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TasteTour, New York, NY (2026)

05/23/2024

Ingredients:

2 cups whole wheat flour
Water, as needed
Salt, to taste
2 tbsp vegetable oil or ghee (clarified butter), plus extra for cooking
🍞🌾💧🧂🥣🔥

Instructions:

In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water, a little at a time, and knead the flour to form a smooth and soft dough. The dough should be soft but not too sticky. If it's too dry, add a little more water; if it's too sticky, add a little more flour.
Once the dough is formed, add 2 tablespoons of vegetable oil or ghee to the dough and knead it again for a couple of minutes until the oil is well incorporated.
Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes.
After resting, divide the dough into small balls, about the size of a golf ball.
Take one dough ball and flatten it slightly with your hands.
Dust the work surface and the dough ball with a little flour to prevent sticking, and roll out the dough into a thin circle, about 6-8 inches (15-20 cm) in diameter. You can use a rolling pin for this.
Once rolled out, brush the surface of the rolled dough with a little oil or ghee.
Fold the rolled dough into half to form a semi-circle.
Brush the folded surface with oil or ghee again, and fold it once more to form a triangle.
Heat a griddle or a frying pan over medium-high heat.
Place the folded triangle onto the hot griddle or pan and cook for about 1-2 minutes on each side, or until golden brown spots appear and the paratha is cooked through. Brush a little oil or ghee on each side while cooking, if desired.
Repeat the process with the remaining dough balls, rolling and cooking each paratha individually.
Once cooked, remove the parathas from the griddle or pan and serve hot with your favorite curry, chutney, or yogurt.
Enjoy your freshly made parathas! 🌟🍽️🥞

05/23/2024

Ingredients:

1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup milk
2 tbsp unsweetened cocoa powder
🍰🍫🥚🍼🧈

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Transfer half of the batter to a separate bowl. Stir in the cocoa powder into one half of the batter until well combined, creating the chocolate batter.
Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan, creating a marbled effect.
Use a knife or skewer to gently swirl the batters together to create a marbled pattern. Be careful not to overmix.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your classic marble cake! 🍰✨

05/23/2024

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)
🥕🍰🧁🌰🍯

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk together the brown sugar, granulated sugar, applesauce, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the grated carrots, chopped nuts, and raisins, if using.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
🥄🥕🍞🧁🍽️

These carrot cake muffins are perfect for breakfast or as a snack any time of the day. Enjoy!

05/23/2024

Ingredients:

1 whole chicken (about 3-4 pounds)
4 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
Juice of 1 lime
Optional: Aji amarillo paste or chili powder for extra spice
Vegetable oil, for brushing
🍗🔥🍋🌶️🍽️

Instructions:

In a small bowl, mix together the minced garlic, soy sauce, white vinegar, vegetable oil, paprika, cumin, dried oregano, black pepper, salt, and lime juice. If desired, add aji amarillo paste or chili powder for extra spice.
Rinse the whole chicken under cold water and pat it dry with paper towels.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it's evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, set it up for indirect heat.
Remove the chicken from the marinade and discard any excess marinade. Let the chicken sit at room temperature for about 30 minutes before grilling.
Brush the grill grates with vegetable oil to prevent sticking. Place the chicken on the grill breast-side down.
Grill the chicken for about 30-40 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Rotate the chicken occasionally for even cooking.
Once the chicken is cooked through and nicely browned, remove it from the grill and let it rest for about 10 minutes before carving.
Carve the chicken into serving pieces and serve hot with your favorite side dishes, such as Peruvian-style fries, salad, or rice.
Enjoy your delicious Pollo a la Brasa, Peruvian Style Chicken! 🍗🔥🍋🌶️🍽️

05/23/2024

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup Greek yogurt (or sour cream), at room temperature
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
For the lemon glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice
🍋🍰🥚🍯🥄

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the lemon glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and well combined. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
Once the loaf cake has cooled completely, drizzle the lemon glaze over the top.
Allow the glaze to set for a few minutes before slicing and serving.
Enjoy your super moist and velvety lemon loaf cake! 🍋🍰✨

05/23/2024

Ingredients:

Pizza dough (homemade or store-bought)
1 medium courgette (zucchini), thinly sliced
1 ball of fresh mozzarella cheese, sliced
2-3 tbsp tomato sauce or pizza sauce
2 cloves garlic, minced
Handful of fresh basil leaves
Olive oil
Salt and pepper to taste
Optional: chili flakes, for some heat 🌶️🍕🧀🥒🌿🍅
Instructions:

Preheat your oven to the highest temperature setting (usually around 475-500°F or 245-260°C).
Roll out your pizza dough on a lightly floured surface to your desired thickness.
Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the sliced courgette and mozzarella cheese over the sauce.
Sprinkle minced garlic over the top, and season with salt and pepper to taste.
Drizzle a little olive oil over the pizza.
If desired, sprinkle chili flakes for some extra heat.
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Remove the pizza from the oven and let it cool slightly before garnishing with fresh basil leaves.
🥒🧀🌱🍕🔥🍅

Slice your courgette and mozzarella pizza, serve it hot, and enjoy a delightful meal!

05/23/2024

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
🍊🍫🍰🥚🥛🍴

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) cake pan.
In a medium bowl, mix together the flour, baking powder, salt, and cocoa powder. Set aside.
In another bowl, mix the milk, orange juice, and orange zest. Set aside.
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix.
Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Make sure to mix well after each addition but do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar, if desired.
Enjoy your delicious Chocolate Orange Chiffon Cake! 🍫🍊🍰✨

05/23/2024

Here's a recipe for delicious Cheese Chiffon Cake:

Ingredients:
- 7 eggs, separated into yolks and whites
- 100 grams grated cheddar cheese
- 100 ml vegetable oil
- 100 ml milk
- 150 grams cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar

🧀🥚🥛🍰🌟

Instructions:
1. Preheat the oven to 160°C (320°F). Prepare a chiffon cake pan by greasing it with oil and lining it with parchment paper.
2. In a mixing bowl, beat the egg yolks and granulated sugar until pale and fluffy. Gradually add the vegetable oil and milk while continuing to beat.
3. Sift in the cake flour, baking powder, and salt into the egg yolk mixture. Mix until well combined.
4. Stir in the grated cheddar cheese and vanilla extract into the batter until evenly distributed.
5. In a separate clean bowl, beat the egg whites and cream of tartar on high speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
6. Gently fold the egg whites into the egg yolk mixture in three batches until fully incorporated.
7. Pour the batter into the prepared chiffon cake pan and smooth the surface.
8. Bake in the preheated oven for about 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the chiffon cake from the oven, invert the pan, and let the cake cool completely in the pan.
10. Once cooled, carefully remove the chiffon cake from the pan using a knife.

Enjoy this delicious Cheese Chiffon Cake with your family and friends! 🧀🍰🌟

05/23/2024

Ingredients:
For the filling:

3 medium potatoes, boiled and mashed
1 cup frozen peas, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 green chili, finely chopped (optional for heat)
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
2 tbsp vegetable oil
Fresh coriander leaves, chopped (optional)
For the dough:

2 cups all-purpose flour
1/2 tsp salt
3 tbsp vegetable oil
Water, as needed
🥔🌿🧅🌶️🍛🍞

Instructions:

In a large mixing bowl, combine the flour and salt. Add the vegetable oil and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
In a skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn translucent.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Sauté for another minute.
Add the coriander powder, turmeric powder, garam masala, and salt. Mix well.
Add the mashed potatoes and thawed peas to the skillet. Mix until well combined. Cook for 2-3 minutes, stirring occasionally.
Remove the filling from heat and let it cool slightly. Optionally, mix in some chopped fresh coriander leaves for added flavor.
Divide the dough into small balls, about the size of a lemon. Roll each ball into a thin circle, approximately 6 inches (15 cm) in diameter.
Cut each circle in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, overlapping the straight edges by about 1/2 inch (1 cm). Seal the edge using a little water.
Fill the cone with a spoonful of the potato and pea filling.
Fold over the remaining open edge of the cone to seal the samosa, forming a triangular shape. Press the edges firmly to ensure they are sealed.
Repeat the process with the remaining dough and filling.
Heat vegetable oil in a deep frying pan or skillet over medium heat. Once the oil is hot, carefully place the samosas in the oil, a few at a time.
Fry the samosas until they are golden brown and crispy on all sides, turning occasionally. Remove them from the oil using a slotted spoon and drain on paper towels.
Serve the samosas hot with your favorite chutney or dipping sauce.
Enjoy your homemade samosas! 🥟🔥🌿

05/23/2024

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup almond milk (or any plant-based milk of your choice)
1/3 cup vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup diced strawberries
For the vegan cream:

1 can full-fat coconut milk, chilled in the fridge overnight
2-3 tbsp powdered sugar
1 tsp vanilla extract
For decoration:

Fresh strawberries, sliced
Vegan sprinkles (optional)
🍓🥛🧁🍓🥥🍯

Instructions:

Preheat your oven to 350°F (175°C). Line a cupcake tray with liners.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the diced strawberries.
Pour the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For the vegan cream:

Open the chilled can of coconut milk without shaking it. Scoop out the solid coconut cream that has risen to the top and place it in a mixing bowl.
Add powdered sugar and vanilla extract to the coconut cream. Whip using a hand mixer or stand mixer until smooth and creamy.
🥣🥥🍯🍶🥄

Assembly:

Once the cupcakes are completely cooled, pipe or spread the vegan cream on top of each cupcake.
Decorate with sliced strawberries and vegan sprinkles, if desired.
Enjoy your delicious vegan strawberry & cream cupcakes! 🍓🧁✨

05/23/2024

Ingredients:

12 oz (340g) rigatoni pasta
2 tablespoons olive oil
1 pound (450g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
4 cloves garlic, minced
1/2 cup (120ml) vegetable broth or chicken broth
1 cup (240ml) heavy cream
1/2 cup (120ml) grated Parmesan cheese
1/4 cup (60ml) chopped fresh parsley
Salt and pepper to taste
Optional: Red pepper flakes for a hint of heat
Grated Parmesan cheese, for serving
🍝🍄🧄🌿🧀

Instructions:

Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 6-8 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth or chicken broth and let it simmer for 2-3 minutes, allowing the mushrooms to soak up the flavors.
Reduce the heat to low and pour in the heavy cream, stirring until well combined. Let the sauce simmer gently for about 5 minutes to thicken slightly.
Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked rigatoni pasta to the skillet and toss to coat the pasta evenly with the creamy mushroom sauce. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
Season the pasta with salt, pepper, and red pepper flakes (if using), to taste.
Sprinkle chopped fresh parsley over the pasta and toss again to combine.
Serve the creamy mushroom Alfredo rigatoni hot, garnished with additional grated Parmesan cheese if desired.
Enjoy your ultimate creamy mushroom Alfredo rigatoni! 🍝🍄🧄🌿🧀

05/22/2024

Chocolate Hazelnut Gelato Recipe 🍫🌰🍨
Ingredients:

2 cups whole milk 🥛
1 cup heavy cream 🥛
¾ cup granulated sugar 🍬
½ cup hazelnut spread (such as Nutella) 🌰🍫
¼ cup unsweetened cocoa powder 🍫
4 large egg yolks 🥚
1 teaspoon vanilla extract 🍦
½ cup chopped hazelnuts (optional) 🌰
Instructions:

Heat the Milk and Cream:

In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil. 🥛
Mix the Dry Ingredients:

In a separate bowl, whisk together the granulated sugar and cocoa powder until well combined. 🍬🍫
Whisk Egg Yolks:

In another bowl, whisk the egg yolks until they are light and frothy. 🥚
Combine Wet and Dry Ingredients:

Gradually whisk the sugar-cocoa mixture into the hot milk and cream until the sugar is dissolved and the mixture is smooth. 🍫🥛
Slowly add a small amount of the hot milk mixture to the beaten egg yolks, whisking constantly to temper the eggs. 🥚
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. 🥄
Cook the Custard:

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This usually takes about 5-7 minutes. Do not let it boil. 🥄
Add Hazelnut Spread:

Remove the saucepan from the heat and stir in the hazelnut spread and vanilla extract until smooth and well combined. 🌰🍫🍦
Chill the Custard:

Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. 🍨
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. 🧊
Churn the Gelato:

Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. 🍨
If using, fold in the chopped hazelnuts during the last few minutes of churning. 🌰
Freeze the Gelato:

Transfer the churned gelato to a freezer-safe container and freeze for at least 4 hours or until firm. 🧊
Serve:

Scoop the Chocolate Hazelnut Gelato into bowls or cones and enjoy! 🍨🍫🌰
Enjoy your Chocolate Hazelnut Gelato! 🍨🍫🌰

This rich and creamy gelato combines the indulgent flavors of chocolate and hazelnut, creating a delightful treat that's perfect for any occasion.

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