VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
Total Pageviews
Saturday, January 7, 2017
••••HAPPY BIRTHDAY MIKKI๐ฆ๐๐๐๐!!••••
•••BLUEBERRY OVEN PANCAKE๐ฅ๐ฅ๐ณ๐!!••••
Serves 6
INGREDIENTS
225 grams plain flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
200 millilitres milk
2 tablespoons melted butter (plus more for greasing)
1 egg
100 grams blueberries
1 teaspoon sugar
To serve
Whipped cream
Icing sugar
Blueberry jam
PREPARATION
1. Preheat oven to 190°C/375°F.
2. Mix the flour, sugar, baking powder, and salt together in a large bowl. In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
3. In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
4. Bake for 25 minutes.
5. Serve with icing sugar, blueberry jam, and whipped cream.
6. Enjoy!
••••CHOCOLATE CAKE MILKSHAKE๐ซ๐ฅ๐ฐ๐ฆ๐ฎ!!!••••
Ingredients
300 grams chocolate cake (two slices)
600 ml whole milk
2 large scoops chocolate ice-cream
100 ml heavy cream
½ teaspoon vanilla bean paste
1 teaspoon instant coffee granules (optional)
150 ml heavy cream, for garnishing
5-6 tablespoons chocolate syrup, for garnishing
Preparation
••••SEA SALT VS TABLE SALT๐๐ถ!!••••
Friday, January 6, 2017
••••SPLIT PEA AND HAM SOUP๐ท๐ฅ๐ถ๐ต๐๐!!••••
INGREDIENTS
- 1 tablespoon butter
- 6 ounces ham steak (or thickly cut ham), cut into 1/2 inch pieces
- 1 medium leek, white and light green parts only, finely chopped (about 1/2 cup)
- 1 small onion, finely chopped (about 3/4 cup)
- 1 medium carrot, peeled and finely chopped (about 3/4 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 2 bay leaves
- 6 sprigs thyme
- 2 small smoked ham hocks (about 3/4 pound total)
- 1 pound green split peas, rinsed and picked over
- 2 quarts (8 cups) water or low-sodium store-bought or homemade chicken broth
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- Lemon juice, to taste
- Sour cream or plain yogurt for serving
DIRECTIONS
- 1.
Melt butter in a large saucepot or Dutch oven over medium high heat. Add chopped ham and cook, stirring occasionally, until ham begins to brown, about 4 minutes. Remove ham from pot with a slotted spoon, then return pot to heat and add leek and onion, scraping up browned bits from the bottom of the pot with a wooden spoon. Add carrot, celery, bay leaves, and thyme, and continue to stir until ingredients are well combined. Place ham hocks, pinch of red pepper flakes,and green split peas in the pot and cover with 8 cups of water (or broth, if using). Bring to a simmer, cover, and cook for 1 hour.
- 2.
Remove hocks from the pot and allow to rest until cool enough to handle. Shred meat from bones. Add shredded meat and reserved ham back to the soup and season to taste with salt and pepper. Season with lemon juice to taste. Serve hot with sour cream or yogurt, as desired.
Thursday, January 5, 2017
••••PIZZA JOES๐๐ ๐๐ง!!••••
8 Servings
Ingredients
- 1
- lb extra-lean (at least 90%) ground beef
- 1
- large onion, coarsely chopped (1 cup)
- 1
- medium green bell pepper, coarsely chopped (about 1 cup)
- 2
- cups pizza sauce (from two 15-oz jars or cans)
- 8
- burger buns, split, toasted
- 1
- cup shredded mozzarella cheese (4 oz)
Directions
- 1 Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and bell pepper; cook 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked.
- 2 Stir in pizza sauce. Reduce heat to medium; simmer uncovered about 5 minutes or until thoroughly heated.
- 3 Fill buns with beef mixture and cheese.
Tuesday, January 3, 2017
••••CLASSIC BEEF STEW๐๐ฅ๐ฅ๐ถ!!••••
4 SERVINGS
Ingredients
- 1
- tablespoon vegetable oil or shortening
- 1
- lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
- 3
- cups water
- 1/2
- teaspoon salt
- 1/8
- teaspoon pepper
- 2
- medium carrots, cut into 1-inch pieces
- 1
- large unpeeled potato, cut into 1 1/2-inch pieces
- 1
- medium green bell pepper, cut into 1-inch pieces
- 1
- medium stalk celery, cut into 1-inch pieces
- 1
- small onion, chopped (1/4 cup)
- 1
- teaspoon salt
- 1
- dried bay leaf
- 1/2
- cup cold water
- 2
- tablespoons Gold Medal™ all-purpose flour
Directions
- 1 In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- 2 Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- 3 Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- 4 In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.