Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 1 medium whole (2-3/5″ diameter) Red Tomato 3 medium (4-1/8″ long) Scallions or Spring Onions 1/2 Jalapeno Peppers 1 ounce Cilantro 1 tablespoon Fresh Lime Juice 4 large Eggs (Whole) 1 fluid ounce Tap Water 3 medium slice (yield after cooking) Bacon 1 tablespoon …
INGREDIENTS: 10 oz spaghetti 2 tablespoons olive oil 3 cloves garlic, minced 4 oz shelled and deveined shrimp 8 oz Manila clams 4 oz scallops 1 can tomato sauce (28 oz whole peeled tomatoes) 1 tablespoon chopped Italian basil leaves salt to taste 1 teaspoon sugar/brown sugar chopped Italian parsley, for garnishing DIRECTIONS: Cook the spaghetti according to the package instructions. Drained and set …
6 Servings
Crust:
Filling:
Chantilly:
.
Image Source:*foodformzansi.co.za
Source:foodformzansi.co.za
INGREDIENTS: 1 can refrigerator biscuits 1/2 cup strawberry jam 1/2 cup powdered sugar 1-2 tbls milk red food coloring heart shaped metal cookie cutter INSTRUCTIONS: Preheat oven according biscuit can instructions. Remove biscuits from can and gently separate them. Slice each biscuit in half, being …
Ingredients: 13.4 ounce Chickpeas 1 unit Bell Pepper 2 unit Scallions 1 unit Avocado 4 tablespoon Sour Cream(ContainsMilk) 1 tablespoon Southwest Spice Blend 1 unit Red Onion 1 unit Lime 6 unit Flour Tortillas(ContainsWheat) Not included in your delivery: 2 teaspoon Olive OilPepper Salt Instructions …
This one-bowl wonder is an adaptation of a cake I made for my brother’s wedding a couple of years ago. It’s rich and moist and lasts well in an airtight container. Here, I’ve added a rich chocolate icing and chunks of nougat to bump up the decadence factor for the festive season, but the cake alone with a sprinkle of icing sugar and a drizzle of runny cream makes for a nice dessert.
Cake :
3 cups plain flour
1½ cups good-quality cocoa powder
2½ cups caster sugar
1 tablespoon baking soda
1 teaspoon salt
150 grams dark chocolate, finely chopped
1 cup pinot noir
2 cups cooled black coffee
2 tablespoons red or white wine vinegar
⅔ cup extra virgin olive oil
Chocolate icing :
300 grams dark chocolate, roughly chopped
250 grams butter
1 tablespoon extra virgin olive oil
To garnish:
roughly chopped nougat, (optional)
Equipment: Grease and line 2 x 20cm loose-bottom cake tins (see Cook’s note).
Preheat the oven to 170°C.
Cake: Sift the flour, cocoa, sugar, baking soda and salt into a large bowl. Add the chocolate and use a large fork to whisk to combine. Make a well in the centre of the dry ingredients and pour in the pinot noir, coffee, vinegar and olive oil. Whisk to combine into a wet batter.
Divide the batter evenly between the tins and bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Leave to cool in the tins.
Icing: Place the chopped chocolate and butter in a heatproof bowl over a pot of simmering water – don’t let the bowl touch the water. Stir until melted and combined. Remove from the heat and stir in the olive oil. Place the bowl in the refrigerator and cool, stirring occasionally, for 15-20 minutes, or until the icing is thick enough to spread onto the cooled cake.
To assemble: Top one of the cakes with 3-4 heaped tablespoons of icing and gently spread out to just meet the edges. Place the second cake on top and dollop the remaining icing on before spreading and topping with nougat.
Cook’s note: If you don’t have two tins, you can take turns baking the cakes; just make sure you re-grease and line the tin after the first cake. Alternatively, you can halve the mixture and make one cake. If you find you have too much icing, keep it in the fridge for when you need a quick sauce for ice cream.
Source:dish.co.nz
Ingredients: 500 g skinless chicken breasts, fat trimmed pepper 2 cloves garlic, peeled and halved 4 coriander stalks, including roots and leaves 100 g rice noodles 3 cups Chinese cabbage (Wombok), finely shredded 2 carrots, peeled and cut into matchsticks 4 spring onions (including green …
Ingredients: Two tablespoons of canola or vegetable oil Two tablespoons of sesame oil ½ cup of frozen peas Three carrots, peeled and diced 1 pound of medium or large fresh shrimp, cleaned. ½ cup of corn ½ teaspoon of ginger Three garlic, chopped or pressed …
Transform two cake layers easily with our Cut-Up Cake for Sweethearts. This heart-shaped cut-up cake is covered with COOL WHIP, pink coconut and candies.
1 pkg. (2-layer size) chocolate cake mix
2 cups thawed COOL WHIP Whipped Topping
1-1/3 cups BAKER’S ANGEL FLAKE Coconut
red food coloring
2 Tbsp. small hot cinnamon candies
1-Grease and flour 1 each 8-inch-square and 8-inch round pan. Prepare cake batter as directed on package; pour into prepared pans. Bake as directed on package. Cool completely.
2-Place square cake with one corner at bottom of serving tray. Cut round cake crosswise in half; place cut sides of cake halves next to adjacent sides at top of square cake to resemble heart. Use some of the COOL WHIP to secure cake pieces to each other.
3-Frost cakes with remaining COOL WHIP. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies.
.
Image Source:*myfoodandfamily.com
Source:myfoodandfamily.com
Ingredients: TOFU: 1 12-ounce package firm or extra-firm tofu* 1 tsp oil (or 1 Tbsp (15 ml) water) 3 cloves garlic (minced) 1 Tbsp hummus (store-bought or DIY) 1/2 tsp chili powder 1/2 tsp cumin 1 tsp nutritional yeast 1/4 tsp sea salt 1 pinch cayenne pepper (optional) 1/4 cup minced parsley VEGETABLES: 5 whole baby potatoes (chopped into bite-size pieces) 1 medium red bell pepper (thinly sliced) 1 tsp oil (or 1 Tbsp (15 ml) water) 1 pinch sea …