Rendimento: 1 parfait

 

Ingredientes:

• 1 copo de iogurte natural ou sabor baunilha
• ⅓ de xícara de aveia
• 1 colher de sopa de mel
• 6-8 morangos fatiados

Passos:

Preaqueça o forno a 180°C. Em uma forma, espalhe a aveia e leve ao forno por uns 15 minutos, mexendo algumas vezes. Retire do forno e misture com o mel. Em uma taça ou copo pequeno, coloque ⅓ do iogurte, ⅓ dos morangos fatiados e ⅓ da aveia com mel. Repita a operação mais duas vezes e está pronto o seu café da manhã.

I can’t begin to tell you how sad I am that this is the final week, fine three days of #CookforJulia. 

I’ve been having a blast the past week cooking up Julia Child recipes, reliving Julia recipes and reading tributes to her on PBS food and at various food bloggers sites. 

PBS was even nice enough to put a few The French Chef episodes on their website for us to watch.  Since I don’t have cable, it’s been forever since I’ve watched an episode.  I look a lazy weekend for myself this past one and sat at home and watched a few.  

My final two Julia recipes this week are in the sweet category.  I had enough savory last week.  I’m not calling this dessert because in all honesty clafoutis can be served for breakfast, brunch or dessert.

It is isn’t so sweet, that you feel like a complete sugar bomb first thing in the morning.  The custardy center and crisp edges are reminiscent of a dutch baby pancakes.  Plus any sweetness we have is offset by the tartness of your cherries. 

Recipe type: Breakfast, Dessert, Fruit

Cook time:  1 hour

Total time:  1 hour

Serves: 6-8

 

Ingredients

• 3 cups fresh Bing cherries, pitted
• 1¼ cup whole milk
• ⅔ cup granulated sugar, divided
• 3 large eggs
• 1 tablespoon pure vanilla extract
• ⅛ teaspoon salt
• ½ cup all-purpose flour
• ½ tablespoon unsalted butter
• confections sugar for decoration

Instructions

1. Pre-heat your oven to 350 degrees F.
2. In a blender, place in the order listed above the milk, ⅓ cup sugar, eggs, vanilla, salt and flour and blend on high for 1 minute.
3. With a flame proof 7 to 8 cup baking dish (I used my skillet), butter the dish, making sure to cover all sides. You may not need the entire ½ tablespoon of butter.
4. Pour a ¼ inch layer of batter into the baking dish, set over a moderate flame. Cook for a minute or two until the batter just begins to set.
5. Remove from heat and evenly spread the cherries over the bottom. Sprinkle the remaining sugar over the cherries.
6. Pour the remaining batter into the dish and smooth the surface if necessary.
7. Bake for one hour, in the the middle of your oven. The clafoutis is done when it has puffed and is nicely browned. You can check for doneness by inserted a knife into the middle, if it is clean, it is finished cooking.
8. Sprinkle the top with some confectioners sugar just before serving.

Notes

The clafoutis does not need to be served hot, it is just as delicious warm, or at room temperature. It will also sink down slightly after cooling.

 

Ummm. . can someone please tell me where the summer went? How is it almost Labor Day?
Seriously, I’m looking through my archives and somehow I’ve gotten through all of June, July and mostly August with nary a peach, zucchini or corn recipe in sight.
Okay fine, I might have gotten a little crazy with the pesto recipes, as well as all the ice creams, and then Julia Child’s birthday celebration had to get thrown into the mix!
I’ve got your corn and zucchini recipe coming up, but for today let’s talk peaches.
Not just peaches though, I’m throwing my new favorite fruit of the summer into the mix too – PLUOTS!!  I briefly touched on my discovery of the fruit last week, and I’m so obsessed with them, that I purchased 3 out of the 4 varieties I found last week.

 

 

Once again, pluots are a plum and apricot hybrid.  They have a relatively short season, can be found in the late summer and are sweet and less acidic.  You get the tart taste when you first bite into the skin but the rest is pure sweet joy.  They come in many varieties, and each more delicious than the next.
For this crisp, I decided to skip removing the skin.  It’s the end of the summer, it’s time to be lazy and rustic.  If you don’t care for fruit skin in your tarts – a tutorial can be found here.  Can’t find pluots near you? Throw a few apricots into the mixture of plums and peaches then, like I said we are being rustic – lazy – no one will notice and everything will still taste just as fabulous.

 

Peach and Pluot Biscoff Crisp

Author: Susan Palmer

Recipe type: Dessert, Fruit

 

For my crisp topping, I swapped out my standard brown sugar/cinnamon mixture for crushed Biscoff cookies. The end result was a slightly spicier (due to the cookie) and more crisp topping.

Ingredients

• 3 large yellow peaches, cut into ¼- 1/2 inch slices
• 8 assorted variety pluots, cut into ¼ -1/2 inch slices
• ⅓ cup granulated white sugar
• ¼ cup all-purpose flour
• juice from ½ lemon

For the crisp topping

• ¾ cup all-purpose flour
• 6 tablespoons unsalted butter, room temperature, cut into ½ inch pieces
• 1 cup Biscoff cookies, crushed

Instructions

1. Pre-heat your oven to 350 degrees F.
2. In a large bowl, toss together your peaches, pluots, ⅓ cup sugar, ¼ flour and lemon juice. Let sit for 5 minutes.
3. In a small bowl, mix together the remaining flour, butter and crushed Biscoff until well combined and the texture looks like sand.
4. In a 3 quart baking dish, pour in the fruit, including any juices that might have accumulated at the bottom of the bowl. Smooth out the top and sprinkle an even layer of the Biscoff crisp topping.
5. Bake for 30 minutes until the fruit is soft, bubbling and the crisp topping is lightly brown.
6. Let cool slightly before serving.
7. Suggested serving is with a scoop of vanilla ice cream.

Notes

An alternate preparation is to bake the crisp in individual servings. I would suggest you would need about 8-10 baking dishes depending on the size. Baking time would remain the same.

Resep Masakan Barat - Resep Pancake Swedia

Bahan:

• 175 gram tepung terigu
• 225 ml susu cair
• 4 butir telur ayam
• 3 sdm gula pasir
• 1/4 sdt garam
• Topping sesuai selera Anda, bisa cokelat cair, selai blueberry, potongan strawberry atau whipped cream

Cara Membuat:

• Kocok tepung terigu, susu cair, telur, gula dan garam hingga tercampur rata.
• Panaskan wajan pancake, tuang adonan hingga membentuk lingkaran, tunggu hingga bagian atas memadat, kemudian balik dan masak hingga semua bagian matang.
• Ulangi proses nomor 2 hingga adonan habis.
• Anda bisa melipat pancake beberapa kali, lalu tuang topping yang Anda suka.
• Bisa juga Anda sajikan dengan menumpuk pancake berbentuk bulat hingga beberapa lapis lalu memberi topping di atasnya.
• Sajikan selagi hangat.

Resep persembahan dari La Fonte Spaghetti

 

bahan:

• 250 gr spaghetti La Fonte
• 350 gr La Fonte saus pasta bolognese
• 6 bh sosis sap, iris stick
• 50 gr jagung manis piph
• keju parut

Cara membuat:

• Rebus spaghetti kemudian sishkan
• Hangatkan La Fonte saus bolognese
• Masukkan sosis sapi dan jagung manis pipih, aduk rata
• Masukkan spaghetti, aduk rata dan hidangkan

Bahan:
750 gram iga sapi
2 buah wortel potong tebal
4 buah kentang ukuran kecil, potong dadu
3 batang daun bawang, cincang

Bumbu I:
3 cm jahe, dikeprek
3 cm kayu manis
2 buah pekak
4 butir kapulaga
2 butir kaldu blok
1/4 buah pala, dikeprek
garam secukupnya

Bumbu II:
8 buah bawang putih
5 buah bawang merah

Cara Membuat:
1. Rebus tulang iga dengan api sedang selama kurang lebih 2 jam agar empuk
2. Masukkan bumbu I ke dalam rebusan iga, dan rebus kembali selama 60 - 90 menit hingga daging empuk
3. Haluskan bumbu II, kemudian tumis hingga harum. Masukkan wortel dan kentang ke dalam tumisan hingga layu.
4. Masukkan wortel dan kentang ke dalam rebusan iga, dan masak kembali setidaknya 10 - 15 menit.

BAHAN :
1 paprika merah sedang
1 paprika hijau sedang
1 paprika kuning sedang
1/4 cangkir zaitun hitam
2 sendok makan caper
1 sendok makan cuka balsamic
3 sendok makan minyak zaitun

 

CARA MEMBUAT SALAD PAPRIKA :
1. Iris semua paprika sebesar 1 cm. Zaitun dibelah memanjang.
2. Campur paprika, zaitun, caper, cuka dan minyak zaitun, tutup dan simpan dalam
lemari es selama 1 jam. Sajikan salad pada suhu ruangan.
Catatan:
Jika disukai, belah paprika menjadi dua, panggang sampai melepuh, lalu kuliti dan iris.

BAHAN :
2 sendok makan minyak zaitun
2 sendok makan anggur Putih
500 g jamur kancing atau merang
2 sendok makan minyak zaitun tambahan
2 sendok teh cuka anggur putih
2 sendok teh madu
2 sendok teh mustard utuh (wholegrain)

 

CARA MEMBUAT SALAD JAMUR :
1. Panaskan minyak wijen dan anggur dalam wajan di atas api sedang.
Tumis jamur selama 6 menit sampai lunak. Dinginkan.
2. Kocok minyak tambahan, cuka, madu dan mustard dalam botol bertutup rapat.
3. Tiriskan jamur dan aduk rata dengan dressing.
Catatan: Jamur jangan dicuci atau dikupas.
Bersihkan jamur dengan kain lembab jika diperlukan.
Persiapan:15 menit
Waktu masak: 6 menit
Hidangan: 6 orang

BAHAN :
6 tomat matang sedang
1 sendok minyak zaitun
2 sendok makan cuka anggur putih
1/24 cangkir minyak zaitun tambahan
1/2 cangkir mustard Perancis
12 daun kemangi, iris






 


CARA MEMBUAT SALAD TOMAT PANGGANG :
1. Panaskan oven pada suhu 180°C. Olesi baki dengan minyak. Buang inti tomat dengan
pisau tajam, lalu letakkan tomat di atas baki dengan bagian yang dipotong di bawah.
Toreh setiap tomat membentuk huruf X, jangan sampai kena dagingnya.
Olesi tomat dengan minyak dan panggang selama 20 menit. Dinginkan.
2. Kocok cuka, minyak zaitun tambahan dan mustard dalam botol bertutup rapat.
Kuliti tomat dan taruh di atas piring saji.
Siram tomat dengan dressing dan tabur dengan irisan daun kemangi
Persiapan: 15 menit
Waktu masak: 20 menit
Hidangan: 6 orang

BAHAN :
1 cangkir couscous
1 cangkir air
20 g mentega,
80 g aprikot kering cincang
60 g kurma cincang
1 sendok teh daun mint cincang
2 sendok makan peterseli cincang
2 sendok makan minyak zaitun
2 sendok makan sari jeruk manis

CARA MEMBUAT SALAD TIMUR TENGAH :
1. Campur couscous dan air, tutup dan didihkan. Angkat, biarkan tertutup selama 10 menit
(atau ikuti petunjuk bungkusnya). Pindahkan ke mangkuk,
aduk perlahan dengan mentega, lalu dinginkan.
2. Campur semua sisa bahan dengan couscous, aduk rata.
Sajikan salad pada suhu ruangan.
Catatan:
Couscous adalah sejenis semolina yang berasal dari Timur Tengah
Persiapan: 15 menit
Waktu masak: 10 menit
Hidangan: 6 orang

BAHAN :
3 tomat sedang
1 paprika hijau sedang
1 timun Libanon sedang
3 daun bawang, potong 1 cm
250 g keju feta, potong dadu 2 cm
½ cangkir zaitun
2 sendok makan sari jeruk lemon
3 sendok makan minyak zaitun

CARA MEMBUAT SALAD YUNANI :
1. Setiap tomat dipotong 8. Paprika dipotong persegi 2 cm. Belah timun menjadi dua memanjang, buang bijinya dan iris 1 cm.
2. Campur tomat, timun, paprika, daun bawang, feta, dan zaitun dalam mangkuk saji. Perciki dengan sari jeruk dan minyak zaitun. Sajikan segera
Persiapan:15 menit
Waktu masak: -
Hidangan: 6 orang

You are looking at a must try comfort food meal. I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I'm fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. In my opinion the topping is what makes this dish. It sets it apart from it's competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it's browned in the oven to beautifully golden perfection. 
And the wonder doesn't just end at the topping. That is just the beginning. It's loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast. 
I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from. 
This meal will remind you of what a classic, simple, just plain good meal is intended to be. Enjoy!

Chicken Pot Pie Crumble
Yields about 5 - 6 servings

Ingredients:
20 oz. boneless skinless chicken breast halves (about 2 large)
1 (14.5 oz) can low-sodium chicken broth
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup + 2 Tbsp heavy cream

Directions:
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat). 
To prepare crumble: Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling: Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil,  then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.

BAHAN :
1 pepaya kecil
2 sendok makan sari jeruk nipis
2 buah kiwi kecil
50 g kecambah kapri
1/2 cangkir kecambah alfalfa

CARA MEMBUAT SALAD TROPIS :
1. Kupas papaya, potong sebesar 1 cm, lalu perciki dengan sari jeruk nipis.
2. Kiwi diiris tipis dan tumpuk dengan setengahnya pepaya, setengah kecambah kapri,
dan setengah alfalfa dalam mangkuk saji. Ulangi dengan sisa bahan dan sajikan.

PETUNJUK:
Manfaatkan rempahrempah kebun Anda. Rempah dicincang dan ditambahkan pada salad Anda. Hiasi dengan seikat kecil rempah segar, seperti kucai yang sedang berbunga agar salad Anda tampak indah.

Este exquisito plato, que nos recuerda al mar, es sencillo de hacer, debemos tener un poco de paciencia cuando lo preparamos, ya que limpiar los calamares puede resultar algo tedioso, pero sin duda alguna vale la pena el esfuerzo!!

Ingredientes:

1 1/2 kilos de calamares o chipirones.
4 tomates maduros
1 1/2 cebollas medianas.
2 dientes de ajo.
1 vaso de vino blanco.
3 cucharadas de aceite de oliva.
1 hoja de laurel.
2 sobrecitos de tinta de calamar.
Sal al gusto.

Preparación:

Limpia bien los calamares, corta los tentáculos bajo los ojos y el cuerpo en 3 o 4 aros dependiendo del tamaño del calamar, quítale la membrana color oscuro que tiene por el cuerpo, sale muy fácil. Una vez todos troceados, ponlos en un colador y escurre bajo el agua fria por un minuto para que queden bien limpios.
Corta lo tomates en dados no muy pequeños y las cebollas en julianas y el ajo picado finamente, y en una olla pones a sofreir todos los vegetales a fuego alto con el aceite de oliva por unos 4 minutos, luego le echas los calamares limpos, los sobrecitos de tinta de calamar, el vaso de vino blanco y la hojade laurel, deja cocinar por unos 40 - 45 minutos a fuego medio para que el calamar ablande....Rectifica la sal.
Sirve con arroz blanco, ya que es una combinación única, y con un buen Albariño o un Rueda es como comer en el paraíso!!!
Da para 4-5 personas

 

Pumpkin Ricotta Pancakes

I used to thrive on change, even created it if need be, just so I could shake my life up a bit. But over time I settled into patterns, thinking consistency was better for my peace of mind, and that of those around me. Life as a popcorn kernel ricocheting off the lid of a pot over high heat isn’t restful for anyone, no matter how exciting all it all appears to be at the time.

As I deliberated on making these pumpkin pancakes this week, the old pull to shake things up raised its flirtatious head. I love pancakes with their pillow-soft texture, and slight chewiness as I bite into them, but frankly I settled into a way of making them long ago – down to my favorite well-seasoned griddle. I have rules. They must feature lemon zest and some kind of berry, a tradition that started in my cramped kitchen in college. Blackberries, raspberries, blueberries, strawberries, all fair game. Banana or pumpkin, no thank you.

But it’s Autumn, and the pumpkin seduction is on. They’re everywhere right now: in chili, muffins, cookies, and yes – pancakes. Photos abound in all my food magazines of little harvest moons stacked on a plate, with maple syrup and melted butter drizzling down their sides to form a sweet pool.

I felt the shift, a tentative movement at first, a letting go. Once I embraced the idea, it became easy to change a few more ingredients. I played with different flours and sweeteners. Before I knew it, I found myself sliding headlong into a complete transformation of my trusted recipe. With abandon I added spices, and then some cream cheese, nixed it, and scooped in some ricotta instead. I separated the eggs and whipped up the whites to a frothy foam. Three versions later, I sat down to fluffy, soft pancakes that tasted like Fall; a pumpkin spice cake drizzled with syrup and butter that melted in my mouth. Change is good.

It may be a long time before I make pancakes with zest and berries again.

 

Pumpkin Ricotta Pancakes

20 minutes

10 minutes

These pancakes are fluffy from the whipped egg whites, and taste like a pumpkin spiced cake in Autumn. This recipe can be made with 100% all-purpose flour, but I encourage you to split the flour to include buckwheat flour. Despite its name, buckwheat is not related to the wheat family, and is completely gluten-free. It's packed with nutrition, a terrific source of protein, and has a nutty flavor.

Ingredients...

• 1 cup (4 1/2 ounces) all-purpose flour
• 1/2 cup (2 1/4 ounces) buckwheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon orange zest (approximately 1 orange)
• 2 extra large eggs, separated
• 2 tablespoons maple syrup, Grade B
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree from a can or make your own
• 1/4 cup ricotta cheese (I used part-skim)
• 1/4 teaspoon vanilla extract 

Making It...

1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest. Set aside.
2. Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.
3. Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.
4. Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.
5. Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4" pancakes. They will spread just a little, and this size is comfortable for flipping. Don't flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 - 4 minutes. Flip and cook for another minute.
6. Repeat until all the of the batter is cooked.
7. Serve with butter and maple syrup.

Ho, ho, ho. Happy, November? Wow, how did that happen? 2012 is practically gone. Time to get (holiday) baking.

One of the quintessential flavors of the holidays is gingerbread. I’ve made ginger cookies and a small army of gingerbread men before, but never waffles. However, this recipe has been brewing in my mind for a while now and I was so pleased that it only took one try to get it right! I honestly half expected to see a crumbly mess upon opening up the waffle iron since the batter is vegan. But alas, it wasn’t so! Experimentation success.

This batter really is very simple to throw together. You likely already have all the essentials in your pantry right now: Pumpkin puree, molasses, whole wheat pastry flour, brown sugar, ground ginger and cinnamon. Basic stuff, plus a little flaxseed and non-dairy milk to help keep this dish vegan. Buckle up kids – we’re quickly entering into vegan holiday foodie heaven.

Have I ever told you that John does all of the pouring for the photos? The pictures really wouldn’t be the same without him. I mean, how awkward would it look if my outstretched forearm was lurking in on the side of all the images, struggling to get that perfect pour down? Awkward, trust me. I’ve tried it and it doesn’t work out. So much praise to the photo assistant, who, in this instance, happens to be my adoring, charming and incredibly well groomed husband.

These waffles turned out as delectable as they look. Tender, spicy, not too sweet and hearty enough to be a stand alone breakfast. Plus, during the cooking process I found a way to help the waffles remain crispy once out of the iron. Simply lay them on a cooling rack so air circulates around them.

I’ve noticed that when I stack my waffles on a plate they get steamy and make each other a bit soggy. But when you lay them on the cooling rack for just a minute or two before digging in, it’s perfect! You could also make them even crispier by warming them in the toaster for a bit after cooling.

 

4.5 from 2 reviews

Vegan Gingerbread Waffles

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Waffle

Serves: 4 waffles

Ingredients

• 1.25 cup whole wheat pastry flour*
• 1/2 Tbsp baking powder
• 1/4 cup + 1 Tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 cup pumpkin puree
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
• scant 1 cup unsweetened almond milk
• 2 Tbsp molasses
• 1 Tbsp canola oil

Instructions

1. Preheat waffle iron. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
2. Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
3. Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
4. Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
5. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.

Notes

* If you don’t have whole wheat pastry flour, I would recommend using 3/4 cup of unbleached all purpose flour and 1/2 cup of whole wheat flour.

Nutrition Information

Serving size: 4 waffles; per waffle: Calories: 270 Fat: 5.7 g Carbohydrates: 50 g Sugar: 17 g Sodium: 55 mg Fiber: 5.3 g Protein: 4.6 g

BAHAN :
• Tepung hunkwee 3 sendok makan
• air 1/2 mangkok
• Irisan gula merah 3 sendok makan
• kelapa parut,pandan, garam secukupnya

CARA MEMBUAT KUE ONGOL-ONGOL :
• Masaklah air dan gula sampai mendidih.
Larutkan tepung hunkwe dengan air secukupnya, kemudian masukkan gula merah dan aduk sampai kental.
• Sesudah itu angkatlah dan biarkan dingin. Hidangkan dengan parutan kelapa yang dibubuhi garam.

BAHAN :

• Tepung ketan 750 gram
• Gula Pasir 750 gram
• Telur ayam 3 butir
• Parutan kelapa 750 gram
• Garam secukupnya

CARA MEMBUAT WINGKO :
• Gula, kelapa, bubuhi sedikit garam, diulat.
• Tepung ketan dimasukkan, aduk sampai rata.
• Telur dikocok ,campurkan ke dalam adonan tepung ketan, aduk rata.
• Masukkan adonan ke dalam cetakan, dengan api atas bawah.
• Matang , angkat, Potong-potong setelah dingin.

BAHAN :
2 bungkus agar-agar putih
800 cc air black cerry
1 kaleng black cerry
800 cc susu cair
150 gram gula pasir
1 butir kuning telur
Rhum secukupnya
/2 sendok teh coklat pasta
Vla dan jam strawberry sebagai hiasan.

CARA MEMBUAT PUDING BLACK CERRY :
1. Rebus 1 bungkus agar-agar putih dengan air black cerry,
tambahkan rhum dan gula secukupnya sambil diaduk-aduk.
2. Setelah masak, sisihkan. Sementara itu black cerry dibelah menjadi dua bagian.
3. Rebus agar-agar, gula dan susu hingga mendidih, tambahkan kuning telur.
Biarkan hingga masak dan angkat dari perapian.
4. Bagi adonan menjadi dua bagian. Adonan pertama biarkan tanpa warna,
adonan kedua beri ½ sendok teh coklat pasta aduk hingga tercampur rata.
5. Ambil cetakan puding, isi dengan black cerry lalu tuangi dengan adonan agar-agar black cerry.
Setelah agak keras siram dengan adonan agar-agar susu.
Dan terakhir tutup dengan adonan agar-agar coklat, biarkan hingga keras.
6. Lepaskan dari cetakan puding dan diatasnya hais dengan vla dan jam strawberry.
Puding siap untuk dihidangkan.

BAHAN :
1 buah mangga
2 sendok selasih
2 buah kiwi
50 gram buah cerry
2 buah agar-agar putih
800 cc air setup buah
1 butir kuning telur
800 cc susu cair
1 /2 sendok teh coklat pasta
150 gram gula pasir
Rhum secukupnya

CARA MEMBUAT PUDING MIXED FRUIT :
1. Siapkan buah, lalu kupas sesuai dengan perlakuannya. Buah dipotong kecil-kecil.
Rebus buah mangga dan buah kiwi dan gula sebentar lalu angkat dari perapian.
2. Rebus agar-agar dengan air setup buah, hingga mendidih dan angkat dari perapian.
3. Rebus agar-agar dengan susu, gula, kuning telur hingga mendidih lalu tambahkan rhum sambil
diaduk-aduk agar susu tidak pecah. Bagi adona menjadi dua bagian, yang satu bagian tambahkan
coklat pasta, aduk hingga rata.
4. Ambil cetakan puding, isi dengan buah lalu siram dengan adonan agar-agar bening
hingga menutupi buah.
5. Tuang diatasnya dengan agar-agar susu, dan biarkan sampai agar-agar keras,
lalu tambahkan dengan adonan agaragar coklat.
6. Setelah keras lepaskan dari cetakan dan siap untuk disajikan.

BAHAN :
• agar-agar 2 bungkus
• air 4 gelas
• gula pasir 10 sdm
• sumba kue 3 macam

CARA MEMBUAT PUDING PECAH BELING :
• 2 bungkus agar-agar dengan 4 gelas air direbus sampai masak.
Kemudian dibagi menjadi dua bagian.
• Satu bagian biarkan polos tidak berwarna (putih),
masukkan ke dalam cetakan(separoh adonan saja), dinginkan.
• Satu bagian dibagi lagi menjadi tiga bagian dan beri warna berbeda untuk ketiga bagian tersebut.
(Merah, Kuning , Hijau ). Dinginkan agar-agar tersebut , hingga mengeras,
Potong kecil–kecil agar-agar tersebut.
• Masukkan agar-agar warna-warni yang telah dipotong-potong tersebut ke dalam agar-agar putih
secara berlahan dan merata. (Usahakan agar-agar putih belum sampai mengeras),
sehingga potongan agar-agar dapat tenggelam ke dalam agar-agar putih,
• Setelah potongan agar-agar warna-warni habis, dinginkan, hingga mengeras.
• Siram berlahan separuh agar-agar putih di atasnya (sebagai lapisan penutup).
• Dinginkan sampai mengeras, hidangkan dengan vla atau dengan sirup dan buah.

BAHAN I :
2 pak agar-agar putih
1700 cc air
1 kaleng susu cair carnation
275 gram gula
Buah strawberry
Buah leci sebagai isi
Essen strawberry
Pewarna merah

BAHAN II :
1 /2 bungkus agar-agar putih
450 cc air

BAHAN SAOS :
1 kaleng susu cair
2 sendok makan tepung cusrat
1 sendok makan tepung maizena
1 butir kuning telur
3 1 /2 sendok makan rhum lemon hard

CARA MEMBUAT PUDING MERI LA COFE :
1. Semua bahan I dicampur jadi satu kecuali buah sebagai bahan isi dan pewarna merah.
2. Aduk sampai tercampur rata, lalu jerang di atas api sampai mendidih dan agar-agar matang.
3. Angkat dari perapian, beri essen dan pewarna sesuai dengan selera.
Kemudian masukkan dalam loyang sambil di angin-anginkan.
4. lsi dengan setup buah leci dan strawberry kemudian siram dengan adonan puding tanpa warna.
Tutupi dengan adonan puding dengan cita rasa lain.
5. Begitu seterusnya sehingga adonan puding habis dan terakhir di garnis dengan buah leci dan straberry
yang utuh dan siram dengan adonan puding yang tanpa warna.
6. Sementara itu, buat saosnya, campur semua bahan saos dan jerang di atas api sedang sampai matang.
7. Dinginkan sampai agar-agar padat dan siap untuk dihidangkan dengan saosnya.

BAHAN :
2 bungkus agar-agar putih
1600 cc susu cair
300 gram gula pasir
2 butir kuning telur
1 sendok makan coklat pasta
Rhum secukupnya

CARA MEMBUAT PUDING COKLAT :
1. Rebus agar-agar putih, susu, gula pasir hingga mendidih sambil diaduk-aduk terus
agar susu tidak pecah.
2. Tambahkan kuning telur yang sudah, dikocok dan rhum.
Aduk kembali sampai agar-agar mendidih benar. Bagi menjadi dua bagian, satu bagian biarkan putih.
3. Tambahkan coklat pasta untuk separuh adonan berikutnya. aduk hingga tercampur rata.
4. Sementara itu isi siapkan cetakan puding.
5. Isi cetakan dengan adonan agar-agar putih dan biarkan agak keras tutup dengan adonan coklat ,
Biarkan sampai agar-agar membeku.
6. Lepaskan dari cetakan, Puding coklat siap untuk dihidangkan.

Since pumpkin is in great abundance this fall, I have a good reason to publish another recipe using pumpkin. This yogurt is not only extremely delicious, it’s also extremely healthy as well. It makes perfect breakfast — tasty and satisfying.

Yogurt with Pumpkin Swirl 2 teaspoons organic extra virgin coconut oil 10 drops (or to taste) liquid stevia 1/2 teaspoon ground organic cinnamon 3 tablespoons organic pumpkin 4 oz = 115 g organic Greek or Turkish yogurt (fat content 10%) Directions Melt the coconut oil in a small heatproof dish. Add the stevia and the cinnamon to the coconut oil and mix well. Add the pumpkin and mix well. Put the yogurt in a serving bowl. Add the pumpkin mixture to the serving bowl. Mix gently, creating big swirls.

Nutrition information	Protein	Fat	Net carbs	kcal
One portion:	5.2 g	21.5 g	6.8 g	241 kcal

Tips for making the dish

This is really easy and quick dish to make. Just melt the coconut oil and add the cinnamon and stevia. When those are well mixed, add the pumpkin. Cinnamon and stevia are added first so that they mix well with the coconut oil. Pumpkin is added after that, since it might cause the coconut oil to solidify. This means that the sweetener and cinnamon might not mix well enough at that point, that’s why they are added before pumpkin.

If you are in a hurry, you can omit the coconut oil. Just mix the pumpkin, stevia and cinnamon, and add to the yogurt. Mix gently, creating big swirls. I’ve added the coconut oil because of healthy fats, but you can omit it if you are not fond of coconut oil or if you don’t have time for melting it.

My experiments with the dish

I was planning to publish my stracciatella yogurt recipe, but thought that pumpkin suits better — it’s still fall. No worries, I will publish the stracciatella yogurt recipe in the near future.
I often have yogurt for breakfast, and I was thinking how to get some variation. Since there was plenty of roasted pumpkin in my fridge, I got an idea to use that. I wanted something simple, as always. Somehow a big swirl of pureed pumpkin flashed into my mind.
I wanted to add some richness and good fats. There extra virgin coconut oil came in. I just had to melt it first, which is not a big issue because coconut oil melts at a quite low temperature. I like to use water bath for melting the coconut oil.
Cinnamon to season and then some sweetener. Erythritol might have been too gritty, so I chose unflavored, liquid stevia. That was perfect.

Ideas for variation

Instead of pumpkin, you can use unsweetened applesauce. Just keep in mind that the carb count is higher (10.6 grams net carbs). For less carbs, you can use crushed berries, like raspberries, which are low in carbs. A small amount of crushed cranberries would also fit perfectly, you just might need a bit more sweetener. Cinnamon can be replaced for example with organic vanilla extract if you use berries.

If you use pumpkin, you can replace the cinnamon with pumpkin pie spice, or with your favorite spice mix. A pinch of chili adds a warming, fiery touch — perfect for chilly weather.

Chopped nuts — for example pecans — give even more richness and crunchy texture.

For a real delicacy you can add dark chocolate shavings or dark chocolate chips.

For layered yogurt, add first the pumpkin mixture to a serving bowl, then add gently the yogurt so that it doesn’t mix with the pumpkin, but forms a nice layer.

Since I published it, Butternut Squash Pancakes has been my most popular recipe.  I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is.  It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin.  And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.

So I did.

And I made pancakes out of it.

And flavored them with pumpkin pie spice.

And topped them with buttered pecans.

And they were delicious.

Note:  If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.

Pumpkin Pie Pancakes

Serves: 4

Ingredients

• 2 large eggs
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 2/3 cup almond flour
• 1/8 teaspoon kosher or sea salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup pecans
• 2 teaspoons ghee or butter, melted
• 1/4 teaspoon kosher or sea salt

Instructions

1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
2. aside. Chop coarsely oncey they have cooled.
3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
4. wet ingredients, mixing just enough to ensure there are no lumps.
5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
8. Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein

Yesterday was B-E-UTIFUL!! I can’t even get over how gorgeous it was! We spent the entire day outside with our little man! We parked downtown, pulled out the stroller and started walking! It was gorgeous! I was to hot in capris and a light shirt! 80 degrees in March, in Maine! Un-stinkin-heard-of!! I am not complaining at all! It was so enjoyable!( If you don’t follow me on Instagram, you should! Heres a little recap!)

Lets no talk about how as the week goes on it gets colder  

 

First we stopped for lunch at one of my favorite places to get a bug juicy Guinness BBQ Burger! And there is nothing better than a gorgeous day, a burger, and beer..they belong together like Peanut Butter & Jelly, Februaries and skellies, After-parties and tellies….Mariah Carey anyone?! hah It was DELICIOUS!

Then we took Aiden out for his first Gelato experience..needless to say, he is definitely my child! He loved it almost as much as I did! We taste tested every single flavor before settling on something I can’t pronounce or spell..lets just say it was the greatest thing ever!

 

After much walking around and eating, we had a sleepy boy on our hands and decided to just relax in the backyard, while he naps, with…dun dun dun MARGARITAS! My favorite drink everrr! It was gorgeous and so perfect!

 

Remember yesterday I was talking all about my Trader Joes trip and the beautiful flowers I always pick up…well here was this weeks beautiful bouquet! Aren’t they GORG?!  

Okay Okay, so I should tell you about what you’re really here for…the A++, yummiest burger we’ve ever had, most amazing Thai Chicken Burger! Holy explosion of flavors in your mouth! I don’t even know how to explain this baby! All I can tell you is MAKE IT!! I was so unsure going into it..but wowsers! We were both utterly surprised and impressed with the flavors this has!!

The first bite I took made taste buds I didnt even know I had start blowing up like fireworks! (I’m not exaggerating!) This Thai Chicken Burger was freaking AH-MAZING! The combination of the peanut sauce, which I was so skeptical of, but I swear it tied it all together, and the tangy mango salsa..holy hell this sucker was succulent! There are not enough words to describe it..so just make it! All of it..don’t neglect the peanut sauce or the mango salsa..I’m telling you, the combination is im.press.ive!

Without making this post any longer, I give you the recipe for this heavenly dish! Make it, ASAP! You’ll feel the explosion at first bite!;)

 

Print

Thai Chicken Burgers with Mango Salsa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 2-8 ounce burgers or 4-4 ounce burgers

Ingredients

For the Burgers
• 1 lb ground chicken
• 2 Tablespoons chopped green onion
• 1/4 cup chopped cilantro
• 1/2 cup panko
• 1/2 of the peanut sauce (below)
• Romaine Lettuce (optional)
• Ciabtta Rolls or rolls of your choice
For the Peanut Sauce
• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 1 teaspoon agave nectar (you can use honey too)
• 1/4 teaspoon ground ginger
For the Mango Salsa
• 1 mango, cubed
• 1/2 jalapeno, seeds removed and minced
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• Juice of 1/2 a lime
• 1/4 teaspoon sriracha
• salt & pepper to taste

Instructions

1. Preheat your grill or grill pan on medium high heat, spray with cooking spray.
2. For the peanut sauce, combine all ingredients in a small bowl and whisk together.
3. For the burgers, In a medium sized bowl combine the ground chicken, green onion, cilantro, panko, and peanut sauce. Mix well then form patties. (We did two- 8 ounce-rs, but you can easily get 3-4 smaller patties out of this)
4. Get the burgers grilling, about 4-5 minutes on each side, until cooked through.
5. Meanwhile in a small bowl combine the mango, jalapeno, garlic, cilantro, lime juice and sriracha. Toss well to combine, set aside.
6. Once the burgers are done, top a roll with them, spread on a dollop of peanut sauce, top with mango salsa, and add on some lettuce if you desire.
7. Serve and Devour!

Notes

Adapted from: Iowa Girl Eats