What’s On Your Plate?

chocolate! chocolate! lols.

 

Ingredients:

100g cooking chocolate

100g white chocolate + a few pieces for decoration

100g butter 3 whole eggs + 3 yolks

75g flour 50g icing sugar

20g silvered almonds

Butter and flour for baking tins (optional)

 

Directions:

 

Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip. Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top. Refrigerate for at least 2 hours. Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they’re done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won’t be runny. Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.

 source:  sofeminine.co.uk

 

hmmm… spicy and potatoes!!! my all-time favorites!

 

 

Ingredients:

1kg potatoes
2 red onions, finely chopped
1/2 red pepper
200ml mayonnaise
2 tablespoon mustard
2 hard-boiled eggs
2 tablespoons hot salsa
1 clove of garlic
1 teaspoon salt
1/2 teaspoon mixed spices
1/2 teaspoon black pepper
1 pinch paprika
1 pinch oregano

 

Directions:

Boil or steam the potatoes.
Peel the potatoes, chop into four or eight, depending on size.
Add salt, spices and black pepper.
Mix the onion and garlic in a bowl, add the chopped red pepper, mayonnaise and mustard.
Chop the hard-boiled eggs and salsa.
Mix everything in with the potatoes.
Sprinkle with oregano and paprika.
Mix carefully and chill for 2 hours before serving.

 

source: sofeminine.co.uk

 

thanksgiving is just around the corner and its complete to celebrate thanksgiving without a turkey!  so, here’s one simplest thanksgiving turkey recipe i found at foodnetwork.com

Directions:

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy. 

 

Enjoy your thanksgiving turkey!

 

hmmm…. pototaoes! 

Ingredients:

4 1/2  pounds  sweet potatoes

1  cup  sugar

1/4  cup  milk

1/2  cup  butter, softened

2  large eggs

1  teaspoon  vanilla extract

1/4  teaspoon  salt

1 1/4  cups  cornflakes cereal, crushed

1/4  cup  chopped pecans

1  tablespoon  brown sugar

1  tablespoon  butter, melted

1 1/2  cups  miniature marshmallows>

Directions:

 

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

source: myrecipes.com

oohhh… i love chicken! especially, the spicy ones… grab this recipe:

• 3 pounds frying chicken pieces
• 2 to 2-1/2 cups Crisco© (or other vegetable shortening)
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon white pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 2 cups all-purpose flour
• 1 egg, lightly beaten
• 1/2 cup milk

Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.

In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.

While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.

When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken — it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.

Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

 

source: texascooking.com

 

 

my little zoie loves banana… i’ve found this online and i’m thinking of trying to make this.

 

 Ingredients:

Cream together sugar, butter, and nutmeg until fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda, and salt. Beat into creamed mixture alternately with buttermilk. Stir in nuts. Spread batter into greased pan. Bake at 350 degrees for 30-35 minutes or until tester comes out clean. Cool on rack.

 

source: cooks.com