Christmas Cupcakes

Ingredients:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls

For the Frosting:

 In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color

Makes about 12 cupcakes

Recipe by Joy of Baking

Bianco e Nero Cookies

Ingredients:

1 Cup Almonds
2 Eggs
1/3 Cup Granulated Sugar
2 Cups Chopped Good Quality Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1/2 Cup Flour
1 Teaspoon Baking Powder
1 1/2 Cups Granulated Sugar For Coating
1 1/2 Cups Powdered Sugar For Coating

Directions:

Preheat oven to 325 degrees F. Toast the almonds in the oven until light golden brown. Once cool, grind finely and set aside. Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently. Once completely melted, remove from the heat.

In a separate bowl, combine the eggs and sugar. Beat on medium speed about 5 minutes, or until the mixture is pale and frothy. Slowly pour the chocolate mixture into the eggs mixing well to blend. Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created. Refrigerate the dough for two hours.

Reheat the oven to 325 degrees F. Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball. Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet. Continue to use up all of the dough in the same manner. Bake the cookies for about 15 minutes or until they expand and begin to crack. Cool to room temperature and serve

Makes About 2 1/2 Dozen


Recipe by Deborah Mele

Mexican Wedding Cakes

Ingredients:

2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted

Directions:

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Store in an airtight container.

Makes about 3 dozen cookies.

Recipe by Joy of Baking

Roasted BBQ Pork Bun

Ingredients:

Pastry

Water Dough
200 g all-purposed flour, sifted
100 g water
50 g shortening or lard
50 g icing sugar

Oil Dough
200 g all-purpose flour, sifted
100 g shortening or lard

Filling

300 g BBQ pork (Char Siew), diced
1 medium onion, finely chopped
1/3 cup of green peas
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp water
1/2 tbsp corn starch
1/2 tbsp sugar


1 egg yolk, lightly beaten
sesame seeds


To Make Filling

1. Add oyster sauce, soy sauce, water, corn flour and sugar in a small bowl and stir to mix well.
2. Heat 1 tbsp of oil in a frying pan. Stir fry BBQ pork, onion and green peas until fragrant. Add the oyster sauce, soy sauce, water, corn flour and sugar mixture and stir well.

To Make Pastry

1. Put all the ingredients of water dough in a food processor and pulse until it forms a soft dough. Cover it in a bowl and let it rest for 30 minutes.
2. Repeat the same with oil dough.
3. Divide the water dough and oil dough into 18 equal portions.
4. Roll out a piece of the water dough into a flat circle.
5. Place a piece of the rounded oil dough in the centre of the flat circle.
6. Gather the outer edges of the water dough circle and wrap up the oil dough ball.
7. Pinch and seal the edges.
8. With the heel of your palm, gently press the dough down to flatten it lightly.
9. Using a rolling pin, roll out the dough into rectangle shape.
10. Roll up the dough Swiss-roll style.
11. Turn the rolled dough 90 degrees.
12. Repeat steps 9 and 10.
13. The pastry is now ready for filling and shaping.

To Assemble

 Preheat the oven to 180 degree C.

1. With the heel of your palm, gently press the pastry down to flatten it lightly.
2. Roll out the pastry into a flat circle.
3. Place 1 tbsp of filling in the centre.
4. Gather the outer edges of the dough circle and pleat and pinch to seal.
5. Brush egg wash on the surface and sprinkle with sesame seeds.
6. Bake in the oven for 25-30 minutes or until golden brown.

Recipe by rasamalaysia.com

Coconut Macaroons

Ingredients:

1 pkg. (1 3/4 c.) coconut
2 tbsp. flour
1/3 c. sugar
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract

Directions:
Mix together coconut, flour, sugar, and salt. Stir in egg whites and extract. Bake on lightly greased baking sheet for 25 minutes at 325 degrees, or until lightly browned. Makes 2 dozen.
 
Recipe by Cooks.com

Hummus

Ingredients:

1 can chickpeas (drain, keep 1/3 cup of liquid)
1/3 c natural peanut butter (or tahini)
2 1/2 Tbsp. lemon juice
2 Tbsp. olive oil
2-3 cloves garlic, peeled or a couple spoonfuls jarred minced garlic
Pinch of salt
Cayenne pepper to taste

1. Put everything but the chickpeas in a food processor and process till garlic is well chopped; add in chickpeas and process till smooth and give it a taste. Adjust salt and cayenne pepper as desired.

Recipe by oneparticularkitchen.com

Halloween Chocolate Cupcakes

Chocolate Cupcakes

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Butter Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2-3 tablespoons milk or light cream
Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes). Tint the frosting with desired food color.

Recipe by Joy of Cooking

Profiteroles with Chocolate Sauce

Ingredients Choux pastry

125 ml Milk
200 ml Water
150 g Plain Flour
1 teaspoon golden caster sugar
½ teaspoon Salt
100 g unsalted butter
4 medium Eggs lightly beaten

Method  Choux Pastry

Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain
nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

Remove from the oven and transfer to a wire rack to cool completely before filling.

Chocolate Filling

45g Cream
72g Couverture Chocolate 55%
100g Whipped cream
3/4tsp vanilla essence (optional)

Direction:
1. Heat 45gm cream gently, then stir in chocolate till dissolved. Cool.
2. Fold in mixture into whipped cream. Cool and pipe onto choux buns.

Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

Chocolate Glace

Melt 100g of chocolate with 20 to 45 gms of butter. Cool. Dip the choux buns in chocolate sauce.

Recipes Adapted by Gorden Ramsay

Marble Apple Gugelhopf (Marmor-Apfel-Kranz)

Ingredients:

1 1/8 cups (2 1/4 sticks) Unsalted Butter

2 Apples, diced

1 1/4 cups Sugar

1 package Vanilla Sugar
4 Eggs
4 cups All-Purpose Flour
5 teaspoons Baking Powder
1/2 cup Milk
Juice and Zest from one Lemon
2 tablespoons Cocoa Powder
1 tablespoon Plain Bread Crumbs
Powdered Sugar

Directions:

Preheat oven to 375°F (190°C).

In a mixer, mix the butter until creamy and all lumps are gone. Add sugar and continue to mix. Add eggs one at a time, making sure each is absorbed by the butter before adding the next egg. If the mixture begins to curdle, add a teaspoon of the flour to help the butter absorb the egg.

Combine flour and baking powder. Add to butter mixture. At the smae time, drizzle in the milk so that the flour and milk get mixed in to the butter at the same time.

Divide the batter evenly into two bowls. In one bowl, add the lemon zest, apples and lemon juice. Fold into the batter. In the other bowl, add the cocoa powder. Fold into the batter.

Prepare a cake pan (Bundt form or Gugelhupf form) by greasing it with butter. Sprinkle the pan with the bread crumbs and shake pan around to distribute the bread crumbs. Fill half of the "lemon" batter into the bottom of the pan. Top it with the "cocoa" batter. Then top that with the remaining "lemon" batter.

Bake cake for about 45 minutes. Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.

Remove cake from oven when its done and allow it to cool in the cake pan for 20 minutes. Remove cake from pan and turn-over, so that the flat side becomes the bottom. Allow cake to cool completely.

Sift powdered sugar over the cake as decoration.

Recipe by: www.germanfoodguide.com

Vanilla Cupcakes with Chocolate Buttercream

Ingredients:

Make 2 dozen cupcakes

1 1/2 stick (3/4 cup) unsalted butter
1 3/4 cups sugar
2 large egg
2 teaspoon vanilla
2/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
3/4 cup milk

Directions:

1. Preheat over to 350 degrees.

2. In large bowl, cream together butter and sugar.

3. Beat in eggs, vanilla, salt and baking powder.

4. Add flour in 3 batches, alternating with milk.

5. Mix until batter is smooth with no lumps. Do not overbeat.

6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick inserted into center comes out clean.

7. Cool on wire rack for 45 minutes or until at room temperature.


Chocolate Buttercream Frosting

1 cup cocoa powder

2 cup confectioner’s sugar

1/4 cup milk

1/2 cup (1 stick) unsalted butter, room temp

1 tsp vanilla extract

pinch salt

Directions:

Add the cocoa powder and confectioners’ sugar, and salt; beat at medium-low speed until most of the sugar is moistened. Scrape bowl, add vanilla and milk, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

The frosting was a bit too dry and thick according to the recipe. I added more milk (3-4 teaspoons).

Reciped by: Amy Sedaris I Like You & /milkandhoneycafe.blogspot.com

Pizza Baguette

Ingredients:

1 French bread baguette, halved lengthwise
10 slices of pepperoni
1 medium onion, chopped
1 garlic cloves, minced
1 bell pepper, diced
2 medium tomatoes, chopped
1 green onion, chopped
salt & fresh ground pepper
1-1/2 cups shredded mozzarella cheese

Directions:

Place baguette halves on a baking sheet; sprinkle with some cheese. Top with pepperoni, garlic, vegetables, season with salt and pepper and remaning cheese.

Bake at 400 degrees for 10-15 minutes or until cheese is melted.

It was good, but next time definitely adding tomato sauce as the pizzas were a bit dry.

Chocolate Eclairs

We took a day-trip to Luxembourg a few weeks ago to relax and of course, indulge in some good food. My favorite of the trip were some chocolate eclairs we ordered at a little cafe that were so tasty, and had that perfect texture and flavor balance that I really love. The delicate flaky pastry, loaded with a creamy filling, and topped with a chocolate icing were so dreamy that I've been wanting to make these dessert favorites at home since. So this morning, I recruited my two friends and fellow mothers Melissa and Siew Boon to re-create these French donuts.

Between chatting and laughing as we fumble over these little pastries, the result was successful. Thank you to Melissa and Siew Boon for your lovely help!

Ingredients: (for 20 eclairs)

Pate a Choux (batter):

135 g Flour

110 g Water

110 g Milk

90 g Salted Butter

2 Eggs

1 tsp Sugar

Directions:

1. Place milk, water, butter and sugar in a small heavy-bottom sauce pan and bring to a boil over moderate heat, stirring constantly. Remove from heat, add flour all at once and stir virgorously to combine, using a wooden spoon.

2. Add in eggs to mixture one at a time, fully incorporating and ensuring the batter is smooth after each addition.

3. Place pate a choux into a pastry bag (preferably disposable) fitted with a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto parchment lined sheet pans. For eclairs of this size, each will require about 2-1/2 tablespoons of batter. Bake at 220 degrees for the first 10 minutes, lower to 190 degrees and continue baking for another 10 minutes (until eclairs are golden brown, have a crispy exterior and when pick up, feel light in weight). Cool completely on a wire rack before filling.

Chocolate Cream Filling:

45 g Cream

72 g Couverture Chocolate 55%

100 g Whipped cream

3/4 tsp vanilla essence (optional)

Directions:

1. Heat 45 g cream, then stir in chocolate till dissoved. Let it cool.

2. Fold mixture into whipped cream. Let is cool and set aside.

Chocolate Icing:

100 g of chocolate 

20 to 45 g of butter

1. Place chocolate and butter in small saucepan over medium heat. Stir until chocolate is melted.

2. Cool chocolate icing slightly before using or store in refrigeration.

To Assemble Chocolate Eclairs:

Slice the eclairs shells in half lenghtwise through the center.

Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom half of each shell.

Place the eclair tops on a wire rack and spoon about 1 tablespoon of the warm icing across the top of each eclair.

Carefully place the iced eclair tops on each of the filled bottoms and serve immediately or refrigerate until ready to serve.

Adapted recipe by: The Culinary Institute of America

Kalter Hund

Kalter Hund  mean "Cold Dog" in German. It's a no bake cake made of butter bicuits and chocolate.

Ingredients:

250 g butter
2 eggs
10 0g sugar
1 tablespoon vanilla sugar / 1/2 teaspoon vanilla essence
50 g cocoa powder
4 tablespoons milk
50 g chopped almonds / walnuts (optional)
50 g chopped raisins (optional)
300 g butter biscuits

Directions:

1.Beat the eggs.

2.Mix the eggs with the sugar, vanilla sugar / vanilla essence, cocoa and milk.

3.Put the butter in a saucepan and melt it slowly at low heat.

4.Pour the mixture of eggs, sugar and cocoa into the saucepan and stir gently for 10 minutes, without boiling.

5.Turn off the heat. Add the raisins and almonds / walnuts and stir the mixture. Your chocolate mixture is now ready.

6.Take a baking form and grease it well. Make a layer of biscuits at the bottom. Pour on a layer of the chocolate mixture. Then, put another layer of biscuits on top, and add more chocolate mixture. Keep on making layers of biscuits and chocolate until you run out of ingredients.

7.Allow the mixture to cool down, then put it in the fridge for four hours.

Recipe by: www.ukgermanconnection.or

Green Garden Salad with Tuna and Balsamic Vinaigrette

Ingredients:

1/4 cup balsamic vinegar
2 teaspoons sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Salad mix or favorite greens
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, sliced cucumbers
Parmesan cheese, for garnish
1 can of Tuna, season with freshly ground black pepper and salt. Mix tuna with 1 tablespoon of mayonnaise
2 cooked eggs

Directions:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with parmesan cheese, tuna and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Adapted Recipe by: Emeril Lagasse

Vanilla Cupcakes with Cream Cheese Frosting

My daughter Maria is finishing her school year next week. In celebration, I’m bringing cupcakes for her class. Today, I found the following recipe and and baked some trial-run cupcakes. I was fairly pleased with the result of the texture of the cake, however I felt the frosting was a little too sweet. I'll have to reduce the amount of confectioner's sugar on my next batch. Although, the best part for Maria was licking off the icing.Now, we’re left with a half batch of naked cupcakes!

Ingredients:

1 1/2 Stick (3/4 cup) unsalted butter

1 3/4 cups sugar

2 large eggs

2 teaspoon vanilla

2/4 teaspoon salt

2 1/2 teaspoons baking powder

2 1/2 cups flour

3/4 cup milk

Directions:

1. Preheat over to 350 degrees.

2. In large bowl, cream together butter and sugar.

3. Beat in eggs, vanilla, salt and baking powder.

4. Add flour in 3 batches, alternating with milk.

5. Mix until batter is smooth with no lumps. Do not overbeat.

6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick  inserted into center comes out clean.

7. Cool on wire rack for 45 minutes or until at room temperature.

Perfect Cream Cheese Frosting
for 2 dozen cupcakes

Ingredients:

1/2 cup (1 stick) unsalted butter, room temp
5 cups confectioner's sugar, sifted
1 tsp pure vanilla extract
pinch of salt
8 oz Philly's Cream Cheese, cold

Directions:

1. In a mixing bowl, beat butter, confectioner's sugar, salt and vanilla until combined. At this point, the mix is going to look really dry and crumbly, but be patient and it will come together, about 4 minutes.

2. Add cream cheese and mix until well incorporated, about 2 minutes. DON'T OVERBEAT. Frost as desired!

Recipe by:  Sarah the Baker Yoon, Hummingbird Bakery Recipe, & lucyinaz

Vietnamese Cabbage Salad

Ingredients:

About 2 cups shredded chicken, boiled

About 1 cup cilantro and mint, roughly chopped,
1 carrot, julienned
1/2  head of cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
Hanh Dam (Vietnamese Vinegared Onions)

Dressings:

Hanh Dam (Vietnamese Vinegared Onions)

1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar

Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.

Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.

Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.

Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)

1/2 cup water
1/2 cup Nuoc Mam (Vietnamese Fish Sauce)
1/2 cup vinegar
1/2 sugar
1 clove of garlic
1 teaspoon of chopped ginger
Optional: Chili peppers

Boil 1/2 cup water. Actually, you don't have to boil the water, just get it hot so that it can dissolve the sugar more easily. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 1/2 cup sugar. Taste and adjust if necessary. Add crushed chili peppers if you wish.

Directions:

Prepare Hanh Dam (Vietnamese Vinegared Onions) and set aside

Slice cabbages and set aside

Julienne carrots. Set aside.

Shred chicken. Set aside.

Pluck and clean herbs. Roughly chop and set aside.

Prepare the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) by adding a few cloves of garlic, chili peppers, and a spoonful of sugar into a mortar. Mash into a paste. Then add fish sauce to taste.

Combine all ingredients into a bowl -- the cabbages, carrots, shredded chicken, herbs, vinegared onions, and dressing. Toss until all ingredients have combined evenly. Adjust vinegar, fish sauce, or sugar as needed.

Allow the salad to sit for at least half an hour so the flavors can meld. Salad may also be refrigerated for several hours before serving.

Adapted Recipe by: wanderingchopsticks.blogspot.com

Caipirinha Cocktail

Ingredients for a Caipirinha

Sugar
Lime
Cachaca

Quantities for one drink:

2 tsp Granulated Sugar
1 Lime (8 Wedges)
2 1/2 oz Cachaca

Blending Instructions:

Muddle the sugar into the lime wedges in an old-fashioned glass

Fill the glass with ice cubes

Pour the cachaca into the glass

Stir well
 
Recipe by: Supercocktails.com

Vietnamese Chicken Curry

Ingredients

1 1/2 kg chicken pieces
4 teaspoons oil
2 medium onions, quartered
2 garlic cloves, crushed
1 small red chile, finely chopped
4 tablespoons finely chopped fresh ginger
4 teaspoons chopped fresh lemongrass
2 tablespoons mild curry paste
2 1/2 tablespoons brown sugar
1 (400 ml) can coconut cream
1/2 cup chicken stock
1/2 cup frozen peas (optional)

Directions

1.  Heat the oil in a pan and fry the onion for about 5 minutes or until soft.

2.  Add garlic, chilli, ginger lemongrass and curry paste.

3.  Add chicken and braise on all sides, coating well with curry paste.

4.  Cover and cook for 15 minutes over a low heat.

5.  Remove lid, add sugar and stir well.

6.  Pour in coconut cream and stock and bring to the boil.

7. Reduce heat and simmer uncovered for another 30 minutes.

8. Serve over rice.

Recipe by: www.recipezaar.com/recipe/Vietnamese-Chicken-Curry

M & M Cookies

Ingredients

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 cup (200 grams) M&M's® or Smarties® candies

Directions

Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.

Form dough into balls, using 1/4 cup (50 grams) for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round. Completely cover the tops of the cookies with the M&M's® or Smarties®. Gently press the candies into the dough. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 12 large cookies.

Recipe by: Joy of Baking

Nutella and Banana Crepes

I learned how to make crepe from my long-time friend Catherine, in Viroflay. In a true French fair, crepes served as the main course and dessert!  We started with melted cheese, ham and fresh tomatoes and mushrooms enveloped in a delicately crafted crepe. For dessert, she made a very simple but delicious Lemon Sugar crepes. A folded crepe with sprinkles of granulated sugar and fresh-squeezed lemon juice. A tasty memory and recipe that I use today for my daughter. Although, her sweet-tooth prefer nutella and bananas over the more simple Lemon Sugar crepes I had in France.

Ingredients

1 cup all-purpose flour

2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
nutella
banana(s)

Directions

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.Heat a lightly frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Once done with crepes, add as much Nutella as you like. Spread the Nutella through out the crepe.

4. Cut the banana(s) and place on one side of crepe and fold crepe in half.

5. Sprinkle powdered sugar on crepe or chocolate sauce. Best to serve hot.

Adapted by: AllRecipes.com

Stir Fry Chicken with Asparagus

Ingredients:

1 pound boneless skinless chicken breasts (about 2 breasts)

2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced

Directions:

Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.

Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.

Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Sprinkle roasted nuts to garnish (optional).

Recipe by: Food Network Kitchens

Gỏi Cuốn (Spring Rolls)

Spring rolls are a common appetizer ordered in a Vietnamese restaurant. Bundles of vermicelli, herbs, veggies, shrimp and pork wrapped in softened rice paper served with a hoisin dipping sauce. My Dad has the best technique in creating these delicate rolls of deliciousness. And he's taught me that it's important not too have too much of any one ingredient, otherwise the roll will rip and fall apart as you eat. Traditionally, spring rolls are made with boiled shrimp and pork, sliced thinly. With leftover roasted chicken on hand, I decided to put a little twist on these rolls.

Spring Rolls

8 1/2 in. rice paper (bánh tráng)- I think the Three Ladies Brand has the most forgiveness when making these spring rolls, but of course any other brand will do
vermicelli, cooked
shredded roasted chicken
romaine lettuce leaves
cucumber, peeled and julienne
bean sprouts
mint leaves
cilantro leaves
hoisin dipping sauce (recipe below)

Directions:

Have all the ingredients laid out and prepped for rolling. Pour warm water into a large shallow dish or bowl to dip the rice paper as you roll.

Dip a sheet of rice paper in the water until it softens, then lay it flat on a plate. To assemble, in the middle of the rice paper and about 1 1/2 inches from the bottom, place a small leaf of lettuce. On top, add some vermicelli, shredded chicken, two pieces of cucumber, a few bean sprouts, mint leaves, and cilantro leaves. To form the roll, first fold the bottom of the paper over the ingredients, then snugly fold the sides towards the center. Continue by rolling from bottom to top to form a tight roll. I recommend placing a warm water soaked paper towel over the rolls while you assemble and/or you're not serving the rolls immediately.

Serve with a side of hoisin dipping sauce.

Hoisin Dipping Sauce

1/2 C hoisin sauce
1/4 C warm water
juice 1 lime
1/2 T chili paste
roasted peanuts
shredded carrots

Combine hoisin sauce, water, lime and chili paste. Top with roasted peanuts and shredded carrots. The sauce can last up to 1 week in the refrigerator.

Pesto Pasta

Ingredients

4 cups basil leaves
2 garlic cloves, peeled
3 tablespoons pine nuts
1/2 cup Romano or parmesan cheese, grated
1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions:

Toast the pine nuts in a small skillet until lightly browned (2-3 minutes).

Place basil, garlic, toasted pine nuts and olive oil in a food processor. Once all ingredients are well blended into a paste, stir in cheese.

Add salt and pepper to taste.

Belgian Sweets

Munich, Germany