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Egg Salad Sandwich

Egg salad sandwich is a great comfort food. The creaminess of the egg mixed with the tangy and slightly spiciness of the dressing, on top of the slightly strong flavor of the rye bread. Perfection.
Photography by Heaven on Hearth


You will need the following:

¼ cup of mayonnaise
½ teaspoon Dijon mustard
2½ teaspoons of lemon juice
1 teaspoon grated onion
2 tablespoons finely sliced scallions
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon sweet Hungarian paprika
butter or mayonnaise for spreading on the bread (optional)
8 slices dark rye bread

Use an egg slicer to chop the eggs. It’s quite easy. Place the egg in the egg slicer and once sliced, pick the whole egg up and turn the other way around to slice. You will get some nice chunky slices.

In bowl, mix ¼ cup of mayonnaise, ½ teaspoon Dijon mustard, 2½teaspoons of lemon juice, 1 teaspoon grated onion, 2 tablespoons finely sliced scallions, ½ teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon sweet Hungarian paprika. Once well mixed, add the chopped eggs. Combine well. I like to cover the salad for about 30 minutes and let it rest in the fridge before spreading on bread slices, the flavor gets a chance to be absorbed throughout.

Spread a fine layer of butter or mayonnaise on the bread slices and evenly spread the egg salad on top of 4 slices and cover with the remaining 4 slices.

If you wish, you could also toast the bread slices before making the sandwiches.

Egg Salad Sandwich
There you have it. This serves for 4. Voilà. What a perfect summer sandwich.

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Perfect Hardboiled Eggs

As a lover of eggs, I usually find any excuse to eat them and some dishes just call for having perfectly hard boiled eggs. The egg white is pristine in color and the yolk, perfectly yellow without a darker greenish lining surrounding the yolk. This method is perfect when boiling a larger quantity of eggs.
Photography by Heaven on Hearth



It is best to use eggs that are about 3 – 5 days old as they are much easier to peel. Also, having the eggs at room temperature will make the cooking time shorter and there will be less chance for the eggs to crack.
Eggs in One Layer in the Pot
In a large pot, place 6 eggs and cover with cold water. Make sure that the eggs are covered with about an inch of water and that they are nice and neat in one layer so that they cook evenly. Bring the water to a boil over a medium heat. Once brought to a boil remove from the heat and leave covered for a further 15 minutes. After 15 minutes, either drain the water and fill the pot with cold water and repeat two more times or place the eggs in ice water. This will allow the eggs to peel easily.

Use hard boiled eggs for salads, sandwiches and deviled eggs.
This makes 6 hard boiled eggs. Voilà. How easy was that.

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Fluffy Blueberry Cardamom Pancakes

It was a beautifully bright Sunday morning. It has been a beautiful summer so far, although it has been pretty hot at times, this morning was just so beautiful. It may have been because I was just filled with excitement of the day that lay ahead. I had bought quite a lot of blueberries and had planned what I would be whipping up for breakfast this morning. I was just enjoying my steaming cup of latte, looking out at the beauty outside of my family room window, before I started with something sweet for breakfast.

Photography by Robert Demetrius



These are the ingredients you will need for the pancakes:

1¾ cups of all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup of sugar
¼ teaspoon ground cardamom
1 cup whole milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup blueberries
melted butter for pan
pure maple syrup

Dried Ingredients, Flour, Sugar, Salt, Baking Powder and Cardamom
In a mixing bowl, combine 1¾ cups of all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1/3 cup of sugar and ¼ teaspoon ground cardamom.

Wet Ingredients, Milk, Melted Butter, Vanilla Extract and Eggs
In another bowl, whisk 1 cup whole milk, 2 eggs, 3 tablespoons melted butter and 1 teaspoon vanilla extract together.

Mixing Dried and Wet Ingredients Together
Pour the liquid into the dry ingredients, mixing well, then toss in 1 cup of blueberries. 


Adding Blueberries
Let the mixture rest for about 5 minutes before starting to bake. I let it rest for a while so that the flavor of the cardamom gets to absorb into the batter.

Pouring 1/3 cup of Batter in Heated Pan
Heat a non-stick frying pan at medium heat until nicely hot, then brush with some butter. Pour 1/3 cup of mixture into the pan. 


Just before Flipping
It will take about 1 minute and 45 seconds for the bottom to be golden brown before you use a spatula to flip the pancake on the other side for another minute and 45 seconds.

Golden Blueberry Cardamom Pancake


Fluffy Blueberry Pancakes, Ready to be Enjoyed
Makes 8 pancakes. Voilà. The pancakes can be topped with a pat of butter and drizzled with pure maple syrup. They are also delicious with my Very Berry Blueberry Simple Syrup. This really makes your morning great!

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Rosemary Lemon Scented Chicken Kebabs

When I think of summer, I think light, fresh, flavorful and easy. No one wants to spend too much time in a kitchen. The fresh and aromatic flavor of the rosemary mixed with a zesty lemony flavor just creates a wonderful explosion on my taste buds.

Photography by Robert Demetrius



These are the ingredients you will need for the kebabs:

4 chicken breasts, weighing about 2 pounds
16 cherry tomatoes
½ a red onion, cut in half then cut in quarters
1 green sweet pepper, cut into 16 pieces
8 12-inch bamboo skewers, which should be soaked for an hour before use
1 lemon cut in wedges
olive oil for drizzling

For the marinade:

1/3 cup of olive oil
3 tablespoons lemon juice
4 cloves garlic minced
1 teaspoon salt
¼ teaspoon pepper
zest of 1 lemon
1 tablespoon chopped rosemary

Chicken Breast Cut in Pieces
Start by cutting the chicken breast in 1½-inch pieces. I made sure I got 24 pieces so that each skewer would have 4 pieces of juicy chicken. 


Olive Oil, Lemon Zest, Lemon Juice, Garlic, Rosemary, Salt and Pepper
Place the chicken pieces in a bowl and season with 1 teaspoon salt, ¼ teaspoon pepper, zest of 1 lemon, 4 cloves of garlic, minced, 1 tablespoon chopped rosemary, 1/3 cup of olive oil and 3 tablespoons lemon juice. Make sure that all pieces are well covered with the marinade.

Chicken Pieces Well Covered with Marinade
Marinate the chicken pieces for 3½ hours, so that the flavors of the rosemary, lemon and garlic are well infused into the meat. Toss the marinating chicken pieces again half way through.
An hour before assembling the kebabs, soak the bamboo skewers in water. This can be debated, whether to soak or not, but I tend to soak my bamboo skewers, I find the meat doesn’t take on the woody taste of the skewer.

About 15 minutes before use, take the marinating chicken out of the fridge just to take the chill off.

Cutting Red Onion in Quarters
Rinse the cherry tomatoes and pat them dry. Cut half of the onion, lengthwise in half again, then cut in quarters so you have 8 quarters.

Sweet Peppers
Cut the green sweet pepper in 1 inch pieces.

Assembly Line of Sweet Peppers and Tomatoes
Assemble your tomatoes, sweet peppers, onions and chicken in a line so that it’s easy to skew.

Preheat oven to 500°Fahrenheit.

Brushing Remaining Marinade on the Kebabs
Drizzle olive oil on an aluminum foil lined sheet. You can assemble the kebab they way you would like, I chose to start with the onions, then a piece of chicken, a piece of green sweet pepper, then another piece of chicken, a cherry tomato, then a piece of chicken, repeating the process, till each skewer is finished. Place the kebabs on the sheet and brush the remaining marinade on the entire skewer so that the vegetables get the entire juicy flavor as well.

Bake for 7 minutes on either side and then a final 1 minute on high broil so it gets a beautiful color.

Drizzling Kebabs with Olive Oil
Cut a lemon in quarter wedges. Plate 2 skewers on each plate with a wedge of lemon. Just before you dig in, squeeze some lemon juice on the kebabs and drizzle with olive oil and enjoy immediately. This serves for 4. Voilà. The chicken will be nice and juicy. If you have any leftovers, it can be served cold over a tossed salad.

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Strawberry Rosemary Mojito and Strawberry Rosemary Cooler

This is a refreshing, cooling drink that will make quite an impression on your guests. Simple and very easy! Just the way I like it. Serve this drink in a tumbler, but a long drink glass will make a statement too. The  Aromatic Rosemary Flavored Simple Syrup really gives the drink a kick!

Photography by Robert Demetrius





2 ounces of light rum (white rum like Bacardi or Havana Club)
juice of ½ a lime
3 tablespoons of Aromatic Rosemary Flavored Simple Syrup
2 ounces club soda
2 strawberries quartered and 1 whole for decoration
5 leaves of rosemary (optional) and 1 sprig for decoration

In a large tumbler, squeeze juice of ½ a lime, 3 tablespoons Aromatic Rosemary Flavored Simple Syrup, 2 strawberries, quartered and muddle, until the strawberries are crushed, leaving a few big bits to release the strawberry flavor. Then pour 2 ounces of rum into the tumbler, fill with ice cubes, top with 2 ounces of soda, and add the rosemary leaves and stir. Cut the remaining strawberry, lengthwise nearly in half and place on the side of the glass add a sprig of rosemary for the final touch before serving. Voilà! Now, doesn’t it make a statement. Prost!


Strawberry Rosemary Cooler

I have also created a non-alcohol version of this refreshing cocktail.

juice of ½ a lime
4  - 6 ounces of lime flavored sparkling water
2 strawberries quartered and 1 whole for decoration
5 leaves of rosemary (optional) and 1 sprig for decoration

In a large tumbler, squeeze juice of ½ a lime, 3 tablespoons Aromatic Rosemary Flavored Simple Syrup, 2 strawberries, quartered and muddle, until the strawberries are crushed, leaving a few big bits to release the strawberry flavor. Fill tumbler with ice cubes, top with 4 ounces of lime flavored sparkling water, add the rosemary leaves and stir. If serving this drink in a long drink glass, fill with 6 ounces of lime flavored sparkling water. Decorate with a strawberry and sprig of rosemary. Voilà! Just sit back, relax and enjoy!


Please check back on Wednesday, I have some more recipes to share with you. Until then!

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Blueberry Mint Mojito and Blueberry Mint Fizz

Cool drinks are key for everyone, young and old when entertaining during summer. Keeps the party alive and kicking. I have added my Minty Mint Simple Syrup and Very Berry Blueberry Simple Syrup to give the drinks an even bolder flavor and color.

Photography by Robert Demetrius



2 ounces of white rum (like Bacardi Superior or Havana Club)
juice of ½ a lime
2 ounces club soda 
5 leaves of mint and 1 sprig for decoration
8 – 10 blueberries

In a long drink glass, squeeze juice of ½ lime, 2 tablespoons of Minty Mint Flavored Simple Syrup, 1 tablespoon of Very Berry Blueberry Flavored Simple Syrup along with 5 mint leaves and about 5 blueberries and muddle until the mint leaves are bruised and the blueberries are a bit crushed. Then pour 2 ounces of rum into the glass, fill with ice cubes, top with 2 ounces of soda and the remaining blueberries and stir. Add a sprig of mint as a decoration and Voilà! A refreshing long drink to start the party.


Blueberry Mint Fizz

For those that do not drink any alcohol, I have just modified the recipe a tad, just so that you don’t feel left out.

juice of ½ a lime
6 ounces club soda or lime flavored sparkling water
5 leaves of mint and 1 sprig for decoration
8 – 10 blueberries

In a long drink glass, squeeze juice of ½ lime, 2 tablespoons of Minty Mint Flavored Simple Syrup, 1 tablespoon of Very Berry Blueberry Flavored Simple Syrup along with 5 mint leaves and about 5 blueberries and muddle until the mint leaves are bruised and the blueberries are a bit crushed. Fill the glass with ice cubes, top with 6 ounces of soda or lime flavored sparkling water and the remaining blueberries and stir. Add a sprig of mint as a decoration and Voilà! How easy was that? Everyone gets to enjoy a long drink. Cheers!

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Fabulously Summery Flavored Simple Syrups (Minty Mint, Very Berry Blueberry and Aromatic Rosemary)

Summer has arrived and the heat is on! The time has come to enjoy the fabulous rays of summer sun, while sipping on a chilled drink, lounging by the pool, a lake or at the beach. Soaking in all the goodness that summer has to bring. Sit back relax and enjoy a nice cold beverage packed with flavor and it doesn’t take long at all.
Simple syrup is such a quick and easy thing to do. It’s an easy way to sweeten and flavor your drinks.

Photography by Heaven on Hearth



Minty Mint Simple Syrup

1 cup sugar
1 cup water
1 cup mint leaves

Sugar and Mint
In a saucepan, bring sugar and water to a boil. Stir to ensure that all the sugar has melted. Remove from the heat and add 1 cup of mint leaves. I also like to add the stems, since they too are very flavorful. Let steep for 10 minutes before straining, then just leave to cool. When cooled, pour in a glass bottle and keep refrigerated. Use when needed. This makes 1 cup of minty mint simple syrup.

Very Berry Blueberry Simple Syrup
Very Berry Blueberry Simple Syrup

1 cup sugar
1 cup water
½ cup blueberries, crushed

Blueberries and Sugar
Bring sugar and water to a boil. Stir to ensure that all the sugar has melted. Add ½ cup blueberries that you crush before adding to the boiling syrup. I find crushing the blueberries before adding to the boiling syrup gives the syrup that beautiful bold color. Boil for another 5 minutes, then remove from the heat and leave in the hot liquid for another 5 minutes before straining, then just leave to cool. When cooled, pour in a glass bottle and keep refrigerated. Use when needed. This makes 1 cup of very berry blueberry simple syrup.

Aromatic Rosemary Flavored Simple Syrup
Aromatic Rosemary Flavored Simple Syrup

1 cup sugar
1 cup water
1 heaping tablespoon rosemary leaves

Rosemary and Sugar
Bring sugar and water to a boil. Stir to ensure that all the sugar has melted. Add 1 heaping teaspoon of rosemary leaves. Boil for another 5 minutes, then remove from the heat and leave in the hot liquid for another 5 minutes before straining, then just leave to cool. When cooled, pour in a glass bottle and keep refrigerated. Use when needed. Voilà! It’s done! This makes 1 cup of aromatic rosemary simple syrup.

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