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Peanut chocolate bars
Using digestive biscuits place in food blender and make into crumb place in peanut butter mix till all combined line oven dish with parchment paper and place in the biscuit mix layer the crumb then add melted chocolate cut in bar size then chill in fridge till set
Ingredients
Peanut butter
Parchment paper
Melted chocolate
Directions
Cook Time:
Total Time:
Number of Servings: 8
Yield:
Style: European, UK and Ireland
Feta Stuffed Chicken Breast with Parmesan Crust
This recipe is easy to prepare quick reasonably lo-cal and tasty. Great to serve to guest and with little effort you've got a dish that you can impress with.
Ingredients
3 wheels of feta (any flavour) or 30 grams crumbed
1 1/2 cup of dried bread crumbs
Italian herbs
Parmesan cheese
Directions
2. Lightly grease a 9x13 inch baking dish.
3. Halve the Chicken breasts but do not cut them right through.
4. Fill them with the crumbed Feta and some Italian herbs.
5. Mixed some Parmesan cheese with 1/2 of the breadcrumbs.
6. Spread a thin layer of the prepared mixed breadcrumbs and Parmesan in the prepared baking dish.
7. Secure the chicken stuffed chicken breasts with toothpicks and arrange in the dish and top with the remainder of breadcrumb mix and topping with a little bit more Parmesan.
8. Drizzle with a bit of melted butter.
9. Bake for 20 to 25 minutes in a preheated oven or until chicken is no longer pink.
Cook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Spanokapita
I got this recipe from the restaurant i used to work
Ingredients
1 bunch of Spinach , boiled , chopped
250 grams of minced chicken , sautèed , seasoned with salt and pepper
1 packet of Filo pastry
Melted butter
Directions
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served
Notes
Cook Time: 20 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield: 4 serving
Style: European, Greek
Limoncello How To..For those that actually like Limoncello
For those that are interested on the History of Limoncello link below:
https://www.florenceinferno.com/true-story-italian-limoncello/
Why i like it? Well foremost because making it myself i am pretty sure of what i put on it,followed by the price of one bottle when you go buy one to the market,last but not least well i love the taste it leaves on my mouth and tongue bitter/sweet at least the way i make it.
https://drive.google.com/file/d/1bGsdy7f9KeGG8gYsuw-fxjDbCx_74FjQ/view?usp=sharing
Ingredients
Alcohol 95/96 "degrees"depending on what you find.
Sugar.
Glass Jar 3Lt=101 US, liquid
Tap water.
Stainless steel Pot,alternatively you can use an aluminum pot "Not Suggested" that can contain at least 6Lt. = 270 US Ounces.
Funnel.
Tea Strainer " I suggest the following kind to be used with Funnel https://cdn.cutleryandmore.com/products/large/31058.jpg "
Ladle
A many you need of bottle with screw caps.
Directions
I normally use always use 2Lt = 67 US Ounces of alcohol
Peale off the yellow part of the lemons trying to take away as little as possible of the withe thing below the yellow skin as shown in the pic:
https://drive.google.com/file/d/1a_F2tdAGrIZ9TePVb-XyOVoqlP91U4Ub/view?usp=sharing .
Once you are done with lemons pealing put the skins you've obtained inside the glass jar,right after pour the alcohol "one or more bottles" as shown in the following pic:
https://drive.google.com/file/d/1cg4wrws7PzZOuHdle6-X4kE0RnRio6Vz/view?usp=sharing .
Once you've poured in the alcohol on the jar close it with the lid, a screwing in lid is the one i prefer to use, will be good as well the one with locking mechanism.
Now comes the waiting time and jar shacking.Every 1-2 days the jar should be shacked for at least 10 to 20 seconds,for a Minimum of 28 days,i always leave the lemons skin soak in the alcohol for 30 days because i find it gets a slightly different taste of lemon.
After 30 days of waiting comes the mixing with sugar and tap water.
Before you open the Jar!,make boil water and sugar to the point that the sugar is dissolved in the water on a stainless steel pot,and leave it to cool,NOT BARELY WARM ACTUALLY COLD!.
Once the sugar and water are COLD you can proceed as follow,grab the tea strainer and start pouring the alcohol into the pot slowly to avoid any liquid spill in the pot that didn't go through the tea strainer.
Filling up time,when all ingredients are mixed in the pot get a funnel the tea strainer and ladle,place the funnel in the bottle and begin pouring through the strainer the limoncello gently!,while pouring every 2 or 3 pours mix the limoncello in the pot and keep filling up.Close tight screw cap.
Exact proportion's on the Notes.
Notes
Alcohol 2Lt. = 67 US Ounces.
15 Lemons medium size and absolutely not treated with anything,to be washed very well before the pealing.
Sugar withe 2Kg = 4.4 pounds.
Tap water "to be mixed with withe sugar" 2.4Lt. = 81 US ounces.
I would suggest in the case of adding water no more than 2.5Lt. = 85 US ounces,
in the case of removing water nothing less than 2.3Lt. = 77 US ounces coz it would make it too alcoholic and taste very badly "at least for me".
Absolutely after the bottles are filled up,these bottles have to be left for 15 days in vertical position to rest somewhere wont get much sun directly.
Total waiting 45 days following the way i make it.
Update:
For those of ya that have difficulties on finding the Alcohol,at least in the UK they call it " Food Grade Alcohol 95/96% " 1000 ml.
For those in UK that can provide info on where to find it any shop supermarket,its actually appreciated.
Same kind of info's for any other country its appreciated.
Thanks Ya'll
Cook Time:
Total Time:
Number of Servings: 30
Yield:
Style: European, Italian
online today!
Easy Christmas and Valentine's Desert
This is and awesome dessert at Christmas!
So quick and easy - oh so impressive!
For Christmas and Valentine's Day.
Ingredients
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
Directions
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Cook Time: 60 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 5
Yield:
Style: European, Belgian
online today!
Rasberry Jam
There are few things in life as satisfying as whipping up a jar of home-made jam. This batch is easy to prepare, and is made entirely from natural ingredients
Ingredients
4 cups white sugar
¼ cup lemon juice
Directions
In a large bowl, mash the raspberries until you have enough for four cups.
In a saucepan, combine the fruit, sugar and lemon juice, and stir on a low heat until the sugar dissolves. Increase to a high heat, bring the mixture to a full boil and stir frequently until the mixture reaches a temperature of around 104°C.
To check if the jam is ready, do the gelling test: take a tablespoon of the jam and place it onto a cool plate. If the mixture is firm and stays put, the jam is done. If it is not firm enough and slips off the plate, cook it for a few more minutes. Repeat the test. If the mixture hasn’t reached the desired consistency, add a little more sugar.
When the jam is ready, pour it into a sterilised, lidded jar while still very hot, allow it to cool down completely, and place the lid on the jar.
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 1
Yield: 1 Litre
Style: European, Austrian
online today!
Spiced Cherry Glazed Gammon
Gammom has earned its reputable position on the Festive dining table but making it can be intimidating. But with a Pressure cooker or Instant Pot that is a thing of the past.
Ingredients
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
Directions
Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 12
Yield:
Style: European, UK and Ireland
online today!
Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
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