Almonds Praline February 06, 2017 09:23
1 cup of organic raw almonds
1 cup of organic sugar
1/2 cup of water
Put water and sugar on a saucepan and cook on medium fire on the stove, until caramel start to form, mixing with wooden spoon continuously, add the almonds and lower the fire to avoid burning it. The water will evaporate and the sugar will turn into crumbs again. Keep mixing while cooking until sugar gets caramelized on medium fire. Make sure to mix while cooking and keep the caramel from burning, otherwise it will turn bitter.
Remove from fire and cool them down on waxed paper, spreading well to avoid sticking into each other. As soon as it cooled down you can serve it and you can save some on an air tight container.
Cranberry-Apple Pie by MC November 26, 2015 10:37
Original recipe by MC
3 Green apples, peeled, cored and chopped into bite size.
1 Cup - Fresh cranberries,
1/2 Stick - Butter,
1 Cup - Sugar,
1/4 Cup - Maple syrup,
1 Tbsp. - Orange zest,
2 Tbsp. - Corn starch,
2 layers of pie dough.
On a big pan mix apples, cranberries and butter. Saute at medium fire, mixing with a wooden spoon for 2 or 3 minutes.
Add syrup and sugar while mixing, make sure the fruit doesn't stick to the pan. Add orange zest and mix until cooked. The fruit will become soft and the mixture will turn red because of the cranberries.
Add the 2 spoons of corn starch with a sifter and keep mixing over low fire to thicken the mixture.
Let it cool for about 30 minutes.
Turn your oven to the temperature required for the dough, normally between 350 to 375 degrees Fahrenheit.
Lay the dough on your baking dish, make sure that it is deep enough to contain the mixture. Pour the cool mixture on top of the dough, spread it to make it level and cover it with the top layer.
If you would like to cut some shapes for decorations, you can do it before putting the dough on top of the pie. Use a cookie cutter to cut the shapes, they can be applied later on top of the dough.
When you put the top layer, apply pressure on the sides with a fork to join the 2 layers.
Organic Guacamole - Original Recipe by MC November 23, 2015 02:58
2 or 3 organics avocados - peeled, pitted and chopped,
1 spoon organic garlic - chopped,
2 organics tomatoes - chopped
1 spoon organic olive oil
salt & pepper to taste
1 spoon fresh lime juice
Mix all the ingredients and refrigerate for 15 minutes before serving.
This is the perfect size for our Large Tray -Upcycled bottle.
Roasted Tomato Bisque by Rosie Ogden - Perfect Soup for the Cold Season! October 31, 2015 16:16
This beautiful Homemade Southern Style Soup recipe was shared by my friend Rosie Ogden, who is the creator and owner of Quennie's Seasonings.
ROASTED TOMATO BISQUE:
1 stick salted butter 1 small onion (diced) 1 stalk of celery (diced) 3 stalks fennel with fronds (diced) 1 carrot (grated) 4 cloves garlic (grated) 3 tablespoons flour 3 tablespoons tomato paste 4 cups chicken broth (low sodium) 4 large roasted tomatoes (crushed) 1 teaspoon fresh grated ginger 3 tablespoons white sugar 1 cup evaporated milk 1 tablespoons corn starch Queenie's Country Collard Green Seasoning to taste
1. Blend corn starch with cold evaporated milk and set in refrigerator until needed. Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, fennel, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to golden in color, about 8 minutes. Sift in the flour, stirring constantly as you incorporate flour, cook 1 minute longer.
2. Stir in the tomato paste, chicken broth, tomatoes, sugar, and ginger. Bring to a boil over medium-high heat. Once cooking reduce heat to medium-low, cover and simmer 30 minutes or until the vegetables are very tender.
3. Pour half to three-quarters of the soup into a blender or food processor depending on how smooth you would like your bisque. Fill the container no more than halfway full to avoid splashing the hot liquid. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. You can also use a stick blender and puree the soup in the sauce pan. I found this technique to be the most convenient.
4. Return the pureed soup to the sauce pan. Remove a 1/2 cup of the warm soup from the pot, slowly spoon the soup into the milk/ corn starch mixture. Now as the pot of soup cook over a medium-low heat slowly pour the milk mixture back into the soup. Next allow the soup to cook until it has warmed all the way through. Once warmed remove the soup from the heat and Season with Queenie's Country Collard Green Seasoning to taste before serving.
Alfajores de Maizena (Cornstarch cookie sandwich with caramel) October 05, 2015 19:40
Thanks to my friend Carolina for sharing her recipe with us!!!
Traditional Argentinean recipe by Carolina Beligoy - Pastries Chef and Owner at www.dolcecarolacakes.com
150g=(5.3 Oz) - Unsalted butter
150g=(5.3 Oz) - Confectioners’ sugar
6 – Eggs yolks
1 – Egg
1 Tsp - Vanilla essence
80g=(2.8 Oz) – Flour
1 Tsp – Baking powder
420g=(14.8 Oz) – Maizena (Corn Starch)
500g=(18 Oz) – Dulce de Leche (Caramel)
100g=(3.5 Oz) – ShreddedCoconut
Mix Butter and sugar in a bowl, and slowly add one by one eggs yolks, the whole egg and Vainilla until the mix is all incorporated.
Mix on a separate bowl all dry ingredients (Maizena, flower, baking powder) and sieve them together. Now is time to start adding the dry mix into the wet mix very slowly, without mixing too much too fast, otherwise the cookies will become hard.
Wrap the dough with a plastic film and save it on the refrigerator for at least 1 hour.
Preheat the oven to 375º 400º F.
Take the dough and prepare to roll the dough in between 2 plies of wax paper (to avoid adding more dry ingredients into the dough), Peel the paper and cut small round cookies, using a cutter, or a small plastic cup, and fix them over parchment paper on a tray, and take them back into the refrigerator for 10 minutes.
Take the tray out of the refrigerator and put into the oven for about 10 to 11 minutes.
Take your cookies out, let them cool and finish the alfajores putting caramel (Dulce de leche) on one side of the cookie, joint two making a sandwich with caramel in the middle, roll the exposed caramel side on coconut flakes.
Enjoy them with your favorite drink!
Chimichurri – Argentina’s Traditional Recipe by MC September 15, 2015 20:27
1 Cup - Fresh parsley, chopped
½ - Yellow onion, finely chopped
2 Cloves - Garlic, finely chopped
½ Cup - Olive oil
¼ Cup - White Vinegar
Coarse salt and chili pepper flakes to taste
Chop everything with a sharp knife and mix all the ingredients.Refrigerate and enjoy as a dip with fresh baked baguette sliced, or as a garnish for your BBQ.
Baba Ghanoush – Original Recipe by MC July 22, 2015 16:30
1 ea. - Organic eggplant
1 Tsp – Minced garlic (optional)
1 1/2 Tbsp. – Olive oil
½ Lemon – Juice
Salt & Pepper to taste
1- Preheat oven to 400 degrees F
2- Wrap the eggplant on aluminum foil sprinkled with oil, broil eggplant until it is soften (approximately 40 minutes), turning occasionally, you will be able to peel it with a fork when ready.
3- Press the eggplant with a fork to make a puree out of it, add all the ingredients into the blender. Make sure to blend slowly and add enough lemon juice or olive oil, to break the solids and go smooth into the blender. Add salt and pepper to taste. Refrigerate before serving
Serve on one side of the Double wine tray, with Pita bread on the other side. Enjoy it with your favorite beverage!www.MoonstoneCraft.com
Homemade Pita Bread Recipe By Graciela June 26, 2015 19:18
1 Package of active yeast
10/12 Oz Warm water
1 tsp. Sugar
2.2 Lb. Flour
2 Tsp. salt
1 Tbsp. olive oil
Pour ½ of the water with the dry yeast into a bowl, add 1Tsp. sugar and wait until rises, I will double the volume and become foamy.
Into another bowl mix flour and salt, and add olive oil and the remaining water. Start kneading adding bit by bit the yeast. Add more water or flour as needed, to obtain soft homogeneous dough.
Extend a bit of oil into a bowl and transfer the dough; cover with a cloth and leave it to rest for 2 hours in a warm space, so the dough will double in size.
At this point you will handle the dough with flour to avoid sticking into your hands all the time.
Preheat oven to 475 degrees F.
Take the dough out of the bowl and spread flour on top then cut in 10 pieces to form a little ball with your hands. Leave them to rest on a tray with flour, covered with cloth for 30 minutes on a warm place.
Get the tray you will use to bake them ready, spread flour on top and start flattening the dough with a rolling pin into a ¼ inch thick. Arrange them into the tray. Leave them to rest covered with the cloth to double their size.
Bake to 475 degrees F. for approximately 6 minutes. The bread should be white on both sides, and inflated. When you cut it should be shallow inside.
You can use this bread to pair it with a variety of appetizers such as Hummus, Baba Ghanoush, or cheese.
Homemade Hummus – Original Recipe by MC June 26, 2015 19:14
1 Cup - Organic Chickpeas cooked (or canned)
1 Tsp – Minced garlic (optional)
¼ Cup – Olive oil
½ Lemon – Juice
Salt & Pepper to taste
Drain Chickpeas well and add them with all the ingredients but lemon juice into the blender. Make sure to blend slowly and add enough lemon juice to break the solids and go smooth into the blender.
Serve on one side of the Double wine tray, with Pita bread on the other side. Enjoy it with your favorite beverage!