Chocolate Blueberry Cupcakes with Honey Buttercream

Whaaaat? I’m actually alive? This blog is still being run? The answer is yes to all of these questions. I know that I have been a slacker but I have come to the realization that I worked so hard on this blog, it doesn’t deserve to just wither away into the shadows. So, I have decided to completely revamp Zest and Flavour to something that was 10x better than before. While I will still post “international” recipes, I am going to be focusing on more of the things that I actually like to make, cool recipes I find, and whatever you tell me that you want to see more of! I am hoping to write more of my own recipes or finding recipes and revamping them!

For my first recipe after my hiatus, I will be sharing a recipe that I have adapted to be my own. It is blueberry filled chocolate cupcake with honey buttercream frosting. Yum right?! Over the summer,  I began creating “gourmet” cupcakes with my theatre company for fundraising, and this was one of my favorites. Everything in this delectable cake melts together and it makes your tongue sing with happiness- It is absolutely delicious and you could seriously eat this frosting out of the bowl!  

Ingredients:

      1 box of devil’s food cake

      1 lb of fresh blueberries (or 1 bag of frozen blueberries)

      Zest and juice of 1 lemon

      ½ sugar

      3 tbs of corn starch

      1 ½ sticks of unsalted butter, softened

      1/3 cup of honey

      4-5 cups of powdered sugar

      1 tbs milk (if needed)

      Baby food syringe

      Cupcake liners

Method:

      Bake the cupcakes to the instructions listed on the box

      In a medium sized sauce pan, add your blueberries, ½ cup of sugar, 3 tbs. of corn starch and lemon juice/zest and cook on medium high heat until the milky color is completely gone.  Puree the blueberry mixture until smooth and cool for 30 minutes to an hour.

      Once the cupcakes are cooled- using a baby food syringe,  squirt about ½-1 tsp. of blueberry sauce into each of the cupcakes.

      In a standing mixture, combine the butter, honey, and add the powdered sugar one cup at a time. If the buttercream seems to be dry, add 1 tbs. of milk and mix until it is smooth.

      Cool the buttercream until it is slightly firm and then you can frost your cupcakes!

      ENJOY

Blueberry Cheesecake Macaroons

Imagine that you’re strolling down the bustling Parisian streets enjoying the wonderful sight and taking in all of the glorious smells coming from the sidewalk cafés and les patisseries. You stop down for a bite to eat, and you have one of the cutest and popular cookies that you can find in Paris today. A macaroon. Now if you haven’t tried one of these delicious little cookies, you need to get your hands on one. PRONTO! :)

 

Over the summer I got this book on macaroons, all different kinds, and, while I haven’t had a chance to try this one yet I am sure that it is great! I will be bringing you a Blueberry Cheesecake Macaroons (: Delicieux! Okay, here we go (: Taking this directly from the book.

Blueberry Cheesecake Macaroons

Ingredients:

ᴥ   ¼ cup ground almonds

ᴥ   1 cup confectioners’ sugar

ᴥ   2 extra large egg whites

ᴥ   ¼ cup superfine sugar

ᴥ   ½ tsp. vanilla extract

ᴥ   Blue food coloring (perhaps green if you want more of a turquoise)

ᴥ   ¼ cup cream cheese

ᴥ   2 tbsp. sour cream

ᴥ   1 tbsp. confectioners’ sugar

ᴥ   Generous ½ cup blueberries

ᴥ   Baking sheet paper

Recipe:

1.       Place ground almonds and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with baking paper.

2.     Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the vanilla extract and enough food coloring to give a bright blue color (or green if you want turquoise)

3.     Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency

4.     Pour the batter into a pastry bag fitted with a ½ inch/1-cm plain tip. Pipe 32 small circles onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degrees Fahrenheit

5.     Bake in the preheated oven for 10-15 minutes. Cook for 10 minutes. Carefully peel the macaroons off the parchment paper and let cool completely

6.     To make the filling, beat the cream cheese, sour cream and confectioners’ sugar together until smooth. Lightly crush the blueberries and fold into the cream cheese mixture. Use to sandwich pairs of macaroons together.

Recieved from http://nestfuloflove.blogspot.com/
 

    

 

Tzatziki Sauce

Hey all (: Guess who’s back for good? THIS CHICK. Again, really sorry that I’ve been an absentee blogger for the past….well for quite a while….but I have decided that I’m going to keep this blog up for good. (: I will use this blog as a continuation for my IB CAS hours (the more advanced version of why I actually created this blog), and I’m super SUPER excited, and I hope that you are too!

Okay, let me stop babbling, or I’ll never stop, haha (: Today, I will be sharing with you my own take on a Tzatziki sauce. Over the summer I went to My Big Fat Greek Restaurant in Fort Lauderdale, Florida, and with the Chicken Souvlaki, served us a DELICIOUS Greek salad, and some other delicious Greek yummies plus the most delicious tzatziki I had ever tried in my life, so when I got home I was determined to figure out how to make it. I looked for recipes that sounded right to the actual recipe, but I couldn’t find it, so I figured that I would just make my own! Initially, I made it so I could take more interesting things for my school lunches, and it was absolutely delicious. Now I’m just putting it on everything! (: It’s a perfect sauce for pitas and gyros, and a fantastic dip for pretty much everything- including pretzels mind you! (: You can definitely reduce or add ingredients to make it more of your style, this is just how I made it! (: I hope that you enjoy it!

 

Tzatziki Sauce

Ingredients:

·         1 six-ounce container of Chobani plain Greek yogurt.

·         2-3 ounces of plain sour cream (it adds to the creaminess)

·         1 medium/largish cucumber (peeled, and deseeded)

·         1 tbsp of olive oil

·         2-3 small cloves of garlic

·         1 medium lemon (about 1 tbsp of zest and the juice)

·         Dried dill

·         Whisk

·         1 medium sized bowl

·         Vegetable grater

·         Feta Cheese (optional)

Steps:

1)     Combine the Greek Yogurt, Sour Cream, and Olive oil in the bowl

2)     Using the vegetable grater grate the cucumber, and the garlic into the bowl, then combine the dill, and lemon zest and juice

3)     Whisk it all together, and fold in the feta cheese if you choose to include it

4)     Chill for 1 hour before serving

5)     ENJOY!

image gotten from http://nami-nami.blogspot.com/2010/05/wild-garlic-tzatziki-aka-ramson.html

 

Please leave comments and info on what you would like to see next on my blog! :) If your lucky I may post something else on here today!

Greek Couscous Salad

Hey all, I know that it has literally been months since I last posted a recipe on my blog, and for that I am terribly sorry! I got so caught up in finals in May, and then over the summer I was just done with. I didn't think about anything relating to last school year. Hopefully this year I can continue posting recipes for all of you lovely people, if anyone, that reads my blog. Today, I am going to be sharing with you a Greek Couscous Salad. The first time I made this was for an "After AP-Exam World Food Party" in the AP world history class that I so infamously told you about in almost every post last year (; Well, I took this along with my Spanakopita, which can be found here, and it was completely devoured. Even my friends that don't like new food liked this, which I pride myself in quite an accomplishment. So I'm hoping that you 'll enjoy this recipe. I originally got the idea from this recipe from a Betty Crocker recipe I saw quite a while back, so I give credit there, but I have changed it up a bit and I hope that you enjoy it! :) Happy Eating

Ingredients:

• 3/4 cup of chicken stock or broth (you may need to add a little more when you are cooking the couscous if the consistancy isn't right)
• 1/4 cup of water (you'll combine the stock and water when you are cooking the couscous)
• 1 box of plain uncooked couscous
• 1 small clove of crushed garlic
• 2-3 small-ish roma/plum tomatoes, cut into chunks
• 1 large unpeeled cucumber, cut into chunks
• 1 small can of halved pitted kalamata or black olives (I prefer black, but kalamata is much more greek)
• 1/4 cup of green onions, chopped up finely
• 1 tablespoon of dried dill. (You can use fresh, but I don't know how much you'll need)
• a few pinches of salt, to taste
• 2-3 tablespoons of crumbled feta cheese. (Really depends on how cheesy/creamy you want the couscous to be)
• The juice of 1 large fresh lemon
• 2-3 tablespoons of olive oil

Recipe:

• In a medium saucepan, bring the water, stock, and garlic up to a boil. Stir in the couscous, and turn off the heat. Let the couscous stand while stirring occassionally for 5 minutes.
• In a large bowl, mix the couscous, tomatoes, cucumbers, olives, dill, and green onions
• Mix it all together with the olive oil and the juice from the lemon, and salt, and refrigerate for 1 hour to marry the flavours togheter
• Sprinkle in the feta cheese when you're about to serve
• ENJOY! :)

 

 

 

Picture from BettyCrocker.com

Llom Amb Pressecs

Llom Amb Pressecs

Hi all! (: So over the weekend my parents went to this yard sale and LOOK WHAT THEY GOT! J I was estatic!!

Well anyway, I will be presenting to you a recipe from the Catalan reigon of Spain today, Barcelona. (: I found the recipe in my book, and I haven’t had a chance to actually try it. However, while I was in Spain, I tried something very similar to this, and it was DELICIOUS! :D  So as of now we are on the same page with this recipe, but I’m sure it’s great. (:

        Barcelona is absolutely beautiful with such lovely culture displayed all throughout the city. I wish that I had had the oppurtunity to stay longer in Barcelona. I did capture some beautiful pictures that I would like to share with you today!

Ingredients

·       4 boneless pork loin chops, (about 1 pound each, and 3/4 – 1 inch thick)

·       1 cup of all purpose flour

·       Salt and freshly ground black pepper

·       1/3 cup olive oil, or as much as you need

·       1/3 cup of Cognac

·       1 small yellow onion, diced (small, but not to fine)

·       2 tomatoes peeled, seeded, and chopped (I’m just going with this, but the version I had didn’t have tomatoes…)

·       2 cups (or as much as needed) chicken stock

·       ¾ cup peach nectar

·       3 peaches

Recipe

1.     Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the pork slices on both sides in the seasoned flour, shaking off excess

2.     In a frying pan over medium heat, warm the 1/3 cup olive oil. Add the pork and saute, (ONLY TURN ONCE), until golden brown on both sides (3 minutes or so).

3.     Transfer the pork to a sarmed ceramic baking dish and set aside away from the heat. Reserve the pain with the remaining oil.

4.     In a smlal saucepan over low heat, warm the cognac, for about 15 seconds. Pour over the pork. Averting your face, use a kitchen match to ignite the cognac and burn off the alcohol. Wait until the flames die out

5.     In the reserved frying pan, make a sofregit: Warm the oil remaining in the pan over medium-high heat. Saute the onion and cook them until soft, then add the tomatoes until they have darkened. Add the stock and peach nectar and season to taste with salt and pepper.

6.     Bring the mixture to a boil, then reduce the heat to medium low, and let simmer until the sauce begins to thicken. Pour over the chops, and cook the pork until tender on medium heat

7.     Peel the peaches, (boil the peaches, and then peel away the skin is easiest)

8.     Add the peaches to the dish, and cover with the sauce, add more stock if necessary. Cook until the peaches are soft, but not mush

9.     Serve! J

Jamaican Jerk Chicken, Rice and Peas

Hello all! :) In the midst of my spring break I find myself longing for the crisp waters of the outerbanks. So I was sitting here, searching for fantastic beach vacations, and I came across the most beautiful picture taken on the coast of Jamaica. I thought I would share it with all of you lovely people out there.

This is where the inspiration for this recipe comes from. Jamaican food is so soulful and, being one of the most famous recipes, I'm sure that you will enjoy this fantastic dish. I will start by first sharing a fantastic Jerk recipe that is much better than anything you can buy in a store. I mean, you can buy it in a store, but it's much easier if you just make it yourself! :)

Jamaican Jerk Rub

·        3 Scotch Bonnet Chilis- (De-seeded, De-veined, unless you like it REALLY HOT, and WEAR GLOVES. These babies are super hot)

·        1 tablespoon of ground allspice

·        3 sprigs of fresh thyme

·        ½ cup of chopped fresh scallions

·        2 tablespoons of ground nutmeg

·        1 tablespoon of dark brown sugar

·        1 tablespoon of salt

·        1 tablespoon of freshly ground black pepper

·        2 tablespoons of oil (canola, peanut, olive, doesn’t really matter)

·        Vinegar (to give the rub a slightly runny, pastey type consistancy)

·        A few dashes of soy sauce (low sodium parce que all of the salt added already)

Just mix it all together in a food processor/blender, and VOILA. You have a great rub recipe that will match perfectly with chicken, fish, or pork! J

Okay, now that you guys think I’m probably off my rocker, I will give you what I actually came here to do. JAMAICAN CHICKEN, RICE AND PEAS (: It’s very carribean, don’t you think?

Jamaican Chicken, Rice and Peas:

Now you know that the “Peas” in this recipe are actually kidney beans right J

·       6 chicken breasts

·       Jamaican Jerk Seasoning found ^^^

·       1/4 cup cider vinegar

·       ¼ cup freshly squeezed orange juice

·       3 tablespoons of freshly squeezed lime juice

·       2 tablespoons olive oil

·       2 tablespoons soy sauce

·       2 cloves of garlic smashed

·       ½ inch long piece of ginger

·       10 whole allspice berries (if not you can use ground, but whole is better)

·       ¾ cup of dried red kidney beans

·       1 can of coconut milk

·       1 ½ teaspoons of salt

·       1 teaspoon black pepper

·       1 whole scallion, only trim the root

·       2 sprigs of fresh thyme

·       2 cups long grain rice

·       Water

·       Cheesecloth pouch

Chicken Recipe

·       Cut the chicken breast into small strips/pieces. Place all of the pieces into a large, resealable bag

·       In a small bowl, stir together the jerk rub, vinegar, orange juice, lime juice, olive oil, and soy sauce. Pour the marinade over the chicken and seal the bag closed. Marinate the chicken overnight for the best taste, but for at least 5 hours. Drain and discard marinade

·       Grill the chicken wings for about 20 minutes, or until it is completely white in the center, and juicy and tender J (Or you could boil the chicken, but I normally choose to grill)

·       ENJOY

Rice and Peas Recipe

·       Tie the garlic, ginger, and allspice berries into the small cheesecloth bag. In a large ovenproof pot, combine the beans, coconut milk, pouch of spices, and water. Bring to a boil, reduce to a simmer, and let the beans cook until they are nice and soft for about 1 1/2 – 2 hours

·       Preheat the oven to 350 F. Add the salt, pepper, thyme, and whole scallion to the beans. Add the rice, and enough water to completely cover the rice, and have about 1 inch of water above the rice. Bring the mixture to a boil

·       Cover, and bake in the oven until all of the liquid has been absorbed,  and the rice is tender. This should take about 25 minutes. Make sure you remove the thyme, pouch of spices, scallion before you serve

·       ENJOY J