Watermelon Gazpacho

                                   WATERMELON GAZPACHO
                                                                                      Recipe by, Francia Diesta 
                                                                                        March . 27 2016

 This kind of soup are really refreshing especially on summer season, well for me even not summer I like this soup , it gives you good appetite.You can taste the sweetness of watermelon , a little bit hint of chili, perfect to start a good meal.


INGREDIENTS ;

      6 cups watermelon cubes seedless if seedless not available just removed the seed
      2  medium size cucumber peeled chopped into cubes ( seeded)
      1 large onion chopped roughly 
      2 red bell pepper ( capsicum is good to use for this recipe )
      1/2 jalapeno finely chopped or wild chili called "'labuyo in tagalog) you ll need 1 pc 
      1/4 cup lemon juice 
      2 tbsp olive oil
      3 tbsp chopped mint 
      2 tbsp minced ginger 
      2 -3 tbsp honey 
     1/2 cup pineapple juice
     a pinch of salt  
     20 small mint for garnishing 



METHOD;
       

      Combined all ingredients in a big bowl, give a nice stir to mix well.
      Get ready your blender.
      Blend mixture in two batches , but make sure you leave a bit texture of watermelon ,
      don't transform it into pure.
     Transfer soup into individual soup bowl, garnish with a couple cubes of watermelon 
       then add put mint leaves on the top . 
     ENJOY ''''''''' Bon appetit


#soupforsummer
#watermelon
#gazpatcho

Roasted Eggplant a la Ensalada

             Roasted  Eggplant a la Ensalada
               RECIPE BY; MS,FRANCIA DIESTA

I made this eggplant salad made out of cucumber, tomato, jicama, drizzle with Crema Aceto Balsamico, so refreshing good to eat with grilled meat, or even fried.
This is delicious salad and perfect to eat this summer.

Ingredients;

2  medium size eggplant (aubergine is good for this recipe)
1  medium size cucumber peeled chopped into small cubes 
3  pcs tomato seeds remove diced
1  medium size jicama diced
1 medium red onion diced
3  springs green onion chopped 
2 tbsp olive oil
1 tbsp white wine vingar
1 tsp honey
salt and pepper to taste 
2  tbsp chopped cashew nuts



Method:
                 Preheat oven 375 F degree,
                 Give a lengthwise cut of your eggplant in the middle , but don't cut it all the way down.
                 Place the eggplant into baking pan, sprinkle enough salt ,black pepper , then drizzle olive oil.
                 Bake eggplant 25 to 30 minutes until tender.
                 Meanwhile , in  a bowl combined cucumber,tomato,jicama,red onion,green onion, olive oil
                       white wine vinegar,honey,salt and pepper, give a nice stir to combined well.
                To assemble ,put enough cucumber mixture each eggplant , add chopped cashew nut on the
                       top , drizzle Crema Aceto Balsamico.
Note; If Crema Aceto Balsamico is not available you can make your own reduction , or make a balsamic dressing.
     
     3 tbsp balsamic vinegar
     3 tbsp honey
     1 tbsp extra virgin olive oil
     salt and pepper to taste

   = Combined all three ingredients .Use it for drizzled .


#eggplantsalad
#summer
#balsamicvinegar
#cookingisrewarding
       

MANGO SHORTCAKE with MANGO BOURBON SAUCE

                      MANGO SHORTCAKE with MANGO BOURBON SAUCE 
                                     Recipe by: Francia Diesta 
                                                        Private Cook
                                              --------------------------------------

 
   Ok this my version of Famous Strawberry Shortcake, Instead of strawberry I used mango  which its very plenty here in  my place (Philippines).This dessert is another temptation and you gonna love this ,because of this delicious sauce , this makes your shortcake, looking beautiful, better taste , that you will ask for more.  I love to experiment mixture , and if its not good I tossed it away when nobody is looking ,at me , OMG...... and if my mother is around in the kitchen,absolutely she will take over and \she will say, don't trow that away  I ll make something else for it, your wasting the food which is I can't concentrate , but i love her when she's around and the kitchen its our busy bonding moment.
Anyway this shortcake is very easy to handle to make , you just bake the biscuits which is it will only take a minute to make . Plus making the sauce is also easier , you just gonna need blender then  boom....this sauce will add extra twist with this delightful dessert. Ingredients are very easy to find , no especial thing , just buy a good quality of mango and I used my favorite Bourbon whisky which I added to my sauce , and if its not available then you can use , rum, brandy ,that will works too.
You can also serve this at afternoon tea, and also I recommend to pair  it with  black coffee.


Here is the Ingredients
FOR THE BISCUITS;

 2 cups all purpose flour
 4 tsp baking powder
 3 tbsp sugar ( white)
1/4 tsp salt 
1/3 cup butter chilled cut into small pieces like cubes 
2 eggs lightly beaten 
1/2 cup sour cream or yogurt
 For Glazing : 1 egg + 1 tbsp milk
                      white sugar for sprinkle --combined all together .Set aside for later use.

PROCEDURE; 
 1.Combine all dry ingredients ,in a large bowl .Add the butter , using pastry blender work on it to mix in the butter into the flour .Add beaten eggs stirring while adding the sour cream too. Stir well for final touch. 
2.Bring the dough to a floured surface ,roll it into 1  inch thick . Using circular cookie cutter , cut dough.Put in the grease baking pan . Glazed with egg and milk, the sprinkle with sugar.
3.Bake for 20 to 25 minutes .Makes; 12 to 15 biscuits .


FOR THE ;MANGO BOURBON SAUCE 

1 mango remove seed
2 tsp Bourbon whisky 
3 tbsp sugar
1 tbsp corn syrup
1 drop of yellow food coloring (optional for enhanced color if you prefer)


PROCEDURE;

1. In a blender , put in all ingredients together , then pulse it with a medium speed until syrupy.
2.Put mango syrup in a nice bowl and put inside the freezer for later use , but don't let it frozen.


FOR WHIPPING CREAM;

1 cup whip cream 
2 tsp sugar

Procedure,: Whip cream and sugar using electric mixer, with a high speed until foamy .
                    Set aside for later use .

FRESH MANGO ;Sliced it 1/4 inch diagonal.

TO ASSEMBLE THE SHORTCAKE 
 #First find a nice plate for this delicious cake .
1.Cut biscuits into half, place the half in the plate for the base , and the other half for the top later.

2. Place several sliced of mango in the biscuit.then followed by the cream .

3.Then top with the half of the biscuits .

4.Then, add more cream on top , and a couple of sliced mango. 
5.For the final touch , drizzled the sauce on top, garnish with , fresh mint leaves or basil.

###enjoycooking
###bakingmode
###mangoshortcake
 #whipcream
#ellenvire #whipping cream my choice
@TIPS;
1. Leftover biscuits can be stored put  inside a plastic ziplock bag then freeze  until 3 months.
2.Sauce can be freeze to for future use .

CHOLLAH OR CHALALA BREAD

             CHOLLAH OR CHALALA BREAD

After my busiest months now I am back to share this to you all ,this wonderful and tasty bread , this is one of my favorite bread,"""" I am a bread lover , my day is not complete without bread in my three meals a day. Anyway this bread is very easy to make and you gonna have some fun making it.
Ok time for baking.

Here's the ingredients:

ingredients;

• 1 cup warm water
• 2 1/2 strong plain flour I used all purpose flour 
• 3 tsp sugar if you want to make it a bit sweeter then add a couple of tsp sugar. I prefer just enough
• 1 tbsp active dried yeast
• 2 tsp salt 
• 2 tbsp vegetable oil
• 1 egg beaten 

little egg yolk for glaze 

1 tsp sesame seeds , or poppy seeds for topping Me i used rolled oatmeal 

Procedure:

Place the water in a large bowl , add one third of the flour about 5 oz all the sugar and the fresh dried yeast. Mix until smooth , place into greased large bowl cover it with plastic wrap and leave it until frothy ( about 20 minutes ).

Now add the remaining flour, salt , and egg.Mix into soft dough .Place the dough into floured work surface and knead until smooth and elastic (about 10 min). Return to the greased bowl , cover it again with the plastic wrap leave it into warm place to rise the dough until double in size about 1 hour ( or 12-24 hours in the refrigerator). Divide the dough into 4 pieces .Make a ball for each of it, then roll each peace into sausage about 30 cm -12 inches long .Press the strands firmly together at one end then plait tightly

 Place into lightly baking tray , cover oiled plastic wrap or any clean plastic that you can use for covering, leave to rise again until doubled in size about 30 min . Brush with little beaten egg and sprinkle with the seeds you prefer .

Bake in preheated hot oven (230 C   425 F)  for 20 -25 minutes .

#for making breads you need patience to be able to make a good creation, and productive . 

 #happy bakingbread 

#breadmaking

 THANK to my grandma, for sharing me a book'''' BAKING AND BREAD, by; Mitzie Wilson and Nichola Palmer,  this book helped me a lot to make my own mixture in bread making . I don't follow recipe I always make my own version , that's the fun in cooking.

Make your own creation and be proud of it.

 

 

French Onion Soup

                              French Onion Soup 
                                  RECIPE BY:Francia Diesta 
   
   

 

Not everyone like onion , because of the strong aroma of it, but for those who loves 

onion well I can say this is for you ,Tasty,light, and cheesy flavor , top with french bread yummy dinner or lunch or even brunch.

INGREDIENTS:

• 4 large white onions 
• 1 tbsp flour 
• 1 tbsp butter 
• 1 tsp olive oil 
• 4 cups beef broth less sodium 
• 2 spring of thyme 
• 1 tbsp  brandy 
•  salt and pepper to taste 
• 1/2 cup parmesan cheese 
• 1/2 cup mozzarella cheese 
• 4 sliced of french bread 

PROCEDURES:

In medium sauce pan , let the onions caramelized in butter and oil, until lightly browned and transparent.

Add the beef broth, thyme ,and brandy let it simmer for about 5 minutes until lightly creamy .

Add salt and pepper to taste .

Transfer soup into prepared individual baking soup bowl.

Sprinkled parmesan cheese over soup then add , mozzarella, top with french bread the add more parmesan cheese over the bread.

Do the same process to the another bowl. 

Bake  350F for 15 to 20 minutes.

Serve immediately .

Makes : 2 bowls 

#onionsoup

#frenchbread

#cheesssy

#enjoycooking

Semi Sweet Chocolate Pound Cake with Ganache Frosting

                  
               Semi Sweet Chocolate Pound Cake 
                            with Ganache Frosting
                              RECIPE BY;Francia Diesta 

           Here is my version of Chocolate pound cake , this is rich and delicious 
good to have this for afternoon tea. Anyway very easy to do. Make sure you got chocolate in your pantry.



ingredients:

• 1 1/2 cup semi sweet chocolate
• 1 1/2 cup all purpose flour
• 1 tbsp baking powder 
• 1/8 tsp salt 
• 1 stick butter softened 
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract 
• 1/2 cup cream or milk , ( i used half cream and half milk )

baking time:

• Have melt the chocolate in a double broiler pan , let it cool at room temperature 
• Combined flour ,baking powder. salt.Set aside 
• In a large mixing bowl ,cream butter and sugar until nicely creamy, add egg one at a time , add vanilla extract. 
• Add dry ingredients then pour milk, mixing slowly until well combined and no laps left.
• Pour the mixture into 8 inches prepared greased pound cake pan.
• Bake for 30 to 40 minutes until toothpick inserted comes out clean.
• Coo for frosting. 

Chocolate Ganache :

• 1 /2 cup cream 
• 1/4 cup butter 
• 1/2 cup semi sweet chocolate 

PROCEDURE:

Combined all three ingredients have it all melts in a double broiler ,until melted 

Let it cool for about 30 minutes or put inside the ref , 

Ready for frosting .

Pour ganache over the cake slowly. 

#ENJOYBAKING 

#TEAHOUSE 

#TEAAFTERNOON

#CHOCOLATE 

#SEMISWEETCHOCOLATE

Apple Muffins with Homemade Almond Butter topping

        Apple Muffins with Homemade Almond Butter  topping
    
Add a twist in your apple muffins ,to make more delicious and mouthwatering impression.Here in this recipe I made my own almond topping, crunchy on the top, and muffins are moist and soft, not to sweet just enough to blend with the topping .
So try making this muffins , its very easy to make this recipe .Make your simple muffins into special one.

#HAPPYBAKING#


Ingredients:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1  1/4 tsp baking soda
• 1/4 tsp salt
• 1 Tbsp cinnamon powder
• 1/2 cup butter softened
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 sour cream or all purpose cream
• 2 cups diced fresh apple (peeled)
• 12 cupcakes paper cups

Baking time:
Preheat oven 175 C or 375 F
Prepare the muffin pan ,fill in the paper cups.
In a medium mixing bowl combined all dry ingredients using wire whisk mix it well.
In a large mixing bowl, cream butter and sugar until fluffy,add eggs one at a time.Add vanilla, then add the half of the dry ingredients ,slowly pour the half of the sour cream,then add the remaining flour mixture,then sour cream.Fold in the diced apple to the batter mixture until well combined.
Fill in  the 12 muffins paper cups.
Bake it for 20 minutes, then take it out from the oven, topped with almond butter , and sliced almond , Put it back in the oven ,then bake it for another 5 to 8 minutes.


Homemade Almond Butter

1. 1/2 cup ground almond (crumbly ) not to fine
2. 1/2 cup butter softened 
3. 1/2 cup brown sugar
4. 1 egg plus 1 egg yolk

In a medium size mixing bowl, cream butter and sugar , until fluffy then add the eggs whisking , then add the almond .Ready for future use.
Leftover almond butter can be stored in the freezer for 2 weeks .


#yummmy 
#muffinslover
#applelover