Very refreshing for the hot summer! Add some sparkling water for an extra smooth and bubbly juice =) A la sante! Did I forget to mention NO SUGAR ADDED?? People forget how delicious juice is without all the crap added that is not good for you and makes you end up looking like a fruit too!
1 whole watermelon\pastheque\sandia
1 large knife
1 hand mixer with a large and tall cup to blend in or blender (hand mixer was very easy!)
1 strainer
1 large bowl
Cut the watermelon into 4 parts, and then on each part cut like a mango: dice it by doing horizontal and vertical cuts to make medium sized cubes and then run the knife through the bottom where the red turns white. Take out the seeds and add to the bowl as you finish cutting the rest of the fruit. Once done, add hand fulls of fruit to the blender or cup for the hand mixer and blend on high - do not worry if there are some seeds left. When all the fruit is nicely blended to a very pulpy juice, strain it and squeeze out the juice with a spoon pressing the pulp against the strainer. Serve fresh or put in the fridge and quench your thirst!
Redacciones:
Add rose water, lime
Blend with strawberries and kiwis
Add sparkling water or lemonade
Thursday, April 28, 2011
Monday, April 25, 2011
Smoked Sausage lentils
850 grams Lentils drained 1/2 way
1 large shallot chopped
1 red bell pepper chopped
1 smoked sausage chopped
thyme
1 tbs olive oil
1/2 cup white wine
1 bay leaf
To a medium sauce pan add the olive oil, sausage, bell peppers, and shallots and saute at med-high. Once everything's nicely cooked and add the can of lentils, thyme, bay leaf and salt to taste, stir for 5 minutes. Bring up the temperature to boiling and add the white wine. If the mixture gets too dry, add some water. Serve and enjoy =)
Lolo
1 large shallot chopped
1 red bell pepper chopped
1 smoked sausage chopped
thyme
1 tbs olive oil
1/2 cup white wine
1 bay leaf
To a medium sauce pan add the olive oil, sausage, bell peppers, and shallots and saute at med-high. Once everything's nicely cooked and add the can of lentils, thyme, bay leaf and salt to taste, stir for 5 minutes. Bring up the temperature to boiling and add the white wine. If the mixture gets too dry, add some water. Serve and enjoy =)
Lolo
Kaboom Peanut Butter nom-noms by Lolo
One of my favorite chefs in this world is my fiance, and he graced my palate with this absolutely quintessential style of peanut butter cookie. They have disgraced any peanut butter cookie I have ever savored. He tweeked the original recipe by adding ras el hanout with rose...thanks to a spice king and another of my most favorite chefs in this world, Nate!. I tweaked it by adding one of my new weapons: rose salt. 'Nuff said, here come the kabooms!
following this recipe:
Flourless Peanut Butter Cookies
One cup creamy peanut butter (260 grams)
One cup white sugar (225 grams)
One teaspoon baking powder (5 grams)
One egg
*Sprinkle ras el hanout with rose
Preheat the oven to 350°/ 177 celsius.
Thank you Gluten Free girl and the Chef!
http://glutenfreegirl.com/yum-yum-peanut-butter/
Cream by hand the peanut butter, ras el hanout and sugar in a bowl then beat in the baking powder and add the egg. Mix well!
Roll the dough into small balls, I did about donut hole-size. Then roll them in sugar! Grease a cookie sheet, or a piece of aluminium on top of the cookie sheet and place in the oven for about 10 minutes. Let cool down for 10 more and then chow them down! Or share...if you're a saint...
Makes about 20-30 cookies depending on how big or small you roll them!
Enjoy!
Lolo
Redacciones:
roll in a mixture of sugar and lavender/rose scented salt
fill with nutella
stuff with macadamia nuts, walnuts
Make a lil indent and spoon in some fig marmelade/confiture
roll in cocoa powder and brown sugar
add cayenne pepper...possibilities galore!
following this recipe:
Flourless Peanut Butter Cookies
One cup creamy peanut butter (260 grams)
One cup white sugar (225 grams)
One teaspoon baking powder (5 grams)
One egg
*Sprinkle ras el hanout with rose
Preheat the oven to 350°/ 177 celsius.
Thank you Gluten Free girl and the Chef!
http://glutenfreegirl.com/yum-yum-peanut-butter/
Cream by hand the peanut butter, ras el hanout and sugar in a bowl then beat in the baking powder and add the egg. Mix well!
Roll the dough into small balls, I did about donut hole-size. Then roll them in sugar! Grease a cookie sheet, or a piece of aluminium on top of the cookie sheet and place in the oven for about 10 minutes. Let cool down for 10 more and then chow them down! Or share...if you're a saint...
Makes about 20-30 cookies depending on how big or small you roll them!
Enjoy!
Lolo
Redacciones:
roll in a mixture of sugar and lavender/rose scented salt
fill with nutella
stuff with macadamia nuts, walnuts
Make a lil indent and spoon in some fig marmelade/confiture
roll in cocoa powder and brown sugar
add cayenne pepper...possibilities galore!
Spin off of Bagalipolo
1 lb ground beef the leaner the better
1 large can of peas (about 500 grams drained)
1/2 red bell pepper chopped
2 shallots chopped
1 tbs olive oil
1 cup white wine
1tbs worcestershire
salt to taste
1-3 tbs of thyme up to you
black pepper to taste
ras el hanout to taste
1/2 tsp nutmeg
Add olive oil, shallots, bell pepper to a sauce pan and saute at med-high temperature until the shallots are clear. Add beef, pepper, salt, ras, worcestershire and nutmeg and cook until most of the meat is already brown. Add peas and cook for about 5-7 minutes and then add the thyme. Pour in white wine and let the alcohol burn off, serve!
Honey balsamic strawberry salad
about 4 strawberries per person in 1/4s
lettuce melange: mesclun
1 tbs honey
2 tbs balsamic vinegar
On a plate serve the greens and the strawberries. Mix the honey and balsamic in a separate cup and spoon the sauce around the salad. Personally, I liked sprinkling it on the strawberries so the flavors completely mixed in. Add salt and black pepper to taste =). Since the above has peas and bell peppers...I liked keeping this one simple.
Bon appetite!
Lolo
1 large can of peas (about 500 grams drained)
1/2 red bell pepper chopped
2 shallots chopped
1 tbs olive oil
1 cup white wine
1tbs worcestershire
salt to taste
1-3 tbs of thyme up to you
black pepper to taste
ras el hanout to taste
1/2 tsp nutmeg
Add olive oil, shallots, bell pepper to a sauce pan and saute at med-high temperature until the shallots are clear. Add beef, pepper, salt, ras, worcestershire and nutmeg and cook until most of the meat is already brown. Add peas and cook for about 5-7 minutes and then add the thyme. Pour in white wine and let the alcohol burn off, serve!
Honey balsamic strawberry salad
about 4 strawberries per person in 1/4s
lettuce melange: mesclun
1 tbs honey
2 tbs balsamic vinegar
On a plate serve the greens and the strawberries. Mix the honey and balsamic in a separate cup and spoon the sauce around the salad. Personally, I liked sprinkling it on the strawberries so the flavors completely mixed in. Add salt and black pepper to taste =). Since the above has peas and bell peppers...I liked keeping this one simple.
Bon appetite!
Lolo
Fresas y Chocolate
I made this delicious dessert for my lovely host Irina and her family for Easter Sunday! Whipped it out from where the sun don't shine and worked wonderfully with many shortcuts because I was short on time =). Happy Easter!
1 box chocolate cake mix and the ingredients it calls for on the box - mine asked for 20cl of creme and 3 eggs and came with powdered sugar.
1 jar nutella 500 g
1 barquette of strawberries roughly 400 g sliced in 1/4s longitudinally
1 package of creme anglaise
So, I put together the cake mix and followed the instructions on the temperature and time (plus do NOT forget to grease the pan! or rub butter and cover with flour). When it was done, I took it out and waited about 5 minutes to cool down to eating temperature (as in not burning your tongue off). Served a slice on a plate, spooned nutella on top so it melted all around, then added the chopped strawberries and poured the creme anglaise on top for dipping and decoration so don't go too heavy on it =). Enjoy!
Bon appetite,
Lolo
1 box chocolate cake mix and the ingredients it calls for on the box - mine asked for 20cl of creme and 3 eggs and came with powdered sugar.
1 jar nutella 500 g
1 barquette of strawberries roughly 400 g sliced in 1/4s longitudinally
1 package of creme anglaise
So, I put together the cake mix and followed the instructions on the temperature and time (plus do NOT forget to grease the pan! or rub butter and cover with flour). When it was done, I took it out and waited about 5 minutes to cool down to eating temperature (as in not burning your tongue off). Served a slice on a plate, spooned nutella on top so it melted all around, then added the chopped strawberries and poured the creme anglaise on top for dipping and decoration so don't go too heavy on it =). Enjoy!
Bon appetite,
Lolo
Friday, April 22, 2011
Strawberry fields spritz
If you haven't found out by now...IT'S STRAWBERRY SEASON!! Strawberries have to be of my favorite fruits in this work and in any shape or form. And this is my new one!
Add to 1 medium glass:
1 med-large strawberry
1/2 lime squeezed
1 cube sugar..or sweetened to taste
Sparkling water to fill up the rest of the glass
Add lemon juice, sugar, and strawberry to the glass and smash with a fork or muddle it down well. Then add sparkling water, enjoy!!!!
Happy Strawberry Season!!!
Lolo
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Tuesday, April 19, 2011
Brain food
We enter the world alone
and we leave it alone
and everything that happens in between
we owe it to ourselves to find a lil' company...
We need help
We need support
Otherwise we are in it by ourselves
Strangers
cut off from each other
and we forget
just how connected we all are..
So instead, we choose love
We choose life
And for a moment, we feel just a little but less alone..
-Grey's Anatomy
and we leave it alone
and everything that happens in between
we owe it to ourselves to find a lil' company...
We need help
We need support
Otherwise we are in it by ourselves
Strangers
cut off from each other
and we forget
just how connected we all are..
So instead, we choose love
We choose life
And for a moment, we feel just a little but less alone..
-Grey's Anatomy
Cornbread
MIddle rack 400 (204 celsius) fahrenheit
22 minutes
2/3 cup butter or margarine, melted
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl add dry ingredients and add wet ingredients. Combine all!
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22 and it should be browned on the outsides and wet on the inside...put for another 15-20 at 300 F until insides are moist and baked. Serve with butter!
Yum =)
22 minutes
2/3 cup butter or margarine, melted
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl add dry ingredients and add wet ingredients. Combine all!
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22 and it should be browned on the outsides and wet on the inside...put for another 15-20 at 300 F until insides are moist and baked. Serve with butter!
Yum =)
Monday Red Beans & Rice
Successful recipe by Lolo =)
Serving 7-8
2 cans = 1 kg red beans
2 chopped shallots
1/2 chopped red bell pepper
2 tbs of olive oil/veggie oil
200 grams 1/2 moon smoked sausage
200 grams 1/2 and halved longitudinally smoked sausage
4 shakes of Worcestershire sauce (salsa inglesa) Heinz
1/2 cup white wine - I used Picpoul-de-Pinet
cayenne pepper to taste ( I did an extra 2 shakes for a tinge spicy)
thyme to taste
1 tablespoon herbes de provence
1/2 teaspoon paprika
1 cup water (less/more depending if you like your beans runny or hearty)
Saute sausage, shallots, bell peppers, 1 tbs veggie oil until browned in medium sauce pan. Add beans, water, other tbs of oil, worcestershire, thyme, hdp, paprika, & cayenne. Let sit for 45 minutes, add more water if too thick. The other 200 grms of 1/2 and halved longitudinal smoked sausage brown in a skillet. Serve on white rice with red beans on top.
White rice - 8 people
3 yogurt cups of white basmati rice
3 tbs of veggie oil
5 cups water
3 tbs real butter salt or sweet
salt to taste
Add water, rice, veggie oil, and salt to a medium sauce pan, make sure salt is too tate (w/e you taste the salt in the rice, the salty it will be!). Put to med-high heat (6-8: depending on how hot your stove is) until the water reduces to holes ("eyes") in the rice. Bring heat down to 3-5 heat for about 20-30 minutes until rice is done and not burnt. Serve in bowl over lettuce and top with red beans.
Bon appetit!
Lolo
Serving 7-8
2 cans = 1 kg red beans
2 chopped shallots
1/2 chopped red bell pepper
2 tbs of olive oil/veggie oil
200 grams 1/2 moon smoked sausage
200 grams 1/2 and halved longitudinally smoked sausage
4 shakes of Worcestershire sauce (salsa inglesa) Heinz
1/2 cup white wine - I used Picpoul-de-Pinet
cayenne pepper to taste ( I did an extra 2 shakes for a tinge spicy)
thyme to taste
1 tablespoon herbes de provence
1/2 teaspoon paprika
1 cup water (less/more depending if you like your beans runny or hearty)
Saute sausage, shallots, bell peppers, 1 tbs veggie oil until browned in medium sauce pan. Add beans, water, other tbs of oil, worcestershire, thyme, hdp, paprika, & cayenne. Let sit for 45 minutes, add more water if too thick. The other 200 grms of 1/2 and halved longitudinal smoked sausage brown in a skillet. Serve on white rice with red beans on top.
White rice - 8 people
3 yogurt cups of white basmati rice
3 tbs of veggie oil
5 cups water
3 tbs real butter salt or sweet
salt to taste
Add water, rice, veggie oil, and salt to a medium sauce pan, make sure salt is too tate (w/e you taste the salt in the rice, the salty it will be!). Put to med-high heat (6-8: depending on how hot your stove is) until the water reduces to holes ("eyes") in the rice. Bring heat down to 3-5 heat for about 20-30 minutes until rice is done and not burnt. Serve in bowl over lettuce and top with red beans.
Bon appetit!
Lolo
Thursday, April 7, 2011
La Cave des Lys Rose d'Anjou 2009
07042011
Rosé d'Anjou
2009
APPELLATION ROSÉ D'ANJOUR CONTROLÉE
Mise en bouteille par La Cave des Lys à 44330 La Chapelle Heulin - France
Grapes: Grolleau* & Cabernet (Franc, I am assuming since it is in the Loire Valley)
Light peachy pink tone with wonderful clear legs falling on the side of the glass, expressing a nice body in this rosé.
When aerating the wine a bit in my mouth,** a tinge of acidity hit the sides that was a great combination with the velvety sensation over the taste buds. As it is covering the different areas of the tongue, a tinge of sweet develops and goes smoothly down. It was served nicely chilled, recommended at 8 degrees celsius or 46 degrees fahrenheit, and became sweeter and more syrup-y the warmer it became.
I accompanied it (unintentionally) with extra (and I mean EXTRA) spicy garlic pork, white rice, grilled red bell peppers, zucchini, and eggplant topped with tzatziki. The sweetness was highlighted with the spicy as a great touch to soften the burn! Would go great with white meats, curry, and would even consider Tajine/Couscous or tomato sauces!
Enjoy!
Lolo
*Also known as Groslot
**Yes, those lil' bubbles you create when you slightly open your mouth and let air come in slowly to mix with the wine and open the flavors - a better introduction to the wine as a first taste. This can also help you see if you need to decanter or leave the bottle opened for some time before serving (like a nice and heavy Margaux!).
Ps. it keeps well in the fridge after opening! This is after 3 days without being touched =).
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