Yummeh Recipes :3

Pancakes with Raspberry Sauce

What you’ll need:

Pancakes:

  • 280 g. (2 ¼ cups) flour
  • 4 tsp. baking powder 
  • 1 ½ tsp. salt
  • 1 ½ tbsp. sugar
  • 480 ml. (2 cups) milk
  • 2 eggs
  • 70 g. (5 tbsp.) butter, melted
  • 2 tsp. poppy seeds (optional)
  • 2 tbsp. sunflower seeds (optional)
Raspberry Sauce:
  • 2 tbsp. lemon juice 
  • 225 g. (1 ½ cup) fresh or frozen raspberries
  • 2 tbsp. fresh thyme, very finely chopped
  • 2 tbsp. sugar

How to make it:

Pancakes:

Combine all dry ingredients together in a bowl. Add the milk, eggs and melted butter. Mix until just smooth. Heat a lightly buttered griddle or frying pan over medium-high heat. Pour about two tablespoons of the batter for each pancake, and brown on both sides. 

Raspberry Sauce:

Combine all the ingredients together in a small saucepan and cook for 15-20 minutes, or until the sauce is thick. 

What it should look like afterwards:

nomnomnom

(Source: ferdakost.com)

Chicken Stuffed with Ham, Broccoli, and Mozzarella

What you’ll need:

  • 4 thin-sliced chicken breasts
  • 4 slices of mozzarella cheese
  • 4 slices of Black Forest ham
  • 3/4 cup of broccoli florets, cut small
  • 1 egg
  • 1/2 tablespoon water
  • 1/4 cup breadcrumbs (I used regular, but wheat or panko works too)
  • salt
  • pepper
  • garlic powder
  • dried parsley
  • crushed red pepper (optional)
  • toothpicks
  • cooking spray or olive oil

How to make it:

  1. Preheat the oven to 350 degrees.
  2. First, let’s blanch the broccoli. Blanching means to boil something for a few seconds or minutes, and then immediately stop the cooking by placing in cold water. This helps keep your veggies nice and brightly colored, and maintains a nice crispness. Bring a pot of salted water (enough to fully cover the broccoli) to a boil. Drop the broccoli in boiling, salted water for 2-3 minutes, and then immediately cool in cold water. Set aside.
  3. Season the chicken well with salt, pepper, and garlic powder.
  4. Start assembling. Place one slice of mozzarella cheese, followed by a slice and ham, and finally a few pieces of broccoli on top of each piece of chicken. Make sure not to overstuff! If any ham and/or cheese is hanging off the edge of the chicken, fold it in over the broccoli, and the roll up the entire chicken and secure with a toothpick. If there any excess ham or cheese hanging out the sides, you can remove some of it if you’d like.
  5. Add the breadcrumbs to a bowl, and season well with salt, pepper, garlic powder, dried parsley, and crushed red pepper.
  6. In a separate bowl, add the egg and 1/2 tablespoon water and whisk together.
  7. Take each chicken rollup and coat in the egg wash, then in the breadcrumbs. Be delicate to avoid loosing all your contents! Place on a baking sheet toothpick side down, covered with aluminum foil that’s been greased with cooking space or olive oil (for easy cleanup and prevents the chicken from sticking).
  8. Repeat until all 4 rollups are breaded and place in the oven for 25–30 minutes or until the chicken is cooked through, and the cheese is melted.

Serves 4.

What it should look like afterwards:

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Strawberry Granita

What you’ll need:

  • 2 lbs of fresh strawberries, rinsed, hulled and sliced
  • 6 tablespoons sugar
  • 1 cup water
  • ½ teaspoon fresh squeezed lemon juice
How to make it:

Toss sliced strawberries and sugar in a large bowl, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Combine strawberries, their liquid, water and lemon juice in a blender or food processor and puree until smooth. Press the mixture through a strainer to remove any seeds.

Pour mixture into a flat plastic 2 quart container and place in the freezer. In about 1 hour the mixture will begin to freeze around the edges, use a fork to break apart frozen parts near the edge into smaller chunks and push them to the center. Return mixture to the freezer, then check every 30 minutes to stir and break apart frozen pieces. Do this until mixture is completely frozen and you have fine crystals of homemade granita.

If at any time the mixture freezes too hard, simply leave out at room temperature for a few minutes until it softens enough to be stirred again with a fork and rake back into crystals.

Makes 4-6 servings.

What it should look like afterwards:

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Baked Strawberry Banana Oatmeal

What you’ll need:

  • 1-1/2 cups milk
  • 1 egg
  • 2 over-ripened bananas, smashed
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 cups quick cooking oats
  • 1 cup chopped strawberries
  • 1 over ripened banana, sliced
  • 1/4 cup dark brown sugar

How to make it:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, beat together milk, egg, smashed bananas, vanilla, nutmeg and cinnamon until combined.
  3. Add baking powder oats and half the strawberries. Stir well.
  4. Spray a baking dish with non-stick cooking spray and pour the mixture in the dish, spreading evenly.
  5. Top with the remaining strawberries and bananas slices.
  6. Sprinkle with brown sugar and bake 25 minutes.
  7. Turn broiler to low and broil 5 – 7 minutes until topping is caramelized.
  8. Serve warm.

Note:

Be sure the bananas you use are well past ripe. The natural sugars in an over-ripened banana will create sweetness. If that bananas you use are not over-ripened, consider doubling the brown sugar.

What it should look like afterwards:

nomnomnom

Dad’s Cheesecake Bars Recipe

What you’ll need:

For the shortbread:

  • 2/3 cup pecans, toasted and roughly chopped
  • 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt

For the cheesecake:

  • 2 pounds (4 [8-ounce] packages) cream cheese
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt

For the caramel:

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons Irish whiskey
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • Smoked sea salt, for serving

How to make it:

Shortbread:

Heat the oven to 350°F and arrange a rack in middle. Line an 8-by 8-inch baking dish with parchment or aluminum foil, leaving a few inches of overhang on each side.

Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared dish and bake until golden brown on the edges, about 25 minutes; meanwhile, make the filling.

Cheesecake:

Combine the cream cheese and sugar in in bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the processor then add the eggs and the yolk one at a time. Add the vanilla extract and salt and pulse until blended.

Pour the mixture over the shortbread and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set (it will look like custard), about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 15 minutes.

Remove cheesecake from the oven and set on a rack to cool. Coat a butter knife with oil or butter (or run it under very hot water) and then run it around the perimeter of the cheesecake. Let the cheesecake cool completely, about 1 hour.

Caramel:

Once the cheesecake is cool, make the caramel. Stir together the sugar and water in a small saucepan until the sugar is completely moistened. Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules then place the pan over medium-high heat and bring to a boil.

Without stirring but swirling the pan occasionally, let the sugar boil until it turns turns amber in color, about 5 minutes. Give the pan a few good swirls to make sure it’s evenly cooking, remove from heat, and carefully add the whiskey. (The caramel will seize but just keep swirling the pan until the alcohol smell is cooked off.) Immediately add the butter and cream, and swirl until the caramel is smooth and uniform in color. Set aside to cool to room temperature, at least out 15 minutes.

Assembly:

Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for a minimum of 2 hours. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.

Makes 16 slabs or 32 squares.

What it should look like afterwards:

nomnomnom

(Source: aidamollenkamp.com)

Red Fruits Mousse with Mint

What you’ll need:

  • 400g red fruits fix (frozen)
  • 2 egg whites
  • 50g sugar
  • 2 gelatin sheets
  • 1 tbsp lemon juice
  • 10cl whipping cream
  • a few leaves of fresh mint
  • red fruits and/or whipped cream to serving

How to make it:

In a food processor, mix red fruits (heat them a bit over low heat if frozen) in a smooth puree and strain through a sieve to take off seeds.
Soak gelatin in cold water to soften it.
Take a bit of puree in a small saucepan, add lemon juice and heat over low heat. Add gelatin to melt it.
Incorporate this mixture to the red fruit puree.
Whip egg whites until stiff peaks form then add sugar and incorporate them carefully into the red fruit mixture.
Whip the cream until soft peaks form and incorporate as well.
Let it set in the fridge for at least 4 hours.

Thinly chop the mint and sprinkle over the mousse.
To serve, sprinkle a few red fruits and add a bit of whipped cream if you wish..

Makes 6 mousses.

What it should look like afterwards:

nomnomnom

(Source: the-wandering-girl.blogspot.fr)

Chocolate Covered Peanut Butter Pretzel Bites

What you’ll need:

  • 1 cup creamy peanut butter
  • 2 tbsp unsalted butter, softened to room temperature
  • 1/2 cup confectioners’ sugar
  • 3/4 cup light brown sugar
  • 60 pretzels
  • 1 semi-sweet Bakers Chocolate Baking Bar OR chocolate melts

How to make it:

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a medium size bowl, mix together peanut butter and butter with a spoon. Stir in sugars until thick dough forms.
  3. Roll peanut butter dough into 30 small balls. If it is too sticky, add more powdered sugar.
  4. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 10 minutes.
  5. While the pretzel bites are chilling, break up the chocolate and melt for about 1 minute in mircrowave, stirring every 20 seconds.
  6. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refridgerate the dipped bites for at least 10 minutes for chocolate to set.

Makes 30 bites.

What it should look like afterwards:

nomnomnom

Sorry~

Sorry everyone, I ended up taking last week off for my birthday. Things will be back to normal now.

Blueberry Lemonade

What you’ll need:

  • 1 cup sugar
  • 1 cup lemon juice
  • 4” strip of lemon zest (just the yellow part)
  • 6 ounces blueberries (use your favorite berry)
  • 4 cups still or sparkling water
  • ice

How to make it:

  1. Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
  2. If you want your lemonade to be pulp-free, strain the mixture through a tea strainer, otherwise pour the mixture into a 2-quart pitcher.
  3. Add the water, and stir to combine. Fill the pitcher with ice and serve.
Makes 4 servings.
What it should look like afterwards:
nomnomnom

(Source: pbs.org)

Pear Compote

What you’ll need:

  • 2 Asian pears
  • ¾ cup water
  • 2 tablespoons sugar
  • 1 tablespoon lime juice or lemon juice
  • 1 whole star anise
  • 1 stick cinnamon
  • Pinch of salt

How to make it:

Peel the pears and halve lengthwise. 
Use a melon baler or teaspoon to remove the core from each pear half. 
Cut the pear halves in half lengthwise.
    Combine the pear, water, star anise, cinnamon, lime juice, 
sugar and salt in a medium saucepan. Place over medium-high heat
 and bring to the boil. Cover the surface with a disc of non-stick baking paper. 
Reduce the heat to low. Cook for 15-20minutes, *do not stir.
Cooled, refrigerated and Serve chilled

Note:  If the pears you use aren’t ripe enough, you might need to cook them for longer, perhaps up to 25-30 minutes.
Makes 2.
What it should look like afterwards:
nomnomnom

(Source: beelittlefood.blogspot.com)