Tag Archives: recipes

Chilly Thrill: Frozen Mango Yogurt

It’s Foodie Tuesday!




I find Jamie Oliver adorable.

I mentioned that in a previous post. As I was channel surfing last weekend, I chanced upon him — so of course I stayed and watched. I think food plus men always add up to awesomeness, and this increases exponentially when it’s the men preparing the food. But I digress…

The show was Jamie’s 30-Minute Meals, and he was preparing veggie lasagne and Tuscan bread salad (yum, I love carbs), but what caught my eye was his dessert — Frozen Mango Yogurt. I love mango, and I love yogurt. And he made it so quickly, if I blinked I might have missed it. I had more than enough enticement to try his recipe for myself.

Jamie’s Quick Frozen Mango Yogurt

500 grams frozen mangoes
250 g yogurt
2 tablespoons honey
4 mint leaves
lime zest
cones
dark chocolate for the topping

Blitz the mangoes in the food processor first. Add the rest of the ingredients and blitz till creamy. Scoop, grate chocolate on top, serve. Done.

I had to start way beforehand because I had to work with fresh mangoes (I live in the Philippines, where mangoes are bought fresh all year round), so I had to cut them up and freeze them.

It turned out so lovely! The mint and the lime zest were gorgeous flecks of green against the gold of the mangoes, and they tasted like magic. Sigh. Bliss.

The only thing I’d improve on would be to leave the mango chunks just a little bit longer in the freezer before I started, so that it’s really frozen hard. It would make the whole thing more set. Mine was on the runny side, so I had to really freeze it until it was nearly set, and run it again through the food processor until it reaches scoopable consistency.

All images in this post by Nathalie Mariano.


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Brunch! Wonderful Brunch!

It’s Foodie Tuesday!

Croissants by Masakazu Okuda via Keep High Hopes

Eggs Benedict by Simply Recipes

Best Buttermilk Pancakes recipe by Martha Stewart

Brunch is hands down my favourite meal.  It can be sweet or savory; pastry, fancy coffees and fresh squeezed juice are often involved.  And of course brunch is a leisurely meal, shared with friends.  What more could you ask for?

We host brunches at our place a lot, maybe twice a month.  We used to dine out, but 40 minute lineups at the next hot spot just doesn’t carry the same allure with a toddler.  While we have tried and true recipes, we have decided to freshen our repertoire up a bit.

Here are a few new things we’ve had some success with:

Sweet Potato and Sausage Hash with Baked Eggs

Image via the Kitchn

I first saw this recipe on TheKitchn. It’s really simple, though somewhat time consuming (browning the sausage and onions is done slowly to get the beautiful deep caramel colour, and to tease out said flavour).  The good news?   Prep can be done the night before which makes this meal a cinch to prepare the day of.  It is super tasty and presents prettily.  Only change to the recipe is to keep an eye on the eggs:  20 minutes in a 425 oven = super overdone eggs in our oven.  7-10 minutes did just fine.

A few weeks ago we served this with a salad and fresh fruit.  This week we went super decadent with waffles and berries.  Check out the recipe here!

Salmon and Leek Pie

Image via Cafe Lynnylu

This recipe from Epicurious is actually perfect for lunch or dinner too.  It’s a dish that’s reminiscent of spring  - the freshness of the lime and dill accenting the salmon perfectly.  And the presentation in the puff pastry is very nice.  If you enjoy fish, this dish is really special.  Here’s the recipe.

Brie and Leek Scramble

You could do this as an omelet of course and perhaps that’s how what I initially intended, but I didn’t want to clean the frying pan in between steps, or dirty a second one (I’m not a morning person).  Whatever you choose, this is a pretty egg dish and nicely rounded out meal served with a green salad, sausage and toast.

2 small stalks of leeks, chopped (use the white and pale green portion)
2 clove garlic, minced
Olive oil and butter for the pan
8 eggs
1/4 cup milk
4 ounces of brie, crumbled or chopped
salt and peeper to taste

1. Sautee garlic and leeks in 1 tbs butter and 1 tbs oil over medium heat until cooked through. Set these aside in a separate bowl.

2. Mix eggs, milk, salt and pepper in bowl and pour into heated large frying pan (I used the same pan as the leeks to cut down on dishes and extra oil).  Cook slowly, stirring continuously over medium heat.  As the eggs begin to cook, add sauteed leeks and garlic and crumbled brie. Once eggs are done and cheese is melted serve immediately.

Hope you have a brunch date in your near future!


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Cat Got Your Tongue?

It’s Foodie Tuesday!

Lengua de gato with a cup of tea

Lenguas de Gato means “cat’s tongues” in Spanish, and it’s a weird and disturbing name for cookies. More disturbing still is that looking at them, you’d understand why they’re called cat’s tongues. But they are so good, that I stopped caring right after I first tasted it. They’ve got awesome buttery goodness, but are light and crisp, with a wonderfully fine texture.

I had a hankering for it and decided to make some. I’ve never made them before so I went online in search of a perfect recipe. The basic ingredients for lenguas de gato are butter, sugar, flour, salt, and egg whites. But different recipes used different proportions. Some use equal amounts of butter, sugar, and flour, while some used a little bit more flour and butter. The sugars used were also different — some used regular white, some caster, and some powdered sugar.

For my first batch of these, I went for the one that used just a little bit of flour and sugar, which I thought was the safer choice. But I decided to use powdered sugar instead of the white sugar that the recipe called for, because it seemed to fit in better with the really fine texture that I love. I’m also iffy about working with egg whites, so I put in a pinch of cream of tartar in mine.

So here’s the recipe I used for my first batch of lenguas de gato:

1/2 cup butter
3/4 cup powdered sugar
3/4 cup all-purpose flour
a pinch of salt
a few drops of vanilla extract
2 egg whites from large eggs
a pinch of cream of tartar

Procedure:

Cream the butter until fluffy. Add the powdered sugar and mix well. Gently fold in the flour. Set aside.

Beat the whites until they form stiff peaks. Fold into the batter. Add the vanilla extract.

Fit a pastry bag with a large-ish round tip, like a #12. Fill it with the cookie mixture and pipe out 2- to 3-inch lines on parchment-lined cookie sheets. They’ll spread out a bit while baking, so leave some space in between.

Cat's tongues on a cookie sheet, before baking

Bake in a 375°F oven for around 10 minutes or until they’re lightly browned at the sides. (Be sure to keep an eye on them. I got distracted for a moment and ended up with some really, um, toasted ones.) Put them on a rack, and store as soon as they’re cool to preserve their crisp-ness.

Here’s what I ended up with.

Cat's tongues right out of the oven

Next time I think I’ll try having a 1:1:1 butter-sugar-flour proportion. I believe it’ll result in more spread in the cookies, making them even more tongue-like.

Lenguas de gato on a plate

All images in this post by Nathalie Mariano.


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Fresh Lemon Tart to Welcome Spring

It’s Foodie Tuesday

a bucket of spring flowers

Image via Air Kiss

It’s March now!  So spring is officially around the corner and while it’s been a mild winter here in Toronto (and I won’t complain about the cold),  I miss vegetation:  buds and first leaves, little flowers poking up through the dirt.  I look forward to that fresh earthy spring air.

What better way to welcome the new season, then with an easy to make dessert that’s fresh and colourful, to remind us of the warmer days to come.  This tart is light and fragrant and if you’ve got the pie crust dough ready to go, is ready with very little effort.

Lemon tart slice

Recipe:

Shortbread Pie Crust:
1 1/4 cup all purpose flour
1/2 tsp salt
2 Tbsp sugar
8 Tbsp cold butter unsalted butter
3-4 Tbsp very cold water

* This is a no-fail pie crust for me, so double the recipe to use for pies requiring a top and bottom crust.

Lemon Filling:

ingredients for the lemony pie filling 1 cup whipping cream
2 eggs
3 egg yolks
1/2 cup quick dissolving sugar (also known as castor sugar or superfine sugar)
1/2 cup freshly squeezed lemon juice
1tsp grated lemon zest

1. For the crust, combine flour, salt, sugar and butter in a food processor and pulse until mixture resembles a coarse meal.

2. Add 3 Tbsp very cold water and pulse 2-4 times.  The dough should hold together.  If it’s crumbly, add water, 1 tsp until the dough holds its shape when pinched together.

3. Wrap dough in plastic wrap, flatten into disc and chill for an hour or two. Toward the end of this process preheat oven to 400 F

Rolling out the pie crust

4. Roll out dough for pie plate, top with aluminum foil and fill with dried beans (or proper pie weights if you’ve got them) and bake for 20 minutes, or until golden brown.

Blind baking the pie crust

5. While pie dough is baking prepare lemon filling by combining cream, eggs, egg yolks and sugar, lemon juice and zest, whisking to combine.

Pouring in the pie filling

6. Once the pie shell is ready, turn oven down to 350F, fill pie shell with lemon filling and bake for about 20 minutes, or until just set.

7. Allow to cool and then refrigerate until firm.

The finished tart

Welcome spring!


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Mardi Gras AKA Pancake Tuesday

It’s Foodie Tuesday!

Lacy pancakesImage via unodedos.com

It’s Mardi Gras, also known as Fat,  Paczki and Pancake Tuesday.  So in celebration, we’re all about pancakes today.  From big fluffy buttermilk flapjacks to fancy-pants versions, pancakes are always a treat, especially on breakfast for dinner days!

Vegan Oat Banana Pancakes with Berries

Oat Banana Pancakes with BerriesImage and recipe via Calm Mind Busy Body

These Vegan Oat Banana pancakes via Calm Mind Busy Body look pretty great all dressed with berries.  As someone who doesn’t tolerate milk well, I am always looking for great dairy free recipes and will be adding this to my recipes to try.

Peach Poppyseed Pancakes

Peach Poppyseed Pancakes via ChatelaineImage via Andreas Trottmandorff via Chatelaine

My sister-in-law introduced me to these unbelievably tasty and pretty pancakes with peach slices baked in and dotted with poppy seeds.  Click here for the recipe from Chatelaine.

Cottage Cheese and Apple Pancakes

Cottage Cheese and Apple Image via Tastebook

This is an old brunch favourite in our house.  Great if you’re looking for something a little different and super simple, these Cottage Cheese and Apple Pancakes are really lovely.  The recipe is originally from the Moosewood Cookbook (the original one), which is probably my most used cookbook, full of wonderful vegetarian staples.

This revised vegetarian cookbook is essential for your kitchen

Recipe
4 eggs, separated (use all or as many of the yolks as you’d like)
1 cup cottage cheese
1 cup grated Granny Smith apple (about 1 large apple)
3/4 cup flour
1/2 tsp baking powder
2 tsp lemon juice
1 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp salt
pinch of nutmeg

1. Beat the egg whites until stiff

2. Combine all other ingredients in a medium sized bowl and mix well.  Fold in egg whites.

3. Heat butter in skillet on medium high.  Drop batter into pan and fry on both sides will golden brown and firm.

4.  Serve immediately with maple syrup, fresh berries, and/or fruit compote!

Happy Pancake Tuesday!


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