Category Archives: Brunch

The Book of Avocados: My FIRST Cookbook!

This past weekend I FINALLY published my cookbook! It has taken me over 6 months to write the recipes, photograph the dishes with Sarah Barry and design the cover and layout.

I didn’t realize how hard it is to design cookbooks! Writing a cookbook is no easy task and you constantly change the layout of the book out of indecisiveness and thinking that it isn’t good enough. Since this is my first cookbook, I decided to sell it online as a pdf, which you can download & have forever.

The cookbook is available for $2 at https://payhip.com/b/aMFw or click on the picture below.

The Book of Avocados

The dishes include: Guacamole, Avocado Fries with Spicy Chipotle Dip, Avocado & Egg Sandwich, Chocolate Mousse, Key Lime Pie, Truffles, Fudge, Dark Chocolate Brownies, Chocolate Milkshake and Daily Morning Smoothie.

Brownies
Brownies
Avocado Fries with a Spicy Chipotle Dip
Avocado Fries with a Spicy Chipotle Dip

If you have any problems with purchasing or downloading the cookbook, please email me at medhacooks@gmail.com

Thank you for all of your love & support! If you have any suggestions or ideas for my next cookbook, please let me know in the comments below!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Chocolate Chip Zucchini Bread

Have enormous amounts of zucchinis piling up in your fridge? I have the perfect solution: Chocolate Chip Zucchini Bread! Easy to make and can be eaten for dessert or toasted & buttered breakfast.

Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

(36 small slices)

1 ½ cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

1 egg

½ cup plain yogurt

¼ cup coconut oil or butter, melted

½ cup honey or maple syrup

2 tbsp brown sugar

1 tsp vanilla extract

1½ cup shredded zucchini, water squeezed out

⅓ cup chocolate chips

Directions

  1. Preheat oven to 350 ℉ or 180 ℃ and line a 11″ x 7″ brownie pan with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients until combined.
  3. In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar and vanilla then add grated zucchini. Fold in the dry ingredients and chocolate chips until all combined. Pour mixture into the prepared pan and bake for 30 minutes.
  4. Let the bread cool for 10 minutes before serving with butter. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Baked Jalapeno Mac & Cheese

In my 17 months of food blogging, this is the first recipe I have posted that is savory and socially acceptable to eat at lunch or dinner. I mean you could eat Pistachio & Chocolate Cream Tarts for dinner buut you do need to eat your vegetables.

This baked jalapeno mac & cheese is crunchy, cheesy & spicy. Don’t worry, it’s not as spicy as Indian food 😉

Before the Mac & Cheese was baked in the oven
Before the Mac & Cheese was baked in the oven

IMG_0703

IMG_0677

Baked Jalapeno Mac & Cheese

(Serves 4)

6 oz (171 grams) pasta (use any type you want or have in your pantry)

1 ½ tbsp butter

2 tbsp all purpose flour

2 medium finely diced jalapeno peppers, remove stems and seeds

1 cup milk

½ cup chicken stock, vegetable stock or beer

1 ½ – 2 cups Manchego cheese

Salt & black pepper to taste

4 tbsp breadcrumbs

¼ tsp Paprika

Directions

  1. Preheat oven to 375 ℉ (175 ℃).
  2. Cook pasta in salted water according to package directions, drain, and set aside.
  3. Lightly coat 4 4inch casserole dishes with olive oil. I used
  4. In a medium size skillet, over medium heat, melt butter. Turn heat to low and add flour, using a whisk, mix flour and butter. Add jalapeños and cook for 1-2 minutes.
  5. Next, add skim milk and stock, and continue whisking. Raise heat to medium until mixture becomes a boil and continue whisking until mixture starts boiling and becomes thick.Continue whisking mixture until smooth and add salt and pepper.
  6. Once the mixture has become thick, remove from heat and add shredded cheese and mix until all of the cheese is melted.
  7. Add cooked pasta to casserole dish and pour cheese sauce over the pasta. Use a spatula to mix pasta and cheese sauce, making sure all the pasta is evenly covered.
  8. In a small bowl mix the breadcrumbs with paprika and then sprinkle it over the mac & cheese. If you want, sprinkle more shredded Manchego cheese.
  9. Bake for 20 minutes until cheese is melted and bubbly and serve immediately. Enjoy!

If you make my Baked Jalapeno Mac & Cheese, make sure you take a picture & share it with me by using #medhacooks on Instagram!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

 

French Crepes

Over the weekend I learned how to make the perfect crepes! For the the past 4 years, I’ve been trying to recreate the crepes that I ate in Paris in Spring of 2012. Luckily I had a real French lady help me! Thank you Déotille! 😘

There is a special, secret ingredient that you must add in order to get the perfect crepe.

I hope you give this recipe a try! 😊


French Crepes by Déotille 

300g of flour

6 eggs

Pinch of salt

30g of melted butter

50g brown sugar

750 ml milk

100 ml Beer

Directions

1. Mix all the ingredients together using a whisk or a large spoon in a large bowl.

2. Heat a skillet on medium heat for about 5 minutes before making crepes.

3. To test if the pan is hot, grease the skillet using oil or butter. Make a tiny crepe & if bubbles start to form shortly after, the skillet is hot enough! Yay!!

4. Reminder: be patient while making crepes. If this is your first time making crepes, then it will take several tries before you cook & flip the crepe perfectly. Pour a ladle full of crepe batter (around 1/4 cup) into the hot skillet & spread thinly & evenly across the surface. Make sure the batter cover the entire pan!

5. When bubbles start to form, take your spatula & gently loosen the edges of the crepe. Flip the crepe & cook for about 30 – 60 seconds (it all depends how hot your skillet gets).

6. After the crepe is fully cooked, place the crepe in a play. Repeat step 5 as many times as you need.

Serve the crepes warm with Nutella, berries & homemade whipped cream! Enjoy! 😘😘

🎉 If you make these crepes, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations! 🎉

Make sure we stay connected on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read 😊

Hot Cross Buns

Happy Easter!

If you are looking for a Hot Cross Bun recipe that is easy to make but still maintains the flavor, this is it!

The subtle hint of spice mixed with melted chocolate & butter makes these buns family & kid friendly.


Hot Cross Buns 

1 tsp yeast

1/4 cup sugar

1/2 cup warm milk

1 cup almond flour

1 3/4 cup all purpose or spelt flour

Pinch of nutmeg

1 tsp cinnamon

1 tsp vanilla extract

1 tsp all spice

1/2 tsp ground ginger

1 egg

2 tbsp melted coconut oil

100g dark chocolate chips
Directions

1. Combine yeast, coconut sugar and warmed milk in a medium sized bowl. Cover and set aside for 5 minutes.

2. In a large mixing bowl, add flour, spices, vanilla extract & chocolate chips. Mix well using a wooden spoon. Create a well in the center of the flour & combine the yeast mixture with the coconut oil & egg until a dough forms. On a floured surface, gently knead the dough.

3. Lightly grease the large mixing bowl with 1 tsp coconut oil and place the dough in the bowl. Cover and set aside for 1 hour (this allows the dough to expand).

4. Preheat the oven to 350F & divide the dough into 10 equal portions. Take the 10 portions & roll them into balls.

5. Lightly grease a pan with coconut oil & place the buns on pan. Let the buns sit for another 10 minutes before baking.

6. Place in the pre heated oven & bake for 10 minutes or until slightly golden and risen.

7. While the buns are cooling off, melt chocolate chips to make the cross.

8. Make a cross using melted chocolate or cashew cream. Serve warm with butter. Enjoy!
🌟 Use #medhacooks when you make my Hot Cross Buns!

Make sure you follow me on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations
Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read 😊

Vegan Chocolate Strawberry Scones

Since I’ve had more time to bake this weekend, I decided to venture out of my comfort zone & attempt to make scones.

The first try didn’t go so well but the second time around went pretty well! However after my disastrous first trial I used up all the eggs in my house & ended up using a ‘chia egg’ as a replacement for the second trial. I’ll continue to improve the recipe & research different ways to make the scones even tastier!


Vegan Chocolate Strawberry Scones 

1 tbsp chia seeds + 3 tbsp water (or use 1 egg)

3/4 cup milk

2 cups all purpose flour

1/4 cup cacao powder

1 tbsp baking powder

1/4 cup brown sugar

1/2 tsp sea salt

6 tbsp melted coconut oil or butter

1 tsp vanilla extract

1/2 cup chopped strawberries

1/4 cup chocolate chips

Directions

1. Preheat oven to 400 F and line a pizza pan with foil & coat with oil.

2. In a small cup, mix the chia seeds with the water & set aside until the chia seeds absorb the water. It will turn into a thick paste.

3. In a medium sized bowl, mix together all the dry ingredients.With a spatula, make a well in the middle of the bowl. In the well add the vanilla extract, milk, oil/butter. With the spatula combine the dry ingredients into the wet ingredients. I recommend you to use your hands in this part so the dough won’t get overworked.

4. Gently sprinkle in the chopped strawberries and chocolate chips.

5. With slightly damp hands (so the dough will not stick to your hands), place the dough onto the prepared pizza pan. Shape the dough into a flat circle about 9 inches wide.

6. With a share knife, cut down the scones until you have 8 equal slices.

7. On the middle rack of the oven, bake the scones for 25 minutes. Let the scones cool fully before removing them from the pan. Cut into the 8 slices you made before baking so the scones will separate easily. Enjoy!

🌟 Use #medhacooks when you make my recipes! I love seeing your recreations! 🌟

Make sure you follow me on…

Snapchat 👻: medhacooks to see the behind the scenes on my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For more food & drink inspiration from food blogs that I read & admire 😊

Cranberry Walnut Bread

Getting sick of pumpkin? Try this cranberry walnut bread instead. This bread can be served at breakfast time with butter or can be served with vanilla ice cream for dessert!


Cranberry Walnut Bread

Gluten Free

2 cups gluten free oat flour or all purpose flour

1/2 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup freshly squeezed orange juice

2 tbsp butter or oil

Zest of 1 orange

1 egg

1 1/2 cup fresh cranberries

1/2 cup chopped walnuts

Directions

1) Preheat oven to 350F & grease a 9×5 inch loaf pan.

2) In a medium sized bowl, mix together all the dry ingredients. Then mix in all the wet ingredients until combined. Lastly, stir in the cranberries & walnuts.

3) Evenly spread the batter into the prepared loaf pan & bake for 50 minutes.

4) Let the bread cool for 15 minutes & store in the fridge overnight for the best flavor. (It really works) Enjoy!

Make sure we stay connected on…

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Pinterest: https://www.pinterest.com/MedhaCooks/

Pumpkin Bread

I don’t want to become that food enthusiast who bombards the Internet with pumpkin everything during the fall, but this happens to be my favorite (even my dad loves this 😱) fall dessert.


Pumpkin Bread 

Gluten Free

Makes 12 slices

 

1 1/2 cups gluten free oat flour or all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ground cinnamon

3/4 cup melted unsalted butter or grape seed oil

1/2 cup packed brown sugar

Zest of 1 orange

2 tbsp finely chopped, peeled fresh ginger

3 eggs

1 cup pumpkin puree

Directions
1) Preheat the oven to 350F & grease a loaf pan.

2) Mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice & cinnamon and set aside.

3) In a bowl, beat the butter, brown sugar, orange zest & fresh ginger on medium speed until well blended (about 2 minutes). Add the eggs & pumpkin puree and beat until incorporated (2 – 3 minutes). Using a rubber spatula, fold in the flour mixture until smooth.

4) Pour the batter into the prepared pan & bake for 55 minutes or when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. ENJOY!!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Necci

Back in the spring of 2011, my family & I visited Italy. While in Florence, we went to a market where an old couple was selling a crepe stuffed with fresh ricotta, Necci.

When we came back home, we ate Necci for breakfast for 2 weeks straight! Necci is extremely easy to prepare & is a crowd pleaser!


Necci

Gluten Free

Recipe is from http://www.emikodavies.com/blog/preserving-the-taste-of-autumn/

Ingredients

250 grams of chestnut flour

1-2 cups of water

1 tbsp olive oil

pinch of salt

oil for greasing

Fresh ricotta

Local honey

Directions

1. In a large bowl, mix the flour with enough water to get a smooth, dense batter, slightly thicker than crepe batter, I used around 1 3/4 cups of water. Add olive oil and a pinch of salt and mix again.

2. Heat and lightly oil a frying pan on medium high heat. Add a couple of spoonfuls of the batter to the pan and tilt slightly to evenly coat the pan (this batter does not move as fluidly as crepe batter).

3. Cook for about 2 minutes or until you see that the top of the Necci looks dry. Loosen with a spatula, flip over and cook the other side for one minute. Set aside and keep warm. When all the necci are ready, spread some fresh ricotta on each, roll them up and serve drizzled with honey.

I also sprinkled blueberries & roasted pecans in my Necci, which tasted good, but I think it’s better to leave it simple to retain the freshness of the Necci. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For

 

Blueberry & Vanilla Chia Seed Pudding

The champion of all snacks: Chia seed pudding.

Chia seeds were consumed by the Mayans & Aztecs, particularly the warriors. The warriors  thought chia seeds had supernatural powers & credited the seeds for their stamina.

Today, chia seeds are known as superfoods & lately have been receiving a lot of attention.

But back to the blueberry & vanilla pudding; you can make this the night before & have it for breakfast or you can save this for a snack after school/ work.

I added raspberries & chopped Chocodates to my pudding & it was DELICIOUS!



Blueberry & Vanilla Chia Seed Pudding 

(Vegan & Gluten Free)

4 large servings

1 tsp vanilla

1 cup milk

1/4 cup chia seeds

1 tbsp maple syrup

Stir all the ingredients together & let the mixture set in the the fridge for at least 4-8 hours.

1 cup milk

1/2 cup blueberries

1/4 cup chia seeds

1 tbsp maple syrup

Blend all the ingredients together in a blender & once again, set the mixture in the fridge for 4-8 hours.

Directions

  1. When you are ready to serve the chia puddings, scoop out a big spoonful of both the chia puddings and place it into a bowl. Swirl together the flavors to form an abstract version of the yin and yang symbol and garnish with raspberries and Chocodates! Enjoy!