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Purple Yam Fudge (Halayang Ube)

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There are, I think, close to a dozen arguments on how to make the best Halayang Ube throughout this country. But all I wish to divulge is how I make mine. 

  • You have to buy the best looking purple yams with the most intense purple colour, which can range from bright lavender to Barney purple to really deep dark purple (almost verging into blackish in colour).
  • You can either boil or bake the purple yams, skin still on (this way none of the gorgeous purple colour bleeds out of the root vegetable) until very tender. Finely grate the yams using a fine grater, or for your modern-day convenience, use a food processor- cut the boiled (or baked) and peeled yams into medium dices. Fill the food processor tub half full (for each batch) with the yams and blitz/puree.
  • The amount of milk (both condensed milk and evaporated milk) is as much as important as the amount of purple yam is. The creaminess and richness of the milk should compliment and enhance the starchy quality of the purple root veg.
  • Use a large non-stick (teflon coated) pan to cook the mixture. I do recommend using a big and sturdy silicone (very heat resistant) spatula to stir the mixture, and also by using a silicone spatula instead of a wooden spoon, you can conveniently scrape all the sticky mixture away from the base of the pan preventing scorching or burnt bottom. 
  • And finally, patience is really the key element in making this decadent confection. For the amount of purple yam fudge mixture in this recipe, you have to cook and constantly stir it for 3-3 1/2 hours on a stove top over medium heat or until the fudge when stirred, can be lifted off the pan like a dense dough. The best characteristic of a very good Halayang Ube is that is it chewy and dense and rich and toothsome. 

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Ingredients: 

2 kilos finely grated purple yams, prepared*

*(boiled or baked with skin still on until fork tender, then peeled and finely grated or blitzed in a food processor)

4 cans condensed milk

2 cans evaporated milk

1 tablespoon vanilla extract

1/2 cup melted butter + 2 Tablespoon softened butter (to lightly coat the moulds the purple yam fudge will be poured to be moulded and set)

1 teaspoon salt

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Procedure:

Prepare moulds- coat the base and sides of dish moulds with softened butter.

- In a large non-stick pan or even teflon coated wok (much suggested and preferred) , combine all ingredients and thoroughly mix until homogenised. 

- Place pan over medium heat. From this point, you only have to stand in front of the stove and your pan of purple yam mixture for the next 3- 3 1/2 hours- constantly stirring, making sure the bottom of the mixture doesn’t get scorched and burnt. 

- After working the hours stirring the fudge, it becomes chewy and much like a very heavy and dense dough, and you can see that the mixture easily lifts itself off the pan. At this stage, turn off heat. 

- Divide purple yam fudge into prepared moulds/dish. Smoothen the surface of the fudge with an offset or regular spatula lightly coated with softened butter (this will make the surface shiny). Cool completely and let it set. 

- Slice according to preference. 

Makes about 3 kilos

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Chilli, Garlic and Butter Prawns
Ingredients:
1 kilo large prawns, shelled (but with heads intact) and deveined
1/4 cup butter
2 Tablespoons extra virgin olive oil
1 whole head of medium size garlic, minced
2 red chillies, finely chopped or 1 teaspoon dried red chilli flakes
* 1 teaspoon Asian chilli-garlic paste (optional, but suggested)
salt (according to taste)
- Heat a saute pan or wok (if you have one) over medium heat and put in the butter, extra virgin olive oil and garlic.
- Saute garlic until aromatic and soft. Add chopped red chillies or dried red chilli flakes and Asian chilli-garlic paste (optional). 
- Increase heat of the stove to high. Add prawns in the pan and toss into sauteing garlic and chillies. 
- Cook prawns 4-5 minutes or until they are curled and turned orange. 
(note: shrimps/prawns cook quickly, so a couple of seconds longer and they tend to instantly get overcooked.) 
- Serve with rice or toasted and crusty garlic-rubbed baguette bread. 
Serves 4

Chilli, Garlic and Butter Prawns

Ingredients:

1 kilo large prawns, shelled (but with heads intact) and deveined

1/4 cup butter

2 Tablespoons extra virgin olive oil

1 whole head of medium size garlic, minced

2 red chillies, finely chopped or 1 teaspoon dried red chilli flakes

1 teaspoon Asian chilli-garlic paste (optional, but suggested)

salt (according to taste)

- Heat a saute pan or wok (if you have one) over medium heat and put in the butter, extra virgin olive oil and garlic.

- Saute garlic until aromatic and soft. Add chopped red chillies or dried red chilli flakes and Asian chilli-garlic paste (optional). 

- Increase heat of the stove to high. Add prawns in the pan and toss into sauteing garlic and chillies. 

- Cook prawns 4-5 minutes or until they are curled and turned orange. 

(note: shrimps/prawns cook quickly, so a couple of seconds longer and they tend to instantly get overcooked.) 

Serve with rice or toasted and crusty garlic-rubbed baguette bread. 

Serves 4



Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red

Ingredients:

1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender

1 Tablespoon extra virgin olive oil

2 Tablespoons cream cheese, softened 

1 teaspoon good quality dijon mustard, Maille Fine de Dijon

2 Tablespoons milk

1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera

1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes

salt and fresh cracked black pepper to taste

1/4 cup crisp hickory smoked bacon bits

1 Tablespoon chives, finely chopped

- While potatoes are still hot, scoop the flesh and put in a bowl.

- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste). 

- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon. 

- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned. 

- Top with remaining bacon bits and a few dashes of paprika (pimenton).

Makes 1-2 servings

(Source: goddessofscrumptiousness)



Curry Masala Pita Crisps Dipped in Soft Boiled Egg

What you need:

Pita bread, flour tortilla or flatbread

Extra Virgin Olive Oil

Curry Masala Mix (seasoned with salt variety) or mixed seasoning spices like taco seasoning, za’atargaram masala even those seasoning/flavour packets in ramen noodles

- Brush whole pita with extra virgin olive oil.

- Sprinkle over your choice spice mix.

- Using kitchen scissors, cut pita into halves and cut each half into 3 triangles.

- Place pita triangles on a baking sheet and bake in a 350’F preheated oven for 5 minutes or until crisps are light golden brown and are crunchy.

- these crisps can be served with various kinds of dips and condiments such as hummus, harissa, tzatziki or curries. As well as made into a Fattoush Salad or if you are like me who is a soft boiled egg and brunch lover, by all means use these crisps to scoop out your own soft boiled egg and EAT!

(Source: goddessofscrumptiousness)



Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls

KIMCHI FRIED RICE

Ingredients:

2 tablespoons canola oil

6 cloves garlic, finely chopped

1 cup kimchi, chopped

4 cups cooked white rice

7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)

2 teaspoons sushi and sashimi soy sauce (or light soy sauce)

1 teaspoon toasted sesame oil

1/2 teaspoon cracked black pepper

2 eggs, beaten

Procedure:

In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.

Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.

Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.

Serves 4

* Kimchi Kimbap *

Nori Sheets

Kimchi Fried Rice

Sliced Fried Spam (luncheon meat or ham is also good)

Omelette 

- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.

- Roll sushi tightly and cut into 1 inch slices. 

Hawker Style Shrimp Balls

Ingredients: 

1 pound raw shrimps, shelled, deveined and heads and tails removed

juice of 1/2 lime (or lemon)

2 Tablespoons spring onions, roughly sliced

1 clove garlic

1/2 teaspoon red chilli flakes (optional)

2 teaspoons oyster sauce

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

2 Tablespoons all-purpose flour

canola oil (enough to reach half the height of your fry pan) for frying

wedges of lime or lemon to serve

- Blitz all ingredients together in a food processor. 

- Chill shrimp ball mixture inside the fridge for 30 mins.

- Heat canola oil in fry pan over medium-high heat.

- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.

- Fry in oil until golden.

- Serve with lime or lemon wedges on the side. 

(Source: goddessofscrumptiousness)



Maple and Almond Nut Tarts
Ingredients: 
Sweet Dough (tart shell)
2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, cold and cut into cubes
1 whole egg
- In a food processor, pulse all sweet dough ingredients together until the dough comes together.
- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 
Maple and Almond Filling
2 large eggs
3/4 cup dark brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
- Mix all filling ingredients together and set the mixture aside.
Assembly:
- Preheat oven at 350’F
- You will need 4 mini (12-mould) muffin pans.
- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.
- Spoon filling in each prepared unbaked shells.
- Bake tarts for 20-25 minutes or until light golden brown.
- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.
Makes 48 mini tarts

Maple and Almond Nut Tarts

Ingredients: 

Sweet Dough (tart shell)

2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup (1 stick) butter, cold and cut into cubes

1 whole egg

- In a food processor, pulse all sweet dough ingredients together until the dough comes together.

- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 

Maple and Almond Filling

2 large eggs

3/4 cup dark brown sugar

1/2 cup maple syrup

1 teaspoon cinnamon powder

2 teaspoons vanilla

2 tablespoons melted butter

4 cups coarsely chopped almonds (or you can also use slivered almonds)

- Mix all filling ingredients together and set the mixture aside.

Assembly:

- Preheat oven at 350’F

- You will need 4 mini (12-mould) muffin pans.

- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.

- Spoon filling in each prepared unbaked shells.

- Bake tarts for 20-25 minutes or until light golden brown.

- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.

Makes 48 mini tarts



Strawberry-Balsamic Cherry Swirl Lemon Curd Ice Cream

Ingredients:

For the Lemon Curd

6 egg yolks, lightly beaten

1 cup sugar

1/4 cup cornflour/cornstarch

1 1/3 cups water

pinch of salt

zests of 2 lemons

1/3 cup lemon juice

- In a mixing bowl, whisk egg yolks and sugar together. Mix and dissolve cornstarch  and pinch of salt in water then combine these two mixtures together and cook in a sauce pan over low heat.

- Continue whisking the egg custard mixture until thickened. Turn off heat and whisk in the lemon juice.

- Transfer lemon curd in a bowl and cover the surface with cling film (making sure the cling film is touching the surface of the lemon curd) and cool at room temperature. Set aside.

For the Strawberry-Balsamic Cherry Jam

4 cups fresh or frozen strawberries, hulled and sliced into quarters

1 cup Maraschino cherries, stemmed and sliced in halves

2 tablespoons Balsamic vinegar

juice of 1/2 lemon

2/3 cup sugar

- In a sauce pan, put all ingredients together and cook until mixture gets slightly thick, the consistency should be a like a runny jam.

note: As jam cools it will get more thick, so a bit of a runny jam consistency is what you want when you remove the mixture from heat to cool. 

- Cool jam at room temperature. Set aside.

For the Ice Cream Base

1 1/2 cups whole milk

1 1/2 cups heavy cream

- With a whisk or electric hand mixer, beat on medium speed the milk, cream and cooled lemon curd until slightly aerated. 

- Fold in half of the jam mixture into the ice cream mixture and continue to beat but on low (hand mixer) speed just enough to make a homogenized mixture.

- Swirl the remaining jam throughout the ice cream mixture as gently as you can with a kitchen spoon or rubber spatula.

- Either transfer the ice cream mixture in an ice cream maker (check settings and instructions) or (for those without an ice cream machine) put ice cream mixture in a rectangular container, freeze for 2-2 1/2 hours until slightly frozen and beat the mixture again with a hand or stand mixer. Transfer the whipped (almost soft-serve in consistency) mixture back in the freezer until well set and ready to eat.

Makes 6 cups

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Fish Steak in Sriracha Escabeche
* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)
Ingredients:
3 (1/3 pound each, 3/4 inch thick) fish steaks
(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 
salt and fresh cracked black pepper
1/2 canola oil (for pan-frying the fish and sauteeing vegetables)
1 cup carrots, julienned
2 Tablespoons ginger, julienned
1 large red onion, julienned
1 large tomato, deseeded and julienned
2 stalks spring onions, sliced diagonal
Escabeche Sauce:
1/2 cup white vinegar (or white cane vinegar, if available)
1/2 cup tomato sauce
1/2 cup tomato ketchup
1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)
1 1/2 cups chicken stock (or vegetable stock)
1/3 - 1/2 cup sugar (less or more according to taste)
salt and pepper (according to taste)
Procedure:
- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.
- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.
- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.
- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.
- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.
Serves 3-4
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Fish Steak in Sriracha Escabeche

* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)

Ingredients:

3 (1/3 pound each, 3/4 inch thick) fish steaks

(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 

salt and fresh cracked black pepper

1/2 canola oil (for pan-frying the fish and sauteeing vegetables)

1 cup carrots, julienned

2 Tablespoons ginger, julienned

1 large red onion, julienned

1 large tomato, deseeded and julienned

2 stalks spring onions, sliced diagonal

Escabeche Sauce:

1/2 cup white vinegar (or white cane vinegar, if available)

1/2 cup tomato sauce

1/2 cup tomato ketchup

1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)

1 1/2 cups chicken stock (or vegetable stock)

1/3 - 1/2 cup sugar (less or more according to taste)

salt and pepper (according to taste)

Procedure:

- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.

- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.

- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.

- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.

- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.

Serves 3-4

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Peanut Butter - Chocolate Chip Oatmeal Cookies

Ingredients:

3/4 cup butter, softened

1/2 cup peanut butter (can be creamy or chunky)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 1/4 cups all-purpose flour

2 cups rolled oats 

1 cup semi-sweet chocolate pieces

Procedure:

1. Preheat oven to 375’F. Beat butter and peanut butter with an electric mixer on medium speed. Add the sugars, baking powder and baking soda. Beat until combined. Beat in eggs and vanilla. Stir in the flour with a spatula or wooden spoon. Stir in rolled oats and chocolate pieces.

2. Scoop cookie dough with a medium size ice cream scooper. Space the cookies 2 inches apart onto a parchment lined cookie sheet. Bake in preheated oven about 10-12 mins. or until edges are lightly browned. Cool cookies on wire racks.

Makes about 2 dozens.

The Purpose of Cookies… according to a very wise Cookie Jar

1. Is to give you an excuse to put most of your favourite things to eat all in one mixing bowl and never be persecuted at all.

Just try showing someone how you can spoon away and finish a jar of peanut butter all by yourself… don’t you just look so endearing to them?

2. Is to teach you to be fair and balance. You shall not show any favouritism on any of your cookie dough scoops… And make sure each scoop has the same number of chocolate chips as the previous one. 

3. Is to let you forget your old cheap tricks. And make you realize that cookies are much more favourable bribe (than soap or beanie babies) to get you out of those sticky situations with your mailman, teacher and your neighbour’s Pittbull. 

4. Is to make you really like yourself more… Because cookies reciprocate the same feelings for you too…

You : YOU LIKE ME!…. YOU REALLY LIKE ME!

Cookie : Back at you, munchy cheeks! [smiley face]

(Source: goddessofscrumptiousness)



Dark Chocolate Chips and Banana Muffins
Ingredients:
Dry Ingredients:
5 cups all-purpose flour
4 tablespoons cornflour (cornstarch)
1 1/2 cups sifted confectioner’s sugar
4 Tablespoons baking powder
2/3 cup granulated sugar
1 teaspoon salt
2 1/2 cups dark chocolate chips 
Wet Ingredients:
1/4 cup unsalted butter
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
1 cup sour cream
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Procedure:
Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.
- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.
- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.
- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  
- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.
- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.
- Cool on wire rack. 
Makes 24 medium size muffins

Dark Chocolate Chips and Banana Muffins

Ingredients:

Dry Ingredients:

5 cups all-purpose flour

4 tablespoons cornflour (cornstarch)

1 1/2 cups sifted confectioner’s sugar

4 Tablespoons baking powder

2/3 cup granulated sugar

1 teaspoon salt

2 1/2 cups dark chocolate chips 

Wet Ingredients:

1/4 cup unsalted butter

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas

1 cup sour cream

1/4 cup maple syrup

2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.

- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.

- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.

- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  

- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.

- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.

- Cool on wire rack. 

Makes 24 medium size muffins



HOT MADRAS CHICKEN CURRY
Ingredients:
1 kilo chicken thighs (salt and pepper to season/marinade chicken)
1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
1 head garlic, minced
2 large white onions, chopped
1 tablespoon ginger, chopped fine
4 cups chicken stock (or vegetable stock)
1 cup tomato puree
2 tablespoons hot Madras curry mix
2 large potatoes, large dice
2 carrots, large dice
- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings

HOT MADRAS CHICKEN CURRY

Ingredients:

1 kilo chicken thighs (salt and pepper to season/marinade chicken)

1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)

1 head garlic, minced

2 large white onions, chopped

1 tablespoon ginger, chopped fine

4 cups chicken stock (or vegetable stock)

1 cup tomato puree

2 tablespoons hot Madras curry mix

2 large potatoes, large dice

2 carrots, large dice

- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.

- Saute ginger, onions and garlic then add the hot Madras curry powder mix.

- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.

- Serve with plain boiled rice, Indian chapatis or Naan.

Makes 6-7 servings



Quick Saffron and Seafood Rice with Chorizo
Ingredients:
3 cups basmati rice
6 cups hot chicken stock
pinch of saffron threads or pinch of saffron powder
(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)
1/2 pound large shrimps, shelled and deveined
1/2 pound squid, cut into 1/2 inch rings
1/2 cup pitted green olives
1 foot long link of chorizo, medium dice
1 large white onion, small dice
6 cloves garlic, minced
juice of half a lemon (to marinate shrimps and squid rings)
1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)
2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)
salt and pepper to taste
lemon wedges (to serve on the side)
1/2 cup parsley, coarsely chopped (to sprinkle on top)
Procedure:
- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.
- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.
- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.
- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.
- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).
- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish). Set the sauteed seafood aside (still in the skillet). 
- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.
- Top with chopped parsley.
- Serve with lemon wedges on the side.
Makes 8 servings

Quick Saffron and Seafood Rice with Chorizo

Ingredients:

3 cups basmati rice

6 cups hot chicken stock

pinch of saffron threads or pinch of saffron powder

(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)

1/2 pound large shrimps, shelled and deveined

1/2 pound squid, cut into 1/2 inch rings

1/2 cup pitted green olives

1 foot long link of chorizo, medium dice

1 large white onion, small dice

6 cloves garlic, minced

juice of half a lemon (to marinate shrimps and squid rings)

1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)

2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)

salt and pepper to taste

lemon wedges (to serve on the side)

1/2 cup parsley, coarsely chopped (to sprinkle on top)

Procedure:

- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.

- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.

- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.

- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.

- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).

- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish)Set the sauteed seafood aside (still in the skillet). 

- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.

- Top with chopped parsley.

- Serve with lemon wedges on the side.

Makes 8 servings



Parmesan Risotto (with pesto)
Ingredients: 
3/4 cup Arborio rice
2 Tablespoons unsalted butter
1/2 of a large white onion, chopped
3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)
1/4 cup dry white wine
1/2 cup grated parmigiano-reggiano/ regular parmesan
fresh cracked black pepper
salt (optional and according to taste)
a pat of butter (additional to finish the dish)
prepared homemade or store bought pesto
shavings of pamigiano-reggiano/ regular parmesan
Procedure: 
- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.
- Add the Arborio rice and saute for about 2 minutes.
- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.
- Add the grated parmigiano-reggiano and gently stir until creamy.
- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.
- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.
Makes 3-4 servings

Parmesan Risotto (with pesto)

Ingredients: 

3/4 cup Arborio rice

2 Tablespoons unsalted butter

1/2 of a large white onion, chopped

3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)

1/4 cup dry white wine

1/2 cup grated parmigiano-reggiano/ regular parmesan

fresh cracked black pepper

salt (optional and according to taste)

a pat of butter (additional to finish the dish)

prepared homemade or store bought pesto

shavings of pamigiano-reggiano/ regular parmesan

Procedure: 

- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.

- Add the Arborio rice and saute for about 2 minutes.

- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.

- Add the grated parmigiano-reggiano and gently stir until creamy.

- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.

- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.

Makes 3-4 servings



Cappucino White Rum Mudshake

Ingredients:

2 teaspoons instant espresso powder

2 Tablespoons cocoa powder

2 Tablespoons sugar (or Splenda)

pinch of cinnamon powder

1/4 cup hot water (freshly boiled)

1 cup milk (cold)

2 shots of cappuccino flavoured white rum

(or your favourite coffee liqueurs such as Kahlua,Tia Maria, Sheridan’s, or white rum, coffee flavoured brandy or vodka if you prefer)

dollop of sweetened whipped cream

whole coffee beans for garnish

Procedure:

- Stir first 5 ingredients together.

- Add milk and cappuccino flavoured white rum.

- Chill well and fast inside the freezer.

- Serve with a dollop of sweetened whipped cream, then before drinking, mix in the cream with a dainty slim straw and sip. 

Serves 1

(Source: goddessofscrumptiousness)



Crunchy Top Fudge Brownies
Ingredients:
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Crunchy Top Fudge Brownies

Ingredients:

1 cup unsalted butter

1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)

1 1/2 cups brown sugar

2 cups granulated sugar

4 eggs (medium), separated

1 teaspoon salt

2 cups all purpose flour, sifted

2 teaspoons vanilla extract

2 cups dark chocolate chips

*2 cups whole walnuts (optional)

Procedure: 

Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.

- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.

- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.

- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.

- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).

- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).

- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.

- Store in an air tight container. Laid flat and layers separated by parchment paper.

Makes 2 dozens

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com