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Recipes
Banana Poppy Seed Cake with Cream Cheese Frosting
By vealam
Preheat oven to 180 degree C
- For the Banana Poppy Seed Cake:
- 13/4 cups all purpose flour
- 3/4 cup castor sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 2 tbsp. poppy seeds
- 2 eggs, lightly beaten
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 3 large ripe bananas, mashed with a fork
- 1 tsp vanilla essence
- Cream Cheese Frosting, to frost
- 3-4 tbsp. thick caramel sauce, to drizzle (I used store bought)
- For the Cream Cheese Frosting:
- 125 g cream cheese, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup icing sugar, sifted
- 1/3 cup cold whipping cream or heavy cream.
Lemon + Herbes de Provence Baked Chicken
By vealam
FOR THE BAKED CHICKEN: Drizzle two tablespoons of olive oil into a roasting pan and add in three tablespoons of but...
- For the GRAVY:
- 4 bone-in, skin-on Chicken Quarters {or a combination of thighs and drumsticks}
- 1 cup All Purpose Flour
- Salt and Black Pepper
- 2 tablespoons Olive Oil
- 3 tablespoons Butter
- Herbes de Provence
- 1 lemon halved
- 2 shallots, peeled and halved lengthwise
- 1/4 cup Dry White Wine
- 2 tablespoons fat drippings from pan
- 1 cup of the Pan Juices
- 1 cup Chicken Broth
- juice from the roasted Lemons
- Salt and Black pepper, to taste
- Herbes de Provence, to taste
Fried Avocado Tacos
By vealam
In a shallow bowl whisk flour with cayenne, chili powder and salt
- For the AVOCADO TACOS:
- 2 ripe but firm Avocados from Mexico
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1 cup panko bread crumbs
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 4 cups canola oil
- 8-10 4-inch corn tortillas
- 1/2 cup cotija cheese (or feta)
- 1 15 ounce can refried black beans, heated through
- 1 1/2 cups slivered cabbage leaves
- 1/2 cup thinly sliced cherry or chopped tomatoes
- Serrano cream sauce (recipe follows)
- cilantro leaves for garnish
- For the SERRANO CREAM SAUCE:
- 1 serrano chile pepper, seeded and ribs removed
- 1/2 cup cilantro leaves
- 2 green onions, roughly chopped
- 1 cup sour cream
- juice of 2 limes
- 1 tablespoon water
- 1/2 teaspoon garlic salt
Artichoke Souffle w/ Goat Cheese and Thyme
By vealam
Cook artichokes: Trim artichokes stem and cook in boiling salted water until tender about 1 hour depending on size
- 4 fresh large artichokes (or 1 1/2-2 Cups Canned artichoke hearts- packed in water, drained)
- 4 extra large eggs, separated
- 1 C half and half , or whole milk
- 3 T butter + extra for ramekins
- 3 T flour + extra for dusting ramekins
- 1/4 cup goat cheese or any other melting cheese
- 1/2 tsp Salt
- 1/4 tsp white pepper
- pinch nutmeg
- 1 T fresh thyme leaves
Classic Cream Puffs
By vealam
For the Shells: Place water, butter, sugar, and salt in a sauce pot over medium high heat
- For the shells:
- 1 cup water (8 fl oz, 240 ml)
- 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
- large pinch kosher salt
- 2 TBSP granulated sugar (0.8 oz, 24 grams)
- 1 cup all-purpose flour (4.5 oz, 127 grams)
- 4 large eggs
- For the Chantilly Cream:
- 1 1/2 cups heavy cream, cold
- 3 TBSP powdered sugar
- 1 tsp vanilla
Camp Firewood Pie (Bourbon Brownie Cookie & Meringue)
By vealam
First, make the pastry. Place the flour, sugar and salt into the bowl of a stand mixer
- For the crust:
- 1 + 1/2 cups (225g) plain flour
- 1 tbsp sugar
- pinch of salt
- 1 stick (115g) butter, cold
- 1/3 cup (85ml) cold water
- 2 tsp apple cider vinegar
- For the brownie:
- 3/4 stick (75g) butter
- 1/2 cup (100g) caster sugar (superfine sugar)
- 1/4 cup (30g) cocoa powder
- 1 egg
- 3 tbsp flour
- 2 tbsp bourbon
- For the topping:
- 2 egg whites
- pinch of salt
- 1/2 cup (100g) caster sugar (superfine sugar)
- 8 oreo cookies, filling removed, crushed
French's Original Green Bean Casserole
By vealam
What is Thanksgiving without Green Bean Casserole? Did you know that more than 40 million Americans will be making ...
- 1 (10-3/4 ounce) can Campbell's Cream of Mushroom Soup
- 3/4 cup buttermilk
- 1/8 teaspoon black pepper
- 2 (9 ounce) packages frozen cut green beans, thawed
- 1 1/3 cups French's French Fried Onions
Spicy Pumpkin Soup with Croutons and Crispy Fried Onions
By vealam
Prepare your mise-en-place: Preheat the oven to 300 degrees F and cover 2 baking sheets with foil
- CROUTON:
- 12 slices of a small (~3 inch diameter, ~1/2-inch slices) sourdough baguette, cubed
- 1/2 cup (1 stick) melted butter
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- SOUP:
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons ground cumin
- 1 1/2 tablespoons dried oregano
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 8 cups chicken stock
- 1 (29-ounce) can pure pumpkin purée
- 2 tablespoons butter, softened
- 2 tablespoons flour
- 2 tablespoons red wine vinegar
- 3 tablespoons honey
- GARNISH:
- 1/2 cup toasted pepitas (pumpkin seeds; for topping)
- 1 cup french fried onions (like French’s; for topping)
- Hot chile oil (for topping)
Chocolate “Candy Bar” Baklava with Butter Rum Sauce
By vealam
Line a baking sheet with parchment or wax paper
- Butter Rum Sauce:
- 1 cup brown sugar
- 4 tablespoon unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans, roughly chopped + toasted
- 1 cup salted pistachios, roughly chopped
- 1 1/2 cups semi-sweet chocolate chips
- 1 pound of phyllo dough
- 1 sticks (1/2 cup) unsalted butter, melted
- 1 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 2 tablespoon rum or bourbon
Easy Crockpot Dog Food
By vealam
Stir in ground beef, brown rice, kidney beans, butternut squash, carrots, peas and 4 cups water into a 6-qt slow co...
- 2 1/2 pounds ground beef
- 1 1/2 cups brown rice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 cups chopped butternut squash
- 1 1/2 cups chopped carrots
- 1/2 cup peas, frozen or canned