Our Fabulous Bites

  Notes:  Start the day before you want it, or in the morning, there is a lot of cooling / chilling time with this delicious cake.  We loved this cake because it doesn't have typical frosting and didn't make as much cake as many recipes do, but can still easily serve 12.  I think everyone asked for seconds. For the whipped ganache: 170 grams white chocolate, finely chopped 1 packet (7 grams) unflavored gelatin 2 cups heavy cream 8- ounce mascarpone cheese 2 tablespoons honey For the cake: 43 grams unsweetened dutch-processed cocoa powder, plus more for the pan 217 grams all-purpose flour 290 grams white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 2 large eggs 1 cup buttermilk 2/3 cup neutral oil 2 teaspoons vanilla extract For the soaking syrup (i only used half of this) 1/3 cup white sugar 1 teaspoon cocoa powder 2 pinches of cinnamon water For the assembly: 95 grams Nutella (or other brand) 35 grams toasted skinned hazelnuts, h...

 This ended up being a hit with the family and the missionaries.  I want to tweak the cocoa powder.  Sometimes you would kind of breath it in, which wasn't great, but the flavor of it was fine. I'm going to decrease the cocoa powder by a tad and see how that goes. I also want to try using coconut on top instead of cocoa powder.  Ingredients : 3 large eggs, separated (just using the yolks - save whites for later) 1/3 cup sugar + 1 tablespoon of sugar 1 cup plus 2 Tablespoons mascarpone 1 teaspoon vanilla bean paste 2 grapefruits, finely grated zest and 1 - 1.5 cups juice 1.5 cups of whipping cream 1/2 tsp vanilla extract 1 package of ladyfinger cookies (we used 24.  some people used 16, some 30) 1 Tablespoon cocoa powder for dusting Directions : 1. Have a 1 quart or larger dish at the ready. 2. Put the egg yolks and 1/3 cups sugar into the top of a double boiler. Whisk over medium high heat until the sugar has dissolved and the mixture is 165 degrees. Remove from...

 I thought this sounded and looked kind of weird when Isla made it, but turns out, it was yummy. Serves 4 Prep 10 minutes Cook 6-8 minutes Ingredients : 1 cup plain yogurt (greek is fine) 1 garlic clove, finely chopped or grated zest and juice from 1 lemon 1/2 lemon cut into wedges salt 4 eggs 1/2 tablespoon sesame oil 4 T butter 2 T crushed red pepper flakes or Aleppo pepper 1/3 tsp paprika 1 T sesame seeds Fresh parsley, basil, mint, and/or dill for serving (any combo works)  Good hearty bread, or flat bread Directions : 1. In a small bowl, stir together the yogurt, garlic, lemon zest and juice and a pinch of salt.   2. In a small saucepan over medium heat, combine sesame oil, butter, lemon wedges, red pepper flakes, paprika and pinch of salt.  Cook until lemon is browned, 3-4 minutes.  Remove from the heat and discard lemon wedges.  Stir in the sesame seeds. Set aside. 3. Poach or fry the eggs. 4. Spread the yogurt into the bottom of 4 bowls and add...

 I haven't tried this yet but want to.  I'm putting the recipe here to remind me.  I like beans for breakfast so I was excited to see this recipe under a breakfast section.  Serves 2-4 Ingredients : 2 large naans or pita bread 2 15 oz cans of white beans (navy beans work. So do canned baked beans) 4 tsp harissa A handful of baby spinach 4 eggs 4 green onions, chopped Directions: 1. Preheat the oven broiler to medium.  Place naan bread on baking sheet and set aside. 2.  Add the beans, harissa, and spinach to a sauce pan.  Heat gently over medium heat. 3. Spoon the bean mixture on top of the naan.  Create a dip in the beans so there is a little cup for each egg.  Crack 2 eggs on each naan. Sprinkle green onions onto the eggs and beans.  Don't worry if eggs run a bit. 4. Cook under the broiler for 5 minutes.  This will just set the egg whites and leave the yolk running.  Cook longer if you don't want running eggs.  Serve hot....

 2 1/4 cups basmati rice, rinsed and drained 1/3 cups butter 1 tsp salt 1 quart boiling water 1. Put the butter into a large pan on high heat until it becomes golden brown.   2. As soon as the butter is golden brown, add the rice and salt and stir.  Add the hot water and keep stirring until it comes to a boil.  When it does, keep stirring until much of the liquid has evaporated.   3. Cover with a lid and let the rice steam on low heat for 10 minutes.

This is a hit in our family.  I make chicken for the meat eaters and chickpeas for the non-meat eaters and everyone is happy.  I serve this along side a slaw, sliced tomatoes, basmati rice or naan, and Tzatziki.  Serves 4  Ingredients: For the Chicken Shawarma 2 T cornstarch 1/2 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil 1 lb 10 oz boneless chicken thighs, halved For the Garbanzo Beans  2 cans Garbanzo beans, drained 2 T cornstarch 1/2 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil Directions : 1. Preheat the oven to 350 F and lightly grease a 9x5 inch loaf pan 2. For the chicken, mix together the cornstarch, salt, cumin, paprika, turmeric, cayenne and cinnamon. 3. Put the oil into a bowl, then add the chicken and stir it around.  Add the dry spice mix and stir to coat all the chicken pieces well.  Layer the piec...