Author: esprit

Ganache Frosting

Can we embrace mistakes or the pursuit of perfection can’t abide them in our life? Let’s make chocolate Ganache that will help us enjoy life!

As I recently have a little time, I was browsing on the web the other day. In search of new, fascinating ideas, inspiring dishes that I’ve never tried before, to treat my family with. Hunting for a while yet couldn’t find too many interesting stuff. Just before I thought to give up on it, I discovered this delightful and easy treat simply by chance. It seemed so delightful on its image, it called for quick action.
It had been simple enough to imagine just how it’s made, its taste and just how much my hubby is going to want it. Mind you, it is quite simple to please the man in terms of puddings. Anyhow, I got into the webpage: Suncakemom and simply used the detailed instuctions that had been accompanied by impressive photographs of the method. It really makes life much simpler. I can suppose it’s a slight hassle to shoot photos down the middle of cooking in the kitchen as you may ordinarily have gross hands so that i genuinely appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.
With that in mind I’m empowered presenting my very own recipe in a similar way. Appreciate your the concept.
I was tweaking the original formula to make it for the taste of my family. I must tell you it had been an awesome success. They prized the taste, the structure and loved getting a delicacy like this in the middle of a stressful week. They ultimately wanted even more, many more. So next time I am not going to make the same miscalculation. I am likely to twin the volume to make them pleased.

Ganache Recipe invented by Suncakemom.

Instructions

Chop the chocolate up or simply use chocolate chips.
Heat heavy cream then add the chocolate.
Mix until uniform texture is achieved.

Notes
Enjoy!
Nutrition (per serving)
Calories: 2005kcal (100%) Carbohydrates: 77g (26%) Protein: 35g (70%) Fat: 212g (326%) Saturated Fat: 131g (819%) Cholesterol: 326mg (109%) Sodium: 147mg (6%) Potassium: 2139mg (61%) Fiber: 39g (163%) Sugar: 2g (2%) Vitamin A: 3499IU (70%) Vitamin C: 1mg (1%) Calcium: 393mg (39%) Iron: 41mg (228%)

Broccoli Fritters Recipe

Looking for hiding vegetables from plain sight or just really into broccoli? Let’s make broccoli fritters and hide veggies no more!

As I lately have a little time, I was searching on the web yesterday. Attempting to find new, interesting thoughts, inspiring dishes that I have never used before, to surprise my family with. Looking for a while unfortunately couldn’t find too many interesting stuff. Right before I thought to give up on it, I came upon this tempting and easy treat by chance. It seemed so yummy on its photos, that called for quick action.
It had been easy to imagine how it’s made, how it tastes and how much boyfriend is going to love it. Mind you, it is quite easy to delight him in terms of desserts. Anyhow, I visited the blog: Suncakemom and then followed the precise instuctions that have been combined with wonderful shots of the task. It just makes life quite easy. I could suppose it is a bit of a hassle to shoot photos in the middle of baking in the kitchen as you most often have sticky hands therefore i really appreciate the hard work she devote to build this blogpost and recipe conveniently followed.
That being said I am inspired presenting my own, personal recipes similarly. Thanks for the concept.
I had been tweaking the initial formula create it for the taste of my loved ones. I must tell you it had been an awesome success. They loved the flavor, the thickness and loved having a treat such as this in the middle of a stressful week. They quite simply asked for lots more, more and more. Hence next time I’m not going to commit the same miscalculation. I am going to double the amount .

Original Broccoli Fritters invented by Suncakemom.


Instructions

Take the broccoli to florets. The smaller the better.
Rice the broccoli florets by chopping them up in a food processor. Alternatively a fine shredder or sharp knife can also be used.
Microwave the riced broccoli until totally heats up. It takes about two minutes on the highest setting.
Get a cheesecloth or a not so precious kitchen cloth and wrap a batch of hot riced broccoli up tightly.
Squeeze out the excess water as much as possible. 1lb broccoli may yield about a cup water.
Add the cheddar, finely cut onion, eggs, salt and any optional spices and herbs then mix it well together.
Make balls out of the broccoli fritters dough. Alternatively make disc shapes. Heat a tablespoon of oil to medium and add the broccoli balls.
Spread them out by pressing them down with a spatula. Apply a thin film of oil on the spatula so it won’t stick.
Fry until golden brown then flip to the other side. It takes about 4 minutes on medium heat per side.

Notes
Enjoy!
Nutrition (per serving)
Calories: 110kcal (6%) – Carbohydrates: 4g (1%) – Protein: 7g (14%) – Fat: 8g (12%) – Saturated Fat: 4g (25%) – Polyunsaturated Fat: 1g – Monounsaturated Fat: 2g – Trans Fat: 1g – Cholesterol: 54mg (18%) – Sodium: 267mg (12%) – Potassium: 184mg (5%) – Fiber: 1g (4%) – Sugar: 1g (1%) – Vitamin A: 530IU (11%) – Vitamin C: 41mg (50%) – Calcium: 171mg (17%) – Iron: 1mg (6%)

Rutabaga Fries Recipe

Is all food created equal or there are some more beautiful than the others? Let’s make rutabaga fries and find it out!

As I currently have a little time, I had been looking on the internet yesterday. On the lookout for new, exciting ideas, inspiring dishes that I’ve never tested before, to amaze my family with. Hunting for a long time yet could not come across too many interesting things. Right before I thought to give up on it, I ran across this yummy and simple treat by chance. The dessert looked so scrumptious on its photos, it required instant actions.
It had been not so difficult to imagine how it’s made, its taste and how much my husband is going to like it. Mind you, it is quite easy to keep happy the man when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyhow, I visited the page: Suncakemom and used the precise instuctions which were coupled with impressive pics of the operation. It really makes life much simpler. I can imagine that it’s a bit of a inconvenience to take photographs in the midst of baking in the kitchen because you typically have gross hands thus i seriously appreciate the time and energy she put in to make this blogpost .
With that in mind I am inspired to present my personal dishes in a similar fashion. Thanks for the idea.
I had been tweaking the main recipe to make it for the taste of my loved ones. I must mention that it was an awesome outcome. They prized the flavour, the overall look and enjoyed getting a sweet like this in the middle of a busy week. They ultimately demanded more, a lot more. Thus next time I am not going to commit the same miscalculation. I am likely to double the quantity to get them delighted.

The origanal Rutabaga Fries Recipe is from SunCakeMom

Peel the rutabaga. It has somewhat thick skin and the bigger the rutabaga is, it gets even worse.
Cut the rutabaga as we would do it with french fries about half inch / 1cm wide wedges. Try to cut them evenly otherwise the small pieces will get burnt while the big chunks hasn’t even warmed up.
Rub them with cooking oil and salt. Add optional spices and herbs if desired.
Place them onto a rack, parchment paper or baking sheet.
Put them into a 400°F / 200°C oven for 30 – 40 minutes.
Or just simply deep fry them as regular french fries until golden brown.

Instant Pot Easy Peel Hard Boiled Eggs

Prep Time 1 minute
Cook Time 6 minutes
Servings 3 servings
Calories 72 kcal
Ingredients
6 large eggs
2 cups cold water
Instructions

Place the insert rack into the Instant Pot. Pour in the water and place 6 eggs onto the rack.

Close lid. Make sure valve is set for sealing. Press “manual” and set timer for 6 minutes with low pressure. (If you have small eggs, set timer for 5 minutes.)

Once timer beeps, press “cancel” and wait 1 minute. After 1 minute, use a long wooden spoon to move valve to “venting” for quick release.

Once pressure is down and pin has dropped, carefully remove the lid. Be careful of steam. Remove eggs with tongs and place into a bowl of ice water for 30 seconds.

Peel easily and enjoy!

Nutrition Facts
Instant Pot Easy Peel Hard Boiled Eggs
Amount Per Serving (1 egg)
Calories 72
Calories from Fat 45
% Daily Value*
Fat 5g
8%
Saturated Fat 2g
13%
Trans Fat 1g
Cholesterol 186mg
62%
Sodium 71mg
3%
Potassium 69mg
2%
Carbohydrates 1g
0%
Sugar 1g
1%
Protein 6g
12%
Vitamin A 270IU
5%
Calcium 28mg
3%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Puff Pastry

Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!

As I lately have a little time, I had been searching on the web last week. In need of new, stirring thoughts, inspiring meals that I’ve never tasted before, to astonish my loved ones with. Hunting for a long time yet couldn’t discover any interesting stuff. Right before I thought to give up on it, I came upon this yummy and simple treat by chance on Suncakemom. The dessert seemed so mouth-watering on its photos, that called for rapid actions.
It had been simple enough to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Actually, it is very simple to please the man when it comes to treats. Anyways, I went to the site and then followed the precise instuctions that were coupled with superb pics of the procedure. It just makes life rather easy. I could imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you usually have gross hands so that i seriously appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.
With that in mind I am inspired presenting my own formulas similarly. Appreciate your the idea.
I was fine tuning the main recipe create it for the taste of my family. I must mention it had been a great outcome. They loved the flavor, the overall look and enjoyed getting a sweet such as this in the midst of a stressful week. They quite simply asked for lots more, a lot more. Thus next time I am not going to make the same miscalculation. I am gonna twin the quantity to keep them pleased.

The puff pastry Recipe is from SunCakeMom

Advanced – Traditional Puff pastry

Measure flour, water, salt and knead it until a uniform texture dough forms.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.

Baked Brie

Does picking up the wrong habit dooms our life or there is hope for a change? Let’s bake a brie and see which path leads to our fate!

As I currently have a little time, I was browsing on the web yesterday. On the lookout for fresh, intriguing ideas, inspirational meals that I have never tested before, to impress my loved ones with. Looking for quite some time yet could not find too many interesting things. Right before I wanted to give up on it, I stumbled on this delightful and simple dessert simply by chance over Suncakemom. The dessert looked so delightful on its pic, it called for fast action.
It was easy to imagine just how it’s created, how it tastes and just how much my husband will probably want it. Mind you, it is very simple to delight the man in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the blog and simply used the step-by-step instuctions that have been coupled with nice pictures of the process. It just makes life faster and easier. I could suppose it is a bit of a inconvenience to take snap shots down the middle of baking in the kitchen because you typically have sticky hands and so i really appreciate the time and effort she devote to make this blogpost and recipe easily followed.
Having said that I’m empowered presenting my own, personal recipes in the same way. Thanks for the idea.
I was tweaking the initial formula create it for the taste of my family. I have to tell you it turned out a terrific success. They prized the taste, the thickness and enjoyed getting a sweet like this in the midst of a stressful week. They basically asked for even more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m gonna double the amount .

You can find the original Baked Brie Recipe at SunCakeMom

Sweet

Remove the brie from its box and unwrap it. Some brie come in a double wrapping of paper and plastic. Remove the plastic packaging, keep the paper on. If there is no paper packaging with our brie, just use a parchment paper to wrap it on one side of the brie.
Put the brie and paper wrapping back into its wooden box, so the paper seals the bottom. Remove excess paper if desired. If we have a dish that is slightly bigger than the brie use simply that without wrapping it with paper.
Place the cheese with its box onto a baking tray and put it onto the middle rack of a 350°F/180°C oven until the cheese inside melts and jiggles when the tray is moved for about 15 minutes.
Pour the honey or other sweet syrup on top and serve hot.
Enjoy!

Kielbasa Sausage

Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!

As I most recently have some time, I had been searching on the web yesterday. In search of new, interesting tips, inspiring meals that We have never tasted before, to impress my family with. Searching for a while unfortunately couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy dessert simply by chance on Suncakemom. The dessert looked so yummy on its image, that called for rapid action.
It was not difficult to imagine how it’s created, its taste and just how much my husband is going to love it. Mind you, it is extremely simple to impress the man when it comes to cakes. Anyways, I went to the webpage and simply used the simple instuctions that had been accompanied by great photographs of the operation. It really makes life less difficult. I can suppose it is a slight hassle to take photos down the middle of cooking in the kitchen because you typically have gross hands and so i pretty appreciate the hard work she devote to make this blogpost .
With that said I am encouraged to present my very own recipes in the same way. Many thanks the thought.
I was tweaking the main formula create it for the taste of my loved ones. I can tell you it had been an incredible success. They prized the flavour, the consistency and loved having a delicacy like this in the middle of a lively week. They ultimately demanded more, more and more. Hence the next time I’m not going to commit the same mistake. I’m gonna twin the quantity to keep them happy.

The origanal Kielbasa Sausage Recipes is from SunCakeMom

Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
Grind the meat if necessary and measure the rest of the ingredients.
Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.

Recipe For Strawberry Tart

Are tarts simplified pies created out of laziness or travelers of time without hastiness? Let’s make a strawberry tart and find it out!

As I lately have a little time, I had been looking on the internet the other day. Attempting to find new, challenging thoughts, inspirational dishes that I’ve never tried before, to impress my family with. Looking for quite some time unfortunately could not come across any interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy dessert simply by chance. It seemed so tempting
on its pic, it called for urgent action.
It was easy to imagine the way it is created, how it tastes and just how much my husband is going to like it. Mind you, it is extremely simple to keep happy him when it comes to puddings. Anyway, I went to the page: Suncakemom and then followed the comprehensive instuctions which were accompanied by nice snap shots of the process. It just makes life much easier. I can suppose it’s a bit of a effort to shoot photos in the midst of cooking in the kitchen as you may normally have gross hands therefore i sincerely appreciate the commitment she devote to build this post and recipe conveniently implemented.
With that said I’m encouraged presenting my personal recipes in a similar fashion. Many thanks the thought.
I had been fine tuning the original mixture create it for the taste of my loved ones. Need to mention it turned out a terrific outcome. They enjoyed the flavor, the structure and enjoyed getting a delicacy like this during a busy week. They quite simply wanted even more, a lot more. Thus the next occasion I am not going to make the same mistake. I am likely to twin the amount to get them delighted.

The Strawberry Tart Recipe is from SunCakeMom

Crust

Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hand after ten minutes of kneading then add a bit of more flour to it.
Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
Place it into a pie dish, press it evenly and poke it with a fork.
Place some weight on it.
Put it into the 350°F / 180°C preheated oven for at least 10 minutes for a lightly colored crust.

Filling

While the crust is cooling, prepare the filling. Beat cream cheese and sweetener of choice until creamy.
Add the chopped strawberries and beat until fully incorporated.
Beat cream and lemon juice until hard.
Fold cream cheese and cream together. Keep it in the fridge until needed.

Topping

Slice the strawberries up or just simply rinse and pat them dry depending on what kind of decoration we like to apply on top of the tart.

Assembly

Pour the filling into the tart crust.
Decorate it with the strawberries. Keep it in the fridge until served.

Noodle Soup Beef

Is life more than just the glimmer of light reflecting on its surface? Let’s make a noodle soup and see if we can reach the depth of it!

As I recently have a little time, I was looking on the web a few days ago. Looking to find fresh, stirring thoughts, inspiring dishes that I have never tasted before, to amaze my family with. Searching for a long time yet couldn’t find any interesting stuff. Just before I thought to give up on it, I found this fabulous and simple dessert by accident at Suncakemom. The dessert seemed so fabulous on its pic, that called for prompt action.
It absolutely was not difficult to imagine just how it is created, its taste and just how much boyfriend is going to want it. Mind you, it is rather simple to keep happy the guy in terms of treats. Anyhow, I got into the site and then used the simple instuctions that have been accompanied by nice pictures of the process. It just makes life much simpler. I could imagine that it’s a slight effort to take snap shots in the middle of baking in the kitchen as you may ordinarily have gross hands therefore i seriously appreciate the time and energy she placed in to make this post and recipe easily followed.
With that said I am inspired to present my own recipe similarly. Thanks for the idea.
I had been fine tuning the main formula to make it for the taste of my loved ones. I’ve got to tell you that it was a terrific outcome. They enjoyed the taste, the thickness and loved having a sweet such as this during a lively week. They quite simply demanded even more, a lot more. Thus the next time I am not going to commit the same miscalculation. I’m likely to double the quantity .

This Ramen Soup Recipe was first appeared on SunCakeMom.

Pour soy sauce and toasted sesame oil into a pot then add ginger, red bell peppers, celery and garlic.
On high heat saute until the garlic gets fragrant for about 2 -3 minutes.
Fill it up with the broth / stock. We can dilute the soup with some water so we’ll have more at the end but don’t add more water then the broth.
With the lid on, bring it to boil then turn the heat to medium to low and let it simmer 10 – 15 minutes. The longer ginger and garlic are in the soup the more pronounced their flavor will be. Try the soup and remove them when desired.
Add the noodles. On keto, we can finely slice vegetables like zucchini, leek or we can simply use low carb Shiritaki / konjac noodles.
With the lid on cook until the noodles soften up for about 3 – 5 minutes. Serve with finely sliced scallion garnish.

Strawberry Lemonade Cake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I currently have some time, I had been searching on the web yesterday. In search of new, interesting tips, inspirational meals that I have never tried before, to astonish my loved ones with. Hunting for a long time unfortunately could not find too many interesting things. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert by chance at Suncakemom. It seemed so scrumptious on its image, that required urgent action.
It was not so difficult to imagine the way it is made, its taste and how much my husband will want it. Mind you, it is rather easy to keep happy him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the website and used the step-by-step instuctions which were combined with wonderful pictures of the method. It just makes life rather easy. I can suppose it’s a bit of a hassle to shoot pics in the middle of baking in the kitchen as you usually have sticky hands thus i seriously appreciate the time and energy she placed in to make this post and recipe conveniently implemented.
Having said that I’m encouraged presenting my own dishes in the same way. Many thanks for the idea.
I had been tweaking the main formula to make it for the taste of my family. I have to tell you it was an awesome success. They loved the taste, the structure and loved having a treat like this in the midst of a busy week. They ultimately requested lots more, many more. So the next occasion I am not going to commit the same miscalculation. I am gonna double the volume .

You can find the original Strawberry Lemonade Pound Cake and more at SunCakeMom

Cake

Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.

Jam

Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.

Cream

Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.

Assembly

Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.