A thousand ways... Ok, we confess. There isn't any way to list a thousand recipes for chocolate fudge in so small a space. So, a couple of the outstanding ones will do for now. German chocolate fudge is one of the best by most accounts, and for good reason. Simple to make and a big crowd pleaser.
Ajo blanco comes from Malaga and it is one of the many gazpacho soups found in Spain. If you feel you would like to try preparing it in the traditional way, do everything in the same order, but use mortar and pestle. Put the paste in a big bowl before adding water. This cold soup is a natural source of E vitamin from the olive oil and almonds.
Do you need to an spectacular dessert for unexpected entertaining? Try this one. Although we prefer to cook from scratch than using packages, well, sometimes you must. We have not been able to get similar texture and flavorful results other way without spending too long in the kitchen. Once in a while is not going to kill you and you have an astounding dessert to serve your guests.
High in acid, low in sugar, and wit a fluffy texture, Bramleys are extremely popular cooking apples. They keep some tang and tend to melt in the mouth when cooked.
Bramley apples are a great choice for apple pies and tarts or great in an apple crisp mixed with berries; serve them simply stewed ith custard or pureed and sweetened in an apple sauce to accompany roast pork... or filled with dried fruit and nuts and baked with honey, as in this irresistible recipe.
Since little interest has been shown in eating flowers, there is few bona fide data available. Flowers are rich in nectar and pollen; studies have shown pollen to be nutritious, with many vitamins and minerals. Roses, especially rosehips, are very high in vitamin C. Dandelion blossoms are high in vitamins A and C, and the leaves have lots of iron, calcium, phosphorous, and vitamin A and C. Marigolds and Nasturtium have vitamin C. Flowers are 95% water, so it is unlikely that they contain any significant amounts of nutrition, and no calories.
The better tomatoes you use the better your gazpacho will be. Juicy tomatoes -like plum tomatoes, or any other of the kind used for sauce- work best. If desperate for gazpacho but with no fresh tomatoes at hand, use tomato juice, tomato puree or canned tomato is not recommended, though once you have tried the real thing you will find the taste very different. The second most important ingredient for flavor is olive oil. If there is no time to chill the gazpacho, add ice cubes, though you might find the taste too strong; gazpacho improves with some rest. Prepare your gazpacho the day before, or when you get up in the morning, it will be perfect for your lunch or evening meal.
Set the tuna to marinate in the fridge before leaving in the morning. Grill the tuna when you come back in the evening. Serve with steamed baby potatoes and vegetables or with salad and white rice. A gourmet dinner ready in record time.
Homemade mayonnaise is very easy to do; you will need only egg, oil, lemon juice, and salt. A few extra ingredients can transform a basic mayonnaise into a very special sauce.
A hand held blender makes this task very easy, as you can use it in smaller containers and prepare only the amount you need. The only trick to get the mayonnaise to thicken is to have all ingredients at the same temperature, that is room temperature.
Serve warm mulled wine to your guests as they arrive or serve it later with mince pies. Mulled wine is the perfect drink to go along mince pies and brandy butter.
