Category: Recipes

Ingredients:

Cake:

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 cup buttermilk

1 tsp vanilla extract

Raspberry Filling:

1 1/2 cups fresh raspberries

1/4 cup sugar

1 tbsp lemon juice

Chocolate Truffle Ganache:

1 1/2 cups dark chocolate chips

3/4 cup heavy cream

2 tbsp butter

Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, buttermilk, and vanilla. Combine wet and dry ingredients.

Divide batter into pans and bake for 30-35 minutes. Cool completely.

Simmer raspberries, sugar, and lemon juice until thickened. Let cool.

Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.

Spread raspberry filling between cake layers, then pour ganache over the cake.

Chill before serving for a rich, truffle-like texture.

STRAWBERRY SHORTCAKE TRIFLE

INGREDIENTS

For the cake layer:

1 pound cake (store-bought or homemade), cut into 1-inch cubes
– or use vanilla sponge cake or angel food cake

For the strawberry layer:

4 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar

1 tsp lemon juice

For the cream layer:

1½ cups heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

1 package (8 oz) cream cheese, softened

Toppings (optional):

Whole strawberries

Whipped cream

Crushed graham crackers or shortbread cookie crumbs

Fresh mint leaves

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INSTRUCTIONS

1. Prepare the strawberries:

Toss chopped strawberries with sugar and lemon juice in a bowl.

Let sit for 15–20 minutes until juicy (macerated).

2. Make the cream filling:

In a bowl, whip heavy cream until soft peaks form.

In another bowl, beat softened cream cheese until smooth.

Add powdered sugar and vanilla to cream cheese and mix well.

Fold in the whipped cream gently to create a fluffy filling.

3. Assemble the trifle:

In a glass trifle bowl or individual glasses:

1. Add a layer of pound cake cubes.
2. Spoon macerated strawberries (with some juice) over the cake.
3. Add a layer of the cream mixture.
4. Repeat the layers until the bowl is filled.
5. Decorate:

Top with whipped cream swirls, whole strawberries, cookie crumbs, and mint leaves.

5. Chill:

Refrigerate for at least 1 hour before serving for best flavor and texture.

Ingredients:

For the Chicken:

• 2 chicken breasts
• 1-2 tsp Cajun seasoning
• 1 tbsp olive oil
• Salt and pepper

For the Creamy Sauce:

• 7-8.8 oz pasta (penne, tagliatelle, linguine)
• 1 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1.4 oz grated Parmesan
• Handful fresh parsley or chives
• Optional: cherry tomatoes or peppers

Instructions:

1. Season Chicken

• Cut chicken into strips or cubes
• Mix with Cajun seasoning, olive oil, salt, and pepper
• Marinate 10-15 minutes

1. Cook Pasta

• Boil salted water
• Cook pasta al dente
• Reserve 1 ladle of pasta water

1. Cook Chicken

• Sear in hot skillet until golden and cooked through
• Set aside

1. Make Sauce

• In same skillet, melt butter
• Sauté onion and garlic 2-3 minutes
• Add cream and Parmesan
• Simmer 3-4 minutes until thickened

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2-3

An amazing 4th of July recipe!
Are you going to try this?

Ingredients :
6 hard boiled eggs
6 Thin Slices of Cheddar Cheese
3 slices of bacon cooked
1⁄2 avocado
1⁄2 teaspoon of lime juice
1⁄2 teaspoon of ground cumin

Instructions :
In a small food processor, combine avocado, lime juice and cumin. Mix until it is combined. Season with a pinch of salt if desired.
Cut each hard-boiled egg in half lengthwise
Take the bottom half of an egg and place a slice of cheddar cheese in it.
Cut each bacon slice in half and put a slice of cheese on top.
Add a spoonful of avocado to spread over bacon.
Cap it with the top half of the egg, rounded side up, forming a mini slider.
Insert a toothpick across the center to hold it together.
Repeat the process with the remaining eggs.
Sprinkle salt and black pepper before serving.

Ingredients :

• 500 g white fish fillets
• 400 ml of coconut milk
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 2 teaspoons of curry powder
• 1 teaspoon of freshly grated ginger
• Fresh cilantro (for garnish)
• Sel, poivre
• Olive oil
  Instructions:

1. Heat some olive oil in a frying pan.
2. Add the chopped onion and crushed garlic, stir until golden brown.
3. Add the diced tomatoes and let cook a few minutes.
4. Sprinkle curry powder and grated ginger, mix well.
5. Pour the coconut milk into the skillet and mix until the sauce is homogeneous.
6. Add shredded fish fillets to the sauce.
7. Let simmer on low heat for about 10-15 minutes until fish is cooked through.
8. Season with salt and black pepper to your liking.
9. Serve hot with fresh chopped cilantro on top.
   Prep time: 10 minutes.
   Cooking time: 20 minutes
   Total time: 30 minutes
   Kcal : 350 kcal
   Portions : 4 portions

Ingredients :
For Ceviche:

• 8 oz sushi-grade tuna, ¼” dice
• 3 tbsp fresh lime juice
• 1 tbsp orange juice
• 1 tsp grated ginger
• ½ tsp honey
• ½ jalapeño, seeded & minced
• ¼ cup diced mango (¼”)
• 2 tbsp red onion, finely diced
• 2 tbsp cilantro, chopped
• ½ tsp sea salt

For Assembly:

• 24 wonton wrappers
• 1 tbsp sesame oil (for brushing)
• 1 ripe avocado, thinly sliced
• Black sesame seeds
• Micro cilantro & edible flowers
• Lime wedges & chili slices (garnish)

Instructions:

1. Marinate Tuna: Combine tuna with lime juice, orange juice, ginger, honey, and salt. Gently fold in jalapeño, mango, red onion and cilantro. Chill 15 minutes (no longer than 30 mins).
2. Make Wonton Chips: Preheat oven to 375°F. Brush wontons with sesame oil, cut into circles using a 2″ cutter, and bake on parchment 6-8 mins until golden. Cool completely.
3. Assemble: Top each crisp wonton with:

• 1 slice avocado
• 1 tsp tuna mixture (drained slightly)
• Garnish with black sesame, micro cilantro

1. Serve Immediately on slate platter with lime wedges and chili slices.