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Recipes
Easter Carrot Cupcakes with Maple Cream Cheese Frosting
By vealam
Prepare two muffin pans with paper cupcake liners and preheat oven to 350 Deg
- For the Cupcakes:
- 2 Cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 1/2 c sugar
- 3/4 c sour cream, room temp
- 1/2 c grapeseed oil
- 1 tsp vanilla extract
- 4 large eggs, room temp
- 2 1/2 c finely shredded carrots
- 1 cup white chocolate chips
- For the Frosting:
- 2 sticks butter
- 4 ounces cream cheese
- 3 cups powdered sugar
- 2 Tbsp maple syrup
- For Decoration:
- 1 cup finely shredded coconut, toasted
- Pastel chocolate covered almonds
- Orange chocolate covered sunflower seeds
- Haribo green apple gummy candy, cut into strips
Blackberry Lavender Chevre Ice Cream
By vealam
Place 1 cup of whole milk, 1 cup of sugar and a pinch of salt in a saucepan and bring just to a simmer, stirring to...
- 1 1/2 cups Whole Milk, divided
- 1 Cup Sugar
- 5 Egg Yolks
- Pinch of Salt
- 4 ounces Goats Cheese, softened
- 1 Cup Heavy Cream
- 1 1/2 Cups Blackberries, pureed and run through a fine-mesh sieve
- 1/4 cup Honey
- 2 teaspoons Vanilla
- 3 drops Lavender Essential Oil(food grade)
Cilantro Pesto Pasta Salad
By vealam
Preheat the oven to 350 degrees F
- Cilantro Pesto:
- 2 cups tightly packed fresh cilantro leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan
- 1 teaspoon fresh lemon juice
- 2 cloves garlic
- 1 cup olive oil
- Roasted Tomatoes:
- 2 cups grape tomatoes, cut in half
- 1/2 shallot, thinly sliced
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- Salad:
- 4 cups cooked rotini pasta, cooled
- 4 cooked chicken breasts (we used grilled), cooled and cut into cubes
- Parmesan shavings, for garnish
- Fresh cilantro leaves, for garnish
Brownie Cookie Sandwiches
By vealam
Preheat oven to 350° Line a baking sheet with parchment or silicone liner, set aside
- 1/2 cup butter
- 1 lb semi-sweet chocolate, chopped
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 eggs
- 1 1/2 cups light brown sugar
- 2 tsp vanilla
- 1 cup milk chocolate chips
- optional frosting and peanut butter to sandwich in the cookies
Rum Ball Ice Cream
By vealam
Instructions Place the raisins and rum into a small saucepan and bring to a simmer
- 2 oz (50g) raisins (aka sultanas)
- 2 shots of rum
- 2 oz (50g) dark chocolate
- pinch of salt
- 1 + 1/4 cup milk
- 1 tbsp + 1 tsp cornstarch
- 1/2 cup double cream
- 1/2 cup condensed milk
- 1/2 cup sugar
- 1 tbsp glucose syrup or corn syrup
- 1/3 cup cocoa
- 4 oz (100g) brownie chunks
Naked Orange & Almond Cake with Poppy Seed Cream Cheese Frosting
By vealam
To make the cake, grease and line 3x 18cm (7inch) cake tins and preheat the oven to 350F/180C
- For the Cake:
- 1 + 1/3 cups (200g) plain flour
- 1 cup (100g) almond meal
- 3 tsp baking powder
- 1 cup (225g) caster sugar
- 200 g butter
- 4 eggs
- Zest of an orange
- Juice of an orange
- 2 tbsp milk
- For the Frosting:
- 1 stick + 2tbsp (150g) butter, at room temp
- 9 oz (250g) cream cheese, at room temp
- 2 + 1/2 cups (350g) icing sugar (powdered sugar)
- 2 tbsp poppy seeds
- zest of an orange
Baked Brie with Balsamic Rosemary Cranberry Sauce
By vealam
Preheat the oven to 375 degrees F
- 1 Cup Frozen Cranberries, thawed
- 2 Tablespoons Balsamic Vinegar
- 1/4 Cup Granulated Sugar
- 1/2 Tablespoon Finely Chopped Fresh Rosemary
- 1 Tablespoon Water
- Pinch of Salt
- 8 Ounce Wheel of Brie
- 8 Ounces Puff Pastry/ Crescent Roll Dough
- 1 Tablespoon Melted Unsalted Butter
THE VAMPIRE SLAYER RAMEN-EXPRESS
By vealam
TO MAKE THE GARLIC BRAISED PORK BELLY: Preheat the oven on 330F/165C
- GARLIC BRAISED PORK BELLY:
- 4 whole dried shitake mushrooms + 1/2 cup hot water
- 14 oz (400 grams) skin-on pork belly
- 30 whole garlic cloves, peeled
- 1/2 cup (105 grams) sake, or rice wine
- 2 tbsp (30 grams) soy sauce
- 1/2 tbsp (10 grams) mirin (Japanese sweet rice wine)
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- FRIED GARLIC POWDER:
- 14 whole garlic cloves, finely minced or sliced
- 1/2 cup (112 grams) canola oil
- 1/2 tsp ground white pepper
- 1/8 tsp fine sea salt
- GARLIC TOGARASHI OIL:
- 1/4 cup (55 grams) of garlic oil (from frying the garlic)
- 1/4 cup (55 grams) toasted sesame oil
- 1 tbsp togarashi chili powder
- 1 tsp chili flakes
- 1/2 tsp black sesame seeds
- 1/2 tsp ground coriander
- RAMEN STOCK AND TO FINISH:
- 5 cups (1180 grams/ml) chicken stock, see note*
- 1/4 medium-size onion, peeled
- 1 1/4 cup (340 grams) unflavoured unsweetened soymilk, see note**
- 2 tbsp bonito dashi granules (this is what gives it the bonito-flavour so don't skip!)
- 1 ~2 tsp sea salt
- 4 servings of ramen noodles
- 4 soft-boiled eggs
- 1 cup finely diced scallions, green parts only
- 1 sheet of Japanese dried nori/seaweed
Heath Bar Cupcakes
By vealam
FOR THE CUPCAKES: 1. Preheat oven to 350 degrees F
- FOR THE CUPCAKES:
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 1 cup Heath English Toffee Bits
- FOR THE BUTTERCREAM:
- 4 sticks unsalted butter, softened
- pinch of fine grain sea salt
- 1 tablespoon clear vanilla extract
- 2 pounds confectioners’ sugar, sifted
- 4-6 tablespoons heavy cream or milk
- FOR THE GANACHE:
- 4 oz bittersweet chocolate, chopped into very small pieces
- 1/2 cup heavy whipping cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla
- 5 1.4-ounce Heath Bars, chopped into large pieces
Pistachio brownie sandwiches
By vealam
Follow the instructions on how to make brownies here
- brownies:
- use my brownie recipe
- pistachio cream:
- 1/2 cup mascarpone cream (cold)
- 2 table spoons whipping cream
- 2 table spoons honey
- 3-4 table spoons pistachio paste
- pistachio paste:
- 1 cup unsalted pistachios
- 2 table spoons oil