• Asian Cuisine

    Asian culture and food is all about balance.

  • Coffee

    It is loaded with antioxidants and beneficial nutrients that can improve your health.

  • Granny Smith Apple

    Granny Smith is one of several apple cultivars that are high in antioxidant activity.

Wednesday, August 31, 2016

Chocolate Chip Cookies




These cookies are one of mine favorite desserts.With this easy recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time.


Ingredients :
  • 110g of salted butter
  • 100g of white sugar
  • 60g of light brown sugar
  • 120g of coarsely chopped nuts
  • 1 teaspoon of vanilla extract
  • 1 egg
  • 200g of all purpose flour
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 130g of chocolate chips




Preparation :

Preheat the oven to 180°C.
Melt the butter, it shouldn't be hot, but it should be almost entirely in liquid form.
Using an electric mixer, beat the butter with the sugars until creamy. Add the vanilla extract and the egg beat on low speed until just incorporated. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the nuts and chocolate chips, incorporate with your hands.



Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake for about 10 minutes or until light brown (DO NOT OVERBAKE). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

They should stay soft for many days if kept in an airtight container.



Enjoy it with a glass of cold milk !!!

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Sunday, August 28, 2016

Mac & Cheese







Perfect idea for a quick lunch !
Creamy sauce, chewy pasta, and plenty of cheese. A bowl of this mac and cheese will always spell comfort. Here's the best recipe I know, Enjoy !


Ingredients :

  • 200g of macaroni, any shape
  • 120g of butter
  • 120g of flour
  • 350ml of milk
  • 250ml of sour cream
  • 2 garlic cloves, minced
  • 250g of shredded fontina cheese
  • 250g of shredded cheddar cheese
  • 30g of grated Parmesan cheese
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground mustard
  • 1/2 teaspoon of pepper




Preparation :

Cook macaroni according to package directions.

Preheat oven to 200°C. In a large saucepan, heat butter over medium-high heat. Add garlic, cook and stir for 1 minute. Stir in flour until smooth. Gradually add milk. Bring to a boil, cook and stir for about 2 minutes or until thickened. Reduce heat, stir in sour cream, fontina cheese, parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. You can add additional milk to reach desired consistency.

Drain macaroni, toss with cheddar cheese. Transfer to a greased baking dish and stir in cream sauce.
Bake, uncovered, for about 20 minutes or until golden brown.

Let stand for 5 minutes before serving.




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Saturday, August 27, 2016

Snickers Ice Cream Cake





Ingredients:

For Brownie :
  • 120g of baking chocolate, finely chopped
  • 200g of salted butter, melted
  • 400g of brown sugar
  • 4 large eggs
  • 2 teaspoons of vanilla extract
  • 120g of all-purpose flour



For Ice Cream :
  • 60ml of milk
  • 200g of cream cheese, softened
  • 100g of sugar
  • 350g of peanut butter
  • 200g of whipped cream
  • 1 bottle of chocolate syrup
  • 1 bottle of caramel syrup
  • 1 bag of mini snickers, chopped, divided into three groups

Preparation :

Preheat oven to 160°C. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds, stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined . Spread batter into prepared pans. Bake for about 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.



Ice Cream:

Combine milk, cream cheese, sugar and peanut butter together in the bowl. Mix until completely combined. Fold in the cool whip.

Line the sides of an 8-inch pan with parchment paper. Put the first brownie layer in the bottom of your pan. Spread 150g of caramel syrup and 150g of chocolate syrup over the brownie. Top with first group of chopped snickers. Top with half of the peanut butter ice cream.



Add second brownie to the pan, on top of the ice cream.
Again cover with 150g of caramel syrup and 150g of chocolate syrup. Top with second group of chopped snickers.
Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely.
When frozen, remove from pan and remove parchment paper from sides.
Top with additional caramel syrup and chocolate syrup.
Cover with remaining chopped snickers and a little more caramel and chocolate syrup.


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Thursday, August 25, 2016

Nutella Cheesecake - Like A Dream




This is definitely a dessert you need to add to your must-make list. If you are a fan of Nutella, you need to try out this cheesecake recipe. The cheesecake is super easy to make. It starts with an Oreo crust. The best kind of crust. The base of the filling is cream cheese, at room temperature so that it’s easy to beat and combine with the other ingredients. What I love most about this cake is the chopped toasted hazelnuts that give each bite a nice crunch and texture.

The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge.

Ingredients:

  • 280 gr of Oreo crumbs, leave filling in Oreos
  • 60 gr of soft unsalted butter, melted
  • 400 gr of Nutella, at room temperature
  • 100 gr of chopped toasted hazelnuts
  • 500 gr of cream cheese, at room temperature
  • 100 gr of sugar
  • 5 ml of vanilla extract
  • 20 gr of cocoa powder



Chocolate Ganache

  • 200 ml of cream
  • 200 gr of dark chocolate , chopped

Preparation :





In large bowl combine Oreo crumbs with melted butter,1 tablespoon of Nutella and 3 tablespoons of the hazelnuts and all mix well with the spoon. Press crumbs into the bottom and halfway up the sides of a medium springform pan. Place in the fridge to chill.

Beat cream cheese, sugar, vanilla extract, the remaining Nutella and cocoa powder together in a large bowl until smooth and well combined. Pour filling into crust and smooth the top. Refrigerate for about one hours or until firm.



To make the ganache, pour the cream into a medium pot and heat it until it is almost but not quite boiling. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy.

Remove cheesecake from springform pan and place on cake plate. Let the ganache to cool slightly and thicken before pouring over cheesecake. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least six hours or overnight.

Serve straight from the fridge for best results.



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Wednesday, August 24, 2016

Peach Cobbler




For batter :
  • 1 stick of butter
  • 130g of flour
  • 200g of sugar
  • 1 teaspoon of baking powder
  • 1⁄4 teaspoon of salt
  • 150ml of milk
For filling :

  • 6 large peaches, sliced
  • 200g of sugar
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of cinnamon
  • 1⁄2 teaspoon of nutmeg
  • 120ml of water

Preparation :

Preheat oven to 180°C.

Combine the peaches, 1 cup of sugar, spices and water in a saucepan and mix well. Bring to a boil and simmer for about 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup of sugar, flour, baking powder, salt and milk slowly to prevent clumping. Pour mixture over melted butter, without stirring.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. The batter will rise to the top during baking. Bake for 30 to 45 minutes.

Serve warm with vanilla ice cream or whipped cream.

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Tuesday, August 23, 2016

Strawberry Tiramisu




Tiramisu is one of our absolute favorite desserts. This cake is rich, creamy and delicious, and everyone loved it. One of the lovely things about this recipe, in particular, is that it’s a lot easier to make than your traditional tiramisu. A mascarpone-whipped cream filling is laced with orange juice…then layered between ladyfingers and macerated fresh strawberries. This is a perfect summer dessert, and so beautiful!



Ingredients 

  • 500 gr of fresh strawberries, rinsed
  • 10 ml of orange juice,
  • 500 ml of whipping heavy cream
  • 85 gr of granulated sugar
  • 100 ml of strongly brewed coffee, cooled
  • 10 ml of vanilla extract
  • 450 gr of mascarpone cheese, room temperature
  • 500 gr of ladyfingers
  • 50 gr of chocolate powder
Preparation:


Remove stems from strawberries and slice them into small pieces. Place the strawberries in a small bowl and drizzle with the orange juice. Set aside for 15 minutes to macerate.

In an electric mixer bowl mix the mascarpone until smooth and creamy, then mix a half of coffee and set aside. Beat the whipping heavy cream on medium-high speed, until it begins to thicken. Add the vanilla, sugar incrementally, and continue beating until stiff peaks form.



Pour remaining coffee into a bowl and set up your medium baking dish next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both sides get completely submerged. Immediately line the bottom of the baking dish. Top ladyfinger layer with a thick layer of mascarpone mixture. Strain the strawberries. Cover then with half of the strawberries. Gently spread half of the mascarpone mixture over the strawberries. Make a second layer with the remaining ingredients. Over the top dust generously with cocoa powder.



Refrigerate for at least 4 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled

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Homemade Basil Pesto






Basil pesto is something I look forward to making. It's a super basic dish that can be remixed in an unlimited number of ways.

Spread this yummy pesto on anything you’d like. It’s especially good instead of tomato paste on pizza and as a sauce for noodles. It’s delicious either as a dip or as a sauce on roasted meat, fish or vegetables. I usually mix pesto with pasta or put it over toast.




Ingredients:
 
  • 60 gr of fresh basil leaves
  • 100 gr of walnuts
  • 2 medium garlic cloves, minced
  • 20 ml of fresh lemon juice
  • 150 gr of Parmesan cheese
  • 100 ml of extra virgin olive oil
  • salt and pepper to taste



Preparation: 

Wash and dry the basil leaves, a salad spinner works best. In a small pan, toast the walnuts over medium heat until fragrant, about 5 minutes. Set aside to cool.

Place basil leaves walnuts garlic cloves fresh lemon juice in a food processor and blends until combined. Run the food processor, pausing to add olive oil to reach desired consistency. Add more olive oil, 1 tablespoon at a time, and keep blending until smooth and saucy.



Scrape down sides and blend again taste, and add more salt if desired. Store in the refrigerator overnight to marry the flavors or use immediately.

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Monday, August 22, 2016

Hungarian Stew




Ingredients :

  • 2 tablespoons of oil
  • 700 g of beef , cut into cubes
  • 4 medium onions, chopped
  • 3 cloves of garlic
  • 2 carrots
  • 1 parsnip, diced
  • 1 celery leave
  • 3 tomatoes, peeled and chopped
  • 3 fresh green peppers
  • 3 medium potatoes
  • 1 tablespoon of sweet paprika powder
  • 1 teaspoon of ground caraway seed
  • 2 bay leafs
  • salt and pepper to taste



Preparation :

Heat up the oil in a large pot and cook the onions until beginning to brown, about 7-10 minutes. Add the beef cubes and cook them till they get a bit of brownish colour. Add sweet paprika powder while stirring them to avoid getting the red spice burnt.

The meat will probably let out its own juice, let the beef cubes simmer in it while adding the chopped garlic, the ground caraway seeds, some salt, and pepper, the bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat for a while.



When the meat is half-cooked, after about 1 hour, add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary. You’ll probably have to add some more water too.

When the vegetables and the meat are almost done add the fresh tomato cubes and the sliced green peppers. Cook it on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.



Serve with a dollop of sour cream and some crusty bread.

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Sunday, August 21, 2016

Red Velvet Cake





For the cake :

2 eggs
300g of all-purpose flour
180g of sugar
2 tablespoons of cocoa powder
2 teaspoons of baking powder
2 teaspoons of salt
250g of butter
200ml of buttermilk
1 teaspoon of vanilla extract
1 bottle of red food color



For the icing :

170g of unsalted butter
450g of cream cheese
450g of powdered sugar
2 tablespoons of milk

Preparation :

Heat the oven to 200°C. Grease bottoms and sides of three (8 or 9-inch) round pans with shortening, lightly flour.

In a large bowl, beat all cake ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally until the mixture become fluffy. Pour into pans.



Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.

For the icing :

Beat the butter in a large bowl using an electric mixer on medium-high speed until creamy. Add the cream cheese and continue to beat on medium-high speed until the mixture is fluffy, white, and very smooth, about 1 minute. Reduce the speed to low and add the powdered sugar 1/2 at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth. If the frosting is too stiff, beat the milk into it to loosen it.



Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon the icing into the center of the cake layer. Spread the icing from the center toward the edges of the cake in an even layer .
Carefully set the second cake layer on top of the first and ice the second layer, in the same manner, beginning with a dollop in the center and working it out toward the sides.Do the same with the third layer. Then ice the sides of the cake.

Store the cake at room temperature beneath a cake cover.

Remove the cake from the refrigerator an hour or more before serving to take the chill off.

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Meatloaf



Looking for a tasty budget meal ? This is my favorite !

Ingredients :

1 tablespoon of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
150g of fresh breadcrumbs
500g of minced beef
300g of minced pork and veal
1 egg
1 tablespoon of mustard
180ml of tomato sauce
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of pepper



Preparation :

Preheat oven to 200°C.

Heat oil in a medium frying pan over medium heat. Add onion and garlic. Cook, stirring until onion has softened. Set aside to cool.

Place onions, breadcrumbs, beef, pork and veal minces, egg, mustard, salt, pepper and about 100ml of tomato sauce in a large mixing bowl. Using your hand, incorporate everything into the meat. Transfer meat into a large loaf pan and press it down evenly into the pan.



Combine sugar and remaining sauce in a small bowl. Spread over top of the loaf. Bake for 1 hour or until meatloaf is browned and comes away from sides of a pan. Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.



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Saturday, August 20, 2016

Beer Chili




Looking for a dinner recipe ? Then check out this beef and beer chili recipe !

Ingredients :

  • 3 tablespoons of oil
  • 1 medium red onion, chopped
  • 1 small red bell pepper
  • 250g of beef
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons of chili powder
  • 2 jalapeno peppers, chopped
  • 2 teaspoons of ground cumin
  • 2 teaspoons of dried basil
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of dried oregano
  • 1 can of red kidney beans, drained
  • 1 can of diced tomatoes, undrained
  • 1 can of tomato paste
  • 1 can of beef broth
  • 1 bottle of beer
  • 1 tablespoon of yellow cornmeal
  • 1 tablespoon of fresh lime juice 

Preparation :

Heat oil in a large pot over medium heat, cook and stir onion, bell pepper, jalapeno peppers, and garlic in the hot oil until softened.



Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, add beef broth and beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.



Stir beef mixture into pepper mixture. Stir diced tomatoes and tomato paste to the beef mixture. Season with chili powder, 2 teaspoons of cumin, sugar, basil, salt and oregano. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.



Serve it hot with sour cream and grated cheese !

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Friday, August 19, 2016

Stuffed Peppers




Ingredients :

  • 4 large bell peppers (any color)
  • 500g of minced beef
  • 1 chopped onion
  • 1 cup of cooked rice
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 can of tomato sauce
  • 100g of cheese

Preparation :

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes, rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a large cooking pot, add enough water to cover peppers. Heat to boiling and add peppers. Cook for about 2 minutes, drain.



In a large frying pan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown, drain off any excess oil. Stir in rice, salt, garlic and 1 cup of the tomato sauce, cook for about 2 minutes.



Heat oven to 350°F.

Stuff peppers with prepared beef mixture. Stand peppers upright in ungreased square glass baking dish. Pour remaining tomato sauce over peppers.



Cover tightly with foil and bake for about 15 minutes. Uncover and sprinkle grated cheese evenly on each one and return to oven for further 5-10 minutes to melt and turn golden.



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Zebra Cake




Ingredients :

  • 4 egg whites 
  • 200g of sugar 
  • 220g of butter 
  • 1 tablespoon of milk
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 170ml of oil
  • 170g of flour
  • 2 teaspoons of baking powder
  • a pinch of salt
  • 3 tablespoons of cocoa powder

Preparation :

Heat 5cm water in a large steamer or, if you do not have one large enough to hold a 23cm cake tin, a large pan with an upturned tin or metal plate in the base. Grease a 23cm round cake tin.


Sift the flour and baking powder together. Put the egg whites in a very large bowl with a third of the sugar. Using an electric mixer, whisk on high speed until they start to form peaks, then add another third of the sugar and continue to whisk on high. Once stiff peaks have formed, add the remaining sugar, plus the salt and lemon juice, and whisk until firm. Fold in the flour with a large metal spoon, taking care not to lose the volume. Fold in the oil and vanilla. The mixture should be a thick batter. If it seems a little too thick, add the milk.


Transfer half the mixture to another bowl. Mix in the cocoa powder, then transfer the mixture to a jug. Pour the brown batter into the centre of the prepared cake tin, creating a circle about 10cm in diameter. It will spread out to the sides as you add more batter. Next pour the white batter into the centre of the brown batter, in a circle about 7.5cm in diameter. Keep alternating between white and brown batter until they are both used up. Cover the top of the tin with lightly greased baking paper and secure with string. Wrap the top in foil, tucking it under the lip of the tin.


Place in the steamer, or in the pan of water on the upturned tin or plate. Steam for 2 1/2-3 hours, topping up the water as necessary until the cake is firm to the touch and a skewer inserted into the centre comes out clean (you will have to unwrap it to check). Lift the cake out of the steamer using oven gloves. Leave for 10 minutes, then remove from the tin and leave to cool.

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Ferrero Rocher Cake


Recipesbynana
If you like Ferrero Rocher as much as I do, you’re going to seriously love this cake…

Ingredients :

  • 5 large eggs
  • 6 tablespoons of sugar
  • 2 cups of ground hazelnuts
  • 2 tablespoons of flour
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of baking powder
  • 10 Ferrero rocher candies
  • 1/2 cups of hazelnuts



Ingredients for the cream :

  • 200 grams of butter
  • 1 1/2 cups of chopped chocolate
  • 7 tablespoons of Nutella
  • 1 cup of crushed wafers


Preparation :

Whip eggs on high speed, until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes. Sift flour, cocoa and baking powder. Mix in with ground nuts.



Using the spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and lose the fluffiness. Butter all sides of the medium baking pan pour batter into the dish. Bake at 180°C for about 40 minutes.


Preparation for cream :



Dissolve chocolate, either in the water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.

Slice the cake into two or three layers. Break wafers into small pieces.

Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake, and hazelnuts. Place Ferrero rocher candies on the edge of the cake all around.

Just before serving the cake, remove from refrigerator to soften the cream a little.



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Tuesday, August 16, 2016

Lemon Cake


Lemon Cake

I love this cake. This is looking very beautiful and tasty. It is easy to prepare. In fact, this cake is not too sweet, which makes it perfect for breakfast, perfect as a light dessert after a heavy dinner!. This is a really easy lemon cake, with no glazes and no whipping or folding. I wanted a cake that was not overly sweet, as I did not do a lemon glaze I just use a powdered sugar for decoration



Ingredients

  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • pinch of salt
  • 1/2 cup of sugar
  • 50 g butter, softened
  • 3 eggs
  • zest of a one lemon
  • 1/4 cup of milk
  • 1 cup of yoghurt
  • 1 teaspoon of vanilla essence
  • 1/2 cup lemon juice
  • 1/4 cup of powdered sugar for decoration

Preparation:




Cut a baking paper circle to fit the bottom of a middle round cake pan.Preheat the oven to 180°C.

Sift the flour in a bowl and combine with baking powder, baking soda, salt, lemon zest and sugar, and set aside

Cream butter and sugar together with a mixer until very white and fluffy. Add the eggs, one at a time, beating well after each addition. Add milk, yoghurt, lemon juice, vanilla essence and quickly combine all the ingredients to a smooth batter. Add the flour mixture and beat until smooth



Pour into prepared pan and bake for about 45-50 minutes or until a skewer comes out clean. Remove from oven and let cool for 10 minutes in the pan. Carefully remove the cake from the pan and let cool completely.

After the cake is completely cooled, dust with powdered sugar and served.



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Friday, August 12, 2016

Chicken And Vegetable Skewers






Nothing screams summer more than grilled food. Whether you are cooking for a party of friends or just a  family dinner, this recipe will be a hit. And they are so easy to make and are delicious! I have marinated chicken breasts for up to overnight. The longer marinating time is, the more flavourful  chicken  will be. Also, the chicken will cook faster if marinated longer because of sitting in acidic lemon juice.



Ingredients :

  • 1 kg of chicken breasts, cut into 2 cm pieces
  •  2 tablespoons of extra virgin olive oil
  •  juice from 1 lemon
  • 10 olives, cut in halves
  • 1 large red onion, cut and separated into 2 cm pieces
  • 2 large garlic cloves
  • 1 large zucchini, cut into 1 cm thick rounds
  • 4 large bell peppers, cut into 2 cm pieces
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  •  2 tablespoons of basil
Preparation :

If using wooden skewers, soak them in lemon juice for 30 minutes before grilling. This moistens the skewers so they don't char during grilling, and it infuses the food with more flavor from the inside out.



In a large bowl add chicken, olives, onion, 1 garlic clove, basil, lemon juice, salt and 1 teaspoon of black pepper. Toss to combine and coat the chicken evenly. Let marinate to overnight. The longer meat marinates, the more flavorful it is and less cooking time is required. Toss zucchini and bell peppers with remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. If marinating meat overnight, you can do this step right before grilling. Skewer the meat alternating with olives, red onion, and vegetables onto each skewer. Discard remaining marinade.



Preheat the grill on medium heat, around 200°C-250°C, and grease the grill very well. Grill skewers with a lid closed turning every 2 - 3 minutes for even grilling. Chicken and vegetable skewers are ready when chicken is cooked through. Remove from the grill and brush each skewer with extra virgin olive oil.

Serve hot with your favourite salad.


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Friday, August 5, 2016

Vanilice - Linzer Cookies



Vanilice - Linzer Cookies

Vanilice - Linzer cookies are some of my favorites – simple butter cookies sandwiched with jam. I made these cookies and they turned out delicious. They are quite easy to make. I liked the cookies even better the next day as they soften a bit. These cookies were wonderful and got rave reviews from everyone who tried them.



Ingredients: 

  • 1½ cups butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 baking powder
  • 1 cups ground almonds
  • 1 teaspoon ground cinnamon
  • 1 cup good-quality strawberry jam
  • Powdered sugar

Preparation:

Preheat oven to 180 ° C. Grease a medium baking pan.

In a large bowl, beat butter, sugar and vanilla extract with electric mixer at medium speed until creamy. Add the egg and lemon zest and mix until just combined. Add the flour, baking powder, almonds, salt, cinnamon and mix on low speed until the dough comes together in a mass. Cover with plastic wrap and place in the fridge for 2 hours.

Roll the dough out to a 5 mm thickness and, using molds for cookies, cut flower or hearts. Using smaller molds for cookies, make holes in the middle of half of your flower or hearts.



Place cookies on baking sheet 2 cm apart. Bake cookies in preheated oven for 10 minutes or until cookies a light golden brown and firm. Remove from the oven and allow the cookies to cool to room temperature.



Once the cookies are cool, each whole or base cookie spread with 1 teaspoon of jam, being careful to not spread all the way to the edges of the cookie. Sift powdered sugar over the top cookie that has the hole cut out of a center. Place top cookie over the base cookie to create a sandwich.

Sprinkle top with powdered sugar.

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Wednesday, August 3, 2016

Vegetable Stuffed Shells Pasta


Vegetable Stuffed Shells Pasta



One of my favorite freezer-friendly meals is these Vegetable Stuffed Shells-Pasta. Great flavor and very easy to make! Vegetable Stuffed Shells-pasta with vegetables, tomato sauce and lots of cheese! What a tasty way to eat and disguise vegetables for those who might be picky. I love these stuffed shells because they are loaded with lots of veggies! I like to use whatever veggies I have in the fridge.




Ingredients:

  • 25 jumbo pasta shells
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 large carrots, shredded
  • 1 medium zucchini, shredded
  • 1 red bell pepper, diced
  • 1 small eggplant, diced
  • 1 package frozen chopped spinach, thawed and well-drained
  • 3 cups of tomato sauce
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 1/4 teaspoon dried basil
  • Pinch of nutmeg
  • Chopped fresh basil, for garnish



Preparation:

Cook pasta shells according to the package instructions, drain and rinse well with cold water. Place the shells on a large plate so they are not touching. This will prevent them from sticking together. Set aside.

Add olive oil in a large skillet over medium-high heat and saute onion, garlic, carrots, red bell pepper, eggplant and zucchini until tender, about 7 minutes. Stir in spinach and saute an additional minute until all combined and transfer spinach mixture into a large bowl.



Preheat oven to 200 °C. Meanwhile, in a large bowl with spinach mixture add egg, 1/2 cup of the mozzarella cheese, Parmesan cheese, nutmeg, and basil. Season with salt and black pepper, to taste and mix until completely combined.

Pour 1 cup of the tomato sauce into the bottom of medium baking dish then fill each shell with 2 tablespoons of veggie mixture, and place in the baking dish.

Cover shells with the remaining sauce and sprinkle remaining mozzarella cheese over the top. Bake until the top begins to brown and the sauce begins the bubble, about 25 minutes. Garnish with fresh basil and serve warm.




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Monday, August 1, 2016

Chocolate Lava Cake



Chocolate Lava Cake


Chocolate is the key to happiness.  I love this recipe - the texture, the flavor, and how easy it was to make! I’ve tried so many lava cakes, but this just has to be my absolute favorite. So easy to make and the taste is flawless. It’s moist and so chocolaty and when you cut into it, luscious chocolate oozes out! I love this cake, especially when is topped with vanilla ice cream.



Ingredients 

  • 250 g of baking chocolate
  • 175 g of unsalted butter
  • 1 tablespoon of softened butter
  • 125 g of powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 70 gr of flour
  • 1 tablespoon of cocoa powder

Preparation:


Preheat the oven to 200°C.  The six large custard cups well grease with softened butter, then place on a baking sheet and set aside.

Add butter and baking chocolate to a large microwave-safe bowl. Melt chocolate and butter in the microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth. Let cool slightly. Add powdered sugar and stir.



Add eggs and egg yolks then mix completely. Add flour and cocoa powder and then stir until just combined. Divide batter among prepared the custard cups filling about 1/2 cup in each. Bake for 11 minutes until the sides are firm but the centers are still soft.

Remove from oven and let cool for 2 minutes. Then gently loosen cakes from custard cups by sliding a knife around the edges of each cake and invert cakes onto serving plates.

Top with some powdered sugar and serve hot cake.






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