Savory

Peach galette

Peach week by Lamllenel

If you know me, you know I absolutely adore peaches. While it may not be officially peach season, I couldn't resist the incredible bargain at the grocery store. So, I've officially declared it Peach Week! I'll be sharing a few delectable peach recipes that not only look beautiful but also taste divine at your next gathering. Whether you're hosting a big bash or simply treating yourself, these peach delights will bring a touch of sunshine to your table.

Welcome to the second recipe of Peach Week: a savory Peach Galette with Parma Ham, Mozzarella, and Oregano. This galette will not go unnoticed—it is so good and full of flavor that everyone will love it. The combination of sweet peaches, salty Parma ham, creamy mozzarella, and aromatic oregano creates such a sweet symphony of tastes.

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into cubes

1/4 cup ice water

For the Filling:

4-5 ripe peaches, thinly sliced

6-8 slices of Parma ham

1 cup shredded mozzarella cheese

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

1 tablespoon olive oil

Salt and pepper to taste

1 egg, beaten (for egg wash)

Preparation:

In a large bowl, combine the flour and salt.

Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

Transfer the dough to the prepared baking sheet.

Arrange the sliced peaches in the center of the dough, leaving a 2-inch border around the edges.

Gently fold the edges of the dough over the filling, pleating as you go to create a rustic look.

Brush the folded edges of the dough with the beaten egg.

Bake in the preheated oven for 30-35 minutes,

Sprinkle the shredded mozzarella cheese evenly over the peaches.

Drape the slices of Parma ham over the peaches and cheese.

Sprinkle the chopped oregano over the top.

Drizzle with olive oil and season with salt and pepper to taste.

Let the galette cool slightly before slicing.

Stay tuned for more peach recipes throughout the week!Happy Peach Week, and enjoy every flavorful bite!

Enjoy!

Lamllenel Xo

Gnocchi alla Vodka

A Deliciously Simple Recipe by Lamllenel

When it comes to gnocchi, I absolutely love the sweet potato version, but my hubby prefers the classic kind made with regular potatoes. So, when he asked me for gnocchi and I happened to have a bunch of russet potatoes lying around, I knew he’d love this one. Don’t be scared to make gnocchi—it’s super easy and doesn’t require a lot of technique. While I believe following a recipe is important, I also think that understanding a few principles and basics in the kitchen can help you achieve great things.

Let me share a few tricks to always make good gnocchi.

1. Avoid Boiling the Potatoes:

Always opt for baking the potatoes instead of boiling them. This way, you won’t have excess water that can ruin your dough. Boiling can make the potatoes too watery, which means you’ll end up adding more flour and risk making your gnocchi dense. Baking keeps them dry and fluffy, perfect for a light gnocchi dough.

2. Choose Russet Potatoes:

When making gnocchi, always use russet potatoes. These potatoes are high in starch and low in moisture, which is exactly what you need for light and fluffy gnocchi. The high starch content helps bind the dough together with less flour, resulting in a better texture.

3. Work Quickly but Gently:

Once you’ve baked and mashed your potatoes, let them cool completely before mixing with flour and egg. This helps ensure the gnocchi holds together well. Also, be gentle when forming the dough. Overworking it can lead to tough gnocchi.

4. Use the Right Flour:

Opt for all-purpose flour. Using a flour that’s too heavy can make the gnocchi dense. You want just enough flour to bring the dough together without making it heavy.

Now, let’s get to the recipe!

Ingredients:

For the Gnocchi:

2 pounds russet potatoes (about 2 large potatoes)

1 cup all-purpose flour (plus extra for dusting)

1 egg, lightly beaten

1 teaspoon salt

For the Vodka Sauce:

For the Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/2 cup vodka (optional)

1/4 cup tomato paste

1 can (28 ounces) crushed tomatoes

1 cup heavy cream

1 cup grated Parmesan cheese (plus extra for garnish)

Salt and pepper, to taste

Fresh basil, chopped (for garnish)

Preparation:

Preheat the oven to 400°F (200°C) and pierce the potatoes a few times with a fork, then bake them directly on the oven rack until tender, about 45-60 minutes.

Let the potatoes cool slightly, cut them in half, and scoop out the flesh, passing it through a ricer or mashing until smooth.

Spread the mashed potatoes out on a clean work surface and let them cool completely.

Sprinkle the flour and salt over the potatoes, make a well in the center, and add the beaten egg, then use your hands to gently mix until a dough forms, being careful not to overwork it.

Divide the dough into 4 portions and on a floured surface, roll each portion into a long rope about 1/2 inch in diameter, cutting the ropes into 1-inch pieces and, if desired, rolling each piece over the tines of a fork to create ridges.

Bring a large pot of salted water to a boil and add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes, then remove with a slotted spoon and set aside.

In a large skillet, heat the olive oil over medium heat, add the chopped onion and cook until soft and translucent, about 5 minutes, then add the garlic and red pepper flakes (if using) and cook for another minute.

If using, pour in the vodka and cook until it reduces by half, about 5 minutes, then stir in the tomato paste and cook for another 2 minutes.

Add the crushed tomatoes and bring to a simmer. Reduce the heat and stir in the heavy cream and 1 cup of grated Parmesan cheese, letting the sauce simmer for about 10 minutes, stirring occasionally, and season with salt and pepper to taste.

Add the cooked gnocchi to the sauce and toss gently to coat, then serve garnished with chopped fresh basil and plenty of extra grated Parmesan cheese.

Enjoy your delicious Gnocchi alla Vodka, and remember, with a few simple tricks, homemade gnocchi is easier than you think!

Lamllenel Xo

Fall cooking: Apple Week Recipe - Apple butternut miso soup

Fall cooking: Apple Week

Lamllenel recipe : Apple Butternut Miso Soup with Roasted Butternut

To celebrate the beauty of this season by cooking with September's bounty, this week we're highlighting apples. Today's star recipe is an Apple Butternut Miso Soup with Roasted Butternut and aromatic herbs. This delightful soup combines the sweetness of apples and roasted butternut squash with the umami richness of miso, creating a symphony of flavors that will warm your heart and soul. Let's dive into this delicious fall recipe!

Ingredients:

1 butternut squash seeded, and cut in half

2 apples, peeled, cored, and diced (use a sweet variety like Honeycrisp or Fuji)

1 shallot, chopped

2 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

2 tablespoons white miso paste

Salt and pepper to taste

1/2 cup white wine (optional)

2 tablespoons butter (optional)

A handful of fresh thyme, rosemary, and sage

For the Roasted Butternut:

1 butternut squash seeded, and cut in half

2 tablespoons olive oil

Salt and pepper to taste

Preparation:

Roasting the Butternut:

Preheat your oven to 400°F (200°C).

Place the butternut squash on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.

Making the Apple Butternut Miso Soup:

In a large soup pot, heat 2 tablespoons of olive oil over medium heat.

Add the chopped shallot, minced garlic, and aromatic herbs. Sauté for 2-3 minutes until they become fragrant and translucent. Season with salt and pepper to taste.

Add in the tomato paste, let it cook a little, then add the miso paste and let it cook for 5 minutes.Add the diced apples and let cook for 5 min or until soft.Deglaze with white wine (if using) and add butter (remember this step is optional).

In the meantime, with a spoon, remove the flesh of the roasted butternut and set it aside.

Add roasted butternut squash to the pot. Stir well.

Pour in the vegetable broth until it covers all the ingredients and bring the mixture to a light boil. Reduce the heat and let it simmer for 7-10 minutes.

Using a hand mixer or a blender, blend the soup until smooth.

Serve and Enjoy:

Pour your warm Apple Butternut Miso Soup into bowls, garnish with a drizzle of olive oil, a sprinkle of fresh black pepper, and perhaps a few roasted butternut squash cubes from your earlier batch. Alternatively, you can add a few croutons on top, drizzle a little bit of chili oil, and garnish with pumpkin seeds. This soup is a cozy, flavorful embrace of fall that will leave you craving seconds. It's perfect for a chilly autumn day or as an appetizer for your Thanksgiving feast.

I hope you'll like this recipe as much as I do. Happy Apple Week! lamllenel soup recipe

Lamllenel Xo

Cozy Potato and Leek Soup

Welcome to Lamllenel's kitchen, where we believe in the art of living through simple, comforting dishes. Today, we're serving up a classic that never goes out of style: Potato and Leek Soup. This hearty soup is perfect for chilly evenings, and it's a delightful reminder of the beauty in life's uncomplicated pleasures.

Get ready for a warm and soul-satisfying bowl of goodness that's perfect for your heart and your taste buds.

Ingredients:

4 large potatoes, peeled and diced

3 leeks, cleaned and sliced

1 onion, finely chopped

3 cloves of garlic, minced

6 cups of chicken broth

2 tablespoons of olive oil

1/2 cup of heavy cream *optional

Salt and pepper, to taste

Fresh chives for garnish

Preparation:

1. Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic, sauté until they become soft and fragrant, about 3-4 minutes.

Add the sliced leeks and continue to sauté for another 3-4 minutes until they soften.

2. Cook the Potatoes:

Add the diced potatoes to the pot.

Pour in the chicken broth.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cook for about 20-25 minutes or until the potatoes are fork-tender.

3. Blend and Cream:

Using an immersion blender or a countertop blender, puree the soup until it's smooth and creamy.

Return the pureed soup to the pot, and stir in the heavy cream*optional.

Gently heat over low heat until the soup is warmed through.

4. Season to Perfection:

Taste your creation and adjust the seasoning with salt and pepper according to your preference.

5. Serve and Garnish:

Ladle your Potato and Leek Soup into bowls.

Garnish with fresh chives, a drizzle of heavy cream, or a sprinkle of cracked black pepper.

There you have it – a cozy Potato and Leek Soup that's as heartwarming as it is delicious. This simple yet delightful recipe is perfect for enjoying life's simple pleasures, whether you're curled up with a good book or sharing a meal with loved ones.

For more comforting recipes and culinary inspiration, explore our Lamllenel Recipe Collection.

Delightful Roasted Pumpkin Soup

Welcome to the world of Lamllenel! Our Roasted Pumpkin Soup is a culinary journey like no other. This heartwarming soup, with its roasted pumpkin, caramelized garlic, and the whimsical addition of roasted carrots and onions, is not just a recipe; it's an experience that embodies the art of living.

Get ready for a thrilling adventure that will transform your ordinary dinner into a memorable feast.

Ingredients:

1 small sugar pumpkin, halved and seeds removed

1 whole head of garlic

4 large carrots, peeled

1 white onion, quartered

4 cups of vegetable broth

2 tablespoons of olive oil

1 teaspoon of Lamllenel's secret spice blend

Salt and pepper, to taste

Fresh thyme sprigs for garnish

Preparation:

1. Roast the Ingredients:

Preheat your oven to 375°F (190°C).

Place the halved sugar pumpkin, whole head of garlic, peeled carrots, and quartered onion on a large baking sheet. Drizzle them with olive oil, ensuring they are well coated.

Season with a pinch of salt and pepper.

Roast the ingredients for about 40-45 minutes, or until the pumpkin is tender when pierced with a fork.

2. Create the Flavorful Blend:

Once roasted to perfection, remove the baking sheet from the oven.

Squeeze the roasted garlic cloves out of their skin.

Transfer all the roasted veggies to a blender or food processor and add Lamllenel's secret spice blend.

3. Blend and Finish:

Pour in the vegetable broth.

Blend the mixture until it's smooth and creamy.

4. Season and Serve:

Return the pureed mixture to a large pot.

Heat it over medium heat and adjust the seasoning with salt and pepper.

Give it a gentle stir and let the flavors meld together.

5. Serve and Garnish:

Ladle your Easy Roasted Pumpkin Soup into bowls.

Garnish with fresh thyme sprigs and enjoy!

There you have it – a delightful Roasted Pumpkin Soup that's a feast for the senses, and it's incredibly easy to prepare. The combination of roasted pumpkin, sweet caramelized garlic, carrots, and Lamllenel's secret spice blend creates a truly captivating flavor profile.

This Roasted Pumpkin Soup showcases the art of living - appreciating the simplicity of life's pleasures and the warmth of homemade meals.

For more culinary inspiration and captivating recipes, explore our Lamllenel Recipe Collection.

Roasted Sweet Potato and Carrot Soup

Are you ready to embark on a delightful culinary adventure with Lamllenel? My Roasted Sweet Potato and Carrot Soup is a beautiful blend of flavors, designed to tickle your taste buds and warm your soul. Not only is it a culinary masterpiece, but it's also a testament to the art of living!

As you embark on this journey to flavor paradise, you'll discover how easy it is to whip up this bowl of pure comfort.

Ingredients:

2 sweet potatoes, peeled and cubed

4 large carrots, peeled and sliced

1 onion, roughly chopped

4 cloves of garlic, minced

2 tablespoons of olive oil

4 cups of vegetable broth

1 teaspoon of Lamllenel's secret spice blend

1/2 teaspoon of ground cinnamon

Salt and pepper, to taste

1/4 cup of heavy cream (for extra creaminess)

Preparation:

1. Roast the Vegetables:

Start by preheating your oven to 400°F (200°C). Place the sweet potatoes, carrots, onion, and minced garlic on a baking sheet. Drizzle them with olive oil, and season with a pinch of salt and pepper. Roast the veggies for about 30-35 minutes or until they're beautifully caramelized and tender.

2. Blend the Roasted Goodness:

Once your veggies are roasted to perfection, transfer them to a blender or food processor. Add Lamllenel's secret spice blend and ground cinnamon for that extra touch of enchantment.

3. The Elixir:

Pour in the vegetable broth, and blend the mixture until it's silky smooth. The combination of the roasted veggies and Lamllenel's magic spices will create a harmonious elixir of flavors.

4. Creamy Dream:

Transfer the pureed mixture to a large pot and add the heavy cream for that luxurious, creamy texture. Warm the soup over medium heat, stirring gently until it's heated through.

5. Season to Perfection:

Taste your creation and adjust the seasoning with salt and pepper according to your preference.

6. Serve the beauty :

Ladle your Roasted Sweet Potato and Carrot Soup into bowls and prepare to be enchanted. Garnish with a drizzle of cream, a sprinkle of Lamllenel's secret spice blend, or a few roasted carrot curls for an extra touch of magic.

There you have it – a whimsical and heartwarming Roasted Sweet Potato and Carrot Soup that's easy to make and a joy to savor. Lamllenel's secret spice blend adds a touch of enchantment that will make you want to lick the bowl clean!

Remember, the art of living is all about embracing the simple joys in life, and this soup embodies that philosophy perfectly.

For more culinary enchantment and delightful recipes, explore our Lamllenel Recipe Collection.

Cheddar and brocoli soup

Lamllenel recipe: You know I love me a good soup. So are you ready to embark on a culinary journey that will leave your taste buds craving for more? This creamy Cheddar and Broccoli Soup is the perfect comfort food for cozy evenings and delightful gatherings. This soul-warming soup is a masterpiece that captures the essence of the art of living.

With a rich combination of fresh broccoli, sharp cheddar, and a medley of spices, this soup is a tantalizing blend of flavors that will have your family and friends coming back for seconds.

Ingredients:

1/4 cup of butter

1 head of broccoli, cut into florets

1 onion, finely chopped

5 garlic cloves, chopped

1/4 cup of all-purpose flour

4 cups of chicken broth

3 cups of sharp cheddar, shredded

1/2 cup of heavy cream

3 tablespoons of chef spice

2 teaspoons of smoked paprika

2 teaspoons of Goya seasoning powder

1 teaspoon of ground cloves

Salt and pepper to taste

Preparation:

1. Prep the Broccoli:

Start by preparing the broccoli. Cut the head of broccoli into small florets, discarding the tough stem. Rinse them under cold water and set aside.

2. Sauté the Aromatics:

In a large pot, melt the butter over medium heat. Add the finely chopped onion and garlic, sautéing until they become soft and fragrant, approximately 3-4 minutes.

3. Create the Roux:

Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for a few minutes until the flour turns a light golden brown, creating a roux.

4. Add the Broccoli and Broth:

Now, add the broccoli florets and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the broccoli is tender.

5. Blend the Soup:

Using an immersion blender or a countertop blender, puree the soup until smooth. Be careful when blending hot liquids.

6. Spice it Up:

Return the pureed soup to the pot and stir in chef spice, smoked paprika, Goya seasoning powder, and ground cloves. These spices will elevate the flavors to a whole new level.

7. Add Cheddar and Cream:

Stir in the shredded cheddar cheese and heavy cream. Continue to cook over low heat, stirring until the cheese is completely melted and the soup is creamy.

8. Season to Perfection:

Taste your creation and adjust the seasoning with salt and pepper according to your preference.

9. Serve and Savor:

Ladle your Lamllenel-inspired Cheddar and Broccoli Soup into bowls. Garnish with a sprinkle of shredded cheddar, a pinch of paprika, or some fresh broccoli florets. Pair it with a warm crusty bread or a side salad for a hearty meal.

There you have it – a creamy, cheesy, and soul-soothing Cheddar and Broccoli Soup that's both comforting and delightful from yours truly ( lamllenel)

Enjoy the art of living with this splendid dish and share it with your loved ones. Don't forget to spread the word about this Lamllenel-inspired recipe for a chance to win the hearts of your friends and family.

For more mouthwatering recipes and cooking inspiration, explore our Lamllenel Recipe Collection.

Fall cooking: Apple Week Recipe - Honey-Thyme Butter Apple and Habanero Cheese Grilled Cheese

Fall cooking: Apple Week

Lamllenel recipe :Caramelized Apple with Honey and Thyme Habanero Cheese Grilled Cheese

Fall is finally here ( well almost) so I think it’s good for us to celebrate the beauty of this season by cooking with September products.

We're kicking off Apple Week with a delicious and very cherry grilles cheese recipe that combines the sweetness of caramelized apples with the zing of honey and thyme habanero cheese, all sandwiched between perfectly grilled bread. Get ready to indulge in the ultimate comfort food – our Caramelized Apple with Honey and Thyme Habanero Cheese Grilled Cheese!

Ingredients:

For this delectable fall-inspired sandwich, you'll need:

* 2 medium-sized apples (choose a sweet variety like Honeycrisp or Fuji)

* 2 tablespoons unsalted butter

* 2 tablespoons honey

* 1 teaspoon fresh thyme leaves, plus extra for garnish (optional)

* 4 slices of your favorite bread (I recommend a hearty sourdough)

* 4-6 ounces of habanero cheese, thinly sliced

* Salt and pepper to taste

Instructions:

Step 1: Cook the Honey-Thyme Butter Apples

* Begin by peeling, coring, and thinly slicing the apples to about 1/8 inch thick.

* In a large skillet over medium heat, melt the butter.

* Add the apple slices to the skillet, drizzle with honey, and sprinkle fresh thyme leaves over them.

* Cook the apples, stirring occasionally, until they become tender and infused with the flavors of honey and thyme. This should take about 5-7 minutes. Set them aside when done.

Step 2: Assemble the Grilled Cheese

* Lay out your four slices of bread on a clean surface.

* Place the thinly sliced habanero cheese evenly on two of the bread slices.

* Spoon the honey-thyme butter-cooked apple slices on top of the cheese, dividing them evenly between the two slices.

* Place the remaining two slices of bread on top to create sandwiches.

Step 3: Grill the Sandwiches

* In a clean skillet or griddle, melt a little butter over medium-low heat.

* Carefully transfer the sandwiches to the skillet and grill them until the bread turns golden brown and the cheese begins to melt, approximately 2-3 minutes per side.

* Gently press down with a spatula to help the cheese melt and the sandwich hold together.

* Once the sandwiches are crispy and the cheese is gooey, remove them from the skillet.

Step 4: Serve and Enjoy

* Allow the sandwiches to cool for a minute or two to avoid burning your mouth.

* If desired, garnish with additional fresh thyme leaves for a burst of herbal fragrance.

* Slice the sandwiches diagonally and serve them hot.

* Savor the delightful combination of honey-thyme butter-cooked apples and spicy cheese, all nestled between perfectly grilled bread.

Conclusion:

This month lamllenel is celebrating the fall season with open arms and a warm, delicious plate of Honey-Thyme Butter Apple and Habanero Cheese Grilled Cheese. This recipe captures the cozy, comforting flavors of autumn and is perfect for a chilly evening or a weekend brunch you know lamllenel is all about the art of living. Stay tuned for more apple-inspired recipes during lamllenel Apple Week celebration!

Gazpacho : The soup of the season

Ingredients:

• 3 cups cherry tomatoes

• 1 red bell pepper, seeded and diced

• 1 roasted garlic head

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• Salt and pepper, to taste

Instructions:

Step 1: Prep and Roast the Garlic

Preheat your oven to 350°F (175°C).

Cut 1.2 inca from the top pf the head to expose the individual cloves. Wrap the garlic head, with their skin on, in aluminum foil. Roast in the preheated oven for 20-25 minutes or until they are soft and fragrant. Once roasted, let them cool and then peel.

Step 2: Blending the Ingredients

In a blender, combine the cherry tomatoes, diced red bell pepper, roasted garlic cloves, 2 tablespoons of olive oil, and balsamic vinegar.

Blend until you achieve a smooth and vibrant mixture. If needed, you can add a bit of water to reach your desired consistency.

Season the gazpacho with salt and pepper to your taste preference.

Step 3 ( additional but not necessary) : Chilling and Serving

Transfer the blended mixture into a bowl.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the gazpacho to chill.

Before serving, give the gazpacho a gentle stir. Taste and adjust the seasoning if necessary.

Creamy sun-dried tomato & chorizo pasta

Ingredients

• 8 ounces of pasta

• 1 tbsp of the sun-dried tomato oil

• 1 onion, diced

• 1/2 cup diced chorizo sausage

• 1/2 cup sun-dried tomatoes

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 1/2 tsp red pepper flakes

• 1 tbsp paprika

• Salt and pepper to taste

• Fresh chives or parsley

• 1/4 cup of pasta water

Preparation:

In a blender or using a hand mixer, add half of the sun-dried tomatoes with 1 tbsp of the oil and puree until it turns into a paste.

In a large frying pan over medium heat, add the diced chorizo and cook for 3-4 minutes (no need to add oil since the chorizo will release its natural oil while cooking). Add the onions and cook until translucent, then add the garlic and let it cook for 1 minute. Stir in the sun-dried tomatoes paste. Cook for an additional 2 minutes to allow the flavors to meld.

Pour in the chicken broth and stir gently for 2 minutes. Add the chili flakes, paprika, salt, and pepper, then add the heavy cream. Stir well to combine with the chorizo and sun-dried tomatoes. Let the sauce simmer over medium-low heat for about 7 minutes, allowing it to thicken slightly.

Stir in the freshly grated Parmesan cheese and let the cheese melt into the sauce, creating a rich and creamy texture. Taste the sauce and adjust seasonings to your liking.

In the meantime, cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.

Add the pasta water and stir, letting it simmer for 2 minutes before adding the cooked pasta to the skillet with the creamy sauce. Toss the pasta gently to coat it thoroughly with the sauce.

Serve and enjoy!

Sweet & Spicy chicken wings

Irresistibly delicious sweet and spicy chicken wing

Get ready for a flavor explosion that will leave you craving for more. Let's dive into the recipe!

Ingredients:

1 pound chicken wings
1 cup seasoned flour (APF + garlic powder + onion powder + smoked paprika + sazon seasoning + salt and pepper)
1 cup buttermilk
1/3 cup Haitian seasoning (épis) or allspice seasoning
1 pack of Sazon seasoning
1 tablespoon Cajun seasoning
Sunflower oil, for frying

For the spicy sauce:

1/4 cup hot honey
2 tablespoons chili flakes (adjust according to your spice preference)
2 dried habanero peppers
2 dried Chile de arbol peppers
1 tablespoon butter
Salt, to taste

Instructions:

Preparing the Chicken Wings:
- Start by washing your chicken and patting the chicken wings dry using paper towels to remove any excess moisture.
- Season your chicken wings and let them rest in the fridge for at least 1 hour.
- In two separate bowls, place the seasoned flour and buttermilk.
- Dip each chicken wing into the flour, then the buttermilk, and finally coat it with the flour again. Place on a rack and let sit for 10 minutes.
Frying the Chicken Wings:
- In a deep pan or skillet, heat the sunflower oil to a temperature of 350°F (175°C).
- Carefully place a few chicken wings into the hot oil, making sure not to overcrowd the pan.
- Fry the wings for about 8-10 minutes or until they turn golden brown and crispy.
- Use a slotted spoon to remove the wings from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Preparing the Spicy Sauce:
- In a small saucepan, melt the butter over medium heat.
- Add the hot honey, chili flakes, dried habanero peppers, and dried Chile de arbol peppers to the melted butter.
- Stir the sauce mixture until well combined and let it simmer for 2-3 minutes.
- Taste the sauce and adjust the seasoning by adding salt if necessary.
Tossing the Chicken Wings:
- Place the fried chicken wings in a large bowl.
- Pour the spicy sauce over the wings and toss them gently until evenly coated.
- Make sure each wing is well coated with the delicious sauce.
Serving:
- Transfer the sweet and spicy chicken wings to a serving platter.
- Garnish with some chopped chives for added freshness.

Plantain Sandwich

Plantains have a special place in my heart. Boiled count me in, fried count me in, mashed count me in, chips count me in, fries count me in you get it …always count me in!

Plantain Sandwich with Grilled Chicken and Haitian Pikliz Recipe

Ingredients:

• 2 ripe plantains

• 2 chicken breasts

• 1 red onion, sliced

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

• Lettuce

• 1/2 cup Haitian pikliz (recipe below)

For Haitian Pikliz:

• 2 cups cabbage, thinly sliced

• 1 cup carrots, shredded

• 1/2 cup scallions, thinly sliced

• 1/2 red bell pepper

• 1/4 cup parsley, chopped

• 1/4 cup lime juice

• 1 tablespoon salt

• 1 tablespoon vinegar

• 2 Scotch bonnet pepper, seeded and minced

Instructions:

1. Preheat the grill to medium-high heat.

2. Peel the plantains and slice them lengthwise.

3. Grill the plantains for 2-3 minutes on each side or until they are golden brown and tender. Remove from the grill and set aside. sprinkle with salt and pepper.

4. Season the chicken breasts with Haitian épiz salt, pepper, Sanyo seasoning. Grill the chicken breasts for 5-6 minutes on each side or until they are cooked through. Remove from the grill and set aside.

5. Assemble the sandwich by adding your lettuce, on top of one slice of plantain.

6. Place the grilled chicken

7. Add a generous amount of Haitian pikliz on top of the red onions.

8. Place the other slice of plantain on top of the sandwich and press down lightly.

9. Serve the sandwich with a side of Haitian pikliz.

For Haitian Pikliz:

1. In a large bowl, mix together the cabbage, carrots, scallions, and parsley.

2. In a separate small bowl, mix together the lime juice, salt, sugar, and minced Scotch bonnet pepper.

3. Pour the lime juice mixture over the cabbage mixture and toss to combine.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Enjoy!

Sweet Potato Gnocchi with Brown Butter Sauce and Sage

Ingredients for the Gnocchi:

2 large sweet potatoes, peeled and cubed
2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste

For the Brown Butter Sauce:

1/2 cup unsalted butter
6-8 fresh sage leaves
Salt and pepper to taste

Instructions:

Begin by boiling the sweet potatoes in a large pot of salted water until they are soft, about 15-20 minutes. Drain the sweet potatoes and mash them with a fork or potato masher until there are no lumps.
In a mixing bowl, combine the mashed sweet potatoes with the flour, grated Parmesan cheese, egg yolk, salt, and pepper. Mix well until the ingredients are fully incorporated and the dough is smooth.
On a floured surface, roll the dough into thin ropes and cut them into 1-inch pieces. Use a fork to make indents on the surface of the gnocchi, which will help them hold onto the sauce.
Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook until they float to the surface, about 3-5 minutes. Remove the gnocchi with a slotted spoon and set them aside.
In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage leaves become crispy. Add salt and pepper to taste.
Toss the cooked gnocchi in the brown butter sauce until they are fully coated. Serve immediately, garnished with additional grated Parmesan cheese and fresh sage leaves.

Enjoy your delicious Sweet Potato Gnocchi with Brown Butter Sauce and Sage!

Pumpkin cold foam

Ingredients:

1 cup heavy cream

1 cup whole milk

4 tablespoons pumpkin syrup

Preparation:

In a bol, combine the heavy cream, pumpkin syrup, and vanilla extract.

Use a whisk or a handheld milk frother to thoroughly mix the ingredients until the mixture is well combined and frothy.

Taste the foam and adjust the sweetness if needed.

Set the sweet cream cold foam aside while you prepare the cold beverage.

Passionfruit olive oil cake

Here's a recipe for an easy Passionfruit Olive Oil Cake that's perfect for spring and summer:

Ingredients:

1/2 teaspoons baking powder
2 cups all- purpose flour
1/2 teaspoons baking soda
1 teaspoon Kosher salt
1 1.2 cup olive oil
1 cup sugar
3 large eggs
1/2 cup passionfruit pulp
1 1/4 cup milk
2 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, whisk together the olive oil and sugar until well combined.
Add the eggs to the olive oil mixture one at a time, whisking well after each addition.
Add the passionfruit pulp, milk, and vanilla extract to the wet mixture and whisk until well combined.
Add the dry mixture to the wet mixture and whisk until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Garnish with mascarpone cream and passionfruit pulp

The flavors of passionfruit in this cake are tangy, tropical, and slightly sweet. The passionfruit pulp adds a burst of flavor to the cake and complements the mild and fruity flavor of the olive oil. This cake is perfect for a sunny day and can be enjoyed as a dessert or as a sweet breakfast treat. It pairs well with a cup of coffee or tea and is sure to impress your guests at your next spring or summer gathering.

Page updated

Google Sites

Report abuse