Cookies!

Want to make your own chocolate chip cookies? Well, Sarah-Grace knows how to make them and she’s not afraid to show you her recipe:

Sweet Corn Ice Cream

Are you looking for something new and extraordinary to impress your beloved people? Here is our recipe suggestion for  Sweet Corn Ice Cream!

Ice Cream Journal, 2009

Ingredients:

1/2 teaspoon of unflavored gelatin

1 tablespoon of water

2 cups of corn kernels

2 cups of low-fat milk

1 14-ounce can nonfat sweetened condensed milk

3 large egg yolks

 1 cup of buttermilk

 

How to make?

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

2. Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan

and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.

3. Remove from heat and, using an immersion blender, puree the custard. Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.

4. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

Bon appetite!

Cranberry Nut Swirls

Here is the amazing recipe for Cranberry Nut Swirls that Teresa Ambra sent to us!

Can’t Stay of The Kitchen, 2012

Ingredients:

½ cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla

1 ½ cups flour

¼ tsp. baking powder

¼ tsp. salt

½ cup finely ground cranberries

½ cup finely chopped walnuts

1 table spoon of grated orange peel

½ cup brown sugar

2 tsp. milk

 

How to make?

In a large mixing bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour. In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-inch square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, leaving about a ½-inch edge at both ends of dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight. Cut roll into ¼-inch slices and place on well-greased cookie sheets. Bake at 375° for 14-15 minutes or until edges are light brown (I cooked about 18 minutes at 350). Yield: about 3 ½ dozen.

Note: 

1 bag of cranberries = 2 cups shredded cranberries. Avoid the tendency to overcook these cookies because they don’t look done after 14-15 minutes. Once they get to the lightly browned stage all over they will become crispy cookies, which is not what they are supposed to turn out like.

Bon appetite!

PS. Thank you Teresa!

Baba Ganoush

Fancy something exotic and different.. maybe something tasty from the Middle East? Why don’t you try our suggestion for Baba Ganoush, recommended by Kamelia Petrova?

Food, 2003

Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

How to make?

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Garlic Parmesan Dinner Rolls

“You know what’s the problem with this recipe? It actually goods too awesome!”

Mish-Mash

Are you sick of all of the meat dishes? Would you like to try something new today? This is our suggestion for Mish-Mash recipe sent to us by Dora Markova!

Dayana-Joana 2012

Ingredients:

3 chopped tomatoes

3 chopped red peppers

1 chopped onion

2 table spoons of oil

400g white feta cheese

3 eggs

a bit of parsley, salt & pepper

 

How to make?

1. Put the oil in a frying pan and heat it

2. Add the onions and the peppers and cook until onions are golden

3. Add the tomatoes and cook for additional 3 minutes

4. Add the cheese and eggs and cook for another 2-3 minutes

5. Sprinkle with parsley before you serve

Bon appetite!

Baked Apples

Are you in the Christmas Mood? We have a lovely idea for you about how to bring this Christmas Mood to your beloved ones just as well! Why don’t you try our Baked Apples recipe suggestion!

123 rf 2012

Ingredients:

4 peeled apples

1 table spoon of softened butter

1/2 cup of brown sugar

1/4 cup of chopped walnuts

a sprinkle of cinnamon

 

How to make?

1. Core the apples

2. Mix the butter and sugar with the walnuts and the cinnamon in a big bowl

3. Fill the apples with the butter mixture

4. Put the apples in a baking tray and sprinkle with a little bit of water

5. Bake on a 300F oven until soft.

6. Serve with ice cream or vanilla syrup