Vie Belles Taste — Entertain

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Salted Caramel Popcorn Pots

Salted Caramel Popcorn Pots 0

INGREDIENTS

Salted Caramel Popcorn Pots
  • 400ml double cream
  • 200ml milk
  • 140g toffee popcorn, plus a little to serve
  • 2 gelatine leaves
  • 4 tbsp caramel from a can (we used Carnation)
  • ¼-½ tsp flaky sea salt
 
  • Chef Maryam Ghargharechi
  • Tags: Entertain
Pumpkin Risotto

Pumpkin Risotto 0

INGREDIENTS

For the pumpkin risotto
Pumpkin Risotto
  • 570ml/1 pint vegetable or chicken stock
  • 1 small onion, chopped
  • 12 fresh sage leaves, chopped finely
  • 2 tbsp olive oil
  • 170g/6oz arborio (risotto) rice
  • 250g/9oz pumpkin or butternut squash diced small
  • 50g/2oz butter
  • salt and freshly ground black pepper
For the crispy sage
  • 12-16 fresh sage leaves
  • 2 tbsp sunflower oil
To garnish
  • piece fresh Parmesan or vegetarian Parmesan-style grated cheese (optional)
 
  • Chef Maryam Ghargharechi
  • Tags: Entertain
Deep Fried Dill Pickles

Deep Fried Dill Pickles 0

INGREDIENTS

Deep Fried Dill Pickles
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon vinegar-based hot pepper sauce
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon garlic powder
  • 1 cup cornmeal
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 (32 ounces) jar dill pickle slices
  • 1 cup vegetable oil for deep frying
  • salt and pepper to taste
 
  • Chef Maryam Ghargharechi
  • Tags: Entertain
Mint S’mores

Mint S’mores 0

Mint and S’mores are two items that are synonymous with summer. Why not combine the two to make a delicious fireside treat? And if you really love the flavour of mint, you can even further intensify the mint flavour by substituting the milk chocolate for Mint Chocolate Bars.

 

INGREDIENTS

Mint S’mores
  • 1 Cup Butter, Unsalted, Room Temperature
  • 1 Cup Light Brown Sugar
  • 3⁄4 Cup Granulated White Sugar
  • 2 Eggs, Beaten
  • 2 TBS Mint Liqueur
  • 1 tsp Mint Extract
  • 3 Cups All Purpose Flour
  • 3⁄4 tsp Baking Soda
  • 1⁄2 tsp Salt
  • 3 Cups Bittersweet Chocolate Chips
  • 6 Milk Chocolate Bars Broken In Half
  • 12 Marshmallows
 
  • Chef Maryam Ghargharechi
  • Tags: Entertain
Cheesy Quesadillas

Cheesy Quesadillas 0

INGREDIENTS


Cheesy Quesadillas
Serves 4
  • 2 to 3 cups filling: leftover cooked vegetables, shredded meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil, divided
  • 4 large (9-inch to 10-inch) flour tortillas
  • 2 cups shredded cheese: cheddar, Monterey jack, Colby, fontina, or any favorite melting cheese
 
  • Chef Maryam Ghargharechi
  • Tags: Entertain
King Ranch Casserole

King Ranch Casserole 0

INGREDIENTS


King Ranch Casserole
Serves 6 to 8
  • 2 ounces (4 tablespoons) unsalted butter
  • 1 medium onion, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 small jalapeño, seeded and minced
  • 1 (28-ounce) can of diced tomatoes, drained
  • 1 (4-ounce) can of green chiles
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Mexican-style chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 3 cups cooked, shredded chicken (from roughly 1 rotisserie chicken)
  • Kosher salt and freshly ground black pepper, to taste
  • Cayenne, to taste
  • 12 (6-inch) flour tortillas
  • 2 to 3 cups grated cheddar cheese, to taste
  • Chef Maryam Ghargharechi
  • Tags: Entertain