Happy Blogiversary!

I can’t believe it!  Two years ago today, I started this ol’ cooking blog of mine.

It wasn’t an easy journey. Blogging is time-consuming and for a working mom like me, it’s hard to find extra time to blog.

But thanks to my sister (Laarnie) and my friends (Sher Jo and Mia Sanchez-Pellot)  and for their delicious contribution to this little blog,

it’s still here. There were times when I actually thought of deleting this blog but there’s always something that held me back.

It wouldn’t be the “traffic” nor “revenue” since this blog is not that popular. But still, I am glad I have decided against deleting the blog.

Because if I did…

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Then, I wouldn’t be saying “Happy second blogiversary” today! ^^)

Sopa Mallorquina (Vegetable Soup Dish) Recipe

Sopa Mallorquina is a typical Mallorcan vegetable soup dish. What I like about this dish is its versatility and flexibility. You can make this soup with whatever you have in your fridge. You can make it meatless or you can use chicken, pork or even bacon. You can also use a variety of vegetables. And to make it even a cheaper dish, you can buy vegetables that are in season! This soup is delicious the day it’s made but is even tastier the day after. In Mallorca, it is typically served over thinly-sliced and toasted Pan Mallorquin. There is no reason you can’t use other types of bread. I even serve it over steamed rice!

sopa mallorquina

Sopa Mallorquina – this one was meatless and made with cabbage, cauliflower, chard, green peas, lots of fresh tomatoes, green bell peper and fresh parsley.

 

Here’s the recipe:

1/4 kg meat (optional)

2 large spring onions, minced

1 large leek, minced

3 medium-sized onion, minced

6 cloves of garlic, minced

1 medium-sized green bell pepper, diced

4 medium-sized ripe tomatoes, diced

a bunch of fresh parsley, washed and minced

1 medium-sized cabbage, julienned

1 medium-sized cauliflower, cut in small florets

a handful or two of green peas

a bunch of chard, washed and diced

1/4 kgs mushrooms, sliced

paprika

salt and pepper

olive oil

bay leaf

warm chicken broth

 

Directions:

1. Heat a clay pot on a stove. Pour 2 tablespoons of olive oil. When the oil is already hot, saute the meat. Once the meat turns brown, add the leek, spring onions, bay leaf, onion and garlic. Saute.

2. Add the mushrooms, green bell pepper and tomatoes.

3. Add the rest of the vegetables. Sautee. Once the liquid (released by the vegetables) has already reduced, add tablespoon of paprika, salt and pepper to taste  and broth. Start with a 1/2 cup of broth and just add more later to cook the vegetables.

4. Simmer until vegetables are cooked. Add more or less broth depending on personal preference.

Now, if you like your soup to have more broth, add more. Some people prefer their sopa mallorquina almost dry. Personally, I like mine (and my kids, too) with lots of broth. My husband likes his with less broth. So when preparing his plate, I just scoop out vegetables while draining the broth. Everybody is pleased and happy ^^)

5. To serve, place thinly sliced and toasted bread on plate. Pour sopa mallorquina on top of the bread. Enjoy hot!

 

 

 

 

Potatoes and Wieners Appetizer

Here’s a tasty appetizer that my sister is sharing with us today. Enjoy!

appetizer

You will need 2 medium-sized potato, cut in half then cut in 3 parts. Deep fry or you can use frozen fried potatoes, not french fries.

You will also need 3 medium-sized wieners sliced diagonally, 1 small sliced onion, mayonnaise, mustard, salt, pepper and olive oil.

Prepare potatoes. Heat pan in medium heat and sauté onion, add wiener, then potato. Add mayonnaise (I used japanese mayonnaise since it isn’t sour) and mustard. Mix until everything is well incorporated. Serve and enjoy! Perfect appetizer or side dish and perfect to go along with you favorite cocktail, beer or any drink.

Rich Chocolate {Cake/Cupcakes/Cake Pops} Recipe

What I love about this recipe is its versatility. You can use the same recipe to make a rich chocolate layer cake, layered and covered with this rich chocolate ganache.

I used the same recipe to make these delicious cake pops for my daughter’s Frozen-themed birthday. Just add cream cheese to the crumbled cake to make the cake pops. You can see the step-by-step instructions here.

  

The same recipe also yielded 2 dozens cupcakes. This weekend, I made 4 dozens of cupcakes with buttercream frosting (get the recipe here) and decorated with a car-themed cupcake topper (I got the FREE Printable HERE) and some sprinkles.

Ingredients:

4 medium-sized eggs, room temperature

90 grams unsweetened and defatted pure cocoa powder

200 grams all-purpose flour

250 grams white sugar

12 grams salt

8 grams baking soda

4 grams baking powder

3/4 cup buttermilk (make your own buttermilk: 1 cup milk plus 1 tbsp white vinegar. Don’t mix. Let stand for 5 minutes)

40 grams vegetable oil (I use refined olive oil)

7 grams vanilla extract

3/4 cup fresh brewed espresso + 5 grams espresso powder (optional)

Directions:

1. In a bowl, mix cocoa powder, sugar, baking soda, baking powder, salt and flour.

2. Sift the flour mixture five times. Set aside.

3. Make a well in the middle of the flour mixture. Pour the eggs, buttermilk, oil, vanilla and coffee + espresso powder.

4. Mix everything with the whisk or your beater for 2-3 mins on low-medium speed. Scrape the sides of the bowl to make sure that everything is well incorporated.

5. Pour in a buttered and floured baking tray (for cake) or lined muffin tin. Fill just the cupcake wrappers 2/3 full.

6. Bake until a toothpick inserted in the center comes out clean. Let cool and frost.

7. Enjoy!

Pepperoncini Pasta

Here’s another recipe brought to you by my sister, Laarnie.

pasta

You will need:

200g pasta cooked as stated in the package.

50ml olive oil

4-5 cloves of garlic, chopped or sliced

sliced bacon (as desired)

dried chopped pepperoncini (amount, as desired)

1 teaspoon finely chopped parsley (fresh or dried)

salt

finely ground pepper (black or white)

 

Directions:

In a pan, heat 50ml olive oil, in low heat. Saute garlic until just lightly browned then add bacon. Add pepperoncini, parsley, salt and pepper. Add the cooked and drained pasta and mix well.

Serve while hot.

Quick and easy! Enjoy!

Chicken Teriyaki

Check out this Japanese recipe that my sister is sharing with us today!

teriyaki

Chicken Teriyaki

(A)

1 tablespoon vegetable oil

200g chicken thighs or breast sliced in half to make the meat thin for fast cooking

(B) for the teriyaki sauce

50cc ryourishu (cooking sake)

50cc mirin 30cc soy sauce

finely chopped dried chili (optional)

if you want it sweeter, you can add 1 tablespoon sugar

(C) 1 teaspoon cornstarch diluted in 50cc water

(D) dried sesame seed for garnishing (optional)

in a bowl, mix (B) and set aside.

Directions:

Heat the frying pan in medium to high heat, put (A). Cook the meat part (not the skin part if you left the skin) of the chicken meat. Just as the meat changes its color, turn to cook the other side. When the chicken changes its color add (B). Turn the meat once in awhile.

When the chicken is almost done, pour (C) at the center of the pan, and give it a stir with you wooden spoon or spatula to avoid it from forming. Turn off the heat and then add the chicken to the sauce until evenly covered.

Best served with shredded cabbage and some tomatoes. Garnish with (D) as desired.

Enjoy!

Yogurt Cupcakes with Buttercream frosting

Last saturday was my daughter’s birthday. However, she brought baked goodies to school on friday to celebrate with her classmates and we held a family gathering on sunday to celebrate her birthday with the family. Aside from making cake pops and chocolate chip cookies (which are both favorites in her class), I also made three dozens of cupcakes all decorated with my buttercream frosting and handmade Frozen cupcake toppers.

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For one dozen of cupcakes, you will need:

250 grams all-purpose flour
A pinch of salt
1.5 teaspoons baking powder
1 teaspoon baking soda
4 medium-sized eggs
1.5 cups white sugar
125 grams unsweetened and unflavoured yogurt
1/4 cup vegetable oil
2 teaspoons vanilla extract (or substitute with lemon or orange zest, lemon or orange extract, ground cinnamon, etc.)

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Directions:

1. Pre-heat oven at 170 degrees celsius.
2. In a bowl, mix then sift the flour, salt, baking powder and baking soda. Set aside.
3. In a different bowl, beat the eggs until frothy (2 minutes).
4. Gradually add sugar while beating.
5. Add yogurt, oil and vanilla. Beat just until everything is incorporated.
6. Add the flour mixture to the egg mixture two tablespoonful at a time. Scrape the sides of the bowl as needed.
7. Line muffin tray with cupcake liner. Fill each liner with cupcake mixture. Do not fill until full, just 2/3 of the liner. I use an ice cream scoop to fill the liners and just fill each liner with one scoop of the cupcake mixture.
8. Bake for 10-12 minutes or until done. Check by inserting a toothpick in the center of a cupcake. If it comes out clean, it’s done.
9. Cool the cupcake before frosting it. Decorate and enjoy.

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I used my buttercream frosting recipe to ice the cupcakes. You can get the frosting recipe here.

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