Recipes for tiramisu, tomato fondue & avocado mousse & oven roasted plum dried tomato salad?

hi any1 with the recipes %26amp; simple procedures for these dishes?

Recipes for tiramisu, tomato fondue %26amp; avocado mousse %26amp; oven roasted plum dried tomato salad?
Tiramisu



6 egg yolks

1/2 cup granulated sugar

1/3 cup brandy

1/3 cup Marsala or coffee

1 pound mascarpone or ricotta cheese

1 1/2 cups whipping cream

3/4 cup extra-strong coffee

24 giant Italian ladyfingers

4 ounces semisweet chocolate; finely chopped



In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in

1/4 cup each of brandy and Marsala. Transfer to double boiler over gently

simmering water; whisk for about 7 minutes or until thickened. Let cool.

Beat cheese until smooth; fold in egg mixture. Whip cream; stir one-quarter

into cheese mixture. Fold in remaining cream. Combine coffee and remaining

brandy and Marsala.

Arrange half of the ladyfingers in 11-x 7-inch glass baking dish; brush

with half of the coffee mixture. Spread with half of the cream mixture.

Repeat layers. Top with chocolate.

Cover and refrigerate overnight. (Can be frozen for up to 2 weeks. Let thaw

in refrigerator for 24 hours before serving.)



TOMATO FONDUE

Ingredients

24 tomatoes

3 medium onions, peeled and finely chopped

4 cloves garlic,crushed

225ml/8fl oz olive oil

large bouquet garni consisting thyme, celery, leek, parsley and bay leaf

1 star anise, broken into pieces

4 cloves

2 tsp tomato ketchup

1 heaped tsp coriander seeds

10 saffron threads

few drops Worcestershire sauce and Tabasco

55ml/2fl oz sherry vinegar

a little finely grated lemon zest







Method

1. Peel and de-seed the tomatoes and leave to drain in a sieve over a bowl. Once drained, finely chop the tomatoes and set aside in a bowl. Reserve the tomato juice.

2. In a heavy-bottomed casserole, sweat the onions, garlic and spices (exept saffron) in the olive oil on a low heat. Cook for 15 minutes.

3. Add the tomatoes, drained tomato juice, ketchup and Worcestershire sauce. Bring to the boil, turn down the heat and leave to simmer for 30 minutes.

4. Add the sherry vinegar, Tabasco and lemon zest. Cover the pan and leave on a low heat for 2-3 hours. Check every now again to make sure the liquid is gently simmering and does not catch.

5. 30 minutes before the end, pour a little boiling water over the saffron, leave to stand for 10 minutes and add to the tomatoes.

6. When the fondue is ready, it ll have a deep red colour and be jam-like. If you have any excess oil, use in other dishes, pasta for example



AVOCADO MOUSSE

Ingredients :



2 x avocados

1/4 cup cold water

2 tsp gelatine powder

1/2 cup sour cream

1/2 cup cream

1/2 cup mayonnaise

2 x onions, medium

1/10 tsp cayenne pepper

1 tbl lemon juice

salt, pepper

1/2 cup boiling water

Method :

In a bowl, whip dairy cream until it just holds its shape, ie not until stiff. stir in sour cream and set aside.

Place gelatine in cold water and set aside.

Cut avocados in half lengthwise and remove the seed; cut into small pieces. Add boiling water to water containing gelatine and stir well.

Peel and dice the onions.

Combine avocado and water in a food processor and blend until just smooth. Add mayonnaise, onions, lemon juice and salt and pepper to taste. Blend until combined.

Remove from blender and fold into cream. Spoon into a serving bowl or individual moulds if you prefer. Tap moulds on benchtop to remove any air bubbles that may be inside. Smooth the top and refrigerate 1-2 hours until set.

To unmould, dip outside of mould briefly in hot water and gently shake to loosen mousse.

Serve with mayonnaise based sauce (eg lime mayonnaise) or with cold fish and seafood dishes.

Summer entree.



oven roasted plum dried tomato salad



24 plum (Roma) tomatoes, halved lengthwise

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons extra-virgin olive oil, plus more for storing

2 tablespoons Herbes de Napa

1 clove garlic, minced

Extra-virgin olive oil



Preheat the oven to 250oF. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.

Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty, and juicy the tomatoes are. Let cool completely, then arrange the tomatoes in a plastic container, making no more than two layers. Add olive oil to cover completely, then cover tightly and refrigerate.
Reply:why dont u google those recipes or go to allrecipe.com
Reply:Tiramisu

EGG YOLKS, 3

EGG WHITES, 1 or 2

SUGAR, superfine (castor), 3 tablespoons

VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups

ESPRESSO COFFEE, strong, 1/4 cup

MASCARPONE CHEESE, 8 ounces

CREAM, 1/2 cup

SAVOIARDI (LADY FINGERS), 4 ounces

Directions



Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.

Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.

Stir the coffee into the Mascarpone.

Whip the cream to soft peaks.

Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.

Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).

Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.

Repeat the layers, finishing with the cream.

Refrigerate for several hours before serving.

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Tomato Fondue

1 tablespoon olive oil

1 medium onion, chopped

1 teaspoon minced garlic

1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic

1 cup dry white wine

2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch cubes

1 cup shredded Monterey Jack Cheese

Chopped fresh basil, for garnish

French bread or bagel chips, for dipping



I N S T R U C T I O N S

Heat the olive oil in a large skillet over medium-high. Add the onion and garlic and sauté until onion is very soft, about 8 minutes. Add the diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping

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Avocado Mousse

1 scallion, cleaned and sliced (reserve some for garnishing)

1 avocado

1/2 cucumber, peeled with seeds removed

2 Tablespoons plain yogurt

1/2 lemon

fleur de sel, freshly ground pepper

PREPARATION:

1. Cut the avocado in half. Remove the seed. Scoop out the flesh and place in the blender.



2. Add the chopped scallion. Cut up the cucumber and add to the blender.



3. Add the yogurt and squeeze in the lemon juice.

Blend

To serve:

Season the mousse with salt and pepper. Place in a small bowl, sprinkle with the reserved onion and top with a cucumber slice.

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Oven Dried Tomatoes

Ingredients

plum tomatoes (aka roma, Italian)

seasalt, optional

Preparation

Wash plum tomatoes and cut into quarters.

Lay them on a rack on top of a cookie tray. Sprinkle on a little seasalt if you want. Bake at the lowest temperature your oven will go to for 8 - 12 hours until dry and bright red. (Some people use the pilot light of the oven only.)

Allow to cool, then transfer to a clean glass jar and store in the refrigerator.

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(i dont think the last recipe is what you were looking for but i tried!!)

best of luck!