Sunday, October 22, 2017

Chimichurri Sauce


½ teaspoon ground cumin
½ cup distilled white vinegar
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
1 cup warm water
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
2 bunches Italian flat leaf parsley
2 tablespoons chopped fresh oregano
2 tablespoons red wine vinegar
2 tablespoons sweet paprika
3 tablespoons kosher salt
6 cloves garlic


Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Saturday, October 21, 2017

Sludgy Chocolate Martini

Ingredients for 2 servings

¼ cup chocolate-flavored liqueur
¼ cup vodka
½ cup chilled brewed strong coffee, any variety
1 cup light vanilla ice cream
1 Tbsp. chocolate syrup
2 Tbsp. creamy peanut butter
3 Halloween OREO Cookies, finely crushed (about ¼ cup)


Pour syrup onto small plate; place crushed cookies on separate small plate. Dip rims of 2 martini glasses in syrup, then in cookie crumbs.

Spoon any remaining cookie crumbs into prepared glasses.

Blend remaining ingredients in blender until smooth; pour into prepared glasses.

Friday, October 20, 2017

Creamy Citrus, Berry & Jicama Salad

Ingredients for 8 servings

¼ cup sliced almonds, toasted
½ cup fresh blueberries
½ cup mayonnaise
½ cup sliced strawberries
½ cup thinly sliced red onion
1 lb. jicama, peeled and julienned match sticks
2 Tbsp. chopped fresh cilantro
3 large oranges, peeled and sectioned (reserve ¼ cup juice)
6 cups lightly packed baby spinach and/or torn salad greens (about 6 ounces)


In large bowl, combine oranges, jicama, strawberries, blueberries and onion. Season, if desired, with salt and ground black pepper; set aside.

In small bowl, with wire whisk, combine mayonnaise, cilantro and reserved orange juice. Toss with fruit mixture and set aside.

On serving platter, arrange spinach, then top with fruit mixture. Sprinkle with almonds.

Thursday, October 19, 2017

Gingered Tofu And Green Vegetable Stir-Fry

Ingredients for 4 servings

1 onion, peeled and chopped
1-2tbsp soy sauce or stock if you prefer
2 cloves garlic, peeled and crushed
2tbsp oil
2tbsp sesame seeds, toasted
4cm piece of fresh ginger, peeled and finely diced
125g (4½oz) chopped curly kale
125g (4½oz) mushrooms, quartered
200g (7oz) tofu, cubed
300g (10½oz) broccoli, cut into florets


Heat the oil in a wok and stir-fry the ginger, garlic and onion for 2-3 minutes.

Add the mushrooms, broccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled with sesame seeds.

Wednesday, October 18, 2017

Paraguayan Soup

Ingredients for 8-10 servings

1 teaspoon baking powder
1 ¾ cups P.A.N. Pre-cooked White Corn Meal
2 tablespoons butter
3 cups milk
3 medium onions, julienne
6 eggs
280 g yellow cheese, diced


Preheat the oven to 350 °F.

Melt the butter in a pan and sauté the onions until their color pales. Season with salt and pepper to taste.  Set aside.

Beat the milk with the baking powder and eggs in a blender until you get a creamy mixture, pour in a bowl and slowly add P.A.N. Pre-cooked White Corn Meal, and a little bit more salt and pepper. Add the cheese cubes and the sautéed onions. Mix well and pour in a greased mold, bake until it turns golden brown.

Tuesday, October 17, 2017

Greek Salad With Chicken

Ingredients for 4 servings

1 Chicken flavored Bouillon Cubes
1 cucumber, halved, seeded and cut into chunks
1 cup cubed feta cheese
1 cup pitted ripe olives or Kalamata olives
1 medium red bell pepper, sliced
1 small red onion, sliced
1 Tbsp. fresh lemon juice
1 tsp. dried oregano leaves, crushed
2 boneless, skinless chicken breasts (about 10 oz.)
2 large tomatoes, cut into chunks
2 Tbsp. olive oil


Preheat oven to 375°.

Combine crumbled Chicken flavored Bouillon Cubes with olive oil; brush on chicken. Arrange chicken on baking sheet.

Bake chicken until thoroughly cooked, about 20 minutes. Remove from oven and let stand 10 minutes.

Combine tomatoes, cucumber, red pepper, red onion, olives, cheese and, if desired, ground black pepper in large salad bowl. Dice chicken and stir into salad. Drizzle with lemon juice and sprinkle with oregano.

Monday, October 16, 2017

Spider's Nest Cake

Ingredients for 24 servings

For the cake:

1 tbsp cider vinegar
1 x 284ml carton buttermilk
1 ½ tsp bicarbonate of soda
2 tsp vanilla extract
3 eggs, beaten
3 x 10g tubes red food-colouring gel
50g (2oz) cocoa powder
180g (6oz) butter, softened, plus extra for greasing
400g (13oz) caster sugar
500g (1lb) plain flour

For the buttercream icing:

½ tbsp vanilla extract
1 ½ tbsp milk
2 tsp ground cinnamon
225g (7 1/2oz) icing sugar, sifted, plus extra for dusting
300g (10oz) slightly salted butter, softened

For the hidden spider's eggs:

3 balls stem ginger, finely chopped
50g (2oz) desiccated coconut
175g (6oz) white chocolate, melted

For the flies:

8 chocolate-coated raisins
16 flaked almonds

To decorate:

1 x 1kg block ready-to-roll fondant icing
170g (6oz) white mini-marshmallows (for the cobwebs)


Preheat the oven to gas 4,180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins. For the cake, beat the butter and sugar in a mixing bowl, using an electric whisk, until light and fluffy. Gradually add the eggs, beating well after each addition. Beat in the vanilla and red food colouring.

Sift the flour, cocoa powder and 1 tsp salt into a separate bowl. Beat in a third of the flour mixture to the egg bowl, followed by a third of the buttermilk. Repeat until all the flour and buttermilk has been added.

Mix the bicarbonate of soda and vinegar in a small bowl and add to the batter, beating to combine. Divide the batter evenly between the tins and bake for 28-30 minutes, or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.

When cool, cut each cake in half, horizontally, to make 6 layers. Using a 8cm (3 ½in) biscuit cutter, cut out a round from the centre of 4 of the layers and carefully remove, leaving a hole. Crumble the rounds into a bowl and reserve for the spider’s eggs.

For the buttercream icing, put the butter in a mixing bowl and beat for 5-8 minutes, until soft and fluffy. Add half the icing sugar and, starting on a low speed, beat for 3-5 minutes. Beat in the remaining icing sugar, then add the milk, cinnamon and vanilla extract, until combined. Cover and chill.

For the hidden spiders’ eggs, put the reserved cake crumbs in a bowl with 3 heaped tbsp of the buttercream icing and the ginger; mix to combine. Using clean hands, shape the mixture into balls about 1.5cm (¾in) wide. Arrange on a tray, cover with clingfilm and chill for 1 hour (or freeze for 15 minutes).

Melt the white chocolate in a heatproof bowl set over a pan of shallow, simmering water. Dip each cake ball in the chocolate, and then remove with a fork, allowing any excess chocolate to drip off. Roll the balls in the desiccated coconut and put on a tray lined with nonstick baking paper. Chill for 30 minutes or until set.

Meanwhile, make the flies. Using a sharp knife, carefully make a slit on either side of each chocolate raisin and stick a flaked almond in the gap to make wings. Set aside.

To assemble the cake, put one hole-free cake layer on a cake stand. Spread with a layer of buttercream and then top with another cake layer – this time with a hole. Spread with another layer of buttercream and then repeat with the remaining three hole layers, to create a central cavity. Fill the cavity with as many spiders’ eggs as you can fit in, then top with the remaining cake layer. Spread the remaining icing over the top and sides of the cake, then chill for at least 30 minutes.

To decorate, dust a clean work surface with icing sugar and roll out the fondant icing to a circle just large enough to cover the top and sides of the cake. Lift the icing with a rolling pin and drape it over the cake. Smooth the icing over the top and sides, and then trim the excess icing at the base.

Put the marshmallow in a microwave-safe bowl and heat in 30-second blasts, until melted. Stir the melted marshmallow mixture until cool enough to handle, and then, using your fingers, scoop up small amounts and pull and stretch it out to make thin, web-like strands; drape all over the cake being as messy as you like. Stick the flies to the marshmallow web. Top the cake with a plastic spider.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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