the silence of this blog is deafening! I apologize profusely for neglecting this space. but I do have a good reason why, (well... sort of!) I recently got married hence why I had no time to update Sweet infatuations. Well, let's pray that My cousins & I will continue updating Sweet Infatuations in the days to come :)

xx

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Jazzed up Pecan nuts.

Ingredients:

2 TBS extra virgin olive oil

1 pound pecan halves

3/4 teaspoon finely minced fresh thyme

1/2 teaspoon finely minced fresh rosemary

1 tsp sea salt

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a large bowl, toss the pecans with olive oil, herbs and sea salt. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are shiny with a deep golden color, around 15 minutes. Upon removing from the oven, sprinkle lightly with a pinch of sea salt. 

Cool completely, then store in an airtight container.

Makes 1 pound.  

Tasty Seafood Bake

Recipe adapted from Jamie Oliver's Tasty Fish Bake.

Ingredients

• 400g/14oz potatoes, scrubbed and finely sliced
• 4 tbsp olive oil
• 1 clove of garlic, peeled and chopped
• 1 onion, peeled and sliced
• 1 bulb of fennel, trimmed and sliced
• 1 tsp fennel seeds
• 4 medium or 8 small fillets of trout, pinboned (used Dory fillets & a mix of seafood) 
• 285ml/½ pint single cream
• 2 handfuls of freshly grated parmesan cheese, plus extra for sprinkling
• sea salt and freshly ground black pepper
• 2 handfuls of fresh breadcrumbs
• 2 lemons, halved

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Parboil the sliced potatoes in salted boiling water for a few minutes until softened, then drain in a colander.
   
2. Place a 20cm/8in casserole-style pan on a low heat, and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring every so often.
   
3. Take the pan off the heat. Lay the trout fillets skin-side up over the onion and fennel.
   
4. Mix together the cream, parmesan and anchovies, season with salt and freshly ground black pepper, and pour over the fish. Toss the potato slices in a little olive oil, season with salt and pepper and layer these over the top.
   
5. Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated parmesan five minutes before the end. Serve with lemon halves, a green salad

Breakfast.

At last, I am cooking yet again! I have not been in the disposition to cook these past few days as it has been one hectic week! I made sauté Onion & Rustic potatoes and grilled bratwurst for breakfast this morning.

1 large onion, sliced
1 clove of garlic, thinly sliced
1 rustic potato, chopped (boiled priorly)
1 Tbs extra virgin olive oil
A dollop of butter (used unsalted)
1 Tbs Crème fraiche
Cayenne Pepper
Black Pepper
A pinch of salt

In a sauté pan, melt/heat the butter and olive oil. Add the onions. Cook over low heat until soft and golden. Add the garlic and cook for 30 seconds. Gradually add the crème fraiche. Stir in the chopped potatoes and Cayenne pepper. Season to taste with salt and pepper.

serve it with your favorite bratwurst and voila! Bon appétit!

Apologies for the lack of updates, we'd be cooking a storm in due time :)

Have a great weekend from the Sweet Infatuations team!

Shrimp Marinara Sauce

400g plum tomatoes

2 cloves of garlic, thinly sliced

½ tsp mixed herbs

¼ tsp red Chili Flakes

2 Tbs extra virgin olive oil

¼ cup of water

Basil leaves

400g of shrimp

Sea salt to taste (used Maldon)

Fresh ground pepper

Pinch of sugar (optional)

Parmigianino Reggiano

Add olive oil, garlic, mixed herb, and red chili flakes to a saucepan and cook over medium heat for 2-3 minutes. Crush tomatoes with hands. Add tomatoes and Shrimp to saucepan. Add salt and freshly ground pepper to taste. Stir in water and bring to boil. Add remaining juice from tomatoes to desired consistency. Add a pinch of sugar to balance out the acidity. Stir in basil leaves and reduce heat to low.

ps/ this is a Spaghetti sauce.

Crabstick Fritters

1 ½ cups plain flour

½ tsp baking powder

¼ ground turmeric

1 tsp salt

1 cup of water

½ a cup of chives, trimmed

Oil for deep-frying

8 pcs of crab stick, thinly sliced

Chilli Sauce

Serves: 4

Preparation time: 20 mins

Cooking time: 30mins

Sift the flour, baking powder, turmeric and salt into a bowl. Add the water and stir to make batter thick. Then add the chives and crabstick, stir until incorporated.

Heat the oil in a saucepan over medium heat. Cook until golden brown for about 3 minutes. Remove from the oil and dap on kitchen towel.

Allow fritters to cool for 5-10 minutes. Serve with sweet chili sauce on the side.

Veal with garlic mash & tossed salad.

Veal with garlic mash & onion gravy

Prep time: 20 minutes

Cooking time: 25 minutes

Serves 2

Ingredients :

1. 4 pieces veal schnitzel

2. Flour, for dusting

3. 45 grams butter

4. 1 Tsb oil (used olive oil)

5. 3 Tsp cream (used UHT light cream)

6. 40 gram butter

7. 3 onions, thinly sliced

8. 2 cloves garlic, crushed

9. 8 chopped button mushroom

10. 1 TSB plain flour

11. 2 cups (500 ml) beef stock

12. 1 TSB mustard seeds

13. 1 Tsp mixed herbs

14. 4 russet potatoes, peeled

15. ½ cup (125 ml) milk

16. 30 grams butter, cut into cubes

Using a meat mallet flatten the schnitzel pieces to 5mm thick. Dust the veal to coat, shaking of any excess. Heat the butter and drizzle some oil in a large frying pan and cook the veal over medium –high heat for at least 2 minutes on each side, or until almost cooked through. Remove from pan and keep warm.

In a small frying pan, melt the butter and add the onion, mushrooms and cook over low heat for 15 minutes until soft and golden. Add the garlic and cook for 30 seconds. Stir in the flour and cook over low heat for about a minute to brown. Remove the pan from the heat and gradually add the stock and cream. Return to the heat and bring to boil. Stir in the mustard seed and mixed herb, reduced the heat and simmer gently, stirring occasionally, until thickened. Season to taste with pepper.

Cut the potatoes into small chunks and boil for 15 minutes. Drain well. Return potatoes to the saucepan, stirring for 20 seconds over low heat. Heat the milk in a small saucepan until it simmers, then add the hot milk to the potatoes and mash until lump free. Add the butter and stir in until potato is smooth and creamy.

Serve with tossed salad, voila! Bon appetit!

apologies for the bad visual, totally slipped my mind to snap a photo!