Food Facts 7

For FACTBOX Click Here

Caffe Mocha Amoroso

• 1 1/2 ounces (3 Tablespoons) Kahlua
• 1 ounce ( 2 Tablespoons) dark crème de cacao
• 1/2 ounce (1 Tablespoon) brandy
• hot coffee
• whipped cream
• cocoa powder or cinnamon
• cinnamon stick

For eBook Section Click Here

Share Recipes and Food Facts with your friends, relatives and neighbours by sharing through below given social buttons.

SWEDISH PANCAKE SPONGE WITH RASPBERRY FOAM

SWEDISH PANCAKE SPONGE WITH RASPBERRY FOAM FOR 6-8 PERSONS 

RASPBERRY FOAM

 300g raspberries from frost (1 bag) 
2 cups whipping cream 
2 cups Greek yogurt 2%  
1 organic lemon shell

Batter - MAKES 15 SMALL 
100g plain flour 
100g buckwheat flour (can be replaced by wheat flour ) 
3 eggs 
3 cups milk 
1 cup beer 
1 teaspoon vanilla sugar 
½ tsp cardamom coconut oil or butter for frying 

ADDITION 

1 tray fresh raspberries powdered sugar to sprinkle 

HOW TO DO

Give raspberries are a rehash for a few minutes and mash carriers with a fork so that it is free of lumps. Let the cooked berries cool completely off. Whip the cream; it should be fairly stiff but not grainy. Turn the Greek yogurt with a spatula and turn little by little the cold bærpuré in. Taste, even after how much berry flavor you want, I used it all. Grate the peel from the lemon and fold in the cream. Ask the then chilled so it can get. Meanwhile, mix all the ingredients for pancakes together and whipped good and long for the dough is free of lumps. Let it rest for 30 minutes. Beat the then through again and fry until crisp and golden in a pan, they should be slightly thicker than you would normally make them. I used a small forehead and around. ½ cup batter per. pancake, but you decide how large a diameter the cake should have which would just make it less in height. When all the pancakes are cooked let them cool completely. Add a cold pancake on serving dish and butter a layer of raspberry cream, put another pancake and butter over a layer. Continue to pancakes and cream runs out, I got approx. 15 layers. Top the cake with a slightly thicker layer of cream, fresh raspberries and sifted icing sugar. Serve immediately or keep it chilled until serving. 

For eBook Section Click Here

Share Recipes and Food Facts with your friends, relatives and neighbours by sharing through below given social buttons.

Delicious Donuts Glazes

Raspberry Glaze

- 3/4 cup fresh raspberries

- Splash of water

- 2 cups powdered sugar

In a blender, purée the fresh raspberries with a splash of water. This should yield about 1/2 cup puréed raspberries. Whisk the powdered sugar into the purée.

This glaze goes well with toppings like fresh blackberries, almonds, white chocolate shavings, coconut and chocolate sauce.

For eBook Section Click Here

Share Recipes and Food Facts with your friends, relatives and neighbours by sharing through below given social buttons.

Food Facts 8

For FACTBOX Click Here

Food Facts 5

For FACTBOX Click Here

Food Facts 6

For FACTBOX Click Here

Food Facts 4

For FACTBOX Click Here

Food Facts 3

For FACTBOX Click Here

Food Facts 2

For FACTBOX Click Here

Food Facts 1

For FACTBOX Click Here

All about Facts of Food and Drink

FACTBOX

12 Awesome Facts about Coffee

Secret Fast Food Hacks

Drink up: Beer Facts

Unbelievable Cake Art

Unhealthy Facts About Everyday Foods

The Truth About Juice Cleanses

How To Scientifically Bake The Perfect Pie

Summer Drinks That You Should Skip

Grilled Chicken Panzanella with Cucumber and Feta

Grilled Chicken Panzanella with Cucumber and Feta

INGREDIENTS

For the chicken: 
Juice of 1 lemon
¼ cup canola oil
¾ tsp. kosher salt
¼ tsp. pepper
2 cloves garlic, minced or pressed
2 chicken breasts, butterflied into halves (4 pieces total)

For the salad:
4 tbsp. unsalted butter, at room temperature
3-4 cloves garlic, minced or pressed
Salt and pepper, to taste
6 1-inch thick slices sourdough bread (about 4-5 cups when cubed)
1 large or 2 small cucumbers, sliced and quartered into wedges
2 vine-ripened tomatoes, diced
4 oz. crumbled feta cheese

DIRECTIONS

• Preheat a grill to medium-high heat.  While the grill is heating, make the marinade.  In a medium bowl, combine the lemon juice, canola oil, salt, pepper, and garlic.  Stir well to combine.  Add the chicken pieces to the marinade, mixing briefly to coat.  Cover and refrigerate 30 minutes.
• Meanwhile, prepare the bread slices.  Combine the butter, garlic, salt and pepper in a small bowl and mix until evenly combined.  Spread a thin layer of the garlic butter on both sides of each slice of bread.
• When the grill is heated, place the chicken pieces on the grill and cook, turning once, until browned on the outside and the internal temperature registers 160˚ F.  Remove the chicken pieces to a plate or cutting board to rest briefly.  
• Meanwhile, place the bread slices on the grill.  Let cook until golden brown on both sides, about 2 minutes total.  Keep a close eye on the bread to prevent charring.  Remove the finished bread pieces to a plate or cutting board.  
• Cut up the chicken and the bread into bite-size pieces and add to a large bowl.  Add the cucumber, tomatoes, and feta to the bowl with the chicken and bread.  Toss gently just until evenly combined.
• Serve immediately.

:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)

For eBook Section Click Here

Share Recipes and Food Facts with your friends, relatives and neighbours by sharing through below given social buttons.