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Breakfast

Breakfast

Lunch

Lunch

Dinner

Dinner

Dessert

Dessert



INGREDIENTS:

1 lb/400 g chicken thigh or breast
1 orange
2 cloves garlic
1 stub ginger
chili pepper
1 egg white
2/3 tsp salt
pepper to taste
1/2(50g) cup cornstarch
1/2(55g) cup flour
1/2(100ml) cup shaoying rice wine (you can use white wine or omit this ingredient completely if you want)
1/2(100ml) cup soy sauce
1/4(100ml) cup vinegar
2 tbsp cornstarch
2 tbsp sesame oil
4 tbsp honey

DIRECTIONS:

Wash and dry orange. Zest your orange and save the zest for later. Juice the orange and set aside. Grate garlic and ginger. Chop the chilis. Cut chicken into bite-sized pieces and place into a bowl. Put one egg white into the bowl along with the salt and pepper and give it a quick massage. Add cornstarch and flour and once again, mix it with your hands until chicken is evenly coated. Deep fry in hot oil (350 F/175C) for 4-5 minutes until crispy and golden brown. Drain on paper towels and set aside. 

For the sauce, combine shaoxing wine, soy sauce, orange, ginger, garlic, chili and vinegar. Heat until boiling then turn to low. Add cornstarch slurry (cornstarch & water) and cook on medium heat until sauce thickens. Add honey and mix well. Add the chicken and a drizzle of sesame oil and mix to coat the chicken. Serve with hot rice. 


 


For the cake:
1 cup butter
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups of sugar
red food coloring
1 1/3 cups milk
1/2 cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
Frosting, double the recipe!

Take the butter and eggs out to let come to room temperature for 30 minutes.  In the meantime, prepare either (2) 9" x 2" round pans or (1) 9" x 1 1/2" and (1) 9" x 1 1/2" pans**.  Grease them liberally then cut out circles from parchment paper to lay in the bottom of the pans.  Grease the paper too and then flour each of the pans.

**The cake is meant to be done in four layers by baking the cakes in 2 round 9" x 2" pans.  Unfortunately, I only own 1 pan of that size, my other 9 inch pans are more like 1 1/2 inch pans.  No to be deterred from making this, and as quickly as possible since my to-do list was long, I just put 5 cups of batter in the taller pan and 3 in the other and baked them off.  My larger cake took about 40 minutes to bake, the smaller, just a little over 30. I sliced the taller cake in two and ended up with three pretty even-sized layers!

Preheat the oven to 350 F.

Combine the flour, baking powder, and salt in a medium bowl.  In the bowl of your mixer, beat the butter for 30 seconds.  Continue beating on medium as you gradually add in the sugar.  Scrape down the side of the mixing bowl and then add in 1/8 teaspoon of red food coloring and mix to combine.  Now add in the eggs one at a time, making sure each is well combined before the next egg is added.  In another medium bowl (preferably one with a spout) combine the milk with the lemonade concentrate and the extract.  The mixture will look curdled, don't worry!

Alternate between adding the milk mixture and the flour mixture to the butter mixture until all are combined.  Fill the first cake pan with batter, see ** note above for amounts.  Now add 1/4 teaspoon more red food coloring to the remaining batter and mix to combine.  Pour the remaining batter into the remaining pan and bake them each at 350 F. for 30-40 minutes.  The cakes are done when the middles spring back at a light touch.

Let the cakes cool for about 10 minutes and then remove them from the pans to finish cooling on wire racks.

When cakes are completely cooled slice them if necessary and then frost.  For the best results when frosting makes sure the cake is 100% cooled, baking the cake the day before is a great way to do this.  Once you begin frosting to do the middles and then just a very thin coat (called a crumb coat) all over the outside and let it harden for about 10 minutes before finishing the rest of the job.


 


YOU'LL NEED:

2 Salmon Fillets

SingLong black pepper sauce

Spring onions, sliced thinly



HOW TO MAKE IT:

Wash and pat dry salmon fillets with a kitchen towel.

Preheat airfryer to 180deg C for 5min.

Put salmon fillets to airfry for 5min at 180deg C.

Open and brush on a thick layer of black pepper sauce onto front and black of salmon fish and continue to airfry for further 4min or till done.

Carefully remove salmon fillets and garnish with spring onions. Serve immediately.


 


WHATYOU'LL NEED:

1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
1 tsp. vanilla
1 tsp. grated lemon zest


HOW TO MAKE IT:

Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.

Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.

Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.

End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.

Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.

Then make diagonal cuts to make diamond shapes.

Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.

While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.

When baklava is done baking, immediately pour the honey mixture over the top.

Let cool completely in the pan.


 


Ingredients:
1 1/2 cup unsalted butter

2 cups of sugar

3 tablespoons of brown sugar

4 eggs, separate yolks from whites

1 teaspoon of vanilla extract

3/4 cup of peach schnapps

1/4 cup of buttermilk

3 cups of all-purpose flour

1 teaspoon of baking powder

1/2 teaspoon of salt

3 1/2 teaspoon of cinnamon

1 teaspoon of nutmeg

2- 15 oz of canned sliced peaches in a heavy syrup, drained.
Directions:
Pre-heat oven to 325 degrees F. In a small mixing bowl, add brown sugar and 1/2 teaspoon of cinnamon.

Generously, butter 10-inch bundt pan and sprinkle with cinnamon brown sugar mixture. Try to evenly coat.

 


In a medium bowl mix peaches, 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg and set to the side.

In a large bowl whisk flour, baking powder, salt, remainder of cinnamon, and nutmeg. Set to the side.

In a small bowl beat egg whites until firm. Set to the side.

In a large bowl, cream butter and sugar at medium speed until fluffy. Add egg yolks one at the time, beating well.

Add in peach schnapps and vanilla extract.

Gradually add the dry ingredients to the wet, but do this gently but mix well. Fold in buttermilk and eggs whites.

Pour half of the batter into the prepared pan. Then layer in the peaches.

 


You may not use all of the peaches, otherwise, leave some for to served later with the finished cake.

Finally, pour the remaining batter over the peaches.

Bake for 90 minutes. I begin checking after an hour in the oven using a cake tester.

 


If it comes out clean, you know it is done. Remove from oven and allow to cool in the pan.

Once cool 10-20 minutes, remove from pan onto a wire rack.


 


Ingredients:
2 1/2 c blackberries, washed

1 c sugar

1 c flour

2 t baking powder

1/2 t salt

1 c milk

1/2 c unsalted butter, melted
How to make it :
Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

Preheat oven to 375. Stir together the flour, baking powder, salt, and milk with a wooden spoon.

 


Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pour batter into a medium baking dish and smooth it out.

You can choose to line it with parchment paper or not, but don’t grease the pan.

 


Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be.

Let it cool for 5 minutes so it will hold its shape.


 


Ingredients:
The base:

200g of Speculoos

40g of Gavottes pancakes

70g of melted butter

The garnish:

600g of ricotta

200g of powdered sugar

Zest of 1.5 organic yellow lemons

4 eggs

370 g of fresh cream

100 g of lemon juice

The meringue:

4 egg whites

120 g of powdered sugar
Directions:
The base:

Preheat the oven to 150 ° C

Using the blender, mix the speculoos, then crumble the gavotte pancakes,

Melt the butter and mix it with the crumbled cookies, mix well.

 


Cut a disc of baking paper, place it at the bottom of the springform pan,

Line the bottom of the mold with speculoos, press down well with the back of a spoon, or with your fingertips, Reserve in the fridge.

The garnish:

Wash and zest the lemons, then squeeze them, reserve the juice,

In a salad bowl, pour the ricotta,

Add the sugar and lemon zest to the ricotta and whisk everything together for 2/3 minutes,

Incorporate the eggs, whisk again,

Add the cream and the lemon juice, continue to whisk so that the filling is very light,

Pour over the biscuit base,

Bake for 50 minutes to 1 hour at 150 ° C.

Leave to cool and set aside for the night in the fridge.

The meringue:

In a salad bowl, pour the egg whites, beat them until stiff, when they start to rise well, pour the sugar in rain.

Continue to whisk until the meringue is very shiny, and when you lift the propellers, a parrot’s beak should form.

 


Garnish a pastry bag, Saint-Honoré piping tip, or the piping bag of your choice, with meringue and place it on the cheesecake.

Burn it with a torch.

Reserve the Cheesecake in the fridge, until ready to serve.


 


Ingredients:
For the Cake:

2 cups flour

2 cups of sugar

1/4 teaspoon salt

1/4 cup (heaping) cocoa powder

2 sticks salted butter

1 cup piping hot coffee (I reheated some that were leftover from the morning)

1/2 cup buttermilk

2 eggs, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

may substitute boiling water

For the Icing:

1 3/4 stick Butter

1/4 cup (heaping) cocoa powder

7 Tablespoons Milk

1 teaspoon vanilla extract

1 pound Powdered Sugar

1/2 cup finely chopped pecans

2/3 cup toffee bits
Directions:
For the Cake:

Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt.

Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow the mixture to boil for 30 seconds.

 


Remove from heat and pour over flour mixture and stir it in to cool down the mixture.

In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined.

Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.

For the Icing:

While the cake is in the oven, it’s time to make the icing. Melt butter in a medium saucepan over medium-high heat. Add the cocoa powder and whisk to combine.

Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined.

 


Next, add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spread it lightly with a spatula).

Allow to cool (if you have self-control) and then cut into squares and serve! Hubs like his warm with a scoop of ice cream on top.

Enjoy...


 


Ingredients:
16 teaspoons Nutella

1 cup all-purpose flour

2 tablespoons sugar

2 ½ teaspoons baking powder

Pinch salt

1 egg

¾ cup whole milk

2 tablespoons unsalted butter (melted)

2 teaspoons vanilla extract
Instructions:
Line a baking tray with non-stick paper.

Form 8 mounds of Nutella on the baking tray using 2 teaspoons for each. Tap the tray firmly on the benchtop several times to spread out the Nutella.

Each disc will be approximately 5cm/2in in diameter.

 


Place a baking tray in the freezer until Nutella is frozen. This should only take 30 minutes. Keep the Nutella discs in the freezer until required.

Meanwhile, prepare the pancake batter.

Sift flour, sugar, baking powder, and salt into a bowl.

Whisk together egg, milk, melted butter, and vanilla extract.

Pour into flour.

Whisk dry and wet ingredients gently together until just combined. Don’t over whisk.

Cook pancakes.

Heat a non-stick skillet over medium-low heat.

When warm, coat with cooking spray or butter.

Scoop up ¼ cup of batter and pour most of the batter onto the warm skillet. Reserve the remaining batter.

Use a spoon to spread the batter into a circle approx. 7.5cm/3in.

 


Now work quickly, peeling off one of the frozen Nutella discs and place into the middle of the pancake. Return remaining Nutella discs to the freezer.

Press the frozen disc down slightly into the batter.

Use the reserved batter to cover the Nutella. Spread quickly if needed. You’ll probably need two teaspoons of batter to cover the Nutella.

 


Cook until the edges are set, and bubbles are forming onto the pancake. You can lift the pancake to check if it’s brown underneath.

Flip and cook the other side.
.
Repeat with the remaining batter and frozen Nutella discs.

Serve warm or at room temperature with or with strawberries.


 


Ingredients:
2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour
Directions:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat.

 


Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Enjoy...!

 


Ingredients:
1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) nestlé® carnation® evaporated milk

2 tablespoons butter or margarine

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups (9 oz.) nestlé® toll house® semi-sweet chocolate morsels

1/2 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla extract
Instructions:
Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter, and salt in a medium, heavy-duty saucepan. bring to a full rolling boil over medium heat, stirring constantly.

Boil, stirring constantly, for 4 to 5 minutes. remove from heat.

 


Stir in marshmallows, morsels, nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared baking pan; refrigerate for 2 hours or until firm. lift from pan; remove foil. cut into 48 pieces.

For milk chocolate fudge:

Substitute 1 3/4 cups (11.5-oz. pkg.) nestlé® toll house® milk chocolate morsels for semi-sweet morsels.

For butterscotch fudge:

Substitute 1 2/3 cups (11-oz. pkg.) nestlé® toll house® butterscotch flavored morsels for semi-sweet morsels.

For peanutty chocolate fudge:

Substitute 1 2/3 cups (11-oz. pkg.) nestlé® toll house® peanut butter & milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Enjoy...!


 


ingredients:
all-purpose flour 400g

sugar 12g 1 tablespoon

salt 1g 1/8 teaspoon

boiling water 83g 1/3 cup

warm milk (about 35 °C) 167g 2/3 cup (reduce the milk amount by 15-30g, if you live in a humid place)

yeast 3g 1 teaspoon

large eggs 2

oil 24g

for egg wash:

1 egg

1 tablespoon milk

1/2 teaspoon confectioners sugar

small pinch salt
Method:
Start by combining flour, sugar, and salt together. Mix with a spatula. Add boiling water and slowly incorporate

now microwave some cold milk for 30 seconds. add yeast and mix. pour into the flour and water mixture.

 


Add eggs and mix, the dough should be very sticky. DO NOT add more flour. Rest for 20 mins with a lid on.

after you have rested add oil. Oil should make the dough not sticky. Knead the dough until the oil is incorporated and it is sticky again. Cover and rest for 1 hour.

after one hour, punch the dough with floured hands until you have let most of the air out. It should be about the size of the dough before resting. Now, split into three pieces.

 


flour a surface and roll it out. fold both ways in. then, smooth side down, roll it out with a pin. With your hands, roll it into a roll ( sorry, is this confusing?) and place it into a prepared bread tin.

This is optional. If you want to just place all the pieces into the bread tin. but doing that will help the bread have more layers and fluffiness. rest in a bread tin for 1 hour.

now, make your egg wash by combing all ingredients and mixi with a whisk. using a brush bush a thin layer on. cook at 190C for 30 mins. take out and cool for 5 mins.

 


You can split them open with your hands or cut with a knife.

Enjoy...!


 

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ABOUT ME

ABOUT ME
I'm a home chef with a passion for creating delicious, Here, I share recipes, tips, and inspiration for cooks of all levels.
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