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Aromatic Arugula Salad


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.


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Flourless Egg Liquor Torte

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This light, silky smooth Egg Liquor Cake is special for any occasion, festivity & holiday or for simply spoiling yourself, your family, and friends. It is a flourless, full-bodied cake with a velvety cream topping and a touch of rich golden dazzling Egg Liquor. It is out-of-this-world tastelicious. To make it completely gluten-free, make sure you use gluten-free baking powder or completely omit (works well without it) and choose gluten-free eggs from chickens that are not fed gluten grains.



80 grams unsalted butter or unsalted margarine (2.8 oz)
80 grams white fine granulated sugar (2.8 oz)
1 envelope DrOetker vanilla sugar or 1/8 teaspoon vanilla extract
(DrOetker vanilla sugar is available in the baking aisle of local supermarkets.)
5 large eggs (in whole, or separate the egg yolk from the egg white)
100 grams chocolate sprinkles or finely chopped semisweet morsels (3.5 oz)
200 grams finely grinded almonds or hazelnuts (7.1 oz)
2 teaspoons baking powder
2 tablespoons Cognac

Whisk the butter for a few minutes until creamy and yellowish in color. Add sugar and vanilla sugar or vanilla extract and whisk until fully incorporated, about 3 minutes. Add one egg at a time until completely mixed in. For an even lighter and airier cake, separate the egg yolk from the egg white and only add the egg yolks (one at a time) at this point instead of the whole eggs. Add the sprinkles, nuts and baking powder and mix. Add the Cognac and incorporate. In case you separated the eggs, whisk the egg whites with an electric hand or stand mixer until stiff peaks form, for about 6 minutes, and incorporate it into the batter at the very end, using a wire whisk. Gently fold the beaten egg whites into the batter, going in an up and down circular motion, do not stir. Lightly butter (with unsalted butter/margarine) and flour an 11–inch Springform pan, or line the baking pan with parchment paper (cut to size), and fill in the batter evenly. Smooth the surface with a spatula. Bake in a pre-heated oven at 350 degrees Fahrenheit (175 – 180 degrees Celsius), about 25 to 30 minutes, on the lower oven rack, or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the Springform pan and transfer it onto a wire rack. Release the cake onto the wire rack and let cool completely. Once the cake has cooled, transfer it onto a cake tray. Prepare the topping.


Apply the topping to the baked and completely cooled cake. Chill the bowl and whisk for whipping the heavy cream beforehand.


500 ml heavy whipping cream, chilled (2 cups)
3 – 4 tablespoons white fine granulated sugar (recommended) or confectioners’ sugar
Verpoorten Original Egg Liquor (20 % vol.), as needed (a few tablespoons)

Whip the heavy cream in a large chilled kitchen bowl with an electric hand/stand mixer and a chilled whisk attached, using a low setting for a minute. Using chilled utensils helps stabilizing the cream and speeds up the process. Switch to the highest speed setting. Add the sugar after about 2 minutes. Whisk the cream until frothy, about 3 – 4 minutes in total. Reserve about 5 – 6 tablespoons of whipped cream to make decorative swirls and set it aside (or cover and chill). Spread the big batch of cream evenly over the cake and also cover the edges using an icing spatula. Fill the reserved cream into a pastry bag with a decorative tip attached and arrange continuous decorative puffs on the outer rim around the entire cake (see photograph). Shake the bottle of Egg Liquor well before using. Spoon or pour some Egg Liquor by Verpoorten inside the circle of cream puffs, just enough to apply a thin layer over the entire surface. The cream puffs will keep the Egg Liquor enclosed. Do not apply any Egg Liquor outside of the cream puffs. Serve immediately or cover and chill before serving.

Tip: In case the whipped cream will not reach a frothy consistency or is too soft, add 3/4 to 1 envelope of unflavored Gelatine or 2 envelopes of DrOetker Whip It and whisk to incorporate. It will be completely neutral in flavor and gives the cream extra and lasting stability. DrOetker Whip It is available in the baking aisle of local supermarkets.

For more information, kitchen basics, recipes & more, go to Tastelishes. Tastelishes cooks and bakes flavorful homemade dishes from scratch with natural ingredients. Enjoy Life. Eat Tastelishes.

The following high-quality, themed, photo-illustrated Tastelishes eBooks for the home-cook and home-baker are available at the Amazon Kindle Store:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations



Homemade Frappuccino

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Go homemade and make your own Frappuccino. The topping is made with freshly whipped cream. This is a quick & easy recipe.


375 ml coffee, chilled (12.7 fl.oz)
90 – 100 ml whole milk (3 fl.oz – 3.4 fl.oz)
4 ice cubes
a pinch or two of baking cocoa
1 tablespoon caramel coffee syrup
1 – 2 tablespoons (or to taste) fine, white granulated sugar


200 ml heavy whipping cream, chilled (chill the kitchen bowl and whisk beforehand) (6.8 fl.oz)
1 – 2 tablespoons of powdered sugar, or to taste
drizzles of chocolate syrup (or caramel)

Mix the ingredients (coffee, milk, ice cubes, baking cocoa, caramel coffee syrup, and sugar) in a blender and blend until well mixed and foamy. Pour it into a cup and set it aside. Prepare the whipped cream. Use a chilled kitchen bowl and a chilled whisk for making the whipped cream, which needs to be chilled well beforehand. It will help to stabilize the cream and it will also speed up the process. Measure the amount of chilled heavy cream in a Pyrex bowl. Pour the cream directly from the Pyrex bowl into the chilled kitchen bowl. Whip the cream with a hand/stand mixer, using a low setting for a minute, then slowly add the sugar. Switch to the highest setting and continue to whisk for about 1 more minute (about 2 minutes in total) until frothy. Scoop the cream into a pastry bag with a decorative tip attached and pipe a large dollop of cream over the coffee mixture in the cup. Drizzle chocolate syrup over the cream. Enjoy this silky, rich & creamy concoction.

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Pot Roast Salad

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This is such a quick & delicious salad made from leftover pot roast. I sometimes serve it for lunch from leftover meat and I thought I’d share this simple recipe with you today.

Makes 1 large dinner plate

You will need:

Cooked/Leftover Pot Roast, a few slices, diced
1/2 yellow onion, finely diced
approx. 2 handfuls of canned carrots (drained) or as much/as little as liked
1 hard-boiled egg, optional
a few sprigs of fresh parsley, finely chopped
salt to taste
fresh pepper to taste

Salt and pepper is suffice for this dish, but if desired, you could add some of the following spices:

pinch of ground nutmeg, optional
dash of ground sweet paprika, optional
dash of Old-Bay Seasoning, optional
dash of any mix of dried herbs (e.g. Italian Seasoning), optional


2 TBS corn oil or vegetable oil
1 TBS white vinegar

Prepare the ingredients and put them into a salad bowl to combine. Season to taste, add the vinaigrette, toss and serve. You can either serve this salad immediately or set it aside for a few minutes to let the spices and vinaigrette develop an even intenser aroma. Enjoy!

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