cauliflower crust pizza
Serves 2; Adapted from Your Lighter Side.
ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Note for those that don’ t have a microwave:
You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!
Tuesday, February 21, 2012
Saturday, February 11, 2012
bbq sauce
BARBECUE SAUCE
1 1/2 cup ketchup
1 bay leaf
3 cloves garlic, finely grated
1 tbsp finely grated ginger
1 tbsp sugar
2 tbsp soy sauce
1 tbsp green seasoning
1/2 cup water
1 tsp salt
pepper to taste
dash black pepper
In a pot or sauce pan add the bay leaf and ketchup
then add the grated ginger and garlic
Add the sugar...
soy sauce
and green seasoning
add the water, salt, pepper and a dash of black pepper
Over a medium flame bring to a boil while stirring.
Then set aside to cool. When cooled you can store it in the refrigerator.
Hope you liked the post. Coming up next we're going to make use of this barbecue sauce. Stay tuned. Ah gone!
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Read more: http://www.simplytrinicooking.com/2009/07/barbecue-sauce.html#ixzz1m4MBLRbJ
1 1/2 cup ketchup
1 bay leaf
3 cloves garlic, finely grated
1 tbsp finely grated ginger
1 tbsp sugar
2 tbsp soy sauce
1 tbsp green seasoning
1/2 cup water
1 tsp salt
pepper to taste
dash black pepper
In a pot or sauce pan add the bay leaf and ketchup
then add the grated ginger and garlic
Add the sugar...
soy sauce
and green seasoning
add the water, salt, pepper and a dash of black pepper
Over a medium flame bring to a boil while stirring.
Then set aside to cool. When cooled you can store it in the refrigerator.
Hope you liked the post. Coming up next we're going to make use of this barbecue sauce. Stay tuned. Ah gone!
Print this recipe
Read more: http://www.simplytrinicooking.com/2009/07/barbecue-sauce.html#ixzz1m4MBLRbJ
oven baked bbq chicken
Servings: 7
Preparation time: 20 min
Cooking time: 1 hr 30 min
Level: Easy
Ingredients:
7 pieces Leg and Thigh or Breast and Wing, seasoned and marinated
2 1/2 cups barbecue sauce, divided
Directions:
Season and marinate the chicken overnight.
Parboil the chicken for approximately 5 minutes and save the stock.
Mix 1/2 cup of chicken stock and 1/2 cup of barbecue sauce and reduce for 1 1/2 minutes. This is for preliminary basting.
Put the pieces of chicken in a pan for easy basting. When done place the chicken in the oven on the grill side. Periodically turn and baste the chicken with the remaining cup of barbecue sauce until it is well done. This can take about 1 1/2 hours.
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RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/barbecue-chicken.html#ixzz1m4LOJEe2
Preparation time: 20 min
Cooking time: 1 hr 30 min
Level: Easy
Ingredients:
7 pieces Leg and Thigh or Breast and Wing, seasoned and marinated
2 1/2 cups barbecue sauce, divided
Directions:
Season and marinate the chicken overnight.
Parboil the chicken for approximately 5 minutes and save the stock.
Mix 1/2 cup of chicken stock and 1/2 cup of barbecue sauce and reduce for 1 1/2 minutes. This is for preliminary basting.
Put the pieces of chicken in a pan for easy basting. When done place the chicken in the oven on the grill side. Periodically turn and baste the chicken with the remaining cup of barbecue sauce until it is well done. This can take about 1 1/2 hours.
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coconut chicken
COCONUT CHICKEN
4 chicken breast fillets
1 tbsp. vegetable oil
1 large onion, chopped
1 cup coconut milk
1 large red sweet pepper, chopped
1 green sweet pepper, chopped
1 tbsp. chopped roasted garlic
Salt and pepper to taste
1 pinch red pepper flakes
Season the chicken, and leave to marinate for 30 minutes.
Chop the sweet peppers.
Chop the fresh coconut to make the coconut milk.
This can be done by hand or with a blender.
.
Chop the roasted garlic.
Heat the oil in a large pot or frying pan.
Saute the seasoned chicken...
Until it begins to brown.
Then add the onion and garlic. Saute until the onion looks translucent.
Pour in the coconut milk.
Allow to simmer for 10 minutes.
Season with salt and pepper flakes.
Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper.
Note: The sweet pepper was added last so that it can retain some of its vibrant colour.
Bake the chicken in the oven for 220 degrees C or for 45 minutes until the chicken is tender.
Well it looks like the New Year has started wonderfully. Carnival is just round de corner and de "Vibes Cyah Done" because izza "Bacchanalist" and ah have ah "Winin' Addiction" that might get meh in "Trouble" lol!!! Watch what ah talkin' 'bout.
Read more: http://www.simplytrinicooking.com/2012/01/coconut-chicken.html#ixzz1m4L4lFZD
4 chicken breast fillets
1 tbsp. vegetable oil
1 large onion, chopped
1 cup coconut milk
1 large red sweet pepper, chopped
1 green sweet pepper, chopped
1 tbsp. chopped roasted garlic
Salt and pepper to taste
1 pinch red pepper flakes
Season the chicken, and leave to marinate for 30 minutes.
Chop the sweet peppers.
Chop the fresh coconut to make the coconut milk.
This can be done by hand or with a blender.
.
Chop the roasted garlic.
Heat the oil in a large pot or frying pan.
Saute the seasoned chicken...
Until it begins to brown.
Then add the onion and garlic. Saute until the onion looks translucent.
Pour in the coconut milk.
Allow to simmer for 10 minutes.
Season with salt and pepper flakes.
Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper.
Note: The sweet pepper was added last so that it can retain some of its vibrant colour.
Bake the chicken in the oven for 220 degrees C or for 45 minutes until the chicken is tender.
Well it looks like the New Year has started wonderfully. Carnival is just round de corner and de "Vibes Cyah Done" because izza "Bacchanalist" and ah have ah "Winin' Addiction" that might get meh in "Trouble" lol!!! Watch what ah talkin' 'bout.
Read more: http://www.simplytrinicooking.com/2012/01/coconut-chicken.html#ixzz1m4L4lFZD
hops bread
Serves: 9-10 hops
Preparation time: 1 hr + 40 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
4 cups flour
1½ tbsp. dry instant yeast
2 tsp. sugar
1¼ cups water
1 tsp. salt
Directions:
Sift flour in a medium sized bowl. Add sugar, yeast, and salt. Mix the dry ingredients well.
Form a well in the middle of the ingredients and pour the water all at once. Mix with a fork thoroughly before kneading.
Knead for 8 to 10 minutes adding flour if necessary to make a medium stiff dough.
Grease the bowl and the top of the dough. Cover and allow the dough to rise for about 25 minutes.
Punch down the dough and form into balls. Place the balls on a grease tray and cover with a damp cloth, and allow to rise for about 1 hour or until it double in size.
Bake in a preheated oven 400°F for 20 minutes.
Yields about 9-10 hops.
Variation:
3¾ cups of flour and ¼ cup of whole wheat for this recipe.
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Read more: http://www.print.simplytrinicooking.com/2010/06/hops-bread.html#ixzz1m4KKKpVy
Preparation time: 1 hr + 40 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
4 cups flour
1½ tbsp. dry instant yeast
2 tsp. sugar
1¼ cups water
1 tsp. salt
Directions:
Sift flour in a medium sized bowl. Add sugar, yeast, and salt. Mix the dry ingredients well.
Form a well in the middle of the ingredients and pour the water all at once. Mix with a fork thoroughly before kneading.
Knead for 8 to 10 minutes adding flour if necessary to make a medium stiff dough.
Grease the bowl and the top of the dough. Cover and allow the dough to rise for about 25 minutes.
Punch down the dough and form into balls. Place the balls on a grease tray and cover with a damp cloth, and allow to rise for about 1 hour or until it double in size.
Bake in a preheated oven 400°F for 20 minutes.
Yields about 9-10 hops.
Variation:
3¾ cups of flour and ¼ cup of whole wheat for this recipe.
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Read more: http://www.print.simplytrinicooking.com/2010/06/hops-bread.html#ixzz1m4KKKpVy
curry mango
Servings:
Preparation time: 15min
Cooking time: 25-35 min
Level: Intermediate
Ingredients:
1 hot pepper
2 cloves garlic , chopped
5 leaves chadon beni
5 mangoes (half ripe)
3 tbsp curry
2 tbsp water ( to mix curry)
1 tsp saffron powder
1 tsp geera powder (cumin)
2 tbsp salt
3 tbsp sugar (or to taste)
2 tbsp oil
Directions:
Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
Add the salt and boil the mangoes. Drain and set aside.
Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni. Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.
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Preparation time: 15min
Cooking time: 25-35 min
Level: Intermediate
Ingredients:
1 hot pepper
2 cloves garlic , chopped
5 leaves chadon beni
5 mangoes (half ripe)
3 tbsp curry
2 tbsp water ( to mix curry)
1 tsp saffron powder
1 tsp geera powder (cumin)
2 tbsp salt
3 tbsp sugar (or to taste)
2 tbsp oil
Directions:
Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
Add the salt and boil the mangoes. Drain and set aside.
Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni. Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.
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stew chicken
ngredients:
1 chicken (2 -3 lbs), cut up, seasoned and marinated overnight (or at least for 1 hour)
3 tbsp sugar
1 small onion, chopped
3 cloves garlic, chopped
1 sprig chive, chopped
2 sprigs fine leaf thyme, chopped
2 leaves big leaf thyme, chopped
2 sprigs parsley, chopped
1 tsp tomato paste (optional)
Salt and pepper to taste
Water
Directions:
Heat a deep heavy pot on a medium fire. Add the sugar and allow it to melt and simmer until it looks golden brown. Add the marinated meat and 1/4 cup 0f water. Allow the browning to coat the meat evenly. Lower the heat and allow to simmer for 2 mins. Add the chopped fresh herbs, salt pepper, and 1 1/2 cups of water to just about cover the chicken. Cook until the meat is tender (about 25 - 30 mins). You may add a teaspoon of tomato paste for taste.
Serve with rice.
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Read more: http://www.print.simplytrinicooking.com/2010/06/trinidad-stew-chicken.html#ixzz1m4JDSVFr
1 chicken (2 -3 lbs), cut up, seasoned and marinated overnight (or at least for 1 hour)
3 tbsp sugar
1 small onion, chopped
3 cloves garlic, chopped
1 sprig chive, chopped
2 sprigs fine leaf thyme, chopped
2 leaves big leaf thyme, chopped
2 sprigs parsley, chopped
1 tsp tomato paste (optional)
Salt and pepper to taste
Water
Directions:
Heat a deep heavy pot on a medium fire. Add the sugar and allow it to melt and simmer until it looks golden brown. Add the marinated meat and 1/4 cup 0f water. Allow the browning to coat the meat evenly. Lower the heat and allow to simmer for 2 mins. Add the chopped fresh herbs, salt pepper, and 1 1/2 cups of water to just about cover the chicken. Cook until the meat is tender (about 25 - 30 mins). You may add a teaspoon of tomato paste for taste.
Serve with rice.
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parsley cassava
Serves 5 persons
Preparation time: 10 min
Cooking time: 20 min
Level: Easy
Ingredients:
2 lbs. cassava
5 sprigs of parsley, chopped
2 tbsp. butter
3 cloves garlic, chopped
1/2 small onion, chopped
1 tsp salt
1/4 tsp. black pepper
Directions:
Boil the cassava and drain under cold water. Chop the cassava and set aside.
Wash the parsley and chop finely . Chop finely the garlic. Melt the butter over a low flame.
Note: Pay attention use a low Flame. If the flame is too high the butter will burn and we don't want that.
Saute the garlic and onion until translucent. Then add the parsley. Saute for 2 mins. Add the cassava. Mix the cassava in with the parsley then add the salt and black pepper.
Cook for 2 minutes while turning constantly. Serve hot.
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Preparation time: 10 min
Cooking time: 20 min
Level: Easy
Ingredients:
2 lbs. cassava
5 sprigs of parsley, chopped
2 tbsp. butter
3 cloves garlic, chopped
1/2 small onion, chopped
1 tsp salt
1/4 tsp. black pepper
Directions:
Boil the cassava and drain under cold water. Chop the cassava and set aside.
Wash the parsley and chop finely . Chop finely the garlic. Melt the butter over a low flame.
Note: Pay attention use a low Flame. If the flame is too high the butter will burn and we don't want that.
Saute the garlic and onion until translucent. Then add the parsley. Saute for 2 mins. Add the cassava. Mix the cassava in with the parsley then add the salt and black pepper.
Cook for 2 minutes while turning constantly. Serve hot.
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Read more: http://www.print.simplytrinicooking.com/2011/07/parsley-cassava.html#ixzz1m4HqOUF2
Friday, February 10, 2012
green seasoning
Yield: about 2 litres
Preparation time: 15 min
Level: Easy
Ingredients:
1 bundle celery
2 heads garlic, cleaned
3 onions
6 leaves big leaf thyme
5 sprigs spanish thyme
8 sprigs fine leaf thyme
36 leaves chadon beni
12 pimento peppers
4 bundles chive
1/4 cup vinegar (optional)
1/2 cup water
Salt to taste
1 hot pepper (optional)
Directions:
Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme.
Add some of the ingredients, 1/2 cup of water and about 1/4 cup of vinegar in the blender.
Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.
Blend until smooth. Strain the green seasoning mixture and collect the liquid below.
The liquid will be reused to blend the other batches of ingredients.
Collect the strained mixture in a separate bowl.
When all the ingredients have been blended pour everything, liquid also, into a bowl
and add salt to taste.
Store in containers and refrigerate.
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RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/green-seasoning.html#ixzz1m23ZoMJG
Preparation time: 15 min
Level: Easy
Ingredients:
1 bundle celery
2 heads garlic, cleaned
3 onions
6 leaves big leaf thyme
5 sprigs spanish thyme
8 sprigs fine leaf thyme
36 leaves chadon beni
12 pimento peppers
4 bundles chive
1/4 cup vinegar (optional)
1/2 cup water
Salt to taste
1 hot pepper (optional)
Directions:
Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme.
Add some of the ingredients, 1/2 cup of water and about 1/4 cup of vinegar in the blender.
Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.
Blend until smooth. Strain the green seasoning mixture and collect the liquid below.
The liquid will be reused to blend the other batches of ingredients.
Collect the strained mixture in a separate bowl.
When all the ingredients have been blended pour everything, liquid also, into a bowl
and add salt to taste.
Store in containers and refrigerate.
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RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/green-seasoning.html#ixzz1m23ZoMJG
yam pie
Yield: 1 - 10x7 casserole dish
Preparation time: 20 min
Cooking time: 65 min
Level:
Ingredients:
1 1/2 lbs. yam
8 oz. grated cheese
1 small onion, finely diced
2 pimiento, finely diced
2 tbsp. flour
1 cup milk
2 tbsp. butter
1 tsp. nutmeg
1 tsp. of each: big thyme, small thyme, chive, celery, Parsley
Water
Directions:
Wash and boil the yam until tender. Remove the skin and place the yam in a separate bowl. Mash the yam until it is slightly smooth, it is okay to have a little bit of lumps in it.
Add the chopped onion, chopped herbs, paprika, and parsley to the yam. Make the white sauce for the yam. Melt the butter in a sauce pan, add the onion and pimiento.
Mix in the flour and pour the milk. Stir and allow to cook until slightly thicken. Add the grated 3/4 of the grated cheese and grated nutmeg. Mix well. Pour into the yam and mix well. Pour in a greased baking dish. Sprinkle cheese and a little finely chopped parsley over and bake in a preheated oven for about 45 minutes and bake at about 250 degrees Fahrenheit.
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RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/yam-pie.html#ixzz1m233LaDI
Preparation time: 20 min
Cooking time: 65 min
Level:
Ingredients:
1 1/2 lbs. yam
8 oz. grated cheese
1 small onion, finely diced
2 pimiento, finely diced
2 tbsp. flour
1 cup milk
2 tbsp. butter
1 tsp. nutmeg
1 tsp. of each: big thyme, small thyme, chive, celery, Parsley
Water
Directions:
Wash and boil the yam until tender. Remove the skin and place the yam in a separate bowl. Mash the yam until it is slightly smooth, it is okay to have a little bit of lumps in it.
Add the chopped onion, chopped herbs, paprika, and parsley to the yam. Make the white sauce for the yam. Melt the butter in a sauce pan, add the onion and pimiento.
Mix in the flour and pour the milk. Stir and allow to cook until slightly thicken. Add the grated 3/4 of the grated cheese and grated nutmeg. Mix well. Pour into the yam and mix well. Pour in a greased baking dish. Sprinkle cheese and a little finely chopped parsley over and bake in a preheated oven for about 45 minutes and bake at about 250 degrees Fahrenheit.
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RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
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baked parmesan chicken
The Trini seasoned chicken and Parmesan cheese aroma wafted from the oven and filled the entire kitchen. As I removed the foil the tasty treat revealed itself in all its splendorous deliciousness. Melted cheese covered the chicken taking on a light brown colour. I was eager to take a taste: I was already salivating with knife in hand and only common sense was holding me back from getting burnt.... Baked Parmesan chicken was a recipe that would be getting quite some rotation on the menu in my kitchen. But, that was not always the case........
Baked parmesan chicken? My initial thoughts on this when I first saw the recipe was "chicken and cheese?" I would have never thought that this could be a beautiful pairing. Actually, this was my first time I ever used parmesan cheese for anything...I always had in my mind that, that was the expensive cheese "those people" would use in their hoytee toytee cooking lol!! Normally, I would pass it straight in the frozen section of the supermarket every time and would never ever touch it.
And too besides, it was already expensive and "we trini cheese from New Zealand" was all that I ever wanted in my macaroni pie, hops and cheese and cheese paste. *Trini cheese from New Zealand hahahahaha!!* How much more ignorant could I have been at that time lol!! Don't worry I'm more knowledgeable since that episode hahaha!!
Now after this baked chicken smothered in parmesan cheese, and me just passing by the fridge now and again to take a small piece for experimental purposes lol!!! I've finally come to embrace the milky, semi sharp, hard texture of parmesan cheese.
Dem boyz in Italy know what dey doin' man lol!
So, now I incorporate it in my cooking: in homemade pizza, cheese sauce and salads and no one is complaining at all, so I think we have a winner....Parmesan cheese is here to stay. Yay!!!
*in a hushed voice* "...and now yuh boy does pass in de supermarket and take up one or two pieces of Parmesan cheese and put in he basket quietly while closing he eye 'cause he doh want to see de price lol!!"
I'm laughing at my own writing lol!! .....
Anyhow, I hope you like the baked parmesan chicken done trinistyle with extra cheese: my favourite! As usual, I like doing the recipes in it's simplest possible form so that you could add your twist to the dish. If you do, why not send me a line; I just might post it on the site :-) OK! OK! Ah talkin too much again!
Here's Baked Parmesan Chicken.
BAKED PARMESAN CHICKEN
2 chicken leg and thigh, seasoned and marinated with skin on
1 1/2 cup parmesan cheese, freshly grated
1 tsp. oregano
3 leaves chadon beni, chopped
2 tsp. garlic powder
2 tsp. parsley
2 tsp. thyme
2 tsp. black pepper
2 tsp. paprika
2 tbsp oil
Preheat oven to 425 degrees F
Separate the legs from the thighs. Season and marinate chicken for at least 3 hours.
Note: I used our famous green seasoning along with some chadon beni, garlic, onion etc. to season the chicken. You can add your own blend of seasonings.
Place pot over medium flame and add oil
Add chicken in hot oil and brown on both sides for about 4 minutes (i.e. 2 mins each side)
Place chicken in greased dish, cover with foil and bake for 30 - 45 minutes at 350 degrees F.
While your chicken is baking, mix all the seasonings with the cheese.
Toss well and set aside.
After 30 minutes remove foil and sprinkle half of the cheese over the chicken.
Cover back with the foil and bake for 10 minutes.
Afterward turn the chicken over and sprinkle the rest of parmesan cheese.
Cover with foil and bake for 10 more minutes or until cheese has melted.
Serve cool.
Well that's it for another delicious recipe. Hope you try this in time for your Sunday lunch.
More to come as usual.
Ah gone! :-)
Read more: http://www.simplytrinicooking.com/2012/02/baked-parmesan-chicken.html#ixzz1m22KKBD7
Baked parmesan chicken? My initial thoughts on this when I first saw the recipe was "chicken and cheese?" I would have never thought that this could be a beautiful pairing. Actually, this was my first time I ever used parmesan cheese for anything...I always had in my mind that, that was the expensive cheese "those people" would use in their hoytee toytee cooking lol!! Normally, I would pass it straight in the frozen section of the supermarket every time and would never ever touch it.
And too besides, it was already expensive and "we trini cheese from New Zealand" was all that I ever wanted in my macaroni pie, hops and cheese and cheese paste. *Trini cheese from New Zealand hahahahaha!!* How much more ignorant could I have been at that time lol!! Don't worry I'm more knowledgeable since that episode hahaha!!
Now after this baked chicken smothered in parmesan cheese, and me just passing by the fridge now and again to take a small piece for experimental purposes lol!!! I've finally come to embrace the milky, semi sharp, hard texture of parmesan cheese.
Dem boyz in Italy know what dey doin' man lol!
So, now I incorporate it in my cooking: in homemade pizza, cheese sauce and salads and no one is complaining at all, so I think we have a winner....Parmesan cheese is here to stay. Yay!!!
*in a hushed voice* "...and now yuh boy does pass in de supermarket and take up one or two pieces of Parmesan cheese and put in he basket quietly while closing he eye 'cause he doh want to see de price lol!!"
I'm laughing at my own writing lol!! .....
Anyhow, I hope you like the baked parmesan chicken done trinistyle with extra cheese: my favourite! As usual, I like doing the recipes in it's simplest possible form so that you could add your twist to the dish. If you do, why not send me a line; I just might post it on the site :-) OK! OK! Ah talkin too much again!
Here's Baked Parmesan Chicken.
BAKED PARMESAN CHICKEN
2 chicken leg and thigh, seasoned and marinated with skin on
1 1/2 cup parmesan cheese, freshly grated
1 tsp. oregano
3 leaves chadon beni, chopped
2 tsp. garlic powder
2 tsp. parsley
2 tsp. thyme
2 tsp. black pepper
2 tsp. paprika
2 tbsp oil
Preheat oven to 425 degrees F
Separate the legs from the thighs. Season and marinate chicken for at least 3 hours.
Note: I used our famous green seasoning along with some chadon beni, garlic, onion etc. to season the chicken. You can add your own blend of seasonings.
Place pot over medium flame and add oil
Add chicken in hot oil and brown on both sides for about 4 minutes (i.e. 2 mins each side)
Place chicken in greased dish, cover with foil and bake for 30 - 45 minutes at 350 degrees F.
While your chicken is baking, mix all the seasonings with the cheese.
Toss well and set aside.
After 30 minutes remove foil and sprinkle half of the cheese over the chicken.
Cover back with the foil and bake for 10 minutes.
Afterward turn the chicken over and sprinkle the rest of parmesan cheese.
Cover with foil and bake for 10 more minutes or until cheese has melted.
Serve cool.
Well that's it for another delicious recipe. Hope you try this in time for your Sunday lunch.
More to come as usual.
Ah gone! :-)
Read more: http://www.simplytrinicooking.com/2012/02/baked-parmesan-chicken.html#ixzz1m22KKBD7
Thursday, February 9, 2012
roast bake
Yield: 1
Preparation time: 55 min
Cooking time: 20 min
Level: Easy
Ingredients:
2 cups plain flour (or ¾ plain and ¼ wholewheat)
1 tbsp. sugar
2 tsp. baking powder
½ tsp. salt
2 tbsp butter or lard
Water
Sift together the flour, baking powder and salt. Rub in the fat and slowly mix enough water to make a smooth dough. Cover with a damp cloth and allow the dough to rest for at least 30 minutes.
Divide dough into two balls and shape them. Allow to rest for 15 minutes.
Roll each out on a floured board with a rolling pin to about a ½" thick. Cook in a hot deep heavy pot or baking stone (tawah) until it rises and is brown. Turn over to other side to cook. Remove and serve hot.
Return to step by step recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/roast-bake.html#ixzz1lw4opPsG
Preparation time: 55 min
Cooking time: 20 min
Level: Easy
Ingredients:
2 cups plain flour (or ¾ plain and ¼ wholewheat)
1 tbsp. sugar
2 tsp. baking powder
½ tsp. salt
2 tbsp butter or lard
Water
Sift together the flour, baking powder and salt. Rub in the fat and slowly mix enough water to make a smooth dough. Cover with a damp cloth and allow the dough to rest for at least 30 minutes.
Divide dough into two balls and shape them. Allow to rest for 15 minutes.
Roll each out on a floured board with a rolling pin to about a ½" thick. Cook in a hot deep heavy pot or baking stone (tawah) until it rises and is brown. Turn over to other side to cook. Remove and serve hot.
Return to step by step recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/roast-bake.html#ixzz1lw4opPsG
coconut drops
Yield: 22 drops
Preparation time: 15 min
Cooking time: 20-30 min
Level: Intermediate
Ingredients:
2 ozs. Butter
½ cups sugar
1 egg, lightly beaten
½ tsp bitters
1 tsp. vanilla
3 cups flour
3 tsp baking powder
2 tsp cinnamon
½ cup raisins
2 cups finely grated coconut
Directions:
Preheat oven to 350°F.
Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins. Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. (However, the batter should be firm enough to hold their shape while baking).
Grease a cookie sheet and drop spoonfuls of batter onto it.
Bake for 20-30 minutes, until the drops are firm and golden.
NB. You may also sprinkle some sugar on them and return to oven for about 3 minutes.
Yields about 22 drops
Read more: http://www.print.simplytrinicooking.com/2010/06/coconut-drops.html#ixzz1lw4T46aG
Preparation time: 15 min
Cooking time: 20-30 min
Level: Intermediate
Ingredients:
2 ozs. Butter
½ cups sugar
1 egg, lightly beaten
½ tsp bitters
1 tsp. vanilla
3 cups flour
3 tsp baking powder
2 tsp cinnamon
½ cup raisins
2 cups finely grated coconut
Directions:
Preheat oven to 350°F.
Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins. Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. (However, the batter should be firm enough to hold their shape while baking).
Grease a cookie sheet and drop spoonfuls of batter onto it.
Bake for 20-30 minutes, until the drops are firm and golden.
NB. You may also sprinkle some sugar on them and return to oven for about 3 minutes.
Yields about 22 drops
Read more: http://www.print.simplytrinicooking.com/2010/06/coconut-drops.html#ixzz1lw4T46aG
eggless coconut sweet bread
Yields: 1 -9" loaf bread
Preparation time: 15 min
Cooking time: 60 min
Level: Easy
Ingredients:
1 cup fresh grated coconut
1 cup brown sugar
¼ cup milk
1 tsp vanilla essence
3 cup flour
3 tsp baking powder
1 tsp spice
1 tsp nutmeg
¼ cup butter
1 cup raisins
½ cup cherries
½ cup currants
1 pinch salt
Directions:
In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan.
Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.
Return to step by step recipe
Source: simplytrinicooking.com
Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/eggless-coconut-sweet-bread.html#ixzz1lw4HoPt6
Preparation time: 15 min
Cooking time: 60 min
Level: Easy
Ingredients:
1 cup fresh grated coconut
1 cup brown sugar
¼ cup milk
1 tsp vanilla essence
3 cup flour
3 tsp baking powder
1 tsp spice
1 tsp nutmeg
¼ cup butter
1 cup raisins
½ cup cherries
½ cup currants
1 pinch salt
Directions:
In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan.
Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.
Return to step by step recipe
Source: simplytrinicooking.com
Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/eggless-coconut-sweet-bread.html#ixzz1lw4HoPt6
float
Servings: 7
Preparation time: 25 min
Cooking time: 20 min
Level: Easy
Ingredients:
3½ cups flour
½ cup wheat flour
2 tbsp. yeast
1 tsp. salt
1½ cups water or slightly more
1 tbsp. sugar
Oil for frying (bake)
Directions:
Sift together the flour, and wheat flour. Add salt, yeast and sugar. Mix well. Add the water all at once, if dough is still dry when mixed, add enough water to make a smooth dough.
Allow dough to relax for ½ hour. Divide dough into small balls. Roll ball of dough out on a floured board 1/4 inch thick and round.
Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
Return to step by step recipe
Source: simplytrinicooking.com
Read more: http://www.print.simplytrinicooking.com/2010/06/float.html#ixzz1lw3sQv1Q
Preparation time: 25 min
Cooking time: 20 min
Level: Easy
Ingredients:
3½ cups flour
½ cup wheat flour
2 tbsp. yeast
1 tsp. salt
1½ cups water or slightly more
1 tbsp. sugar
Oil for frying (bake)
Directions:
Sift together the flour, and wheat flour. Add salt, yeast and sugar. Mix well. Add the water all at once, if dough is still dry when mixed, add enough water to make a smooth dough.
Allow dough to relax for ½ hour. Divide dough into small balls. Roll ball of dough out on a floured board 1/4 inch thick and round.
Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
Return to step by step recipe
Source: simplytrinicooking.com
Read more: http://www.print.simplytrinicooking.com/2010/06/float.html#ixzz1lw3sQv1Q
fry bake
Salt fish:
½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
¾ lb. tomatoes, chopped
½ tsp. chive, chopped
½ tsp. thyme, chopped (Spanish or fine leaf)
2 tbsp. olive oil or coconut oil (to fry the saltfish)
1 small hot pepper, finely chopped (optional)
Bake:
3½ cups flour
½ cup wheat flour
4-5 tsp. baking powder
1 tsp. salt
1½ cups water
1 tbsp. sugar
Oil for frying (bake)
For Saltfish
Boil the salt fish for about 10 minutes to remove some of the salt.
Remove skin and bones; wash and squeeze the saltfish and break into small pieces.
Cook the onions, garlic, tomatoes, chive and thyme in oil until slightly brown.
Add the flaked salt fish and hot pepper and cook for 10 minutes.
For Bake
Add the water all at once, if dough is still dry when mixed, add enough water to make smooth dough.
Cover with a damp towel and allow to relax for ½ hour .
Divide dough into small balls (makes about 12 balls).
Roll ball of dough out on a floured board to 1/4 inch thick in a round shape.
Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
Return to step by step recipe
Source: simplytrinicooking.com Print this Recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/fry-bake-and-saltfish.html#ixzz1lw3c8ZZe
½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
¾ lb. tomatoes, chopped
½ tsp. chive, chopped
½ tsp. thyme, chopped (Spanish or fine leaf)
2 tbsp. olive oil or coconut oil (to fry the saltfish)
1 small hot pepper, finely chopped (optional)
Bake:
3½ cups flour
½ cup wheat flour
4-5 tsp. baking powder
1 tsp. salt
1½ cups water
1 tbsp. sugar
Oil for frying (bake)
For Saltfish
Boil the salt fish for about 10 minutes to remove some of the salt.
Remove skin and bones; wash and squeeze the saltfish and break into small pieces.
Cook the onions, garlic, tomatoes, chive and thyme in oil until slightly brown.
Add the flaked salt fish and hot pepper and cook for 10 minutes.
For Bake
Add the water all at once, if dough is still dry when mixed, add enough water to make smooth dough.
Cover with a damp towel and allow to relax for ½ hour .
Divide dough into small balls (makes about 12 balls).
Roll ball of dough out on a floured board to 1/4 inch thick in a round shape.
Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
Return to step by step recipe
Source: simplytrinicooking.com Print this Recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/fry-bake-and-saltfish.html#ixzz1lw3c8ZZe
bake and shark
Servings: 4-5
Preparation time: 3 hrs 40 min
Cooking time: 30 min
Level: Intermediate
Ingredients:
For Bake:
2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
3/4 cup water
oil for frying
For Shark:
1 lb shark
3 tbsp green seasoning*
3 lemons (or 4 limes)
1 egg ( for egg wash )
flour ( to flour shark )
salt to taste
oil for frying
[* If you don't have green seasoning use 1 chive, 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.]
Directions:
Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours. Wash the shark in clean water. Season with the green seasoning and salt. Dip the seasoned shark in the egg wash, then in some flour. Deep fry the shark until golden brown and drain on paper.
Mix the ingredients for the bake and leave to rest for 30 minutes. Separate into balls about three inches in diameter. Then flatten out to about 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out.
Fry on both sides until golden brown. Drain on paper. Assemble using fresh tomatoes, lettuce and your favourite condiments.
Return to step by step recipe
Source: simplytrinicooking.com
Read more: http://www.print.simplytrinicooking.com/2010/06/bake-and-shark.html#ixzz1lw3NyKOl
Preparation time: 3 hrs 40 min
Cooking time: 30 min
Level: Intermediate
Ingredients:
For Bake:
2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
3/4 cup water
oil for frying
For Shark:
1 lb shark
3 tbsp green seasoning*
3 lemons (or 4 limes)
1 egg ( for egg wash )
flour ( to flour shark )
salt to taste
oil for frying
[* If you don't have green seasoning use 1 chive, 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.]
Directions:
Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours. Wash the shark in clean water. Season with the green seasoning and salt. Dip the seasoned shark in the egg wash, then in some flour. Deep fry the shark until golden brown and drain on paper.
Mix the ingredients for the bake and leave to rest for 30 minutes. Separate into balls about three inches in diameter. Then flatten out to about 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out.
Fry on both sides until golden brown. Drain on paper. Assemble using fresh tomatoes, lettuce and your favourite condiments.
Return to step by step recipe
Source: simplytrinicooking.com
Read more: http://www.print.simplytrinicooking.com/2010/06/bake-and-shark.html#ixzz1lw3NyKOl
whole wheat coconut bake
Yield: 1 bake
Preparation time: 25 min
Cooking time: 20 min
Level: Easy
Ingredients:
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
3/4 cup finely grated coconut
½ -3/4 cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)
Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary. Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
Place in an oven and bake at 250°F for 20 minutes or until golden brown.
Yields 8 servings.
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Source: simplytrinicooking.com Print this Recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/wholewheat-coconut-bake.html#ixzz1lvzcIuRF
Preparation time: 25 min
Cooking time: 20 min
Level: Easy
Ingredients:
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
3/4 cup finely grated coconut
½ -3/4 cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)
Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary. Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
Place in an oven and bake at 250°F for 20 minutes or until golden brown.
Yields 8 servings.
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Source: simplytrinicooking.com Print this Recipe
Read more: http://www.print.simplytrinicooking.com/2010/06/wholewheat-coconut-bake.html#ixzz1lvzcIuRF
coconut bake
Yield: 1
Preparation time: 15 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
2 cups flour
¾ tsp salt
4 tsp baking powder
2 tbsp. melted butter or olive oil
¾ cup grated coconut
2 tbsp. sugar
¾ cup milk
Directions:
Sift flour, salt, baking powder into bowl.
In a separate bowl mix the grated coconut and sugar then add the coconut mixture to the sifted flour. Add the milk and butter or oil.
Knead for about 5 minutes or until you get a smooth dough like in the picture.
Cover and let rise for 10 minutes.
Using a rolling pin, shape dough into a circle (3/4 -1 inch thick) and place in a greased baking tin, round or square. Prick top of the bake with fork to decorate.
Bake in a moderate oven (about 250 degrees F ) for 20 minutes or until light brown. Allow to cool.
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Source: simplytrinicooking.com Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/coconut-bake.html#ixzz1lvz5EceS
Preparation time: 15 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
2 cups flour
¾ tsp salt
4 tsp baking powder
2 tbsp. melted butter or olive oil
¾ cup grated coconut
2 tbsp. sugar
¾ cup milk
Directions:
Sift flour, salt, baking powder into bowl.
In a separate bowl mix the grated coconut and sugar then add the coconut mixture to the sifted flour. Add the milk and butter or oil.
Knead for about 5 minutes or until you get a smooth dough like in the picture.
Cover and let rise for 10 minutes.
Using a rolling pin, shape dough into a circle (3/4 -1 inch thick) and place in a greased baking tin, round or square. Prick top of the bake with fork to decorate.
Bake in a moderate oven (about 250 degrees F ) for 20 minutes or until light brown. Allow to cool.
Return to step by step recipe
Source: simplytrinicooking.com Print this Recipe
RECIPE © 2011 SIMPLY TRINI COOKING. ALL RIGHTS RESERVED
Read more: http://www.print.simplytrinicooking.com/2010/06/coconut-bake.html#ixzz1lvz5EceS
Monday, February 6, 2012
banana ice cream, flourless cake
Chocolate Valentino & Raw Vanilla Softserve (recipes)
Posted by Sarina on Feb 28, 2009 | 22 Comments | Print This | | Email This
Look at that cake! So perfect for this month’s Daring Bakers Challenge! Chocolatey, gooey, with a thin, crackly brownie-like crust… so light but rich, it melts on your tongue… and.. not a drop of flour in sight! *record scratch* …
Yup, you heard me! A chocolate cake, luscious, decadent and gluten free! I loved dropping this piece of information on people, especially my mother as I offered her up a slice! Flourless cakes are not something new to me. I am used to making them at Passover time, but this one really ‘takes the cake’! I have filed the recipe away to resurrect this Passover season, as it is relatively labour-free, and only requires 3 ingredients!!!
After past disasters with flourless cake recipes I have learnt the hard way that it’s really important to fold the egg whites until not a speck of white can be seen. Be aware that any white left in the batter will only harden, and you will have tough lumps of egg white in your cake slices. *SHUDDER*
Once your batter is well blended you can pretty much rest assured that the scariest part of the recipe is behind you. The cake bakes at a fairly high temperature for a relatively short time. After leaving it to cool for a while you are ready to slice and serve! The texture is very similar to a brownie. Light crackly exterior, gooey, luscious center. As the cake continues to cool it gets increasingly dense. Knowing which result you prefer can be a determining factor in when you want to serve it. I myself prefer it still warm and moist. This is when it is lightest and seems to melt your tongue! All you need is a light dusting of confectioner’s sugar on top and your guests will be going WOW!
This month’s challenge included creating an icecream ‘side’ to our cake. Well nothing could be quicker or easier than a Raw Banana Softserve! It’s even pretty dang nutritious! Just the thing to assauge the guilt of a chocolate hangover
Chocolate Valentino
Preparation Time: 20 minutes
INGREDIENTS:
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
METHOD:
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Raw Vanilla Softserve
Source: GoneRaw.com
INGREDIENTS:
4 large bananas, frozen
1/4 cup raisins, soaked
2 tablespoon ground chia seeds (I use ground flaxseed)
2 teaspoon vanilla extract (or the equivalent amount of vanilla bean)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
10 drops stevia (I use agave or honey)
METHOD:
1. First, process the soaked raisins until they are relatively smooth.
2. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy.
3. Try the ice cream, and add more stevia or vanilla to taste.
4. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours.
5. Stir before serving. Dig in!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
Sarina
View all posts by Sarina
Posted by Sarina on Feb 28, 2009 | 22 Comments | Print This | | Email This
Look at that cake! So perfect for this month’s Daring Bakers Challenge! Chocolatey, gooey, with a thin, crackly brownie-like crust… so light but rich, it melts on your tongue… and.. not a drop of flour in sight! *record scratch* …
Yup, you heard me! A chocolate cake, luscious, decadent and gluten free! I loved dropping this piece of information on people, especially my mother as I offered her up a slice! Flourless cakes are not something new to me. I am used to making them at Passover time, but this one really ‘takes the cake’! I have filed the recipe away to resurrect this Passover season, as it is relatively labour-free, and only requires 3 ingredients!!!
After past disasters with flourless cake recipes I have learnt the hard way that it’s really important to fold the egg whites until not a speck of white can be seen. Be aware that any white left in the batter will only harden, and you will have tough lumps of egg white in your cake slices. *SHUDDER*
Once your batter is well blended you can pretty much rest assured that the scariest part of the recipe is behind you. The cake bakes at a fairly high temperature for a relatively short time. After leaving it to cool for a while you are ready to slice and serve! The texture is very similar to a brownie. Light crackly exterior, gooey, luscious center. As the cake continues to cool it gets increasingly dense. Knowing which result you prefer can be a determining factor in when you want to serve it. I myself prefer it still warm and moist. This is when it is lightest and seems to melt your tongue! All you need is a light dusting of confectioner’s sugar on top and your guests will be going WOW!
This month’s challenge included creating an icecream ‘side’ to our cake. Well nothing could be quicker or easier than a Raw Banana Softserve! It’s even pretty dang nutritious! Just the thing to assauge the guilt of a chocolate hangover
Chocolate Valentino
Preparation Time: 20 minutes
INGREDIENTS:
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
METHOD:
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Raw Vanilla Softserve
Source: GoneRaw.com
INGREDIENTS:
4 large bananas, frozen
1/4 cup raisins, soaked
2 tablespoon ground chia seeds (I use ground flaxseed)
2 teaspoon vanilla extract (or the equivalent amount of vanilla bean)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
10 drops stevia (I use agave or honey)
METHOD:
1. First, process the soaked raisins until they are relatively smooth.
2. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy.
3. Try the ice cream, and add more stevia or vanilla to taste.
4. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours.
5. Stir before serving. Dig in!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
Sarina
View all posts by Sarina
raw vegan brownies
Raw Vegan Brownies
Source: SparkPeople.com
Servings: 12
INGREDIENTS:
Brownie:
1 cup walnuts
1 cup dates
1/4 cup cocoa powder
Icing:
2 avocados
1/2 cup agave nectar
1/4 cup cocoa powder
2 tablespoons coconut oil
1 tablespoon vanilla extract
dash salt
dash cinnamon
METHOD:
1. Food process the brownie ingredients until blended and dry chunky
2. Press into a small pan.
3. Put all icing ingredients into vitamix blender, and blend on hi till smooth.
4. Spread icing over brownies and pop in freezer to set for 1 hr. then cut and put in snack sized baggies.
Passionate foodie, founder o
Source: SparkPeople.com
Servings: 12
INGREDIENTS:
Brownie:
1 cup walnuts
1 cup dates
1/4 cup cocoa powder
Icing:
2 avocados
1/2 cup agave nectar
1/4 cup cocoa powder
2 tablespoons coconut oil
1 tablespoon vanilla extract
dash salt
dash cinnamon
METHOD:
1. Food process the brownie ingredients until blended and dry chunky
2. Press into a small pan.
3. Put all icing ingredients into vitamix blender, and blend on hi till smooth.
4. Spread icing over brownies and pop in freezer to set for 1 hr. then cut and put in snack sized baggies.
Passionate foodie, founder o
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