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Recipes
Inside out Lemon Cake With Lemon Glaze
By foodiva
Use a large glass measuring cup 1 quart capacity if you wish
- 2 eggs
- 1 cup milk
- 1 ⁄2 cup vegetable oil
- 1 ⁄2 cup applesauce (Note ( use 1 cup vegetable oil, delete the applesauce)
- 1 ⁄2 teaspoon lemon extract
- 1 ⁄2 teaspoon dried lemon rind or 1⁄2 teaspoon fresh lemon zest
- 1 cup sugar
- 2 cups self rising flour
- 2 cups powdered confectioners' sugar
- 2 teaspoons lemon juice
- 4 ounces lemon Jell-O gelatin
- 1 cup boiling water
- Pam cooking spray
Salmo teriyaki & wombok salad
By foodiva
Instructions Add all the ingredients for the salmon marinade into a baking dish, whisk to combine well
- FOR THE SALMON:
- 4 salmon fillets
- 3 tbsp soy sauce
- 5 tbsp water
- 2 cloves garlic, minced
- 2-3 slices of fresh ginger
- 1 tbsp honey/ coconut sugar
- 1 tsp toasted sesame oil
- Juice of half a large lemon or 1 tbsp rice vinegar
- FOR THE SALAD:
- 1/2 a Chinese cabbage, shredded (also known as wombok)
- 100 g slivered almonds, toasted
- 6 spring onions, sliced
- FOR THE DRESSING:
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 tbsp vinegar (I use rice vinegar)
- 1/4 tsp toasted sesame oil
- 1 tbsp olive oil
Marzipan and Cherry Cake
By foodiva
Tomorrow there is a coffee morning at my son’s school, as at many other places around the country, to raise money...
- 150 g unsalted butter, softened
- 2 large eggs
- 150 g caster sugar
- 150 g self raising flour + a little extra for dusting the cherries
- 150 g ground almonds
- 25 g flaked almonds
- 1 tsp almond extract
- 150 g glacé cherries
- 150 g marzipan
- A little icing sugar - to help roll out the marzipan
Spiced Brown Butter Linzer Cookies
By foodiva
Preparation Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5...
- 1 1/2 cups (3 sticks) unsalted butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 3 3/4 cups all-purpose flour, plus more
- 1 1/2 cups granulated sugar
- 2 teaspoons finely grated lemon zest
- 1 vanilla bean, split lengthwise
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- Powdered sugar (for dusting)
- 1/2 cup red currant jelly
- A 3x1 1/2-inch cookie cutter or other similarly sized shape and 1-inch and 1 1/2-inch cookie cutters
NANDOS PORTUGESE CHICKEN BURGERS
By foodiva
Instructions Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth
- 1 - 3 birds eye red chilies (1 is mild, 3 is reasonably spicy) (Note 1)
- 1 large red bell pepper/ capsicum, cut into chunks
- 5 garlic cloves
- 3 tablespoons vegetable oil
- 4 tablespoons malt vinegar, or any other plain brown vinegar except not balsamic
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons salt
- Black pepper
- Few drop of red food colouring (optional)
- 3 tbsp Peri Peri Sauce
- 1/2 cup whole egg mayonnaise
- 1/4 cup sour cream (or yoghurt)
- 1 tablespoon olive oil
- 4 chicken thigh fillets (each large enough for a burger)
- 4 soft rolls
- 2 tomatoes, sliced
- Lettuce of choice
- 3 large Sebago potatoes, peeled and each cut into 8 wedges (Note 1)
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 3/4 teaspoon salt
- 2 tablespoons olive oil
Eggless Chocolate Cake Recipe
By foodiva
Sift together flour and cocoa powder
- Ingredients:
- SPONGE:
- 210 g (7 1/2 oz) flour
- 3 teaspoons cocoa powder
- 200 g (7 oz) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 5 teaspoons sunflower oil
- 1 teaspoon vanilla extract
- 250 ml (1 cup) cold water
raspberry & almond pithiviers
By foodiva
Instructions Preheat the oven to 200c/400f and line a baking sheet with some baking parchment
- Frangipane:
- 60 g/2oz unsalted butter, softened
- 50 g/1.75oz golden caster sugar
- 1 large egg
- 35 g/4tbsp plain flour
- 1/4 tsp baking powder
- 60 g/2oz ground almonds
- 1/2 tsp almond extract
- Plus:
- 12 fresh raspberries
- 1 tbsp. raspberry jam
- 1/2 tsp cornflour/cornstarch
- 300 g ready-rolled puff-pastry
- 1 egg, beaten
- 2 tbsp. almond slivers
Soft and Chewy Gluten-Free Chocolate Chip Cookies – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef A senior at UC Santa Cruz, I decided to follow the lead of my crunc...
- r Cookie:
- Gluten-Free Über Chocolate Cookies
- Gluten-Free Chocolate Rum Coconut Blondies
- Flourless Chocolate Peanut Butter Cookies (gluten- and grain-free)
- Buckwheat Chocolate Chip Cookies
- One One year ago:
- Shakshouka
- Two Two years ago:
- Cacao Nib Ice Cream
- Three Three years ago:
- Decadent Eggs on Toast
- Soft and Chewy Gluten-Free Chocolate Chip Cookies with Brown Butter and Flaky Salt
- Adapted loosely from Alice Medrich’s Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies
- As I mention above, don’t overbake these! The cookies should seem underbaked when you pull them from the oven, but will continue cooking from residual heat. Even a minute can make a difference, so set a timer, and watch these like a hawk.
- to to here. If you’re extremely sensitive to gluten, be sure to purchase certified gluten-free oat flour.
- All ounce measurements here are by weight.
- to 2 1/2 3″ 2 1/2 – 3″ cookies
- 4 4 8 ounces (1 stick, 8 tablespoons) unsalted butter
- 1/2 1/2 1/2 vanilla bean, split lengthwise and scraped
- 1/2 1/2 1/2 cup (3 1/2 ounces) packed organic dark brown sugar
- 1/4 1/4 1/4 cup (2 ounces) organic granulated sugar
- 1 1 1 large egg (2 ounces by weight out of shell)
- 1/2 1/2 3/4 cup (2 3/4 ounces) sweet white rice flour
- 1/2 1/2 1/2 cup (2 ounces) oat flour
- 2 2 2 tablespoons (1/2 ounce) tapioca flour
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon xanthan gum
- 7 7 1/2 ounces bittersweet chocolate, chopped (1 1/2 cups)
- 1/2 1/2 1/2 cup (2 ounces) toasted pecans, cooled completely and coarsely chopped
- flaky salt such as Malden for the top
- Make the dough:
- to 10 sugars in a large bowl and when the butter has browned, scrape it and the browned bottom bits into the sugar immediately to stop the cooking. Let cool, stirring occasionally, for 10 minutes.
- to to together the flours, baking soda, salt and xanthan gum (I like to sift as oat flour tends to be clumpy). Set aside.
- d.
- 1-2 to to and let it sit at room temperature for 1-2 hours (alternately, scoop the dough into individual balls and store in the fridge or freezer until ready to bake – the dough is harder to scoop when cold).
- Bake the cookies:
- to 375º. in the upper and lower thirds of the oven and preheat to 375º. Line two rimless cookie sheets with parchment paper.
Apple Turnovers
By foodiva
To a medium saucepan, add the apples, butter, brown sugar, cinnamon, cornstarch, stir to combine, and heat over med...
- 3 large apples (I used unpeeled galas; use your favorite apples and peel if desired), diced into small pieces
- 1/4 cup (half of 1 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 1 tablespoon cinnamon, or to taste
- 2 teaspoons cornstarch
- one 17.3-ounce box puff pastry (2 large sheets), thawed according to package directions
- 1 large egg
- 2 teaspoons water
- granulated sugar, for sprinkling
Figs & Feta
By foodiva
Rinse each leaf well with water to remove brine
- 1 – 16 ounce jar of grape leaves (about 50 grape leaves. Brined grape leaves are packed by weight so quantity may vary.)
- 1/4 cup olive oil, plus more for roasting pan/Dutch oven
- 1/4 cup olive oil, for just before baking
- 1 medium onion, chopped fine
- 1 clove of garlic, chopped fine
- 1 - teaspoon salt
- 1/4 cup pine nuts
- 1-cup corn, fresh or frozen
- 1-cup green bell pepper, chopped fine
- 1/2 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 1 1/2 cups Mahatma Whole Grain Brown Rice
- 4 cups vegetable stock (or chicken to add a little more flavor)
- 1-cup water, divided
- 1-cup sundried tomatoes, diced
- 1/4 cup fresh mint, chopped fine
- 1/4 cup fresh parsley, chopped fine
- juice of 1 lemon
- Lemon slices for baking
- Lemon wedges for serving