Ingredients
- 2 cups watermelon’s juice
- 1/2 lime juice
- 4 shots Tequila
- 2 shots triple sec
- 1 tbsp brown sugar
Instructions
- In a shaker, add watermelon’s juice, lime, tequila triple sec and sugar, top with ice (brushed preferred) and blend together.
- Sweeten the margaritas to your liking and serve.
Variations
replace waterlemon with strawberry, orange, or any other fresh fruits.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: cocktail
Culinary tradition: Mexican
My rating:5 stars: ?????
Crust Ingredients:
- 2 cups flour (400 grams)
- 1 cups butter (200 grams)
- 1/2 cup icing sugar
- 2 eggs
- 1 tsbp vanilla extract
- lemon zest
Cream Ingredients:
- 2 cups milk
- 1/2 tbsp vanilla extract
- 4 egg
- 1/4 cup icing sugar
- 3 tbsp corn flour
- 3/4 tbsp liqueur
Topping Ingredients:
2 cups peach, grapes and pear compote
Instructions
- Crust Instructions:In a large bowl, mix butter and icing sugar, then slowly add flour till it forms a bowl. Add the eggs, and on top of it add lemon zest and vanilla, and keep mixing till the crust dough is ready.
- In a baking sheet, spread the crust and form a thick edge. Preheat the oven on 200 C and bake for 10 mins or until crust is golden brown.
- Cream Instructions: In a bowl, mix sugar, eggs together with a wooden spoon.
- Add the flour, cornstarch and then add to the other mixture, mixing until smooth paste.
- In a saucepan combine the milk until just before boiling. Then add the above mixture to it. Remove from heat, pour in a plastic bowl and with cling film or plastic wrap to prevent a crust from forming. Place it in the fridge to let it cool.
- Assemble Tart: Place the crust to cool a bit, and then with a spatula, spread the pastry cream into the tart. Arrange the fruit on the tart randomly or with the structure you like. Cover the crust with fruit so that no pastry cream is showing through.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: dessert
My rating:5 stars: ?????
Ingredients
- 3.5 cups grams chocolate
- 4 1/3 grams butter
- 1 2/3 grams flour
- 3 tbsp grams cocoa
- 2 1/4 grams sugar
- 30 eggs
- 1 tsp vanilla
- 2 tsp cointreau (or whiskey, brandy)
Instructions
- In a large bowl, mix eggs and sugar till smooth then mix again with vanilla and cointreau. then add flour and mix with hand (not processor).
- In another bowl, bain-marie chocolate and butter. when the mixture is homogeneous, add them to the other bowl and them mix with hands.
- Put them in a mold and put in the fridge for at least 3 hours.
- For serving, remove the fondant molds from the fridge and let them sit for 2hours.
- Pre-heat oven on 200 degree C, put the fondant for 7 to 9 minutes.
- Serve with vanilla ice cream on side.
Quick Notes
Dont over cook, you wont have the fondant effect, on the positive side, they will still taste as good.
Variations
Try with white chocolate. Add almonds on top of it.
Cooking time (duration): 100
Number of servings (yield): 30
Meal type: dessert
My rating:5 stars: ?????
Summary: damasky homage
Ingredients
- 4 cups all-purpose flour
- 1 cup corn flower
- 2 cups icing sugar
- 2 tsp vanilla
- 1 tsp salt
- 1 egg
- 1 cup butter (softened)
- 1 tsp baking powder
- 1 cup sesame
Instructions
- In a large mixing bowl, beat the butter, sugar, and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour and corn flour as you can with the mixer.
- Shape dough into 2 cm balls and place them 4 cm apart on an ungreased cookie sheet. Cover each flattened dough with sesame seed.
- Pre-heat oven to 200 degree Celsius, Bake dough for 7 to 9 minutes or until bottoms are lightly brown.
- Cool cookies before serving
Cooking time (duration): 50
Number of servings (yield): 4 dozens
Meal type: dessert
Culinary tradition: Middle Eastern (Syrian)
My rating:4 stars: ?????
Summary: Sooooo Ritzy
Black and Blue Mojito
Ingredients
- 1 shot rum
- 2/3 shot blue curacao
- 1 1/3 shots club soda
- 10 blackberries
- 5-6 mint leaves
- 1 tbsp brown sugar
- 1 lime juice
Instructions
- In a shaker, muddle mint leaves, blackberries
lime juice and sugar.
- Add rum, blue curacao and mix well.
- Add ice shake 4-5 times and quickly strain over ice.
- Add soda and stir well.
- Serve with a garnish of blackberries, lime or mint leaves.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: cocktail
Culinary tradition: Central American
My rating:5 stars: ?????
Ingredients
- 1 recipe tomato sauce
- 1 recipe cheese sauce
- 4 large red peppers
- 3 medium or aubergines
- 500 grams Lasagne sheets
- 50g parmesan freshly grated.
Tomato sauce
- 2 cans of chopped tomatoes
- 30ml Olive oil
- 3 tbsp chopped fresh basil
- 2 garlic cloves peeled and crushed
- Pinch of sugar
Cheese sauce
- 1 liter of milk
- 1 heaped tablespoon of flour
- 50g of butter
- 200g of grated cheese, a good melting cheese such as gouda, emmental or cheddar.
- 1/2 teaspoon of freshly grated nutmeg.
Instructions
- Tomato sauce: place the chopped tomatoes, half the oil, the garlic, basil and sugar into a saucepan. Bring to the boil, cover and simmer gently for about 20 minutes. Remove the lid and simmer a little longer until the sauce is slightly concentrated. Cool.
- Cheese sauce: Put the all the ingredients except for the cheese in a saucepan and bring to the boil slowly whisking all the time. Once thickened, remove from the heat and leave for a minute or two to cool. Add the grated cheese and stir until melted into the sauce.
- Cut the peppers into quarters, brush with a little oil and grill for 5-7 minutes each side until charred and tender. Transfer to a heatproof bowl and cover the bowl tightly with clingfilm (cellophane wrap). This will loosen the skin of the peppers.
- Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
- Peel the cooled peppers.
- Grease a large oven proof dish with a little oil and begin layering your lasagne. Start with tomato sauce, then aubergine, red pepper, lasagne sheets and cheese sauce. Finish with lasagne and a coating of cheese sauce. Sprinkle with the grated parmesan.
- Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
- Leave to cool for 15 minutes before cutting and serving.
Variations
Serve with garlic bread and green leafy salad.
Cooking time (duration): 60
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Greek
My rating:4 stars: ★★★★☆
Recipe: little tastes of Venice!
Ingredients
- 1¼ cups almonds (blanched)
- 2 egg whites
- 1½ tsp cornstarch
- ½ cup confectioners’ sugar
- 1½ tsp salt
- 1/3 cup sugar
- ½ tsp almond extract
- 1 tbsp amaretto
- ½ cup brown sugar
Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.
2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.
3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.
4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
Cooking time (duration): 50
Number of servings (yield): 40
Meal type: dessert
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Ingredients
- 1 jar peanut butter
- 1 small pack butter (melted)
- 6 cups icing sugar
- 4 cups dark chocolate chips
Instructions
- Mix together peanut butter, melted butter and sugar.
- Roll the dough into munch like balls.
- Stick each ball in a toothpick and align on a cookie sheet.
- Froze for 40 minutes.
- Bain-marie chocolate until smooth.
- Dip rolled balls in chocolate.
- Leave a small portion of balls without chocolate thus the look of a Buckeye.
- Refrigerate until served.
Cooking time (duration): 50
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
Ingredients
- Potato Mixture:
- 3 large eggs
- 2 1/2 kgs fresh sweet potatoes , boiled, drained, peeled and mashed (or 6 cups)
- 2/3 cup granulated sugar
- 2/3 cup butter or margarine, melted
- 1/3 cup heavy cream
- 1 teaspoon vanilla
1/2 teaspoon each of ground nutmeg and allspice
Topping:
- 1 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/3 cup butter or margarine, cut in small pieces
For garnish:
- 12 pecan halves
Instructions
- Heat oven to 180 C (or 350 F).
Grease a shallow 2 liters baking dish.
Potato Mixture:
- Beat eggs in a large bowl.
- Stir in potatoes until blended.
- Add remaining ingredients; mix well.
- Spread evenly in prepared baking dish.
Topping:
- Mix sugar, flour and nuts in a medium-size bowl.
- Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
- Garnish with pecan halves.
Cooking time (duration): 90
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: lunch
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
.
Ingredients
- 1.5 liter milk
- 1 cup round rice
- 1 cup sugar
- 2 tablespoons orange bloom water (or rosewater)
Instructions
- Cook the rice in boiling water until the water is completely absorbed.
- Boil the milk and add the orange bloom water, the sugar and cooked rice.
- Stir until boiling point then allow to cook on low heat for about 30 min.
- Serve cold with a hint of cinnamon on top.
Quick Notes
garnish with rose petal jam, some sliced almonds.
Variations
replace rose petal jam with honey
Cooking time (duration): 50
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Middle Eastern(Lebanese)
My rating:5 stars: ★★★★★
November 25th, 2009
Summary: creamy and comforting
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup and 2 tablespoons white sugar
- 1 pinch of salt
- 1/2 cup boiling water
- 5-1/4 cups milk
- 3/4 cup half-and-half cream
Instructions
- Combine the cocoa, sugar and pinch of salt in a saucepan.
- Blend in the boiling water.
- Bring this mixture to an easy boil while you stir.
- Simmer and stir for about 2 minutes. Watch that it doesn’t scorch.
- Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
- Remove from heat.
- Serve with some cream on top and Hershey’s kisses.
Variations
you can add some ginger or peppermint flakes on top.
Cooking time (duration): 7
Number of servings (yield): 6
Meal type: breakfast
My rating:5 stars: ★★★★★
Crust Ingredients: