Karakaddi - Spicy Stick.

Karakaddi is the popular recipe in Indian made with simple ingredients and quickly it's very good recipe for beginners. For people who like spicy snacks will love this.

Ingredients:

• 300 grams of rice flour
• a pinch of soda bicarbonate
• 1/2 tsp red chili powder
• 1/4 tsp carom seeds
• To Taste - Salt
• 2 tbsp Soften Butter
• Oil to deep fry

Preparation: 

First, sieve the flour. In a large bowl take sieved rice flour, red chili powder, carom seeds, salt. Give a quick mix.Add in soften butter and mix well again. Add water in small quantity to make the stiff dough without any cracks.



Now sprinkle water little by little and prepare the dough. The dough should be having very thick sticky paste consistency. Now take Karakaddi mold, with the plate having 3 - 4 holes. Now fill in the dough into the mold using a spoon.

If you do not have a mold you can also keep a little dough or a ball of dough on the ladle and rub it through the holes.The dough falls through the holes into the hot oil in the shape of small sticks or thick noodles.



Heat the oil in a wide frying pan. And press the dough directly into the hot oil using the mold. Fry under medium flame until the bubbles or sound has stopped. Remove from the oil and drain in kitchen tissue, repeat same for remaining dough.

Let the spicy stick cool down completely before breaking it into finger sized pieces and transferring it into an airtight container.


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Potato and Green Bean Salad

This is quite possibly going to become one of my new favorite summertime side dishes. Potato and Green Bean Salad is easy to make, so delightful to look at, plus so very tasty!

Ingredients

• 350 grams of green beans, trimmed, cut into pieces
• 500 grams of very small red potatoes, unpeeled,
• 2 tablespoons white wine vinegar
• Zest and juice of 1 large lemon
• 1 tablespoon mustard
• 10 ml of extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper
• Handful of fresh basil leaves, roughly torn or chopped, for garnish

Preparation



Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to a bowl of ice water. Drain; pat dry with paper towels.

In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.

Whisk vinegar, mustard and lemon zest and juice in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper.


Garnish with the basil and serve cold or at room temperature.

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Eggnog

I'm from Bosnian and eggnog is not known in our country but it is too good not to have it available. And now we can make our own, it's even better. This is one of the best eggnog recipes I have ever tried! It tasted like a little piece of heaven!



Delicious! Very thick, very smooth, perfect taste. This is a fabulously simple and great tasting recipe. I made this recipe for my family's Christmas eve party. This recipe tastes exactly like the most expensive brands of eggnog. I highly recommend making egg nog homemade. You won't regret it.


Ingredients 

• 12 egg preferably "large" organic ones, separated
• 1 l of milk
• 300 gr of sugar
• 800 gr of light cream
• 3 ml of almond extract
• 3 ml of vanilla extract
• 3 gr of ground nutmeg
• 200 ml of dark rum

Preparation

Combine milk, vanilla extract, almond extract in a saucepan, and heat over lowest setting for 3-5 minutes. Slowly bring milk mixture to a boil.

Separate the egg into two bowls.Beat the yolk until stiff. Beat the white with sugar until peaks form. Slowly fold the white and yolk together.




Whisk hot milk mixture slowly into the eggs. Pour mixture into the saucepan. Cook over medium heat, stirring constantly for until thick. Do not allow mixture to boil. Let cool for about an hour. Slowly fold in the cream with the egg mixture. Add the rum and nutmeg,stir gently.

Refrigerate overnight before serving. Serve in a punch glass or martini glass. I served it with homemade whipped cream and nutmeg on top.

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Apple Cake With Homemade Caramel Sauces.

Apple cake is probably one of my favorite cakes, it’s just so delicious with some caramel sauce… Since apples are now in season I wanted to give you this recipe for a delicious apple cake with caramel . The cake is pretty and tastes delicious. It is a coarse crumb with a mild flavor, letting the caramel and apples take the show.

Ingredients
 

• 5 eggs
• 2 tablespoon of melted butter
• 200 gr of sugar
• 300 gr of cream cheese
• 2 teaspoons of vanilla extract
• 300 gr of all-purpose flour
• 12 gr of baking powder
• 6 medium apples
• 2 tablespoon of granulated sugar
• 1 teaspoon of ground cinnamon

Preparation:

Preheat the oven to180 C°. With melted butter grease a 24 cm round baking pan and dust with flour.Cut the apples into wedges and mix with a granulated sugar and ground cinnamon, set aside.



Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula. Add the sugar and vanilla into a mixing bowl and whisk until fluffy. Sift the flour and baking powder into a separate bowl. Add the flour mixture and cream cheese to the whisked eggs and beat on low speed until everything is well blended.




Remove the cake from the oven and brush with homemade caramel sauces. Leave to cool and serve.

Make the caramel: 

Ingredients 

• 120 gr of unsalted butter
• 250 gr of brown sugar
• a pinch of salt
• 5 gr of vanilla extract
• 30 ml of water
• 100 ml of milk
• 200 gr of powdered sugar

Preparation:

Melt butter in a pan. In a small bowl mix brown sugar and water. In melted butter add brown sugar and boil for two minutes, stirring constantly. Add milk, salt and vanilla extract and stir until mixture boils. Simmer for about 15 minutes until the liquid becomes thick and dark.



Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning. Remove from heat once it’s thick and cool it down to room temperature. Pour into mixing bowl and add powdered sugar a little bit at a time. Beat well after each addition of powdered sugar.


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Easy Ravioli

One of the best dishes I've ever made. This dish is really easy to prepare. I brought it to a large dinner party and received many compliments! This is a such a great recipe! It's easy, yummy and a hit with all ages!

Ingredients 

• 800 grams of frozen cheese-filled ravioli
• 20 grams of Parmesan cheese.
• 200 grams of mozzarella cheese

SAUCE: 

• 500 grams of crushed tomatoes
• 100 grams of tomato puree
• 100 grams of grated Parmesan cheese
• 100 mill of water
• 10 grams of minced fresh basil
• 5 grams of minced fresh parsley
• 5 grams of minced fresh oregano
• 1 garlic clove, minced
• 15 grams of sugar
• 1 pinch of salt
• 1 pinch of pepper

Preparation: 

Heat oven to 180° C. Spray bottom and sides of medium baking dish, with cooking spray.

Meanwhile, in an oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.



Spread 3/4 of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and the mozzarella cheese. Repeat layers once, starting with ravioli.


Sprinkle with Parmesan cheese.Cover with aluminum foil and bake about 50 minutes. Remove foil; bake uncovered until bubbly and hot in center. Let stand before cutting.



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Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner.



 Ingredients :

• 3 tablespoons olive oil
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 3 carrots, chopped
• 3 ribs of celery, chopped
• ½ teaspoon of salt, divided
• 4 cloves garlic, minced
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 800gr of diced tomatoes, with their juices
• 800gr of black beans, rinsed and drained
• 400gr of pinto beans, rinsed and drained
• 500ml of vegetable broth
• 1 bay leaf
• 2 tablespoons of chopped fresh cilantro
• 1 to 2 teaspoons of red wine vinegar, to taste

Preparation :

In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, for about 10 minutes.



Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 300ml of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste. Divide the mixture into bowls and serve with garnishes of your choice.

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Broccoli Cheese Soup

It’s an easy soup to make and it is ready to go in about 1 hour. It’s absolutely perfect creamy, cheesy comfort food . I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.




Ingredients:

• 5 tablespoons of butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 30g of flour
• 500ml of chicken stock
• 400ml of whole milk
• 500g broccoli florets, diced + 150g of stems,
• 2 large carrots, sliced
• 3/4 teaspoon of salt,
• 3/4 teaspoon of freshly ground black pepper,
• 1/2 teaspoon of smoked paprika
• 250g of grated cheddar cheese,

Preparation :

In a small saucepan, add 1 tablespoon of butter, diced onion, and sauté over medium heat until the onion is translucent and barely browned. Add the garlic and cook for about 30 seconds, stirring constantly . Remove from heat and set aside.

In a large pot add 4 tablespoons of butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important that the mixture is thick or soup will never thicken properly later. Slowly add the chicken stock and the whole milk, whisking constantly.



Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Add the broccoli, carrots, onion and garlic you previously set aside. Add the salt, pepper, smoked paprika. Stir to combine.

Simmer over low heat for about 20 to 25 minutes, or until reduced .

Grate the cheese. It's important to use a high-quality cheese because the flavor of the soup depends on it. Add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and fully incorporated.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Enjoy ,


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Stuffed Zucchini

These vegetarian stuffed zucchini are a delicious and hearty meatless meal option, or the perfect side dish to just about any kind of grilled or roasted meat. It’s a delicious way to get even the pickiest eater to eat their vegetables and this is definitely a recipe you’ll want to make again and again!
Ingredients :

• 2 medium zucchini squash
• 2 tablespoons of olive oil
• 2 medium onions, diced
• 2 garlic cloves minced
• 1 medium sweet red pepper, diced
• 100g of mushrooms diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 2 tablespoons of fresh chopped parsley
• salt to taste
• freshly ground black pepper to taste
• 120g of breadcrumbs
• 30g of grated Parmesan cheese
• 20g of grated Romano cheese

Preparation :

Preheat oven to 200°C.

Trim stem ends from squash. Cut about ⅓ off the top of each squash horizontally. Dice the tops to small dice and set aside.
Cut around inside of squash then scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.

In a large frying pan heat the oil over medium heat. Add onion and cook for about two minutes, until soft. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté for about one minute.
Remove from heat and mix in oregano, basil, parsley, salt, pepper, bread crumbs and both kinds of cheese. Mix to combine.


Divide the filling between each zucchini boat. Press into squash filling and pressing as you fill to hold shape.
Bake uncovered for 35 - 40 minutes. Try not to overcook, otherwise, the zucchini will start to sag and the filling will not stay in.

As soon as they come out of the oven, sprinkle the tops with additional parmesan cheese and serve.


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Potato Soup

Warm, comforting, and so delicious, this classic potato soup is the ultimate bowl of comfort food.
I have been a fan of potato soup since as far back as I can remember, especially when cheese is involved, and especially if lots of bacon is served on top and stirred in.
This soup is ready to go in about 30 minutes, and also makes fantastic leftovers.


Ingredients :

• 5 slices of bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 30g of all-purpose flour
• 500ml of chicken stock
• 500ml of milk warmed
• 600g of potatoes, peeled and diced
• 100g of shredded cheddar cheese
• 120ml of sour cream
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation :

Add bacon pieces to a soup pot over medium heat and cook until crisp. Remove the bacon from the pot, set aside. Pour off most of the grease, but do not clean the pot.


Return to medium-high heat and add the onions, carrots, and celery. Stir and cook for about 2 minutes. Sprinkle the flour on top , and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.
When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper.


Serve warm in bowls garnished with parsley, grated cheese, and crisp bacon pieces.


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Sheperd`s Pie

Shepherd’s Pie comes to us from England, and is traditionally made with lamb. Shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until mashed potatoes are well browned.

Ingredients :

• 1 tablespoon of olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 1 cup frozen peas
• 500g of ground lamb (you can use ground beef)
• 2 tablespoons of flour
• 500ml of beef stock
• 1 dried bay leaf
• 1 teaspoon of chopped fresh rosemary
• 1 tablespoon of chopped parsley
• 1 tablespoon of tomato paste
• Salt
• Freshly ground black pepper
• 4 potatoes, chopped
• 40g of butter
• 125ml of milk

Preparation :

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add meat and cook, stirring to break up any lumps, for 5 minutes or until meat changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, tomato paste, and herbs. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens, then add the peas. Season with salt and pepper set aside.

Bring the potatoes to a boil in salted water. Cook until tender, drain. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 30 minutes or until mashed potato is golden brown.
Serve immediately.

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Tomatoes And Zucchini With Basil Quiche

 



It's the perfect summer breakfast, lunch or dinner. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set.

Ingredients 

• 500 gr of package refrigerated pie crusts
• 4 large eggs
• 1 cup milk
• 2 teaspoons olive oil
• 500 gr of zucchini, halved and sliced
• 1 small onion, thinly sliced
• 150 gr of fresh corn,
• 150 gr of fresh basil, chopped
• 1/2 cup shredded cheese
• pinch of salt
• fresh ground pepper
• 200 gr of assorted cherry tomatoes, halved

Preparation:

Preheat oven to 200º C. Press crust into a 23 cm quiche pan, prick crust, and bake for 10 minutes or until lightly browned. Let cool.



Saute zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. In a large bowl whisk together the eggs and milk. Add the zucchini and onion, corn, cheese, fresh basil, salt and pepper and mix well. Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.



Bake for 30 minutes until the center is set and a toothpick comes out clean. If the crust begins to brown too quickly, cover the edge with a ring of foil and continue baking. The center will be set, but have the barest jiggle when shaken. When you insert a knife at the edge of the quiche, it will come out clean.

Allow to cool slightly before serving.


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Tomato - Basil Soup

Make the best homemade tomato soup with fresh tomatoes and basil with this quick and easy recipe. Amazing dish with just a handful of ingredients.


Ingredients :

• 3 tablespoons of olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 5 large tomatoes
• 600ml of chicken stock
• Salt
• Freshly ground black pepper
• 50g of sugar
• 2 teaspoons of fresh parsley, minced
• 1/4 teaspoon of dried oregano
• 200ml of heavy cream
• 1 bunch of basil, chopped
• Parmesan cheese, for garnish

Preparation :

Rinse the tomatoes really well and keep aside. Remove the stems if there are any. In a saucepan take enough water so that the tomatoes get immersed completely. Add salt to the water and bring the water to a boil. Add the tomatoes and turn off the heat. Close the saucepan with the lid. Let the tomatoes be immersed in the hot water for 20-30 minutes. Peel and chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar. Blend the tomatoes to a smooth puree.


Heat olive oil over medium heat in a large pot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomato puree and chicken stock. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes.



Stir in the cream, basil with the remaining ingredients and let simmer for at least 15 minutes.

Serve immediately topped with freshly grated Parmesan cheese .


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Mushrooms & Spinach Risotto

Risotto is one of the most popular ways of cooking rice in Italy. This version is not only simple to put together, but it also tastes far better than what you would get in a restaurant. So hurry up, get the ingredients and make this incredible dish.

Ingredients:

• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 onion, chopped
• 150g of button mushrooms, sliced
• 2 cloves garlic, crushed
• 150ml of white wine
• 500ml of vegetable broth
• 3/4 cup of rice
• 50g of grated parmesan cheese
• 500g of fresh spinach, chopped

Preparation :

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes. Next, stir in the rice to incorporate. Pour in the white wine and cook over medium-low heat, stirring from time to time until wine is absorbed.


Then add the vegetable broth in 4 additions, waiting each time for the liquid is absorbed. Add the cheese and stir until creamy. Season to taste. Add the spinach, cover the pan and cook until it has wilted.

Serve with freshly grated cheese.



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Vegetable Lasagna

Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites. You can choose to add your favorite vegetables so you can come up with some pretty amazing vegetable combinations.

Ingredients :

For the Sauce:

• 500g of cremini mushrooms, roughly chopped
• 1 medium zucchinis, cut into 1/2-inch pieces
• 1 medium yellow squash, cut into 1/2-inch pieces
• 200g of chopped onions
• 60ml of olive oil
• 5 cloves garlic, chopped
• 500ml of tomato sauce
• 500g of crushed tomatoes
• 1 cup water
• 1 tablespoon of dried thyme
• 1/2 teaspoon of red pepper flakes
• Salt and pepper to taste

For the Lasagna:

• 200g of frozen chopped spinach
• 20 lasagna noodles
• 400g of ricotta cheese
• Handful of chopped fresh basil
• 100g of Parmesan cheese
• 350g of shredded mozzarella cheese

Preparation :


Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. Add a couple teaspoons of olive oil to the water so the noodles do not stick together. Drain then lay flat on a sheet of aluminum foil.

Place mushrooms in a large pan on medium-high heat. Stir them with a wooden spoon from time to time. Sprinkle with salt. The mushrooms will sizzle and then start to release water. Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook, until the mushrooms are no longer releasing moisture and the mushroom water, has boiled away.


Heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally . Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened. Add the mushrooms, 1/2 of tomato sauce, crushed tomatoes and 200ml of water. Stir in the thyme, and red pepper flakes. Stir then bring to a low simmer. Simmer until liquid has thickened and reduced by half. Add basil then season to taste with additional salt and pepper.

Heat the oven to 180°C.

Spread the 1/2 of tomato sauce over the bottom of a large casserole dish. Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. Sprinkle half of the ricotta cheese over the noodles. Sprinkle half of the defrosted, drained spinach over the ricotta. Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the parmesan cheese. Then spoon 1/3 of your sauce over the mozzarella.


Repeat the layering process. Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining parmesan cheese. Cover the casserole dish with the aluminum foil and crimp the edges. Bake at 180°C for about 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.

Take the lasagna out of the oven when done and let it rest for 10 minutes before cutting to serve.

Enjoy !

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Oreo Cheesecake

Get some of your favorite cookies and make this incredible cake. With just a few ingredients this cake is perfect for the kids to help.

Ingredients :

For Crust :

• 20 Oreos, finely crushed
• 1/2 of butter stick, melted

For Filling :

• 700g of cream cheese
• 120g of sugar
• 1 teaspoon of vanilla extract
• 250ml of sour cream
• 16 Oreos, finely crushed
• 10 Oreos, chopped
• 3 eggs

Preparation :

Heat oven to 180°C.

Combine crushed Oreos with melted butter. Press firmly onto bottom of 9-inch springform pan. Set in refrigerator to firm. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined. Gently stir in sour cream. Add eggs, 1 at a time, beating just until blended after each addition.Add crushed and chopped Oreos and gently mix until well combined. Pour filling into crust and smooth the top.

Bake for about 45 minutes or until center is almost set. Sprinkle with the remaining chopped cookies.

Refrigerate for about 4 hours.

Enjoy !


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Pineapple Upside-Down Cake

Bake a classic dessert! This cake is quite simply heaven on a plate. It's quite sweet but wonderfully moist.This classic pineapple cake is perfect for tea and brings back many childhood memories. Everyone loved this cake

Ingredients for topping
 

• 100 gr of brown sugar
• 60 gr of butter, melted
• 10 sliced pineapple
• 15-20 maraschino cherries without stems 

Ingredients for cake 

• 110 gr of butter, melted
• 1 large egg, room temperature
• 210 gr of sifted all-purpose flour
• 5 gr of baking powder
• 3 gr of baking soda
• pinch of salt
• 200 gr of brown sugar
• 60 gr of yogurt
• 120 ml of milk
• 60 ml of pineapple juice
• 20 ml of vanilla extract

Prepare the topping:
Place melted butter into medium round cake pan. Sprinkle with brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.



Prepare the cake:
Preheat oven to 180 °C. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. The batter will be thick.



Pour batter into prepared pan. Bake 50 to 55 minutes or until the toothpick inserted in center comes out clean. Cover loosely with aluminum foil, loosely to avoid the top from sticking to the foil, at the 20-minute mark to avoid browning. Immediately place the heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Try serving with vanilla ice cream - it's a delicious combination.


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Bavarian Cheesecake

If you are a fan of cheesecake, you need to try out this recipe. My family loves cheesecake and this is one of our favorites! This cheesecake is delicious. Everyone loved it.

Ingredients for the crust:

• 300 gr of fine graham cracker crumbs
• 120 gr melted butter
• 100 gr of finely chopped walnuts
• 5 gr of cinnamon

Preparation for the crust:


Mix all crust ingredients well. Reserve 3 tablespoons of mixture. Tip the mix into a 20 cm springform baking pan, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon, press the mix firmly into the baking pan to form a solid crust. Refrigerate for 1 hour.


Ingredients for the filling:

• 3 eggs – separated
• 400 gr of cream cheese
• 10 ml of vanilla extract
• 200 gr of white sugar
• 200 gr of sour cream
• 100 gr of soft butter
• 5 ml of lemon juice
• 100 gr of cornflour
• pinch of salt

Preparation for the filling:


Separate eggs, saving both yolks and whites. Beat the egg yolks with the sugar and vanilla extract until light and creamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again.

Whisk the egg whites with the salt until very stiff, then very fold in the eggs yolks mixture adding the sifted cornflour a little at a time. Beat until smooth. Pour the filling into the crust.



Sprinkle the 3 tablespoons of crumbs on top. Bake at 180 °C for 40 minutes or until set. If the top browns too quickly then cover with foil to finish.

Cool and chill a few hours before serving.

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Chicken Breast With Honey & Garlic

This recipe is excellent! It's easy to make and tastes great. Simple to cook, quick and easy, but full of yum. Great for those quick weeknight dinners. My husband and I really liked this recipe! The chicken was tender and delicious.



Ingredients

• 4 skinless chicken breast
• 150 ml of soy sauce
• 150 ml of tomato sauce
• 100 ml of honey
• 5 grams of freshly grated ginger
• 4 cloves garlic, minced
• 1 teaspoon of dried basil
• pinch of salt
• pinch of pepper
• 5 gr of chopped chives 

Preparation:

Combine the sauce ingredients and pat the chicken dry with paper towels. In a medium bowl, whisk together soy sauce, honey, garlic, basil, tomato sauce and freshly grated ginger . Season chicken with salt and pepper. Over medium high heat in a pan sear the chicken in some oil. Reduce heat to medium after searing the first side. Sear chicken and let cook until golden, 5 minutes, then flip and let cook for about 5 more minutes.



Drain chicken on paper towels and remove any excess oil from the pan. Reduce heat to medium-low and pour in sauce and bring to a gentle boil until reduced. Reduce heat to low and toss the chicken back in the pan and gently cook for 2-3 minutes.

Sprinkle hot chicken with chopped chives and serve with rice or roasted vegetables.







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Chocolate Chip Cookies

These cookies are one of mine favorite desserts.With this easy recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time.


Ingredients :

• 110g of salted butter
• 100g of white sugar
• 60g of light brown sugar
• 120g of coarsely chopped nuts
• 1 teaspoon of vanilla extract
• 1 egg
• 200g of all purpose flour
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 130g of chocolate chips

Preparation :

Preheat the oven to 180°C.
Melt the butter, it shouldn't be hot, but it should be almost entirely in liquid form.
Using an electric mixer, beat the butter with the sugars until creamy. Add the vanilla extract and the egg beat on low speed until just incorporated. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the nuts and chocolate chips, incorporate with your hands.



Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake for about 10 minutes or until light brown (DO NOT OVERBAKE). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

They should stay soft for many days if kept in an airtight container.



Enjoy it with a glass of cold milk !!!

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Mac & Cheese

Perfect idea for a quick lunch !
Creamy sauce, chewy pasta, and plenty of cheese. A bowl of this mac and cheese will always spell comfort. Here's the best recipe I know, Enjoy !


Ingredients :

• 200g of macaroni, any shape
• 120g of butter
• 120g of flour
• 350ml of milk
• 250ml of sour cream
• 2 garlic cloves, minced
• 250g of shredded fontina cheese
• 250g of shredded cheddar cheese
• 30g of grated Parmesan cheese
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground mustard
• 1/2 teaspoon of pepper

Preparation :

Cook macaroni according to package directions.

Preheat oven to 200°C. In a large saucepan, heat butter over medium-high heat. Add garlic, cook and stir for 1 minute. Stir in flour until smooth. Gradually add milk. Bring to a boil, cook and stir for about 2 minutes or until thickened. Reduce heat, stir in sour cream, fontina cheese, parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. You can add additional milk to reach desired consistency.

Drain macaroni, toss with cheddar cheese. Transfer to a greased baking dish and stir in cream sauce.
Bake, uncovered, for about 20 minutes or until golden brown.

Let stand for 5 minutes before serving.




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Snickers Ice Cream Cake

Ingredients:

For Brownie :

• 120g of baking chocolate, finely chopped
• 200g of salted butter, melted
• 400g of brown sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 120g of all-purpose flour

For Ice Cream :

• 60ml of milk
• 200g of cream cheese, softened
• 100g of sugar
• 350g of peanut butter
• 200g of whipped cream
• 1 bottle of chocolate syrup
• 1 bottle of caramel syrup
• 1 bag of mini snickers, chopped, divided into three groups

Preparation :

Preheat oven to 160°C. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds, stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined . Spread batter into prepared pans. Bake for about 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.



Ice Cream:

Combine milk, cream cheese, sugar and peanut butter together in the bowl. Mix until completely combined. Fold in the cool whip.

Line the sides of an 8-inch pan with parchment paper. Put the first brownie layer in the bottom of your pan. Spread 150g of caramel syrup and 150g of chocolate syrup over the brownie. Top with first group of chopped snickers. Top with half of the peanut butter ice cream.



Add second brownie to the pan, on top of the ice cream.
Again cover with 150g of caramel syrup and 150g of chocolate syrup. Top with second group of chopped snickers.
Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely.
When frozen, remove from pan and remove parchment paper from sides.
Top with additional caramel syrup and chocolate syrup.
Cover with remaining chopped snickers and a little more caramel and chocolate syrup.


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Nutella Cheesecake - Like A Dream

This is definitely a dessert you need to add to your must-make list. If you are a fan of Nutella, you need to try out this cheesecake recipe. The cheesecake is super easy to make. It starts with an Oreo crust. The best kind of crust. The base of the filling is cream cheese, at room temperature so that it’s easy to beat and combine with the other ingredients. What I love most about this cake is the chopped toasted hazelnuts that give each bite a nice crunch and texture.

The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge.

Ingredients:

• 280 gr of Oreo crumbs, leave filling in Oreos
• 60 gr of soft unsalted butter, melted
• 400 gr of Nutella, at room temperature
• 100 gr of chopped toasted hazelnuts
• 500 gr of cream cheese, at room temperature
• 100 gr of sugar
• 5 ml of vanilla extract
• 20 gr of cocoa powder

Chocolate Ganache

• 200 ml of cream
• 200 gr of dark chocolate , chopped

Preparation :


In large bowl combine Oreo crumbs with melted butter,1 tablespoon of Nutella and 3 tablespoons of the hazelnuts and all mix well with the spoon. Press crumbs into the bottom and halfway up the sides of a medium springform pan. Place in the fridge to chill.

Beat cream cheese, sugar, vanilla extract, the remaining Nutella and cocoa powder together in a large bowl until smooth and well combined. Pour filling into crust and smooth the top. Refrigerate for about one hours or until firm.



To make the ganache, pour the cream into a medium pot and heat it until it is almost but not quite boiling. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy.

Remove cheesecake from springform pan and place on cake plate. Let the ganache to cool slightly and thicken before pouring over cheesecake. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least six hours or overnight.

Serve straight from the fridge for best results.



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Peach Cobbler

For batter :

• 1 stick of butter
• 130g of flour
• 200g of sugar
• 1 teaspoon of baking powder
• 1⁄4 teaspoon of salt
• 150ml of milk

For filling :

• 6 large peaches, sliced
• 200g of sugar
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of cinnamon
• 1⁄2 teaspoon of nutmeg
• 120ml of water

Preparation :

Preheat oven to 180°C.

Combine the peaches, 1 cup of sugar, spices and water in a saucepan and mix well. Bring to a boil and simmer for about 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup of sugar, flour, baking powder, salt and milk slowly to prevent clumping. Pour mixture over melted butter, without stirring.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. The batter will rise to the top during baking. Bake for 30 to 45 minutes.

Serve warm with vanilla ice cream or whipped cream.

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Strawberry Tiramisu

Tiramisu is one of our absolute favorite desserts. This cake is rich, creamy and delicious, and everyone loved it. One of the lovely things about this recipe, in particular, is that it’s a lot easier to make than your traditional tiramisu. A mascarpone-whipped cream filling is laced with orange juice…then layered between ladyfingers and macerated fresh strawberries. This is a perfect summer dessert, and so beautiful!


Ingredients 

• 500 gr of fresh strawberries, rinsed
• 10 ml of orange juice,
• 500 ml of whipping heavy cream
• 85 gr of granulated sugar
• 100 ml of strongly brewed coffee, cooled
• 10 ml of vanilla extract
• 450 gr of mascarpone cheese, room temperature
• 500 gr of ladyfingers
• 50 gr of chocolate powder

Preparation:

Remove stems from strawberries and slice them into small pieces. Place the strawberries in a small bowl and drizzle with the orange juice. Set aside for 15 minutes to macerate.

In an electric mixer bowl mix the mascarpone until smooth and creamy, then mix a half of coffee and set aside. Beat the whipping heavy cream on medium-high speed, until it begins to thicken. Add the vanilla, sugar incrementally, and continue beating until stiff peaks form.



Pour remaining coffee into a bowl and set up your medium baking dish next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both sides get completely submerged. Immediately line the bottom of the baking dish. Top ladyfinger layer with a thick layer of mascarpone mixture. Strain the strawberries. Cover then with half of the strawberries. Gently spread half of the mascarpone mixture over the strawberries. Make a second layer with the remaining ingredients. Over the top dust generously with cocoa powder.



Refrigerate for at least 4 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled

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Homemade Basil Pesto

Basil pesto is something I look forward to making. It's a super basic dish that can be remixed in an unlimited number of ways.

Spread this yummy pesto on anything you’d like. It’s especially good instead of tomato paste on pizza and as a sauce for noodles. It’s delicious either as a dip or as a sauce on roasted meat, fish or vegetables. I usually mix pesto with pasta or put it over toast.


Ingredients:
 

• 60 gr of fresh basil leaves
• 100 gr of walnuts
• 2 medium garlic cloves, minced
• 20 ml of fresh lemon juice
• 150 gr of Parmesan cheese
• 100 ml of extra virgin olive oil
• salt and pepper to taste

Preparation: 

Wash and dry the basil leaves, a salad spinner works best. In a small pan, toast the walnuts over medium heat until fragrant, about 5 minutes. Set aside to cool.

Place basil leaves walnuts garlic cloves fresh lemon juice in a food processor and blends until combined. Run the food processor, pausing to add olive oil to reach desired consistency. Add more olive oil, 1 tablespoon at a time, and keep blending until smooth and saucy.



Scrape down sides and blend again taste, and add more salt if desired. Store in the refrigerator overnight to marry the flavors or use immediately.

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