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Compiled Recipe – Roasted Mushrooms with Parmesan

Roasted Mushrooms with Parmesan

* 1 ½ cups fresh brown button mushrooms, cleaned and sliced
* 1 ½ cups baby Portobello mushrooms, cleaned and halved
* 1 ½ cups shitake mushrooms, cleaned and halved
* 15 shallots, peeled
* 2 tbsp olive oil
* 4 tbsp extra virgin olive oil
* 2 tbsp white wine vinegar
* ½ cup shredded parmesan cheese, for topping

1) Pre-heat oven to 375˚F. Line a baking sheet with parchment paper. Toss fresh brown button mushrooms, baby Portobello mushrooms, shitake mushrooms and shallots with olive oil. Arrange in a single layer on the prepared sheet. Sprinkle with salt and pepper.

2) Roast in the oven for 15 to 18 minutes or until tender but still moist. Meanwhile, make the dressing ; whisk together extra virgin olive oil and white wine vinegar.

3) Serve mushrooms and shallots drizzled with dressing and topped with shredded parmesan cheese.

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Garlic Herb Sauteed Mushrooms

Baked Parmesan Mushrooms


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Compiled Recipe – Fruity Iced Green Tea

Fruity Iced Green Tea

* 3 bags green tea
* ¼ cup mint leaves
* 1 cup hot water
* ½ cup fresh fruit slices, frozen or chilled (use grapes, mangoes and strawberries)
* 1 tbsp honey
* 1 cup white grape juice, chilled
* ½ cup soda water

1) Steep green tea bags and mint leaves in hot water for 10 minutes. Strain mixture into a pitcher. Add frozen or chilled fresh fruit slices (use grapes, mangoes and strawberries) , honey and chilled white grape juice. Cover and chill for at least 1 hour.

2) Add soda water. Serve with ice and garnish with mint leaves.

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Compiled Recipe – Baked Italian Chicken

Baked Italian Chicken Recipe

* 4 chicken leg quarters
* ¼ cup olive oil
* juice from half a lemon
* 1/8 cup chopped garlic
* salt and pepper (to season)
* ¼ cup vegetable oil
* 2 tbsp olive oil
* 2 tbsp chopped onions
* 1 tbsp chopped garlic
* 1 bay leaf
* 1 tsp dried oregano
* 1 tsp dried thyme
* 1 tsp dried basil
* ½ tbsp tomato paste
* 2 packs tomato sauce (250-gram packs)
* ½ tbsp brown sugar
* 1 cup grated mozzarella cheese
* ¼ cup grated parmesan cheese
* 1/8 cup fresh basil leaves, torn roughly
* 1/8 cup fresh oregano

1) Pat dry chicken with paper towels and place in a bowl. Add olive oil, lemon, juice, garlic, salt and pepper. Mix well and marinate in refrigerator, covered, for at least 1 hour or overnight.

2) Heat oil in a saucepan over medium heat. Sear chicken on all sides, about 3 to 4 minutes per side. Place on a baking pan and set aside. Pre-heat oven to 350˚F.

3) Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Sauté onions, garlic and dried herbs. Add tomato paste and sauté until cooked. Add tomato sauce and brown sugar; mix well. If sauce is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Bring to a boil; adjust seasoning if needed.

4) Pour tomato sauce over chicken and bake in the pre-heated oven for 20 to 30 minutes or until chicken is cooked through.

5) During the last 5 to 10 minutes of baking, top chicken with cheeses, basil and oregano. Return to the oven and bake for another 5 to 10 minutes, or until cheese is melted.

Image Sources: 

Italian Baked Chicken


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Compiled Recipe – Cola Baby Back Ribs

Cola Baby Back Ribs

* 1 kilo baby back ribs
* 2 cans cola (use Coca-Cola)
* 4 cloves garlic, smashed and peeled
* 1 bay leaf
* 1 cup tomato ketchup
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 1 tsp chili powder
* 1 tbsp vinegar
* salt and pepper (to taste)
* smashed potatoes (to serve)

1) Combine ribs, garlic, cola and bay leaf in a pot;  boil for 1 hour. Pre-heat oven to 350°F.

2) Transfer ribs to a baking dish; leave liquid in the pot. Place ribs in the pre-heated oven and bake for 1 hour.

3) Meanwhile, simmer remaining liquid over medium heat until reduced to half. Add ketchup, soy sauce, brown sugar, chili powder and vinegar; allow to boil. Adjust seasoning as necessary.

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Compiled Recipe – Bacon Chicharon

Bacon Chicharon

* vegetable oil, for frying
* 1 tbsp brown sugar
* 2 tsp chili powder
* salt (to season)
* ½ cup cornstarch
*4 tsp baking powder
*1 tsp ground pepper
* 12 strips thick cut bacon, sliced into 3-inch lengths

1) Heat oil in a large frying pan over medium heat.

2) Combine brown sugar, chili powder and salt in a bowl. Set aside.

3) Combine cornstarch, baking powder and ground pepper in a bowl. Lightly dredge bacon in mixture until completely coated.

4) Fry bacon until crisp and golden, about 2 to 3 minutes on each side. Make sure bacon strips are completely submerged in oil but remain flat on the pan. Drain on a paper towel-lined plate.

5) Sprinkle with sugar mixture. Serve immediately.

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Compiled Recipe – Butterbeer


*4 tbsp unsalted butter
*1 cup brown sugar
* ¾ cup whipping cream
*pinch of salt
*1 cup heavy cream, whipped
* 4 330-mL cans soda water
*1 pint or 4 scoops vanilla ice cream

1) Melt the butter over medium heat. Add sugar and stir until dissolved.

2) Add the whipping cream and salt, then cook over medium heat for 7 minutes.

3) In a mixing bowl, whip the heavy cream until you reach soft peaks and fold in 2 tbsp of cooled butterscotch.

4) In a tall mug, layer the ingredients . Drizzle butterscotch in the bottom first. Then, layer the whipped cream, soda water and a scoop of ice cream. Garnish with whipped cream and a drizzle of butterscotch.

Image Sources:

Harry Potter Alcoholic Butterbeer

Frozen Butterbeer {recipe}


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Compiled Recipe – Montana BBQ Lengua

Montana BBQ Lengua

* 1 kg Montana ox tongue
* 1-2 cups water
* 1 whole garlic head
* 1 pc onion
* 1 tsp peppercorns
* 1 pc bay leaf
* salt

For Marinade sauce (mix everything together):
* 600 mL catsup, sweet blend
* 600 mL BBQ marinade
* 3 tbsp corn oil

1) Scrub and rinse the tongue several times. Place in a pot. Pour in enough water to cover. Add salt liberally, whole garlic, a whole onion, peppercorns and bay leaf.

(Note: If using a pressure cooker or slow cooker, you won’t need as much liquid—about 2 cups in a pressure cooker and 1 cup in a slow cooker.)

2) Cook the meat for several hours, about 10 hrs in a slow cooker, 3 hours in an ordinary pot and 1 ½-2 hours in a pressure cooker.

3) Cool the meat then peel off the skin. If the meat has been sufficiently cooked, the skin will come off easily. If it doesn’t, the tongue needs to be cooked longer.

4) Wrap the tongue in cling film and chill in the fridge before cutting.

5) When chilled, cut the tongue into half-inch steaks. Marinade with the sauce for 3 hours, or overnight if desired.

6) Pan-fry or grill steaks until the meat caramelizes or has grill marks. Reserve sauce.

7) In a sauce pot, re-heat sauce until slightly thick. Serve with the ox steak.

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