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peach

 

I have always been very fond of peaches .. Recently after my nutella craze. I started to experiment with peaches. I came across another one of those easy lazy recipes. It only requires 5 ingredients and you are good to go. One of those panic attack recipes as I like to call them. Just in case you have guests showing up and don’t know what to do .. whip these up .. 🙂  Ingredients : Peaches, Cinnamon, butter, ice-cream (vanilla or I used butter pecan) and brown sugar.

INGREDIENTS:

  • peaches (fresh, cut in half & pit removed, I like to blanch mine first to remove the skin, personal preference)
  • brown sugar
  • cinnamon
  • butter

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.
  2. Cut your peaches in half, & remove the pit. Place them cut side up in a baking dish & stuff the middles with brown sugar. Sprinkle on a little cinnamon. Place a slice of butter on each peach half. Bake at 375 degrees for 15 minutes.
  3. Serve in a bowl, making sure you drizzle all that yummyness at the bottom of your pan on top. Top with a scoop of ice cream. I use butter pecan as that’s what MawMaw always used.

http://www.yummly.com/recipe/external/Grandma_s-Easy-Peasy-Baked-Peaches-1229590

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2

There has been a mania of nutella going around for some time now, and it caught me as well. Such a simple ingredient can be woven in to so many different things.I have never seen anything like this, It boggled my mind when I came across this post on a friends wall.. I had to give it a try. It required a lot of nutella disks.. some of which didn’t even reach the pan to be embedded within the pancakes. Be very careful when transferring the disks because they melt very quickly. A sweet little twist to add to your morning breakfast. I used a regular pancake recipe. Ingredients: Nutella, Sugar, flour, eggs, butter, baking soda, baking powder, salt and buttermilk.

For Nutella disk Recipe : 

  • Line a sheet pan with parchment paper
  • Dollop on little “disks” of Nutella, then freeze the disks!
  • When you’re ready to make pancakes, pour batter into your frying pan, then quickly place one of the disks on top of the wet batter. Cover the disk with more batter, then proceed as you normally would when making pancakes.

For Buttermilk Pancake Recipe :

INGREDIENTS: 

  • All Purpose flour – 3 cups
  • White Sugar – 3 tbs
  • Baking Powder – 3 tsp
  • Baking Soda – 1 1/2 tsp
  • Salt – 3/4 tsp
  • Buttermilk – 3 cups
  • Milk – 1/2 cup
  • Eggs – 3
  • Melted butter – 1/3 cup

INSTRUCTIONS: 

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/

http://www.thekitchn.com/a-life-changing-trick-for-making-perfect-nutella-stuffed-pancakes-222549?utm_source=facebook&utm_medium=social&utm_campaign=managed

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6

 

Appetizers are really my favorite thing to make. It demands so much attention to details and meticulous arrangements of assorted ingredients to come up with decorative little morsels. It gives me so much joy to actually design food and in a way dress it up to sit on my dishes like super seductive models ready to be photographed. I have been playing around with the new found ingredient “ kataifi “, it is a style of filo pastry that resemble spaghetti. Commonly found in Greek and Mediterranean desserts. This time I have done two dishes with one ingredient. Scallops wrapped in Kataifi and Kaitaifi prawns with honey chili dipping sauce.

 

Scallops wrapped in Kataifi Recipe

INGREDIENTS:

  • 2 cups balsamic vinegar
  • 4 sea scallops (extra large)
  • salt
  • pepper
  • 1/4 lb filo (kataifi)
  • 4 tbsps butter (melted)
  • 1 tomatoes (diced)
  • 1/4 cup scallions (diced)
  • 1/4 cup dill (chopped)
  • 1 shallots (medium, sliced)
  • 1 tsp chopped fresh thyme
  • 1 cup white wine
  • 1/2 lb butter (cut into small bits, thoroughly chilled)

INSTRUCTIONS: 

  1. In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
  2. Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
  3. Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
  4. Bake the scallops until just done, about 15 minutes.
  5. To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

Katifi Prawns Recipe

 

INGREDIENTS: 

  • 850g (about 18) large green prawns
  • 100g Antoniou Kataifi pastry
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 2 eggs, lightly beaten

Dipping Sauce

  • 1/2 cup mild chili sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice

INSTRUCTIONS:

1. Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.

2. Peel and devein prawns, leaving tails intact. Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil. Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip. Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn. Place on prepared tray. Continue with remaining prawns. Bake 12 minutes or until lightly golden. Serve with honey chilli dipping sauce.

3. To make sauce: combine all ingredients.

Cook’s Tip: No fuss entrée for 6 or serve as a savoury with drinks. Potato wedges and a salad transform this dish into a main meal for 4.

http://antonioufillo.com.au/index.php/food/item/kataifi-prawns-with-honey-chilli-dipping-sauce/

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Ripple Cake

 

One of my most sweetest and cutest friend (Nabila) decided to drop by from New Jersey this week. So I thought of making a sweet little something for her. It’s the most easiest dessert ever, it requires very few ingredients and takes about 10 minutes to prepare. The best part is that you can do it the night before. You can choose to do it in a bowl as I have done and pipped the left over cream over the top. Or you can make it in to a log as the recipe below read. I got this recipe from a very near and dear person to my heart… Kakon Api. Thank you so much! This is one of mine and Rishi’s favourite desserts. Ingredients: Whipping cream, Sugar, Vanilla extract, Chocolate biscuits (Cocoa powder, strawberries or raspberries are optional)

 

For Recipe visit : http://www.taste.com.au/recipes/22748/choc+ripple+cake