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Recipes
Raw Lemon Cheesecake
By foodiva
Juicing vs. Blending Blender Buying Guide Juicing vs
- 2 cups (230 g) cashews
- 1 cup (125 g) macadamia nuts
- 3/4 cup (200 ml) lemon juice
- zest of one lemon
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup (80 ml) maple syrup
- 3/4 cup (200 ml) of coconut oil
- 6 medjool dates or 200 g raisins
- 1 1/4 cup (150 g) pecans
- 1 tsp vanilla extract
- pinch of sea salt
- 1/2 cup (50 g) coconut, desiccated
tall and creamy new york cheesecake
By foodiva
Instructions Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering botto...
- 4 8-ounce packages cream cheese, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 8 tablespoons butter, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 2 vanilla beans (can substitute 1 1/2 teaspoon pure vanilla extract)
- 1 teaspoon fresh lemon juice
chocolate pudding
By foodiva
Now I have shared with you how to make my And I also also shared with you how I make my So now let’s make Choco...
- Method:
- Egg Based Custard ingredients – see method and step by step here.
- 6 large egg yolks
- 3/4 cup granulated sugar
- 6 tbsp cornstarch
- 750 ml / 3 cups whole milk
- 2 tbsp pure vanilla extract.
- Eggless Custard Ingredients – see method and Step by step here.
- 1 cup Milk
- 1 cup Cream (or Milk)
- 1/2 cup / 100 grams sugar
- 2 tsp Vanilla
- 2 tbsp Cornstarch Bob’s Red Mill Gluten Free Corn Flour, 24 Ounce Packages (Pack of 4)
- 4 large egg yolks.
- Make your custard as show in the step by step post above.
- Place custard in a bowl.
- Break chocolate into pieces and stir into the hot custard.
- Cool chocolate Custard covered to cling wrap for a few minutes.
- Pour in desired glasses or bowls.
- Let cool.
Ginger Pineapple Upside-Down Cake, Coconut-Lemongrass Ice Cream – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef So I figured that stewing the pineapple in brown sugar and grated g...
- For the topping:
- 1 1 2 1/2 3 4 1/2 pounds (to make 3 – 4 cups prepared pineapple)
- 3/4 3/4 3/4 cup unrefined sugar (such as Eco Goods) or light brown sugar
- 1 1/2 1 1/2 1/2 teaspoons grated fresh ginger
- 2 2 2 tablespoons butter
- 1/8 1/8 1/8 teaspoon salt
- 1/2 1/2 1/2 teaspoon vanilla extract
- For the cake:
- 6 6 to tablespoons unsalted butter, softened to room temp
- 1/4 1/4 1/4 cup granulated sugar
- 2 2 2 tablespoons unrefined or light brown sugar
- 1 1 1 egg, at room temp
- 1 1 1 egg white, at room temp
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 cup whole spelt (or whole wheat pastry) flour
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 2 cup plus 2 tablespoons coconut milk, at room temperature
- 1 1 1 teaspoon vanilla extract
- For serving:
- coconut lemongrass ice cream (below)
- toasted, chopped macadamia nuts
- Prepare the pineapple:
- 3/4 1/2 pale-yellow core. Slice the quarter lengthwise into into 3/4 inch pieces, then cut the pieces crosswise into 1/2 inch chunks. Repeat with the the remaining quarters.
- Cook the pineapple topping:
- Make the cake batter:
- to 350º. rack in the lower-center of the oven and preheat to 350º.
- 5 the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a sturdy wooden spoon), cream the butter and sugars together on medium speed until lightened and fluffy, 5 minutes.
- Meanwhile, sift or whisk together the flours, baking powder and salt into a smallish bowl. Stir the vanilla into the coconut milk.
- Assemble and bake the cake:
- to painlessly, invert a plate over the cake, then, wearing oven mitts, grasp the pan and plate together and flip them both over.) Remove the pan from the cake, replacing any pineapple chunks that may have become dislodged or stuck to the pan.
- Coconut Lemongrass Ice Cream
- Adapted from Nordljus
- 1 about 1 pint
- 2 2 2″ 2 large stalks lemongrass, bruised and chopped into 2″ lengths
- 1 1/4 1 1/4 2 300 plus 2 tablespoons 300 mL) canned coconut milk
- 2 2 2 egg yolks
- 1/4 1/4 2 cup plus 2 tablespoons (75 grams) sugar
- 2 2 2 teaspoons (7 grams) cornstarch
- 1/2 1/2 1/2 cup (75 mL) heavy cream
- 1 zest of 1 lime
- rain into a heatproof container. Stir in the heavy cream and the lime zest.
- 4 to 2 until very cold, at least 4 hours and up to 2 days.
- 2 in an ice cream maker, then chill in the freezer for 2 hours until firm.
loaded potato salad
By foodiva
Instructions Preheat oven to 400 F
- 3 pounds white potatoes, cubed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound bacon
- 16 oz. container sour cream
- 1/4 cup mayonnaise
- 2 cups shredded cheddar cheese
- 2 tablespoons green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pizza stromboli roll
By foodiva
Seated on the Katnook Estate table next to Sean Shortt Director of Sales and Marketing for Wingara Wine Group, and ...
- PIZZA BASE
- 500 g 00 pizza and bread flour
- 1/2 tablespoon granulated yeast
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1/2 teaspoon bread improver
- 325 ml water at room temperature
- 1/2 tablespoon olive oil
- PEPPERONATA
- 2 tablespoons olive oil
- 1 large red capsicum, sliced into batons
- 1 spanish onion, peeled, halved and sliced
- 2 roma tomatoes, chopped
- 2 garlic cloves, sliced thin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- ASSEMBLY
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 1/2 chorizo sausages, sliced
- 1 tablespoon olive oil
- 100 g pecorino cheese, sliced
- 1/4 cup fresh basil, leaves roughly torn
Lovely Falafels
By foodiva
A place where ideas grow Let the chickpeas to soak for 12 hours in some water
- Recipe:
- 6-8 people
- 2-3 onions
- 8 cloves of garlic
- 6 red peppers
- 4 cans of skinned tomatoes (400 g x4)
- 1 tbsp of tomato paste
- 1/2 tsp of sweet chilli powder
- 6-7 tsp of salt
- 3 tbsp of sugar
- 1/2 liter of coffee cream (9 %)
- 1/2 liter of broth
- 1-2 packages of cream cheese (200-400 g depends on how unhealthy you want the soup!)
- 2-3 tbsp of oregano
honey banana cake
By foodiva
Preheat oven to 350 degrees
- For the cake:
- 4-5 ripe bananas, mashed
- 2 teaspoons lemon juice
- 1/4 cup honey
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/3 cup yogurt
- For the topping:
- 4 oz. cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1/2 cup toasted pecans, chopped
Honey Mustard Salmon In Foil
By foodiva
Instructions Position a rack in the middle of the oven
- 1 /3
- cup
- honey
- 1 /4
- cup
- butter
- 1 /4
- cup
- whole grain mustard
- 2 2
- tablespoons
- smooth and mild Dijon mustard
- 5 5
- cloves
- garlic
- peeled and minced
- 2 2
- tablespoons
- fresh lemon juice
- 1 /4-1/2
- teaspoon
- chili powder (or cayenne powder)
- OPTIONAL -- adjust to your tastes and spice preference*
- 1 .2
- kg
- | 2 1/2 pound side of salmon
- Salt
- to season
- Black cracked pepper
- to taste
- 2 2
- tablespoons
- fresh chopped parsley
- Lemon wedges
- OPTIONAL
Cheesy bread
By foodiva
METHOD Mix the flour with salt and mustard powder in a bowl or in a standing mixer bowl with the dough hook attachm...
- 550 g strong white flour
- 1 tsp salt
- 1 tbsp mustard powder
- 300 g Cheddar, diced
- 3 spring onions, finely chopped
- 300 g warm water
- 16 g fresh or 2 tsp fast action yeast
- 1 medium egg
- a little oil for kneading