Monday, May 29, 2017

 Creamy Black Bean & Corn Salad

Ingredients for 4 servings

¼ cup chopped red onion
¼ cup Mayonnaise
1 can (15.5 oz.) no-salt added black beans
1 cup quartered grape tomatoes or cherry tomatoes
2 cups frozen whole kernel corn, thawed
2 Tbsp. lime juice
2 tsp. Chicken flavor Bouillon


Microwave lime juice and Chicken flavor Bouillon in small microwave-safe bowl at HIGH 30 seconds or until hot.

Combine Bouillon mixture with remaining ingredients. Serve, if desired, with tortilla chips or your favorite dippers.

Thursday, May 25, 2017

Mulled Wine

Ingredients for 6-8 servings

1 lemon
1 x 75cl bottle full-bodied red wine
2 cinnamon sticks
2 oranges
4cm (1.5in) piece ginger, peeled and sliced
8 cloves
60ml (2 ½fl oz) ruby port

For the garnish:

½ lemon, sliced into half moons
½ orange, sliced into half moons
6-8 cinnamon sticks


Remove the zest from the lemon and one of the oranges with a potato peeler in thin strips then juice the zested orange. Push the cloves into the remaining orange.

Put the zest, orange juice and clove studded orange in a large pan along with 2 cinnamon sticks, the ginger, sugar, port, red wine and 750ml (1 ½ pint) water.

Put over a low heat and stir until the sugar dissolves, then turn up the heat slightly and simmer gently for 20 minutes.

Remove from the heat and leave to cool for 10 minutes before ladling into glasses. Garnish with the orange and lemon slices and a cinnamon stick.

Wednesday, May 24, 2017

Apple Crumble

Ingredients for 4 servings

1 tsp vanilla
2 tbsp caster sugar
2 tbsp rolled oats
40g (1 ½oz) cold salted butter, diced
40g (1 ½oz) demerera sugar, plus 1 tbsp for sprinkling

110g (4oz) self-raising flour
650g (1lb) Bramley cooking apples, peeled, cored and diced into small chunks
custard, cream or ice cream to serve


Heat oven to gas 6, 200°C, fan 180°C. Place the Bramley apples, caster sugar, vanilla and 1.5 tbsp of water in a saucepan and gently cook for a few minutes until the apples have softened. Taste and add a little more sugar if needed, depending on how tart the apples are. Transfer to a greased ovenproof dish.

Place the flour, demerera sugar and butter into a mixing bowl and rub with your fingertips until it resembles breadcrumbs. Stir in the oats. Scatter onto the apples and then sprinkle the extra sugar on top. Bake for 40-45 minutes until golden and bubbling. Serve with custard, cream or ice cream.

Tuesday, May 23, 2017

Mexican Cauliflower Rice

Ingredients for 4 servings

¼ teaspoon pepper
¼ teaspoon salt
½ cup chicken broth (or vegetable broth)
1 head small/medium cauliflower
1 small onion, finely chopped
1 tablespoon ghee
1 tablespoon olive oil
2 cloves garlic, finely minced
2 tablespoons tomato paste
Fresh cilantro leaves, for garnish


Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside.

Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.

Add in the cauliflower and chicken broth and mix well. Cover and cook for 3 minutes.

Remove the cauliflower rice from heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes! 

Monday, May 22, 2017

Papaya Salsa

Ingredients for 4 tazas

¼ cup lemon juice
¼ cup olive oil
1/3 cup chopped fresh cilantro
½ cup sliced green onions
1 box (10 oz.) frozen whole kernel corn, thawed
1 can (16 oz.) black beans, rinsed and drained
1 medium papaya, peeled and diced
1 medium red bell pepper, chopped
2 Chipotle MiniCubes


Combine all ingredients in a large bowl. Serve with chips or with grilled meat, fish or poultry.

Monday, May 15, 2017

Easy Split Pea Soup

Ingredients for 10 cups

1 bag (16 oz.) split peas, rinsed and drained
1 bay leaf
2 Chicken flavored Bouillon Cubes
1 medium onion, chopped
2 ribs celery, sliced
3 medium carrots, sliced
6 cups water
12 ounces cut-up ham


Combine all ingredients in slow cooker. Cook covered on Low 8 to 10 hours or on High 5 to 6 hours. Remove bay leaf.

Wednesday, May 10, 2017

Beef Stroganoff

Ingredients for 4-6 servings


½ cup dry white wine (or you can substitute in more beef broth)
½ cup plain Greek yogurt or light sour cream
1 lb. sliced mushrooms 
1 lb. wide egg noodles
1 Tbsp. Worcestershire sauce
1 white or yellow onion, thinly sliced
1.5 cups beef broth
1.5 lbs. thinly-sliced steak
3 Tbsp. flour
4 cloves garlic, minced
4 Tbsp. (¼ cup) butter, divided
chopped fresh parsley (optional garnish)
salt and pepper


Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, it's recommended actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)

Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons butter in a large saute pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.

Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

Serve over the egg noodles, garnished with parsley if desired.

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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