Hey there! Wow it's sure been a minute since I've last made a blog post, but when you work 50 hours a week, some things get pushed aside for sleep, sleep and just a bit more sleep. This week at work has been rather slow due to fall vacations, so apart from the endless cleaning the hotel kitchen needs, I've been doing a bit of experimenting.
One thing we always have at the hotel to decorate any type of sweet platter or dessert is a variety of meringue kisses. This is because they're easy to make, cheap, and can be made in bulk. They can also be extremely pretty and add a bit of crunchy texture to any creamy dessert. We were down the the really ugly ones in the kitchen (neon yellow and streaky brown are not what I consider to be pretty colours on food), so I decided to make a batch. Trust me, the recipe I use is just about the easiest in the world! You can use it as it is, burn it under a torch, bake it, or dry it.
Super Simple Meringue Recipe
250 g sugar
150 g pasteurized egg whites
Pinch of salt
Squeeze of lemon
Flavouring and colouring of your choice
And there you have it. Easiest meringue recipe ever. Now, there are different methods for piping kisses. I used a fancy star tip in my piping bag, and the slight variation in colour is just from switching out the empty pink colour for blue. I prefer to mix colour directly into the egg mixture by separating the meringue into several smaller bowls. You can get streaky colour simply by mixing the colour through less (like the pink meringues shown at the top of the page). You can also leave them plain white as our pastry student does, or smear stripes of colour directly onto the walls of the piping bag before adding meringue to give a stripy effect, as seen below. You're really only limited by your imagination. The blue meringues above look especially pretty when dusted with a bit of edible gold dust!
I hope you enjoy this simple recipe. Let me know how it went in the comments below, or check out my Instagram, Twitter and Facebook under the handle QuiteChefy. Stay warm out there!
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!
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.
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! 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!