlet; 1967
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24            ounces  rock lobster tails
                        [8 tails of 3 ounces each]
  2             pounds  potatoes
     1/2           cup  diced onion
  1           teaspoon  salt
     1/4      teaspoon  white pepper
  1 1/2           cups  mayonnaise
     1/4           cup  heavy cream
Drop frozen rock lobster tails into boiling salted water. When water 
returns to the boil cook for 3 minutes. Drain immediately and drench with 
cold water to stop the cooking.
Cut away the underside membrane and remove the meat from the shells. 
Chill.
Boil the potatoes; drain and peel. If using new or thin-skinned potatoes 
there is no need to peel them except for appearance. While the potatoes 
are still warm cut them in cubes and place them in the bottom of a large 
bowl. Add the onion, salt and pepper.
Mix the mayonnaise with the heavy cream until smooth. Pour over the 
potatoes and onions. Do not mix; leave it in a thick layer over the top.
Cool slightly then refrigerate. At serving time cut the chilled rock 
lobster meat into bite-sized pieces. Add to the bowl of potatoes and 
mayonnaise. Toss until well blended.
From an old pamphlet of rock lobster recipes; 1967.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 January 2001.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 415 Calories (kcal); 38g Total Fat; (77% calories from fat); 
3g Protein; 22g Carbohydrate; 25mg Cholesterol; 511mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 
1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                Rocky Road
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     quantity of marshmallow mixture, (see
                        toasted marshmallow recipe above)
                        red food colouring
                        green food colouring
  250                g  (8 oz) unsalted peanuts
  250                   g(8 oz) milk or dark chocolate
  60                    g(2 oz)copha(vegetable shortening)
Before beating marshmallow mixture as the above recipe directs, divide 
cooled mixture into 3 portions in separate bowls.
Leave one plain, colour one pink with a few drops of red colouring, colour 
the 3rd portion green, with a few drops of green colouring.
Beat each portion until thick and fluffy, pour into 3 wetted 20cm(8") 
tins.
When marshmallow has set, cut into 2.5cm(1") pieces.
Melt chopped chocolate and copha in a double saucepan over hot water, 
cool.
Place half the chopped marshmallows into greased and greased paper lined 
baking dish, sprinkle with half the peanuts.
Pour half the cooled chocolate over, cover with remaining marshmallows, 
peanuts and chocolate.  When set cut into squares! and watch them go!
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

 

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