COOKING CORNER
COOKING CORNER
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Mains & Sides
A Healthy Smoothie Bowl
By Staff
INGREDIENTS
1 cup frozen mixed berries
1 banana
½ cup unsweetened almond milk
½ cup rolled oats
1 tablespoon chia seeds
1 tablespoon honey
½ teaspoon vanilla extract
DIRECTIONS
Combine the frozen mixed berries, banana, almond milk, rolled oats, chia seeds, honey, and vanilla extract in a blender.
Blend until smooth and creamy
Pour the mixture into a bowl.
Top with your favorite toppings, such as sliced bananas, berries, granola, and coconut flakes.
This smoothie bowl is not only delicious but it is also packed with nutrients and fiber. It’s a great way to start your day or to enjoy a healthy snack. (contributed by Erin Han)
French Omelet Inspired
by Selena Gomez
By Simone Simantob
This quick, simple, and delicious recipe is enjoyable for breakfast!
INGREDIENTS
4 eggs
2 tablespoons of mozzarella cheese
¼ teaspoon of white pepper
2 tablespoons of green onions
DIRECTIONS
On a chopping board, take a shape knife(make sure that it can cut through a piece of paper). Then take your green onions and finely chop them till they are small enough and set them to the side in a small bowl.
In a medium bowl, crack 4 eggs into it and whisk it around till it is all mixed together. Let sit for 1 minute
Take a large skillet and place the eggs into it and sprinkle the black pepper to give it a taste. Put the skillet on low heat so the eggs cook slowly and do not burn.
Mix around the eggs till everything is cooked but light and fluffy. They will look scrambled, so spread them out will your spatula to make a circle, place the cheese in the middle and roll it up like a burrito.
Put it on a plate and spread the onions on top, making sure that they are not too cool.
Enjoy!!!
Sesame-Crusted Tuna with Green Tea Noodle Salad
By Staff
INGREDIENTS
2 tbsp white sesame seeds
1 tbsp black sesame seeds
1/2 tsp togarashi (Japanese seven spice, from Asian food stores)
1 tsp coarsely ground black pepper
400g sashimi-grade tuna with skin
1 tbsp extra virgin olive oil
320g green tea noodles
1 cup (140g) frozen edamame, thawed
2 green shallots, thinly sliced
Pickled ginger, to serve
Shiso leaves (from Asian grocers, substitute Thai basil or coriander), to serve
GINGER AND SOY DRESSING
100ml sesame oil
4cm piece (20g) ginger, finely grated
2 tsp soy sauce
2 tsp fish sauce
Juice of 2 small limes
DIRECTIONS
On a tray, combine white and black sesame seeds with togarashi, pepper, and 1 tsp salt flakes. Submerge tuna into sesame mixture to coat all over, then cover and set aside at room temperature for 10 minutes.
For the ginger and soy dressing, combine all ingredients in a bowl. Set aside. Heat a medium frypan over high heat. Drizzle tuna with oil. Sear tuna for thirty seconds on each side – you want it to remain rare inside. Cool briefly, then thinly slice.
Cook noodles according to packet instructions, adding edamame in the last moment of cooking. Drain and rinse briefly with cold water. Transfer to a large bowl.
Add dressing and toss to combine. Top noodles with sliced tuna, edamame, shallot, pickled ginger, and shiso leaves to serve.
Source: delicious.com.au
Sweets & Treats
Simple Banana Bread
By Staff-G
INGREDIENTS
2¼ cups all-purpose flour, sifted
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
4 medium ripe bananas, mashed (about 1½ cups)
½ cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 325°.
Spray a 9×5-inch loaf pan with baking spray with flour.
Whisk together flour, sugar, baking soda, and salt in a bowl.
In a medium bowl, whisk together banana, melted butter, eggs, and vanilla.
Fold banana mixture into flour mixture until just combined.
Spread batter into prepared pan.
Bake until a wooden pick inserted in the center comes out clean, about 50 to 60 minutes.
Let cool in the pan for 10 minutes.
Remove from the pan, and let cool completely on a wire rack.
Store in an airtight container for up to 3 days.
Source: Paula Deen
Sticky Ginger Pudding
By Staff
INGREDIENTS
1 3/4 cups (260g) self-raising flour
1 1/2 tsp ground ginger
1/4 tsp bicarbonate of soda
100g dark muscovado sugar
2 Tblsp. treacle
120g unsalted butter, chopped, melted
1/2 cup (125ml) buttermilk
3 eggs
150g uncrystallized ginger, finely chopped
Thickened cream or ice cream to serve
Ginger Sauce
100g unsalted butter, chopped
1/3 cup (75g) dark muscovado sugar
1/3 cup (80ml) ginger beer
200ml thickened cream
120g uncrystallized ginger, chopped
DIRECTIONS
Preheat the oven to 180°C (360°F).
Lightly grease a 6-hole Texas muffin pan.
Sift the flour, ginger, and bicarb into a bowl. Add the sugar, treacle, butter, buttermilk, and eggs and whisk until combined. Add the ginger and fold through until well combined. Divide mixture into prepared pan and bake for 20-25 minutes until golden and slightly soft.
Meanwhile, for the ginger sauce, place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and cook, stirring, for 5 minutes or until slightly thickened. Remove from the heat and allow to cool slightly.
Turn the puddings out into bowls and pour over the warm ginger sauce. Serve warm with cream or ice cream.
Source: delicious.com
Pink Drink
By Jessica Ghodsian
The Pink drink is a sweet beverage perfect for a hot day. It is made with blended strawberry acai, coconut milk, and a scoop of dried strawberries. It was created in 2016 accidentally but became viral in 2017; it is about $5.75 for a venti and $4.75 for a tall (small). The pink drink is my favorite at Starbucks because it tastes like strawberries-my favorite fruit. If you like strawberries, this is just for you! Any age can drink it because of the minimal amount of caffeine. It is just a pink drink with strawberries on top, but it is so good. This combination creates a refreshing beverage with flavor notes such as tart berry, sweet dragon fruit, and smooth coconut milk. This drink is also healthy because of its abundant nutrients.
Chocolate Fudge Cookies
By Staff
INGREDIENTS
1 (18.25 ounces) package of Devil’s Food cake mix
2 eggs
½ of a cup of vegetable oil
1 cup of semi-sweet chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease the cookie sheets.
Mix ingredients together in a bowl.
In a medium bowl, stir together the cake mix, eggs, and oil until well blended.
Fold in the chocolate chips.
Roll the dough into walnut-sized balls.
Place the cookies 2 inches apart on the cookie sheet.
Bake in the oven for 8 to 10 minutes and let the cookies cool outside on the baking sheet for 4-6 minutes.
Lastly, enjoy!
Source: All Recipes
Almond and Strawberry Tart
By Staff
INGREDIENTS
Pastry
1 2/3 cups all-purpose flour
1 1/4 sticks (5 ounces) of cold unsalted butter, cut into 1/2-inch dice
Pinch of salt
2/3 confectioners' sugar
2 large egg yolks
Filling
1/2 pound whole blanched almonds
3/4 cup superfine sugar
1 1/2 sticks (6 ounces) unsalted butter, softened
2 large eggs at room temperature
2 pints fresh strawberries, bottoms trimmed flat and berries quartered lengthwise
1 1/2 tablespoons confectioners' sugar
Crème fraîche, for serving
DIRECTIONS
Pulse the flour, butter, and salt in a food processor until the mixture resembles coarse bread crumbs. Pulse in the confectioners' sugar and then the egg yolks until incorporated and the pastry pulls away from the sides of the bowl. Pat the pastry into a smooth round disk.
On a lightly floured surface, roll out the pastry to a 12-inch round, then transfer to a 9 1/2-inch fluted tart pan with a removable bottom, fitting it into the sides; trim the overhang. You can also chill the pastry for 1 hour and grate it into the tart pan, gently pressing it into the base and sides. Or, shape the pastry into a log, slice it into pieces and press the pieces into the tart pan. Chill the dough in the refrigerator while you heat the oven to 350°F.
Line the pastry with foil and fill it with pie weights or dried beans. Bake for about 20 minutes, or until the edges are lightly colored. Remove the foil and weights. Bake the tart shell for about 10 more minutes, or until the pastry is dry and firm to the touch. Let cool on a rack.
In a food processor, pulse the almonds and 1/4 cup of the superfine sugar until finely ground. In a medium bowl, beat the butter with the remaining 1/2 cup of superfine sugar until light and creamy. Add the butter mixture to the almonds and process until combined. Add the eggs to the almond mixture 1 at a time, processing until smooth before adding the next egg.
Spread the almond mixture in the pastry shell and bake in the lower third of the oven for about 45 minutes or until the top is golden. Let cool completely on a rack.
Remove the tart from the pan and transfer it to a large platter. Arrange the strawberries on the tart. Sift the confectioners' sugar over the berries and serve the tart with crème fraiche.
Stand the tart a room temperature for 6 hours.
Source: foodandwine.com
Three-Ingredient Mango Lassi
By Gia Mejia
Mango lassi is a delicious Indian drink. It is extremely easy to make. There are many different variations of this drink, but this is my personal favorite.
INGREDIENTS
Three Scoops of Mango Sorbet
One and ½ Cup of Milk
One Cup of Greek Yogurt
DIRECTIONS
First, grab your ingredients and a blender or food processor, and add ingredients.
Next, mix your ingredients for about a minute and then pour the drink into a cup.
Lastly, Enjoy!
How to Make Crème Brûlée
By Erin Han
Crème brûlée is a classic French dessert that is both elegant and delicious. With its creamy custard base and crispy caramelized sugar topping, it's no wonder that this dessert is a favorite among foodies and dessert lovers alike. In this article, we will look at how to make crème brûlée at home.
INGREDIENTS
2 cups heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
6 egg yolks
1/4 cup granulated sugar (for caramelizing)
Instructions:
Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and set aside.
In a large mixing bowl, whisk the egg yolks and 1/2 cup granulated sugar until well combined.
Slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
Stir in the vanilla extract.
Pour the mixture into six ramekins or custard cups.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.
Bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature.
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
When you're ready to serve, remove the ramekins from the refrigerator and sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar is melted and golden brown.
Let the crème brûlée cool for a minute or two before serving.
In short, making crème brûlée at home is easier than you might think. With just a few simple ingredients and basic kitchen tools, you can create a delicious and impressive dessert that will impress your friends and family. So why not try it and see for yourself how easy it is to make this classic French dessert?
Source: cooking.nytimes.com
Types of S'mores
By Miah Jackson
While looking for a smores recipe, I found a website showing different kinds of smores. Did you know there are different kinds of smores besides the usual chocolate, marshmallow, and graham cracker?
The first flavor is Roasted Berries S'mores, where you roast fresh strawberries, blueberries, and raspberries in the oven. Then you can find waffle cookies at the grocery store or use some good old graham crackers. Check out the Jelly Toast blog to learn more about this. Another flavor is Salted Caramel S'mores, and all you have to do is grab your favorite Caramel sauce and sprinkle some flaky sea salt over the top of your s'more.
You can also try the Elvis S'mores, which look somewhat gross, but you will know they are good once you try them. I am not a fan of peanut butter, so I would never try the s'more with that. What about chocolate-covered pretzels? Well, I am not too fond of pretzels, so I would not be a fan of them, but all you do is find some chocolate-covered pretzels and put them in between your crackers like any other smores you try.
The two interesting ones are Rice Krispy and Oreo Smores. Unfortunately, I do not like Oreos or Rice Krispy treats unless the Oreos are golden. To list a few more, there are Resses Pieces, Milky Way, Kitkats, or any other candies you want. Just please do not put in Swedish Fish!
Sources: jellytoastblog.com and sharedappetite.com
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