Hey there! I feel like it's been forever since I've been able to post a new recipe here for you guys. Work has been super busy with Christmas and the huge New Years event at the hotel, but I was also back for my second semester of culinary school. I did great with top grades in almost everything, and lots of high praise. Just one year until I am a fully trained chef! Woo! I can't wait!
With all the chaos lately, I've been struggling a bit to keep up with everything, but I had a few bananas sitting on my counter that were a bit too ripe for us to eat, and it's such a shame to throw away perfectly good food, so I decided to make one of my favourite things: banana bread. It's easy, fast and, most importantly, delicious!
Banana bread is great, but you gotta be able to taste those bananas! That's why I complemented the flavours with some crunchy, slightly bitter walnuts and just a hint of dark chocolate. It tastes even better on the second day when the flavours can develop and the crust and get all gooey. It reminds me of when I was a kid and my mom used to make banana bread, and trust me, it rarely lasted until the next day.
What you'll need
For one loaf:
3-4 very ripe bananas
1/3 cup melted butter (80 ml)
1 cup sugar (240 ml)
1 tsp vanilla extract
1 tsp baking soda
1.5 cups flour (350 ml)
a handful of roughly chopped walnuts
a handful of dark chocolate chips
Preheat oven to 175°C/350°F. Mash up your ripe bananas (the browner they are, the sweeter they will be). Beat melted butter into banana. Beat sugar, egg and vanilla together until it becomes lighter in colour and slighlty fluffy. Stir in banana and butter mixture. In a separate bowl, sift all dry ingredients (except nuts and chocolate) together and stir into wet mixture until combined. Stir in nuts and chocolate at the end. Grease a loaf pan or line with parchment paper. Bake for approximately 45 minutes to an hour until golden brown on the outside, and a toothpick inserted into the loaf comes out clean. Cool on a wire rack and enjoy. If you like your banana bread to have that sweet, gooey exterior, store in plastic.
I can practically smell the goodness by looking at the photos. I hope you all enjoyed this recipe as much as I do. Drop me a line below and share on Facebook if you liked this recipe and let me know what else you'd like to see. If you're looking for other banana recipes that are a bit lighter and healthier, but still satisfy that sweet tooth and craving for ice cream, then check out my super yummy guilt-free banana ice cream.
As always, you can find me on Facebook, Twitter and Instagram as QuiteChefy. Your support is always greatly appreciated!
Until next time, keep warm and stay chefy!
The weather is now chilly, and the leaves have fallen. That means Pumpkin Spice season! Ok, ok, it's not about pumpkin spice this time, but if you're interested in an amazing recipe for Pumpkin Pie cheesecake, then you're in luck, because I have one for you right here in lat year's birthday post.
This is definitely apple season, and I know that some of my family have gone apple picking this year to make delicious pies, jellies and crumbles. Just the thought of freshly-baked apple pie makes me feel all warm and fuzzy inside, and that's a great thing, since the outside is a little worse for wear lately! I'm now back to culinary school and studying my butt off!
Fall and winter, for me, is curling up under a warm blanket on the sofa with a hot drink, good company and a bad movie. So why not make the laziness just a bit more warm and fuzzy with delicious homemade cider that's like sipping on a mug of warm apple pie?
This Apple Pie Cider recipe is incredibly easy to make using any apples you have on hand, and tossing everything together into a slow cooker. Don't have one? No problem, just follow the recipe below and use a regular pot instead, cooking the apples until soft.
What you'll need
5 - 7 apples (a mixture of sour and sweet works best)
1 orange, whole
2 teaspoons ground cinnamon
1 whole clove
1/4 teaspoon ground allspice
8 cups (1.8 L)
Squeeze of lemon
1/3 cup brown sugar
Salted caramel sauce
This is a great recipe when you want get all cozy with a hot drink. You could also sieve the mixture and drink it cold as a juice, but I prefer it hot and a bit thick.
If you like this recipe and want to seem more like it, please leave a comment below. Feel free to contact me on Facebook or check out Twitter and Instagram @QuiteChefy, where I often post pictures of the food I make at culinary school.
Stay chefy, everyone!
Hey there! After a long absence (being vacation then being sick) I'm back with another tasty recipe. I don't know about you, but I have those days where I want homemade food, but I just don't want to make a giant fuss out of it. Lately, I have to get up at 4.15 in the morning to go to work, make food all day, then come home needing something for dinner. These busy days where I just don't feel like doing a bunch of cooking is where I rely on easy pastas, my favourite of which are mushroom-based pasta dishes. This particular pasta with mushrooms and marscapone cheese is so easy and quick to make, and it looks like a million bucks. Also, it's pretty inexpensive to make, and that's always a plus. To top it all off, this dish takes between a half hour and 45 minutes to pull off. Did someone say perfect weeknight meal?
Just a note: I used chantarelles and portobello mushrooms in my pasta, which can get a bit pricey sometimes, but you can use regular button mushrooms or mixed packs. If you're a regular mushroom hunter, then by all means use an abundance of wild mushrooms in your pasta for an extra punch of flavour that's light on the wallet.
What You'll Need
For the Pasta:
For the Garlic Croutons:
As I've stated above, when you drain your pasta, it's a good idea to save a couple cups of the boiling liquid. If your pasta sauce gets a bit to thick (which can also happen after you add your pasta in), then you can use the flavourful pasta water to thin it out a bit so it's not so gloopy. We're going for creamy here, people.
I hope you all enjoy this recipe as much as we do here. You can find a printable and shareable version of the recipe here, or you can use the links below to be kind and share with all your friends on social media! Feel free to leave a comment, too. If you want to see some of my other recipes, check out my recipes page.
Until next time, keep on being chefy.
Hello and Happy Father's day out there to all the proud papas, grandfathers and amazing guardians out there!
Unfortunately, my father lives on another continent, so I couldn't be there to spend time with him, but that didn't stop me from sending a little care package with decorated sugar cookies,
Father's day is a great day to strap on the apron and whip up some tasty treats to spoil the special Dad figure in your life with some delicious home cooking. Below is a great list of five delicious Quite Chefy recipes you can cook for Father's Day.
1. Beer Braised Pork Ribs
If your fathers are anything like mine, then combining meat, beer, and the grill is a match made in heaven. These delectable, tender ribs are doused in beer and braised in the oven low and slow until tender. Smother in your favourite barbecue sauce and finish on the grill for melt-in-your-mouth goodness. Find the recipe and instructions for Beer Braised Pork Ribs here or read the blog post here.
2. Sunday Morning Rolls
Why not surprise the special dad in your life by making some homemade rolls for breakfast. The great thing about this recipe is that you make the dough Saturday night, and leave it covered in the fridge overnight to raise. When you get up, form and bake to fill your home with the mouthwatering aroma of freshly baked fluffy rolls and maybe even surprise him with breakfast in bed if he's lucky! Find the recipe for Sunday Morning Rolls here or read the blog post here.
3. Meatballs in Curry Sauce
This is one dish my father has yet to try, but I hope to make it for him some day. It's certainly my husband's favourite. You can either use pre-ground pork or grind your own for these light and juicy meatballs in a creamy curry sauce. Serve with a side of fluffy rice for this delicious and beloved Danish classic that the whole family will enjoy. Find the recipe for Meatballs in Curry Sauce here or read the blog post here.
4. Chili Lime Shrimp Cups
These pretty little cups of tastiness are so easy to make, and can be prepared in advance. Serve them as a snack, appetizer or main course with a side of your choosing. The cups are filled with a spicy and creamy sour cream sauce and filled with arugula, baked cherry tomatoes and topped with tender marinaded shrimp that you can either grill or broil to perfection. Find the recipe for Chili Lime Shrimp Cups here.
5. Sweet Treats
I couldn't choose just one sweet treat. If you have a dad out there with a sweet tooth, you've experienced that last piece of cake disappearing at 3 a.m. while everyone is asleep. You know, the ones who say "No thanks. I'm not really a sweets person." Yeah....suuure. I've picked out three great desserts you can make for your great dad (and hopefully yourself!).
Nothing says summer quite like strawberries, and this deliciously layered dessert combines fluffy sponge cake, light whipped cream and fresh strawberries into one delicious trifle. Find the recipe for Strawberry Shortcake Trifle here or read the blog post here.
This is one of my very first recipes posted to the Quite Chefy blog, and one that I got high praise for in culinary school. It's creamy, fresh and just fancy enough to make people think you're amazing. It's also absolutely delicious and a perfect dessert to spoil anyone, including dear old Dad. The bottom is a rich and creamy orange mousse topped with the fresh tanginess of orange jelly. You can serve with a dollop of whipped cream, candied nuts and a shard of caramel glass to take it over the top. Find the recipe for Fluffy Orange Mousse here or read the blog post here.
Of course, you could also do what I did and bake some tasty sugar cookies and cut them out in little hearts and to spell DAD. Decorate with your favourite icing or royal icing in an array of colours and patterns and serve them quick before eating them all yourself. Find the recipe for Perfect Rolled Sugar Cookies here.
And that's it! I hope you all have a wonderful Father's Day out there with your families. If you enjoyed these recipes, then leave a comment below and share with your friends. You can also find me on Facebook, Twitter and Instagram as QuiteChefy.
And to my Dad. I love you :)
Hey there! To continue on with my Danish Food series, I've decided to make a beloved classic that no home in Denmark has gone without making: Boller i Karry, or meatballs in curry sauce.
In fact, this is my husband's favourite dish! Unfortunately, he doesn't get to eat it very often, since I'm not the biggest fan of yellow curry. It took a long time before I could even tolerate the smell of the stuff, but Danes are wild for curry powder. Most chicken sandwiches here have some sort of curry dressing in it, along with some delicious smoked Danish bacon.
Boller i karry is fairly simple. It's a dish with lightly seasoned pork and onion meatballs boiled in water flavoured with bay leaf and peppercorns and served with a creamy curry sauce. Be sure so sieve and save that boiling stock, as it gives the curry sauce a wonderful meaty flavour along with the sweetness of apple, onion, spiced curry and cream. This is typically served with a side of fluffy rice and sometimes potatoes.
Scroll down for ingredients and instructions, or click here for a printable version that you can share or email to your friends.
Ingredients and Instructions
If you don't want to go through the trouble of grinding your own meat, then skip that step and use pre-ground pork instead. You can also make the meatballs and sauce ahead of time and freeze in portions for a quick weeknight meal that's ready to be heated up.
Let me know what you think of this recipe by leaving a comment below or share with your friends on Facebook. If you want to check out other recipes I've done, check out the recipes page. You can also find me on Facebook, Twitter and Instagram as QuiteChefy where I would be more than happy to answer any cooking-related questions.
Hey there lovely people! I had a bit of time in the middle of the week to catch up on some cooking, and that means my husband gets to eat real, homemade food! Hurray!
This week's recipe is crispy spring roll cups with chili-lime shrimp.
Chili, lime and coconut is a fantastic combination in both the sweet and savoury kitchen, and works particularly well paired with shrimp. The flaky cup is filled with a cooling sour cream sauce and topped with a sweet baked cherry tomato, peppery arugula and those delectable shrimp.
These super crispy cups are incredibly simple to make, too, which means this is great for weeknight meals, or as an addition to a barbecue or simple appetizer. The secret to the flaky cups are spring roll wrappers. Give them a light coating of oil, fold into squares, and bake in muffin forms. Simple, easy, quick. Bake for approximately 10 minutes until light golden and marvelously flaky.
24 large shrimp, peeled and deveined
12 cherry tomatoes
100 ml + 2 tbsp oil
2 red chilis
100 ml coconut flakes
5 cloves garlic
salt and pepper to taste
250 g sour cream
50 g arugula (one large handful, washed)
For crispy spring roll cups:
For chili-lime marinade, sauce, and baked tomatoes:
These cups are great for many occasions, or you could do like I did, and just eat like 6 of them until you're full. They can be served slightly warm or cool, so you can make them ahead of time. Prepare all ingredients and store everything but the cups in the fridge until ready to assemble. This recipe took around 45 minutes from start to finish. It was fast, easy and packed full of flavour, which made it a wonderful meal for my busy work days.
Needless to say, I'll be making this recipe again!
Remember to like and share this recipe, and leave a comment below to tell me what you think. I love to hear from you! You can also follow me on Facebook, Twitter, and Instagram as QuiteChefy.
Until next time, stay chefy!
Hey there! The weather is finally improving from constant grey blandness to wonderful sunny goodness (at least a little bit). That means long walks, bike rides, and hiking. It also means that the gardens are growing, and we are slowing switching from heavy, hearty soups, stews and braises to light, fresh seasonal produce.
We've been trying to eat healthier around here, but that doesn't always have to mean steamed veggies and lettuce. Healthy food can still be delicious and packed with flavour. Today, I've chosen to take a little bit of Thai inspiration with a beautiful cucumber salad with peanuts and a sweet chili glazed salmon.
This salad combines lovely fresh cucumbers with a bit of onion, chili and cilantro (or coriander for some of you). Top this fresh salad with a lovely vinaigrette and top with crunchy peanuts and you have a wonderful healthy snack, or a healthy salad side.
Ingredients and Instructions
To serve with your delicious salad, try a piece of broiled salmon. Simply marinade salmon in sweet chili sauce for an hour, and broil for approximately 7-10 minutes. Brush with more sweet chili sauce, sprinkle with salt and pepper and serve with a bit of lime.
This meal is a perfect for busy weeknights where you just don't feel like putting a bunch of effort into the kitchen. It's fairly quick, healthy, and has buckets of flavour. Print or share a direct link to the recipe here.
If you enjoyed this recipe, please like and share with your friends using those handy buttons below. You can find more recipes at www.quitechefy.com/recipes and you can also find me on Facebook, Twitter, and Instagram as QuiteChefy. Feel free to leave a comment below telling me what you think, or leave a suggestion of what you'd like to see in the future, or you can simply click on the handy poll below.
Until next time, stay chefy and enjoy any good weather that comes your way!
Hey there! Whether you love it or hate it, Valentines Day is upon us again, and that means being bombarded with cutesy merchandise, hearts, and all things red and pink. We usually just stay home, order in, and watch something cheesy on t.v. That's just a perfect evening for me! It's also a perfect excuse to try out some new recipes to surprise my hubby!
To start off the day on a sweet note, why not whip up some delicious, and colourful, red velvet pancakes with a drizzle of tangy, sweet cream cheese icing? Chocolately and fluffy, you can surprise your partner or eat the whole stack yourself and have absolutely no regrets whatsoever. Finely chop some chocolate and toast some nuts for a little extra crunch.
Ingredients and Instructions
475 ml flour/2 cups
2 tbsp cocoa powder
½ tsp baking soda
½ tsp baking powder
175 ml sugar/ 3/4 cup
300 ml buttermilk/ 1 1/4 cups
120 ml melted butter/ 1/2 cup
2 tbsp red gel colouring or a bottle of liquid red
1 tsp vanilla extract
1 tsp apple cider vinegar
100 g cream cheese
50 ml sour cream
2 tbsp powdered sugar
Hey there! I hope that this new year is working out for everyone so far. For me, it's included a lot of apartment renovations and painting. I can say with pride that we have actual functioning lights in our hallway again! YAY! I'm also back to work again, so posts are up at random times now.
I may have started the year off with a cream-based dessert (check out the Raspberry Vanilla Panna Cotta recipe here), but now that my surgery is over and I can eat more-or-less normally again, it's time to start putting healthy things into my mouth.
Not too long ago I decided that we should have fish for dinner. I was never a huge fish lover, but I've learned over the years that it's really all in the preparation. As long as the fish is fresh and prepared nicely, it tastes great!
I chose to make halibut, which is a type of flounder/flat fish. Unlike salmon, it's a white fish with a very low fat content. It has firm, flaky meat with a delicate, slightly sweet flavour. I crusted the fish with a bit of spicy mustard, and a mixture of Panko (Japanese bread crumb) and chopped herbs. I pan fried the fish and served with a bit of lemon and some sides (potatoes and salad). I used panko because it tastes great and gets super crispy when fried. I found it in my regular grocery store in the asian foods aisle.
What you'll need
4 halibut fillets
4 tablespoons panko
2 tbsp chopped dill
2 tbsp chopped parsley
2 tbsp chopped chives
4 tbsp flour
4 tsp dijon mustard
2 tbsp oil for frying
Salt and Pepper
Lemon on the side
What to do
If you're a fan of this recipe and want to see more, feel free to leave a comment letting me know what you'd like to see next. I'm especially on the lookout for new PinterTest recipes! Check out my other recipes, and share with your friends! You can also find me on Facebook, Twitter, Pinterest and Instagram. You can also email me here.
As always, stay chefy!
Happy New Year everyone! This year, I'll be starting off with a dessert recipe. Yeah yeah we've all eaten too much over the holidays, but this isn't just any dessert. I like to think of it as "the little black dress of desserts". It's a simple little number that you can serve plain or dress up for a trendy black tie affair.
What is Panna Cotta?
Panna Cotta is an Italian dessert meaning "cooked cream". The cream is thickened with gelatine and then set on a mould. It's typically turned out onto a plate and served with a sauce, but can also be served in portioned cups.
Panna Cotta can be served in virtually any flavour combination imaginable with toppings and layeres.
Helping out Friends
I had to make 100 of these little beauties for a copper wedding anniversary at the last minute. My husband's friends cried out for help on Facebook when their usual go-to cake lady cancelled due to work. meaning they needed a dessert and they needed it fast! I'm on sick leave since my jaw surgery, and had nothing else to do, so I agreed to help. It was just a couple days after Christmas, so the pressure was on. I needed something I could make after coming home after spending Christmas at my in-laws, and they were on a tight budget. I suggested Panna Cotta, and it was just the ticket, at just 8.50 dkk per serving (about $1.25 USD). We agreed that it should have white chocolate and raspberry. The rest was up to me. Playtime!!
The dessert I made for them was a vanilla panna cotta topped with a raspberry gel. Sprinkled onto the gel was granulated caramelized white chocolate, a shard of almond nougatine glass, two meringues, raspberry and licorice, and a fresh raspberry.
The dessert was a hit, and they had plenty left over, which was great because panna cotta freezes well and they could use it as their New Years dessert!
If you want to read more ways you also can reduce food waste in the kitchen, you can check out some tips here.
Ingredients and Instructions
This recipe has been adjusted to give 6 portions of 150 ml each (which is the size you see in the photos)
Vanilla panna cotta:
450 ml cream
450 ml full fat milk
90 g sugar
2 vanilla beans
6 leaves gelatine
2 bags (800 g) frozen raspberries
1 tbsp sugar
100 ml water
Squeeze of lemon
4 leaves gelatine
Caramelized white chocolate
(Warning: this needs to be made a day ahead)
Take a bar of your preferred white chocolate and melt carefully over warm water. Spread onto a parchment-lined baking sheet in an even layer, and bake 120° for approximately an hour until the chocolate turns a light golden brown. It will continue to caramelize after you remove from the oven, so don't let it get too dark, or it will become bitter!
Allow the chocolate to dry out 12 hours (depending on your chocolate) before hacking into pieces, or blending into granules. Chocolates vary, and the chocolate I used remained soft many hours after baking.
2 egg whites
100 g confectioner's sugar
flavouring of choice (appx ½ tsp)
a pinch of cream of tartar or a few drops lemon
Beat your egg whites on high speed until they begin to froth. Add your sugar slowly, a bit at a time together with the cream of tartar or lemon juice. Continue to beat until the egg whites become thick and stiff enough to hold the bowl upside down and add flavouring at the last second. A half a teaspoon of flavouring should do.
Bake at 90° for approximately 1.5 hours until dried and crispy. They should not be chewy in the middle. Once oven dried, you can leave them in the open to further air dry and avoid sticking together. They don't last long in humid climates, so I had to make them the morning of the party to be sure they weren't sad, limp little puffs.
The finished product was served to around 60 adults and children and received plenty of praise from the anniversary guests.
I had a lot of fun making these desserts, and if you like this recipe or have a suggestion for a future recipe, feel free to comment below or send me a message! Sharing is caring, so remember to share this recipe with your friends, or check out my other recipes. You can also find a printable version of the basic recipe here.
Until next time, lovlies, stay chefy!!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!