Bloody Red Hot Chili Con Carne

A month ago, I was seated on the couch flipping the pages of my favorite fashion magazine when hubby arrived. "I bought a kilo of red kidney beans", he told me.

"Oh that's great", I coldly replied and continued reading.

He left the room frustrated.
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One afternoon, hubby hinted that he's been craving for something spicy for lunch. I looked at him and replied, " Well I'm not sure that adding chili on your carbonara will do the thing."

He left the room disappointed.

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We were in the bookstore choosing some reading materials for our upcoming vacation. When I caught him with a book on eating healthy, "We should eat more healthy stuff like beans it's good for building muscle." he told me.

"Well we're too old to build muscle, aren't we" I jokingly replied.

He turned his back upset.


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Last night I dreamt that I was cut into pieces tossed up in a casserole of boiling red matter, tomato sauce I suppose. With lots and lots of chili. Playing dream analyst still catching up my breath, "I wonder what this gory dream meant" I thought when I woke up.

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Today I finally decided to cook some chili con carne. When hubby smelled what I was cooking, he looked at me and said "That sounds delicious darling." He then added with a sneering smile on his face, "By the way, in case you don't know just repaired your broken computer that's been broken for a month now you can start blogging again."

He then left the room whistling.

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That's what I call an, "Eye for an eye, tooth for a tooth."

This is of course my entry to Andrea's healthy monthly blogging event GYO, "Grow your own". Definitely not only for green thumbs but for all gourmet lovers outhere. This is recipe is great with your garden grown tomatoes and chilies. Go check out the round-up!

Chili Con Carne

half a kilo of ground beef
250 g of dry red beans (cook in pressure cooker until soft and mushy)
2 big onions chopped
2 red bell pepper
1 kilo of tomatoes
3 pieces of mild green chili peppers chopped
1 teaspoon of tomato paste
1 teaspoon of cumin seeds
1 teaspoon of cayenne powder (more or less depending on your taste)
3 tablespoons of olive oil
some salt and pepper

Start by putting your tomatoes, red bell peppers on an oven dish, put a tablespoon of olive oil and roast it in the oven for an hour at 200° celsius for forty minutes to sixty minutes. Once it's cold, peel off the skin and chopped them together. In a big casserole, put the rest of the olive oil and brown your onion. Add the ground beef then all the spices; cumin,cayenne, salt and pepper. Put the chopped chilis, roasted tomatoes and bell pepper. Stir. Add the tomato pasted and let it simmer over low fire.

As a rice topping it's perfect!

Try my other spicy dishes:

Canneloni Diablo
Devil's Beef Stew

Honey Walnut Cake with hot chocolate fudge

A very strange thing happened a week ago: it snowed here in Southern France.

Have you ever felt this weird feeling that you've been just zapped to another dimension. The normal blue sky cool weather and the fragrant green rosemary and thyme decor turned all of a sudden into an immaculately white blanket covering the landscape.

If you think it was fairylike well there's the other half of the story; our region was paralysed for a week (highways were inaccessible ) and oh my God we had some power interruption. While I would like so much to complain as normal french people does on situations like this, I went on the kitchen and tried to work on some magic to bring myself some sun. I was glad it worked for me; a slice of my walnut cake brought me to Tahiti for a moment.

And by the way, my daughter finally had her first taste of snow: literally and figuratively :-) he he he

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Ps. Oh my goodness I just realised how much I have been lagging behind my post and on checking out your blogs' guys. I am so "has been". I really feel so bad about it. I blame my busy schedule and "fourth world like" internet connection. Grrrrrrrrrrrrrrrrrr. I'll try to make up.

And I'm sending this off to Lore of Culinarty for her fabulous Original Recipes blog event. Check out the round-up tomorrow.

Honey Walnut Cake
(my own recipe) for 4 slices
150 grams of flour
50 g of butter
1 egg
100 g brown sugar
1 big heap of honey
2 tablespoons of milk
100 grams of chopped walnuts
10 g of melted butter for greasing the pan
optional: chocolate hot fudge

Grease your baking pan and preheat the oven at 180°celsius. In a bowl mix the flour, sugar, melted butter and egg. Mix well. Add the honey and milk. Continue mixing well. Fold in the chopped walnuts. Pour on your greased pan and bake for 20 to 30 minutes. Serve with hot chocolate fudge on the top.

In front of our house.....

My little darling.....

Our parking area....

My slice of Tahiti...

My other cake recipes:
Mango Blueberry Opera Cake
Party Cake
Peanutbutter Chocolate Marble cake

Holiday Cheers

Here's a toast to all my gorgeous and cool blogging friends all over the world. Thank you for inspiring me with your creative recipes and for your "always" encouraging comments. Meeting you all virtually has made my daily life not only delicious but extremely exciting.

Thank you so much for making Dhanggit's Kitchen a part of your blogging life too.

May you all have happiness, serenity and an amazing 2009 ahead of you!

Nutella Mango Cake and a Hug

"Oh my gosh, this till death do us part business is driving me nuts"

As I was reading two letters of confessions from two good friends, one putting question her decision to tie the knot few years back while the other one is jubilant about her up coming wedding their fears, their excitements, their love story and the exorbitant expenses involved, I couldn't help but think of that. I'm pretty sure they were both dismayed by the shortness of my reply, "oh, so the rumor is true."

Not that I don't like minding other's businesses specially when they are the one asking for it. It 's just that I'm not very good at this domain, I mean "giving advice". Especially for a relationship that turned into vinegar is quite risky to interfere. If my dad would still be alive he'll definitely advice me to tell them "do not just look into the future but cherish also the past." Because considering all the elements involve always help us in making sound decision. And he'll insist that I show them my support.

After having this reflection I decided to send them both card of encouragement. For one great lesson in life that I have learned when my dad passed away is that it makes a big difference to know that we are not alone when we are up against a difficulty.

It is not everyday that we can put a smile on someone else's face or a tap of encouragement on someone else's shoulder. But it is today that I am sending someone a virtual hug. A hug of encouragement, a hug of love and a hug of support for Barbara of Winos and Foodies, the wonderful creator behind the successful Hay Hay it's Donna Day blog event. Many have already particitipated in sending in their virtual hug of support to Barbara who has been undergoing chemotheraphy for the last few weeks. A big thanks to this wonderful idea of Bron and Ilva for creating this big circle of virtual love.

Hang on there Barbara, you are not alone :-) Here's a Big Hug for you.

Nutella Mango Cake

Ingredients:
2 1/2 cups of cake flour
1 cup of sugar
2 tablespoons of Nutella chocolate spread
2 tablespoons of cocoa powder
60 g of butter
a pinch of salt
1 teaspoon of baking powder
2 eggs
about half a cup of milk
2 ripe mangoes (peeled and cut in cubes)
10 g of butter for caramelising the mangoes

Start by melting the ten grams of butter and caramelising the mangoes in a pan. On another saucepan, melt the rest of the butter with cocoa powder and nutella chocolate. Do not let it boil. You just need to melt the chocolate. In a bowl, mix the flour, sugar, salt and eggs. Mix well. Add the milk. Put in the melted chocolate and the caramelised mangoes. Mix until it becomes homogenous. Pour on your greased desired baking pan and bake for about 20 to 30 minutes depending on the size at 180° celsius.

Try my other Chocolate recipes:

Chocolate Charlotte Raspberries
Chocolate Honey Spice Cake
Chocolate Saucisson

Coconut and Vanilla Flan with Chocolate Hot Fudge and a Birthday

When blowing candles is a thing of the past......

If it's true what they say that gifts are just for children, I would never be this excited. Well this must be the child in me. After long weeks of waiting and thousands of kilometers of separation, my birthday and Christmas gifts from my family in the Philippines finally arrived. Courtesy of the generosity of a friend blogger who spend a vacation there few days ago.

As I opened the package I have this unexplainable excitement in me. For eversince as a kid I had this bonus of receiving two gifts in December; one for my birthday and the other for Christmas. Except of course for those "Uncle & Auntie Scroogies" who offered me one stuff for the two. Deciphering what's the best strategy to untangle the perhaps three or four rolls of packaging tapes my sister sealed the package I glanced over my overly excited daughter and the mocking eyes of my husband. That even without opening his mouth I knew what he was thinking. "Those would be adorable, useless and what on earth would you use that for gifts!" :-) Anyways I took them out one by one from the package: my favorite natural papaya soap, some Filipino delicacies that are stenchy but yummy, a small cute pink flashlight in a form of a finger, a handkerchief? Oh well that was what I thought it was after realising that it was a backless blouse. (I swear it looked like a handkerchief). Hubby was giggling while the little one grabs every occassion she could take one.

I decided eventually to take a pause and continue my gift opening operation later when my audience will be sleeping. For the two won't leave me in peace. Hubby hugged me and kissed me and told me that he'll buy me a great birthday gift. "But I loved my gifts.", I replied. My family and close friends knew that I like simple stuffs. Price has never been the issue for it is always the thought that counts. Don't they?

For the past three days since I opened that package, hubby has been bugging me on what birthday present I wanted him to buy. I really don't know what to tell him for at this point in life I really feel I already have all the things I need. He knew that I don't like jewelries (not so fan of gold nor diamonds) maybe that's the reason he married me in the first place (hehehe):-). I don't like fancy cars neither. He's thinking of buying me a BMW but I guess I need to pass my license first :-) hehehe. As he interrogates me on this, it made me think a recent incident, when a friend visited the new house and remarked that I don't have a dishwasher (well she continues to tease me on this :-) as I write this blog). I wanted so much to tell her, that it's not really important for me. It's definitely no problem with me washing the dishes with my hand. In fact, the mere presence of a clear running water from the faucet at my fingertips is enough to make me happy. It's already a slice of heaven compared to what I lived when I was a kid. I grew up fetching and washing the dishes in the nearby common water pump. I've seen worse I mean.

Hubby insisted that I tell him the gift I want. "A new frying pan.", I said. "It's not a birthday gift.", he answered back. How about a new, salad bowl, I replied with enthusiasm. "Are you serious, it's not expensive enough!" He blurted. "Hmmm, Peace on earth.". I answered with a grin. He looked at me seriously. "If you don't tell me today you won't have a gift", he said. Ouch, you think he's serious? Any suggestions?

I'm sending off some of this heart shaped flan over at Lore's Original Recipe Event. For more original recipes check out the round-up.

I spare you guys from counting how many candles I had on my cake, here is my Coconut Vanilla Flan



Coconut Vanilla Flan Recipe

6 egg yolks
2 whole eggs
100 grams of sugar
1 vanilla pod or 3 drops of vanilla essence
200 ml of coconut cream
150 ml of fresh cream

for the caramel: 50 grams of sugar with 75 ml of water
Stir the sugar in the water and pour it in a casserole. Cook over medium fire without stirring. Wait until the syrup becomes sticky and golden brown in color. Set it aside.

optional: Chocolate hot fudge

Beat all the egg yoks with sugar until they become creamy. Add the 2 white eggs and continue mixing. Cut the vanilla pod, take out the grain and mix it with the coconut cream and fresh cream. Pour the liquid over your beaten eggs and sugar. Pour your premade caramel on your ramekin. Laddle some flan mixture on it. Cook in the oven at about 180 degrees for 20 to 30 minutes. Let it cool and chill overnight. Serve with hot chocolate fudge.

Try my other sweet recipes:
Chocolate cinnamon roll
Banana Chocolate Crepe
Banana Fake Tiramisu

Caramel Cake: Daring Baker

Caramel Cake

Challenge.

I believe it was Tommy Lasorda who said that the difference between impossible and possible lies in a person's determination. Well, I agree with him but let me add to his theory.

I'm roughly a year old member in Daring Baker's circle. For the past months I have been enjoying our monthly challenges much to my husband's content. Imagine he gets to enjoy a monthly surprise of goodies. But since we moved into our new place certain things have changed drastically. My baby girl who used to be a simple bystander in the house that used to allow me to do my monthly challenges sans hassle has now grown into a meddlesome (in her own cute ways) little girl. And I tell you, when I say meddlesome I really mean it.

For the record, it took me almost four days to bake this cake, make the frosting, the caramel and photo-shooting it. And yes, I call this, determination a very strong one powdered with lots n' lots of patience.

A big thanks to this delicious sweet challenge hosted by our great hosts Dolores of Culinary Curiosity, Alex of Brownie and Blondie, Jenny of Foray into Food, Natalie of Gluten A-go-go and a big big thanks to Shuna Fish Lydon of Eggbeater for sharing with us her signature recipe

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
by Shuna Fish Lydon
recipe link here

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)

I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light


Other DB challenges:

Filbert Cake Praline Buttercream
French Bread

RICEing from the dead

Fried rice with Champignons

We just moved into our new house. Yay!

New address, new furnitures, new decorations. Bring out your champagne glasses and let's jubilate this occasion! But wait, stop and rewind.

We just moved into our new house.

Well, that was a month ago. It's a stale news. I know, my long hiatus deserves an explanation, right? Let's put it this way, internet disconnection for a month (would you believe that?) and a sudden busy schedule (juggling my new-found part-time job, some online projects on the go and driving lessons brushing up) left this kitchen dead. So many times I attempted to revive it but in vain.

But miracles do happen. After our overwhelming schedule we thought of offering ourselves a much deserved weekend pause in the beautiful region of Lozère. Two days of spectacular landscape, promenade in the wild forest gathering mushrooms and sleeping in an impressive 16th century Rural Gite in the mountain helped a lot in bringing back my pep to cook and write again. And the bonus part, my internet connection is finally back! Yay!

I miss you all guys! I have a lot of catching up to do.

I'm sending off a serving of this Mushroom Fried-rice to Simona of Briciole, the lovely host for the fifth helping of "My Legume Love Affair", that savory and sweet vegetable event brainchild of Susan of Well Seasoned Cook.

Mushroom Fried-rice

about 2 cups of yesterday's left-over cooked rice
2 tablespoons of olive oil
2 cloves of chopped garlic
1 onion sliced
half a teaspoon of salt
some freshly ground pepper
1 cup of fresh champignon or mushrooms chopped (you can use different kinds)
half a cup of sliced zuccini (you can use any other vegetables of your preferance)
1 egg beaten

Start by warming up your rice in the Microwave; It is preferable to add your rice hot and not sticking to each other. Warm up your wok or your pan. Put a little bit of oil and put your beaten egg and slide it on all sides of the pan to make a thin omelette. Put it aside. Pour the rest of your olive oil, add the garlic and onion. Once they change in color add your chopped mushrooms and other vegetables. Continue cooking. Your pan should be very hot. And lastly add your rice, salt and pepper. Decorate it with your thinly sliced omelette and some tomatoes.

The big French Rural Gite where we stayed, reserved only for us.
Wasn't that fabulous!

Warning. All that glitters are not gold.

Mushrooms may look friendly and delicious on your plate but it could be poisonous. Guessing Game: which among the following mushrooms is edible? Go down to know the answer.

Specimen 1

Specimen 2

Specimen 3

Specimen 4

Answer: Specimen 3

Saffron Milk Cap Mushroom


My other Rice Recipes

Bagoong Fried-rice (Shrimp Paste Fried-rice)