Cupcakes with Chocolate Ganache and Sprinkles

Cupcakes with Chocolate Ganache and Sprinkles Recipe

6 pcs chocolate cupcakes
Chocolate Ganache
2 cups bittersweet chocolate, finely chopped
2 cups heavy cream
150 grams butter
1/4 cup candy sprinkles
  1. In a double boiler, melt the chocolate and butter.
  2. When these are melted, stir in heavy cream.
  3. Mix until smooth. 
  4. Dip the cupcakes into the ganache, and sprinkle with candies on top.


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Red Velvet Pancakes with Bacon and Sausages

Red Velvet Pancakes with Bacon and Sausages Recipe

150 grams plain flour
1 tbsp cocoa powder
½ tsp baking powder
3 tbsp granulated sugar
1 pinch salt
150 ml fresh milk
1 large egg
1 tbsp vegetable oil
1 tsp vanilla extract
Red food coloring
250 grams bacon, cooked until crispy
4 pcs sausage, cooked until brown

Cream Cheese Glaze
Half pack cream cheese, softened
1/4 cup butter, softened
3 tbsp fresh milk
1 tsp vanilla extract
2 cups powdered sugar 

  1. In a large bowl, mix the flour, cocoa powder, baking powder, sugar and pinch of salt. Now in a measuring jug, whisk together the fresh milk, egg, vegetable oil, vanilla and red food coloring. 
  2. Whisk the liquid ingredients into the dry ingredients to make a thick batter and set aside. Get a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first.  
  3. Add small spadefuls of the batter onto the griddle and when bubbles start appearing on the surface (after a minute or two), it means the pancakes are ready to turn.
  4. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go. 
  5. Serve with bacon and sausages. Drizzle pancakes with cream cheese glaze.
  1. Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pour able consistency. Drizzle on top of pancake.

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Corn dogs with Mustard and Catsup

Corn dogs with Mustard and Catsup Recipe

6 pecs hot-dog
1/2 cup yellow cornmeal
7 tbsp s all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cayenne pepper, optional
1/2 cup milk
1 egg, lightly beaten
1 tbsp honey
4 tbsp s mustard
4 tbsp s cat-sup
Vegetable oil for deep frying
Wooden sticks
  1. Heat oil. It should be two-three inches deep. 
  2. Cut hot-dogs in three pecs.
  3. Stick a small wooden stick in each hot dog. 
  4. Combine dry ingredients in a small bowl. 
  5. Combine milk, egg and honey. 
  6. Add wet ingredients to dry ingredients and whisk until well blended.
  7. Pat hot-dogs dry with a paper towel. 
  8. Dip each hot-dog in batter and gently lay in the hot oil. 
  9. Fry for about three minutes each until golden brown.
  10. Serve with mustard and cat sup.


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Homemade Burger Patty with Gravy Recipe

Burger Patties
500 grams ground beef
1 tbsp Dijon mustard
4 cloves garlic, minced
1 small onion, chopped
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
  1. In a mixing bowl, combine ground beef, dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
  2. Depending on your preferred thickness, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on a flat surface or using the palms of your hands.
  3. Fry burger patties in a per-heated pan or grill. Cook each side for two to three minutes depending on thickness. Fry all your patties, then set aside.
Mushroom Gravy
2 tbsp butter
1 pound sliced mushrooms
1/3 cup flour
4 cups beef stock
1/2 tsp dried thyme
Salt and pepper to taste
  1. Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another three minutes. 
  2. Whisk in one cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Simmer for about 20 minutes. Add salt and pepper according to taste. 
  3. Serve mushroom gravy on top of burger patties. Serve with steamed rice.


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Beef Kaldereta

Beef Kaldereta Recipe

  • 50 ml olive oil
  • 500 grams beef kalitiran, cut into 1.5″ cube
  • 1 can liver spread
  • 1 medium-sized red bell pepper, cut into 1-inch cube
  • 1 medium-sized green bell pepper, cut into 1-inch cube
  • 1 small can button mushroom
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp ground peppercorn
  • 2 medium-sized onion, chopped
  • 1 L beef stock
  • 1 head garlic, chopped
  • 1/4 cup vinegar
  • 1 cup green olives, pitted
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 50 ml soy sauce
  • 2 pcs red chili, slice
  • 3 pcs bay leaves
  • Salt, as needed
  • Sugar, as needed
  1. Heat olive oil in a pan, add garlic, onion, bell peppers, bay leaves, red chili and meat until color changes to light brown.
  2. Put tomato paste, liver spread and cook for a minute. 
  3. Add vinegar, tomato sauce, soy sauce, beef stock and let it simmer until tender.
  4. When the beef is tender, add button mushrooms, green olives, cheese and season with salt and ground peppercorns, balance taste with a little sugar.


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