theme: Green

Posted on » by Dino » Theme:

Bánh Bò Nướng: Vietnamese Honeycomb Cake

Bánh Bò Nướng: Vietnamese Honeycomb Cake

by Gina Planas

Ingredients

  • 200ml (½ can) of coconut milk
  • 1 cup white sugar (I use just a bit less)
  • About ⅓ of a 20mL bottle of Buko Pandan flavoring
  • 2 cups tapioca flour/starch
  • 2 ½ teaspoons of SINGLE ACTING baking powder*
  • 6 eggs

Instructions

  1. In a sauce pan over low heat, add the ½ can of coconut milk and the 1 cup sugar. You’re basically just melting the sugar here so it will only take a few minutes. Turn the heat off then add the Buko Pandan flavoring. I usually put about ⅓ of the small bottle, but it all depends on how much flavoring you want your cake to have. To me, ⅓ – ½ is just perfect.
  2. Let stand for about 10-15 minutes or whenever it totally cooled down.
    Preheat the oven at 350 degrees for about 15 minutes.
  3. In a mixing bowl, whisk the 6 eggs (don’t over beat the eggs).
  4. When the coconut milk/sugar mixture is completely cool, mix this to the beaten eggs along with the 2 cups of tapioca flour + 2 ½ teaspoon of single acting baking powder. Again, don’t over mix. The consistency should be watery.
  5. Pour the batter in a bundt or cake pan (sprayed liberally with cooking spray) and bake for 40-45minutes.**

Gina’s Tips

*Substitution for SINGLE-ACTING Baking Powder :

  • ¾ teaspoon baking soda
  • 1 ¼ teaspoon cream of tartar
  • ¾ teaspoon cornstarch

**I guess this will depend on your oven. I followed instructions in the past to bake it 50-60min and I noticed that the ends end up being way too dry while the inside is moist and chewy. So I started to experiment and lessened baking time, making the entire cake moist and chewy with no dry ends (of course if you prefer the first, you can bake longer so it’s up to your preference).

Posted on » by Ashley » Theme:

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
Big Flavors from a Tiny Kitchen – Ashley Covelli

1 pound asparagus, trimmed
12 grape tomatoes, halved (I used a mix of red, yellow, orange & brown)
1 shallot, sliced into 1/4-inch thick pieces
3 sprigs rosemary
1/4 cup mustard-lime vinaigrette (or your favorite citrus vinaigrette)
3 tablespoons toasted sunflower seeds

Preheat oven to 425°F. Place all ingredients except sunflower seeds on a baking sheet, tossing to coat, and spread out in a single layer. Roast for 10 minutes, stir and roast for another 10 minutes. Remove from oven and top with toasted sunflower seeds before serving. Enjoy!

Posted on » by Michael » Theme:

Cucumber Ginger Fizzes

http://www.marthastewart.com/343410/cucumber-ginger-fizzes

INGREDIENTS

  • 1 1/2 cups vodka
  • 2 English cucumbers; 1 peeled and coarsely chopped, 1 left whole
  • 1 lime, cut into 8 wedges
  • 2 bottles (750 mL each) sparkling water
  • 1/2 to 1 cup Ginger Simple Syrup
  1. Put vodka and chopped cucumber in a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.
  2. Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
  3. Fill eight tumblers with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze, then drop, a lime wedge into each. Top with sparkling water; stir in 1 to 2 tablespoons syrup.