Tag Archives: recipe

Tastebud Worthy Recipe: Coco-Melon Drink

At one of my family get togethers, I was sitting at the table talking to an aunt and we came up with this light and refreshing drink! Who doesn’t love watermelon or coconut juice? I poured a glass of coconut juice into a cup and my aunt had a bowl of watermelon in front of her. I took a couple chunks and dropped it in to my cup. My aunt suggested I add a few mint leaves. I added a few ice cubes on top, and the Coco-Melon drink was born! Just in time for those July 4th barbecues!

Recipe

  • 4 spoonfuls of watermelon
  • 3 mint leaves (Rip them once. You want a little mint flavor… it isn’t a mojito)
  • 1 can of coconut juice
  • 1 shot of light rum or vodka (optional)
  • Handful of ice cubes

Directions

Break up the watermelon in the glass, add the mint, and if you want, a shot of light rum or vodka. Fill the rest of the glass with ice cubes and pour the coconut juice over. Give it a couple of stirs and enjoy!

Tastebud Worthy Recipe: Stroopwafels

On one of my recent trips, I had a 19 hour layover in Amsterdam. Unfortunately, 19 hours is not long enough! I was able to explore a little bit of the city and was so happy to get introduced to stroopwafels.

Stroopwafels are basically the national cookie of the Netherlands. It is two thin waffle discs about the size of your palm, filled with a thin layer of caramel or honey. This chewy cookie is delicious as is, but I was told the proper way to eat it is with a cup of tea or coffee. First, you have to make sure your mug is no wider than the cookie. Pour your hot beverage in the mug, but make sure you leave some space at the top. You want to make sure the liquid does not touch the cookie. Then, set the cookie on top of the mug and let it warm up for a few minutes. When the cookie caves in, you’ll know it’s ready. The caramel or honey gets gooey and it’s so good! I bought a couple boxes to bring home and had it for breakfast with my tea every morning until I ran out. You can also have stroopwafels during tea time or as an after dinner dessert.

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Stroopwafels straight from the Netherlands

Here is a recipe to make your own fresh stroopwafels (you’ll need a waffle iron or a pizzelle iron), but I think it’s easier to just order it from Amazon!

Taste Bud Worthy Recipe: Red Velvet Strawberry Coconut Trifle Cake

I look forward to the holidays for only one thing: food!

I have been making this Red Velvet Trifle cake for my holiday get-togethers for a few years now and it is always a hit. I got the recipe from this website and tweaked it a little bit. Follow the recipe, but just the cake part.

  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 1/2 cup cake flour
  • 1/2 lb (2 sticks) butter
  • 2 oz red food coloring
  • 2 tablespoons cocoa
  • 2 cups sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar

You will also need:

  • 1 large bag of shaved coconut (sweetened or unsweetened)
  • 2 containers of fresh cut strawberries (or one 1 lb. bag of frozen strawberries work fine, just thaw them the night before)
  •  1 16 oz container of whipped cream
Instructions

Preheat oven to 350º.

Prepare three 8″ round cake pans with non stick cooking spray and set aside.

In a large mixing bowl using a hand mixer, beat eggs, butter and sugar until creamy. Add cocoa and food coloring. Mix until well combined.

In a medium mixing bowl, sift together flour and salt. Add to creamed mixture alternating with buttermilk. Blend in vanilla.

In a small bowl, combine soda and vinegar and add to batter. Pour into prepared pans. Bake for 20 to 25 minutes, or until tests done. Allow cakes to cool completely.

Toast the shaved coconut in the oven on a baking sheet until it is light brown. It’s okay if not all the pieces are toasted. Let that cool completely.

Preparing the cake

Cut the cake into one inch squares and layer it in a trifle bowl starting with the cake, then the whipped cream, strawberries, and toasted coconut, and repeat. Chill in the refrigerator until ready to eat.

Side note: the supermarket ran out of red food coloring so I used green food coloring instead. It looks great with the red strawberries. I call it the “The Grinch Velvet Cake”.

If you decide to try out this recipe, let me know how your cake came out. Happy holidays!

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Taste Bud Worthy Recipe: Truffle Pasta

I still remember the moment I tried truffle for the first time. In the summer of 2011, I took a trip to New York City with some friends and we stumbled upon the restaurant, Delicatessen. I ordered a burger and truffle fries and I never looked back. Fries are not fries unless they are truffle fries! I’ve been obsessed with truffle ever since.

While I was in Rome with my friend, we stopped by a gourmet grocery store and I stocked up on as much Italian pasta my shopping basket would allow. In the corner of my eye, I spotted the shelf of black and white truffle in all forms possible. I knew I was in heaven. I had to fight the urge to max out my credit card with bottles and bottles of truffle oil.

Truffle is a fungi and the most expensive kind is found in Italy. It has a nutty flavor which makes sense since these mushrooms can be found where certain trees, like hazelnut, grow. The shopkeeper informed me that at the moment, a kilo (about the 2.2 lbs.) of white truffle goes for about €4,000 which is $4,500 US. I’m thinking I should get in to the truffle business! It is the most expensive food in the world because it is hard to find and it grows sporatically. Truffle hunters use special pigs and dogs to sniff out the mushrooms.

As soon as I got home from Italy, I couldn’t wait to use my truffle oil. I found this delicious, simple recipe: Pasta with Poached Eggs and Truffle Oil Recipe. Buon appetito!

My truffle pasta with a poached egg

 

Images courtesy of bbc.com and cookwithtom.com.