Swedish Almond Cake

Swedish almond cake is a simple sweet (or informal breakfast alternative!) that meets up rapidly with only one bowl. With simply a modest bunch of fixings and a little blending your cake is prepared for the stove! It's exactly what you need when you're searching for cake in a rush!

 

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This is the ideal thing when you need dessert in a rush! (Which is practically a need the entire life.)

 

 

Ingredients

Cake

• 3/4 cup unsalted butter melted and cooled
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 large eggs
• finely grated zest of 1/2 a lemon optional*
• 1/2 teaspoon salt
• 1 teaspoon almond extract

Topping

• 1/4 cup sliced almonds
• 2 teaspoons granulated or turbinado sugar
• 2 tablespoons powdered sugar for dusting

 

Instructions

Cake

1. Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.
2. Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and lemon zest (if using) to combine.
3. Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.

Topping

1. Sprinkle the sugar over the cake, then top with the almonds.
2. Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.
3. Cool the cake on a wire rack, dust with powdered sugar, then serve.
4. Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.

 

 

 

 

source:https://itsybitsykitchen.com

 

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Delicious Salmon Wellington

This salmon Wellington formula takes your essential salmon to an unheard of level. The flavorful heated puff cake is loaded up with a messy sauteed spinach and prepared salmon filets.

 

Salmon Wellington, otherwise called Salmon En Croute is an exquisite dish of prepared salmon that is put on a bed of messy sautéed spinach and wrapped into puff cake batter. Finally, It is then brushed with egg wash and prepared in the broiler.

 

 

Ingredients

• 1 1 lb. package puff pastry
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1/4 cup white wine
• 3 oz cream cheese
• 4 7 oz salmon fillets 1 shallot chopped
• 1 egg for egg wash
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
• 1/4 cup shredded parmesan cheese

 

 

 

Instructions

1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

 

 

 

source:https://simplyhomecooked.com

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Grilled Chicken Broccoli Wraps

These Grilled Chicken Broccoli Wraps are so natural to make. All you need are your number one tortilla wraps, chicken (in the event that you have some extra, it's makes it much quicker!), broccoli and cheddar basically. Cook the chicken on a skillet, steam the broccoli, at that point collect everything together and polish off in a panini press – best wrap ever! 

 

I love placing these in the panini so I can get those wonderful flame broil marks. Yet, you can likewise utilize a barbecue dish or even only a toaster or the skillet used to flame broil the chicken. You're simply searching for a decent fresh wrap outwardly. So messy, so natural, so yummy! 

 

These flame broiled chicken broccoli wraps are best made not long prior to serving. Be that as it may, you can cook the chicken 3 days early and keep it put away in the cooler until prepared to make the wraps.

 

 

Ingredients

• 1 pound boneless chicken breast
• 2 tablespoons olive oil divided
• ½ teaspoon paprika
• 6 flour tortilla wraps 8-10 inches wide
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1/2 cup sour cream
• ½ teaspoon Salt
• 1 cup shredded mozzarella cheese
• ¼ teaspoon black pepper
• 2 cups fresh broccoli florets

 

 

 

Instructions

1. In a shallow bowl, stir together 1 tablespoon olive oil along with the oregano, paprika, onion powder, garlic powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.
2. In a medium skillet over medium heat, heat the remaining tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.
3. In a steamer set over boiling water, steam broccoli, covered, until crisp-tender, 2-3 minutes.
4. In the center of each tortilla wrap, spread the sour cream evenly, then add the chicken, broccoli and cheese. Bring the bottom edge of the wrap tightly over the filling, folding in the sides, then roll until you reach the top of the wrap.
5. Add the wraps to a panini or the skillet used to cook the chicken with the seam side down, and press gently for about 3-4 minutes total, until golden brown and the cheese has melted. Serve immediately.

 

 

 

source:https://feelgoodfoodie.net

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Easy Avocado Cake

What's the principal thing you consider, when you see an avocado? Guacamole. Right. However, cake? Neither would I ;)

 

Avocados resemble pineapples for me (sounds unusual, I know). I see them in the general store and think "hm… I truly like them. Haven't had one out of some time. Allow me to get one!" – and afterward I see them at home and figure "I will accomplish something with it tomorrow". Furthermore, several days they are spoiled, in light of the fact that I never contacted them again. It's awful.

 

At last I discovered something for avocados I will accomplish all the more frequently. Never figured I might want a cake made with avocados to such an extent. It's sodden, delectable and plain scrumptious.

 

Presently I just need to track down a decent and simple formula for pineapples and I can get them again ;)

 

 

 

 

INGREDIENTS

For the dough:

• 1/2 cup (50g) ground almonds
• 1 cup (220g) butter, at room temperature
• 1 cup (200g) sugar
• 1/2 tbsp.(50ml) milk
• 3/4 cups (350g) all-purpose flour
• 1 tsp. lime juice
• 4 eggs
• 1 tsp. vanilla extract
• 3/4 tsp. baking powder
• 1/2 ripe avocados
• a pinch of salt

For the glaze:

• 3 tbsp. lime juice
• 1 cup (125g) confectioner’s sugar
• 2 tbsp. chopped pistachios (unsalted)

 

 

 

INSTRUCTIONS

1. Preheat the oven to 350˚F (180°C). Cut the avocado(s) in half and remove the flesh of the fruit. Add to a bowl and purée with the lime juice until creamy (use an immersion blender or a fork for example). Add butter, sugar, vanilla extract and salt and mix well. Add the eggs one by one and mix well. Mix the flour with the baking powder and the ground almonds. Add to the bowl in 2-3 portions in turns with the milk.
2. Grease a 12 inch loaf tin and dust with flour. Pour in the batter and even out the surface. Bake for 60 minutes until a toothpick inserted in center comes out clean. Let cool in the tin for several minutes.
3. While the cake is cooling down, prepare the glaze. In a small bowl mix the confectioner’s sugar with the lime juice. Remove the cake from the tin, place on a plate and spread the glaze with a brush on top and sprinkle with pistachios.

 

 

 

 

 

 

source:https://baketotheroots.de

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Smoked Lobster Tails with Parmesan Butter Reccipe

The stunt for smoking lobster tails is having hot coals. While it very well may be somewhat more near hot smoking (as we will be well above 250F), the smoke flavor radiated from quality coals is fundamental.

That is the reason for these Smoked Lobster Tails I utilized Cowboy Charcoal. In addition to the fact that it cooks at higher temperatures well, however the flavor from the coals is really astonishing.

 

 

 

We cooked these lobster tails at 375F in my drum smoker for around 30 minutes. They are a significant speedy cook contrasted with other smoking plans, yet they don't need flavor.

Smoked Lobster Tails with Parmesan Butter are a surefire ticket for terrace smoking achievement. Simply add a pack of Cowboy Charcoal and you are in for business. Discover the formula underneath and try to watch our recordings making this heavenly formula. Good health!

 

 

 

Ingredients

Lobster Ingredients:

• 2 tbsp of Canola Oil
• 1/2 tsp of Cumin
• 1/4 tbsp of Kosher Salt
• 1/2 tsp of Garlic Powder
• 1/4 tbsp of Black Pepper
• 4-5 Lobster Tails 1/2 tsp of Smoked Paprika

Parmesan Butter:

• 1 Lemon juiced
• ⅛ cup of Butter
• 1 tbsp of Grated Parmesan Cheese
• 1/2 tsp of Red Pepper Flakes
• 1 tbsp of Chopped Parsley
• 2 Garlic Cloves minced

 

 

 

 

Instructions

1. Using a knife, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
2. In a food safe bowl, mix together the kosher salt, black pepper, paprika, garlic powder, cumin and oil. Make into a thin paste. Using a brush, lather the lobster with the seasoning.
3. Using Cowboy Charcoal, preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
4. Once the smoker is ready, add the lobster tails on and cook indirectly for 20-30 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F).
5. About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the parsley, parmesan cheese, garlic cloves, red pepper flakes and lemon juice. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!
6. When the lobster tails are done, pull them off and let rest for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy!

 

 

 https://overthefirecooking.com

 

 

source:https://overthefirecooking.com

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