Spaghetti Bolognese

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Spaghetti Bolognese | Dasha's Dish

Ingredients:

  • 1 large onion
  • 1 large carrot
  • Handful of celery stalks
  • 1 kg if minced meat
  • 10 tbsp of tomato paste
  • 5 ladles of soup broth  ( a ladle is almost the same as a cup)
  • 3 bay leaves
  • Salt and pepper to taste
  • Splash of milk
  • 1 pack of spaghetti– follow instruction and boil till al dente (do not do this till after the sauce is ready)

Directions:

  1. Finley chop your onion, carrot and celery stalks.Spaghetti Bolognese | Dasha's Dish
  2. In a pot heat some oil and place your chopped veggies. Let them sauté till they are tender – about 7-10 minutes 

  3. Add 3 ladles  of  soup broth and let it simmer for another 3-4minUNADJUSTEDNONRAW_thumb_2574
  4. Add in the minced meat, season with salt and pepper to taste and stir a bit till it starts to brownUNADJUSTEDNONRAW_thumb_2575
  5. Add in 2 ladles of soup and the tomato paste till all combined still the bolognese a bit so all the veggies and minced meat are mixed.UNADJUSTEDNONRAW_thumb_256f
  6. Add the 3 bay leaves and cover the pot to let the sauce simmer for 3 more min. (sorry the second pic is blurry, lots of heat!!!)UNADJUSTEDNONRAW_thumb_256dUNADJUSTEDNONRAW_thumb_2564
  7. Once the sauce is simmering, add in a splash of milk, give it a couple of stirs, remove the bay leaves and turn off the heat.UNADJUSTEDNONRAW_thumb_2570UNADJUSTEDNONRAW_thumb_2568
  8. Boil your pasta as per the box instructions, when ready serve.

Spaghetti Bolognese | Dasha's Dish

ENJOY!

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Date Cake

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This cake is not for the faint hearted or the “clean” eaters… but its the best cake ever!

Ingredients:

  • 1 cup unsalted butter
  • 1 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 3 cups of all purpose flour
  • 5 eggs
  • 1 cup of milk
  • 2 tsp of vanilla extract
  • 2 tbsp of baking powder
  • 1 – 1.2 kg of black dates (those are native to North Africa and the MENA region)

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to grease 2 large cake pans

  • 2 cups of sugar
  • 1- 12/2 cups of butter

 

Directions:

  1. Peal, deseed and half your dates, and place them in a clean tray.
  2. In a medium bowl whisk together the flour and baking powder and set it aside.
  3. In a large mixing bowl cream the butter and both 1 1/2 cups of brown sugar and 1/2 cup of granulated sugar till pale in color. hen gradually add in one egg at a time as well as the vanilla extract. the batter with become frothier and double in size.
  4. gradually fold in the flour mix, alternating with the milk and your batter should look like the below picture tdbHwT2LRc6U+UKFBTSXWA_thumb_24cf

to grease the trays

  1. In a different mixing bowl beat the sugar and butter to make a paste.
  2. line your baking tins bottoms with parchment so the dates don’t stick !BTrx7KFwSF+5smUNwAqfGg_thumb_24d9
  3. divide the sugar butter mixture into both trays and spread it evenly on the bottom.
  4. Arrange the date halves from the outside inwards like in the picture below.
  5. Then divide the batter onto the dates– the batter should just about cover the dates with a little.
  6. I would recommend placing the cakes in trays if they are spring pans because the syrup from the butter sugar and dates may leak!!
  7. preheat your oven to 160 C (320 F) bake the cakes until the center of the cake is no longer raw, should be between 35-40 min depending on the cake size.
  8. Once out, carefully flip the cakes while hot– so they don’t stick to the pans.

I normally cannot wait till they cool and eat slice after slice right out of the oven!! if you can, wait for a bit and serve– could also be served with a side of whipped cream or vanilla ice cream

 

ENJOY

Tuna Pasta Salad

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A Quick and Easy Salad to Enjoy at Your Last Summer BBQ

Ingredients:

  • 4 cans of tuna
  • 2 cans of pitted black olives
  • 2 cans of sweet peas
  • 3 cans of sweet corn 
  • 2 large jars of sun dried tomatoes (discard the oil)
  • 2 bottles of your preffered ready made dressing (I chose Dijon)
  • 2 400-500g of fusilli multi colored pasta 


Directions:

1.one all the cans and jars, drain them from all their liquids and place them in a bowl.

2. Boil the pasta till al dente then run under cold water to cool and drizzle some olive oil on top.

3. Mix the pasta into the bowl with all the remaining ingreditents and pour your choice of sauce on top.

4. Refrigerate for about an hour before serving.
ENJOY 

Fluffy Yogurt Pancakes 

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Ingredients:

  • 3/4 cup of all-purpose flour
  • 2 eggs
  • 1/2 tsp of vanilla (in powder form)
  • 1 tsp of baking powder
  • 1 1/2 containers of sweetened Greek yogurt (190 g)
  • 1/2 cup of milk


Directions:

1. In a bowl whisk together the yogurt 4 tbsp of milk, eggs and vanilla.


2. In a separate bowl mix the flour and baking powder.


3. Add the wet mixture to the dry ingredients.


4. Add the rest of the milk as the batter will be thick if you don’t. When the batter is fully incorporated use a measuring cup to pour the batter.


5. Grease your skillet with your preferred oil or butter and pour the batter into the hot skillet.


6. Once bubbles forms on one side of the pancake, FLIP!!


7. Batter makes 4 thick pancakes

8. Serve with your preferred toppings


Enjoy !

XL Chocolate Chip Cookies

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Ingredients:

  • 1 cup of unsalted butter, diced
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp of salt
  • 250 g of 70% chocolate chunks
  • 150 g of semi-sweet chocolate chips
  • Sea salt to sprinkle on top

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Directions:

1. In a large bowl whisk together the flour baking powder, baking soda and salt and set it aside.

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3. Preheat oven to 350 F (180 C). Line 2 baking sheets with silicone baking mats or parchment paper.

4. Put the butter, granulated and beat the butter and sugar until a thick paste forms with no visible butter lumps.

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5. Add the vanilla and almond extracts and mix well.

6. The mixer on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.

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7. Gradually add in the flour mixture into the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined. Will be crummy. Bring it together with your hands.

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8. Finally fold the chocolate into the dough with your hands.

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9. Using an ice cream scoop,scoop the dough and using your hand shape them into disks then arrange the cookies on your lined cookie trays.

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10. Sprinkle the sea salt over each cookie. Bake for 12-14minutes, rotating the pans once, until just set and bottoms are beginning to brown

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11. Cool for 10 minutes on the pans before transferring to a rack to cool completely

Maple Banana Overnight Oats 

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Ingredients:

  • 1/2 cup of rolled oats or instant oats
  • 1/2 -2/3 cup of milk (choice or dairy or non-dairy options)
  • 1/2 banana (smashed)
  • 1 tbsp of nuts (I used walnuts)
  • 1 tbsp of raisins
  • 1/4 tsp of cinnamon (and extra to sprinkle on top the next morning)
  • Pinch of nutmeg
  • 1/2 tsp of maple syrup or honey
    Coconut shaving and cinnamon to sprinkle on top the next morning

Directions:

In a mason jar first pour in the oats, then the bananas walnuts and raisins, the cinnamon and nutmeg, then your  maple syrup ( if you don’t like maple syrup use your favorite choice of sweetener) then pour the milk on top and close the jar tightly. Shake the jar well to mix all the ingredients and refrigerate it overnight.

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Once ready to eat in the morning, you can add some more maple syrup and sprinkle some more cinnamon and a few coconut shavings and enjoy!

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Yogurt Berry Smoothie

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This is a great way to get your protein in the morning as well as satisfying your sweet tooth #dessertforbreakfast

Ingredients:

  • 1/2 cup yogurt (I used lactose free yogurt)  (66.7 cal 11g protein)
  • 1/2 frozen banana (about 45 cal)
  • 1 cup strawberries (47 cal, 1g protein)
  • Drizzle of Honey
  • 1/2 cup water

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Directions:

Combine all your ingredients in a blender and blend till all incorporated.

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Pour into a glass, you can drizzle on more honey or even some fruit of a sprinkle of granola.

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Enjoy !

Easter Baking

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Holiday Baking is one of my favorite kinds of baking.

Not only is Easter baking full of color, hopping bunnies, little fluffy chicks and chocolate egg huts but its also the start of a blooming and blossoming spring, full of new life, and fresh beginnings.

This year I kept it simple.

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I baked Vanilla Bean Cupcakes with a Vanilla Buttercup Icing, topped with chocolate eggs and Chocolate chip cookies with dark chocolate and chocolate easter eggs.

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(both recipes are takes on older ones I have posted).

HAPPY EASTER EVERYONE!

and Happy Hopping!

ENJOY!

Chestnut Meringue Bomb

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Meringue Ingredients:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch salt (optional)

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Sweet Chestnut Purée Ingredients:

  • 2 cans of 435 g of chestnut purée
  • 1 cup of water
  • 1 1/2 cups of sugar
  • 2 vanilla ponds

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Soft Croquant  Ingredients:

  • 1 1/2 cups of pecans plus additional 1/2 cup for assembling trifle
  • 3 cups of brown sugar
  • 3/4 cup of water
  • Parchment paper

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Whipping cream plus 1 tbsp of sugar for arrangement
Directions:

1. Pre-heat your oven to 215 F (100 C) Line a baking sheet with parchment paper and set aside.

2. Begin whisking the egg whites with the whisk attachment on medium low. Place the egg whites in the mixer bowl and begin whisking. Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of egg yolks in them.

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3. Add in the cream of tartar, vanilla, and salt, if using.

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4. Increase speed to medium and start adding sugar. After the whites begin to foam, increase the mixer to medium speed and gradually start adding in the sugar. Whisking the eggs whites  allows for air to be incorporated. Little air bubbles will start to form and the egg whites will foam. Once they begin to foam, begin adding in the sugar, a little bit at a time.

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5. Watch for the “soft plop” stage. The foam and air bubbles will start to tighten and the whites will become opaque. The “soft plop” stage describes eggs whites that hold onto the whisk but do not form peaks.

6. Add the remaining sugar as the whites turn into “soft peaks.” Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.

7. Increase the speed to medium-high. After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.

8. Watch for the “firm peaks” stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself.

9. Watch for the “stiff peaks” stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)

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10. Fill the piping bag with meringue. Fit a piping bag with a plain or star tip.

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11. Pipe out the meringue. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses on to the baking sheet.

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12. Bake for 60 to 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.

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Sweet chestnut purée:
1. Half and scrape the vanilla pods. In a medium-sized pot bring together the chestnut puree, water, sugar and the vanilla pods and seeds.

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2. Give the mixture a gentle stir to combine and let it sit on medium heat till this comes to a high simmer. Once you see bubbles rapidly coming to the top of the puree bring it down to a low simmer and let it cook for 15-2 0min.

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3. Occasionally stir the chestnut puree so it doesn’t stick to the bottom of the pot.

4. Remove it from the heat, remove the vanilla pods and allow it cool before bringing te trifle together. I covered the purée as placed it the fridge as well to speed up the cooling process.

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For the soft Croquant:

1. Put the brown sugar and water in a pot and allow it to come to a boil. Went it down bring it down to a simmer for 10-12 minute.

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2. Break up your pecans and them toss them into the caramel.

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3. Spread the soft Croquant onto parchment and let it cool. I put the tray in the fridge so it would cool quicker. The Croquant is runny, if you prefer a harder Croquant which you can break into pieces, use a candy thermometer to allow the sugar to reach the proper tempurature.
Once all the other ingredients have cooled, You start on your whipped cream. Whip the whipping cream with a tbsp of sugar till you get soft peaks.

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When everything is ready, start arranging your meringue, chestnut purée, soft Croquant and whipping cream. When your arrangement is ready sprinkle the remaining pecans on top.

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img_3608-1 Serve and enjoy

Nutty Banana Muffins

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Ingredients:

  •     1 3/4 cup all-purpose flour
  •     2/3 cup of coconut sugar
  •     2 tsp baking powder
  •     1/2 tsp baking soda
  •     1/2 tsp salt
  •     1/2 of cinnamon
  •     a pinch of nutmeg
  •     9-10 tbsp of almond butter
  •     2 eggs
  •     1 1/2 tsp of vanilla
  •     3 ripe bananas
  •     1/2 cup of pecans (extra to sprinkle on top)
  •     1/2 cup raisins

 

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Directions:

1. Pre heat the oven to 350 F (180 C)

2. In a bowl combine te raisins and the pecans and sprinkle them with som flour — this will help avoid them from sinking to the bottom of the batter.

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3. With a fork, mash the bananas and set them aside.

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4. Line your muffin trays with parchment cups ad sent hem aside

5. In a large bowl beat the almond butter and the sugar until soft.

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6. Add the egg and vanilla extract and mix.

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7. Combine the dry ingredients into the almond butter mixture, as well as the mashed bananas and mix well.

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8. Fold in the pecans and raising (don’t over mix)

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9. Using and ice cream scoop, fill your prepared muffin cups with batter. You can sprinkle some more pecans on top. Bake for about 1 hour or a tooth pick comes out clean.

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They can be stored in an air tight container for 2-3 days–that’s if you can keep your hands off of them!

Enjoy!