The recipe sharer
This may be the world’s easiest recipe for your ice cream maker.
2 cups heavy whipping or double cream
1 cup whole milk
1 can CocoLopez
Mix these three ingredients together in a bowl and pour into your ice cream maker.
That’s it!
Serve with a little Khalua drizzled on top and you have a showstopper dessert that your guests will be raving about for weeks.
Recipe from Ruth McKeaney’s lovely book, “Hungry for Home”
In Ruth’s words
“I make this coffee cake for every holiday and shower. It is adapted from Panera’s Cinnamon Crumb Coffee Cake recipe by Maris Callahan and is so good that my kids have asked for it in lieu of a birthday cake! So… what makes it such a standout?First off, it’s gorgeous. The streusel runs right through the middle. When you take a bite, you’ll think you’ve struck a vein of sweet, buttery, golden goodness. Secondly, it might be the most moist coffee cake I’ve ever had. This cake is not difficult on the baking scale and uses everyday ingredients you probably already have on hand. What’s more, it lasts on the counter for a few days (well… not in my house) and serves as a beautiful gift if you want to make something special for someone you love. Serve with strong coffee. And if you’re feeling extra decadent, dollop with thick homemade whipped cream.”
MIX YOUR STREUSEL
1⁄2 cup granulated sugar
2/3 cup lt. brown sugar, lightly packed 2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, melted
2 2/3 cups all-purpose flour
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
PREPARE YOUR BATTER
12 (1 1⁄2 sticks) tablespoons unsalted butter, room temperature
1 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 cups sour cream
2 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon kosher salt
Preheat the oven to 350°F. Butter and flour a 9-inch round bundt pan.
Cream the butter and sugar in the bowl of an electric mixer on high-speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs, one at a time. Then slowly add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Slowly add the flour mixture to the batter until just combined.
Mix with a spatula to be sure the batter is completely mixed.
Spoon half of the batter into the prepared bundt pan and spread it out with a knife.
With your fingers, crumble half of the topping evenly over the batter.
Pour in the remainder of the batter and crumble the remaining half of the streusel topping on top. Bake for 40 to 50 minutes until a cake tester comes out clean.
Cool completely before serving.
This is a delicious and healthy salad and makes a mountain of it! It’s great for those outdoor summer entertaining and
you can prepare everything ahead of time, as long as you keep them separate until you’re ready to serve.
Serves 8 at least
Dressing
8 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup avocado oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt
1 Tbsp plus 1 tsp. sugar
½ tsp freshly ground pepper
Salad and Assembly
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz) cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag bean sprouts (about 2½ cups)
Dressing
Step 1
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp), ½ cup avocado oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp plus 1 tsp sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Chicken can be marinated 12 hours ahead; cover and chill.
Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
Salad and Assembly.
Step 2
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes or up to 6 hours.
Step 3
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Step 4
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Step 5
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Step 6
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Step 7
Pile salad on a platter; top with reserved almonds.
Thanksgiving is over, but Christmas is still to come!
Recipe from Yotam Ottolenghi
In this recipe (which I keep in metric) the sprouts are sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving.
Serves 4-6 as a side
750g Brussels sprouts, trimmed and halved lengthways
90ml olive oil
Fine sea salt and black pepper
50g peeled pistachios, lightly crushed in a mortar
2 oranges, zest finely grated, to get 2 tsp, then juiced, to get 250ml
2 tbsp soy sauce
2 tbsp maple syrup
5g tarragon leaves
Heat the oven to its highest setting – at least 450F/240C (220C fan)/475F/gas 9. Toss the halved sprouts with the oil, half a teaspoon of salt and a good grind of pepper, then spread out on a large baking tray lined with greaseproof paper and roast for 10 minutes. Stir in the pistachios and roast for another 10 minutes, until the sprouts are nicely browned and the pistachios have toasted.
Meanwhile, put the orange zest and juice, soy sauce and maple syrup in a small saucepan on a medium-high heat, and leave to cook for five to eight minutes, until the sauce has reduced by three-quarters and has turned syrupy.
Once the sprouts are cooked, pour the syrup all over them, scatter over half the tarragon and toss to combine. Transfer to a platter, sprinkle over the remaining tarragon and serve.
I found this recipe while watching a YouTube video of Hillside Farm in Pennsylvania, home of Ruth McKeaney. Oh my, what an idyllic home and garden. Her recipes and laid back approach to entertaining are wonderful.
This recipe produces the lightest, most delicious and moist cornbread I have ever had. Also, I prepped this the day before and put it in the fridge overnight before baking it.
“I like it a little sweet and very moist. You’ll never have to eat dry, crumbly cornbread again after making this recipe. For added deliciousness, I melt half a stick of butter and drizzle it over the freshly baked bread. Serve with ribs, chili, or pulled pork. For my family and friends, a BBQ is not the same without it.”
4 cups Bisquick
1 cup cornmeal
1 cup sugar
2 tbsp baking powder
2 cups whole milk
4 large eggs
2 sticks melted butter, plus another 3/4 stick melted butter for drizzling over top.
Preheat oven to 350°F.
Thoroughly mix the Bisquick, cornmeal, sugar, and baking powder together.
Add in the milk, eggs, and butter and stir to combine.
Pour into a greased 9×13-inch baking pan.
Bake for 40 minutes until golden brown.
Drizzle remaining melted butter over top.
PRO-TIP:
For added sweetness, mix honey into the drizzling butter.
Tomorrow I am doing a no-stress-do-ahead dinner party with all recipes from my blog. Two of our guests are Pescatarian so I decided to have some grilled prawns as one of the appetizers, but the main course is vegetarain.
I make a bulk amount of the eggplant parmesan dishes and freeze them before baking, therefore I only have to pull one out of the freezer, defrost it and bake it on the day.
The roasted nuts, I always have in large glass jars, the prawns and Peruvian sauce I can make 1-2 days ahead of time and the goat cheese starter can be made up to 3-4 days ahead.
The Spanakopita can also be prepped the day before and baked on the day.
Of course the ice cream can be made up to a week in advance and the lemon-lime possets can be made the day before.
The only thing you need to make on the day is the salad! I hope this is helpful and as long as you plan ahead this is a breeze!
The menu
With drinks
Chipotle and rosemary roasted nuts
Grilled prawns with Spicy Peruvian green sauce
Marinated goat cheese with ginger, basil, garlic and orange zest
Main Course
My ultimate eggplant Parmigiana
Phyllo cheese and spinach pie (Spanakopita)
Brussels sprouts salad with hazelnuts, dates and apple
Dessert
Lemon and lime possets
Curry ice cream with mango and pistachio
Marinated goat cheese with ginger, basil, garlic and orange zest
Shredded Brussels sprout salad with hazelnuts, dates and apple
These smooth and creamy custards are delicious and easy. I prefer to serve them cold and they’re great to make ahead, served with some stewed fruit.
3 large eggs, slightly beaten
1/3 cup sugar
1/2 – 1 tsp good quality vanilla extract
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground fresh nutmeg
Heat oven to 350°F.
In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-oz custard cups. Sprinkle with nutmeg.
Place cups in 13 x 9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water.
Cool about 30 minutes. Unmold and serve warm, or (as I prefer) refrigerate and unmold before serving.
Store covered in refrigerator.
It’s lovely serving these with some stewed fruit.
Cacik is one of the simplest Turkish meze dishes to put together. No cooking, just assembly. It’s a creamy, refreshing and healthy side dish that pairs with just about anything. An essential for any Mediterranean-style dinner party spread.
1 cup Greek yoghurt plain
1 cucumber about 300g(deseeded then grated)
1 bunch dill about 50g (finely chopped)
1 garlic clove minced
salt and pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
pinch sumac for garnish
Cut the cucumber in half and then using a spoon, scoop out the seeds and discard.
Coarsely grate the cucumber and then wrap in a clean tea towel. Squeeze out the excess water (keep the liquid and use, added to water for a refreshing drink with lemon. or add a little to a gin and tonic!)
Place the cucumber in a bowl and mix in the yoghurt, dill, garlic, salt & pepper, extra virgin olive oil and lemon juice.
Decant to a bowl and then drizzle over a little extra virgin olive oil and sprinkle with a little black pepper and sumac.
Notes
Cacik complements a wide range of dishes, including grilled meat, seafood, and rice-based dishes like Chicken Pilaf.
Perfect Meze Companion: When preparing vegetable meze recipes, cacik serves as an excellent accompaniment. Simply provide ample bread or raw vegetables for dipping and scooping.
Fridge Storage: Keep cacik covered in the fridge, where it remains fresh for 2-3 days. Avoid freezing, as it tends to become watery upon defrosting. Freshness is key!
Apparently this is the salad Jennifer Aniston ate every day (!!) on the set of “Friends” for 10 year. Hmmm…maybe
1 cup uncooked quinoa
2 cups water (I would use vegetable or chicken broth for more flavor)
1 15oz can of chickpeas, drained
1 cup roasted pistachios, chopped
1 1/4 cup cucumbers, diced 1/2 cup (I would seed the cucumbers first, or it’ll get too watery)
3/4 cup red onion, diced
3/4 cup fresh mint, chopped
3/4 cup Italian parsley, chopped
3/4 cup Greek feta, crumbled
2 lemons, juiced
1/4 cup olive oil
Salt to taste
Pepper to taste
Place the quinoa and water (broth) into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.
Now add in rinsed and drained chickpeas, pistachios, cucumbers, onion, mint, parsley, crumbled feta, lemon juice, olive oil, and salt and pepper.
Recipe from food blog, “Cook Eat World”
This vibrant and beautiful bright pink dip is an essential at any Turkish-inspired meze table. A light, sweet, earthy and incredibly addictive dip.
8 oz beets (225g) pre cooked or raw
2 tbsp plain Greek-style yoghurt
Salt & pepper
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 tsp ground roasted cumin
2 tbsp fresh dill (chopped)
2 tbsp fresh parsley (chopped)
Place cooked beets in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.
Spread over a platter or shallow bowl
Mix a little extra yoghurt with a little milk to make it more runny then drizzle over the surface of the dip.
Sprinkle liberally with the herbs then drizzle over a little extra virgin olive oil and some black pepper. That’s it, you’re done.
If cooking the beets from raw
Preheat oven to 400F/200ºC.
Trim the stalks and wrap each beet in foil separately – skin on and place on a baking tray. Bake in the oven for 45-60 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes.
Cover your hands in a plastic bag, or wear rubber gloves and peel the beets. The skin should come away very easily. Leave to cool completely before using.
Notes
Extra flavor – Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beets.
A tasty salad dressing – Dollop a little of this dip over a platter of peppery rocket leaves or watercress and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.
Make a yellow dip – yellow beets will make a delicious alternative to red.
Storage
Fridge – You can keep this dip fresh in the fridge for up to 4 days. Be sure to store it in an airtight container.
Freezer – This salad is best eaten fresh, but will freeze for up to 2 months. Be sure to completely defrost before using. For better flavour, bring up to room temperature.