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Mini Carrots Cakes

A- Ingredients:
– 1 tin nestlé fat free sweetened condensed milk or 405 g
– 2 eggs
– 4 tablespoons canola oil or 60 ml
– ½ cup pineapple or 135 g, well drained and crushed
– 2 teaspoons ground cinnamon or 5 g
– 2 teaspoons mixed spices or 5 g
– ½ teaspoon salt
– 2 cups carrot or 300 g, grated
– 1½ cups wholemeal flour or 180 g
– 1 cup plain flour or 125 g
– 2 teaspoons baking powder or 10 g
– 1 teaspoon baking soda

 

For the icing:
– 125 g low fat cream cheese
– 1½ cups icing sugar or 240 g
– 1 teaspoon lemon zest, finely grated

B- Preparation:

1- In a large bowl mix together the NESTLÉ Fat Free Sweetened Condensed Milk, eggs and oil until creamy. Stir in the pineapple, spices, salt and grated carrot.

2- Combine the remaining dry ingredients and stir into the carrot mixture but do not over beat. Divide into 18 lined muffin tins. Bake in a preheated 180°C oven 25-30 minutes, or until cooked.

3- Remove from tins and cool completely before icing.

4- To prepare the Icing, beat together cream cheese, icing sugar and lemon peel until thick and creamy. Chill well before spreading on the mini carrot cakes.

 

Best-Ever Pineapple Cookies (Pineapple Tarts)

Best-Ever Pineapple Cookies (Pineapple Tarts)
Best-Ever Pineapple Cookies (Pineapple Tarts)
Ingredients:

3 sticks butter (350 g) unsalted butter, at room temperature
3 1/2 oz (100 g) sweetened condensed milk
2 egg yolks
18 oz (500 g) all-purpose flour or plain flour

Pineapple Filling:

2 whole pineapples (8 lbs / 3 1/2 kg) or 5 lbs (2 1/2 kg) pineapple flesh
1/2 tablespoon cloves, optional
1 – 1 1/2 cups (250 – 300 g) sugar, or to taste
1 tablespoon lemon juice

Egg Wash:

2 egg yolks
1/4 teaspoon condensed milk
1/2 teaspoon oil

Method:

Best-Ever Pineapple Cookies (Pineapple Tarts)Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.

Best-Ever Pineapple Cookies (Pineapple Tarts)Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Read more at http://rasamalaysia.com/best-ever-pineapple-cookies-pineapple-tarts/#FKvKaKzcwKsSam5y.99

Incredible Chicken

Ingredients
8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Directions
Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

 

 

CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
INGREDIENTS
  • Hazelnut Crust
  • 1 cup hazelnuts
  • 1¼ cups quick oats
  • ¼ teaspoon salt
  • ⅓ cup coconut oil- melted ( or butter)
  • 2 Tablespoons maple syrup, rice syrup or honey
  • Filling
  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla
  • Garnish with ….shaved chocolate, toasted hazelnuts

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART 1( VEGAN & GF)

INSTRUCTIONS
  1. Preheat oven to 350 F
  2. In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
  3. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
  4. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
  5. make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
  6. While the tart shell is baking, make the filling.
  7. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
  8. Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
  9. Set aside.
  10. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  11. Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.
  12. Refrigerate 2 hours or overnight.
  13. Crust will surprisingly remain crisp.
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Seri Muka

Carmencitta-Magazine-Seri-Muka-1
Ingredients:

Carmencitta-Magazine-Seri-Muka-4

For Bottom Layer:

Carmencitta Magazine - Seri Muka 3

300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

Carmencitta-Magazine-Seri-Muka-2

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

CHIPOTLE FISH TACOS WITH PEACH SALSA

Carmencitta MAgazine - CHIPOTLE FISH TACOS WITH PEACH SALSA
INGREDIENTS
  • 1 to 1½ pounds grill-able fish, at least an inch thick  (halibut, Alaskan cod, sea bass, black cod, black rock fish, Mahi Mahi)
  • 8-12 x 6 inch tortillas ( corn-flour mix) Grilled
  • lime for garnish
  • Chipotle Marinade Ingredients:
  • 2-3 large garlic cloves
  • 2 -3 whole chipotles
  • 1 T adobo sauce ( from the can of chipotles)
  • 4 T olive oil
  • zest from one lime
  • 1 T lime juice
  • 1 tsp ground coriander
  • 1 T ground cumin
  • ¾ tsp kosher salt ( more to taste)
  • cracked black peCarmencitta MAgazine - CHIPOTLE FISH TACOS WITH PEACH SALSA 1pper
  • Cilantro Peach Salsa
  • Ingredients:
  • 2½ C diced -just ripe peaches ( about 3-4 peaches)
  • ¼ C finely diced red onion
  • 1- 2 tsp minced habanero ( or use jalapeño for less spicy)
  • ½ C chopped cilantro ( tender stems ok)
  • ⅛ C fresh lime juice, or more to taste
  • ⅛ tsp kosher salt or more to taste
  • 1 tsp sugar
INSTRUCTIONS
  1. In a food processor, blend all the marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or over night in the fridge. ( You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).Carmencitta MAgazine - CHIPOTLE FISH TACOS WITH PEACH SALSA 2
  2. While fish is marinating make the Cilantro Peach Salsa. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches ( about ⅓ of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix.
  3. Grill the fish over high heat to get a nice sear on both sides. Make sure grate is clean and oiled and use a metal spatula. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give a good squeeze of lime, and salt for taste, adding if necessary.
  4. Give the tortillas a quick sear on the grill.
  5. Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce. I like Tapatio.

POLENTA SKILLET EGGS WITH CHORIZO

Polenta Skillet Eggs
A fast tasty one skillet breakfast with polenta, chorizo and eggs
Ingredients:
8 oz chorizo ( links or ground) browned
¾ Cup dry polenta or corn meal
2 ½ C chicken stock
1 Cup grated melting cheese ( mozzarella, cheddar, jack)
¼ C chopped cilantro divided
½ tsp smoked paprika
salt and pepper to taste
6 eggs
hot sauce for garnish
Instructions:
Pre heat oven to 400F.
In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set aside. In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times. Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste. Place the other half of the chorizo on top of the polenta, in the center. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg. Place the skillet in the hot oven and bake until egg whites are white and set and yolks are set, but still soft ( or cook until your desired doneness) . I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.

* You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing atop the polenta, and under the eggs.

Details

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 3- 4

Garlic Herb Parmesan Croutons

Carmencitta Magazine - Garlic Herb Parmesan Croutons 1
Carmencitta Magazine - Garlic Herb Parmesan Croutons 2Ingredients:

5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Method:

Carmencitta Magazine - Garlic Herb Parmesan Croutons 3Preheat the oven to 350 F.

In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.

Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS

Carmencitta Magazine - ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS 1

INGREDIENTS

  • 3 pounds Rib Eye roast ( or beef tenderloin, or Tri- tip loin- see notes)
  • ¼ cup Fresh rosemary, chopped
  • ¼ cup Garlic, chopped
  • Salt, pepper, to taste
  • 4 cups of a variety of Mushrooms, sliced to about the same size
  • 2 tablespoons cooking oil
  • 1 cup of chicken or beef stock
  • 2 tablespoons butter
Carmencitta-Magazine-ROSEMARY-GARLIC-BEEF-ROAST-WITH-WILD-MUSHROOMS2
INSTRUCTIONS
  1. Tie the meat up with twine if needed.
  2. Preheat oven to 350 F
  3. Season meat generously with salt and pepper.
  4. Heat up a skillet with cooking oil and sear all side of the meat.
  5. Mix together rosemary and garlic.
  6. Coat the meat with herb-garlic mixture.
  7. Roast in the preheated oven until medium-rare, about 20 minutes. (You could place on a bed of sliced onions)
  8. Saute the mushrooms with butter until cooked through and then season with salt and pepper.
  9. Remove meat from the skillet it was cooked in and bring the pan to the stove top. Add stock to the pan and de-glaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
  10. Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
NOTES
The success of this recipe is really dependent on the quality of beef. Look for “prime” cuts or local, natural, grass fed options. “Choice” cuts are OK, but “select” cuts will just not taste as good.

AVOCADO SALSA WITH SALMON

Carmencitta Magazine - AVOCADO SALSA WITH SALMON 1
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 3INGREDIENTS
  • 4 x 6 oz salmon filet
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon cumin
  • 2 teaspoon chile powder
  • —–SALSA—–
  • 1 avocado ( slightly firm) diced
  • 1 Cup diced cucumber
  • ½ jalapenpo
  • ¼ C chopped cilantro
  • 1 lime- juice and zest
  • 2 teaspoons Olive oil
  • ½ teaspoon salt
  • —–DRESSING—
  • ½ C plain Greek yogurt
  • lime juice from one small lime
  • 1 garlic clove minced
  • 1 T olive oil
  • ⅛ C chopped cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ——-
  • 4 heads little gems lettuce ( or baby romaine) — 1 per person
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 2
INSTRUCTIONS
  1. Preheat grill.
  2. In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
  3. Make the dressing. Whisk all ingredients in a small bowl.
  4. Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
  5. Quarter lettuce vertically. Set aside.
  6. Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare.
  7. To assemble: Toss lettuce gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.

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