Recipes Included On This Page Passion Fruit Trifle (LCBO) Polenta with Old Cheddar, Caramelized Shallots and Mushrooms Pork Filet Mignon Puri Puri, Deep-Fried Wholemeal Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Passion Fruit Trifle (LCBO) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Passion Fruit Syrup 1 cup passion fruit pulp [10 to 12 passion fruit] 1/2 cup superfine sugar Trifle 1 1/4 cups cream 2 tablespoons dessert wine -- (Cream Sherry) plus 1/2 cup dessert wine 2 tablespoons icing sugar 1 teaspoon natural vanilla extract 4 cups sponge cake -- cut into cubes Place passion fruit pulp, sugar and 1/2 cup water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to a boil and boil for 10 minutes or until syrup has the consistency of jam. Remove from heat. Whisk together cream, 2 tablespoons dessert wine, icing sugar and vanilla until soft peaks form. Divide half the sponge cake cubes between 6 serving dishes. Drizzle with 1/4 cup dessert wine, top with half the cream and half the passion fruit syrup. Repeat the layers once more, finishing with passion fruit syrup. Contributed to the FareShare Gazette by Claudia; 11 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 625 Calories; 17g Fat (24.9% calories from fat); 10g Protein; 104g Carbohydrate; 1g Dietary Fiber; 204mg Cholesterol; 406mg Sodium. Exchanges: 3 Fat; 6 1/2 Other Carbohydrates. * Exported from MasterCook * Polenta with Old Cheddar, Caramelized Shallots and Mushrooms Recipe By :Dairygoodness.ca Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken stock or vegetable stock 1/2 teaspoon fresh thyme or 1 pinch dried thyme 3 tablespoons cornmeal 1/2 cup shredded Canadian Old Cheddar 3 tablespoons butter 3 shallots -- quartered 3 cups small white mushrooms -- halved 1 1/2 tablespoon maple syrup -- honey or brown sugar 1/4 cup red wine 2 tablespoons balsamic vinegar Salt and freshly ground pepper -- to taste Butter for pan Grease a loaf pan with butter. In a saucepan, heat stock to boiling, add thyme and pepper to taste. Gradually add cornmeal, whisking constantly. Reduce heat to low and let simmer for about 20 minutes, stirring constantly. Remove mixture from heat, add cheese and stir until completely melted. Spread mixture in loaf pan. Let stand at room temperature for at least 1 hour or until polenta is firm. In the meantime, melt butter in a frying pan over medium heat and brown shallots and mushrooms. Add maple syrup and stir until vegetables are caramelized. Deglaze pan with wine and vinegar and boil to reduce by half. Salt and pepper to taste. Cut polenta into 4 equal pieces using a knife or a pastry cutter. Top with shallot and mushroom mixture. Garnish with a wedge of cheese and a sprig of thyme. Tip : Ideally, polenta should be prepared ahead and mushroom-shallot mixture just prior to serving. Instead of cheddar, try with Swiss cheese, Gouda or Oka. Source : Dairygoodness.ca Prep. time: 15 minutes. Cooking time: 30 minutes. Contributed to the FareShare Gazette by Claudia; 22 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 9g Fat (59.8% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 636mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Filet Mignon Recipe By :Alexandre Pukal Serving Size : 0 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece pork filet mignon -- trimmed 6 ounces white mushrooms -- cleaned and sliced [sprinkle lemon juice on them to avoid oxydizing] 1 small white onion -- finely sliced 1/4 cup 35% cream Cut the filet mignon into thick slices (about 3/4 inch to 1 inch thick). Heat a skillet on high with oil or butter (to taste). Fry the meat for 3 minutes on both sides. Reserve on hot plate. In same skillet, fry mushrooms and onions. Reserve. Add cream to the pan. Mix with the juices. Add salt and pepper to taste. Let boil for 1 minute. Add meat to the pan with mushrooms and onion. Mix well. Serve hot with rice, noodles, green beans or peas. Source : Alexandre Pukal Translated and Forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 16 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (3.4% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Vegetable. * Exported from MasterCook * Puri Recipe By :The World of Indian Cooking Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1/2 teaspoon salt 1 tablespoon ghee or clarified butter 1/4 cup warm water Vegetable oil for deep-fry Combine the flour and salt in a bowl. Add the ghee or butter and using your fingertips, rub into the flour until it is absorbed. Add the water, and using your hands, knead the mixture until it forms a stiff dough, adding more water if necessary. Turn the dough out on to a lightly floured board and knead it for 10 minutes or until it is smooth and elastic. Shape into a ball, return to bowl, cover and set aside at room temperature for 30 minutes. Turn out on to the floured board and pinch off small pieces of the dough. Roll them into balls, then flatten and roll out into rounds about 10cm/4 inches in diameter. Fill a deep-frying pan with one-third full with oil and heat until it reaches 350F. Carefully lower the rounds, one or two at a time, into the oil and using a spatula, press down. Fry for 1 minute, turn over and press down again. Fry for 30 seconds or until the puri is puffed up and golden brown. Remove from the pan and drain on kitchen towels. Serve hot or warm. The World of Indian Cooking Contributed to the FareShare Gazette by Jim in response to a request; 3 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 2g Fat (16.4% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 90mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Puri, Deep-Fried Wholemeal Bread Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fine wholemeal flour or 3 cups roti flour 1 1/2 teaspoons salt 1 tablespoon ghee -- or oil (opt) 1 cup lukewarm water Put flour in mixing bowl, reserving about 1/2 cup for rolling out the puris. Mix salt through the flour in the bowl, then rub in ghee or oil (if used). Add water all at once and mix to a firm but not stiff dough. Knead dough for at least 10 minutes, (the more it is kneaded, the lighter the bread will be). Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer. (If left overnight, the puris will be very light and tender. Shape the dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a french crepe. When all the dough is rolled out heat approximately 2.5 cm (1 inch) of oil in a deep frying pan. When a faint haze rises from the oil, fry puris one at a time, over a moderate heat. Spoon hot oil continually over the cooking puri until it puffs and swells. Turn over and fry other side in the same way. When both sides are pale golden brown, drain on absorbent paper. Serve immediately with curries and bhajis. Note : Puri is pronounced 'poo-ree'. Recipe adapted from Charmaine Solomon "The complete Asian Cookbook" and Mmed IMH Georges' Home BBS 2:323/4.4 Contributed to the FareShare Gazette by Jim in response to a request; 4 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; 1g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 146mg Sodium. Exchanges: 0 Fat.

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