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  • Pistachio Pavlova Meringue Cakes

    Pistachio Pavlova Meringue Cakes

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    All your supporting arguments must be communicated with simplicity and charm. And in such a way that the reader will read on. (After all, that’s a reader’s job: to read, isn’t it?) And by the time your readers have reached this point in the finished copy, you will have convinced them that you not only respect their intelligence, but you also understand their needs as consumers.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Pistachio Pavlova Meringue Cakes
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    Pistachio Pavlova Meringue Cakes

    Rezept von anaGang: Desserts
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.
  • Caprese Salad

    Caprese Salad

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Caprese Salad
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    Caprese Salad

    Rezept von anaGang: Salads
    Servings

    4

    servings
    Prep time

    10

    Minuten
    Cooking time

    10

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 4 vine ripened tomatoes

    • 4 bocconcini, sliced

    • 1/4 cup torn basil leaves

    • salt and cracked black pepper

    • extra virgin olive oil, to serve

    • Coles Balsamic Vinegar, to serve

    Directions

    • Slice each tomato from top to bottom into 1cm thick slices. Place on a serving plate and top with the bocconcini and basil leaves. Sprinkle with salt and pepper.
    • Just before serving, drizzle the salad with oil and vinegar.
  • Ham Salad with Poached Egg

    Ham Salad with Poached Egg

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Ham Salad with Poached Egg
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    Ham Salad with Poached Egg

    Rezept von anaGang: AppetizersKüche: ItalianSchwierigkeit: Easy
    Servings

    4

    servings
    Prep time

    15

    Minuten
    Cooking time

    5

    Minuten
    Calories

    435

    kcal

    This is a sample recipe card created using the Recipe Card Blocks plugin created by us.

    Ingredients

    • 8 individual Grissini Grissini Breadsticks

    • 180g Cherry Tomatoes

    • 4 medium, raw Egg

    • Parma ham

    • 1 pinch Salt

    • 1 tablespoons Olive Oil

    Directions

    • Mix together the salad leaves, shredded lettuce, plum tomatoes and sun blush tomatoes. Share between 4 plates.
    • Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking. Meanwhile, make the dressing by mixing together the olive oil, lemon juice or vinegar, mustard and seasoning.
    • Wrap one slice of Parma ham around each breadstick. Place a poached egg on top of each salad, sprinkle with dressing and serve with two Parma ham-wrapped breadsticks.

    Recipe Video

    Notes

    • Here you can add more information about this recipe, special notes or links to relevant products and ingredients.
    • This is an example of note with a link.
  • Veggie Burgers with Avocado Green Harissa

    Veggie Burgers with Avocado Green Harissa

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Veggie Burgers with Avocado Green Harissa
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    Veggie Burgers with Avocado Green Harissa

    Rezept von anaGang: MainKüche: AmericanSchwierigkeit: Medium
    Servings

    2

    servings
    Prep time

    15

    Minuten
    Cooking time

    20

    Minuten
    Calories

    850

    kcal

    Ingredients

    • 1 carrot, peeled

    • ½ medium yellow or white onion

    • 3 garlic cloves

    • 2 cups cooked green or brown lentils

    • ½ cup cooked chickpeas

    • 2 large eggs

    Directions

    • Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
    • Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
    • Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

  • Strawberry Pancakes

    Strawberry Pancakes

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a placeholder for people who need some type to visualize what the actual copy might look like if it were real content.

    The recipe details, ingredients, and instructions can be added with the Recipe Card Blocks plugin, created especially for the Gutenberg editor.

    Recipe Card Block – download

    Strawberry Pancakes
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    Strawberry Pancakes

    Rezept von anaGang: BreakfastKüche: AmericanSchwierigkeit: Easy
    Servings

    3

    servings
    Prep time

    15

    Minuten
    Cooking time

    10

    Minuten
    Calories

    200

    kcal

    Ingredients

    • 1 apple

    • 300 g flour

    • 200 ml milk

    • 3 eggs

    • 1 pinch of salt

    • 3 spoons of brown sugar

    • 1 spoon backing powder

    Directions

    • Mix flour, baking powder, sugar, and salt. 
    • Mix eggs with milk and then add the previously mixed ingredients.
    • Add the obtained paste in a baking pan.
    • Slice the apple and add arrange the pieces on the top of the paste.
    • Cook in a pre-heated oven at 175 degrees for 30 minutes. 

    Notes

    • Here you can add some optional notes.
    • You can also add links anywhere you want: in ingredients, directions or here in notes.

    Gallery Block

    Dummy text is text that is used in the publishing industry or by web designers to occupy the space which will later be filled with real content. This is required when, for example, the final text is not yet available.

    The wide and full-width images are only available with the full-width post layout.
    
    If you want to read, I might suggest a good book, perhaps Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    Slideshow Block (Jetpack)

    • White plate full of pancakes with raspberries strawberries blueberries and honey on white wooden table
    • Christmas Cookies with Strawberry Jam on a Silver Platter
    • Healthy breakfast. Berry crumble with fresh blueberries, raspberries, strawberries, almond, walnuts, pecans, yogurt, and mint in ceramic plates over white wooden surface, top view

    This is dummy copy. It is not meant to be read. Accordingly, it is difficult to figure out when to end it. If this were real copy, it would have ended long ago, because‚ as we all know‚ no one reads body copy, and even fewer read body copy this long. But then, this is dummy copy. It is not meant to be read. Period.

  • Rosemary & Honey Whiskey Cocktail

    Rosemary & Honey Whiskey Cocktail

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    All your supporting arguments must be communicated with simplicity and charm. And in such a way that the reader will read on. (After all, that’s a reader’s job: to read, isn’t it?) And by the time your readers have reached this point in the finished copy, you will have convinced them that you not only respect their intelligence, but you also understand their needs as consumers.

    Rosemary & Honey Whiskey Cocktail
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    Rosemary & Honey Whiskey Cocktail

    Rezept von anaGang: DrinksKüche: AmericanSchwierigkeit: Easy
    Servings

    4

    servings
    Prep time

    10

    Minuten
    Calories

    11

    kcal

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    Ingredients

    • For the Simple Syrup:

    • 1 cup Water

    • 1 cup Sugar

    • 1/2 cup Honey

    • 2 Rosemary Sprigs

    • For the Cocktail:

    • 3 oz. Rye Whiskey

    • 1 oz. Rosemary and Honey Simple Syrup

    • 2 Dashes Aromatic Bitters

    • 1 Rosemary Sprig

    • Orange Peel, Garnish

    Directions

    • Add water, honey and sugar to a pot and bring to a boil. Once sugar dissolves, add rosemary sprigs and boil for an additional minute then lower to a simmer for 10 minutes.
    • Add whiskey, bitters, and rosemary & honey simple syrup into a cocktail glass and stir.
    • Add one large ice cube then garnish with an orange peel and rosemary sprig. Serve immediately.

    Notes

  • Berry Crumble with Fresh Berries

    Berry Crumble with Fresh Berries

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Berry Crumble with Fresh Berries
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    Berry Crumble with Fresh Berries

    Rezept von anaGang: Desserts
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
    • Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
    • Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
    • Grate a generous amount of chocolate over each.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.
  • Grilled Chicken Mushroom Toast

    Grilled Chicken Mushroom Toast

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Bruschetta with Beef Tartare
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    Bruschetta with Beef Tartare

    Rezept von anaGang: AppetizersKüche: ItalianSchwierigkeit: Easy
    Servings

    4

    servings
    Prep time

    20

    Minuten
    Cooking time

    15

    Minuten
    Calories

    350

    kcal

    Ingredients

    • 6 or 7 ripe tomatoes (about 1 1/2 lbs)

    • 2 cloves garlic, minced (about 2 teaspoons)

    • 1 Tbsp extra virgin olive oil

    • 1 teaspoon balsamic vinegar

    • 1 baguette French bread or similar Italian bread

    Directions

    • Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
    • Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
    • Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
    • 3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
    • Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
    • Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

  • Roasted Carrot Soup

    Roasted Carrot Soup

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Roasted Carrot Soup
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    Roasted Carrot Soup

    Rezept von anaGang: Soups
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
    • Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
    • Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
    • Grate a generous amount of chocolate over each.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.
  • Pappardelle With Beef Ragu

    Pappardelle With Beef Ragu

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Pappardelle With Beef Ragu
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    Pappardelle With Beef Ragu

    Rezept von anaGang: Pasta
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1.2kg / 2.5 lb chuck beef

    • 1 tbsp salt

    • Black pepper

    • 3 tbsp olive oil , separated

    • 3 cloves garlic , minced

    • 1 onion , diced

    • 1 cup carrots , diced (Note 2)

    • 1 cup celery , diced (Note 2)

    • 800g / 28oz crushed canned tomatoes

    • 3 tbsp tomato paste

    • 2 beef bouillon cubes , crumbled (Note 3)

    • 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock

    • 1 1/2 cups / 375 ml water (Note 3)

    • 3/4 tsp dried thyme or 3 sprigs fresh thyme

    • 3 dried bay leaves

    Directions

    • Pat beef dry and sprinkle with salt and pepper
    • Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
    • Turn stove down to medium low and add remaining 2 tbsp of olive oil.
    • Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
    • Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very very gently. (Note 7)
    • Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
    • Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
    • Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!).

    Notes