by Nancy Boudreau | Apr 9, 2020 | Recipes
“When I was a young child, one of my fondest memories was having sleepovers at my aunt’s house in the company of my sisters and many cousins. We would also prepare and eat an array of fun and delicious dishes. We were a very tight-knit family.
I particularly remember our Easter tradition of making Deviled Eggs, and I wanted to share this as it brings back so many amazing memories.
Ingredients:
- 6 or 12 eggs
- 1/4 cup light mayonnaise
- 2 tsp chopped fresh chives
- 1 tsp chopped fresh parsley to garnish
- Paprika to taste
- Salt and pepper to taste
Preparation:
1- Place eggs in a saucepan and bring to a boil. When water begins to boil, cover the saucepan and remove from heat. let rest for 10 minutes.
2- Remove the eggs and cool them in iced cold water for 5 minutes.
3- Remove from water. Peel the eggshells. cut the eggs in half lengthwise.
4- Remove the yolks and set aside.
5- In a bowl, using a fork, puré the yolks. Add mayonnaise, chopped chives, paprika, salt and pepper.
6- Fill ziploc with yolk mixture. Cut with a scissor a small corner of the ziploc. Fill each egg half with the yolk mixture.
Place on a serving platter and garnish! I usually sprinkle with paprika and chopped parsley.
Do you have any fond memories that you have been exploring?
I hope you enjoy it!!”
Recipe by: Sylva
Know more about designer Sylva who has over 10 years experience in project coordination. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.
by Nancy Boudreau | Apr 6, 2020 | Recipes
- Prep: 25 mins
- Cook: 5 mins
- Total: 30 mins
- Servings: 4
Since we cannot go to brunch during the quarantine. I thought, Why not bring brunch at home? Here’s my favourite breakfast I’d like to share with you.
Mimosas are highly recommended with this recipe !
Ingredients
- 4 egg yolks
- 3 ½ tablespoons lemon juice
- 1 pinch ground pepper
- 1 tablespoon water
- 1 cup butter, melted
- ¼ teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- Smoked Salmon
- 16 pieces of Brie Cheese
- 4 English muffins, split
- 2 tablespoons butter, softened
Procedure:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on the side.
While eggs are poaching, toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of Smoked Salmon, and two pieces of Brie, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
You can also add some a cup of fruits on the side.
Bonne appétit !”
Recipe by: Dora
Know more about designer Dora from Design Nuenza. She is also Recipient of The International Property Award for Kitchen Design “Modern Luxury” 2019. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.
by Nancy Boudreau | Mar 30, 2020 | Recipes
- Prep: 10 minutes
- Cook: 20 minutes
- Ready in: 1h 30 minutes
As a lot of us are spending more time at home in closer quarters with our families, we are all trying to keep ourselves busy. We thought we would share a few recipes for our clients to enjoy while staying at home.
Some of us are cleaning out their kitchen, bathroom (I know I have cleaned my pantry.. twice), others are working on some personal projects and catching up and things that have taken the back burner.
Perhaps stemming from my Italian heritage, cooking has been a big part of keeping myself busy. Other than painting and working on a few side design projects, I have cooked enough food to feed an army. Also stemming from my italian heritage is my lack of measured ingredients. That being said, I have combined a couple of recipes into one simple yet tasty dish.
Ingredients:
- 1 Salmon Filet
- 1/2 pack of Brussel sprouts, whole
- 1/2 onion, chopped
- 2 Chives, chopped
- 1 teaspoon of garlic, minced
- 3 tablespoons of Dijon Mustard
- 3 tablespoons Balsamic Vinegar
- 3 tablespoons of Maple syrup
- 1 tablespoon of Soy Sauce
- Dash of Hot sauce
- Salt and Pepper as desired
Procedure:
– In a small container, place salmon fillet topped with the brussel sprouts. In a separate bowl, combine all other ingredients and stir well.
– Pour mix into container with salmon filet and brussel sprouts. Refrigerate and let marinate for approximately an hour.
– Preheat oven at 400 degrees F (200 degrees C).
– Place aluminum foil on a baking sheet and put all ingredients together. Cover with aluminum.
– Cook covered salmon and brussel sprouts for 10 minutes.
– Uncover, cook for another 10 minutes, or until salmon flakes off with a fork.
Enjoy!
If you try and enjoy this recipe, give us a shoutout and let us know!
Stay safe, everyone!
Recipe by: Alex
Know more about designer Alex from Design Nuenza. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.
