Coconut Cranberry Bars
Chef Jill Sandique's Creations
Written by Chef Jill Sandique Monday, 23 November 2009 14:57
| INGREDIENTS: CRUST 220 grams 2 grams 225 grams 75 grams |
sifted all-purpose flour salt butter, softened brown sugar |
| FILLING 200 grams 100 grams 75 grams 160 ml 5 ml 60 grams 20 grams 2 grams 100 grams 50 grams 30 grams 60 grams PROCEDURE: |
whole Eggs granulated sugar brown sugar light corn syrup vanilla extract butter, melted sifted all-purpose flour baking powder Franklin Baker Gem Mill Run Chip dried cranberries, coarsely chopped dark chocolate chips chopped almonds, lightly toasted |
| 1. Preheat oven to 375F. Line a 9 x 13 inch rectangular pan with parchment paper. Set aside 2. To prepare the crust, sift together flour and sat. Set aside. In a bowl, cream the butter and sugar until light. Add the sifted dry ingredients and blend well. Press into prepared pan. Baker for 15 minutes or until pale golden. Remove from oven and place pan on a cooling rack. Lower oven temperature to 350F. 3. Meanwhile, prepare the filling. Mix together eggs, granulated sugar, brown sugar, light corn syrup and vanilla just until blended. Add the melted butter. Fold in the flour and baking powder. Stir in the Franklin Baker Gem Mill Run Chip, cranberries, dark chocolate chips and almonds 4. Pour filling over par-baked crust. Spread evenly. Bake for another 30 to 40 minutes or until done. 5. Cool completely. Cut into squares. |
Coconut and Seafood Soup
Chef Jill Sandique's Creations
Written by Jill Sandique Monday, 23 November 2009 14:03
| INGREDIENTS: 500 grams 150 grams 8 cups 20 grams 60 grams 10 grams 60 grams 20 grams 250 grams 100 grams 30 ml 10 grams 6 grams 6 grams 200 grams 30 ml 30 grams |
shrimps, washed and drained squid, cleaned then sliced into 1-inch pieces water or chicken stock galangal, sliced lemongrass stalk, pounded and cut into 2-inch pieces garlic, sliced shallots, sliced kaffir lime leaves mushrooms(straw, oyster or button), halved tomato, chopped fresh lime juice or to taste palm or brown sugar, to taste green finger chili, sliced diagonally red finger chili, sliced diagonally Franklin Baker Creamed Coconut Fish Sauce or to taste fresh coriander leaves Bird's eye Chili - to taste |
| PROCEDURE: 1. To prepare the shrimps, detach the heads and peel (keeping the tails intact). Devein shrimps then place in a clean bowl. Chill until needed. Refrigrate the sliced squid. 2. Meanwhile, place the heads and shell in a pot. Add the water and bring to a boil. If preferred, you may also use some chicken stock. Strain the broth and pour the liquid back into the same pot. Place over high heat. Add the galangal, lemongrass, garlic and shallots and boil for 3 minutes 3. Add the kaffir lime leaves, mushrooms, tomato, lime juice, palm or brown sugar, chilies and the Franklin Baker Creamed Coconut. Stir well. 4. Add the shrimps, squid and fish sauce. Adjust seasonings if necessary. Cook just until the shrimps turn pink. Do not overcook 5. Remove from heat and transfer to a serving bowl. Top with fresh coriander leaves. Serve immediately. |
