What can be more comforting than a bowl of soup? If you need a quick fix, or are in a hurry to get dinner on the table, this one is for you.
INGREDIENTS
• 1 tbsp. Olive oil • 1 small onion, peeled and chopped fine • 1 clove garlic, peeled and chopped • 2 medium carrots, washed and sliced • 2 tbsp. tomato paste • 2 cans peeled plum tomatoes • 2 tubs passata • 2 stock cubes, beef • 2 tot 3 whole sprigs of basil with the leafs, left whole • 1 – 2 tsp. sugar • 1 Cup evaporated milk • ¼ Cup Cream Cheese • Salt and freshly ground black pepper • A handful of fresh Basil leafs, for serving • 1 Cup grated cheddar (loosely packed) for serving • 1 tray ready made small meatballs
INSTRUCTIONS:
Heat the olive oil in a large pot. Add onions, carrots and garlic and sautée until translucent. About 5 minutes on medium low heat. Add the tomato paste and fry for 30 seconds. Add the canned tomatoes and passata and the stock cubes (crumbled between your fingers) Also add one can (from the tomatoes) filled with hot water. Add the whole sprigs of basil, bring to a slow simmer and leave for 15 – 20 minutes. Remove the basil sprigs and blend with an immersion blender. Add the meatballs. Add milk and cream cheese. Add the sugar one teaspoon at a time and check how you like it, adding the remaining teaspoon if necessary. I like it sweet so I added two, and adjust seasoning with salt and pepper. At this point check the thickness of the soup, if you want it thinner add some more milk or water and if you do, adjust seasoning again. Sprinkle with some Basil leafs and serve piping hot and serve with some crunchy baguette.
Prep Time : 5 mins Cook Time : 25 mins Total Time : 30 mins
Servings: 16
Ingredients:
• 250 gr. Black Beans, drained • 1 1/2 tsp. Vanilla • 2 tsp. Instant Coffee granules • 2 L. Eggs, room temperature • 1/2 C. Cocoa • 1/2 C. Gluten free Flour or All purpose • 1 1/2 tsp. Baking Powder • 1/2 tsp. Baking Soda • 1/4 C. unsweetened apple sauce • 1/4 C. Canola or neutral oil • 1 1/2 tsp. Liquid Stevia Extract • 2 tbsp. Maple Syrup • 1/3 C. Chocolate Chips, plus extra for sprinkling on top • 1/3 C. Walnuts, roughly chopped, plus extra for sprinkling on top
Instructions:
Pre heat oven to 180 C / 350 F. Line a square 20 cm / 8 ” baking tin with parchment paper. In a food processor add all the ingredients except the chocolate chips and walnuts. Blend for a few minutes until completely smooth. Stir in the chocolate chips and walnuts and pour into the prepared baking tin. Sprinkle with more chocolate chips and some extra walnuts. Place on a rack in the middle of the oven and bake for about 22 to 25 minutes. You can insert a wooden skewer to test if they are done, it should come out dry. Remove from oven and let cool for at least 20 minutes in the tin. Remove from the tin and let cool completely on a rack before cutting, the colder the better you can cut them. Will keep in the fridge for up to 5 days
Making freshly baked salted caramel donuts at
home is so easy! Almost too easy. Cinnamon spiced donuts dipped in luscious
caramel and topped with chopped Daim caramel candy.
Ingredients:
2 cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
3/4 tsp. salt
½ tsp. Cinnamon
Pinch of Nutmeg
4 tbsp. butter, melted and cooled to room temperature
½ cup buttermilk
1 large egg, room temperature
1 1/2 tsp. vanilla extract
1/2 cup brown sugar or coconut sugar
¼ cup apple sauce unsweetened
1/2 teaspoon salt flakes
1/4 cup chopped Daim candy
Salted Caramel Topping:
1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 tsp. Vanilla extract
1/2- 3/4 cup sifted powdered sugar
1/2 tsp. of salt
Instructions:
Pre heat the oven to 180 C / 350 F
Spray a 6 hole Donut pan with cooking oil or grease with melted butter.
In a large bowl combine the dry ingredients; the flour, baking powder, baking soda, salt, Cinnamon and Nutmeg.
In another bowl, combine the remaining wet ingredients; the butter, buttermilk, egg, vanilla extract, sugar and apple sauce.
Stir into the flour mixture. DO NOT OVER MIX.
Spoon the batter into the donut pan, filling to just below the top of each mold. Bake for 12 to 15 minutes until lightly golden brown around the edges. They should bounce back a little when you slightly press one with your finger. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges to help loosen them out. Then place on a cooling rack and allow to cool for at least 10 minutes before glazing. Repeat with the remaining batter.
Caramel topping, instructions:
Melt the butter and sugar in a small saucepan over medium heat. Once melted, add the heavy cream, vanilla and salt. Whisk constantly until dissolved. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes.
With a hand or stand mixer fitted with a whisk attachment, beat in (about ) ½ cup confectioners’ sugar and 1 more tablespoons of heavy cream until you have reached the desired consistency.
When the donuts have completely cooled, frost them with the caramel topping and sprinkle with chopped daim candy.
Let me tell you about these amazing dumplings. I just love these so much, I don’t think I can ever live without them again. I don’t want to and I don’t plan to. And by that, I mean having a portion or two in the freezer ready to steam at a moments notice.
I do have to confess, that I am not the greatest dumpling shaper, but as longs as the little package is closed, who cares. The flavor of the filling is the best ever. You can use this dumpling recipe to make wonton soup, pot stickers, or even deep fry them and serve them as wontons.
They do take a little time and patience, but it’s worth the effort. Just take your time.
I used to watch my mom make these as a kid, and she would sit at the dining room table with a glass of Sherry, and make it an “afternoon thing”. She would make tons for parties and we loved them big time. It has always been one of my favourite snacks.
Now I have them as dinner because they’re just too good to just eat a few.
This filling is inspired on her recipe but with my own twist.
Make ‘em, Love ‘em and thank me later (;
Chinese dumplings
Juicy and tender dumplings, better than take out. (Can be frozen)
Ingredients Chinese Dumplings:
200 gr. / ½ lb. finely chopped raw shrimp
300 gr. / ½ lb. ground pork
1 cup shredded white cabbage
2 cloves garlic, minced
3 green onions, thinly sliced
2 tsp. freshly grated ginger
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. sesame oil
1 tsp. sambal oelek
1 large egg, lightly beaten
freshly ground black pepper, to taste
40 won ton wrappers (store bought) cut into 4 or home made,
2 tablespoons vegetable oil, or more, as needed
Instructions:
In a large bowl, combine shrimp, pork, cabbage, garlic, green onions, ginger, soy sauce, oyster sauce, sesame oil, sambal oelek, and egg. Season with pepper.
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Place the dumpling in your hand and using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook/steam for about 4 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
Serve immediately with dipping sauce.
Ingredients Dipping sauce:
2 tbsp. soy sauce
4 tbsp. sweet chili sauce
2 tbsp. water
Add some sliced chili Mix together
Mix together in a small bowl.
Ingredients Wonton wrappers:
4oo gr. plain flour
2 medium eggs
1/2 tsp. salt
About 200 ml. / a little less than 1 cup water
Corn starch
Instructions;
Mix the ingredients in a bowl until it comes together. Don’t add all the water at once but see how it goes. Add a little flour if it’s too wet or a little water if it’s too dry.
Knead for about 10 minutes.
Form a ball and leave, covered with plastic, to rest for about 20 minutes.
Roll out the dough onto a floured surface. Shape into a square and cut into smaller squares.
Roll into small balls.
Again roll out each ball into a disk, using enough corn starch so they don’t stick.
TCS 