Molletes – northern Mexican breakfast (breakfast inspiration #3)

This week I’ll be featuring ‘breakfast” recipes from some of my favorite bloggers.

With colours and Canito in the kitchen

Hola my friends!

Finally, I found energy to write a post… while fighting with tonsillitis and rheumatic fever, I was not able to get up from bed as every single muscle was in pain, but the worst days are over! 🙂 Lately, I was not cooking that much and mainly my husband have been in charge, basically of everything. It has been a while I felt so bad and honestly, I was so happy to have our aupair around. I did not spend too much time with my little one as I did not want him to get sick (and I missed him a lot and together with that felt so guilty, that I have been useless couple of days).

But I feel better and my taste buds have woken up again! I had started my day with Mexican molletes – simple and delicious breakfast, prepared by my beloved man…

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Bavarois

This is a cream dessert with a gelatin base. Adapted from American Home magazine probably dating back to the 1940’s.  I added the full 8 ounce package of cream cheese instead of 3 ounces that it originally stated, to give it a creamier texture. I also would advise to chop the cherries.

 

Bavarois

  • Servings: 10 to 12
  • Difficulty: easy
  • Print

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Ingredients

  • 1 package cherry flavored gelatin
  • 1 cup boiling water
  • 1 1/2 cups black cherry juice from canned black cherries
  • 1 8 ounce package of cream cheese
  • 2 cups of chopped canned black cherries, pitted and  well drained

 

Directions

  1. Dissolve the gelatin in boiling water.
  2. Using an electric beater mix the cream cheese and juice, and add the dissolved gelatin.
  3. Stir in the cherries and pour into an 8 inch ring mold. Chill in the refrigerator until firm.
  4. Unmold and serve with whipped cream.

 

Stonington Clam Cakes with Lemon-Parsley Sauce

This is a great summer appetizer or lunch! Adapted by Fresh Fish, Jennifer Trainer Thompson.

Stonington Clam Cakes with Lemon-Parsley Sauce

  • Servings: 4 as an appetizer
  • Difficulty: easy
  • Print

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Ingredients

For the Lemon-Parsley Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

For the  Clam Cakes

  • 1 spicy Italian sausage link (casings removed), cooked and crumbled
  • 1 cup chopped clams
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil, or more
  • 1 cup unseasoned panko breadcrumbs
  • pinch of cayenne
  • lemon wedges for garnish

 

Directions

  1.  To make the sauce: Mix the mayonnaise, sour cream, lemon juice, parsley, mustard, and salt and pepper to taste in a small bowl.
  2.  To prepare the clam cakes: Combine the sausage, clams, egg, flour, parsley, and salt in a bowl. Mix well and separate into 4 patties.
  3. Heat the oil over medium-high heat( enough oil to fill 1/4 inch deep). Pour the panko on the plate and season with cayenne. Coat the patties in the breadcrumbs on both sides.  Gently place the cakes in the hot oil and cook on each side 5 to 7 minutes. Serve with lemon wedges and sauce.

 

 

 

Dal Maash (White Lentils)

This is part two of this week’s Indian recipes. Check out Hira’s blog for more great recipes.

Hira's Cookshack

Ingredients:

White Lentils – 1/2 cup

Water – 2 cups

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt (as required)

For tempering:

Onion – 1 medium size (sliced)

Cooking oil – 2 tbsp

Method:

Take a deep cooking saucepan and add 1/2 cup of white lentils, then add 2 cups of water, 1/2 tsp of red chili powder, 1/2 tsp of turmeric powder, and add salt as required. Mix all the spices well. Cook it for 20 minutes in a medium heat flame until the lentils are soft. Once cooked, keep them aside for a while.

Then, take a frying pan and add 2 tbsp of cooking oil and 1 medium size onion (sliced). Once the onion caramelizes well and changes into golden color… Add it on top of the cooked lentils.

Your DAL MAASH is ready! 😀

*You can add 1 clove of garlic and…

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Mushroom Masala

This week I’ll be featuring Indian recipes from some of my favorite bloggers. Check out Megala’s blog for great recipes! Megala’s Kitchen

Megala's Kitchen

Mushroom masala is a healthy hearty dish with an earthen flavor. It can be served as a side for any Indian main dish and can also be sandwiched between toasted bread slices.

IMG_9302Mushrooms are boon for vegetarians as they are rich in protein. You can check here for its nutrition facts: http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/

Health benefits of mushrooms

I have prepared chettinad style mushroom masala without adding red chillies or green chillies as they may affect the flavor of mushroom; instead I have used pepper and ginger. You can check the mushroom masala recipe as below:

Time taken: 30 min

Serves: 3

Ingredients:

  1. Mushrooms (kalaan) – 8 Nos.
  2. Pea pods – 15 Nos.
  3. Salt – 3/4 tsp

IMG_9205For masala-1:

  1. Onions – 2 Nos.
  2. Tomato – 1 No.
  3. Ginger – 1/2″ piece
  4. Turmeric powder – 1/4 tsp

For masala-2:

  1. Peppercorns – 1/2 tsp
  2. Cumin seeds – 1/4 tsp (or fennel seeds)
  3. Garam masala – 1/4 tsp
  4. Coconut pieces…

View original post 216 more words

Marchesa Fall 2017

Marchesa Fall 2017

Moorish-Spiced Pork Kebabs

Adapted from Rustic Spanish by Paul Richardson. Christian Spaniards borrowed the North African spice combination that is traditionally used on lamb. It is very delicious, however may be too spicy for some. You can adjust  the measurements if you desire.

 

Moorish-Spiced Pork Kebabs

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sweet Spanish smoked ground pepper, Pimenton Dulce
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • fine sea salt and freshly ground pepper
  • 2 pounds pork loin, cut into 1-inch cubes
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 cup fresh lemon juice
  • lemon wedges for serving

 

Directions

  1. In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from heat and let it cool to room temperature.
  2. Place the pork pieces in a bowl and rub the with the spice mixture. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight.
  3. Thread the pork pieces on skewers, and sprinkle with salt. Grill or broil, turning once about 4 minutes on each side.

 

 

Cheese Cake Torte

This no-bake dessert recipe was given to me by my husband’s aunt.  She noted that her quests went for seconds. It is a very addicting dessert, we couldn’t stop eating it. Very easy to assemble, just make sure it you let it sit in the refrigerator long enough or place in the freezer for an hour before serving.

 

Cheese Cake Torte

  • Servings: 25
  • Difficulty: easy
  • Print

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Ingredients

  • 10- inch spring form pan
  • 2 packages of cream cheese (8 oz each)
  • 1 1/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 pint of heavy cream or whipping cream
  • 3 packages of lady fingers
  • 1 can of pineapple, blueberry or cherry pie filling

 

Directions

  1.  Line the bottom and sides of the pan with lady fingers.
  2. Add vanilla to the cream and whip with an electric beater on high speed until thick.
  3. Cream together the sugar and the cream cheese until mixed well.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Fill the pan halfway with the mixture. Spread half of the can of fruit on top. Top with another layer of lady fingers.
  6. Drop the pan several times so that it settles.
  7. Add the remaining cheese mixture and then add the remaining fruit on top.
  8. Cover loosely with plastic, you can use toothpicks so it won’t stick to it. Refrigerate for at least 4 hours before serving.