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Recipes
Chocolate Fudge Cake with Red Berry Ganache
By vealam
Preheat oven to 160 degrees C
- Chocolate Fudge Cake:
- 250 g butter, chopped
- 200 g dark chocolate, chopped
- 1 cup castor sugar
- 1/3 cup cocoa powder, sifted
- 2 cups, cold water
- 2 eggs, lightly beaten
- 1 1/2 cups plain flour, sifted
- 1 cup self-raising flour, sifted
- Fresh Strawberries and Raspberries, to decorate
- Pink Sprinkles, to decorate
- Red Berry Ganache:
- 10-12 Strawberries and/or Raspberries (I used a mix), cleaned and hulled (fresh or frozen)
- 100 g white chocolate, roughly chopped
- 1/3 cup thickened or heavy cream
- 2-3 drops of pink food colouring (optional)
Strawberries and Cream Popsicles
By vealam
Using a 2 cup measuring container, add milk and heavy cream
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- Greek strawberry yogurt (full fat)
- 2 Tablesppons cornstarch
- 1/4 cup honey
- 1/4 cup sugar
- 1 Tablespoon strawberry extract
- 3 cups chopped, fresh strawberries
- 10 popsicle sticks
Pulled Pork Nachos
By vealam
Pulled pork nachos are easy, hearty, and cheesy of course! Serve them up at a party or family gathering along with ...
- 3 large handfuls of tortilla chips
- 1 cup leftover carnitas or pulled pork
- 1 tablespoon barbeque seasoning
- 1 to 1 and 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup scallions, sliced
Gooey Chocolate Chip Brownie Bars
By vealam
Preheat oven to 350 F and grease an 8x8 pan
- 1/3 cup unsweetened applesauce
- 1 cup peanut butter OR allergy-friendly alternative
- 1 tsp pure vanilla extract
- 1/4 cup plus 2 tbsp flour (almond flour, white, spelt, sorghum, oat, and Bob’s gf all work here)
- 1/4 cup plus 2 tbsp cocoa powder
- 2/3 cup sugar or xylitol
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips (mini are best, but regular will also work)
- optional chocolate chips for the top
Spicy White Bean Chili with Shredded Chicken
By vealam
1. Pour oil into a saucepan and place over medium-high heat
- garnish:
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 poblano pepper, seeded and diced
- 1 Anaheim pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 1 tablespoon minced oregano
- 1 tablespoon thinly sliced chives
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chile pepper
- 1/2 teaspoon cayenne pepper
- 2 ears charred sweet corn kernels
- 3 cups low chicken stock
- 2 (15 ounce) cans white beans
- 1 1/2 cups cooked, shredded chicken
- salt and pepper to taste
- charred corn kernels
- cilantro leaves
- thinly sliced radishes
Spaghetti with Meatballs
By vealam
For the sauce: Heat the oil in a large Dutch oven over medium heat
- Yia Yia's Neapolitan Sauce:
- 1/4 cup olive oil
- 1 rack baby back ribs, separated (about 2 pounds)
- 1 large Spanish onion, diced
- 1 tablespoon kosher salt
- 6 cloves garlic, sliced
- 1 bottle dry white wine
- Two 28-ounce cans San Marzano tomatoes, chopped
- 3 tablespoons fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1 fresh bay leaf
- One 2-to 3-inch Parmesan rind
- Meatballs and Sauce:
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
- 1/4 cup whole milk
- 1 1/2 pounds ground beef (80/20 or 75/25)
- 3/4 cup whole-milk ricotta
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1 egg
- Yia Yia's Neapolitan Sauce
- Spaghetti:
- Kosher salt
- 1 pound spaghetti
- 15 fresh basil leaves, torn
- 1 to 2 tablespoons butter
- 1/4 cup grated Parmesan
Curry Pumpkin Soup
By vealam
Stovetop Version: Turn the stovetop to medium and lightly coat a deep pot or saucepan with a dash of coconut oil
- 1 kilogram butternut or Kent pumpkin, raw
- 1 can coconut milk (400 grams)
- 2 T + 1 tsp curry powder*
- 1 T salt (adjust to taste)
- 2 tsp pepper
- Coconut oil
Summer Grilled Mexican Street Corn Quinoa Salad
By vealam
Prepare quinoa according to directions, which will most likely call for 1 cup of liquid
- 1 cup uncooked quinoa, rinsed
- 4 ears corn, husks removed
- 1 tablespoon olive oil
- 2 tablespoons butter, softened
- 1 lime, juiced, plus extra for garnish
- 1/4 cup + 2 tablespoon fresh cilantro, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon chile powder
- 1/4 teaspoon salt + pepper
- 2 red peppers
- 2 jalapeños
- 2-4 green onions, chopped
- 1 cup tom-tom tomatoes (grape/cherry tomatoes), halved
- 1/4 cup fresh basil, sliced
- 4 thick slices bacon, cooked + chopped (optional)
- 1/2 cup cotija cheese, crumbled
Roasted Strawberry Buttercream
By vealam
Preheat your oven to 375°F Line a baking sheet with parchment paper or a silicone mat
- 2 cups whole strawberries
- 2 tablespoons granulated sugar
- 1 cup butter, room temperature
- 4 cups powdered sugar
Upside-Down Caramelized Apple Cake
By vealam
Southern Living JANUARY 2010
- 1/2 cup chopped pecans
- 2 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract, divided
- 3/4 teaspoon ground cinnamon, divided
- 1/2 cup butter, softened and divided
- 2 teaspoons brandy
- 1 cup firmly packed light brown sugar
- 3/4 cup granulated sugar, divided
- 2 large eggs, separated
- 3/4 cup milk
- 1/2 cup sour cream
- 2 cups all-purpose baking mix
- 1/8 teaspoon ground nutmeg