freezer recipe

This twist on classic pork spread substi­tutes the usual with chicken, resulting in a more delicate, light flavour enlivened with a magical aromatic combination of thyme, sherry vinegar and capers. Chop the meat up finely in a food processor until you obtain a smooth texture that’s just begging to be spread on our Olive Oil Crackers at your next party.

Chicken Pâté

lb g) skinless, boneless chicken thighs,

1 thinly sliced

1 finely chopped

garlic, finely chopped

tbsp g) duck fat

¾ cup g) panko bread crumbs

¾ cup ml) milk

½ cup ml) chicken broth

tbsp ml) sherry vinegar

tbsp ml) capers

½ tsp thyme leaves

Salt and pepper

In a food processor, finely chop the chicken pieces (see note). Set aside.

In a saucepan over medium heat, soften the onion, shallot and garlic in the duck fat. Stir in the chicken, bread crumbs, milk and broth. Season generously with salt and pepper.


Cover and simmer over low heat for 20 minutes, stirring a few times. Remove the lid and continue cooking for about 20 minutes or until the liquid has completely evaporated. When the cooking is finished, add the vinegar, capers and thyme. Let cool, then transfer to airtight containers. Refrigerate for 2 hours or until the mixture has cooled completely. 

The pâté will keep for about 1 week in the refrigerator. It can also be frozen. 


https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Ricardo's recipe: Sausage and Ricotta Ravioli 

Sausage and Ricotta Ravioli

ml (2 tbsp) olive oil

litre (4 cups) fresh spinach, chopped

eggs, lightly beaten

ml (½ cup) ricotta cheese, drained

60 ml (¼ cup) grated Parmigiano Reggiano cheese

recipe Fresh Ravioli Dough (see recipe)

In a non-stick skillet over medium-high heat, brown the sausage meat in the oil while breaking it slightly. Add the spinach and stir well. Transfer to a bowl and let cool. Add the eggs and cheese to the meat mixture and mix thoroughly. Refrigerate while preparing the dough.

On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to number 5 thickness. Place the rolled out dough rectangles onto the floured surface. With a 7.5 cm (3-inch) round cookie cutter, cut 48 discs.

With a spoon, drop about 15 ml (1 tbsp) of the filling in the centre of 24 discs. With a pastry brush, moisten the edges with a little water. Cover with a second disc of dough and press around the filling to seal the ravioli. Place on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook.

In a large pot of salted boiling water, cook a few ravioli at a time, 6 to 8 minutes or until al dente. Drain. Serve with Tomato Sauce or in Sage Butter, or both.

You were very specific in the amount or weight in each of the ingredients in this recipe except for the sausage.   They do come in different weights.   Could you please provide the weight of the sausage?

https://cdn.jwplayer.com/v2/media/ALuUb9cE

Fresh Pasta: How to Make Ravioli

Doubling this recipe is no work at all, and it may save family dinner, too. With a second casserole in the freezer, a nourishing supper is just minutes away when weeknights get crazy. If you’re freezing this recipe, consider puréeing rather than ricing the potatoes for smoother texture upon reheating.

Salmon Shepherd’s Pie

(1 kg) potatoes,

onion, chopped

2 bell peppers,

tbsp ml) olive oil

cup ml) water

tbsp ml) tomato paste

tsp ml) harissa

lb g) skinless salmon fillet, cubed

cup g) frozen corn, thawed

(19 oz/540 ml) cream corn

tbsp butter, thinly sliced

With the rack in the middle position, preheat the oven to 425°F (220°C).

In a large pot, cover the potatoes with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Set aside in the cooking water. 

Meanwhile, in a large skillet over medium-high heat, brown the onion and bell peppers in the oil. Add the water, tomato paste and harissa. Cook for 1 minute. Add the salmon and cook for 4 minutes or until medium-rare. Break the fish into large flakes and season with salt and pepper. Transfer the mixture to a 10-cup (2.5 litre), 8 x 11-inch (20 x 28 cm) baking dish. Layer with the thawed corn and cream corn.

Drain the potatoes and squeeze through a potato ricer directly over the corn in an even layer (see note). Dot the surface with the butter slices. 


Bake for 25 minutes or until the potatoes begin to brown. If desired, finish browning under the broiler. Let rest for 10 minutes before serving. 

Very good recipe.  We enjoyed this yesterday evening with broccoli,  and a light salad and glass of red wine.I might use a little more harissa paste next time.

https://cdn.jwplayer.com/v2/media/PTZnCkZn

Different measuring cups

Italian San Marzanos are probably the most well-known tomatoes. Recognized for their slightly sweet taste and low acidity, they’re plump and fleshy with very few seeds. Find them canned at specialty stores and Italian grocery stores.

Oregano Tomato Sauce

garlic, chopped

(28 oz/796 ml each) San Marzano tomatoes

oregano

½ tsp pepper flakes

oregano leaves (optional)

In a large saucepan over medium-high heat, lightly brown the garlic in the oil. Add the tomatoes and crush with a wooden spoon. Add the dried oregano, salt and red pepper flakes.

Bring to a boil and let simmer for about 30 minutes or until the sauce thickens. 

When ready to serve, add a few leaves of fresh oregano. Delicious with Potato Gnocchi.

Crusty White Bread

½ cups (525 g) unbleached all-purpose flour

½ tsp salt

yeast

¾ cups (430 ml) cold water

(50 g) whole wheat flour

In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.

Bread

In a large bowl, place the whole wheat flour. Set aside.

With your hands, directly in the pot, fold the risen dough onto itself, about 6 times, or until it is smooth.

Transfer the dough into the bowl with the whole wheat flour and turn to coat the entire surface of the dough. Cover and let rise for 45 minutes at room temperature or until it has doubled in volume.

Meanwhile, with the rack in the middle position, preheat the oven to 450°F (225°C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes.

Remove the pot’s lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.

Let the bread cool on a wire rack or in the pot. Remove any excess flour.

Coating

It would be nice if Mr Ricardo could tell us how many grams in a cup of white flour!

First time for me to bake bread with yeast and you made it not only delicious, but simple to do!  I made a beautiful chewy loaf with a great crust.  Thank you!

Have to agree with Amanda D. 525g for 3.5 cups seems way off (and i only realized this after adding the 525 g of flour). Started researching this, and while every flour brand is slightly different - it seems that 3.5 c will land somewhere between 395 g and 425 g. So for me it was 3/4 c too much, had to add more water.

Hi, I made this and is was good, but the crust was too thick. Is there a temperature range I can stop at instead of the 1 hour cook time? Or adjusting the times of uncovered/covered? Thanks

I have made this bread often!  I am curious to know, has anyone tried putting fresh or dried herbs in the bread, if yes, what kind and when in the cycle?   What about fresh garlic?

I have been baking my own bread for many years including sourdough bread.I saw this recipe and thought i would try it as i do love crusty bread but without the days of getting the sourdough starter to kick in.This bread was absolute perfection!Although i own many cast iron covered casserole pots i could not find one small  enough for this recipe.I used a cast iron baking stone and my bread was perfect!

Thank you Ricardo for this amazing recipe. My family and friends love it. I have made 4 loaves so far. I know I can count on you for amazing recipes. Another one my family loves is your crepes. Thank you

Need some help: with the pandemic, I started to use a sourdough starter, but can't get the ratio right to get a consistent rise.  I have loaves that are beautiful with only starter, I have great results with only yeast, but in the middle, for a less sour loaf, I seem to hit snags.  I think the issue is not enough rise time when using a starter, both in the first and second proof, and possibly dough that is too dry.  Anyways, this recipe is a keeper, provided you get the ratio and time right.

Very good bread. Have made it twice now.
however, I have a puzzling problem with it:
after about the third day made, the crumb at the center turns
sticky, almost wet ...
not keeping it in plastic  bag, I open the bag twice a day, yet
it turns all sticky..Ricardo, à l'aide,  please.  Merci

Contrary to what Amanda wrote on April 7th, 3 1/2 cups of flour weigh 525g, NOT 425g. When I made this delicious bread for the first time last week, I measured the flour in cups, so no problem. Today, out of curiosity while assembling my ingredients, I checked the weight = 525g, as stated in the recipe.

https://cdn.jwplayer.com/v2/media/EQUanvQn

Different Yeasts

Vanilla Bundt Cake

¼ cups (315 g) unbleached all-purpose flour

tbsp baking powder

salt

eggs

¾ cups (370 g) sugar

tsp vanilla extract

(125 ml) canola oil

(250 ml) milk

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.

At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Très bon gâteau, ma famille a beaucoup aimé.

Faut toujours donner une seconde chance:) Je retire donc mon commentaire précédent car j’ai fait un deuxième essai. Cette fois-çi, c’est très réussi.  Avec des fraises, trop bon. J’avais dû faire quelque chose de pas correct.

Ce gâteau ne se démoule tout simplement pas d’un moule buntz.  J’ai pourtant généreusement beurré  et fariné. C’est sorti en gros motton de chapelure sucrée. Le gâteau en lui-même est honnête vers le bas. A l’école j’aurais eu C-. Je vais tenter une autre recette la prochaine fois.

On a fait une version avec la pâte séparée en 5 pour la coloré et en faire un arc-en-ciel, J’aurais biem joint une photo

Ca va aller ( clin d’oeil au covid!)

Puis je faire ce gâteau dans deux moules ronds .?
Merci à l’avance

Au café c’est vraiment délicieux. Encore très tendre et frais le lendemain.

J’ai mélangé un peu de pâte avec du Quick et cela a donné un beau marbré! Merci Ricardo :)

Délicieux! Je l'ai avec du caramel sur le dessus, excellent!

https://cdn.jwplayer.com/v2/media/8oMdAejo

Greasing a Bundt Pan

Blueberry Scones

(412 g) unbleached all-purpose flour

(105 g) sugar

tsp baking soda

tsp salt

(170 g) cold unsalted butter, cubed

(310 ml) buttermilk

(300 ml) fresh blueberries (see note)

tbsp white coarse sugar

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.

In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.

On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.

Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.

Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

Delicieux!!  J'ai utilisé des petits bleuets congelés. Le truc c'est de les enfariner congelés et de les garder congelés jusqu'à l'étape de les incorporer dans la pâte. Faire pénétrez avec la main et un essui tout. Rouler rapidement avant que ça dégèle. La pâte n'est pas devenu bleu! 

Au début, je me suis déçue. Ma pâte était très très collante, il m'a fallu rajouter de la farine et j'avais l'impression de faire des gnocchis. J'ai dû mal mesurer mes ingrédients où trop malaxer ma pâte. Ensuite, ma première fournée a légèrement brûlée en dessous. J'ai du mettre une deuxième plaque pour la deuxième, et là c'était parfait. Mais au final, c'est une très bonne recette, avec un bon goût, que je referai. Merci Ricardo ☺☺☺

Marie-Claude J , oui c’est la lame du robot qu’il faut utiliser.

Qu’est ce que dois prendre comme accessoire du robot? Pas le couteau j’imagine?

C'est la première recette qui représente vraiment le gout des scores de la Nouvelle Angleterre

Peut on remplacer la farine régulière par de la farine sans gluten?

Un pur délice ce mélange de moelleux au centre et croustillant à l’extérieur. J’ai dû relire la recette plusieurs fois pour bien comprendre comment mettre les bleuets et faire un rouleau avec la pâte (et non rouler la pâte avec le rouleau à pâtisserie...). Aussi, comme je n’ai pas de robot culinaire, j’ai utilisé un couteau à pâtisserie pour « couper » le beurre avec les ingrédients secs. Par la suite, j’ai mélangé la tasse de babeurre aux ingrédients secs avec une cuillère de bois et cela a très bien été.

Ces scones sont tout simplement incroyablement bon!!! 
Un délice!!

Délicieux , mais le dessous était brulé ? C'est pourquoi 4 étoiles plutôt que 5 .

J’adore!!! Très simple à faire et délicieux!!!

https://cdn.jwplayer.com/v2/media/IRkP7fiU

Make Scone Dough in Your Food Processor

These bacon and egg breakfast muffins are quick and easy to make, freeze really well and are perfect for preparing for busy times of year or for easy hand held meals for new mums!

Bacon and Egg Breakfast Muffins (Freezer Meal Prep)

English muffins

Tablespoons milk

Salt & pepper

bacon

cheese

Mayonnaise

Heat the oven to 180°C/350°F

Whisk together the eggs, milk and salt &amp; pepper. Pour into an oven proof dish, around 30cm x 20cm in size and bake for 12 minutes or until the eggs have set. Allow to cool before slicing into 8 pieces.

Place rashers of bacon on a baking tray lined with a silicone liner or baking paper and bake for 10-12 minutes until cooked to your liking. Allow to cool and slice the rashers in half.

Turn up the oven to 200°C/392°F on the grill setting. Cut the muffins in half and place on a baking tray and grill for 10 minutes until golden brown. You may also use the toaster for this step. Remove from the oven and allow to cool before assembling the muffins.

Spread mayonnaise on the bottom half of the muffins then add a slice of egg, a slice of cheese, bacon and finish with the top half of the muffin.

Wrap in tinfoil and freeze for up to 3 months.

To assemble the muffins

Take the muffin out of the freezer, leave it wrapped in tinfoil and put it in the oven at 200°C or in the sandwich press until heated through - around 30 minutes

Unwrap the muffin and microwave it until it is heated through - around 5 minutes

Remove the muffins from the freezer the night before and allow to thaw in the fridge, then heat in the sandwich press or oven at 200°C for 10 minutes or until heated through.

To re heat the muffins

Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.

White Chocolate and Clementine Yule Log

oz g) white chocolate, chopped

cups ml) 35% whipping cream

clementines

cups ml) water

g) sugar

tbsp ml) corn syrup

1 stick

cup g) unbleached all-purpose flour

tsp powder

nutmeg

(1 oz / 30 g) white chocolate

6 or homemade large white chocolate curls

Place the white chocolate in a bowl. Set aside. 

In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight. 

White Chocolate Whipped Cream

On a work surface, cut off and discard the ends of the clementines and cut each into 8 thin slices. Set aside. 

In an 8-inch (20 cm) glass dish, combine the water, sugar and corn syrup. Microwave for 3 to 4 minutes or until the sugar has dissolved. Add the clementine slices and cinnamon stick. Continue cooking in the microwave for 12 minutes or until the slices become slightly translucent. Let cool.

Cover and refrigerate for 3 hours or until completely chilled. 

Clementine Confit

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over the two shorter sides. Butter the parchment paper and the unlined sides.

In a bowl, combine the flour, baking powder, salt and nutmeg. Set aside.

In another bowl, beat the eggs and sugar with an electric mixer for 10 minutes or until the mixture has tripled in volume and forms a ribbon as it falls from the beaters. 

Sift the dry ingredients over the eggs, gently folding in with a whisk. Spread the batter evenly onto the prepared baking sheet. 

Bake for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour. 

Cake

Drain the clementine confit. Set aside 8 slices for decoration and cut the remaining clementines into small dice. 

Whip the cold white chocolate cream with an electric mixer until stiff peaks form. 

Remove the cake and parchment paper from the baking sheet. Spread half of the whipped cream over the entire surface of the cake. Sprinkle with the diced clementines and press lightly. Roll the cake from the short side. Place on a serving platter. Cover completely with the remaining white chocolate whipped cream. 

Finely grate the white chocolate chunk over the yule log. On a work surface, cut a slit from the middle of the clementine slices through to the peel. Twist and place on the log. Top with the chocolate curls. 


Refrigerate for 1 hour before serving or freeze. If frozen, leave the cake at room temperature for 2 hours before serving. 

Assembly

Délicieuse, raffinée, superbe et se congèle! Que demander de plus!

Bonjour,
Avec quoi pourrais-je remplacer la cannelle?

Quelle belle recette de bûche.  Les clémentines donnent un goût incroyable. Le dessert a un très beau look avec les clémentines confites.  Merci pour cette belle recette!

Top 13 freezer recipe recipes from across the web

The most viewed freezer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Pâté

Sausage and Ricotta Ravioli

Salmon Shepherd’s Pie

Oregano Tomato Sauce

Crusty White Bread

Vanilla Bundt Cake

Blueberry Scones

Bacon and Egg Breakfast Muffins (Fr...

White Chocolate and Clementine Yule...

Marie-Joanne Boucher’s Black Bean B...

Maple Cream Puffs

Portuguese-Style Grilled Chicken (T...

Red Wine Braised Beef

Top 13 freezer recipe recipes from across the web

The most viewed freezer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Pâté

Sausage and Ricotta Ravioli

Salmon Shepherd’s Pie

Oregano Tomato Sauce

Crusty White Bread

Vanilla Bundt Cake

Blueberry Scones

Bacon and Egg Breakfast Muffins (Fr...

White Chocolate and Clementine Yule...

Marie-Joanne Boucher’s Black Bean B...

Maple Cream Puffs

Portuguese-Style Grilled Chicken (T...

Red Wine Braised Beef

The most viewed freezer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine