Goddess of Scrumptiousness Recipes

Sep 26

VANILLA YOGURT PANNA COTTA WITH MACERATED BERRIES, CRUSHED HONEYCOMB AND CARAMEL
I heard somewhere… I believe from one of the judges of Top Chef that a proper Panna Cotta should wobble like that of a woman’s breast. Well, this pannacotta does exactly that.
I should keep this recipe a secret but this dessert is so simple to  make yet very sophisticated that I believe everyone should know how to  make it.
Vanilla Yogurt Panna Cotta
Ingredients:
500 grams natural plain yogurt
500 ml fresh cream
1 teaspoon really good vanilla extract
1/3 cup sugar
8 grams unflavored powdered gelatine, dissolved in 1 Tablespoon water
Procedure:
1. In a small bowl, mix gelatine with the water and let stand for 5 minutes.
2. In a medium sauce pan over low heat, combine the cream, vanilla  and sugar. Once the cream mixture comes into a gentle simmer, remove  from heat and stir in the softened gelatine until dissolved.
3. Whisk in the natural yogurt into the cream mixture until smooth.
4. Pour the Panna Cotta mixture into ramekins or desired molds. Let  cool at room temperature. Then refrigerate until set about 3 hours.
Makes 6 (4 oz.) ramekins or 8 small dome molds

VANILLA YOGURT PANNA COTTA WITH MACERATED BERRIES, CRUSHED HONEYCOMB AND CARAMEL

I heard somewhere… I believe from one of the judges of Top Chef that a proper Panna Cotta should wobble like that of a woman’s breast. Well, this pannacotta does exactly that.

I should keep this recipe a secret but this dessert is so simple to make yet very sophisticated that I believe everyone should know how to make it.

Vanilla Yogurt Panna Cotta

Ingredients:

500 grams natural plain yogurt

500 ml fresh cream

1 teaspoon really good vanilla extract

1/3 cup sugar

8 grams unflavored powdered gelatine, dissolved in 1 Tablespoon water

Procedure:

1. In a small bowl, mix gelatine with the water and let stand for 5 minutes.

2. In a medium sauce pan over low heat, combine the cream, vanilla and sugar. Once the cream mixture comes into a gentle simmer, remove from heat and stir in the softened gelatine until dissolved.

3. Whisk in the natural yogurt into the cream mixture until smooth.

4. Pour the Panna Cotta mixture into ramekins or desired molds. Let cool at room temperature. Then refrigerate until set about 3 hours.

Makes 6 (4 oz.) ramekins or 8 small dome molds

Sep 24

SAVORY FRENCH TOAST
I just came up with this out of the blue. I wanted something savory  for breakfast today… so yes, this red thing that is smeared is ketchup!  And it is the proper and best partner for these savory french toasts.  These absolutely smells and tastes like some sort of an Italian bread,  but these are just french toasts that can be eaten any time you like… a  form of a rebellious act really. :)
Ingredients:
12 (3/4 inch thick) slices french bread or sourdough bread
4 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried oregano
1 teaspoon no-salt garlic and herb seasoning or you can substitute garlic powder
3 Tablespoons grated Parmesan cheese
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
2 Tablespoons extra virgin olive oil
Procedure:
- Except for the sliced bread, whisk all ingredients together in a medium mixing bowl.
- Heat a non-stick skillet.
- Dip bread slices into the savory eggy mixture and brown in the skillet.
- Serve hot with a side of ketchup.
Makes 6 servings

SAVORY FRENCH TOAST

I just came up with this out of the blue. I wanted something savory for breakfast today… so yes, this red thing that is smeared is ketchup! And it is the proper and best partner for these savory french toasts. These absolutely smells and tastes like some sort of an Italian bread, but these are just french toasts that can be eaten any time you like… a form of a rebellious act really. :)

Ingredients:

12 (3/4 inch thick) slices french bread or sourdough bread

4 large eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1 teaspoon dried oregano

1 teaspoon no-salt garlic and herb seasoning or you can substitute garlic powder

3 Tablespoons grated Parmesan cheese

2 Tablespoons chopped parsley

2 Tablespoons chopped chives

2 Tablespoons extra virgin olive oil

Procedure:

- Except for the sliced bread, whisk all ingredients together in a medium mixing bowl.

- Heat a non-stick skillet.

- Dip bread slices into the savory eggy mixture and brown in the skillet.

- Serve hot with a side of ketchup.

Makes 6 servings

Sep 23

[video]

Sep 19

MIXED BERRIES AND YOGURT MUFFINS
These  muffins are just perfect to put in brown bags and eaten any  time of the  day, specially at breakfast. Because these got everything-  yogurt, mixed  berries (blueberries, cranberries, strawberries,  raspberries and  blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D
Ingredients:
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup softened unsalted butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 lemon
2 cups plain yogurt
1/2 cup strawberry or blackberry jam
4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)
- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.
Procedure:
1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.
2. Sift together, flour, baking powder and salt. Set aside.
3. Cream softened butter and sugar. Then add eggs one at a time.
4. Add the vanilla and almond extracts plus the zest of 1 lemon.
5. Mix in the strawberry or blackberry jam and plain yogurt.
6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.
7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.
8.  Bake muffins for 20-25 minutes, or until toothpick inserted in  center  of a muffin comes out clean, and until golden brown. For jumbo  muffins,  bake for 28-35 minutes. Let cool on wire racks.
Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.
Makes 28 medium muffins

MIXED BERRIES AND YOGURT MUFFINS

These muffins are just perfect to put in brown bags and eaten any time of the day, specially at breakfast. Because these got everything- yogurt, mixed berries (blueberries, cranberries, strawberries, raspberries and blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D

Ingredients:

4 1/2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup softened unsalted butter

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

zest of 1 lemon

2 cups plain yogurt

1/2 cup strawberry or blackberry jam

4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)

- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.

Procedure:

1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.

2. Sift together, flour, baking powder and salt. Set aside.

3. Cream softened butter and sugar. Then add eggs one at a time.

4. Add the vanilla and almond extracts plus the zest of 1 lemon.

5. Mix in the strawberry or blackberry jam and plain yogurt.

6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.

7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.

8. Bake muffins for 20-25 minutes, or until toothpick inserted in center of a muffin comes out clean, and until golden brown. For jumbo muffins, bake for 28-35 minutes. Let cool on wire racks.

Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.

Makes 28 medium muffins

CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES
I might have committed a blasphemous crime here against the  world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact  this was my dinner tonight and I’ve literally wiped my plate clean! :)
I marinated the butterflied and pounded-thin chicken breasts in  lime juice, salt and pepper for 10 minutes inside the fridge. I then  dredged the pieces in flour, then coated with beaten eggs flavored with a  bit of grainy mustard and a splash of milk, and lastly, I finished the  whole breading process with fine breadcrumbs seasoned with black pepper.  And pan fried the breaded chicken pieces until golden brown.
The onion gravy… I melted a knob of butter in a  small saucepan, put a pinch of rubbed dried thyme, added flour into the  butter and made a roux and cooked the roux until it turned golden brown  or ROUX BRUN, then I added chicken stock and one light and  quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And  added a tiny splash of soy sauce, cracked black pepper and sniped  chives. I let the gravy simmer for 5 minutes to develop an oniony flavor  from the chives.
This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.
What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!)  big potatoes and 2 peeled big cloves of garlic. I placed those in a  sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower).  When the potatoes are tender, drain in a colander and return it back to  the sauce pan, add a decent amount of extra virgin olive oil, a splash  of milk and smash most of the potatoes but leave some “un-smashed” to  get that lovely chunky texture. Season with fresh cracked black pepper  and fold-in some sniped chives.
Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)
Note: I did not bothered to give exact recipe  measurements just this time for this dish because I never measured it  earlier. Cooking is not a precise science… Baking is.
Just cook with your instinct, cook with common sense, cook with  passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m

CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES

I might have committed a blasphemous crime here against the world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact this was my dinner tonight and I’ve literally wiped my plate clean! :)

I marinated the butterflied and pounded-thin chicken breasts in lime juice, salt and pepper for 10 minutes inside the fridge. I then dredged the pieces in flour, then coated with beaten eggs flavored with a bit of grainy mustard and a splash of milk, and lastly, I finished the whole breading process with fine breadcrumbs seasoned with black pepper. And pan fried the breaded chicken pieces until golden brown.

The onion gravy… I melted a knob of butter in a small saucepan, put a pinch of rubbed dried thyme, added flour into the butter and made a roux and cooked the roux until it turned golden brown or ROUX BRUN, then I added chicken stock and one light and quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And added a tiny splash of soy sauce, cracked black pepper and sniped chives. I let the gravy simmer for 5 minutes to develop an oniony flavor from the chives.

This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.

What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!) big potatoes and 2 peeled big cloves of garlic. I placed those in a sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower). When the potatoes are tender, drain in a colander and return it back to the sauce pan, add a decent amount of extra virgin olive oil, a splash of milk and smash most of the potatoes but leave some “un-smashed” to get that lovely chunky texture. Season with fresh cracked black pepper and fold-in some sniped chives.

Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)

Note: I did not bothered to give exact recipe measurements just this time for this dish because I never measured it earlier. Cooking is not a precise science… Baking is.

Just cook with your instinct, cook with common sense, cook with passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m

Sep 15

Rice Pilaf with Shiitake Mushrooms and Cervelat Sausage 
I love Basmati Rice! I find the long and slender grains so elegant and graceful on the plate.
I love cooking Rice Pilaf and fragrant and brilliantly spiced Biryani  dishes. I mean, What could be better? All one has to do is put any kind  of meat and spices and aromatics along to flavor the rice, cook  everything in one pan, wait for the Basmati rice to cook and after that,  all one has to do is dig their spoon into a mound of savoury rice which  serves as a complete meal + you only have to wash one pan! :)
Ingredients:
1/4 cup (1/2 stick) unsalted butter
2 medium size red onions, diced small
2 bay leaves
1 teaspoon turmeric powder
2 cups Basmati rice
4 cups chicken stock
2 links Cervelat sausage (or any sausage of your preference), sliced and fried
2 cups dried Shiitake mushrooms (rehydrate mushrooms in hot water for 30-45 minutes before cooking, then drain)
1/4 cup chives, chopped fine
2 tablespoons parsley, chopped fine
chili flakes (optional)
salt (if needed) and cracked black pepper to taste
Procedure:
1. Rehydrate the dried Shiitake mushrooms in hot water for 30-45 minutes. After mushrooms are rehydrated, drain and set aside.
2. Slice sausage links into rounds and brown in a skillet. Once cooked, set aside.
3. In a large saute pan over medium-high heat, melt butter and add  onions, bay leaves and turmeric powder. Saute the onions until soft and  translucent. Then add the Basmati rice and saute for 5 minutes.
4. Add the drained shiitake mushrooms and chicken stock and gently  stir the rice. Turn the heat to high and wait for the stock to boil.  Once the stock boils, turn down the heat to medium-low, cover and simmer  rice until all stock is absorbed and the Basmati rice is cooked and  tender, about 15 minutes.
5. Uncover the pan and add the chili flakes (optional), chopped  chives and browned sausages and season with salt (if needed) and cracked  black pepper to taste. Gently stir the Rice Pilaf using a large serving  fork (to easily fluff up the rice and prevent it from clumping  together).
Finish this dish with chopped parsley and serve hot with a side of dressed salad greens.
Makes 6-8 servings

Rice Pilaf with Shiitake Mushrooms and Cervelat Sausage

I love Basmati Rice! I find the long and slender grains so elegant and graceful on the plate.

I love cooking Rice Pilaf and fragrant and brilliantly spiced Biryani dishes. I mean, What could be better? All one has to do is put any kind of meat and spices and aromatics along to flavor the rice, cook everything in one pan, wait for the Basmati rice to cook and after that, all one has to do is dig their spoon into a mound of savoury rice which serves as a complete meal + you only have to wash one pan! :)

Ingredients:

1/4 cup (1/2 stick) unsalted butter

2 medium size red onions, diced small

2 bay leaves

1 teaspoon turmeric powder

2 cups Basmati rice

4 cups chicken stock

2 links Cervelat sausage (or any sausage of your preference), sliced and fried

2 cups dried Shiitake mushrooms (rehydrate mushrooms in hot water for 30-45 minutes before cooking, then drain)

1/4 cup chives, chopped fine

2 tablespoons parsley, chopped fine

chili flakes (optional)

salt (if needed) and cracked black pepper to taste

Procedure:

1. Rehydrate the dried Shiitake mushrooms in hot water for 30-45 minutes. After mushrooms are rehydrated, drain and set aside.

2. Slice sausage links into rounds and brown in a skillet. Once cooked, set aside.

3. In a large saute pan over medium-high heat, melt butter and add onions, bay leaves and turmeric powder. Saute the onions until soft and translucent. Then add the Basmati rice and saute for 5 minutes.

4. Add the drained shiitake mushrooms and chicken stock and gently stir the rice. Turn the heat to high and wait for the stock to boil. Once the stock boils, turn down the heat to medium-low, cover and simmer rice until all stock is absorbed and the Basmati rice is cooked and tender, about 15 minutes.

5. Uncover the pan and add the chili flakes (optional), chopped chives and browned sausages and season with salt (if needed) and cracked black pepper to taste. Gently stir the Rice Pilaf using a large serving fork (to easily fluff up the rice and prevent it from clumping together).

Finish this dish with chopped parsley and serve hot with a side of dressed salad greens.

Makes 6-8 servings

Sep 06

MAPLE AND HICKORY PORK RIBS
I used unsweetened pineapple juice which tenderizes the meat and also   impart a bit of a sweet-tangy lusciousness to the pork. The marinade  is  more of a ham braising liquid with my addition of whole cinnamon   sticks, cloves, star anise, garlic and whole peppercorns. The added   sweetness and smokiness is from the maple syrup, and to finally round  off the flavors I put a few globs of white wine vinegar.
I found that braising the ribs in its own marinade over the stove, on   a moderate fire until the meat gets tender and the marinade thickens   into a glorious glaze is more time saving than waiting for the whole   bunch to braise and get sticky in the oven.
The addition of Hickory barbecue sauce adds stickiness and the flavor of a backyard barbecue to this dish. :)
Ingredients:
1 kg. pork ribs
2 cups unsweetened pineapple juice
4 tablespoons maple syrup
3 tablespoons dark soy sauce
2 tablespoons white wine vinegar
2 cinnamon sticks
2 star anise
4 whole cloves
5 cloves of garlic, roughly chopped
1 teaspoon whole peppercorns or 1/2 teaspoon cracked black pepper
2 teaspoons coarse salt (not table salt)
Marinate: Put ribs in a ziploc bag and dump all the   marinade ingredients over the ribs and marinate overnight… but for best   results, marinate for two days inside the chiller.
1/2 cup hickory barbecue sauce (your favorite brand)
2 tablespoons canola oil
Procedure:
After marinating the ribs overnight or after two days, dump   everything onto a saucepan and braise the ribs over moderate heat. When   ribs become fork tender and the marinade thickens to a glaze-like   consistency, remove the ribs out of the pan, set aside. Strain the   thickened marinade into a bowl and set aside. Heat a saute’ pan and add   the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the   strained marinade glaze. Dump the ribs onto the pan and toss   occasionally until the barbecue sauce adheres to the ribs and become   sticky. Remove from heat and serve.
Makes 5-6 servings

MAPLE AND HICKORY PORK RIBS

I used unsweetened pineapple juice which tenderizes the meat and also impart a bit of a sweet-tangy lusciousness to the pork. The marinade is more of a ham braising liquid with my addition of whole cinnamon sticks, cloves, star anise, garlic and whole peppercorns. The added sweetness and smokiness is from the maple syrup, and to finally round off the flavors I put a few globs of white wine vinegar.

I found that braising the ribs in its own marinade over the stove, on a moderate fire until the meat gets tender and the marinade thickens into a glorious glaze is more time saving than waiting for the whole bunch to braise and get sticky in the oven.

The addition of Hickory barbecue sauce adds stickiness and the flavor of a backyard barbecue to this dish. :)

Ingredients:

1 kg. pork ribs

2 cups unsweetened pineapple juice

4 tablespoons maple syrup

3 tablespoons dark soy sauce

2 tablespoons white wine vinegar

2 cinnamon sticks

2 star anise

4 whole cloves

5 cloves of garlic, roughly chopped

1 teaspoon whole peppercorns or 1/2 teaspoon cracked black pepper

2 teaspoons coarse salt (not table salt)

Marinate: Put ribs in a ziploc bag and dump all the marinade ingredients over the ribs and marinate overnight… but for best results, marinate for two days inside the chiller.

1/2 cup hickory barbecue sauce (your favorite brand)

2 tablespoons canola oil

Procedure:

After marinating the ribs overnight or after two days, dump everything onto a saucepan and braise the ribs over moderate heat. When ribs become fork tender and the marinade thickens to a glaze-like consistency, remove the ribs out of the pan, set aside. Strain the thickened marinade into a bowl and set aside. Heat a saute’ pan and add the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the strained marinade glaze. Dump the ribs onto the pan and toss occasionally until the barbecue sauce adheres to the ribs and become sticky. Remove from heat and serve.

Makes 5-6 servings

Sep 02

CHEWY SOFT BATCH PEANUT BUTTER AND BANANA COOKIES
This cookie recipe is somewhat an offspring of a moist banana bread and soft batch peanut butter cookies.
What makes these cookies soft and chewy are mashed bananas and oatmeal flour.
I am pretty proud of this recipe because these cookies turned out  somewhat decadent (please do try and make it yourself, and you’ll see!)  than I’ve anticipated.
Ingredients:
2 1/4 cups all-purpose flour (sifted)
1 cup *oatmeal flour or ground oatmeal
*(using a food processor, grind 1 cup + 2 tablespoons rolled oats, this yields 1 cup oatmeal flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup creamy peanut butter (if you want to use chunky pb, it’s absolutely fine)
2 cups soft brown sugar (not packed)
2 tablespoons mashed banana
1/4 teaspoon banana extract
1 teaspoon vanilla extract
2 eggs
Procedure:
1. Preheat oven at 350’F. Prepare and line cookie sheets with baking parchment paper.
2. In a medium size mixing bowl, combine all-purpose flour, oatmeal flour, baking soda and salt. Set aside.
3. In another mixing bowl, beat softened butter, peanut butter, soft  brown sugar, mashed banana, banana extract, vanilla extract and eggs.
4. Combine and mix the dry and wet ingredients together.
5. Using a small ice cream scooper, scoop cookie dough onto prepared  baking sheets and bake cookies for 12-13 minutes or until cookie edges  becomes light golden brown.
6. Cool cookies in cookie sheets for 1 minute and transfer onto wire racks to cool.
7. Store in a flat airtight container. Lay cookies flat and separate each layer with baking parchment sheets/wax paper.
Makes 34-36 cookies 

CHEWY SOFT BATCH PEANUT BUTTER AND BANANA COOKIES

This cookie recipe is somewhat an offspring of a moist banana bread and soft batch peanut butter cookies.

What makes these cookies soft and chewy are mashed bananas and oatmeal flour.

I am pretty proud of this recipe because these cookies turned out somewhat decadent (please do try and make it yourself, and you’ll see!) than I’ve anticipated.

Ingredients:

2 1/4 cups all-purpose flour (sifted)

1 cup *oatmeal flour or ground oatmeal

*(using a food processor, grind 1 cup + 2 tablespoons rolled oats, this yields 1 cup oatmeal flour)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup softened unsalted butter

1/2 cup creamy peanut butter (if you want to use chunky pb, it’s absolutely fine)

2 cups soft brown sugar (not packed)

2 tablespoons mashed banana

1/4 teaspoon banana extract

1 teaspoon vanilla extract

2 eggs

Procedure:

1. Preheat oven at 350’F. Prepare and line cookie sheets with baking parchment paper.

2. In a medium size mixing bowl, combine all-purpose flour, oatmeal flour, baking soda and salt. Set aside.

3. In another mixing bowl, beat softened butter, peanut butter, soft brown sugar, mashed banana, banana extract, vanilla extract and eggs.

4. Combine and mix the dry and wet ingredients together.

5. Using a small ice cream scooper, scoop cookie dough onto prepared baking sheets and bake cookies for 12-13 minutes or until cookie edges becomes light golden brown.

6. Cool cookies in cookie sheets for 1 minute and transfer onto wire racks to cool.

7. Store in a flat airtight container. Lay cookies flat and separate each layer with baking parchment sheets/wax paper.

Makes 34-36 cookies 

CHICKEN AND PINEAPPLE CURRY
There are dozens of curry recipes everywhere, but this curry is  simple, straight-forwardly hearty and is packed with every taste  sensation there is; salty, savory, sweet (because of the pineapples),  spicy and creamy. But what is more truly great about this curry dish is  that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)
Ingredients:
Marinade:
1 pound chicken breast, sliced into medium size chunks
2 teaspoons yellow curry paste
2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks
- Marinate chicken with these ingredients for 15 minutes inside the fridge.
__________________
4 tablespoons canola oil (for sauteeing)
8 slices of fresh ginger
1 large white onion, chopped
4 cloves garlic, minced
*500 grams canned pineapple chunks
3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)
1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)
1 1/2 cups chicken stock
1/2 cup thick coconut cream (unsweetened)
1 cup milk
salt (or fish sauce if you like) according to taste.
Procedure:
1. Place a large saute pan over medium high heat and add canola oil.
2. Saute ginger slices followed by the onions, then the garlic.
3. Strain and save the marinade from the chicken pieces. And add the  marinated chicken into the saute pan along with the aromatics. Saute  chicken until cooked through.
4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.
5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.
6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.
Serve over boiled or steamed rice.
Makes 4-6 servings

CHICKEN AND PINEAPPLE CURRY

There are dozens of curry recipes everywhere, but this curry is simple, straight-forwardly hearty and is packed with every taste sensation there is; salty, savory, sweet (because of the pineapples), spicy and creamy. But what is more truly great about this curry dish is that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)

Ingredients:

Marinade:

1 pound chicken breast, sliced into medium size chunks

2 teaspoons yellow curry paste

2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks

- Marinate chicken with these ingredients for 15 minutes inside the fridge.

__________________

4 tablespoons canola oil (for sauteeing)

8 slices of fresh ginger

1 large white onion, chopped

4 cloves garlic, minced

*500 grams canned pineapple chunks

3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)

1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)

1 1/2 cups chicken stock

1/2 cup thick coconut cream (unsweetened)

1 cup milk

salt (or fish sauce if you like) according to taste.

Procedure:

1. Place a large saute pan over medium high heat and add canola oil.

2. Saute ginger slices followed by the onions, then the garlic.

3. Strain and save the marinade from the chicken pieces. And add the marinated chicken into the saute pan along with the aromatics. Saute chicken until cooked through.

4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.

5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.

6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.

Serve over boiled or steamed rice.

Makes 4-6 servings

Aug 31

Cappuccino Brownies

Ingredients:
1 cup unsalted butter
1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder)
2 packets of Instant Cappuccino mix
2 cups granulated sugar
1 1/2 cups dark brown sugar
1 teaspoon salt
4 large eggs separated
2 teaspoons vanilla
2 cups all-purpose flour
Procedure:
 Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan.
1. In a medium size sauce pan over low heat, melt butter. Once the  butter has melted remove from heat and add the cocoa powder and instant  cappuccino mix.
2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture.
3. Using a hand mixer or wire whisk, beat the egg whites just until  frothy and gradually add the granulated sugar. Beat until white and  frothy without making it stiff. 
* by making a soft meringue, brownies will have a crunchy top and chewy texture once baked.
4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour.
5. Pour the brownie batter onto the prepared pan and bake for 45-50  minutes or until toothpick inserted in center comes out with moistened  crumbs (not wet batter). Cool in the pan for 15 minutes then cut into  bars while still warm.
Makes 24 brownie bars

Cappuccino Brownies

Ingredients:

1 cup unsalted butter

1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder)

2 packets of Instant Cappuccino mix

2 cups granulated sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

4 large eggs separated

2 teaspoons vanilla

2 cups all-purpose flour

Procedure:

Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan.

1. In a medium size sauce pan over low heat, melt butter. Once the butter has melted remove from heat and add the cocoa powder and instant cappuccino mix.

2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture.

3. Using a hand mixer or wire whisk, beat the egg whites just until frothy and gradually add the granulated sugar. Beat until white and frothy without making it stiff.

* by making a soft meringue, brownies will have a crunchy top and chewy texture once baked.

4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour.

5. Pour the brownie batter onto the prepared pan and bake for 45-50 minutes or until toothpick inserted in center comes out with moistened crumbs (not wet batter). Cool in the pan for 15 minutes then cut into bars while still warm.

Makes 24 brownie bars

Aug 28

[video]

Aug 25

ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
Ingredients:
250 grams spaghetti pasta, cooked al dente
1 tin anchovy fillets (don’t discard the oil)
2 tablespoons garlic, minced
4 tablespoons extra virgin olive oil
1/2 cup whole pitted green olives
1/2 - 1 teaspoon chili flakes (according to spice preference)
salt and cracked black pepper (according to taste)
zest of 1 lemon
juice of 1 lemon
lemon wedges to serve on the side
2 tablespoons chopped parsley.
Procedure:
1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat and add the olive oil.  Saute the garlic, chili flakes and anchovy fillets (with the oil in the  tin). Anchovies will melt in the sauce. Then finally add the green  olives and saute for 2 minutes.
3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.
4. Before serving, squeeze the juice of a lemon over the pasta and  sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges  on the side.
Buon Appetito! :)
Serves 3-4

ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA

Ingredients:

250 grams spaghetti pasta, cooked al dente

1 tin anchovy fillets (don’t discard the oil)

2 tablespoons garlic, minced

4 tablespoons extra virgin olive oil

1/2 cup whole pitted green olives

1/2 - 1 teaspoon chili flakes (according to spice preference)

salt and cracked black pepper (according to taste)

zest of 1 lemon

juice of 1 lemon

lemon wedges to serve on the side

2 tablespoons chopped parsley.

Procedure:

1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat and add the olive oil. Saute the garlic, chili flakes and anchovy fillets (with the oil in the tin). Anchovies will melt in the sauce. Then finally add the green olives and saute for 2 minutes.

3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.

4. Before serving, squeeze the juice of a lemon over the pasta and sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges on the side.

Buon Appetito! :)

Serves 3-4

GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
1 1/2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons chopped parsley
1 pound chicken breasts, sliced into strips
- Combine all the marinade ingredients. Place chicken strips in a  ziploc bag and pour marinade mixture. Marinate the chicken for 30  minutes inside the fridge.
____________________________________________
250 grams spaghetti pasta, cooked al dente
4 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
3 tablespoons prepared pesto
salt and cracked black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
Procedure:
1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat. Add olive oil and saute  the garlic until soft. Then add the marinated chicken strips and saute  for 2-3 minutes until chicken is cooked through.
3. Add the pesto sauce and season with salt and pepper to taste.
4. Add the spaghetti pasta into the pan and toss.
5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.
6. Sprinkle the grated parmesan cheese and chopped parsley.
Buon Appetito!… Happy Eating! :)
Serves 3-4

GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA

Ingredients:

Marinade:

1/4 cup extra virgin olive oil

1 1/2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

2 teaspoons salt-free garlic and herb seasoning

2 tablespoons chopped parsley

1 pound chicken breasts, sliced into strips

- Combine all the marinade ingredients. Place chicken strips in a ziploc bag and pour marinade mixture. Marinate the chicken for 30 minutes inside the fridge.

____________________________________________

250 grams spaghetti pasta, cooked al dente

4 tablespoons extra virgin olive oil

2 tablespoons garlic, minced

3 tablespoons prepared pesto

salt and cracked black pepper to taste

1 cup cherry tomatoes, halved

1/2 cup grated parmesan cheese

2 tablespoons chopped parsley

Procedure:

1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat. Add olive oil and saute the garlic until soft. Then add the marinated chicken strips and saute for 2-3 minutes until chicken is cooked through.

3. Add the pesto sauce and season with salt and pepper to taste.

4. Add the spaghetti pasta into the pan and toss.

5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.

6. Sprinkle the grated parmesan cheese and chopped parsley.

Buon Appetito!… Happy Eating! :)

Serves 3-4

Aug 21

COCONUT CREPES WITH APRICOT AND LIME CREAM
I developed this recipe 2 days ago and it is such a delicious success   that yesterday and until lunch today, we ate this for dessert.
I am not a big fan of crepes tasting nothing more like eggs and   flour, so I developed a crepe recipe that incorporates coconut cream   partially replacing the milk. And what I ended up with is a more   flavorful and a bit more tropical version of the sophisticated Parisian   thin pancake.  -j.m
Ingredients:
For the Coconut Crepes
1 cup coconut cream
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted unsalted butter
4 tablespoons granulated sugar
3 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Apricot and Lime Cream
1 cup heavy cream, semi-chilled
1/2 cup softened unsalted butter
6 tablespoons apricot preserve
1 cup powdered sugar
zest of 1 lime
Procedure:
Coconut Crepes
1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.
2. In a separate bowl, mix together the flour, baking powder and salt.  Then sift directly over the bowl with the coconut cream-egg mixture.  Whisk until most (if not all) of the flour mixture is dissolved in the  liquid ingredients.
3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.
4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.
Apricot and Lime Cream
1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.
2. Fold in the lime zest.
Cooking the Crepes
1. Prepare your crepe station! :)
You Need:
Small Teflon skillet
Small off-set spatula/pallet knife
Pastry brush (preferably Silicon… it is heat resistant)
Additional softened butter to grease the skillet
Plate and paper towels (to occasionally wipe/clean the skillet)
2. Heat your skillet to medium-high heat. Once skillet is heated take  away from heat and brush with a very minimum amount of butter.
3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.
4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.
*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.
5. Assemble the crepes.
Please refer to this link for complete photo procedures.
Makes 16 filled crepes, 8 servings (2 pieces/person)

COCONUT CREPES WITH APRICOT AND LIME CREAM

I developed this recipe 2 days ago and it is such a delicious success that yesterday and until lunch today, we ate this for dessert.

I am not a big fan of crepes tasting nothing more like eggs and flour, so I developed a crepe recipe that incorporates coconut cream partially replacing the milk. And what I ended up with is a more flavorful and a bit more tropical version of the sophisticated Parisian thin pancake.  -j.m

Ingredients:

For the Coconut Crepes

1 cup coconut cream

1/2 cup milk

1 teaspoon vanilla

1/4 cup melted unsalted butter

4 tablespoons granulated sugar

3 eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Apricot and Lime Cream

1 cup heavy cream, semi-chilled

1/2 cup softened unsalted butter

6 tablespoons apricot preserve

1 cup powdered sugar

zest of 1 lime

Procedure:

Coconut Crepes

1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.

2. In a separate bowl, mix together the flour, baking powder and salt. Then sift directly over the bowl with the coconut cream-egg mixture. Whisk until most (if not all) of the flour mixture is dissolved in the liquid ingredients.

3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.

4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.

Apricot and Lime Cream

1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.

2. Fold in the lime zest.

Cooking the Crepes

1. Prepare your crepe station! :)

You Need:

Small Teflon skillet

Small off-set spatula/pallet knife

Pastry brush (preferably Silicon… it is heat resistant)

Additional softened butter to grease the skillet

Plate and paper towels (to occasionally wipe/clean the skillet)

2. Heat your skillet to medium-high heat. Once skillet is heated take away from heat and brush with a very minimum amount of butter.

3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.

4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.

*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.

5. Assemble the crepes.

Please refer to this link for complete photo procedures.

Makes 16 filled crepes, 8 servings (2 pieces/person)

Aug 20

[video]