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minty strawberries and cream smoothie


You may not know this, but mint and strawberries are super compatible. 
The mint enhances the sweetness of the berries and adds vibrancy and 
depth when blended into this nourishing shake. Mint provides more 
than just good taste; it aids in digestion and contains vitamin D3, which 
is essential for calcium absorption. Strawberries are rich in iron, which 
strengthens the blood and enhances absorption of nutrients into your 
cells. Chia seeds deliver a welcome balance of fat, fiber, and protein and 
also add silkiness and density to this smoothie as do creamy avocado and 
coconut milk.

Time:5 minutes

Equipment: blender

Yield: approximately one 
20-ounce (570 ml) smoothie

Ingredients:
5 frozen strawberries 
1/4 medium avocado, peeled 
and pitted
3 pitted medjool dates
1 small handful fresh mint
1/2 teaspoon vanilla extract
1 tablespoon (8 g) chia seeds
1 1/2 cups (355 ml) coconut milk
5 to 6 ice cubes

Preparation:
In a blender, combine all the 
ingredients. 
Blend on high for 20 seconds or 
until smooth. Enjoy immediately 
and sip slowly.

source:   Juices & smoothies
✦Superfood

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mexi-choco FRoTh


An icy and frothy drink is ultra-refreshing, and this one is especially 
delicious with its Mexican flare. Magnesium-rich cacao is paired with 
anti-inflammatory cayenne, cinnamon, and clove for a taste that is 
decadently smoky, sweet, and spicy.

time:5 minutes
equipment:Blender
Yield: approximately one 
12-ounce (355 ml) froth
ingredients:
1 tablespoon (6 g) raw cacao powder
1/4 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon ground cayenne pepper
1/16 teaspoon ground nutmeg
1 1/4 cups (285 ml) unsweetened almond milk
2 tablespoons (40 g) maple syrup
10 ice cubes
pinch sea salt
Preparation:
in a blender, combine all 
ingredients. 
Blend on high until the ice is 
crushed and a slushy texture is 
achieved. enjoy immediately 
and savor every frothy sip.

SOURCE:   Juices & smoothies
                Superfood

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roast turkey with cornbread stuffing and giblet gravy


one 12- to 16-pound fresh or 
thawed frozen whole turkey
kosher salt and ground white 
pepper 
6 tablespoons (3
⁄4stick) unsalted 
butter, softened 
For the turkey seasonings
6 large carrots, cut into 2-inch 
pieces 
3 ribs celery with leaves, cut into 
3-inch pieces
2 extra-large white onions, cut into 
10 large wedges total
1 large bunch fresh curly parsley, 
thicker part of the stems
trimmed off
about 25 (total) 6-inch sprigs fresh 
rosemary, sage, and thyme
4 to 6 cups turkey or chicken broth 
(homemade or store-bought)

a12-pound turkey Makes 12 servings, a 16-pound turkey, 16 servings; 1 quart gravy
1. Preheat the oven to 325°F. Remove the neck and giblets from the cavity
of the turkey and save in the refrigerator for making the gravy (discard the
gizzard). Wash the turkey under cold running water inside and out, then pat 
dry with paper towels. (Or use cold salt water to wash the bird if you wish, like 
they do at Junior’s.) Season with salt and pepper, inside the cavity and on the 
skin of the bird, as much as you like. With your hands, work the softened butter 
under the skin of the breast, taking care not to rip it. Set in a large roasting pan.
2. Place inside both the body and neck cavities of the bird some of the carrot, 
celery, and onion pieces and a few sprigs each of parsley, rosemary, sage, and 
thyme. “Close” the body cavity by stuffing in the bunch of parsley in both the 
neck and body cavities. Truss the bird. Scatter the remaining vegetables and the 
herbs in and around the turkey. Pour enough broth in the pan to come up the 
sides about 2 inches.
3. Make the basting sauce (see the ingredients on page 123): Melt the butter in 
a small saucepan, then whisk in the rest of the basting sauce ingredients until 
they pull together into a sauce. Brush all over the bird and sprinkle with
paprika. Keep the rest of the basting sauce warm

4.Place the turkey in the oven; brush often with the basting sauce and the 
drippings from the bird, about every 30 minutes. Check the pan drippings too, 
adding more broth as needed. If certain parts, such as the wing tips, brown too 
fast, protect them with pieces of aluminum foil. The turkey is ready to come 
out of the oven when a meat thermometer inserted into the thigh, just above 
the drumstick and away from the bone, reaches 160° to 165°F and the juices 
run clear at the joint. This will usually take 3 to 3
1
⁄2hours for a 12-pound bird 
and 4 to 4
1
⁄2hours for a 16-pound bird. Remember, the temperature will rise 
at least 5 degrees after the turkey is removed from the oven, so watch carefully 
the last half hour and do not overbake. Let the bird rest while baking the stuffing. Using a slotted spoon, transfer the roasted vegetables from the bottom of 
the pan to a serving dish and keep warm. Discard the vegetables inside the bird. 
And be sure to save the drippings for the gravy!
5.While the turkey is roasting, prep the Cornbread Stuffing for baking.
Refrigerate until it is ready to go into the oven. After the bird is done, increase 
the oven temperature to 350°F and bake the stuffing as directed. 
6.When the turkey is done roasting, strain and measure the drippings in the 
roasting pan, adding extra broth to make 4 cups. Make the Giblet Gravy. Serve 
hot with the turkey and stuffing.


Source     :     Over 100 Recipes 
for Classic Comfort Food
ALAN ROSEN & BETH ALLEN
Home Cooking
Photography by Mark Ferri

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chocolate cupcakes With Orange and banana


Preparation time: 20 minutes Cooking time: 20 minutes Difficulty: easy
6 cupcakes
3 1/2 tbsp. (50 g) unsalted butter, softened
1/4 cup (50 g) sugar
1 oz. (30 g) dark chocolate, chopped
1 large egg
1/4 cup (60 ml) milk
3/4 cup (100 g) all-purpose flour, sifted
2 tbsp. (10 g) unsweetened cocoa powder
2 tsp. (5 g) baking powder
1 orange
1 banana
Salt
Heat oven to 340°F (170°C).
melt chocolate in a heatproof bowl set over a pan of simmering water. 
Cool chocolate slightly.
Cream the butter and sugar together in a bowl, then whisk in the warm, melted 
chocolate. Whisk in the egg, milk, and a pinch of salt.
stir in the flour with the cocoa and baking powder.
Peel the banana and cut it into slices.
Peel the orange and dice each segment.
Gently stir the fruit into the chocolate mixture.
Butter and flour 6 cups of a muffin pan. Pour batter evenly into pan. Bake for 
about 20 minutes, or until a cake tester inserted in the middle comes out clean.
remove from the oven and let cool.
source:Desserts

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Chocolate Ice Cream


4 ServingS
Preparation time: 20 minutes Resting time: 6 hours Difficulty: medium
2 cups (500 ml)  milk
3/4 cup (150 g)  sugar
5/8 cup (50 g)  unsweetened cocoa powder
3 large egg yolks
1/3 oz. (10 g) dark chocolate, chopped

In a saucepan, heat the milk to 115°F (45°C), using an instant-read thermometer.
In a bowl, whisk together the sugar and cocoa, then pour the dry mixture into 
the milk; whisk again to combine.
Heat mixture to 150°F (65°C), whisk in the egg yolks and cook, stirring, 
for 10 seconds. Add the dark chocolate, stirring until melted.
Cool rapidly to 40°F (4°C) by putting the mixture in a container and immersing 
it in a bowl of ice water.
refrigerate the ice cream base for 6 hours, then process in an ice cream maker 
according to manufacturer’s instructions.
Transfer ice cream to an airtight container and place in freezer until firm.

source :Desserts

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sicilian cannoli

Preparation time: 30 minutes Resting time: 1-1 1/2 hours
Cooking time: 2 minutes Difficulty: medium

4 ServingS
FOR THE PASTRY
3/4 cup plus 1 tbsp. (100 g) all-purpose 
flouror Italian “00” type flour
2 tbsp. (10 g) unsweetened cocoa powder
3 1/2 tsp. (15 g) sugar
1 largeegg
1 tbsp. (15 ml) Marsala wineor rum
2 tsp. (10 g) unsalted butter, softened
Salt
FOR THE FILLING
8 3/4 oz. (250 g) fresh ricotta, preferably 
made from sheep’s milk
1/2 cup (100 g) sugar
1 oz. (25 g) candied fruit, roughly chopped
1 oz. (25 g) chocolate chips, or semisweet chocolate roughly chopped
1 oz. (25 g) pistachios, roughly chopped
Olive oil for frying, as needed
Confectioners’ sugar 

To prepare the pastry, combine the flour, cocoa, butter, egg, sugar, and a pinch 
of salt in a bowl. Turn the mixture out onto a clean work surface, add the marsala 
and knead until dough is smooth. let it rest for 30 minutes.
In the meantime, prepare the filling. run the ricotta through a sieve and 
combine it with the fruit, chocolate, and pistachios. Wrap in plastic wrap and 
refrigerate from 30 minutes to 1 hour. roll out the dough to 1/8 inch (2 mm) 
thick and cut it into 4-inch (10-cm) squares. Wrap the squares diagonally around 
a special cannoli form (or stainless-steel dowels cut in 4-inch lengths). Heat oil in 
a pan until shimmering. Place cannoli form with dough into hot oil and fry until 
golden, 1 to 2 minutes. remove from the oil, drain on paper towels, and let cool. 
Once shells have cooled, remove them from the cannoli form. Using a pastry 
bag, fill the cannoli with the ricotta filling, then dust with powdered sugar. serve 
immediately (the moist filling soon makes the dough lose its crispness).

source:Desserts




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chocolate chip cookies


1 1/2 cups (200 g) all-purpose flour
1 cup (180 g) chocolate chips
1/2 cup (100 g) sugar
3/8 cup (90 g) unsalted butter, softened
1 large egg
1 tsp. (5 g) baking powder
1/2 tsp. (3 ml) vanilla extract
Salt
Heat the oven to 360°F (180°C).
In a bowl, cream the butter and sugar. Add a pinch of salt, the egg, 
and the vanilla extract.
sift the flour with baking powder and add to the butter mixture. Knead mixture 
with your hands until the dough is smooth. stir in the chocolate chips.
On a floured surface, form the dough into a length about 1 inch (2 1/2 cm) 
in diameter.
Cut into pieces and form into balls with your hands.
line a baking sheet with parchment paper and arrange the balls, spaced at least 
1 inch (2.5 cm) apart. Flatten each ball slightly with the palm of your hand.
Bake in the oven for about 15 minutes or until cookies are golden brown.
Preparation time: 20 minutes Cooking time: 15 minutes Difficulty: easy
4 ServingS

source :Desserts

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