Month: March 2016

Thai Pineapple Fried Rice

pineapple-fried-rice-recipe

These days, with a little baby at home, I tend to choose simple and quick recipes to prepare (my pots could tell you some really long stories about ‘one pot recipes’
🙂 ).

This Thai Pineapple Fried Rice fits the bill just perfectly. It is ready in less then 30 minutes, it is flavorful, healthy and offers just the right hint of warmth from chili.

Not only it is great to serve for lunch or dinner, it could actually make a lovely and hearty breakfast too.

Here’s how it’s all done…

 
 

pineapple-fried-rice-recipe

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).

 
 

pineapple-fried-rice-recipe

Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions.

 
 

pineapple-fried-rice-recipe

Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

 
 

pineapple-fried-rice-recipe

Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.

 
 

pineapple-fried-rice-recipe

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

 
 

pineapple-fried-rice-process-7 wm

Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste.

 
 

pineapple-fried-rice-recipe

Squeeze the juice of 1/4 of a lemon over the dish and stir to combine. Season to taste with salt.

Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.

Enjoy!

With love,
Petra

 
 

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Pineapple Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1½ cups chopped fresh or canned pineapple
  • 1 large red bell pepper, diced
  • ½ bunch green onions, green and white parts, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 2 cups cooked and chilled brown rice (I have used natural brown rice)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha or chili garlic sauce
  • juice of ¼ lemon
  • salt to taste
  • handful fresh parsley leaves, chopped, for garnishing
Instructions
  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).
  2. Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions. Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste. Squeeze the juice of ¼ of a lemon over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.
  5. Enjoy!

 

This recipe was inspired by cookieandkate.com.

thai-pineapple-fried-rice

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Colorful Flower-Shaped Pavlovas (Meringue Flowers)

colorful-flower-pavlovas-recipe

Have you noticed?

Spring has finally arrived!

And I mean, FINALLY!!!

Actually, spring is my moooost favorite season of them all (which I always remember to note here on this little site of mine, year after year, I am sure). Enough with the winter, let’s watch the nature wake up and listen to the birds singing.

When I was thinking about what recipe to make to celebrate this amazing season, an image of flowers kept appearing in my mind. Happy flowers. Colorful flowers. MERINGUE FLOWERS!

This recipe is a fun twist on the traditional Pavlova, offering the most wonderful meringue topped with whipped cream and garnished with various pieces of fruits and candy. Truly yummy they are, these flowers.

So let the spring celebration party begin! 🙂

 
 

colorful-flower-pavlovas-recipe

To make your flower meringues, first trace and cut out a 6-petal flower template being about 4 3/4 inches (12 cm) wide.

 
 

colorful-flower-pavlovas-recipe

Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1 1/2-inch – 3.5 cm space between the flowers).

 
 

colorful-flower-pavlovas-recipe

Then cover the parchment paper with another sheet of parchment of the same size – you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.

 
 

colorful-flower-pavlovas-recipe

Preheat the oven to 250 °F (120 °C).

Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.

 
 

colorful-flower-pavlovas-recipe

If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half.

 
 

colorful-flower-pavlovas-recipe

Add the desired color in each half (I used red and yellow)…

 
 

colorful-flower-pavlovas-recipe

…and gently mix to combine.

 
 

colorful-flower-pavlovas-recipe

Food dyes differ in their ‘strength’, so begin with a little and keep adding more until you reach the desired color shade.

 
 

colorful-flower-pavlovas-recipe

Here’s the yellow mixture in the making.

 
 

colorful-flower-pavlovas-recipe

Aaaand done.

 
 

colorful-flower-pavlovas-recipe

Fit a piping bag with a star-shaped tip (although a round one could work nice too).

 
 

colorful-flower-pavlovas-recipe

Then fill the piping bag with the mixture.

 
 

colorful-flower-pavlovas-recipe

And, pipe the flowers in two layers, following the traced lines.

 
 

colorful-flower-pavlovas-recipe

Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.

Some cracks might appear in the meringue, but that’s perfectly okay because that is the stage when we can start calling our flowers rustic! Haha!

 
 

colorful-flower-pavlovas-recipe

To make the flower centers, whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine).

 
 

colorful-flower-pavlovas-recipe

Finally, use fruit, candy, nonpareils and/or sprinkles to garnish the flower centers.

 
 

colorful-flower-pavlovas-recipe

I enjoyed this part very much.

 
 

colorful-flower-pavlovas-recipe

And here they are, in all their bejeweled beauty. 🙂

 
 

colorful-flower-pavlovas-recipe

Mmm, this looks tempting, don’t you think?

 
 

colorful-flower-pavlovas-recipe

A lovely dessert to welcome the spring indeed.

 
 

colorful-flower-pavlovas-recipe

Cuteness overload, if I may say so myself. 🙂

 
 

colorful-flower-pavlovas-recipe

And don’t you be afraid to dig in, my friends.

 
 

colorful-flower-pavlovas-recipe

Because this dessert tastes just melt-in-your-mouth fantastic.

Enjoy!

And Happy Easter!!!

With lots of love,
Petra

 

5.0 from 1 reviews
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Colorful Flower-Shaped Pavlovas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 flower cookies
 
Ingredients
  • FOR MERINGUE FLOWERS:
  • 6 egg whites (medium eggs)
  • 3 cups (330 grams) confectioners sugar
  • 1 tsp vinegar
  • 3 tsp cornstarch
  • food coloring (I used red and yellow)
  • FOR FLOWER CENTERS:
  • 1 cup (240 ml) whipping cream
  • 1 tbsp confectioners sugar
  • fruit and/or candy for garnish
Instructions
  1. Trace and cut out a 6-petal flower template being about 4¾ inches (12 cm) wide. Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1½-inch - 3.5 cm space between the flowers). Then cover the parchment paper with another sheet of parchment of the same size - you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
  2. Preheat the oven to 250 °F (120 °C).
  3. Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
  4. If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half. Add the desired color in each half (I used red and yellow) and gently mix to combine. Food colorings differ in their 'strength', so begin with a little and keep adding more until you reach the desired color shade.
  5. Fit a piping bag with a star-shaped tip (although a round one could work nice too). Then fill the piping bag with the egg white mixture and pipe the flowers (making two layers), following the traced lines. Keep the remaining egg white mixture in the fridge until needed.
  6. Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
  7. Whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine). Finally garnish with fruit and/or candy.
  8. Repeat with the remaining egg white mixture.
  9. Enjoy!

 

(This recipe was inspired by Dr.Oetker.)

colorful-flower-pavlovas-recipe

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Simple Tiramisu

simple-tiruamisu-recipe

Tiramisu is one the most famous Italian desserts. It’s literal translation is ‘pick me up’ for the coffee that it contains.

With its luscious layers of whipped cream, sweetened mascarpone mixture and ladyfingers softened by their dip in liqueur-spiked esspresso, it is a dream of a dessert indeed.

 
 

simple-tiruamisu-recipe

There are many versions of this favorite no-bake treat… and this is the one that I like very much.

Would you like to know more about how to make this? Then I sure have all the details ready for you…

 
 

simple-tiramisu-recipe-instructions

To make Tiramisu, in a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.

 
 

simple-tiramisu-recipe-instructions

Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly. Transfer the mixture into a larger bowl and allow to cool.

 
 

simple-tiramisu-recipe-instructions

Now we need our softened mascarpone cheese.

 
 

simple-tiramisu-recipe-instructions

Fold the mascarpone cheese into the egg-sugar mixture.

 
 

simple-tiramisu-recipe-instructions

Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture.

*Please note that the egg whites in this recipe are uncooked. It is recommended that those who are very old, very young, pregnant, or have a compromised immune system should avoid raw eggs.

 
 

simple-tiramisu-recipe-instructions

Place in the fridge until needed again.

 
 

simple-tiramisu-recipe-instructions

And now let the ladyfingers join the game.

 
 

simple-tiramisu-recipe-instructions

Yum.

 
 

simple-tiramisu-recipe-instructions

In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.

Dip the ladyfingers in the coffee-liqueur mixture (they are very absorbent, a little while will do)…

 
 

simple-tiramisu-recipe-instructions

… and lay them in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish.

 
 

simple-tiramisu-recipe-instructions

You may need to cut some ladyfingers with a knife to fit the size of the pan.

 
 

simple-tiramisu-recipe-instructions

Spread half of the mascarpone cream on top.

 
 

simple-tiruamisu-recipe

Even out the surface.

 
 

simple-tiramisu-recipe-instructions-14 wm

Cover the mascarpone cream with another layer of coffee-dipped ladyfingers. Then cover the ladyfingers with the other half of the mascarpone cream.

 
 

simple-tiramisu-recipe-instructions

In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.

 
 

simple-tiramisu-recipe-instructions

And even out nicely.

 
 

simple-tiramisu-recipe-instructions

Dust the surface generously with sifted cocoa powder.

 
 

simple-tiramisu-recipe-instructions

Just like this.

 
 

simple-tiramisu-recipe-instructions

And add some chocolate shavings as well.

 
 

simple-tiruamisu-recipe

Refrigerate for at least 2 hours, preferably overnight.

 
 

simple-tiruamisu-recipe

Cut into squares.

 
 

simple-tiruamisu-recipe

And serve.

 
 

simple-tiruamisu-recipe

Enjoy!

With love,
Petra

 
 

5.0 from 5 reviews
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Simple Tiramisu
Author: 
Prep time: 
Total time: 
Serves: 12 pieces
 
Ingredients
  • 5 eggs, separated
  • 1 cup (115 grams) + 1 tbsp confectioners sugar, sifted
  • 16 ounces (450 grams) mascarpone cheese, at room temperature
  • 1 cup (240 ml) strong brewed coffee
  • ½ cup (120 ml) coffee liqueur or rum
  • 40 store bought lady fingers (like Savoiardi)
  • 1 cup (240 ml) heavy cream
  • cocoa powder (for garnish)
  • chocolate shavings (for garnish)
  • bittersweet chocolate (for garnish)
Instructions
  1. In a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
  2. Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly.
  3. Transfer the mixture into a larger bowl and allow to cool.
  4. Fold the mascarpone cheese into the egg-sugar mixture.
  5. Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture. Place in the fridge until needed again.
  6. In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
  7. Dip the ladyfingers in the coffee-liqueur mixture and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish (you might need to cut some ladyfingers with a knife to fit the size of the pan).
  8. Spread half of the mascarpone cream on top.
  9. Cover the mascarpone cream with another layer of coffee-dipped ladyfingers.
  10. Cover the ladyfingers with the other half of the mascarpone cream.
  11. In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.
  12. Dust generously with sifted cocoa powder and chocolate shavings.
  13. Refrigerate for at least 2 hours, preferably overnight.
  14. Cut into squares and serve.
  15. Enjoy!

 

This recipe was adapted from www.gastronomersguide.com.

simple-tiruamisu-recipe

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Garlic Parmesan Pull-Apart Bread

Parmesan Pull Apart Bread recipe

Pull-apart breads are a great love of mine.

They look amazing, they are so much fun to make and the actual ‘pulling apart’ while you eat them is an immensely enjoyable and exciting thing too.

 
 

Parmesan Pull Apart Bread recipe

This Garlic Parmesan Pull-Apart Bread is as light as a feather, with each piece covered in a heavenly mixture of butter, herbs, garlic and Parmesan.

It’s a real treat!

 
 

Parmesan Pull Apart Bread recipe

Here are all the details that you need to bring this beauty on your table…

 
 

Parmesan Pull Apart Bread recipe

To make the Garlic Parmesan Pull-Apart Bread, first, in the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes, which is what I did… there’s something very magical and therapeutic in working with dough).

 
 

Parmesan Pull Apart Bread recipe

Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.

 
 

Parmesan Pull Apart Bread recipe

In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning and minced garlic. Set aside.

 
 

Parmesan Pull Apart Bread recipe

Preheat oven to 350 °F (175 °C).

Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls).

 
 

Parmesan Pull Apart Bread recipe

Then, one by one, roll each ball in the butter mixture…

 
 

Parmesan Pull Apart Bread recipe

…and place in the bundt pan.

 
 

…so often, when I think about a bundt pan, this scene from ‘My Big Fat Greek Wedding’ comes to my mind (love that movie!)… 🙂

 
 

Parmesan Pull Apart Bread recipe

Anyway, arrange the dough balls in three layers. This is the first one.

 
 

Parmesan Pull Apart Bread recipe

And this is all three of them.

Give each layer a nice sprinkling of Parmesan cheese (someone, who will remain nameless, forgot to do that with her/his first 2 layers… do not be like her/him please).

 
 

Parmesan Pull Apart Bread recipe

Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.

 
 

Parmesan Pull Apart Bread recipe

Bake for 25 to 30 minutes, or until the bread is golden brown.

 
 

Parmesan Pull Apart Bread recipe

Mmmmmmm. The wonderful smell of freshly baked bread, cheese and garlic will fill your house.

 
 

Parmesan Pull Apart Bread recipe

Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan.

Serve hot.

Pulling the bread apart is so much fun! It definitely was for me.

 
 

Parmesan Pull Apart Bread recipe

I served my pull-apart bread with this yummy tomato soup.

 
 

Parmesan Pull Apart Bread recipe

They made a great pair together.

 
 

Parmesan Pull Apart Bread recipe

The bread was soft and light as a feather.

 
 

Parmesan Pull Apart Bread recipe

And each piece was full of amazing flavors.

 
 

Parmesan Pull Apart Bread recipe

Enjoy!

With love,
Petra

… If you find it handy, here’s the recipe in the printable form.

 

5.0 from 1 reviews
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Garlic Parmesan Pull Apart Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 bundt pan
 
Ingredients
  • 2 ¼ tsp (1 packet) instant yeast
  • 1⅓ cups (315 ml) warm milk
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 ½ cups (455 grams) all-purpose flour
  • 8 tbsp (110 grams) unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp salt
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. In the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes). Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.
  2. In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning, and minced garlic. Set aside.
  3. Preheat oven to 350 °F (175 °C).
  4. Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls). Then, one by one, roll each ball in the butter mixture and place in the bundt pan in 3 layers, sprinkling each layer with about ⅓ of Parmesan. Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.
  5. Bake for 25 to 30 minutes, or until the bread is golden brown. Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan. Serve hot.
  6. Enjoy!

 

(This yummy recipe was loosely adapted from www.pastryaffair.com.)

Parmesan Pull Apart Bread recipe

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