Tuesday, December 12, 2017

Carrot Soup

Ingredients for 6 servings

1/8 tsp. ground cumin
1 cup plain yogurt
1 large onion, chopped
1 Tbsp. olive oil
2 cubes Vegetable stock
2 lbs. carrot
8 cups water


Heat olive oil in 4-quart saucepot over medium heat and carrots and onion, stirring occasionally, until crisp-tender, about 3 minutes.

Add water and cubes of Stock - Vegetable. Bring to a boil over high heat. Reduce heat to low and simmer until carrots tender, about 20 minutes. Process, in batches if necessary, in blender or food processor until smooth.

Combine yogurt with cumin in small bowl. Serve with soup.

Monday, December 11, 2017

Mini Christmas Pud Muffins

Ingredients for 12 servings

½ tsp bicarbonate of soda
1 egg
1 tsp baking powder
3 tbsp vegetable oil
25g (1oz) chocolate chips
25g (1oz) cocoa powder
25g (1oz) raisins
75g (3oz) caster sugar
75g (3oz) white chocolate, chopped
100g (3 ½oz) plain flour
100ml (3 ½fl oz) milk
silver balls, to decorate


Preheat the oven to Gas 6, 200°C, fan 180°C. Line a 24-hole mini muffin tray with paper cases.

In a large bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and sugar. Stir in the raisins and half the chocolate chips. Mix the milk, oil and egg together with a fork, then pour into the dry ingredients and mix together to form a runny batter.

Divide the mixture between the paper cases then scatter over the remaining chocolate chips. Bake for 15 minutes or until risen and firm to touch. Transfer to a wire rack to cool.

Melt the white chocolate in a bowl placed over a pan of hot water. Spoon the melted chocolate over the muffins to resemble a Christmas pudding, then decorate with silver balls and leave until the chocolate has set.

Sunday, December 10, 2017

Apple Cranberry Sweet Potato Bake

Ingredients for 4 servings

½ cup fresh cranberries
1-2 tsp cinnamon
2 apples, diced
2 tbsp ghee or coconut oil    
6 small sweet potatoes, peeled and diced
Pinch of sea salt   


Preheat oven to 375°F (~190°C). Grease the inside of a large baking dish with coconut oil or ghee.

Peel the sweet potatoes and apples. Chop into uniform pieces, ~½″ dice.

Place half the chopped sweet potato/apple into the dish. Sprinkle with ¼ cup cranberries, half the cinnamon, and a pinch of sea salt.

Repeat with remaining sweet potato, apple, cranberry, cinnamon and salt.

Dot the top with small pieces of ghee or coconut oil.

Bake covered for ~1 hour or until the potato and apple have softened.

Saturday, December 9, 2017

Bacon Wrapped Cheese Hot Dogs

Ingredients for 8 servings

8 hot dogs
½ cup shredded cheese
16 slices bacon, pre-cooked
8 hot dog buns, toasted


Preheat oven to 450º. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese.

Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks if necessary.

Bake approximately 10 minutes until cheese is melted and bacon and hot dog are hot.

Friday, December 8, 2017

Healthy Dark Chocolate Cranberry Oatmeal Cookies

Ingredients for 2½ dozen of cookies

½ teaspoon salt
¾ cup packed light brown sugar
1 cup dried unsweetened cranberries
1 large egg, lightly beaten
1 teaspoon baking soda
1 ½ cups old-fashioned rolled oats
1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
2 teaspoons ground vanilla (or vanilla extract)
4 ounces extra dark chocolate chips
6 tablespoons unsalted butter, melted


Preheat oven to 350 degrees.

Combine flours, oats, baking soda, salt, and vanilla in a medium bowl.

In a separate bowl, mix butter and sugar in a large bowl (or mixer bowl) until smooth.

Slowly add dry ingredients into the butter mixture, beating until well-blended.

Add the egg and mix until incorporated.

Remove from mixer. Add cranberries and chocolate chips and stir by hand until combined.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with silpats or parchment paper.

Bake for 12 minutes, rotating the sheets midway through the baking process.

Cool on wire racks.

Thursday, December 7, 2017

Christmas Tree Meringues

Ingredients for 12 servings

4 egg whites
12 yellow stars from 1 x tub multi-coloured stars
250g (8oz) caster sugar
green food colouring gel
hundreds and thousands


Preheat the oven to gas ½, 120°C, fan 100°C and line 2 baking sheets with nonstick baking paper.

In a large bowl, whisk the egg whites with a hand-held mixer until soft peaks form. Gradually add half the sugar, 1-2 tablespoons at a time, whisking well between each addition. Mix in the green food colouring, and then add the remaining sugar and whisk until stiff peaks form and the meringue is glossy.

Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe Christmas trees onto the lined baking sheets, sprinkle over a few hundreds and thousands, and then top each tree with a yellow star.

Bake for 1 hour until the meringues are crisp and dry. Turn the oven off, prop the door open a little and leaves the meringues inside to cool for an hour – this will prevent them from cracking as they cool. Remove from the oven and leave to cool completely before removing from the baking paper.

Wednesday, December 6, 2017

Pistachio And Marzipan Logs

Ingredients for 16 servings

50g (2oz) dried sweetened cranberries
50g (2oz) shelled pistachio nuts
50g (2oz) white chocolate
150g (7oz) plain chocolate
500g (1lb) pack natural marzipan
icing sugar to dust


Finely chop 50g (2oz) of the milk or plain chocolate with the cranberries and pistachio nuts, reserving a few pieces of the nuts and the berries to decorate.

Dust a work surface with icing sugar. Roll marzipan into a rectangle 23x33cm (9x13in). Cut into 4 equal pieces. Sprinkle each with chopped chocolate and nut mixture then roll up tightly to make log shapes.

Melt remaining milk or plain chocolate in a bowl over a pan of gently simmering water (or heat in the microwave until melted). Spread over the logs and leave in a cool place to set.

Melt the white chocolate in the same way. Drizzle over the logs and decorate with pistachio and cranberry pieces. Leave to cool, cut in slices and giftwrap in transparent bags tied with ribbon. Keep for 2 weeks in an airtight container.

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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