Chocolate Cake With Icing

Well, as we prepare to bid farewell to 2011, I’d like to end this year with this post, the classic Chocolate Cake With Icing recipe. The cake is slightly dense, chocolaty, and it’s perfect for chocolate lovers. Try a big slice with your favorite cuppa, be it tea or coffee.

To all my readers, a very happy, healthy, and prosperous New Year 2012! Wishing all of you a fantastic new year ahead! Cheers!

Recipe adapted from Apples For Jam By Tessa Kiros (pg 311)

Chocolate Cake With Icing

Ingredients

180 g/6 ½ oz Unsalted Butter
50 g/1 ¾ oz Semi-Sweet Chocolate, broken up
30 g/1 oz Unsweetened Cocoa Powder
3 Large Eggs, separated
180 g/6 ½ oz Caster Sugar
125 g/4 ½ oz All-Purpose Flour
1 ½ tsp Baking Powder
Pinch of Sea Salt
1 tsp Vanilla Extract
3 Tbsp Milk

Icing
80 g/ 2 ¾ oz Unsalted Butter, softened at room temperature
60 g/ 2 ¼ oz Icing Sugar
30 g/ 1 oz Unsweetened Cocoa Powder
2 Tbsp Milk
2 Generous tsp Golden Syrup

Method

Preheat oven to 350˚F/180˚C.

Butter and flour a 9 ½ inches/24 cm springform tin.

Melt butter in a small saucepan over low heat, then add chocolate, cocoa, and vanilla and stir until melted. Remove from the heat.

In a clean bowl, whisk the egg whites until they are creamy and stiff.

In a large bowl, whisk in the egg yolks until they are foamy, then beat in the sugar. Add the chocolate mixture, a bit at s time. Then sift in the flour, baking powder, and salt and mix well. Add the milk and mix until smooth. Fold in the egg whites, and gently mix until they are completely incorporated into fluffy but dense mixture. Scrape the batter into the tin and bake for about 30 to 35 minutes. Remove from the oven and cool completely in the tin before moving to a serving plate.

Make the icing: Whip the butter with the icing sugar until fluffy. Whisk in the cocoa a bit at a time, until it is completely incorporated. Then add the milk and golden syrup and whisk until very smooth. Spread it over the top of the cake with a spatula, using swift smooth stokes.

Serves 8

Bacon Toasts

Bacon Toasts are great for dipping into soup, soft-boiled eggs, and as a snack by itself. Try making it!


Bacon Toasts

Ingredients

6-1 ½ inches thick Baguette toast (from 1/3 of a Baguette/about 5 to 6 inches lengthwise)
6 Rashers of Thinly Sliced Smoked Bacon

Method

Preheat oven to 425˚F.

Wrap the bacon over each toast and place on a baking tray and bake for about 20 to 25 minutes. Turn the bacon toast at least once and bake until the bacon is slightly crispy and the toast is golden brown in color.

Serves 2

Roasted Eggplant Soup

Wishing all my readers a very Merry Christmas and Happy Holidays! Trust you are all having a great time with your family and love ones :-)

This Roasted Eggplant Soup is just the perfect hot fix for a cold winter evening. It's creamy, satisfying and simple to make. I like to serve this soup with a couple of crispy and slightly salty Bacon Toasts. I will post the bacon toast recipe next.

Roasted Eggplant Soup

Ingredients

2 (About 950 g) Medium Eggplants, cubed (1 inch)
1/2 tsp Ground Cumin
¼ tsp Sea Salt

4 Tbsp Olive Oil

1 Large Yellow Onions, peeled and finely shopped
2 Cloves Garlic, peeled and chopped


1 Large Potato, peeled and diced

2 Tins/Cans (794/28 oz)) Diced/Chopped Tomatoes

4 Cups Chicken or Vegetable Stock
A handful Fresh Coriander, chopped

1 tsp Ground Cumin

¼ tsp Smoked Paprika
Sea Salt

Freshly Ground Black Pepper



Method



Preheat the oven to 450˚F.



Toss the eggplants with ½ tsp cumin, sea salt, and 2 Tbsp of olive oil in a large baking tray. Roast in the oven for about 30 to 35 minutes or until soft.


Heat the olive oil in a large pot; add onion and garlic with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in the eggplants, potato, tomatoes, coriander, cumin, and paprika. Sauté the mixture for about 3 to 5 minutes, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer for about 30 to 40 minutes.



Allow the soup mixture to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm with some crusty bacon toast.

Serves 6

Garlic Cheese Bread

This Garlic Cheese Bread is another ideal accompaniment that goes very well with many starters, such as soups and salads.


Garlic Cheese Bread

Ingredients

1 (14 inches) Baguette
1 (200 g) Fresh Mozzarella, halved and thinly sliced
3 Tbsp Garlic Butter, softened at room temperature
1 Tbsp Chopped Basil Leaves
Sea Salt
Freshly Ground Black Pepper

Aluminum Foil

Method

Preheat oven to 400˚F/205˚C.

In a small bowl, mix garlic butter, basil, and season with salt and pepper.

Put the baguette on a chopping board, start from one end, and, cut almost all the way through, at about 1 inch intervals. 




Spread the garlic butter mixture and insert cheese in between the slits. Then sprinkle some sea salt and freshly ground black pepper on top of the bread. Wrap the bread in an aluminum foil and place it on a baking tray.


Bake the bread for about 22 to 25 minutes or until the bread turn slightly crispy and the cheese is melted. Serve warm.

Serves 4

Roasted Vegetable Quesadillas

I love this fantastic Roasted Vegetable Quesadillas. It's packed with nutrients, smothered with pan roasted tomato salsa, and topped off with cheese. You can prepare the vegetables and salsa ahead of time. Just cook the quesadilla before serving. Try these simple fajitas and enjoy.


Roasted Vegetable Quesadillas

Ingredients

Roasted Vegetables
8 (6 to 7”) Flour Tortillas or any variety
1 Pack (380 g) Shredded Tex-Mex Cheese Blend
Pan Roasted Tomato Salsa
Lime wedges

Roasted Vegetables
2 Patty Pan Squash, diced~about ¾ inch

1 Green Color Zucchini, peeled and diced~about ¾ inch
1 Yellow Onion, peeled and diced
1 Red Bell Pepper, seeded and diced ~about ¾ inch
2 Scallions, roughly chopped
10 Small Button Mushrooms, quartered
½ tsp Chili Flakes

1 ½ Tbsp Olive Oil

Sea Salt To Taste


Freshly Ground Black Pepper





Method





Preheat the oven to 450˚F. In a large roasting pan, combine patty pan squash, zucchini, onion, pepper, scallions, mushrooms, chili flakes, olive oil, salt and pepper. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color.


Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer of salsa on one side of the tortilla. Then scatter some roasted vegetables and top with a layer of cheese.

Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted.



Slide the tortilla onto a plate lined with greased proof paper or paper towel, and repeat with the remaining tortilla, salsa, roasted vegetables and cheese. To serve, cut each quesadilla into 2 or 3 wedges with some lime wedges and additional salsa, if desired.

Serves 4

Pan Roasted Tomato Salsa

Pan Roasted Tomato Salsa is a great dip. It's packed with the wonderful aromatic flavors. Made with fresh ingredients, namely, tomatoes, Ancho chili, onion and seasoned with lots of chop coriander, and freshly squeezed lime juice. Yummy!

Pan Roasted Tomato Salsa

Ingredients

3 Dried Ancho Chilies, washed and dried
4 Ripe Tomatoes, peeled, seeded, and quartered
2 Cloves Garlic, peeled
1 Yellow Onion, peeled and quartered
2 Tbsp Olive Oil
3 Tbsp Chopped Fresh Coriander

Seasoning
Freshly squeezed Lime Juice (about ½ lime)
¼ tsp Ground Cumin
¼ tsp Smoked Paprika
Sea Salt, to taste
Freshly Ground Black Pepper

Method

Heat the olive oil in a large cast-iron pan on medium to high heat and roast the chilies, tomatoes, garlic, and onion until golden brown in color, about 8 to 10 minutes. Let cool slightly and mix in the coriander and blend to a coarse puree. Season the salsa with lime juice, cumin, paprika, sea salt and pepper.

Banana French Toast

This healthy Banana French Toast is made with multi-grain bread, mashed bananas, eggs, cinnamon and soy milk. There's no sugar added for this recipe. Just try to use very ripe bananas. These decadent toasts are a great way to get your kids to eat multi-grain bread. They won't even notice it!

Banana French Toast

Ingredients

2 Ripe Organic Bananas, peeled
2 Large Organic or Free-Range Eggs
1 /4 tsp Ground Cinnamon
Pinch of Sea Salt
½ tsp Vanilla Paste
2 Tbsp Organic & Unsweetened Soy Milk
4 Slices Bread (preferably multi or country grain)
1 ½ Tbsp of Coconut Oil or Butter

Maple Syrup, optional
Berries, optional

Method

In a large plate, mash the bananas and whisk in the eggs with a fork. Then add cinnamon, salt, vanilla paste, soymilk and whisk until well combined. Dip the bread slice, one at a time, turning once, for 1 to 2 minutes. Then transfer the bread to a plate. Repeat with the remaining bread and egg mixture.



In a skillet over medium to high heat, melt about ¾ Tbsp of coconut oil or butter. Place the bread slices and cook, turning once, until brown in color. Transfer to a plate, and repeat with the remaining coconut oil or butter and bread slices.

Serve warm with maple syrup or some warm berries.

Serves 2

Baked Potato With Cheese And Bacon

The good old Baked Potato With Cheese And Bacon, it's an irresistible comfort food for me. Topped with extra crisp bacon and everyone will just love it! Serve it up for brunch or as a side dish for dinner, just remember to warm it up before serving.


Baked Potato With Cheese And Bacon

Ingredients

4 (700 g) Medium Yellow Potatoes, peeled and cubed, about ¾ inches

1 Large Yellow Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
6 Streaks Smoked Bacon, diced
½ Cup Chicken Stock
250 g Shredded Cheese (such as, Applewood Smoked Cheddar)
¼ tsp Smoke Paprika
Freshly Ground Black Pepper
Sea Salt to taste


Method




Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 9 to 11 minutes, then drain and set aside.

Preheat the oven to 400˚F (205˚C). Lightly oil or butter a baking dish.

In a large saucepan, cook the bacon until the fat is rendered, until slightly crisp. Remove the bacon with a slotted spoon, and set aside-reserved 1 ½ Tbsp for sprinkling. Pour the rendered bacon fat in a bowl for another use.



Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the onion and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the potatoes, smoked paprika, black pepper, sea salt, and chicken stock. Give the mixture a good stir, season with sea salt if necessary. Remove the pan from the heat. Then add the bacon and 200 grams of cheese to the potato mixture. Pour into the prepared baking dish and scatter with the remainder 5o grams cheese. Cover the dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese has melted and light golden brown in color. Sprinkle the reserved bacon before serving.

Serves 4

Chocolate Marshmallows

We all know that kids everywhere just love marshmallows. However, this kiddie snack elevates into a fantastic festive treat for everyone when dipped into melted chocolate and rolled with crushed roasted nuts. For the upcoming holidays, these Chocolate Marshmallows makes an impressive gift too!


Chocolate Marshmallows

Ingredients

200 g (about 12 to 14 pieces) Marshmallows (any shape)
1 Bag (250 g) Bittersweet Chocolate Chips
200 g Roasted Nuts (such as Hazelnut or Pecan), crushed

Method

Line a tray or large flat plate with parchment paper.

Spread the crushed nuts on a flat plate.

Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the marshmallow in one at a time, turning them around so that they are completely covered. Remove with a skewer roll in crushed nuts to coat evenly.


Return them to the lined tray, and let them set completely in the fridge for about an hour and served chilled or at room temperature.

Sausage Roll Bites

Try making these Sausage Roll Bites this holiday season. Tasty snack made with chicken, smoked bacon, roasted peppers, sun-dried tomatoes, basil, and diced mozzarella ball. Absolutely delicious and best when served warm. Pretty sure everyone will love it!


Sausage Roll Bites

Ingredients

2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
2 (about 550 g) Skinless and Boneless Chicken Breast, diced
4 Streak Smoked Bacon, diced
3 Sun-dried Tomatoes, chopped
2 Roasted Red Peppers, diced
2 Sprigs (10 leaves) Fresh Basil, julienned
½ tsp Sea Salt
Generous amount of freshly ground Black Pepper
1 Large Mozzarella Ball, small diced
2 Egg Yolks, whisked (egg wash)
Sesame Seeds, for sprinkling

Method

Preheat oven to 425˚F. Line a large baking pan with parchment paper.

Combine chicken breast and bacon and process in a food processor. Mix in the tomatoes, peppers, basil, sea salt, and pepper. Give a quick pulse and make sure all the ingredients are well combine. Divide the chicken mixture into 6 portions.

Cut the puff pastry lengthwise into 3 pieces (4 x 5 inches). You will have 6 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Spread the mixture evenly and top with a layer of diced mozzarella. Brush the pastry edges with egg yolk, roll up the filling into a tight cylinder and press the two ends together. Using a sharp knife, cut about an inch bite size pieces. Repeat with the remaining pastry and filling. Brush lightly with egg wash and sprinkle with sesame seeds.

Bake until golden brown, about 16 to 18 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 60 Sausage Roll Bites

Vegetable Chow Mein

This is my favorite home-style Vegetable Chow Mein or fried noodles recipe. Delicious stir-fry noodles with cabbage and bean sprouts, tossed with some seasonings. All ready to be enjoyed in less than 20 minutes! Another simple fried noodles dish that's just a perfect quick lunch time meal. Enjoy.

Vegetable Chow Mein

Ingredients

1 Packet/300g Chinese-Style Noodles blanched and drain in a colander
2- 3 Tbsp Peanut Oil
2 Cloves Garlic, chopped
½ (about 4 cups) of a Small Cabbage, shredded
1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained

2 Tbsp Light Soy Sauce

1 Tbsp Dark Soy Sauce, preferably Dark Caramel

1 Tbsp Oyster Sauce
1 tsp Sugar or Maggi-brand Seasoning
2 to 3 Tbsp Water
1 tsp Sesame Oil
Freshly Ground White Pepper

Sea Salt to taste



Method

In a large wok over medium heat, mix in the oil and cook the garlic until light golden in color. Toss in the noodles, cabbage, and give it a good stir. Then add soy sauce, dark soy sauce, oyster sauce, sugar or seasoning, water, and sesame oil. Turn the heat on high, stir well and mix in the bean sprouts. Continue to stir-fry until all the ingredients are well mix and the bean sprouts are just cooked, and adjust the seasoning with pepper and sea salt.

Serves 4

Pineapple Energy Balls

I have another fantastic energy food to share with you today, Pineapple Energy Balls. They are slightly sweeter than my other energy bar recipes. However, there's no added sugar because the dried pineapple itself had been sweetened with organic cane sugar. Tastes so good and my kids just love them, even took some to school to share with their friends!


Pineapple Energy Balls

Ingredients

6 Large (110 g) Medjool Dates, pitted and chopped
1 ½ Cups (240 g) Dried Pineapples, chopped
1 Cup (80 g) Unsweetened Shredded Coconuts
1 Cup (120 g) Raw Almonds (without skin)
1-Cup (140 g) Raw Cashew Nuts
A Pinch of Sea Salt
2 Tbsp Orange Juice

Method

Combine chopped dates, pineapples, coconuts, cashews, almonds, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the orange juice, a quick pulse, or until it reaches a dry but moist dough consistency. Scrape the dough mixture into a clean bowl, roll slightly heaped teaspoonfuls of mixture between your palms into compact little balls. Put them on the tray and into the fridge for an hour or so to firm up. Serve chilled or at room temperature.

Scallop Noodles

This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal!

Scallop Noodles

Ingredients


12 to 15 Large Sea Scallops

350 g Dried Wheat Noodles
1 Bunch Hong Kong Kai Lan, blanched
Fresh Coriander Leaves, chopped
2 Red Chilies, sliced (optional)
Peanut Oil


Spicy Sichuan Sauce

1 Tbsp Peanut Oil

1 tsp Sichuan Peppercorn

3 Cloves Garlic, chopped (about 1 Tbsp)

½ inch Ginger, finely chopped (about 1 Tbsp)

4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)

2 ½ Tbsp Soy Sauce

1 Tbsp Dark Soy Sauce

6 Tbsp Chili Oil with sediment

2 ½ Tbsp Sesame Paste



Method



In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes.


Prepare the scallops: Heat a cast-iron or non-stick pan. When the pan is hot add about 1 Tbsp or oil and sear the scallops in 2 to 3 batches. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.

Cook the noodles according to the manufacturer’s instructions. Drain the noodles and divide among 4 to 6 bowls, add the sauce (according to taste) and toss well. Top with scallops, vegetables, chopped scallions, coriander, red chilies, and serve immediately.

Chocolate Tostada With Olive Oil and Flaky Sea Salt

Chocolate Tostada With Olive Oil and Flaky Sea Salt. That's what this is called. I know it's a mouthful of words! Anyway, do not fear as it's one of the easiest things to make and yet, it's such an indulgence! You should try to make this. Just lightly brush a baguette with extra-virgin olive oil, and broil or toasted. Then spread it with melted chocolate, drizzle with olive oil, and sprinkle with sea salt. That's it! I think you will love it!


Recipe adapted from The New Spanish Table {pg 167}

Chocolate Tostada With Olive Oil and Flaky Sea Salt~ Tostada De Chocolate Con Aceite De Olivia

Ingredients

5 ounces Bittersweet Chocolate, melted
1 (9 to 10 inches long) Baguette, cut in half lengthwise
Extra-Virgin Olive Oil
Flaky Sea Salt, such as Maldon

Method

Preheat the broiler.

Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden in color.

Spread the cut side of each baguette half with the melted chocolate, lightly drizzle with olive oil over the chocolate, and sprinkle it with flaky sea salt. Serve immediately.

Fig Pizza

Try making this Fig Pizza as a tasty snack or dessert. It's very easy to make, just use store bought pizza dough with a combination of your favorite jam and freshly sliced figs. Can be served and enjoyed either warm or at room temperature. Try it!


Fig Pizza

Ingredients



1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market), cut into the 2, or whole
4 to 5 Fresh Figs, sliced
4 to 5 Tbsp Raspberry, or any of your favorite Jam
Brown Sugar


Method



Preheat oven to 450˚F.


In a small saucepan, heat raspberry jam with 1 ½ to 2 tsp of water until melted and spreadable.

Press down the dough on a lightly flour surface. Then pull and stretch the dough into desire size and shape.



Spread the jam onto the dough. Arrange fig slices on top of the jam and sprinkle some brown sugar over the figs.


Bake the pizza for about 15 minutes. Remove from the oven and serve warm or at room temperature.

Mini Rosti Potatoes

Mini Rosti Potatoes are a great snack, either on it's own or filled with your favorite toppings. I like to fill this Swiss potato dish with soft-boiled eggs and serve it as a light brunch with salad. Coarsely grate the potatoes, season, shape into round patties (different sizes, if you like) and it's usually fried in either butter or oil. Here, I have used a muffin pan to easily shape equal sized patties and I opted to bake the potatoes instead. All you need to do is press the seasoned potatoes into the pan and bake for about 25 minutes. It's simply perfect!


Mini Rosti Potatoes

Ingredients

2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel
2 Tbsp Garlic Butter or Regular Butter, melted
¼ tsp Sea Salt
¼ tsp Chopped Rosemary
1 to 2 Tbsp Olive for greasing

12 Cups Muffin Pan

Method

Preheat the oven to 425˚F. Grease the muffin pan with olive oil.

Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.

Makes 12 Mini Rosti Potatoes

Pappardelle With Portobello, Cremini, And Red Peppers

This pasta dish is all about the mixture of fresh Portabello mushrooms, Cremini mushrooms, and red peppers. I like to cook the pasta to almost al dente and then, complete the process by cooking it together with the vegetables. Don't forget to grate in some Parmigiano-Reggiano or Parmesan for a creamier texture.


Pappardelle With Portobello, Cremini, And Red Peppers

Ingredients

200 g Dried Pappardelle Pasta
3 Large (about 280 g) Portobello Mushrooms, cleaned and diced
6 Large (about 260 g) Cremini Mushrooms, cleaned and diced
2 Medium Red Bell Peppers, seeded and diced
2 to 3 Tbsp Olive Oil

5 Cloves Garlic, chopped (you can use less garlic)

½ tsp Chili Flakes

2 Tbsp Chopped Fresh Italian Flat Parsley

A splash (2 Tbsp) of White Wine
About 1 Tbsp of Freshly Squeeze Lemon Juice

Sea Salt to taste

Freshly Ground Black Pepper, to taste
2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more



Method



In a heavy cast iron or large non-stick pan, heat the oil over medium heat. Add the garlic and sauté until you can smell the garlic and light golden in color (about 1 minutes). Add the mushrooms and cook until they are almost soft. Then toss in the peppers and continue to cook for another 5 to 6 minutes.

Meanwhile, cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked ALMOST al dente, drain it in a colander.

Mix in the chili flakes and parsley and give the mixture a quick stir. Then add wine and scrape around the pan to deglaze, and season with lemon juice, salt and pepper. Toss the pasta into the mushroom mixture, stir well, adjust seasoning if needed and grate in some Parmigiano-Reggiano. Serve immediately with a little extra grated cheese and parley, if desired.

Serve 2

Meatball Subs

These hearty Meatball Subs are an ideal fall and winter months lunch time fix! I added some soaked country bread in the meat mixture, together with lots of pepper, minced garlic, parsley, cumin, paprika, and sea salt. The beef meatballs were so tender, moist, and full of flavors. Then, I spread some garlic butter on the baguette, and toasted them until slightly crisp. Fill the toasted baguette with the meatballs and some of the tasty sauce. That's it. If you like, you may also top it with some Provolone cheese and bake it under the grill till the cheese melts. It's simply decadent!

Meatball Subs

Ingredients

Meatballs
¼ Piece (200 g) Crustless Country Bread, torn into chunks

1 Cup Water 

1 Kg Ground (Minced) Beef
3 Cloves Garlic, peeled and minced

2 Tbsp Chopped Parsley
½ tsp Ground Cumin

1 ½ tsp Ground Paprika
¾ tsp Sea Salt

About 4 Tbsp Olive Oil, for frying



Sauce:

4-5 Cloves Garlic, peeled and chopped
1 Large Red Onion, peeled and diced
2 tsp Sugar

1 ½ Kg (about 12) Roma Tomatoes, peeled, seeded, and diced (You may opt for tin tomatoes)
½ tsp Paprika
1 tsp Chili Flakes
4 Tbsp Tomato Paste
1 ¼ Cups Beef Broth
A Bunch of Fresh Basil Leaves, torn
¼ Cup Red Wine
Sea Salt to taste
Freshly Ground Black Pepper
2 Tbsp Grated Parmigiano-Reggiano



Meatball Subs
6 (6 to 8 inches size) Baguette
Garlic Butter

Meatballs (You’ll need about ½ portion from the recipe)


Method



For the meatballs, soak the bread in the water in a medium bowl, squishing it through your fingers so that it breaks up completely.

Put the ground beef in a large bowl with soften bread, garlic, parsley, cumin, paprika, sea salt, and generous amount of freshly ground black pepper. Mix everything together thoroughly, kneading it with your hands as though it were bread dough. Form about 48 meatballs the size of a large cherry, rolling them between your palms, so they are compact. Keep the made ones on a plate while you finish rolling the rest.


Heat the olive oil in a large frying pan and fry the meatballs in batches, making sure they are golden before you turn them. You should be able to shuffle them by holding the handle of the pan and giving a good flick with your wrist. If not, use tongs to turn them. Remove the meatballs and set aside.



Using the same pan, use about 1 1/2 Tbsp of the oil, and discard the excess oil. (If the pan is large enough to hold all the meatballs) Then add the garlic, onion, sugar, and sauté until fragrant and translucent. When you can smell the garlic mixture, add the tomatoes. Season with paprika, chili flakes, and give it a good stir. Mix in the tomato paste, beef broth, and red wine. Bring the tomato mixture to a boil, and let simmer for about 10 to 12 minutes. Season with salt, add the basil and simmer for 10 minutes or so. Break up the tomatoes with a wooden spoon as you stir from time to time.


Add the meatballs into the tomato sauce, stir, and simmer uncovered for another 15-20 minutes, until the meatballs are soft and there is a fair amount of thickened sauce. Then stir in the Parmigiano-Reggiano and adjust the seasoning with salt and pepper, if necessary.

For the Meatball Subs
Cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Spread with garlic butter, toast into the oven until lightly crisp. Spoon the meatballs and some of the tomato sauce into the baguette. Cool slightly, cut into servings, and enjoy :-)

Stir-Fry Rice Vermicelli

Rice vermicelli is another versatile staple food that can be enjoyed in so many ways, one of which is to fry it. Whichever way it's cooked or fried, it absorbs all the flavors of the ingredients it's being cooked in and you will have a very simple and delicious meal. This is one of my favorite Stir-Fry Rice Vermicelli recipe. Only two main ingredients, namely, rice vermicelli and bean sprouts. A healthy and delicious vegetarian carbo fix that costs very little to make. This humble Malaysian styled fried vermicelli is fantastic as it is, however, you can also opt to serve with fried eggs or with some chicken curry to add some protein to your meal. Try it!


Stir-Fry Rice Vermicelli

Ingredients

1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well

1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained
4 Tbsp Peanut or Vegetable Oil

3 Medium-Size Shallots, peeled and coarsely chopped

5 Cloves of Garlic, peeled and coarsely chopped
2 Cups of Water

2-3 Tbsp Light Soy Sauce

2 Tbsp Dark Soy Sauce, preferably Dark Caramel

2 tsp Chicken Granules

Sea Salt to taste



Method



In a large wok over medium heat, mix in the oil and cook the shallots and garlic until light golden in color.

 Add water, soy sauce, dark soy sauce, and chicken granules. Turn the heat on high, bring it to a boil and toss in the rice vermicelli. Use a tong and spatula to mix the rice vermicelli into the sauce. When the sauce is almost dry, mix in the bean sprouts. Continue to stir-fry until all the ingredients are well mix and the bean sprouts are just cooked, and adjust the seasoning with sea salt. Serve warm.


Serves 6

Yangzhou Fried Rice

Over the past months, I have been teaching my daughter to cook simple Chinese's meals. So far, I have taught her how to whip-up simple meals like fried rice or noodles, and a couple of her favorite stir-fry green vegetables. Last weekend, she made Yangzhou Fried Rice and it turned out fantastic! As a beginner, I taught her to focus on cooking for one. This way, she doesn't have to worry about messing too much with the ingredients and the heat/fire that's so important in Asian cooking. It worked for her as she found the whole process less intimidating and extremely easy. Do try whipping up this fantastic fried rice at home yourself. :-)


Yangzhou Fried Rice

Ingredients

2 Cups Cooked Cold Rice
1 ½ Tbsp Peanut Oil
5 to 6 Medium Prawns, peeled
1 Large Clove of Garlic, chopped
1 Large Egg, lightly beaten
1/3 Cup Frozen Peas, thawed and drained
1 Tbsp Light Soy Sauce
Sea Salt to taste
Freshly Ground White Pepper
1 Stalk Scallion, chopped

Method

Heat 1 Tbsp of oil over medium to high heat on a frying pan and fry prawns until they are cook. Dish out and set aside.

Add in the remaining ½ Tbsp of oil and fry the chopped garlic until golden brown in color. Toss in the rice and stir frequently. Then mix in the egg and gently move it around, make sure the rice is coated with the eggs. Add the peas, prawns, stir well and mix soy sauce, white pepper, and adjust the seasoning with sea salt. Serve immediately with some chopped scallion.

Serve 1

Potato Cakes

These baked Potato Cakes can be enjoyed in many different ways. You can have them plain or with bacon, ham, smoked salmon, chutney, etc. The possibilities are endless, however, my personal favorite is top them with Applewood smoked cheddar cheese and serve with some pickled gherkins on the side. The melted cheese on the potato cakes is simply delicious! The cakes can be prepare ahead of time, just refrigerate them until ready to serve. Allow it to come to room temperature before baking. Go ahead and try the recipe, I am pretty sure you will love it.



Potato Cakes

Ingredients



3 (about 700 g) Large Yukon Gold Potatoes, whole
3 Stalks Scallions, finely sliced
1 to 2 Jalapeno, seeded and finely chopped
¾ to 1 tsp Sea Salt
Freshly Ground Black Pepper
1 Large Egg, lightly beaten
1-Cup Plain Breadcrumbs

Applewood Smoked Cheddar, grated
Pickled Gherkins
Chopped Scallions


Method


Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain well in a colander.

Preheat the oven to 425˚F (220˚C). Lightly oil a baking pan.

Cut the potatoes in smaller chunks. Set a potato ricer over a large bowl and press the potatoes through in batches.


Mix in the scallions, Jalapeno, sea salt and pepper, at this point taste the potato mixture and adjust the seasoning. Combine the egg into the mixture and mix in the breadcrumbs until dough is form.

Scoop about ¼ cup of dough, roll it (about the size of a golf ball) and flatten to make a round flat cake, about 3 inches in diameter and ¼ inch thick. Arrange the cakes in the prepared baking pan. Bake the cake for about 12 minutes or until golden brown in color, turn over and top each cake with generous amount of grated cheese and bake for another 8 minutes, or until the cheese has melted.


Remove from the oven and serve warm.

Makes 16 Potato Cakes



Ajvar

Ajvar is a yummy spread made from roasted peppers and eggplants. It's an Eastern European specialty and is also known as Croatian/Serbian red pepper ketchup. The consistency of the spread can be chunky or mashed, depends on your liking. Simply serve with flatbread as an appetizer or alongside any grilled meat. Delightful!


Ajvar

Ingredients

5 to 6 Bell Peppers (medium sized, about 780 g)
2 Eggplants (about 700 g)
2 Cloves Garlic, mashed to paste
3 Tbsp Extra-Virgin Olive Oil
¼ tsp Cayenne Pepper
Lemon Juice
Sea Salt
Flat Leaf Parsley, finely chopped

Method

Preheat the oven to 450˚F.

Place the peppers and eggplants in a large baking tray, and roast for about 40 minutes or until soft. Remove the stems, skins, and seeds from the peppers, and finely chop the flesh. Remove the stem and skin from the eggplant, and finely chop the flesh.

Combine the chopped peppers, eggplants, garlic, olive oil, cayenne pepper, and season with lemon juice and sea salt. Sprinkle some finely chop parsley before serving.

Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce

Tabbouleh is a popular Middle Eastern salad and it's an excellent side dish to any grilled meat. The salad is made from soaked bulgur (or burghul) wheat and it's mixed with the usual ingredients like fresh tomatoes, onion, mint, plenty of parsley, and olive oil. So, I made this Tabbouleh With Grilled Cumin Chicken And Yogurt-Tahini Sauce earlier this week. Served it as a sandwich with some warm pita bread. Healthy and just delicious.


Tabbouleh recipe adapted from Falling Cloudberries by Tessa Kiros & Grilled Cumin Chicken from Dean & Deluca Cookbook

Tabbouleh/Tabouli With Grilled Cumin Chicken And Yogurt-Tahini Sauce

Ingredients

Tabbouleh/Tabouli
200 g (7 oz) Burghul/Bulgar Wheat
1-Cup (250 ml) Cold Water
½ Red Onion, finely chopped
½ tsp Sea Salt
50 to 60 g Chopped Flat Leaf Parsley
2 Tbsp Chopped Fresh Mint Leaves
Juice of 2 Lemons
125 ml (1/2 Cup) Olive Oil
2 Small Ripe Tomatoes, diced

Grilled Cumin Chicken And Yogurt Tahini Sauce
5 Boneless and Skinless Chicken Thighs
2-½ tsp Ground Cumin
2 Cloves Garlic, minced
2 tsp Extra Virgin Olive Oil
Sea Salt
Black Pepper
½ Cup Plain Yogurt
2 Tbsp plus 2 tsp Tahini
2 tsp Fresh Lemon Juice
4 Pita Breads
2 ½ Cups Tabbouleh

Method

Note: You will need to start this salad a few hours, or even a day, before you are going to serve it, as burghul needs soaking, and chicken needs to marinate for at least 6 hours.

Tabbouleh: Put the burghul in a bowl and cover it with cold water. Stir through, cover the bowl with plastic wrap and refrigerate for a few hours or overnight so that the burghul absorbs the water.

Put the onion in a small bowl, cover with some cold water, sprinkle with the salt and leave it for 20 minutes or so before draining away the water and rinsing again.

Drain the burghul through fine sieve, pushing it gently with a wooden spoon to extract any water. Tip it into a bowl and add the parsley, mint, onion, lemon juice and oil. Season with salt and pepper and mix together well. Keep the salad in the fridge and mix the tomatoes through just before serving.

For the chicken: Rub the chicken thighs with the ground cumin, garlic, and olive oil. Season well with sea salt and pepper. Marinate in the refrigerator for 6 to 10 hours.

Mix together well the yogurt, tahini paste, and lemon juice. Thin out with a bit of water to make a smooth, medium-thick sauce. Season to taste with salt and pepper.

When ready to make the sandwiches, prepare a hot grill. Grill the chicken thighs on both sides until just past pink, about 10 minutes. (Alternatively, you can cook the chicken thighs under a preheated broiler, turning once, until just past pink.) Let the cooked thighs rest for 10 minutes, and then cut into slices about ¼ inch thick.

Steam the pita breads until warm, this will make them softer in texture and easier to stuff or fill.

Makes 4 Pita Sandwiches

Homemade Potato Chips

Here's an awesome tasting Homemade Potato Chips recipe from Dean and Deluca's recipe book. It's really easy to make, peel and thinly slice a couple of good sized russet potatoes, which I am sure is readily available in your kitchen. You'll be pleasantly surprised at how much chips (or crisps) you can yield from those 2 spuds! This homemade chips recipe is garlic flavored, impossible to stop munching after the first one! Anyway, if garlic flavored chips is not your deal, you can always substitute it with sea salt, black pepper, or some other seasoning of your choice. Enjoy!


Homemade Garlic Potato Chips

Ingredients

2 Medium or 1 Large Russet Potatoes, peeled
¼ Cup Olive Oil
4 Garlic Cloves, finely minced
Vegetable Oil for frying
2 tsp Sea Salt

Method

With a mandoline, slice potato into rounds as thin as possible. Rinse rounds with cold water until water runs clear, and dry potatoes thoroughly on paper towels.

In a small saucepan heat olive oil and garlic on low heat until garlic aroma is released, about 5 minutes. Place garlic and oil in blender and puree.

Heat vegetable oil in a large saucepan to 325˚F. Fry potatoes slices in several batches, stirring frequently with a slotted spoon, about 7 to 8 minutes. Place chips on paper towels to dry and sprinkle immediately with salt. Brush lightly with garlic oil. Serve immediately.

Korean Fried Chicken~양념통닭 (Yangnyeom Tongdak/Yang Nyeom Tong Dak)

Here we go again, another Fried Chicken recipe I hear you say! :-) Well, this is a bit different, it's the perfect Korean Fried Chicken~KFC (Yangnyeom Tongdak) recipe in my opinion. I have tried many and this is absolutely the best so far. The chicken is fried twice at a moderate heat to obtain the golden-brown crust. The end result is a fried chicken that's non greasy and it's juiciness is retained inside while the outside is crispy and crackly. The fried chicken can be enjoyed as it is; but, it will give you the extra kick when paired with this delicious sweet and spicy sauce. Yum!


Recipe adapted from Maangchi.com

Korean Fried Chicken~양념통닭 (Yangnyeom Tongdak/Yang Nyeom Tong Dak)

Ingredients

1.5 kg (3 lbs) Chicken Wings, rinsed and patted dry with paper towel
1 tsp Sea Salt/Kosher Salt
1 Tbsp Ground Black Pepper
½ Cup Potato Starch Powder
¼ Cup All-Purpose Flour
¼ Cup Sweet Rice Flour
1 tsp Baking Soda
1 Egg
Oil for deep-frying

Sauce
1 Tbsp Canola Oil
4 Cloves Garlic, minced
1/3-Cup Tomato Ketchup
1/3 Cup Korean Rice Syrup
¼ Cup Korean Hot Pepper Paste
1 Tbsp Apple Vinegar
Roasted Sesame Seeds

Method

In a large bowl, season the chicken with salt and pepper and set aside for 10 to 20 minutes.

Then add potato starch powder, all-purpose flour, sweet rice flour, baking soda, and egg. Mix in the all the ingredients by hand and making sure that all the nooks and crannies are covered.

Preheat the oil to 350˚F/180˚C in a wok or deep fryer. Deep-fry chicken wings in batches until light brown in color. (6 to 10 minutes, depend on the size of the chicken wing) Drain the chicken wings on paper towels. Then fry the again for another 6 to 8 minutes or until it is crispy and golden brown in color.

While you are frying, make the sauce. Add canola oil in a heated pan. Mix in the minced garlic and stir until fragrant. Then add in tomato ketchup, rice syrup, hot pepper paste, and apple vinegar. Stir and simmer the sauce mixture for about 7 minutes. Do keep the heat low to prevent the sauce from burning.

When the chicken is done, reheat the sauce and coat the chicken wings with a wooden spoon. Sprinkle some roasted sesame seeds over the top and serve immediately.

Pajeon~Korean Green Onion Pancake

I love this version of Pajeon or Korean Green/Scallion Pancake. It's a quick and easy snack to whip up. The secret ingredient other than scallion is the soybean paste. If you like, you may also consider adding sliced mushrooms, peppers, bean sprouts, or even some diced seafood into the pancake batter.


Recipe adapted from Maangchi.com

Pajeon~Green Onion Pancake

Ingredients


10 Stalks Scallions/Green Onions, cut into 5” length
Vegetable Oil for frying



Batter
½ Cup All-Purpose Flour

About 1/2 Cup Water + 1 Tbsp, if needed

1 tsp Korean Soybean Paste
½ tsp Sugar


Vinegar Soy Sauce (Cho Ganjang)

2 Tbsp Soy Sauce

1 Tbsp Rice or Korean Apple Vinegar
1 tsp Honey
¼ White Onion, diced
1 Green Chili, sliced
1 Tbsp Toasted Sesame Seeds



Method


In a small bowl, combine all the ingredients for the vinegar soy sauce and set aside.

In a medium bowl, mix the flour, water, soybean paste and sugar. Mix well until the batter is smooth.

Heat a non-stick pan and add about 3 Tbsp of vegetable oil. Put the green onions on the pan parallel to each other, in a rectangle shape. Then pour the batter evenly over the green onion.

Cook on one side until golden brown. Flip and cook the other side. Remove the pancake and transfer it to a serving plate. Serve warm with the vinegar soy sauce.

Homemade Oreos

These Homemade Oreos will put a smile on your kids' face, and perhaps even yours! The cookies' texture is crumbly with intense chocolate flavor, and it is reminiscent of an Oreo. This is an easy, no fuss recipe to follow and it will turn out well. The only minor tweak I did was I made some of them into smaller-sized cookies. I urge you to try this recipe. I bet your family will like it as much as mine did! :-)


Recipe adapted from Flour By Joanne Chang (pg 134)

Homemade Oreos

Ingredients

The Cookies
1 Cup (2 sticks/228g) Unsalted Butter, melted and cooled slightly
3/4 Cup (150g) Granulated Sugar
1 tsp Pure Vanilla Extract
1 Cup (200g) Semisweet Chocolate Chips, melted and cooled slightly
1 Large Egg
1 1/2 Cups (210g) Unbleached All-Purpose Flour
3/4 Cup (90g) Dutch-Processed Cocoa Powder
1 tsp Kosher Salt
1/2 tsp Baking Soda

Vanilla Cream Filling
1/2 Cup (1 stick/114g) Unsalted Butter, at room temperature
1 2/3 Cups (230 g) Confectioners’ Sugar
1 tsp Pure Vanilla Extract
1 Tbsp Milk
Pinch Kosher Salt

Method

In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. The dough will start to seem as though it’s too stiff, too floury. You may find it easier to switch to mixing it with your hands until the dough comes together and achieves the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. The log may settle and sink a bit in the fridge; if you like, re-roll it every 15 minutes or so to maintain a nice round log. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (The dough can be wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Butter a baking sheet or line it with parchment paper.

Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 15 or 16 minutes, poking them in the middle; as soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet. (I baked mine for about 16 to 17 minutes)

Make the Vanilla Cream Filling: While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.

Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. The filling will look like white spackle and feel about the same—like putty. (You can also mix this frosting by hand, using your hands to mix and knead the confectioners’ sugar into the butter. Make sure the butter is very soft.) You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

To assemble the sandwich cookies: Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.



Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi)

Awhile back, whilst I was browsing the web for a great Korean styled BBQ Beef Short Ribs (or Kalbi) recipe, I stumbled upon a website called Maangchi.com. This website caught my attention as it houses many wonderful recipes. Since then, I have made several dishes using Maangchi's recipes and all of them have turned out very well. I'm posting Maangchi's BBQ Beef Short Ribs today. I have successfully made these many times and I bet it will be an instant hit in your home too. The beef is just superb, similar or better than the ones you get at any great Korean restaurants. Do try this recipe, here is a video link about Maangchi Kim – she's amusing and at the same time, very modest too. Check it out!


Recipe adapted from Maangchi.com

Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi)

Ingredients

3.5 lbs (1.5kg) Beef Short Ribs (Korean-styled)

Marinade
1 Korean Pear, peeled, cored, and diced
8 Cloves Garlic, peeled and smashed
1 Medium Yellow Onion, peeled and diced
1 tsp Chopped Ginger
1/3-Cup Soy Sauce
1/3-Cup Water or Cooking Wine
¼ Cup Korean Malt Sugar (mool yut) or Honey
2 Tbsp Sesame Oil
Freshly Ground Black Pepper

Dipping Sauce (Ssam Jaang)
2 Tbsp Soy Bean Paste
1 Tbsp Hot Pepper Paste
1 Stalk Scallion/Green Onion, chopped
1 Clove Garlic, peeled and chopped
1 tsp Sesame Oil
1 tsp Sesame Seeds
1 tsp Honey

Accompaniments:
Lettuce Leaves
Perilla Leaves
Korean Green Chilies, sliced
Grilled Rice Cakes
Grilled Shishito Peppers
Steamed Rice

Method

Wash the meat thoroughly and soak in cold water for about an hour. Drain and blot dry with paper towels.

Combine the pear, garlic, onion, ginger, and blend until the mixture turns into a white creamy liquid. Then add the soy sauce, water or cooking wine, malt sugar or honey; sesame oil and some freshly ground black pepper. Marinate the meat for at least 3 hours, but preferably overnight in the refrigerator.

Cook the meat over a hot grill until well done. Serve the grilled meat with lettuce and Perilla leaves, Korean green chilies, together with Ssam Jaang/dipping sauce.

Serves 6 to 8