Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Saturday, April 26, 2014
Home Sweet Neon and Sequins Free Home
Im finally back in San Francisco after six magical days in Las Vegas. I just started going through the over 700 photos I took, and hopefully a handful will be good enough to share with you. A million thanks to the Las Vegas Convention and Visitors Authority for hosting such an amazing trip. The food and drink were over-the-top great, and I cant wait to finish the recap. Stay tuned!
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Monday, April 7, 2014
SANDRAS TANGY TARTAR SAUCE Sweet or Dill
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| This tangy tartar sauce is quick and easy to make. Youll probably never want to purchase store-bought again... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS:
1 cup mayonnaise
--(for a homemade recipe click here: Easy Homemade Mayonnaise)
--(for a homemade recipe click here: Easy Homemade Mayonnaise)
2 tablespoons sweet (or dill) pickles, finely minced
1 teaspoon onion, grated
1 small clove of garlic, grated
2 teaspoons fresh lemon juice
Freshly ground pepper, to taste
METHOD
In a small bowl, whisk together all the ingredients. Cover and refrigerate at least 30 minutes before serving for flavors to meld.
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Tip: I usually do not add any salt due to the salt content already in pickles.
Saturday, March 29, 2014
Lime and Chipotle Glazed Sweet Potatoes – Wham Bam it’s not a Yam
OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa
and Asia and are rarely, if ever, seen in our markets.This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but
they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.
Saturday, February 22, 2014
Khoya Anjir Burfi Indian Fig fudge Diwali Sweet
Happy Diwali to All My Dear Blogger Friends…!!! On this auspicious occasion I am posting a very unique sweet recipe. “Fig Burfi” its very easy and quick sweet and my family love it so……it is here.
Ingredients:
1. 1 cup khoya,2. Dry fig 10 to 12 pieces,( here I use Indian dry figs )
3. 2 tablespoon clarified butter (ghee),
4. 2 tablespoon semolina (suji),
5. 1/4 cup sugar,
6. 2 tablespoon clarified butter (ghee),
7. 1 teaspoon cardamom powder (Elachi),
8. 1/8 cup Sliced blanched almonds,
Method:
1. Cut the figs in small pieces and keep aside.
2. Heat the pan very slow flame and add the ghee than add semolina and roast until semolina is pinkish color.
3. Now add khoya until its change color or 2 to 3 minutes (time is depending to your khoya quality).
4. In this mixture add sugar and cook 2 minutes.
5. Now turn of the heat. Add cardamom powder and mix well.
6. Add fig pieces and mix well.
7. Buttered square baking dish/tray. Decorate with fig and almonds same like picture.
8. Transfer mixture of fig in this tray and chill for 8 hours or put in refrigerator for 4 hours.
9. Cut into 1 inch diamonds or squares.
Thursday, February 13, 2014
Wheat Flour Jaggery Bonda Sweet Bonda – Diwali Special
Diwali festival is Full of lights, May your life be filled with colors and lights of happiness.
Wishing All my Friends, Bloggers, Readers and Dear Ones A Very Cheerful and Sparkling Deepavali !!!
Hope you all had/having a great and safe Diwali :)
@Home
For this Diwali I made this Sweet Bonda which is simple and wonderful dessert and can be prepared easily on special occasions and whenever you want to have some sweet with jaggery.
My mom used to make them very regularly when we were kids as evening snacks and we used to enjoy them after coming back from school.
These are prepared by simple ingredients like Wheat Flour and Jaggery. Adding coconut, rice flour and milk gave a yummy flavor. If we want we can omit them and use water instead of milk.
If we want crispiness to bondas we can use rice flour, if not we can avoid it. To get better shapes of bonda we can use a deep curved ladle or an icecream scoop to pour the batter into oil.
Ingredients:
Wheat flour – 1 cup
Jaggery grated – ½ cup
Sugar (optional) – 1 tsp
Dry Coconut grated (optional) – 2 tsp
Elachi Powder – a pinch
Milk – 5-6tsps
Water
Salt a pinch
Oil for deep frying
Preparation
- In a wide bowl take wheat flour, add grated jaggery , milk , sugar, elachi powder, coconut, salt and mix well.
- Add little water if required and mix well till the consistency of batter will be like vada batter.
- Keep this mixture aside for 1-2 hrs.
- Heat oil in a pan; pour the batter into it with the help of ladle.
- Cook well on medium flame.
- Fry bonda’s well till golden color and drain them to kitchen towel.
Sending this to Dish it out - Wheat and Jaggery hosted by SouthIndianHome originally started by Vardhini, Serve It - Festival Potluck hosted by Krithi & Denny, Diwali- Festival of LIGHTS hosted by Anu , My Diwali MyWay hosted by Khusi, Only Sweets and Desserts hosted by Gayathri originally started by Pari and to my event CC-Festive Food
Friday, February 7, 2014
Sweet Potato Fries with Saffron Aioli
I had sweet potato fries two times this past weekend. Well, three if you count the ones that I made. Oh, and I ate a different aioli with each batch. Ive learned two important lessons from these meals:
1.) Mayonnaise and sweet potatoes are delicious together.
2.) I look really good next to sweet potatoes. Theres no good explanation for it, its just a fact.
So, feeling inspired (and beautiful), I decided to make my own variation on sweet potato fries. I also made my very first mayo, which I turned into a flavorful saffron aioli. Im basically a God.
First, scrub your potatoes. Or not. Look, you can be as disgusting as you want. No one is watching. After you have/have not washed your taters, its up to you whether you want to peel them. I didnt, as a lot of nutrients are in the skin, plus I feel like the skin allows the fries to hold up better. Again, no one is watching. Whoopsy, did you drop a potato on the floor? NBD, just put it back in the bowl. Thats right...
After you have/have not washed and have/have not dropped it on the dirty floor, cut it into strips. Theres really no rhyme or reason as to how you should cut them, but since Im making fries, I tried to make fry shapes. I like to live life on the edge. On the edge of glory, that is.
In a bowl, drizzle some melted coconut oil (about 1 Tbsp per potato) on the fries, and add a generous pinch of salt and pepper. Mix em around so theyre well-coated and transfer to a cookie sheet. Try to spread them into one layer, with a bit of room.
{Clearly, I did not give them much room.}
Hopefully youve pre-heated your oven to 450 degrees, because otherwise, youre gonna have to wait around for a while before you can pop these bad boys into the oven for 20-25 minutes. Bad planning on your part dude. Bad planning.
While those bake, start making your aioli. I made the decision to make this by hand (read: my arm nearly fell off by the time it was done), but Id recommend using your electric mixer. A food processor isnt a great idea, unless youre planning to double or triple the batch.
Start by soaking a small pinch of saffron in a Tbsp and a half of warm water.
{Thats saffron. Thats all ya need. Its expensive. Its also delicious.}
Do that part first, because youll need it to soak in the water for about 20 minutes.
In the meantime, combine two egg yolks, a small clove of minced garlic, and a quarter tsp of salt in a deep bowl. Then, verrrrrrrrrrrrrrry slowly, like, slow enough you almost dont wanna bother, drizzle 3/4 cup of olive oil into the egg mixture, whisking vigorously all the time. This process will take anywhere from 8 to 15 minutes, depending on whether youre using a hand mixer or whisk.
Once it looks like mayo, and youve added all the oil, add the saffron water to the mixture, along with a squeeze of fresh lemon (dont skip this part), and add a grind of black pepper. Whisk that shit together and then refrigerate your aioli for a few hours before serving.
This is my new favorite snack, paleo or otherwise. You will NOT be disappointed. Well, I guess you might be disappointed, but if you can be disappointed by mayonnaise, you dont have enough to worry about in life. Looks like somebody needs a hobbyyyyyyyyyyy!!!!
*Editors Note: Sweet potato fries are not as crispy as regular fries. Supposedly, you can coat your fries with corn starch before cooking which makes for a crispier fry, but thats not Paleo, so Im going to try using coconut flour next time. If you use either of these, let me know. Think of it like in olden times when the king would have someone taste his food first to see if it was poisoned or not. If you dont die, I expect a full report back.
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