Category Archives: Home

Old Fashioned Lemonade

06 Sunday Jul 2025

Posted by in Drinks, Home

≈ Leave a comment

Tags

, ,

Ingredients

  • 3/4-1 1/2 cups of sugar + 1 cup of water (to make simple syrup)
  • 1 cup of freshly squeezed lemons
  • 5 cups of water

Directions

  1. Put sugar quantity of your choice into mason jar with a lid and add 1 cup of water
  2. Close jar and shake until sugar is disolved.
  3. Put the 1 cup of freshly squeezed lemons into a pitcher
  4. add 5 cups of cold water
  5. Pour in the simple syrup (sugar and water mixture)
  6. Stir and put into the fridge until chilled

Enjoy

Lemon and Olive Oil Cake

21 Monday Apr 2025

Posted by in Home

≈ Leave a comment

Ingredients

  • 4 ounces (115 grams) of white chocolate
  • 1/2 cups olive oil (105 grams)
  • 5 large eggs
  • 2/3 cup (145 grams) plain yogurt
  • 1 cup sugar
  • 2 lemons (zest only)
  • 3 Tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 cup (100 grams) almond flour
  • 1 cup (140 grams) flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons icing (confectioners) sugar for dusting
  • Option: 2-3 Tablespoons of poppy seeds

Directions

  1. Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
  2. Melt the white chocolate in a microwave oven or double boiler
  3. Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
  4. Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
  5. Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
  6. Add the flour and whisk making sure there are no lumps. Scrap the bowl with a spatula to make sure the batter is well combined
  7. Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
  8. Allow the cake to rest for at least 15 minutes, then slide a knife around the edges of the pan and place cake onto a cooking rack for another 30 minutes.
  9. Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)

Enjoy

Recipe Source

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

≈ Leave a comment

Tags

, , , ,

INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy

Cacio e Pepe (Creamy Cheesy Pasta with Pepper)

02 Thursday Jan 2025

Posted by in Home

≈ Leave a comment

Tags

, , , ,

The easiest way to a creamy pasta dish

Ingredients

  • 8 oz. Spaghetti
  • 7 to 8 ounces (1 cup) Pecorino Romano Cheese (grated very fine) divided into two separate bowls
  • Ground black pepper corns to taste

Directions

  1. In a dry pan, toast black pepper corn over low heat to release their aroma (only a few moments required)
  2. Take off heat and finely grind using a pepper grinder or mortar and pestle
  3. Bring a hot of water to a boil and cook pasta according to directions (do not overcook)
  4. Note: do not through out pasta water
  5. In a small heat proof bowl add one half of the cheese and about 2-3 tablespoons of pasta water and stir to make a paste
  6. In a new pan which is off the heat, add the black pepper and add about1 1/2 oz of pasta water to warm the pan. Add the pasta and cheese paste and mix vigorously to develop a creamy sauce
  7. Sprinkle the remaining cheese over top and continue to toss until the cheese melts through
  8. If required add a little bit of reserved pasta water to ensure the sauce is creamy

Serve and enjoy

Recipe Source

A Better Box Cake

20 Friday Dec 2024

Posted by in Baking, Dessert, Home, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , ,

Ingredients

  • 1 box of yellow cake mix
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 box vanilla pudding instant mix (3.4 oz)
  • 2 teaspoons cinnamon
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup oil

Instructions

  1. Preheat oven to 350 degrees F (175 C)
  2. Grease and flour a bundt pan to prevent sticking
  3. In a large bowl combine yellow cake mix, brown sugar, white sugar, vanilla pudding mix and cinnamon.
  4. Add eggs, water and oil. Beat on medium speed until the batter is smooth and well blended.
  5. Pour the batter evenly into a prepared bundt pan
  6. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely

Optional glaze

  1. Combine 1/4 cup melted butter, 1/2 cup sugar and 1/4 cup water in a saucepan.
  2. Bring to a boil, stirring until the sugar dissolves. Pour the warm glaze over the cake for a shiny delicious finish.

Recipe Source

Beef and Broccoli

06 Wednesday Nov 2024

Posted by in Home, International Dishes, Main Dishes

≈ Leave a comment

Tags

, ,

Marinade

  • 1 lb steak
  • 2 TBS Hoisin Sauce
  • 1 1/2 TBS Soya Sauce (preferably low sodium)
  • 1/2 tsp white pepper

Sauce

  • 3/4 cup Chicken Stock
  • 2 TBS Hoisin Sauce
  • 2 TBS Light Soy Sauce
  • 1 1/2 TBS White Sugar
  • 1/2 tsp White Pepper
  • 1 TBS Corn Starch

Vegetables

Choose 10 oz of broccoli or your favourite veggies

Directions:

  1. Marinate the beef with at least 30 minutes in the refrigerator
  2. After Marinating fry beef with some oil until cooked
  3. In a pan or in the microwave, steam broccoli (or vegetable of choice) until cooked
  4. Add steamed vegetables to beef mixture and serve over rice or noodles.

Recipe source

Bravo Beef Stroganoff

10 Monday Jun 2024

Posted by in Home, Main Dishes

≈ Leave a comment

Tags

, , , , , ,

Ingredients

  • 1 pound cooked roast beef or steak
  • 1 medium onion sliced or diced
  • 1 clove garlic minced
  • 8 ounces of button mushrooms, quartered
  • 1/2 to 1 tablespoon of fresh thyme or 1 teaspoon dry thyme
  • 2 tablespoons of all purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 cups of beef broth
  • 1/4 cup dry parsley leaves or 1/2 cup fresh
  • 5 tablespoons of butter
  • Salt and pepper to taste
  • 10 oz of broad or wide egg noodles

Directions

  1. Add 1 tablespoon of butter to a skillet and add onion
  2. Cook onions until soft
  3. Add garlic and cook for about a minute or until fragrant
  4. Add 2 tablespoons of butter and cook mushrooms
  5. Add thyme and beef broth and whisk the sauce till smooth
  6. Fold in sour cream and continue to whisk
  7. Add the beef and parsley and cover
  8. Meanwhile cook the egg noodles for about 11-13 minutes
  9. Drain and add remaining butter
  10. Fold noodles into sauce
  11. Add salt and pepper if needed and serve with a dollop of sour cream on top

Enjoy

Sweet Chili Chicken

22 Wednesday May 2024

Posted by in Home, International Dishes, Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , ,

Ingredients:

  • 12 oz. skinless boneless chicken breast/thigh, cut into small pieces
  • oil (enough for deep-frying, about 2″)
  • 1 tablespoon oil for frying garlic
  • 2 cloves garlic (minced)
  • 4 tablespoons bottled sweet chili sauce (you can also use your favourite Asian sauce like lemon sauce or sweet and sour sauce or even plum sauce)
  • 1 teaspoon lime juice (optional)
  • 1 pinch salt

Frying Batter:

  • 1 egg white
  • 1/2 cup all-purpose flour
  • 1/4 cup corn starch
  • 1/2 teaspoon baking powder
  • 1 tablespoon cooking oil
  • 1/2 cup water (ice cold)
  • 1 pinch salt

Directions:

  1. Put all the batter ingredients into a bowl along with the chicken
  2. Put frying oil into a wok or pan to a depth of at least 2″
  3. Heat oil till oil begins to simmer, do not overheat. You can test oil by putting a wooden skewer in oil and bubbles form. If bubbling hard, oil is too hot.
  4. Gently place the battered chicken into the oil and deep-fry until the chicken is golden brown
  5. Transfer the cooked chicken to a plate lined with a paper towel to absorb excess oil.
  6. Heat another pan over medium heat and add the oil for the garlic. Fry until fragrant and add the chicken to the pan along with sweet chili sauce, lime juice and salt. Continue to toss until chicken is coated with sauce.
  7. Serve right away to keep crispy

Enjoy

Based on the original recipe

Cooking Conversions

03 Wednesday Apr 2024

Posted by in Home, wrks4me - Recipes

≈ Leave a comment

  • Baking Powder (5 ml / 1 tsp)
    • Baking soda (1 ml / 1/4 tsp) + Cream of Tarter (3 ml / 5/8 tsp)
  • Chocolate Square – unsweetened 1 square
    • Cocoa (50 ml / 3 tbsp) + Shortening (15ml / 2 tbsp)

Small Volume (Liquid)

  • 1 teaspoon = 5 ml
  • 1 tablespoon = 3 teaspoons = 1/2 fluid ounces = 1/16 cup = 15 grams = 15 ml
  • 2 tablespoons = 6 teaspoons = 1 fluid ounce = 1/8 cup = 30 grams = 30 ml
  • 4 tablespoons = 12 teaspoons = 2 fluid ounces = 1/4 cup = 57 grams = 60 ml
  • 5 tablespoons = 16 teaspoons = 3 fluid ounces = 1/3 cup = 85 grams = 74 ml
  • 8 tablespoons = 24 teaspoons = 4 fluid ounces = 1/2 cup = 115 grams = 118 ml
  • 16 tablespoons = 48 teaspoons = 8 fluid ounces = 1 cup = 227 grams = 240 ml

Large Volume (Liquid)

  • 1 cup = 8 fluid ounces = 1/2 pint
  • 2 cups = 16 fluid ounces = 1 pint = 1/2 quart = 455 grams = 480 ml
  • 3 cups = 24 fluid ounces = 1 1/2 pints
  • 4 cups = 32 fluid ounces = 2 pints = 1 quart = .95 liters
  • 8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon – 1.8927059 liters
  • 16 cups = 128 fluid ounces = 4 quarts = 1 gallon = 3.8 liters

Dry Measurements

  • 1 cup = 16 tablespoons
  • 1 pound dry = 16 ounces

Metric Weight Conversions

  • 1 gram = .035 ounces
  • 100 grams = 3.5 ounces
  • 500 grams = 17.6 ounces; 1.1 pounds
  • 1 kilogram = 35 ounces; 2.2 pounds

Cooking and Oven Temperature Conversions

0°C = 32°F
100°C = 212°F
120°C = 250°F
160°C = 320°F
180°C = 350°F
190°C = 375°F
205°C = 400°F
220°C = 425°F
230°C = 450°F

Easy To Remember, One Cup Yorkshire Pudding

29 Friday Mar 2024

Posted by in Baking, Home, Side Dishes

≈ Leave a comment

Tags

Yes, that’s right no need to try to figure out how many of this and how many of that. You only use a cup to measure the ingredients…easy breezy to remember

Ingredients

  • 1 cup of all purpose flour
  • 1 cup of milk
  • 1 cup of eggs (just keep cracking those eggs till they fill up the cup)
  • 2 tbsp of shortening or lard or beef drippings

Directions

  1. Preheat oven to 450°F (230°C)
  2. Whisk all ingredients together and let stand for 5 minutes
  3. In a large muffin tin or 8″x8″ square pan put in lard and then put into the preheated oven.
  4. Pour batter into smoking hot muffin tins or pan
  5. Bake in hot oven and let puddings dry about 10 minutes

Temperatures and Cooking Times:

  • First bake at 450°F (230°C) – 15 minutes
  • Then lower temperature to 350°F (180°C) 10-15 minutes
  • Then turn off and let bake for 10 minutes in oven
  • Finally remove from oven and let them sit for 5 minutes

Enjoy