FOOD INTERNATIONAL

Super Easy Homemade Slow Cook Caramel Sauce Recipe

Ingredients:

Sweetened condensed milk 1 (14 oz) can
Butter,1/2 cup melted
Light corn syrup 1 cup
Castor sugar 1 cup
Brown sugar 1 cup
Vanilla extract 2 teaspoons
Lemon juice 1-1/2 teaspoons
Salt 1/2 teaspoon

Bacon-Wrapped Scallops with Spicy-Cilantro Mayonnaise

Spicy-Cilantro Mayonnaise:
3/4 cup Mayonnaise
1.5 tablespoon ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1.5 pound large scallops, rinsed and dried
1 pound thin sliced bacon (not center cut), strips cut in half crosswise sea salt & freshly ground black pepperlarge lettuce leaves, for serving lettuce leaves, for serving

Preparation Method

1. Prepare the sauce: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro and stir well. Cover and refrigerate until ready to serve.

2. Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Classic Béchamel Sauce Recipe

Ingredients:

4 tablespoons unsalted butter, room temperature
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk, room temperature Equipment Needed:

Heavy Saucepan
Wooden Spoon
Heavy-Duty Whisk

Preparation:

(1) In a heavy saucepan over medium-low heat, melt the butter.

(2) Add flour, whisking a few minutes until the flour mixture becomes bubbly (this is the roux). Do not allow the roux mixture to brown or darken!

(3) Gradually add the milk, while whisking constantly, until the mixture is well blended and smooth.

Continue to cook, stirring constantly (so that the mixture does not stick to the bottom of the pan and begin to burn), until the sauce begins to boil and thicken. I like to turn my heat to very low. Immediately remove from heat. Season to taste with salt and pepper.

Vegan Pumpkin Almond Oatmeal Cookies

Ingredients -

Rolled Oats 2 cups, roasted and coarsely powdered
Pumpkin Puree 1/4 cup
Sugar 1/2 cup
Flaxmeal 2 Tbsp mixed in 6 Tbsp of water
Olive Oil 2 Tbsp
Salt 1/2 tsp
Cinnamon Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Chopped Almonds 1/4 cup

Method Of Preparation -

In a mixing bowl, add the coarsely ground Oats. Mix in the salt, cinnamon powder, baking powder, baking soda and chopped almonds.

Blend the pumpkin puree, sugar, the gooey flax egg (flaxmeal soaked in water) and olive oil. Mix it in the Oats mixture to make a gooey dough.

Wrap in a cling wrap and refrigerate for couple of hours.

Preheat the oven to 350 F.

Remove from the refrigerator and pinch a tablespoon of dough and roll in your palm and flatten into a small disc.

Continue for the rest of the dough and place them on a parchment paper lined baking tray.

Bake for 15-17 min until the undersides are golden brown.

Cool them on wire racks and gobble them up. They stay fresh and chewy for 2 days (have not checked beyond that :) ).

Savory Mini Pies

Ingredients

For the dough:
• 400 g all-purpose flour
• 200 g butter at room temperature
• 1 egg
• 2 egg yolks
• 1 teaspoon salt
For the filling:
• 400 g palm heart or 600 g prawns or 400 g boiled chicken
• 2 tablespoons butter
• 1 tablespoon corn oil
• 1 small onion
• 1 garlic clove
• 2 tablespoons chopped parsley
• 2 tablespoons tomato purée
• 2 level tablespoons all-purpose flour
• 150 ml milk, approximately
• salt and black pepper
• a handful of green peas
• 2 hard-boiled eggs
• pitted olives
To brush the top of pies:
• 2 egg yolks
• 1 tablespoon olive oil

Preparation method

Preparation of the dough:
1. Sieve the flour and salt onto your working surface to form a mound and make a well in it.
2. Blend the butter with the eggs using your fingertips and add to the well, kneading slowly from the middle towards the edges, without overworking the dough.
3. Cover with plastic film and let the dough rest and harden in the fridge.

Preparation of the filling:
1. Sauté the onion, the garlic and the parsley finely chopped in oil and butter.
2. Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken.
3. Add the tomato purée and sauté.
4. Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk.
5. Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes.

To assemble the empadinhas:
1. Roll out the dough to a thickness of about 3mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film.
2. Cut dough disks larger than the diameter of the little individual pie pan.
3. Grease the mini tins with butter and gently place the dough into them.
4. Fill with the filling and cover with a second dough disk. Seal the edges.
5. Brush the surface with beaten egg yolk and olive oil.
6. Bake at 190 °C, until golden brown.

The baking time depends on the size of the little individual pie pan.

Oven-Baked BBQ Chicken

4 chicken leg quarters
kosher salt
spray canola oil
3/4 – 1 cup barbecue sauce
1/4 cup cilantro, chopped

How To Make Ice Cream

There are generally two ways for making real ice cream from scratch. You can either prepare the ingredients and make it with an ice cream machine, or you can brave the adventure and try it without one! We will first explore how to make ice cream without a machine.
Making Ice Cream Without an Ice Cream Machine:
(This recipe will supply you with 1 quart of plain vanilla ice cream)
Ingredients:
• 2/3 C Sugar
• 2 C Heavy Cream
• 1 C Whole Milk
• 1 teaspoon of vanilla extract
• 1 vanilla bean, scraped (meaning cut the vanilla bean in half, and scrape out the actual beans)