Fettuccine (Italian pronunciation: [fettutˈtʃiːne]; literally ‘little ribbons’ in Italian; sing. fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.

Fettuccine is often classically eaten with sugo d’umido (beef ragù) or ragù di pollo (chicken ragù). Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century.

Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

Ingredients

• 340 gr uncooked fettuccine
• 4 cups fresh or frozen corn
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• Halved grape tomatoes
• 1/4 cup flour
• 1 cup milk
• 3 tablespoons salted butter

Instructions

Step 1
Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and let them cool.

Step 2

Cut the corn off the ears.

Step 3

Cook the pasta according to package direction. Keep a little bit of the pasta water.

Step 4
Melt the butter in a small saucepan over medium low heat.

Step 5
Add the flour and stir for 1 minute. Whisk in the milk, salt, and pasta water until the sauce is smooth. Parmesan cheese and grape tomatoes.

Step 6
Combine the sauce, pasta, and corn in one large pot.

A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied.

History of Cupcake

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate icing. (Chocolate Cupcake Recipe)

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoons pure vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1/2 cup buttermilk, at room temperature
• frosting: chocolate buttercream or any of these frostings

Instructions

Step 1

Preheat the oven to 350°F . Line muffin pan with paper cases.

Step 2
Now whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until thoroughly combined.

Step 3

In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients slowly into the dry ingredients. Then half of the buttermilk. Whisk gently for a few seconds. Repeat with the remaining wet ingredients and buttermilk.

Step 4

Pour the thin dough into the liners. Do not fill the liners more than halfway, otherwise the filling will leak out in the next step. Bake for 18-21 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before frosting.

A doughnut or donut (the latter spelling often seen in American English) is a type of fried dough confection or dessert food. The doughnut is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (“doughnut holes”). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. (Chocolate Mini Doughnut)

Ingredients

• 1 1/2 cups plain flour
• 1/2 cup caster sugar
• 1 1/2 tablespoon baking powder
• 1/2 tablespoon salt
• 125 g butter softened
• 1 egg
• 3/4 cup milk

Instructions

Step 1

In a large bowl, stir flour, caster sugar, baking powder and salt to combine.

Step 2

Add butter, egg and milk and beat with an electric beater until mixture is thick, smooth and creamy.

Step 3

Pre-heat the appliance for 4-5 minutes. Spoon 2 teaspoons of the mixture evenly into each mould. Close the lid.

Step 4

Cook for 2 minutes or until doughnuts are golden brown and soft to touch.

Step 5

Carefully remove the hot doughnuts from the doughnut maker and place onto a wire cooling rack.

Watermelon (Citrullus lanatus) is a plant species in the family Cucurbitaceae, a vine-like flowering plant originating in West Africa. It is a highly cultivated fruit worldwide, having more than 1000 varieties.

Watermelon is a scrambling and trailing vine in the flowering plant family Cucurbitaceae. There is evidence from seeds in Pharaoh tombs of watermelon cultivation in Ancient Egypt. Watermelon is grown in favorable climates from tropical to temperate regions worldwide for its large edible fruit, which is a berry with a hard rind and no internal divisions, and is botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties exist. The fruit can be eaten raw or pickled, and the rind is edible after cooking. It is commonly consumed as a juice or as an ingredient in mixed beverages. (watermelon smoothie)

Ingredients

• 2 cups watermelon pieces, seedless
• 1 medium lemon
• Ice cubes
• fresh mint leaves(optional)

Instructions

Step 1

Cut watermelon into small cubes and remove black seeds. Put watermelon cubes in the refrigerator to cool.

Step 2

Add watermelon and lemon juice to a blender and blend until  smooth.

Step 3

Add ice cubes and serve immediately!

A milkshake, or simply shake, is a drink that is usually made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture.

How To Make Strawberry Oreo Milkshake?

For a classic taste, you can never go wrong with The combination of strawberry and Oreo. I love the idea of a strawberry Oreo milkshake for Valentine’s day. While you can make an Oreo milkshake with strawberry ice cream, you can also try it with vanilla ice cream or frozen bananas.

If you love milkshakes, you might also like my dates milkshake recipe or pomegranate milkshake recipe.

Ingredients

• Some Oreo cookies, divided
• Chocolate syrup
• 1 cup milk
• 2 cups strawberry ice cream, softened
• Fresh strawberries

Instructions

Step 1

Chill glasses in the freezer for 5–10 minutes to keep your milkshake from melting quickly.

Step 2

Drizzle chocolate syrup into the glasses.

Step 3

Using a knife or food processor, chop up Oreos and set them aside.

Step 4

Add strawberry ice cream to the blender.

Step 5 

Add Oreo cookies to the blender.

Step 6

Add the milk to the blender and blend ingredients until the Oreos completely mixed with the milk and ice cream.

The mandarin orange (Citrus reticulata), also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges, usually eaten plain or in fruit salads. The tangerine is a group of orange-coloured citrus fruit consisting of hybrids of mandarin orange.

Mandarins are smaller and oblate, rather than spherical, like the common oranges (which are a mandarin hybrid). The taste is considered less sour, as well as sweeter and stronger. A ripe mandarin is firm to slightly soft, heavy for its size[clarification needed], and pebbly-skinned. The peel is thin, with little white mesocarp, so they are usually easier to peel and to split into segments. Hybrids generally have these traits to a lesser degree. The mandarin is tender and is damaged easily by cold. It can be grown in tropical and subtropical areas.

Fruit Smoothies, these cool and delicious drinks, as well as easy to prepare, add a lot of nutrients to your daily diet. Of course, if you have a particular diet, you should try to know more about low-calorie drinks and low-calorie foods, and on the other hand, you should not underestimate the amount of calories you eat. In this article, I will tell you how to prepare a healthy and delicious mandarin smoothie recipe.

Ingredients

• 3 mandarins, frozen
• 1 banana peeled and frozen
• 1 tablespoon sugar
• 1 cup milk of your choice

Instructions

Step 1

Put all the ingredients in a blender and mix all together until smooth.

Step 2

Pour into serving glasses.

Chocolate cake is a cake flavored with melted chocolate, cocoa powder, or both.
Chocolate cake is made with chocolate.

Chocolate Cake History

It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder.

The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes.[5] In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

Ingredients

• 50g dark chocolate, melted and allowed to cool slightly
• 250g butter, at room temperature
• 250g light muscovado sugar
• ½ tablespoon salt
• 100g cocoa powder
• 250g plain flour
• 2 tablespoon baking powder
• 3 large eggs
• 250ml milk
• 50g chocolate chips

Instructions

Step 1

Line the bottom of the cake pan with parchment paper (using some butter to stick the paper to the bottom). Brush the sides of the pan with butter as well.

Step 2

Preheat the oven to 325°F (160-165°C).

Step 3

Cream together the butter and sugar with ½ tsp salt until light and fluffy.

Step 4

Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the melted chocolate. Fold in the rest, followed by enough milk to give a soft dropping consistency, and then the chocolate chips. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.

reference: yummynotes

Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars and Mason jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, “preserves” is used to describe all types of jams and jellies. (Strawberry Jam Recipe)

Ingredients

• 1 kilogram strawberries
• 1 kilogram sugar
• 2 teaspoons lemon juice

Instructions

Step 1

To prepare delicious homemade strawberry jam, you must first wash the strawberries thoroughly and pour into the basket to remove excess water.

Step 2

Then put them in a large pot and pour sugar over them.

Step 3

Place the pot in the refrigerator, without adding water. This process helps the sugar to dissolve.

Step 4

After 12 hours or overnight and put the strawberries into a preserving pan.

Step 6

Add lemon juice and place the pot on a gentle heat until it’s boiling.

Step 7

Skim any scum that rises to the surface but do not stir jam.

Step 8

When the jam reaches the appropriate consistency, remove the pot from the heat and let it cool down. For storing strawberry use clean and sterilized jars.

The people who concern our health, from doctors to mothers, emphasis on having daily breakfast. Breakfast is the most essential meal of the day. Of course, there is another good reason to have breakfast, and it is to keep our body fit.
Sausage and egg are a popular, prevalent sort of breakfast, that could quickly be cooked. Many children are not willing to have breakfast, early in the morning.
Especially when they have to be on the way to the school for a long time and so have to get up early and leave their bed, even some of them do not starve in that time. If your child doesn’t like to eat traditional breakfast such as bread and cheese, fry him an egg with fried pieces of sausage on it and you would see how those the smell of this exciting, tasty breakfast, tickles your child appetite.

This breakfast would be resultful. If the child faces a cup of tea with a chunk of cheese on the table every day, he might be right to refuse eating it, if he is forced to. Thus, to encourage your children, make a diverse breakfast table, and avoid limiting it to butter and cheese only.

Ingredients

• 6 links sausage
• 6 eggs
• 3/4 cup milk
• 3/4 cup shredded sharp Cheddar cheese

Instructions

Step 1

Place sausage in a large, deep pan.

Step 2

Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.

Step 3

While sausage is cooking, beat eggs and milk together.

Step 4

Pour eggs into pan. Add cheese and cook until eggs are set.

Stir in sausage and serve warm.

An affogato (Italian for “drowned”) is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, or other liqueur.

Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorise it as a beverage. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added.

While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of vanilla gelato topped with a shot of espresso, variations exist in European and American restaurants.

Ingredients

• 1 scoop vanilla ice cream or Italian ice cream (Gelato)
• 1 hot espresso shot

Instructions

Step 1

First, put a scoop of classic or Italian ice cream with vanilla or chocolate flavor, in a medium size cup (minimum capacity of 150 ml).

Step 2

Then make a espresso coffee (30 mg) with an espresso machine.

Step 3

Immediately after preparing the espresso, slowly pour it onto ice cream. Top with ingredients like nuts, hazelnuts, pistachios, bitter chocolate or cocoa.

reference: yummynotes