10. February 2010 by admin.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Steps

Wash cucumber, put in sterile jar.
Dissolve salt in water.
Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
boil. Leave to cool and saturate all the herbs flavor.
Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
Keep the cucumber jar for two days until infuse all flavors.
Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

Posted in Pickle | Print | No Comments »

10. February 2010 by admin.

Ingredients

1 yellow pepper
1 red pepper
1 green pepper
3 garlic cloves cut into thin circles
2 TBSP Honey
3 cups white vinegar
1 tsp ginger powder

Steps

Cut pepper in halves; remove the upper part and the seeds, cut to small pieces.
Boil water on medium heat, add pepper for two minutes, drain and set aside.
Melt well honey in vinegar.
Mix pepper pieces with garlic rounds and ginger, put in small jars, cover with vinegar and honey.
Seal jars tightly, keep for 3 days before use.
Keep in fridge after use.

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4. February 2010 by admin.

Ingredients

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Steps

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Posted in Valentine, Desserts | Print | 1 Comment »

4. February 2010 by admin.

Ingredients

1/2 cup Orange Juice
2 tbsp 100% Pure Wildflower Honey
2 1/2 cups Frozen Wild Blueberries
1/4 cup Chopped dark chocolate

Steps

- In medium saucepan, combine orange juice, honey and half the blueberries. Bring to a boil over high heat and cook until reduced to a light syrup consistency, about 15 minutes.
- Add the remaining blueberries and heat through.
- Remove from heat and stir in chocolate until melted. Serve warm.

Posted in Desserts | Print | 1 Comment »

4. February 2010 by admin.

Ingredients

8 Individual dessert shells (sponge cake cups)
3/4 cup Frozen Wild Blueberries
1/2 cup Mascarpone cheese
1/3 cup 100% Pure Wildflower Honey
1 tbsp Lemon zest
1/2 cup 100% Pure Egg Whites
1/2 tsp Cornstarch
1/2 tsp Vanilla
1/2 tsp Lemon juice
1 pinch Salt

Steps

- Preheat oven to 425°F (220°C). Combine frozen berries, mascarpone, 2 tbsp honey and lemon zest. Refrigerate until needed.
- Using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3 to 5 minutes. In small bowl, microwave 1/4 cup honey at high until boiling, about 30 seconds. While beating, slowly pour honey into egg whites. Increase speed to medium-high and beat until mixture is glossy and stiff, 5 to 8 minutes.
- Place dessert shells on parchment paper-lined baking pan. Top each with a generous 1 tbsp of mascarpone mixture.
- Pipe or spread meringue over the top of the dessert shell and mascarpone mixture. Bake in preheated oven for 3 to 4 minutes, until golden brown.
- Serve immediately on a spoonful of Chocolate Blueberry Compote. Drizzle with additional honey and dust with cinnamon.

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