Most Creative. Made from Scratch. Finest in Flavor. Highly Nutritious. Enjoy Life. Eat Tastelishes.

“Tastelishes Baking Classics – From Scratch” is now offered 25 % off exclusively at Smashwords. Regular price: $3.99, Promotional price: $2.99. Use the code SSW25 and receive the discount at checkout.

The recipes will yield: Old-world Yeast Dough, Plum Cake with Italian Prunes, Rhubarb Cake with Classic Meringue and Hazelnut/Almond Meringue, Horseshoe Yeast Sponge, Easy Homemade Almond Paste Filling and more. All recipes contain enticing full-color photo-illustrations, are easy-to-follow with detailed instructions for high transparency, precise measurements, tips, and how-to. Tastelishes uses natural ingredients and all dishes are made from scratch while keeping the process and techniques simple. Tastelishes Classic Cakes are truly a spa for the senses.

Tastelishes recipes on baking classic cakes from scratch.

Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.

Advertisements

Book Promotion

“Tastelishes Cupcake Revolution – Ultimate Pleasures” is currently 40 % off with the coupon code WC34N exclusively at Smashwords. The coupon expires on July 8. Don’t miss out on this great opportunity! The coupon will be applied at check-out. Regular price: $4.99, Promotional price: $2.99

Discover the variety of Tastelishes cupcakes and serve Cappuccino cupcakes with Tiramisu swirls, cupcakes Black Forest-style, Nutella cupcakes, sugar-free Pizza-inspired cupcakes, dazzling Indian-spiced cupcakes, Meringue toppings, and much more to choose from. All recipes are full-color photo-illustrated. Tastelishes cupcakes are made from scratch with natural ingredients – sweet satisfaction with a healthier approach.

Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.

Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.


Homemade Yogurt

Yogurt with Strawberry Syrup

It’s very easy to make homemade yogurt with a Girmi yogurt maker. All you need to do is fill your yogurt mix into the glass jars and place them into the yogurt maker. The yogurt maker gets plugged into a power outlet and does the rest for you by keeping a steady temperature.

To make a rich, creamy yogurt, you will need (makes 7 yogurts/glass jars):

2 cups whole milk (250 ml)
2 cups heavy cream (250 ml)
5 tablespoons starter (a plain yogurt with live cultures e.g. containing lactobacillus acidophilus)

Measure the milk and cream in a large measuring cup (pitcher), add the starter and stir with a wire whisk until well mixed. Pour it evenly into all seven glass jars and add the lids. Place the jars in your yogurt maker, cover with the lid and plug it into the power outlet. After 10 hours, the yogurt is ready and lukewarm. Place the yogurts in the refrigerator and let them chill for a few hours to reach a firmer consistency. I have a Girmi yogurt maker which works great and effortless, yet you can use any yogurt maker and you will need to follow their directions accordingly.

To enrich your yogurt with an extra special flavor boost, add some homemade strawberry syrup. The recipe for an easy, fabulous strawberry syrup can be found at http://bit.ly/ZQ8fL5 and http://amzn.to/Tgc39Z

For more information, kitchen basics, helpful tips, basic recipes, visit the website at Tastelishes. Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.

Video:


155

146

161

These heavenly light and crisp cocoa meringues (also called Baiser in French) are a breeze to make and they literally melt in your mouth. Although they need to bake for 2 hours, the sweet reward is well worth it.

You will need: (Makes 20 Meringues)

3 egg whites, at room temperature
120 g white, fine granulated sugar or powder sugar (4.23 oz)
1 pinch fine salt
2 – 2 1/2 teaspoons cocoa powder
1 – 2 pinches of ground cinnamon (or very lightly heap the tip of a kitchen knife), optional

Pre-heat the oven to 225 Fahrenheit (100 – 105 Celsius)
Use a large baking tray covered with parchment paper

Beat the egg whites with an electric hand/stand mixer. Whisk on low for the first 30 seconds, then switch to the highest speed and beat for a total of 5 minutes. Add a pinch of salt and incorporate. Lower the speed a bit to add the sugar. Whisk on high for another minute. Add the cocoa and cinnamon and incorporate. You can either fully incorporate the cocoa or only roughly with a few strokes to create a marble effect. Fill the meringue into a large pastry bag with a tip attached (I used a flower tip). Pipe 20 meringues onto a large baking tray covered with parchment paper.  Leave a little bit of space in between. Bake in a pre-heated oven, at 225 Fahrenheit (100 – 105 Celsius) for 2 hours, on the middle/center oven rack. Each baked meringue is about 2 – 2 1/4 inches (5 to 5.5 cm) in size. They will be light and airy, crisp and crunchy, slightly softer inside. They literally melt in your mouth with a burst of flavor. When stored in a cookie jar or in an enclosed tupperware bowl, the meringues will last up to a few weeks.

To add even more flavor and crunch, you could pipe the meringues onto the baking tray/parchment paper and sprinkle some chopped-up pistachios over each meringue, then bake.

Beaten egg white

118

Beaten egg white incorporating cocoa and cinnamon

120

Beaten egg white with cocoa and cinnamon

122

Piped meringue and a filled pastry bag with a tip attached

126

Piped meringues (raw, not baked yet)

129

For more information, kitchen basics, helpful tips, basic recipes, visit the website at Tastelishes. Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.

Video:

Tastelishes Sandtorte

110 with logo

133

148

This is an easy-to-make fine cake with a tender crumb; a scrumptious afternoon snack, perfect to a hot cup of coffee, tea, or a glass of ice-cold milk and a spectacular ending to an elegant meal.

Makes about 12 pieces.

You will need:

250 g unsalted butter or unsalted margarine, softened (8.82 oz)
250 g white fine granulated sugar (8.82 oz)
1/2 – 1 envelope DrOetker vanilla sugar or 1/8 to 1/4 teaspoon vanilla extract, optional
1/2 teaspoon fresh lemon zest
2 teaspoons – 1 tablespoon white Rum (e.g. Bacardi)
4 large eggs (at room temperature works best)
125 g unbleached, all-purpose flour (4.41 oz)
125 g cornstarch (4.41 oz)
1 leveled teaspoon baking powder

Prepare the baking pan first. Lightly butter (use unsalted) and flour the edges (inner wall belt) of a 22 cm (8.5-inch/9-inch) Springform pan. Tap off any excess flour (turn the cake pan upside down and tap on the base). Cover the bottom of the baking pan with parchment paper (cut a circle to size). Set aside until further use. Pre-heat the oven to 340 degrees Fahrenheit.

Whisk the unsalted butter or margarine in a kitchen bowl on the highest setting of an electric hand/stand mixer until smooth, for about 2 minutes. Lower the speed and, while whisking, gradually add sugar, vanilla sugar or vanilla extract (if used), lemon zest, and Rum. Switch to the highest setting and keep whisking until fully incorporated and creamy (takes a few minutes). Add one egg at a time and whisk for about 30 seconds per egg. Mix in each egg thoroughly before adding another one. Once all four eggs are incorporated, mix the measured flour, cornstarch, and baking powder. Sift it into a separate bowl. Spoon it into the batter and whisk, quickly mixing it in, using the lowest speed. Fill the batter into the prepared Springform pan. Smooth the surface with a spatula or a large spoon. Bake in a pre-heated oven, at 340 degrees Fahrenheit (170 Celsius), on the lowest oven rack, for 50 minutes. A tester (toothpick) inserted into the center of the cake should come out clean. Remove the cake from the oven and transfer it onto a wire rack. Carefully open and remove the wall belt of the Springform pan. Let the cake cool to room temperature, the base of the Springform pan still attached, about 30 minutes. Once the cake has cooled off, remove the base of the Springform pan. Carefully tear off the parchment paper and transfer the cake onto a cake plate. Sift the cake with powder/confectioners’ sugar. To create a design, place a stencil atop of the cake and sift over it. This is a simple, easily whipped-up exquisite cake, fine-flavored, with a crisp texture, and a light and tender crumb. Surprise your friends and invite them over for a fabulous piece of cake and serve it with some freshly brewed coffee or a glass of wine, then sit back and enjoy the compliments!

Flour mixed with cornstarch and baking powder, sugar, soft margarine (unsalted), and eggs

052

Springform pan lined with parchment paper

050

Batter in Springform pan (edges of cake pan lightly buttered and floured)

072

Freshly baked cake in Springform pan

074

Freshly baked cake resting on a wire rack (wall belt of Springform pan removed and base still attached)

090

Cooled cake turned upside down with parchment paper still attached to the bottom of the cake (base of Springform pan removed)

092

Cake upside down with parchment paper removed

094

Cake on a wire rack upside down with another wire rack on top to easily turn over the cake

095

Cake resting on a wire rack (top side up)

096

Cake dusted with powdered sugar (I used a stencil to make a design.)

097

099

Cake on a cake plate

114

A piece of the cake

115

156

135

For more information, kitchen basics, helpful tips, basic recipes, visit the website at Tastelishes. Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.
Video:


Ground Beef Roast large with Logo

Cold Ground Beef Roast

This juicy and aromatic gourmet roast is melt-in-your-mouth delicious. Fresh, lean ground beef blended with fragrant spices, vegetables & herbs, and wrapped in a tender crust of bacon. It is very easy to make.

You will need: (Makes 1 baking dish)

  • 500 grams fresh lean ground beef (93 %) (1.1 lb)
  • 1 large onion, finely chopped
  • 1 medium-sized red sweet bell pepper
  • 1 small can sliced button mushrooms, drained
  • salt to taste (several dashes recommended)
  • white or crushed black pepper to taste (several dashes recommended)
  • sweet paprika powder to taste (several dashes recommended)
  • 1 envelope coriander & annato (Sazon Goya)
  • 1 – 2 dashes ground nutmeg to taste
  • 1 – 2 dashes ground rosemary (or dried)
  • 1 – 2 dashes ground oregano (or dried)
  • 1 – 2 dashes of ground or dried thyme
  • several dashes dried marjoram
  • about 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, peeled and chopped, optional
  • 200 grams prosciutto, chopped (7.1 oz)
  • 1 – 2 slices of white bread, soaked and water drained off (for soft bread crumbs)
  • 1 large egg
  • sliced bacon to cover the baking dish with (bottom and all sides), low sodium, low fat preferred, as needed (approx. 7 – 8 slices)

Lightly oil a heatproof rectangle baking dish (round-shaped or square-shaped). Arrange the slices of bacon on the bottom and all sides of the dish. Set it aside. In a large bowl, mix the ground beef with the vegetables, spices, herbs, prosciutto, bread, and egg. Mix well, using your hands. Fill the ground beef mixture evenly into the prepared baking dish. Bake in a pre-heated oven at 350° F (375° C – 200° C), for 1 1/2 hours, on the lower oven rack. Remove from the oven and use the released juices to make a fabulous sauce. Pour the juice into a sauce pan. Add flour or cornstarch as a binder and whisk it with a wire whisk. Use only as much binder to lightly thicken the sauce. Heat over medium heat until the sauce thickens. Stir and set aside. Season with crushed black pepper, a pinch of each salt, sugar, and nutmeg. Slice the roast and serve it hot with potato dumplings, spaetzle, potatoes, or pasta, and sauce. The ground beef roast is dressed up and tailored with a tender crust of bacon around the entire roast for each and every juicy slice. Enjoy! Leftover ground beef roast makes a fantastic sandwich – warm or cold.

Tip: As a general rule, make the taste test after you seasoned the ground beef (consume only very little, after all, it is raw beef mixed with raw egg). Tailor the seasoning to your personal liking.

Photo: Baking dish aligned with slices of uncooked bacon.

Photo: Baking dish with seasoned raw ground beef.

For more information, kitchen basics, helpful tips, basic recipes, go to Tastelishes. Tastelishes delivers recipes to create easy homemade dishes from scratch with glorious flavor, texture & style using healthy, natural ingredients. Enjoy Life. Eat Tastelishes.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous recipes and simple directions to delight the home cook and home baker. Available at Amazon.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.

Video:

Aromatic Arugula Salad


017

This is a simple, quick and light salad for lunch.

You will need: (Makes 1 dinner-size plate)

about 2 handfuls or 70 grams (2.5 oz) of baby Arugula/Mini-Roquettes, triple washed
3 – 4 slices of Prosciutto (or as much as liked)
2 hard-boiled eggs
3 – 4 Baby Bella mushrooms (or as many as liked), wiped clean with a moist towel/paper towel and the tip of the stems cut off
salt to taste
fresh pepper to taste
olive oil to taste (extra virgin)
freshly squeezed lemon juice to taste
mustard for the eggs

Cook the eggs first. Put them in a small skillet and cover them with water. Cover the pot with a lid. Bring to a boil over high heat until bubbles begin to form. Set the timer to 8 minutes and let boil. Drain the water and rinse the eggs with ice cold water once or twice to stop the cooking process. Set aside and let the eggs cool off for 10 minutes or so. They can be used cold or lukewarm. Arrange the Arugula on a dinner plate. Slice the prepared mushrooms and evenly spread over the salad leaves. Tear off random sections of each of the Prosciutto slices and arrange throughout the salad. Slice each peeled hard-boiled egg in half and add to the plate. Mount a dollop of yellow mustard onto each egg. Season to taste with salt and pepper. Lightly drizzle with olive oil and use as much lemon juice as you like. It could require as much as half a lemon, depending on how zesty your taste buds can tolerate. Enjoy this succulent salad!

Tip: To make eggs easier digestible, cook them as described above. Once cooled off, peel and carefully rinse them. Pat dry with a paper towel and use according to the recipe.

Video:

Tastelishes eBooks on cooking and baking with natural food are available at Amazon.

%d bloggers like this: