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Recipes
best fudgy cocoa brownies
By foodiva
Instructions Preheat oven to 175°C | 350°F
- 1/2 cup unsalted butter, melted
- 1 tablespoon cooking oil (olive oil or coconut oil are fine)
- 1 1/8 cup superfine sugar (caster sugar)*
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose | plain flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Bourbon Chicken
By foodiva
And I wont even tell you about Hot Dog on a Stick
- Recipe from Aggie's Kitchen
- 2 lbs boneless/skinless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Split Pea Soup with Rosemary
By foodiva
Place bacon in a large pot, and cook over medium heat until crisp
- 6 slices bacon, cut into 1 inch pieces
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 4 (10.5 ounce) cans chicken broth
- 1 1/2 cups green split peas
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary
masala chai walnut cake
By foodiva
Instructions For The Cake: Preheat the oven to 180 C (350f)
- 200 g Self Raising flour
- 200 g unsalted butter
- 200 g golden caster sugar
- 100 g lightly roasted walnuts - I think this would work great with pecans too 50g for the cake and 50g for decorating
- 3 large eggs weight 200g
- 2 tbsp masala chai spice mix
- pinch of pink salt
- 2 tbsp of milk or masala chai - see link here
- 2 tbsp loose black tea leaves - Darjeeling or Assam
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp black peppercorns optional
- 1/2 tsp ground cloves optional
- 1/4 tsp ground star anise optional
- 100 g caster sugar
- 100 ml water
- 1/4 tsp masala chai spice mix
- 300 g Icing sugar
- 185 g softened butter or half butter half cream cheese
- 1 tbsp masala chai spice mix
- Remaining roasted walnuts to decorate
kunafa( kataifi with pudding and condensed milk)
By foodiva
The kunafa recipe or the Knafeh recipe is nothing but a delicious dish made with the kataifi and some milk cream
- 1 packet Kataifi/Konafa Dough
- 1 cup butter
- 7 tbsp powdered sugar
- 2 cups fresh cream
- 1 cup milk
- 1/2 cup corn flour
- 1 tin sweetened condensed milk
- 1 cup sugar
- 1 cup water
Kathleen Siegle
By foodiva
Instructions Set oven to 350 degrees F
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup vanilla greek yogurt
- 1 1/2 cups canned crushed pineapple (drained)
- 1 cup all-purpose flour
- 1 cup light brown sugar (packed)
- 1/2 cup butter (softened)
- 1 tsp cinnamon
- 1/2 cup vanilla frosting
- 1-2 tbs raspberry preserves
- 1-2 tbs milk
Pear and Elderflower Macarons
By foodiva
To make the macaron shells, line two baking sheets with baking paper
- Makes about 15 sandwiched macarons
- Adapted from Raspberri Cupcakes
- • 110g almond meal, dried in a cool oven for 5 minutes and sifted
- • 200g icing sugar
- • 100g aged eggwhites
- • 50g caster sugar
- • 1 teaspoon powdered egg whites (available from Essential Ingredient)
- Elderflower Poached Pears
- • 1 pear, peeled, cored and cut into 0.5cm cubes
- • 1 cup water
- • 4 tablespoons elderflower cordial
- Elderflower Buttercream
- • 1 egg white
- • ¼ cup caster sugar
- • 90g unsalted butter, room temperature, cut into 3cm cubes
Creamy, Knock Your Socks Off, Apple Cider Dip
By foodiva
Directions Pour the apple cider into a large pot or a saucier
- 8 cups (1 half gallon) apple cider
- 2 cinnamon sticks
- 10 allspice berries (or 1/4 tsp allspice)
- 2 tbsp granulated sugar
- 8 oz (1 package) cream cheese or neufchatel, at room temperature
Peach Salsa Pork Enchiladas
By foodiva
Preheat oven to 375 degrees
- 3 cups shredded pork taco meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 1 teaspoon cumin
- 1/3 cup flour
- 1 (14 oz.) can chicken broth
- 1 cup peach salsa (recipe below)
- 1 (4 oz.) can diced green chiles
- 1/2 cup light sour cream
- 1/4 cup freeze dried cilantro
- salt and pepper
- 12 6-inch flour tortillas
- 3 cups shredded light Mexican blend cheese
- 2 1/2 pounds tomatoes, peeled and diced
- 2 1/2 pounds ripe peaches, peeled, pitted and diced
- 1/2 cup fresh lime juice
- 1 cup diced sweet onion
- 2 tablespoons minced seeded jalapeno or serrano chilies
- 4 – 6 tablespoons sugar, to taste
- 4 teaspoons kosher salt
- 1/4 cup cider vinegar (5% acidity)
- 1 teaspooon crushed red pepper flakes
- 1/2 cup chopped fresh cilantro
Thai Red Curry Paste – The Mint Thief
By foodiva
How to make/Basics How to make/Basics This Thai Red Curry Paste recipe is easy to make from scratch
- 20 dried red chili
- 1 cup hot water
- 1 tbsp heaping galangal (Substitute with ginger)
- 1/2 cup shallot, chopped
- 2 lemongrass, chopped
- 2 tbsp cilantro stems, chopped
- 1/4 cup garlic, chopped
- 4 or to taste red Thai chili, chopped (substitute with green chili)
- 5 lime leaves ( substitute with lime peel)
- 1 tsp whole black peppercorns
- 1 tsp salt
- 1/2 tbsp paprika