••••CHOCOLATE TEA☕️🍚🍫🥛🍮!!••••

(Source: sharmispassions.com & photos also)

****CHOCOLATE TEA!!

http://sharmispassions.com

Chocolate Tea Recipe

Preparation Time:5 mins | Cooking Time : 5 mins | Makes:4 popsicles
Recipe Category: Beverage | Recipe Cuisine: Indian

Boiled Milk – 1 and 1/2 cups

Tea powder – 1 tsp

Coco powder 1/2 tsp

Sugar – 2 tsp

Cinnamon – a small piece

Method:

1. I used boiled milk, if you are fresh milk boil for a while and then proceed.Add tea powder and sugar.
   
2. Then add cinnamon,add coco powder.
   
3. Whisk it well. Simmer and let it come to a rolling boil.
   
4. Once it comes to a rolling boil and is frothy switch off.Strain using a metal strainer.Your chocolate tea is ready.
   

Serve hot!

My Notes:

• Don’t use more coco powder as it will spoil the taste.
• You can also add a tsp of chocolate shavings or choco chips.
• You can use any tea powder of your choice.I used ooty cardamom tea powder.
• As I used cardamom flavoured tea powder, I didn’t add cardamom.If you use plain tea powder then add a sprinkle of cardamom powder.
  
  
  

••••SLOW COOKED PULLED-PORK LASAGNA🐷🐔🍅🌿🧀🌰🍚🍮🍗🥛🐖🐓!!••••

(Source: pinkpostitnote.com & photos also)

****SLOW COOKED PULLED-

****PORK LASAGNA!!!

http://pinkpostitnote.com 

INGREDIENTS 

1 tbsp olive oil

2kg boneless pork shoulder, trimmed and cut into thirds*

sea salt and cracked black pepper

1 brown onion, finely chopped

6 cloves garlic, crushed

1 tbsp plain flour

1/4 cup brown sugar

1/2 cup malt vinegar

1/4 cup thyme leaves

2 tbsp smoked paprika

1/2 tsp cayenne pepper

2 cups chicken stock

2 x 400g cans chopped tomatoes**

4 fresh bay leaves

3 cups grated provolone***

2 cups grated mozzarella

200g fresh lasagna sheets

BECHAMEL SAUCE

40g unsalted butter

1/4 cup plain flour

2 cups milk

1 1/2 tbsp Dijon mustard

Notes

*I used a rolled, boneless leg.

**I used a 700ml jar of tomato passatta instead of chopped tomatoes.

***I also did not use provolone cheese as I couldn’t get my hands on any so used a mixture of cheddar and mozzarella and it was perfect.

Method

Preheat oven to 180C/160C fan-forced/350F. Heat the oil in a large ovenproof heavy-based saucepan over medium heat. Add the pork, sprinkle with salt and pepper and cook for 5-6 minutes each side or until browned. Remove from the pan and set aside. Add the onion and garlic and cook until lightly browned. Add the flour and combine, then add the sugar, vinegar, thyme paprika and cayenne pepper mixing well. Add the stock, tomato, bay leaves and pork and bring to a simmer.

Cover and cook in the oven for 2 hours 15 minutes or until very tender. Remove the pork from the liquid and shred the meat with forks or your fingers, discarding the fat. Skim the fat from the surface of the cooking liquid and discard. Return the pork to the pan and mix in with the sauce.

Bechamel Sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking until well combined. Very, very gradually whisk in the milk and cook until just thickened then whisk in the Dijon mustard. Set aside.

Assembly: Combine the cheeses in a large bowl. Increase oven temperature to 200C/180C fan-forced/400F. Line the base of a lightly greased 27cm x 22cm ovenproof dish with 1 layer of lasagna sheets. Top with half the pork mixture and 1 cup of the cheese mixture. Repeat to make another layer, and finish with 1 layer of lasagna sheets, the bechamel sauce and remaining cheese. Bake for 35-40 minutes or until golden and melted. Allow to cool for 10 minutes before serving.

••••ITALIAN WEDDING SOUP🥓🌰🥕🌶🍅🍷🍗🥔🍠🥗🌿👰!!••••

(Source: theinlander.com & young kwak photo and Clover restaurant & Cody Geurin)

****ITALIAN WEDDING SOUP!!

http://inlander.com

• Clover chef Travis Dickinson (front) and sous chef Cody Geurin

 

• Young Kwak

Clover's Italian Wedding Soup

This soup is a versatile and delicious way to include any seasonal vegetable,

with or without meat. Clover sous-chef Cody Geurin says he has also made

this soup with a variety of beans, grains or noodles.

4 ounces bacon, diced

8 ounces Italian sausage

2 medium leeks, whites only

1 medium parsnip

1 medium carrot

3 ribs celery

½ head fennel

6 cloves of garlic, sliced thin

1 medium poblano chile

1 medium red bell pepper

4 ounces tomato paste

4 ounces sherry

24 ounces tomato juice

3 quarts stock, chicken or veggie

2 medium Yukon gold potatoes, peeled and diced

1 Delicata squash

1 cup garbanzo beans, soaked and cooked separately

1 bunch kale

1 tablespoon cumin

3 bay leaves

1 teaspoon smoked paprika

½ teaspoon mustard powder

In  a separate pot, cook soaked garbanzo beans in salted water to desired texture. Al dente is perfect, as they will continue to cook in the soup. Dice all veggies to half-inch. In a heavy bottom pot, render bacon over medium heat, until halfway cooked. Add sausage, brown. Add mirepoix (leek, celery, carrot, parsnip); cook till the mix begins to soften. Add fennel, peppers and garlic and cook till softened. Stir in tomato paste and continue to cook for 2 minutes, stirring to avoid scorching. Deglaze with sherry and cook until thickened by the paste. Add stock and tomato juice; bring to simmer. Add dry spices, cooked beans, potatoes and squash; cook until potatoes are soft but not mushy (about 20 minutes). Add kale, cook for an additional 5 minutes. Season with fresh herbs, kosher salt, and pepper.

Makes one gallon

---

••••DONUT GRILLED CHEESE:)🍩🍮🧀!!••••

(Source: tastespotting.com & photos also & Sarah J. Gim)

****DONUT GRILLED CHEESE!!

http://tastespotting.com

****YUMMY!! BEST SANDWICH EVER!!

Doughnut Grilled Cheese

makes 1 sandwich

Ingredients

1 tablespoon each grapeseed (or olive) oil for frying
1 glazed doughnut
1 tablespoon softened butter
1-2 slices cheddar cheese (shredded cheese is a sub-optimal option here since it will fall through the doughnut hole and probably melt too fast)
salt to taste

 

Directions

Heat grapeseed oil in frying pan over medium low heat.

Slice the doughnut in half around the middle. Spread the cut halves with softened butter. This sounds disgusting because you’re doing it to a doughnut, but you need that butter.

 

Place the doughnut halves, cut/buttered side down, into the oil in the frying pan. Sprinkle the doughnut halves with a little bit of salt (it sticks to the sugar glaze! how convenient!) Place cheese on one of the halves. Allow the doughnuts to brown a bit and get warm, then close the sandwich, press down gently with a spatula, and continue cooking in the pan until the cheese melts. You might flip the sandwich over one more time to brown the other side more.Remove doughnut grilled cheese from pan. Cut. Serve. Eat.

••••HAPPY FAT TUESDAY AND PANCAKE DAY🥞🍬🍰🍡🎂🎉🎊🎭🎈!!••••

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••••HAPPY STRAWBERRY DAY🍓🍓🍓🍓🍓!!••••

(Source: weeklyglamour.wordpress.com & Google+ photos & centercutcook.com & fruitdaybouquets.blogspot.com & Pinterest.com & neworleansingreen.com southernkissed.com & miles & blessings & amp-myworldofconfetti.wordpress.com & zazzle.com)

****HAPPY STRAWBERRY 🍓 DAY!!

 

  

••••BASIC CREAMY VEGETABLE BLENDER SOUP🥕🌶🌰🍅🍠🥒🥑!!••••

(Source: AARP, David Joachim & Google+ photos)

****BASIC CREAMY VEGETABLE 

****BLENDER SOUP!! 

http://aarp.com

****STEP 1:  Sauté 1 chopped small onion and 2 minced garlic cloves in 1 tablespoon oil in saucepan until tender.

****STEP 2:  Add 1/2 cup raw cashews and 2 cups chicken or vegetable broth; simmer for 15 minutes.

****STEP 3:  Add VEGGIES and enough broth to cover. Simmer until tender.

****STEP 4:  Blend with ADD-INS until super smooth, about 5 minutes.  Reheat and season to taste with salt and pepper, if too thick, add more broth.  Serve with optional TOPPINGS.  Makes 4 to 6 servings.