Bangers and Mash Bombs

Ingredients

for 16 bombs

• 600 g (1 ⅓ lb) potato, peeled, chopped and boiled
• 1 brown onion, diced and shallow-fried
• 40 g (⅓ cup) cheddar cheese
• 50 g (¼ cup) butter, softened
• salt, to taste
• pepper, to taste
• 8 pork sausages, cooked
• 100 g (¾ cup) flour
• 2 eggs, beaten
• 100 g (¾ cup) breadcrumb
• oil, for deep frying
• , to serve
• 

  1. 
     

  2. Preparation

  3. 1 NOTE: To make a brown onion, try adding ½ teaspoon of mixed herbs while cooking.
  4. 2 Mash together the potatoes, salt, pepper, cheese, butter, and onion.
  5. 3 Cut the sausages in half and surround them with a thin layer of mashed potato.
  6. 4 Lay out 3 bowls, each one containing a different coating: flour, eggs, and breadcrumbs.
  7. 5 Coat the croquette first in flour, then eggs, followed by breadcrumbs, then one more time in the eggs, and lastly breadcrumbs.
  8. 6 Heat the oil to 160°C (325˚F).
  9. 7 NOTE: If you don’t have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
  10. 8 Carefully deep-fry the bangers and mash bombs in small batches for a few minutes until golden brown.
  11. 9 Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
  12. 10 Enjoy!
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Giant Stuffed Burger

Ingredients

for 8 servings

• 1 lb bacon
• 2 tablespoons salted butter
• 1 large onion, thinly sliced
• 3 lb ground beef
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 tablespoons salt
• 1 teaspoon pepper
• oil, for greasing pan
• 2 cups grated cheddar cheese, divieded
• 2 cups grated monterey jack cheese, divided
• 1 cup fresh parsley, chopped, divided
• lettuce, to serve
• tomato, sliced, to serve
• 8 rolls, to serve

1. 
   

2. Preparation:

3. Preheat oven to 350˚F (180˚C).
4. On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
5. Bake for 30 minutes, or until desired crispiness has been reached.
6. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
7. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
8. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
9. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
10. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
11. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
12. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
13. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
14. Remove from heat and place skillet in the oven to finish cooking for 5 minutes
15. Remove from pan using spatulas and place on a cutting board for serving.
16. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
17. Enjoy!
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Peanut Butter Ice Cream Cookie Pie

Servings: 8

INGREDIENTS

• Ice cream base
• 1 14 ounce can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• Peanut Butter Ripple
• 1 cup REESE’S Peanut Butter Chips
• ½ cup peanut butter
• ¼ teaspoon salt
• ½ tablespoon coconut oil
• Assembly
• 1 Hershey’s® Ultimate Chocolate Chip Cookie delivered from Pizza Hut®
• ½ cup melted chocolate
• ¼ cup chopped roasted peanuts

PREPARATION

• Order a hot, fresh Hershey’s® Ultimate Chocolate Chip Cookie from PizzaHut.com.
• In a medium saucepan, add peanut butter chips, peanut butter, salt, and coconut oil and melt on medium low, stirring until mixture is smooth. Set aside to cool.
• In a medium bowl, add the whipping cream and using a hand mixer, whip until stiff peaks form.
• In a large bowl, combine sweetened condensed milk and vanilla extract, stir until incorporated.
• Add whipped cream to the condensed milk mixture and gently fold until mixed together.
• Drizzle all but ¼ cup of the peanut butter ripple sauce over the ice cream mixture and fold only a few times until ripple is distributed throughout ice cream.
• Trim a Pizza Hut Chocolate Chip Cookie into a 6-inch circle, eating the extra the trim. Place cookie in a 6-inch springform cake pan.
• Pour the ice cream mixture on top of the cookie until full, use the remaining ice cream mixture for another pie or some extra ice cream.
• Drizzle with the reserved peanut ripple sauce, sprinkle with chopped roasted peanuts, and drizzle over the peanuts with the melted chocolate
• Freeze for 4-5 hours until firm.
• Remove from cake pan, slice and serve.
• Enjoy!

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The Ultimate Chocolate Cake

Ingredients

for 12 servings

CAKE

• 1 ½ cups flour
• 1 cup Dutch processed cocoa powder
• 1 teaspoon salt
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 ½ cups stout
• 1 tablespoon vanilla extract
• 1 tablespoon espresso powder
• 1 cup butter
• 1 ½ cups sugar
• 3 eggs
• ½ cup mayonnaise
• 4 oz dark chocolate, chopped

BUTTERCREAM

• 1 ½ cups butter, softened
• 1 tablespoon vanilla extract
• ½ cup Dutch processed cocoa powder
• 5 cups powdered sugar
• fresh fruit, to decorate

Preparation

1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch (20 cm) cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Frost and decorate to your liking.
18. Slice and serve.
19. Enjoy!
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Tajine de poulet aux olives et citron confit

• Plat pour :6 personnes
• Préparation :0:15
• Cuisson :1:00
• Difficulté :facile

Ingrédients

• 6 cuisses de poulet, coupés en quartiers
• 2 citrons confits, coupés en quatre
• 4 cuillères à soupe de coriandre hachée,
• 1/2 cuillère à café de curcuma en poudre
• 2 cuillères à café de gingembre moulu
• 3 gousses d'ail, hachées
• 2 oignons rouges moyens, coupés en long
• 3 cuillères à soupe d'huile d'olive
• 1 cuillère à café de cannelle moulue
• 1 cuillère à café de safran
• 1 cuillère à café de jus de citron
• 1/2 tasse d'olives verts

Préparation

Le Tajine de poulet aux olives et citron confit est une recette du répertoire des classique Marocain; Nous vous dévoilons ci-dessous la recette de ce tajine de poulet, idéale pour un repas entre amis à la marocaine sans devoir sortir !

Faire griller légèrement le safran dans un petit poêlon sec à feu assez doux, en secouant la poêle, jusqu'à ce qu'il soit parfumé, environ 1 minute. Transférer le safran dans une petite boîte, laisser refroidir, puis émietter avec les doigts.

Avec un mortier et un pilon, écraser l'ail haché en pâte avec 1/2 de sel.

Dans un tajine ou cocotte couverte à fond épais, mélanger le poulet avec de l'huile, les oignons, l'ail, le gingembre, la cannelle, le curcuma, le jus de citron, 3 cuillères à soupe de coriandre hachée, 1 cuillère à café de sel, 1/2 cuillère à café poivre et le safran réservé. Disposer les morceaux de poulet sur les oignons dans le tajine.

Couper les citrons en quartiers préservé et gratter la pulpe de l'écorce. Hacher grossièrement la pâte et saupoudrer sur le poulet. Coupez le zeste de citron.

Ajouter 3/4 tasse d'eau à tajine et laisser mijoter à couvert 30 minutes, jusqu'à ce que le poulet soit presque cuit. Vérifiez de temps en temps vers la fin du temps de cuisson pour être sûr tajine n'est pas sec, en ajoutant de l'eau si nécessaire pour maintenir la viande provenant de la combustion et de coller à la casserole.

Ajouter les olives et laisser mijoter à couvert 10 minutes plus jusqu'à ce que le poulet soit cuit. Juste avant de servir, saupoudrer avec le zeste de citron préservé, le restant de la coriandre et le sel au goût.

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Cheesecake glacé à la banane et au chocolat (très facile)

Retrouvailles simplement gourmandes…
Hier, une ancienne collègue de travail et moi avons eu la satisfaction délicieuse de déguster ce cheesecake glacé à la banane et au chocolat.
Cela faisait longtemps qu’elle et moi cherchions à nous revoir, mais à cause de mon emploi du temps compliqué, c’était chose assez difficile.
Nous avons finalement réussi à trouver un jour qui convenait à toutes les deux, alors hier chez moi, nous avons rattrapé le temps perdu autour d’un bon repas. J’avais préparé des côtelettes de porc au four, et en accompagnement, du riz blancainsi qu’un gratin de brocoli.
Le repas étant assez consistant, j’aurais pu proposer une crème ou une mousse de fruit en dessert, mais non! Cette amie, tout comme moi est une gourmande, alors j’ai opté pour quelque chose de plus sympa, qui puisse captiver nos papilles. Et j’ai eu bien raison, le charme a parfaitement opéré…
Côté pratique, ce cheesecake glacé à la banane est un dessert facile et pas cher, qui peut se préparer la veille ou même 2-3 jours à l’avance. Onctueux, gourmand, rafraîchissant, parfait pour l’été!

 Pour 6 personnes
Pour un moule de 22-24 cm

– 14 biscuits Digestifs
– 60 g de beurre
– 300 g de Philadelphia (ou autre cream cheese)
– 150 ml de crème liquide
– 2 bananes moyennes mûres
– 1 cuillère à soupe de jus de citron
– 115 g de sucre
– 50 g de chocolat noir en tablette
– 2 cuillères à café de sucre vanillé

– 150 g de chocolat noir
– 150 ml de crème liquide
– 40 g de beurre

1- Emietter les biscuits avec le beurre mou (à l’aide d’un mixeur, d’un blender ou d’une cuillère). Disposer uniformément la pâte obtenue au fond d’un moule et réserver au réfrigérateur.

2- Eplucher et bien écraser les bananes, puis ajouter le jus de citron. Râper grossièrement 50 g de chocolat, puis ajouter à la préparation. Ajouter ensuite le sucre, le sucre vanillé et le Philadelphia. Bien mélanger délicatement.

3- Fouetter la crème liquide (qui doit être très froide) en mousse ferme (mais pas trop ferme quand même sinon c’est difficile à mélanger) dans un autre bol,  et mélangez délicatement à la préparation précédente à l’aide d’une spatule.

5- Verser la préparation dans le moule,  et laisser reposer au congélateur pendant qu’on fait le glaçage au chocolat.

6- Casser en morceaux (petits) le reste du chocolat (150 g) et les disposer dans un bol. Faire chauffer la crème liquide et le beurre. Quand la préparation boue, la verser sur le chocolat, et mélanger aussitôt jusqu’à ce que le chocolat fonde totalement. Laisser refroidir un peu, puis étaler uniformément cette crème obtenue sur la surface du cheesecake.

7- Remettre le cheesecake glacé au congélateur une nuit (ou au moins 6 heures). Pour servir, retirer le cheesecake du congélateur et le laisser de 45 minutes à 1 heure à température ambiante avant de le déguster.

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Passion Fruit and Mint Cooler

This recipe is a testament to why gardeners should never give up to quickly on their favorite plants. A couple years ago, we determined we had to grow passionfruit. As anxious gardeners and lovers of fresh passion fruit, we didn’t just invest in one vine. After all, in addition to our own personal garden fruit greed and long list of passion fruit recipes we wanted to explore, we had an extensive list of friends who were equally devoted to fresh passion fruit

So, to satisfy our needs, as well as needs of friends who live in ass-cold weather climates, we bought 4 vines. Three vines for us, and one for friends. We’re always thinking of sending fruit to out of state friends. One vine would be plenty. Generous, we are.

During the first year, the vines were nurtured with organic fertilizer, consistent water, plenty of sunshine and lots of sweet talk. When the first alien looking flowers appeared, we were like silly, happy kids who inherited an endless supply of quarters for the gum-ball machine. We geek-ed out in the privacy of our green garden escape.

We waited with anticipation for signs of fruit. Our cocktail shaker was ready and waiting. But, no fruit appeared. The flowers dropped. Again. And again. And again.  A ton of flowers, all dropped like a bad date.

We felt defeated. We felt like the nursery lied to us. There was no ” prolific fruiting” like the tags had promised. Liars. Liars.

What happened? Why did all the flowers drop? Neither of the 4 vines, which we planted in different parts of the garden could produce one passion fruit. So we researched, read, googled and looked up everything we could find. What turned up in some garden forums were  mentions about  passion fruit vines taking a few seasons to fruit.

When the second fruiting season rolled around, our fingers were crossed tightly, hoping that this was the year we’d be rolling in perfumed seeds and nectar. Passion fruit curd, passion fruit tart, passion fruit martinis, here we come.

Again, just like the previous season, every single passion fruit flower bloomed beautifully, then withered away without any sign of fruit. Fail.

Here we went again, researching, thinking that we bought the flowering variety instead of the fruiting variety. The nursery screwed up, lied on the tags and we wanted a refund.

At the end of our gardening patience and after two failed seasons to fruit, we thought about giving up and growing another variety that might be more adaptable to our climate. Or something.  We didn’t know what the hell was wrong.  It must be a bum variety.  Yeah, that’s it.

Luckily, this was an incredibly busy year for us and we didn’t get to pour as much attention to the garden as we had hoped we could. Trees were left a little un-trimmed, some vegetables got the chance to spread their own seeds, and the passion fruit vines were spared the big yank.

Then early one morning this last July, we walked past the passion fruit vines and there it was. The very first, one and only passion fruit dangling above our heads, green and camouflaged amongst the leaves. It was the cutest thing, ever. Score!

From that point on, almost every single flower set into fruit. We started counting. One, ten, twenty,  twenty two…..twenty five passion fruits!!

We’re now about 30 passion fruits richer and that’s the end of the story. The little guys took forever to ripen but we were in no hurry.  What is a few months to ripen compared to a couple years just to get the damn thing sweet vines to fruit.

The moral to all this? Don’t give up too easily. Sometimes the wait is certainly worth the reward.

happy drinking,

Passionfruit Cooler Recipe

YIELD: 2 SERVINGS

TOTAL TIME: 20 MINUTES

This is based off of fresh passionfruit juice from our garden.  Fruit will vary in sweetness/tartness so adjust amount and sugar amount to taste.  This is pretty tasty as a cocktail with the addition of rum and a bit more lime. If you are a pulp-free type, make a mint simple syrup (see note 2) instead of muddling the mint leaves and sugar.

ingredients:

• 5-6 whole Mint Leaves
• 2 Tablespoons Sugar
• 1 ounce (30ml) fresh Lime Juice
• 1 Tablespoon fresh Passionfruit Juice *see note 1 for extracting
• 6 ounces (180ml) Water

directions:

1. Muddle the mint leaves, sugar, and lime juice together.
2. Add passionfruit juice and water to the muddled mix. (Add passionfruit seeds if you are so inclined)  Pour into glasses filled with ice.

*Note 1: Extracting Passionfruit Juice

Cut the passionfruit in half then scrap out the seeds and pulp into a small mesh strainer.  Over a small bowl to catch the juice, scrap the seeds and pulp using the back of a spoon in order to separate the pulp and juice from the seeds.  Reserve the seeds if you enjoy them in your drinks or other recipes.

*Note 2: Mint Simple Syrup

(keeps quite well, so make more than needed and use for iced tea, making lemonade, cocktails, etc...)
Combine 2 cups (480ml) water, 2 cups (400g) sugar, and a large handful of mint leaves in a medium saucepan.  Heat just until a light simmer, stirring to dissolve sugar.  Remove from heat and allow mint to steep for 15-20 min. Strain and store in refrigerator until ready to use.

RECIPE SOURCE: Cuisine mondiale.COM.

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recipe note for salt: all recipes containing salt are based on kosher or sea salt amounts, not table salt. if using table salt, reduce the amount used to taste.

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