Aguita para el Calorsito!

Who isn't in mood for some fresh Water? 

Everyone, right? 

Right. 

 I'm a big sweet-tooth so when I saw the recipe that called for Strawberry & Vanilla sweetened 

with Honey I went craaazy over it and could not wait to try it. 

All I can say is: Oh My God.

The freshness of my very ripe strawberries and the deliciousness the Vanilla added, and just leaving a sweet

Honey flavor at the end. Really a drink I would offer the Olympic Gods without any sort of hesitation (granting me a constellation of my own, which would be pretty cool, maybe even my own myth...Now that would be AWESOME.) 

So before I start babbling on and on about what kind of myth I would like for myself or the very artistic shape and meaning of my constellation I will tell you the recipe for this Godly Award Drink that it's so easy to make us mortals can do it. 

(and end up with constellations of our own I might add) 

OkayOkay I'll get to the recipe already!

Fresh Strawberry&Vanilla Water

Sweetened with Honey. 

1 cup of fresh, ripe Strawberries. 

2 Teaspoons of Vanilla. 

1 tablespoon of Honey. 

2 cups of Ice-cold Water. 

1. I placed the two cups of water in the freezer a few hours before I made the water. My cold water actually froze and by the time I had to add the water there was still huge ice cub in the cup I used. 

The better for me. It looked pretty cool actually. So first step either make ice cubes or freeze your two cups and take them out just a few minutes after they have been frozen. 

2. Combine both Strawberries and Vanilla and let the blender... yes! work its magic, all right. 

3. You can either pass the mixture into the container you are going to serve the water in, or into another one so you can sweet-it up. I served it on a different container and stirred the tablespoon of Honey until it dissolved into the water. 

4. Then, I added more water. 

Serve with a nice small strawberry in a fancy cup or glass. 

Grouper fillets in lemony buttery ice-wine sauce w/ bananas.

Ah! Butter! 

I love butter there is no secret about that. 

I love butter because it has a way of making everything so delicious and it basically goes with almost every type of food. What a wonderful thing, right? Butter. 

It even sounds nice. 

Butter. 

Butter.

Butter.

I am going butter crazy!

Anyway, YES, this fish fillet has butter, but it is not the secret ingredient that makes the sauce so delicious. What I've done to make this ultra delicious and unique is 

instead of using regular boring white wine... I've gone an extra mile and used: 

ICE WINE. 

(which I also love) 

and BAM 

I got this really-really good sauce. 

But I didn't want my fish fillet to be so boring, I mean, it was great, don't get me wrong, but it still missed something, like that little idkwhat that so often hunts when you are cooking something.

A little something extra...

Grouper fillet in lemony buttery ice-wine sauce

with Bananas.  

4 Grouper Fish Fillets. 

Olive Oil. 

Ice Wine.

Salt && Pepper.

Lemon juice. 

Bananas. 

Work my magic: 

1. Okay, as you know I am a huge fan of seasoning and this fish fillets aren't the exception, although this seasoning is a tiny bit different than the ones I have been doing lately. 

First of all I made the sauce first. So, put a little bit of olive oil in a small bowl along with the ice wine (or white wine) stir that a bit and place the fillets one by one inside.and let them stay there a while. 

2. Meanwhile heat a skillet and melt a small piece of butter and lemon juice. Let it simmer for a while and use this time to take the fillets out of the sauce and place small pieces of butter and few drops of lemon juice in one side. Fold it carefully before seasoning it with Salt and pepper on one side only. 

3. Remember we want the fish to be soft and juice. So it is vital you try to keep butter from dripping out of the folded fish. 

Once the skillet is hot enough place the fish on it a and cook it on one side around a minute and then turn it over and leave it there another minute or so. 

4. Now, the sauce in which me "marinated" the fillets is going into that hot skillet along with chopped bananas. 

Let them simmer and take in the juices from the fish and the sauce. 

Around 4 minutes, or until they are so tender they almost break when you touch them. 

5- Serve and pour into the different dishes whatever is left of the sauce n.n and if you wanna look real fancy cut some very thing slices of lemon and use them as garnish n.n 

Apple "Cobbler" n.n

The Apple Cobbler. 

Okay I'll be honest. This originally was supposed to be a Crumble Tart...but it didn't turn out that way, hence, the cobbler which I think is a name that is weird and different from the word Crumble and it also has a certain idk what that makes it sound nice. Right? Right? Right! 

As a Crumble Tart I'd been wanting to make one of those for a while now, but they seem like a Christmas sort of dessert. Plus, the other thing stopping me was my oven (which by now ya'll know it is useless) but I decided to go ahead and bake the crumble tart as I would an ordinary cake. 

I cannot say SUCCESS! Because I was expecting something with a more crumble-ish crust but it was still yummy. The apples were just amazingly delicious with just the softest hint of vanilla and lemon. 

The "Crumble" was okay, but I guess it needs more sugar and probably the egg yolks I decided to skip... 

Plus it made my house smell so nice n.n 

In other completely non related news. I have decided to remove Gordon Ramsay from my top #1 TV chef spot and place Jamie Oliver instead. I enjoyed his recipes and garden today while I waited for the icecream and the cobbler to be ready. And may I say, WOW great chef, great recipes, pro healthy and pro veggies! 

So expect some challenge soon (you want it now, you send me a copy of his latest recipe book). 

Okay! let's get to the recipe already!!

For the crumbles or cobbler: 

1 1/2 cup of flour. 

1/4 cup of sugar. 

A pinch of Salt. 

1 stick of butter, but into small pieces. 

2 egg yolks (which I didn't use) 

1/4 cup of Sour Cream. 

For the Apples: 

2 small apples ( I used three golden apples) 

1 tablespoon of butter. 

2 tablespoons of Sugar. 

1/3 cup of vanilla. 

1/4 teaspoon Lemon zest. 

Work the Magic like so: 

1. You are supposed to preheat the oven of course... but SCREW THAT!  My first step was to peel, core and slice the apples.

s 

2. Next Melt the tablespoon of butter in Medium heat. Once it has melted add the apples, the vanilla and the lemon zest and stir every few minutes. Leave them there until the apples are soft. 

(I put a lid over them so the smell and everything would stick better, plus it quickened the process) 

Once your apples are ready they'll end up looking like this: 

So now you'll need to set them aside and let them cool off a bit, so we can work the cobbler next. 

3. In a big bowl mix together the Flour, Salt and Sugar and stir. 

So you can then add the butter. 

Lovely picture right? 

4.Next you need to mix the butter and the flour mixture, not entirely but until it comes of as a sandy consistency. 

5. This is the step where you are supposed to mix the yolks with the sour cream before adding them to our crumble mixture. I just added the sour cream and mix it up again. Now remember it can't come together entirely! you want the mix to be crumbly. 

Once you are convinced with the results toss them from side to side with your hands before adding 2/3 of it to the "tart pan" otherwise known as the paniusetomakecakes. 

Now this is probably where I screwed up so be careful. You are supposed to pour in the mixture BUT DO NOT COMPRESS IT! Just make sure there aren't any holes. 

Then you add the apples and then you add whatever is left on the mixture on top of them. 

And you bake. 

40-45 minutes. 

Now you have to wait it cools off entirely before you removing it from the tart pan or thepaniusetobake. 

Then just serve and top with with nice fresh homemade natural yogurt w/ vanilla icecream n.n

Don't you wish you'd been invited for dinner at my place?