Sweets / Desserts

Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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If you are prepared, life (cooking) is easy ! 🙂
I usually have some sort of frozen dessert in my freezer for my (too frequently happening) sweets-craving-attacks.
More often than not, it’s some sort of frozen banana dessert, as it was this afternoon. I always have fresh bananas and dried cranberries in my cupboard, so this dish was an easy decision, and thanks to the ice cream in the freezer, a matter of a few minutes to execute 🙂
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Bon Appétit !   Life is Good !
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P.S.
Obviously, there is natural fruit sugar in the ice cream and the banana/cranberry salad, but, besides the organic honey, there is no added sugar.
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P.P.S.
The ratios of fructose and glucose are pretty much the same in both fruit and table sugar.
Generally, there’s no advantage to substituting honey for sugar in a diabetes eating plan. Both honey and sugar will affect your blood sugar level. Honey is sweeter than granulated sugar, so you might use  a smaller amount of honey  for sugar in some recipes.
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Click here for  Sugar Free Banana Ice Cream Recipe   on  ChefsOpinion
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Click here for more  Lighter, Healthier Food  on  ChefsOpinion
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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your pancake cake and eat it too 🙂
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Bon Appétit !   Life is Good !
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Click here for more savory and sweet  Pancakes  on  ChefsOpinion
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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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See you again in 2018……….

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Dear Friends,
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.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Cornish Hen  on  ChefsOpinion
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Roast Cornish Hen With Caramelized Onions And Potatoes

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Best Potatoes EVER?

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Roast Cornish Hen With Caramelized Onions And Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy Does It # 35 – Torrejas

Torrejas

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Like most groups of lovers of traditional, old and beloved dishes, Torrejas have their fans divided into two main parts: on one side of the fence you’ll find the traditionalist’s, who don’t want to change a thing and believe that only the original recipe and ingredients are worthy of  their love, and, on the other side of the fence, the folks who believe that nowadays we have access to better and more varied ingredients and therefore should try to improve recipes whenever possible, as long as the character of a dish is respected.
I personally respect both sides, depending on the dish involved. However, when it comes to Torrejas, I am a big fan of improving the original, which is just stale bread, dipped in milk or wine, then dipped in whole whisked eggs, sautéed and finally sprinkled with sugar. While there is nothing at all wrong with that, I believe you can agree that the version on this page outshines those simple, traditional Torrejas by a mile. (I can imagine the steadfast traditionalist’s reaching for their cannons right now……. 🙂
But anyway, don’t knock it until you try it. I am sure you too will become a convert, at least as far as Torrejas are concerned.
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Bon Appétit !   Life is Good !
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Click here for an easy Cranberry/Pecan-Bread Recipe
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Click here for more  “Easy Does It”  on  ChefsOpinion
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Click here for more  Pan Perdu (Arme Ritter) (French Toast)  on  ChefsOpinion

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Torrejas

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Torrejas

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Torrejas

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Torrejas

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

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Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

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I prepped  this beauty, and a few more, a couple of days before I took off for Germany, thinking that I can keep posting at least twice weekly while on the road. Oooops, that did not work out as planned. But, this here little gem deserves the extra time spent on the computer when I could be exploring my old/new country.
Without further ado, here is the easiest to prepare, prettiest to look at and most important, “yummiest” sweet dish of the month 🙂
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Bon Appétit !   Life is Good !
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Click here for more “Easy Does It”  on  ChefsOpinion
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Click here for  Angel Food Cake  Recipe
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Vanilla Cream Recipe :
Ingredients:
I cup heavy cream, 1/2 cup milk, 1 dash organic vanilla extract (or seeds from 1 vanilla bean), 1 tblsp honey.
Method :
Scrape seeds from vanilla bean with tip of a knife into a bowl. Bring cream, honey, and vanilla to a simmer, add 1 tblsp cornstarch slurry, simmer a few seconds, remove from heat, check/adjust taste and texture, let cool to room temperature.

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P.S.
!!!!! If you use other than edible flowers, wrap the stems tightly in plastic film, then in aluminum foil, so that they don’t come into contact with the edible part of the dish. !!!!! Remove before cutting the cake  !!!!!
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Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

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Easy Does It # 34 – Angel Cake With Vanilla C And Blueberry Compote

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Easy Does It # 34 – Angel Cake With Vanilla C And Blueberry Compote

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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“ONE FOR THE KIDS”  is a series of Goodies which are wonderful treats for kids of all ages . They are super easy to prepare so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
(Here I used a store-bought banana walnut cake, because you don’t want to have the little ones to labor over the elaborate cake preparations).
In my area, there are many grocery chains and bakeries who sell great banana walnut cake. However, if you prefer to make your own, below is a link to a super easy recipe I’ve used in the past and which I found to give excellent results.
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Bon Appétit !   Life is Good !

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Click here for more  One For The Kids  on  ChefsOpinion
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Click here for  Walnut Cake Recipe  on  FoodNetwork
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Click here for  more  Dishes with Walnuts  on  ChefsOpinion
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One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds


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One
has to wonder:
Why are sweet or savory crepes not on everybody’s table at least once a week ???
I can’t recall to ever have met anybody who’d claim not to like crepes, either in its sweet or savory form, or both.
Crepes can be prepared easily by anybody, even by a child or somebody with two left hands. Even if one does not like to cook, these babies need all of a few minutes to prepare, are very economical and, have I said this already? – are easy and quick to prepare.
In its sweet, plain variation, just sprinkle some castor sugar on top and maybe a bit of whipped cream, and you have a great dessert or sweet snack.
It’s savory, plain version will make a quick meal by drizzling a bit of butter on top and serving them with a small salad on the side.
And then, you have the more elaborate stuff 🙂
Savory crepes can be filled with creamed or buttered mushrooms, vegetables, seafood, chicken, game meats, spicy sausages and a myriad of other, more or less fancy goodies.
Sweet crepes will be happy to be married to caramelized fruit, creams, chocolate sauce, puddings, cream cheese (blintzes anyone?), nutella, yogurt, nuts, etc, etc, etc.
I myself have prepared just about any combination of crepes and “stuff” under the sun. I don’t really have a favorite per se, I love ’em all 🙂
So here is a version of crepes with caramelized fruits. I have to admit that the blackberries and pomegranate are rather expensive, especially when you cook for a large family. But be assured, caramelized apples, pears, oranges, bananas, strawberries, or any other more economical fruit will be just as wonderful – yummy to taste and pretty to look at 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pancakes  on  ChefsOpinion
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Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

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Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

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Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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Tomorrow is the 4th of July, “Independence Day”, Americas most celebrated public holiday.
And what better way than to rub it into the 400-year-old wound of the British than to celebrate this glorious occasion with this most typical of British desserts, the English Trifle 🙂
Well, just kidding. We are of course thankful that the Brit’s left us with this superbly wonderful dessert
(But mostly with the fact that they left us) 🙂 .
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Excerpt from “The Spruce”:
>>An English Trifle is the quintessential pudding that has graced British tables for more than four centuries.
The blousey looking, decadent, rich dessert is simply luscious. There are so many variations in the traditional recipe; some will boast jelly in their trifle, some not; fruit is a must-have for some, for others, no way. This is my recipe and one I have been making for many years. Essentially a trifle needs a sponge soaked (if for adults) in sherry, a thick layer of creamy custard and a deep layer of lightly whipped fresh cream. The rest is all about personal preference. My favorite trifle recipe is made with jelly as it is even more appealing to children though if so, do leave out the sherry. If you prefer a trifle without jelly, simply omit and proceed without, this will be quicker to make as it will not require setting in the fridge. You choose, they are all delicious.<<
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Bon Appétit !   Life is Good !
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Vanilla pudding recipe:
1/3 cup sugar, 3 tablespoons cornstarch, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, a dash of vanilla extract.
1) – In a 2-quart saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Simmer and stir 1 minute.
2) – Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Simmer and stir 1 minute; remove from heat. Stir in the butter and vanilla.
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P.S.
You can easily control the texture of your trifle by adding more or less cake, more or less fruit or jello, more or less whipped cream, more or less pudding and by soaking the cake with more or less liquid (booze for the grown-up’s, juice or honey for the kids)
(I personally prefer a lighter texture – more pudding, more cream, more fruits, easy on the cake).
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P.P.S.
I would usually use a bright red jam for a trifle, but when I started to prepare this one, I realized that I forgot to buy the jam. After an agonizing 2 seconds of mental deliberation, I decided to save myself a 5 mile trip to the store and instead use the apricot preserve I had in the larder. Less color, same great flavor.
And there you have it 🙂
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HAPPY INDEPENDENCE DAY !!!
(Great Britain rejoice, you still have Gibraltar) 🙂
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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

Tuna Steak Poached In Olive Oil


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friend Peter came over for lunch today. Usually, he is a big fan of down to earth home cooking, never getting enough meatloaf, pasta, potatoes, stews, pigs feet, tripe, and other offal.
However, right now he is on a strict diet, so he asked me to prepare something gluten-free, starch-free and sugar-free. This tuna steak with salad was the result of his request, which made him happy and content (or so he said).
I, on the other hand, feasted on some left-over pork belly with potatoes, which made me happy and content 🙂
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Bon Appétit !   Life is Good !
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1 cup EVO, 2 ea garlic confit, 2 ea scallion, kosher salt and fresh-cracked pepper to taste

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5 ea grape tomatoes, 1 ea quintisho chile, 3 slices lemon; simmer slowly on low heat while basting with the oil until tuna is cooked to your preferred temperature; serve with a salad of your choice

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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