Churros

Ingredients:

1 cup water
2 1/2 Tbsp white sugar
1/2 tsp salt
2 Tbsp vegetable oil
1 cup all purpose flour
2 quarts oil for frying
1/2 cup fine sugar, or to taste
1 tsp ground cinnamon

Method:

1. In a shall saucepan over medium heat, combine water, 2 1/2 Tbsp white sugar, salt & 2 Tbsp vegetable oil. Bring to a boil & remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in a deep-fryer to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar & cinnamon. Roll drained churros in cinnamon & sugar mixture.

Stuffed Cheeseburgers

Ingredients:

1/2 cup shredded Monterey jack
4 slices cooked bacon
4 slices cooked bacon, chopped
1 pound ground chuck
Salt and pepper
4 large hamburger buns, split
Favorite condiments
Canola oil

Method:

1. Combine the jack cheese and chopped bacon in a bowl and stir well.
2. Put the beef in another bowl and season with salt and pepper.
3. Separate into 8 balls of meat, roughly the same shape.
4. Flatten 1 ball in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget and put it in the center of the ground beef.
5. Flatten another ball of meat and lay on top of the cheese and bacon. Pinch the edges together and flatten slightly for a nice patty shape.
6. Repeat steps 4 and 5 three more times. Set patties aside on a platter in the refrigerator while preparing the grill.
7. Place a large grill pan on 2 burners over medium-high heat.
8. Brush the grates with oil to keep the burgers from sticking.
9. Grill the burgers for 8 minutes per side for medium*
10. Remove the burgers to a clean side plate while you toast the buns.
11. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute.
12. Serve with favorite condiments, and additional bacon.
13. Devour with satisfaction not found in non-bacon meals. Do not share.

Salted Caramel Cupcakes

Ingredients:

For the sponge:
70g unsalted butter, softened
170g plain flour
250g caster sugar
50g cocoa powder, sifted
1 tbsp baking powder
½ tsp salt
210ml (71/2fl oz) whole milk
2 large eggs

For the frosting:
670g icing sugar, sifted
210g unsalted butter, softened
70ml whole milk
30g tinned caramel or dulce de leche
Pinch of good-quality sea salt (such as maldon)

For the filling and decoration:
100g tinned caramel or dulce de leche
Pinch of good-quality sea salt

Method:

1. Preheat the oven to 170°C/gas mark 3, and line the muffin tins with paper muffin cases to make the number you require. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency. In a jug, mix together the milk and eggs by hand.
2. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
3. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50 millilitre ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 to 25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
4. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Add the dulce de leche and sea salt and mix thoroughly. Turn up the speed and beat until light and fluffy.
5. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately two centimetres in diameter and about three centimetres deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the dulce de leche into the hollow.
6. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
7. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. To finish, spoon about 1 teaspoon of dulce de leche on the top of each frosted cupcake, swirling it slightly into the frosting, and add a light sprinkling of sea salt.

Buttermilk Fried Chicken

Ingredients:

1 3 lb whole chicken, cut up
2 cups whole buttermilk
oil for frying, preferably peanut oil
2 1/2 cups AP flour
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
3 large eggs, beaten, seasoned with salt & black pepper to taste

Method:

1. Rinse the chicken pieces under cold water. Place into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight.
2. Fill a medium size pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F. Sift together the flour with the seasonings. Remove the chicken from the buttermilk shaking off the excess. Dip into the beaten eggs then dust with the seasoned flour. Arrange breaded pieces on a pan to make them easier to handle.
3. Gently lower into the hot oil a few pieces at a time skin side down. The oil will naturally cool after you add the chicken however, watch the temperature so it won't drop too low. Ideally, continue to cook at around 325°F. Cook in batches beginning with the dark meat. Be careful not to over-crowd the pan. Cook for approximately 10-12 minutes on each side for the dark and 8-10 minutes on each side for the white meat or until juices run clear. Remove to paper towels or a rack to drain. Cover and keep warm until serving.

“The Margherita” Pizza Grilled Cheese

Ingredients:

2 Slices of French Bread
2 Tbsp Pizza/Tomato Sauce
2 Slices of Mozzarella Cheese
3-4 Fresh Basil Leaves
1-2 Pinches Garlic Powder
Olive Oil

Method:

1. Heat a pan on medium heat, with a light coating of olive oil. 
2. While the pan is heating up, build your sandwich. Spread pizza/tomato sauce on each slice of bread, chop up your basil leaves and sprinkle them on the sandwich along with a sprinkle of garlic powder. Place you mozzarella on top and combine the slices of bread. Lightly brush olive oil on each side of the sandwich. 
3. Once the pan is heated, grill your sandwich until golden brown on each side, serve with a basil leaf on top for decoration (if you’re into that!) and dig in!

Grilled Figs and Cheese

Ingredients:

Two slices sourdough bread (a darker multigrain would work well too)
About 3 dried figs, sliced
A spoonful of chopped walnuts
A couple spoonfuls of ricotta
2-3 slices brie
2-3 thick slices fresh mozzarella
Generous drizzlings of honey
A sprinkle of truffle salt

Method:

1. Heat a panini press or grill pan.
2. On one slice of bread smear the ricotta thickly. Top with fig slices and walnuts. Top that with the brie, then the mozzarella. Drizzle with honey and sprinkle with truffle salt. Top with the other slice of bread.
3. Place sandwich on the press or grill and press down. Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

Relatively mild cheeses are used here because truffle salt is impossible with sharper, saltier cheeses. To use  stronger cheese, nix the truffle salt. Another delicious way to go at it would be to use truffle honey instead of the honey + truffle salt. 

Buttercream Frosting

Ingredients:

1 cup (227 g) unsalted butter, softened
3-4 cups confectioners (icing) sugar, sifted
¼ tsp table salt
1 Tbsp vanilla extract
up to 4 Tbsp milk or heavy cream

Method:

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 
4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

18 Microwave Snacks You Can Cook In A Mug

18 Microwave Snacks You Can Cook In A Mug

Butter Almond Cake

Ingredients:

sugar: 1 cup
all-purpose flour: 1 1/2 cups
baking powder: 1 1/2 teaspoons
salt: 1/2 teaspoon
butter , melted: 3/4 cup
milk: 3 tablespoons
vanilla extract: 1 tablespoon
almond extract: 1/2 teaspoon
butter: 1/3 cup
brown sugar: 1/2 cup
whipping cream: 1/2 cup
salt: 1/4 teaspoon
vanilla extract: 1 teaspoon
blanched slivered almond , toasted: 3/4 cup

Brown-butter Almond Cake

Self-Raising Flour Substitute

For UK recipes, add 2 tsp of baking powder to each cup (150g) of all-purpose (plain) flour.

For US recipes, add 2 tsp of baking powder & 1/2 tsp salt to every cup of all-purpose flour.

Shrimp Scampi

Ingredients:

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

Preparation:

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings

Pickled Red Cabbage

Ingredients:

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorns
6 bay leaves
2 tbsp yellow mustard seeds

Method:

1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pat dry with a clean tea towel.
2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.