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Be a Pro Chef!

Bon appetempt is blog which is started by a Foodaholic...Ya thats me Divya Jain. I love to eat food and i love cooking too. My mom is my role model for cooking, She is the one because of whom i can express my love to others by simply cooking..... This blog features  quick and easy vegetarian recipes.

#about me

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CheEsecAke CocKtAil

Per Serving: 2 Biscuit  crackers, coarsely crushed 2 oz. Cream cheese 2 oz. Vanilla ice cream (plus 1 teaspoon for rimming) 1 1/2 oz. Vanilla essence 1/2 oz. Buttershots (butterscotch schnapps) 1/4 Teaspoon lemon juice Tiny pinch of salt

Directions:

Run the rim of a cocktail glass through the teaspoon of ice cream to get it wet.  Add the crushed graham crackers to a shallow bowl and dip the moistened rim of the glass into the crackers.  Place in the freezer for a few minutes to set. Combine the cream cheese, ice cream, vodka, simple syrup, buttershots, lemon juice and salt with either a hand mixer or a small food processor.  Pour into a cocktail shaker, fill with ice, shake vigorously and pour into the prepared glass.

Photography by : Sarvesh Jain

#myfav #delicious

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FrEsh EngLish ToMato SaUce wiTh BUrratA

Ingredients

3 lb mixed english  tomatoes, cut into small dice, juice reserved

⅓ cup extra del monte  olive oil

2 garlic cloves, thinly sliced

2 tsp salt, plus more to taste

1½ tsp red pepper flakes

½ cup fresh basil, thinly sliced

1 Kg shell pasta

8 burrata cheese

Instructions

In a large bowl, combine the tomatoes, olive oil, garlic, salt, and red pepper flakes. Stir to combine and then let sit for at least 30 minutes.

When the tomatoes are ready, stir in the basil.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Toss the pasta with the tomato mixture. Season with salt and red pepper flakes to taste.

Divide the pasta among serving bowls and then split the burrata cheese among the bowls.

Photography by : Sarvesh Jain

#pasta salad

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AlmoNd-Ella sPreaD

Serves: makes about 1 cup Ingredients

½ cup creamy almond butter

½ cup dark chocolate chips or chopped chocolate (around 50% cacao)

1.5 tablespoons coconut oil

other ingredients:

toasted slices 

strawberries

toasted coconut flakes

Instructions

Combine the almond butter, chocolate, and coconut oil in a medium glass bowl. Make a double boiler by placing the glass bowl over a smaller pot filled with simmering water. Stir often, as the chocolate slowly melts. Once the chocolate is melted and the mixture is smooth, remove the bowl from heat.

Let the spread cool and set (at room temp, or pop it in the fridge for a little bit). Slather generously onto slices of Udi’s Millet Chia Bread. Top with strawberries and coconut flakes, or any toppings you like.

Store extra spread at room temperature in an airtight jar.

Notes :Be sure to check the ingredient list of your chocolate.

Image from : Pinterest 

#nutella #lovers

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NutElla CResCents

Yield: 18 crescents

Ingredients:

1 9-inch pie dough (store bought or homemade) 1/2 cup Nutella 1 tablespoon butter, melted coarse sugar

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

Roll out pie crust into a 9 inch circle (or if it's store bought...open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza).

Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.

Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown.

Remove from oven and serve immediately, or store in an airtight container for up to 3 days.

Photography By: Sarvesh Jain

#yummyinmytummy #chocolate

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CaulifLower SalaD wiTh Roasted Bell Pepper DreSsinG

Ingredients

Yields: 8 servings

2 heads cauliflower

¼ cup regular white vinegar

2 teaspoons Dijon mustard

6 tablespoons champagne vinegar (or any white wine vinegar)

1 lemon, freshly squeezed

1½ tablespoons honey, to taste

1 cup extra-virgin olive oil (or canola oil), to taste

¼ cup lightly toasted pine nuts

1 roasted red bell pepper

¼ teaspoon ground coriander (optional) , freshly ground

1 tablespoon salt

¼ teaspoon black pepper, freshly ground

¼ cup Italian parsley (leaves and stems), finely chopped

Directions

Soaking the cauliflower:

To cut the head of the cauliflowers into florets more easily, remove and discard the green leaves and the stem.

Place the stemmed cauliflowers in a large bowl, cover them with water and add the white vinegar. Stir well. Soak (see tips) for 5 minutes, then drain.

Boiling cauliflower:

Fill a pot with cold salted water and bring to a boil. Add the whole cauliflowers, bring back to a boil, then reduce the heat to medium-low. Cook for about 20 minutes. The cauliflower should be fork-tender (not mushy). Drain the water. Season with 1 teaspoon of salt and ¼ teaspoon of pepper. Allow to cool a little.

Once the cauliflowers are cool enough to handle, cut into wedges from the bottom. Pull and separate the small florets.

Assembly:

In a blender, combine the mustard, champagne vinegar, roasted bell pepper, pine nuts, lemon juice, honey, ground coriander (if used) and extra-virgin olive oil. Blend until smooth. Season with salt.

In a large serving bowl, combine the cauliflower and parsley. Toss well. Drizzle with the salad dressing. Toss one more time. Let sit for 30 minutes before serving.

Serve warm or cold.

Bon appétit!

Photography By: Sarvesh Jain

#healthy #instantcook

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QUICK HOMEMADE RAMEN

INGREDIENTS

1 tablespoon sesame oil

3 teaspoons grated ginger

4 teaspoons grated garlic

4 cups instant soup (any)

4 cups water

1 ounce dried shiitake mushrooms

2 packages instant ramen (noodles only!)

½ cup chopped scallions or chives

2 cup chopped kale

1 cups shredded carrots

oregano's  and chilli flakes

crunchy golden panko crumbs for topping (see notes)

INSTRUCTIONS

Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.

NOTES To  make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

Photography by : Sarvesh Jain

#almostreadytoeat stuff

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THICk AnD FUdGY DoUBLE CHoCoLATE COoKIEs

INGREDIENTS

cup salted butter (melted and cooled - directions in step one)

1½ cups granulated sugar

2 teaspoons vanilla

2 egg

3 tablespoons strong coffee

2⅔ cup all purpose flour (more if it's too sticky)

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

2 cups chocolate chips

INSTRUCTIONS

Prepping the Butter: Melt ½ cup butter in the microwave for 30-45 seconds or until completely melted. Transfer to the refrigerator or freezer and cool until solid, about 30 minutes. Leave the other ½ cup butter out on the counter to bring it to room temperature. If the butter is rock solid (usually from the freezer) I stick it back in the microwave for 10 seconds to get it workable again. See notes for more info.

Dough Part One: Preheat the oven to 350 degrees. With an electric mixer (I usually just use a hand-held one), cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.

Dough Part Two: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamy butter mixture and mix until incorporated, adding the coffee gradually as you go. The dough should be thick and sticky, but dry enough to touch with your hands without making a huge mess. If it's still too sticky, add more flour. Stir in the chocolate chips.

Baking: Roll the dough into even balls (I got about 20 out of the whole batch) and place on a baking sheet lined with parchment paper. Bake for 8 minutes and transfer to a cooling rack right away. They will be underdone and super puffy, which makes them perfectly soft, thick, and fudgy when cooled.

photography By : Sarvesh Jain

#coffee #so yummy

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BlaCkberrY CheEseCake PoPs

Ingredients • 2 cups fresh blackberries • 1 (6 ounce) container vanilla yogurt • 1/4 cup sugar • 2 teaspoons lemon juice • 1/2 sheet (about 3 tablespoons) biscuit crackers, crumbled 

Directions In a medium bowl, smash all the blackberries with a fork until a lumpy liquid is formed.

In another medium bowl, whisk together the yogurt, sugar, and lemon juice. Stir in the blackberry pulp.

Pour mixture into popsicle molds almost to the top. Sprinkle graham cracker crumbs on the base to fill in the rest.

Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.

To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. Note: this popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.

Photography By: Sarevsh Jain

#summers #ice-cream

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CINnAMoN InFuSED HoT CHoCoLATe

Ingredients  

2 cups whole milk (or any milk you like)

1 cinnamon stick

3 to 4 tablespoons granulated sugar (depending on your sweetness preference)

half a vanilla bean, split and beans scraped out

2 tablespoons plus 2 teaspoons black onyx unsweetened cocoa powder

1/2 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon pure vanilla extract

ground cinnamon to garnish

Directions:

Place milk in a medium saucepan over medium heat.  Heat until the milk is steaming but not boiling. Remove from the heat.  Crush the cinnamon stick slightly and add to the warm milk.  Cover and let steep for 15 minutes.

While the milk and cinnamon steep, rub the vanilla bean into the granulated sugar, creating a fragrant vanilla sugar.

Once steeped, remove the cinnamon stick from the milk and discard.  Add the cocoa powder and vanilla sugar to the warm milk.  Heat over low heat, whisking constantly until the sugar and cocoa are completely dissolved.

While the cocoa is heating, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks.

Divide hot cocoa between two glasses.  Top with whipped cream and sprinkle with ground cinnamon.  Enjoy immediately.

Photography by: Jaininder Jain

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ChilE-lime grilled veggie skewers

Ingredients veggies:

big handful of baby bella mushrooms

½ red onion

1 mango

1 red pepper

1 zucchini

chile lime oil:

2 tablespoons olive oil

1 clove garlic, minced

2 tablespoons fresh lime juice

splash of agave syrup or honey

½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any

pinch of cayenne (optional)

salt & pepper

serving options:

extra lime slices

tortillas

roasted tomatillo salsa from this recipe

queso fresco

avocado slices

Instructions

If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.

Whisk together the chile lime oil, set aside.

Preheat your grill (or grill pan).

Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.

Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).

Remove from heat and brush them with the remainder of the oil.

optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.

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How to Make White Chocolate in Less Than 5 Minutes

Ingredients

2 ounces edible cocoa butter

1/3 cup powdered sugar

1/2 teaspoon powdered milk or soymilk powder (for a vegan version)

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract (You can replace this orange extract with any flavored extract that you like. If you want a more traditional vanilla-flavored white chocolate, use more vanilla extract for a total of one teaspoon vanilla extract.)

3/4 teaspoon ground ginger (You can use any spices that you like or leave out the spices entirely for a more traditional white chocolate.)

Pinch of salt

Silicone molds (To make these white chocolate discs, I used a silicone cupcake tin but, you can use any silicone mold that you like.)

Instructions

Place cocoa butter in a microwave-safe bowl and melt in the microwave. If you are used to melting butter in the microwave, you'll be surprised at how much longer this process takes for cocoa butter. Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied.

Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter.

Stir in the remaining ingredients.

Pour or spoon the mixture into your molds. If you are using a silicone cupcake tin, use approximately one tablespoon of the cocoa butter mixture per circle.

Refrigerate until cool.

Pop the white chocolates out of the molds and enjoy on the spot, use to decorate cupcakes or cakes, break into pieces and add to cookies, or use in any other way that you can dream up.

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SouthWesTern FlaTbrEad

Ingredients

2 pieces Stonefire Whole Grain Naan

3 ripe avocados

1 lime, juiced

kosher salt and freshly cracked black pepper

1 canned chipotle pepper in adobo sauce plus 2 teaspoons of the sauce out of the can

2 ears raw corn, kernels removed from the cob

½ cup cherry tomatoes

¼ cup chopped red onion

2 tablespoons freshly chopped chives

2 tablespoons freshly chopped cilantro

1 tablespoon finely chopped jalapeño

Instructions

Toast the Stonefire whole grain naan in a toaster oven or regular oven for 3-4 minutes until warm and slightly toasted. Set aside.

Cut the avocados in half lengthwise. Remove the pit and discard. Scoop out the avocado flesh and place into a bowl.

Add the lime juice, chipotle pepper, and adobo sauce to the bowl. Mash with a fork until half smooth and half chunky. Taste and season with salt and pepper as needed.

Slather half of the guacamole on top of each toasted flatbread.

In a medium bowl toss together the raw corn, cherry tomatoes, red onion, chives, cilantro, and jalapeño. Taste and season with salt and pepper as needed.

Sprinkle equal amounts of the corn mixture on top of the guacamole layers and garnish with additional cilantro as needed. Cut the Stonefire flatbread into serving pieces and serve as needed.

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HAzELNuT TofFeE

Ingredients

2 sticks (1 cup) unsalted butter

¾ cup sugar

¼ cup corn syrup

3 tablespoons water

½ teaspoon salt

1 cup skinned, toasted hazelnuts (or other nut)

DIRECTIONS

1- Line a large, rimmed baking sheet with a nonstick baking mat, parchment or wax paper. If using parchment or wax paper, lightly spray with nonstick cooking spray. Set aside.

2-Combine the butter, sugar, corn syrup, water and salt in the medium saucepan and attach a candy thermometer. Place the pan over medium heat and cook, stirring frequently with a rubber spatula, until the mixture is dark amber and reaches 300ºF (the hard crack stage), 20-25 minutes.

As soon as the mixture reaches 300ºF, remove the pan from the heat and remove the thermometer. Stir in the hazelnuts and pour the mixture onto the prepared baking sheet. Use the spatula to spread it out to an even thickness (about ¼-inch).

3-Allow the mixture to cool at room temperature for about an hour. Break up the toffee into large chunks and store in an airtight container at room temperature. It will keep a couple weeks, but you won’t need it to last that long. Trust me.

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HoMeMade Tzatziki

Ingredients

1 1/2 cups plain hanged curd

1 Persian cucumber, small dice

Juice of 1 lemon plus more if needed

3 cloves garlic, finely minced

2 tablespoon chopped fresh dill

 salt and freshly cracked pepper to taste

Instructions

In a large bowl, combine the Greek yogurt, diced cucumber, lemon juice garlic and dill. Stir to combine.

Season with salt and pepper and taste. Adjust salt, pepper or lemon juice depending on your preference. Serve immediately or store in an air-tight container for up to 3 days.

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WhIPpEd  FEtA DIp wITh GArLIC PItA ChIPS

INGREDIENTS Pita Chips

2 pita breads

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon salt

Whipped Feta Dip

¼ cup ricotta

½ brick cubed feta cheese (4 ounces) (I use Athenos Feta Cheese)

½ teaspoon ground black pepper

¼ teaspoon garlic powder

¼ tsp Italian seasoning

¼ teaspoon salt

½ teaspoon crushed red pepper flakes

1 teaspoon olive oil

Olive oil for drizzling

INSTRUCTIONSPita Chips

Prehead the oven to 400 degrees. Cut the pita bread into triangles by first halving the bread, then in quarters, then in ⅛'s. Spray a cookie sheet with non-stick spray and line it with pita chips. Spray chips with oil spray, then sprinkle with the combination of garlic, pepper and salt. Turn chips over and sprinkle with remaining seasoning.

Bake for 8 minutes. Make the feta dip while waiting on the chips. Remove and allow to cool.

Whipped Feta Dip

Blend all the ingredients together in a food processor for 4 minutes, scraping down the sides every 2 minutes with a spatula when off to incorporate all ingredients. Spoon into a bowl and drizzle olive oil on top. Eat with garlic pita chips or any other crackers or chips.

NOTES Dip can be stored in the fridge covered for up to a week (bearing in mind the expiry date of cheeses).

Pita chips can be stored in a ziplock bag to be kept crisp, and re-toasted in an oven for 2 minutes at 400 degrees.

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Spinach Tomato Quesadillas

Ingredients

½ lb. frozen cut spinach

2 roma tomatoes 

1½ cups shredded mozzarella cheese 

¼ tsp salt 

⅛ tsp garlic powder 

½ tsp dried basil 

Freshly cracked pepper

12 small corn flour tortillas 

Instructions

Thaw the frozen spinach and squeeze out as much water as possible. Break up the squeezed spinach into small pieces so that it easily mixes with the other ingredients.

Slice the tops off of the roma tomatoes and squeeze out the liquidy seeds. Dice the remaining tomato flesh.

Add the squeeze-dried spinach, diced tomato, mozzarella, salt, garlic powder, basil, and some freshly cracked pepper to a bowl. Stir until the ingredients are well combined.

Heat a dry non-stick skillet over medium flame. Fill each tortilla with about ⅓ cup of the spinach tomato filling. Fold the tortilla in half to close, place it in the skillet, and cook on both sides until golden brown and crispy. Cut the tortilla in half using a knife or pizza cutter, then serve.