I’ve been on a cupcake roll. Here’s another of my latest creations.
Ingredients:
100 g butter
½ cup cocoa
60 g chocolate
2 tbsp coffee (I used espresso for an extra strong flavour)
2/3 cup sugar
2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 eggs
2 tsp vanilla extract
½ cup yogurt
Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).
Friday, 17 February 2012
Monday, 13 February 2012
Happy Anniversary, M!
This is the day when I met my beloved M, so excuse this digression while I brag about how wonderful she is and how lucky I am to have met her.
Like many people, I’ve had a number of relationships, some better than others. But I was never with anyone that I knew I wanted to continue to be with as long as possible. I was never with anyone so amazing, so loving, so kind, so smart, so beautiful. I’m extremely fortunate to have met someone I want to share my life with.
Thank you for being you, M. I love you!
Like many people, I’ve had a number of relationships, some better than others. But I was never with anyone that I knew I wanted to continue to be with as long as possible. I was never with anyone so amazing, so loving, so kind, so smart, so beautiful. I’m extremely fortunate to have met someone I want to share my life with.
Thank you for being you, M. I love you!
Sunday, 5 February 2012
Creamy Salmon Flan
Any fish can be used instead of the salmon, as could prawns or tofu. I used this filling in the lemony pie crust I wrote about in my last post.
Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice
Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice
Wednesday, 1 February 2012
Lemony Pie Crust
This is a simple pie crust, which you can use underneath any savoury pie. I like it under a spinach quiche. You can replace the butter with oil if you want to go vegan. If you also add sugar, you can make this appropriate for a sweet pie.
Ingredients:
150 g butter
1¼ cups flour
1/8 cup water
1 tbsp lemon juice
Instructions:
1. Soften and cube the butter, then mix it with the flour, water, and lemon juice.
2. Put in the refrigerator for 20 or so minutes, then roll out and put in a pie dish.
Ingredients:
150 g butter
1¼ cups flour
1/8 cup water
1 tbsp lemon juice
Instructions:
1. Soften and cube the butter, then mix it with the flour, water, and lemon juice.
2. Put in the refrigerator for 20 or so minutes, then roll out and put in a pie dish.
Friday, 27 January 2012
Millennium Restaurant in San Francisco
I was very excited about a work-related trip to San Francisco, because I know the city is very vegetarian friendly. A friend and I made a point of trying a number of vegetarian restaurants there and we were not disappointed.
One night we treated ourselves to a more upscale meal, at the gourmet Millennium Restaurant. It’s situated in the Hotel California, the lobby of which has California-related lyrics stencilled all over it.
The meal started with bread served with a lentil spread. My friend told me he hated lentils and never ate them, so I deliberately didn’t let him find out what the spread was. He wolfed it up and said how much he enjoyed it and was shocked when he found out that it was made of lentils. I already knew I liked lentils, but this spread was indeed special.
Appetizers included fried green tomatoes and a spinach salad with smoked tofu. My main was seared tempeh served with grits, a peach sauce, and loads of tasty veg, while my friend had cornmeal-crusted zucchini/courgette (he told me how much he disliked polenta and was surprised to learn that cornmeal was polenta!). We couldn’t resist dessert. My friend had a peach cornmeal cake (since now he knew he liked cornmeal) and I had a chocolate almond cake to satisfy my chocolate-loving taste buds.
Everything tasted really fresh and delicious and it was great to be able to order anything we wanted from the menu and to know it was vegetarian, organic, and healthy. My friend and I were glad we treated ourselves and we’d definitely recommend the restaurant.
One night we treated ourselves to a more upscale meal, at the gourmet Millennium Restaurant. It’s situated in the Hotel California, the lobby of which has California-related lyrics stencilled all over it.
The meal started with bread served with a lentil spread. My friend told me he hated lentils and never ate them, so I deliberately didn’t let him find out what the spread was. He wolfed it up and said how much he enjoyed it and was shocked when he found out that it was made of lentils. I already knew I liked lentils, but this spread was indeed special.
Appetizers included fried green tomatoes and a spinach salad with smoked tofu. My main was seared tempeh served with grits, a peach sauce, and loads of tasty veg, while my friend had cornmeal-crusted zucchini/courgette (he told me how much he disliked polenta and was surprised to learn that cornmeal was polenta!). We couldn’t resist dessert. My friend had a peach cornmeal cake (since now he knew he liked cornmeal) and I had a chocolate almond cake to satisfy my chocolate-loving taste buds.
Everything tasted really fresh and delicious and it was great to be able to order anything we wanted from the menu and to know it was vegetarian, organic, and healthy. My friend and I were glad we treated ourselves and we’d definitely recommend the restaurant.
Sunday, 22 January 2012
An Unusual Tomato Sauce
I often make curries with curry paste and coconut milk and I was planning to do that one recent night when I suddenly discovered I didn’t have any curry paste. I had to quickly rethink my dish. I looked in the cupboard and found that there was a jar of tomato-olive pasta sauce that M had bought while I was out of town. I decided to use that instead.
Oddly enough, it worked quite well with the coconut milk. I stir-fried courgette, cabbage, and cauliflower together, added some coconut milk and tomato sauce, and let that simmer for about 10 minutes. Meanwhile, I made some sticky rice, to which I added the rest of the coconut milk and another tablespoonful of the tomato sauce. The meal worked out quite well and I would actually make it again. I might also use the leftover tomato sauce to marinate some tofu.
Oddly enough, it worked quite well with the coconut milk. I stir-fried courgette, cabbage, and cauliflower together, added some coconut milk and tomato sauce, and let that simmer for about 10 minutes. Meanwhile, I made some sticky rice, to which I added the rest of the coconut milk and another tablespoonful of the tomato sauce. The meal worked out quite well and I would actually make it again. I might also use the leftover tomato sauce to marinate some tofu.
Wednesday, 18 January 2012
Cornbread Muffins
This makes 6 muffins, but the recipe can easily be doubled. I like to serve them warm with salad. It’s nice for guests to have these muffins when they’re over for dinner, as it’s a rather unusual sort of bread (at least where I live).
Ingredients:
¾ cup cornmeal
¼ cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
30 g butter, softened
2 tbsp honey
1 cup yogurt
Instructions:
1. Mix the cornmeal, flour, baking powder, baking soda, and salt together.
2. Add the butter, honey, and yogurt. Mix well.
3. Pour the batter into muffin cases or tins. Bake for 20-25 minutes at 190 C.
4. Serve with butter.
Ingredients:
¾ cup cornmeal
¼ cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
30 g butter, softened
2 tbsp honey
1 cup yogurt
Instructions:
1. Mix the cornmeal, flour, baking powder, baking soda, and salt together.
2. Add the butter, honey, and yogurt. Mix well.
3. Pour the batter into muffin cases or tins. Bake for 20-25 minutes at 190 C.
4. Serve with butter.
Saturday, 14 January 2012
Baked Apples
This is a simple and relatively healthy dessert. Well, except for the cream, I guess. You can also add raisins and nuts, as desired.
Ingredients:
butter or oil for the dish
2 cooking apples
2 tbsp brown sugar
2 tsp vanilla extract
cream (soya cream is fine)
milk (soya milk is fine)
Instructions:
1. Grease and oven-safe dish. Wash and core the apples, leaving a bit at the bottom (in other words, made a hole in the middle of the apples, but not one that goes all the way through). Put the apples in the dish.
2. Put 1 tbsp brown sugar and 1 tsp vanilla in the centre of each apple. Pour cream in as well.
3. Drizzle cream on the sides of the apples and pour more cream and milk around the apples.
4. Bake for 30 minutes at 200 C.
Ingredients:
butter or oil for the dish
2 cooking apples
2 tbsp brown sugar
2 tsp vanilla extract
cream (soya cream is fine)
milk (soya milk is fine)
Instructions:
1. Grease and oven-safe dish. Wash and core the apples, leaving a bit at the bottom (in other words, made a hole in the middle of the apples, but not one that goes all the way through). Put the apples in the dish.
2. Put 1 tbsp brown sugar and 1 tsp vanilla in the centre of each apple. Pour cream in as well.
3. Drizzle cream on the sides of the apples and pour more cream and milk around the apples.
4. Bake for 30 minutes at 200 C.
Tuesday, 10 January 2012
Spicy Tofu
This is really easy and tasty. I like to add it to stir fries. For example, it goes well with aubergine, broccoli, and noodles in a peanut cream sauce.
Ingredients:
1 package tofu
2 tbsp horseradish, or to taste
1 tsp mustard powder, or to taste
Instructions:
1. Drain the tofu.
2. Coat the tofu in horseradish and mustard.
3. Bake it in the oven at 180 C for about 15 minutes, until firm and slightly golden.
4. Use the tofu in any dish you like.
Ingredients:
1 package tofu
2 tbsp horseradish, or to taste
1 tsp mustard powder, or to taste
Instructions:
1. Drain the tofu.
2. Coat the tofu in horseradish and mustard.
3. Bake it in the oven at 180 C for about 15 minutes, until firm and slightly golden.
4. Use the tofu in any dish you like.
Friday, 6 January 2012
Chocolate Buttercream Frosting
This recipe makes enough frosting for the cupcakes I posted in the last recipe. You can double it for a larger number.
You can also replace the vanilla extract with mint or almond or any other flavour.
Ingredients:
100 g butter
2 tbsp milk or cream (cream makes it richer)
¼ tsp vanilla extract
1/3 cup cocoa
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, vanilla extract, and cocoa together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
You can also replace the vanilla extract with mint or almond or any other flavour.
Ingredients:
100 g butter
2 tbsp milk or cream (cream makes it richer)
¼ tsp vanilla extract
1/3 cup cocoa
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, vanilla extract, and cocoa together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
Monday, 2 January 2012
Banana and Chocolate Cupcakes
I went on a cupcake kick for awhile. Here is yet another of my cupcake recipes.
Ingredients:
115 g butter
½ cup sugar
1¾ cup flour
¼ cup cocoa
1 pinch salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
¼ cup milk
3 bananas, overly ripe
Instructions:
1. Cream butter and sugar together.
2. Mix the flour, cocoa, salt, baking soda, baking powder, vanilla, and cinnamon together. Then mix with the butter and sugar.
3. Mix in the milk and bananas.
4. Pour the batter into muffin tins.
5. Bake at 180 C for about 15 minutes. Frost if desired.
Ingredients:
115 g butter
½ cup sugar
1¾ cup flour
¼ cup cocoa
1 pinch salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
¼ cup milk
3 bananas, overly ripe
Instructions:
1. Cream butter and sugar together.
2. Mix the flour, cocoa, salt, baking soda, baking powder, vanilla, and cinnamon together. Then mix with the butter and sugar.
3. Mix in the milk and bananas.
4. Pour the batter into muffin tins.
5. Bake at 180 C for about 15 minutes. Frost if desired.
Thursday, 29 December 2011
Oatmeal Cookies with Raisins and Pumpkin Seeds
Healthy and delicious! When you use brown sugar, they get a more caramel-like flavour, but you can use all regular sugar if you prefer.
Ingredients:
water
½ cup raisins
¾ cup vegetable oil (or you can use butter)
1 cup brown sugar
¼ cup sugar
¼ cup cocoa
3 cups oats
1 cup flour
½ tsp baking soda
1 pinch salt
1 egg
1 tsp vanilla extract
½ cup pumpkin seeds
Instructions:
1. Boil the water and put the raisins in it, so they plump up.
2. Mix the oil, sugars, cocoa, oats, flour, baking soda, and salt together.
3. Whisk the egg with the vanilla extract and add it to the mixture.
4. Add the raisins and some of their liquid (about ¼ to 1/3 cup, but you have to judge how moist the batter is).
5. Add the pumpkin seeds. Mix everything together.
6 . Drop by spoonfuls on a baking tray.
7. Bake for 12-15 minutes at 180 C.
Ingredients:
water
½ cup raisins
¾ cup vegetable oil (or you can use butter)
1 cup brown sugar
¼ cup sugar
¼ cup cocoa
3 cups oats
1 cup flour
½ tsp baking soda
1 pinch salt
1 egg
1 tsp vanilla extract
½ cup pumpkin seeds
Instructions:
1. Boil the water and put the raisins in it, so they plump up.
2. Mix the oil, sugars, cocoa, oats, flour, baking soda, and salt together.
3. Whisk the egg with the vanilla extract and add it to the mixture.
4. Add the raisins and some of their liquid (about ¼ to 1/3 cup, but you have to judge how moist the batter is).
5. Add the pumpkin seeds. Mix everything together.
6 . Drop by spoonfuls on a baking tray.
7. Bake for 12-15 minutes at 180 C.
Sunday, 25 December 2011
Vanilla Buttercream Frosting
This recipe makes enough frosting for the cupcakes I posted in the last recipe. You can double it for a larger number.
You can also replace the vanilla extract with mint or almond or any other flavour and/or you can add cocoa powder to it.
Ingredients:
55 g butter
½-1 tbsp milk or cream (cream makes it richer; it also works well with soy cream)
¼ tsp vanilla extract
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, and vanilla extract together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
You can also replace the vanilla extract with mint or almond or any other flavour and/or you can add cocoa powder to it.
Ingredients:
55 g butter
½-1 tbsp milk or cream (cream makes it richer; it also works well with soy cream)
¼ tsp vanilla extract
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, and vanilla extract together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
Wednesday, 21 December 2011
Dark Chocolate Cupcakes
This recipe just makes 6 large cupcakes or a larger number of small ones. It’s easily doubled for a larger batch, but I like to make a small batch so I don’t eat them all. I’ll post a frosting recipe next.
Ingredients:
55 g butter
¼ cup cocoa
30 g chocolate
1 tbsp water
1/3 cup sugar
1/3 cup flour
½ tsp baking powder
¼ tsp baking soda
1 pinch salt
1 egg
1 tsp vanilla extract
¼ cup yogurt
Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).
Ingredients:
55 g butter
¼ cup cocoa
30 g chocolate
1 tbsp water
1/3 cup sugar
1/3 cup flour
½ tsp baking powder
¼ tsp baking soda
1 pinch salt
1 egg
1 tsp vanilla extract
¼ cup yogurt
Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).
Saturday, 17 December 2011
Happy Birthday, M!
Happy birthday to the world’s greatest, most beautiful, most intelligent, kindest, most thoughtful, most talented partner.
I feel incredibly lucky to have M in my life. Among many other things, she puts up with me and allows me to try out all my culinary creations on her. She makes every day a true joy.
I love you! Happy, happy birthday!
I feel incredibly lucky to have M in my life. Among many other things, she puts up with me and allows me to try out all my culinary creations on her. She makes every day a true joy.
I love you! Happy, happy birthday!
Subscribe to:
Posts (Atom)