be grateful to be

I created this recipe blog to keep track of dishes I've made, dishes I want to make, and things that just look tasty! Enjoy browsing and daydreaming ...

Shrimp Scampi
I love this recipe. Even if you half the shrimp, I recommend using the full amount of sauce ingredients because you can never have enough scampi sauce!
http://www.italianfoodforever.com/2008/08/shrimp-scampi/

Shrimp Scampi

I love this recipe. Even if you half the shrimp, I recommend using the full amount of sauce ingredients because you can never have enough scampi sauce!

http://www.italianfoodforever.com/2008/08/shrimp-scampi/

Amarula and Chocolate Pancakes
http://cookedinafrica.com/amarula-and-chocolate-pancakes/
Strawberry Salmon Kabobs
http://cookedinafrica.com/strawberry-salmon/
Amarula and Dark Chocolate Creme Brulee
Ingredients:
2 cups cream1 vanilla pod8 egg yolks1 cup white sugar2 shots Amarula3-4 tablespoons good quality dark chocolate, gratedextra sugar for the caramelized tops
Directions:
1. Preheat the oven to 300 degrees. Toss the cream and vanilla pod in a pot and heat through but remove from the heat before it boils and put it to one side. In a large bowl, whisk together the egg yolks and sugar until the mixture is smooth. Then slowly blend in one cup of the warm cream vanilla mixture while whisking. Add this mixture to the rest of the hot cream and mix well - don’t forget to remove the vanilla pod. 
2. Divide the mixture between two separate bowls. Mix the chocolate into one and the Amarula liqueur into the other. Get a friend, and simultaneously pour equal quantities of the two mixtures into the ramekins at the same time, and voila! A two-toned custard cup!
3. Place the ramekins in a large pan filled with 1.5” of water and bake until set around the edges, but still soft in the center, between 30 and 60 minutes. Take out of the oven and leave in the water bath until cooled. Remove ramekins from water and chill for at least two hours. 
3. When you’re ready to serve, sprinkle about two teaspoons of sugar over each custard and, using a small blowtorch, heat the sugar until it caramelizes. If you don’t have a torch, place the ramekins underneath a very hot grill until the sugar melts, then rechill the custards for a few minutes before serving. 

Amarula and Dark Chocolate Creme Brulee

Ingredients:

2 cups cream
1 vanilla pod
8 egg yolks
1 cup white sugar
2 shots Amarula
3-4 tablespoons good quality dark chocolate, grated
extra sugar for the caramelized tops

Directions:

1. Preheat the oven to 300 degrees. Toss the cream and vanilla pod in a pot and heat through but remove from the heat before it boils and put it to one side. In a large bowl, whisk together the egg yolks and sugar until the mixture is smooth. Then slowly blend in one cup of the warm cream vanilla mixture while whisking. Add this mixture to the rest of the hot cream and mix well - don’t forget to remove the vanilla pod. 

2. Divide the mixture between two separate bowls. Mix the chocolate into one and the Amarula liqueur into the other. Get a friend, and simultaneously pour equal quantities of the two mixtures into the ramekins at the same time, and voila! A two-toned custard cup!

3. Place the ramekins in a large pan filled with 1.5” of water and bake until set around the edges, but still soft in the center, between 30 and 60 minutes. Take out of the oven and leave in the water bath until cooled. Remove ramekins from water and chill for at least two hours. 

3. When you’re ready to serve, sprinkle about two teaspoons of sugar over each custard and, using a small blowtorch, heat the sugar until it caramelizes. If you don’t have a torch, place the ramekins underneath a very hot grill until the sugar melts, then rechill the custards for a few minutes before serving. 

Malva Pudding
A sweet pudding of Dutch origin, malva pudding is a typical South African dessert usually served hot with custard or ice cream.
Ingredients:
1 cup sugar2 large eggs at room temperature1 tablespoon smooth apricot jam1 1/4 cups cake flour1 teaspoon baking sodaa pinch of salt2 tablespoons butter1 teaspoon white wine vinegar1/2 cup milkGlaze Ingredients:1 cup cream125g butter (1/2 cup)1/2 cup brandy1/2 cup sugarDirections:1. Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated, then add the apricot jam and mix it all up. In another bowl, sift the flour, baking soda, and salt together at least twice. Next, melt the butter and add the vinegar and the milk. (Don’t overheat the butter or the mixture will curdle)
2. Add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.
3. Pour the mixture evenly into a butter-greased muffin tray. Each muffin cup should be about half filled. Bake in a preheated oven at 350 degrees for between 45 minutes and 1 hour. Because of all the sugar, you can cook the pudding until it’s nice and brown. 
4. The magic is really in the glaze; when the puddings come out of the oven, pour the glaze immediately over the baked puddings so that it penetrates right through them. Serve individually with thick whipped cream or a scoop of vanilla ice cream. 

Malva Pudding

A sweet pudding of Dutch origin, malva pudding is a typical South African dessert usually served hot with custard or ice cream.

Ingredients:

1 cup sugar
2 large eggs at room temperature
1 tablespoon smooth apricot jam
1 1/4 cups cake flour
1 teaspoon baking soda
a pinch of salt
2 tablespoons butter
1 teaspoon white wine vinegar
1/2 cup milk

Glaze Ingredients:

1 cup cream
125g butter (1/2 cup)
1/2 cup brandy
1/2 cup sugar

Directions:

1. Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated, then add the apricot jam and mix it all up. In another bowl, sift the flour, baking soda, and salt together at least twice. Next, melt the butter and add the vinegar and the milk. (Don’t overheat the butter or the mixture will curdle)

2. Add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.

3. Pour the mixture evenly into a butter-greased muffin tray. Each muffin cup should be about half filled. Bake in a preheated oven at 350 degrees for between 45 minutes and 1 hour. Because of all the sugar, you can cook the pudding until it’s nice and brown. 

4. The magic is really in the glaze; when the puddings come out of the oven, pour the glaze immediately over the baked puddings so that it penetrates right through them. Serve individually with thick whipped cream or a scoop of vanilla ice cream. 

Indian Spiced Sweet Potato Patties
http://www.sonisfood.com/2012/04/indian-spiced-sweet-potato-patties.html
spoonandwhisk:

Easy Vegetable Stir-Fry with Rice
Southwestern Black Bean Salad
http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html
Orange Tofu Stir Fry
http://allrecipes.com/Recipe/Orange-Beef-Style-Tofu-Stir-Fry/
gastrogirl:

thai curry noodles.