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Lemon Ricotta Pancakes via [cupcakesandcashmere]


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by Emily

When I was little I loved the ritual of Saturday morning pancakes.  The buttery smell wafted through the entire house and was a guarantee that the rest of the morning would be spent indulgently lazy and satisfied.  I still feel the same way about pancakes and now appreciate slightly more refined recipes like these lemon ricotta pancakes with lemon curd and raspberries (recipe here).  Instead of waiting until the weekend to try them, I decided to make them for dinner and they were full of flavor and a fun change from our normal routine.

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Chilled White Chocolate Risotto via [thelonebaker]


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Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it’s Dan I’m sharing one of my recipes with you as step-mother
aka ‘The Lone Baker’ can’t be here tonight. Oh yeah, Elly and I are
doing another café/cake review soon so watch out for that should be

Chilled White Chocolate Risotto

I’ve adapted this from one of Jamie Oliver‘s recipes.


4 tbs caster sugar
85 gram (3oz) butter
2 teaspoons of vanilla essence or extract
½ cup water
325 gram (11.5oz) risotto rice
1 litre (4 cups) full fat milk
100 gram (3.5oz) best white chocolate grated
100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls
extra one to two cups of milk

In an appropriately sized high sided, thick bottom pan with a lid,
slowly melt two-thirds of the butter. Add your rice and the sugar.
Turn the heat up to medium, stir the rice, and add the water,
continuing to stir until it has almost cooked away.  Now add the milk
little by little. Keep the rice on a slow but constant simmer for about
16 or 17 mins and stir it as often as you can. In this way you move
the starch out of the rice and this will give you creamy end product,
much like the classic Italian rissotto. When the rice has cooked
through it should be soft yet still holding its shape. You may need to
add a little more milk or water just to adjust the consistency.
Remove for the heat, stir through vanilla, add the grated white
chocolate and the rest of the butter, then stir, place a lid on top
and leave for a few minutes.
If serving chilled: stir through one to two cups of milk into
risotto. Transfer to a refrigerator container, lightly press a piece of
baking paper on top to stop a skin forming, cover with lid or plastic
wrap and chill for two hours before serving with fresh berries and
curls of dark chocolate.
If serving warm: Spoon the rissotto on to plates, then push a
couple of chunks of dark chocolate into the middle of each one and
serve immediately.

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Giant Ice Cream Sandwich = Yumlicious via [the luxuryspot]

Giant Ice Cream Sandwich = Yumlicious

By Bryce

I love ice cream, and I love sandwiches.  And I love them as big as can be.  Here’s the recipe for one that’ll rock your socks off (ad feed at least 4-6 people).

Recipe and photo courtesy of Land O’Lakes, Inc. via


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This is the third recipe I’ve tried from my new book, Market Vegetarian.  You can view it here. We all really liked this one.  It called for regular spaghetti, but we substituted whole wheat spaghetti.  The fresh lemon zest was wonderful!


There was lots of fresh garlic.


The toasted walnuts were an excellent addition.


And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.


2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.

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Very Cute Faux-Sushi Desserts…They Look sooo REAL! via [NotMartha and CutOut+Keep]

Hostess Snack Cake Sushi

hostess sushi



I heart Clare Crespo. I first saw her crocheted sushi and desserts in Bust magazine, then found her web site Yummy Fun with crazy and inventive recipes. She has two books The Secret Life of Food and Hey There, Cupcake!, both filled with exquisitely clever food ideas. She created a few things for Hostess, and it seems her Twinkie Sushi catches the fancy of most everybody.

I was invited to a sushi making party and I figured what better time to try the twinkie sushi. She has a sushi cupcake recipe in her book The Secret Life of Food that incorporates a Swedish fish atop a mound of rice, which I think is just so darn funny. You can see a picture of this half way down this Gothamist interview. (The recipe for these are also in the Feb/March 2005 Bust magazine.) But, I knew I wouldn’t have time to make little fake rice rectangles, so I used half of a Hostess powdered donette instead. I sliced just a little bit off of the top of the donut as well, it allows the fish to stay in place more easily.

Things I learned along the way. I read in someone elses experience that if you make the treats ahead of time and leave them at room temperature, the fruit roll ups can melt and become gooey. I made a few for a test run and left them in the fridge overnight, and while the fruit roll up didn’t actually melt it become more sticky and not as fun to eat. So, make these the day of and store them in the fridge. Shavings of dried mango or papaya can serve as slices of pickled ginger.

I could only find green fruit roll ups with punch out faces in them, it still worked ok. But, here is a recipe for apricot fruit leather, I’m sure adding a little food coloring would make a nice murky green. The fruit roll ups stick nicely to themselves, and stretch if they don’t quite reach all the way around a twinkie slice.

How do they taste? Not the greatest really, you’ll want to pick the components apart. But look how darn cute they are!

I found myself wondering what results you could get from dipping fruit in chocolate and slicing it — bananas, kiwi, strawberries. They all seem like they could make an interesting fruit sushi dessert.

60 minutes

How to Make an Ikura Sushi Birthday Cake

– cake mix
– Fruit Roll-Ups
– orange Jello
– sweetened shredded coconut
– kiwi
– frosting
– chopsticks and soy sauce

How to Make an Ikura Sushi Birthday Cake
step 1Make ‘Salmon Roe’ Jello Fish Eggs
Use a single box of orange Jello, and prepare it according the the Jello mold instructions. I make mine in a refrigerator egg tray, but you could likely also use the foam carton that the eggs come in. I sprayed the tray with cooking spray first so that the ‘eggs’ would come out of the mold unscathed. Put them in the fridge for at least three hours to set. This step woul…
step 2Bake Your Cakes
Simply bake a cake from a store-bought mix of your choice using two 9″ round pans. After baking, set aside to cool completely.
step 3Frost Your Cake
Using any sort of white frosting, put your two cooled cake layers together, and frost them completely.
step 4Cover Top with Coconut ‘Rice’
Sprinkle the top with a nice, thick layer of sweetened, shredded coconut, avoiding the very center.
step 5Apply Fruit Roll-Up ‘Seaweed’
Using a paring knife, cut green Fruit Roll-Up slices to fit the outside of the cake and carefully stick it to the frosting the entire way around the cake. Be sure to apply it quickly before it becomes hot and sticky.
step 6Make ‘Ginger’ & ‘Wasabi’
You can layer thin slices of orange and red Fruit Roll-Ups for a nice ginger color. After sticking them together, wrinkle them up a bit and set them beside the cake on the plate.Peel a kiwi, and cut it slightly over the halfway mark so that you have one larger piece and one smaller piece. Cut notches out of it randomly to resemble a blob of wasabi. Place it next to the …
step 7Apply Your ‘Salmon Roe’
Dip your Jello mold in hot water for a few moments to loosen the ‘eggs’ and then very carefully jiggle it around and slide them out. Using a spatula, slide them onto the center of the cake. I used four because that fit best, but yours may be smaller. Simply use however many you think look best.
step 8Garnish with Chopstick and Soy Sauce
Add a pair of wooden chopsticks to the top and a couple packets of soy sauce next to the ginger and wasabi for authenticity. I even used a piece of the plastic grass from a real sushi order!

There is a bunch of great faux sushi stuff I came across in my searches:

  • Pictures of candy sushi on Flickr rolled and the swedish fish variation.
  • Nicole makes the sushi cupcakes, and talks about some alternatives for dipping sauces — chocolate and green marshmallow, promising.
  • Recipe for crispy candy sushi snacks involving wrapping rice krispie treats around candy, very cute.
  • Recipe from USA Rice for sweet coconut candy sushi, also uses candied ginger. Includes variation using chocolate and strawberries.
  • Another rice krispie treat candy sushi recipe.
  • Making candy sushi at Casa Walsh, they used that fruit by the foot stuff to wrap.
  • Boing Boing did a whole thing on the twinkie sushi and it came around to this savory twinkie recipe involving goat cheese and polenta (no actual twinkies are involved.
  • Version of the candy sushi using m&ms and coconut.
  • Sushi cupcakes using gummy sharks and the clever use of jelly bellys as roe.
  • The simplicity of this Hostess sushi project is lovely, presented in Engrish. The zingers and snowballs as nigri are clever.
  • Ljc made dessert sushi for her post-wedding party, so pretty. She mentioned using Swiss cake rolls as well, and it looks like coconut rolled zingers?
  • Edith Meyer sent me a link to this entirely different take on dessert sushi, Very Special Sushi using soy wrappers and sweet rice wrapped around fruit fillings, everything edible down to the chopsticks. Beautiful.
  • Weird Sushi has a clever use of candy to mimic roe. Note the sliced gummy worms, whipped cream (?) wasabi and mango ginger slices. You can click the pictures to get more and more closer looks.
  • The chocolate sushi at Koo-Ki Sushi is amazingly detailed right down to the condiments.
  • Some incredible examples of candy sushi in these photos at Flickr, by ozdema2.
  • Non-pareilles as roe in this very detailed candy sushi.
  • Some amazing ice cream sushi treats from the Haagen-Dazs Premier Lounge in Tokyo.
  • Acres of awesome candy sushi over at Evil Mad Scientist Laboratories.

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