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Kitchen Cheat Sheet

1 Dec

kitchen cheat sheet

It’s time to start planning for Christmas!

source: pinterest

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Drunken Avengers

19 Jul

avengers cocktails

Avengers-themed party, anyone?

(Note — Please drink responsibly.)

source: scifi.icanhascheezburger

La Mousse au Chocolat

26 Nov

Ingredients:

  • 3 eggs
  • 100 grams of chocolate
  • 1 packet of vanilla sugar

Preperation:

  1. Separate the egg whites from the egg yolks.
  2. Beat the egg whites until it forms into firm peaks.
  3. Melt the chocolate (I assume you then let it cool a bit so that it’s not boiling hot).
  4. Stir in egg yolks and vanilla sugar.
  5. Carefully fold-in the egg whites (easier to do if you fold-in half the whites just until incorporated, then fold in the remaining whites).
  6. Refrigerate for 2 hours.

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This recipe looks so simple, I might try it for Christmas.  Most chocolate mousse recipes require whipping cream, but this one doesn’t so I suppose it’s healthier.  I just need to get some chocolate (I hear chocolate mousse recipes work best with dark chocolate).  I’m not sure where I can get vanilla sugar though…  Would it be the same thing if I add vanilla extract to regular sugar?

French Toast With a Twist

20 Aug

I love this recipe because it is so simple and easy to make.  The best part is, it gives you more time for morning rituals since you don’t have to watch it cook if you have a timer on.  The recipe says that it makes about 4-6 servings but if you soak the bread on both sides like I usually do, it makes exactly 4 servings.  So delicious ❤

Ingredients

  • Nonstick cooking spray (you can use muffin paper liners but it’s a little hard to rip them off without tearing the toast)
  • 3 eggs
  • 1 tablespoon (a splash) milk, (eyeball it)
  • 2 teaspoons (about half a palmful) cinnamon
  • Dash of vanilla extract — optional
  • Dash of fresh nutmeg — optional but highly recommended
  • 4-6 slices white or wheat sandwich bread
  • 1 pint fresh berries such as strawberries, blueberries, blackberries or raspberries
  • Whipped cream

Preperation

  1. Preheat oven to 375ºF.  Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
  2. In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
  3. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
  4. Bake the French toast cups for 12-14 minutes, until they’re light golden brown.
  5. Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.

Steps 2 &3 might sound a little confusing, so I drew a pic.  Excuse the ugliness of it; I can’t draw with a mouse >__<;;

Topping-wise, it’s really up to you.  I like to garnish it with fruits but if you don’t have the time to wash berries, then you can simply eat it with maple syrup, nutella, peanut butter, jam, or any other toppings you like.

Something to try for the weekend? =)

Pretty Easter Eggs… amongst other things…

23 Mar

Found this recipe on the weekend and I think I wanna try this one out.  It’s been a while since I painted Easter Eggs…  Actually, come to think of it… the last remotely Easter-ish thing I made that I can think of is that giant papier-mâché egg back in fourth grade.  I don’t know where I’m gonna get the leaves though since it started snowing again today, after quite a few days of bright warm +10°C sunny spring weather.  Hmm… I suspect I may be coming down with something; my head’s been pounding incessantly for 2 days now :s

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Blue Eggs

These eggs are dyed blue using purple cabbage, which takes a little longer than onions skins.


Ingredients:
One medium head of purple cabbage, sliced
Large white eggs
Four tablespoons white vinegar and/or two teaspoons cream of tartar
Hose (I used knee-highs, which were $1 for three pair)
Assorted leaves, flowers, and stickers
Scissors
Four to five quart pan
Bowl
Colander/strainer
Slotted spoon
Rack placed over paper bags
Oil
Paper towel
Directions
1. First, washed all of the eggs with soap (optional) to make sure they were free of oil or grease.
2. Place an egg in the pan and fill it with enough water to cover the top of the egg by at least an inch. Remove the egg.
3. Add the cabbage and bring to a boil. Boil for 30 minutes partially covered to minimize evaporation, stirring occasionally. The water should be a deep purple.
4. Allow water to cool slightly, and then strain contents over a bowl, pressing pulp to remove any remaining liquid.
5. Rinse pan, pour in dye water, cover, and return to low heat to keep warm while preparing eggs.
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6. Cut off the bottom 4 to 5 inches of each knee-high.
7. One at a time, place leaves, flowers, and stickers on the egg as desired. Some of the plant materials will stick better if you dip them in water first.
8. Place the toe of the knee-high on the top of your fingers and turn it inside out so that it covers your hand. Place the egg in your hand, and gently turn the hose right side out to cover the egg. Make sure your design is how you want it, and then pull the hose securely and tie into a knot on the back. Repeat with remaining eggs.
—–
9. Return dye to a gentle boil and stir in vinegar and/or cream of tartar.
10. Gently lower the eggs in the pan and boil for 30 minutes. Turn off heat, cover, and let stand for about 3 hours, or until desired color is obtained.
11. Remove eggs with a slotted spoon and place on rack to cool slightly.
12. Carefully cut hose and unwrap eggs. Discard any remaining plant materials or stickers.
13. Dampen a paper towel lightly with oil and buff eggs until shiny. Remove excess oil with clean paper towel.
14. Place eggs in your Easter basket!

NOTE: Supposedly, alum (available with pickling supplies) works better than vinegar or cream of tartar with purple cabbage, and it might actually cut down the extended dying time quite a bit.

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Red/Rust Eggs

These eggs are dyed red/rust using yellow onion skins.

Ingredients:
Large white eggs
Two tablespoons white vinegar and/or one teaspoon cream of tartar
Hose (I used knee-highs, which were $1 for three pair)
Assorted leaves, flowers, and stickers
Scissors
Four to five quart pan
Bowl
Colander/strainer
Slotted spoon
Rack placed over paper bags
Oil
Paper towel
Yellow onion skins (I filled a produce bag at the grocery store by digging at the bottom of the onion bin. I would say I collected almost enough skins to fill a one-gallon plastic jug)

Directions:
1. First, washed all of the eggs with soap (optional) to make sure they were free of oil or grease.
2. Place an egg in the pan and fill it with enough water to cover the top of the egg by at least an inch. Remove the egg.
3. Add the onion skins, press down, and bring to a boil. Boil for 30 minutes partially covered to minimize evaporation, stirring occasionally. The water should be a deep rusty orange.
4. Allow water to cool slightly, and then strain contents over a bowl, pressing skins to remove any remaining liquid.
5. Rinse pan, pour in dye water, cover, and return to low heat to keep warm while preparing eggs.
—–
6. Cut off the bottom 4 to 5 inches of each knee-high.
7. One at a time, place leaves, flowers, and stickers on the egg as desired. Some of the plant materials will stick better if you dip them in water first.
8. Place the toe of the knee-high on the top of your fingers and turn it inside out so that it covers your hand. Place the egg in your hand, and gently turn the hose right side out to cover the egg. Make sure your design is how you want it, and then pull the hose securely and tie into a knot on the back. Repeat with remaining eggs.
—–
9. Return dye to a gentle boil and stir in vinegar and/or cream of tartar.
10. Gently lower the eggs in the pan and boil for 20-30 minutes. Check the color of the eggs at 20 minutes. If not dark enough, boil until desired color is obtained (I boiled mine for 20 minutes).
11. Remove eggs with a slotted spoon and place on rack to cool slightly.
12. Carefully cut hose and unwrap eggs. Discard any remaining plant materials or stickers.
13. Dampen a paper towel lightly with oil and buff eggs until shiny. Remove excess oil with clean paper towel.
14. Place eggs in your Easter basket!

When I’m bored, I bake.

8 Feb

Did bit of baking in the weekend!!  I’ve yet to perfect the cheesecake base though… for some it always ends up crumbling apart when I make it.  It turned out slightly better this time around since I stuck it into the freezer overnight, but it still doesn’t hold as well as I want it to.  Wonder if it’s cuz I didn’t put enough butter…

Gosh… this looks obviously homemade, doesn’t it?  Guess the styrofoam box doesn’t help either…  Anyways, jump the cut for the recipe!

PS – Anyone known how to make a good cheesecake base?  Mine tastes good but it’s not very functional in the sense that it tends to crumble under pressure… (aka, when I cut into it).

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