CARROT CAKE DESSERT CUPS RECIPE

Recipe by : chef ssentongo

Ingredients:

• 1 cup grated carrots
• 1 cup crushed walnuts (or pecans)
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup melted butter
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• Carrot ribbons (for decoration)
• Fresh microgreens & edible flowers (optional garnish)

Prep Instructions:

1. Crumb base: Mix grated carrots, crushed walnuts, brown sugar, flour, melted butter, cinnamon, and nutmeg. Press the mixture into the bottom of small cylindrical molds to form the base layer. Chill for 10 min.
2. Cream filling: Beat cream cheese with powdered sugar until smooth. Whip heavy cream to soft peaks and fold into the cream cheese mix. Spoon the cream mixture over the chilled base, smoothing the top. Refrigerate for 30 min.
3. Assembly: Unmold the cups onto a serving plate. Press crushed walnut mixture around the lower edge of each cup for a textured finish (like in the photo).
4. Decoration: Top each cup with a carrot ribbon rose, a small dollop of whipped cream, a walnut piece, and microgreens or edible flowers for garnish.

Serving tip:
Keep the dessert cups chilled until ready to serve. Remove molds gently to preserve the layered look.

Do you need measurements for a specific number of servings or any variations (e.g., vegan or gluten‑free)?

* SHRIMP & VEGGIE SALAD WITH FRESH FRUIT GARNISH

Ingredients (serves 2)

• 200 g cooked shrimp, peeled & deveined
• 100 g crab meat (or imitation crab sticks), shredded
• 1 medium carrot, julienned
• 1 zucchini, julienned
• ½ red bell pepper, thinly sliced
• 1 small onion, sliced into thin strips
• 2 tbsp corn kernels (canned or fresh)
• Fresh cilantro & mint leaves, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Mixed fruit garnish: mango cubes, strawberry, blueberries
• Dressing: 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, pinch of salt & pepper (mix & adjust to taste)

Instructions

1. Prep the veggies & seafood – julienne carrot & zucchini, slice bell pepper & onion. Toss shrimp and crab meat with a little lime juice.
2. Mix the salad – in a large bowl combine carrot, zucchini, bell pepper, onion, corn, shrimp & crab. Add the dressing, toss gently to coat everything evenly.
3. Plate the dish – arrange the mixed salad in a long strip down the center of a slate serving board, shaping it into an “S” or two parallel lines as in the photo.
4. Garnish – sprinkle chopped cilantro & mint over the salad. Place avocado slices at one end of the board and a fruit medley (mango, strawberry, blueberry) at the other end, adding a mint leaf on each fruit group for decoration.
5. Finish – drizzle a little extra dressing on the salad if desired and serve immediately.

You want the exact measurements for the dressing or tips for making the veggies extra crisp?

* PAN ‑SEARED FISH WITH RISOTTO, CHICKEN , VEGGIES & PESTO

Ingredients (serves 2)

• 2 white fish fillets (e.g., cod or halibut), about 150 g each
• 200 g risotto rice (Arborio)
• 250 ml chicken or vegetable broth (keep warm)
• 100 ml white wine (optional)
• 1 small onion, finely chopped
• 2 tbsp butter
• 2 tbsp olive oil (divided)
• 100 g chicken breast, diced
• 50 g edamame or green peas
• 4 cherry tomatoes, halved
• 2 tbsp pesto (basil or green herb)
• Salt, pepper, and garlic powder to taste
• Fresh herbs (optional, for garnish)

Instructions

1. Prep the base
   • Heat 1 tbsp olive oil in a pan, sauté onion till translucent. Add rice, toast 2 min.
   • Add white wine, stir till absorbed. Gradually add warm broth, ½ ladle at a time, stirring constantly until rice is creamy (≈18 min).
2. Add veggies to risotto
   • When risotto is nearly done, stir in edamame (or peas) and season with salt & pepper. Keep warm.
3. Cook the chicken
   • In another pan, heat 1 tbsp butter + ½ tbsp olive oil. Season chicken cubes with salt & pepper, sear 4‑5 min until golden. Set aside.
4. Cook the fish
   • Pat fish dry, season with salt, pepper & garlic powder.
   • In the same pan, add remaining ½ tbsp olive oil + 1 tbsp butter. Sear fish 3‑4 min per side until golden and flaky. Top each fillet with a spoonful of pesto.
5. Assemble the plate
   • Spoon risotto onto the plate, scatter chicken cubes & cherry tomato halves around.
   • Place the pesto‑topped fish fillet in the center. Garnish with extra herbs if you like.
6. Serve
   • Serve hot, optionally with a glass of white wine.

Tips & Variations

• Swap chicken for tofu for a veggie version.
• Use homemade pesto or add lemon zest to the fish for extra zing.
• Adjust broth amount if you prefer thicker risotto.

You want me to tweak any part of the recipe or give plating tips? 🍽️✨

* CHICKEN CORDON BLEU ROLL RECIPE (Stuffed & Breaded Chicken Breast)

Ingredients (serves 4)

• 4 large chicken breasts (boneless, skinless)
• 4 slices ham (thinly cut)
• 4 slices cheese (Swiss or mozzarella work well)
• 1/2 cup cream cheese, softened
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 tsp garlic powder
• Salt & pepper, to taste
• 1/2 cup all‑purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (panko for extra crunch)
• 2 tbsp butter, melted (for brushing)
• Cooking oil (for frying or baking)

Filling mix

1. In a bowl combine cream cheese, chopped parsley, garlic powder, a pinch of salt & pepper.
2. Spread the mix on the ham slice, add a slice of cheese, then roll the ham‑cheese together.

Instructions

1. Prepare chicken: Butterfly each breast to open it like a book. Pound to an even 1/4‑inch thickness. Season both sides with salt & pepper.
2. Stuff: Place a ham‑cheese roll in the center of each breast. Fold the chicken over the filling and secure with toothpicks or tie with kitchen string.
3. Bread: Set up a breading station – flour in one bowl, beaten egg in another, breadcrumbs in the third. Dredge each chicken roll in flour, dip in egg, then coat with breadcrumbs, pressing gently to stick.
4. Cook:
   • Oven: Preheat to 190 °C (375 °F). Place rolls on a baking sheet, brush with melted butter, and bake 25‑30 min until golden and internal temp reaches 75 °C (165 °F).
   • Pan‑fry: Heat oil in a skillet over medium‑high heat. Fry rolls 3‑4 min per side until crisp, then finish in a 180 °C (350 °F) oven for 10‑12 min.
5. Serve: Remove toothpicks, slice each roll into thick medallions (as shown in the image). Drizzle any remaining creamy filling or a light sauce if desired, and sprinkle fresh parsley on top for garnish.

You want the exact cooking method (oven or pan‑fry) you prefer, or do you need tips for making the crust extra crunchy?

* PAN ‑SEARED HERB ‑INFUSED FISH WITH CHERRY TOMATOES & LEMON

Ingredients (serves 2)

• 2 whole fish fillets (about 200 g each), skin on or off (looks like trout or sea bass in the pic)
• 1 tsp salt + ½ tsp black pepper
• 1 tsp dried thyme (or fresh thyme leaves)
• 1 tsp dried rosemary (or a sprig fresh rosemary)
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 red chili, thinly sliced (optional for heat)
• 1 lemon, sliced in half (one half for juice, one half for charring)
• Fresh parsley or mixed herbs, chopped (for garnish)
• Pinch of red pepper flakes (optional)

Instructions

1. Season the fish fillets with salt, pepper, thyme, and rosemary on both sides.
2. Heat olive oil in a large skillet over medium‑high heat.
3. Sear the fish, skin‑side down first, for 3–4 min until golden and crisp. Flip and cook the other side 2–3 min. Remove fish to a plate and set aside.
4. Add sliced garlic to the same pan; sauté 30 s until fragrant.
5. Toss in cherry tomatoes, chili slices, and rosemary sprig. Cook 3–4 min, stirring gently, until tomatoes soften and release juice.
6. Deglaze with a splash of lemon juice (squeeze half the lemon). Let the liquid reduce slightly.
7. Return the fish to the pan, nestling it among the tomatoes. Add a charred lemon half in the pan for flavor. Sprinkle red pepper flakes if you like heat.
8. Simmer for 2 min so the fish soaks up the sauce.
9. Finish with chopped fresh herbs over the top.

Serving tip
Plate the fish with the tomato‑lemon sauce spooned over it. Serve hot with rice, mashed potatoes, or crusty bread to soak up the juices.

You want me to tweak any part of the recipe (e.g., swap herbs, use a different fish, or make it spicier), or do you need the step‑by‑step in a different format (like bullet points or a cooking timeline)?

* BRAISED BEEF SHORT RIBS WITH CRANBERRY ‑APPLE GLAZE

Ingredients

• 2 lb beef short ribs, cut into 2‑inch pieces
• 2 tbsp olive oil
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1/2 cup red wine (optional, can replace with more broth)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, chopped (plus a sprig for garnish)
• 1 tsp fresh thyme leaves
• 2 apples, peeled & cubed (shown as yellow fruit)
• 1 small onion or shallot, whole (the small yellow bulb in the sauce)
• 1/2 cup fresh or frozen cranberries (the red berries in the dish)
• Salt & black pepper, to taste
• Fresh chives, finely chopped (for garnish)

Method

1. Season the short ribs with salt & pepper.
2. Sear the ribs in olive oil over medium‑high heat, 3‑4 min per side, until browned. Remove and set aside.
3. In the same pot, sauté the quartered onion and garlic 2‑3 min until softened.
4. Deglaze with red wine (or broth), scraping up brown bits.
5. Add beef broth, soy sauce, brown sugar, tomato paste, rosemary, and thyme. Stir.
6. Return ribs to the pot. Add whole shallot & apple cubes.
7. Braise in a preheated oven at 325 °F (160 °C) for 2½–3 hours, until meat is fork‑tender.
8. In the last 15 min, stir in cranberries and let them soften into the sauce.
9. Finish by sprinkling chopped chives and placing a rosemary sprig on top for garnish, as shown in the image.

Serving tip
Plate the ribs with the apple‑cranberry sauce spooned over them, highlighting the glossy glaze and decorative berries & rosemary.

Want me to tweak any part of the recipe (e.g., spice level, cooking method, or ingredient swap)?

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