Just apples, a hint of sugar and a few of my favorite spices and you’re on your way to making homemade apple sauce.
I love applesauce. It was one of those things as I kid that I used to love to have as a snack. It just tasted so good; and honestly, I still love it. For years I never knew that it was so simple to make. I just relied on the store-bought kind until I moved to countries that don’t sell apple sauce. Lol! That’s when I go to my kitchen laboratory and get to work creating.
The recipe is so simple. I mean, really simple. If you can cook apples and then pop them in a food processor — well, you have apple sauce.
Here’s the recipe:
Homemade Apple Sauce
- 3 apples (I used Golden Delicious because they are sweet and delicious!)
- 1/2 lemon (juiced)
- 2 T white sugar
- 2 cinnamon sticks
- 2 cardomom pods
- 3 cloves
- 1 c water
Peel, core and slice the apples.
Place the apples in a large stock pot. Add the lemon juice, sugar, cinnamon sticks, cardamom pods, cloves and water.
Simmer for about 20 minutes (stirring occasionally) or until the apples are tender.
Remove the cinnamon sticks, cloves and cardamom pods.
Transfer the apples to a food processor and blend until smooth.
Serve and Enjoy warm or pop it in the fridge for later. (It is really good cold, especially on a hot summer day! Simply refreshing!)
Rich, velvety, smooth ricotta cheese — made from scratch.
I never knew until about 5 years ago just how simple some cheeses are to make. The first cheese I ever made was Paneer for making the beautiful Indian dish, Saag Paneer. It was truly such an exciting process because I love making new discoveries in the kitchen (new for me).
Ricotta is just like making Paneer except without the excess draining, pressing, waiting and cooking, lol! It is simply the result of a beautiful reaction when simmered milk meets an acid (lemon juice or vinegar) and magic starts to happen in the form of curds separating from the whey.
Here’s the recipe:
Homemade Fresh Ricotta Cheese
- 1 liter whole milk (the fresher, the better*)
- 1 T fresh lemon juice (substitute white vinegar)
- pinch of salt (optional)
- 1 fine seive
- 1 cheese cloth or a clean tea towel or thin cloth
- 1 large pot
- 1 wooden spoon
- 1 large bowl
Pour the milk into a large pot. Place over medium heat, stirring frequently, until it comes to a simmer.
Remove the milk from the heat and add the lemon juice. Stir and set aside for 10-15 minutes.
After 10-15 minutes you should see the curds separating from the whey.
Line the seive with your cheese cloth or clean tea towel and place over a bowl.
Carefully pour the “pre-cheese” (Lol!) mixture into the cheese cloth or clean tea towel.
Allow it to drain until it reaches your desired consistency. (Note: If it drains to much, add some of the whey back to the curds and Voila! You’re in business!
Use immediately or tuck it away in the fridge to use in 1-2 days.
*Unfortunately, shelf stable (UHT) milk will not work for this recipe.
Creamy and silky smooth, a delicious bechamel sauce is the perfect base to many culinary creations, especially a really quick and yummy stove top macaroni and cheese.
Bechamel Sauce. From the moment I heard the name of this sauce as a kid, it sounded so fancy. It was something that I saw French chefs talking about on television.
But when I finally made bechamel sauce myself, I was relieved to discover that I already knew how to make it. If you can make gravy, then you can make bechamel sauce and as a kid I learned early on from my mom who to make a really good, yet quick gravy.
So here’s the recipe:
- 3 T butter
- 2 T all purpose flour
- 2-3 cups of milk
- salt & pepper (to taste)
Melt the butter in a small sauce pan.
Then sprinkle the flour on top and whisk thoroughly. Keep whisking until the mixture is smooth and lightly toasted (Note: it will become a little fragrant and you will smell especially the butter).
Then slowly add in the milk as you keep whisking until the mixture becomes smooth.
Bring back up to a light boil, whisking frequently, until it is thickened.
Then immediately remove from the heat, unless you’re making Stovetop Macaroni & Cheese, then you’ll want to keep it on the heat but reduce it considerably.
Don’t forsake your favorite recipe that requires self rising flour, thanks to this simple DIY recipe to make self rising flour in a flash!
Growing up, my mom always had two containers of flour. On one container she labeled it “All Purpose Flour” and on the other she labeled it “Self Rising Flour.” I noticed that there was always less self rising flour than all purpose flour and the main reason for this was simply because she used the self rising flour a lot more. Quite frankly, when she took out the self rising flour, I knew she was going to be making something I loved (e.g. cakes, pumpkin bread, biscuits, etc.)
Living abroad, is always a good reminder for me that it’s important to know how to make self rising flour. So, thus this recipe. It really is quite essential; not only if you can’t find it at your local grocery store but also for the simple reason that if you run out, you do’t have to run to the store right that moment in order to finish off the recipe.
Here’s the long and short of it (“The Recipe):
Self Rising Flour
- 1 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
Place all of the ingredients in a bowl, stir, and add to your favorite recipe.
Note: If you need multiple cups of self rising flour, you can multiply this recipe based on your baking needs.
I love it.
Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!
Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.
I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.
Here’s the recipe:
- 1 garlic bulb
- 1 tsp olive oil
- salt (to taste; just a sprinkle)
Pre-heat the oven to 375F.
Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.
Drizzle the top of the cloves with olive oil and a little sprinkle of salt.
Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.
Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)
Allow the garlic to cool for 10-15 minutes and then unwrap it.
To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.
At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)