Archive | Recipes RSS feed for this archive

Chef Karen’s Coconut (CocoLoco) Mousse Recipe

coconutmousse

If you’re looking for a light and creamy dessert, look no further than Chef Karen‘s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!

Ingredients

  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes

Directions

First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Marble Cupcakes Recipe

marble

Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!

Ingredients

  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes

Directions

  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Limoncello Buttercream Recipe

buttercream

Add zesty, creamy Limoncello Buttercream to your next culinary masterpiece courtesy of our May Chef of the Month, Chef Karen. This frosting is perfect for cake fillings or frosting toppers (or eat it alone, we don’t judge). Chef Karen’s perfected recipe can be found below.

Ingredients

  • 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

  • 5 cups of Powdered Sugar

  • 1 teaspoon clear vanilla extract 

  • 1 tablespoon of Lemon Zest

  • 1/4 cup of freshly squeezed Lemon Juice

Directions

  1. In a mixer, add the butter and the lemon juice.
  2. Mix together on low speed until they are completely combined.
  3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  5. Add clear vanilla extract
  6. Continue to mix.
  7. If the frosting is too runny, add 1/2 cup additional powdered sugar.
  8. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Santa Barbara Pasta Recipe

F03BAAFE-9AA4-476E-8EB8-FE784A52FC40

If you’re looking for a different twist to a classic pasta dish, then Chef Barbara‘s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

  • 80 grams of Rustichella blue spirulina pasta
  • 2 grams of salt
  • 3 tablespoons of homemade butter with sea urchins
  • 1 pinch of minced garlic
  • Shrimp coral (obtained by squeezing the head)

For dish decoration:

  • 1 Santa Barbara Prawns
  • 1 Tablespoon of Beluga caviar
  • 1 Sea urchin
  • 1 violet

Directions

  1. Cook the spaghetti in plenty of boiling salted water, drain al dente.
  2. Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
  3. Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
  4. In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
  5. Meanwhile fry the head off the prawn until it becomes crunchy.
  6. Brown the prawn tail on a pan for a few moments with a little salt and pepper
  7. Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
  8. Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
  9. Decorate with a flower

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

pancitcarbonara

Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!

Ingredients

Directions

Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe

udoncrepesalad1

It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month‘s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.

Ingredients

Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper

Directions

Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

chickenadobo.PNG

Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Benjamin’s Ostrich Pasta Recipe

An exquisite addition to add to your chef repertoire is Chef Benjamin’s Ostrich Pasta recipe. This dish is full of delectable flavors that blend to create the ultimate spin on to your everyday Linguini pasta. Find it below!

B204EE42-4759-4529-AD36-F3F704B40949.jpg

Ingredients

  • Ostrich Meat
  • Shallots
  • Garlic
  • Curly Parsley
  • Eggs
  • Semolina Flour
  • Linguini Pasta
  • Tomatoes
  • Greek Olive Oil
  • Green Onion
  • Italian Parsley
  • Danish Butter
  • Korean Basil

Directions

  1. Ground ostrich meat with shallots, garlic, curly parsley, eggs and Semolina flour.
  2. Cook Linguini pasta.
  3. Blend tomatoes, Italian parsley, Danish butter, Greek olive oil, green onions and reduce.
  4. Let it cool. Add Korean basil and serve as sauce.
Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

%d bloggers like this: