Easy Recipes Blog

Avocado and Corn Salad with Creamy Avocado Dressing

2014-12-05T08:01:00.002-08:00

Avocado and Corn Salad with Creamy Avocado Dressing

Ingredients

For the Salad

2 hass avocados, chopped
1 large tomato, chopped
1/2 onion, chopped
2 ears of corn, oven roasted and kernels removed
the juice of 1 lime
olive oil
salt and pepper
1 large head of romaine lettuce, chopped

For the Dressing

2 hass avocados
1/4 cup mayonnaise
1/4 cup milk
the juice of 1 lime
1/4 teaspoon garlic powder 1/4 teaspoon onion powder
1/2 teaspoon cumin

Instructions

For the Salad

Preheat oven to 400 degrees. Drizzle olive oil on corn and add salt and pepper. Roast at 400 degrees for 15 - 20 minutes, or until kernels are tender crisp. Cut kernels off corn cob.
Add chopped lettuce to a large salad bowl. Add chopped tomato, onion and corn kernels. Add avocado and lime juice.

For the Dressing

Add all ingredients for dressing to a food processor. Turn on high and blend until creamy and smooth. Add dressing to salad and toss if desired.

Source: eclecticrecipes

Easy Homemade Berry Lemondae

2014-12-03T06:31:00.000-08:00

Easy Homemade Berry Lemondae

Ingredients

1 cup freshly squeezed lemon juice
3/4-1 cup sugar (depending on how sweet you like it)
1 1/2 cups frozen mixed berries
water
ice

Instructions

In a saucepan over medium-high heat, combine the sugar, frozen berries, and 1/2 cup water. Bring the mixture to a gentle boil, the cook for about 10 minutes, until the berries soften and burst.
Pour the syrup mixture into a blender and carefully blend until smooth. Place 2 cups of ice in a pitcher or measuring cup. Place a fine mesh strainer over the ice and strain the berry mixture (to catch all the small seeds) over the ice to cool it down quickly.
Combine the ice/syrup mixture, lemon juice, and 3 cups of cold water in a pitcher. Stir to combine and add more water if needed. Enjoy!

Source: meaningfuleats

Chocolate Banana Cream Pudding

2014-12-03T06:17:00.000-08:00

Chocolate Banana Cream Pudding

Serves: 4

Ingredients

2 cans of coconut milk (I use this kind because of it’s high fat content and BPA-free can lining)
1 packed cup of dates, pitted
1 teaspoon vanilla extract, divided
5 tablespoons raw cacao powder (or cocoa powder)
A pinch of salt
1 tablespoon honey
2-3 bananas, sliced

Instructions

Place the cans of coconut milk in the fridge overnight or for at least 2 hours. Open the cans and scrape the solid cream off the top. Keep the cream from each can divided (one can’s cream is for the pudding and the other is for the coconut whipped cream) Discard the liquid part or save it for smoothies, curries, etc.
Soak the pitted dates in warm water for 15 minutes. Drain and shake dry. In a food processor, combine the dates with the coconut cream from 1 can and process until very smooth. For a smooth texture, strain the date/coconut mixture in a fine mesh strainer. I strained mine, but if you don’t mind some of the date skins don’t worry about it! Fold in 1/2 teaspoon vanilla extract, pinch of salt, and cacao powder.
Using a hand or stand mixer, whip up the remaining coconut cream from the second can with the honey and 1/2 teaspoon vanilla extract.
Layer the sliced bananas, chocolate pudding, and coconut whipped cream in parfait glasses. Refrigerate until ready to serve. Enjoy!

Source: meaningfuleats

Avocado Toast

2014-12-03T04:45:00.004-08:00

Avocado Toast

Ingredients

1 ripe avocado
2 slices whole wheat bread, toasted
1 teaspoon lemon juice
Dash of garlic powder
Sea salt and pepper, to taste

Instructions

Slice the avocado in half, remove the pit and scoop the flesh into a bowl.
Using a fork, mash the avocado.
Place the bread in the toaster.
Add the remaining ingredients and continue mashing/mixing.
Spread the avocado on top of the toast and sprinkle with a little more sea salt.
Add additional toppings, if you desire. Here, I added some fresh basil.

Source: yourintrinsicbeauty

Light and Fluffy Cupcakes

2014-11-25T06:43:00.001-08:00

Light and Fluffy Cupcakes

Makes 21 medium sized cupcakes

Ingredients

350g (2 4/5 cups) cake flour (see note below)
12g (3 tsp) baking powder
1/2 tsp salt
200g (1 cup) granulated (white) sugar
170g (1 1/2 sticks, 3/4 cup) butter, room temperature
2 large eggs, separated
240ml (1 cup) milk
2 tsp vanilla paste or extract

Glaze

125g (1 cup, unsifted) powdered (confectioners’) sugar
1 tsp vanilla extract
4 tbsp whole cream (or milk, for a thinner glaze)
edible confetti or sprinkles for decorating (optional)

Ingredients

Preheat oven to 190°C (375°F). Line 2 muffin pans with 21 cupcake liners.
Whisk together flour (and cornstarch, if using), baking powder and salt into a bowl.
In a second bowl, beat the egg whites to firm peaks.
In another bowl, cream sugar and butter until fluffy. Add egg yolks one at a time, then add milk and vanilla and mix well.
Fold in flour mixture until just combined, then fold in beaten egg whites until just combined. Be careful not to overmix.
Fill cupcake liners about 2/3 full. Bake for about 22 minutes, swapping pans after 10 minutes, until a toothpick comes out clean. Remove from muffin pans and cool completely on a wire rack before glazing.
Sift the powdered sugar into a bowl, add the vanilla then add cream one tablespoon at a time until you have a thick but pourable consistency. Drizzle or spread over cakes and sprinkle with decorations as desired.

Content and Image from pizzarossa

Blueberry and Cream Cheese Danish Scrolls

2014-11-25T06:38:00.004-08:00

Blueberry and Cream Cheese Danish Scrolls

Makes 16

Ingredients

Dough

225g (1 cup) butter, room temperature
40g (scant 1/3 cup) all-purpose (plain) flour
500g (scant 4 cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast
300ml (1 1/4 cups) milk
50g (1/4 cup) granulated (white) sugar
1 tsp salt
1 large egg, lightly beaten
1 tsp vanilla extract

Filling

300g (2 cups) fresh (or thawed frozen) blueberries
200g (7 oz) cream cheese, room temperature
2 tbsp milk
1 tsp vanilla extract
250g (2 cups unsifted) powdered (confectioners’) sugar
65g (1/2 cup) all-purpose (plain) flour

Instructions

Dough

Use a fork to mix the softened butter with 40g (1/3 cup) flour until well combined. On a large sheet of plastic wrap, use a spatula to spread out butter mixture into a 25 x 30cm (10 × 12”) rectangle. Wrap and refrigerate until firm.
In a large bowl, whisk together 250g (2 cups) of flour and the yeast. In a small saucepan, mix the milk, sugar and salt, and warm over medium-low heat until the sugar dissolves and the milk reaches 45°C (110°F).
Add the milk mixture, egg and vanilla to the flour and yeast and mix until smooth. Add the remaining flour half a cup at a time, until you have a smooth dough, kneading for at least 5 minutes. It will start out sticky, but it will become soft and smooth as you knead.
Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm place until it doubles in size, about one hour.
On a lightly floured surface and using a lightly floured rolling pin, roll out dough to a 30 x 50cm (12 × 20”) rectangle.
Place the butter rectangle on one half of the dough and fold the other half over it. Pinch edges of dough together and roll it out again to a 30 x 50cm (12 × 20”) rectangle.
Fold the rectangle in thirds, like a letter, and roll out the dough again to a 30 x 50cm (12 × 20”) rectangle and then fold it in thirds again.
If at any point in the rolling process the dough splits, just brush the split with flour, and if the butter becomes too soft, put the dough in the fridge to chill.
Wrap the dough loosely in plastic wrap and put it in the fridge for at least 30 minutes.
After chilling for at least 30 minutes, roll it out again to a 30 x 50cm (12 × 20”) rectangle, fold in thirds, roll again and fold again.
Chill for at least another 30 minutes wrapped in plastic or overnight in an airtight container before shaping the dough and baking it.

Filling and baking

Line a large sheet pan or baking tray with parchment.
Wash and dry the blueberries (if fresh).
Place dough on a lightly floured surface and roll it out to a rectangle about 30 x 50cm (12 x 20″).
Stir together cream cheese, milk and vanilla until smooth. Whisk together the powdered sugar and flour, then add to cream cheese mixture and stir to combine.
Spread the dough evenly with the cream cheese mixture then sprinkle with blueberries.
Roll the dough from the long edge into a tight log, seam-side down, then cut into 16 equal pieces.
Arrange the rolls cut-side-up on the baking sheet, leaving about 2cm (about 1”) between them.
Cover rolls loosely with plastic wrap and allow to rise for about one hour, or until puffed and jostling for space in the pan.
Preheat oven to 180°C (360°F).
Bake in centre of oven for about 30 minutes, until golden.
Keeping the rolls on the parchment (because the filling will still be gooey), remove from the baking sheet to a wire rack to cool. The filling will firm up as it cools.
Store in an airtight container for up to 3 days (although fresh is best).

Content and Image from pizzarossa

Bibimbap, Vegan Style

2014-11-25T06:28:00.001-08:00

Bibimbap, Vegan Style

Ingredients

Serves 5 and takes about an hour all up
500g (about 2 2/3 cups) sushi rice
400g (14 oz) firm tofu, well drained
1 red sweet bell pepper
1 yellow sweet bell pepper
100g (3 1/2 oz) snowpeas
1 large carrot
1 small (227g / 8 oz) can bamboo shoots, drained
3 spring onions (scallions), white and green parts
peanut or sunflower oil for sautéing
1 sheet nori (seaweed)

Sauce

2 – 3 tbsp Gochu Jang (according to taste – it’s quite spicy)
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sugar
1/2 tsp sesame oil
1 clove garlic, crushed
1 tsp sesame seeds

Instructions

Julienne the tofu and all the vegetables and lightly sauté in a little oil, one at a time. They should be just cooked and still crisp. I arranged mine in separate piles on a parchment-lined baking sheet as I sautéed them, and kept them warm in an oven heated to 120°C (250°F) while I finished getting everything ready.
Use a pair of kitchen shears to cut the sheet of nori into thin strips. Set aside.
Mix all the ingredients for the sauce together in a small bowl.
Steam or boil the rice as per the directions on the pack.
Divide the rice between the bowls and arrange the tofu, vegetables and nori strips on top as in the photo.
Serve the sauce separately so people can help themselves to taste.
Put a teaspoon or two of sauce on top, mix it all together with your spoon and dig in!

Content and Image from pizzarossa

Banana Blondies

2014-11-25T06:24:00.003-08:00

Banana Blondies

Ingredients

250g (2 scant cups) flour
100g (1/2 cup, lightly packed) brown (demerara) sugar
2 tsp baking powder
1/2 tsp salt
350g (12 1/3 oz) silken tofu
1 very ripe banana, mashed
120ml (1/2 cup) light olive oil
2 tsp vanilla extract

Instructions

Preheat oven to 175°C (350°F). Lightly grease a 22 x 28cm (9 x 11″) baking pan.
Whisk together flour, sugar, baking powder and salt.
In a large bowl, whisk together tofu, banana, oil and vanilla. I used a handheld electric mixer to get it smooth, but it will depend on the firmness of the tofu.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula, just until there are no traces of flour left. Be careful not to over mix.
Transfer the batter into the baking dish and spread to the edges. Bake for 30 minutes, until a toothpick inserted in the middle comes out with just a few crumbs.
Cut in the pan then allow to cool completely before serving.

Content and Image from pizzarossa

Goat Cheese with Lavender Honey

2014-11-25T06:14:00.001-08:00

Goat Cheese with Lavender Honey

Serves 2

Ingredients

6 slices baguette
2 tbsp honey
120g (about 4oz) goat cheese
salad (either simple leaves or mixed)
about 1/3 cup creamy French dressing (see below)

Instructions

Preheat oven grill (broiler) to medium-high.
Lightly toast the baguette slices until they are just crisp, not brown. Spread generously with honey and set out on a small baking sheet.
Slice the cheese into 12 rounds and place two overlapping a little on each slice of bread.
Put the baking sheet under the oven grill (broiler) for 3 – 5 minutes, just until the cheese starts to melt.
Place 3 portions on each plate with a pile of salad drizzled with creamy dressing.
Serve immediately.

Simple Creamy French Dressing

Ingredients

2 tbsp white wine vinegar
1 large clove garlic, crushed
pinch each salt and pepper
1 tbsp olive oil
2 tbsp mayonnaise

Instructions

Whisk together the vinegar, garlic, salt and pepper.
Drizzle in the oil while continuing to whisk.
Add the mayonnaise and whisk together well.
Adjust the seasoning to taste.

Content and Image from pizzarossa

Baklava scrolls

2014-11-25T06:08:00.004-08:00

Baklava scrolls

Makes 16

Ingredients

100g (7 tbsp) unsalted butter, room temperature
550g (4 1/3 cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast
1 tsp salt
1/2 tsp ground cardamom
240ml (1 cup) milk, lukewarm
2 large eggs, room temperature
65g (3 tbsp) honey

Filling

75g (5 1/2 tbsp) unsalted butter
65g (3 tbsp) honey
80g (2/5 cup) granulated (white) sugar
120g (4 1/4 oz) unsalted pistachios (weighed without shells), coarsely chopped
about 45g (2 tbsp) extra honey for glazing

Instructions

Rub butter into flour with your fingertips until it has the texture of soft breadcrumbs, or use a stand mixer with a whisk attachment to combine.
Add yeast, salt and cardamom and mix thoroughly.
Heat milk to lukewarm, whisk in the eggs and honey and add to the dry mixture, stirring to combine.
Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite wet and sticky.
Transfer dough to a large, buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, but up to two, depending on ambient temperature.

Filling and baking

Combine butter, honey and sugar in a small, heavy based saucepan and bring to the boil, stirring continuously.
Remove from heat and set aside to cool for 10 minutes.
Line a large baking sheet with parchment.
Turn dough out onto a lightly floured surface and roll it out to a rectangle about 30 x 50cm (12 x 20″).
Spread the dough evenly with the honey caramel then sprinkle with chopped pistachios.
Roll the dough from the long edge into a tight log, seam-side down, then cut into 16 equal pieces.
Arrange the rolls cut-side-up on the baking sheet, leaving about 2cm (about 1”) between them.
Cover rolls loosely with plastic wrap and allow to rise for about one hour, or until puffed and jostling for space in the pan.
Preheat the oven to 180°C (360°F).
Bake in centre of oven for about 30 minutes, until deep golden brown.

Content and Image from pizzarossa

Cheese and Herb Waffles

2014-11-25T06:03:00.003-08:00

Cheese and Herb Waffles

Makes 8 large or 12 medium

Ingredients

280g (2 1/4 cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast (see note)
12g (2 tsp) fine salt
2 tsp dried herbs (I used marjoram, thyme & oregano)
a pinch ground nutmeg
a few grinds black pepper
1 large egg
80ml (1/3 cup) lukewarm water
115g (1 stick or 1/2 cup) unsalted butter, room temperature
125g (4 1/2 oz or 1 lightly packed cup) grated provolone

Instructions

Whisk together flour, yeast, salt, herbs and nutmeg in a large bowl or the bowl of a stand mixer fitted with a dough hook.
Add the egg and water and mix to combine.
Add the butter and knead in well.
Add the grated cheese and knead to combine.
Transfer dough to a clean bowl, cover tightly with plastic wrap and refrigerate for at least an hour – it won’t rise much but will develop flavour.
Remove dough from fridge and bring to room temperature – could take an hour or so, depending on how long it was in the fridge.
Divide into 8 – 12 equal pieces and roll into balls, cover loosely with plastic wrap and allow to rest for at least 30 minutes, until they start to puff up.
Bake the waffles at your preferred heat setting until golden brown. I do mine for 5 minutes at medium-high.
Best served immediately, but you can keep them warm in an oven heated to 150°C (300°F).
Note: If you use active dry yeast instead of instant, activate until frothy in the water and add it to the mixture along with the egg.

Content and Image from pizzarossa

Coconut Fresh Corn pottage

2014-11-25T05:45:00.003-08:00

Coconut Fresh Corn pottage

Serves 4

Ingredients

3 Corn cobs
8 pieces roasted Chicken breast
2 cloves Garlic, pinch thyme, dry Pepper, 1 cooking spoon Vegetable oil, chicken seasoning, salt to taste( mix together for seasoning the chicken)
11/2 cups Coconut milk
1/4 cup Green peas
1/2 cup Carrot ( cubed)
1/2 cup Cabbage ( chopped )
11/2 cooking spoons Tomato/ Pepper mixture
1 medium size Onion( chopped)
1 tablespoon ground Crayfish
Seasoning to taste
Salt to taste

Instructions

Cut the chicken into cubes, season with the seasoning mixture in the recipe, allow to stand for about 30 minutes and roast in oven for about 25 minutes till brown
Grate coconut or blend and extract the juice and pour into a pot
Using a knife slice the kernels from the corn cob. This is the fastest way to get your kernel out.
Pound the corn coarsely and set aside. If you are blending make it coarse.
Place the coconut milk on the burner, add the tomato / pepper blend, onion, seasoning to taste, ground crayfish, chicken pieces and the drippings from the baking tray, and salt to taste. Cook for about 10 minutes
Add the corn, green peas and carrots and using a wooden spoon stir well into the coconut sauce. Allow to cook for about 5 minutes stirring in between to help the corn cook evenly.
Serve hot.

Content and Image from iqfoodplatter

Plantain Suya Balls

2014-11-25T05:33:00.002-08:00

Plantain Suya Balls

Ingredients

1 semi ripe Plantain
1/2 ripe Plantain
Dry Pepper to taste
1 Chicken seasoning cube
1 teaspoon dry Ginger powder
1 fresh Pepper cut in tiny pieces( optional) for filling
Meats for filling
Few chopped a onion for filling
Small Carrot slices for filling( optional)
Oil for frying

Instructions

Boil the plantains till soft.
Pound the plantain with dry pepper, ginger powder, seasoning cube and a little salt. Pound till smooth for about 2 minutes
Cut meats , onion and fresh pepper into tiny bits
Take a piece of the pounded plantain at a time, flatten with your fingers and place the meat , onion, pepper and carrot in the plantain. Fold to cover the meat and other ingredients. Roll the plantain into nice smooth balls
Heat the oil until hot and fry the plantain balls till brown.
Serve hot on its own or with pepper sauce if desired.

Content and Image from iqfoodplatter

Chicken and Dodo Kebabs

2014-11-25T05:29:00.002-08:00

Chicken and Dodo Kebabs

Ingredients

2 cups minced Chicken
1 teaspoon Dry Pepper(ground)
4 cloves Garlic
1/2 medium size Onion
Fresh Ginger( 1/2 size of your middle finger)
1/4 cup Vegetable Oil
2 tablespoons Parsley( chopped)
Salt to taste
1 chicken seasoning cube
Tatashe, Green Pepper and opinion for using in the kebab.
Skewers for the kebab

Instructions

Preheat oven to gas mark 400
Blend together, garlic, ginger, onion, pepper, parsley and oil.
Season the chicken with the chicken seasoning , salt and the ground seasoning paste and knead thoroughly. You may wish to chop more parsley and add to give more color to the meat when cooked
Mold seasoned chicken into small sized balls, place on a foil and place in the oven to roast for about 35-40 minutes . Use a fork to pierce holes on the foil so the oil from the chicken balls can drip though to the oven tray and cause the oven to bring out some smoke from the oil. This smoke will flavor the chicken and you have that smoky flavour. You may have to drizzle the chicken balls with some oil and the left over seasoning sauce whilst the chicken is roasting.
Whilst the chicken is roasting place pieces of Tatashe and Green Pepper underneath the chicken in the the baking tray to grill . The oil dripping from the chicken helps the process of grilling the peppers. Check frequently so the peppers do not burn
Fry your plantain and set aside, chop onion and set aside
When chicken is ready ,bring out of oven and allow to cool slightly.
Using a skewer arrange, chicken balls, dodo, peppers and onion on the skewers and serve kebab warm.

Kitchen tip: you may wish to use whole chicken cut into cubes instead of the minced chicken.

Content and Image from iqfoodplatter

CocoNutty Banana-Peach Smoothie

2014-11-24T00:14:00.000-08:00

CocoNutty Banana-Peach Smoothie

Ingredients

1/4 cup coconut milk
4-5 frozen peach slices (slightly softened in microwave, 8-12 seconds)
1/2 banana, sliced into small chunks (it would probably be even better if the banana was frozen)
2 T Chobani non-fat plain Greek yogurt
1 T almond butter
1/8 tsp. coconut extract

Instructions

Add everything into a blender.
Blend.
Die and go to smoothie heaven.

Content and Image from hungry-runner

Blueberries and Cream Stuffed French Toast

2014-11-23T23:45:00.003-08:00

Blueberries and Cream Stuffed French Toast

Makes 1 serving

Ingredients

1 slice of 100% whole wheat or whole grain bread
1 egg
2 T cream cheese, softened in microwave so that it’s easily spread (I use Organic Valley)
1 cup blueberries
2 T whole grain quick oats
1 T brown sugar
1/2 (small) pat unsalted butter, softened in microwave

Instructions

Make the crumble topping by first softening the quick oats in the microwave with a dash of water or almond milk. Stir the warmed oats with the brown sugar and butter, until a sticky crumble starts to form.
In a medium bowl, whisk the egg. Cut the bread into two halves.
Dip one half of the bread into the egg and place on an oiled skillet over low heat. Spread half the cream cheese onto the bread, then top with half of the blueberries.
Drop the other half of the cream cheese on top of the blueberries and spread over as much as possible.
Dip the other half of the bread into the remaining egg and place over top of blueberry and cream cheese filling.
Turn the stove’s heat up to medium and cook on each side for 2-3 minutes or until golden brown.
Remove French toast from skillet and top with crumble and more blueberries!

Content and Image from hungry-runner

Vegan Coco-Nutty “French” Toast

2014-11-23T23:23:00.002-08:00

Vegan Coco-Nutty “French” Toast

Ingredients

1 Slice of Bread (preferably Ezekiel)
1-2 T Coconut Oil Oil (Depending on how saturated you like your “French” toast.)

Instructions

Heat the coconut oil in a medium-sized frying pan for about 1 minutes.
Place the bread in the pan and use a fork to swirl it around in the oil.
Flip the bread over and swirl it around again to coat the other side.
Cook each side on medium heat for 2-3 minutes or until the bread turns “toasty.”

Content and Image from hungry-runner

Baked Quinoa Falafel Bites

2014-11-23T23:10:00.000-08:00

Baked Quinoa Falafel Bites

Makes 16 falafels

Ingredients

Falafel:

1 cup uncooked quinoa (3 cups cooked)
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
4 tablespoons tahini
2 green chilies, seeded and finely chopped
1 tablespoon sesame seeds
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
juice from 1 small lemon (2 tablespoons)
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste

Sauce

1 1/4 cups plain yogurt
1/4 cup tahini
juice from 1 large lemon (3 tablespoons)
sea salt and fresh cracked black pepper to taste

Instructions

Rinse the quinoa well in a strainer until the water is no longer cloudy. Transfer to a medium saucepan and pour in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 20 minutes. Transfer to a medium bowl and let the quinoa cool.
Stir in the rest of the ingredients until well combined.
Line a baking sheet with parchment paper and preheat an oven to 450°. Shape the quinoa mixture into small balls and transfer to the baking sheet. Bake for 25 to 30 minutes, until the falafel balls are golden brown and crispy.
To make the sauce, whisk together the yogurt, tahini, lemon juice and salt and pepper in a medium bowl. Cover and chill until ready to serve.

Content and Image from foodandspice

Strawberry Sour Cream Gelato

2014-11-23T12:07:00.002-08:00

Strawberry Sour Cream Gelato

Makes about 1 1/2 litres (3 pints)

Ingredients

465g (2 cups) crème fraîche or sour cream
1 x 397g (14 oz) can sweetened condensed milk
1 tsp vanilla extract
500g (18 oz) strawberries

Instructions

Wash, dry and hull the strawberries, then purée to desired smoothness and refrigerate until needed.
Whisk together the sour cream, condensed milk and vanilla until smooth.
Pour into freezing container (I used a glass soufflé dish, but a large loaf pan would work well).
Slowly dribble the strawberry purée into the sour cream mixture, ensuring that it is evenly distributed. Don’t stir!
Cover the container tightly with plastic wrap and freeze overnight.
Remove from freezer 10 minutes or so before serving.

Content and Image from pizzarossa

Brown Sugar Yeast Scrolls

2014-11-23T12:04:00.004-08:00

Brown Sugar Yeast Scrolls

Makes 16

Ingredients

Dough

500g (4 scant cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dry yeast
60g (1/4 cup, packed) dark brown (muscovado) sugar
1 tsp salt
100g (7 tbsp) unsalted butter, room temperature
125ml (1/2 cup + 1 tsp) milk, room temperature
200g (1 cup) mashed potato, room temperature
2 large eggs, room temperature

Filling

125g (1 scant cup) all-purpose (plain) flour, sifted
325g (1 1/2 cups, packed) dark brown (muscovado) sugar
170g (3/4 cup, 1 1/2 sticks)) butter, room temperature
1 egg, lightly beaten together with 1 tsp water for wash

Instructions

Dough

In a large bowl or the bowl of a stand mixer, whisk together flour, yeast, sugar and salt, then rub in butter with your fingertips until it has the texture of soft breadcrumbs.
In a small bowl, whisk the milk, mashed potato and eggs together and add to the dry mixture, stirring to combine.
Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic.
Transfer dough to a large buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, up to two, depending on ambient temperature.
Filling and baking
Put the flour, brown sugar and butter in a medium bowl and mix with a fork until it looks like wet sand.
Turn dough out onto a lightly floured surface and roll it out to a rectangle about 30 x 50cm (12 x 20″).
Sprinkle the dough evenly with the filling.
Roll the dough from the long edge into a tight log, seam-side down, then cut crosswise into 16 equal pieces.
Arrange the rolls cut-side-up on the baking sheet, leaving about 2cm (about 1”) between them.
Cover rolls loosely with plastic wrap and allow to rise for about one hour, or until puffed and jostling for space in the pan.
Preheat the oven to 180°C (360°F).
Brush rolls with egg wash and bake in centre of oven for about 30 minutes, until deep golden brown.
Remove rolls to a wire rack to cool.

Content and Image from pizzarossa

Simple Marinara Sauce

2014-11-23T09:42:00.003-08:00

Simple Marinara Sauce

Serves: 2-3 cups

Ingredients

2 Tablespoons olive oil
2 cloves garlic, minced
1 bay leaf
2 - 28 ounce can whole tomatoes, (San Marzano or Muir Glen)
1 Teaspoon sea salt

Instructions

Break up the tomatoes by hand, or blend them lightly in the blender until chunky.
Place a saucepan over medium high heat. Add the olive oil and sauté the garlic until fragrant but not browned.
Add the bay leaf, tomatoes, and sea salt. Simmer over medium for 10 minutes, reduce the heat to low and simmer for another 10 minutes until the sauce becomes thick.
Use this sauce as desired, in all manner of yummy dishes.

Content and Image from gi365.info

Winter Caprese Salad with Caramelized Delicata Squash

2014-11-23T09:39:00.003-08:00

Winter Caprese Salad with Caramelized Delicata Squash

Serves: 4

Ingredients

1 pound delicata squash, halved and seeded
2 Teaspoons olive oil, plus 3 Tablespoons for drizzling
½ teaspoon sea salt
6 ounces fresh mozzarella, cut into 8 slices
2 cups baby spinach leaves
¼ cup basil, chopped
2 Tablespoons reduced balsamic vinegar, or balsamic crema
Freshly ground black pepper and sea salt for sprinkling

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the squash halves into ½" pieces and place on the baking sheet. Drizzle with the 2 Teaspoons of olive oil and the ½ Teaspoon of sea salt. Roast in the oven for 10 minutes, turn the squash over and roast another 10 minutes or until the squash is tender and browned.
Arrange the mozzarella, spinach and roasted squash onto 4 salad plates or 1 serving platter. Garnish with the basil, reduced balsamic vinegar, and remaining 3 Tablespoons olive oil. Sprinkle with sea salt and freshly ground pepper.
This salad is best served immediately while the squash is still crispy.

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Five Spice Maple Pumpkin Seeds

2014-11-23T09:36:00.003-08:00

Five Spice Maple Pumpkin Seeds

Serves: 2 cups

Ingredients

2 cups raw pumpkin seeds
3 Tablespoons maple syrup, Grade B
1 Teaspoon five spice powder
½ Teaspoon cinnamon (I used Vietnamese cinnamon)
2 Teaspoons sea salt, finely ground

Instructions

Preheat the oven to 325 °F, and line a baking sheet with parchment paper.
Mix together all the ingredients until thoroughly combined.
Spread them as evenly as possible over the baking sheet.
Bake for about 15 minutes until the pumpkin seeds are golden, (watch them carefully). Turn the oven off and let the pumpkin seeds cool in the oven for 1 hour. This helps them dry out to crispy goodness.
Store in an airtight container.

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Chocolate Chunk Salted Caramel No-Bake Cookies

2014-11-23T09:33:00.000-08:00

Chocolate Chunk Salted Caramel No-Bake Cookies

Serves: 15 cookies

Ingredients

1½ cups coconut sugar
½ cup coconut oil
½ cup coconut milk, (from the can)
2 Teaspoons vanilla extract
¼ Teaspoon sea salt
2½ cups finely shredded coconut
1 cup big flake coconut
⅔ cup dark chocolate chunks or chocolate chips (I used 80% dark chocolate)
Optional: ½ cup almond or cashew butter

Instructions

In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2-3 minutes until the caramel thickens, stirring constantly to keep the caramel from sticking.
Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine. If you're using the almond or cashew butter, mix it in thoroughly. Finally, add the chocolate chunks and combine, stirring as little as possible to keep the chunks intact.
Portion the cookie on a parchment lined baking sheet and let cool. This version of no-bakes takes a full 3-4 hours to fully set up, but you don't have to wait that long because they're really good warm and gooey.

Notes

To keep this recipe 100% dairy free and vegan, be sure to use a chocolate that is dairy free.

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Easy Veggie Skillet Eggs

2014-11-23T09:28:00.001-08:00

Easy Veggie Skillet Eggs

Serves: 4

Ingredients

1 medium onion, diced into ¼" pieces
1 large bell pepper, diced into ½" pieces
1 pound zucchini, quartered and thinly sliced
1 Teaspoon sea salt
2 Tablespoons olive oil or butter
1 Teaspoon rosemary, coarsely chopped
4-8 eggs (1-2 per person)
Freshly grated Parmesan
Freshly ground black pepper

Instructions

Place a very large (16-18") skillet over medium high heat. Add 1 Tablespoon of the butter or olive oil.
Sauté the vegetables for 5-8 minutes or until crisp-tender.
Add the sea salt and rosemary, mix thoroughly.
Move the veggies to the side of the pan and lower the heat to medium. Add the remaining 1 Tablespoon of butter or olive oil to the middle of the skillet. Crack the eggs into the center, sprinkle with salt and pepper, and fry for 1-2 minutes until they're ready to turn or place a lid on the skillet for sunny side up. Cook the eggs for an addition 1-2 minutes or until the eggs are cooked to your preference.
To serve, carefully scoop the vegetables onto individual plates or 1 serving dish and top with the eggs. Sprinkle with parmesan and freshly ground black pepper. Serve immediately.

Notes

For a completely dairy free version, be sure to use olive oil and no parmesan.
If you're cooking 8 or more eggs, it's easier to transfer the vegetables to a serving dish (keeping it warm in the oven) and use the entire skillet space for the eggs.

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