Fruit Skewer

Giant Whoopie Pies with Mint Cream Filling

Ingredients:

3/4 Butter, Softened

1/2 Cup Granulated Sugar

1/2 Cup Packed Brown Sugar

1 Tsp Baking Soda

1/8 Tsp Salt

2 Eggs

1 Tsp Vanilla

2 Cups All-Purpose Flour

1/2 Cup Unsweetned Cocoa Powder

1 Cup Milk

MINT CREAM FILLING

1/2 Cup Softened Butter

1 Cup Powdered Sugar

2 Tbsp Milk

1/2 Tsp Mint Extract

Drops of Green Food Colouring

5 Cups Powdered Sugar

3 or 4 Tbsp Milk

Method:

1. Preheat oven to 350 degrees farenheit. Line two extra- large cookies sheets with parchment paper. Draw two 6 inch circles on parchment paper on each cookie sheet, leaving 3 inches between circles. Turn paper over so the ink is on bottom of paper; set aside.

2. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until well combined, scraping bowl occasioanlly. Beat in eggs and vanilla until well combined. In a medium bowl, stir together flour and cocoa powder. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition just until combined.

3. Spread dough evenly on top of circles on prepared cookie sheets. Bake in preheated oven about 15 minutes or until cookies are set. Cool completely on sheets on wire racks.

4. Using a large spatula, invert one of the cookes onto a serving platter. Spread with half of the mint cream filling. Top with another cookie, flat side down. Repeat with remaining cookies and filling. With a serrated knife, cut each woopie pie into 15 wedges. Top each whoopie pie wedge with chopped candies.

MINT CREAM FILLING

In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 1/2 teaspoon mint extract and several drops green food colouring and 1 tablespoon milk. Gradually beat inanother 5 cups powdered sugar. Beat in 3 to 4 tablespoons additional milk to make filling consistent.



Peanut Butter & Chocolate Squares

Ingredients:

1 1/2 Cups Quick Cooking Oats

3/4 Cups All-Purpose Flour

2/3 Cups Packed Brown Sugar

1/4 Tsp Baking Soda

1/3 Cup Butter

1/3 Cup Creamy Peanut Butter

16 Ounces Dark Chocolate, Chopped

2/3 Cup Creamy Peanut Butter

1 Cup Toffee Pieces

Method:

1. Preheat oven to 350 Degrees Celsius. Line a 13x9x2 inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar and baking soda; set aside. In a small saucepan, stir together butter and 1/3 cup peanut butter. Heat over a low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

2. In large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes about 24 bars.



As seen on...

My Ricotta Cheescake with Raspberry Coulis recipe has been featured in the November/December 2010 issue of Verve Magazine. I am extremely happy!!

Christmasy Gingerbread

Fig and Date Bites

I don't give a fig!!  Tehehe!! ;)

It's really delicious guys!!

Smoked Salmon, Avocado and Potato Salad

Peach and Raspberry Galette with Almonds

Calamares and Bean Sprout Salad

Raw Courgette Salad with Pistacho

Spaghetti with Clams

Happy Holidays Everybody!!

Duck Salad with Pomegranate Dressing

Eggs and Brown Lentils

Chicken Tikka Masala

Spice up your Life

For centuries, herbs and spices have been cultivated to enhance culinary and baking endeavors, as well as to heal and protect against many ailments. In the 1800s, before the invention of modern medicine, most ailments were treated using herbs and spices. For example, thyme, mint and chamomile teas were used to treat stomach illnesses. In fact, most of the herbs and spices we cook with nowadays were originally cultivated for medicinal purposes, and before scientists learned how to synthesize chemical compounds, most drugs were derived from plants. While many still stand by the healing power of herbs and spices, what’s of equal importance are their flavor-enriching powers. Here, we’ll explore the complex, flavorful and virtually caloriefree world of herbs and spices.

“What we need are strategies for getting flavor into our food without , you know, having to unwrap a stick of butter. Not that there's anything wrong with a stick of butter, but you get the point. I nominate herbs. They're fat-free, almost calorie-free, they're tasty, aromatic, pretty, cheap, easy to grow, and they can elevate just about any dish they touch.” — Al ton Brown, “Good Eats”

Medicinal purposes

Herbal medicines are a popular alternative to pharmaceutical drugs. They are extensively used in the developing world where, in many places, they are a more widely available and more affordable alternative to pharmaceutical drugs. Herbal medicines are also popular in developed countries.

The World Health Organization (WHO) estimates that 50 percent of Canadians and 75 percent of people in France have tried complementary or alternative medicine, which often includes herbal remedies. Today, herbs are still found in 40 percent of prescription drugs. Herbs and spices are used for the treatment of a broad spectrum of health needs. They have been used to cleanse the bowels, open congested sinuses, help mend broken bones, stimulate the brain, increase libido, ease pain, aid digestion and many other purposes. However, much research is still needed to fully understand the benefits and the amounts necessary to gain these benefits without unwanted side effects.

Cooking for kids

Because children’s food preferences begin to take form early in life, it is a novel idea to begin introducing them to herbs and spices at an early age so that they can become familiar with different flavors. Children are already more adventurous than they were a few years ago because of the attention surrounding culinary and food endeavors created by celebrity chefs, cooking shows and competitions. Also,ethnic eateries have grown in number and popularity with families.With the White House behind the fight against childhood obesity, we are seeing a lot of focus on school menus; however, we cannot forget about children’s menus in restaurants. Restaurant menus for kids are often saturated with salt and fat (french fries, chicken nuggets, etc.), so using herbs and spices to reduce the level of sodium in dishes while enhancing flavor will help steer children’s taste preferences away from excessive saltiness and more toward developing a well-rounded palate. However, it is important to note that children’s menus should only use a couple of noticeable herbs or spices to slowly introduce new flavors without overwhelming their delicate palates.

Here are some examples of popular kids’ foods and the herbs and spices that pair well with them:

• Baked apples: cinnamon, nutmeg, allspice, vanilla or ginger

• Plain yogurt: mint, cinnamon, nutmeg, vanilla, ginger, allspice or cardamom

• Sweet potatoes: nutmeg or cinnamon

• Mashed potatoes: dill weed or garlic

• Carrots: cinnamon, basil or garlic

• Pasta: oregano, garlic or basil

• Quinoa or rice (sweet): cinnamon, nutmeg, vanilla, cardamom or ginger

• Quinoa or rice (savory): garlic, pepper, basil or oregano

• Chicken or turkey: cinnamon, coriander, basil, oregano, garlic, sage, rosemary or thyme

Spice world

The earliest evidence of spices dates back to around 50,000 BC, and the spice trade began around 2,000 BC in the Middle East. All of the world's great cuisines have since been defined by spices. Even the country we live in today was first stumbled upon in the great pursuit of spices. Most spices are consumed along with other spices, because a single spice can be rather one-dimensional. In fact, many cuisines around the world have created recognizable combinations of flavors using a variety of compatible spices as well as herbs. A few common herb and spice blends are:

• Chinese five-spice: Szechuan pepper, star anise, cloves, cinnamon and fennel seeds

• Curry: black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric

• Herbes de Provence: thyme, rosemary, bay leaf, basil, fennel seeds, savory and lavender

• Masala: peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg, turmeric, bay leaves and fennel seeds



Linzer Cookies

Fifi's Deli turns one!!

Today marks the first anniversary of Fifi's Deli, and I'd like to take this opportunity to thank you, my dear readers, for being here for me.

Chocolate Pretzels

Grissini

Italian Platter

I have made this Marinated Yogurt Cheese Balls from scratch.  I have made this using Sheep's milk yogurt. It has the same consistency of Ricotta Cheese.

 It's really delicious!!

I have created this platter, so that it resembles the Italian flag. I have made this because I am a big fan of rustic Italian food.

Buon Appetito!!

Pumpkin Pie

Roasted Courgette with Béchamel and Tomato Sauce

Mini Gingerbread Cupcakes

Ogre Cheeseball

Roasted Pumpkin and Beetroot Salad

World Food Day: October 16th, 2010

GET INVOLVED!!!

Grilled Onion and Radicchio Salad

Science & Nature: The Truth About Food

Be Healthy Takeaway Tips
                           

                               

Here are the top takeaways you can incorporate into your daily routine to make sure you're helping your body fight disease:

To make sure you’re getting the recommended 18g of fibre a day follow the list below::

Wholemeal spaghetti (3–4 tablespoons = 150g) - 5g of fibre

Shredded wheat (2 biscuits = 44g) - 4.4g of fibre
Bran flakes (4 tablespoons = 30g) - 4g of fibre
Wholemeal bread (2 average slices) 4g of fibre
Parsnips (3 tablespoons =80g) -3.8g of fibre
Peas (3 tablespoons =80g) - 3.8g of fibre
Lentils green (2 tablespoons = 80g) - 3g of fibre
Blackberries (2 heaped tablespoons = 80g) - 2.5g of fibre
Dried apricots (4 apricots = 30g) - 2g of fibre
Muesli (3 tablespoons = 30g) - 2g of fibre
Porridge (4 tablespoons = 100g) - 1g of fibre

Here are some suggestions of what to feed your friendly bacteria:

Oatmeal
Flax
Barley
Other whole grains
Greens (especially dandelion greens, but also spinach, collard greens, chard, kale, mustard greens, etc.)
Berries and other fruit
Legumes (lentils, kidney beans, chickpeas, navy beans, white beans, black beans, etc)

To reduce your risk of heart diseases try these handy hints:

. To get the right balance of fruit and veg follow the rainbow rule and have at least one food (fruit or veg) from each of these colour groups every day: Blue/Purple, Green, White/Brown, Orange/Yellow, Red.*
. Eat oily fish, unsalted nuts and moderate dairy intake.
. Make fatty meat products a treat rather than a daily necessity.
. Use a small amount of olive oil when cooking instead of butter.
. Our evo dieters began the study with an average salt intake of 12g per day (twice government recommendations). This fell to just over 1g per day on the diet and contributed to a fall in total blood pressure. To reduce your salt intake don’t add it to food, instead try out different flavourings with your foods such as spice, herbs or lemon juice.
. Cut down on carbohydrates and buy wholemeal bread and rice and pasta.
. If your gas is causing you problems here’s some ideas on how to reduce it through what you eat and how you eat it:
. Try not to eat your food too quickly and chew it properly - when you gulp down your meals, you swallow more air.
. Avoid overeating - when you're overfull your stomach tries to make room by getting rid of some gas

. Avoid smoking and chewing gum - both of these make you produce more saliva, which means you swallow more air

. Avoid foods with a high quantity of unabsorbable carbohydrate for example beans and broccoli. A good rule is to avoid foods which contain lots of air such as bread.

. Feed your good bacteria with prebiotics

. Get some exercise - it'll keep your bowels moving normally.

. Try adding these foods to your diet, all report having beneficial effects on flatulence: Coriander, Fenugreek, . Seeds, Cloves, Cumin, Cinnamon, Fennel

Here’s how to get the most from the garlic you eat:

. Cut the garlic into small pieces - by doing this you will retain more of the allicin.

. Eat 4-5 cloves a day to obtain the best results.

. Eat Spanish Morado, the common supermarket one.

. To combat bad garlic breath add at least one sprig of chopped, fresh parsley at the end of your garlic feast.

* Remember that frozen, dried and canned vegetables all contain goodness so don’t be put off if you don’t have time to shop for fresh foods every day.

Via http://www.bbc.co.uk/sn/

Multicoloured Madeleines

Rosemary Focaccia Bread

Seafood and Mascarpone Fettucine

Amongst the other delicious recipes that Italy has brought us, this is definitely no exception. Italy is and always will be a foodlover's heaven....

Chocolate Cheesecake Delight

Beetroot Dip

Ingredients:

50g Pine Nuts
1 tsp Cumin Seeds
25g Stale Bread (Crusts Removed)
2 Large Cooked Beetroot (not pickled), cut into cubes
1 tbsp Tahini (sesame seed paste)
1 large Garlic Clove (Crushed)
Juice of 1 lemon
Sea salt and freshly ground black pepper
A little olive

Method:

1. Put the pine nuts on a baking tray and toast them in an oven preheated to 180C/Gas Mark 4 for five to seven minutes, until fragrant. Leave to cool.

2. Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, until they start to darken and release their aroma. This should take less than a minute, so be careful not to burn them. Crush the seeds with a pestle and mortar.

3. Break the bread into small chunks, put in a food processor or blender with the pine nuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.

4. Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve. Serve this with dry pita bread triangles.

Beetroot Cake With Cream Cheese Frosting

Ingredients:

200ml Vegetable Oil
250g Caster Sugar
150g Raw Beetroot (Grated)
100g Walnuts, chopped
3 Eggs, Separated
1 tsp Baking Powder
2 tsp Mixed Spice
3 tsp Milk
200g Flour

Method:

1. Preheat the oven to 180ºC

2. Pour the oil and sugar in a bowl and whisk.
3. Mix in the beetroot, walnuts, then add the egg yolks, baking powder and mixed spices and whisk in.
4. Mix in the milk and the flour.
5. In a separate bowl whisk the egg whites using a hand mixer or a stand mixer at full speed until firm peaks form.
6. Fold the whisked egg white into the beetroot mixture.
7. Place the mixture in a greased 20cm cake tin and bake for 45 minutes in the oven.
8. Cool on a wire rack.

Cream Cheese Frosting

Ingredients:

250g Packaged Cream Cheese
30g Soft Butter
1/2 TspVanilla Essence
1 Cup Icing Sugar Mixture

Method:

Beat Cream Cheese, butter and Vanilla in a small bowl with electric mixer, until light and fluffy. Gradually beat in icing sugar.

Chicken Biryani

This is a well-known Indian dish. It is composed of aromatic rice and with a variety of fragrant spices. It is extremely delicious.

Healthy Ingredients: Beetroots



Beetroots are an excellent source of folic acid. They are a very good source of fiber, manganese and potassium. Beet greens and beetroot are a good source of phosphorus, magnesium, iron and vitamin B6. Betacyanin is the pigment that gives beetroot its color, and has powerful antioxidant properties.


Acidosis: Its alkalinity is essential and effective in combating acidosis.

Anemia: The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in beets help make the iron more available to the body. A great blood builder.

Atherosclerosis: This wonderful crimson juice is a powerful solvent for inorganic calcium deposits that cause the arteries to harden.

Blood pressure: All its healing and medicinal values effectively normalizes blood pressure, lowering high blood pressure or elevating low blood pressure.

Cancer: Betaine, an amino acid in beet root, has significant anti-cancer properties. Studies show that beets juice inhibits formation of cancer-causing compounds and is protective against colon or stomach cancer.

Constipation: The cellulose content helps to ease bowel movements. Drinking beets juice regularly will help relieve chronic constipation.

Dandruff: Mix a little vinegar to a small cup of beets juice. Massage it into the scalp with your fingertips and leave on for about an hour, then rinse. Do this daily till dandruff clears up. Warning: you will smell awful during this hour!

Detoxification: The choline from this wonderful juice detoxifies not only the liver, but also the entire system of excessive alcohol abuse, provided consumption is ceased.

Gastric ulcer: Mix honey with your beets juice and drink two or three times a week on an empty stomach (more frequently if your body is familiar with beets juice). It helps speed up the healing process.

Gall bladder and kidney ailments: Coupled with carrot juice, the superb cleansing virtues are exceptional for curing ailments relating to these two organs.

Gout: Another ailment that can be greatly helped by the cleansing that beets have to offer.

Liver or bile: The cleansing virtues in beets juice is very healing for liver toxicity or bile ailments, like jaundice, hepatitis, food poisoning, diarrhea or vomiting. A squeeze of lime with beets juice heightens the efficacy in treating these ailments.

Varicose veins: In similar ways that it helps to keep the elasticity of arteries, regular consumption of beets juice also helps prevent varicose veins.

In the future, I will try to post some recipes for dishes including the ingredient, beetroots.

Beef with Artichoke Hearts, Asparagus and Zucchini

This salad is extremely simple and healthy.

Vanilla Oreo Cupcakes

Turkish Delight-Centered Baklava Cigars

Rolled Aubergine with Mozzarella and Basil

Ingredients:

3 Firm Young Aubergines

600ml G

2 Large Fresh Mozzarella Balls

20 Anchovies Fillets in Oil, drained

a handful of fresh basil leaves

Salt and Freshly Ground Black Pepper

Unsalted Butter, for greasing

Method:

1. Preheat the oven to 220 degrees Celsius. Slice the aubergines length ways about 5mm thick.

2. You should be able to get around 20 slices from the two aubergines in total. Heat the oil in a large frying pan and when it is hot, fry the aubergine slices in batches, until golden. Remove them from the pan and drain on kitchen paper.

3. Cut the mozzarella ball in half, then cut each half into five even slices. Top each aubergine slice with an anchovy, a slice of mozzarella and a basil leaf. Season lightly with salt and few grinds of pepper.

4. Roll each slice up tightly and secure the end with a toothpick.

5. Lightly grease a shallow ovenproof dish with butter. Arrange the involtini dish, then bake in oven for 10 minutes, until the mozzarella begins to melt.

French Nougat

Petit Four

Mango Stuffed Konafa

This dessert, called Kataifi (pronounced KA-TA-IF-EE) is the Greek name for this pastry. It may be known as Konafa, Kadaif. This dessert is very popular in the Mediterranean region of the world. I made this pastry with mango and mango flavoured syrup.

This dainty dessert is both simple and exquisitely sweet. The mango segments inside the Konafa is so sweet, that when you taste it will be like a party in your mouth.

Cheers!!

Caramel Snaps

Spoil your friends and family with these treats fresh from the oven.

Ingredients:

50g Butter (Cubed)
1/4 Cup each: Sugar, Golden Syrup
1/3 Cup Flour
1/2 Tsp Ground Ginger
Freshly Whipped Cream to serve

Method:

1. Preheat the oven to 180 degrees celsius. Line 2-3 baking trays with baking paper.

2. Place the butter, sugar, golden syrup into a small saucepan and stir over a low heat until all the ingredients are combined (do not boil). Remove from the heat and stir in the flour and ginger.

3. Place three heaped teaspoonfuls of the mixture onto one of the prepared baking trays, leaving plenty of room for spreading. Bake for 8-10 minutes, until they are bubbling and a dark golden colour.

4. Leave to cool for 2-3 minutes until they are firm enough to handle. Quickly roll each each brandy snap around the handle of a wooden spoon or similar. Leave them until they have completely hardened.

5. Repeat with the remaining mixture. Once cooled, fill the brandy snaps with freshly whipped cream and serve immediately.

Umm Ali: Egyptian Bread Pudding

The story of Umm 'Ali is that it was invented during the reign of the Ottoman Turks. One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm 'Ali , pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes (perhaps stale broken pieces of gullash, a phyllo-like pastry or bread), sultanas, nuts, and coconut. She covered it with sugar and milk and put it into the village's oven. It was so good that the sultan asked for Umm 'Ali 's dessert the next time he visited.

A Small Donation can Make a Huge Difference

Candied Orange and Lemon Peel