FRESH STRAWBERRY CHIFFON CAKE with KAHLUA CREAM DRIZZLE and TOASTED ALMONDS

Strawberry Chiffon cake with a light custard pastry cream is still my favourite dessert that I enjoy all year round. I like to decorate with fresh whipped cream, toasted almonds and a Kalua chocolate drizzle. The chiffon and drizzle recipe were given to me by my good friend Enza. 

INGREDIENTS:

For the Chiffon cake:

1 3/4 cups all-purpose unbleached flour
1 1/2 cups granulated sugar
3 teaspoons of baking powder
1 teaspoon of salt
1/2 cup safflower oil
5 large eggs, separated
3/4 cup of water
2 teaspoons of vanilla extract
1/2 teaspoon of cream of tartar

Filling and Topping:

1 -2 cups sliced fresh strawberries
1/4 cup toasted sliced balanced almonds
2 cups freshly whipped cream to decorate

For the Chocolate-kahlua Drizzle:

2 tablespoons of unsweetened cocoa powder
approximately 1 1/2 teaspoons of Kahlua, just keep adding small drops while stirring to desired drizzle consistency

For the Custard Pastry Cream:

3 egg yolks
1/4 cup granulated sugar
2 tablespoons all purpose unbleached flour
1 cup of whole milk
1 teaspoon of pure vanilla extract
1/2 cup of 35% whipping cream


METHOD:

Preheat oven to 325F.

Use a 10 inch non-stick angel food pan with built-in little "feet" to prop the pan upside down while cooling. 

 In a medium sized bowl beat the egg whites and cream of tartar until stiff peaks form.   

In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk so that the ingredients are well mixed. Add in the oil, egg yolks, water and vanilla. Stir until it is well incorporated. Then beat with mixer on medium speed until the mixture is smooth (3 minutes).  Gently fold beaten egg whites using a spatula, into the batters.  Do not over mix. Bake for 55 minutes at 325F.  Increase temperature to 350F and bake for another 10 minutes.

Carefully invert cake over rack to cool.  Once cooled, run an offset spatula between cake and cake tin to loosen cake. 

To make Custard Cream:

In a bowl, whisk together egg yolks, sugar, flour and 1/4 cup of milk.

In a heavy saucepan, heat remaining milk just until bubbles form around edge of pan, and gradually whisk into egg mixture. Return the entire mixture back into the heavy saucepan and cook over medium heat, whisking constantly until thickened and bubbly.  Transfer custard to a bowl and whisk in vanilla extract.  Place plastic wrap directly on the surface of the custard. Let cool completely.

Whip the cream until stiff peaks form. Whisk 1/4 of the whipped cream into the cooled custard until smooth. Gently fold in the rest of the whipped cream.

To Assemble the Cake:

Using a serrated knife, slice the cake into 2 equal halves.  Spread the sliced strawberries on the bottom half. Spread the custard cream to cover all the strawberries. Place the other half of the cake, cut side down on top.  Frost the cake with the 2 cups of whipped cream, leaving some to pipe rosettes around the top edge of the cake. Sprinkle with the toasted almonds. Decorate with a sliced strawberry and drizzle with the chocolate kailua glaze.

TIPS:

1. Oven should always be preheated to the correct temperature before placing cake in the oven. 

2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.

3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.

4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.

5. This delicate cake must be cooled upside down to prevent it from collapsing. 

SUPER EASY CHICKEN PICCATA AL LIMONE

Everyone needs a great simple chicken piccata recipe.  This is the one that I enjoy the most and it is super quick and easy. I am sure it will become a favourite in your home too.  Serve with a side of your favourite vegetable and grain.

INGREDIENTS:

6  chicken scallopine (very thin chicken cutlets)
zest and juice of one large juicy lemon (about 6 tablespoons) 
salt 
freshly ground black pepper
1/2 cup chicken or vegetable stock
all purpose unbleached flour for dredging
1/4 cup chopped fresh Italian parsley 
2 tablespoons of olive oil
2 tablespoons of butter

METHOD:

In a large sauteuse (or frying pan), over medium high heat, heat 1 tablespoon of the olive oil and 1 tablespoon of butter. 

Season the chicken scallopine with salt and pepper and dredge lightly in the flour.  Shake off excess before placing the chicken in the hot oil and melted butter. Do this in two batches. Use the remaining olive oil and butter for the second batch.  Fry 4 minutes per side depending on the thickness of the chicken.  You want the chicken to be cooked through. Keep the chicken warm while you prepare the sauce.

To make the sauce, start by de-glazing the same pan that you fried the chicken in.  Keep the heat at medium high. Add the stock to the pan. Use a wooden spoon to scrape off any of the cooked goodness.  Cook the stock down for a couple of minutes. Stir in the lemon zest and juice.  Add the chicken back into the pan, let it warm through for about 5 minutes. Sprinkle with fresh parsley and serve immediately.
 
 TIPS:

Avoid zesting into the pith of the lemon.  The pith will make the sauce bitter.

ALMOND WAFER COOKIES

This is very easy simple cookie to make.  Once you get the hang of the couple of extra steps needed, you will be making this cookie over and over!!!  I am just working on finding a healthier substitute for the granulated sugar.  Otherwise the two remaining main ingredients of sliced almonds and egg whites are certainly healthy!

 INGREDIENTS:

3 cups of sliced blanched almonds
4 tablespoons of egg whites

1 teaspoon of pure vanilla extract
1/2 cup of granulated sugar
powdered sugar for dusting 



METHOD:

Preheat oven to 350F.  Line two large baking sheets with parchment paper.

In a large bowl, using a fork gently mix sugar and egg whites.  Do not beat or whisk.  Stir in vanilla.  Lastly stir in the almonds until they are completely covered.  The mixture will be loose and does not stick together well.  Use a heaping tablespoon for each cookie, shaping as you go along.  Mixture will yield 24 cookies.  

Bake for 7 minutes and then switch the pans and flip them around for another 7 minutes.  Carefully watch cookies to ensure even cooking.

Turn the oven off, open the oven door slightly and leave the cookies in for another 20 minutes. This is a very important step.
  
Gently remove the cookies to cooling racks and dust with icing sugar.  

They are delicious served slightly warm or cooled down to room temperature. 

GREEN PAPAYA SALAD

This is a refreshing crisp and light salad. You can substitute the green papaya with green mango. I enjoy making this in the winter as well as in the summer. 

INGREDIENTS:

Salad:
1 green papaya, peeled, halved and seeded (about 1-2 pounds)
10 grape tomatoes, halved
3 Chinese long beans or 15 green beans
1 cup fresh cilantro, coarsely chopped
2 green onions, sliced thinly or 2 tablespoons of very thinly sliced purple onion
1 fresh red Thai Chile, thinly sliced
2 tablespoons coarsely chopped salted roasted peanuts
shrimp crackers (optional)

Dressing:
5 tablespoons fresh lime juice
3 tablespoons packed golden brown sugar
2 tablespoons plus 2 teaspoons of fish sauce
4 minced garlic cloves

METHOD:

Whisk the dressing ingredients together and set aside.

Cook beans in boiling salted water for 5 minutes.  Rinse under cold water or shock in ice bath (a bowl of water with ice cubes). Cut into 2 inch pieces.
Using a julienne peeler, peel papaya until it yields 6 cups.  Place in a large bowl.  Add green beans, tomatoes, cilantro, green onions, and Chile.  Pour dressing and toss gently.  Garnish with roasted peanuts and serve.

TIPS:

1.  A green papaya resembles the texture and taste of a crisp apple.  Do not substitute a regular papaya in this recipe.

2.  I love to shock my cooked vegetables in ice water baths before adding them to recipes because it  preserves the fresh crisp green colour.

3.  Soaking the purple onion in cold water for 1 to 3 hours is a great way to alleviate some of the intense bite and makes the onion crispier.  Pat dry and toss into your recipe.

QUICK and EASY CREAM PUFFS

This is a fairly straightforward recipe that will create perfect results every time.  It may seem daunting at first but once you try making it, you will see how easy it truly is to create a quick and impressive dessert.  You can fill the puffs with custard, pastry cream, ice-cream, whipped cream, fresh berries, nutella, even with your favourite jam. ( I like it with chestnut jam and a dollop of fresh whipped cream).   I have included both a custard recipe, and a pastry cream recipe.

INGREDIENTS:

CHOUX PASTRY

4 large eggs
1 cup sifted all purpose flour
1/2 cup of regular butter
1 cup whole milk

CUSTARD

2 1/2 cups whole milk
5 tablespoons of granulated sugar
4 tablespoons of sifted all purpose flour
1 whole vanilla bean, seeds scraped
4  large egg yolks

PASTRY CREAM

Custard recipe 
 1/2 cup of whipping cream
1 tablespoon of powdered sugar



METHOD:

CHOUX PASTRY:


Preheat oven to 425F.

Line a large baking sheet with parchment paper.

In a medium sized saucepan, over medium heat, combine butter and milk.  Once butter is melted and milk is hot, add the flour and stir quickly with a wooden spoon.  Keep stirring until a dough forms.  Adjust the heat to low, and continue to stir the dough until the flour coats the bottom of the pan.  It will create a film.  This will take 2 to 3 minutes.  Take the pan off the heat and put the dough into a stainless steel bowl.   I use a hand mixer to beat in the eggs, one at a time.  You could choose to beat the eggs by hand, but I find it easier to use a mixer.  Continue until the eggs are mixed in well.  

Using two tablespoons, scoop the dough and gently place on the parchment paper.  Keep the size uniform.  It is approximately 2 tablespoons per puff.   Bake for 20 -25 minutes. Just until golden.  Turn off the oven, and leave the puffs in for another 10 minutes.

When I remove them from the oven, using a small sharp knife, I poke a small hole on the side to let the steam escape. Let cool completely before filling.

CUSTARD:

In a large bowl, beat eggs and sugar, add milk, and then sifted flour, whisk until well incorporated without any lumps.  Add the seeds of one whole Vanilla bean.

Pour into a medium sized saucepan.  Over medium heat, continuously whisk the mixture until it thickens.  It will take approximately 8 to 10 minutes.  Do not overcook or the mixture will become too thick and sometimes the eggs will scramble.

Pour the custard into a glass bowl and cover with plastic wrap.  Let the plastic wrap touch the top of the custard to prevent a skin from forming. Let cool completely before filling the cream puffs. Refrigerate until ready to use.

PASTRY CREAM:

You will need the above prepared and cooled custard recipe. Whip 1/2 cup of whipping cream with 1 tablespoon of powdered sugar.   Mix in a couple tablespoons of the whipped cream into the cooled custard.  Mix well and then gently fold in the remaining whipped cream. Keep in the refrigerator until ready to serve.





 TIPS:

1. Be sure to sift the flour, both when used in the Choux pastry and in the pastry cream recipe. It shortens the mixing time and creates a lighter product.
2. Always cover any just cooked custard with plastic wrap, ensuring that the wrap touches the surface of the custard. This allows the custard to cool without forming a chewy film.
3. Do not over cook the custard. Doing so may cause the eggs to scramble.  If you do, start over!
4. Don't forget to add a small slit to each puff when it comes out of the oven.  This will enable the steam to escape, to help dry the inside of the puff.  If you skip this step, you may find that the inside of the puffs will be slightly wet.
5. The filled puffs can be garnished with a dusting of icing sugar, drizzled with chocolate sauce, caramel sauce, or any berry coulis.
  
 


















 

WARM ROASTED RADICCHIO and RED GRAPE SALAD

This is an easy appetizer or side dish.  It comes together rather quickly.  It is great served with a honey lemon vinaigrette.  Sometimes I also like to add toasted Panko breadcrumbs, roasted pistachios and shavings of Parmigiano Reggiano.  The sweetness of the roasted grapes marries nicely with the bitterness and smokiness  of the roasted radicchio. Sublime!

INGREDIENTS:

2 heads of Treviso radicchio
20 or more red grapes
2-3 tbsps olive oil
salt
freshly ground black pepper
1 tbsp minced fresh Italian flat leaf parsley
several Parmigiano Reggiano shavings (optional)
1/4 toasted Panko crumbs (optional)
1/4 toasted shelled pistachios (optional)

Dressing:

1 tbsp honey
3 tbsps of freshly squeezed lemon juice
3 tbsps of extra virgin olive oil
salt 
freshly ground black pepper
a touch of chili peppers (optional)


METHOD:

Preheat oven to 375 F.

Line a large baking sheet with parchment paper.

Whisk the dressing ingredients until they are emulsified.  Set aside and start preparing the salad.

Rinse and pat dry the radicchio with paper towels.  Slice lengthwise into quarters.  Place on prepared pan and scatter the grapes  over the radicchio.  Drizzle approximately 2-3 tablespoons of olive oil.  Season with salt and ground pepper.  Roast for approximately 25 to 30 minutes, or until the radicchio is nicely charred and heated through and the grapes are roasted but still whole.  Drizzle the salad dressing as soon as you remove the radicchio and grapes from the oven.  You may not need all of the dressing if you are not topping with the additional optional ingredients.

Serve warm garnished with the minced parsley or you can top with any or all of the optional ingredients. (Parmigiano Reggiano shavings, toasted Panko, roasted pistachios)



 
 

SWEET POTATO PUFF PASTRY SAMOSAS with COCONUT CILANTRO CHUTNEY

This is a super easy fabulous appetizer/snack.  Using store bought puff pastry is a perfect shortcut.  You can make it spicy or mild.  I prefer to make it with a kick of course.  Leftovers (if there are any) are a great light lunch.

INGREDIENTS:

For the Samosas:

1 medium sweet potato, peeled and diced small
1 medium sized cooking onion diced
1 cup green peas
1 tablespoon minced fresh ginger
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. cayenne pepper
salt to taste
3 tablespoons of ghee or vegetable oil 
1 tablespoon of fresh lemon juice
3 tablespoons of freshly chopped cilantro
1 package of thawed President's choice puff pastry or Tenderflake (you will need 2 rectangles 12 inch by 9 inch)
1 egg (beaten)

For the Cilantro Chutney:

2 cups loosely packed cilantro
1 whole jalapeno pepper
1 tablespoon lemon juice
2 tablespoons vegetable oil
1-2 tablespoons of shredded coconut
1 tablespoon of minced fresh ginger
salt and pepper to taste


METHOD:

Preheat oven to 400 F.

Line a large baking sheet with parchment paper.

In a medium saucepan add potato and cover with water.  Bring to a boil and cook until soft, about 10 minutes.  Take off the heat add in green peas and let sit in water for about two minutes and then drain. Set aside.

Meanwhile in a frying pan, saute the minced onion in the ghee until translucent.  About 8 minutes.  Add in ginger and garlic. Cook until fragrant, about 1 to 2 minutes.  Add in remainder of spices and toast for a minute.  Stir in the sweet potato mixture, fresh lemon juice and cilantro.  Let cool.

While the filling is cooling, you can start on the Chutney.  In a food processor, add all the ingredients and pulse until your preferred consistency.  Taste and alter any of the quantities of the ingredients to your taste.  The listed quantities are just a rough outline.

To assemble the samosas, remember to work quickly and not over handle the dough.  If it becomes difficult to work with (too soft) just put back in fridge for a few minutes and then continue.

Roll out the dough into roughly 12 inches by 9 rectangle.  Cut the dough into 3 by 3 inch squares.  Place a heaping tablespoon of the filling in the centre of the square.  Foll over into a triangle.  Press the edges together and place on the prepared baking sheet.  Continue until you have used up all the pastry. This recipe makes about 24 samosas.  You may have filling leftover.  Not to worry, see below for a yummy solution!

 

Sparingly, using a pastry brush lightly brush the egg wash on each samosa.  Lastly using a fork, score the edges.  See the picture below.

Pop into the oven for 18 minutes, or until golden brown.   Serve warm with the chutney on the side.

TIPS:

The leftover filling is delicious served the next day as a hash, with a poached or fried egg on top.

LEMON RICOTTA SNACKING CAKE

The addition of grated apple makes this cake super moist.  This snacking cake recipe is certainly one of the easiest and quickest to make.  It is lemony, buttery and super moist. 

INGREDIENTS:

9 tablespoons of unsalted room temperature softened butter
1 cup plus 2 tablespoons of granulated sugar
3 large eggs
1 1/4 cup of all purpose unbleached flour
pinch of salt
1 cup of full fat extra smooth ricotta  (I used Tre Stelle)
zest of a large organic lemon
1 tablespoon of baking powder
1 gala apple grated (about 1 cup - if the apple is small you may need 2)
Powdered sugar for dusting

METHOD:

Preheat oven to 400F.

Butter a 9 by 9 inch baking pan and line with parchment paper.

Sift flour, baking powder and salt together. Set aside.
Using an electric mixer on medium high speed, beat sugar and butter for 3 to 4 minutes.  Switch speed to low and add in 1 egg at a time.  Beating well after each addition.  Scraping down the sides of the bowl regularly.
Continuing on low speed add in the ricotta, followed by the flour and lastly the grated apple.  The batter will be quite thick.

Pour into prepared pan, level the batter and smooth the top. Bake for 25 to 30 minutes.  
Cake is ready when tester comes out clean. 

Put pan on a cooling rack for at least 10 minutes before you remove from the pan.  I didn't because I couldn't wait to try it!  But you really should wait.
  
Remove cake from pan by holding onto the parchment paper. 
Let cake completely cool on the parchment paper on top of the cooling rack. 
Once cake is cool, dust with icing sugar and cut into squares or rectangles.

TIPS:

This is a delicate snacking cake, so it is important to bake on parchment paper. Otherwise the cake may crumble when you try to remove it from the baking pan.



 



  

SUPER EASY ORANGE CRANBERRY RELISH

This recipe is adapted  from Ocean Spray.  I first tasted this when my friend Susan made it for a wonderful Thanksgiving day dinner. I am sure she makes it for Christmas dinner too.  Once you try this 5 minute Cranberry sauce, I doubt you will ever make another.  It is easy,  fresh, vibrant, sweet  and tart.

INGREDIENTS:

1 small bag (12 ounces) of fresh cranberries, rinsed and drained
1 large organic orange, washed, dried, sliced (seeds and any extra pith removed)
3/4 to 1 cup of granulated sugar (will depend on the sweetness of the orange)

METHOD:

Combine the cranberries, orange and 3/4 cup of granulated sugar in a food processor. Pulse until the desired consistency. It will take only a couple of minutes.  Taste and if necessary add more sugar and give it another quick pulse.  Refrigerate until ready to use.

This recipe will yield approximately 2 1/2 cups.




 

Weeknight MAPLE ROASTED SALMON

This is by far the quickest and easiest tasty salmon recipe.  It is perfect for a weeknight dinner but impressive enough for entertaining.  

INGREDIENTS: 

2.5 pound boned fillet of salmon 
1/4 cup of organic maple syrup
2 tablespoons of grainy mustard
coarse salt to taste
freshly coarse ground black pepper to taste

METHOD:

Preheat oven to 425 F
Line a a large oven pan with parchment paper.

In a measuring cup, whisk the maple syrup, mustard, salt and pepper. Pour evenly over the salmon fillet. Roast for 15 to 20 minutes.  Gently spoon the sticky delicious juices that have spilled over, onto the fillet.  Cover loosely with foil wrap and let rest for 5 minutes before serving.
   

 TIPS:

Try not to over cook the salmon.  It will continue to cook while resting covered with the foil.

 

NUTELLA PUFF PASTRY TREAT

This is a fun, popular and easy dessert to make over the holidays.  So easy that even a non-baker will shine like a pro!

INGREDIENTS:

4 tablespoons of Nutella
2 sheets of 10 inch by 12 inch thawed puff pastry (I used President's Choice)
1 egg beaten 
powdered sugar for dusting

METHOD:

Preheat oven to 400 degrees F.

Line a big oven pan with parchment paper.

Place the rolled out dough on the parchment paper. Using an offset spatula spread the Nutella over the entire surface of the pastry. Cover with second sheet of puff pastry.  Work quickly before pastry starts to warm up.  If it does, just place it back in the fridge for 5 or 10 minutes before proceeding with the next step.

Gently score the down the centre of the rectangle. Do not cut through.  Then cut approximately 10 strips along each side being careful to not cut through to the center.  Make sure to match up the cuts horizontally.  See picture below.

  And then gently twist each 'arm' with one or two rolls.
 

 Using a pastry brush lightly brush the top with some of the beaten egg.  Do not let the egg pool.

Pop into the oven for approximately 20 minutes until the pastry is golden brown and double in size.  Dust with powdered icing sugar and serve.

 TIPS:

Puff pastry can be tricky to work with once it begins to warm up to room temperature. 
Always work quickly with minimal handling. If it seems too warm at any point just pop it back into the fridge for 5 to 10 minutes before completing.