Friday, June 19, 2015

Corn and Mozzarella Cheese Fritters with Beer Batter

Corn Fritters

(6/20/2015) Tampa, Fl --- This is such a simple but yet wonderful recipe to do on the moments you have the time for some nice snacks. This dish serves 10 portion but also it can be reduced depending on the quantities you want to make.

How to Make The Beer Batter:

Beer batter is actually quite easy to make as it doesn't require to much effort and you can use any beer you like as well you can experiment with different ones in order to create different consistencies. In this case as I was experimenting for the first time I used just regular Bud Light, one can or in other words 12oz.

* 1 can or bottle beer. (It has to be cold)
* 2 cups of flour (I used just regular wheat flour but you can use self-rising one).
* 1 tablespoon of powder onion.
* 1 hint of sugar.
* one battered egg.

The first thing you need to do is to batter the egg in a separate container and you will add it later to the mix. On a deep bowl add the two cups of flour and little by little start mixing it with the beer, there will be a reaction and you will see carbonation but it will fade as you keep mixing them. When the beer and flour are even almost gooier add the hint of sugar and tablespoon of powder onion to the mix. Mix them and lastly add the egg.

When you see the batter mix you will see it with some bubbles and lumps, there are nothing bad to worry about it it means you did a good job with the batter.

Second Step:
Corn in a cob
The second step involves just peeling the corn and adding the cheese. One part of this process I do enjoy using corn in a cob rather frozen one but it's just my opinion and taste.

The first step you need to do is to preheat the oven on 350 F or depending the kind of oven you have. Place 4 corns (around 1 cup) within their husks as soon the oven is hot enough. Don't over cook them, they will be fine for about 20 minutes to 30 in order to tenderize them.

When the time pass pull them out of the oven and let them cool down for a moment, when they are cool enough, peel the husk out and you will have the corn ready to peel.

Add the peeled corn to the batter and lastly add 1 cup of shredded cheese of your choice. In my case Mozzarella.

You can decide to fry it or heat it on a skillet. The trick is to make small balls in either cases in order to create uniformity. Be careful if you are frying it as if the temperature gets too hot you can get burned or little pieces of the mix will fly around the kitchen. Let it fry until is golden crispy and enjoy.

Monday, June 15, 2015

Vegan Pandebono (Vegan Cheese Bread) Colombian Recipes

(6/16/2015) Tampa, Fl --- Hello my dear readers, today we are going to do a little Colombian recipe which I enjoy a lot it's called Pandebono or a literal translation is just mere cheese bread. What I do enjoy about making these delightful cheesy puffy balls is that they are actually quite easy and fast to make and you don't need to use a food processor in order to mix the ingredients as you use a fork to create the consistency of the dough.

What would you need:

1) 2/3 cups of yucca flour (or cassava starch if you can't find yucca flour).
2) 1/4 cup pre-cooked cornmeal.
3) 1 cup of Mozzarella Veggie Shreds (You can replace it with any cheese you like.
4) One cup of unscented soy milk. (Again, you can replace this with just plain milk.)
5) 1 Tablespoon of Silken Tofu (or one beaten egg.)

How to do it:

* Preheat oven at 450 degrees.
* In a bowl add and mix the cornmeal with the yucca flour until they are even (if by any chance you are doing this with the cassava starch you have to pulverize the starch until it turns into fine grains).
* Slowly add the milk into the mixture and beat slowly, the consistency will turn little by little into a malleable dough, when you reach that consistency as the silken tofu (or eggs) and keep beating until the dough is even.
* When you have the proper mixture add the shredded cheese and mix it until you have a firm consistent mix.
* On a greased tray place small balls of the dough with a 4 inch space in between them.
* Cook on the oven for about 25 minutes or until golden.
* When you take it out of the oven, let it rest for about 15 minutes and enjoy.

Tuesday, June 2, 2015

Banana Bread Recipe

Banana Bread
Hello my readers, as of today I decided to make something rather easy and enjoyable by many and that is Banana Bread.

The preparation time will take around 15 minutes (I am a very slow person and I will always take my precious time doing things so they will be as perfect as possible.) There is no need for a mixer as you can use a fork to do the batter and at it will be one loaf.

The most optimal bananas to use are the ones that are overly ripe, you will know that they are ready to use because the peels are half brown and the banana's inside are quite squishy.


1) 5 ripe bananas, don't forget to peel them.
2) 1/4 cup of melted butter.
3) 1 cup of white sugar (please don't add brown sugar is not as good)
4) 1 beaten egg.
5) 1 teaspoon of honey.
6) 1 teaspoon of baking powder.
7) 1 1/1 cups of flour (the one you like the most.)

First thing first:

* Preheat the oven on 350°F and butter a small pan.
* In a mixing bowl, mash and ripe the bananas with a fork until they are smooth.
* Melt the butter and mix it into the bananas.
* Mix the baking powder and sugar, beaten eggs and honey.
* Mix in the flour until is even with the other items and then mix everything with the banana mix.
* Place them on the oven for about 50 minutes or until you poke a small incision with a fork and the center comes out clean.
* Let it rest for about half an hour to an hour and when is finally on room temperature you can enjoy.