Cinnamon Milk

I love Cinnamon Milk!  It is a quick and easy thing to make, but always well-received by guests and family!  It is especially great in the summer or after some spicy food.  Cinnamon Milk is ice cold, refreshing, and sweet!

You will need:
3 cups rice milk
3 cups almond milk
3 cinnamon sticks
1/4 tsp ground cinnamon (and extra for garnish)
1/3 cup sugar

In a heavy saucepan, combine all ingredients.  Break up the cinnamon sticks for extra flavor.  Stir constantly over a medium-low heat for 10 minutes. Pour through sieve into large serving jug and refrigerate once at room temperature.

Serve over ice.

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Angry Pig Fries

I wasn't going to put this up, as it is not much of a recipe.  However, it got quite a reaction!  So I submit to you, Angry Pig Fries.

You will need:
1 roasting tray of fries (I chose curly and seasoned)
2/3 cup grated mature cheddar cheese
400g pulled pork, prepared or leftovers
Hot sauce of choice (we used Louisiana, but Sriracha might be amazing as well)

If you need to prepare the pulled pork, do so first and set aside.  Do not add bbq sauce unless you prefer that to hot sauce.
Bake (or fry) your fries according to package directions.  Once crispy, sprinkle grated cheese over and replace in the oven for about 1 minute (keep an eye on it, as you want the cheese to be melted, not starting to broil).  Tip onto a plate and top with pulled pork.  Sprinkle with hot sauce and serve with mayonnaise.

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Tangy Peanut-Ginger Slaw

I realised that I haven't uploaded many side dishes to this site.  The first recipe I'd like to formally present as a side dish is one of my husband's favorites, my tangy peanut-ginger slaw.  It is lighter than regular coleslaw, but just as easy to prepare.

You will need:
1/2 cup shredded red cabbage
1/2 cup shredded white cabbage
2 Tbsp thinly sliced spring onions
1/4 cup julienned carrots
1 tsp peanut butter
2 tsp dark soy sauce
1 tsp rice wine vinegar
1 tsp dark brown sugar
1 tsp ginger paste (or fresh minced ginger)

1. In a large bowl, combine veggies and toss.

2. In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, brown sugar, and ginger paste.  Stir with a fork until peanut butter is finely incorporated.

3. Tip sauce over veggies and toss again. Add sauce a little bit at a time to get the right amount of moisture, as you don't want it to be soggy.

4. Serve as soon as possible for crispier fresher taste!

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Sriracha Cream Sauce

This recipe has been so enjoyed in our house I thought it warranted it's own post!  Sriracha cream sauce is good on almost anything.  A dip for chicken, a sauce for fried fish tacos, a sauce for salmon, a mayo-replacement in a sandwich, or as a salad cream, it's all good!  It is extremely versatile and makes almost anything extra-delicious!!  This recipe is made from an amalgamation of sriracha sauces I've found online.  This.  This one is the magic one.


Yield: Approximately 1 1/2 cups sauce

You will need:
1 cup mayonnaise (light is fine)
1/3 cup condensed milk (again, light is fine)
3 1/2 Tbsp Sriracha sauce

Simply whisk all ingredients together and serve.  I bottle mine so that I have it on hand when I get a craving!

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Weeknight Fried Chicken 'n Biscuits w/ Sriracha-Honey Butter (USA)

Chicken and biscuits are always a crowd pleaser.  Alas, I did not come up with the beautiful recipe for Sriracha-Honey Butter.  It was found here, by Rachel Ray.  However, this is a great recipe to make on a weeknight when you are in a hurry!

Looking for a healthier version?  No problem.  Substitute the fried chicken for grilled chicken.  And substitute the butter for margarine.

You will need:
4 Country fried chicken breast patties
1/2 tube (4) refrigerated biscuits (I used Pillsbury)
8 pickle slices
---
1/2 cup butter, at room temperature
1 tablespoon honey
2 teaspoons sriracha (or to taste)

Yield: 4 chicken and biscuit sandwiches

1. Simply pop the chicken and the biscuits in the oven according to manufacturer's instructions.

2. In the mean time, you can prepare the Sriracha-Honey Butter by combining butter, honey, and sriracha sauce in a small bowl.

3. When chicken and biscuits are done, slice the biscuits in half.  Assemble your sandwiches with the Sriracha-Honey Butter spread on the bottom half of the biscuit, then chicken, pickles, and topped off with the other half of your biscuit.  You may wish to melt a bit of your butter to paint on top of the biscuit, depending on how messy you like things!

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Peanut Butter Silk and Fudge Pie

There are two ways of making this diner favorite, an express way, and from scratch.  To make the crust from scratch, simply crush oreos (or the chocolate biscuit part of the oreo) until you have 1 1/4 cup, combine with a spot of melted butter and press into the base of your pan.  This is baked for about 5 minutes at 350F/175C.
The second bit that can be made from scratch is the chocolate fudge.  Chocolate fudge is not difficult to make, you simply melt 1/2 tin condensed milk (that is 400g or about 14 oz) and 175g dark chocolate (about 1 cup dark chocolate chips).

This pie can really be an amazing thing to whip together in no time with pre-made ingredients or you can take the time to lovingly prepare it yourself!

You will need:
1 9-inch chocolate pie crust base (either prepared or store-bought)
3/4 cup dark chocolate fudge (either prepared or store-bought)
225g (8oz) full fat cream cheese
1 cup smooth peanut butter
1 cup granulated sugar
1 Tbsp butter or margarine
1 tsp vanilla extract
3/4 cup heavy whipping cream, whipped (OR 1 1/2 cup Cool Whip)
1 cup mini reeses peanut butter cups (dark or milk chocolate to taste)

IMPORTANT NOTE: Reduce sugar to 2/3 cup if using Cool Whip, as it is sweetened.

Yield: 1 9-inch pie

1. In a large bowl, combine cream cheese, peanut butter, sugar, butter, and vanilla using an electric whisk/mixer.

2. Gently fold the whipped cream into the peanut butter mix.  Set aside.

3. Warm your fudge slightly so that it is spreadable, and spread over your chocolate pie crust.

4. Pour your prepared peanut butter mix over the fudge.

5. Chop up reeses peanut butter cups and top pie.  Decorate with whipped cream if desired.

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Pumpkin Spice Latte

Yes, it's that time of year when everyone tries to figure out what is in Starbuck's pumpkin spice latte and debate about whether there is real pumpkin in it (there is not, but what is 100% honest and natural these days anyways?).  If you don't have £4 to drop on one, why not make your own?

Pumpkin hint for Londoners: Libby's tinned pumpkin can be found at Whole Foods if you are struggling to find it in your local supermarket.  I've only ever found it at Whole Foods after being tipped off by other american expats.  They also sell organic pumpkin, which is more watery, but fine for a drinks recipe.

You will need:
2 cups milk
1/2 cup prepared hot strong coffee
2 Tbsp tinned pumpkin puree
1 Tbsp vanilla extract (imitation/vanilla 'flavour' is fine)
3 Tbsp sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp ground cinnamon
Whipped cream topping optional!

Yield: 2

1. In a saucepan, combine pumpkin, cloves, nutmeg, ginger, and cinnamon.  Stir on medium heat until bubbling and heated through.

2. Add the milk, vanilla, and sugar.  Stir until heated thoroughly and simmering slightly.  Increase heat if necessary, but stir constantly to avoid scalding the milk.

3. Remove from heat and add coffee to taste. I've given 1/2 cup as a guide.

4. OPTIONAL STEP: Pour into cups through tea strainer to remove any larger pumpkin fibers.

Serve with whipped cream and sprinkle with nutmeg for presentation points!  Enjoy!

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Turkey Salisbury Steak

A perfect, quick, and healthy version of a childhood comfort food!

You will need:
300g (3/4 lb) Turkey Breast Mince
1 small egg
1 tsp Worcestershire sauce
1/2 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
---
1 1/2 Tbsp all purpose flour
1/2 tsp pepper1/2 cup skimmed milk
1 cup hot water
2 beef oxo (bouillon) cubes
1 1/2 Tbsp vegetable oil
225g (about 9 oz) white mushrooms

Note: Recipe assumes the gravy is started as soon as the 'steaks' hit the frying pan.

1. In a medium bowl, combine bread crumbs, pepper, salt, onion powder, and garlic powder.  Mix.

2. Add turkey mince, Worcestershire sauce, and egg to bowl.  Combine as though you were making hamburgers and shape into 4 oblong-shaped patties.

3. In a greased frying pan, cook patties until browned on each side on a medium heat.  Ensure that patties are fully-cooked (this can be done by keeping pan covered during browning).  Remove from heat and keep covered/warm.

4. For the gravy, start by chopping up and frying the mushrooms in a bit of oil.  Set aside.

5. In a saucepan, add flour and pepper.  Whisk in oil.  Heat until bubbling.

6. Dissolve oxo cubes in water and add to saucepan.  Whisk and add milk.

7. Once combined, return mushrooms to saucepan and continue to heat until bubbling and thickened.

8. Serve steaks smothered in gravy!  Lovely with potatoes and veg.

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Summer Recipes

I think it is safe to say that summer is officially here! Why not try out some of Whimsical Cookery's perfect summer day recipes and ideas?


Smooth and Fresh Salsa


Cookout Quesadillas: Hot Dog



Cookout Quesadillas: Grilled Burgers



Crab-topped Deviled Eggs



I-Disgust-Me BBQ Burgers



Hot Dog Polka Dots



Chipotle Black Bean Dip



Tangy-Spicey Sriracha Fish Tacos



Kiwi Smoothie



Cranberry Cupcakes with Cream Cheese Frosting



Raspberry Cream Whoopie Pies



Matcha Green Tea Ice Cream



Rainbow Cupcakes

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Camembert and Cranberry Relish-Topped Turkey Burgers

A classic combination!

You will need:
1 small/medium egg
4 Tbsp breadcrumbs
1 tsp onion powder
1/2 tsp pepper
1/2 tsp salt1.5lbs/380g turkey breast mince
6 Tbsp cranberry relish (high quality if possible)
~9oz./250g Camembert cheese
4 buns or Ciabatta rolls

Yield: Approx 4 large burgers

1. Combine 1 egg, breadcrumbs, onion power, pepper, salt, with the turkey mince.

2. Divide mixture by 4 and roll each into a ball before pressing flat to desired width.

3. Fry burgers on a medium heat in a covered frying pan, flipping occasionally.

4. While burgers cook, remove the rind from the Camembert and cut into 4 equal slices.

5. Once burgers begin to brown, top each with a piece of Camembert and cover pan with a lid allowing the steam to melt the cheese.  Reduce heat (or turn it off completely, depending on how cooked your burgers are at this stage).

6. Serve on a toasted bun topped with the cranberry relish.

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Tangy-Spicey Sriracha Fish Tacos

This recipe was inspired by the fish tacos I recently tried at Wahaca, and a bottle of Sriracha I managed to get my paws on. As a note, I would say that you can take the time to batter and fry your own fish, but I made these on a Tuesday, that wasn't happening.  So I took the easiest shortcut ever, chopping a battered fish fillet in half for each taco.  As long as you buy a reasonably good quality fish, it doesn't detract from this flavorful taco!

For 8 tacos, you will need:
4 large battered fish fillets (cooked and halved)
1/2 cup sour cream
1 cup shredded lettuce

Sriracha cream sauce ingredient

You will need:
1/2 cup mayonnaise (light is fine)
2 1/2 Tbsp condensed milk (again, light is fine)
1 3/4 Tbsp Sriracha sauce

Simply whisk all ingredients together and serve drizzle over fish.
Note: This sauce is incredibly addicting, and you will want to put it on everything.

1. Preheat oven to 100C/210F.

2. Assemble your tacos, lettuce, (cooked) fish, and drizzle sauce and sour cream over (this can be done by putting sauces in plastic bags and cutting off the corner, or use a diner-style squeezy bottle).  I decorated my tacos with 3 additional dots of Sriracha, but I'd avoid this if you don't like things too spicy.

3. Line up your tacos on a baking tray with the edges facing upwards.  They will start to crisp up after about 5 minutes, but keep an eye on them as I've noticed they jump from pale and limp to crisp in about 30 seconds!

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Shortcut Weeknight Chicken Katsu Curry

I was forced to come up with a shortcut version Chicken Katsu Curry, as we would go broke if we went to Japanese restaurants as often as we'd like.  This is so quick and perfect for a work night!

If you'd like a more authentic katsu curry, click here!

Yield: 4 portions

You will need:

1 package of Golden Curry sauce mix
4 breaded chicken cutlets
I'd recommend rice or boiled potatoes as a side!

All you need to do is bake your chicken while preparing the sauce according to package instructions.  If you've never cooked with Golden Curry suace mix before, all you need to do is add the appropriate amount of water for how much sauce you wish to make in a saucepan, break apart the mix, heat, and stir until sauce thickens.  Done!

 

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Simple Corn Dog Muffins

I did not expect this to turn out as amazing as they were, therefore I did not write down my recipe.  However, if you'd like to replicate this yourself, just take a simple cornbread batter (recipe) and pour it into prepared muffin cups.
The next step is to par-cook some hotdogs in the microwave just to ensure that they finish cooking in the oven since uncooked hot dogs are a no-no.
Finally, slice them up and pop them into your cornbread muffins!  Not too difficult, and a simple recipe for if you are craving corn dogs!

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Zero Prep Weeknight Chicken and Waffles

I am all about making yummy foods more accessible.  I'm not about to apologize for the simplicity of the suggestion that you heat up your favorite southern fried chicken and toast some waffles.  If you want the real thing, go to a restaurant or roll up your sleeves and follow this recipe.  I don't have a waffle maker, nor did I have time to fry up some chicken.  But manfriend and I are in love with this combo!

I'm not sure I'd count this as a recipe so much as a suggestion...  Also, I'd go with some fancypants waffles if you can find them in your grocer's frozen section (or bakery in the UK).  I used Kingsmill 'Love To Toast' waffles which, if I'm honest, are not the best... but I am on a quest to locate better waffles!  I served this with warm syrup and butter.

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Peanut Butter Bacon Cheeseburgers

I made these babies for dinner last night, and I could not wait to share them.  This was my successful attempt, to imitate Haché's Louisiana Burger at home.  When I am at Haché, I've always ordered their Louisiana Burger without veg and add bacon.  Peanut butter + Bacon = winning combination, and I feel they've overlooked that.  I should also add that Haché's sweet potato fries are to die for, but I digress.

If you'd like to assemble your own, here is how I went about it.

For each, you will need:
1 large burger patty (I used a turkey burger, as that is what I'm happiest making at home)
2 bacon medallions (or Canadian bacon if you are in America)
2 Tbsp crunchy peanut butter
Mozzarella or mature white cheddar cheese
1 large bun

I assembled mine in this order:

Burger
1 Tbsp Peanut butter
Cheese (which will melt to hold the peanut butter in place)
1 Tbsp peanut butter spread on the top bun


You can either put a cover over your burger in the pan with the cheese and peanut butter to melt it, or covered in the microwave.  Then slide it onto your bun (which I would recommend toasting).

Happy eating!

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Dark Chocolate Cupcake with Salted Peanut Butter Frosting

I made this recipe up on a whim using ingredients I found in my parents house while on holiday.  However, I think I have stumbled onto a winning recipe here.  This cupcake is perfect for those who usually find cupcakes, with their globs of frosting, to be too sweet.  Instead, this recipe plays off the strength of adding a bit of savory to something sweet.  And just in the same way that caramel benefits from salt, so does the peanut butter and chocolate in this recipe.  The pretzel topping dipped in the frosting reminds me of something I had as a child, though I can't quite put my finger on it.

1 recipe prepared dark chocolate cake (24 cupcakes)
1 1/2 Sticks butter
1/3 cup peanut butter
4 cups powdered (icing) sugar
24 pretzels
Sea salt

1. Prepare approx. 24 dark chocolate cupcakes (box mix if you're in a hurry).

2. Allow cupcakes to cool.

3. In a large bowl, cream butter and peanut butter using an electric mixer.

4. Add sugar slowly until desired consistency.

5. Frost cupcakes.

6. Sprinkle frosting with a pinch of sea salt.

7. Top with a pretzel.

8. Serve same day.

Note: If making ahead, do not add sea salt or pretzel until day of serving.

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Blue Slushies

 
So... my favorite flavor is 'blue'.  My musings throughout the day are usually consumed by thoughts about when I'll be able to sip my next blue raspberry icee/slushie.  For this reason, I had to invent my own, as I don't have any of that beautiful, much-coveted blue slushie syrup.

You will need (for 1 large/2 small):
12 ice cubes
3 Tbsp Kool Aid Blue Raspberry Lemonade Drink Mix
1/2 cup club soda
1/2 cup water

1. Dissolve Kool Aid in the water.

2. Add 12 ice cubs to a blender with a smoothie setting.

3. Add in Kool Aid mixture and blend until smooth.

4. Pour in club soda and serve.

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Kiwi Smoothie

And now for a recipe that accurately reflects the season... a simple kiwi smoothie!  Perfect for long hot and sunny days.

You will need:

5 kiwis
1/2 cup orange juice
2 Tablespoons honey
1 3/4 cups ice (roughly)

1. Peel kiwis and cut into fourths.

2. Combine kiwis, orange juice, and honey in blender.

3. Once it has liquidized, add the ice (to avoid putting strain on your blender's motor).

Enjoy!

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Sticky Teriyaki Meatballs

Just a quick/simple recipe for teriyaki meatballs.

1/2 cup bread crumbs
1 medium egg
1 tsp onion powder
2 Tbsp dark soy sauce
700g mince (I used lean pork, but turkey or ground chuck would probably be awesome)

Vegetable oil (for cooking)
2/3 cup teriyaki sauce for cooking, and any additional sauce for serving

1. First you will need to make the meatballs by combining bread crumbs, egg, onion powder, soy sauce, and your meat of choice.

2. Add oil to cover the bottom of a large (high quality non-stick) skillet.

3. Once thoroughly mixed, shape into small balls and set in skillet.  Cook until meatballs begin to brown.

4. Add teriyaki sauce to pan and cook until a nice caramelized crust forms on the meatballs (from the sugar in the teriyaki sauce).  Always be sure meatballs are cooked thoroughly.

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Matcha (Green Tea) Ice Cream

Matcha ice cream was our first foray into homemade frozen treats, but it shall not be our last!  We try not to go out to eat too often, but when we do, we almost always find ourselves ending the night at a bubble tea shop in Chinatown.  It is there that I first had matcha ice cream (and matcha bubble tea), and there is no way we could afford to fund my matcha habit going out every week.  Therefore, I had to bring this addiction home with me.

To fuel your own matcha addiction, you will need:


1 cup milk (skim or 1% fine)
1 1/4 cup heavy whipping cream
2/3 cup sugar
3 Tbsp matcha powder

1. If you have an ice cream maker, don't forget to freeze the bowl 24 hours in advance!

2. In a medium saucepan, combine all ingredients and heat (stirring slowly with a whisk) until combined into a smooth green mixture.  I would recommend adding 2 Tbsp of the matcha powder first and tasting as you add more.  How delicate or how strong you want the matcha flavor is a matter of taste I suspect.

3. Once cooled, add mixture to your ice cream maker or a freezer safe bowl/storage to finish.

Note: If you do not have an ice cream maker, make sure you stir it often as it freezes to break up the ice crystals.

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