Food Recipes and Reviews
These are all my food recipes and reviews! Hope you enjoy them!
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Parsley Pesto Pasta
RECIPE:
Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper
Directions
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
REVIEW:
I thought the parsley pesto pasta was very tasty! It is very creamy and smooth in your mouth. It tastes like it was prepared fresh at a 5-star Italian restaurant! You can't go wrong with the Parsley Pesto Pasta!
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Lemon Balm Cake
RECIPE:
Ingredients
250 g butter, at room temperature
250 g sugar
4 eggs
1/2 lemon, juice of
130 g all-purpose flour
120 g potato starch
1 teaspoon baking powder
100 ml chopped fresh lemon balm
Directions:
1)Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
2)Cream butter and sugar until light and fluffy.
3)Add eggs one at a time, beating well after each addition.
4)Add lemon juice, stir to combine.
5)In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
6)Add chopped lemon balm, stir to combine.
7)Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
8)Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.
REVIEW:
The lemon balm cake was very soft, chewy, sweet and sour at the same time. It tastes very different from other cakes but over all, I liked it.
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Lemon Balm Mint Tea
RECIPE:
Ingredients: 10 fresh lemon balm sprigs
5 fresh lemon mint sprigs
4 cups of water
Honey
Directions:
First get the water to a boil. Take your sprigs and break and fold them with your hands (no knife), this will help the oils get released. Then toss them in the boiling water for around 10 minutes. The longer you leave them the stronger the flavor will be, but, take care not to leave them to long because lemon balm is sensitive to over boiling, it gets a bitter flavor and loses the lemony scent. While they are boiling the water should will get a yellowish color and the scent will be very noticeable. I like leaving some of the leafs behind, but you can you can strain if you don’t want leafs on your drink. Add as much honey as you want and you are done. Enjoy your hot drink!
REVIEW:
I thought the Lemon Balm Mint Tea was very delicious! It tastes like a hot, tropical tea. It is bitter with a touch of sweet. It tastes just right. This is my new favorite tea by far.
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Vietnamese Spring Rolls
RECIPE:
Ingredients
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions
REVIEW:
I thought the Vietnamese Spring Rolls weren't that great. I liked the shrimp but other than that the rest of it tasted kinda soggy and dull.
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Parsley Pesto Pasta
RECIPE:
Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper
Directions
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
REVIEW:
I thought the parsley pesto pasta was very tasty! It is very creamy and smooth in your mouth. It tastes like it was prepared fresh at a 5-star Italian restaurant! You can't go wrong with the Parsley Pesto Pasta!
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Lemon Balm Cake
RECIPE:
Ingredients
250 g butter, at room temperature
250 g sugar
4 eggs
1/2 lemon, juice of
130 g all-purpose flour
120 g potato starch
1 teaspoon baking powder
100 ml chopped fresh lemon balm
Directions:
1)Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
2)Cream butter and sugar until light and fluffy.
3)Add eggs one at a time, beating well after each addition.
4)Add lemon juice, stir to combine.
5)In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
6)Add chopped lemon balm, stir to combine.
7)Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
8)Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.
REVIEW:
The lemon balm cake was very soft, chewy, sweet and sour at the same time. It tastes very different from other cakes but over all, I liked it.
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Lemon Balm Mint Tea
RECIPE:
Directions:
First get the water to a boil. Take your sprigs and break and fold them with your hands (no knife), this will help the oils get released. Then toss them in the boiling water for around 10 minutes. The longer you leave them the stronger the flavor will be, but, take care not to leave them to long because lemon balm is sensitive to over boiling, it gets a bitter flavor and loses the lemony scent. While they are boiling the water should will get a yellowish color and the scent will be very noticeable. I like leaving some of the leafs behind, but you can you can strain if you don’t want leafs on your drink. Add as much honey as you want and you are done. Enjoy your hot drink!
REVIEW:
I thought the Lemon Balm Mint Tea was very delicious! It tastes like a hot, tropical tea. It is bitter with a touch of sweet. It tastes just right. This is my new favorite tea by far.
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Vietnamese Spring Rolls
RECIPE:
Ingredients
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
REVIEW:
I thought the Vietnamese Spring Rolls weren't that great. I liked the shrimp but other than that the rest of it tasted kinda soggy and dull.