Sunday, October 30, 2016

Baked Honey Mustard Salmon

Baked Honey Mustard Salmon
Recipe from: numeals
Image credit: Numeals
Baked Honey Mustard Salmon

A simple mixture of honey, mustard and lemon bring to the table a taste that can't be beat.Numeals


3 tablespoons honey

3 tablespoons Dijon mustard

1 teaspoon lemon juice

4 (6 ounce) salmon steaks

1/2 teaspoon pepper  


Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, mix honey, mustard, and lemon juice.

Spread the mixture over the salmon steaks.

Season with pepper.

Arrange in a medium baking dish.

Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Read more and enjoy this amazing recipe and many more when visiting numeals

Saturday, October 29, 2016

Green Avocado Smoothie

Green Avocado Smoothie
Recipe from: recipesbysara
Image credit: Sara James 
Green Avocado Smoothie


3/4 cup Coconut Water

1/2 cup Kale  

1/2 cup Spinach  

1/2 cup Avocado  

2 cups Seedless Grapes  

1 Pear  

4 - 5 Ice Cubes


Combine all ingredients into a blender.

Blend at high speed until thick and smooth.

Read more and enjoy this amazing recipe and many more when visiting recipesbysara

Veggie Chow Main

Veggie Chow Main
Recipe from: numeals
Image credit: Numeals
Veggie Chow Main

This is an Americanized version of the traditional Cantonese dish.Numeals


8 oz fettuccine

1 tablespoon dark sesame oil

6 thinly slice scallions

4 dices cloves of garlic

2 tablespoon fresh ginger chopped

1 red bell pepper cut into thin strips

1 red bell pepper cut into thin strips

2 celery stocks cut into 1/4 inch slices

1/2 pd mushrooms sliced in half

1/4 teas salt

2 teas cornstarch

3/4 cup chicken broth

3 tablespoon soy sauce

2 tablespoon sherry

1 tablespoon lemon juice       


Bring a big pot of water to a boil.

Add the fettuccine and cook until just tender (8 to 10 minutes - read directions on 

In a good sized non stick wok or skillet heat 2 teas of sesame oil just to hot, not smoking 
over a medium heat.

Add the garlic, scallions, ginger and stir fry about 1 minute.

Add the peppers, celery and mushrooms and stir fry until tender, about 3 to 4 minutes.

Add the pasta and continue to stir fry until lightly crisp, around 1 minute.

Serve with a nice side salad or rice.

Read more and enjoy this amazing recipe and many more when visiting numeals

Banana and Coconut Chiffon Cake

Banana and Coconut Chiffon Cake
Recipe from: sunflower-recipes
Image credit: Sunflower
Banana and Coconut Chiffon Cake

“I had few very ripe bananas sitting in the fruit bowl. The only way I can think of to use them up is cake.” Sunflower


Meringue mixture:

5 large egg whites

150 g sugar

1/4 tsp cream of tartar (if yo don't have this it is ok to omit)

Batter mixture:

300 g ripe banana

5 egg yolks

100 g coconut cream powder (available in most oriental grocery store)

50 g any flavorless cooking oil (like sunflower or corn oil)

200 g self raising flour (if using plain flour or all purpose, sieve the flour with 1/2 tsp of baking powder).


Tin/pan : 23cm tube

Preheat the oven to 165 - 170 deg C fan oven or 175 - 180 deg C non fan oven.

Pureed or mashed the banana, mix this with the rest of the batter ingredients till smooth.

In a clean large bowl, whip the egg whites and cream of tartar till frothy and light then slowly 
add in the sugar a little at a time while continue whisking.

Whisk till egg white is stiff. Test is to invert the bowl and egg white will not drop out.

Add about 1/4 of the whipped egg white into the batter mixture, fold and mix.

Then add the remaining egg white into the batter mixture, fold till well mixed.

Pour batter into the tube tin/pan.

Bake for 50 minutes.

Take the cake out and invert it upside down, cooling on a rack so air can circulate and cool 
the cake at the same time.

When the cake is completely cooled.

Use a long thin knife, glide gently along the tin/pan inside ring and outside rim.

Then push the cake out from the bottom of the pan/tin.

Using the knife and glide gently along the base the of the cake.

Now the cake is completely loosen.

Put a plate on top of the cake, invert it and the cake will drop out and fall on the plate.

I had this cake on its own because I don't want to pile up the calories. If you like a bit of 
frosting or icing, make a cream cheese frosting with added coconut cream powder will be 
nice with toasted coconut and few slices of banana as deco.

If you don't have the same 23 cm tin as mine, can use one slightly larger or smaller. For a smaller cake tin/pan, fill with the cake mixture and leave about 1" room for the cake to rise, discard any leftover  or make pancakes with the leftover.

Read more and enjoy this amazing recipe and many more when visiting sunflower-recipes

Friday, October 28, 2016

Orange Dream

Orange Dream
Recipe from: numeals
Image credit: Numeals
Orange Dream

“Whip this awesome smoothie up in minutes— tastes like an old-fashioned Creamsicle. For best results, use ice cold soy milk and orange juice. For more calcium, use calcium-fortified orange. Poor into chilled glasses and enjoy” Numeals


1 1/2 cups orange juice (chilled)

1 cup light vanilla soy milk (chilled)

1/3 cup silken or soft tofu

1 tbsp dark honey

1 tsp grated orange zest

1/2 tsp vanilla zest

5 ice cubes     


In a blender, combine the orange juice, soy milk, tofu, honey, orange zest, vanilla and ice 

Blend until smooth and frothy, about 30 seconds.

Read more and enjoy this amazing recipe and many more when visiting numeals

Tomato egg fried rice

Tomato egg fried rice
Recipe from: sunflower-recipes
Image credit: Sunflower
Tomato egg fried rice

Tomato and egg are such good combination, universal favorite.Sunflower


about 2.5 cups of cooked rice, loosen (best use overnight rice)

2 eggs

2 - 3 firm and red tomato, cut into small pieces

1 - 2 clove garlic, chopped

some chopped spring onion

dash of soy sauce

pinch of ground pepper

some cooking oil

dash of sesame oil


Add a little soy sauce to egg, beat.

Heat some oil and swirl around the wok or pan.

Wait till smoking, pour the egg spread it out thin, wait for few seconds till set and lightly 
brown on the bottom then keep stirring to break up the egg.

Fry egg till surface is a bit brown, this gives lots of flavor.


Add a bit more oil and garlic.

Stir till fragrant.

Add rice stir till heated through.

Add dash of light soy and pinch of ground pepper.

Stir in scrambled egg and tomato pieces.

Stir for a short while till heated through.

Add chopped spring onion and dash of sesame oil.

Sprinkle a little chopped spring onion as garnish.

This recipe is enough for two or 1 very, very, hungry person

Read more and enjoy this amazing recipe and many more when visiting sunflower-recipes

Mrs Ngsk’s Butter Cake [flat top with egg-separation method]

Mrs Ngsk’s Butter Cake
Recipe from: foodiebaker
Image credit: Jasline
Mrs Ngsk’s Butter Cake 

“I have seen this Mrs NgSK Butter Cake recipe on the blogosphere for a very long time but didn’t manage to make it until recently.Jasline


2 large eggs, separated, at room temperature [3 eggs]

100 grams caster sugar [150 grams]

115 grams good-quality butter, at room temperature [172 grams]

½ teaspoon vanilla [1/2 teaspoon]

100 grams self-raising flour [150 grams]

2 tablespoons milk, at room temperature [3 tablespoons]


Preheat oven to 175C / 350F (non fan-assisted).

Grease an 8x4-inch [8x5-inch] loaf tin and line the bottom with parchment paper.

Set aside.

Place egg whites in a clean, dry, and oil-free metal bowl.

Using an electric mixer, beat the egg whites on medium speed until foamy.

Add in 2 tablespoons of sugar [3 tablespoons] gradually, while beating the egg whites 

After the sugar has been added, turn the speed up to high and beat until the egg whites 
form stiff peaks.

Set aside.

Place butter and remaining sugar in a separate mixing bowl.

Without cleaning the beaters, cream the butter and sugar on medium-high speed until light 
and fluffy, about 5 minutes.

Beat in the egg yolks, one by one, until incorporated before adding the next egg yolk.

Beat in the vanilla with the last egg yolk.

Sift half of the flour into the butter mixture, then...

Read more and enjoy this amazing recipe and many more when visiting foodiebaker

Fattoush salad with grilled halloumi

Fattoush salad with grilled halloumi
Recipe from: chichoskitchen
Image credit: Cherine

Fattoush salad with grilled halloumi

Fattoush, this traditional Lebanese salad, is a combination of fresh veggies, flavorful herbs and generally toasted pita bread.Cherine

Ingredients (serves 6 to 8):

1 Roman lettuce coarsely chopped

1 cup coarsely chopped purslane

1 bunch of parsley chopped

½ bunch of mint leaves chopped

2 small cucumbers peeled and diced

7 to 8 radishes sliced

2 tomatoes coarsely diced

1 onion sliced

2 green onions thinly sliced

2 cloves of garlic crushed

halloumi cheese, cubed then grilled

For the dressing:

1/4 cup of pomegranate molasses

½ cup lemon juice

2/3 cup olive oil

½ teaspoon paprika

1 to 2 tbsp sumac



Arrange all the vegetables in a big salad bowl.

In a small bowl, mix the pomegranate molasses, the lemon juice, the olive oil, the sumac, 
the paprika, the salt and the crushed garlic.

Sprinkle the sauce on the vegetables.

Toss well.

Add the hot grilled halloumi and serve.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Saturday, October 15, 2016

Abuelo Sparkler

Abuelo Sparkler
Recipe from: whattodrink
Image credit: whattodrink

Abuelo Sparkler

Ingredients you need:

2 oz. Ron Abuelo Añejo

4 oz. Sparkling Wine

Ginger Ale

How to make a Abuelo Sparkler:

Fill a tall glass with ice and pour in the Ron Abuelo, then the sparkling wine.

Top with ginger ale to taste, and serve.

Type of drink:


Recommended glass:

Cocktail Glass

Read more and enjoy this amazing recipe and many more when visiting whattodrink

Swedish Meatballs

Swedish Meatballs
Recipe from: blogchef
Image credit: Bobby
Swedish Meatballs

Swedish meatballs are a classic dish that consists of meatballs that are fried in the pan and served with a homemade gravy over mashed potatoes or egg noodles.Bobby


1 lb ground beef

¼ cup panko bread crumbs

¼ cup milk

½ cup chopped onion

1 clove garlic, minced

1 tablespoon fresh oregano chopped, or 1 teaspoon dry oregano

1 egg

1 tablespoon olive oil

5 tablespoons butter

3 tablespoons flour

2 cups beef broth (warmed up)

1 cup heavy cream

½ tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon ground black pepper


In a small bowl mix and panko breadcrumbs with milk.

Let sit until the breadcrumbs have soaked up the milk, about 10 minutes.

In a large skillet heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Add onions and saute for about 5 minutes, add garlic and oregano and saute for an 
additional 1-2 minutes.

In a large bowl mix together ground beef and sautéed onion, garlic and oregano.

Mix in salt, pepper and egg.

Combine until the egg is mixed in.

Add the breadcrumbs and milk to the meat mixture and mix well using your hands.

Shape into equal sized meatballs.

Heat the skillet used to saute the onion and garlic, adding a bit more olive oil and butter as 

Heat the skillet to medium heat.

Add the meatballs to the skillet in batches and brown on all sides, turning carefully so that 
they do not break apart.

Transfer the meatballs to a baking sheet and keep warm in the oven.

Add 4 tablespoons of butter to the skillet.

When the butter has melted whisk in the flour and cook until golden brown.

Slowly stir in the heated beef broth, cook at a temperature that keeps the sauce at a slow 

Add in the heavy cream, Worcestershire sauce and Dijon mustard.

Simmer until the sauce thickens a bit.

Add the meatballs to the sauce, cover and simmer on low heat for about 10 minutes or until 
the meatballs are fully cooked, the internal temperature has reached 160 degrees F.

Serve over egg noodles or mashed potatoes.

Read more and enjoy this amazing recipe and many more when visiting blogchef

Adapted from Art and the Kitchen.

Chinese BBQ Pork (Char Siu)

Chinese BBQ Pork (Char Siu)
Recipe from: favfamilyrecipes
Image credit:  Erica
Chinese BBQ Pork (Char Siu)

“Most Chinese restaurants will serve Chinese BBQ pork as a side dish or appetizer.”  Erica


1 (2 Lb) pork tenderloin (or 2 Lbs pork tenderloin tips)

1/2 c. teriyaki sauce (we used Mr. Yoshidas)

1/2 c. chicken broth

1/4 c. soy sauce

1/4. c. ketchup

2 Tbsp. Hoisin sauce

4 cloves garlic

1 tsp. Chinese 5 spice powder (optional)

a few drops red food coloring (optional, it just gives it that Chinese BBQ pork look)


Place pork in a large Ziploc bag.

Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the 

Press out all the air from the bag, seal tightly, and refrigerate.

Marinade 4+ hours or overnight (the longer the better).

Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to 
room temperature.

Drain marinade choose cooking method below:

To smoke the pork (preferred method):

Set smoker/pellet grill to "high smoke" (220-degrees F) and remove when internal 
temperature reaches 147-degrees F , this should take approx 1 hour.

 Remove from smoker and wrap in foil.

Allow to rest for 5 minutes before serving.

To grill:

Grill over medium heat until internal temperature reaches between 147-160 F (medium rare 
to medium).

Remove when desired temperature is reached, wrap in foil.

To Oven Roast the Pork:

Preheat oven to 375 F.

Roast for approx 1 hour or until internal temp reaches at least 147 degrees.

To serve:

Slice into 1/4" slices and serve immediately.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

You can find everything about their recipes here
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