Category Archives: Food Blog

Brown Butter Vanilla Donuts with Chocolate Frosting

Just three weeks ‘till Fall and I couldn’t be more excited about it. I can Finally turn on the oven without feeling like a basket case because yes, I did bake during Summer and people did call me crazy. But in their defense it was 36° C / 97° F at one point so who can blame them?
Either way I’m glad the heat wave(s) are over , I love Fall and rain and long hikes in the forest with that wonderful musky smell.
Then coming home to hot coffee and something freshly baked, like Donuts.
These Donuts. They only take 10 minutes to bake!
Brown butter Vanilla Donuts with Dark Chocolate frosting. Oh my….and since they’re baked it’s OK to eat two.
And the even greater part is that they’re low fat. Wait no, the greatest part is actually that you can’t tell they’re low fat. Awesome right?
Yes, you can definitely eat two , you totally deserve it!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings: 8

Ingredients:

• 1 Cup + 1 tbsp. white Spelt flour nr. 1050
• 1 tsp. baking powder
• ¼ tsp. baking soda
• Pinch of salt
• 1 large egg room temperature
• 2 ½ tbsp. butter
• 2 tsp. vanilla extract
• ½ cup buttermilk
• 1/3 cup caster sugar
• 100 gr. / 4 oz. chocolate chips
• 1 tbsp. coconut oil or butter
• 1 tbsp. honey

Instructions:

1. Pre heat oven to 180 C / 350 F
2. Lightly butter your Donut pan.
3. Whisk together in a large bowl, the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl or large jug, whisk together the egg, buttermilk, sugar and vanilla extract.
5. Meanwhile heat the butter in a small dish in the microwave at 30 second intervals until brown and fragrant. It takes about 4, 30 second sessions but may depend on the power of your microwave.
6. Alternatively heat in a small sauce pan until light brown and fragrant without it getting burnt.
7. Let cool a little bit before adding to the egg and buttermilk mixture.
8. Add the wet ingredients to the dry ingredients and stir until just combined.
9. Fill a donut pan with the mixture, about ¾ full in each cavity.
10. Place on a rack in the middle of the oven and bake for 10 minutes.
11. Remove from oven, insert a wooden skewer to test if the donuts are cooked through, the skewer should come out dry.
12. Let cool on a rack for 10 minutes before removing the Donuts from the pan. Let the Donuts cool completely before frosting.
13. To make the chocolate frosting, melt the chocolate, coconut oil or butter and honey in the microwave at 30 second intervals until fully melted, stir to combine.
14. Place chocolate in a shallow dish or bowl large enough to dip in the donuts.
15. Dip each Donut in the melted chocolate and decorate with sprinkles or chocolate shavings.
Enjoy!
Myra XO

Crispy Fish Fillets with Tequila Mango Salsa

1 Reply

As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Adults only.

Prep time : 20 min.
Cooking time : 10

Ingredients:

• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper

Instructions:

First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.

Enjoy!

Myra XO

Madras Salmon Burger with Devilled Mango Mayo

4 Replies

This is not your typical Burger, over-loaded with sauce, pickles, cheese, etc…
This Madras Salmon Burger is a whole different story.
It is so good and healthy. I kept it simple with just a little sauce for the bun and some crispy Iceberg Slaw for crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, too pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Servings: 4

Ingredients:

• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped

Instructions:

1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Enjoy!
Myra XO

Char Siu Chicken

9 Replies

This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4

Ingredients:

• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Instructions:

Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).

Enjoy!

Myra XO