For The Love of Food




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Upside Down Fruit Cake Ingredients: 8 dates 1/2 cup of shredded coconutFruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after Directions 1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example. 2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste. 3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices. 4. Start layering fruit. You can replace these fruits with any other ones you desire.I started with blueberries. 5. Kiwis                     6. Bananas 7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight. 8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.

Upside Down Fruit Cake

Ingredients:

8 dates

1/2 cup of shredded coconut
Fruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.

And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after

Directions

1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.

2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.

3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.

4. Start layering fruit. You can replace these fruits with any other ones you desire.

I started with blueberries.

5. Kiwis                     
6. Bananas

7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.

8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.

From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.



Mom’s Macaroni Salad Ingredients: 16 ounces uncooked elbow macaroni 4 carrots, shredded 1 large red onion, chopped 1/2 green bell pepper, seeded and chopped 1/2 red bell pepper, seeded and chopped 1 cup chopped celery 2 cups mayonnaise 1 (14 ounce) can sweetened condensed milk 1/2 cup white sugar 1/2 cup white vinegar salt and pepper to taste Directions: Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Mom’s Macaroni Salad

Ingredients:

  • 16 ounces uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.


Black Bean Veggie Burger Quick and easy meals! Ingredients: 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs Directions If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Black Bean Veggie Burger

Quick and easy meals!

Ingredients:

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.