Skip to main content

Featured

Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
Post a Comment
Read more
Labels

Peri Peri Sauce Recipe

 Peri Peri Sauce Recipe


Peri Peri Sauce Recipe

Peri Peri (also known as Piri Piri) is a spicy, tangy sauce made from African bird’s eye chili, garlic, lemon, and other flavorful ingredients. It’s great for marinating meats, especially chicken, or used as a condiment or dipping sauce.

Ingredients:

  • 10-12 fresh bird's eye chilies (or 2 tablespoons dried peri peri flakes)
  • 4 cloves garlic, peeled
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice (or lime juice)
  • 1 tablespoon brown sugar or honey (optional, for sweetness)
  • Salt, to taste
  • 1/2 teaspoon black pepper
  • Optional: 1 teaspoon oregano or thyme for added flavor

Instructions:

  1. Prepare the Chilies:

    • If you're using fresh bird's eye chilies, chop them into small pieces (and remove the seeds for less heat). If you're using dried chili flakes, you can skip this step.

  2. Blend the Ingredients:

    • In a blender or food processor, combine the chilies, garlic, paprika, cumin, coriander, lemon juice, sugar (if using), black pepper, and a pinch of salt. Add the white vinegar and olive oil.

  3. Process until Smooth:

    • Blend everything until the mixture is smooth and well-combined. If it’s too thick, add a bit more olive oil or vinegar to reach your desired consistency.

  4. Taste and Adjust:

    • Taste the sauce and adjust the seasoning as needed. If you want it spicier, you can add more chilies or chili flakes. If you prefer a more tangy flavor, add a bit more lemon juice or vinegar.

  5. Optional Infusion:

    • If you want a more infused flavor, you can let the sauce sit for about 30 minutes to an hour before using it. This allows the flavors to meld together.

  6. Store:

    • Store the peri peri sauce in an airtight jar or bottle in the refrigerator for up to 2 weeks.

Serving Suggestions:

  • Use it as a marinade for chicken, especially for grilling or roasting.
  • Serve as a dipping sauce for fries, grilled meats, or vegetables.
  • Drizzle over grilled seafood or salads for extra spice and flavor.

Tips:

  • For a milder version, remove the seeds from the chilies or use a milder chili variety.
  • You can also add a bit of tomato paste to thicken the sauce if you prefer a more textured sauce.
Labels:

Comments

Post a Comment

Popular Posts