COLOR MY PLATE

INTERIOR DESIGNER. FOOD ADDICT.

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GOOEY NUTELLA BROWNIES <3

Recipe here: http://www.handletheheat.com/nutella-brownie/

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GIRL’S GENERATION BIRTHDAY CAKE <3

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DESCENDANTS OF THE SUN THEMED BIRTHDAY PARTY FOR MY SISTER <3 Photo credits: Amina and Hadeel <3

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ECLAIRS WITH VANILLA CUSTARD AND BERRIES FILLING

Out of all the recipes I have tried to make choux pastry, this one is the easiest and gives perfect results every time. There are a lot of ways to serve these, fill them with ice cream, custard, fruits, whipped cream, cover them in chocolate, caramel, you name it. I love mine with coffee custard and chocolate, but berries and whipped cream are a great combination too. I am obsessed with trying new fillings for my choux pastry and I encourage you to do the same :D

This is Paul Hollywood’s recipe and I found it on BBC Food.

Prep Time: 30 mins-1 hour

Cook Time: 10-30 minutes

Makes: 12-14

Ingredients:

For the choux pastry

65g/2½oz plain flour, sifted

pinch salt

50g/2oz unsalted butter, diced, plus extra for greasing

2 free-range eggs, beaten

For the filling

200ml/7fl oz whipping cream

5 tsp icing sugar, sifted

1 tsp vanilla extract

Berries of your choice

Directions:

Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.Sift the flour onto a sheet of grease proof paper.

Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid.

Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.

Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.

Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.

Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. 

Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.

For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.

Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Arrange your favorite berries inside it and decorate the tops with sifted icing sugar. 

Serve and enjoy :)

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TIRAMISU

Tiramisu is an Italian dessert which is also called Tuscan Trifle and dates back to the 17th century. It was made as a loose custard in the beginning and it is over the centuries that mascarpone and cream cheese have been introduced to the recipe. There are two ways to make tiramisu, one is the traditional Italian way with raw eggs, and the other is the easy way with mascarpone and is ready in under 10 minutes.

If you talk about the flavor of this beautiful dessert, I would describe it to be rich and dreamy... and slightly coffee-ish... and dreamy... and mildly sweet... and dreamy.

If you love coffee flavored desserts like I do, this is the ultimate recipe for you.

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 6

Ingredients: 

3 tablespoons instant espresso/coffee powder

1 1/2 cups cold water

3-4 tbsp boiling water

8 oz. Mascarpone cheese/ Cream cheese

3/4 cup heavy cream

2 packs of soft ladyfingers

1/3 cup granulated sugar

Unsweetened cocoa powder, for dusting

Directions:

In a wide bowl, mix the espresso/coffee powder and mix well. Add the cold water, mix and keep aside.

In a separate bowl, beat the mascarpone/cream cheese with heavy cream and sugar until light and fluffy.

In a square/rectangular dish, spoon some of the cream cheese mixture and spread at the bottom with a spoon. Half dip the lady fingers one by one in the espresso liquid and arrange them on the cream cheese at the bottom of the dish. Spread a third of the cream cheese mixture on the lady fingers, and repeat the layer of espresso dipped lady fingers. Keep repeating until the dish is full. Refrigerate for a few hours for the cream cheese mixture to set completely.

Right before serving, dust with cocoa powder.

Tastes best if consumed within one day.

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COLD PASTA SALAD

I love the cold pasta salad they serve at Pizza Hut in Kuwait (I don’t know if they serve it in other countries). It’s my second most favorite after, OF COURSE, the most amazing sweet macaroni they serve, mildly sweet and absolutely delicious. I will make another post about the sweet macaroni and let’s just stick to this cold pasta salad for now :D

All you have to do is toss in all your favorite salad ingredients into boiled pasta (any shape) and season it with italian dressing, olive oil, salt and pepper. That’s it, seriously! :D :D

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Serves: 5-6

Ingredients:

Boiled pasta, preferably spaghetti as that’s what they serve at Pizza Hut, 1 packet

Sliced capsicum (green, red, yellow)

Sliced mushrooms

Boiled sweet corn

Sliced tomatoes

Thinly sliced mortadella (beef, turkey, chicken)

Italian dressing, 5-6 tbsp

Salt and pepper as required

Olive oil 2-3 tbsp

Directions:

Take a large bowl and toss in all the ingredients.

Mix well and transfer to a nice big salad bowl.

Serve cold :)

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NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Recipe Source: Nestle Toll House Chocolate Chip Cookies

Prep Time:10 minutes

Cook Time: 20-30 minutes

Total Time: 40 minutes

Makes 3-4 dozens of cookies depending on size.

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups Hershey’s Chocolate Chip Cookies

1 jar NUTELLA

Directions:

First of all, line a baking tray with silicone mat or parchment paper. Spoon 1 tbsp of Nutella (or more if you like) for each cookie on the tray and freeze for atleast half an hour. While the Nutella freezes, prepare the cookie dough,

Preheat oven to 180 C. 

In a medium bowl combine the flour, baking soda, baking powder and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips.

Take about 2 tbsp of cookie dough in your hand and flatten it with your fingers. Place the frozen tbsp of Nutella in the center and fold the edges of dough over it making sure it is completely and evenly covered.

Place the cookies on a baking tray and bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

This recipe makes perfect regular cookies so if you don't want to fill them with Nutella you can skip it.

Keep in an airtight container and enjoy :)

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NO YEAST PIZZA

Pizza craving can knock at your door any time of the day, without any warning and you can’t help but open the door :D Sometimes you just don’t have enough time or patience to make the regular pizza dough with yeast because it takes just too long to proof and all; you want a dough recipe that can be ready in minutes and in the oven, right? So did I. My ultimate solution would be bread pizza, which is of course a good snack but it just doesn’t satisfy the craving you have for the ACTUAL thing, so I looked online for a quick yeast free recipe and to my luck, found this amazing ‘No Yeast Pizza Dough’ recipe on BBC Good Food. It is absolutely amazing and takes less than 5 minutes to get your perfect pizza dough ready to go in the oven.

Prep Time: 5-8 minutes

Cook Time: 25 minutes

Total Time: 30-35 minutes

Serves: 2 medium size pizzas

Recipe Source: BBC Good Food

Ingredients:

2.5 cups all purpose flour

2 3/4 tsp baking powder

1 tsp salt

1 tbsp oil

water, as required

Directions:

Take a large bowl and mix in all the dry ingredients. Add the oil and water and mix until it forms a ball. Add more water if you feel the dough is hard, it should be soft but not sticky. Knead on a floured surface for 3-4 minutes. Roll it out and add desired toppings. Bake at 200 C for 15-25 minutes or until the base is light brown and you feel it’s cooked through.

Serve and enjoy :)

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CHOCOLATE COVERED CHEESECAKE COOKIES

These cookies are soft and fluffy and very rich in texture. I have never tried anything like this before and I just fell in love with these as soon as I took the first bite. It’s the cream cheese that makes all the difference. Oh and also the chocolate! Gives them a nice soft crunch and amazing flavor. I dipped them half in chocolate, it’s totally up to you to dip them quarter, half or even full. TRY IT!

These cookies can be a wonderful treat for special occasions. Just add a few drops of your favorite food color and there you have customized cookies. Wrap them in individual wrappers and a ribbon and send them to school for your kid’s birthday, or give them to your loved ones for valentine's day. You can also add some sprinkles while the chocolate is still wet. Decorate them as you like, sky is the limit :)

I know I’ll be making these a lot and I would suggest you give them a try too, you won’t regret it. I promise ;)

Source: http://www.yellowblissroad.com/chocolate-dipped-cheesecake-cookies/

Prep Time: 10 minutes

Cook Time: 30-40 minutes (depending on your oven)

Total Time: 50 minutes

Makes 32 large cookies.

Ingredients:

8 oz (250 grams) cream cheese (room temperature)

1/2 cup butter (room temperature)

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

Good quality chocolate (melted)

Directions: 

Beat cream cheese and butter together. Add sugar to the butter mixture and cream together until mixture is smooth.

Beat in the eggs and vanilla.

In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and mix until well combined.

Drop by rounded tablespoons onto an ungreased cookie sheet. I used an ice cream scoop.

Bake at 180 C for 10-12 minutes.

Dip in melted chocolate and let them set on a cookie sheet.

Store in an air tight container upto 3-4 days.

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HOMEMADE RAVIOLI WITH CREAMY TOMATO SAUCE

I love Italian food and I am always on a hunt for authentic recipes.Italian cuisine is famous worldwide but majority of the recipes we see now have been influenced and altered; thus taking away the genuine taste and texture of a true Italian dish. I wish to make a dish that is as true as it could be to its Italian roots. 

So as I was on my inexorable hunt of a good recipe,I came across the one I had been secretly hoping to find. You might think it’s taxing to make these and the recipe itself might give you virtual chills; but trust me, if you are a true Italian food lover, you won’t regret all the hard work :)

You can fill it with your favorite type of filling, usually a mix of different cheeses and herbs goes well in ravioli, but you can also stuff it with meat, veggies, virtually anything you like. Once boiled and ready, pour your favorite sauce over it and serve hot :)

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2:30 hours

Ingredients:

For the dough:

3 cups white flour

2 eggs

.5 tsp salt

.5 cup water

For the filling:

1 cup shredded chicken

3/4 cup chopped spinach

3 tablespoons butter, melted

1/2 cup ricotta cheese

1 teaspoon dried Italian herbs

Salt

1/4 cup grated Parmesan cheese for garnish

Freshly ground black pepper

For the sauce:

2 tablespoons olive oil

2 tablespoons unsalted butter

1 onion, diced

1 tablespoon garlic paste

500 ml tomato sauce

1 teaspoon sugar

Salt

Black pepper

1 cup heavy cream 

Directions:

To make the ravioli dough, in a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Knead until a thick dough forms. Divide dough into 2 parts. Cover, and keep in the refrigerator 20 minutes. 

Prepare the filling while the dough rests in the refrigerator. Take a large bowl and mix all the ingredients for the filling nicely.

For the sauce, heat the oil and butter in a large saucepan over medium heat. Add the onions and garlic and sauté for about a minute. Add in the tomato sauce, salt, pepper, and sugar. Stir to combine. Cook over low heat for 30 minutes, stirring occasionally.Remove from heat and stir in the cream. Keep the sauce aside and prepare the raviolis.

On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.

Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.

Place the raviolis on a plate and pour sauce over it. Garnish with grated Parmesan and herbs.

Serve and enjoy :)

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MOROCCAN AUBERGINE AND CHICKPEA SALAD

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 2-4

Ingredients:

2 aubergines, thinly or thickly sliced

1 can chickpeas

2-3 tbsp olive oil

1 red onion, finely chopped

Mint leaves, as required

For the dressing:

1 tsp paprika powder

1 tsp cumin powder

1 tsp honey

1 tbsp lemon juice

3-4 tbsp olive oil

Directions: 

Heat your grill pan on the stove. Sprinkle the sliced aubergine with salt, pepper and brush with olive oil. Place them on the pan and grill until brown and cooked. Remove from the grill pan and put aside.

Drain and rinse the chickpeas, then toss them in a bowl with the grilled aubergine slices, chopped red onion and mint leaves. 

Thoroughly mix ingredients for the dressing in a bowl and add them to the salad.

Garnish with mint leaves and honey drizzle.

Serve and enjoy :)

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SUMMER PEACH DRINK.

Total Time: 10 minutes.

Serves:4

Ingredients: 

4 large size peaches, peeled and cut into cubes

3 glasses of ice cold water

5-6 tbsp of sugar (optional)

Juice of one lemon

Directions:

Put all the ingredients in a food processor and puree until smooth.

Pour in glasses, garnish with peach slices and serve chilled :)

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BACK TO SCHOOL COOKIES :D

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CAKE POPS :)

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NAKED CHOCOLATE CAKE :)

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STRAWBERRY LEMONADE

A very refreshing, sweet and tangy strawberry lemonade recipe perfect to keep you cool this summer :)

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1/2 cup fresh lemon juice

5-6 frozen/fresh strawberries

1/4 cup sugar

4 cups ice cold water

Directions:

Take a bowl and put strawberries in it along with 2-3 tbsp of sugar. Let them sit until the sugar dissolves, around 20-25 minutes. Then mash the strawberries with a fork until it forms a thick puree.

Now put the strawberry puree though a sieve and add it to the lemon juice and add in the rest of the sugar. Mix well until the sugar has dissolved.

Now add water to the lemon strawberry mix and mix well.

Add a pinch of edible glitter to add some sparkle.

Serve and enjoy :)