Easy to do ..Strawberry Trifle

Serves 2

Ingredients:

Marinated strawberries:
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar

Whipped cream:
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar

1 (1 pound) fresh pound cake
1/3 orange or pineapple juice
2 cookies, for garnish
Sugar-Cane sugar, for garnish (demerara)



Method:

- In a small bowl, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes.

- After the strawberries have marinated, check for sweetness, adding sugar if desired.

- In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the
vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.

- Slice pound cake lengthwise into 1/2-inch thick slices.
You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from
each cake slice.

- Line up 2 high ball glasses and place 1 cake circle in the bottom
of each. Brush cakes with orange or pineapple juice. Add 2 tablespoons of marinated
strawberries and spread evenly.

- Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with juice.

- Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly.

- Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping
in mind that it will store for up to 2 days.

- To serve, remove and discard plastic wrap. Grate some cookies or chocolate flakes on top and sprinkle with demerara sugar.


Enjoy...

Shrimps on Lemongrass Skewers

Serves 2


Ingredients:

454g jumbo shrimp, peeled & deveined
2 lemon grass stalks or bamboo skewers, soaked in water for 4 hours or overnight
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cinatro
1 tablespoon chopped fresh thyme


Method:

- Spear the head end and tail of each shrimp with a lemon grass stalk, placing 5 shrimps on each stalk.

- In a medium bowl, whisk the oil, lemon juice, pepper, salt, ginger, cilantro and thyme.

- Place the shrimp skewers in a rectangular glass baking dish and pour the marinade over them.

- Cover with pastic wrap and let merinade in the refrigerator for atleast 4 hours.

- Heat a charcoal grill or broiler. Grill the shrimp until firm and pink, approxmimately 4 minutes.

- Serve skewers roasted corn and grilled veggies.


Enjoy...

Raspberry & Yogurt Mousse

Been making this sicne 1995..
so yummy and healthy..


Serves 6


Ingredients:

315g fresh or frozen raspberries
2 teaspoons of icing sugar
350g ricotta cheese
1 cup thick low-fat natural yogurt
2 tablespoons of caster sugar
2 teaspoons vanilla extract
2 teaspoons lime or lemon juice


Method:

1. Place raspberries in a food processor or blender and process to make a purée.

2. Press purée through a sieve to remove seeds.

3. Stir in icing sugar.

4. Place ricotta cheese, yogurt, sugar, vanilla extract and lime or lemon juice in a food processor or blender until smooth.

5. Divide mixture into two equal portions.

6. Stir raspberry purée into one portion.

7. Alternate spoonfuls of plain and raspberry mixture in serving glasses and swirl to give a ripple pattern,

8. Refrigerate for atleast 1 hour.


Enjoy...

Focaccia Bread with Grilled Ricotta ~ Diet

an excellent dish suitable for whoever wants to lose weight or maintain their's while enjoying delicious healthy food.

Serves 2


Ingredients:

2 squares focaccia bread split and toasted
2 tablespoons wholegrain mustard
2 tomatoes, sliced
1/2 green pepper, sliced
4 mushrooms, sliced
4 tablespoons ricotta cheese
2 teaspoons chopped fresh rosemary
freshly ground black pepper


Method:

Spread each piece of focaccia bread with mustard, then top with tomatoes, green pepper and mushrooms.

Place ricotta cheese, rosemary and black pepper to taste in a bowl and mix to combine.

Top vegetables mixture with ricotta mixture and cook under a preheated hot grill for 3 minutes or until heated through and slightly brown.


Tip:

This is a high fibre dish with 355 calories per serving.

As an alternative you can use baguette bread instead of focaccia and cut it into halves horizontally.

You can add several chopped olives or sun-dried tomatoes to the vegetables mixture as a tasty addition to this recipe.

Enjoy...
and stay fit...

Spicy Chicken Fondue

Warm and delicious.. great for gatherings and get-togethers ..

Ingredients:

6 chicken breasts, boned, skinned
1/4 cup vegetable oil
2 teaspoons paprika
1/2 teaspoon chili powder

Curry Sauce:

1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 & 1/4 cups milk
2 tablespoons mango chutney

Method:

cut chicken in 3/4-inch pieces.

Mix oil, paprika and chili powder together; stir in chicken.

To make curry sauce, heat 1 tabelspoon vegetable oil in a small saucepan, add onion and cook until soft.

Stir in curry powder and cook for 2 minutes; blend in the flour.

Gradually stir in the milk allowing the mixture to slowly come to a boil. Continue cooking until the sauce thickens.

Simmer for 5 minutes then add the chutney, salt and pepper to taste. Serve hot.


Tip ~ accompaniment:

You can serve it with cucumber & yogurt sauce on the side:
2 oz cheese
2/3 cup plain low-fat yogurt
2/3 cup peeled, finely diced cucumber
2 teaspoons lemon juice
salt & pepper

Beat cheese & yogurt together until smooth. Blend in cucumber, lemon juice, salt & pepper.

Enjoy...


Items used:

Wild Mushroom Pasta ~ DB

Serves 2

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned, stemmed, and thickly sliced
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon fennel seeds, toasted
Freshly ground black pepper, to taste
1/2 pound penne pasta
1/4 cup coarsely chopped basil
2 tablespoons freshly grated Parmesan cheese


Method:

- In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
- Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.

Enjoy...

Toffee Pudding for this wednesday ~ NL

I'm making a rather large menu for this coming wednesday gathering..
For starters ..Beetroot corn salad and also a rocca & pomegranate salad .. our main dish will include a variety of..old fashoined mashed potatoes, Halloumi with tomatoes and Oregano and eggplant involtini and finely for dessert I'm making my famous fruit salad with special sause and Toffee pudding..

I'm going to share the Toffee pudding with you for now, since it's the easiest and most fun to do.. plus what's better than yummy warm toffee in kuwait's "now" so cold..cold weather..


Serves 6-8


For the cake:

100g dark muscovado sugar ( found in all co-ops across Kuwait)
175g self-raising flour
125ml full-fat milk
1 egg
1 teaspoon vanilla extract
50g unsalted butter, melted
200g, chopped, rolled dates

For the sauce:

200g dark muscovado sugar
25g unsalted butter in little blobs
500ml boiling water


Method:

- Preheat the oven to 190 degrees and butter a 1 & 1/2 litre capacity pudding dish.

- Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared pudding dish.

- Sprinkle over 200g dark muscovado sugar and dot with the butter. Pour over the boiling water and transfer to the oven. Set for 45 minutes (it might need 5 or 10 minutes more).

- The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.

- Serve with vanilla icecream, creme fraiche, double or single cream as you wish.

Enjoy....

Baked Clam Mushrooms

Prep: 20 min.
Bake: 20 min.

makes 2 dozen

Ingredients:

24 large fresh mushrooms
2 cans minced clams, drained
3/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
1/2 cup finely chopped green pepper
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons italian seasoning
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
1 & 1/2 cups butter, melted, divided
1/2 cup shredded mozzarella cheese

Method:

1) Remove mushroom stems; set caps aside. In a large bowl, combine the clams, bread crumbs, parmesan cheese, green pepper, onion, garlic, italian seasoning, parsley and pepper.

2) stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture.

3) Place in an ungreased 15-inch x 10-inch x 1-inch baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter.

4) Bake, uncovered, at 350 degrees for 20 to 25 minutes or until lightly browned. Serve warm.

Enjoy...

Lamb Burger with Herb Chutney

Serves 4

Ingredients:

3/4 lb. lean ground lamb
1 medium onion, finely chopped, divided
1/2 cup plus 2 tablespoons chopped cilantro, divided
3/4 teaspoon ground cumin
2 garlic cloves, minced, divided
3/4 cup chopped fresh mint
2 tablespoons lime or lemon juice
2 tablespoons water
1/2 small jalapeno chile, veins and seeds removed, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

Method:

1) Heat grill. in a medium bowl, gently stir together lamb, 1/2 cup of the onion, 2 tablespoons of the cilantro, cumin and half of the garlic just until blended (don't over mix). shape into 4 (3-inches) patties, 1-inch thick.

2) Place all remaining ingredients, including onion, garlic and 1/2 cup cilantro, in food processor or blender. pulse until smooth

3) Oil grill grate, Place patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 6 to 9 minutes or until barely pink in center, turning once. Top burgers with chutney.

Enjoy...

Blackberry Cobbler

Prep: 15 min.
Bake: 45 min.

Serves 6-8

Ingredients:

6 cups fresh or frozen blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lime peel

Sour Cream Pastry:

1&1/3 cups all-purpose flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons cold butter, divided
1/2 cup sour cream
1/4 cup heavy whipping cream

Method:

- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.

- Pour the misture into a greased 9-inch square baking dish.

- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.

- Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

- Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slit in top. Melt remaining butter; brush over pastry. Sprinkle with the remaining sugar.

- Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.

- Cool for 15 minutes before serving. "if using frozen blackberries, do not thaw before assembling the cobbler.


Enjoy...

Banana Cream Eclairs

Prep: 40 min.
Bake: 25 min.

Serves 16

Ingredients:

1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all purpose flour
4 eggs

Filling:

2&1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas

Glaze:

1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

Method:

- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. continue beating until dough is smooth and shiny.

- Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inches strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown. Remove to wire wrack.

- Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

- In a large mixing bowl, beat cream until it beigns to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash the bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.

- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately.

Items used in this recipe:

Olive & Tomato Bruschetta ~ JO

Jamie Oliver Style.. with mild changes.

Ingredients:

1 cup cherry tomatoes
1/2 cup black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle of herb vinegar
1 dried chili
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Method:

- Squash your tomatoes into a bowl. Then, gently smash the olives on a board with a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few drops of oil, the oregano, a drizzle of vinegar, crumbled chili, and the basil. Season, to taste.
- Toast the slices of bread and rub with the garlic clove, pile on the tomatoes and olives, rip the mozzarella and lay over the top. Drizzle with a little bit more oil and finish with shaves of Parmesan.

Torta Alla Gianduia (Nutella Cake) ~ NL

I finely got this book that I ordered two and a half months ago, Nigella Lawson's "How to be a Domestic Goddess". I chose this recipe because my mom loves hazelnuts, it's quite easy to make and tastes and looks fantabilous !!
on our regular gathering last Wednesday I baked it and had great reviews. Tyr it.

Serves 8

for the cake:

6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
400g nutella (1 large jar)
1 tablespoon water
1/2 cup ground hazelnuts
100g dark chocolate, melted (i use Baker's unsweetened chocolate from Sultan Center)

for the icing:

100g hazelnuts, pealed
1/2 cup heavy cream (double cream)
1 tablespoon water
125g dark chocolate

Method:

Preheat oven to 350-degrees.

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.

Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.

In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

I'm a chocolate lover and I give it:

Chicken Noodle Soup the old-fashioned way

What's better than soup in this cold weather....



Serves 6

Ingredients:

1 Tbs. canola oil
1 chicken, quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch rounds
1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh parsley

Method:

In a large stockpot over medium-high heat, warm the oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.

Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.

Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately.

Tip:

Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.

Items used in this recipe:

Dip - Olive Pesto ~ SF

This rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti.

Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil

Method:

1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Quote of the day:

"Cooking is an art, but you eat it too.”
~Marcella Hazan

Triple Chocolate Cake - WICKED

Because it's my day and because I'm a chocoholic... here's a rich and delicious cake, filled with a double cream and melted plain chocolate mixture, topped with more melted chocolate and chocolate curls made from white and plain chocolate. Wicked!

Serves 6-8

Ingredients:

175g light muscovado sugar
150g self-raising flour
pinch salt
3 tbsp cocoa powder
100g butter
2 medium eggs, beaten
90ml milk
1 tsp vanilla extract

Filling and decoration:

2 x 100g bars plain chocolate, broken into pieces
90ml double cream
100g bar white chocolate, broken into pieces
1 tsp cocoa powder

Method:

Preheat oven to 350°F (180°C/Gas 4). Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

Tip:

Keep the finished cake in the fridge. Remember to let it come to room temperature before you serve it to appreciate its flavour.

Thai Salmon Fish Cakes ~ CHH

Fishcakes like you've never tasted before - try those chilli-spiked savoury bites.

Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

5 garlic cloves, chopped
3 fresh red chillies, seeds removed, chopped
2 lemon grass stalks, chopped
3 coriander roots
1 piece of fresh root ginger (2cm), or galangal
1 large shallot, or small onion
1 tsp kaffir lime peel
1 tbsp Salt
1 tbsp white peppercorns

For the fishcakes:

500g salmon fillet, skin removed
1 tsp Thai red curry paste (found at Sultan Center)
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 tsp fresh lime juice
2 kaffir lime leaves, shredded
1 tsp salt and pepper, or to taste
1 litre vegetable oil, for deep-frying
4 tbsp sweet soy sauce, or soy vinegar dressing, to serve

For the soy dressing:

2 tbsp light soy sauce
2 tbsp Sesame Oil
1 tbsp vinegar
1 tbsp nam pla (Thai fish sauce)
1 tsp chopped coriander
1 green chilli, seeds removed, chopped

Method:

Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.

Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.

Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they’re crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing

To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.

Enjoy....

Pineapple Upside-Down Cake

Warm pineapple upside-down cake will melt in your mouth.

Difficulty: Moderately Easy
Serves 8


Ingredients:

2 tsp plus 1/4 cup softened butter
1/3 cup brown sugar
8 oz. canned pineapple - drained
6 maraschino cherries - halved
1&1/3 cup all-purpose flour
2/3 cup granulated sugar
1/2 tsp baking powder
2/3 cup milk
1 egg
1 tsp vanilla
2 tsp finely chopped or grated lemon zest
1/2 tsp ground cinnamon
2 tbsp lemon juice


Method:

Preheat oven to 350 degrees F. Melt 2 tsp butter in a 9-inch round cake pan.

Stir in the brown sugar and 1 tbsp water. Arrange the pineapple (cubes or slices) and cherries evenly in the pan, in any design you like. Set the pan aside.

Stir the flour, sugar and baking powder into a medium mixing bowl. Add milk and the remaining butter, along with the egg and the vanilla. Add the lemon zest, cinnamon and lemon juice.

Beat the mixture with an electric mixer on low speed until the ingredients are basically combined, then beat on medium speed for about a minute. Transfer the batter into the pan containing the pineapple. Be careful that you don't disturb your fruit design.

Bake for 30 minutes, or until a tester inserted in the middle of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Loosen the cake from the sides of the pan and turn over onto a plate. Serve warm.


Enjoy....


Tips:

• Try using fresh instead of canned pineapple, or use a fruit besides cherries; strawberries, blackberries and figs are all tasty possibilities.
• Garnish the top of the cake with crushed pineapple or a pineapple spread.
• Allow the cake to cool before attempting to remove it from the pan. If you don't, the cake may stick.

Marbled New York-Style Cheesecake

Rich and creamy, this cheesecake is marbled with swirls of vanilla and chocolate.

Prep Time:20 Minutes
Cook Time:55 Minutes
Serves 8

Ingredients:

1&1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 (1 ounce) squares semi-sweet baking chocolate, melted

Method:

1.Preheat oven to 350 degrees F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.

2.In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs, flour and vanilla.

3.Measure 1&1/2 cups batter into medium bowl. Add melted chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake for 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.


Items used in this recipe:

Sweet and Sour Chicken ~ Huda

Huda.. a warm, loving, caring person, a good friend and an excellent cook..

One of her recipes... very simple and very easy to make...

Serves 4

Preperation time:10 Min
Cooking time:10 Min
Ready in:20 Min

Ingredients:

1 pound skinless, boneless chicken breast, cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

Method:

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

can serve with either noodles or with steamed rice.


Quote of the day:

Hunger, One of the few cravings that cannot be appeased with another solution.
~Irwin Van Grove

Creamy Mushroom Soup (Velouté de Champignons) ~ DF

This creamy mushroom soup recipe is very easy to make and you could find all the ingredients at the local co-op.


Serves 4.

INGREDIENTS:

1 oz. dried porcini mushrooms (found at sultan center)
3/4 cup hot water
12 oz. mushrooms (reserve 4 whole mushrooms for garnish)
1-2 Tablespoons butter
1 garlic clove, pressed
2 cups vegetable broth
3 Tablespoons chopped parsley + extra for garnish
1/2 cup cream
fresh lemon juice
salt, pepper and freshly ground nutmeg (you might not find it here in Kuwait.. sadly it's banned!)


Method:

1. Pour the 3/4 cups of hot water over the dried mushrooms and let them sit for 10 minutes to re-hydrate.
2. In the meantime, clean and chop the fresh mushrooms, reserving 4 whole ones for a garnish.
3. In a large pot, melt the butter and stir in the pressed garlic. Add the chopped mushrooms. Season with salt and pepper.
4. Remove the dried mushrooms with a slotted spoon and add the pot. Do not throw out the liquid.
5. Line a strainer with a coffee filter and strain the re-hydrating liquid. Add the strained liquid to the pot, along with the 2 cups of vegetable broth.
6. Bring the soup to a boil, reduce the heat and simmer, covered, for 10 minutes.
7. Stir in the 3 tablespoons chopped parsley.
8. Using a hand blender, blend the soup. Stir in the cream.

To serve:

Season the soup with salt, pepper and some nutmeg. Stir in some lemon juice. Slice the reserved mushrooms. Ladle the soup into 4 bowls, top each with sliced mushrooms and some parsley and serve.

items used for this recipe:

Green Curry Chicken (Thai) ~ CHH

A classic Thai dish, best served with steamed rice.

I have different recipes that I will be posting for this dish. So this is recipe #1

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients:

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp Black peppercorns

Optional: add a few pieces of Thai eggplant

For the chicken chunks:

3 tbsp peanut oil
6 small Chicken fillets, cut into chunks
500ml coconut milk
3 tbsp Thai green curry paste (found at sultan center)
90g bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh


Method


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken chunks and fry for 10-12 minutes, turning frequently – the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a bit and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Enjoy....

Chilli Halloum - NL

Servings: Makes about 30
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients:

2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies)
2 tbsp extra virgin olive oil
2 packets halloum cheese, 250g each, sliced medium thin (i.e., just under half a centimetre)
1/4 lemon, juice only

Method:

1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
2. using a non-stick frying pan, without any oil, give the cheese slices about two minutes a side until they're golden brown in parts.
3. When all the slices of halloum are cooked transfer them to a couple of smallish plates.
4. Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon.

Enjoy...


Quote of the day:

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
~Madam Benoit

Easy Chocolate Banana Parfaits ~ KF

This is an easy dessert recipe that requires a minimal amount of time and effort.

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings


Ingredients:

2 cups cold fat free milk
1 pkg. JELLO Chocolate Flavor Pudding & Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided (can be found at sultan center)

Method:

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
SPOON half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
REFRIGERATE until ready to serve.


Enjoy....

Molten Choco Cakes ~ NL

You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

Ingredients:

50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered
baking parchment

Method:

Unless you are making these up in advance, preheat the oven to 200°C/gas mark 6, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped double cream, the same unwhipped in a jug, crème fraiche, crème anglaise or ice cream.

Serves 6.

Enjoy...

Home-made Coleslaw ~ WS

Ingredients:

1 small head cabbage, shredded
2 carrots, peeled and shredded

For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1&1/2 Tbs. all-purpose flour
1/2 cup water
1/2 cup white vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

Method:

To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.

Serves 6 to 8.

Enjoy.....


Items to use in this recipe: