Feeds:
Posts
Comments

Posts Tagged ‘cooking’

Let me tell you this.

This cake is amazing!

There it is.

I needed to get this off my chest.

Ugh, I feel so much better now.

 

I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…

 
 

Here’s what we need.

 
 

1. First, preheat the oven to 350 °F (175 °C).

 

2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.

 
 

3. Add 1 3/4 cups (200 grams) confectioners’ sugar to the yolks and mix them for a couple of minutes until your batter becomes pale and smooth.

 

To tell you the truth, if I could live my life the way I really wanted, I’d have this egg-yolk-sugar mixture for lunch every day. Every single day. It’s beyond tempting and delicious for me.

I know, I am creepy.

But let’s forget it.

 
 

4. Now add the flour into your batter and give it another quick stir.

 
 

5. Beat the egg whites until stiff peaks form.

 
 

6. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

 
 

7. Then fold in the remaining whites.

 
 

8. Line a baking pan with parchment paper. Mist it with some vegetable oil and dust it with flour lightly.

I am using a 12 x 15 inch (30 x 38 cm) baking pan here. You can use a smaller pan if you want your cake squares to be a little taller.

 

9. Pour one half (!) of the batter into the pan and spread it evenly.

We need two cake layers for this cake, that is why the batter should be baked in two batches.

Okay, it could be baked in one go and sliced in half afterward, but I am not that daring.

You can be.

But I am not.

 
 

10. Bake at 350 °F (175 °C) for about 12 – 15 minutes until golden-brown.

 
 

11. Before you remove your first cake layer from the oven, lay a sheet of parchment paper on your working surface and dust it lightly with some confectioners’ sugar.

 

12. When baked, invert the cake layer onto the paper.

 
 

13. And remove the top paper.

Let cool.

 

14. Line the baking pan with parchment paper again, fill it with the remaining batter and bake it.

When baked, leave that cake layer in the baking pan and don’t remove it.

Just let it cool.

That will be the bottom layer of our cake.

Well, not ‘our’ literally, the cake will be yours only, unless you send me some.

 
 

15. Now, let’s make the yummy cream cheese filling.

In a large bowl, combine the cream cheese, butter, sugar, and sour cream.

 
 

16. Mix until smooth.

This will take a couple of minutes.

 
 

17. Pour the heavenly filling onto the first layer.

 
 

18. And spread it.

 
 

 
 

19. Place the second layer on top of the filling.

 
 

20. Grab about 1/2 cup of your favorite jam or preserves.

 
 

21. And spread the jam over the cake layer.

This will help to moisten up the cake beautifully.

And it adds another beautiful flavor.

 
 

These are thawed mixed berries.

 
 

22. Scatter the berries over the top.

 
 

 
 

23. And finally, cook the red gelatin according to the instructions.

I used 2 packets. Each one asked for 1 cup (250 ml) of liquid. Altogether, we need 2 cups of the gelatin liquid for this cake.

Also, I used unsweetened gelatin. That is why I had to add some sugar to it.

 
 

24. Pour the cooked gelatin over the fruit.

 
 

25. And let cool completely.

 

26. Then cover the whole cake with plastic wrap, place in the fridge and let firm up for a few hours.

 
 

27. Finally, cut into squares and…

 

Enjoy!

 

(This cake makes about 30 pieces of 2.5 x 2.5 inch (6×6 cm) squares. Pretty enough to make you happy.)

Read Full Post »

I love bundt cakes.

It seems that I tend to celebrate the arrival of each season with them.

Somehow, it always works.

 

To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.

And here it is.

 

In fact, the big clever books of baking would call this cake a chiffon cake.

Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.

That is positive, I think.

 

Frankly, this cake tastes just lovely.

Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.

Here’s how you can make it too…

 

These are the ingredients that will come in handy.

 
 

1. First, preheat the oven to 325 °F  (165 °C).

 

2. Wash one tangerine under running water thoroughly.

Pat it dry with a kitchen towel.

Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.

 
 

Mmm.

 
 

3. Now, squeeze the juice from 4 tangerines.

And try not to drink it.

Be strong!

 
 

4. Pass the juice through a fine sieve to get rid of seeds.

Because there might be seeds.

They are naughty and tend to sneak into your juice unobserved.

 
 

5. Now prepare your dry ingredients.

In a large bowl, stir together the flour, baking powder, salt, and 1 cup granulated sugar.

 
 

6. Make a well in the center.

Add the oil, egg yolks, and the tangerine peel and juice.

Whisk into the dry ingredients.

 
 

7. In another larger bowl, beat the egg whites until they just stand in stiff peaks when beaters are lifted.

 
 

8. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

Then fold in the remaining whites.

 
 

9. Brush a 6-cup (1.4 liters) bundt cake pan with some vegetable oil.

Or use your cooking/baking spray.

 

10. Then dust the pan with some flour lightly.

But be careful at this point, don’t miss a spot. The more attention you pay to this process, the easier it will be for you to remove the cake from the pan after baking.

 

Note: You can use an angel food cake pan instead, if you wish to.

 
 

10. Using a spoon or a ladle, pour the batter in the pan.

 
 

11. And bake at 325 °F (165 °C) for about 30 minutes…

 
 

… or until a wooden skewer inserted into the center of the cake…

 
 

… comes out clean.

 
 

Hello baby.

I like you.

I like you very much.

 

12. Or, in other words, remove the cake from the oven.

Let it stand on the wire rack for about 15 minutes.

Then, using a knife, carefully loosen the cake from the edges and the center of the pan.

 

13. Invert the cake on a cake stand or a plate.

 

14. Let cool completely.

 
 

15. To prepare the glaze, squeeze 2 tablespoons plus 1 teaspoon juice from the remaining tangerines.

Start preparing the glaze just before using it.

 
 

16. In a small bowl, stir together the confectioners’ sugar, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding the remaining teaspoon juice if necessary for good spreading consistency.

 
 

16. Spoon the glaze over the cooled cake, spreading it with the back of the spoon and allowing the glaze to run down the sides of your cake.

 

17. Use some colorful, happy sugar sprinkles to decorate the cake.

 

18. Let stand until the glaze is set, about 30 minutes.

 
 

And most importantly – enjoy, dear friends!

 

Love,

Petra

 

(This cake has been adapted from www.goodhousekeeping.com.)

Read Full Post »

Hi guys!

Yes, I am back. Feeling so much better.

Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.

It feels great to come to life again!

Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.

Love you !

 

So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.

It is this Spring Chicken Salad.

With noodles.

And it is yummy.

 

Here’s what we need.

 

If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.

 
 

1. First, rinse the green onions under cold running water, pat them dry and slice them.

In this dish we are going for long strips of colorful vegetables.

 
 

2. Peel the carrot and cut it into thin strips too.

 
 

3. Core the red bell pepper and remove all seeds.

 
 

4. And, yes, strips again.

 
 

5. Then grab your herbs.

You can use parsley or cilantro (coriander).

And you can either use whole leaves or chop them finely.

Depending on what makes you happy.

 

And that’s it for the vegetable part.

Now let’s make some sauce.

 
 

6. To make the sauce, peel two cloves of garlic.

 
 

7. Press or mince the garlic finely.

Place it into a small bowl.

 
 

8. Squeeze half a lemon.

Add the juice to the garlic.

 
 

9. Add the soy sauce and the sweet chilli sauce.

Stir a little.

And that’s our flavorful sauce.

Easy!

 
 

10. Now we need two pieces of washed chicken breasts.

 
 

11. Slice each breast in half horizontally to make it thinner.

Then cut each piece into strips against the grain.

 
 

12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.

 

13. Then add the chicken and salt.

 
 

14. Fry, stirring frequently, for about 6 minutes.

 
 

15. Then add the vegetables.

 
 

16. Add the parsley leaves and the sauce.

 
 

17. And stir-fry for about 5-6 more minutes.

The vegetables should still remain a little crunchy.

This is a salad, after all.

A warm salad.

 
 

18. Taste the chicken and add more salt if necessary.

 
 

And that’s it.

So simple.

All we need to do now is to prepare some noodles.

 
 

19. These are noodles.

I love noodles. So I’ve put this poem together.
 

MY ODE TO NOODLES:

Noodles are good.

Noodles are pretty.

They make this world a better place.

I love noodles.

If they were on facebook, I’d be a fan.

The end.

 

A little too sophisticated, I agree with you.

But that’s how I function.

 
 

20. Cook the noodles.

 
 

And serve your dish.

Like this.

 
 

Or like this.

 

Or mixed together.

The choice is yours.

 

Enjoy, dear friends.

 

Love,

Petra

 

(The recipe has been adapted from www.taste.com and makes 2-3 portions.)

Read Full Post »

I love these little babies.

Surprisingly, this has been the first time I’ve ever made them myself.

 

While preparing these Chocolate Lava Cakes I learned that they are super-fun to make.

They are also surprising. That is what you find out when you dig into them.

And, with the generous amount of chocolate they contain, I’m sure they are just super seductive.

That all makes them the perfect dessert choice for Valentine’s Day, don’t you think?

 

Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes…

 
 

Here’s what we need.

Couldn’t be simpler.

 
 

1. First, preheat the oven to 400 °F (200 °C).

 

2. Butter 4 ramekins.

I’ve used 6-ounce (180 ml) ramekins.

 

3. Then dust the ramekins with some confectioners’ sugar.

 
 

4. Now we need the eggs, sugar, coffee and salt.

 
 

5. Throw them all into one bowl and mix them for about 2 minutes.

 
 

6. Break the chocolate into pieces. Place the butter and chocolate in a microwave-safe bowl.

 
 

7. Microwave on high in 20-second increments, stirring after each, until melted.

Let cool slightly.

And be strong!

 
 

8. Add the chocolate mixture into the egg mixture. Whisk to combine.

 
 

9. Then add the flour, and whisk just until combined (do not overmix).

 
 

10. Pour the batter into prepared ramekins.

I only have two, so I had to bake in two batches.

 
 

11. Place the ramekins on a baking sheet.

 
 

12. And bake for about 11 minutes.

 
 

13. These babies were baked for about 14 minutes.

Too long.

 

Although nice and tasty, they weren’t that ‘molten’ in the center.

 
 

I baked the second batch for only 10 minutes.

 
 

That was much better.

I really like the moist center.

 
 

Aah, I love this game.

 

But, if I had another chance, which I think I am going to give myself soon, I’d try baking these for exactly 11 minutes.

11 minutes would make them absolutely perfect.

 

Enjoy, dear friends!

 

(This recipe makes 4 cakes and was loosely based on Molten Mocha Cakes from http://www.delish.com.)

 

 

Read Full Post »

Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.

 

Beef or chicken, frankly, this dish is amazing.

Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.

 

And I haven’t told you everything yet.

Ladies and gentlemen… there’s bacon!

See?

You just have to make this…
 
 

This is what you need.

Plus noodles.

 
 

1. First, chop the leek.

You can also use onion instead.

 
 

2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.

 

I parted that chicken myself.

Early in the morning.

There’s nothing like parting a chicken while drinking coffee early in the morning.

There’s certain magic to it.

Horror magic.

 
 

3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…

 
 

… until crisp.

 

4. Remove the bacon from the pan and cut it into small chunks (or crumble it).

 
 

5. Add the leek to the drippings in the pan.
 
 

6. Then add the chicken cubes/strips.

 
 

7. Sauté together for about 6 minutes, stirring frequently.

 
 

8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.

 
 

9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.

 

10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.

 

You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.

 
 

11. In the meantime you can cook the noodles.

 

12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.

 
 

13. Add the sour cream mixture to the pan/pot. Bring to a boil.

 

14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.

Your sauce will become thicker and creamier.

 
 

Serve your Chicken Stroganoff over hot noodles.

 

Enjoy, dear friends.

 

(This recipe was adapted from ivillage.com and make 2 portions.)

 

Read Full Post »

Yep, that’s a healthy green smoothie?

I realize things like these are rather scarce over here, at this little place of mine.

But before you start wondering whether I’ve overcome a head injury recently, let me explain what’s going on…

 

I made this smoothie yesterday. That allowed me to tick off my first New Year’s resolution – to bring a little more health into my life.

Then I did three (3) sit-ups.

I was feeling amazing.

A new person was born.

 

Today I made a batch of cookies and had two glasses of wine.

So everything is back to normal.

The new person has grown up rather quickly, it seems.

 

Still I wonder what made me feel better, the alkalizing smoothie or the lovely wine.

Need to think it all through.

 

Here’s what you need to prepare this healthy beverage.

 

1. Pour the juice into the blender.

 

2. Add the lemon juice.

Minus the seeds.

 

3. Grab a handful of fresh spinach leaves.

They have rather mild flavor so they won’t affect the final taste of your drink substantially.

 

4. And throw them into the blender.

 

5. Peel the fresh ginger and grate it finely.

 

Fresh ginger is beyond healthy but very flavorful.

A little goes a long way.

We need just about 1/4 teaspoon.

 

6. And into the blender it goes as well.

 

7. Blend till liquefied and green.

 

This super detox smoothie is great for alkalizing your system. It is refreshing and packed with vitamins, minerals, fiber, and enzymes.

And when you drink it, you’ll feel like a new person.

Enjoy, dear friends.

 

(This recipe was loosely adapted from pattycake.ca.)

 

Read Full Post »

Happy New Year, dear friends!

I wish you health, love, happiness and joy!

And I am completely sure that you’ll have it all.

Some things I just know.

 

What I am also sure about is that you’ll love these scrambled egg muffins.

The idea comes from lovely and cute Jessica Seinfeld. She presented the recipe on Martha Stewart’s show recently.

The recipe is included in her cook book called ‘Deceptively Delicious’ where she shares very smart secrets on how to trick your kids into eating healthy stuff.

Cool, huh?

 

To tell you the truth, I am kind of blushing now. I need to own up to something. But it’s a little hard… because I think I’ve done something really naughty.

Maybe worse than naughty.

The original recipe includes chopped chickpeas and I just left them out wickedly.

And, I added salt.

Aaaaa…

I can only hope that the universal committee for healthy living will forgive me.

But I think they have to because these muffins tasted just amazing.

 
 

Here’s what we need.
 
 

1. First, preheat the oven to 400 °F (200 °C).
 

2. Then lay the strips of bacon in a large frying pan (or skillet, or griddle).
 
 

3. And fry them until crisp.
 
 

4. Slice the bacon thinly into 1/2-inch pieces.

You can also cut the bacon with kitchen shears if that makes the job easier for you.

 
 

5. In a bowl, whisk the eggs lightly.
 
 

6. Then whisk in the milk…
 
 

7. …and Parmesan, parsley, black pepper, and salt.
 
 

Nice.
 
 

8. Now we need six standard muffin tins. Metal or silicone, both are good.

Coat the cups with some vegetable oil (you can brush the cups with the oil or use non-stick cooking spray).

 

9. Divide the egg mixture evenly among the prepared cups.

 
 

10. And sprinkle with the bacon.
 
 

11. Bake at 400 °F (200 °C) for 13 – 15 minutes or until the eggs puff and are cooked through.

 

And in case you wondered, the person in the picture looks very much how I look these days.

You wanted to know it, so now you know it.

 

12. Then remove your egg muffins from the muffin pan and let them cool slightly before serving.

 
 

Here they are.

Just adorable.

A great idea for breakfast or lazy brunch, don’t you think?

 
 

The hearts are red bell pepper.

I’ve used sharp metal cookie cutters to cut them out.
 
 

See how deliciously moist they are?

Mmm.

And they are packed with wonderful and very satisfying savory flavors.

These are totally worth a try!

 

Enjoy, dear friends!

 

(This recipe has been loosely adapted from Deceptively Delicious by Jessica Seinfeld. It yields six muffins and takes about 30 minutes to prepare.)
 

Read Full Post »

Older Posts »