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Showing posts with label Other. Show all posts
Showing posts with label Other. Show all posts

Friday, June 11, 2021

Stuffed dumplings


 Here is a good recipe for fluffy and light soufflés:

 ♨️2 and a half glasses of flour (my glass contains 120g)

 ♨️1 tsp of salt

 ♨️5 cases of oil

 ♨️1 rounded case of baker's yeast (the equivalent of 10g)

 ♨️1 case of sugar

 ♨️2 tbsp of powdered milk

 ♨️1 egg

 ♨️100g of lukewarm milk + 40g to collect the dough.


 In a bowl pour the lukewarm milk + the yeast + the sugar (wait for it to form bubbles)

 Pour the flour + salt into a bowl, add the oil and rub between your hands.

 Add the egg white, powdered milk and the yeast + sugar + milk mixture.

 Add lukewarm milk (40 g) until it forms a ball (the dough should be soft)

 Knead by hand or in a mixer, until it becomes smooth.

 Cover and let double in volume.

 Degas, spread out on a flour surface.

 Form circles the size you want, lay out the stuffing, fold over one side to form a turnover without forgetting to wet the edges before closing, press well with a fork to prevent them from opening during cooking.

 Brown with the egg yolk + 1 teaspoon of oil (for shine) and a little milk.

 Decorate with sesame seeds, poppies .......

 Bake at 180 °, once the sides are golden, light on the top, until a nice color is obtained.

 For the filling of your choice.

 I put minced meat onions that I sautéed + olives + melted and grated cheese (salt, pepper, parsley)

 Baking at 180 ° for 20 minutes in a preheated oven, turn on high to get a nice color.

 Good achievement.

Saturday, May 15, 2021

Philly Cheesesteak Quesadilla Recipe


Philly Cheesesteak Quesadilla Recipe


Ingredients for Quesadillas-

Quesadillas are so versatile and can be filled with just about anything or a combination of ingredients. Today we share our beef quesadilla recipe.

  • Flour Tortilla- Medium burrito size tortillas are typical. Smaller tortillas may be used which will result in more quesadillas. Buy quesadillas that fit the base of your skillet.
  • Meat- Use good quality beef. Ribeye is the best choice for a Philly Quesadilla. You can also use top sirloin or steak of choice if you’re looking for a less expensive option. TIP: The meat may be cut into cubes or thinly sliced.
  • Cheese- A mild provolone works best (avoid aged provolone). American cheese can also be used as a substitute. TIP: Shredded or sliced cheese will work in quesadillas though shredded cheese will melt faster.
  • Vegetables- A mixture of red and green peppers, onion and mushrooms. You can omit the bell peppers for a classic Philly combination.
  • Seasoning- Salt, pepper, and freshly minced garlic are all you need

How to Make Philly Cheesesteak Quesadillas:

  1. Cook meat. Heat 2 tsp oil in a large skillet over high heat. Add finely cubed meat and season with salt and pepper. Cook just until meat is fully cooked, stirring as needed. Remove meat from skillet and cover to keep warm.
  2. Saute vegetables. While the meat is cooking, cube the peppers, onions, and mushrooms. Add to the same skillet with an additional teaspoon of oil and cook until vegetables are tender, cook over medium/high heat. Add the meat and minced garlic to the vegetables and cook until meat is reheated.
  3. Assemble the quesadilla. Spread a thin layer of mayo on 1 side of tortillas. TIP: You can skip the mayo for a lighter taste. Add half of the mixture to one side of the quesadilla and top with cheese. Close the tortilla.
  4. Cook. Add both tortillas to a clean non-stick skillet and cook until tortillas are golden brown. Flip and cook until cheese completely melts. TIP: You can grease the pan with butter and/or oil for a crispier tortilla.

TIPS for the Best Quesadillas:

Though quesadillas are pretty easy to prepare, here are some tips to ensure success!

  • To Make Them Spicy- If you love spicy food, add some hot sauce or sriracha to the mayo when spreading over the tortillas.
  • Tortilla Sizes- You can use any tortilla sizes and fill with as much filling as desired. A smaller tortilla requires less filling added and will give you more quesadillas.
  • Griddle- A griddle may also be used instead of a skillet to cook the quesadillas.
  • Heat- Be sure to keep the heat at a medium. If you turn the heat up too high, the tortilla will burn and cheese won’t melt.
  • Cutting tortillas- It’s easiest to cut the quesadillas with a pizza cutter, though a sharp knife will also work.
  • Freezing- Quesadillas may be frozen once assembled. Fully thaw then sauté until filling is hot.
  • To reheat quesadillas – cook over low heat until reheated, flipping once.

Thursday, May 6, 2021

strawberry mousse


 strawberry mousse


 300 g of strawberries

 60g sugar

 15 cl of milk 

 2 egg yolks

 3 gelatin sheets

 15 cl of very cold liquid cream


  1Soak the gelatin in cold water for 15 minutes.  Boil the milk.  Whisk the egg yolks with the sugar until the mixture turns white.  While stirring, gradually incorporate the hot milk.  Over low heat, thicken the cream, stirring constantly until the cream coats the spatula.  Wring out the gelatin and dissolve it in the hot cream while stirring.  Let cool.

  2Mix the strawberries.  Whip the liquid cream into a very firm whipped cream.  When the cream is at room temperature, gently add the whipped cream and the fruit purée. 

3Put in the containers of your choice (verrines, dessert cups, ramekin, etc.) and place in the refrigerator for at least 3 hours.

 To finish

 Cut the remaining strawberries into slices and place them on the mousses for decoration.


Friday, April 16, 2021






1 large eggplant

1 tablespoon sea salt, plus extra

3 tablespoons olive or avocado oil, plus extra if needed

1 medium cooking onion, small dice

1 small chili (such as cayenne or fresno), seeded and minced

3 cloves of garlic, minced

½ teaspoon ground cumin

½ teaspoon ground caraway

½ teaspoon ground coriander

1 ½ cups cooked chickpeas

ground black pepper, to taste

2 cups crushed tomatoes

1 cup vegetable stock

1 tablespoon fresh lemon juice

¼ cup chopped flat leaf parsley


Remove the stem of the eggplant and chop into 1-inch cubes. Place the cubes in a colander and toss them with the tablespoon of salt. Set aside for an hour in the sink.

After an hour, rinse the eggplant (to remove excess salt) and thoroughly pat the cubes dry with paper towel or clean kitchen towels.

Set up a dinner plate with a couple paper towels on top. In a wide, deep braiser-style pot or deep skillet, heat the oil over medium heat. In batches, sear the eggplant until it’s golden brown on all sides and softened. As the eggplant finishes, remove it from the pot with a slotted spoon and place it on the paper towel-lined plate. Set aside.

If necessary, add more oil to the pot and lower the heat to medium. Add the onions and hot pepper to the pot and sauté until onion is translucent, about 4 minutes. Add the garlic, cumin, caraway, and coriander to the pot and stir until fragrant, about 30 seconds. Add the chickpeas, some salt and black pepper to taste, and then stir to coat the chickpeas in spices. Add the tomatoes and vegetable stock to the pot.

Bring the braise to a boil and simmer, uncovered and stirring occasionally, for 10 minutes. Add the eggplant back into the pot and bring the braise up to a boil once more. Stir in the lemon juice and parsley. Serve the braised harissa eggplant hot over millet or rice (or any other starch of choice).

Tuesday, April 13, 2021




This refreshing Watermelon Slushie Recipe is made with only 4 healthy ingredients! It’s easy to make and perfect for a hot summer day. 

10 cups Seedless Watermelon Cubes, frozen for at least 24 hours
2–4 tbsp Maple Syrup*
Juice of 1 large Lime
1/4 cup Fresh Mint or Basil leaves, loosely packed (Optional, but recommended)
1 1/2 cup Filtered Water (see notes for a fun substitution!)


  1. First, let the Frozen Watermelon chunks sit at room temperature for 5-10 minutes to defrost some. Then, add the Watermelon, 2 tbsp Maple Syrup, Lime Juice, Mint, and Water to a high-speed blender.
  2. Pulse the blender until the Watermelon starts to break up some, then blend to form a thick, slushie consistency. Adjust the Maple Syrup to taste, adding more if necessary. If the mixture is too thick for your liking, you can also add in extra water.
  3. Divide equally into 4 glasses, serve, and enjoy!

Sunday, April 11, 2021

Coconut Popsicles


Coconut Popsicles


  1 cup coconut water

  ½ cup sugar

  3 cups coconut milk

  ½ teaspoon pure vanilla extract

  ¼ cup finely shredded coconut

  1 cup jam or jelly (optional)


  In a medium pot over medium heat, bring the coconut water and sugar to a simmer, stirring to dissolve the sugar.

  Transfer the mixture to a medium bowl and cool slightly.  Stir in the coconut milk, vanilla and shredded coconut.

  Pour the mixture into ice-pop molds.  Press sticks into the center of the pops and freeze until solid, 3 to 4 hours.  (If using jam, freeze the pops for 1 hour before adding 2 tablespoons jam to the top of each mold.)

Thursday, April 8, 2021

Garlic Shrimp Pasta


 Garlic Shrimp Pasta


° Macaroni: 1 package (thin spaghetti)
° Shrimp: 500 grams (medium size / peeled and cleaned)
° Butter: a tablespoon
° Olive oil: a tablespoon
° Salt: half a teaspoon
° Black pepper: 1 / 4 of a teaspoon
° Parsley: 2 tablespoons (chopped)
° Garlic: 3 cloves (finely mashed)
° Lemon juice: 1 tablespoon


_Boil the pasta consistent with the instructions on the package, drain and wash it with cold water and leave it aside.
_Heat the butter during a wide frypan over medium heat.
_Add shrimp and garlic, and stir for 3 minutes.
_Add parsley, juice , salt and pepper and stir for five minutes.
_Place the pasta during a dish , top the shrimp, and serve hot

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