Gourmet Hot Dogs

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Happy National Hot Dog Day!

 

 

 

 

 

Summer screams for Hot Dogs and this year I’m giving these humble Hot Dogs a gourmet spin. Just using toppings, I made a Thai Red Curry Dog, Nacho Dog and a Shawarma Dog. I used Chicken Franks in these recipes, but you could use Beef or Pork sausage as well and instead of a flimsy hot dog bun, I’m using crusty Baguettinis!

 

Using simple ingredients like Red Curry sauce, crispy Mama noodles, Thai Basil, Cheese, Jalapenos, Salsa, Sour cream Tahini sauce, Pickled Turnips & Parsley, turn an ordinary hot dog into something quite extraordinary!

Gourmet Hot Dogs

Ingredients

  • Hot Dogs
  • Buns
  • Thai Red Curry Dog
  • 1 tbsp red Curry Paste
  • 2 tbsps Coconut Cream
  • Mama Noodles
  • Caramelized Shallots
  • Thai Basil
  • Coriander
  • Nacho Dog
  • Shredded Cheese
  • Jalapenos
  • Salsa
  • Sour cream
  • Shawarma Dog
  • 2 tbsps Tahini
  • 2 tbsps Sour cream
  • Pickled Turnips
  • Shallot rings
  • Parsley

Instructions

  1. Prepare the hot dogs by creating diagonal slits in the sausage and grill on the BBQ
  2. Slit the mini Baguettes from the top down(see video)
  3. Prepare the red curry sauce by mixing the red curry paste with the coconut cream on a medium heat, remove and cool
  4. Mix the tahini & sour cream together
  5. For the Thai Red Curry Dog, top the hot dog with the sauce, caramelized onions, mama noodles for crunch, thai basil and coriander
  6. For the Nacho Dog, top the hot dog with cheese and jalapenos and just warm in the oven till the cheese melts and then top with salsa and sour cream
  7. For the Shawarma Dog, top the hot dog with tahini sauce, add shallot rings, pickled turnips and parsley
https://kravingsfoodadventures.com/gourmet-hot-dogs/

Pineapple Upside Down Cake

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We’re going vintage with the ever popular Pineapple Upside down cake. Around the 1920’s ovens were just getting introduced and prior to this, most homemakers make their cakes in a skillet. In 1925 the Hawaiian Pineapple company ran a contest and they got thousands of recipes for something similar to the Pineapple upside down cake. This was so popular that it was served extensively in the 20’s and is popular even today. Many recipes still call for this cake to be cooked in a skillet, but I’m going to make this in a good old cake pan. This cake is soft and moist with the addition of pineapple juice and buttermilk.  Pineapple slices and maraschino cherries are added to the bottom of the pan and then flipped ‘upside down’ to serve.

 

We love going to theme parties and when my friend threw a 1920’s vintage soiree, I knew that this cake would be perfect!

 

Follow my recipe and my video to see the ‘secret ingredient’ in my cake that gives it an incredible texture

Pineapple Upside Down Cake

Ingredients

  • ½ a cup of salted melted Butter
  • ½ cup of brown Sugar
  • 5 – 7 Pineapple rings
  • 5 – 10 Maraschino Cherries
  • Now for the cake batter. I’m going to sift
  • 1 cup of regular all purpose flour,
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ a cup Semolina
  • ½ cup Butter Milk,
  • 5 tbsps Oil
  • ¼ cup Reserved Pineapple juice from the can
  • 1 egg
  • 1 tsp vanilla bean paste
  • 1 cup sugar

Instructions

  1. Prepare your cake pan by oiling or buttering it. My cake pan is 21 cms in diameter and I like to line the sides with a strip of parchment paper to prevent sticking
  2. Pour the melted butter in and sprinkle the brown sugar over the butter evenly
  3. The size of pan I used fits 5 whole slices perfectly, cut the extra slices in half and fill in the spaces
  4. Add the maraschino cherries in between the circles and anywhere there is space
  5. Sift the flour, baking powder & soda and salt together
  6. Add the Semolina
  7. In my food processor, I’m going to add all the liquid ingredients and mix it well
  8. Once the liquid is mixed well, add the flour 1 tbsp at a time
  9. Be sure to scrape the sides of your bowl periodically
  10. Once the batter is just about mixed, pour it over the pineapples. If you live in a cold climate, the butter will start to solidify around the pineapples. This is actually a great advantage as it prevents the slices and cherries from moving as you pour the batter.
  11. Pour all the mixed batter on top of the pineapples
  12. Move this to a preheated 350 degree oven and allow to bake for 30 - 40 mins
  13. Once done, remove and allow to cool. Once cool use a knife if required and remove the paper
  14. Flip the cake to serve
https://kravingsfoodadventures.com/pineapple-upside-cake/

Hot Cross Buns

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Hot Cross Buns

Ingredients

  • ¾ cup warm Milk
  • 1 tsp each Flour & Sugar
  • 1 tsp active Yeast
  • ½ cup, 8 tbsps, 1 stick melted butter
  • ¼ cup Sugar
  • ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Clove powder
  • 1 tsp Salt
  • 1 large Egg
  • 3 cups Flour
  • 1 tsp Baking powder
  • Egg wash
  • Flour & Water
  • 1/2 cup dried fruit soaked in 1/2 cup juice
  • 1 tbsp each Lemon & Orange rind

Instructions

  1. Add the sugar and flour(1 tsp each) to the warm milk and follow with the flour and sit for 10 - 15 minutes
  2. Soak the dry fruit in the juice
  3. Once the yeast is frothy add the sugar, salt, butter, cinnamon, clove, nutmeg & egg and give iot a quick mix
  4. Sift together the flour and baking powder
  5. Add the flour and baking powder in 1 tbsp at a time, scraping the sides at intervals
  6. Use as much flour as you need to get a soft sticky dough
  7. Turn this over on your work surface and knead adding more flour as you go till you get a nice soft supple dough
  8. Place this in an oiled bowl and cover with cling film and allow to rise in a warm oven
  9. Leave this for 30 mins to an hour till the dough doubles in size
  10. Remove the dough, add the drained fruit and knead again to spread the fruit evenly
  11. Divide the dough and form into balls and place them touching each other on a baking tray
  12. Cover and leave in a warm place for about 10 mins
  13. After 10 mins the dough will have doubled again, remove the cling film
  14. Brush with egg wash and allow to get tacky
  15. Make a paste with flour and water and pipe crosses on the buns
  16. Bake in a 350 degree oven at 350 degrees for 20 - 30 mins
  17. Rotate the pan if it's getting too brown on one side
https://kravingsfoodadventures.com/hot-cross-buns/

Elfviled Workshop Eggs – Holiday Deviled Eggs

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The holidays are the best time of the year. I love the food, music, Santa and those cute little elves. This year I decided to throw a theme Christmas party and asked all of my dear friends to come dresses as Elves. Dress up is always fun, but the combination of red, green and stripes made for a colorful theme. I wanted to make an appetizer to enhance the theme and decided to make Elfviled Workshop Eggs. These devilled eggs are topped with a little pretty present.

 

If you’ve checked out my blog before or are a personal friend, you will know that I’m always trying to reinvent the Deviled egg. I think it’s a great appetizer to serve, it’s easy to switch up the flavors and can be pretty filling. My only regret was that I didn’t make more of them as the little Elves came back for more!

 

When I had the idea to top the egg with a package, making this out of cheese seemed to be the most logical choice. I chose to paint the present with a beet puree, but it also works well with food coloring. Of course you could also try a carrot, fried potato or any cold cut you can dice into cubes like Salami or ham. You could also try corned beef.

 

Enjoy this recipe and do watch the video to see footage from the party!

Elfviled Workshop Eggs – Holiday Deviled Eggs

Ingredients

  • 14 hard boiled eggs
  • 1 tbsp each chopped Chives & Thyme
  • Chives, Thyme & Rosemary leaves for decoration
  • 1 tbsp pureed Beets or food coloring
  • ½ cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • Splash of hot sauce
  • ¼ cup of turkey of Chicken bacon
  • ¼ cup of minced Olives
  • 200 old Cheddar cut in cubes
  • Edible glitter(optional)

Instructions

  1. Paint the cheese cube with the beet puree or food coloring and allow to cool
  2. Half the eggs and place all the yolks in a bowl
  3. Add the chives and thyme and use a muddler of the back of a spoon to remove all the lumps
  4. Add the Mayo & Mustard and the splash of hot sauce
  5. Add the diced turkey bacon and the olives and mix well
  6. Fill an icing bag with a large tip with the yolk filling and pipe into the egg cases
  7. Use a wet finger to smooth any peaks
  8. Wrap a chive around the cube and trim and nestle in the egg yolk mixture
  9. Dot the top with a little bit of the filling and add a few thyme leaves
  10. Add some rosemary leaves as a garnish
  11. Sprinkle with edible glitter
https://kravingsfoodadventures.com/elfviled-workshop-eggs-holiday-deviled-eggs/

Turkey with all the trimmings Sausage Rolls

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Christmas is my favorite time of the year. I always want to make sure I’m stocked up with holiday favorites. Sausage rolls are wonderful year round, but seem to make it up front and center over the holidays.

This year I decided to ditch the traditional beef filling and go with Turkey and all the trimmings – Rosemary, Cranberries, Cheese and Pinenuts. I also enhanced a buttery pastry with Rosemary for that traditional touch. The results are delicious. These are perfect to freeze ahead and can go straight from freezer to oven for no fuss entertaining.

 

 

 

Turkey with all the trimmings Sausage Rolls

Ingredients

  • Dough
  • 2 sticks - 8 oz approx. 226 gms cold Butter
  • 8 oz, 226 gms approx. all purpose
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 1 tsp chopped Rosemary
  • 120 ml ice cold
  • Filling
  • 3 rashers Turkey bacon cooked and finely diced(1/4) cup
  • ¼ cup crushed Pine nuts
  • ¼ onion
  • 6 cloves of garlic
  • 1 lb of ground lean Turkey
  • 1 Egg
  • ¼ cup shredded Cheese,
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked Paprika
  • 1 tsp salt
  • Fresh black Pepper
  • 2 tbsps of chopped dried Cranberries
  • 2 tbsps of finely chopped Rosemary

Instructions

  1. Grate cold butter and after you grate it keep it in the fridge till you need it
  2. Sift the flour and add the cold butter to this
  3. Add 1 tsp each of salt & baking powder
  4. Work the butter in till it resembles a very crumbly dough - to get a flaky crust, it’s important to reduce the gluten and coating the flour with the gluten will ensure that there is no excess gluten formed when you add the water.
  5. Add 1 tsp of chopped rosemary to the dough followed by 120 ml of ice cold water and knead to form a dough
  6. Cover and store in the fridge for 30 mins.
  7. Saute 3 rashers of bacon, cool and chop this into smaller pieces
  8. Crush or finely chop the pine nuts
  9. In the food processor, process the onion and garlic
  10. Add the ground lean Turkey
  11. Add the egg, cheese, Worcestire sauce, smoked Paprika and salt
  12. Close the lid of your food processor and process the filling
  13. Scrape everything off the blades and transfer to a bowl.
  14. Add some fresh black pepper, chopped dried cranberries, finely chopped rosemary and the chopped turkey bacon
  15. Mix well. Add the crushed pine nuts and mix again
  16. Chill the filling
  17. Remove your dough and divide in half
  18. Give the cold dough a quick knead and then flour your surface and roll out the dough
  19. Roll till it’s a few mm thick and use a ruler to cut the dough into a rectangle
  20. Use a disposable icing bag and fit it with a large icing tip about 1 cm in diameter
  21. Fill the bag with the mixture and just pipe out the filling in a straight line
  22. Roll the over over and use water or egg wash to seal
  23. Cut the sausage rolls into 1 inch pieces or smaller discs if preferred
  24. Using a damp cloth, clean the knife in between
  25. Transfer to a freezer bag and freeze for later
  26. Or brush with egg wash and bake for 15 – 20 mins and a bit longer if they’re frozen till they are nice and golden brown.
https://kravingsfoodadventures.com/turkey-trimmings-sausage-rolls/

Black Forest Trifle

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This trifle is inspired by the ever popular Black Forest Cake. Layers of dark chocolate cake are studded with cherries & soaked in cherry syrup, layered with cherry jello and smothered in a rich cream and marscapone mixture. These layers are repeated twice are finished with swirls of cream, fresh cherries and chocolate curls.

The inspiration came from my love of the Black Forest Cake. Growing up in Abu Dhabi, my Dad often brought home a delicious Black Forest Cake from a popular bakery. It was rich and delicious.

When we immigrated here, The Black Forest Cake was available in every grocery store, sadly none of them held a candle to my memory.  I love trifle, it’s easy to make and serves a large crowd and this trifle inspired by my Black Forest memory, is simply delicious.

Black Forest Trifle

Ingredients

  • 2 X 3 oz, 85 gms Cherry Jello
  • 2 cups hot water
  • 1/4 cup sliced pitted fresh Cherries
  • 15 oz, 232 gm pkg Chocolate cake mix
  • 2 x 398 ml can of canned cherries
  • Splash of Kirschk of Cherry Brandy
  • 2 cups heavy whipping cream
  • 4 - 6 tbsps Sugar
  • 1 cup Marscapone cheese
  • Whole cherries for decorations
  • Chocolate curls or grated Chocolate

Instructions

  1. Prepare the jello by dissolving the jello in 2 cups of water
  2. Allow it to cool, throw in the cherry halves and chill and allow it to set and cut in cubes
  3. Bake the cake according to the package instructions, slice in 2 layers and cut each layers in cubes
  4. Whip the cream and sugar and leave aside
  5. Beat the Marscapone cheese, and fold into the cream
  6. Drain the canned cherries and save the cherry syrup
  7. Heat the syrup and add some Kirsch and allow to cool
  8. Layer 1/2 the cake cubes, the syrup, canned cherries, jello and top with half the cream
  9. Repeat this process
  10. Decorate with cream swirls and chocolate curls
https://kravingsfoodadventures.com/black-forest-trifle/

How to Soak Fruit for Christmas Cake

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A slice of Rum or Brandy infused fruitcake heralds the warmth of Christmas. If a bite of boozy doesn’t give you the warm and fuzzies, I don’t know what will! All over the world fuit cakes of different sizes and colours make their way over to the holiday table with great fanfare. Recipes are passed down from generation to generation and are guarded with pride.

 

In India, this cake is also served at weddings, perhaps because it’s very popular to marry in the Holiday season. This cake is slathered with royal icing and is decorated to perfection. The hard royal exterior icing, protects the juiciness of the cake within and makes a perfect slice.

 

Although my Mom was an amazing cook, she wasn’t too fond of baking and never made this cake, at least not to my knowledge. My grandmother and aunts did make a cake, but I never did ask for the recipe.

 

When I first immigrated to Canada and we bought our first house after Adam was born, I had this strong urge to learn how to make traditional Christmas sweets. My good friend Marianne came over an helped me make them. This was in 1998. Since then I have made so many sweets and some of them are online like my Kul Kuls, Rose Cookies & Marzipan. What I’ve never made till this year was a fruitcake and there’s always a first time.

 

I poured over many recipes on the internet, even though I never made it before, I’ve tasted plenty a fruitcake and I had a very clear vision of how this should turn out. I was lucky that my friend and co admin on the facebook group Traditional Goan Foodies, shared her Mom, Annie Mascarenhas’s recipe with me. I tweaked this ever so slightly to suit my taste and this cake exceeded my expectations – thank you aunty.

 

This post will include the process to soak the fruits and on Dec 15, I will update this with the process to make the cake. Some people soak their fruits for months upto a year. To each his own, INMHO, 20 – 30 days is plentiful to soak your fruit. I like to taste the rum in the fruit and maintain the texture as well. I’ve used a combination of black raisins, cranberries, mixed citrus peel and prunes but you can use any dry ruit of your choice. Instead of just using Rum, I’ve used a combination of Rum and Brandy.

Click here for the cake recipe!

How to Soak Fruit for Christmas Cake

Ingredients

  • Soaked Fruit
  • 50 gms black Raisins
  • 50 gms Cranberries
  • 50 gms mixed Citrus Peel
  • 50 gms Prunes
  • 1 tbsp Orange Peel
  • 50 ml Rum
  • 25 ml Brandy

Instructions

  1. Layer the fruit starting with the ones that would need the most soaking - raisins, cranberries, mixed peel and prunes
  2. Add the rum and brandy
  3. Top with the orange peel
  4. Store in a cool dark place
  5. Do not shake for 2 days to allow the bottom fruit to soak
  6. After 2 days shake periodically
  7. Soak for 20 - 30 days
https://kravingsfoodadventures.com/boozyfruitcake/

Grilled Cheese & Turkey Waffwich – Waffle + Sandwich

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Last year I was obsessed with buying a waffle iron, and like my brand new ice cream maker, it sat in my basement for months till I started making waffles and literally wanted to throw everything into my waffle iron. When I was thinking of new recipe ideas for my Easy Weeknight Meals and Back to School episodes I came up with this idea of turning a savory waffle into a grilled cheese sandwich called the Waffwich. Turns out, this wasn’t such a unique idea, but it’s still pretty damn good.

This is a great quick dinner served with ketchup and a side salad but is also perfect for those school lunch boxes. I added Turkey to my Waffwich’s because of my carnivore high schooler but it’s just as delicious with plain cheese. I chose to make my Waffwich straight in my waffle iron, but if you’d like to pile it up higher with fillings, you could just make the savoury waffles and stack them in the oven to allow the cheese to melt.

My waffle iron is round and you can break the waffle into easy quarters, this recipe also would be great as a snack for a kids’s party and a little quarter open face with filling and a dollop of mustard would make a very sophisticated canape. Enjoy

Grilled Cheese & Turkey Waffwich – Waffle + Sandwich

Ingredients

  • 1.5 cups sifted all purpose Flour
  • 2 tsps Baking powder
  • 1 tsp each Sugar & Salt
  • 1 tsp Pepper
  • 1 Egg
  • 1.5 cups Milk
  • ½ cup melted and cooled Butter
  • 2 tbsps chopped Parsley
  • 1 cup grated Cheese
  • Sliced Cheese
  • Sliced Turkey

Instructions

  1. Mix all the dry ingredients together
  2. Mx all the wet ingredients together and add the dry in 2 additions
  3. Add the Parsley & the grated Cheese
  4. Preheat the waffle iron and add about ¾ of a cup
  5. Close and cook for 3 – 5 mins, flipping the iron in between if you have the rotatable type
  6. Add Cheese & Turkey slices to one side flip the other half over to make a sandwich and press the waffle iron down so the cheese melts
https://kravingsfoodadventures.com/waffwich/

 

Mac & Cheese PIZZA – #YourCanadianMac

 

 

 

 

 

 

 

This post has been sponsored by Italpasta, I have received product and compensation but the ideas and opinions are completely my own.

 

I so very rarely use box Mac & Cheese anymore. There was a time when my son was little and we traveled to India, he practically survived on box Mac & Cheese. With my channel and blog, I’m constantly thinking of gourmet ways to present a Mac & Cheese. When Italpasta told me about their #YourCanadianMac contest, I have to say I was intrigued and decided to take up their challenge.

 

The easiest and most obvious thing would have been to make an Indian version of Mac & Cheese, but been there, done that and I was trying to think of ideas out of the box (literally) when the thought struck me … what if I created some sort of pizza pie .. my kids love Mac & Cheese, and love Pizza so this was a sure winner.

The Mac & Cheese product from Italpasta is delicious – at first I was startled to not see the bright orange colour we tend to associate with Mac & Cheese and then I realized that this is white cheddar and has no food colouring added. Yes! sign me up! This product is made from 100% Canadian wheat and cheese. We’re all trying to eat healthy, but it’s also great to know that we are supporting our Canadian dairy and wheat farmers!

This recipe is sooooo easy to make, cuts and serves like a pizza and has all the comfort of a Mac & Cheese – enjoy!

If you have great ideas to spin a Mac & Cheese into #YourCanadianMac, you could win a case of 24 boxes of Italpasta Macaroni and Cheese Dinners, enter the contest! All the details, rules and regulations are here!

Mac & Cheese PIZZA – #YourCanadianMac

Ingredients

  • Italpasta Mac & Cheese package - 200 gms
  • 1.5 liters water
  • 30 ml Milk
  • 1 tbsp Butter
  • 2 cups grated cheese
  • 1/4 cup Pizza sauce
  • 1/4 cup Pepperoni
  • Parsley

Instructions

  1. Prepare the Mac & Cheese according to the package instructions with the water, butter & milk
  2. Cook it till it's al dente, slightly under but not over cooked
  3. Add 1 cup grated cheese and mix
  4. Grease a 9 inch pie dish with removable bottom
  5. Add the Mac & Cheese to the dish and pat it down and bake in a 350 degree oven for 15 - 20 mins
  6. Wait till it cools before overturning it on a silicone mat so it doesn't break
  7. Add the pizza sauce, parsley. pepperoni & the rest of the cheese and bake
  8. Again, wait till it cools before cutting and serving
https://kravingsfoodadventures.com/mac-cheese-pizza-yourcanadianmac/

 

 

Canadian Beavertails – Fried Whole Wheat Pastry

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Happpppy Canada Day!!!!!!

 

This is a very VERY special post celebrating Canada’s 150 birthday! To commemorate this birthday I ran a contest and asked you guys what I should make that is uniquely Canadian – the suggestions were amazing – everything from Nanaimo bars to Poutine Burgers. I picked a winner by random draw, and the winner is San Simi from Thornhill, Ontario. Congratulations!

For the recipe, I finally settled on an old favorite, the Beavertail. This iconic Canadian treat is made with deep fried whole wheat dough and is topped just anyway you like. I like to frequent the Beavertails by my office in downtown Toronto. The dough is just so fresh and the toppings are delicious. Whatever flavor you pick, you will not be disappointed.

There’s two things to note when you decide to make these delicious treats 1. These are made from a whole wheat dough and 2. They are twirled into shape and not rolled.

If you’re lucky enough to live or work close to a Beavertails, you will know that every Beavertail is made fresh to order. When I prepared my Beavertails, I called my friend over so she could take half the loot over to her house as soon as I snapped the final shots. Sharing is caring 🙂

You can top this anyway you like, here are some of my favorites

Chocolate Hazelnut

Maple Syrup & Banana

Cinnamon Sugar

Butterscotch

Jam

Peanut Butter

Nanaimo Bar

Salted Caramel & Apples

Canadian Beavertails – Fried Whole Wheat Pastry

Ingredients

  • 2.5 tsps Yeast
  • 1/4 cup warm Water
  • Pinch of Sugar
  • 1/2 cup warm Milk
  • 9 tsps Sugar
  • 1 tsp Salt
  • 1 tsp Vanilla essence
  • 1 Egg
  • 25 ml Oil
  • 2.5 cups sifted whole wheat flour
  • Oil

Instructions

  1. Add the yeast to the mixing bowl, together with the warm water and a pinch of sugar to allow it to bloom and leave alone for 10 minutes
  2. Once it froths up, add the warm milk, the sugar and the salt
  3. Add the vanilla essence, egg and the oil and whisk lightly to incorporate
  4. Sift the flour and start adding a tbsp at a time, you may need a bit more or a bit less as recommended
  5. Knead lightly by hand after the dough is formed to ensure that there are no dry spots
  6. Add this to an oiled bowl, cover with cling film and a towel and place in a warm spot to rise for 1 -2 hrs
  7. Uncover the dough and knead again and bring to a ball
  8. Divide into 8 portions
  9. Using just your hands and some extra flour if sticky, press into oblong shapes
  10. Heat a pot of oil and when hot enough, start twirling the dough with your fingers(watch video) in a clockwise or anti clockwise direction, stretching out the dough
  11. Place in the oil, cook on one side and then flip over and cook the other side
  12. Drain on some kitchen towels, cool and top as desired
https://kravingsfoodadventures.com/canadian-beavertails-fried-whole-wheat-pastry/