Prep time 15 mins   Cook time 35 mins    Total time 50 mins

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.


ELDT notes

To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil

It is delicious, rich, and fresh. The tomato sauce in this recipe can be used for anything and the amounts of flavors can be adjusted. Serve this dish with a French baguette.


Prep time  30 m    Cook time 30 m    Total time 1 h

Ingredients

• 1 pound lean ground beef
• 4 cloves garlic, minced, divided
• 1/4 cup finely chopped onion, divided
• salt and pepper to taste
• 3 roma (plum) tomatoes, diced
• 1 teaspoon dried parsley
• 1/2 teaspoon ras el hanout (optional)
• 1/2 cup water

Directions

1. Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
4. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

ELDT notes

Halal beef is butchered according to religious law, similar to Kosher beef. You may use regular ground beef in this recipe.

Ras el hanout is a spice blend common throughout North Africa. It's available from some grocers and specialty purveyors, or you may try this Ras el Hanout recipe.

Prep time 5 m   Cook time 40 m    Total time 3 h 45 m

Ingredients

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

ELDT notes

Use an aluminium foil to keep food moist, cook it evenly, and make clean-up easier.

This recipe is for my Garlic lovers. The more the garlic, the better for the garlic lovers of the world!

Prep time 5 m     Cook time 20 m    Total time 25 m

Ingredients

• 1 (8 ounce) package ange
• l hair pasta
• 1/2 cup butter
• 2 cloves garlic, sliced
• 1 1/2 pounds shrimp, peeled and deveined
• 1/3 cup white wine
• 3/4 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
2. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
3. Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

Prep time 15 mins    Cook time 15 mins     Total time 30 mins

Ingredients

• 3 cups diced cooked rotisserie chicken
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup hot pepper sauce (such as Frank's RedHot)
• 1/2 cup shredded pepper Jack cheese
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons shredded pepper Jack cheese
• 1 pinch cayenne pepper, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

ELDT notes

To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil.

Prep time 10      Total time 10m

Ingredients

• 1 jicama, peeled and cut into bite-sized pieces
• 4 tablespoons fresh lime juice (you can use lmon juice, if you don't have fresh lime juice)
• 2 tablespoons chili powder
• 1 Cucumber

Directions

1. Arrange the jicama on a platter.
2. Slice the cucumber. 
3. Sprinkle the lime juice and chili powder over the jicama. 
4. Serve immediately.

Prep time 20 mins   Cook time 20 mins    Total time 40 mins

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1 cup cooked crabmeat, finely chopped
• 1/2 cup dry bread crumbs
• 1/4 cup shredded Monterey Jack cheese
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1/2 teaspoon dried dill weed
• 1/2 cup butter, melted
• 1 1/2 pounds fresh button mushrooms, stems removed
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup dry white wine

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

ELDT notes

To keep food moist, cook it evenly, and make clean-up easier an aluminium foil cam be used.

The lemon cake is a real classic. It's easy to prepare and looks just as incredible as it tastes.

Preparation time 20 min.               Bake time 50 min.

Ingredients

• 3 lemons (zest)
• 4 tbsp lemon juice (divided)
• 2 eggs
• ½ cup corn flour
• 1 cup flour
• 2 tsp baking powder
• 4 tsp yogurt
• ¾ cup confectioner’s sugar

Directions

1. Beat soft butter, sugar, and vanilla sugar until creamy. This step is important and shouldn’t be skipped. Add lemon zest and part of the lemon juice, and mix. Add eggs individually and mix well after each egg. The batter should now be creamy and beige or light yellow. It’s best to use free-range eggs, as they are better for the hens and give a nicer color to the cake.
2. Mix corn flour, flour, and baking powder in a second bowl. Sift flour and baking powder first. Instead of flour, you can use ground almonds or hazelnuts (the gluten-free alternative). Add dry ingredients to butter mixture and mix well. Add yogurt with a cooking spoon. The batter should be light and fluffy, but not runny, similar to the consistency of Nutella.
3. Grease cake pan (I used a small 18-cm round one) and pour batter into pan. Bake approx. 50 min. at 170°C/350°F. As temperatures can vary from oven to oven, use wooden skewer to test cake for doneness. If skewer comes out dry, cake is done.
4. Prepare icing while cake is baking. Sift confectioner’s sugar and mix well with part of the lemon juice. Best to use a teaspoon or small whisk. Pour icing over cake when it’s still warm and decorate as you fancy. I used lime zest. Enjoy!

Raggmunk is very similar to latke potato. The difference here is that they are served with bacon and served quintessentially Swedish lingonberry jam.


Cook time:   30 min Bake time: 20 min Servings: 4

Ingredients

• 3½ oz Bacon
• ⅝ cup whole milk
• 1 egg
• ¾ cup flour
• 1½ lbs floury potatoes
• ½ stick unsalted butter,
• lingonberry jam (for serving),
• parsley (for garnish),
• salt

Utensils needed: parchment paper, bowl (large),whisk, fine sieve, peeler, grater, frying pan (large), spatula, cutting board, fillet knife

Directions

1. Preheat the oven to 1600C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min or until crispy.
2. In the meantime, whisk milk and egg together in bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.
3. Melt butter in a pan over medium heat. ad spoonfuls of potato pancake batter into pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked.
4. Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!

Add cumin, coriander, a dark beer and a spoon full of peanut butter. It sounds strange, but you just want enough of the nutty flavor, it helps to bring out the beans ' flavors. Also add hot sauce. Severed over lime chips toped with black sour cream, cheese and black olives. It was almost a gormet natchos, not a chili, but the word chili is different everywhere.

I think I'd take the lid off for an hour, too much liquid or add a little less broth, or even less beer, you can always drink what you don't use, right.


Prep Time 10 m  Cook Time 10 h  Total Time 10 h 10 m


Ingredients

• 1 1/2 pounds pork loin, cut into 2 inch strips
• 1 small onion, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 3 (15 ounce) cans black beans
• 1 (16 ounce) jar salsa
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 bottle of beer

Directions

1. Combine pork loin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. Break up pieces of cooked pork to thicken the chili before serving.

Little-notes

For easier clean-up, try using a liner