These chocolatey bars my very well be your next dessert. And why wouldn’t they be: on a base of buttery mildly crunchy crushed cookies, we added a milky double chocolate mixture that is meant to make your life more beautiful.
No-Bake Double Chocolate Bars Read More »
Making sandwiches is an art in itself. Here’s only one example. We coated these open sandwiches with a creamy mixture made with pork tenderloin, egg, spring onion, and chili, all mashed together and spiced. All this needed a matching topping, so the sesame seeds (white & black) won the contest.
Sesame Pork Open Sandwiches Read More »
Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?
Oven-Roasted Whole Chicken With Rice and Potatoes Read More »
A little decadence never hurt anyone! Or did it? At least not in the kitchen and not this time, no. Come with us and let’s bake a butternut squash, then fill it’s scooped-out lower half with grated potatoes fried in butter. Not to mention the gooey parmesan and the prosciutto crudo topping. Told you, decadence never hurt anyone…
Potato-Stuffed Squash With Prosciutto Crudo Read More »
This is not just another banana bread. This time we’d like to introduce you to the melted chocolate, too. Not just bananas, rum, eggs, flour, and sugar. We’ll fill and top the bread at the same time, by making a rectangular cut 1 or 2-inch deep where the melted chocolate will go.
Chocolate Banana Bread Read More »
Prepare to meet the crème de la crème of the chocolate-based sweets. It’s a soup but made of chocolate. What’s more, in the kitchen you can upgrade everything, even the perfect chocolate. Here we uber-flavored it with mint and honey and served it with a cream made from mascarpone and cranberry syrup.
Cranberry Chocolate Soup Read More »
Say you’re in the mood for a few small one-bite open sandwiches made with baguette slices. And you’re not afraid to do some basic cooking, that is. You can pan-fry beef sirloin, stuff it inside a half baguette, flavor everything with garlic, bake it, and THEN slice the bread. What about that? Are you in?
Beef-Stuffed French Bread Read More »
It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!
Apple, Veggie and Chicken Breast Puree Read More »
You can give a stew a smoother texture by mashing all the ingredients together, but then you are free to call it a puree. Anyway, before getting your blender ready, you still have to cook all the goodies. Prepare the saucepan and set aside 40 minutes of your time. It’ll be time well spent.
Ground Beef Puree With Apricots and Veggies Read More »
Lo’ and behold, ye pumpkin lovers! The mildly sweet mighty pumpkin is here with us again! This time not as a pie but in the form of a scrumptious cake. One flavored with vanilla, glazed with sugar, and topped with egg white foam, more sugar glaze, and chocolate syrup. Proceed!
Pumpkin Puree Cake Read More »
This is a rather simple cake, but in this and many other cases, simple is better. Apart from the usual ingredients, you would expect here, you’ll use peanut butter, a few digestive cookies, orange juice with orange peel, and, finally, apples. Interested, already?
Orange, Apple, and Peanut Butter Cake Read More »
There is something special about the starchy sweet vegetables like sweet potatoes, yams, and the like. It’s their mild sweetness combined with unique aromas that leave us craving for more. That is exactly the case with the following sweet potato recipes. By the way, the sweet potatoes are, in fact, no potatoes at all (they
7 Sweet Potato Recipes for Your Starchy Tooth Read More »
