yummy yummy salàd/ food Recipes

11/06/2024

08/06/2024

Fresh Cucumber Lemonade

Ingredients:
2 large cucumbers, peeled and chopped
1 cup fresh lemon juice (about 4-6 lemons)
3/4 cup sugar (adjust to taste)
4 cups cold water
Ice cubes
Thinly sliced cucumbers and lemon slices for garnish

Directions:
1. Puree Cucumbers: In a blender, blend the chopped cucumbers until smooth. Strain the cucumber puree through a fine mesh sieve into a pitcher, pressing on the solids to extract as much liquid as possible.
2. Mix Lemonade: To the cucumber juice in the pitcher, add the fresh lemon juice, sugar, and cold water. Stir well until the sugar is completely dissolved. Taste and adjust sweetness if necessary.
3. Chill: Add ice cubes to the pitcher and stir again. For the best flavor, let the lemonade chill in the refrigerator for at least 1 hour.
4. Serve: Serve the cucumber lemonade over ice, garnished with thin slices of cucumber and lemon.

08/06/2024

Chapo lovers Good evening 😋😋

08/06/2024

🍓🥭 Fresh Mango Strawberry Swirled Slushies 🥭🍓

Ingredients:

For the Mango Slush:

2 cups frozen mango chunks
1 cup mango juice or water
1 tablespoon honey (optional)

For the Strawberry Slush:

2 cups frozen strawberries
1 cup strawberry juice or water
1 tablespoon honey (optional)

Instructions:

Prepare the Mango Slush:

In a blender, combine the frozen mango chunks, mango juice (or water), and honey.
Blend until smooth and thick. If it's too thick, add a bit more juice or water.
Pour the mango slush into a bowl and set aside.

Prepare the Strawberry Slush:

Rinse out the blender, then combine the frozen strawberries, strawberry juice (or water), and honey.
Blend until smooth and thick. If needed, add more juice or water.

Assemble the Swirled Slushies:

In a tall glass, alternate spoonfuls of mango and strawberry slush, creating a layered effect.
Use a spoon or straw to gently swirl the two flavors together for a marbled look.

Serve:

Serve immediately with a straw and enjoy your refreshing Mango Strawberry Swirled Slushie!

These colorful, fruity slushies are perfect for a hot day or a fun treat! 🍹🌞

07/06/2024

Dark Romance Chocolate Blackberry Cake

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup buttermilk
For the Blackberry Filling:

2 cups fresh blackberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Chocolate Ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the cocoa powder with the buttermilk until smooth. Gradually add the dry ingredients and the cocoa mixture to the butter mixture, alternating between the two, beginning and ending with the dry ingredients.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Blackberry Filling:

In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries release their juices and the mixture begins to simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir the cornstarch mixture into the blackberry mixture and cook until thickened, about 2-3 minutes. Remove from heat and let cool completely.
For the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until sm

06/06/2024

Classic New York Cheesecake with Berry Compote 🥮 🥚 🧈

Ingredients:

For the Cheesecake:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened
1 1/2 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
4 large eggs

For the Berry Compote:
2 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
1/2 cup granulated sugar
1 teaspoon lemon juice
1/4 cup water

Directions:

Prepare the crust:
Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Make the cheesecake filling:
In a large bowl, beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, beating until creamy.

Add eggs one at a time, beating just until blended after each addition.

Pour the filling over the prepared crust.

Bake the cheesecake:
Preheat the oven to 325°F (163°C).

Bake the cheesecake for about 55 minutes or until the center is set and the edges are lightly browned.
Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.

Chill in the refrigerator for at least 4 hours, preferably overnight.

Prepare the berry compote:
In a saucepan over medium heat, combine berries, sugar, lemon juice, and water. Cook, stirring occasionally, until the berries break down and the sauce thickens, about 10-15 minutes.

Let cool, then refrigerate until ready to serve.

Serve:
Release the cheesecake from the springform pan. Top with the chilled berry compote before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 30 minutes | Servings: 12 servings

06/06/2024

Mie Goreng Fried Noodles 😋

06/06/2024

Maryland's Layer Cake
Ingredients:
Cake Layers:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
Chocolate Fudge Frosting:
1 cup unsalted butter
1 cup evaporated milk
5 cups granulated sugar
1 cup cocoa powder
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour eight 9-inch round cake pans.
Prepare the Cake Layers:
In a bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared pans. Spread the batter thinly and evenly in each pan.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks to cool completely.
Prepare the Chocolate Fudge Frosting:
In a large saucepan, melt the butter over medium heat.
Stir in the evaporated milk, sugar, and cocoa powder.
Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, for about 5 minutes or until thickened.
Remove from heat and stir in the vanilla extract. Let the frosting cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate and spread with a thin layer of frosting.
Repeat with the remaining layers, spreading frosting between each layer.
Spread the remaining frosting over the top and sides of the cake.
Prep Time: 30 minutes | Cooking Time: 10-12 minutes per layer | Total Time: 2 hours
Kcal: 450 kcal | Servings: 16 servings

06/06/2024

*TIPS FOR SOFT 𝒄𝒉𝒂𝒑𝒂𝒕𝒊❤️
1. Use hot water infact, let it be boiling water. Your chapos Will stay soft even after days compared to cold or warm water chapos.
2. DO NOT knead a hard dough. It should be soft and a little just little sticky but add some oil to coat the stickiness
3. Let your dough rest for about 20 to 60 minutes before you proceed to divide into balls
4. While putting it to rest, cover with a dump (wet) clean towel to prevent it from forming a hard cover
5. While rolling you dough, DO NOT let it be thin, especially at the centre because it's going to be hard during cooking
6. Use hot enough heat (slightly above medium). Using low heat will yield hard chapos and high heat yields burnt yet uncooked chapos (hazitaiva ndani)
7. Use a good pan preferably a non stick or those very thick pans. A light pan will harden them
8. After you are done cooking, cover them completely. The bottom, all round and top. You can use surviettes ama paper ya unga..as long as it's clean.

Enjoy!