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Recipes
rhubarb and marzipan muffins
By foodiva
Instructions Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases
- 200 g golden caster sugar
- 1 large egg
- 80 ml vegetable or coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 230 ml rhubarb yogurt (ideally full fat, but fat-free does work, also you can use another flavour such as peach if you can't find rhubarb yogurt)
- 250 g plain flour (plus 1 extra tbsp. to mix with the rhubarb)
- 1 tsp baking soda (bicarbonate of soda)
- 200 g rhubarb, chopped into small chunks mixed with 1 tbsp plain flour
- 100 g golden marzipan, cut into small chunks
- 1 tbsp marmalade
tray baked chicken
By foodiva
Instructions If you have a whole chicken, joint it into 8 pieces Put into a large roasting tray Add potatoes i...
- 1 pieces chicken jointed into 8 or a 6-8 thighs, bone-in and skin-on
- potatoes optional - we sometimes serve with rice
- olive oil
- garlic
- thyme
- paprika
- salt & pepper
Strawberry Upside Down Cake
By foodiva
Instructions Place the butter and sugar in a saucepan
- TOPPING:
- 1/4 stick (28 g; 4 oz; 2 Tbsp) unsalted butter
- 1/4 cup (50 g; 4 Tbsp) brown sugar
- 1 cup sliced strawberries
- CAKE:
- 2 eggs
- 3/4 cup (93 g; 3.3 oz) white sugar
- 1/4 teaspoon salt
- 1 stick (113 g; 4 oz; 8 Tbsp) unsalted butter, melted
- 1/2 cup yogurt
- 1 teaspoon vanilla extract
- a pinch of lemon zest
- 1 cup (128 g; 4.5 oz) all-purpose flour
- 1 1/2 teaspoon baking powder
Lemon Shortbread Cookies
By foodiva
In a small bowl, sift together flour, cornstarch and salt and set aside
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- yellow food coloring, optional
- yellow sanding sugar, optional
Oatmeal Rum-Raisin Cake
By foodiva
Directions: Oatmeal Cake 1
- 3/4 cup boiling water
- 1 cup uncooked quick-cooking oats, divided
- 1-1/4 cup raisins
- 3/4 cup (6 ounces) dark rum
- 1-1/2 cups (7-1/2 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 8 tablespoons (4 ounces/1 stick) unsalted butter, softened
- 1/4 cup malted milk powder
- 3/4 cup (5-1/4 ounces) granulated sugar
- 1 cup (8 ounces) firmly packed brown sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1 cup (8 ounces) packed dark brown sugar
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1/4 teaspoon baking soda
- 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
- 3 tablespoons malted milk powder
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1-1/2 cups whole milk
- 3 tablespoons reserved rum from soaking raisins
- 24 tablespoons unsalted butter, softened (3 sticks), cut into 24 pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Christmas pudding scones
By foodiva
Tap For Ingredients Method Preheat the oven to 200ºC/gas 6
- 80 gunsalted butter, (cold)
- 20 gdried cranberries
- 1 orange
- 250 gself-raising flour, plus extra for dusting
- 30 ggolden caster sugar
- 70 gleftover christmas pudding or cake (any icing or marzipan removed)
- 1/2 tesapoonmixed spice
- 1 largefree-range egg
- 4 tablespoonssemi-skimmed milk, plus extra for glazing
- 1 tablespoontreacle
vanilla cream filled donuts
By foodiva
InstructionsVanilla Cream In a medium saucepan, add in the milk and place over medium heat
- 1/2 cup milk
- 1/4 cup butter, cubed
- 1 (1/4 oz) package highly active yeast
- 1/2 cup granulated sugar
- 2 + 1/4 cups all-purpose flour, divided
- 1 egg, lightly beaten
- 1 tsp. Rodelle vanilla bean paste
- 2 + 1/4 cups all-purpose flour, divided
- 2 cups milk
- 5 egg yolks
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 1 T. Rodelle vanilla bean paste
- 3 T. butter, cold
- 1/2 cup granulated sugar
- 1 tsp. Rodelle vanilla bean paste
Cacao Nib Ice Cream – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef several years ago
- Candied nibs:
- Cacao Nib Ice Cream with Candied Nibs
- Inspired by Michael Recchiuti
- 1 8 1 quart, 8 servings
- 1 1/2 1 1/2 1/2 cups half and half
- 1/2 1/2 1/2 cup cacao nibs
- 1/2 1/2 1/2 vanilla bean, split and scraped (or the pod leftover from a previously scraped bean, such as the one used for huckleberry cheesecake squares)
- 1 1 1 cup cold heavy cream
- 4 4 4 egg yolks
- 1/2 1/2 1/2 cup sugar
- pinch pinch salt
- Candied nibs (recipe below)
- 30 the half and half, nibs and vanilla in a medium saucepan. Warm over medium heat, swirling occasionally, until steaming and small bubbles form around the sides of the pan. Cover and steep for 30 minutes.
- Pour the cold cream into a bowl or quart-sized measuring cup and set a fine mesh strainer over the bowl.
- 170º to to an instant read thermometer. Immediately pour through the sieve and into the cold cream, pressing on the nibs to extract any liquid. Optionally chill the mixture in an ice bath. Refrigerate at least four hours or up to a couple of days.
- to the mixture in an ice cream maker until the texture of a thick milkshake, then mix in the candied nibs (below.) ‘Cure’ in the freezer for at least an hour or until firm enough to scoop.
- 1/2 1/2 1/2 cup cacao nibs
- 1 1 1 teaspoon butter, softened
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 tablespoon water
- 1 1 1 tablespoon corn syrup
- 1/4 1/4 1/4 cup sugar
- 300º 2 3 to a small baking sheet and toast in a 300º oven or toaster oven until just fragrant, 2 – 3 minutes. Place in a small bowl to keep warm and have at the ready.
- Measure out the butter and salt and place it near the stove with the nibs. Line a baking sheet with parchment paper or a silpat (silicone baking mat.) Have a heat proof rubber spatula handy.
- 5 10 to clumps of 5 or so nibs. Freeze for 10 minutes or so before adding to the ice cream.
- to to nibs can be kept at room temperature for a few days (the sugar may begin to soften) or in the freezer for up to a few months.
sticky rice balls nuomichi
By foodiva
Stir fry Mix glutinous rice powder, sugar, starch, and coconut powder all together in a large bowl
- Half cup of desiccated coconut for decoration
- Mango, red bean paste or any other inner filling you want
- 150 g water glutinous rice flour
- 40 grams starch
- 20 coconut powder
- 25 g sunflower seed oil
- 250 ml water or around 240ml milk
- 50 g sugar powder
Chinese 4-Ingredient Fried Cabbage
By foodiva
Instructions Heat wok over medium high heat
- 1 and 1/2 tablespoon vegetable oil
- 1 teaspoon Sichuan peppercorns
- 2 dried chili peppers
- 1/2 small head cabbage, chopped
- 3/4 teaspoon salt
- 1 teaspoon soy sauce, or tamari for gluten free