Monday, January 19, 2009
Wednesday, January 14, 2009
Cinnamon Roasted Granola
Thanks for your suggestions in my last entry. I am going to keep my blog as is instead of separating them. :)
Also, how do you like my new banner!? I made it this morning. I also have to start hosting my images elsewhere because my flickr account is at it's maximum amount and I can't afford a plus account. I hope it doesn't effect the quality of the images too much!
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I hardly ever eat breakfast, but when I do, this is a favourite. This recipe is super easy, delicious and nutritious!
3/4 cup soy milk
1 teaspoon cinnamon
2 tablespoons honey
1 cup granola
1/4 cup mixed nuts
fresh fruit of your choice (I chose peaches and raspberries)
spoonful of margarine
1. Put the granola in a pan with the butter and nuts and cook until it is nice and brown.
2. Put the cooked granola in a bowl. Start cooking the soy milk, honey, and cinnamon. Heat until almost boiling, then remove from heat.
3. Pour the milk over the granola. Top it off with the fresh fruit and berries!
Also, how do you like my new banner!? I made it this morning. I also have to start hosting my images elsewhere because my flickr account is at it's maximum amount and I can't afford a plus account. I hope it doesn't effect the quality of the images too much!
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I hardly ever eat breakfast, but when I do, this is a favourite. This recipe is super easy, delicious and nutritious!
3/4 cup soy milk
1 teaspoon cinnamon
2 tablespoons honey
1 cup granola
1/4 cup mixed nuts
fresh fruit of your choice (I chose peaches and raspberries)
spoonful of margarine
1. Put the granola in a pan with the butter and nuts and cook until it is nice and brown.
2. Put the cooked granola in a bowl. Start cooking the soy milk, honey, and cinnamon. Heat until almost boiling, then remove from heat.
3. Pour the milk over the granola. Top it off with the fresh fruit and berries!
Tuesday, January 13, 2009
Recipe and Feedback.
I was wondering, do you guys think I should keep this blog as being the sort of miscellaneous-inspirational blog that covers all aspects of what I enjoy, or should I separate it into two blogs, one covering the fashion/art/photography and the other strictly dedicated to food and recipes? I was just thinking about this because I know that food blogs and fashion blogs are so different from each other, not everyone enjoys the two like I do!
I also know this blog is just starting out, which is why I'm asking, because I think that it would be easiest if I decide to go through with this when the blog is still young and developing.
Tell me, what do you think?
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In other news, I made a delicious pasta sauce tonight. No photos unfortunately, but here is the recipe!
*note: I apologize now for the lack of measurements. I made this sauce up a while ago and I've never really considered measurements. So these are only estimated amounts!*
1 cup pasta noodles of your choice
2 tbsp olive oil
2 tbsp butter
sprinkle or two of oregano
cornstarch
1 cup milk
3/4 cup grated havarti cheese
sprinkle of parmesan
garlic (amount depends on preferred strength of the sauce)
1. Cook the olive oil and butter in a pan until it is well melted. Sprinkle in some oregano and lower the heat.
2. Add a cup of milk. The oil and milk will separate, but don't panic!
3. Add in a little bit of the cheese. Stir constantly and do not add more cheese until the first bit is melted.
4. Once all the cheese is melted, let the sauce simmer for a good ten minutes, stirring occasionally.
5. Add a little bit of cornstarch to help thicken the sauce (only needed if sauce isn't as thick as you would like. If you like the consistency, skip this step!)
6. The last step is to add the garlic. Let it simmer for a while longer to let the garlic soak in but not burn. The sauce by now should have mixed together, if the oil is still separating from the milk then keep simmering until it stops.
Add the sauce to your freshly boiled pasta and sprinkle with parmesan!
I also know this blog is just starting out, which is why I'm asking, because I think that it would be easiest if I decide to go through with this when the blog is still young and developing.
Tell me, what do you think?
------------------------------------------
In other news, I made a delicious pasta sauce tonight. No photos unfortunately, but here is the recipe!
*note: I apologize now for the lack of measurements. I made this sauce up a while ago and I've never really considered measurements. So these are only estimated amounts!*
1 cup pasta noodles of your choice
2 tbsp olive oil
2 tbsp butter
sprinkle or two of oregano
cornstarch
1 cup milk
3/4 cup grated havarti cheese
sprinkle of parmesan
garlic (amount depends on preferred strength of the sauce)
1. Cook the olive oil and butter in a pan until it is well melted. Sprinkle in some oregano and lower the heat.
2. Add a cup of milk. The oil and milk will separate, but don't panic!
3. Add in a little bit of the cheese. Stir constantly and do not add more cheese until the first bit is melted.
4. Once all the cheese is melted, let the sauce simmer for a good ten minutes, stirring occasionally.
5. Add a little bit of cornstarch to help thicken the sauce (only needed if sauce isn't as thick as you would like. If you like the consistency, skip this step!)
6. The last step is to add the garlic. Let it simmer for a while longer to let the garlic soak in but not burn. The sauce by now should have mixed together, if the oil is still separating from the milk then keep simmering until it stops.
Add the sauce to your freshly boiled pasta and sprinkle with parmesan!
Monday, January 5, 2009
Chocolate Cream Meringues
These are seriously the most delicious things ever and super easy to make.
ingredients
1 cup casters sugar (or one cup granulated sugar if you want to make your own. I tell you how in step 2)
4 egg whites
1/4 cup chocolate chips/chunks
1 mini carton of whipped cream
spoonful of milk
icing sugar
1. Separate the egg whites. It's easiest to separate the whites from the yolks when the eggs are cold. However, it's easier to whip the whites when they are room temperature, so leave the whites (wrapped the bowl in cellophane) out for about 20 minutes.
2. If you don't have casters sugar, it's super easy to make. Simply put the cup of white sugar in a food processor for a moment until it creates a smaller grained, more powdery sugar. If you don't have a food processor, you can use a coffee grinder! If you use a coffee grinder however, make sure to rinse it out and dry it before using. Also do not put the whole cup of granulated sugar in at once. Just add a bit at a time! It should look like the photo below.
3. Preheat oven to 400F degrees. Once the egg whites are room temperature, mix them in a bowl on high speed until white peaks form. Then slowly begin to add the sugar, a little bit at a time. Make sure that all the sugar is completely mixed in before adding anymore. Beat for five minutes until thick and glossy like the photo below.
4. Spray a cooking pan lightly with oil or margarine. With a spoon, place a dollop of meringue on the pan. Cook for about 20-25 minutes until meringues are firm, crisp and golden.
5. While the meringues are cooking you can prepare the whipped cream. Simply whip the cream until it begins to thicken, add the icing sugar to taste. Keep whipping until it is quite thick and fluffy (runny cream won't work well!)
6. Let the meringues cool and place a spoonful of whipped cream on the flat side of one meringue. Take a second meringue and squish it to the whipped cream side like you would an oreo cookie.
7. Melt the chocolate chips in a double boiler. You can easily make one by filling a big pot with water and placing a second smaller pot inside. Turn the stove on to medium and wait until the water is almost boiling before adding the chocolate chips and spoonful of milk. Lower the heat and stir constantly until the chocolates are melted, then drizzle the chocolate onto each meringue.
note: if you manage to not eat yourself sick with these, make sure to put the remaining ones in the fridge so the whipped cream doesn't melt!
ingredients
1 cup casters sugar (or one cup granulated sugar if you want to make your own. I tell you how in step 2)
4 egg whites
1/4 cup chocolate chips/chunks
1 mini carton of whipped cream
spoonful of milk
icing sugar
1. Separate the egg whites. It's easiest to separate the whites from the yolks when the eggs are cold. However, it's easier to whip the whites when they are room temperature, so leave the whites (wrapped the bowl in cellophane) out for about 20 minutes.
2. If you don't have casters sugar, it's super easy to make. Simply put the cup of white sugar in a food processor for a moment until it creates a smaller grained, more powdery sugar. If you don't have a food processor, you can use a coffee grinder! If you use a coffee grinder however, make sure to rinse it out and dry it before using. Also do not put the whole cup of granulated sugar in at once. Just add a bit at a time! It should look like the photo below.
3. Preheat oven to 400F degrees. Once the egg whites are room temperature, mix them in a bowl on high speed until white peaks form. Then slowly begin to add the sugar, a little bit at a time. Make sure that all the sugar is completely mixed in before adding anymore. Beat for five minutes until thick and glossy like the photo below.
4. Spray a cooking pan lightly with oil or margarine. With a spoon, place a dollop of meringue on the pan. Cook for about 20-25 minutes until meringues are firm, crisp and golden.
5. While the meringues are cooking you can prepare the whipped cream. Simply whip the cream until it begins to thicken, add the icing sugar to taste. Keep whipping until it is quite thick and fluffy (runny cream won't work well!)
6. Let the meringues cool and place a spoonful of whipped cream on the flat side of one meringue. Take a second meringue and squish it to the whipped cream side like you would an oreo cookie.
7. Melt the chocolate chips in a double boiler. You can easily make one by filling a big pot with water and placing a second smaller pot inside. Turn the stove on to medium and wait until the water is almost boiling before adding the chocolate chips and spoonful of milk. Lower the heat and stir constantly until the chocolates are melted, then drizzle the chocolate onto each meringue.
note: if you manage to not eat yourself sick with these, make sure to put the remaining ones in the fridge so the whipped cream doesn't melt!
Sunday, January 4, 2009
Honey Roasted Peaches
Fresh peaches (if in season, if not canned peaches work fine. I used canned)
Honey
Cottage Cheese
Brown sugar
Coffee Beans
Preheat oven to 400F and place the peaches in a baking pan. Drizzle honey on top and bake for about ten minutes. Blend coffee and sugar for a second in a coffee grinder so that the beans are still coarse. Sprinkle coffee and sugar onto peaches with a scoop of cheese!
I had this for lunch today with a cup of herbal honey tea and it was delicious.
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