Posts Tagged ‘food


Roasted chicken

Just look at that juicy bird, basted using a rosemary branch!!!

Bacon wrapped chicken!!!

OH NOES!!!!!!!!


The incredible thirst for sushi

I woke up in fever


for I have had a nightmare

a harsh dream

there was no sushi

no where to get it

no where to buy it

no one is making it

life is just faking it

so when I arose from my bed

all blushed and in tears

I went to the fish market

to chase off my fears

and there

all the fishermen happy and drunk

I gave them some money

they gave me a chunk

so I was making sushi

like a pro

and I will eat it forever

smelly fingers all around




no more tears and fears



sushi loving tofu monster

erectumus maximusss


This chocolate cake is not a lie!

Wanna make a chocolate cake?

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans


Make cake layers:
Preheat oven to 300Β°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.


Chicken Tikka

One of my favorite Indian dishes πŸ™‚

Serves 4

  • 1 pint of live natural yogurt
  • 1 Tablespoon Cumin powder
  • 1 Tablespoon garam massala
  • 1 Teaspoon Coriander powder
  • 1 Teaspoon Turmeric powder
  • 1 Teaspoon chili powder
  • Juice 1 lemon
  • 8 cloves garlic – crushed
  • 1 inch grated ginger
  • Red food coloring
  • 4 Chicken Breasts Cubed
  • 1 Lemon

Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.

I’m feeling kinda lazy, so I’m not gonna look up a Papad bread recipe till my next post, but here’s a bunch of pictures πŸ˜›


Hash Cookies + a shout out to Diggers.

A buddy of mine told me that he’ll put my blog on Digg to get some interest going.

It’s awesome cos I’ve had 60 visitors already!!!

The internet is indeed magical πŸ˜›

All of this made me wanna contribute to society, so here’s an awesome (and super easy) recipe for y’all:

1 package Devil’s Food cake mix
1 cup Canna-butter (cold)
1 1/2 cups chopped nuts
1 package choclate chips
1 package toffee chips
1 14 oz can sweetened condensed milk

you chop the cold cannabutter into the cake mix until it’s finely chopped. Then spread it into the bottom of a glass baking dish, lightly sprayed with cooking oil. After it’s evenly pressed into the bottoem of the pan, spread out the chopped nuts, the choclate chips and the toffee pieces evenly onto the top. Open the sweetened condensed milk, and pour over the top of the nuts and chips. Pop the whole thing into a pre heated oven 325 degrees F. Bake until the sweetened milk bubbles to a light golden colour. Take the pan out and let it cool completely, or wait until it quits bubbling and top with vanilla ice cream.
This goes over pretty well.

The recipe was originally posted by stellaluna.

Hope you like it πŸ™‚



Where does paella, one of the most famous spanish foods come from? Everyone who hears of paella ( pa-eh-a ) automatically says that it is from Spain.

That answer would only be half right for a real gastronomy expert. It is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain and even world-wide, its true origin is the area of Valencia and Alicante. The region of Valencia and north of the Costa Blanca had and still has an extensive area of rice fields, rich soil which was always generous in producing fresh vegetables and knowledgeable farmers who raised plump chickens and rabbits, Valencia used these quality local products to make paella. Not only this but its coastal situation added its abundance in seafood and shellfish to make up another variation of it. And if we add the use of the flavourable olive oil produced in Spain, we have everything necessary to make whichever paella we choose: meat and vegetable or seafood paella.

But now we must choose the correct utensils to make the paella in. We do not use regular frying pans although it seems that the word is in the Valencia language the Castilian translation of frying pan. Pans is a special low border frying pan about 1 1/5 inches deep and has dips in the central part like a golf ball and two rather large handles on each side. Curious, isnΒ΄t it? There are paella pans measuring from 7 inches to 1 yard wide and for special occasions for hundreds of people to eat from. The size is very important, having to know the amount of people who will be eating it to be able to choose the correct paella pan.

The traditional, authentic paella probably the most well known Spanish rice recipe, is still made nowadays over an open barbecue with kindling wood which, although does not seem to be so important, adds to the correct cooking of the paella.

The Real Paella Recipe

Now that we have learned a little something more about one of our favourite foreign cuisine, I would like to share the Authentic, absolutely TRUE paella recipe.

paella pictureIngredients for 4 persons

  • 1 medium chicken
  • 1 medium rabbit
  • 2 medium ripe chopped tomatoes
  • 165 grs. wide green bean ( Spanish-bachoqueta)
  • 130 grs. large white lima beans ( Spanish-garrafon)
  • 1 level teaspoon of saffron
  • 3 cups of Spanish rice
  • 8 cups of hot water or ( even better chicken broth)
  • olive oil ( enough to cover the bottom of the paella pan)
  • salt ( to taste)
  • 1 level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

spanish paella in pan

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

In other regions and even in some of the best recipes, you will that peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe. Happy paella eating!


  • Arroz con costra (Crusty Rice with spare ribs and Chicken): This rice casserole is one of the signature dishes of Murcia, a region that excels in rice cookery.
  • Chicken Paella: This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
  • Mixed Paella: This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.
  • Simple Paella: If you want an easy-to-do simple paella recipe, just knock on us… This is the easier paella recipe you can find anywhere!
  • Arroz negro (black rice): Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencia Community, and in Tarragona, the most southern area of neighboring Catalonia.
  • Vegetarian Paella: This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
  • Catalan-Style Monkfish paella: Hailing from Catalonia, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella
  • Chile and Scallop Paella: Roasted sweet red bell peppers, artichoke hearts, and green chilies lend this paella an interesting array of flavors, and contrast nicely with the mild taste of scallops.
  • Red paella: This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.
  • Chicken and shrimp paella: An efficient and delicious way to feed a hungry family, this paella relies on condensed soup for its creamy flavor. The chicken and shrimp contrast nicely with the sweet bell peppers, and the delicately balanced herbs ensure that this paella will become an easy family favorite
  • Express Paella: Another recipe that uses a nontraditional paella method – the pressure cooker – to produce a meal quickly in an emergency. The guests that “just happened to drop by” will never guess that this flavorful paella was prepared in under 15 minutes.
  • Mushroom Paella: Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.
  • Squid Paella: in this paella, the delightful, true flavor of the squid shines through, and is subtly enhanced by the combination of rosemary, cumin, oregano, hot pepper flakes and sherry.
  • Chilled Paella Curry: This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed olives.
  • Paella with clams, Serrano Ham, and Chorizo Sausage: Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is unavailable, the more readily available Italian prosciutto makes a good substitute.
  • Asparagus and Manchego Cheese Paella: Manchego is often savored alone or on a slice of bread. In this dish, the Manchego is grated and enhances the tenderness of the paella’s shrimp and chicken. Parmesan can be used as an alternative to Manchego.
  • Baked Rice: This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province–although you find slightly different versions all over Levante.

The sexiest asparagus you’ll ever see

January 2023