Category: Cooking

Welcome to Home Cooking Adventure !!!

we are here to share with you some great and easy to follow recipes, excellent flavors, decadent sweets and savory dishes. We want to introduce new creative ways to cook and show how you can have a blast in the kitchen. Hope you will enjoy our recipes, subscribe for the latest, try them at home and leave us a comment how they came out for you!

How to make Peanut Butter Chocolate Thumbprint Cookies
Peanut Butter Chocolate Thumbprint Cookies – an easy cake recipe perfect for the festive season. The combination of peanut butter and chocolate flavor is absolutely divine. Peanut butter isn’t overwhelming, but it gives these delicious cookies a unique flavor.

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Ingredients
Makes about 30-35 cookies
1 1/2 cups (190g) all purpose flour
1 tsp (5g) baking soda
1/2 tsp (3g) salt
1/2 stick (60g) unsalted butter, room temperature
1 cup (240g) smooth peanut butter
1/2 cup (100g) packed dark-brown sugar
1/2 cup (100g) granulated sugar
2 eggs
1 tsp (5g) vanilla extract
For rolling the cookies
1/2 cup (100g) granulated sugar
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
1. In a bowl whisk together the flour, baking powder and salt. Set aside.
2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
3. Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
5. Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
6. Use your thumb to make an indentation into the center of each cookie.
7. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
8. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
June 15, 2021
How to make Caramelized Onion Bread
This Caramel Onion Bread is by far one of the best. The bread is very soft and fluffy especially with a wonderful aroma when baked. The onion caramel gives a great flavor.

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Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6×10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.

June 15, 2021
How to make Pumpkin Chocolate Muffins
How to make moist and flavorful pumpkin chocolate muffins the easy way. You can make them with or without chocolate, perfect for breakfast or on the go.

June 14, 2021
No-Bake Nutella Swirl Cheesecake
No-Bake Nutella Swirl Cheesecake – With an oreo crust pressed from the bottom for a great angle and a great presentation, not to mention it has a great texture. The filling is divided into two, one is cream cheese and the other is Nutella, which is rolled from top to bottom. A rich, smooth, and creamy mix with a crispy Oreo crust, full of Nutella flavor and complete totally addictive.

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Ingredients
Makes about 8-10 servings
Crust
12 oz (340g) oreo cookies
1 stick (110g) unsalted butter, melted
Filling
26 oz (750g) cream cheese, room temperature
7 oz (200g) whipping cream (35% fat), cold
1/2 cup (140g) Nutella
2 tsp (10g) vanilla extract
1/2 cup (65g) powdered sugar
1.Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom and up the sides of a greased 8 inch (20 cm) springform pan using the back of a spoon and your fingers where necessary. Refrigerate until the filling is prepared.
3. Prepare the filling. In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.
4. In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
5. Divide the mixture in two. Fold Nutella in one half of the mixture.
6.Place the mixtures into the prepared pan on two layers.Start with 3 large spoons of cream cheese mixture with space between them and them fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the sprinform pan on the counter top to spread the mixture.
7. Use a knife to create swirls on top and bottom as well.
8. Refrigerate for 6 hours or even overnight to set.

June 14, 2021
How to make Roasted Brussels Sprouts
The wonderful combination of cranberries and pine nuts creates an easy and delicious Brussels Sprouts. When roasted, they will be crispy on the outside, soft on the inside.

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Ingredients
Makes about 4 servings
1 pound (500g) Brussels Sprouts, trimmed and halved lengthwise
1/2 tsp sea salt
1/4 tsp cracked black pepper
1/4 tsp garlic powder
2 tbsp (30g) olive oil
1/2 cup (60g) dried cranberries
1/4 cup (35g) pine nuts (walnuts or pecans are as good)
1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with salt, pepper, granulated garlic, and oil.
3. Place on a baking sheet and roast stirring once or twice, until golden brown, crisp on the outside, and tender on the inside, about 30-35 minutes
4. During the last 7-10 minutes of cooking time, stir in cranberries and nuts.
5. Transfer to the serving dish and serve immediately.

June 14, 2021
how to make Garlic Cheese Bombs
An easy and quick way to make Garlic Cheese Bombs made from scratch. They are soft and flaky.. and the rich cheese inside is worth the effort. Perfect for the holidays, this recipe can be a great appetizer for this special time of year.

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Ingredients
Makes 18 cheese bombs
2 cups (250g) flour
1 tbsp (15g) sugar
1 1/2 tsp garlic powder
1/4 tsp salt
2 1/2 tsp (10g) baking powder
5 tbsp (70g) cold unsalted butter, cut into small cubes
3/4 cup (200g) cold buttermilk
For Filling
5 oz (140g) Mozzarella
For brushing the tops
2 tbsp (30g) butter
1/4 tsp salt
1 tsp fresh parsley, chopped
1 clove garlic, minced
1.Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
2.In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
3. Incorporate the cold buttermilk and knead gently to bring it together. Refrigerate the dough for 10 minutes.
4. Meanwhile cut the Mozzarella in 18 pieces.
5. Dust the working surface with flour and roll the dough into a 12×15 inch (30x40cm) rectangle. Cut in 18 pieces.
6. Place a piece of cheese in the middle of each piece of dough and wrap the dough around the cheese making sure the edges are well sealed. Roll in your hands to form a ball and place in the prepared baking sheet.
7. Bake for about 15-18 minutes until golden brown.
8. While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat. Brush the tops of the cheese bombs with butter mixture and serve hot.

June 14, 2021
How to make Parmesan Potato Stacks
This Parmesan Potato Roll recipe is both simple and delicious, making it a great side dish or appetizer that your family and guests are sure to enjoy. They are very flavorful due to the thyme, garlic and parmesan that I always love to combine when cooking potatoes.

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Ingredient
Makes about 4-6 servings
3 tablespoons (45g) butter, melted
2 tablespoons (25g) Parmesan cheese
1 teaspoon (3g) garlic powder
1 teaspoon thyme leaves
freshly ground salt and black pepper
8-10 yellow potatoes (1.4 kg) thinly sliced (about 1/16 inch -1.6 mm thick)
1. Preheat oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using mandoline.
2. Place the potato slices in a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
3. Stack the potato slices and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
4. Bake until edges and tops are golden brown and the middle is tender, 55 minutes to 1 hour.
5. Remove from oven, let them rest 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
June 9, 2021
White Chocolate and Coconut Truffles Recipe
White Chocolate and Coconut Truffles are smooth, flavorful, delicious and easy to make at home. This is a dessert bar suitable for dinners for two, for the holiday table, or for a gathering of friends, and can also be a great homemade gift idea.

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Ingredients
Makes about 20 truffles
1/4 cup (60ml) whipping cream (35%fat)
7 oz (200g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (33g) unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup (33g) unsweetened coconut flakes for rolling
1. Melt chocolate with cream in a bain marie over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if using.
2. Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
3. Using a teaspoon roll the mixture into small balls adding a hazelnut inside. Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.

June 9, 2021
How to make Cinnamon Rolls
These homemade cinnamon rolls are irresistible. Rich and smooth, with a buttery soft inside, they’re completely irresistible. The smell while baking is unforgettable.

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Ingredients
Makes 12 big rolls
Dough
3 1/2 cups (440g) flour + extra for dusting
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 cup (240 ml) lukewarm milk
2 tbsp+1 tsp (30g +5g) sugar
1 tsp (5g) salt
2 eggs
4 tbsp (56g) oil or melted butter
Filling
5 tbsp (70g) butter, at room temperature
2 tbsp (13g) ground cinnamon
1/2 cup (100g) packed light brown sugar
Icing
1 cup (120g) powdered sugar
1 tsp (5g) vanilla extract
2 tbsp (30 ml) milk
1. Prepare the dough. Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.
2. In a large bowl combine flour, 2 tbsp sugar and salt. Add oil or melted butter, dissolved yeast, eggs and the rest of 2/3 cup milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Let it rest for 10 minutes.
3. In a small bowl combine butter with cinnamon and sugar.
4. On an oiled or floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough, seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9×13 inch – 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
5. Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn’t stick).
6. Preheat oven to 350F (180 C).
7. Bake the rolls for about 15-20 minutes until lightly browned.
8. Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.
9. Serve warm alongside a cup of milk.
June 9, 2021
How to make Chocolate Soufflé
This is one of the great chocolate flavors not to be missed. This is a flourless soup, incredible light, chocolate flavor and simply divine.

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Ingredient
2 tablespoons (30ml) milk
1 tablespoon (15g) cream
5 tablespoons (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 teaspoon (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tablespoons (45ml) water
Powdered sugar for dusting
Butter and granulated sugar to coat ramekins
Toppings (optional)
Whipping cream 7 oz (200ml)
1 tablespoon (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter inside your soufflé mold (I used 3 1/2 Inch- 9 cm Ramekins). Cover the mold with granulated sugar, then pour the excess out.
2. Put the milk and cream in a small saucepan and stir over medium heat until boiling. Remove from heat, add chocolate. Let stand for 1 minute then stir until well combined and all chocolate has melted.
3. Add cocoa powder and water and beat until very hot on bain marie (double boiler).
4. Remove from heat and set aside to cool for a few minutes.
5. Beat egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add the egg yolks to the chocolate mixture and beat well.
7. Using a rubber spatula, lightly mix 1/3 of the egg whites into the chocolate mixture. Then fold the chocolate mixture in half over the remaining whites. Scoop the dough into the prepared mold.
8. Bake until soup hovers about an inch and a half above plate, about 13-15 minutes.
9. Whip cream with powdered sugar if using to serve.
10. Remove from oven and top with powdered sugar and add a tablespoon of whipped cream. Serve immediately as the soup will begin to deflate after 2 minutes.

June 9, 2021
How to make Pumpkin Apple Smoothie
The Pumpkin Apple Smoothie is a great smoothie that tastes like a pie but it’s simply healthier. Pumpkins and apples make a perfect match for this fall party.

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Ingredient
1/4 cup (25g) rolled oats
1/2 cup (120g) pumpkin puree
1 medium apple
1 banana, sliced and frozen
1 tablespoon (20g) honey
3/4 cup (175g) yogurt
1/2 cup (120g) milk
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg powder
Dash of earth cloves
1 teaspoon (5g) vanilla extract
6 stones
1. Place the oats in the blender jar and blend for about 30 seconds until smooth.
2. Add the rest of the ingredients and mix until smooth.
3. Pour into each glass and sprinkle some cinnamon on top. use immediately.
June 8, 2021
How to make Banana and Coconut Bread
Easy recipe for Banana and Coconut Bread, a deliciously moist bread that combines the flavors of banana walnut and grated coconut. Instead of walnuts, you can use macadamia nuts or almonds.

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Ingredient
1 cup (125g) flour
1/4 teaspoon (2g) baking soda
2 teaspoons (8g) baking powder
1 teaspoon (3g) cinnamon
1/4 teaspoon (2g) salt
3/4 cup (150g) sugar
2 eggs
1 stick (113g) butter, room temperature
3 or 4 ripe bananas (about 1 1/4 cup (300g) puree)
1/3 cup (70g) sour cream
1 teaspoon (5g) vanilla extract
3/4 cup (75g) walnuts, chopped
1 cup (70g) unsweetened grated coconut
1. Set oven to 350F (180C).
2. In a medium bowl, mix flour, shredded coconut, salt, baking powder, baking soda, and cinnamon.
3. Using an electric whisk in a large bowl, beat butter and sugar until creamy. Stir in the eggs. Add sour cream and vanilla extract and mix until well combined.
4. Mix in mashed bananas. With mixer on low speed, mix flour mixture. Stir in the walnuts.
5. Lightly grease a 13 x 4 inch (35 X 12 cm) loaf pan. Line the bottom with parchment paper. (9 X 5 inches – 23X 13 cm pans would also be fine.
6. Pour the batter into the prepared loaf pan and sprinkle chopped walnuts on top. Bake for about 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool on the pan for 10 minutes, then turn it upside down onto a wire rack.

June 8, 2021
How to make Apple Meringue Cake
This Apple Meringue Cake is one of the best apple-based desserts, the meringue has a crispy exterior while the soft and apple pie offers great flavor and texture.

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Ingredient
Makes about 8-10 servings
Cake powder
1 stick (113g) butter, room temperature
3/4 cup (150g) sugar
4 egg yolks
1/4 cup (60g) sour cream
Grated peel from 1 lemon
1 teaspoon vanilla extract
2 1/2 teaspoons (10g) baking powder
1/4 teaspoon salt
2 cups (250g) flour
apple sauce
4-5 medium apples, peeled and sliced
Juice from half a lemon
1 teaspoon cinnamon
4 tablespoons (30g) flour)
pastry made with egg whites and sugar
4 egg whites
3/4 cup (150g) sugar
1. Preheat oven to 350 degrees F (180 degrees C). 10 inch (26 cm) Butter Spring Pan (with removable base).
2. Prepare apples. In a large bowl, mix the apple slices with the lemon juice, cinnamon, and 4 tablespoons flour. Set aside until ready to use.
3. Prepare the cake dough. Place flour, baking powder and salt in medium bowl.
4. In another bowl beat cream with butter and sugar until well blended. Beat egg yolks, sour cream, lemon zest and vanilla extract. Stir in flour mixture and mix until well combined.
5. Pour batter into prepared pan and arrange apple slices on top, bake for 30 minutes.
6. Meanwhile prepare the meringue. Beat egg whites until frothy with a mixer. Gradually add the whipped sugar the whole time until it holds a very stiff peak.
7. Remove the pan from the oven and add the beaten egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inner edge of the pan. Let cool slightly at room temperature before using.
June 8, 2021
How to make Shakshuka – Eggs in Tomato Sauce
Shaskshuka – Eggs boiled in delicious tomato sauce, very easy to prepare, healthy, pleasant, great taste, color, definitely a must try recipe. Serve for breakfast, and serve immediately after cooking with some bread or pita.

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Ingredients
Makes about 4-6 servings
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
chili flakes, to taste
1 tsp sugar
salt and freshly ground black pepper
6 eggs
fresh parsley/cilantro for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita.

June 8, 2021
No-Bake Chocolate Biscuit Cake Recipe
No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

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Ingredients
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
June 8, 2021
How to make Berry Pavlova
Berry Pavlova cake – one of those irresistible desserts that you can make during the summer. The meringues are light and delicate, with a crispy crust and the marshmallows as soft as the inside. Their sweetness is well balanced with seasonal fresh berries and lightly sweet whipped cream

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Ingredients
Makes about 8 servings
Meringue
6 egg whites
1 1/2 cups (300g) caster sugar
2 tsp white vinegar
1 tbsp (8g) cornstarch
1/8 tsp salt
Topping
2 cups (500g) whipping cream
2 tbsp (30g) caster sugar
1 tsp vanilla extract
1 pound (500g) fresh berries
1. Preheat oven to 300 F (150 C). Trace 8 in (20 cm) circle on two pieces of parchment paper. Flip and place on baking sheets.
2. Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy.
3. Add the vinegar and cornstarch and fold them in using a spatula.
4. Divide and spoon the mixture onto the prepared baking sheets. Using a spatula form 8 in (20 cm) meringue rounds.
5. Place both sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden.
6. Remove and let cool completely.
7. whip cream until soft peaks form. Add sugar and vanilla extract and whip to combine.
8. Place one of the meringue on to the serving plate. Spread half of the cream and about 7 oz (200g) of the fresh berries.
9. Place the other meringue on top, spread the other half of the whipped cream and finish with the rest of the berries (about 10 oz – 300g) on top. Decorate with mint leaves if desired and serve.
June 3, 2021
How to make Melon Ice Cream
Melon Ice Cream – easy, quick recipe, no ice cream machine needed. In no more than 15 minutes to prepare you can have a refreshing, flavorful and fruity summer ice cream.

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Ingredients:
Makes about 1 1/2 pounds ice cream
1 pound (500 g) Cantaloupe melon pulp
3 egg yolks
1/2 cup (100g) sugar
1 cup (240g) heavy cream
1 tsp vanilla extract
Directions:
1. Add the melon pulp into the bowl of a food processor or blender and process until smooth.
2. Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
3. In a separate bowl whip the cream until stiff peaks form. Fold the cream through the egg yolks mixture.
4. Add melon puree and stir to combine.
5. Transfer in a covered storage container and place in the freezer.
6. Freeze for at least 4 hours or overnight.
7. Thaw ice cream 8 to 10 minutes at room temperature before serving.
June 3, 2021
How to make Halloumi Burger
Beautifully colored Halloumi burgers are perfect for summer meals that are quick and full of flavor. Roasting tomatoes and peppers really enhances their flavor, as the high heat quickly caramelizes their natural sugars and results in slightly burnt and juicy tomatoes and peppers.

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Ingredients
Makes 2 burgers
4 oz (120g) Light Halloumi Cheese
1 large tomoto
1/2 red bell pepper
1 tbsp olive oil
salt
freshly ground black pepper
2 tbsp (30g) cream cheese
1 tsp (15g) horseradish Dijon mustard
lettuce leaves
1 small red onion, sliced into rings
2 seeded buns
1.Slice halloumi cheese and tomato into ½ inch(1 cm) pieces.
2.Cut the red bell pepper into long strips.
3. Heat a large griddle pan until hot. Place halloumi pieces and cook for about 1 or 2 minutes on each side until charred lines appear. Set aside.
4. Add olive oil into the pan and add tomato slices and red pepper strings. Sprinkle salt and a generous amount of freshly ground black pepper and toss to combine. Cook tomatoes slices for 30 seconds up to 1 minute on each side and remove. Remove the pepper strings as well.
5. Cut the seeded buns and grill until toasted.
6.Combine the cream cheese with mustard and spread on the bottom part of the bun.
7.Add halloumi pieces, lettuce leaves, tomato slices and pepper strings. Add red onion rings if desired and finish with the buns top. Serve immediately.
June 3, 2021
How to make Triple Chocolate Semifreddo
Triple Chocolate Semifreddo – very nice dessert, creamy and chocolatey, not too sweet, with crispy chocolate chips, the best choice for a summer day.

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Ingredients
Makes 8-10 servings
3 eggs
2 egg yolks, extra
1/2 cup (100g) sugar
2 cups (500ml) whipping cream (35% fat)
3.5 oz (100g) white chocolate
3.5 oz (100g) milk chocolate
3.5 oz (100g) dark chocolate
Decorating
Chocolate curls
1. Place the chocolates in a heatproof bowl over a pan of simmering water (bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
2. Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
3. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
4. Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
5. Line a 2 liter-capacity loaf tin with plastic wrap and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature.
6. Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
7. Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
8. When ready to serve invert onto a plate, remove the plastic wrap, decorate if desired with chocolate curls, grated chocolate and cut into slices.
June 3, 2021
How to make Nectarine Roses
Nectarine Roses – simply butterscotch, thin and crispy rolls with layered nectarine flavors but served warm, sprinkled with powdered sugar it’s an absolutely irresistible Dessert to make it It only takes a few minutes to prepare and looks great too.

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Ingredients
Makes 6-8 roses
1 puff pastry sheet (275 g)
2 nectarines, cut into thin slices
1 egg, beaten, for brushing
granulated sugar (white or brown)
cinnamon, upon taste
powdered sugar for dusting
1.Preheat oven to 400F (200C).
2. Cut the nectarines in very thin slices and set aside.
3. Grease 8 (3.5 inch – 9 cm diameter) ramekins with butter and dust with flour to make sure the roses won’t stick. You can also use muffin tins.
4. On a floured surface roll the pastry into a 10 X 15 in (25X40cm) rectangle.
5. Brush with egg and sprinkle sugar and cinnamon upon taste.
6. Cut the dough into 8 equal strips, each of about 2×10 in (5 cm x 25 cm).
7. Arrange one layer of nectarine slices (about 5 or 6 slices) over each piece of dough.
8. Fold up the bottom part of the dough and brush with egg. Add more sugar and cinnamon if desired.
9. Roll and place on the prepared ramekins.
10. Bake for 45 minutes until puffed and golden.
11. Remove from the oven and let rest on the ramekins for 10 minutes before removing. Transfer to cooling rack.
12. Serve warm sprinkled with powdered sugar.

June 3, 2021