23 June 2015
18 June 2015
14 June 2015
12 June 2015
10 June 2015
05 June 2015
01 June 2015
27 May 2015
This is a recipe I've always wanted to share with you. It's the one we use whenever we want to indulge ourselves by making waffles for breakfast. I initially found the specific one in one of my favorite food blogs where it's used for making chicken 'n waffles. However, we had this idea of adding chocolate chips to the batter and now it has become our go-to recipe for a "full calorie" sunday breakfast.
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 to 2 handfulls of semi-sweet chocolate chips
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil
In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside. To a measuring cup or a small bowl, measure out the buttermilk. Next, add the egg and vegetable oil; beat until completely combined.
Add the wet to the dry ingredients and at the very end the chocolate chips.
Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture's recommendation. Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you've cooked through the batter.
Serve with your choice of fruit, suryp, powdered sugar, lemon curd, jam..I even like to melt chocolate and drizzle all over the top! The choice is yours. Make it fancy!
19 May 2015
14 May 2015
05 May 2015
I think it's a salad that despite the fact that it is so easy to make, you have to add the right amount of ingredients to make it superb. Then, it really is this thing where everyone has his own way of a caesar salad in their mind, like adding anchovies or picking the perfect croutons.
Caesar salad (partially adapted by a cup of jo blog)
For the dressing:
2 cloves garlic, minced
2 tbsp. mustard (whole grain Dijon if you have it)
3 tbsp. Worcestershire sauce
2 lemons, juiced
Seat salt & fresh black pepper
1 cup extra virgin olive oil
For the salad:
3 heads romaine lettuce, roughly chopped
5 oz. Parmesan cheese, (I use the carrot peeler to cut thin pieces of parmesan)
1 package croutons, (I use the ready made caesar ones and they have never disappointed me)
Black pepper for serving
Whisk together the garlic, mustard, Worcestershire and lemon juice in a large bowl. Add a sprinkle of sea salt, a few turns from a pepper grinder and the olive oil. Whisk to combine. (Feel free to bottle the dressing at this point, if you’re going to save it for later; dressing will keep in the fridge for one week.) If serving the full salad, toss the lettuce, cheese and croutons with the dressing and serve, topped with extra black pepper and a sprinkle of cheese.