About Divainthakitchen

Monday, September 30, 2013

Please join or see my new blog called Divainthakitchen.com



This blog will be unavailable in the near future, still working on transferring all my recipes to my new blog, which is divainthakitchen.com

Buon Appetito!

Anna D
Divainthakitchen. :)

Tuesday, April 24, 2012

Angel Lush Cake...but in my case, I call it Angel mush!





Angel Lush Cake

















Prep: 15 min.
Total: 1 hour and 15 min. (incl. refrigerating)

I saw this recipe in one of my cooking magazines and I absolutely had to try it.
Unfortunately, my daughter Isabella's idea of cutting the cake in three's with a thread did not work out and it ended up breaking the cake and well...you know the rest of it! She tried!!! Thanks pumpkin! The cake does not look as well as it should have but...we had fun making it and I love her! Better luck next time!

Ingredients:

1 pkg. (4 serving size) Jello-O VanillaFat Free Instant Pudding
1 can (14 fl oz/398 mL) Del Monte NO Sugar Added Crushed Pineapple, undrained
1 cup thawed Light Cool Whip Topping
1 (227g) store bought prepared angel food cake
10 fresh strawberries ( I also used blueberries)

Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottome cake layer, cut side up. on serving plate; top with
1 1/3  cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture.

Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least 1 hour. Top with strawberries just before serving.

Store leftover dessert in refrigerator.

Makes about 10 servings, 1 piece each.

Calories: 125
Fat: 1.3 g
Carb: 28g

Monday, April 9, 2012

Whole Wheat Linguine with shrimp and asparagus


I served this yummy seafood pasta dish on Good Friday and the family was very pleased.
You may add peas, red peppers and more seafood to this dish as well, either way you prepare this dish, it will be a hit with your dinner crowd.

Buona Appetito!



Serves 4

2 cloves of garlic
1/3 cup of butter
1/2 cup of half and half cream ( I used skim milk in order to have a low fat version and I added 3 tablespoons of flour to the recipe)
1 bag of shrimp, de-veined and remove shells
1 Asparagus bunch, chopped (to know how much of the Asparagus you need, hold both ends and snap it in half...voila!)
1 box of Catelli Whole Wheat pasta or your favourite brand
1 lemon
1/2 cup of dry white wine
1/4 cup of EVOO (extra virgin olive oil)
1 tablespoon of dry sage
salt and pepper to taste

In a pan, sauté butter and garlic until golden. Add the sage and shrimp and cook until the shrimp are are almost cooked (which is when they are peach in colour).

Add the white wine and asparagus and cook until you can pierce the asparagus with a fork (usually 5 minutes).
Boil the pasta for about 9-12 minutes.

Drain the pasta and add it to the pan that has the shrimp and asparagus and squeeze the lemon juice from the lemon, than shred some of the lemon peel to the pasta (gives it an even bigger kick!).

Finally, add the cream or like my low fat tip above to the pasta and mix it altogether.

Serve immediately and enjoy!

Sunday, April 8, 2012

Lamb with red wine and beer

1 Leg of lamb
1/2 cup of wine
1/2 cup of beer (preferably Light, we used Moosehead)
1 Mint stalk
1 Rosemary stalk
4 garlic cloves
1 tablespoon of oregano
1 tablespoon of paprika
salt and pepper to season

Place the lamb in a bowl and add all the above ingredients, but stuff the lamb with the garlic and fresh herbs.
Keep the lamb in the refrigerator overnight.
Preheat the oven to 400 degrees.
Cook the lamb for 2-3 hours at 350 degrees, depending on size.

The lamb will be very tender and easy to cut, so be careful when slicing as you may find it start to fall apart.
If you prefer a crispier top of the lamb uncover the pot 15 minutes before the lamb is ready to eat.
Sorry I do not have a picture for this recipe, with all the preparing and buzzing going on today, I forgot to take a picture...also the Lamb was gone in a flash!

Buona Pasqua a tutti!
Happy Easter to all!


Thursday, March 29, 2012

Cremolata Di Pesca (Peach Cream)


Cremolata Di Pesca (Peach Cream)



Recipe By:
Lionette’s Market
Courtesy of Sustainable Table ®

I love peaches and this is a great springtime dessert recipe I have always enjoyed.
I hope you will too!


Ingredients:
2 ¼ pounds ripe peaches, blanched, peeled, pitted and quartered
1 cup whole milk
1 cup heavy cream
½ pound brown sugar
Another peach or two, cut into thin wedges
Directions:
In a food processor, or using a food mill, puree the quartered peaches. Set aside.

Bring the milk to a boil in a pot, turn off the burner, add the sugar, and stir gently until the sugar has completely dissolved.

When the milk has cooled, stir in the pureed fruit. Beat the heavy cream to moderately soft peaks and fold it onto the fruit-and-milk mixture, then turn the mixture into a pudding mold that is large enough to hold it all. Chill the cremolata for several hours, then unmold it onto a serving platter and serve it with the peach slices.
Tips:
To blanch peaches, bring a large pot of water to the boil. Have a large bowl filled with ice water ready. Drop peaches into water (a few at a time) and boil for 30 seconds. Remove peaches and place in ice water bath. The peaches’ skins should then slide off easily.

Black Chocolate Cake



Sorry I don't have a picture for this cake today, but I will post one up soon!
I made the cake over the weekend and it was devoured in less than an hour by our guests.

Ingredients:
2 cup water
2 cup sugar plus 1 cup
4 pounds apples peeled cored and sliced
5 ounces amaretti cookies crumbled
3 ounces unsweetened cocoa powder
6 free range eggs
⅔ cups rum
½ cup toasted hazelnuts
butter and flour for dusting

Directions:
Preheat the oven to 350 degrees.

Bring the water to a boil and stir in 2 cups of sugar until it melts forming a simple syrup. Add the apples and cook over low heat until softened about 10 12 minutes.

Strain and place them in a food processor.

Add the rest of the ingredients and process until you obtained a fairly smooth batter. Lightly butter and flour a cake pan, then pour the batter in.

Cook in the oven for about 45 minutes or until a toothpick inserted in the center comes out clean.






Hazelnut Encrusted Lamb



I love Lamb! I hate to say, but I do!

You can use chopped pistachios, pecans and almonds if you do not have hazelnuts.


















2 Tablespoons course-grained Dijon mustard
1/2 cup Italian-seasoned bread crumbs ( I use Panko with Italian seasoning)
1/3 cup chopped hazelnuts
2 garlic cloves chopped
1/4 cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
8 lamb chops or boneless leg of lamb

1.       Combine rub ingredients and spread evenly over lamb.
2.      Bake, grill, or smoke until the internal temperature on a thermometer reads 150°F.
3.      Allow lamb to rest 10 minutes before cutting if using a whole leg.

Depending on the size of the lamb, you might need to double or triple the recipe for the rub.