Let me tell you this.
This cake is amazing!
There it is.
I needed to get this off my chest.
Ugh, I feel so much better now.
I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…
Here’s what we need.
1. First, preheat the oven to 350 °F (175 °C).
2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.
I love bundt cakes.
It seems that I tend to celebrate the arrival of each season with them.
Somehow, it always works.
To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.
And here it is.
In fact, the big clever books of baking would call this cake a chiffon cake.
Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.
That is positive, I think.
Frankly, this cake tastes just lovely.
Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.
Here’s how you can make it too…
These are the ingredients that will come in handy.
1. First, preheat the oven to 325 °F (165 °C).
2. Wash one tangerine under running water thoroughly.
Pat it dry with a kitchen towel.
Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.
Posted in cake
Tagged baking, Baking and Confections, Bundt cake, Bundt cake recipe, cake, Chiffon cake recipe, cooking, Easter, Flour, Home, How to make bundt cake, How to make chiffon cake, How to make pound cake, Moist cake, picture recipe, Pound Cake, Pound cake recipe with pictures, Powdered sugar, recipe, recipe with pictures, sugar, Tangerine Bundt cake, Tangerine cake, Tangerine chiffon cake | 12 Comments
Hi guys!
Yes, I am back. Feeling so much better.
Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.
It feels great to come to life again!
Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.
Love you !
So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.
It is this Spring Chicken Salad.
With noodles.
And it is yummy.
Here’s what we need.
If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.
1. First, rinse the green onions under cold running water, pat them dry, and slice them.
In this dish we are going for long strips of colorful vegetables.
2. Peel the carrot and cut it into thin strips too.
3. Core the red bell pepper and remove all seeds.
4. And, yes, strips again.
5. Then grab your herbs.
You can use parsley or cilantro (coriander).
And you can either use whole leaves or chop them finely.
Depending on what makes you happy.
And that’s it for the vegetable part.
Now let’s make some sauce.
6. To make the sauce, peel two cloves of garlic.
7. Press or mince the garlic finely.
Place it into a small bowl.
8. Squeeze half a lemon.
Add the juice to the garlic.
9. Add the soy sauce and the sweet chili sauce.
Stir a little.
And that’s our flavorful sauce.
Easy!
10. Now we need two pieces of washed chicken breasts.
11. Slice each breast in half horizontally to make it thinner.
Then cut each piece into strips against the grain.
12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.
13. Then add the chicken and salt.
14. Fry, stirring frequently, for about 6 minutes.
15. Then add the vegetables.
16. Add the parsley leaves and the sauce.
17. And stir-fry for about 5-6 more minutes.
The vegetables should still remain a little crunchy.
This is a salad, after all.
A warm salad.
18. Taste the chicken and add more salt if necessary.
And that’s it.
So simple.
All we need to do now is to prepare some noodles.
19. These are noodles.
I love noodles. So I’ve put this poem together.
MY ODE TO NOODLES:
Noodles are good.
Noodles are pretty.
They make this world a better place.
I love noodles.
If they were on facebook, I’d be a fan.
The end.
A little too sophisticated, I agree with you.
But that’s how I function.
20. Cook the noodles.
And serve your dish.
Like this.
Or like this.
Or mixed together.
The choice is yours.
Enjoy, dear friends.
Love,
Petra
(The recipe has been adapted from www.taste.com and makes 2-3 portions.)
Posted in chicken
Tagged Bell pepper, chicken, chicken recipe, Chicken salad, Cook, cooking, garlic, Noodles, recipe, Salad, sauce, Scallion, Spring cooking, Spring recipe, Stir frying, Sweet chilli sauce, vegetable, Vegetable recipe | 10 Comments
I love these little babies.
Surprisingly, this has been the first time I’ve ever made them myself.
While preparing these Chocolate Lava Cakes I learned that they are super-fun to make.
They are also surprising. That is what you find out when you dig into them.
And, with the generous amount of chocolate they contain, I’m sure they are just super seductive.
That all makes them the perfect dessert choice for Valentine’s Day, don’t you think?
Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes…
Here’s what we need.
Couldn’t be simpler.
1. First, preheat the oven to 400 °F (200 °C).
2. Butter 4 ramekins.
I’ve used 6-ounce (180 ml) ramekins.
3. Then dust the ramekins with some confectioners’ sugar.
4. Now we need the eggs, sugar, coffee, and salt.
5. Throw them all into one bowl and mix them for about 2 minutes.
6. Break the chocolate into pieces. Place the butter and chocolate in a microwave-safe bowl.
7. Microwave on high in 20-second increments, stirring after each, until melted.
Let cool slightly.
And be strong!
8. Add the chocolate mixture into the egg mixture. Whisk to combine.
9. Then add the flour, and whisk just until combined (do not overmix).
10. Pour the batter into prepared ramekins.
I only have two, so I had to bake in two batches.
11. Place the ramekins on a baking sheet.
12. And bake for about 11 minutes.
13. These babies were baked for about 14 minutes.
Too long.
Although nice and tasty, they weren’t that ‘molten’ in the center.
I baked the second batch for only 10 minutes.
That was much better.
I really like the moist center.
Aah, I love this game.
But, if I had another chance, which I think I am going to give myself soon, I’d try baking these for exactly 11 minutes.
11 minutes would make them absolutely perfect.
Enjoy, dear friends!
(This recipe makes 4 cakes and was loosely based on Molten Mocha Cakes from www.delish.com.)
Posted in recipe
Tagged Baked Goods, baking, butter, cake, chocolate, Confectionery, cooking, food, Powdered sugar, Ramekin, Relationships, St. Valentine's, Valentine's | 22 Comments
Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.
Beef or chicken, frankly, this dish is amazing.
Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.
And I haven’t told you everything yet.
Ladies and gentlemen… there’s bacon!
See?
You just have to make this…
This is what you need.
Plus noodles.
1. First, chop the leek.
You can also use onion instead.
2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.
I parted that chicken myself.
Early in the morning.
There’s nothing like parting a chicken while drinking coffee early in the morning.
There’s certain magic to it.
Horror magic.
3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…
… until crisp.
4. Remove the bacon from the pan and cut it into small chunks (or crumble it).
5. Add the leek to the drippings in the pan.
6. Then add the chicken cubes/strips.
7. Sauté together for about 6 minutes, stirring frequently.
8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.
9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.
10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.
You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.
11. In the meantime, you can cook the noodles.
12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.
13. Add the sour cream mixture to the pan/pot. Bring to a boil.
14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.
Your sauce will become thicker and creamier.
Serve your Chicken Stroganoff over hot noodles.
Enjoy, dear friends.
(This recipe makes 2 portions.)
Posted in chicken
Tagged Bacon, Black pepper, chicken, chicken recipe, Chicken Stroganoff, Chicken Stroganoff step-by-step recipe, Cook, cooking, Cream, Cream sauce, Cream stew, garlic, Home, Leek, meat, Noodle, poultry, recipe, Soups and Stews, Sour cream, step-by-step recipe | 22 Comments
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