I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ingredients
Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Assembly
Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

Radish Butter

Radish Butter - Candy Coated Culinista

Radish Butter – Candy Coated Culinista

A vegetable I hardly use, but thought to create something new and exciting from these radishes.

Yield/Serving: 1 ½ – 2 cups
Prep Time: 5 min
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 10 – 12 radishes, halved
• 1 stick (8 tbsp) of unsalted butter, cut into smaller pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Trim the radishes and halve.
2. Place into a food processor and pulse until finely chopped.
3. Add butter to the food processor and pulse until smooth.
4. Add salt and pepper.

Tips
• Serve on a toasted baguette.
• Serve as a topping for salmon or any other fish.

Please Enjoy

My thoughts
This was slightly peppery, totally fresh and tasty. It tasted great on the baguette and as I had lots left over I thought radish butter would be a great accompaniment on top of some salmon.

H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

Ingredients
• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

Assembly
1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

G is for … Grapefruit Pomegranate Cocktail

G is for … Grapefruit Pomegranate Cocktail  - Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 3 grapefruits, freshly squeezed
• 1 lime, freshly squeezed
• 2 oz. Vodka
• 1/3 cup pomegranate seeds
• Ice

Assembly
1. Squeeze grapefruits and lime into pitcher and ensure no seeds get through using a strainer.
2. In two glasses pour some pomegranate seeds and muddle.
3. Pour in 1 oz. Vodka into each glass.
4. Put ice into each cup and pour grapefruit juice overtop.

Tips
• Decorate with grapefruit wheel or rind swirls or lime wheel or rind swirls

Please Enjoy

My thoughts
Two of my favourite fruits combined into an adult beverage; how could it go wrong. It didn’t and I loved the refreshing taste this had.

F is for … Raw Fig Almond Balls

F is for ... Raw Fig Almond Balls  - Candy Coated Culinista

F is for … Raw Fig Almond Balls – Candy Coated Culinista

Yield/Serving: 12-16 balls, depending on your size

Ingredients
• 2 cups raw almonds, or almond meal
• 250g soft dried figs, chopped and de-stemmed
• ½ cup dried cherries, chopped
• 1/3 cup shredded coconut, plus extra for coating the fig balls
• 1/8 cup sesame seeds, plus extra for coating the fig balls
• 1/8 cup black sesame seeds, plus extra for coating the fig balls
• 4-6 tbsp pure Canadian maple syrup

Assembly
1. In a food processor grind almonds into a coarse meal. Ensure you don’t over grind to the point of almond butter. If you have leftover almond meal from making almond milk like I do then use that instead of grinding up raw almonds.
2. Add the figs and cherries and process until well combined.
3. Pour almond mixture into a large bowl and fold in the coconut, sesame seeds and maple syrup.
4. Form mixture into 1” size balls with your hands.

Tips
• If all you can’t find soft dried figs, then soak dehydrated figs for a few hours and de-stem them. They should plum back up some.
• I used my leftover almond meal from making my homemade almond milk.

Please Enjoy

My thoughts
I loved the idea of making a raw dish, but I think my palette is not used to this. I love that I found a way to use my leftover almond meal; but for me it just comes down to texture and it’s a little too soft. I loved all the flavours and the coating of coconut and sesame seeds did help me like it more.

Baked Ricotta with Thyme and Lemon

Baked Ricotta with Thyme and Lemon - Candy Coated Culinista

Baked Ricotta with Thyme and Lemon – Candy Coated Culinista

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is:
Easy

Ingredients
• 500g fresh soft Ricotta cheese, water squeezed from it
• 4 cloves garlic, minced
• 3 tbsp fresh thyme minced
• Zest from 1 lemon
• ¼ cup extra virgin olive oil
• ¼ cup parmigiano reggiano
• ½ jalapeño, finely diced
• Handful of cilantro, finely diced
• Green onion, sprig of
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 425°F.
2. Mix all of the ingredients into a large bowl and well combined.
3. Spoon into a fancy baking dish and bake for 30 minutes or until bubbling and slightly golden.
4. Let cool for 5 minutes and then serve.

Tips
• Make sure you squeeze the water from the ricotta cheese.
• Serve with black and green olives, polish sausage, fancy crackers and bread.

Please Enjoy

My thoughts
This would be a great appetizer to serve at a party or a fancier snack. I didn’t take into account the water content of the ricotta and once we started eating it I could see some water at the bottom of the dish.

E is for … Sweet Soy Asian Eggplant

E is for … Sweet Soy Asian Eggplant - Candy Coated Culinista

E is for … Sweet Soy Asian Eggplant – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 5-10 min.
Difficulty level is: Easy

Ingredients
Sauce
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• ½ tbsp granulated sugar
• 2 tbsp rice wine vinegar
• ¼ cup water
• Black pepper, to taste
• Tamarind spice, to taste
Eggplant
• 2 tbsp sesame oil
• 4 Asian eggplants, sliced into thick strips
• 5 cloves garlic, minced
• Green onion, as garnish optional

Assembly
1. Mix the hoisin sauce, soy sauce, rice wine vinegar, sugar, water, salt and black pepper together in a small bowl and set aside.
2. In a cast iron skillet heat the sesame oil over medium-high heat.
3. When oil is hot add the eggplant, but don’t overcrowd and let brown turning over to ensure all side are golden and tender.
4. When the eggplants are almost browned add garlic.
5. Add in the sauce and reduce heat to medium-low and allow to simmer and reduce down until the eggplant has absorbed some of the sauce.
6. Plate the eggplants and pour the remaining sauce over top and serve.
7. Garnish with green onion if desired.

Tips
• Replace tamarind spice with red chilli flakes if unavailable.
• Serve with jasmine rice to make a completed vegetarian dish.

Please Enjoy

My thoughts
Honestly I always find eggplant to be mushy but even though in some areas like this; the flavours from the eggplants far outweighed my displeasure for mushy eggplant. This was so vibrant and flavourful I couldn’t resist.

D is for … Dulce de Leche Espresso Brownies

D is for ... Dulce de Leche Espresso Brownies - Candy Coated Culinista

D is for … Dulce de Leche Espresso Brownies – Candy Coated Culinista

I had a tin of Dulce de Leche around, begging me to be used and I had a thought to make a batch of from scratch brownies and use this; then I saw my instant espresso and it just all came together nicely.

Yield/Serving: 12
Prep Time: 25 min.
Cook Time: 30-35 min.
Difficulty level is: Easy

Ingredients
• 8 tbsp (1 stick) of unsalted butter
• 170g (6oz) bittersweet or semi sweet chocolate, finely chopped
• ¼ cup cocoa powder
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup toasted walnuts, optional
• 1 cup Dulce de Leche
• 3 tbsp instant coffee or espresso powder

Assembly
1. Pre-heat oven to 350°F.
2. Spray an 8” x 8” baking dish with cooking spray.
3. Line the dish with parchment paper and let excess overhang the sides.
4. Using a medium size saucepan over low heat, melt the butter and then add the chocolate stirring constantly until the chocolate has melted.
5. Remove from the heat and whisk in the cocoa powder and then add in the eggs one at a time.
6. Stir in the sugar, vanilla and then flour and finally walnuts if desired.
7. Pour half this mixture into the pan.
8. Drop one third of the Dulce de Leche evenly spaced throughout the pan and swirl it using a butter knife then add more Dulce de Leche. Use a knife and swirl slightly.
9. Bake for 30-35 minutes or until a cake tester comes out clean.
10. Let cool completely.

Tips
• The brownie taste better on the second day if they last that long.
• Serve with a nice glass of milk or a dollop of vanilla ice cream.

Please Enjoy

My thoughts
Recently I have not been in the mood to pull out my electric mixer to use on every recipe as it just adds so much extra time and things to clean. I thought about making this in a saucepan and it turned out great, just make sure there is no raw flour when the mixture is poured into the prepared pan and it will turn out amazing. For a non-chocolate lover these tasted great, with the Dulce de Leche incorporated into the brownie and I enjoyed it. It was dense, ooey & gooey and lasted 4-5 days and still tasted great. Reviews from my taste-testers was it tasted great and they could taste something extra, but really couldn’t place what it was, it was the hint of espresso. I may add more next try to perfect this recipe.

C is for … Couscous Stuffed Tomatoes

C is for … Couscous Stuffed Tomatoes - Candy Coated Culinista

C is for … Couscous Stuffed Tomatoes – Candy Coated Culinista

Alphabet Soup: C is for … Couscous Stuffed Tomatoes

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: min. 35 min.
Difficulty level is: Easy

Ingredients
• 4 large vine tomatoes
• Sea salt
• 1 ½ cup vegetable stock
• 1 cup couscous
• 1 small carrot, peeled and finely chopped
• 1 spring onion, chopped
• ½ cup golden raisins
• 1 celery stalk, finely chopped
• Handful fresh mint leaves, rough chopped
• 1/3 cup parmigiano reggiano
• 1 tbsp extra virgin olive oil
• Salt to taste
• Black pepper, to taste

Assembly
1. Thinly slice the tops off the tomatoes and scoop out the insides with a spoon.
2. Sprinkle the inside generously with sea salt ad turn upside down on a plate lined with paper towel for 30 minutes. (This step will allow the moisture to be drawn out from the tomato; otherwise you will have soggy couscous.)
3. Preheat oven to 375°F.
4. Using a small saucepan bring vegetable stock to a boil.
5. Add in 1 cup of couscous, stir and cover.
6. Remove from heat and let stand for five minutes.
7. Fluff with a fork.
8. Add in the carrot, spring onion, raisins, celery, mint leaves, parmigiano reggiano, olive oil, salt and black pepper and combine.
9. Spray a glass baking dish with cooking spray.
10. Spoon couscous mixture into tomatoes and fill to the top and place in the baking dish.
11. Bake for twenty to twenty-five minutes, or until tomato skin starts to split open and soften.
12. Serve and eat immediately.

Please Enjoy

My thoughts
This is a new favourite recipe of mine and I will be making this one again in the very near future. I wasn’t so sure if I’d like this as I thought it would be soggy, but it wasn’t at all. Even Mr. C. who can’t stand cooked tomatoes loved this. The softness of the tomato, yet it still need to be cut with a knife along with the crunchy toasted couscous with cheese. This was a great combination and I even saved a tomato for the next day and it wasn’t soggy at all and tasted the same as the day before.

B is for … Buttercup Squash & Green Apple Soup

Buttercup Squash & Green Apple Soup - Candy Coated Culinista

Buttercup Squash & Green Apple Soup – Candy Coated Culinista

Alphabet Soup: B is for … Buttercup Squash & Green Apple Soup

A beautiful and vibrant combination of squash & apples.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 35 min.
Difficulty level is: Easy

Ingredients
• 1 medium yellow onion, chopped
• 2 ribs of celery, chopped
• 1 carrot, peeled and chopped
• 2 tbsp butter
• 2 buttercup squash, seeded and sliced with skin on
• 4 tart green apples, peeled, cored and chopped
• 900ml vegetable broth
• Pinch of nutmeg
• Pinch of cinnamon
• Pinch of cayenne pepper
• Salt, to taste
• Black pepper, to taste
• 1 apple, cored and thinly sliced, to garnish

Assembly
1. In a large saucepan over medium-high heat, add butter along with onions, celery and carrots and let brown for about 6 minutes.
2. In another large saucepan over medium-high heat, boil the buttercup squash until tender.
3. Drain the squash and let cool for 10 minutes and then peel off the skin.
4. Add squash pieces to the onion, celery and carrot mixture.
5. Add in the apples and vegetable broth and bring to a boil and cover.
6. Once broth has boiled turn heat down to a simmer and cook for 30 minutes, stirring occasionally.
7. At the 15 minutes mark add in the nutmeg, cinnamon, cayenne pepper, salt and pepper and continue to stir occasionally.
8. Using an immersion blender, blend until all the vegetables & fruit have been pureed and the soup is smooth.
9. Garnish with apple slices and sprinkle with cayenne pepper.

Please Enjoy

My thoughts
This is my most delicious soup by far and the vibrancy of the soup just made me want to eat it even more. The kick of cayenne pepper adds an extra note to this tasty soup.

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