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Recipes
Apple Cake Receipe
By foodiva
2Preheat oven to 175 C (350 F)
- Ingredients:
- 225 g flour
- 1 1/2 tsp baking powder
- 150 g margarine, softened
- 150 g powdered sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
- 1 ,1 kg apples, peeled, seeded and sliced
- 1 Tbs lemon juice
- 1/2 tsp cinnamon
- Preparation:
Baked Chicken Nuggets Stuffed With Mozzarella
By foodiva
Instructions Preheat oven to 400 F degrees
- 1 lb boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1.5 oz. mozzarella cheese, cut into strips (about 1.5" x 1/3" x 1/3")
- 1 cup Panko bread crumbs
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup Greek yogurt
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- pinch of salt and pepper, to taste
Cointreau-Glazed Cranberry Clementine Tea Cake – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef I’ve wanted to make a gussied-up version of this coffee shop stap...
- Cake:
- Cointreau-Glazed Cranberry Clementine Tea Cake
- Adapted this Lemon Huckleberry Tea Cake, which I originally adapted from a pound cake recipe in Fine Cooking
- ne. Enjoy this cake with breakfast, brunch, or, as the name implies, afternoon tea.
- 8×4 9×5″ 8-10 or 9×5″ loaf, 8-10 servings
- 4 4 1/2 ounces (1 stick, 1/2 cup) unsalted butter, at room temperature
- 3 3 2 ounces (1/4 cup plus 2 tablespoons) cream cheese, at room temperature
- 1 1/4 1 1/4 1/4 cups sugar (preferably organic cane sugar)
- 3 zest of 3 clementines (or other medium tangerines)
- 3 3 3 eggs, at room temperature
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 2 2 to cups fresh cranberries, halved (if frozen, probably no need to defrost first)
- Glaze:
- 1/2 1/2 1/2 cup powdered sugar (sifted if clumpy)
- 4 4 to tablespoons Cointreau (or other orange liqueur), or enough to make a thin glaze
- Make the cake:
- Make the glaze:
- While the cake is cooling, whisk together the powdered sugar and cointreau until you have a glaze that’s about as thin as half and half. Brush the glaze all over the top and sides of the warm cake. Let the cake cool completely, at least one hour.
- to cake keeps well, wrapped, at room temperature or in the fridge, for up to a week
Peach cake slathered with peach buttercream
By foodiva
Instructions Preheat your oven to 350 degrees
- 1 cup unsalted butter (2 sticks), room temperature
- 2 cups granulated sugar
- 1 tsp. vanilla bean paste
- 4 eggs, room temperature
- 1 1/2 cups milk + 1 1/2 T. distilled vinegar (or buttermilk)
- 4 cups + 2 T. cake flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 tsp. salt
- 1 cup peaches, peeled, pitted, and pureed
- 1 cup salted butter, room temperature
- 3/4 cup peach puree
- 1 tsp. vanilla
- 5 1/2 cups powdered sugar
- 1 cup unsalted butter (2 sticks), room temperature
- 2 cups granulated sugar
- 1 tsp. vanilla bean paste
- 4 eggs, room temperature
- 1 1/2 cups milk + 1 1/2 T. distilled vinegar (or buttermilk)
- 4 cups + 2 T. cake flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 tsp. salt
- 1 cup peaches, peeled, pitted, and pureed
- 1 cup salted butter, room temperature
- 3/4 cup peach puree
- 1 tsp. vanilla
- 5 1/2 cups powdered sugar
bolognese sauce
By foodiva
It starts with sauteing some vegetables (carrots, onions and celery), adding ground meat and slowly cooking with cr...
- Ingredients: to make about 3 quartz (12 cups) of sauce
- 1 medium onion
- 1 carrot (I used 12 baby carrots)
- 1 large celery stalk
- 2 tablespoons of olive oil
- 1 lb of ground beef
- 1 lb of ground pork
- 2 cans of 28 oz (total 56 oz) crushed tomatoes (I used San Marzano)
- 1.5 cups of white wine
- 1 rosemary sprig
- 2 whole cloves (optional)
- salt
- Preparation
red bean bun steamed
By foodiva
Stir fry In order to make those sweet red bean buns, I made firstly
- 1 cup of sweet red bean paste
- 300 g all-purpose flour
- 1 packet instant yeast = 2 1/4 teaspoons
- 160 g water or 20g more for adjustment
- 2 tablespoons sugar (optional)
Kheera (Paneer Kheer)
By foodiva
Kheera is nothing but Paneer kheer where milk is reduced to thick consistency along with fresh cottage cheese
- Read more at: http://www.theflavoursofkitchen.com/kheera-paneer-kheer-recipe
- to images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.
Peach Pound Cake
By foodiva
Instructions Preheat oven to 350 degrees Fahrenheit Cream butter and sugar Beat in eggs, milk, and vanilla Gra
- 1/2 cup of butter at room temperature
- Extra butter for greasing loaf pan
- 1 and 3/4 cup flour
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup of milk
- 1 heaping teaspoon baking powder
- 2 peaches, peeled and cut into small squares
Chicken Stew with DumplingsCBC Best Recipes Ever
By foodiva
Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew...
- 5 cups (1.25 L) chicken stock
- 4 lb (1.8 kg) skinned chicken thighs
- 7 small carrots, peeled and cut in half diagonally
- 4 potatoes, peeled and cubed
- 2 cups (500 mL) peeled pearl onions
- 3 tbsp (45 mL) butter
- 3 chopped celery stalks
- 1 chopped onion
- 2 cups (500 mL) button mushrooms
- 1/3 cup (75 mL) all-purpose flour
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) peas, frozen
- 1/4 cup (60 mL) whipping cream
- 2 cups (500 mL) sifted cake and pastry flour
- 2 tbsp (30 mL) chopped fresh parsley
- 4 tsp (18 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) butter
- 3/4 cup (175 mL) milk
Coconut Key-Lime Sheet Cake
By foodiva
Position rack in middle of oven; preheat to 350°F
- 1 1/2 cups unsweetened shredded coconut
- Nonstick vegetable oil spray
- 1 3/4 cups cake flour, plus more for pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup virgin coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups canned unsweetened coconut milk, divided
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon finely grated key lime zest
- 1/3 cup fresh key lime juice (from about 6 key limes)
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
- 3 large egg yolks
- 1/2 cup sugar
- 1 teaspoon finely grated key lime zest
- 1/4 cup fresh key lime juice (from about 4 key limes)
- 1 1/2 cups cold heavy cream
- 1 teaspoon finely grated key lime zest
- 1 cup unsweetened coconut flakes