Category: Competitions



pineapple-mango-salmon

 

 

 

 

 

 

 

 

Another entry  your vote would be appreciated

 

Pineapple-Mango Salsa
2 mangoes
½ pineapple

1 sweet red pepper
2 plum tomatoes
1 jalapeño pepper
4 spring onions
3 limes, juiced
3 tablespoons fresh cilantro, optional
salt to taste

3-4 salmon fillet
2 limes
2 tablespoons fresh cilantro and parsley, minced
salt
cracked black pepper
2 tablespoons olive oil
2 cups pineapple-mango salsa

Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions.
Mix together.Squeeze in juice from three limes.
Finely mince cilantro and stir in. Salt if desired.
Allow to sit in fridge for the flavours to combine at least 30 minutes before serving.

Start by squeezing the limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and minced herbs. Allow to sit for 30 minutes while you preheat your grill to 500° F.

When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.

http://www.princesscookingacademy.com/recepten/331-ananas-mango-gegrilde-zalm.html

 

Thanks for voting


 

 

 

 

 

 

 

 

Another entry  your vote would be appreciated

Mixed roasted vegetables

1 medium sweet potato
2 red onions
500g butternut pumpkin, halved, deseeded, cut into 3cm wedges
2 medium potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices
1 medium parsnips
1 red paprika
1 yellow paprika
1 green paprika
50g salted pistachio nuts, shelled, coarsely chopped
1 tsp cracked black peppercorns
4 cloves of garlic
1 sprig of rosemary
1 sprig of thyme
1 sprig of basil

1. Scrub or peel the vegetables, according to type and your taste. Halve or quarter large potatoes. Cut large parsnips in half lengthways, then cut the pieces across in half again. cut onions into quaters.

2. Place the vegetables (not onions, paprika,garlic, herbs or pistachios) in a saucepan and pour in enough boiling water to cover them. Bring back to the boil, then reduce the heat and simmer for 5 minutes

3. Drain the vegetables well, now place all vegetables in your Fat Free Fryer, sprinkle with the salt and peppercorns. Add the herbs sprigs and Roast for 30–35 minutes or until the vegetables are golden brown, crisp and tender. Serve hot, garnished with sprigs of thyme or rosemary and drizzle with a little honey if liked.

http://www.princesscookingacademy.com/recepten/329-gemengde-geroosterde-groenten.html

Thanks for voting

Need your votes


I entered a competition a cpl months ago and this is the last round of the competition so I am reaching out to the web to help me get a few extra votes.

there are only 5 days left to vote so I am hoping to rack up some extra votes on a few recipes  I have submitted, on the site they are only in Dutch but to vote it is the red button on the right hand side below are the recipes in English.

Never the less I hope  like the recipes you can vote for one or all 😉 Thanks in advance

Amaretto-mascarpone Fondue

ingredients

12 ounces mascarpone
2 tablespoon (s) granulated sugar
2 tablespoon (s) amaretto liqueur or espresso
1/2 teaspoon (s) orange extract, optional
1/2 teaspoon (s) ground cinnamon
1/2 teaspoon (s) nutmeg

preparation
For grilled fruit: Preheat the grill. Cut fruit into 6-8 pieces and remove pits. Brush lightly with a little melted butter.
Preparation (about 0-15 minutes)
In a Princess Classic fondue pot, heat mascarpone over low heat, stirring constantly, until melted. Stir in the sugar, amaretto and orange extract and heat 1-2 minutes.

Sprinkle with cinnamon and nutmeg. Serve with grilled vegetables.

Grill vegetables over medium hot coals just until warm, 2-3 minutes on each side. Do not allow fruit to get too soft. The fruit can also be roasted 3-4 minutes, turning once.

serving suggestion
For dipping:
Grilled peaches, nectarines and pears

http://www.princesscookingacademy.com/recepten/309-amaretto-mascarpone-fondue.html

Chilli Chocolate Fondue

Ingredients
12 ounces good quality bitter sweet chocolate, chopped (melts quickly and evenly)
200 ml heavy whipping cream, as needed
1 tablespoon unsalted butter
1 tablespoon sugar, to taste
1 teaspoon vanilla extract (or almond extract, hazelnut extract, orange extract ….)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
1/4 teaspoon red chilli powder, to taste
1 pinch freshly ground nutmeg

preparation

For Dipping: fresh strawberries, sliced bananas, fresh coconut pieces, fresh pineapple, fresh apple or pear slices, orange sections, dried apricots, diced cake, marshmallows, butter cookies, biscotti, unsalted pretzels …

Preparation (about 0-15 minutes)

In princess fondue over medium-low heat, add ½ cup heavy cream and bring to the boil. Then remove the pan from the heat and slowly add the chocolate while whisking to combine. Stir the butter with the sugar, vanilla extract and spices (ground cinnamon, ground cardamom powder, red chilli powder and freshly ground nutmeg). Mix well and transfer to a fondue pot and keep warm in a low flame. If the chocolate thickens, add a little cream if necessary. Serve with your favourite dipping sauce ingredients.

serving suggestion
Feel free to have a little freshly grated orange peel add to the melted chocolate. You can also add your favourite liqueurs like Amaretto, raspberry, Kahlua, Grand Marnier, kirsch, chambord, calvados, sambuca ….

If you prefer a non-alcoholic version, just add your favourite Torani syrup, such as almond, hazelnut, vanilla, dulce de leche, vanilla …

You could also add a teaspoon instant espresso or instant coffee to the melted chocolate for a delicious taste. Instead of heavy cream, feel free to thick coconut milk instead of a rich nutty flavour.

http://www.princesscookingacademy.com/recepten/307-chillie-chocoladefondue.html

Chinese Fondue

Ingredients

250 ml of water
125 ml of red wine
800 ml unreconstructed beef consommé
1 packet onion soup
1 carrot, grated
1/2 onion, thinly sliced
600g  thinly sliced beef or chicken
300 g mixed vegetables (broccoli, cauliflower)

preparation

In a pan, put all ingredients except the meat.
Preparation (about 15-30 minutes)
Bring to the boil and simmer over medium heat for 45 minutes.
Pour the mixture into a fondue pot.
Place the fondue pot on fondue burner. Cook the sliced meat in the broth for 1-2 minutes.

serving suggestion
To the broth tastes change, use reconstituted chicken instead of beef broth and white wine instead of red.

http://www.princesscookingacademy.com/recepten/305-chinese-fondue.html

Pale Ale Bier Cheese fondue

Ingredients

45 ml chili sauce
250 grams Gouda, diced small
250 grams Medium Cheddar, grated
250g mozzarella, grated
20 grams of corn starch
175 deciliter pale ales
Pepper to taste
50 grams of sliced black olives
2-3 baguettes, diced
500 g cooked chicken, diced

preparation

In a bowl, mix cheese and corn starch.
Preparation (about 15-30 minutes)
In a fondue pot pour beer and bring almost to the boil over medium heat, reduce the heat to very low.
Gradually add cheese by the handful, stirring until melted.

Keep heat low, make sure you cook mixture as fondue not respond well to high temperatures.
Stir the mixture in a figure eight motion with a wooden spoon until smooth and creamy.

Mix pepper, chili sauce and olive slices.
Spear bread cubes and chicken with forks, dip in fondue and enjoy!

http://www.princesscookingacademy.com/recepten/303-pale-ale-bier-kaasfondue.html

Cheese fountain fondue

Ingredients

200ml Milk
1 tbs Dijon-style mustard
2 tsp Onion powder
1/4 ts Salt
1/2 tsp Ground black pepper
200 ml Apple juice
50 g All-purpose flour
200 g shredded sharp cheddar cheese
5-6 slices of process burger cheese like singles

preparation

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue fountain, keep warm

Serve with bread, assorted vegetables and or chips
Cocktail sausages
Tortilla Chips
Cubed Smoked Ham
Sliced Sausage
Assorted Breads:
Potato Wedges
Potato Skins
Croissants
Baby Carrots
Cherry Tomatoes
Cauliflower
Broccoli Florets
Radishes
Cucumbers
Mushrooms
Asparagus
Jalapenos
Celery Stalks
Red, Yellow, Orange & Green Pepper Strips
etc

http://www.princesscookingacademy.com/recepten/319-cheese-fondue-fontein.html


The winners for this competition were: 

Linda from Castricum and Natascha from Amsterdam were very happy with their prize.

They won  6 Amsterdam minty’s each. 

————————————————————————————–

UP FOR GRABS:

Win 1/2 Dozen Cupcakes From Back Pineapple

WHERE:

https://www.facebook.com/BlackPineapple

WHAT:

Stating we serve “cupcakes for all”, Black Pineapple – is going to add a whole lotta sweetness to your life. How you ask? we’re giving away half a dozen (6) cupcakes to two lucky winners!

Cakes available in Chocolate, Vanilla, Strawberry and Lemon select from a multitude of buttercream icing flavors, including: Mint Chocolate, Lemon, Vanilla, Irish Cream and many more

Value – between €8 – €12

ENTER TO WIN:

Email the following statement to blackpineapplecafe@yahoo.co.uk:

“I just entered Black Pineapple cupcake give-a-way to win 6 cupcakes from Black Pineapple and I want to win!

Send us an email with: “January Cupcake Giveaway” in subject line

Your full name

Your mailing address

Two (2) winners will be chosen randomly on Wednesday, November 25th at 5pm. and posted on Facebook page.

DON;T FORGET TO CHECK OUT OUR WEBSITE: www.blackpineapple.moonfruit.com

RESTRICTIONS:

Expires Wednesday, January 2012 25th at 5pm. Delivery Friday 27th or Saturday 28th January 2012

Entries for The Netherlands only restricted to North and South Holland.