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Archive for the ‘Comfort Food’ Category

Heavenly Baked Potato Wedges with Sour Cream Dip

Posted by Angelica on July - 26 - 2012

 Ingredients

Potato Wedges

  • 4 large Potatoes (sliced into wedges of 8)Baked Potatoes
  • Pinch of Salt
  • Pinch of Pepper
  • Olive Oil
  • Crushed Onion paste
  • <Crushed Garlic paste
  • Crushed Green Chili paste
  • ½ teaspoon Paprika powder

Directions

  1. Prepare 4 large potatoes (washed and cut into wedges of 8)
  2. Preheat oven at 400 degrees Fahrenheit or 190 degrees celcius
  3. Mix the potatoes in a large bowl with salt, pepper, olive oil, and add the crushed onions, garlic & chili paste. Add in the paprika powder and toss well
  4. Prepare a bake pan nicely coated with olive oil and arrange potatoes on the pan
  5. Put the potatoes into the oven and bake for 20 mins, remove and turn the potatoes to the other side and add thinly sliced butter on the potatoes and bake for another 20 mins for crispy and heavenly wedges.

 Ingredients

The perfect Sour Cream Dip

  • 1 cup Sour CreamSour Cream Dip
  • 2 tablespoon of cream cheese
  • 1 tablespoon mayonnaise
  • 2 table spoon lime/lemon juice
  • Salt
  • Pepper
  • Dill/chives leaves
  • 5-6 parsley leaves

Directions

  1. Mix 1 cup of sour cream thoroughly with the cream cheese & mayonnaise until smooth texture
  2. Add in lemon juice, salt and pepper
  3. Finally stir in the dill/chives leaves and parsley and mix well. Serve chill with hot from the oven baked potatoes

*Tips/Hints:

– You can make your own sour cream paste at home simply by mixing 1 cup of heavy cream and ½ cup of butter milk

– Dill leaves give a nice texture and smell to sour cream dip while the chives give a sharpness or an onion pungent/fragrant. You can try both and use whichever you like.

– The cream cheese gives the sour cream a nice smooth & creamy texture while the mayonnaise adds sweetness to it. Kids love it!

– Taking out the potatoes from the oven and turning it the other side while adding little butter to it will give it a nice crisp on the outside and soft starchy flakes inside. It’s a great comfort food of all time! J

– Baked potato wedges are a healthy alternative to fried ones. Just the smell of these lovely wedges baking in the oven can satisfy your taste buds for the most comforting food ever.

 

Heavenly Baked Potato Wedges with Sour Cream Dip

Butter Creamed Corn Kernels

Posted by Angelica on September - 20 - 2011

This recipe is great to be enjoyed warm on a rainy day. It’s truly a soul food and completely comforting. Corn is high in fiber and contains essential Vitamin B, which helps in prevention of heart problems and colon cancer. It also contains phytonutrients that promotes the eye & heart health. I couldn’t think of a better way to enjoy my fresh corn kernels!

Ingredients

  • Corn Kernels (fresh/frozen/canned) – 2 cupsButter Cream Corn
  • 1 stick of pure salted butter
  • Sweetened condensed milk – ½ can
  • Evaporated milk/cream – 5 tablespoons
  • Castard flour – 2 tablespoons, mixed in water

Directions

  1. Melt butter in a non-stick pan with low heat and add corn kernels in. Lightly stir ingredients for about 2 mins until the corn turns light gold.
  2. Add in the condensed milk and caramelize the mixture in the butter stirring occasionally for about 3 mins.
  3. Once it starts boiling lightly, add in the custard flour that has already dissolved in water.
  4. Finally add in the evaporated milk/cream and cook for another minute. Turn off heat, & serve warm/ chill.

 

* Tips: You could also caramelize condensed milk first before adding to this ingredient. Visit wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk for more details.

Ways to enjoy corn

Mashed Potato with Goat Cheese & Chives

Posted by Angelica on July - 21 - 2011

Ingredients

  • 5 large potatoesMashed Potato with Chives
  • ½ teaspoon of diluted salt
  • Pinch of pepper
  • 5 dices of good butter
  • 5 tablespoon of milk
  • ½ cup of goat cheese
  • A handful of chives – chopped finely

 

Directions

  1. Boil potatoes in a closed lid saucepan for about 3mins, reduce heat & simmer for another 15mins. Test with a fork by piercing through the potatoes to see if it’s cooked.
  2. Drain water from potatoes till it’s dry; place them in a large bowl. In a small bowl, melt butter until browned and add this to the potatoes.
  3. Add in pepper, salt, & milk and start mashing (top, down motion) with a big fork.
  4. When satisfied with the texture of the mash, add in goat cheese & chives, stirring gently for consistency.
  5. Use shrink wraps to cover the bowl until ready to serve. This will retain the moisture for a long time.

 

 

Tips for great textured mashed potatoes:

  1. Mashing should always be with a fork, top, down motion. Avoid blending or food processor as you’ll end up with a gluey texture.
  2. For great texture, the boiled potatoes need to be dried out before mashing. One way for this is to let the drained potatoes sit in the dry pan till all the water is absolutely absorbed in heat.

 

Tips for leftover mashed potatoes:

  1. Leftover mashed potatoes can be made into “potato patties” by coating them with bread crumbs and frying in a non-stick pan with butter.
  2. Extra mashed potatoes can also be used in stews/soups as a thickening agent.

 

 


Flourless Chocolate Cake

Posted by Angelica on July - 20 - 2011

Chocolate lovers galore

Chocolate Cake

Ingredients for cake

  • 3/4 cup semisweet dark chocolate, chopped
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract

 

Ingredients for chocolate glaze

  • 1 cup dark chocolate bits
  • 3/4 cup whipping cream
  • 3 dices of butter
  • 1 teaspoon vanilla
  • 3 teaspoons of castor sugar

     

Directions for cake

  1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
  2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
  3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out to a cake plate. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

     

Directions for chocolate glaze

  1. In a small saucepan over low heat, heat dark chocolate bits, whipping cream, butter & sugar stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.

 

Tips:

Use dark chocolate instead of milk chocolate as healthier option. Dark chocolate is rich in antioxidants which are good for your heart. It also stimulates endorphin production, which increases pleasure & contains serotonin which acts as a natural anti-depressant.

 

Quick Pancake

Posted by Angelica on July - 19 - 2011
  • You can’t go wrong with this tried and true basic pancake recipe. It is very easy to make, as long as you follow the instructions correctly. You can also serve them with a variety of toppings or just simple butter and syrup.

 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon of vanilla powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Maple Syrup on Pancakes

 

Directions

  1. In a large bowl, sift together the flour, baking powder, vanilla powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

Tips:

  • This is one of the quickest breakfasts you can have. Serve with options of cream, maple syrup, chocolate syrup, honey and butter, fresh fruits like mangoes, peaches, berries or your favorite choice ice creams.
  • For healthier choice, try blending in some oats/ chopped nuts into the batter.

     

     

     

     


    Easy Walnut Cake

    Posted by Angelica on July - 14 - 2011

    Ingredients

    • ¾ cup butterWalnut Cake
    • 1¾ cups flour
    • 1 cup sugar
    • 2½ teaspoons baking powder
    • Pinch of salt(sieved)
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence(optional)
    • Yolks of 3 eggs
    • Whites of 2 eggs
    • ½ cup milk
    • ¾ cup coarsely chopped walnuts
    • ½ cup of semi-sweet chocolate chips(optional)
    • Pinch of salt

    Beat butter until slightly fluffy, and add the flour, sugar, baking powder, salt, vanilla & almond essence. Mix it with a spoon until you get a nice texture of coarse floury mixture. Don’t worry that it doesn’t look thin enough for a cake recipe. When you’re happy to have mixed the moderately dry ingredients, add the eggs & milk and proceed mixing with a beater until the blend is well. By now the batter will have a cake mixture look and you can add the chopped walnuts and chocolate chips. Mix well, pour into the baking pan.

    Bake at 75 degree Celsius for 45 mins. Let it cool, and enjoy your cake with a nice cup of latte or hot tea!

    *tips:

    1. Get all your ingredients ready before starting the mixture as you want minimal time mixing and try and get it into the oven immediately after done as this will give a nice fluffy cake.
    2. Almond essence gives a great fragrance to your cake especially when it has nuts. 3) Serve it with whipped cream/ crème cheese to enhance its taste. Happy baking!

    Vanilla Pudding

    Posted by Angelica on July - 13 - 2011

    This is a great snack for those with sensitive stomach or those having a sore throat. Also great as a substitute for the high calorie desserts while still being able to satisfy your sweet tooth.

    Vanilla Pudding

    Ingredients

    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • A pinch of salt
    • 1 cup milk
    • 1 egg yolk, lightly beaten
    • 1 1/2 teaspoons butter
    • 1/2 teaspoon vanilla extract

    Directions

    1. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly.

    2. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

    3. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.

    4. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

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