Seasaltwithfood

Try making these Cream Scones With Chocolate, they are such a fantastic in-between meal treat! To avoid leaving a mess, use a large bowl to mix all the six ingredients together and I am sure you will be pleased with the end result. Be prepared to get lots of compliments! The scones have a lovely crisp crust, light and soft texture inside, and very chocolaty! Recipe adapted from bittersweet by Alice Medrich Cream Scones With Chocolate Chips/Chunks Ingredients 2 Cups All-Purpose Flour ¼ Cup (50 g) Sugar 2 ½ tsp Baking Powder ½ tsp Sea Salt 3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped 1 ¼ Cups (300 ml) Heavy or Whipping Cream Glaze 2 Tbsp Heavy Cream or Whipping Cream Method With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.
 In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well

I made these Meatballs With Gravy using a combination of ground beef and chicken. It may sound complicated, but, rest assured it is a real easy recipe to bring to fruition. I then added sauté onions, breadcrumbs, eggs, and seasoned with dried oregano, parsley, paprika, sea salt, and freshly ground black pepper to the mixed meat. Shaped them, brown in a pan, and finished in the oven! That’s it. :) Here, I served the meatballs with roasted Hasselback potatoes and gravy that’s made with roux and beef stock. The meatballs were flavorful, moist, and simply divine! You can either serve the meatballs as an appetizer or as a main course. Meatballs With Gravy Ingredients 2 Tbsp Olive Oil 1 Medium Yellow Onion, finely chopped 2 Cloves Garlic, finely chopped 530-540 g Ground Beef 300 g Ground Chicken Breast or Ground Pork 1 Cup (150 g) Breadcrumbs softened with 1-¼ cups of water 2 tsp Dried Parsley ½ tsp Dried Oregano ½ tsp Smoked Paprika 1 ½ tsp Sea Salt 2 Large Eggs Freshly

You should have a go at whipping up this lovely Sicilian Chocolate Gelato. There are only 4 ingredients needed for this recipe, namely, milk, sugar, cocoa powder, and cornstarch. Just ensure you use the best cocoa available. Enjoy. Recipe adapted from bittersweet by Alice Medrich Sicilian Chocolate Gelato Ingredients 3 Cups (720 ml) Whole Milk 2/3 Cup (130 g) Sugar ¾ Cup (180 ml) Premium Unsweetened Cocoa Powder (Natural or Dutch-Process) 1 ½ Tbsp Cornstarch Method In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat. Meanwhile, whisk the remaining 1-cup milk with the sugar, cocoa, and cornstarch in another bowl. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly, until the mixture thickens and bubbles a little at the edges. Then boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool. Cover the mixture with plastic wrap placed directly against the surface and chill overnight. Freeze according to the instructions of your i

I picked up some fresh raisin brioche from the bakery a couple days ago and with the leftover, I made French Toast With Caramelized Apples for breakfast today. You can choose a different variety of bread, such as plain brioche, challah, or just simple white bread. Just ensure the bread you use won't fall apart when soaked. The caramelized apples are cooked with dark brown sugar, cream, rum, vanilla, cinnamon and their natural juices. Although the toast can be enjoyed by itself with just some icing sugar, I thought it was nice to treat myself a little by pairing it with some caramelized apples. Simply delightful I thought! French Toast With Caramelized Apples Ingredients 4 Large Eggs ½ Cup (125 ml) Milk 2 Tbsp Dark Brown Sugar ½ tsp Vanilla Extract A pinch of Sea Salt 6 Slices of Raisin or Plain Brioche 4 Tbsp of Unsalted Butter Caramelized Apples 1 Large Apple, peeled, cored, and cut into ½ inch chunks 5 Tbsp Dark Brown Sugar ¾ (180 ml) Cup Cream 2 Tbsp Dark Rum 1 tsp Vanilla Extra

This is one of my favorite version of the popular Thai Fish Cakes (or Tod Mun Pla). This version contains red curry paste and long beans. I like the light texture of the fish cakes and the subtle flavor of the red curry paste in them. You should be able to find Thai red curry paste in most Asian grocers or even at your local grocers. Served with a simple cucumber salad, Thai Fish Cakes are best enjoyed while they're still hot and juicy after being deep-fried. Yummy!

Remember the Chinese Orange Chicken recipe that I posted earlier? It was so popular that I thought it was time I posted the beef version, Stir-Fried Orange Beef. There are a couple of main ingredients that needs to be changed for using beef, namely, use Shaoxing wine and fresh orange zest instead. If you love beef, this is a fantastic dish that you will enjoy with just some steamed rice and a simple stir-fried or steamed vegetables dish on the side. A quick no fuss dish to prepare. As with all stir-fried dishes, the trick is to have all your ingredients ready before you start cooking. Enjoy!
 Stir-Fried Orange Beef Ingredients

 2 (About 750 g) Rib-Eye Steaks, trimmed excess fat, cubed (about ¾-inch pieces)
 Freshly Ground Black Pepper A pinch of Sea Salt 2 Tbsp Corn Flour
 10-15 Dried Red Chilies, cut into ½-inch pieces 
35 g Ginger, peeled and thinly sliced
 3 Cloves Garlic, chopped 1 Tbsp of Fresh Orange Zest 4 Scallions, cut into ½-inch pieces
 3 Tbsp of Peanut Oil 

 Sauce
 1 Cup

Next time you hold a gathering, you may want to hoodwink your guests by serving them these lovely “soft-boiled eggs” for dessert. Try serving them along with some coffee or liqueur as well. Bet your guests will think you have gone off your rails for sure! These Coconut Panna Cotta With Mango And Orange Eggs are so much fun and I am sure it will put a smile on the face of anyone you serve it to! Don’t you think they look a lot like soft-boiled eggs? I think it’s also a good trick to pull off on your kids this Halloween. I found this fantastic recipe from the British Larder website . I just made a minor tweak by substituting the recipe’s passion fruit with a mango and orange juice puree instead. Do check out the British Larder website for the original recipe and hope you will have as much fun as I did making these fun and lovely dessert. Coconut Panna Cotta With Mango And Orange Eggs Ingredients 18 Cleaned Egg Shells – please refer to the British Larder for cleaning the eggs. Coconut

This Catalan Salt Pinch Cake doesn’t have any salt in it at all. I know, the name is a bit misleading; but, there is a rational explanation. According to the baking book, the name was derived partially from the recommended way of eating it i.e. pinching out pieces of the fluffy cake between your fingers. The most exquisite of all the versions is called Salt because it was created by Miquel B. Costabella, a baker and patissier of Salt Bakery, which was named after the village of Salt, close to Girona, Spain. Naming semantics aside, this cake is very soft and fluffy. The texture is quite similar to a chiffon or an angel cake. If you like cottony soft and nutty cakes, then I am sure you will thoroughly enjoy this cake. Recipe adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum Catalan Salt Pinch Cake (Printable Recipe) Ingredients 112 g (1 Cup + 2 Tbsp) Slice Almonds, preferably unblanched 181 g (3/4 Cup + 2 ½ Tbsp, divided) Superfine Sugar 6 Large Eggs, whisk lightly in a cup 2

It seems like Tilapia fish is a very popular choice of fish everywhere these days, and no difference here in Vancouver. They can be purchased either live and still swimming in the tank or quick frozen. This fish has a mild flavor; but, is full of protein, low calorie, and low saturated fat. Anyway, I baked this Coriander and Lime-Crusted Tilapia Fish using a packet of quick frozen Tilapia fillets in less than 8 minutes. My family and I thoroughly enjoyed the Tilapia, which I served with some fresh mango salsa. If you need the recipe for the mango salsa, you can get it here . Just remember to dice all the ingredients into smaller than the usual bite sized pieces to complement this delicate fish. Enjoy! Coriander And Lime-Crusted Tilapia Fish With Mango Salsa (Printable Recipe) Ingredients 1 Packet (454 g) Quick Frozen Tilapia Fillets, thawed according to the packet instructions 4 Tbsp Panko Breadcrumbs A Handful of Fresh Coriander (about 4 Tbsp), chopped 1 Large Lime, zest 1 Clove Garli

Like everyone else, I enjoy a good sandwich every now and then. I try to squeeze in a sandwich meal at least once a week at home. This week, I decided to make Chanterelle Mushrooms Sandwiches. Chanterelle mushrooms happens to be one of my favorite wild mushrooms. They are flavorful and hold their shape very well after cooking. Chanterelle mushrooms are in season now, and you can get them at very reasonable prices. Here, I sautéed the mushrooms with olive oil, garlic, chili flakes, parsley, and seasoned it with sea salt, freshly ground black pepper and a splash of white wine to deglaze the pan and more importantly, to savor all the jus. As for the sandwich’s bread, I used some store-bought crusty country-styled bread, lightly brushed them with extra virgin olive oil before toasting them in my Panini pan. Then, “sandwich” the sandwich with your favorite cheese in between the mushrooms. Toast the assembled sandwich till the cheese melts and you have a delicious warm sandwich ready to be e

Have you ever tried cooking your favorite meals in a paper bag? If you haven’t, I suggest you give it a try. It’s convenient, less cleaning, and you will be pleasantly surprised how delicious the food will turn out … just as great! Today, I am sharing one of my easy seafood pasta recipe that’s cooked In paper bag. There’s no fuss here, just cook the pasta according to the packaging’s instructions, or until al dente. Then, arrange them in a parchment paper, toss in all the ingredients, wrap it up, and tie it with kitchen strings. Place it in the oven for about 20 minutes and you have a bag of delicious seafood pasta waiting to be enjoyed. Yum!
 Seafood Pasta In Paper Bag (Printable Recipe) Ingredients 1 Packet (about 450 g) Linguine or Spaghetti 16 – 20 Large Peeled Prawns, tail intact 700 – 800g Clams 12 Medium Size Fresh Scallops 250 g Small Roma Tomatoes, halved 2 Cloves Garlic, thinly sliced or chopped 1 Small Bunch Fresh Basil Leaves, torn 1 Small Bunch Italian Flat Leave Parsley,


Hi SSWF readers, there’s a new unique recipe book published by Slattery Media Group, Australia, Foodies of the World. I’d like to introduce you to the book as I think the idea behind the book is wonderful, it’s a collection of great recipes from the best cooking blogs from around the world. It covers an international spread of cuisines, courses and recipe styles, as well as profiles of the bloggers themselves from all corners of the globe! Containing stunning photography, styling and images, this is a high-quality cookbook filled with delicious real food from real people, including yours truly. The editor of the book contacted me earlier this year and without any hesitation, I immediately agreed to participate in the project. I felt flattered and was very excited to be invited as one of the recipe contributors.

 Right now, I am eagerly waiting for my very own copy to arrive. If you plan to get a copy of this book either for it’s great recipes or to discover new blogs, please do co

Polvorones are delicious Spanish Almond Cookies enjoyed throughout Spain during Christmas. A traditional treat that’s crumbly, buttery, sweet, soft, and yet slightly crunchy. They literally crumble in your mouth and I think they are simply scrumptious! So, don’t wait till Christmas to enjoy these crispy Spanish almond cookies, try baking them when you get the chance. Enjoy! :-) Recipe adapted from Okashi by Keiko Ishida Polvorones-Almond Cookies (Printable Recipe) Ingredients 110 g All-Purpose or Pastry Flour, sifted 100 g Unsalted Butter, at room temperature 40 g Confectioner’s (Icing) Sugar 50 g Ground Almond Method Preheat the oven to 300˚F (150˚C). Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely. In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flo