Friday, May 31, 2013

Camembert Salad Party

Camembert Walnut Salad

Any French cheese fans out there?
Sure, we can easily add some Camembert or Brie onto our freshly baked baguettes!
How about a healthier twist? 
Camembert on a salad, topped off with crushed walnuts.
Simple, ready in no time, and tasty! :)



1. Lettuce
2. Camembert 
3. Crushed Walnuts and 2-3 Whole Walnuts
4. Grape Tomatoes (Cherry or Plum will suffice) 
5. Salt
6. Pepper
7. Vegetable Oil 
8. Long Grated Carrot Pieces (of course edible, but I used as decoration) 



1. Rinse and dry shredded lettuce, use one serving. Place on dish.
2. Thinly slice Camembert. Start cut from the center, and cut outwards. Cutting only 1/2 the entire circle.
3. Place cheese over lettuce.
4. Crush walnuts with knife and sprinkle over cheese and salad.
5. Slice tomatoes and place around plate, alternating with Camembert.
6. Season tomatoes with salt and pepper. Add a touch of vegetable oil of choice.
7. Add a few pieces of grated carrot pieces, I had mine from a store bought salad mixture
8. Place 2-3 whole walnuts in the center.
9. Serve alone or with toast, such as garlic bread.

Enjoy :)

Wednesday, May 29, 2013

Mini Puff Pastries

Forest Fruit Puff Pastries

Quick and simple to make, great for beginners that do not have years of experience in baking :)
It would be great to make puff pastry from scratch, 
but to save time and make this recipe fair to everyone,
 I used store-bought that tastes almost like homemade.
In the near future, I will make more sweets! :)

Ingredients- Baking Time- ~25mins

1. Fresh Puff Pastry (store-bought, refrigerated) 
2. Frozen Forest Fruit Mix  
  • strawberry
  • raspberry
  • blackberry
  • blueberry
  • cranberry
3. 1 Egg Yolk
4. White Sugar


1. Preheat oven to 200C.
2. If using frozen fruit, thaw for a few hours before making.
3. Sweeten fruit by adding sugar during the thawing process, add about 1 tablespoon.
4. Unpack puff pastry, and cut into shapes as shown above in pictures.
5. First, cut entire piece into two.Then cut into halves, again. There should be four equal pieces.
6. Cut horizontally three times to create 16 equal square pieces. Try to make them as equal as possible.
7. Take the first top corners and bring them into the center. Stick them together with your fingertip.
8. Repeat this step for the bottom corners to create the shape seen above in the photos.
9. Place desired fruit in the center and decorate around the center with fruit of your choice.
10. Be creative, make one square using all types of fruit or make just one with only cranberries.
11. Repeat steps until all 16 squares are filled with fruit.
12. Smear/Brush top edges of pastries with egg yolk. You may use a painting/cooking brush.
13. Place on baking sheet and bake for about 25 minutes or until golden-brown.
14. You may sprinkle sugar on top of the fruit before baking. I also baked 8 at once, only.
15. Remember, leave some room between the pastries, they will grow. Do not worry if from the rising process the fruit falls off the pastry, you may add it back on after baking. 


Monday, May 27, 2013

Chili Con Carne

Chili Con Carne

I had such a busy week with my studying...
I'm back and ready to cook! 
I hope to never disappoint anyone ever again!
I hope this chili will make up for it :)

Ingredients-  Cooking Time ~2h

1. 500g Ground Beef (Beef/Pork Ground Meat Mix)
2. 2 Large Onions
3. 4-5 Chili Peppers (add less for milder flavor, add more for spicy chili)
4. 1 Large Red Bell Pepper
5. Canned Kidney Beans 
6. Sweet Canned Corn
7. 2 Cans of Chopped Tomatoes
8. Salt
9. Pepper
10. Cayenne Pepper
11. Dried Cumin
12. Dried Garlic
13. Paprika
14. Dried Chili
15. 2-3 Cloves of Fresh Garlic
16. Sour Cream (optional, as well as cheese)   
17. 2 Tablespoons of Oil 



1. Prepare vegetables. Wash and dry, finely dice onions and chop peppers and fresh garlic.
2. Heat non-stick sauce pan and add oil. 
3. Saute onions and as they turn translucent, add red peppers. Add a pinch of salt.
4. Add ground beef and cook everything together, mix well. Start adding dried spices, always add less in the beginning and then add more if necessary. I started with 1/2 teaspoon of each spice. 
5. When the meat has cooked and turned brown, transfer contents from sauce pan to large pot.
6. Heat the pot and add two cans of tomatoes to the meat and vegetable mixture.
7. Cook on medium-low heat for about 45minutes. 
8. Mix every 10-15minutes during this time and at the end, add canned kidney beans.
9. Lower the heat, and add canned corn as well. Add more spices, salt and pepper as well, if needed.
10. Cook on low heat for another 20-25minutes.      
11. Taste, adjust flavor if neccessary. Remove pot from heat and although you may serve for dinner already, I tend to leave my chili for a few hours to cool and set it in the fridge overnight and reheat it the following day for all the spectacular flavors to come together.
12. Serve when hot! Top off with sour cream and/or cheese!


ENJOY  :)  


Sunday, May 19, 2013

Meatless Sunday Breakfast

Pizza Omelet

Good morning!
It's Sunday, and now is the perfect time to make
a classic egg breakfast, with a small twist.
I did not include meat or cheese in this recipe.
It is a healthier combination with tasty vegetables.
I think this is great for kids, so wake up the family and make a nice breakfast together:)


Ingredients-  Prep Time ~20mins

1. 3 eggs (4 small slices for 1 hungry person, 2 eggs per 1 adult is usually the way I measure it)
2. Red Bell Pepper (1 handful, finely chopped)
3. 1/2 Large Onion (finely chopped)
4. 1-2 Plum Tomatoes (sliced)
5. 1-2 Marinated Green Olives (sliced)
6. 1-2 Marinated Black Olives (sliced)
7. Fresh Chives 
8. Salt
9. Pepper 
10. Oil
11. Ketchup (optional)


1. Prepare vegetables and tomatoes. 
2. Heat a non-stick pan with a small splash of oil.
3. Crack open three eggs, and whisk forcefully in a bowl. Do not add salt to the eggs!
4. Add chopped onions and red bell pepper pieces onto the hot pan. Continiously mix to avoid burning.
5. When a golden color is achieved, add the eggs.
6. Let the eggs settle and cook for about two minutes. You may now add salt and pepper to taste.
7. With a spatula, make sure the eggs cook evenly by moving contents from the bottom to the top, starting from the middle. 
*If you are skilled, you may flip the omelet onto the other side.
8. When the top side is still undercooked, start adding olive and tomato slices.
9. Remember, keep an eye on the heat. Check the underside of the omelet to make sure it is not burned.
10. When the omelet is ready, it should move freely on the pan when you shake it around.
11. Add chopped chives and serve by cutting into slices, you may also top it off with some ketchup. 



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