Deep Fried Brie

Deep Fried Brie is one of my old time favourite appetizers that I used to order in restaurants whilst I lived in Europe.

Since I have been living here in South Florida, I have not seen or come across it in any restaurant, so every once in a while, I like bringing back the old memories and at the same time, making the hubby and the kiddos happy.

Its amazing how a simple dish, with only a couple of ingredients, can delight our palates in such a way!

Serves 4 – For this dish you will need:

Get 2 medium size bowls, in one beat up both eggs and add a dash of salt and pepper. In the other put about  1 1/2 cups of breadcrumbs, you can always top it up if you need more.

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Grab the wheel of cheese and cut it into 8 equal pieces

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Dunk one piece at a time in the egg mixture, then cover it in breadcrumbs, pat it down to make sure they stick and then repeat the same again (each piece will go through the egg and breadcrumbs twice).

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Once you are done with all 8 pieces, place to the side and get a small casserole and add the vegetable oil till its about 1 1/2 inches deep and turn the heat on high, and while the oil is warming up, place the cranberry sauce in a microwavable bowl, add a tablespoon of water and microwave for about a minute.

Mix the sauce and once you get a runnier consistency, spread a nice bed of sauce on each plate.

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Now that the oil is hot, turn the heat down to medium (don’t want to burn your breadcrumbs) and place 2 pieces at a time and remove them as soon as they turn a nice golden colour.

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Place 2 pieces of brie on each plate, garnish your plate with whatever you have at hand, I used Rosemary as I have the biggest bush outside 🙂 , but a touch of green makes for a nice contrast with the bright cranberry colour on the plate.

Serve with slices of french baguette and dig in, you will see it disappears as soon as it hits the plate! What the hubby would call, finger licking good ❤

George Chang’s Cannoli Dip…

A good friend, Mr. George Chang, gave my a tub of his fabulous Cannoli Dip to see how I could incorporate it into my baking.

After a few days of pondering I settled on the following:

Sugar Cookie Bowls filled with cannoli dip, fresh strawberries and a drizzle of chocolate to finish them off! Don’t tell me that doesn’t sound good?

I have to confess I did not make my own cookies this time round, just used a pack of Betty Crocker Sugar cookies. Only change I made was I added 2/3 of a cup of flour to ensure that the dough was more manageable.

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I grabbed one of my muffin/cupcake pans, turned it upside down and sprayed all the bottoms with non stick cooking spray.

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I divided the dough into 12 kind of equal sized balls, flattened them with my hands and then lightly pressed them around each cupcake holder.

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Instructions say to bake for 9-10 minutes, I left them in for about 15-18 minutes as I needed them to hold their shape. I removed them from the oven and let them cool down before I popped them off the pan.

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And there we have them, some lovely sugar cookie bowls ready to be filled with this light, fluffy, tasty cannoli dip!

I piped some dip into each cookie bowl, topped them off with some chopped strawberries, a little drizzle of chocolate and they are now ready to be tested….. 🙂

Mr George Chang, hope you approve of the use of your fabulous cannoli dip ❤

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Finally a home cooked meal…….

After nearly 10 days on the road, eating in restaurants and hotels its finally time for a home cooked meal! I have no idea how people who travel a lot do it, eating out all the time would drive me crazy!

Back to my home, kitchen, garden and family, today I embarked on a simple tasty meal made with garden goodies that was just perfect for the moment.

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The loveliest vine ripened tomatoes, basil and jalapeños were ready to be picked from the yard to partake in my spicy aromatic tomato sauce to go with some al dente spaghetti.

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Dished the spaghetti, topped it off with my aromatic spicy sauce and drizzled a little bit of my Basil Olive Oil from the Mount Dora Olive Oil Company!

Of course as a celebration of Mamacita being back, I had to make a sweet treat, and one of the family favorites is my Raspberry Chocolate Tart.

All you need for it is:

  • 1lb of chocolate chips
  • 1 cup of heavy cream
  • 2 pints of raspberries
  • 1 tbsp light corn syrup
  • 1 1/2 cups of oreo cookies
  • 3 tbsp of butter
  • 1/4 cup of sugar

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Pulverize your oreo cookies and then mix them with the butter and sugar and press down into mold. Bake at 350 deg for 20 minutes. Let it cool.

Grab 1 pint of strawberries and press them onto the crust till you cover it nicely.

Put the chocolate chips in a bowl, add the corn syrup and warm cream and mix until all the chips are melted.

Pour into your mold covering all the raspberries and then add more raspberries to decorate. Place in fridge to set for a couple of hours.

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So here is a cheer to being back at home but most importantly, to eating a home cooked meal ❤