Mama's Filipino lumpia recipe

Mama's Filipino lumpia recipe
Pcs:25-30

Ingredients

1 kilo ground pork
1 garlic
1 red onion
pepper
2 medium size carrots
magic sarap
30 wrappers

Instructions

Mix all ingredients together and divide over 25-30 wrappers.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the spring rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Mascarpone Cake with red berries

Mascarpone Cake with red berries recipe

Ingredients

125 grams butter
200 grams whole grain biscuit
Oil
300 grams of red berries
125 ml whipping cream
500 grams mascarpone
500 grams low-fat cottage cheese
125 grams of sugar
2 bags of cream Strengthener
Eventuueel 25 gram foam cookies or merinque
1 plastic freezer bag

Instructions

Melt the butter on a low heat.

Fill freezer bag with whole wheat biscuits, close it and crumble it with a rolling pin.

Mix the cake crumbs with the liquid butter.

Spread a pie-plate lightly with oli. Put a cake ring or a spring edge form (26 cm) on. Place the cake crumb cake on the mass scale within the ring and press it firmly.

Put the pie crust cold 30 minutes away.

Wash the red berries and let them drain.

Ironing of the twigs, and keep them there a few for garnish.

Whip the cream until stiff.

Stir the cottage cheese and mascarpone briefly by each other and gradually add the sugar and the cream Strengthener.

Spatula instantly whipped cream and the red berries gently through mascarponecreme. spread the
mascarponecreme on the cake bottom.

Put the cake 2 hours cold away.
crumble the foam cookies or meringue. garnish the cake with meringue and the foam chunks or sprigs of red berries.

Chocolate Banaancrumble Dessert

Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

Spicy Korean Chicken recipe

Spicy Korean Chicken
Serves 2-3

Ingredients

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

Instructions

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!

Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
3 tablespoons Nutella
3/4 tablespoon cinnamon

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.
In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

Beetroot with piccalilli and mashed potatoes recipe

Beetroot with piccalilli and mashed potatoes
For 4 persons

Ingredients

8 large floury potatoes
4 large cooked beets
250 g Diced Bacon
2 large onions
2 tbsp vinegar (nature)
50 gr butter
150 ml milk
1 egg
1 tsp bouillon powder
1 jar of piccalilli

instructions

Peel the potatoes and cut them into pieces. Cast on with more than boiling water with a pinch of salt in it.

Fry the bacon over medium-high heat.
Cut the beets into cubes or slices and put on with their own moisture and the vinegar and allow to cook gently.

Peel the onions and cut them in half rings. Brown the onions in the pan with the bacon.
Drain the potatoes, when they are done, and stamp with a puree stamper.

Mix in the broth, butter and milk powder through it. Stir in the egg at the end through it. This gives a delicious creamy mashed without you having to add more fat.
Place a bed of mashed potatoes on the Board.

Fish the beet cubes from the moisture and drape them on the edge of the puree. Scoop a ring of piccalilli. Finally, scoop the bacon with onions in the middle on the mashed.

Variation: instead of bacon check out pork cubes you can bake and serve there. Fry the onions in the bacon fat than Brown.

Apple Almond Cake Recipe

Apple-Almond Cake for 26 pieces

Ingredients

100 ml milk
200 g flour
Salt
150 grams of sugar
7 grams dry yeast
1 egg
100 grams butter (soft)
150 grams almonds
1 kg apples (sour)
4 tablespoons lemon juice
200 ml Apple juice
400 ml whipping cream
1 packet vanillepudding powder (to cook for 500 ml milk)
2 sachets vanilla sugar
2 bags of cream Strengthener (beat-fix)
Powdered sugar
Evt. mint leaves for decoration

Instructions

Heat the milk until it is lukewarm. Mix 200 flower, 50 grams of sugar, a pinch of salt and the yeast. Add the egg, 25 g butter and the milk. Knead the dough for about 5 minutes with the mixer. Cover the dough and let it rise in a warm place about 30 minutes.

Grease a spring form (26 cm). knead the dough, roll it out on some flour (26 cm) and put it in the form. Let the dough rise for approx. 15 minutes again.

Melt 75 g butter. stir in 100 grams of sugar and let the mixture simmer it gently while stirring, until the sugar is dissolved. Add 100 ml whipping cream and let the mixture again 2-3 minutes. Stir the almonds through. leave about 5 minutes to cool.

Spread the mixture on the dough. Bake the cake in a preheated oven 25-30 minutes. (electric: 175 c/150 c/gas oven hot air: stand2) let the cake cool down.

Peel the apples, cut them into quarters, remove the cores and cut into thin wedges. let the lemon juice, the juice and the Apple slices, with the lid on the pan about 5 minutes, until softened. mix the pudding powder and 6 tablespoons water. stir the mixture by the compote and let simmer for about 1 minute, stirring.

Let the compote ca. 40 minutes to cool.
Cut the pie crust in half horizontally. Connect the springform pan to the bottom soil. ironing the compote over it. put the cake about 1 hour cold away. Whip 300 ml cream with the vanilla sugar and the cream Strengthener. spread the cream over the compote.

Put the cake about 1 hour cold away. Add second bottom on the whipped cream. Sprinkle with icing sugar and decorate. with Mint.

Filipino Amaretto Choco Cream Cocktail Dessert

Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

Soft wheat bulbs recipe

Soft wheat bulbs 15 pieces

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Dough temperature: 24 ° c/75 ° f
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Oven temperature 250 ° c/482 ° f
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Baking time 8/10 minutes.
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Ingredients

Patent flour 250 grams
Wheat flour 250 grams
Yeast 30 grams
Salt 10 grams
Brown bread cream 20 grams
Small bread cream 20 grams
Milk powder 25 grams
Water 300/310 ml

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Instructions

1 Knead a smooth, dry but not too stiff dough.
-In Diosna 25 minutes.
-In 8 minutes snelkneder

2 dough pieces smooth rounding and on a shelf between a doily.
3 for RAD 20 minutes.

4 divide and smooth rounding. 15 minutes bolrijs on the table.
5 The dough balls on clean, light plate and anointed bake something flat.

6 cover with egg strijksel or wieks.
7 Proofing 40 minutes.

8 bake With steam until golden brown.
9 Rolls to cool, as the seeds stay put well water use.

Tip: Pour a little water into the metal tray of the furnace for the steam formation and put the balls in the preheated oven.

Almond spiced biscuit cookies recipe

Almond spiced biscuit cookies

Ingredients

100 g almond flakes
300 gr flour
150 gr butter
150 gr soft brown sugar
10 gr spices
1 tsp baking powder
some milk
1 heaping teaspoon Salt
100 gr of peeled chopped almonds (for garnish) flour rice flour or child to the shelf to pollinate Whole, peeled almonds to garnish

Instructions

Knead all the ingredients a smooth dough and add as last the sliced almonds. Bestuif the cookie mold with flour. Press the dough into the plank and cut away excess dough. (or insert with a round glass from
a unrolled dough sheet speculaasjes).
Remove the figurines from the shelf and put them on the buttered baking pan. Garnish the almond speculaasjes possibly with the almonds.

Preheat the oven to 175 ° c / 347 ° F

Bake the almond spiced biscuit cookies  ± 15 minutes in the middle of the oven until tender. Let the almond speculaasjes not too dark.

Pork with peppers

Pork with peppers

For 4 persons

Ingredients

250 grams of lean pork in dice (e.g.) h or fricandeau)
1 dessert spoon cornstarch
Pepper and salt, some sugar
2 tablespoons salad oil
1 small red bell pepper
1 small green pepper.

For the sauce

1 small can pineapple chunks or cut into pieces 3 paste
1 hand Apple
1 dessert spoon cornstarch
1/2 DL chicken stock
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons vinegar
4 tablespoons pineapple syrup.

Instructions

Mix the cornstarch with the salt, the pepper and the sugar, and the Breading meat.

Bake the meat cubes on all sides Brown.

Add the chopped peppers (remove the seeds and seeds), fruit they

Until that they what are soft, add the pineapple chunks, and the drilled, unpeeled and chopped slices or pieces of Apple or pear.

Stir the cornstarch to the sauce smooth with all the remaining ingredients and pour the mixture

At the meat and fruits, bring to the boil while continuously turn over to the bound and good hot.

Serve with dry rice.

Variation:

Add chopped bamboo shoots, bean sprouts or chopped onions. use this then instead of the bell pepper and add some more stock

Spaghetti with Bacon

Ingredients

• 300 grams of spaghetti
• 125 ml whipping cream
• 2 free range eggs
• 125 gram lean Bacon strips
• 2 cloves of garlic
• 75 grams grated cheese
• 4 sprigs of parsley
• salt and pepper

Instructions

1 bring water to a boil. Cook the spaghetti in 8 minutes.

2 beat the eggs. Stir in the cream, salt and pepper.

3 fry the bacon for 5 minutes in a frying pan.

4 Press the garlic and let those 2 minutes baking.

5 pour the spaghetti. Do this back into the pan.

6 Stir the egg mixture by the spaghetti. Preheat this well.

7 now mix the bacon with garlic and grated cheese through.

8 cut the parsley. Sprinkle it over the spaghetti.

Tip • serve with cucumber slices and tomatoes.

The best Thai Dipping Sauce

Thai Dipping Sauce Nam Pla Prik
Serves: 4

Ingredients

3 garlic cloves, peeled and minced (See my YouTube video on how to crush garlic)
6 thin red thai chillis, sliced
1 tablespoon palm sugar (you can omit this if you are avoiding sugar)
5 tablespoons fish sauce
6 tablespoons lime juice

Instructions

If you don’t like it too hot, then remove the seeds from the chillis.
Put everything in a bowl and mix together. Serve.

Filipino Style Pizza

Filipino Style Pizza

Prep time: 2 hours Cook time: 25 min Ready in: 2 hours 25 min

Yields: 4-6 persons, it depends on the slices of pizza

Filipino Style Pizza

You may wonder why this is called Filipino style pizza. Filipinos are fond of eating beef loaf and those red colored hotdogs

Ingredients

400 grams flour, sifted
1 sachet yeast, dried
250 ml water, warm
1 teaspoon salt, iodized
2-4 tablespoons olive oil
1 Pack Filipino Style Tomato Sauce, e.g. Del Monte
1 tablespoon Basil, fresh or dried
1 tablespoon Oregano, fresh or dried
1 pack Filipino hotdogs, cut into desired size
1 can beef loaf, cut into desired size
100 gram pineapple, chunks, fresh or canned
1 pack cheese, grated
salt and pepper

Procedure for the Dough

Put the flour, salt and dry yeast into the bowl of the electric blender.

Add the warm water.

Put the electric blender on and blend well until they are very well combined and the dough will get off from the side of the mixing bowl.

Put the dough in a large Tupperware which was brushed with olive oil.

Brush the top of the dough with olive oil, too.

Put the lid on of the Tupperware or cover the dough with a dry towel.

Let the dough work for an hour or two or until the dough has doubled in size.

Knead the dough on a floured board with a rolling pin and flatten the dough for an oven baking tray.

Brush olive oil on an oven baking tray and arrange the dough on it.

Instructions

Cut the hotdogs and beef loaf in thin pieces.
Cut the fresh pineapple into chunks if you are using this instead of a canned one.
Make holes in the pizza dough with the use of the fork.

Spread the Filipino Style Del Monte tomato sauce on the flattened dough.
Add the basil, oregano and salt and pepper to taste.
Then add the sliced round tomatoes on top of it.

Arrange the sliced hotdogs and beef loaf on the dough.
Add the pineapple chunks on top.

Arrange the grated cheese as the last and bake in the oven for about 25 minutes at 220°C. The minutes of baking depends on the kind of oven you are using.

Delicious Rum Cake with biscuit bottom

Delicious Rum Cake with biscuit bottom

Ingredients

1 Pack biscuit mix Dr Oetker or a homemade biscuit
1 stick of butter or margarine
2 eggs
3 teaspoons powder espresso coffee that is 1 stick
1 small shot glass rum,
200 grams (caster) sugar
1 sachet vanilla sugar
75 grams nougatine grains and a springform Pan 24 cm

Instructions * butter, sugar and vanilla sugar mixes * eggs, coffee and rum and on highest setting 10 minutes mixing to a smooth cream * biscuit cut in half and half of the cream on it
second half of the cream on the 2nd layer of sponge cake



on top for garnish 75g nougatine grain straw

Hawaiian Coconut Cake

Hawaiian Coconut Cake recipe
Servings: 6

Ingredients

Coconut Cake

Unsalted butter (for pan)
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
3/4 cup sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened shredded coconut

Pineapple-Brown Sugar Sorbet

6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples)
3/4 cup (packed) dark brown sugar
3 tablespoons dark rum (such as Gosling's)
3 tablespoons fresh lime juice


Salt-And-Sugar-Roasted Macadamia Nuts (Optional)

1/4 cup sugar
2 teaspoons kosher salt
1/4 cup whole macadamia nuts

Meringue

1 cup egg whites (from about 7 large eggs), room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon coconut rum (such as Malibu)
1/8 teaspoon xanthan gum (optional)

Assembly

4 ripe (wrinkled) passion fruits, halved, pulp scooped out
2 teaspoons finely grated lime zest

Instructions

Cake

Preheat oven to 350°F / 175°C . Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl.

Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend.

Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).

Sorbet

Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur ée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.

Macadamia Nuts (If Using)
Preheat oven to 325°F. Combine sugar, salt, and ¾ cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts.

Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10–12 minutes. Let cool.

Meringue

In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until foamy. With machine running on medium speed, gradually add sugar, 1 Tbsp. at a time. Add rum and xanthan gum gum (if using); continue beating until firm peaks form.

Assembly

Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-oz. ramekin.
Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.

Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead.

Cover and keep frozen.
Preheat oven to 450°. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1–2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

Recipe by Elizabeth Falkner

Macaroni Carbonara recipe

Macaroni Carbonara recipe

Ingredients

300 g macaroni
250 g mushrooms
2 onions
150 g ham cubes
500 ml milk

1. Cook the macaroni according to the instructions on the package.

2. Peel and chop the onions. Cut the mushrooms into slices.

3. heat 2 Tablespoons (liquid) margarine in a frying pan or casserole and fry the onions and mushrooms.

4. Add 500 ml milk and content of this bag. Bring to the boil while stirring. Add the ham cubes and let it cook for 2-3 minutes gently.

5. divide the cooked macaroni on the plates and spoon the sauce there.

Knorr mix

Potato starch, Palm fat, processed cheese 18% (cheese, WHEY powder), wheat flour, dried whole egg, salt, MILK SUGAR, smoked bacon 2.4% (pork fat, antioxidant: Rosemary extract, non-aroma), bacon pieces 2.1% (pork, salt, smoke flavouring), milk proteins, flavouring (contains milk), hydrolysed vegetable proteins, nutmeg, garlic, parsley.

Source: Knorr.nl

ROASTED CHERRY CHOCOLATE SNAP ICE CREAM

ROASTED CHERRY CHOCOLATE SNAP ICE CREAM
MAKES ABOUT 1 QUART

Ingredients

2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps

Instructions

1 Line a baking sheet with parchment paper.

2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.

3 Prepare the blank base according to instructions.

4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.

5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.

Harira bedaouia Ramadan soup

Harira bedaouia Ramadan soup
main dish for 4 persons | preparation: ca. 45 min

Ingredients

300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced

Instructions

Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.

Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.

Bring everything to boil the let the soup simmer for about 30 minutes.

Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.

Serve with Moroccan bread (ghobz).

Brownie Turban with Oreo

Brownie Turban with Oreo

Ingredients

• 350 gram flour
• 25 grams of cocoa
• sachet baking powder
• 3 eggs
• 200g granulated sugar
• vanilla sugar
• 100 ml of sunflower oil
• 100 grams of butter (melted)
• 375 ml of milk
• 200 grams of dark chocolate
• 30 grams butter
• 100 grams of white chocolate
• ETL. sunflower oil
• Oreos

Instructions

1. Break the eggs into the bowl and add the granulated sugar and vanilla sugar. Mix everything together until fluffy, foamy batter for about 5 minutes.

2. Pour the sunflower oil, the half of the milk and the melted butter, and mix this together.

3. Sift the flour, cocoa powder and baking powder over the mixing bowl and mix the dry ingredients carefully through the wet ingredients. Pour in the mix the rest of the milk and mix it into the batter.

4. Melt the chocolate with the butter in a small saucepan. Pour the cooled chocolate to the batter and mix briefly by the batter them. Chop the oreo's fine and fold them into the batter them. I used about 4 oreo for the herd.

5. Grease the baking tin and pour the batter into the iron and batter at the top as smooth. If you have not exactly the same shape, you can also use a different pan. I advise you to use a baking tin with a diameter of 24cm.

6. Put the baking dish in a preheated oven 180 degrees for about 30 minutes.

7. When the cake is cooked, let it cool it for 10 minutes in the tin and then you let the cake cool for another 10 minutes on a wire rack. The grate that I received came here so pretty handy with Fonq.nl!

8. Break the white chocolate in a saucepan and add a tablespoon of sunflower oil in here. Let the chocolate melt over a low heat and stir in the meantime.

9. Pour the white chocolate over the cake and decorate the cake possibly with some chopped Oreo's

 Dank aan lauras bakery en kookhoekje van xfaatje

The best Matzo Kugel recipe

The best Apple Matzo Kugel recipe
8 servings

Ingredients

4 matzo sheets
3 eggs, beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon ground cinnamon, or to taste
2 apples - peeled, cored and cubed
1/2 cup raisins

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

Pressure Cooker Sambar recipe

Pressure Cooker Sambar recipe

Ingredients

Onion - 1 medium size
Tomato - 1 wine ripe ( can use any kind)
Red Bell Pepper - 1
Curry Leaves - a few
Cilantro - 2 tbsp choped
Oil - 2 tsp
Mustard Seeds - 1 1/2 tsp
Methi Seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 1/2 tsp ( add as per your taste)
Red Chillies - 1
Toor Dhal - 3/4 cup ( Tastes good with Moong Dhal too)
Water - 3 cups ( makes a thicker sambar)
Salt
Jaggery - a small bit

Instructions

1. Heat your pressure cooker/ pan on medium high.

2. Prepare the veggies by cutting them into bigger chunks.

3. Add oil, asafoetida, mustard seeds, red chillies, methi seeds and when the mustard starts to pop add all the veggies and the curry leaves and give it a toss. Allow it to all cook for 2 minutes.

4. Add salt, turmeric powder, sambar powder and mix well. Allow it to blend well for 1 minute.

5. Add Toor dhal and mix it with the veggies and then add water. Cover and pressure cook on medium high for one whistle and then lower the heat to low and allow it to cook for 2 more whistles.Turn off the stove and remove the pressure pan from the stove.

6. Wait for the pressure to release. Open and mix gently the dhal and veggies ones.Add jaggery and mix. If you think it is thicker than you would like add 1/2 cup of water and mix well.

7. Garnish with cilantro and serve hot with idli, dosai, rice

The best Tangy Honey Glazed Ham recipe

The best Tangy Honey Glazed Ham recipe

Ingredients

1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Instructions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Tasty Chocolate Scotcheroos recipe

Tasty Chocolate Scotcheroos recipe

Ingredients

1 cup Karo(R) Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.

Spring Rolls Shanghai Filipino Style recipe

Spring Rolls Shanghai Filipino Style recipe
Serves: 8

Ingredients

2 lbs. ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 eggs
2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil

Instructions

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper.
Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
Remove from the deep fryer and let the excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce .

Perfect Alfredo recipe

Perfect Alfredo recipe
6 servings

Ingredients

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.

After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

Chinese cabbage with meat sauce recipe

Chinese cabbage with meat sauce recipe

Ingredients

1 kg Chinese cabbage
a littel bit salt
200 grams minced beef
2 tbsp. corn oil
3 sjarlotjes, 1 onion
1 ½ tsp. paprika powder
pinch of monosodium glutamate
½ TSP. pepper
1 ½ kippenbouilontablet
2 tbsp. cornstarch
4 tbsp. water
2 hard boiled eggs
1 tbsp. finely chopped parsley

Instructions

1. Wash the cabbage well with cold water.
2. Place in a large pan of water to a boil and allow the cabbage with salt until al dente, so still crisp.

3. Cut the leaves than in medium-large pieces.
4. Fruit in the hot oil the minced meat with the fine-sliced onions shallots.

Add the paprikapowder, pepper vetsin and crumbled bouilontablet monosodium glutamate.

5. Tie the cornstarch with water and add this on high heat while stirring.

6. Spoon the cabbage on a flat dish and pour the meat sauce.
7. Garnish with slices of egg and parsley and serve this tasty cabbage dish with cooked rice.

Mom's Cappuccino Cake recipe

Mom's Cappuccino Cake recipe

Ingredients

1 biscuitmix dr oetker
12 tablespoons cappuccino
0.6 liter whipped cream
3 tablespoons sugar
70 grams nougatine
1 dark chocolate bar
50 ml milk
4 eggs

Instructions

Bake the biscuit first and allow it to cool, then in 2 slicing.
Then mix the whipped cream, sugar and cappuccino until it becomes thick that takes a while.
And then the nougatine get volatile by mixes.

Then make the stuffing on the first half, put the second out and do another layer of stuffing.
Grate the cheese slicer then the chocolate over it.
And let it stand in the refrigerator overnight.

Tip: instead of Cappucino, you can also use Lawyer.

Cheesy Chicken Soup recipe

Cheesy Chicken Soup recipe
6 servings

Ingredients

1/2 cup diced onion
2 Tablespoons olive oil
2 Tablespoons flour
4 cups chicken broth
1 - 14 ounce can diced tomatoes & green chilies*
1 cup chopped cooked chicken
1 cup uncooked pasta noodles
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

Place the onions and oil in a large pot. Sauté for 3-4 minutes on medium heat until the onions are soft.

Sprinkle the flour over the onions and stir in. Cook for 2 minutes.
Whisk in the chicken broth until the flour has been dissolved. Stir in the tomatoes and chicken and bring to a boil.

Add noodles and bring to a boil again. Reduce heat and simmer for about 10 minutes or until noodles are al dente.

Stir in the milk and cheese until melted and creamy. Season to taste with salt and pepper. Serve immediately.

Korean Bulgogi Beef recipe

Korean Bulgogi Beef recipe

Ingredients

for the bulgogi sauce:

300ml Soy sauce
1 medium Apple
1 Asian Pear (use 2 normal pears if Asian pears are not available)
1 medium onion
5 cloves of Garlic

Instructions

Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.

The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can marinate most meats and cook for a great tasting meal.


To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.

I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.

I mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don't need to, but I feel it improves the flavour. If you are short of time I recommend a minimum of 30 minutes to marinate.)

The next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.

This Bulgogi recipe is best eaten with Rice, Salad and some side dishes. You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any. And Enjoy, you could make lettuce wraps with most Korean Main dishes.

Very Delicious and really easy to make, Go on give it a go and tell me what you think!

Filipino-Style Spaghetti recipe

Filipino-Style Spaghetti recipe

Ingredients

1 kg. spaghetti noodles
1/2 kg. Lean ground beef
1/2 kg. Lean ground pork
1/4 kg. Tender Juicy hotdogs, diagonally sliced
1/2 kg. tomato sauce
1/2 cup Banana Ketchup
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
3 green bell peppers, finely chopped
3 medium onions, finely chopped
1 head garlic, minced
3 tablespoons of Canola cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated Quick melt cheese

Instructions

Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, saute garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water.

Bring to a boil and let simmer for 10 minutes.

Add tomato sauce and Banana ketchup, salt and pepper to taste then let simmer for another 10 minutes.

Add sliced hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated Quick melt cheese on top.

Filipino Style Spaghetti cooking tips:

Don’t overcook the spaghetti. Perfectly cooked spaghetti is al dente–“to the tooth”–which means that it will resist slightly when you bite into it. One way to tell is if it sticks to your refrigerator without falling off.
Feel free to experiment! Other additions are mushrooms, prawns, bell peppers, zucchini, eggplant.

Kalderetang Baka recipe

Kalderetang Baka recipe

Ingredients

1/2 kilo Beef Brisket, cut into cubes
4 cups water
1 cup red bell pepper, seeded and cut into Julienne strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 pcs bay leaves
4 garlic cloves, crushed
1 onion, finely chopped
2 cups potatoes, peeled and sliced
2 cups carrots, sliced
1 cup Canola cooking oil
2/3 cup green olives
salt and pepper to taste

Instructions

In large cooking pan add in the Canola Oil, heat the pan and fry the carrots and potatoes until it turns light brown.

Remove from the pan the fried potatoes and carrots then set aside
In the same pan, sauté the garlic and onions
Next add the beef and saute for 5 minutes.

Add water and let the beef boil until tender about 2 hours (for shorter time in cooking use pressure cooker to soften the beef for only 30mins)

Once the beef is already tender add the tomato sauce and liver spread then simmer for 10 minutes
Add green bell pepper,crushed chili, olives, carrots, bay leaves and potatoes then simmer for another 8 minutes

Add salt and pepper to taste.
Serve hot with rice.

Easter Bunny Marshmallow Pops recipe

Easter Bunny Marshmallow Pops recipe
Prep Time: 20 mins Total Time: 20 mins
Serves: 16

Ingredients

16 marshmallows
½ cup white chocolate chips
1 teaspoon oil or shortening
sprinkles
sticks
cupcake picks

Instructions

Line baking sheet with parchment paper, aluminum foil or silicone baking sheet.

Microwave white chocolate chips and oil in glass measuring cup (for easy dipping) in 30 second intervals, stirring often, just until fully melted.

Dip stick into warm chocolate and press into one end of marshmallow. Continue with all 16 marshmallows.

Using stick, dip marshmallows halfway into chocolate. Gentle shake off excess chocolate.
Sprinkle chocolate with sprinkles and set on baking sheet to dry.
Store in airtight container until serving or wrap with candy bags.

Coffee Walnut Layer Cake recipe

Coffee Walnut Layer Cake recipe

INGREDIENTS

FOR THE CAKE:
Butter for pans
½ cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 ⅔ cups (230 grams) flour
1 tablespoon (14 grams) baking powder
½ teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

Instructions

FOR THE FROSTING:
2 ½ cups (300 grams) confectioners' sugar
⅛ teaspoon salt
1 ½ sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
¼ cup walnut halves, for decoration

Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Cardamom Brownies recipe

Cardamom Brownies recipe
Makes 20 brownies Preparation 10 minutes Cooking 25 minutes

Ingredients

5 oz (140 g) bittersweet chocolate,
~nely chopped
1 cup plus 2 tablespoons (2¼
sticks/250 g) unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1¼ cups (250 g) sugar
Seeds from 15 cardamom pods,
ground
1 cup (135 g) all-purpose ˄our, plus
extra for dusting pan
1¼ cups (125 g) pecans, lightly
toasted and coarsely chopped (page 7)

Instructions

1 Preheat the oven to 350ºF (175ºC).

2 Butter a 9 x 12-in (23 x 30.5-cm) baking pan, ˛t the bottom with a piece of parchment paper and dust the inside of the pan with ˚our; tap the excess ˚our out and set aside.

3 Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly.

4 Beat the butter in a large mixing bowl with a ˚exible rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the ˚our and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.

5 Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes.

6 Run a knife around the edges of the pan and unmold the brownies. Remove the baking paper, cut the brownies, and serve.

Kashmiri Meatballs recipe

Kashmiri Meatballs recipe
Serves 4 Preparation 10 minutes Cooking 35 minutes

Ingredients

2 tablespoons oil
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon paprika
½ teaspoon salt
1 large tomato, diced
1 cup (230 g) sour cream
½ cup (125 ml) water, as needed 1 tablespoon chopped fresh
coriander leaves (cilantro)

Spiced Meatballs

2 lbs (1 kg) lean ground lamb 4-in (10-cm) piece peeled and
chopped fresh ginger
1 tablespoon ground fennel seeds 1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 tablespoon salt

Instructions

1 To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom
and salt in a food processor. Grind the mixture until smooth.

2 Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.

3 Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cumin seeds and onion, and cook until the onion is golden brown, about 10 minutes. Add the paprika and the salt and fry for 30 seconds. Stir in the tomato, remove from the heat, and slowly stir in the sour cream.

4 Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency. Serve garnished with the fresh coriander.

Tiramisu Layer Cake recipe

Tiramisu Layer Cake recipe

Ingredients

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake.

Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top.

Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

East Indian Chilli Con Carne recipe

East Indian Chilli Con Carne recipe
Serves 6 Preparation 20 minutes Cooking 1 hour

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
4 dried red chili peppers
1 teaspoon black mustard seeds 1 large onion, ˝nely chopped
½ cup (50 g) grated coconut
1 tablespoon peeled and mincedfresh ginger
1 clove garlic, minced
2 tablespoons minced fresh curry leaves
1 tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon garam masala Salt, to taste
1 lb (500 g) lean ground beef
One 8-oz (250-g) can kidney beans,
rinsed and drained
1 tomato, chopped
1 cup (250 ml) water
1 cup (250 ml) coconut milk
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat the oil in a large saucepan over medium-high heat, add the cumin seeds, red chili peppers and mustard seeds. They should splatter upon contact with the hot oil.

2 Add the onion and sauté, stirring constantly until softened, about 2 minutes. Mix in the coconut, ginger, garlic, curry leaves, coriander, turmeric, garam masala and salt. Stir until the mixture is golden, about 5 minutes.

3 Add the ground meat. Cook, stirring until the meat is slightly brown, about 10 minutes.

4 Add the beans, tomato and water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half of the fresh coriander and simmer for another 5 minutes.

Serve hot, garnished with the remainder of the fresh coriander.

Tiger Prawn Curry With Lemongrass recipe

Tiger Prawn Curry With Lemongrass recipe
Serves 6 Preparation 10 minutes Cooking 10 minutes

Ingredients

1 large red onion, sliced
½ cup (125 ml) oil
2 cloves garlic, minced
1-in (2.5-cm) piece peeled and
minced fresh ginger
3 fresh green chili peppers,
deseeded and minced
1 stalk lemongrass, trimmed, with
tough outer leaves removed, and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt to taste
1 teaspoon freshly-ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground clovesOne 14-oz (400-ml) can coconut milk
2 lbs (1 kg) jumbo tiger prawns or
jumbo shrimp (about 24 total), shelled and deveined

Instructions

1 Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown. Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

2 Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

Hot And Sour Chickpeas recipe

Hot And Sour Chickpeas recipe

Ingredients

3 tablespoons oil
1 tablespoon peeled and minced
fresh ginger
2 tablespoons minced garlic
2 fresh green chili peppers,
deseeded and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon chili powder
2 cups (320 g) dried chickpeas,
washed, soaked overnight and drained, or one 16-oz (450-g) can chickpeas, drained and rinsed well
Salt, to taste
½ cup (125 ml) water
1 teaspoon cumin seeds
1-in (2.5-cm) piece fresh ginger,
peeled and cut into matchsticks 1 small red onion, sliced
2 small tomatoes, diced
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the minced ginger, garlic and chili peppers. Stir until golden, about 1 minute. Add the coriander, cumin, garam masala and chili powder.

 Mix in the cooked chickpeas, salt and water, and cook, stirring as needed until tender and almost dry, about 5 minutes. Reduce the heat to medium, and cook another 5 minutes to blend the ~avors. Transfer to a serving dish and keep warm.

2 Heat the remaining 1 tablespoon of oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks, and then add the onion and tomatoes and cook until golden. Stir about 1 minute and add to the chickpeas.

3 Garnish with the fresh coriander and serve hot.

Indian-style beef burgers recipe

Indian-style beef burgers recipe
Makes four/ (150-g) burgers or eight 3-oz (80-g) sliders Preparation 10 minutes Cooking 10 minutes.

Ingredients

1½ lb (750 g) lean ground beef
1 onion, ˝nely chopped
2 teaspoons minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon Asian chili powder or
ground cayenne pepper
2 teaspoons salt
2 fresh green chili peppers,
deseeded and minced
1 teaspoon fresh lemon juice
¼ cup (10 g) fresh coriander leaves
(cilantro), chopped
¼ cup (2 g) fresh mint leaves,
chopped
Oil, for brushing the burgers
4 hamburger buns or 8 slider buns

Instructions

1 Place the meat in a bowl. Add the onion, ginger, cumin, coriander, Asian chili powder, salt, chili and lemon juice, and mix well with your hands, turning, mashing and

kneading to blend the ˚avors and to get a smooth texture. Cover and refrigerate the mixture for at least an hour.

2 Mix in the fresh coriander and mint leaves. With wet hands, mold the mixture into 4 equal-size patties or, to create sliders, 8 equal-size patties. Refrigerate the patties at least for 1 hour.

3 To grill the patties: Preheat the grill to high. Lightly oil the grate with vegetable oil—pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grate. Place the patties on the grill directly over the heat. Cook about
2 to 3 minutes per side for medium doneness, brushing with oil to prevent sticking, turning once.

4 While the meat is cooking, prepare the rolls. Slice and toast the bread on the grill. Serve the patties sandwiched between the bun halves.
Tip Do not press down on the patties with a spatula during cooking—this only squeezes out the juices and dries out the meat.

Chocolate Sponge Cupcakes recipe

Chocolate Sponge Cupcakes recipe

This is a French-style cupcake (if that’s not an oxymoron), and the recipe is a bit complicated but makes a really good base for unique

cupcakes when you really want the filling and frosting to be the stars.

Ingredients

For 12 cupcakes

1/3 cup all-purpose flour, sifted
1/3 cup cocoa powder, extra brute (good-quality, dark, without sugar added)
8 egg yolks
3/4 cups sugar, divided
8 egg whites

Instructions

1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.

2 Sift together the flour and cocoa powder into a small bowl and set aside.

3 Whisk the egg yolks on high speed in a standing mixer while pouring in half cups of the sugar. Whisk until the mixture is
lightened to a butter color, about 8 to 10 minutes, then pour it into a separate mixing bowl and set aside.

4 Clean the bowl of the standing mixer really well; make sure there is no yolk left, or the egg whites will not rise at all.

5 With the clean bowl on the standing mixer, whip the egg whites on a slow speed for a few minutes (but no more than 5 minutes, or you’ll add air to the whites). This breaks up the proteins, warms them up a little, and helps the cupcakes rise.

6 Turn the mixer on high and slowly add the remaining sugar. Whip until soft peaks form, about 8 minutes. Soft peaks are a little droopy, so you want light, airy whites that don’t hold their shape well.

7 Take a little bit of the yolks that were set aside and fold them into the whites with a rubber spatula (this is called tempering). Then dump this all into the yolks and slowly fold them together—do not overmix the ingredients or handle them roughly.

8 When the mixture is almost combined, delicately fold in the flour and cocoa powder.

9 Once the batter is combined, use an ice cream scoop to fill the cups in the cupcake pan about ¾ full and bake for about 10 minutes. When a toothpick comes out clean, you’re cool to take them out of the oven.

Hot Tamale Pie recipe

Hot Tamale Pie recipe
Recipe By:Chef John

Ingredients

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy(R))
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.

Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.

Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.

Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.

Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

Best lasagne recipe

Best lasagne recipe

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Instructions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.

Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle

with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.