food

Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

Ingredients:
* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.

 

food

Compiled Recipe – Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients:
* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* ½ tsp salt
* 2 teaspoons ground cinnamon
* 4 large eggs
* 1 ¼ cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups carrots, grated
* 1 cup walnuts, chopped
* walnuts, chopped (for garnish)
* ½ cup unsalted butter, softened
* 1 (225 gram) bar cream cheese, softened
* 4 cups confectioners’ sugar
* 1 tsp vanilla extract

Preparations:
1) Pre-heat oven to 350◦F. Grease and flour 2 (6-inch) round cake pans. Line the bottoms with parchment paper.

2) Whisk together flour, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, sugar and vanilla on medium speed. Slowly add flour mixture. Add carrots and mix until combined. Do not over mix. Gently fold in walnuts using a spatula. Divide batter between evenly prepared pans.

4) Bake for 40 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean (check every 5 minutes after the 40 minute mark until the toothpick comes out clean). Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

5) Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed. Mix until smooth. Turn speed to low then slowly add confectioners’ sugar and vanilla. Increase speed and beat until smooth and creamy.

6) Once cakes are cooled completely, evenly cut each cake in half horizontally to make 4 layers. Place a layer on a cake plate or cake stand. Spread ¼ of the frosting evenly on top of the cake. Top with another layer and frost again. Repeat layering with remaining layers and frosting. Top cake with edible flowers or walnuts.

 

food

Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

Ingredients:
* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

Preparations:
1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.

 

food

Compiled Recipe – French Toast Rolls

French Toast Rolls

Ingredients:
* 1 tbsp ground cinnamon
* ¼ cup brown sugar
* 1 large egg
* 1 cup fresh milk, divided
* ½ cup butter, softened, divided
* 12 bread slices, crusts removed if desired
* ½ cup cream cheese, softened
* ¼ cup sugar

Preparations:
1) In a small bowl, combine ground cinnamon and sugar. Set aside. In another bowl, beat egg, ½ cup milk and 1 tablespoon of the cinnamon mixture.

2) On a cutting board, flatten bread slightly with a rolling pin. Brush with softened butter then sprinkle with cinnamon mixture. Roll into a log then set aside. Repeat with remaining bread.

3) Heat a frying pan over medium heat. Brush surface with butter. Dunk just enough rolls to fill the pan into the egg mixture, then quickly add to the pan. Fry until browned on all sides. Remove from pan and keep warm.

4) Meanwhile, whisk cream cheese and sugar in a saucepan. Stir in milk. Bring to a simmer over medium heat, until sugar has melted and mixture is heated through. Drizzle over cinnamon rolls. Serve.

food

Compiled Recipe – Mango Candied Walnut French Toast

Mango Candied Walnut French Toast

Ingredients:
* 1 cup sugar
* ¾ cup water
* 1 cup walnuts
* 1 ½ cups milk
* 2 tbsp butter
* 2 tbsp sugar
* ½ tsp ground cinnamon
* ½ tsp salt
* 3 yolks from large eggs
* 2 tsp vanilla extract
* 10-12 (1-inch) thick slices Monroe bread
* 1 recipe basic French toast custard
* butter (for frying)
* whipped cream (optional)
* 4 large ripe mangoes, sliced thinly
* chocolate hazelnut sauce (to serve)

Preparations:
1) Make the candied walnuts: Line a baking sheet with parchment paper; set aside. Combine sugar and water in a large frying pan over low heat. Stir until sugar is dissolved. Increase heat to medium and let cook. Once it turns a light gold, add walnuts and keep swirling pan until mixture is amber in color. Pour mixture onto prepared tray. Separate walnuts with a fork and let cool completely. Store walnuts in an air-tight container until ready to use.

2) Make the custard: Combine milk and butter in a medium saucepan over very low heat. Cook until butter is completely melted. Let cool just until warm to the touch. Mix together sugar, cinnamon and salt in a large bowl. Whisk in yolks and vanilla. Slowly whisk in warm milk-butter mixture.

3) Dip each side of 1 bread slice into custard, about 15 to 20 seconds per side depending on dryness of bread.

4) Place a medium frying pan over medium high heat. Melt butter and fry one side of soaked bread slice for 2 minutes or until golden brown. Flip and fry for 2 more minutes. Repeat with remaining bread.

5) Arrange 2 to 3 French toast slices on a plate. Top with whipped cream, if desired, mango and candied walnuts. Drizzle with chocolate-hazelnut syrup. Serve warm.

 

 

food

Compiled Recipe – Apple and Cinnamon Sticky Buns

Apple and Cinnamon Sticky Buns

Ingredients:
* 1 pack medium dry yeast
* ¾ cup whole milk
* ¼ cup granulated sugar
* ¼ cup hot water/warm water
* ¼ tsp vanilla extract
* 1 pc egg
* 1 tsp salt
* ¼ cup unsalted butter
* 4 cups all purpose flour
* ¾ unsalted butter (for filling)
* 1 cup brown sugar (for filling)
* 1 cup granulated sugar (for filling)
* 1 ½ tbsp ground cinnamon (for filling)
* 1 pc apple (for filling)
* 1 cup brown sugar (for drizzling)
* 2 tbsp light corn syrup
* ¼ cup heavy cream
* 1 tsp vanilla extract
* 1 cup chopped pecans

Preparations:
1) In a small bowl, combine warm water and 1 tsp of granulated sugar. Sprinkle yeast over the top and let it sit for 5 minutes.

2) In another bowl in standing mixer fitted with a dough hook, add the egg, milk, salt, sugar and melted butter. Add 2 cups of flour and water, vanilla and yeast mixture. Mix until it’s all incorporated and gradually add 2 more cups flour. Turn speed up to medium and let it sit for 5 to 7 minutes or until smooth.

3) In a large bowl, put vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top with vegetable oil. Cover with plastic wrap and place it in a warm spot to rest and rise for about 2 hours.

4) For the sauce, add butter, heavy cream, brown sugar and corn syrup in a sauce pan. Cook and melt together until the sugar is dissolved. Turn off heat, stir in the vanilla extract and let it cool down. Pour it in a buttered 9”x 13” baking dish and sprinkle chopped almonds.

5) For the cinnamon filling, mix together brown sugar, granulated sugar and cinnamon in a small bowl; set aside.

6) When the dough has doubled in size, punch down and roll it out on a floured surface until you have a 15”x 9” rectangular dough. Brush with butter and sprinkle evenly with chopped apples, sugar and cinnamon mixture. Tightly roll. Cut into 14 to 16 slices and place them on a buttered baking pan. Cover with plastic wrap and rest for another 30 minutes.

7) Pre-heat oven to 350˚F. Cover the pan lightly with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes or until light golden brown.

8) Allow the buns to cool for about 5 minutes and carefully invert them on a large platter.

9) Pour the glaze mixture on top and serve.

 

 

 

food

Compiled Recipe – Cinnamon Sugar Cake Doughnuts

Cinnamon Sugar Cake Doughnuts

Ingredients:
* 3 ½ cups all purpose flour
* 1 cup flour
* 1 tbsp baking powder
* 1 cup sugar
* 2 tsp salt
* 1 tsp ground cinnamon
* ½ tsp freshly grated nutmeg
* ¼ cup unsalted butter
* 4 yolks from large eggs
* 1 cup sour cream , at room temperature
* shortening for deep frying (use 4 16-ounce cans Crisco)
* 1 cup sugar
* 1 to 2 tbsp ground cinnamon

Preparations:
1) Sift together flours and baking powder into a large bowl; set aside.

2) In the bowl of an electric mixer fitted with the paddle attachment, mix together sugar, salt, cinnamon, nutmeg and butter on medium speed. Add egg yolks and mix until combined. Add sour cream and mix until combined.

3) Switch to the dough hook attachment. Add the dry ingredients. Mix until dough forms and pulls away cleanly from the sides of the bowl. Form dough into a flat disc, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 hours.

4) Roll out dough on a clean, lightly floured work surface until ½-inch thick. Cut out circles using a 3-inch round cookie cutter. Punch a smaller hole in the middle using smaller cutters or piping tips. Refrigerate until ready to fry.

5) Heat shortening in a heavy-bottomed pan over low heat until it registers 325˚F on a deep-fry thermometer.

6) Make the cinnamon sugar: Combine ingredients in a medium bowl; set aside.

7) Fry each doughnut for about 2 minutes on each side. Drain quickly and toss in cinnamon sugar mixture until well coated. Serve immediately.

 

food

Compiled Recipe – No Bake Carrot Cake

No Bake Carrot Cake

Ingredients:
* ¾ cup all purpose flour
* ¼ cup rice flour
* 2 tsp ground cinnamon
* 1 tsp baking powder
* ½ tsp sea salt
* 2 large eggs, beaten
* 1 cup carrots, grated
* 2/3 cup brown sugar
* ½ cup vegetable oil
* 1/3 cup walnuts, toasted and chopped

For cream-cheese filling:
*100 gram cream cheese, softened
* 2 tbsp powdered sugar, sifted
* ½ tsp vanilla extract

For garnish:
* walnuts, toasted and chopped

Preparations:
1) Pour water into your steamer and bring to a boil. Butter and flour a 7-inch cake pan and set aside. In a small mixing bowl, whisk flour, cinnamon powder, baking powder and salt together until well combined. Set aside.

2) In a medium-sized mixing bowl, mix the eggs, carrots, sugar, oil and walnuts together until well-combined. Add the flour mixture into the sugar mixture and mix until just combined.

3) Pour batter into prepared cake pan, cover with foil, and steam for 40 to 50 minutes.

4) To make the frosting, stir cream cheese until softened. Add the sugar and stir until combined. Add the vanilla and mix to combine.

5) To assemble: spread cream cheese frosting over cooled cake and garnish with chopped toasted walnuts.