baked pear
ingredients:
- Pears – 2 ( peeled, cored and halved )
- Butter – 1 table spoon ( unsalted )
- Lemon juice – 1 table spoon. ( squeezed freshly )
- Pepper – ¼ teaspoon ( grounded )
- Ginger – ¼ teaspoon ( grounded )
- Cinnamon – ¼ teaspoon ( grounded )
- Water – 2 table spoons
- Vanilla cream – ¼ table spoon ( extracted )
- The already heated oven is once again preheated to 375 Fahrenheit. In order to make baked pear fans prepare a slice of pear each one about ¼ inches in lengthwise. Prepare the pans first before you even begin to mix the muffins. Muffins, whether from a purchased mix or made from scratch need to be mixed quickly and as little as possible to prevent them from being tough when baked. So you need to have your muffin pans lined up and waiting, and the oven pre-heated before you mix the batter.
Chicken Scallopini
ingridients:
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon butter
custard
ingridients:
- 8 fl oz double cream
- 4 fl oz milk
- 5 large egg yolks
- 6 sticks Canderel
- 1 teaspoon vanilla extract
Cook the custard at a bare simmer- don't let it boil- whisking constantly, especially around the edges of the pan. When the custard thickens, take it off the heat and continue to whisk for a minute or two. Mix the cream and milk in a heavy saucepan and place it over medium heat. In a mixing bowl, preferably one with a sprout whisk the egg yolk together with the sweetener and vanilla until they' re pale yellow.