Basil Pesto

Hey,


do you know how to make pesto?
it is so versatile, isn't it? Ben (my hubby) loves pesto. He likes to spread it in his sandwich, or put it in salad, or in the pasta...Even in the chicken and pizza.


So here is a home made recipe for pesto that you can make at home:
To make 1 1/2 cup you will need:
2 cups basil leaves, coarsely chopped (preferably from your garden/balcony)
2 garlic cloves, finely chopped
1/4 cup (45g) toasted pine nuts
1/3 cup (35g) finely grated parmesan
1/2 cup (125ml) olive oil, plus extra

Method:

1. Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

Image from Salt and Pepper blog

Empanadas Dough, now the original one

a while ago I published here Empanadas recipe. this recipe is more about how to cook the meat and assemble the empanadas.
Today I made some other empanadas. Bechamel, Ricotta and Corn, and Bechamel, Ricotta and Spinach and I made a dough that really reminds me to the ones from South America.
So here is the recipe:

To make around 30 to 33 3' inches size empanadas "tapas" (Tapa is the dough, already cut in a circle shape)

Ingredients:
3 cups of all purpose flour, plus a little bit extra to roll the dough
1 tsp salt
1/2 cup cold water
1 egg
1 egg white (keep the egg yolk to brush the empanadas)
1 tsp wine vinegar
3 tbsp vegetable oil

Method:

In a large bowl, add 3 cups of flour and salt.Add the oil and with a whisker or a knife mix it until it gets very mixed.
in a small bowl, add water, egg, egg white, vinegar and whisk it.
Make a wheel in the middle of the flour bowl, and add the liquid ingredients in the middle. Whisk all the wet ingredients with a fork until it gets so hard you cant keep whisking it / mixing it.

Add the mixture to a floured surface and knead it until all the flour is incorporate it and the dough feels soft.  Wrap it with cling wrap plastic and put in the fridge from 1 to 12 hours. If you will use it after 12 hours (longer than 12 hours) freeze it.

Roll out the dough and cut your circles.
Put your favorite filling and egg brush it.
bake it at 180º d (160 fan forced) for around 20 minutes.

A light Calorie Hummus recipe without Tahini

I don't know if I mentioned that before, but I've been researching a lot about Low Fat, Low calories, Low GI Recipes...translation: I need to let some kilos go (OUCH!!!)


I found this cute BLOG with a lot of recipes including the nutritional value and they are all very low numbers, if you know what I mean.


Other fact is that my husband loves Hummus. So here we go:


Hummus recipe that doesn't require Tahini - 77 calories per portion.
You will need (for 12 portions)
420g can chick peas beans
1 garlic clove, cut in half
1/2 cup sesame seeds
1/2 teaspoon salt
2 tablespoons lemon juice


Method:
 - Drain the chick peas beans and reserve the liquid.
 - Place the reserved bean liquid, garlic and sesame seeds in the food processor. Cover and blend on high speed until mixed.
 - Add the chick peas, salt and lemon juice. Cover and process on high speed until smooth.
 - add some paprika and olive oil if you wish (If you add olive oil, you will have more calories)
 - Serve as a spread with crackers, wedges of pita bread or raw vegetables.

and here is the PLUS: Nutritional value per 1 serve
Calories: 77
Total fat: 3.4 g
Cholesterol: 0 mg
Sodium: 203 mg
Total carbs: 9.7 g
Fiber: 2.3 g
Protein: 2.8 g

Easy Bircher Muesli Recipe

Good Moooorning!
What is better than waking up for a healthy and delicious breakfast?
The other day, I explained here the difference between Muesli and Granola, and how easy it was to make it yourself.

So here it goes, an easy Bircher Muesli Recipe that is even better if made in advance (also because it takes a few hours to prepare it anyway)

• ingredients for 4 portions:
• 
  
• 2 cups rolled oats (regular, not quick cooking)
• 1  cups unsweetened apple juice
• 1 granny smith apple medium or small, coarsely grated
• 1/3 cup slivered almonds, toasted
• 1 small limes, juiced
• 3/4 cup thick, plain yoghurt (Find one without gelatine, to keep it vegetarian / kosher)
• 3/4 cup mixed fresh berries (we used blackberries, strawberries, raspberries)
• 1.5 tablespoons honey

Method

Place the  oats in a large bowl. Pour over apple juice to cover. Stir to combine. Cover and refrigerate for at least 2 hours.

Just before serving, stir in apple, almonds, 1/4 cup lime juice, 80%  of the yogurt and 80% of the mixed berries.

Spoon muesli into bowls. Top with remaining yoghurt and mixed berries. Drizzle with honey. Serve immediately.

Happy Hour Time - Dry Martini

I personally love Dry Martini, but not a lot of people does.

For those who do like, here is a recipe:

175 ml of Vodka or Gin
1 dash of dry vermouth ( The less vermouth in it, the drier the Martini)
a couple of green olives

Method:
Fill half of a cocktail shaker with ice cubes. Combine Gin or Vodka and the Vermouth. Shake well to combine, and strain into Martini glasses.
Garnish with olives and serve.

It is very strong, so careful!
Also, you can always eat the olives, it is a fabulous combination!

Happy hour and good weekend

Love, Vic

Chocolate quick biscuits

From the blog Chocolate on my cranium (How convenient is that?) here is a chocolate quick biscuits that is fabulous:

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
1 cup unsalted butter cut into small pieces
1 cup granulated sugar
3 large eggs
1 TBSP. vanilla
2 cups semisweet chocolate chips (let's assume that's dark)


Method
Preheat oven to 180 degrees. Sift together flour, cocoa, baking powder, and salt. Set aside. 
In a large mixing bowl beat butter and sugar for 3 minutes until soft. Add eggs and vanilla and beat well. 
Scrape down sides of mixing bowl. Beat mixture again for another 2 minutes. 
With mixer on low slowly add the flour mixture and chocolate chips. 
Mix until thoroughly combined. 
Drop by tablespoonfuls onto ungreased cookie sheet. Use your fingers to slightly flatten each dough portion. Bake for 8 - 10 minutes. 
Remove from oven and let cool on pan for 2 minutes. 
Remove cookies to a wire rack to finish cooling. Makes about 35 Biscuits.

Simply Guacamole

Who doesn't enjoy Guacamole?
I certainly do. And it is as healthy as it gets.

The Guacamole (As fas as I know) comes from Mexico, and here is the original Mexican Recipe:

Ingredients:
2 avocados
Half onion (Any type) chopped
Juice from 1 lemon
tabasco
1 tomato
salt and pepper to taste

Method:

Mix everything in a bowl but Tabasco. You will need to be careful with the Tabasco since 1 splash is enough to make it very spicy.

Arriba Arriba!
serve with corn chips or anything else you would like.

Happy Hour Time - Bloody Mary, Virgin Mary or Sake Mary?

Oh, how i love Bloody Mary and Virgin Mary.

For those who doesn't know, Virgin Mary is a "Non Alcoholic" Version of the Bloody Mary.

There is another one, that we kind of invented in Brazil, which was a sake mary, meaning instead of Vodka  put Japanese Sake. Is also very very nice.

You will need: 

3/4 of a glass of Tomato Juice -

1 shot of Unflavored Vodka

juice of half lemon or lime

1 dash of red tabasco

1 tsp of worcestershire sauce

Salt and Lemon to taste

Ice

A stick of celery or cucumber, or a lemon wedge to decorate the glass

Method:

Put all ingredients in a tall glass and mix it up with a spoon. If you are not sure about the measurements, go slowly and fix it by your taste.

For the Virgin Mary, just don't add the Vodka.

Cheers!

Empanadas si señor

Empanadas are a must try when any person goes to Argentina.

I learnt how to make them, with an Argentinean friend, when I used to live in Spain. But once I got here in Sydney, surprise surprise, couldn't find empanadas Tapas (the already made and cut rounded dough, that only needs to be filled in and baked).
So I adapted.

Anyway, Empanadas are very similar to  pasties. The traditional ones are filled up with minced beef and here is my recipe.


For the Filling:
Ingredients
500kg good quality minced beef
Oil (no measure, to pan fry the onions, around 2 tbsp)
3 eggs
1 red capsicum - Cut very very little, like if it was a red chilli
2 brown onions chopped
2 cloves of garlic
Sugar (around a tbsp)
1 cup of green olives chopped ( I sometimes use olives filled with capsicum)
Salt and Pepper to taste
a pinch of cumin.
a pinch of paprika
1 Tbsp of Tomato Sauce (Ketchup)
a pinch of chilli (Optional)
50 g of sultanas (Optional)

Method  (By heart)

Your mince should look similar to that. 

In a pan add water and the eggs and leave it to boil. We need the Hard boiled eggs. When it's done, put it aside to cool down.
in the mean time, heat up the oil in a large pan in HIGH and put the garlic and onion.  Keep stirring and after 3 or 4 minutes add the sugar. The sugar will take out the acidity of the onion and give it a nice gold colour.
Add mince and keep stirring until its decently cooked. at some stage here add the Tomato Sauce, cumin and chilli.
If you think is too dry, you can always add a little bit of water while you are still cooking the meat.
Add rest of the ingredients and cook for another 3 or 4 minutes.
Take it away from the heat.

Cut the eggs in small pieces, add to the meat mixture and mix it well. Doesn't require to go on the heat.

For the Dough


you can try one of these frozen sheets from the grocery store. Either Puff or Short crust. Cut in circles. or you can make it yourself:


Here is a suggestion: ( I will bring up other recipes soon)
1/2 flour
1 tsp salt
1 tsp sugar
1 cup of water
50g of margarine
1 egg

Method:
In a bowl, put the flour sifter with Salt.  Add sugar and mix.
Make a hole in the middle and add the egg.
Heat the water and add the margarine and stir it until is melted.
Pour over the mixture. Mix quickly to form a soft dough.
Leave it for half and hour and then stretch it using a roll until the dough is thin.
Cut in Circles.



To assemble the Empanadas

Pre-heat the oven to 200 degrees.

You will need a bowl with tap water to wet your hands.
and one egg or egg yolk, lightly beaten to brush the empanadas on the top (That's optional flavourwise, but a good trick  for knowing when its ready)

If you have space, put the circle in a plain surface, otherwise, get your hand palm very slightly wet and place the dough circle in the middle.

Add the meat filling, around 2 TBSP

You will need to put the two "Ends" together now, to make it in a half circle shape.

You can make the "braidy" style or you can use a fork. It is important to use water to "glue" both ends.





Brush the beaten egg on the top to give that golden Aspect

Put it in the oven for around 20 minutes or until gold.

They can be frozen after cooked and to eat that can be even microwaved.

Vanilla Sugar Cookies with Blue Glace Icing

That post comes from The Crafty Penguin, and it looks so cute:

The cookies

Ingredients:

3 cups all-purpose flour

1 cup butter (if you are using unsalted butter, add 1/2 tsp salt)

1 cup sugar

1 large egg

2 tsp vanilla

Prep. Line 2 cookie sheets with parchment paper.
Step 1. In mixer, cream butter and sugar until fluffy. (I like to slice the sticks of butter to make the mixing easier.)

Step 2. Mix in egg and vanilla.

Step 3. Add flour cup-by-cup.

Step 4. Split dough into 2 parts. Form each into a brick. Sandwich each brick between two sheets of wax paper, then roll each brick into a sheet using 1/4 inch cookie slats. Refrigerate dough sheets for 20 minutes before cutting shapes. Save dough scraps to make a third sheet of cookies.

Step 5. Bake cookies for about 14 minutes at 350 degrees F. Cookies are done when they start to turn golden on the edges. Transfer cookies to racks to cool.

NOW THE ICING:

Ingredients:

4 cups powdered sugar

6 tbs milk

6 tbs light corn syrup

1 tsp clear vanilla extract

Step 1. Mix ingredients together until smooth. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls - one for each color. Dye icing to the desired colors. (I left one bowl white and used Wilton Royal Blue for the other two, one with more food coloring than the other.)

Transfer half the icing from each bowl to squeeze bottles to flood the cookies. (Make sure to leave enough in the bowls for the piping icing.) To make the background of the cookies, make a pool of icing in the center of the cookie, then use the back of a spoon to spread the icing towards the edges.

Step 2. Half the icing is left in each of the bowls. This will become the piping icing. Mix powdered sugar into each bowl until icing is the consistency of toothpaste. Transfer icing to piping bags and decorate. 

Her TIP here: Wait until the flood is nearly dry to go for second layers.

Imagine the possibilities of colors and draws! 

Basic Cookie Dough

From the amazing The Decorated Cookies here are some recipes of Basic Cookie Dough.

Here it goes:

Ingredients
1 cup (227g) of unsalted butter
1 cup confectioner sugar
1 egg
1 tsp vanilla extract
2 1/2 cup of  flour
1 tsp of salt

Method
Cream the butter with the  sugar. Add egg and blend well. Add extracts and blend. 
Mix flour and salt in a separate bowl and gradually add to the mixture. 


Cover dough with plastic wrap (or Ziploc bag) and chill dough for about 2 hours. 
Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. 
Cut out shapes. 
Bake cut out cookies on parchment lined baking trays at 190C for 12-14 minutes. 


Note: You can also freeze dough. After mixing, put dough in a Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too mushy.

the 5 Minutes chocolate cake in a mug

What about that for a Saturday treat?

This  is sooo good.
And very easy to make.

Ingredients:
4 tbsp of flour
2 tbsp of sugar
4 tbsp chocolate powder / Cocoa
1 egg
3 tbsp of milk
3 tbsp of oil - Some people say use less oil to get less oil flavour. Its about making trials
3 tbsp of chocolate chips (Optional)
a small splash of vanilla extract
a Mug, obviously

Method:

1.	Add all dry ingredients to the mug, and mix well with a fork
2.	Crack the egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk and oil and mix well. Add the vanilla essence. Mix it again.
3.	Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt). The cake will rise up over the top of the mug, but don't be alarmed. Wait until the cake stops rising, and sets in the mug.
4.	If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Very Easy Salad

Very easy Salad.
Is quite fancy but it's so easy to make it. Ive been making it a couple of times a week.

Ingredients:
Rocket
pear
Granna Padana Cheese
Olive oil
Balsamic Vinegar

Method:
Are you serious?

:)

Black Bean Burger Recipe with Cilantro-Lime Mayo

That recipe comes from CuisineNie

Black Bean Burger Recipe with Cilantro-Lime Mayo

Burgers:

In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes.



Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed.

Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined.




Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.




Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo

In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets), 1 slice large tomato, and 3 slices avocado. Serve.

Salmon and Brown rice recipe

this is a repost from CuisineNie

(photo MS)

• 1 cup brown rice
• 1/4 cup soy sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon agave nectar (optional)
• 4 teaspoons canola or peanut oil
• 4 salmon fillets (4 to 5 ounces each)
• Coarse salt and ground pepper
• 2 garlic cloves, thinly sliced
• 1 head bok choy (1 1/2 pounds), cored and chopped

1. Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.
2. In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.

Chocolate Crincke Cookies

This recipe is a Re-post from CuisineNie

Chocolate Crincke Cookies

ingredients:
2 cups sugar
3/4 cup vegetable oil
3/4 cup  cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Adriano Zumbo Cafe and its Macarons

We went, well, we tried to go, to the new Adriano Zumbo café.
Apparently we were a little bit advanced on time, given the sitting down cafe will only be open in a month or so, but the patisserie was open and steaming. There was a huge queue but I must say whatever you buy there is worth it.

We bought some Macarons with different flavors, but nothing too risky (There were things like Mandarine with Hummus, but didn't appeal to me).
Things like Orange with chocolate, Burnt Caramel, Strawberry.
OMG, they are worth the 2 dollars / each!

www.adrianozumbo.com

Definitely worth it every single calorie.

Love, 

Vic

Mushroom and Parmesan Risotto

That's one of Ben's favorites recipes and it's fair easy to make.
Here it goes, with my comments.

For 4 People:
Ingredientes:
2 litres of vegetable stocks - ready - hot
2 tbsp of olive oil
100g butter, chopped
1 brown onion - chopped
2 garlic cloves- finely chopped
250g of mushrooms - Swiss brown or cup (or any regular) sliced
2 cups of arborio rice (Raw)
3/4 cup of a dry white wine
1/2 cup of shreded parmesan cheese
3 sprigs of fresh thyme (Just the "leaves"  - when I buy a bunch, I freeze the rest so can be frozen as well)
2 tbsp parsley - chopped (again, when I buy a bunch, I freeze the rest so can be frozen as well)
1 tbsp of lemon juice
salt and pepper to taste

Method:
1 - if you have ready Stock, bring to a low simmer and leave it aside. If you have powder or other type of stock, prepare it and leave it aside.
2 - Heat the oil in a large saucepan in a medium heat. Add chopped onion, the garlic, and the thyme, and cook it for 2 minutes, or until the onions start to get tender, but not brown.
3 - Add the rice and coat it in the oil, stirring all the time, for around 30 seconds. Stir in the wine, and cook for around 3 minutes.
4 - Now add the stock: You gonna add ladle by ladle, stirring all the time. You have to keep adding more stock when it gets almost dry.  That process will go for around 20 minutes and not necessarily you will use all your stock. The rice should be " Al dente" .
5 - Add your sliced mushrooms and cook for 2 minutes.
6 - Remove the Pan from the heat, and immediately add the Parmesan and butter. Stir well to combine
7  - Add parsley and lemon juice, and season to taste.
 8  - Serve and you can add more Parmesan if you wish.

Yum Yum

Love,
Vic

Mushroom Strudel

I made this for Rosh Hashana and people liked it.
The recipe is for 10, and it is really for 10.

Here is the recipe with all my comments.

INGREDIENTS:

• 1.5kg cup mushrooms, sliced- ADVISE: mushrooms absorve a lot of water when washing, and you will need to dry this water while cooking so better squeeze them with your hands 
• 100g butter, chopped
• 4 garlic cloves, crushed
• 2 large brown onions, finely chopped
• 1/3 cup Beef stock (PARVE) (Could be chicken)
• 2/3 cup thickened cream -Check out for Gelatine in the ingredients, Gelatine is "meat" 
• 1 tablespoon balsamic vinegar or red vinegar
• 1/3 cup flat-leaf parsley leaves, finely chopped
• 50g parmesan cheese, finely grated
• 2/3 cup fresh white breadcrumbs
• 12 sheets filo pastry - THAWED
• olive oil cooking spray or Regular Olive oil and a brush

METHOD
Have all the ingredients separated in bowls before you start.

1. start melting butter in a large saucepan over medium-high heat. Once is Melted, add the garlic and onions. Cook, stirring occasionally, for 5 minutes or until feels soft. Add the mushrooms. Unless you have a very huge saucepan, you will need to put them in batches.  Cook, stirring often, for 10 to 15 minutes or until juice evaporates. or at least most of it. You can also take a little bit of the juice with a cup. 
2. Add the stock and cook for 2 minutes. then add the cream and vinegar. Simmer for 3 minutes or until sauce thickens. If it doesnt, you can add a little bit of flour to make it thicker. 
3. Transfer mushroom mixture to a bowl. Add parsley, parmesan cheese and breadcrumbs. Season with salt and pepper. Mix well. Set aside to cool completely.
4. Preheat oven to 190°C. Place 1 sheet pastry on a workbench. be sure is thawed. Spray with oil. Top with another pastry sheet and spray with oil. Repeat using 4 more pastry sheets. Spoon half the mushroom mixture along 1 long edge of pastry. Fold ends in and roll up tightly to enclose filling. Place strudel on a flat, lined baking tray. Repeat with remaining pastry, oil and mushroom filling to make a second strudel. be sure you have a long enough baking device and it fits your oven. alternatevily you can cut the pastry in half. 
5. Spray strudel tops with oil and you can add some sesame or poppy seeds. Bake for 40 minutes or until golden and crisp. 

Let me know how it goes.

Love,

Vic