Saturday, August 27, 2022

Almond Cake



Such a beautiful and deliciously addicting cake that's super moist and not as sweet as you would think considering that it has sweetened condensed milk drizzled all over the top. YUM!

Ingredients:
2 eggs
1 tsp vanilla
1/2 cup granulated sugar
1/4 cup vegetable oil
1/2 cup plain yogurt
6 oz Puck Cream (ishta), in place of this you can add more yogurt or sour cream
1 cup coarse semolina flour
1.5 cups almond flour
1 tsp baking soda
1 tsp baking powder

1 tbsp tahini, for lining the pan

for the topping:
3/4 cup sliced almonds, before baking
7 oz sweetened condensed milk, after baking

Directions:
In a stand mixer, beat the eggs, sugar, and vanilla. Add the oil, cream, and yogurt. Mix well. Add the dry ingredients. 

Brush the tahini on the bottom and edges of an 8 inch round pan. This gives the cake a delicious nutty taste. Pour the batter in the pan. Garnish the cake with the sliced almonds. 

Bake on 350 degrees for 30 minutes. 

Once the cake is out of the oven, poke holes all over and drizzle the condensed milk until absorbed. Allow the cake too cool completely before slicing to avoid crumbling. Enjoy. Store in the fridge. 








Source: Fufu's Kitchen

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Tuesday, August 23, 2022

Honey Ginger Salmon Bowl with Coconut Rice, Mango Peach Salsa, & Candied Jalapeno

So many flavors in one bowl. So delicious!

 Ingredients:
4 (4 oz) salmon filets, cut into chunks
4 tbsp salted butter
6 cloves garlic, chopped

for the sauce:
1/4 cup soy sauce
2 tsp fish sauce
3 tbsp honey
1 tbsp fresh grated ginger
2 tbsp chili paste (sambal oelek)
1/4 cup water, to deglaze pan

for the rice:
1 (15 oz) a can coconut milk
1/2 cup water
1 cup uncooked jasmine rice
1/2 tsp salt
half a lime, juiced

for the mango peach salsa:
1 mango, diced
1 peach, diced
1/4 cup cilantro, chopped
1/4 cup basil, chopped
half a lime, juiced

for the candied jalapeno:
1/3 cup honey
2 jalapenos, sliced 
2 tbsp apple cider vinegar
pinch of salt

Directions:

For the sauce: Combine soy sauce, fish sauce, honey, ginger, and chili paste. Set aside. 

For the coconut rice: In a pot bring to a boil the coconut milk and water. Add the rice, salt, and lime juice. Cover and cook on low for 10 min. Turn off heat and let the rice sit for 25 minutes. Do not uncover to stir or look!

For the mango peach salsa: Combine the mango, peach, cilantro, basil, and lime. Set aside. 

For the candied jalapeno: Put sliced jalapeno in a jar with a lid. Next, in a small pot, bring the honey to a gentle boil. Simmer over low for 3 minutes. Pour honey over the jalapeno. Add the apple cider vinegar and salt. Stir. Let cool complete. Refrigerate. 


To make the salmon: (Note: When you cube the salmon, remove the skin if you want. I cubed and then used a small knife to cut off the skin. You can do it later as well. )

Rinse the salmon with water and pat dry. 

Melt the butter in a cast iron skillet. Add the salmon skin side down. Cook for 3 minutes until skin is crisp. Flip and reduce heat. Add the garlic. Cook for another minute. Add the sauce. Transfer the salmon to a plate. (Remove the skin now if you didn't do so earlier) Add 1/4 cup water to the skillet to deglaze while on a low simmer. 

Layer the rice, salmon, sauce, mango peach salsa, and candied jalapeno. Enjoy!





Source: Half Baked Harvest

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Friday, August 12, 2022

Sweet and Sour Salmon with Bok Choy


This salmon over bok choy is glazed with a super delicious sweet and sour sauce that you just won't believe how good, or easy, it is to make. 




 Ingredients:
2 salmon fillets
6 bulbs baby bok choy split in half (in these pictures I used regular bok choy)
4 cloves garlic, minced

for the sauce
1 cup rice vinegar
1/2 cup brown sugar
1/2 cup sriracha (or your favorite chili sauce)
4 tsp soy sauce
4 tbsp water

to garnish
sesame seeds
green onions
 
Directions:
Adjust the oven rack so its 5" under the broiler. Turn the broiler on to preheat your oven. 

For the sauce: Combine all the ingredients in a small pot. Boil, approximately 6-8 minutes, until the sauce has thickened, stirring constantly. Remove pot from heat and add the garlic. 

Wash the bok choy really well. Wash the salmon and pat dry with a paper towel. 

Line a baking sheet with foil. Arrange the bok choy flat side up with the leaves in the center (see pic). Season lightly with salt and brush both the stem and leaves generously with the sauce. Place the salmon over the leaves to protect them from burning. Lightly season salmon with salt and brush with sauce. Sprinkle sesame seeds. 

Broil for 10-12 minutes depending on the size of your salmon. Garnish with green onions. Serve with steamed rice. Enjoy!






Source: Omnivores Cookbook

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Thursday, May 19, 2022

Lemon Basil and Zucchini Pasta

 Easy and delicious weeknight dish.

Ingredients:
1 lb bucatini (this noodle is thicker than spaghetti and really absorbs the sauce best)
2 zucchini, sliced

1/4 cup olive oil
red pepper flakes
2 zucchini, chopped
1 shallot, chopped
1 garlic clove, chopped
salt and black pepper

1 lemon, juiced
1/3 cup Parmesan cheese
1 1/2 cups pasta water, divided 
1/4 cup heavy cream
1/2 cup fresh basil


Directions:
Cook the pasta and drain, saving 1.5 cups of pasta water. 
Saute (just until soft) the sliced zucchini in a little olive oil. Flip and season with salt. Transfer to a plate and set aside until the end. 

Heat the olive oil and however much red pepper flakes you like in a large skillet. Add the chopped zucchini, shallot, and garlic. Cook for only 2 minutes. Season with salt and black pepper. Transfer to a blender or food processor and add half a cup of pasta water. Blend until smooth. 

Return to the skillet and add the lemon juice, Parmesan cheese, the remaining pasta water. **Start with 1/2 a cup and add a little at a time, adding more as needed. Add the heavy cream and fresh basil next. Toss in the noodles until combined and creamy. Add the sliced zucchini and serve with more Parmesan cheese and crushed red pepper. Enjoy!







Source: adapted from Daniela's Dish

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