| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 30 x ca. 30 g | Paneer cheese made from 1 1/2 gallons of milk or 2 containers; (15 ounces each) ricotta cheese |
| 2 Tasse | Packed fresh homemade bread crumbs |
| 2/3 Tasse | sugar |
| 1/4 Teelöffel | salt coarse |
| 2 gross | Eggs lightly beaten |
| 1/2 Tasse | Melted unsalted butter |
| 1 1/2 Teelöffel | Freshly ground cardamom; (from 8 green cardamom pods) |
| 1/2 Teelöffel | almond extract |
| 3/4 Tasse | Finely diced ripe but firm mangoes |
| 1/2 Tasse | Almonds sliced |
| 1 gross | Ripe mango; peeled, pitted, and flesh chopped |
| 1/3 Tasse | Pineapple juice or peach nectar |
| 2 Teelöffel | lemon juice |
| 2 Esslöffel | CrPme Cassis; (up to 4) |
| 1/4 Teelöffel | nutmeg |
| 1 Prise | white pepper |
|
Also, 2 recipes from food network that I've meant to try but haven't. They looked great on the show, Cooking Live.
Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds.
Bake on middle rack of the oven until top is golden, about 1 hour and 15 minutes. Let cool (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below).
Mango Sauce: Combine all the ingredients and puree in a food processor. Refrigerate and chill until needed.
|
|
Anmerkungen zum Rezept:
|
