Cookery & Drinks

Duckalicious

Last night I made duck breast with a red wine reduction for the first time and was surprised how easy and delicious it was. Loved the balance of the crispy skin texture of the duck, the tender breast meat, the creamy silky smooth mash and the pungent red wine reduction.

Will have to make this again soon!

Ingredients:

• 2 Duck Breasts 
• 2 Tbsp of Olive oil 
• 2 Shallots
• 200 ml Red zine 
• Zest of one orange
• Juice from one to two fresh oranges
• 2 Tbsp of honey
• 2 Cups of organic stock 
• 1 Knob of Butter
• Salt and Pepper

Method

For the Red Wine Reduction:

• In a saucepan on medium heat, heat oil and cook the shallots until translucent. The add honey, orange juice, red wine and bring to a boil. Lower the heat and let simmer for about 20-30 minutes. 
• On another saucepan, bring the stock to boil and let reduce for about 20-30 minutes.
• Pour the red wine through a sieve, into the stock and continue cooking for about 20 minutes. Add a knob of butter, remember to keep whisking. Add salt and pepper and keep warm until you are ready to serve. 

For the Duck:

• Gently slice the skin of the duck about times and season well with salt before cooking
• Pan fry the Duck breast on medium to low heat,  on the skin side for approximately 3 minutes, to get the lovely crispy skin texture. Then flip the breast around and fry for about 30 seconds
• Place the duck in a pre-heated (200 C) for 30-40 minutes, depending on how rare you want to serve the duck
• Remove duck and let it rest for about 5-10 minutes

I served the duck over a creamy mash potato and a dash of parley, but have seen many amazing dishes with different pairings. 

Very important note: don't forget to serve the duck with red wine!

Pulled Pok

One of the most delicious dishes for summer and or winter is pulled pork. The taste and the melting texture of the meat in your mouth is just heavenly right? 

The best tip I have is to leave the pork for as long as you can and serve it with light and fresh salad with a little crunch. 

This recipe was inspired by the infamous Jamie Oliver: http://www.jamieoliver.com/recipes/pork-recipes/southern-style-pork-slaw


White wine Mussels 

One of the best things about living in Brussels is the amazing mussels served in every street corner! 

I love everything about mussels, the fresh seafood taste and the lightness of the meal. The best part of making mussels is how easy it is to make!

Bite Size Cream Puff Dessert

I love being served bite size desserts when out for dinner. My idea of a good dinner is not about being filled up like a stuffed Christmas Turkey, instead having lighter courses that electrify your senses.

Here is a little cream puff served with whipped cream, raspberries and mint, presented in a cup. 

So simple right? Trust me, it is a single bite of heaven and truly a must try.

Herby Tomato and Ricotta Parcels

I love making little parcels for delicious light lunches for friends and family. They are non-fuss and quick to make. So are great if you are short on time.

This recipe is parcels filled them with tomatoes, ricotta and herbs and served with a light salad and hummus. They were truly Yum Yum.

To make the parcels place three thin sheets of pastry in a cupcake tray, drizzle with olive oil and place in the oven until they are formed. Approximately 5 minutes.

Each parcel is then filled with fresh oregano, garlic, olive oil, tomatoes, ricotta, salt and pepper. Place back in the oven for another 5 to 10 minutes.  Viola...There you have it!

The little parcels can be served with homemade hummus and a light salad. The salad here is made of corn, rocket and tomatoes with a balsamic vinaigrette. Simple and Bright.

6 Simple Salads

I recently stumbled upon these 6 colourful and vibrant salads and just had to share. Each one is more delicious than the next and are great for a dinner party.

Repinned from: http://www.ahouseinthehills.com/ahouseinthehills/2013/7/18/instameals.html

Roasted Butternut and Turkey Salad

Even though salads are healthy, they can still be made delicious and filling. The key is using many different ingredients that are balanced and compliment each other.

This is a roasted butternut and carrot salad, with Turkey and green beans on a bed of couscous and lettuce, with grilled goat cheese and lemon and honey balsamic vinaigrette on top.

Ingredients:

• Lettuce
• Couscous
• Roasted Butternut
• Roasted Carrots
• Green Beans
• Turkey (mustard and honey marinade) 
• Grilled Goat cheese
• Salt and Pepper
• Paprika

Dressing:

• Balsamic Vinegar
• Mustard 
• Honey
• Lemon Juice
• Salt and Pepper

Blueberry Muffins

I recently visited my grandmother and she made this amazingly moist and delicious blueberry cake. The cake tasted a lot like muffins, so I decided to remake them and they turned out great.

They are so tasty and only take about 30 mins. A great recipe for busy mornings!

Ingredients:

• 100g Flour
• 100g Butter
• 100g Sugar 
• 2 Eggs
• 1 Tsp of baking soda
• handful of blueberries (you can also use any other berry or even plums)

Sausage and caramelised onion Bruschetta

After a long weekend the last thing on my mind is making a large extravagant dinner. Especially since we usually end up having late lunches. One of my favourite things to make is delicious bruschetta with left over food in the fridge.

Here is a Bruschetta I made with sausage, caramelised onions, olive oil, herbs and garlic:

A simple and quick rustic dinner, perfect for two.

Mint

I recently inherited a beautiful mint plant and I am absolutely loving the delicious aroma that is emitting around my flat. I am so excited to start using the mint leaves, as I have endless mint recipes that I want to make this summer.

Not only does mint taste amazingly fresh, but it also has plenty health benefits. Mint contains beneficial oils that are good for your stomach ailments that help your digestive track. Which is why it is regularly used as a herbal medicine. So you might want to consider starting your day with a delicious cup of Moroccan mint tea, or even end your day with a fresh and cold mojito.

Here are a few of my favourite mint drinks and dishes I plan to make this summer:

Moroccan Mint Tea

Repinned from: http://www.mytastycurry.com/

Rhubarb Mojito

Repinned from: http://chestnutmocha.com/

Tabbouleh

Repinned from: http://norecipes.com/blog/tabouleh-recipe/#sthash.SOpaIs0W.dpbs

Spring Rolls with Mint, Pork and Green Apple with Spicy Vinegar-Mint Syrup

Repinned from: http://food52.com

Sangria 

I love wine, I love fruit and when you put them together you create magic in a glass- Sangria. I use to drink Sangria all the time when back in Mozambique and just feel warn and happy every time I have glass.

It is so tasty, fresh and is a lovely drink to serve for all occasions. You can use white wine, red wine, green wine or even rose to make sangria and mix it with pretty much any fruit. The options are truly endless, as you can also add mixers, sweeteners and garnishes.

If you have a experimental soul and would like to mix and match your own sangria, this chart may help you. Let your creative juice flow and create your very own sangria recipe:

Repinned from: http://www.brit.co/sangria-recipes/

If you are having a hard time getting started, I have assembled some delicious sangria mixes that I have tried and that are a guarantee hit.

Strawberry and Rhubarb Sangria

Repinned from: http://www.marthastewart.com/

Blackberry and Pomegranate Sangria

Repinned from: http://www.katiescucina.com

3 Berry Sangria (Raspberry, Strawberry, Blackberries)

Repinned from: http://immaeatthat.com/

Citrus Sangria (Blood Orange, Orange and Grapefruit)

Repinned from: http://laylita.com/recipes/2013/03/10/citrus-moscato-sangria/

Tropical Passion Sangria ( Passion fruit, Pineapple, Mango, Lime and Grapes)

Repinned from: http://www.pineappleandcoconut.com/recipes/tropical-passion-sangria/

Homemade Ice Tea

Last week I spoke to my girlfriend in Rome and she told me she had made a big batch of homemade ice tea to kick start her Summer. I was immediately inspired and have been making my own Ice Tea ever since. After all there is nothing more refreshing than a big glass of cold ice tea on a sizzling summer day.

So here is the recipe for my favourite Grapefruit and Lemon Ice Tea:

 Ingredients

- 4 cups of water

- 4 tea bags

- 2 tbsp of honey, brown sugar or agave syrup

- Juice from 1 grapefruit

- Juice from 1 lemon

- Lots of ice cubes

Summer Dips

One of my favourite summer treats is fresh, smooth, delicious and tangy dips. They are a must every summer, as snack food is the best way to go in hot weather. 

These dips are great for parties, picnics, barbecues and much more. I chose these 7 dips because they are easy to make and very affordable for large parties. They are also always crowd pleasers, as they taste and look amazing. 

Kiwi and Mint

Ingredients

• Zespri Kiwi Fruits -4
• Mint leaves - 1/2 cup
• Coriander leaves - 1.5 cup
• Green chilies - 1.5 tsp
• Ginger - 1 tsp
• Cumin seeds - 1tsp
• Sugar - 3/4 tsp
• Salt - to taste 
• Lemon juice - 1 tsp

Repinned from: http://maayeka.blogspot.ae/2013/06/kiwi-mint-chutney.html

Tuscan Bean Dip

Ingredients

• 1 15 Ounce Can Great Northern White Beans (drained and rinsed)
• 2 Tablespoons Caramelised Tomato Sauce
• 1 Clove Garlic (roughly chopped)
• Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper

Repinned from: http://mymansbelly.com

Honey Yogurt Dip

Ingredients

• 4 whole-wheat tortillas (8 in.), each cut into 8 triangles
• 2 tablespoons butter, melted
• 1/2 teaspoon anise seeds, crushed
• 1/4 teaspoon cinnamon
• 2 tablespoons sugar
• 2 cups Greek yogurt 
• 8 teaspoons honey
• 1/4 cup toasted pistachios, chopped fine 
• 16 small figs, each cut into halves

• Repinned from:http://www.myrecipes.com

Guacamole Dip

Ingredients

• 3 avocados
• 5 cherry tomatoes
• 1/2 red onion (finely chopped)
• 2 medium chipotle peppers in adobo sauce (de-seeded and minced)
• 1 serrano or jalapeño peppers (de-seeded and minced)
• 1 bunch of cilantro (de-stalked and chopped)
• 1 lime (juiced)
• 2 tbsp agave syrup
• salt and pepper to taste

Repinned from: http://alittleadrift.com/

Hummous

Ingredients

• 150g chickpeas
• Zest and juice of 1 lemon
• 3 tbsp tahini
• 2 large garlic cloves, crushed
• 120-140ml olive oil

Repinned from: http://www.deliciousmagazine.co.uk

Tzatziki Dip

Ingredients

• 2 cups plain, nonfat Greek yogurt
• 2 cups cucumber, very small dice
• 1/2 cup fresh dill, minced (or 2 tbsp. dried)
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. seasoned salt
• 1/4 tsp. pepper

Repinned from: http://www.sohowsittaste.com/

Sweet Tarts

Tarts are just good all around, from the buttery crust to the sweet and delicious filling.

I recently had a rhubarb and strawberry tart at a Belgium cafe that was to die for.  I have been looking for a tart recipe equally as good ever since. I have had my mind on tarts and tarts on my mind.

Here are a delicious recipes I have found that are a MUST TRY:



Strawberry Tart

Ingredients:

Pastry

• 250 g plain flour
• 50 g caster sugar
• 175 g butter, chilled and cut into small pieces
• 1 large egg, beaten

Filling

• 1 kg wild strawberry
• 200 g creme fraiche
• 1 1/2 tablespoons icing sugar
• 1/2 teaspoon vanilla essence
• 2 tablespoons caster sugar
• 1 cup water (1 wineglass)

Directions:

1. First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.

2. Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they’re a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.

3. Pre-heat the oven to 200C/400F/Gas 6.

4. Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.

5. Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.

6. When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze

Repinned from: http://cookbook-recipes.org/mini-strawberry-tarts/

Plum and Frangipane Tart

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup cold butter, cut into small pieces
• 2 egg yolks
• 1/2 cup sugar (divided into two parts)
• 15 nos fresh small plums, pitted and quartered
• Vanilla

Directions:

In a large bowl add flour, 1/4 cup sugar, vanilla beans from half of the pod and butter. Mix the butter into the flour using your hands. Rub the mixture between your palms till it starts resembling bread crumbs. Mix in the egg yolks to the mixture. Adding 1 tbs water at a time, mix till the mixture comes together as a dough. Wrap in a cling film and refrigerate for 1 hour.

In the meantime – using your fingertips, rub the second half of the vanilla bean into the leftover sugar. Let it sit in the sugar for about 20 minutes. Roll out the dough into a round shape of about 1/8 inch of a thickness or large enough to cover the tart pan. Place the dough on the tart pan and trim the excess (if any). Refrigerate again for another 15 minutes.

Mix the vanilla infused sugar with the quartered plums and mix till the sugar coats the plums nicely. Add a layer of frangipane on the tart shell and prick the surface of the tart with a fork. Arrange the plums in a circular pattern and pour any leftover liquid from the pan in which you had mixed the plums and sugar. In a preheated oven at 350F bake the tart for about an hour. Since every oven is different, you want to start checking on it after 45 minutes. Cool on a rack and serve at room temperature with a scoop of vanilla ice cream or whipped cream.

Repinned from: http://veggiezest.com/2012/07/30/plum-and-frangipane-tart/

Lemon and Apricot Tart

Ingredients

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup cold butter, cubed
• 1/8 teaspoon salt

Filling

• 3 eggs
• 1 egg yolk
• 3/4 cup lemon juice
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons grated lemon peel
• 3 tablespoons butter
• 1/3 cup apricot preserves, warmed
• Fresh mint leaves, optional

Directions

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.
• In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
• Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers. 

Repinned from: http://www.tasteofhome.com

Pastel De Nata (Portuguese Egg Tarts)

Ingredients:

•  1 sheet puff pastry 
• 6 egg yolk
• 150 g caster sugar
• 2 tbsp cornflour
• 680 ml full fat milk
• 2 tsp vanilla extract

Directions:

1. Dissolve the cornflour with milk, and strain the mixture into a saucepan.

2. Add sugar, egg yolk, and vanilla extract into the milk, mix well.

3. Cook the mixture under medium heat, mix constantly until it's thicken.

4. Set a side and cover the custard with cling wrap and press the wrap down onto the surface of the custard, and set aside to cool.

5. Pre-heat the oven to 200 C.

6. Tightly roll the pastry into a log.  

7. Cut the log onto 12 x 1cm rounds.

8. Put one in a muffin pan wells ( I used individual muffin cup), push the pastry straight down in the center of the dough spiral with your thumb.

9. Use the thumb to flatten the pastry against the bottom of the well, up its sides and the corner of the well.

10. Fill the pastry with custard until 3/4 full. 

11. Bake the custard for 20-25 minutes, or until the custard is blistered and golden.

Repinned from: http://kitchennotes-foodie.blogspot.com.au

Chocolate and Caramel Tart

Ingredients:

Crust

• 1 1/2 cups flour
• 1/4 cup plus 1 tablespoon dutch-process unsweetened
• cocoa powder
• 1/4 teaspoon. kosher salt
• 10 tablespoons unsalted butter, cubed and softened
• 1/2 cup plus 2 tablespoons. confectioners' sugar
• 2 egg yolks, room temperature
• 1/2 teaspoon pure vanilla extract

Caramel

• 1 1/2 cups sugar
• 3 tablespoons light corn syrup
• 1/4 teaspoon kosher salt
• 6 tablespoons water
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1 tablespoon sour cream
• 1 teaspoon pure vanilla extract

Ganache:

• 1/2 cup heavy cream
• 4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
• Vanilla Fleur de Sel for garnish (optional)

Repinned from: http://chefthisup.com/recipe/5633/chocolate-caramel-tarts/

Fig, Almond and Mascarpone Tart

Ingredients

• 8 1/2 oz. flour
• 2 1/4 oz. almond flour
• 1 3/4 oz. sugar
• 7 T. unsalted butter, cold, cut into small pieces
• 1 egg yolk
• 3 T. ice cold water
• 8 oz. mascarpone cheese
• 8 oz. light cream cheese
• 1/4 c. light brown sugar
• 1/2 c. heavy cream
• 1 tsp. vanilla or almond extract
• 1 to 1 1/2 lb. black or green figs
• 4 T. seedless red currant or raspberry jam

For the pastry:

In the bowl of a food processor combine the flour, almond flour and sugar.  Pulse just to combine.  Add the butter and process until mixture resembles coarse meal.  Add the egg and the water while the processor is running and stop as the mixture just begins to come together.  Press the mixture into a deep tart pan with a removable bottom.  Place in the freezer for 30 minutes.  Preheat your oven to 400 degrees.  Remove pan from freezer and dock the pastry with a fork.  Place a piece of parchment inside pastry and fill with beans or pie weights.  

Bake for 20-25 minutes then remove from the oven.  Carefully remove the pie weights and return the pastry to the oven or 10 additional minutes until the bottom is slightly browned.  Allow to cool completely.

For the filling: 

In the bowl of a mixer fitted with a whisk attachment, combine the cheeses, brown sugar and the heavy cream. Whip until thoroughly combined and fluffy.  Add the extract and whip again just to combine.

Fill the cooled pastry with the cream mixture.  Slice the figs into quarters and arrange in a circle atop the cream.  In a small bowl heat the jam in the microwave until runny and no lumps remain.  Gently brush atop the figs and serve immediately.  If serving later, wait to brush the tart with the jam just prior to serving.  Store in the refrigerator, but bring to room temperature prior to serving.

Repinned from: http://www.pinkpatisserie.blogspot.be

Avocado Recipes

From morning to night, salad to luxury desserts, avocados are amazingly tasty ALWAYS. Its nutritional value is a good enough reason to eat this fruit, and then you sink your teeth into it and instantly get sent to heaven.

Here are a few reasons why you should consider having a avocado filled life:

                                                                  Repinned from: http://ble.at/images/8401/more-reasons-to-love-avocados-

I obviously LOVE avocados. So here are 10 recipes you can make using this wonderful smooth and creamy fruit:



Chilled Avocado Soup

Ingredients

one ripe avocado

one green cucumber

juice of one lime

250 ml of natural yoghurt

2 tbsp. of chopped chives

1 tbsp. of chopped mint

1/2 tsp. of dried chili flakes

sea salt to taste

Repinned from: http://dine-dash.com/food/chilled-avocado-soup

Avocado Arugula Spaghetti

Ingredients

• 2 medium avocados
• 2 cups arugula
• 1/2 cup basil leaves
• juice from one lime
• 2 cloves garlic, peeled
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Parmesan cheese for serving

Repinned from:  http://www.heathersfrenchpress.com/2013/06/avocado-and-arugula-pesto.html

Zesty Lime Shrimp and Avocado Salad

Ingredients

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

Repinned from: http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html

Avocado Hummus

Ingredients

• 200 g cooked chickpeas (drained & rinsed)
• 1 large avocado (I used 2 mini ones)
• 1 large clove garlic
• 3 Tbsp tahini
• juice of 1 lemon
• a big handful of fresh coriander
• 1/2 tsp ground cumin
• 1/2 tsp chipotle chilli sauce (optional)
• salt & black pepper
• olive oil

Repinned from: http://foodblogandthedog.wordpress.com/2013/03/27/avocado-hummus-with-coriander-and-lemon/

Avocado and Tomato Brushetta 

Ingredients

• 1 large tomato or 1 pint cherry tomatoes (I used some of both)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Fresh basil
• 1 tablespoon butter
• 3 thick slices of country bread
• 1 garlic clove
• 1/2 avocado, peeled and sliced thin
• Fresh mozzarella, sliced thin
• 1/2 lemon

Repinned from: http://breannasrecipebox.blogspot.be/

Avocado Rolls

Ingredients:

• 9 large shrimp, boiled, peeled and halved lengthwise
• red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
• 2 medium carrots, julienned
• 1 medium seedless cucumber, julienned
• 1 cup red cabbage, shredded
• 1 avocado, sliced
• About 1 ounce cellophane noodles, optional (I divided my 3.75 ounce package into fourths and used one)
• 1 tablespoon seasoned rice vinegar (only needed if using cellophane noodles)
• fresh basil
• fresh cilantro
• spring roll wrappers, round

Repinned from: http://www.myinvisiblecrown.com/2013/01/13/shrimp-and-avocado-summer-rolls/

Avocado Fries

Ingredients

• Oil For Frying
• 2 Avocados
• 2 Eggs, beaten
• 1 and 1/3 Cup Bread Crumbs
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

• 5 Tablespoons Mayonnaise
• 3 Tablespoons Fresh Cilantro, chopped
• Juice from 1/2 of Lemon

Repinned from: http://easy-cookbook-recipes.com/avocado-fries-with-cilantro-lemon-dipping-sauce/

Avocado Tacos

Ingredients

• 1/2 cup small cherry tomatoes, halved
• 1/2 small shallot, thinly sliced
• extra-virgin olive oil, for drizzling
• Coarse salt
• 1  multi-grain tortilla
• 1/2 cup white beans, mashed
• 1/2 avocado, sliced
• dollop  of 2% Greek-style yogurt
• handful of cilantro leaves

Repinned from: http://wholelivingdaily.wholeliving.com/2011/04/lunch-in-the-test-kitchen-tangy-avocado-taco.html

Avocado Key Lime Pie

Ingredients

Filling:

• 2 Avocados
• 2 Tbs Lime Juice
• 1/2 Cup Coconut Oil (did I say it was low fat? Whoops)
• 2 Tbs Raw Honey (any honey really, I don't favor date syrup with this, experiment)

Crust:

• 1/2 Cup Almond Pulp (I used leftovers from making milk- finely ground almonds/almond flour will work)
• 1/2 Cup Dates (not soaked)
• Pinch of Salt
• Pinch of Cayenne (may think I'm crazy.. that's just how I like it..the spicy/sweet thing)

Repinned from: http://runhardeatclean.blogspot.ro/2011/06/key-lime-pie-for-your-soul.html

No Bake Avocado Truffles

Ingredients

1 Ripe Avocado

5 oz Dark Chocolate

2 tbsp brown sugar

2 tbsp cocoa powder

Repinned from: http://www.chowvida.com/2013/06/chocolate-avocado-truffles/

Mini Menu

One of the popular wedding trends this summer is mini menus, filled with bite sized food. After all who doesn't love miniature things?

It is easy to serve to the guests and just looks too darn cute. Here are some ideas I have come across, of food made mini:

Heart Shape Canapé

Repinned from:http://www.brides.com

Seafood Starter

Repinned from:http://bridalbar.squarespace.com

Watermelon Bites

Repinned from:http://www.weddingsbylilly.com/

Caprese Picks

Repinned from: http://observando.net/page/515

Edible Bread Spoons

Repinned from: http://scissorspaperwok.com/

Mini Tacos

Repinned from:http://www.peppermintbliss.com

Pizza Crust Focaccia 

Repinned from: http://rock-ur-party.tablespoon.com

Pizzas Bites

Repinned from: http://www.pincookie.com

Vegetarian Pizza Bites

Repinned from: http://www.greenkitchenstories.com/

Fruit Tartlets

Repinned from: http://www.marthastewartweddings.com/

Dessert in Shot Glasses

Repinned from: http://www.stylemepretty.com/gallery/picture/636063/

Fruit and Vegetable Table

Repinned from: http://blog.amyatlas.com/2010/11/18/fruit-and-veggie-table/

Raspberry Delights

Repinned from: http://pisforparty.blogspot.be/

Healthy Desserts

A sweet moment on the lips, does not have to result in a lifetime on the hips. There are many delicious dessert recipes, that are healthy and do not leave you feeling guilty for a week. It is time ladies, to bake a cake a eat it too!


Sugar Free Truffles

Ingredients

• 
10 pitted dried dates
• 
Unsweetened coconut milk
• 20 to 25 raw almonds
• 1/2 cup cacao powder or unsweetened cocoa powder (plus more for coating)
• 
3/4 cup unsweetened shredded coconut (plus more for coating)


Repinned from: http://www.shape.com/

Vanilla and Cranberry Sorbet

Ingredients

• 1 12-ounce package fresh or frozen cranberries (about 3 cups)
• 2 1/2 cups water
• 2 cups sugar
• 1/2 teaspoon coarse kosher salt
• 1 vanilla bean, split lengthwise
• 1/4 cup fresh lemon juice

Repinned from: http://www.bonappetit.com

No Bake Energy Bites

Ingredients:

• 1 cup oatmeal
• 1/2 cup peanut butter (or other nut butter)
• 1/3 cup honey
• 1 cup coconut flakes
• 1/2 cup ground flaxseed
• 1/2 cup mini chocolate chips
• 1 tsp vanilla

Repinned from: http: //www.daydreamkitchen.com

Banana Bread

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Repinned from: http://8weekstoabetteryourecipes.blogspot.be/

Blueberry Pie

Ingredients:

• 1 pie crust recipe
• 1 pound fresh blueberries
• 1/2 cup unsweetened apple sauce
• 2 tablespoons tapioca starch (a.k.a tapioca flour – cornstarch works too)
• 1/2 cup honey

Repinned from: ww.thegraciouspantry.com

Healthy Chocolate Mousse

Ingredients

1 large avocado, pitted and skin removed
2 ounces semi-sweet baking chocolate, melted and cooled slightly
2 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened coconut milk (or almond milk or nonfat milk)
1 teaspoon vanilla extract
1/4 cup nonfat plain greek yogurt 
2 packets sweetener or to taste 

• Repinned from: http://www.crazyforcrust.com/
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• Zucchini Brownie

Ingredients

• reduced the amount of sugar
• reduced the amount of oil 
• used coconut oil (for it's health benefits and flavor); you can use canola or veg. oil, too
• added yogurt (replaced some oil and adds moisture and nutrients)
• used 100% whole grain flour (no white stuff at all)
• omitted eggs entirely (not that they're bad for you, but they're unecessary)
• used dark cocoa powder (higher in antioxidants), although you can use regular cocoa, too

Repinned from: http://www.theyummylife.com/Zucchini_Brownies

Frozen Key Lime Pie Pops

Ingredients

• 1 cup Crushed Graham Crackers 
• 1/3 cup Key Lime Juice
• Zest of 3 Key Limes
• 3 cup Greek Yogurt
• 1 tablespoon Vanilla Extract
• 3 tablespoon Honey

Repinned from: http://beta.abc.go.com/

Lemon Bars

Ingredients

CRUST INGREDIENTS:

• 1½ cups almond flour/meal
• ½ cup unsweetened shredded coconut
• J tsp sea salt
• ¼ cup coconut oil, melted
• 2 Tbsp pure maple syrup

FILLING INGREDIENTS:

• ½ cup plus 2 Tbsp silken tofu
• ¾ cup vegan natural cane sugar
• Zest from 2 lemons (about 1 Tbsp)
• N cup freshly squeezed lemon juice
• ¼ tsp baking powder
• 2 Tbsp arrowroot starch/flour or (gf) oat flour

Repinned from: http://86lemons.com/lemon-bars/

Almond Rhubarb Crumble

Ingredients

• 500g rhubarb
• 100g tagatose (I used NuNaturals)
• 120g ground almonds
• 20g ghee (clarified butter)
• 20g coconut oil
• 20g sliced almonds

Repinned from: http://princessmisia.com/blog/?p=3594

Dried Strawberries

All you need to make these lovely dried strawberries is pop them in the over for 3 hours at 210 degrees. 

Repinned from: http://www.pincookie.com/

Smoothies

My stomach does not agree with mornings, so one of my favorite ways to kickstart my day is by enjoying a large delicious glass of smoothie. Not only does it taste amazing, but it also boosts you with nature's vitamins, nutrients, and antioxidants. 

So I am going to introduce 10 of my favorite smoothies, that will strengthen your immune system and keep you healthy and strong for the long week ahead. 

Strawberry Smoothie

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Ingredients

• 1 ripe banana (fresh or frozen)
• 1 cup strawberries (fresh or frozen)
• 1 cup almond milk (or regular milk or any other non-dairy milk)
• 1 teaspoon agave (or honey can be used)
• 6 ice cubes
• ¼ cup orange juice, fresh or store bought (optional)

Repinned from: http://24carrotkitchen.com/strawberry-smoothies/

Tropical Yellow

Ingredients

• 2 peeled bananas
• 1 cut and peeled mango
• 1 small papaya (should be just slightly bigger than the mango)
• 3/4 cup ice

Repinned from: http://withrawintentions.com/2013/02/19/mono-colored-smoothies/

Blueberry Smoothie

Ingredients: 

• 6oz orange juice
• 4oz skim milk
• 2 cups blueberries 
• 2/3 cup fat free vanilla greek yogurt

Repinned from: http://www.mogwaisoup.com

Mango and Yogurt Smoothie

Ingredients

• 1/4 teaspoon ground cinnamon
• 1 1/2 cups low-fat plain yogurt
• 2 1/2 cups frozen mango chunks
• 1 tablespoon honey
• Juice from half lime

Repinned from: http://www.marthastewart.com/

Watermelon Smoothie

Ingredients

• 6 cups of seedless watermelon, chopped
• 1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt
• 12 ice cubes
• Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.

Repinned from: http://weightloss.allwomenstalk.com/

Mango and Coconut Smoothie 

Ingredients 1 1/2 cups light coconut milk 1 ripe banana 1 1/2 cups frozen mango chunks, slightly thawed juice of one lime agave nectar, to taste Repinned from: http://cookbook-recipes.org/mango-coconut-smoothies

Kiwi Raspberry Acai Smoothie 

Ingredients

• 2/3 cup frozen organic raspberries
• 2-3 Zespri green or golden kiwis, peeled and chopped
• 3/4 cup organic acai juice
• 1/3 cup organic soy milk
• 6 coconut water ice cubes
• 1 Tbsp fresh ginger, grated
• 1/2 ripe organic banana
• 1/4 cup organic wild blueberries

Repinned from: http://kblog.lunchboxbunch.com/

Berry Citrus Smoothie

Ingredients

• 1 1/4 cups fresh berries
• 3/4 cup low-fat plain yogurt
• 1/2 cup orange juice
•  Milk (as needed)
• 1-2 tablespoons Flax Seed
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Repinned from: http://edible-moments.blogspot.be

Blueberry Cheesecake Pots

Simple no-bake blueberry cheesecake pots. Love the idea of serving the cakes in small glass pots. 

Ingredients:

250 g blueberries
2 tbsp granulated sugar
1/2 tsp vanilla powder
6 digestive biscuits
25 g melted butter
250 g mascarpone cheese
100 ml heavy whipping cream
2-4 tbsp powdered sugar, to taste

Directions:

Put half the blueberries (the rest are used as they are), granulated sugar and vanilla powder in a sauce pan. Bring to a boil and let simmer 2-3 minutes stirring every now and then. Let cool.
Blend digestive biscuits to fine crumbs in a food processor (or cruch them by hand) and mix with melted butter.
Mix mascarpone, cream and powdered sugar until creamy.
Layer digestive mix, fresh blueberries, mascarpone cream and cooked blueberries in serving glasses.

Repinned from: http://www.amelia.se/

Recipe Book 

I love flipping through recipe books and food magazines. So last year I decided to create my own recipe book. A book with filled with recipes from my hero chefs, food magazines and even some of my own concoctions. 

It has been so much fun creating my dream recipe book, overflowing with my all time favorite recipes. It is simple, creative and easy to make and can be used for the rest of your life.

Mango-Pomegranate Guacamole  

Ingredients: 

1 medium white onion,

2 serrano chiles

2 cloves garlic

1/2 cup cilantro leaves

4 avocados

3/4 cup small cubes fresh or frozen mango

3/4 cup pomegranate seeds

1 tsp. salt 

Repinned  from: http://joannagoddard.blogspot.com.br

Veggies & Dip in Baguette Cups 

Repinned from: http://www.marthastewartweddings.com

Watermelon with Feta and Mint 

Repinned from: http://myhealthydish.com/category/appetizers/page/5/

Baked Coconut Shrimp

Ingredients:

9oz Shrimp, peeled and deveined

3 ½ tablespoons 4C Whole Wheat Bread Crumbs (or Panko crumbs)

3 ½ tablespoons un-sweetened coconut flakes

1 tablespoon dried parsley flakes

1 egg

Directions:

Mix breadcrumbs, coconut flakes and parsley in bowl. Dip Shrimp in egg wash and dip in mixture of breadcrumbs and coconut flakes. Place shrimp on cooking sheet sprayed with Pam Olive Oil. Bake 375 15-18 minutes

Repinned from: http://myhealthydish.com

Zucchini Fritters 

Ingredients:

2 cups grated summer squash (I used zucchini, you could use yellow squash, too)
1/4 cup all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 egg, beaten
1/4 cup grated Parmesan cheese
Kosher salt and black pepper to taste

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Press the squash between layers of a clean tea towel to get rid of excess moisture. In a bowl, mix all the ingredients together. It should form a sticky mass. If at first it seems dry, continue to stir—the salt will cause the zucchini to ‘sweat’, and it will get wetter.
Drop heaping spoonfuls onto the parchment paper, and then flatten with the spoon to form 2-3 inch rounds. You don’t want these to be very thick, as we want them to crisp up.
Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then broil on high for 2-3 minutes, until the fritters are completely crunchy on the outside, and still give a bit on the inside.

Repinned from: http://casayellow.com/2011/07/19/zucchini-fritters/