Raspberry and Almond Shortbread Thumbprints

Raspberry and Almond Shortbread Thumbprints

Ingredients

  •     1 cup butter, softened
  •     2/3 cup white sugar
  •     1/2 teaspoon almond extract
  •     2 cups all-purpose flour
  •     1/2 cup seedless raspberry jam
  •     1/2 cup confectioners’ sugar
  •     3/4 teaspoon almond extract
  •     1 teaspoon milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Source: Raspberry and Almond Shortbread Thumbprints

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Raspberry Almond Bars

Raspberry Almond Bars

photo credit by happy foods tube

Ingredients

For the crust:

  •     1 cup All-Purpose Flour (140g)
  •     5 tbsp Powdered Sugar
  •     1 stick Unsalted Butter (110g)

For the raspberry layer:

  •     1 Medium Egg
  •     ¼ cup Granulated Sugar (50g)
  •     ¼ cup Greek Yogurt (60g)
  •     ½ cup Frozen Raspberries , thawed (70g)
  •     ¼ cup Ground Almonds (30g)
  •     2 tsp Corn Starch
  •     ½ cup Fresh Raspberries for garnish (30g), optional

Instructions

  1. In a large bowl, combine sugar, flour and melted butter until you get very sticky dough.
  2. Grease or line a cake pan with baking parchment paper and press the sticky crust dough into the base of your cake pan. Pierce several times with a fork.
  3. Bake in a preheated oven at 375°F/190°C for 20 minutes.
  4. Meanwhile prepare the raspberry mix:
  5. In a bowl whisk the egg and sugar. Add yogurt, thawed raspberries and mix. Add ground almonds and corn starch and whisk until combined.
  6. Pour this mixture over the cake crust and bake in the oven for a further 30 minutes at 300°F/150°C.
  7. Top with fresh raspberries (optional) and serve!

Source: Raspberry Almond Bars

Spinach and Cheddar Quiche

Spinach and Cheddar Quiche

photo credit by happy foods tube

Ingredients

For the crust:

  •     1½ cup All-Purpose Flour
  •     ½ stick Unsalted Butter (60g)
  •     A Pinch of Salt
  •     1 Small Egg
  •     3 tbsp Cold Water

For the filling:

  •     1 Small Red Onion
  •     1 Leek
  •     2 tsp Vegetable Oil
  •     2 cups Frozen Spinach
  •     ½ tsp Salt
  •     ¼ tsp Black Pepper
  •     ¾ cup Milk
  •     ½ cup Half and Half
  •     2 Eggs

Instructions

  1. For the crust: Place flour, chilled diced butter and salt in a food processor. Process using the pulse button until you get a crumb-like texture. Add the egg and cold water and process until the dough comes together. Take it out, wrap in cling-film and place in the fridge for 20-30 minutes.
  2. Meanwhile: Finely dice the onion. Cut the leek in half length-wise, cut each half again and chop. Pour oil in a skillet/frying pan and add the onion and leek. Saute for 5 minutes on low-medium heat before adding the frozen spinach. Saute for a further 5 minutes (or until the spinach is thawed) and turn off the heat. Add seasoning and give it a good stir.
  3. In a medium bowl whisk the milk, eggs and half and half until well combined. Cut/shred/grate the cheese.
  4. Take out the pastry, divide into 2 pieces (when using two 7 or 8 inch pans) and roll each one out. They have to be larger than the bottom of your pans as you need to cover the sides as well.
  5. Make sure to line the pans with baking parchment and grease the sides with butter before placing the crust pastry in. With your hands, press the pastry down and to the sides. With the back of a knife cut off the excess pastry.
  6. Divide the filling into two equal halves and spread onto each pastry. Pour the egg mixture over and top with cheese.
  7. Bake in a preheated oven at 360°F (180°C) for 25 minutes or until the eggs are set and the pastry is cooked.

Recipe Notes

  1.     Half and half (US) = Single cream (UK).
  2.     White onion can be used instead of red one.
  3.     The filling: add/omit or substitute the filling ingredients to your liking.
  4.     Making homemade quiche crust takes less than 5 minutes but you can also buy one.
  5.     The quiche crust ingredients & filling are enough for 2 small quiches (7-8 inch/18-20cm wide each).
  6.     Instead of vegetable oil you can use sunflower oil.
  7.     Adjust the amount of salt and pepper to your liking.

Source: Spinach and Cheddar Quiche

Creamy Potatoes Au Gratin

Creamy Potatoes Gratin

photo credit by happy foods tube

Ingredients

  •     2 pounds Potatoes (1kg)
  •     1 tsp Salt
  •     ¼ tsp Black Pepper
  •     1 cup Heavy Cream (280ml)
  •     ½ cup Milk (120ml)
  •     4 Garlic Cloves
  •     5 ounces Grated Cheddar (150g)

Optional:

  •     Fresh Parsley for garnish

Instructions

  1. Preheat the oven to 400°F/200°C.
  2. Wash, peel and thinly slice the potatoes. Place them into a large mixing bowl. Season them with salt and pepper and toss them several times. Make sure the seasoning is evenly distributed.
  3. Transfer them into an oven-proof dish.
  4. In a soup bowl/large mug combine the cream and milk. Add crushed garlic and stir well. Pour this over the potatoes. Use your hands or a wooden spoon to move the potatoes around. You want to make sure that they are all coated with the cream mixture.
  5. Cover the dish with aluminum foil and bake at 400°F/200°C for 1 hour. After one hour, remove the foil carefully and top the potatoes with grated cheese. Bake for a further 20 minutes or until the potatoes are cooked through and the cheese has melted.
  6. Let it cool slightly before serving.

Recipe Notes

  1. 1 cup heavy cream is 10 fluid ounces.
  2. I used a rectangular oven proof dish with the dimensions of 9 x 7 inch (23 x 18 cm). This dish should be 3 inch (7 cm) deep. You can also use an oven proof dish that is shallower than this but to hold the amount stated in this recipe it will have to be larger in size.
  3. To reduce the baking time you can also par-boil the sliced potatoes before placing them in the oven proof dish. Par-boiling means partially cooking. In this case it takes about 5 minutes.
  4. The cream sauce will set as the potatoes cool down.
  5. The thinner the potato slices the quicker they will bake.
  6. Instead of white cheddar you can use red cheddar, parmesan or gruyere.
  7. These potatoes au gratin can be made ahead. They reheat well in the microwave.

Source: Creamy Potatoes Au Gratin

Corned Beef Mashed Potatoes

Corned Beef Mashed Potatoes

photo credit by happy foods tube

Ingredients

  •     1¼ lbs Potatoes (600g)
  •     1 tsp Salt
  •     ½ cup Milk (120ml)
  •     2 tbsp Butter (30g)
  •     7 ounces Canned Corned Beef (200g)
  •     ¼ cup Dill Pickles / Gherkins (40g)

Optional:

  •     ¼ cup Jalapenos , drained & sliced
  •     Fresh Parsley for garnish

Instructions

  1. Wash, peel and cut the potatoes into small pieces. Transfer them into a pot and pour water over – just enough to cover them. Add salt. Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to low (leaving the lid on) and simmering until they are cooked through.
  2. Drain the water. Mash the potatoes using a potato masher/fork. Add milk and butter and mix well until well combined and smooth.
  3. Mix in the corned beef.
  4. Finely chop dill pickles, jalapenos and parsley. Stir the pickles and jalapenos into the mash and garnish with fresh parsley. Best served warm!

Recipe Notes

  1. Gold Yukon or Russet potatoes are both great choices but if you use some other variety, that’s fine too.
  2. Avoid adding too much water to the potatoes. Just make sure they are all submerged. In my case 2 cups (500 ml) were enough. This will reduce the time needed for the water to come to a boil.
  3. Add as milk as you like (less or more) to make the mashed potatoes to your liking.
  4. The amount of butter added can be easily adjusted or omitted completely.
  5. Jalapenos and parsley are completely optional.

Source: Corned Beef Mashed Potatoes

Bacon Wrapped Chicken Meatballs

Bacon Wrapped Chicken Meatballs

Ingredients

  •     8 ounces ground chicken (I use chicken thighs)
  •     1 cup baby spinach, rinse, dried, and finely chopped
  •     3 cloves garlic, minced
  •     1/4 cup yellow onion, minced
  •     1/4 cup fresh-grated Parmesan cheese
  •     2 large eggs, whisked
  •     1/2 cup Panko bread crumbs
  •     1 Tablespoon red pepper flakes (more or less, to taste)
  •     1 teaspoon fresh-cracked black pepper
  •     1 teaspoon sea salt
  •     12 slices bacon
  •     1/2 cup dark brown sugar
  •     1 Tablespoon cayenne pepper
  •     1 Tablespoon paprika
  •     2 Tablespoons chili powder
  •     spicy brown mustard, for dipping

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Top with baking rack, and spray rack well with cooking spray.
  2. In a large bowl, add chicken, spinach, garlic, onion, cheese, eggs, Panko, red pepper flakes, salt and pepper. Mix all ingredients together. Don’t over mix or the meatballs will be dense. Just enough so that the mixture is evenly distributed.
  3. Form meatballs. I use a 1 Tablespoon scoop, and then roll the meatballs in my palms to make sure they hold together. WILL MAKE 24 MEATBALLS
  4. Lay bacon pieces on a flat surface. Using the flat end of a large knife, run the knife along the bacon to stretch it out and make it more even. Cut each strip in half.
  5. Lay a meatball at one end of a piece of bacon, and wrap. Insert a toothpick through each piece to hold the bacon together
  6. In a large plate combine brown sugar, paprika, cayenne and chili powder. Coat meatball with mixture. You may need to press mixture onto bacon so it adheres.
  7. Place meatballs on baking rack. Bake for about 25 minutes, until chicken us cooked through.
  8. Serve immediately, with spicy brown mustard for dipping.

Source: Bacon Wrapped Chicken Meatballs

Bacon Pimiento Cheese Jalapeno Poppers

Bacon Pimiento Cheese Jalapeno Poppers

photo credit by karyls kulinary krusade

Ingredients

  •     12 jalapenos, each about 3-4″ long
  •     12 slices bacon (I use center cut)
  •     pimiento cheese spread
  •     1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees. Prepare a baking sheet by lining with aluminum foil, and placing baking rack on top. Set aside
  2. Cut jalapenos in half, lengthwise. Using a small spoon, scoop out the seeds and ribs. This is where all the heat is, so make sure you remove as much as possible. USE GLOVES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER AS SOON AS YOU ARE DONE!
  3. Lay jalapeno halves cut-side up on a separate baking sheet. Using a 1 teaspoon measure, fill jalapenos with pimiento cheese spread. Don’t overfill, or the cheese will bubble over
  4. Transfer baking sheet to fridge, and allow to rest for one hour. NOTE: you can make these up to this point up to one day ahead. Remove jalapenos from fridge 10 minutes before wrapping with bacon
  5. Lay bacon pieces individually on cutting board. Hold the left edge of the bacon down. Using large knife flipped upside down, drag flat edge across bacon, until it extends by 50%. Cut each piece in half, so you end up with 24 pieces of bacon
  6. BACON OPTION 1: Lay pieces of bacon on baking rack, and bake in oven for 8 minutes. Remove from oven, transfer to paper towels to drain. When cool enough to handle, wrap a piece of bacon around each jalapeno half
  7. BACON OPTION 2: Wrap a piece of raw bacon around each jalapeno half
  8. Secure bacon to jalapenos with 2 toothpicks per jalapeno popper. Be sure to push toothpicks through both bacon and jalapenos. Transfer to baking rack, and bake in oven for 18-20 minutes
  9. As soon as jalapeno poppers come out of the oven, lightly sprinkle each jalapeno popper with salt. You will only need 1/2 teaspoon total for all 24 poppers
  10. Allow poppers to cool for 2-3 minutes before serving.

Source: Bacon Pimiento Cheese Jalapeno Poppers