Hi Hoa, Yes I am on it, for the meantime please see the recipe
Molten Chocolate Cake
Ingredients:
– 250 g dark baking chocolate
– 200 g butter
– 100 g sugar
– 4 eggs
– 40 g flour
– a pinch of salt
Instructions:
1. Preheat oven to 190°C.
2. In a medium saucepan, melt the chocolate and butter over low heat, stirring until smooth.
3. Remove from heat. Add sugar & salt directly into the saucepan and mix well.
4. Crack in the eggs one by one, whisking well after each to fully incorporate.
5. Add the flour and stir until the batter is smooth.
6. Pour the mixture into greased ramekins or muffin molds and Bake for about 8 to 9 minutes, edges should be set, center still soft. Serve warm.
Hi, I’ve made your roasted cauliflower soup several times and it’s delicious! Sadly I never wrote it down and can’t find it here any more. Would you be able to send it to me?
Hi, I love your instant pot pasta e fagioli soup recipe and make it multiple times every fall/winter. Disappointed to see it’s no longer on your website, any way you could send me the recipe? I would be so grateful!
20 ml olive oil
85 g bacon or diced pancetta, ¼-inch dice
11 g garlic minced
170 g white onion diced, ¼-inch dice
55 g celery diced, ¼-inch dice
70 g carrots diced, ¼-inch dice
45 g tomato paste
800 g tomatoes canned diced, with juice
1 l unsalted chicken broth
110 g shell pasta dried small
2 g chopped thyme chopped, or ½ teaspoon dried
1 g dried oregano
1 dried bay leaf
2 rosemary sprigs
1 teaspoon kosher salt
425 g cannellini beans canned, drained and rinsed
425 g red kidney beans drained and rinsed
1 pinch black pepper as needed for seasoning
6 g parsley chopped, for garnish
30 g parmesan cheese grated for garnish
1. Select “Saute” on the Instant Pot. Allow pot to heat, it will indicate “Hot” on the display when
ready.
2. Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.
3. Add celery and carrots, saute 1 minute.
4. Add tomato paste, saute 30 seconds.
5. Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
6. Make sure that the release valve is in the “Sealing” position.
7. Place the lid on the Instant Pot, turn and lock the lid.
8. Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 3 minutes
using the “+” or “-” buttons.
9. It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some
steam release from the lid, and then the time will start on the display.
10. Once cook time is complete, allow the pressure to naturally release for 10 minutes.
11. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to
“Venting” position. The initial release will spray some moisture around the pot so be careful.
12. Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10
minutes before serving.
13. Taste soup and season with salt and pepper as desired.
14. Garnish soup with parsley and parmesan cheese.
Wow…that was the fastest response I’ve received regarding recipes. I thank you for the information. However, how come some of your receipes are written in g (gram) rather than the normal measuring. I’m not a conversion fan and would like to know if all your receipes are written this way or am I looking at the wrong picture?
Hi Myra, Thanks for the feedback, next to the recipe card ingredients title, there are buttons US or Metric (towards the right), just press on the US and you will have cups and spoons. Hope that helps! Xx
Hi, I have loved your teriyaki glazed salmon recipe and cooked it many times. I clicked on my bookmark today and it now takes me to Brown Buttered Salmon. I can no longer find the teriyaki dish on your site. Do you plan on reposting it? Fingers crossed! Thanks!
Hi, Katrina,
I have been following you and making your recipes for years, with several family favorites that will continue to grace our table for years to come. Thank you for sharing your food love and talents, and thank you for the joy, memories, and traditions that your recipes have given us.
I am writing with a suggestion/request. Will you please consider adding a “save” or “love” feature that would allow subscribers/account holders to bookmark recipes? I print my rotated favorites, but it would be great to log in here and see a list of recipes I want to try in the future and recipes that I’ve loved before. I think this would be popular and mutually beneficial, as even more visitors would establish subscriptions and almost-guaranteed lasting, repetitive contact when they sign up and create logins to access this feature of your site. You would also get valuable information and encouragement from seeing what we are bookmarking.
One last thing: if you ever decide to create a cookbook, I’ll be first in line to get it! I would most love a printed version.
All the best,
Sallie
Hi Sallie! Thank you so much for your kind words and being such a loyal follower. I have a quick solution for you already. If you look on my page and see a red looking glass on the right hand side about 2/3 of the way down the page, click on that and the search bar will appear. Scroll down and you will see on the top bar a sign in area (top right) Sign in and you will then create an account online. Once you have login in you can save all your favorite recipes by clicking the love heart or the save button in the recipe card. Hope this makes sense and hope you continue to enjoy! Xx
Hi Karina
Cooking is very therapeutic for me. I’ve been a fan of your site for years now. Anytime I’m in a mood for something quick and delicious. (especially, if I’m using my cast iron skillet) I just look up Cafe Delights for ideas.
Thanks for sharing your delicious recipes!
Rosalind
Hi Rosalind. I am so happy to have you here with me! I agree cooking gives me some time to think and relax and in the end enjoy some delicious flavors. Thanks for the message! Xx
Thanks Anthony, it could be ad blockers (like uBlock Origin) or privacy extensions sometimes mistake search scripts or popup overlays for ads and block them from running? Try turning it off. Xx
Hi. Is it posit to repost the molten chocolate lava cake baked in a muffin tray.
Kind regards
Hi Hoa, Yes I am on it, for the meantime please see the recipe
Molten Chocolate Cake
Ingredients:
– 250 g dark baking chocolate
– 200 g butter
– 100 g sugar
– 4 eggs
– 40 g flour
– a pinch of salt
Instructions:
1. Preheat oven to 190°C.
2. In a medium saucepan, melt the chocolate and butter over low heat, stirring until smooth.
3. Remove from heat. Add sugar & salt directly into the saucepan and mix well.
4. Crack in the eggs one by one, whisking well after each to fully incorporate.
5. Add the flour and stir until the batter is smooth.
6. Pour the mixture into greased ramekins or muffin molds and Bake for about 8 to 9 minutes, edges should be set, center still soft. Serve warm.
Hi, I’ve made your roasted cauliflower soup several times and it’s delicious! Sadly I never wrote it down and can’t find it here any more. Would you be able to send it to me?
Hi Sam, Please see my recipe below, I will be reposting it soon.
Ingredients
1 large cauliflower about 2 pounds or 1 kilo, cut into florets
1 large onion sliced or chopped
6 cloves garlic smashed with the back of a knife or minced
1 pinch salt to taste
1 pinch pepper to taste
2 tablespoons olive oil
5 cups chicken stock or broth, substitute with vegetable stock
2 teaspoons fresh parsley chopped, or thyme or rosemary
1/2 cup heavy cream or thickened cream
2 tablespoons chives or green onions, finely chopped
1/2 cup diced bacon pre-cooked to serve
1/4 cup shredded cheese cheddar, mozzarella, provolone, parmesan, gruyere
Instructions
Preheat the oven to 425°F (220°C).
Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.
Arrange in a single layer. Bake for 15 minutes.
Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.
Cook, stirring occasionally for 15 minutes to let the flavours blend.
When cauliflower is soft, remove from the heat and let cool for 5 minutes.
Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).
Alternatively, purée with an immersion blender.
Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.**
To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.
Notes
*For EXTRA THICK soup, only add 4 cups of stock instead of 5 when boiling.
**If the soup is too thick for your liking, stir in additional chicken broth, cream or milk until desired consistency is reached.
Hi, I love your instant pot pasta e fagioli soup recipe and make it multiple times every fall/winter. Disappointed to see it’s no longer on your website, any way you could send me the recipe? I would be so grateful!
Hi Courtney, Sure thing, hope you enjoy!
20 ml olive oil
85 g bacon or diced pancetta, ¼-inch dice
11 g garlic minced
170 g white onion diced, ¼-inch dice
55 g celery diced, ¼-inch dice
70 g carrots diced, ¼-inch dice
45 g tomato paste
800 g tomatoes canned diced, with juice
1 l unsalted chicken broth
110 g shell pasta dried small
2 g chopped thyme chopped, or ½ teaspoon dried
1 g dried oregano
1 dried bay leaf
2 rosemary sprigs
1 teaspoon kosher salt
425 g cannellini beans canned, drained and rinsed
425 g red kidney beans drained and rinsed
1 pinch black pepper as needed for seasoning
6 g parsley chopped, for garnish
30 g parmesan cheese grated for garnish
1. Select “Saute” on the Instant Pot. Allow pot to heat, it will indicate “Hot” on the display when
ready.
2. Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.
3. Add celery and carrots, saute 1 minute.
4. Add tomato paste, saute 30 seconds.
5. Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
6. Make sure that the release valve is in the “Sealing” position.
7. Place the lid on the Instant Pot, turn and lock the lid.
8. Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 3 minutes
using the “+” or “-” buttons.
9. It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some
steam release from the lid, and then the time will start on the display.
10. Once cook time is complete, allow the pressure to naturally release for 10 minutes.
11. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to
“Venting” position. The initial release will spray some moisture around the pot so be careful.
12. Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10
minutes before serving.
13. Taste soup and season with salt and pepper as desired.
14. Garnish soup with parsley and parmesan cheese.
Wow…that was the fastest response I’ve received regarding recipes. I thank you for the information. However, how come some of your receipes are written in g (gram) rather than the normal measuring. I’m not a conversion fan and would like to know if all your receipes are written this way or am I looking at the wrong picture?
Hi Myra, Thanks for the feedback, next to the recipe card ingredients title, there are buttons US or Metric (towards the right), just press on the US and you will have cups and spoons. Hope that helps! Xx
There was a Creamy Zucchini pasta that I loved, but it looks like ot was removed from your site. I was just curious what happened?
Hi Austin, Yes its coming back. I am just updating it to read Zucchini Spaghetti. I will let you know once its out! Xx
Hi, I have loved your teriyaki glazed salmon recipe and cooked it many times. I clicked on my bookmark today and it now takes me to Brown Buttered Salmon. I can no longer find the teriyaki dish on your site. Do you plan on reposting it? Fingers crossed! Thanks!
Hi Liz, yes its coming, on it! keep your eye out for it on my newsletter. Xx
Hi, Katrina,
I have been following you and making your recipes for years, with several family favorites that will continue to grace our table for years to come. Thank you for sharing your food love and talents, and thank you for the joy, memories, and traditions that your recipes have given us.
I am writing with a suggestion/request. Will you please consider adding a “save” or “love” feature that would allow subscribers/account holders to bookmark recipes? I print my rotated favorites, but it would be great to log in here and see a list of recipes I want to try in the future and recipes that I’ve loved before. I think this would be popular and mutually beneficial, as even more visitors would establish subscriptions and almost-guaranteed lasting, repetitive contact when they sign up and create logins to access this feature of your site. You would also get valuable information and encouragement from seeing what we are bookmarking.
One last thing: if you ever decide to create a cookbook, I’ll be first in line to get it! I would most love a printed version.
All the best,
Sallie
Hi Sallie! Thank you so much for your kind words and being such a loyal follower. I have a quick solution for you already. If you look on my page and see a red looking glass on the right hand side about 2/3 of the way down the page, click on that and the search bar will appear. Scroll down and you will see on the top bar a sign in area (top right) Sign in and you will then create an account online. Once you have login in you can save all your favorite recipes by clicking the love heart or the save button in the recipe card. Hope this makes sense and hope you continue to enjoy! Xx
Hi Karina
Cooking is very therapeutic for me. I’ve been a fan of your site for years now. Anytime I’m in a mood for something quick and delicious. (especially, if I’m using my cast iron skillet) I just look up Cafe Delights for ideas.
Thanks for sharing your delicious recipes!
Rosalind
Hi Rosalind. I am so happy to have you here with me! I agree cooking gives me some time to think and relax and in the end enjoy some delicious flavors. Thanks for the message! Xx
Hi
Your search button on website doesn’t work or does the ‘Full Recipe Here’ button in email
Thanks Anthony, it could be ad blockers (like uBlock Origin) or privacy extensions sometimes mistake search scripts or popup overlays for ads and block them from running? Try turning it off. Xx