While life doesn't come with a manual, it does come with a lot of special ladies like sisters, aunts, grandmothers, and of course, moms. Moms and motherly figures alike have shown many families the true meaning of unconditional love. Managing a household can be challenging, but with a global pandemic, certain tasks have been more than difficult than usual. That's why at every chance we get, it would be great to show some extra love to the strong women in our lives.
One great way to make them feel appreciated and loves is to cook a meal for them. You can take a shot and cook their favorite dishes, or surprise them with new recipes. Here are some of La Germania's suggestions for cooking your way to the heart of the women in your lives:
Breakfast in Bed
There's nothing like waking up to a delicious yet nutritious breakfast made with love. One easy yet impressive dish you can try is the classic banana pancakes. All you need is 20 minutes of prep time and you're good to go.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspon salt
- 1 egg beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until pancakes are golden brown on both sides. This dish is best served hot.
- 226 grams cream cheese (cold)
- 1 cup heavy cream (cold)
- 100 grams granulated sugar
- 2 large eggs
- 15 grams cake flour
- 1/2 tsp vanilla extract
- Preheat the oven to 450 F degrees (230 C degrees).
- Line a 6-inch cake pan with 2.5 inch sides with parchment paper.
- Add all the ingredients to a blender and blend together until the mixture is smooth.
- Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
- Bake the cheesecake for 22 minutes or until the top is just shy of turning black.
- Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
- 1-2 boneless ribeye or scotch fillet
- 1 tbsp vegetable oil
- Salt and pepper
- 75 grams unsalted butter
- 6 sprigs fresh thyme or 3 sprigs rosemary
- 5 garlic cloves
- Bring steaks to room temperature by taking it out of the refrigerator about 30 minutes before you cook them.
- Pat the steaks dry with a paper towel.
- Heat the skillet over high heat until it's very hot.
- Season each steak generously with salt and pepper, then place on the skillet immediately.
- Sear one side according to the doneness you prefer. It takes about 3 minutes per side to cook steak medium rare.
- Toss in garlic, butter and thyme, and baste unto your steak for about a minute.
- Let your steak rest for about 5-10 minutes before serving.
- 5 ounces fettuccine
- 3 tbsps unsalted butter, divided
- 8 ounces sliced baby Bella mushrooms
- 1 large garlic clove, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 cup heavy cream
- 2 ounces Parrano truffle cheese, shredded
- Boil the pasta according to package instructions.
- In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter, then add the salt and cook the mushrooms for 10 minutes.
- Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Once the cream is heated through add the shredded cheese.
- Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.
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