Lemon Ginger Water Metabolism Booster
The juice of 2 large lemons
1 lemon
1 cup ginger root
4 tablespoons honey
A dash of cinnamon
Water
Blend the ginger, honey, lemon juice and 4 cups of water for a few minutes, then pour over a strainer to remove the chunks of ginger.
Rinse with 1/2 gallon of water!
Slice the lemon and add to your container
Add a pinch of cinnamon
Pour it into 4 separate water bottles and keep it in my fridge at all times so I can grab it and go!
Rum Raisin Ice Cream
1 cup raisins
4 ounces dark or amber rum
1 cup sugar
6 egg yolks
2 cups heavy cream
2 cups whole milk
Soak raisins in the rum overnight in an airtight container.
In a medium sized saucepan whisk together the egg yolks and sugar very well for about 7 minutes until the mixture is pale and fluffy.
Combine the milk and cream and heat in the microwave
Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight.
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
Add the soaked raisins and any rum that has not been absorbed by them.
Transfer the ice cream quickly to a bowl and place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer overnight before serving.
GLAZED ORANGE BUNDT CAKE
For the Cake:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
2 eggs
3 tablespoons milk
3/4 cup freshly squeezed orange juice from about 3 oranges
1/2 cup oil
1 teaspoon vanilla extract
5-6 tablespoons orange zest from about 3 oranges
Pinch of salt
For the Glaze:
1 1/4 cups icing sugar
2-3 tablespoons fresh orange juice
1/2 teaspoon vanilla extract
For the Cake:
Preheat oven to 350 F (176 C) and prepare a bundt cake pan by greasing it well.
In a medium large bowl, sift together all the dry ingredients, and mix until combined. Set aside.
In a separate bowl, combine the wet ingredients and whisk until combined.
Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.
Pour the batter into the bundt cake and bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean.
Remove from oven and let cool till room temperature and then gently take out the bundt cake. Cool completely on baking rack.
For the Orange Glaze:
Mix all the ingredients until fully combined.
Drizzle on completely cooled cake and serve.
Cameroun Chicken DG
1 Chicken, cut in pieces
2 large garlic cloves
1 tablespoon ginger
1 Teaspoon of Black Pepper
1 onion, sliced
1 Bouillon cube
1 tsp salt
1 tsp white pepper.
5 ripe plantains
¼ cup vegetable oil
2 carrots cut in to coins
½ green bell pepper
2 cups green beans
6 tomatoes blended
1 onion
1 tablespoon garlic
1 Bouillon cube
Salt to taste
Marinade the chicken in half of the marinade for at least 30 minutes. Boiled the chicken until tender.
Peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Also fry the chicken.
In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the blended tomatoes, and turn the heat up to high.
Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.Add in the chicken stock and continue to cook the sauce down on low-medium heat for another 5 minutes.
Add the carrots, cook for 5 minutes, add the green bean cook for another 5 minutes then add in the plantain, chicken, cube, salt to taste and bell peppers cook for another 10 minutes.
It is ready!
Puff pastry waffles with ham and cheese
Puff pastry ready to roll out
Filling option: ham, cheese, salmon, cream, goat, mushrooms, mustard, ham, bacon, herbs, dried tomatoes, mozzarella, laughing cow …
Heat your waffle iron.
Unroll your puff pastry and cut it into 8.
Spread each piece of mustard, cheese spread or other
Drop a piece of ham and cheese
Close your puff pastry.
Cut out if necessary so that your puff pastry slippers match the size of your waffle iron.
Lightly grease your waffle iron, place your stuffed “slippers” and cook for about 10 minutes, watching the cooking well.
Serve with a salad!
PERFECT LAYERED SALAD
6 Cups Spring Mix Lettuce
2 (15 ounce) cans corn, drained
2 cups thinly sliced purple cabbage
3 cups green beans, boiled
2 (10 Ounce )Container Grape Tomatoes, Cut in Half
2 medium carrots, grated
6 Hard Boiled Eggs Sliced
8 Ounces Bacon Cooked and Crumbled
DRESSING
1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley
In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.
Garlic Butter Shrimp
To make the Garlic Butter Shrimp, the Shrimps are seared in garlic butter and sprinkled with parsley. This recipe of Garlic Butter Shrimp is a very simple preparation. These garlic butter shrimp have just a few ingredients (butter, medium shrimp, garlic, lemon, fresh parsley leaves) and can be on the table in minutes. They’re packed with flavor and perfect served with French baguette or over rice or pasta. The bigger the shrimp is, the better it tastes. For a better taste, I also recommend fresh chopped garlic.
Melt the butter in a large skillet over medium high heat. Add garlic, salt and parsley, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes;
Add Shrimp to the skillet, and cook, stirring frequently, until fragrant, about 5 minute. Stir in the lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Stir in shrimp and gently toss to combine.
Serve immediately.
2 small chickens
3 cups buttermilk
1 teaspoon cinnamon
1 tablespoon salt
4 teaspoon garlic
1 tablespoon crushed peppercorns
2 tablespoons sea salt
2 tablespoons paprika
1 tablespoon ginger
Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.
Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.
Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off. Place chicken in roasting pan and add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.
Roast for 30 minutes at 350 degrees F.
Fried until golden.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.
STRAWBERRY PINEAPPLE POPSICLES
2 cups pineapple chunks + 1/2 cup pineapple juice + 1 Tbsp simple syrup
10 raspberries
3 cups sliced strawberry + 2 Tbsp simple syrup
In a blender, or food processor, puree pineapple chunks with 1/3 cup of pineapple juice. Taste and sweeten with 1 Tbsp simple syrup, if necessary. Transfer pineapple puree into a liquid measuring cup with a spout and set aside.
Wash and clean out blender. Puree strawberries with remaining 1/2 cup pineapple juice. Taste and sweetened with 2 Tbsp simple syrup, if necessary. Transfer strawberry puree into another liquid measuring cup with spout.
Pour strawberry puree into molds, filling mold half way. Next, slowly pour pineapple puree into mold. Since the pineapple puree is more dense than the strawberry, it will cause that swirling/marble effect.
Place a layer of foil over the popsicle molds, followed by the popsicle mold cover. Insert wooden sticks into the mold and then remove popsicle mold cover, leaving only the foil. In my experience, I have had difficultly removing the plastic mold cover, so I prefer to use foil. Place mold in freezer for at least 3 hours until the popsicles are solid.
To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!
Simple Syrup:
1 cup water
1 cup granulated sugar
Simple Syrup:
In a small sauce pot, combine water and sugar. Bring to a boil until sugar has dissolved. Let cool to room temperature. Store in fridge until ready to use.
Tortilla Española (Potato Omelet – Spain)
3 potatoes, peeled and sliced
¾ cup extra virgin olive oil
Add peeled and chopped potatoes and chopped 1 onion, sliced
Put a little of salt and let cook everything while stirring frequently with wood spoon about 15 minutes
Set aside until cool
5 eggs
Add mashed potatoes, onion and mix until obtaining a homogeneous mass
1 tsp parsley
Above put 1/3 of the potato and egg mixture
Place 3 slices of cheese, 6 slices of ham and finally 3 other slices of cheese
6 ham slices
8 cheese sandwich slices
Above, put the rest of potato and egg and with the spoon extend it so that the surface is very smooth.
With help of a dish, turn the omelette and introduce the other side in the pan. Pass the wooden spoon by the edges of the tortilla to compact it again that is with a more round and more showy form. Cook about 5 minutes more.