Day: November 15, 2016
Chicken Pot Pie (As Made By Wolfgang Puck) By Tasty
Watch how – to video 👇🏻
Ingredients:
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Instructions:
🍲🍲 Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
🍲🍲 Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
🍲🍲 Preheat the oven to 400˚F / 200 ˚C.
🍲🍲 Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
🍲🍲 Carefully spoon in your chilled filling into your dish.
🍲🍲 Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
🍲🍲 Let cool for 5 minutes before serving.
Cozy Chicken & Dumplings By Tasty
Watch how – to video 👇🏻
Serves 6
Ingredients:
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
Preparation:
😊😊 In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
😊😊 Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
😊😊Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
😊😊 Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
😊😊 In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
😊😊 Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
😊😊 Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
😊😊 Ladle into bowl, giving 1-2 dumplings per serving.
💗💗Enjoy!💗💗
3 GRAIN BOWLS
Chocolate fondant Lava Cake フォンダンショコラ
By Emojoie Cuisine
Watch how – to video 👇🏻
Ingredients:
-
125g sweet chocolate
-
3 eggs
-
125g butter
-
80g sugar
-
45g sifted flour
-
1 Pinch of salt
The Cookie Cup
By Byron Talbott
Watch how -to video 👇🏻
INGREDIENTS:
2 1/4 cup all purpose flour
1 whole egg
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup dark chocolate chips (plus extra for the inside of the cup)
pinch of salt
Whole milk
Read more at http://www.byrontalbott.com/?s=cookie+cup
Mini Hot Chocolate Cookie Cups 😋😋😋😋😋😋😋😋😋😋
Ingredients:
- 1/4 cup melted butter
- 1/4 cup Ap flour
- 3 egg whites
- 1 cup sugar
- 1 tbsp vanilla extract
- pinch of salt
- 1/4 cup melted chocolate
Instructions:
- In a mixing bowl add 3 egg whites, a pinch of salt, and 1 cup sugar. Whisk for 1 minute.
- Add in 1/4 cup melted butter, 1 tbsp vanilla extract, and 1/4 cup AP flour (half at a time) while whisking.
- Whisk until the batter is completely lump free, or for about 2 minutes. After that cover it with plastic and allow is to rest in the fridge for 3-6 hours.
- Make a simple stencil (I used a manila folder) for a 3.5” x 8” rectangle. Place it on top of a silpat lined sheet tray.
- Once the batter has set up, remove it from the fridge and smear it from edge to edge of the stencil. After that, gently peel away the stencil being careful not to smear the batter.
- Bake at 350F for 7-10 minutes, or until it’s a light golden brown.
- Remove from the oven, quickly remove the silpat from the tray (to stop the cooking process), and drizzle melted dark chocolate over half of the cookie.
- Quickly roll it all the way around a rolling pin (shot glass thickness) and gently slide it off. Repeat the process until you have about a 1/4 cup of batter left.
- On a silpat lined baking sheet, dollop of few circles of the leftover batter onto the silpat. Bake for for about 7 minutes, or until the outer edges are golden brown.
- Trim down one edge of each cookie cup so that they stand up straight. Gently press them into the dollops of baked batter.
- Let these cool for about five minutes, and gently trim the excess cookie from the base of the cookie cups.
- Pour a little melted chocolate to the bottom of the cookie cups, giving this a few gentle taps to make sure it settles to the bottom of the cup. Smear the remaining chocolate around the inner walls of the cookie cup to ensure they’re sealed and ready for liquid.
- Refrigerate for 30 minutes and they’re ready! Pour hot chocolate into the cookie cups, drink, and bite in! Enjoy.
Pumpkin flan
By Emojoie Cuisine
Watch how – to video 👇🏻
Ingredients:
200g pumpkin
55g sugar
2 eggs
150ml heavy cream
150ml milk
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp ginger powder
1 tsp vanilla extract
40g sugar
1 tbsp water
Bake with water bath(conventional)130℃ 1h
The Ultimate Butt, Back & Arms Challenge
By Cassey Ho
Toned Arms & Sculpted Back ~ Cocktail Dress Series
By Cassey Ho
Earl Grey Cream Puffs : Choux au Craquelin
By Honeykki
Watch how – to video 👇🏻
Ingredients (12ea) :
craquelin: 85g unsalted butter, 100g sugar, 100g cake flour
choux pasrty: 2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g cake flour
earl grey pasrty cream: 2 earl grey tea bags, 250ml milk, 3 egg yolks, 50g sugar, 25g cake flour / 200ml heavy cream or double cream, 2Tbs sugar
Instructions:
1. Mix the egg yolks and sugar in a bowl. add the cake flour and mix well.
(I used cake flour but you can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well.
Earl Grey milk shouldn’t be too hot or it’ll cook the yolks.
4. Quickly cook mixture (3) in a pot. constantly stir and continue until thick (cream consistency). Cover and let cool.
Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)
Craquelin:
1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze.
Use it after panning the choux, never take it out ahead of time, or it’ll melt.
Choux pastry:
1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. add cake flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.
3. Place the dough in a bowl. slowly add beaten egg in thirds and mix well.
I prefer the dough consistency to be thick enough to form a peak with a spatula.
Cool the dough until lukewarm or the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls.
and take the craquelin, cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min.
Temperature and baking time may vary due to type of the oven.
and be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.
💟Fresh choux are great! but frozen choux are even better!
Green Tea Tiramsu
By Honeykki
Watch how – to video 👇🏻
Ingredients:
Syrup: 140g water, 90g sugar, 5g green tea powder (melt the butter in microwave and leave to cool)
cake: 3 eggs, 120g sugar, 100g cake flour, 5g green tea powder
30g butter, 30g milk, vanilla extract
cream: 200g cream cheese, 100g creme fraiche(whipping cream or double cream)
70g sugar, green tea powder+water 1tsp
*Caution:
1. Take enough time to cool the butter+milk after putting it in the microwave for 40 seconds.
2. Also with the green tea syrup, you need to melt the syrup all the way in the microwave.
3. You can adjust the amount of cream cheese and sugar for the green tea cream.
Animal fresh cream tastes much better!
Mini Chiffon Cake～fluffy♪ミニシフォンケーキ ふんわり～
By Cook Kafemaru
Watch how – to video 👇🏻
Ingredients:
2 Egg yolks( large)
2 Egg whites( large)
40g Millet sugar(granulated sugar)
pinch of salt
40g Milk
30g Vegetable oil
50g Cake flour
Vanilla extract 1 drop
Biscotti-like cookies～with nuts & Oreo ! ビスコッティ風堅焼きクッキー! ナッツ&オレオ味
By Cook Kafemaru
Watch how – to video 👇🏻
Ingredients:
1Medium egg (Beaten egg)
18g Grape seed oil(Vegetable oil )
100g Cake flour
10g cocoa powder
40g Granulated sugar
70g Nuts(Cashew nuts and almonds)
5 Oreo cookies
Easy Egg-free chocolate cake 卵なしでも作れる!チョコケーキ(米粉使用)
By Cook Kafemaru
Watch how – to video 👇🏻
Ingredients:
12cm round cake pan
80g rice flour
20g Cornstarch
1tsp Baking powder
20g cocoa powder
60g Millet sugar(granulated sugar)
50g Grape seed oil(Vegetable oil)
120g water
*non melting powdered sugar
*Whipped cream
Stronger – New Creation Worship
Stronger
© 2016 New Creation Church
The eyes that light a thousand skies
With love that shines through my disguise
My heart has no where else to hide
You draw me closer, You draw me closer
The hands that battled for my peace
The voice that calms the violent seas
My fears dissolve in perfect love
Washing me over, Washing me over and over
(chorus)
In the darkest hour
Let Your light shine brighter
My God is greater, My God is greater
When the world is breakin’
Christ our hope unshaken
Your grace is stronger, Your grace is stronger
Beneath the canyon of despair
The King of dreams has found me there
You hear the silent cries and prayers
Lifting the broken, Lifting the broken to sing
(Bridge)
Jesus fill my eyes with all of You
I trust in You
FAT BURNING Cardio!
By Cassey Ho
Healthy Living & Wholesome Recipes 