Wednesday, October 7, 2009

It will takes you 45 minutes and it has 10 servings..

  • 175 g butter, softened
  • 150 g self-raising flour
  • 30 g cocoa powder
  • 1 tsp baking powder
  • 175 g light muscovado sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 50 g plain chocolate, melted
Fudge Icing
  • 200 g butter, softened
  • 200 g icing sugar
  • 200 g plain chocolate, melted
  • Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 20 cm sandwich tins.
  • Put all cake ingredients into the food processor and whiz until smooth.
  • If the mix is a little stiff, add 1-2 tbsp water and whiz again.
  • Divide between tins, level and bake for 30 minutes or until springy.
  • Leave for 5 minutes then cool on a wire rack.
  • Clean the food processor.
  • Whiz the butter and icing sugar, add the chocolate, whiz again, then sandwich and ice the cake.
Make sure all your ingredients are at room temperature so the mixtures combine properly.

Tuesday, July 21, 2009

Takes 10 minutes | Make 2 servings

  • 1/3 cup milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 3 slices of bread
  • cinnamon
  • 1 mango, sliced
  1. Whisk together milk, eggs, sugar, and vanilla in a medium size bowl
  2. turn the slices of bread in the egg mixture until bread absorbsegg mixture (without falling apart)
  3. in a non-stick pan, melt some butter over mediu heat. Add bread and cook until the underside is golden brown. Turn the bread over and cook the other side
  4. transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side

Monday, July 20, 2009

Takes 1 hour | Makes 12 servings

  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 1 teaspoon salt
  • 21/2 teaspoons cinnamon
  • 2 cups white sugar
  • 11/2 cups canola oil
  • 4 large eggs
  • 23/4 cups coarsely grated carrots
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup shredded sweet coconut
Cream Cheese Frosting:
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 11/2 teaspoons vanilla extract
  • 250 grams confectioner's sugar
  1. Sift together flour, baking powder, soda, salt, and cinnamon
  2. In a large bowl, mix sugar, oil, and egg. Add in flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly
  3. Turn into a 12-inch greased and floured cake pan. Bake at 350oF for 35 to 40 minutes. Let cool in pan for about 10 minutes before serving
  4. Make cream cheese frosting: Cut butter and cream cheese, and cream in a bowl using an electric mixer. Add vanilla extract. Sift in confectioner's sugar, blend well. If frosting is too thick, add one teaspoon of milk. Spread frosting on cake, dust with cinnamon, and let chill

Saturday, July 11, 2009

It takes 20-25 minutes and it makes 4-6 servings.

  • 1 kilo pork chops, boneless and skinless
  • salt and pepper to taste
  • 3/4 bar cheddar cheese, cut into thick strips
  • 1/2 cup flour
  • 1 teaspoon thyme
  • 2 egg, beaten
  • 1 cup breadcrumbs
  • oil for deep-frying
  1. Season the pork with salt and pepper
  2. Place a piece of pork on a plate and put a strip of cheese in the middle. Roll up and enclose with toothpick.
  3. Combine the flour and thyme. Dredge the pork rolls in flour then dip in beaten egg. Coat completely with breadcrumbs.
  4. Heat oil for deep-frying then fry the pork rolls until tender and golden brown.
  5. Drain. Be sure to remove the toothpicks before serving.

Wednesday, June 17, 2009

it takes 15 minutes and good for 4 servings..

  • 12 pieces medium size shrimps
  • 4 hard boiled eggs
  • 1 tablespoon Dijon mustard
  • 1 cup corn oil
  • 1/2 teaspoon salt
  • 1 head lettuce
  1. Steam shrimps with a little salt for about 2 to 3 minutes until they just turn pink. Cool and peel. Cut eggs in wedges.
  2. In a small bowl, whisk together Dijon mustard, corn oil, and salt.
  3. In a large bowl, pour dressing over the lettuce and toss. Add shrimps and eggs. Serve at once.

Tuesday, June 16, 2009

Try this one, it's a low-fat oatmeal.. You can serve it plain or with milk for breakfast or brunch.

  • 3 cup oatmeal
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup applesauce
  • 1 tsp. vanilla
  • 2 eggs worth egg replacer equivalent
  • 1 cup milk
  • 1/2 to 1 cup. raisins or blueberries
  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients in one bowl.
  3. Mix the wet ingredients in another bowl.
  4. Stir the wet and dry ingredients together and add the raisins or blueberries.
  5. Spread in a 9x9 pan, lightly sprayed with nonstick spray.
  6. Bake 20-30 minutes. Serve as-is, or top with milk.

source: Better Recipes

Monday, June 15, 2009

Takes 35 minutes + 2 hours cooling time | Makes 8 to 10 servings

  • 12 ounces cream cheese, at room temperature
  • 1/4 cup all-purpose cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 1 pre-baked piecrust
  • 2 cups strawberries, hulled
  • 1/2 cup strawberry jam
  1. Preheat oven to 350oF
  2. using an electric mixer, beat cream cheese, all-purpose cream, sugar, and lemon juice until thoroughly blended. Scrape the bottom and sides of the bowl with a rubber spatula. Add eggs and beat until well blended.
  3. Pour the filling into the pre-baked piecrust.
  4. Bake for 40 minutes or until a toothpick inserted in the center of the pie comes out clean
  5. Cool the pie on a rack for at least 2 hours. Top the pie with the strawberries
  6. In a saucepan over low fire, heat jam and a tablespoon of water. Glaze the berries by brushing jam over the berries with a pastry brush.

Friday, May 1, 2009

Smoothie is a blended, chilled, sometimes sweet beverage made from fresh fruit or vegetables. Many smoothies include crushed ice, frozen fruit, honey or frozen yogurt, although some smoothies are 100% fruit. Smoothies are marketed to health-conscious people, and some restaurants offer add-ins. It became available in the United States in the late 1960s when ice cream vendors and health food stores began selling them. By the 1990s and 2000s, smoothies became available at mainstream cafés and coffee shops, and in pre-bottled versions at supermarkets.

Here are the popular smoothie recipes from Drinks Mixer...

Apple Berry Smoothie
1 cup berries
2 sliced apples

Combine berries and sliced apples in a blender, blend, and pour into suitable glasses.
Banana Cantaloupe Smoothie
1/2 sliced cantaloupe melon
1 peeled banana

Juice cantaloupe, pour juice into blender, add banana, and liquify.
Grape-Lemon-Pineapple Smoothie
1 cup grapes
1/4 skinless lemon
1/2 skinless pineapple

Place ingredients into a blender and liquify.
Kill the Cold Smoothie
1 slice ginger
1 lemon
1 cup hot water

Take a one-inch slice of ginger and juice one-quarter of a lemon, and add both to hot water. Add cardamom if desired.
Kiwi Papaya Smoothie
3 kiwis
1/2 seeded and sliced papaya

Throw everything into a blender and liquify.
Pineapple Gingerale Smoothie
1/4 inch slice ginger
250 g (1/2) skinned, sliced pineapples

Add to a blender and liquify.

Friday, April 10, 2009

This is a versatile recipe. Aside from chicken, you cann apply the procedure on white onions to make onion rings or on fresh squid.

And to give it a little more zing, sprinkle with chili powder before serving.

  • 2 c deboned chicken leftovers, cut into fingerlike strips
  • 2 chole eggs
  • 1/2 c all-purpose flour
  • 1 c Japanese breadcrumbs
  • 3 c cooking oil
  • salt and pepper to taste
For the Tartar Dip

  • 1 hard-boiled egg, minced
  • 1 tsp capers
  • 1 tbsp white onion, minced
  • 1 tsp pickle relish
  • 3/4 c mayonnaise
  • 1 tsp mustard
  • salt and pepper to taste

  1. Put each of the following ingredients in 3 separate bowls: eggs, all-purpose flour, and Japanese breadcrumbs
  2. lightly coat each chicken strips, one at a time - first with the flour, then egg, and lastly with breadcrumbs
  3. deep-fry in hot oil in a small wok until golden brown. Put in a strainer with paper towels to remove excess oil
  4. arrange in a flat serving platter and serve with tartar dip
  5. Tartar dip: mix egg, capers, white onion, and pickle relish. Combine with
Serves: 4 to 5 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Monday, April 6, 2009

Perfect for casual get together..
Serving: 8 | Prep time: 20 minutes + baking time

  • 12 Lasagne Noodles
  • 1 onion, chopped
  • 1 garlic, chopped
  • 30 mL (2tbsp) olive oil
  • 650 g (11/3 lb) lean ground beef or pork
  • 2 jars (700 mL each) Pasta sauce
  • 50 mL (1/4 cup) chopped fresh parsley
  • 500 g (1 lb) ricotta or cottage cheese
  • 1 pkg (300 g) frozen chopped spinach, thawed and well drained (optional)
  • 1 egg
  • 175 mL (3/4 cup) shredded mozzarella cheese
  • Cook lasagne noodles according to package direction
  • Saute onion and garlic in oil until tender. Add beef; cook until browned; drain fat
  • Stir in pasta sauce and parsley; simmer 5 minutes. Combine ricotta cheese with spinach and egg
  • Spread 1/4 sauce in 3L (13 x 9") baking dish. Top with 3 noodles, another 1/4 sauce and 3 more noodles and 1/4 sauce; cover with remaining 3 noodles and sauce. Sprinkle top with mozzarella cheese
  • Cover and bake in preheated 180oC (350oF) oven for 40-45 minutes
  • Let stand at least 15 minutes before serving

Tuesday, March 3, 2009

This recipe makes a nice accompaniment to any meal.

  • 1 cucumber, peeled and cut into thin round slices
For dressing
  • 1 clove garlic, finely chopped
  • ½ tbsp fine black pepper
  • 1 cup white vinegar
  • Mix garlic, black pepper, and white vinegar in a bowl
  • Put cucumber slices in mixture
  • Chill for several hours
This recipe is best if you want your cucumber salad sourer than usual. When immersed in the dressing, the cucumber absorbs the tangy taste of vinegar, pepper, and garlic. But if you prefer, you may chill the cucumber first then add the salad dressing just before serving.

Wednesday, February 4, 2009

From Drink Swap, here are some cocktails that you might want to try for your dinner parties.

Grand Gold Margarita

  • 1 bottle Beer
  • 3 oz Cointreau
  • 3 oz Grand Marnier
  • 6 oz Jose Cuervo 1800
  • 2 cubes Ice
  • Margarita Mix
  • Pour the the margarita mix, tequila, cointreau, grand marnier, and beer into a blender.
Serve in a Beer Mug

After Dinner Mint

  • 3/4 oz Southern Comfort
  • 1/2 oz Vodka
  • 1/2 oz Creme de Menthe
  • (Fill to Top) Hot Chocolate
  • Shack vigorously and serve.
Serve in a Irish Coffee Cup

After Supper Cocktail

  • 1 oz Triple Sec
  • 1 oz Apricot Brandy
  • 1/2 tsp Lemon Juice
  • Shake all ingredients with ice, strain into a cocktail glass, and serve.
Serve in a Cocktail Glass

Caribe Cosmopolitan

  • 1 1/2 oz Bacardi Limon Rum
  • 1 oz Cointreau
  • 1/2 oz (fresh) Lime Juice
  • 1 oz Cranberry Juice
  • Shake all ingredients with ice and strain into a chilled martini glass. Garnish with flamed orange peel, and serve.
Serve in a Cocktail Glass

Bloody Margarita

  • 1 1/2 oz Tequila
  • 1/4 oz Cointreau
  • 1/2 oz (fresh) Lime Juice
  • 1 oz Orange Juice
  • Shake with ice, strain into a chilled cocktail glass, and serve.
Serve in a Cocktail Glass

Sunday, February 1, 2009

With Valentine's day right around the corner, people are looking for the recipes to do for their partner.

Cooking one of the Valentine recipes would be a great compliment to a gift or other Valentines treat.

And here are some treats you can make for Valentine's day. Hope you like it..

A Raspberry Romance Cocktail

  • 1 oz Coffee liqueur
  • 3/4 oz Chambord
  • 1 1/4 oz Irish cream liqueur
  • Club soda
  • Ice
  • Fill a glass with ice
  • Pour over the Coffee liqueur, Chambord and Irish cream liqueur over the ice
  • Fill the remainder of the glass with club soda and serve.

Love Fudge recipe

  • 1 package (12 ounce) semi-sweet chocolate chips
  • 1 (5 ounce) can evaporated milk
  • 1 jar of marshmallow creme
  • 4 capsules of ginseng
  • 3 cups of sugar
  • 1 cup of chopped pecans
  • ¾ cup of margarine
  • 1 teaspoon of vanilla
  • Lightly grease a 13-inch by 9-inch baking dish.
  • In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.
  • Bring to a boil for 5 minutes, stirring constantly.
  • Turn the heat off and stir in the semi-sweet chocolate chips.
  • Add the remaining ingredients and mix thoroughly.
  • Pour into a baking dish and allow it to set at room temperature.
Source: Valentine Recipes

Lacy Parmesan Crisps
Called "frico" in Italy, delicious, simple, and made of grated cheese that are baked and cooled.

  • 6 ounces Parmesan cheese, coarsely grated (1 1/2 cups)
  • Preheat oven to 375 degrees F. Line large cookie sheet with reusable nonstick bakeware liner. Drop level tablespoons Parmesan 3 inches apart onto cookie sheet; spread to form 2-inch rounds.
  • Bake Parmesan rounds until edges just begin to color, 6 to 7 minutes. Transfer crisps, still on bakeware liner, to wire rack; cool 2 minutes. Transfer to paper towels to drain. Repeat with remaining Parmesan.
Source: The Recipe Link (recipe)

Raspberry Chocolate Heart Tart
Raspberries and chocolate make the perfect pairing that's perfect for Valentine's Day.

  • 1 purchased refrigerated pie pastry for 9-inch pie
  • 1 cup (6 ounces) Semi-Sweet Chocolate Morsels
  • 2/3 cup Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 cups raspberries, rinsed and dried
  • Sifted powdered sugar
  • Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
  • Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
  • Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
  • Arrange raspberries over chocolate; sprinkle with powdered sugar.
Source: Kaboose (recipe)

Valentine Oatmeal Cookies

A delicious and easy Valentine recipe which can be made by kids.

  • 2/3 Cup butter
  • 2/3 Cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 Cups flour
  • 1 1/2 Cups oats
  • 1 6 ounce package of Craisins dried cranberries
  • 1 Cup white chocolate chips
  • In mixing bowl, cream together butter and brown sugar. Add in eggs, baking soda and salt. Mix together then add flour. Mix until well blended. Stir in white chocolate chips and Craisins. Preheat oven to 375 degrees. Roll into small balls and place on a cookie sheet. Bake for 10 minutes until golden brown.
Source: Kids Cooking Activities

Friday, January 30, 2009

This delicious coffee cake recipe, from Mr Breakfast, can make up to 8 servings.

  • 1 cup all purpose flour
  • 1/2 cup raisins or favorite chopped dried fruit
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup brown sugar
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup butter
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
For Topping:
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Prepare the topping in a small bowl, by simply mixing together the topping ingredients. Set aside.
  2. In a large bowl, sift together flour, baking powder, cinnamon, nutmeg and salt.
  3. In a separate bowl, cream together the regular sugar, brown sugar, butter and egg.
  4. Add wet ingredients and sour cream to the dry ingredients. Stir until just mix and moistened. Fold in nuts and dried fruit.
  5. Prepare a 9-inch round glass baking pan with a light coating of cooking spray. The pan has to be microwave safe.
  6. Spread the batter evenly in the baking pan. Sprinkle topping evenly over the batter.
  7. Cover and refrigerate overnight.
  8. To cook: Microwave on high for 8 minutes. If your microwave doesn't rotate automatically, you should rotate the pan once every 3 minutes and increase the cooking time by 1 minute.
  9. The cake is done when a toothpick inserted into the middle of the cake comes out dry and the top of the cake appears dry.

Tuesday, January 27, 2009

Healthy and delicious soup recipe that will warm up your family in 20 to 25 minutes and good for 4 servings.

  • 2 tbsp unsalted butter
  • 1 tbsp chopped garlic
  • 1 small onion, chopped
  • 1 small zucchini, diced
  • 1 small carrot, diced
  • 1/3 cup canned corn, drained
  • 2 medium size tomatoes, diced
  • 1 can white or red kidney beans
  • 1 tsp Italian seasoning
  • 4 cups beef stock

  • In a pot, heat the butter then saute the garlic and onions. Add the zucchini, carrots, and corn
  • When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.

Saturday, January 24, 2009

Breakfast is the first meal of the day. And I found a helpful tips to have healthy and delicious breakfast. Hope you like it..
  • Since carbohydrates are our bodies' main source of fuel, an ideal breakfast should concentrate on whole grains and fresh fruit
  • Read labels on cereal boxes. Avoid those showing added fat, sugar, and salt
  • Choose cereals made from whole grains, such as whole-wheat or oats
  • Use skim milk on cereal or for a delicious alternative, try unsweetened fruit juice
  • For toast, use whole grain breads
  • Instead of butter, choose a reduced-calorie margarine high in polyunsaturated fats. Or better yet, skip the margarine and use only a little no-fat jam or jelly when possible
  • Watching your cholesterol? Try egg substitutes or egg whites instead of whole eggs
  • Beware of sausage and bacon, both of which are very high in saturated fats
  • Bagels and English muffins are generally low in fat and are a good choice
  • Mix left-over rice with part-skim ricotta cheese and add cinnamon, vanilla, and raisins for a delicious breakfast
  • Combine plain, low-fat yogurt with your choice of fresh fruit. Sweeten lightly and add your favorite cereal
  • Before going to bed, fill a crock pot with oats, rice grits, millet, or any grain combination. Add water, raisins, cinnamon, and vanilla. You'll wake up to a delicious breakfast. (approximately 3 cups water to 1 cup grains)
  • Top a baked potato with yogurt or a little margarine for a quick, nutritious breakfast. Bake ahead of time and warm in toaster oven or bake quickly in microwave.
  • A baked sweet potato topped with cinnamon and a little margarine makes a tasty breakfast
  • Try a breakfast milkshake of skim milk, fruit, and ice mixed in a blender
  • Top a rice cake with low-fat cottage cheese, unsweetened apple butter, and a sprinkling of sunflower seeds

Thursday, January 22, 2009

It's fruity. It's cheesy. It's delicious and healthy. The honey mustard dressing lends a sweet tangy goodness.


  • 1 bag frozen chicken popcorn, cooked according to package direction
  • 1 bag mixed greens
  • 1 cup grapes, halved
  • 1 pack cream cheese, cubed

for Honey Mustard Dressing

  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons cream
  • sugar, salt, and black pepper ground to taste


  • Open a bag of mixed greens and arrange in a shallow bowl
  • Arrange chicken popcorn, some halved grapes, and cubed cream cheese over the greens
  • Drizzle honey mustard dressing on top and serve
  • Honey Mustard Dressing: Whisk all ingredients in a bowl and season to taste

Serves - 2 to 3
Prep Time - 5 minutes

Wednesday, January 21, 2009

Begin your day with this quick, simple, and delicious meal - perfect for when you're in a rush

Takes 5 minutes - Makes 2 servings

  • 1 chorizo de bilbao, sliced
  • 3 large eggs
  • 2 tbsp milk
  • salt and pepper

  • In a medium size nonstick pan, fry chorizo in its own fat for about 3 minutes over medium high heat
  • In a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork
  • Pour over chorizo and scramble using a wooden spoon until eggs become fluffy
  • Remove from fire and serve at once

Monday, January 19, 2009

Paprika is a spice made from the grinding of dried sweet red or green bell peppers. It is is principally used to season and color rices, stews, and soups. And it is unusually rich in vitamin C.

And this classic recipe, from McCormick, introduces you to the sweet flavor of antioxidant super power paprika in a simple, one-dish meal.

  • 1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs
  • 2 1/2 teaspoons paprika, divided
  • 1/2 teaspoon Iodized salt
  • 1/8 teaspoon Black Pepper, Ground
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/3 cup light cream
  • Hot cooked noodles (optional)
  • Chopped fresh parsley (optional)
  • Season chicken with 1/2 teaspoon of the paprika, iodized salt and pepper.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Set aside. Add onion to skillet; cook and stir 3 minutes.
  • Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.

Prep Time:
10 minutes

Cook Time: 20 minutes

Friday, January 16, 2009

These cocktails that I found are simple, diet-friendly, delicious, and it has less than 100 calories. Choose one and enjoy!

.: PJ Mimosa :.
(71 cal)

1/2 glass Perrier Jouet Champagne
4 ounces light orange juice

Combine ingredients in a champagne flute and serve.

.: Not Your Granny's Apple Tea :.
(73 cal)
6 ounces cinnamon apple spice tea, like Celestial Seasonings
1 ounce dark rum
Sugar substitute to taste
Lemon twist

Brew tea and pour into your favorite mug. Add rum, sugar substitute and lemon twist.

.: Coconut Libre :.
(77 cal)

1-1/2 ounce Malibu Coconut Rum
6 ounces Diet Cola

Stir ingredients to combine in a highball glass filled with ice. Garnish with a lime wedge.

.: OVAL Strawberry Sweetie :.
(80 cal)

1 oz. OVAL Vodka
4 strawberries, sliced
8 oz. Light Lemonade
1 packet Splenda

Muddle sliced strawberries, OVAL Vodka & Splenda in the bottom of a Collins glass. Fill glass with ice and add Light Lemonade. Tumble & serve with a lemon slice garnish.

.: Skinny Caipi Cola :.
(96 cal)

1 ½ oz. Leblon Cachaça
6 oz. Diet Cola

Stir ingredients to combine in a highball glass filled with ice. Garnish with a lime wedge.

Tuesday, January 13, 2009

Last Sunday, my sister attended a wedding and when she got home she gave me and my younger sister a small box of chocolate each. It is round, bittersweet, soft, and very delicious. The saddest thing is that it only consists of two chocolates in that box, so I asked her the name of that chocolate and she told me it is called truffles. From then on, I've searched and searched and searched, and finally I found two recipes and it is called 'Dark Chocolate Truffles'. And now, I want to share it with everyone. Below are the two recipe..Enjoy!

-= Dark Chocolate Truffles =-
  • 100g dark chocolate (75% cocoa)
  • 100 ml double cream
  • 15g unsalted butter (softened)
  • 50g blanched hazelnuts
  • 2 tbs golden caster sugar
  • 1-2 tsp arak flavouring, real arak / arack /arraki or rum
  • cocoa powder to dust
  1. Blend chocolate pieces and hazelnuts in a food processor. Add double cream, butter, sugar, flavouring, mix well.
  2. Pleace in the fridge for couple of hours or even overnight.
  3. Then create small, about 1 tsp size, balls from the truffle mixture, dust in a cocoa powder and leave aside.
  4. Store in the fridge.

  • 8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
  • 4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
  • 2/3 c Heavy cream
  • 2 tb Unsweetened cocoa; sifted
  • 2 tb Confectioners' sugar; sifted
  1. Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. 
  2. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. 
  3. Pour the boiling cream over the chocolate. 
  4. Allow to stand for 5 minutes, then stir until smooth (now you have ganache).
  5. Refrigerate the ganache for 1 hour until firm but not hard. 
  6. Line a baking sheet with parchment paper. 
  7. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. 
  8. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). 
  9. When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. 
  10. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

Thursday, January 8, 2009

Sauces are an essential element in cuisines all over the world. So perk up your everyday dishes with these delicious and couldn't be any easier to make sauces.

Creamy Tarragon Sauce
Best with: pan-fried fish or chicken, vegetables, potatoes.

  • 1/4 cup butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cup milk
  • 1/4 cup chopped parsley
  • 1/3 cup chopped tarragon leaves
  • salt and pepper
  • Melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking until smooth. Add parsley and tarragon leaves. Simmer until thick then season with salt and pepper.

Citrus Honey Sauce
Best with: grilled chicken and fish, pan-fried chicken, turkey and fish, poached chicken or fish, roast chicken.

  • 3 tablespoons butter
  • 3 tablespoons chopped shallots
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 2 oranges
  • 1/4 cup lemon juice
  • 1/2 cup honey
  • 1 teaspoon salt
  • pepper
  • 1 tablespoon each of orange and lemon zest
  • In a saucepan, heat butter and saute shallots. Add flour and mix well. Slowly pour in chicken broth, the juice of 2 oranges, and lemon juice. Add honey and salt. Season with pepper to taste, then add orange and lemon zest. Simmer until thick.

Tuesday, January 6, 2009

Here are the helpful tips for red meats that I found while reading a recipe book.
  • Always choose lean cuts such as flank steak, round steak, pork tenderloin, or center loin
  • In general, the higher the grade of meat the more fat it contains
  • No matter what cut you use of red meat, the fat in it will mostly be saturated and will be turned into cholesterol by your body
  • Trim all visible fats fro all meats
  • Instead of gravy, try basting meats with broth, lemon juice, or cooking wine
  • Tomato products are also great alternative to gravies
  • In most marinades, 3/4 of the oil can be removed and replaced with fruit juice, wine, broth, or water
  • When possible, brown ground meat or stew meat under the broiler so much of the fat can drip away. Cook meat and roasts on a rack by broiling, roasting, baking, or grilling
  • We all eat too much meat. Reduce the size of the meat portion you eat and add more grains and vegetables to your diet
  • Replace bacon with imitation bacon bits
  • Sausage and many lunch meats are extremely high in fat and salt. Try turkey sausages and lunch meats or other low-fat varieties
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