Category Archives: recipes

Chocolatey Pudding Fondant 26.01.2016

Chocolatey Pudding Fondant
Serves: 4
What a delightful after-dinner sweet! This chocolate pudding ups the ante and is a nice alternative to the tired chocolate fondue dessert.
Ingredients
  • Unsalted butter, 8 T (plus extra for greasing)
  • Unsweetened cocoa, 4 t
  • Bittersweet chocolate (at least 70%), 4 oz. (chopped)
  • Eggs, 2 large
  • Egg yolks, 2 large
  • Superfine granulated sugar, 2/3 c
  • All-purpose flour, 2/3 c
Instructions
  1. Preheat oven to 325 F. Use the butter to grease 4 large ramekins and place parchment paper in each. Grease the papers with butter and lightly dust with cocoa.
  2. Place a small mixing bowl over a saucepan filled with boiling water. Add the chocolate and butter gradually until melted. Remove from heat and stir consistently. Cool for 10 minutes.
  3. In a separate mixing bowl, combine the whole eggs, yolks, and sugar; whisk until thick. Slowly add the chocolate mixture while whisking.
  4. Sift flour over the mixture while folding it in with a spoon.
  5. Pour the chocolate mixture into the ramekins; bake in oven for 12 minutes.
  6. Remove ramekins from oven; use a plate to flip the chocolate pudding onto the plate and serve.

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Easy-to-make Vegetarian Salads 21.01.2016

vegetarian salad recipes@photo

Many people think that being a vegetarian is a heavy responsibility. Don’t get confused by this claim! Vegetarianism offers you a very wide selection of food and top-rated meals. All you need to do is to be creative; feel free to make changes on your grocery list!

No matter whether you are a vegetarian or still enjoy the taste of meat, we can offer you several vegetarian salads that are easy to make. We promise, you won’t be able to resist their magical taste. Here are some ideas for your new list of appetizers.
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Steak Tartare 19.01.2016

Steak Tartare
Serves: 4
Impress your family and friends with this flavorful beef dish. It pairs well with some crowd favorites, such as fries and salad, making it a traditional – yet mind-blowingly easy – recipe to share.
Ingredients
  • Center-cut beef tenderloin, 14 oz.
  • Dijon mustard, 1 ½ T
  • Egg yolks, 2
  • Canola oil, ¼ c
  • Salted capers (rinsed, drained, minced), 6 T
  • Pitted green olives (minced), 2 T
  • Parsley (minced), 2 T
  • Worcestershire sauce, 1 ½ T
  • Hot sauce, ¼ t
  • Cornichons (minced), 4
  • Yellow onion (minced), 1 small
  • Salt, to taste
  • Black pepper, to taste
  • French fries (optional)
  • Salad greens (optional)
Instructions
  1. Freeze beef for 30 minutes. In a mixing bowl, whisk together mustard and egg yolks; slowing add the oil. Combine with the capers, olives, parsley, Worcestershire sauce, hot sauce, cornichons, and onion. Add salt and pepper to taste and place in fridge.
  2. Remove beef from freezer and chop it into cubes about ¼-inch thick. Take out the mixing bowl from the fridge and place the beef in the bowl. Place in fridge to marinate until ready to serve.
  3. To plate the beef, portion it into 4 equal servings and serve with French fries and salad greens for a complete meal.

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Cheesecake 12.01.2016

Cheesecake
Serves: 6
The ideal dessert, this baked cheesecake is a decadent way to end the evening. Simple yet refined, it is sure to please the crowd.
Ingredients
  • Digestive cookies (crushed), 1 ¼ c
  • Unsalted butter (melted), 2 T plus extra for greasing the pan
  • Granulated sugar, 1 ¼ c
  • All-purpose flour, 1 T
  • Cream cheese (room temperature), 4 (8 oz.) containers
  • Vanilla extract, 1 t
  • Heavy cream, ¼ c
  • Egg yolk (room temperature), 1
  • Eggs (room temperature), 3 large
Instructions
  1. Preheat oven to 325 F. Butter a 9-inch baking pan. In a mixing bowl, combine the melted butter and the crushed cookies; combine thoroughly and transfer to the baking pan to form a crust.
  2. Now combine the sugar and flour in the mixing bowl; reserve. In a separate bowl, place the cream cheese and use a hand mixer (or stand mixer) to beat it until it forms a smooth consistency. As you mix, add the sugar in slow batches and thoroughly combine.
  3. Add the vanilla and cream while slowly mixing the batter. Pour in the egg yolk, followed by the 3 eggs, one at a time.
  4. Once the batter is completely mixed, pour it on top of the crust in the baking pan. Bake 45-60 minutes, or until the edges are golden brown (the center should be slightly set.) Turn off oven and cool for another 60 minutes.
  5. Remove baking pan from oven and cool for another 90 minutes. Transfer to fridge until ready to serve.

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Swedish Meatballs 30.12.2015

Swedish Meatballs
Serves: 6-8
With the perfect mixture of pork and beef, as well as loads of flavorful spices, these Swedish meatballs will become a weekday favorite. You will soon learn why this recipe is a go-to in Scandinavian countries. Paired with noodles, they are the ultimate comfort meal!
Ingredients
  • Fresh breadcrumbs, 1 c
  • Low-sodium beef broth, 2 1/3 c (divided)
  • Unsalted butter, 4 T (divided)
  • Onion, 1 c (minced)
  • Bacon, 2 thick slabs (minced)
  • Ground beef, 1 lb.
  • Ground pork, ¾ lb.
  • Eggs, 3 large (lightly whisked)
  • Kosher salt, 1 T
  • Black pepper, 1 ½ t
  • Sugar, 1 ½ t
  • Ground allspice, 1 t
  • Ground nutmeg, ½ t
  • All-purpose flour, 2 T
  • Sour cream, 2 T (stirred)
Instructions
  1. In a bowl, combine 1/3 cup of stock and the breadcrumbs; reserve. Over medium heat, melt 1 tablespoon of butter in a skillet. Add onion; sauté and brown (10 mins.) Place cooked onions in a separate bowl.
  2. Wipe skillet, reheat on medium. Cook bacon to desired crispness; use a slotted spoon to add bacon to onion. Reserve bacon fat. Using your hands, combine next 8 ingredients with onion. Then fold in the breadcrumbs and stock. One tablespoon at a time, create meatballs and place on a lined baking sheet.
  3. Over medium-high, heat bacon fat and 1 tablespoon butter in large pot. In batches of 3, add 1 tablespoon butter between each batch and sauté the meatballs until cooked through (6-8 mins per batch.) Place cooked meatballs on plate. Reserve 2 tablespoons of drippings; add flour and whisk to form paste. Add 2 cups of stock; simmer; stirring often. Add meatballs to pot; cover and simmer 5-6 minutes. Remove from heat; add sour cream to thoroughly coat meatballs.

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Gingerbread House 22.12.2015

Gingerbread House
You can’t celebrate the holidays without a gingerbread house! Follow our easy tutorial to make your very own Christmas decoration that kids and adults will love.
Ingredients
  • Butter, ¾ c
  • Packed light brown sugar, 7/8 c
  • Lemon zest, 1 t
  • Lemon juice, 1 ½ T
  • Molasses, ½ c
  • Eggs, 2
  • All-purpose flour, 4 c
  • Baking powder, 2 t
  • Ground ginger, 1 T
  • Ground allspice, 2 t
  • Egg whites, 6
  • Confectioner’s sugar (sifted), 4 (16 oz.) packs
Instructions
  1. Using a piece of cardboard, cut out a side wall measuring 4 ½ by 8 inches. You’ll also need an end wall (4 ½ by 5 inches,) a triangle (4 ½ by 3 by 3 inches,) and a roof (4 ½ by 9 inches.) Use tape to attach the end wall to the triangle gable, lining up the long side of the triangle to the 4 ½ -inch side of the end wall.
  2. Place the butter and sugar into a bowl; mix until light and fluffy. Add the lemon zest, juice, and molasses. Slowly mix in the whole eggs; then sift in the flour, baking powder, and spices. Mix until completely combined. Wrap the dough in saran wrap; refrigerate one hour.
  3. Preheat oven to 375 F. Remove the dough from fridge; place on a floured countertop and portion out 6 rolls of dough; 2 of them slightly larger. Roll the 4 smaller pieces to match the size of the side wall, end wall, and triangle gables. Use a knife to cut out 2 of each shape. Roll the 2 bigger pieces and cut out two rectangles for the roof. Place all the dough pieces on a greased or lined baking sheet.
  4. Bake the dough for 10 minutes; remove and let the dough cool on the baking sheet for 5 minutes, then transfer the dough to a wire rack. Let the dough sit out overnight so it hardens.
  5. Whisk 2 egg whites in a bowl; adding 5 cups of confectioner’s sugar a little at a time. Continue beating the icing mixture until it forms stiff peaks. Spread a 9-inch line of icing on the cardboard base and stick on one of the side walls. Add icing to the base and side of an end wall; attach it to the side wall. Repeat for the other walls to form the sides of the gingerbread house. Let stand for at least 2 hours before adding the roof. To attach the roof, line the tops of the walls with icing and press the roof into place. Let the house sit overnight to harden.
  6. Now stir together the decorating icing. Whisk 4 egg whites and remaining confectioner’s sugar to form stiff peaks. You can use the icing as an adhesive for other candies and it make snow on the gingerbread house. Sift sugar over house to create a dusting of snow.

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Stick-to-Your-Bones Turkey Vegetable Soup 17.12.2015

turkey soup recipe@photo

The wintertime is the perfect season for turkey vegetable soup. It is a lot easier than you may think, because most of the ingredients you need are already on your grocery list! By utilizing the entire bird carcass, you can add simple ingredients such as rice, veggies, and herbs to make a delightful meal. Here is a homemade turkey soup recipe that will have your friends and family begging for more!
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