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DESSERTS

Anita’s Easy and Delicious Spongy Foret Noire-Black Forest Cake

Ingredients

For this Sponge Chocolate Cake Ingredients:

3 egg whites

3 egg yolks

3 Tablespoon Cocoa unsweetened powder

1 teaspoon rum

1 teaspoon vanilla extract

1/2 cup granulated sugar

2 1/4 cup cake flour

1 teaspoon baking powder

3/4 cup milk

1/4 cup vegetable oil

Chantilly Cream Ingredients:

4 ounces cream cheese, room temperature

1 cup heavy whipping cream, room temperature

4 ounces mascarpone cheese, room temperature

1/3 cup unsalted butter

1/2 teaspoon rum

1 cup powder sugar

1 tin of fruit cocktail

1 tablespoon cocoa powder

Chocolate curls for garnish

maraschino cherries

Preparation for the Cake

  1. Preheat oven to 350 grades Farenheit.
  2. Use a round springform baking pan and place a round parchment paper.
  3. Sift flour, cacao and baking powder in a bowl.
  4. Beat at high-speed egg whites until foamy and very stiff. Add in vanilla, rum, sugar and egg yolks, keep beating at high speed for about 1 minute.
  5. Add mixed flour slowly to egg yolks, folding till well incorporated. Add in egg whites and don’t over mix. Add milk and vegetable oil. Mix all ingredients well.
  6. Pour batter into greased spring-form pan. Bake for 35 to 40 minutes. Insert toothpick and check if toothpick comes out clean. Remove from oven.
  7. Let cake cool in pan for about 15 minutes. Open the spring form pan. Place over a wire rack inverted, removed parchment paper. Let it cool completely.
  8. Place the cake over a serving plate. Cut in half using a serrating knife. Set aside.

Preparation for the Chantilly Cream

  1. Beat together cream cheese, butter, mascarpone cheese, until fluffy and smooth. Add cocoa powder. Mix and incorporate heavy whipping cream slowly.
  2. Add in rum. Incorporate Powder sugar gradually. Beat till light and fluffy.

3. Drain the fruit cocktail over a colander. Reserve the juice.                                       

4. Drizzle with 4 Tablespoons of reserved fruit cocktail juice over the base of cake and top layer.   

5. Spread Chantilly Cream all over bottom layer 

6. Drizzle drain cocktail fruits over the cream.

7. Place top layer and frost in the middle or if you prefer you can frost it all.

8. Garnish with shaved chocolate and maraschino cherries. Enjoy! 

A HEALTHY MEAL PLAN

Anita’s Light, Simple and Delicious Cauliflower Rice

Ingredients

1 large head cauliflower

2 Tablespoon butter

2 Tablespoon olive oil

3 garlic cloves, minced

1/2 cup chicken broth

1/2 onion, small diced

1/2 teaspoon salt

1/3 teaspoon black pepper

3/4 cup fresh parsley, chopped

2 Tablespoon fresh lemon juice

1/3 teaspoon cumin, ground

Preparation

  1. Cut Cauliflower into medium pieces. Don’t discard the core. You can cut core into very small pieces. Use a food processor and pulse to turn head of cauliflower into rice. Work it into batches. Set aside.
  2. Into a large skillet with butter and olive oil stir in garlic and onions. Cook for about 3-4 minutes at medium heat.
  3. Add cauliflower rice. Seasoned with salt, pepper, and cumin. Keep stirring rice and add chicken broth. Let it simmer uncovered and lower the heat. Cook till tender but still crispy for about 5 minutes.
  4. Turn off heat and add chopped parsley. Drizzle lemon juice over. Mix well. Serve and enjoy!

MEDITERANIAN DISHES

Anita’s Delicious Rigatoni Pasta with Sausage and Beef Bolognese Sauce

Ingredients

1 pound (16 ounces) Rigatoni Pasta, cooked to package instructions.

3 Tablespoon Olive Oil

1 Tablespoon butter

1/2-pound Spicy Italian Sausage, casing removed.

1/2 -pound ground meat

1 onion, small diced

4 cloves garlic, minced

5 fresh Roma tomato, diced

2 sprig fresh thyme

2-3 Tablespoon tomato paste

1/3 cup red wine

Salt and Pepper to taste

1/2 cup Pecorino Romano, grated for garnish

1/2 cup of tomato sauce

Preparation

  1. Boil water and cook pasta al dente. Remove water and save 1/2 cup of pasta water. Set cooked pasta aside.
  2. Use a large saucepan and over medium heat, heat olive oil and butter. Add ground meat and cook for about 5 minutes.
  3. Incorporate sausage and cook through for 5 to 7 minutes. Season with salt and pepper. Stir in onions and garlic and continue cooking until soft and tender.
  4. Add in fresh diced tomatoes, tomato paste, red wine, tomato sauce, fresh thyme leaves, and pasta water. Bring to a simmer, stirring occasionally.
  5. Lower heat and keep simmering until sauce have thickened. Pour sauce over cooked pasta and mix till well incorporated. Sauce can be kept in freezer into a glass safe container, until ready to use.
  6. Serve and garnish with grated cheese. Enjoy!

 

 

A HEALTHY MEAL PLAN, SALADS

Anita’s Delicious Grilled Steak Spinach Salad with Homemade Soy Ginger Dressing

Ingredients

FOR THE SALAD:

2-3 cups Baby Spinach Fresh Leaves

2 carrots, sliced and grilled

1/3 teaspoon grated fresh ginger

1 clove of garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon soya sauce

1 Tablespoon mayonnaise

1 teaspoon honey

FOR THE STEAK:

1 pound Flank steak or skirt steak

Salt and Pepper to seasoned

1 teaspoon Pomegranate Molasses

2 Tablespoon Extra Virgin Olive Oil

Preparation

  1. Dry Steak with paper towels. Place steak in a large bowl to marinate for about 35 to 40 minutes with salt, freshly ground black pepper, pomegranate molasses, and olive oil.
  2. Meanwhile, heat the grill over medium-high heat. Grill steak for about 3 to 5 minutes on each side. Place steak on a cutting board, cover with foil and let it rest for at least 5 minutes. Cut into strips. Set aside.
  3. Place spinach leaves in a large salad bowl. Arrange grilled carrots all around.
  4. In a medium bowl, combine fresh ginger, minced garlic, Dijon mustard, soya sauce, mayonnaise, and honey.
  5. Drizzle enough dressing over salad. Enjoy!

 

 

A HEALTHY MEAL PLAN, APPETIZERS

Anita’s Best Baked Polenta Rounds with Mushrooms-Rosemary Ragu

The Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce. 

Ingredients

1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds

1/2-pound White button mushroom(cremini), chopped

1/3 cup Mozzarella cheese, grated

1 onion, small diced

1/3 cup heavy cream

2 cloves garlic, minced

1/3 cup dry white wine

1/3 teaspoon salt

1/8 teaspoon black pepper

A dash of Worcestershire sauce

1 Tablespoon fresh Rosemary, finely chopped

1 Tablespoon butter

3 Tablespoons Extra Virgin olive oil, spray

Preparation

  1. Preheat oven to 425 grades Fahrenheit.
  2. Line a baking tray with foil paper. Spray with olive oil. Lay polenta rounds in a single layer over the baking tray and spray top with olive oil.
  3. While baking for 20 minutes or until top of polenta are slightly golden and crispy, start making Mushroom Ragu: Heat a skillet at medium heat and add butter. Add garlic and onions. Cook for 5 to 7 minutes. Incorporate mushroom and chopped fresh rosemary. Seasoned with salt, and pepper. Cook for 10 minutes and add wine, stir and cook for about 2 minutes. Add Worcestershire sauce and cream. Cook over low heat stirring frequently until sauce has thickened. Set aside.
  4. Remove polenta rounds from oven. Transfer into a platter. Sprinkle each with some mozzarella cheese. Top with warm Mushroom Ragu. Sprinkle the top with some fresh Rosemay leaves. Enjoy!

 

A HEALTHY MEAL PLAN

Anita’s Best Potato-Mushroom Casserole

A hearty, warm side dish for your Thanksgiving table or to enjoy on its own as a vegetarian main dish.

 

Ingredients

4 large potatoes, Yukon gold peeled and cut in large pieces

1 pound of fresh cremini, morel or white mushrooms, pat dry with paper towel and sliced

1 onion, small diced

2 cloves garlic, minced

3 Tablespoons butter

1 Tablespoon Olive Oil

1/4 cup whole milk, warm

1/2 cup bread crumbs

1 extra Tablespoon butter, melted

1/2 cup of Pecorino Romano or Parmesan cheese, grated

1 teaspoon thyme, ground

1/4 teaspoon nutmeg, ground

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

  1. Cook cut potatoes in a large pot in boiling salted water for 25 to 30 minutes or until fork tender. Drain and cover pot with lid to stay warm. Set aside.
  2. Meanwhile, in a large skillet cook in 1 Tablespoon of butter and 1 Tablespoon of olive oil, onions and garlic. Add slice mushrooms, stirring often till tender or liquid is almost dry.
  3. Prepare a buttered 9-by-13-inch baking dish. Preheat oven to 375 grades Fahrenheit.
  4. Seasoned mushrooms with salt, pepper, thyme and nutmeg. Stir well. Set aside.
  5. Transfer warm potatoes to a large bowl. Add warm milk and 2 Tablespoon of butter and mash until smooth.
  6. To assemble, spread half of the mashed potatoes evenly into the prepared buttered baking dish. Sprinkle the mushroom mixture filling over potatoes. Spread the remaining mashed potatoes over the mushrooms layer. Decorate top with back of a fork.

  1. Mix bread crumbs in a little bowl with grated cheese and melted butter.
  2. Top with bread crumbs mixture.
  3. Bake for 35 to 40 minutes or until top is all golden brown and little crispy around the edges. Enjoy!   

 

 

DESSERTS

Anita’s Best Blueberry Banana Cupcakes with Blueberry Cream Cheese Frosting

Ingredients for Blueberry-Banana Cupcakes Batter (12-14 cupcakes)

1/2 cup coconut flour

1 cup cake flour

1/2 cup whole wheat flour

2 eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coconut extract

4 ripe bananas, 2 of them caramelized and mashed for batter

1/2 cup coconut milk

1/2 cup brown sugar

2 cups fresh blueberry, puree

1/4 cup coconut oil

Preparation for Caramelized Bananas

  1. Use a large skillet and cook at medium heat 2 Tablespoon of butter. Add 2 Tablespoons of brown sugar. Heat until dissolve and add ripe sliced bananas until caramelized. Remove from heat and mash half of them for the batter. 2.  Rest of caramelized sliced bananas leave for garnish.

 

Preparation for Blueberry Puree

  1. Cook blueberry with 2 Tablespoons of white sugar until soft and add the juice of 1/2 of a lemon. Smash and strain. Keep puree on the side. Half for icing and the rest to incorporate into the batter.

 

Preparation for Cupcakes Batter:

  1. Preheat oven to 350 grades Fahrenheit. Sift whole wheat flour, coconut flour, baking powder and baking soda. Incorporate cake flour and brown sugar. Set aside.
  2. Using a stand mixer beat coconut oil and eggs, one at a time, until smooth. Add 2/4 mashed bananas, 1/2 of the blueberry puree into the mix. Stir well till combined. Incorporate coconut extract.
  3. Gradually add sifted flours. Add coconut milk. Mix well.
  4. Fill cupcake liners with batter around 3/4 way up. Bake for about 20-25 minutes until lightly brown. Check the inside with a toothpick for doneness.
  5. Place in cooling rack. Meanwhile, prepare Blueberry Cream Cheese Frosting: Use 1 cup of heavy cream. Beat using a hand mixer on high until fluffy and add 1/2 cup of softened room temperature cream cheese. Add 2-3 cups of powder sugar. Fold in blueberry puree until well combined. Swirl around frosting using a pastry bag.
  6. Top each cupcake with a fresh blueberry and left caramelized bananas. Also, could decorate them with sugar candy swirls. (See my recipe on my site New Year Caramel Candy Cake)

 

 

Enjoy this full of flavor Best Ever Blueberry-Banana Cupcake!