What you need:

1. 500g thinly sliced smoked salmon
   
2. 300g crème fraîche
   
3. 100g cream cheese
   
4. 5 table spoon of lemon juice
   
5. 2 tea spoon of finely chopped fennel (optional)
   
6. 3 table spoon of olive oil, plus extra for greasing
   
7. 1 tea spoon of caster sugar
   
8. 1 cucumber that has been sliced thinly
   
9. Finely chopped fresh dill, chopped, plus extra sprigs to garnish
   

Brief Background:

1. Smoked Salmon is an ancient method being used in culinary nowadays where it consists of cleaning and filleting fresh salmon fish. It is a very simple and fast menu to make which will take you at least 20 minutes (together with its chilling) to finish making it. It is recommended that you narrowly slice the smoked salmon from top to its tail or just use 5 large slices and cut it into half. The salmon will remain in good condition in the freezer for several weeks if it is not cut, therefore just cut off the slices that you will need only for the lunch.
   
2. You can also use fine salt or sea salt to salting it by using your hand because it provides high-quality production and eliminates impurities and also excess moisture thus making it refine and balance the flavor without the need for additives or chemical products. Then, the salmon need to be exposed either to hot or cold smoking.
   If you choose to buy smoked salmon, do not purchase it based on color because the colour varies depending on the method of smoking. Always look at the flesh which comes with a moist or oily appearance along with shining surface, instead of dried, and discoloured or one that has darkened edges.
3. This type of menu provides us with nutritional values such as 9.5 g of Carbohydrates, 1 g of Fat, 1.4 g of Protein, plus it is also rich in calcium, iron, potassium and sulfur.
   
4. If there is left-over of the smoked salmon terrines, it can be kept in the freezer but only for the salmon terrines and not the dressing and the cucumber.
   

Additional Reading:
http://www.telegraph.co.uk/foodanddrink/recipes/3310056/The-perfect-Christmas-lunch.html
http://www.deliciousmagazine.co.uk/articles/rachel-allens-christmas-lunch-menu-and-timeplan
http://www.greedygourmet.com/2009/06/03/smoked-salmon-terrine/
http://www.theworldwidegourmet.com/products/fish/smoked-salmon/

Recipe Link:
http://www.deliciousmagazine.co.uk/articles/rachel-allens-christmas-lunch-menu-and-timeplan
http://www.greedygourmet.com/2009/06/03/smoked-salmon-terrine/

The Ideal Christmas Lunch is a post from: DIY Guides

Related posts:

1. The Ideal Christmas Dinner
2. The Ideal Christmas Breakfast
3. The Ideal Christmas Dinner Event

One of an ideal menu that should be prepared during the Christmas breakfast is the Cinnamon and raisin fruit loaf which is a simple breakfast menu to prepare during Christmas morning along with croissants or eggs and muffins. The combination of the mentioned menu will definitely brings in an added joy to your breakfast during Christmas celebration. It can also be frozen and when it is required, you can just toast it.

What you need:

1. 30g dried cherries
   
2. 125g mixed golden sultanas and raisins
   
3. 50g dried apricots, finely chopped
   
4. 250ml strong Lady Grey tea, cold
   
5. 400g strong white bread flour, plus extra for dusting
   
6. 7g sachet (2 tsp) active dried yeast
   
7. 1 tea spoon of ground cinnamon
   
8. 2 table spoon of caster sugar, plus extra for dusting
   
9. ½ tea spoon of salt
   
10. Grated zest of one orange
    
11. 55g butter, melted and cooled slightly, plus a little extra for brushing
    
12. 1 medium free-range egg, beaten
    
13. 150ml full-fat milk, warmed
    
14. Oil, for greasing
    

Brief Background:

1. First of all, you need to place the ingredients such as the cherries, sultanas, raisins and apricots into a large size bowl, pour over the tea and leave it to steep for at least two hours before you drain it well.
2. Then, sift the flour also into a large bowl before adding yeast, cinnamon, sugar, salt and also orange zest. After that, you need to stir it well through the centre and set aside.
3. Use another bowl to pour in the combination of butter, egg and milk. Then, you need to pour it well in the flour mixture that you have made earlier. Always use a wooden spoon in order to mix the ingredients to become soft dough. When you noticed that the dough nearly come together, you can add it together with the fruit ingredients that you have make earlier.
4. You need to place it onto a lightly floured surface enabling you to knead for ten minutes until the dough becomes elastic and smooth. If it is too sticky, you need to add a little extra flour.
5. After that, you need to place the dough into a large and well-oiled bowl before covering with well-oiled cling film and leave it in a warm place for at least 45 minutes. Then, you have to transfer it to a lightly floured surface and shape the dough making it an oblong or round shape, and put it into a lightly greased and floured 900g loaf tin. You also need to cover it using an oiled cling film and just leave it to rise for approximately 30 minutes.
6. You need to pre-heat the oven with range of temperature such as 200 degrees Celsius, 180 degrees fan or use gas oven. Then, brush the bread with melted butter and a little bit of sugar before baking it at least for 25 minutes until you notice its top becomes golden brown, while the loaf makes hollow sound when it is tapped on the bottom.

1. This type of menu provides us with nutritional values such as 292kcals, 7.7g of fat (4.1g saturated), 7.4g of protein, 51.5g of carbs, 18.2g of sugar and 0.4g of salt.
   

Additional Reading:
http://busycooks.about.com/od/christmas/a/Christmasbreakf.htm
http://entertaining.suite101.com/article.cfm/the_best_christmas_morning_menus_with_recipes

http://www.catalogs.com/info/food/recipes-for-christmas-breakfast.html
http://www.deliciousmagazine.co.uk/articles/a-christmas-breakfast-menu

Recipe Link:
http://www.deliciousmagazine.co.uk/recipes/cinnamon-and-raisin-fruit-loaf

Image Credit:
http://www.flickr.com/photos/turtlemom_nancy/2739271994/

The Ideal Christmas Breakfast is a post from: DIY Guides

Related posts:

1. The Ideal Christmas Lunch
2. The Ideal Christmas Dinner
3. The Ideal Christmas Dinner Event

What you need:

1. Beef Tenderloin (about 2 ½ pounds)
   
2. 1 tablespoon of either butter or margarine
   
3. 1 cup sliced fresh mushrooms (3 ounces)
   
4. 1 cup soft bread crumbs (about 1 1/2 slices bread)
   
5. 1/2 cup crumbled Gorgonzola or Roquefort cheese
   
6. 1/4 cup chopped fresh parsley
   
7. 1 tablespoon of either olive oil or vegetable oil
   
8. 1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
   
9. 1/2 cup currant jelly (for making the Merlot Sauce)
   
10. 1/2 cup Merlot, Zinfandel or nonalcoholic red wine (for making the Merlot Sauce)
    
11. 1/4 cup Progresso beef flavored broth from 32-ounces carton (for making the Merlot Sauce)
    
12. 1 tablespoon butter or margarine (for making the Merlot Sauce)

Brief Background:

1. In order to make steaks, you need to buy a basic cut of meat which is also known as Beef Tenderloin. It is called Beef Tenderloin because the meat comes from the right of the short loin section of a cow. The reason choosing this centre loin section is due to its extreme tenderness thus making it a popular demand during holiday season and also very expensive.
2. When you purchase a beef tenderloin, it is recommended that you choose an untrimmed beef because it is less expensive than the trimmed one. In order to trim the beef tenderloin, you just need to use a sharp knife and remove the silver tinted skin along with any excess fat or tendons.
   For easy grilling of the beef, try to cut it into individual steaks even if you are putting some stuffed ingredients inside the beef because individual steak is easy to grill. Make sure you take the beef out from the refrigerator at least 20 minutes before you want to grill them.
   
3. The beef tenderloin need to be grilled by using medium heat and time range to cook, it will depend how thick you cut the beef (at least 60 seconds per side) and always use a tong when you flip the steaks instead of a fork. Using a fork will easily poke the steak and lose valuable juices and make it less tasteful. Use the following range of temperature for grilling guides, for rare beef use between 120 to 125 degrees Fahrenheit, for medium rare beef use between 130 to 135 degrees Fahrenheit or for medium beef use 140 to 145 degrees Fahrenheit.
   
4. You can also use simple seasoning such as a little pepper, garlic or sea salt. The beef tenderloin normally tastes good on its own and if you use more seasoning, it will take away the beef\’s flavor.

Additional Reading:
http://www.associatedcontent.com/article/2495797/how_about_vegan_christmas_dinner_recipes.html?cat=22
http://bonvivant.wordpress.com/2009/12/03/a-christmas-dinner-in-four-parts-salted-cod-brandade-creamed-eggs-with-salmon-roe/

http://www.bettycrocker.com/recipes.aspx/beef-tenderloin-with-red-wine-sauce/7a824f74-0452-47cf-bc06-346f7fa83ed4

http://www.sheknows.com/articles/807132.htm

http://www.finecooking.com/recipes/beef-tenderloin-wild-mushroom-stuffing.aspx
http://grillingbeeftenderloin.com/

Recipe Link:
http://www.flickr.com/photos/bettycrockerrecipes/4164356082/

Image Credit:
http://www.flickr.com/photos/bettycrockerrecipes/4164356082/

The Ideal Christmas Dinner is a post from: DIY Guides

Related posts:

1. The Ideal Christmas Dinner Event
2. The Ideal Christmas Breakfast
3. The Ideal Christmas Lunch

Rhubarb is a versatile ingredient that is used in recipes. It is a very hardy, perennial plant that can be forced grown over winter, making it available throughout the year. It requires very little maintenance (annual fertilization, well-drained soil), does not have any known diseases or pest attack incidence and can be harvested easily (just simply pluck or cut).

Below are some ways on how you can utilize rhubarb in your cooking: Rhubarb Sorbet, Rhubarb and Strawberry Pie and Rhubarb Parfait.

Rhubarb Sorbet

This recipe can also be used to make rhubarb popsicles and are great for kids. Rhubarb sorbets are a great way to quench your palette over a hot summer day. Simply pour the mixture into popsicle molds and freeze to make popsicles.

Ingredients

• 3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
• 2 1/2 cups of water
• 1 2/3 cups of sugar
• 1/4 teaspoon of salt
• 2 teaspoons of orange zest
• 2 teaspoons of chopped fresh ginger
• 2 tablespoons of corn syrup

Method

1. Bring rhubarb, water, salt and sugar, ginger and orange zest to a boil in a saucepan over high heat. Then reduce the heat to low, cover the saucepan and allow the contents to simmer for about 5 minutes (or until the rhubarb falls apart and sugar has dissolved).
2. Remove from heat and allow to cool for 10 minutes.
3. Purée the cooled mixture to a smooth consistency with a blender.
4. Press the pureed mixture through a fine mesh strainer to remove the pulp.
5. Add corn syrup and stir.
6. Pop into the refrigerator and chill the mixture overnight (you can pop it into the freezer for a faster result but you will need to check and stir the contents occasionally).
7. After the mixture is chilled, process it in an ice cream maker as according to the manufacturer\’s instructions.
8. Sorbets attain a soft texture when processed right out of the ice cream maker. For a firmer consistency, pour the sorbet into an air tight container and place it in freezer for several hours. Allow to sit in room temperature to soften a little before serving.

Strawberry and Rhubarb Pie

The name rhubarb conjures up a whimsical image, and the site of a rhubarb strawberry pie is sure to set mouths a-watering as we speak. Summer harvest means rhubarb pie season, and the result is nothing short of eliciting lip smacking from adults and kids alike.

For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb
• 3 1/2 cups strawberries (hulled and halved)
• 1/2 cup golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (glazing purpose)

Method

1. Combine flour, sugar and salt in processor, and mix. Add in shortening and butter until a bread crumb consistency is attained. Add ice water little by little to form moist clumps, then knead into dough. Do not knead too much as you want to keep the dough cool
2. Divide the dough into two and flatten each into disk. Wrap these two disk separately in plastic and refrigerate them for about 1 hour
3. Preheat the oven to 400°F
4. Combine rhubarb, strawberries, brown sugar, sugar, cornstarch, cinnamon and salt in large bowl and mix gently.
5. Roll out one of the dough disk to about 13-inch diameter. Use flour on the rolling area to prevent dough from sticking on the surface.
6. Transfer the disk to a 9-inch-diameter pie dish.
7. Trim around the pie dish, leaving 3/4-inch overhang.
8. Do the same to the second dough disk (this is the part that will cover the top of your pie). Instead of placing it on a pie dish, cut it into fourteen 1/2-inch-wide strips.
9. Spoon filling into the pie dish and arrange the strips of dough in a lattice pattern.
10. Trim the ends of dough strips (for both top and bottom crust).
11. Seal the pie by folding the strip ends and overhang under and crimp edges.
12. Brush egg yolk over top crust for glaze.
13. Pop into the oven and bake for 20 minutes.
14. After 20 minutes reduce oven temperature to 350°F and bake for about 1 hour 25 minutes until golden brown and filling thickens.
15. Transfer pie to rack and cool completely before service.

Recommended serving: with a dollop of vanilla ice cream.

Strawberry Rhubarb Parfait

Rhubarb layer

• 3/4 cup rhubarb, cut into 1-inch pieces
• 1 3/4 cup strawberries, quartered
• Zest of ½ lemon
• 1/2 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1 cinnamon stick

Cream Layer

• 1 cup whipping (35%) cream, for whipping
• 1 to 2 tbsp. icing sugar
• (optional) 1 tbsp Grand Marnier or other orange flavoured liqueur
• 1/2 cup crème fraiche (strawberry cream)

Garnish

• 6 strawberries, left whole, to garnish parfait
• Lemon balm, to garnish parfait, optional
• 6 rolled tuille cookies, to garnish parfait, optional

Method

Rhubarb Layer

1. Combine the rhubarb layer ingredients in a saucepan over medium low heat and stir the mixture so that it does not burn.
2. Cook about 8 to 10 minutes until the rhubarb is soft and the mixture thickens.
3. Remove from heat and allow to cool completely. Remove cinnamon stick from the mixture.

Cream Layer

1. Whip cream until you attain soft peaks in a whisk or hand mixer..
2. Add icing sugar, increase speed to high and whip until firm peaks form.
3. Fold in the crème fraiche (strawberry cream) and Grand Marnier

Putting it all together

1. Divide 1/3 of the cream layer in 6 parfait glasses.
2. Layer ½ of the strawberry rhubarb layer equally on top these 6 cream layer.
3. Repeat layering until you finish the cream and rhubarb mixture.
4. Garnish with a whole strawberry, some sprig of lemon balm and cookie.

More Reading:

Rhubarb Pies: http://www.rhubarbinfo.com/recipe-pie.html#index_pie_1

Simply Recipes: http://simplyrecipes.com/recipes/rhubarb_sorbet/

Strawberry Rhubarb Pie: epicurious.com

Images Credit:

FotoosVanRobin/Flickr

grongar/Flickr

Janet Hudson/Flickr

Lisa Cericola/Flickr

Utilizing Rhubarb in Your Cooking is a post from: DIY Guides

Related posts:

1. Harvesting and Storing Rhubarb
2. Harvesting and Storing Your Strawberries
3. The Ideal Christmas Breakfast