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coffee date rye bread
By foodiva
Homemade Coffee Date Rye Bread is worth taking your time over
- 400 g/ 3 1/3 cups strong bread flour
- 100 g/ 3/4 cup rye flour
- 1 1/2 tsp salt
- 1 tsp ground ginger
- 2 tsp quick action yeast
- 30 g/ 2 tbsp caster sugar
- 320 ml/ 1 1/3 cups tepid whole milk (or 50:50 milk and water)
- 30 g/ 2 tbsp butter - softened
- 30 ml/ 2 tbsp strong espresso coffee - cold
- 150 g dates - chopped
Brown Butter Rye Crêpes with Whipped Chestnut Créme – butter and brioche
By foodiva
“This jasmine in the July night is a song for two strangers who meet on a street leading nowhere
- Brown Butter Rye Crêpes:
- 120 grams unsalted butter, cut into cubes
- 400 millilitres whole milk
- 2 large eggs + 3 large egg yolks
- 1 teaspoon vanilla bean extract + seeds from 1 vanilla bean pod
- 80 grams rye flour
- 80 grams all-purpose flour
- 70 grams confectioners’ (icing) sugar, plus more for serving
- 1/4 teaspoon sea salt
- Neutral oil (or butter), for frying
- Whipped Chestnut Créme:
- 250 grams chestnut purée
- 5 tablespoons confectioners’ (icing) sugar
- seeds from 1 vanilla bean pod
- 1 teaspoon brandy, optional
- 1/4 teaspoon ground nutmeg
- 300 millilitres heavy cream
creme brulee bars
By foodiva
Instructions Start with the custard mix: Add the milk, cream and vanilla extract to a large pan and heat on high...
- Base:
- 200 g/7oz Digestive biscuits (or graham crackers) - use gluten free biscuits if required
- 100 g/3.5oz Unsalted butter, melted
- Custard:
- 500 ml/2 cups+ 2tbsp whole milk
- 115 ml/ 1/2 cup double/heavy cream
- 1 tsp vanilla extract
- 6 tbsp cornflour
- 5 egg yolks
- 150 g/ 3/4 cup caster sugar
- 40 g/1.4oz unsalted butter
- Topping:
- 5 tbsp fine granulated sugar
raspberry cranachan
By foodiva
Instructions Lightly toast the oatmeal in a saucepan on in the oven on a baking sheet for a few minutes
- 300 ml (10 fl oz) fresh double cream
- 3 tbsp heather Honey
- 2 tbsp generous of whisky
- 50 g (2 oz) toasted oatmeal
- 350 g (12 oz) punnets of raspberries
Crazy Dough for Everything
By foodiva
Instructions In a small bowl, combine lukewarm milk with sugar and yeast
- 1 cup (220 ml, 220 g) milk, lukewarm
- 2 tsp sugar
- 80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
- 6 2/3 cup (1 kg) all-purpose flour
- 3 tsp baking powder
- 3 tsp salt
- 1 1/2 cup (360 ml, 360 g) plain yogurt
- 2 whole eggs
spinach basil pesto
By foodiva
Instructions Simply combine all ingredients into a blender until thick and creamy
- 2 cups fresh basil
- 2 cups organic spinach
- 2 cloves garlic
- 1/4 cup raw walnuts
- 2 Tbs. hemp seeds (optional if you don't have these)
- 2 Tbs. olive oil
- 2 Tbs. nutritional yeast
- 2 Tbs. fresh lemon juice
- 1/2 tsp. salt (to taste)
- fresh ground pepper (to taste)
Chicken Biscuits with Mushroom Gravy Recipe
By foodiva
Prepare the biscuits according to package instructions
- 1 can buttermilk biscuits, 16.3 ounces
- oil, for frying
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 1/2 pounds boneless skinless chicken cutlet, or tenders, very thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 3 tablespoons butter
- 8 ounces chopped mushrooms
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper, optional
- 1 cup milk
Life Changing Chocolate Cake
By foodiva
METHOD Preheat the oven to 180C/350F/gas 4
- INGREDIENTS
- 80 g best dark chocolate, broken into pieces
- 20 g cocoa
- 160 g boiling water
- 210 g plain flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
- 150 g softened butter
- 266 g caster sugar
- 2 large eggs
- vanilla extract
- 160 ml milk
- FILLING AND GANACHE
- 4 tbsp apricot jam
- 100 g good quality cooking milk chocolate
- 150 g good quality dark chocolate
- 200 g double cream
- a knob of butter
Frosted courgette & lemon cake
By foodiva
We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure ...
- 250 g pack unsalted butter, very soft, plus extra for the tin
- 3 unwaxed lemons
- 200 g golden caster sugar
- 3 eggs
- 2 medium courgettes, coarsely grated (you'll need 300g/10oz flesh)
- 1 tsp poppy seed, plus extra to decorate
- 1 tsp vanilla extract
- 100 g self-raising flour
- 100 g plain wholemeal flour
- 1 tsp baking powder
- 85 g icing sugar
- 200 g pack full-fat soft cheese
- 4 tbsp lemon curd (optional)
Borscht
By foodiva
Instructions Place meat into the pot with water and cook over medium heat, until fork tender, about 2-3 hours
- 4 quarts water
- 1.5 lbs beef chuck
- 6 medium sized yellow potatoes, peeled, diced into 1/2 inch cubes
- 1 large onion, peeled, diced
- 1 large carrot, peeled, grated
- 2-3 medium sized beets, peeled, grated
- 1 can peeled tomatoes, chopped
- 1 can beans (black eyed peas)
- 1 bell pepper, seeded, diced
- Oil for frying
- Salt & Pepper, to taste
- 4 tbsp flat leaf Italian parsley, chopped
- 2 tbsp dill, chopped