Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Time: 12 hours
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Guimauve a la Banane or Banana Flavored Marshmallow


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It is funny how life changes you. Ten years ago my house needed to be impeccable for me to be happy. The house needed to be clean, and in order everywhere. Every bibelot, every paper needed to be in its place. Not a spec of dust were to be seen. Even my children toys needed to be put away after being played. And then we moved. We moved to a bigger house, not a fancy house like the previous one, but a good home. The home we chose, is one that we really live in. It is spacious and roomy and it has plenty of doors for me to shut if I don’t want to see the mess behind it. It is a home I don’t feel stressed if it is not straightened all the time. It is a house I feel comfortable getting in and out with wet feet if I want to. It is a house I can cook in without reservation. It is my home;-)

When my children were smaller, I never really let them cook with me because I was concerned about the mess they were going to make. Today  i love to have people over to cook with. It does not matter if we are going to make a mess, and if the floor is going to be covered with flour. We will have fun.. we will make memories… and then I will clean it up and it will look all good again;-)

I hope that you will too.

Today I hosted a cooking class for several beautiful young ladies and we had much fun. Yes there was a gigantic mess all around when we were done. Yes, there were tons of dishes to be done and lots of sugar and flour on the floor, but we made some great recipes and  they enjoyed learning and tasting. We made Baked Brie with Pepper Jelly, Teriyaki Chicken, Boursin Potato Cupcakes, Broccoli Souffle, Strawberry Tart and Marshmallows;-) Yum.

I will share the recipe of Marshmallow. It is fairly easy to make, very inexpensive, quite fast I think.. and it is really yummy. I adapted the recipe from Mercotte.

Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
    1. In a large bowl, mix the corn starch and the powdered sugar.
    2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
    3. In a small container, mix the gelatin with 3 p of water. Let it rest.
    4. In a small saucepan, cook the water and the sugar and bring it to boil. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
    5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting  beaten egg whites with soft peaks.
    6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites. Add the coloring and the banana extract and beat it in.
    7. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
    8. Turn the mixer to high, and beat the egg whites until they are completely cold.photo 2
    9. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots. photo 3
    10. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.photo 4
    11. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.photo 1
    12. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.photo 5
    13. Keep them in a sealed container for a week. Miam, Miam…photo 3

 

Bon Appetit and Happy Cooking!!!

Guimauve a la banane, or Banana Flavored marshmallows

  • Time: 2h30mins
  • Difficulty: moderate
  • Print

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Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
  1. In a large bowl, mix the corn starch and the powdered sugar.
  2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
  3. In a small container, mix the gelatin with 3 tbsp of water. Let it rest.
    In a small saucepan, cook the water and the sugar and bring it to boil.
  4. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
  5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting beaten egg whites with soft peaks.
  6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites.
  7. Add the coloring and the banana extract and beat it in.
  8. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
  9. Turn the mixer to high, and beat the egg whites until they are completely cold.
  10. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots.
  11. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.
  12. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.
  13. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.
  14. Keep them in a sealed container for a week. Miam, Miam…

Bon Appetit and Happy Cooking!!!

Bite-size Spicy Surimi Crab Salad


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I love, love sushi but my family besides my son does not like it at all. So at default of going to a sushi restaurant, I often buy some sushi at the Fresh market for Lunch. My top favorite is Spicy tuna, Spicy shrimps and Spicy crab salad in Fried Tofu. It is outstanding!!!

One week, I craved that one so much that I actually purchased it three days in a row. It is not that expensive, but more than I really want to keep on spending so one day I just asked the Sushi Chef what he used to make the spicy sauce so that I too could make it at home. So now instead of buying it one,  i can fix it myself at home as often as I want to eat it. Yeah!!!!

Ingredients for 12-15 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 2 avocados cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400.Place the mini muffin tray onto a medium perforated sheet.
  2. Place one wonton in each mini muffin indentation, and push the wonton down so that it will lay flat.photo 1
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.photo 2
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble. In each wonton cup, place a bit of the diced avocado,photo 3
  7. then spoon the spicy crab salad and top it all with a bit of ginger.photo 4
  8. Et voila!!!

 Bon Appetit and Happy Cooking!!!

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Bite-Size Spicy Surimi Crab Salad

  • Servings: 3-5
  • Time: 10mins
  • Difficulty: Super Easy
  • Print

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Ingredients for 12-16 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 1 avocado cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400. Place the mini muffin on top of the medium perforated sheet.
  2. Place one wonton in each mini muffin indentation and push the wonton down so that it will be flat.
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble it. In each wonton cup, place a bit of the diced avocado, then spoon the spicy crab salad and top it all with a bit of ginger. Et voila!!!

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy


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If you have attended one of my cooking class or read my blog, you will know that I often joke about my German husband liking his potatoes so much. He is well aware so when this week-end he heard on the Today’s Show that Potatoes were regarded as a super food and that it was better to eat one medium baked potato than 2 bananas, he teased, teased and teased me some more.
What he failed to mention, however, that those potatoes needed to be eaten without additional ingredients to have the benefits mentioned ( hard to do!!!), but I guess i need to let him enjoy his bragging rights for a while;-). Because I was unable to find the link to the video, I will share with you an article that I found while looking for it. Very interesting;-). The article entitled “The Ultimate Wonder Food” was published on The Daily Mail almost a year ago.

In his honor, I will share with you one of his favorite potato recipe: The German Salad, or also called Kartofelt Salat made the easy way.

Ingredients for 6 people:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste, personally I like to use 1/2 cup).
  • 1 tsp of salt
  • 1/8 to 1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp. of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).photo 1
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.photo 2
  3. Warm up 1 cup of broth and pour it over the potatoes.
  4. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  5. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print

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Ingredients:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste- personally I use 1/2 cup)
  • 1 tsp of salt
  • 1/8-1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.
  3. Continue the process until you have used all the potatoes.
  4. Chop a medium sized onion and add it to the sliced potatoes.
  5. Warm up 1 cup of broth and pour it over the potatoes.
  6. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  7. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

 

 

Berliner Curry Wurst


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Not many of people has the chance to travel the world, but since our family is multicultural ( my husband is German, I am French and we live in the US), we have traveled to Europe a few times over the past year. We have done it for two reasons: 1, to see our families of course, but also to teach our children our language and culture.

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Last year we decided to go Berlin. The kids had asked for years to go there to see the remnants of the war and learn about the history so we did. We learnt so so much. Though the city was still being rebuilt, we could imagine what it would have been like in war times. It was amazing, but it definitely compel you to reflect and ponder.

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photo 2So being in Germany also meant eating German food, which I am not a fan of. I don’t generally care for bratwurst and potatoes, but I was able to find some good food and I really enjoyed my time there.

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My husband introduced me to the national fare : Curry wurst. Curry wurst is very similar to our hot-dogs in the USA, they are sold at streets’ corners, and are very popular because they are good, fast to get and cheap.

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While we were in Germany, my family ate at least one a day because they loved it, and because it is nearly impossible to get a good one here in the USA unless you go to a true German restaurant ( not easy to find).

Well, the other night we had a few friends over and because, we often prepared more food than my guests can eat, there were a few wurst left-overs. The next day, rather than warming them up, and eating them with mustard or ketchup, my husband asked that I made that famous curry sauce to accompany his wurst.

There are tons of recipes out there, and not knowing which to choose, I decided to mix a bit of all of them. As a result, my curry sauce was, according to my husband, the true one. I will take his word;-)

Ingredients for 4 people:

  • 1 medium onion peeled and chopped thinly
  • bratwursts cooked and sliced thinly ( 6-8)
  • 1 tbsp of butter
  •  2 tbsp of curry
  • 1 tbsp of hot paprika
  • 1/8 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/4 tsp of salt
  • 1/4 cup  of sugar
  • cayenne pepper for added spice
  • 1 can of tomato and pepper jar.
  • 1 cup of water
  • 1/4 cup of red wine vinegar
  1. In a small saucepan, saute  the onions until they are translucent and golden.
  2. Add the water, the diced tomatoes and peppers, and all the spices.photo 1
  3. Bring the mixture to boil. When the sauce has come to boil, reduce the temperature and cook for a few minutes.photo 2
  4. Pour the content into a mixer, and puree the sauce.
  5. Pour the sauce back into the saucepan, and add the bratwursts that you would have sliced thinly.photo 4
  6. Cook for a few minutes (8-10) minutes or until they are warm and have absorbed some of that sauce.photo 5
  7. Serve in soup bowl, and eat on a buns ( as done in Germany) or with a pretzel stick. Yum!!!photo 2

Bon Appetit and Happy Cooking!!!

Homemade Bounty


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In the evening, after dinner, my husband likes to fix himself a cup of coffee, and sit on his sofa to watch a movie. He also likes to eat “a betthupfer” ( evening treat)  while watching his movie. It can be an ice-cream, a dessert that I made, a chocolate bar, or even a bag of those miniature candy bars ( Milkie way, Twix, Almond joy).

As I was scrolling through the internet in search of ideas for my cooking classes, I came across the Almond Joy, or Bounty recipe. It looked so easy that, of course, i could not pass it. So Here it is:

For About 30 small bounty:

  • 1 can of condensed Milk
  • 300 gr. of coconut flakes
  • Chocolate Chips
  1. In a large bowl mix the coconut flakes and the condensed milk, and mix well.photo 1
  2. With a small spoon, pick a tablespoon of that mixture and mold it into a small oval that you will place on the silpat that you would have placed on a large perforated sheet. Continue until all has been used.photo 1
  3. Place them into the freezer to freeze for a minimum of an hour.
  4. When the coconut is hard, place the chocolate into a microwable bowl and cook it for 90 seconds. Stir with a fork. If needed, cook for another 30 seconds or until the chocolate is liquid.
  5. Place a coconut oval onto a fork and dip it into the melted chocolate. Place the chocolate covered coconut onto the silpat again. Place the tray back into the freezer so that the chocolate will cure.

Or

  1. With a pastry brush, “paint” the inside of the mold of your choice. I used two trays: the oval tray and the pop tray. Place the tray into the fridge, or freezer to cure the chocolate.photo
  2. Meanwhile, prepare the filling. Mix together the coconut flakes and the condensed milk and fill the cavities of the tray. photo 2
  3. Place the tray back into the freezer. Let it rest for 30 minutes to an hour or until the coconut is frozen.
  4. With the pastry brush, brush the top of the coconut, and voila!!!photo 3
  5. Cheap Home-made Bounty. Yummm!!! You try!photo

Bon Appetit and Happy Cooking!!!

 

Oven Roasted Asparagus with Sesame Seeds


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Asparagus are one of those vegetables that can be seasoned so many ways to accomodate your entree. Since I was serving an Asian flavored dinner, I thought to flavor my aspargus with toasted sesame seed oil, and sesame seeds. Yum, and fast!

Ingredients for 4:

  • 12-16 asparagus
  • 1 tsp  of toasted sesame oil
  • 1 pinch of salt
  • 1 picnh of pepper
  • 1 tsp of sesame seeds
  1. Trim the aspargus by breaking the ends.
  2. Then place then into a bowl. Drizzle the oil over the asparagus, and with your fingers, turn the asparagus inside the bowl so as to coat them well.
  3. Place the asparagus onto a small silpat that you would have placed onto a small perforated sheet.photo 1
  4. Cook them into the oven for 3 minutes if very tiny, 5 minutes if normal size, and 7-8 minutes if larger than your thumb. Serve with your entree. Yummy!!! Crunchy! Un vrai delice.photo 4

Bon Appetit and Happy Cooking!!!

Chili-Lime Meatballs


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I love, love Asian food, but my husband is not a fan so when I cooked this recipe adapted from an old recipe book from The Pampered Chef and he liked it, I was really really happy because it is so hard to cook for this man;-)

I hope that you will love it too. It is easy to make, fast to cook and delicious.

Ingredients for about 5-6 people:

  • 1 pack of lean ground beef ( about 1.33lb)
  • 4 slices of bread or 1/2 cup of bread crumbs
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 4 tsp of Thai curry paste
  • 4 green onions diced very thinly

Chili-Lime Sauce:

  • 1/2 cup of soy sauce
  • 1/2 cup of honey 
  • 2 tbsp of toasted sesame seed oil
  • 1 inch of grated ginger
  • 4 garlic gloves pressed
  •  the zest of 1 lime
  • 4 tbsp of lime juice ( you may need 2 limes to get 4tbsp)
  • 4 tsp of Thai Red Curry 
  • 2 tsp of corn flour
  1. In a large bowl, place either the 1/2 cup of bread crumbs or the 4 slices of bread and pour the milk that you would have previously warmed up.
  2. With a fork, puree the bread.
  3. Add all the other ingredients to the bread and mix well. You can either use your hand, or a kitchen mixer.photo 1
  4. With a small scoop, scoop the meatballs and place them onto a deep flexipan that you would have placed onto a medium perforated sheet.
  5. Cook then for 15 minutes at the temperature of 400.photo 1
  6. Meanwhile prepare the sauce. In a small saucepan, mix all the ingredients and bring the mixture to boil.
  7. When the mixture has come to boil, turn the heat down and cook for a few more minutes or until the sauce thickens
  8. Place the meatballs into a large bowl, pour the sauce over them and mix well.photo 2
  9. Serve with steamed rice, and roasted asparagus seasoned with toasted sesame seed.photo 4Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Spicy Shrimps


photo 1This past Thursday, I hosted a Beer Dinner Cooking Class for several members of a beer dinner club. The event was not closed and therefore many other people were able to join in the fun. We had fun, and since many attendees told me that they wished to do that again, I will say that everyone had a good time as well. I hope  you will be able to join in the fun next time.

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I used the Culinary Hub Kitchen downtown to host the event, and divided the kitchen into 6 stations. The attendees were divided into the various stations. Everyone was responsible for one course of the meal to be shared at the end.

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Our “Chefs en Herbes” made the following dishes:

  • Bacon and Parmesan Stuffed Mushrooms
  • Apricot and Gorgonzola tartlets
  • Spicy Shrimps in Wontons Cups
  • Caesar Salad on Croutons Tartlets
  • Bacon Wrapped Pork Tenderloin with a Beer and Balsamic Reduction
  • Maple Roasted Brussels Sprouts
  • Boursin Potato Cupcake
  • And for the finale, we had The Chocolate Marceau with Sliced Strawberries.

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Today i would like to share with you the recipe of “Spicy Shrimps”. The recipe was adapted from The Beeroness.com blog.

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Ingredients to make about 60 bite-size appetizers:

  • 4 tsp of paprika
  • 10 garlic cloves either grated or minced
  • 2 tsp of chili powder
  • 2 tsp of red chili flake
  • 1/4 cup of tomato sauce
  • 1/2 cup of beer ( we used a blond, or light one)
  • 8 tsp of butter
  • 2 tbsp of honey
  • 1 tsp of pepper
  • pinch of salt
  • 2 lbs of raw shrimps, peeled, deveined
  • Olive oil. 
  • a pack of 60 wontons
  • Oil in a vaporizator
  1. Turn the oven to 400.
  2. Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
  3. With a paper towel, pat the shrimps dry and place them into a bowl. Add 1 tbsp of olive oil, 1/2 tsp of salt, a dash of pepper and stir well to coat the shrimps.
  4. Place the shrimps onto a large flexipan that you would have placed onto a medium perforated sheet and cook them for 8 minutes at 400.
  5. Meanwhile, place 2 mini muffin pans onto two medium perforated sheets, and place a wonton in each muffin opening. Push the wontons in carefully so that the bottom will be flat, but be careful not to tear the wonton.
  6. Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
  7. When they are done, set them aside.
  8. Prepare the sauce for the shrimps.
  9. Melt the butter into a medium-sized saucepan.
  10. When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
  11. Add the other spices, then the tomato sauce and the beer. Mix well. Bring the mixture to boil, and when it has come to boil, turn it down and continue cooking until it reduces to half.
  12. While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
  13. Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!photo 2

Bon Appetit and Happy Cooking!!!

 

Strawberry Parfait: Easy and Yummy Dish for Mother’s Day


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No, no, I am still alive. Just busy with various projects here and there. And yes, i am still cooking, I can’t seem to find the time to edit all my posts;-(

How have you been???

Well, today at the eve of Mother’s Day I was not so busy so I thought i would post one of my favorite breakfast. It is easy, yummy and quite healthy for you. It is very very easy to make and your children could fix those for Mother’s Day tomorrow as a dessert or part of brunch. Today i used strawberries but you could have used any type of fruit.

photo 4 Ingredients for 4 Parfaits:

  • 1 box of strawberry ( about 8 oz)
  • plus 4 beautiful strawberries for decoration
  • 1/4 cup of granola ( I used
  • 2 cups of Greek yogurt
  • 2 tbsp of white sugar
  • 2 tbsp of good flavored vanilla extract ( i used Madagascar)
  • 2 tbsp of heavy cream
  1. Rinse the strawberries, and cut them in eighths. Place them in a bowl and set them aside.
  2. In another bowl, mix together the other ingredients ( Greek yogurt, sugar, cream, vanilla extract).
  3. Mix the yogurt mixture into the diced strawberries.
  4. Divide the strawberry parfait equally into four cute clear containers. You could even use stem water glasses. 
  5. Sprinkle some granola on top of the parfait and place the fresh strawberry that you would have cut in a fan as decoration.
  6. Enjoy!!!

Et voila!!! Simple, easy, yummy!!!

photo 1

Bon Appetit and Happy Cooking!!!