Category: Recipes

Recipes

Pig’s Feet Recipe

Pig’s feet isn’t the leanest cut nor the one with less bones but it certainly the tastiest of pork. Juicy, tender and irresistible.

As I lately have some time, I was looking on the web the other day. On the lookout for new, stirring tips, inspirational recipes that I’ve never tasted before, to delight my family with. Looking for quite some time but couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I came across this tempting and simple treat simply by luck on Suncakemom. The dessert seemed so yummy on its photo, it required fast actions.

It was not so difficult to imagine how it’s made, its taste and how much my hubby is going to enjoy it. Mind you, it is quite easy to delight him when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the webpage and then followed the detailed instuctions that had been coupled with great snap shots of the method. It really makes life rather easy. I could suppose it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you may will often have sticky hands thus i seriously appreciate the time and energy she devote to build this post and recipe conveniently implemented.

That being said I am empowered presenting my personal recipes in a similar fashion. Appreciate your the concept.

I had been fine tuning the main mixture create it for the taste of my family. I must tell you it had been an incredible success. They enjoyed the flavour, the thickness and loved getting a treat such as this in the middle of a stressful week. They basically demanded lots more, more and more. Thus next time I’m not going to make the same mistake. I’m gonna multiply the quantity to get them delighted.

There are more pigs trotters recipes at SunCakeMom

Heat oil in a pot.

Add the diced onion and saute it until it gets a translucent, glassy look for about 3 to 5 minutes.

Add the pig’s feet and mix it well then cook it for 5 to 10 minutes until the skin gets some golden brown color.

Add the paprika, parsley or celery, garlic and tomato.

Add water to submerge all the feet to around 3/4.

Place the lid on and simmer it on low heat for about 40 minutes or until the meat peals off the bones easily. Mind to have enough water during the cooking period or else it may burn down.

Remove the lid half an hour before finishing the cooking to reduce the excess water until the feet are only half or even less submerged.

Roast Turkey Leg Recipe

Turkeys aren’t for Thanksgiving only nor turkey legs are confined to Disney land exclusively. Tasty and easy roast turkey leg recipe for home!

As I most recently have a little time, I had been searching on the internet a few days ago. Looking to find fresh, exciting ideas, inspiring recipes that I have never tested before, to impress my loved ones with. Searching for a while unfortunately could not discover lots of interesting stuff. Right before I wanted to give up on it, I ran across this delightful and easy treat simply by accident at Suncakemom. It looked so yummy on its photos, it called for prompt actions.

It had been simple enough to imagine how it is created, how it tastes and how much boyfriend might want it. Actually, it is extremely simple to delight the man in terms of cakes. Anyway, I visited the page and then used the step-by-step instuctions that have been coupled with great photographs of the procedure. It really makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot pics down the middle of baking in the kitchen as you may will often have gross hands therefore i highly appreciate the commitment she put in to build this blogpost and recipe conveniently followed.

That being said I am empowered presenting my own, personal recipe similarly. Many thanks the concept.

I had been fine tuning the main formula to make it for the taste of my family. I must say it had been an awesome outcome. They loved the flavour, the consistency and enjoyed getting a treat such as this in the midst of a stressful workweek. They ultimately requested more, a lot more. Hence next time I am not going to make the same mistake. I am going to twin the amount to get them pleased.

This recipe was inspired by roast turkey leg recipe from SunCakeMom

Clean the legs from remaining feathers if there are any then place them onto a tray.

Sprinkle salt over them then flip them over and apply salt again.

Clean the garlic cloves, cut them in half along the long side then slice long square based stripes out of them. As we are going to stick these into the meat mind not to cut them too thin.

Make narrow holes into the thighs.

Stick the garlic sticks there. It should be done on both sides around 6-8 holes in total.

Sprinkle spices and herbs of choice that will provide additional flavors to the dish on top like parsley, paprika or onions and carrot.

Close the top of the tray and put it into the 325°F-350°F / 160°-180°C preheated oven for 45 minutes.

After 45 minutes take the top off.

Add more vegetables if desired which can be served as side dish with the turkey legs. It’s an optional step that can be left out entirely or done right before the meat was placed into the oven the first time. It all depends on the texture of the vegetables we are after. The less time in the oven the less soft the vegetables will be. Try to move the vegetables around the meat to allow the direct air flow.

Roast for 30 minutes more then move the tray to the topmost rack in the oven. Move the turkey legs over the vegetables if necessary and roast until the meat gets a golden brown color then flip them over to do the other side as well for about 15 minutes.

Stuffed Zucchini Boats

As I most recently have some time, I had been looking on the web last week. Attempting to find new, interesting thoughts, inspiring dishes that I’ve never used before, to surprise my loved ones with. Searching for quite some time yet could not find lots of interesting stuff. Right before I thought to give up on it, I found this fabulous and simple treat simply by chance. It seemed so delicious on its photo, it required instant action.

It had been not difficult to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Actually, it is quite easy to keep happy him when it comes to puddings. Anyways, I went to the blog: Suncakemom and then used the step by step instuctions which were accompanied by wonderful pics of the procedure. It really makes life less difficult. I could imagine that it’s a slight effort to take photos in the middle of cooking in the kitchen as you usually have sticky hands so I pretty appreciate the time and effort she devote to make this post and recipe easily implemented.

Having said that I’m encouraged presenting my own, personal recipes in a similar way. Many thanks for the concept.

I was tweaking the main mixture create it for the taste of my loved ones. I can tell you it turned out an incredible success. They loved the flavor, the structure and loved having a treat such as this in the midst of a hectic workweek. They ultimately demanded even more, a lot more. So the next time I am not going to make the same mistake. I am likely to double the volume .

Zucchini boats recipe first posted on Suncakemom.

Stuffing a zucchini is as easy as it looks. A bit of minced meat with some grated cheese and there is a healthy yet delicious dinner on the table!

Wash the zucchinis then cut them into half and to the size of the tray we use to bake them.

Carve the seeds out of the halved zucchinis. It doesn’t have to be nice looking as it will be filled, anyway.

Mix the meat with our favorite spices and herbs for the filling.

Fill up the zucchini boats.

Top them with grated cheese of choice. Our favorite is the Gouda.

Add different type of cheese for a bit more fun. Parmesan can be a great company for any dish.

Sprinkle some diced purple onion on top and maybe a couple of slices of mushrooms.

Bake it for about 40 minutes or until the cheese gets a golden brown color.

Keto Pancake Recipe

Making pancakes is so ancient kitchen task that it is probably vowed into our DNA. We can make keto pancakes as easily as the already familiar ones.

As I most recently have a little time, I was browsing on the internet yesterday. Looking to find fresh, interesting tips, inspiring dishes that I have never tasted before, to treat my loved ones with. Hunting for a while unfortunately could not find any interesting things. Right before I thought to give up on it, I ran across this yummy and easy dessert by chance at Suncakemom. The dessert looked so tempting

on its photo, it required fast action.

It absolutely was easy to imagine just how it’s created, its taste and just how much my husband is going to enjoy it. Mind you, it is very easy to delight the guy in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the blog and simply used the precise instuctions that were combined with nice graphics of the operation. It just makes life much simpler. I can imagine that it is a slight hassle to shoot photographs in the midst of baking in the kitchen as you may ordinarily have gross hands thus i genuinely appreciate the time and effort she devote to build this post and recipe easily implemented.

With that said I am inspired presenting my own, personal dishes in the same way. Many thanks the thought.

I was fine tuning the main mixture create it for the taste of my loved ones. I’ve got to say it was a great outcome. They prized the taste, the thickness and loved having a treat such as this in the middle of a hectic week. They quite simply asked for more, a lot more. Hence next time I’m not going to make the same mistake. I’m likely to twin the volume .

If you liked this Keto Pancake Recipe recipe you may find more like this at SunCakeMom

How to make Keto Pancake:

Measure and put almond flour into a medium size mixing bowl.

Break eggs and put them into the bowl too.

Measure out soda water and coconut milk.

Pour coconut milk into the mixing bowl whilst stirring the batter.

Mix well until the batter is smooth.

Heat frying pan on medium heat.

Brush frying pan with oil before scooping the batter into it.

Scoop the batter in it. We can make three pancakes together in the frying pan.

Fry one side of the pancake on medium heat about 2 and a half to 3 minutes depending on the cooktop flip it over and fry the other side until golden brown.

Repeat it until all of the healthy pancake batter is used up.

Serve it with our favourite homemade jam or just whip up something from the fridge quickly.

Keto Crème Brûlée Recipe

Preparing keto Crème brûlée is as easy as swapping the sugar with our favorite sweetener. Delicious baked vanilla custard that can be easily loved!

As I lately have a little time, I was surfing on the web yesterday. Trying to get new, fascinating tips, inspiring meals that We have never tasted before, to surprise my family with. Looking for a while unfortunately could not discover too many interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and easy dessert by accident over Suncakemom. The dessert seemed so delicious on its pic, it called for immediate actions.

It had been simple enough to imagine just how it is made, its taste and just how much boyfriend will probably love it. Mind you, it is extremely easy to impress him in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the website and used the detailed instuctions which were coupled with impressive pics of the process. It really makes life much simpler. I could suppose it’s a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands so that i pretty appreciate the commitment she put in for making this blogpost .

With that in mind I am empowered presenting my own, personal dishes in the same way. Thanks for the concept.

I had been fine tuning the main recipe to make it for the taste of my loved ones. I must mention it turned out an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the midst of a lively workweek. They basically requested even more, many more. Hence next time I am not going to commit the same mistake. I’m gonna double the quantity to keep them pleased.

This Keto Creme Brulee recipe is from SunCakeMom.

Preheat oven to 300°F / 150°C . Put ramekins in a deep tin or tray.

Separate egg yolks from whites. Keep whites in the fridge to use them for other desserts like Floating islands or freeze them to use it for other meals like Egg drop soup.

Whisk egg yolks in a mixing bowl until becomes light yellow and fluffy.

Pour heavy cream into a medium size saucepan with the erythritol and the vanilla essence and put it on the cooktop.

Turn cooktop to medium heat and bring the cream almost to boil when seeing bubbles on top, take it off the heat.

Pour hot cream into the mixing bowl with the beaten egg yolks whilst still whisking the mixture.

Pour hot water into the deep tin/tray where the ramekins are.

Pour the hot cream into the ramekins right up to the top. Use a spoon with the last drops to make it easier.

Put tray in the oven and bake it until the sides set but the middle still jiggles. This should happen when the center internal temperature reaches 170-175°F (77-79°C) in about 20-30 minutes depending on oven.

The top shouldn’t be brown by any means. If we get a brown top that means we have overcooked the creme just like with cheesecake.

Take them out of the oven and let them cool down to room temperature before putting ramekins in the fridge.

Leave them in the fridge at least 4 hours or even better overnight.

Sugar filled variation include a caramelized sugar on top that we simply skip now and serve the Keto Crème brûlée with cinnamon on top.

Stuffed Chicken Thighs

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

As I recently have some time, I had been looking on the web yesterday. In search of new, fascinating ideas, inspiring meals that I have never tested before, to delight my loved ones with. Looking for a long time unfortunately could not find any interesting things. Right before I thought to give up on it, I found this delightful and easy dessert by chance. The dessert seemed so yummy on its pic, it called for immediate actions.

It absolutely was simple enough to imagine how it is created, how it tastes and just how much my hubby will like it. Actually, it is very easy to impress him in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the website: Suncakemom and followed the comprehensive instuctions that were combined with superb snap shots of the operation. It just makes life much easier. I could suppose it’s a slight effort to take snap shots down the middle of baking in the kitchen as you will often have gross hands therefore i sincerely appreciate the commitment she put in for making this post .

With that in mind I am encouraged presenting my own recipe in the same way. Appreciate your the concept.

I was tweaking the main recipe create it for the taste of my family. I’ve got to say it had been an awesome success. They enjoyed the taste, the consistency and enjoyed having a treat such as this in the midst of a stressful workweek. They ultimately wanted lots more, a lot more. Hence the next time I’m not going to make the same mistake. I am likely to multiply the volume .

Original stuffed Chicken thighs recipe invented by Suncakemom.

How to make Stuffed Chicken Thigh:

Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.

Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.

Add egg and the optional parmesan cheese and mix them together well.

Pull up the skin on one end of the chicken thighs.

Fill it up as much as possible.

Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.

Place the filled chicken thighs onto a tray.

Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.

Take the cover off then roast the chicken thighs until golden brown.

Serve it whole or halved.

Almond Flour Bread

Craving for bread while on a low carb diet? There is a nut for every need on keto! Almond flour will make a tasty yet filling bread like never before!

As I currently have some time, I had been searching on the web the other day. Looking for fresh, stirring thoughts, inspirational meals that We have never tried before, to delight my family with. Searching for a long time unfortunately could not come across any interesting things. Right before I thought to give up on it, I discovered this tempting and easy dessert simply by chance. It seemed so fabulous on its image, it called for quick actions.

It had been not difficult to imagine just how it’s created, its taste and just how much boyfriend might like it. Mind you, it is quite simple to impress the guy when it comes to puddings. Anyway, I went to the website: Suncakemom and then followed the step-by-step instuctions which were accompanied by great photographs of the operation. It really makes life quite easy. I could imagine that it is a bit of a inconvenience to take photos in the midst of baking in the kitchen because you ordinarily have sticky hands thus i pretty appreciate the time and energy she put in for making this blogpost and recipe conveniently followed.

Having said that I am inspired presenting my personal recipe similarly. Many thanks for the idea.

I was tweaking the initial recipe create it for the taste of my family. I can tell you it turned out a terrific success. They prized the flavour, the thickness and enjoyed getting a delicacy such as this during a lively workweek. They quite simply requested more, many more. Hence next time I’m not going to commit the same mistake. I am likely to double the amount .

This Almond Flour Bread recipe is from SunCakeMom.

How to make Stuffed Pork Tenderloin:

Preheat oven to 350°F / 180°C.

Separate eggs and put whites into a medium size mixing bowl and put yolk aside in a cup.

Beat butter with salt until getting a smooth, creamy texture.

Pour almond flour and baking powder with the butter and mix them well.

Put egg yolks with it and keep mixing.

Beat egg whites until hard peaks form.

Fold egg whites in with the batter.

Pour mixture into a mold.

Put it in the preheated oven for 30-40 minutes to bake depending on the oven or until the toothpick comes out clean.

Take it out and put almond bread onto a cooling rack to cool down.

Stuffed Pork Tenderloin

Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.

As I recently have a little time, I was surfing on the internet a few days ago. Looking for fresh, intriguing tips, inspirational recipes that We have never tried before, to treat my family with. Hunting for quite some time but could not come across lots of interesting things. Just before I thought to give up on it, I came upon this delicious and easy dessert by chance. It looked so delightful on its photo, that required prompt actions.

It absolutely was not difficult to imagine how it is created, its taste and just how much my hubby will probably want it. Actually, it is rather easy to keep happy the guy when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I went to the page: Suncakemom and simply followed the precise instuctions which were coupled with impressive images of the procedure. It just makes life much easier. I could suppose it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen as you may typically have sticky hands therefore i sincerely appreciate the time and energy she put in for making this post .

Having said that I’m encouraged to present my personal recipes in a similar way. Thanks for the concept.

I had been tweaking the main mixture create it for the taste of my loved ones. I have to mention it absolutely was a great success. They prized the taste, the overall look and loved having a sweet such as this during a lively week. They ultimately requested more, more and more. Thus next time I’m not going to make the same miscalculation. I am likely to twin the quantity .

Thanks to Suncakemom for the finger-licking Stuffed Pork Tenderloin recipe.

How to make Stuffed Pork Tenderloin:

Pour oil into a pan and heat it up while slicing the onions.

Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.

Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.

When the onions start to caramelize add the garlic, black pepper and mushrooms.

Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.

While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.

Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:

Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.

Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.

Place the handful of spinach on the opened up meat.

Pour as much of filling as possible on top of the spinach.

Try to roll up the meat and take out some filling if necessary.

Use the turkey lacers or toothpicks to secure the meat together.

Pour the remaining filling with the oil into a baking tray.

Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.

Add vegetables if desired.

Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.

Slice it up with a sharp knife and serve.

Chocolate Orange Cake

If chocolate orange is irresistible then this cake will be the new favorite around the block. Orange cream filled layers with a dark chocolate on top. Yumm!

As I lately have a little time, I was looking on the web yesterday. Looking to find new, stirring ideas, inspiring meals that I have never tested before, to astonish my loved ones with. Looking for a while yet could not find lots of interesting stuff. Just before I thought to give up on it, I ran across this delightful and simple dessert simply by chance. The dessert looked so delightful on its image, it called for fast actions.

It was not difficult to imagine how it’s made, its taste and how much my husband might like it. Mind you, it is quite simple to impress him when it comes to puddings. Anyway, I visited the site: Suncakemom and followed the detailed instuctions that have been combined with great snap shots of the process. It just makes life quite easy. I can suppose it’s a bit of a effort to shoot pics in the middle of baking in the kitchen as you may typically have sticky hands and so i sincerely appreciate the time and effort she put in for making this post .

With that said I am encouraged presenting my own, personal recipes in the same way. Appreciate your the idea.

I had been fine tuning the original recipe to make it for the taste of my family. I must tell you it had been a terrific success. They prized the flavor, the structure and loved getting a sweet such as this during a busy workweek. They basically requested even more, a lot more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the quantity to make them pleased.

Original Chocolate orange cake recipe invented by SunCakeMom.

How to make Chocolate orange cake:

Base:

Preheat oven to 350°F / 180°C.

Separate egg whites from the yolks one by one. Put them in two different medium sized bowls to beat them.Separate-egg-white-from-yolk-gp-SunCakeMom

Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.

Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.Beat-egg-whites-gp-SunCakeMom

Beat yolk and sweetener of choice until it becomes light yellow. Beat-egg-yolk-gp-SunCakeMom

Add dry ingredients bit by bit alternating it with the orange juice.

Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.

Repeat it smoothly until ingredients are evenly combined.

Line a cake tray by using baking sheets or cover it with some butter and flour.

Spread the batter evenly into the prepared tray and put it into the 350°F / 180°C preheated oven for about 30 minutes or until the toothpick comes out clean.Orange-chocolate-cake-Process-1-SunCakeMom

Filling:

Get the oranges and wash them well.

Dice them up and put the pieces into a pot to cook.

Pour water into the pot as well.

Put saucepan in the cooktop and bring it to boil.

Turn heat to low then cook oranges for half to one hour with the lid on.

Take it of the heat and let it cool down then puree it with a blender.Orange-chocolate-cake-Process-4-SunCakeMom

Continue with the other part of the cream: pour the milk and heavy cream in a pot on medium heat warm it up until it starts to bubble. Mind to stir it fairly often to avoid burning down.

Whilst the milk-cream reaching the boiling temperature; separate eggs and put away the whites for Floating islands or freeze it.

In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.Beat-egg-yolk-gp-SunCakeMom

Whisk in the cornstarch, vanilla extract, agave syrup and gradually about ½ cup of the hot milk-cream. The goal is to raise the temperature of the yolks so it won’t get curdled when added into the hot mixture.

Slowly pour all of the egg yolk mixture into the scalding milk-cream while stirring vigorously until the mixture seems completely liquified.

Keep warm and continuously stir until the custard thickens.Orange-chocolate-cake-Process-3-SunCakeMom

Mix it with the orange puree evenly.Orange-chocolate-cake-Process-7-SunCakeMom

Chocolate glaze:

Melt the chocolate, cocoa and the piece of butter.Sacher-torte-recipe-process-21-SunCakeMom

Pour heavy cream into the saucepan with the chocolate bits.

Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.

If cake base cooled down, cut it into four equal parts horizontally. Check out the cheap cake slicers in our Kitchen Bazaar at the Reviews. Pro tip: Use the top of the cake for Domino cake.Orange-chocolate-cake-Process-6-SunCakeMom

Divide the orange cream into three parts.

Spread the first part on the bottom layer of the cake then put the second layer on top.Orange-chocolate-cake-Process-8-SunCakeMom

Spread the second part of the cream on the second layer and the third layer on top.Orange-chocolate-cake-Process-9-SunCakeMom

Finish the same with the third part of the cream and the top layer of the cake.Orange-chocolate-cake-Process-11-SunCakeMom

Pour chocolate icing on top of the cake.Orange-chocolate-cake-Process-12-SunCakeMom

Decorate it with candied orange peel or just a simply fry the orange peels in oil for 5-10 minutes until get a slightly brownish color.

Put cake in the fridge for a couple of hours before cutting it up and serving it.