Friday, June 30, 2017

Nanaimo Bars 2.0

A repost of the Nanaimo Bars recipe I first posted in 2009. It's a modification of the City of Nanaimo Official Recipe. This time with more pictures!

1 cup + 3 tbsp cup butter
1/4 cup sugar
5 tbsp cocoa
1 egg
1 1/4 cup graham wafer crumbs
1/2 cup ground almonds
1 cup shredded coconut
2 tbsp + 2 tsp cream
2 tbsp custard powder
2 cups icing sugar
8 oz (200 g) dark or semi-sweet chocolate

Step 1: In a medium saucepan on low heat melt together 1/2 cup butter, 1/4 cup sugar and 5 tbsp cocoa powder until it becomes a liquid. Stir almost constantly. 

Step 2: Beat in 1 egg and stir constantly until the egg cooks and mixture thickens.

Step 3: Remove pot from heat. Mix in cookie crumbs (1 1/4 cups), ground almonds (1/2 cups) and coconut (1 cup). Stir until well combined.

Step 4: Press mixture into an 8"x8"x2" (or equivalent) pan. I usually line the pan with parchment paper for easier clean up but it's not required. Then pop the whole thing in the fridge while you work on the next step.
Step 5:  Cream together 1/2 cup butter, 2 tbsp + 2 tsp cream, 2 tbsp custard powder and 2 cups icing sugar until the mixture is smooth and well combined.

(Note: This step should probably be done in a proper mixing bowl rather than a sauce pan but I don't currently possess any mixing bowls so it is what it is)

Step 6: Spread the custard over the crust. Try not to get crumbs from the crust into the custard. Then put the whole thing back in the fridge.

Step 7: Melt together 8 oz chocolate and remaining butter (3 tbsp). I usually do this in a microwave, in 30 second increments, stirring after each. But right now I don't have a microwave so I did it on the stove on low heat.

 Step 8: Marvel at melted chocolatey goodness

 Step 9: Spread chocolate over custard. Try not to mix the custard with the chocolate too much. Then refrigerate until chocolate is set, 4-6 hours or overnight.

 Step 10: Cut into squares. I try to make them small, maybe 1"X1" because they are very rich.

Step 11: Enjoy!

Saturday, June 17, 2017

Ground Beef Stroganoff

This is a really nice One Pot Ground Beef Stroganoff recipe made entirely from scratch with no Cream of Mushroom soup.

2 tbsp butter
250 grams mushrooms
1 onion
2-3 cloves garlic (or 1 tbsp of the pre-chopped stuff)
1 lb ground beef (500 gr)
1 tsp salt
1 tsp pepper
1 tsp paprika
2 cups beef broth
1 cup half and half
2 cups uncooked pasta
1/2 cup sour cream
Parmesan Cheese (topping)
Parsley (optional, topping)

Slice mushrooms. Dice onion. Mince garlic. Melt butter in large pot on medium-high heat. Add in mushrooms and onions and saute 5-6 minutes. Add garlic and saute 1 minute more. Add beef and cook through, approx 6-8 minutes. Drain grease. Add in salt, pepper and paprika. Stir well. Pour in beef broth and half and half. Stir in noodles until all is well combined. Cover and reduce heat to low. Simmer 20-25 minutes until pasta is cooked, stirring occasionally. When pasta is cooked to taste, remove the pot from heat and stir in sour cream. Serve with parmesan cheese and parsley.

Sunday, June 11, 2017

Three Cheese Tortellini

This was one of my favourite meals growing up and is very much a comfort food now. Plus! All the ingredients are easy to find in Germany.

1 350 gram package tortellini (I prefer a meat tortellini)
1 1/2 cups frozen peas (optional)
1 tbsp butter
1 tsp basil
2 cloves minced garlic
4 tsp flour (1 tbsp + 1 tsp)
1 cup milk
1 cup grated mozzarella cheese
1 cup cottage cheese
1/2 cup parmesan cheese

Preheat oven to 350 F. Grease an 8 cup casserole dish. Cook tortellini as per package directions. Place peas in bottom of colander and drain pasta over peas. Place pasta and peas in casserole dish.

Melt butter, mix with basil and garlic. When garlic starts to cook, add in milk slowly. Then sprinkle in flour and whisk until thick. Remove from heat. Stir in cheeses. Pour cheese sauce over tortellini and peas and mix in well. Bake uncovered for 25-30 minutes until bubbling.