yummy

Blueberry Ricotta Waffles

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Ricotta Waffles

2/3 cup All purpose flour
1/4 cup raw sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of cinnamon powder
1/4 tsp kosher salt
1 egg
1/2 tsp vanilla
2/3 cup milk
2 tsp melted butter
3/4 cup TreStelle ricotta, crumbled
Blueberries

Makes approx 4-6 waffles

Recipe:

1. In a small bowl whisk to combine the flour, sugar, baking powder, baking soda, cinnamon powder salt.

2. In another small bowl mix together the egg, milk, butter and vanilla.

3. Slowly incorporate the egg mixture into the flour by folding briskly.

4. Fold in the ricotta and handful of berries if using. Keep the remaining blueberries to serve alongside your waffles.

5. Warm up your waffle iron and place approx 1/2 cup of batter abd proceed with your waffle iron directions until golden. Repeat with the remaining batter.

6. Serve with a dallop of whipped cream, fresh berries and dust the tops with icing sugar. Enjoy! 🙂

*Disclosure: This post is sponsored by TreStelle Cheese. I received a free sample of the product for the purpose of this review. All opinions are my own.

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Gougères with Gruyère Cheese

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Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter. Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2″ high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is. They also freeze well.

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Summer Zucchini Tart

image Recipe: 1 sheet of puff pastry,  thawed 1 large zucchini,  sliced into thin ribbons with a mandolin 100 grams sheep’s feta Fleur de sel (or kosher salt) Fresh black pepper Herbs de Provence Olive oil Fresh rosemary sprigs Preheat oven to 425° F Line a baking sheet with parchment Roll out your puff pastry and sprinkle some feta and drizzle a little bit of olive oil. Place an even layer of zucchini ribbons over the pastry and  then sprinkle with salt, pepper,  herbs de Provence, olive oil,  and feta. Repeat layers with remaining zucchini. Top with fresh rosemary sprigs and bake for approx 25 min or until golden brown and the pastry has risen. Slice when slightly cooled. Great as a main or as an appetizer. Enjoy! 20140724-143555-52555255.jpg

Chicken & Kale Meatballs

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1 small bunch of kale
4 shallots
5 garlic cloves
454 grams of ground chicken
Salt
Pepper
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp herbs de Provence
1 tblsp olive oil
1 small bunch of parsley, chopped
1 piece of toast,  crumbled

2 tblsp olive oil

In a small food processor,  pulse the kale, shallots,  and the garlic.

In a large bowl add the ground chicken,  salt, pepper,  sugar, ground cumin, red chili powder, and herbs de Provence.  Mix well with gloved hands.   Add the kale mixture, 1 tblsp olive oil, chopped parsley and the breadcrumbs.  Combine well and shape into desired meatball size. Place onto a large plate.

In a deep, heavy skillet, heat up 2 tblsp olive oil and add the meatballs.  Fry until bottoms are golden and then turn until evenly browned.
Add your favourite pasta sauce (I use my homemade Arrabiata sauce) and cook meatballs another 15-20 minutes.  Serve with pasta or with some crusty bread, enjoy! 🙂

Garlic Scapes and Eggs

Garlic Scapes and Eggs

Serves 2

1 tblsp olive oil
1 large shallot, thinly sliced
2 Garlic Scapes, chopped
2 small green chilies, thinly sliced
2-4 eggs
Aged Gouda (sharp, aged 100 days preferably)

Habanero tortillas (or plain)
Fresh thyme
Salt, pepper to taste

In a small frying pan, heat the oil and add the shallots.  Sautée until softened, then add the chilies and the garlic scapes. Cook for 3 minutes and then crack the eggs over top.
Cook for 2 minutes until the whites are set, take it off the heat and top with the Gouda cheese.
Broil for approx 5 minutes until the cheese has melted and slightly crispy.  Take care not to overlook the eggs.  (The yolks should still be very soft, but the whites completely set).

Remove and slide over tortillas, top with fresh thyme, salt, and pepper. Enjoy! 🙂

Spicy Saké Shrimp

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When I was younger, I refused to eat seafood.  I couldn’t stand the smell or the taste. I was a very picky eater and as children, we were pampered by our mother as she always made a huge selection for dinner. There was always a meat, vegetables, and a rice/carb.  There was always an abundance of food choices available that I never missed out on the seafood.
Much of that changed as I got older and took an interest in cooking and learning from my mom.
When I met my husband,  he would take me out to fancy restaurants on our dates and one day; we ordered garlic shrimp.  It was swimming in butter with a delicious baguette on the side and it was absolutely delicious!   Boy was I missing out on all those years of amazing spicy Pakistani seafood dishes my mom would make!
I savour seafood and I rather enjoy creating new recipes and trying different flavours.
This recipe is very easy to make and it’s absolutely delicious,  I hope you’ll try it and enjoy it as much as we do.  Bon Appétit! 🙂

Recipe:

Spicy Saké Shrimp

35 large shrimp,  deveined, tails removed
2 Tblsp Clarified butter (ghee)
2 garlic cloves,  crushed
1 tsp dried chipotle pepper flakes
1 green chili pepper, thinly sliced
1 tsp raw sugar
Salt
Pepper
3/4 cup saké

Fresh parsley, chopped (handful)
1/2 Fresh lime, juiced

In a large heavy saucepan,  melt the ghee on very high heat.  Add the shrimp and cook until pink (approx 5 minutes).
Transfer the shrimp to a large serving bowl and set aside.

With the remaining ghee in the saucepan, add the chipotle flakes,  crushed garlic, raw sugar, green chili, salt, and pepper. Cook over high heat for approximately 3 minutes.

Add the saké and reduce by half, about 3 minutes more.  Add the chopped parsley and pour over the shrimp. Sprinkle the line juice over top.
Serve hot with a fresh sliced baguette or as a main with rice.   Enjoy! 🙂

Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

I love this focaccia. It’s sweet, salty and delicious.
It’s fantastic on its own, or as a base for a sandwich.
I make mine with sweet Campari tomatoes, but really, any sweet variety will do, the same with the onions.
Another favourite addition to this focaccia is cured black olives. This is what I love about focaccia the most, it’s really a blank canvas for your taste buds, so go wild and feel free to try different toppings. But trust me, this one is a winning combination.

I personally love to eat it when it’s piping hot out of the oven. The tomatoes are still juicy, the sweetness of the onions and the sprinkling of my favourite sea salt really brings it home!

Stop drooling and go make this…you’ll thank me later. 🙂

Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

Here’s what you need:

For the starter:

2 tsp quick rise yeast
1.5 cups of warm water
2 tsp raw sugar

Combine the ingredients in a large bowl until it’s foamy, approx 10 minutes.

For the dough:

Starter (above)
3 cups all purpose flour
1 tblsp kosher salt
2 garlic cloves, crushed (optional, but adds a nice flavour)
1/3 cup olive oil
2 Sprigs of fresh rosemary (or 1.5 tsp dried)

Topping:

5 Campari tomatoes, sliced
1/2 Vidalia onion, thinly sliced
Fresh rosemary

Preheat oven to 450°F

In a stand mixer (or by hand), combine the starter with the remaining ingredients until incorporated and you have a nice dough ball. It may be sticky, but that’s ok! Set aside for at least 30 minutes to rise, should be doubled. (If you’re in a hurry, you can omit this step and proceed with the recipe, it will still turn out delicious.)

Line a baking sheet with parchment, drizzle with olive oil.

On an oiled surface, roll out the dough into a rectangular shape* and place on parchment. Indent the dough with your fingers, making little pockets/wells into the dough with your fingertips.

Top with sliced Campari tomatoes, sliced onions, sprigs of fresh rosemary, sea salt and a drizzle of olive oil on top for good measure.

Set aside and let it proof for about 20 minutes.

Bake for approx 30 – 35 minutes, until golden. Oven times may vary.

Enjoy!

*The dough should be soft/pliable enough for you to stretch and shape with your hands, if you do not have a rolling pin. It’s fun and your hands get a little workout! 🙂

Peanut Butter Pancakes! {Glutenfree, dairy free}

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Peanut butter pancakes

Makes approx 12 pancakes

3/4 cup all purpose flour /gf flour mix
1/3 cup sugar
3/4 tsp cinnamon powder
1/4 tsp vanilla extract
Pinch of salt
2 tblsp raw peanut butter (or regular)
1 tblsp coconut oil
1 cup milk (or soy, other nut milk)
1 tsp baking powder

Mix all ingredients (except baking powder)  in a high speed blender until smooth.
Transfer to a small bowl and whisk in baking powder;
Set aside for 5 minute while you prepare your pan or griddle.

Enjoy!