FASHION STYLE FOOD ALPHABET

  Ingredients: 1 lb boneless chicken breast (or thighs), cut into bite‑size pieces 2 tbsp olive oil (or butter) 1 medium onion, chopped 2–3 carrots, peeled and sliced 2–3 celery stalks, chopped 2–3 garlic cloves, minced 6 cups chicken broth 2 cups water Salt and pepper to taste 2 cups egg noodles (or any pasta) 2–3 tbsp all‑purpose flour 1/2 to 3/4 cup heavy cream (or milk if preferred) Optional: fresh parsley or thyme for garnish Instructions: Heat oil in a large pot over medium heat. Sauté onion, carrots, celery and garlic until softened (about 5 min). Add chicken pieces; stir and cook until lightly browned. Pour in chicken broth and water. Bring to a gentle boil, then reduce heat and simmer about 10 minutes. Add noodles and cook until al dente (about 8–10 min), stirring occasionally. In a small bowl whisk flour with a splash of broth until smooth, then stir into soup to thicken. Stir in heavy cream (or milk), simmer 2–3 more minutes until soup is creamy and heated through. Taste...

  Ingredients:   - 1 3/4 cups all-purpose flour   - 2 cups granulated sugar   - 3/4 cup unsweetened cocoa powder   - 1 1/2 teaspoons baking powder   - 1 1/2 teaspoons baking soda   - 1 teaspoon salt   - 2 large eggs   - 1 cup whole milk   - 1/2 cup vegetable oil   - 1/2 cup bourbon   - 2 teaspoons vanilla extract   - 1 cup boiling water   - For the buttercream: 1 cup unsalted butter (softened)   - 4 cups powdered sugar   - 1/2 cup blackberry puree (from fresh or frozen blackberries)   - 1 teaspoon vanilla extract   - 1-2 tablespoons heavy cream (as needed for consistency)   Directions:   1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.   2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. ...

  Ingredients: Pistachio Cheesecake Mousse: 8 oz cream cheese, softened 1/2 cup heavy cream, cold 1/3 cup powdered sugar 1/3 cup pistachio paste 1 teaspoon vanilla extract 1 teaspoon lemon juice Raspberry Surprise Center: 1 cup fresh or frozen raspberries 2 tablespoons granulated sugar 1 teaspoon lemon juice Base: 1 cup crushed graham crackers 3 tablespoons unsalted butter, melted Directions: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes until thickened. Cool completely, then freeze small spoonfuls into dome or sphere shapes. Mix crushed graham crackers with melted butter and press into small silicone dome molds to form the base. Chill. Whip cold heavy cream to soft peaks and set aside. In a separate bowl, beat cream cheese with powdered sugar until smooth. Add pistachio paste, vanilla, and lemon juice. Gently fold whipped cream into the pistachio mixture until light and airy. Spoon pistachio cheesecake mousse halfway into silicon...

  Ingredients: 12 thin spring roll wrappers or filo pastry sheets 250 g fresh strawberries, finely diced 120 g cream cheese, softened 60 g powdered sugar 1 teaspoon vanilla extract 1 teaspoon lemon zest 2 tablespoons strawberry jam Melted butter or neutral oil for brushing Powdered sugar for dusting Directions: In a bowl, mix cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold in diced strawberries and strawberry jam to create a balanced filling. Lay one wrapper flat, brush lightly with melted butter or oil. Spoon filling along one edge and roll tightly into a cigar shape, sealing edges. Repeat with remaining wrappers and filling. Heat oil in a skillet over medium heat or preheat oven to 375°F (190°C). Fry roll-ups until golden and crisp on all sides, or bake for 15–18 minutes until crunchy. Drain on paper towels and dust with powdered sugar before serving. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 210 kcal |...

  Ingredients: Biscuit Base 220 g digestive biscuits, finely crushed 110 g unsalted butter, melted Key Lime Cheesecake Filling 600 g full-fat cream cheese, room temperature 180 g granulated sugar 3 large eggs, room temperature 200 ml sour cream Zest of 3 limes 120 ml fresh lime juice 1 teaspoon vanilla extract 1 tablespoon cornstarch Pinch of salt Lime Jelly Layer 200 ml water 1 packet lime-flavored gelatin 1 tablespoon fresh lime juice Caramel Topping 150 g caramel sauce (homemade or store-bought) Directions: Preheat oven to 170°C (340°F). Line the base of a 23 cm springform pan with parchment paper. Mix crushed biscuits with melted butter and press firmly into the base. Chill for 15 minutes. Beat cream cheese until smooth, then add sugar and mix gently. Add eggs one at a time on low speed, then blend in sour cream, lime zest, lime juice, vanilla, cornstarch, and salt. Pour filling over the crust and smooth the surface. Bake for 55–65 minutes until the edges are set and the center...

  Ingredients: 1 lb pizza dough (store-bought or homemade) 1 cup cooked shrimp, finely chopped 1 cup lump crab meat, drained 1 cup cream cheese, softened 1/2 cup shredded mozzarella cheese 2 tablespoons mayonnaise 2 cloves garlic, minced 1 tablespoon fresh parsley, finely chopped 1 teaspoon Old Bay seasoning 1/2 teaspoon paprika Salt and black pepper to taste 4 tablespoons unsalted butter, melted 1 teaspoon garlic powder 1 tablespoon grated Parmesan cheese Directions: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine chopped shrimp, crab meat, cream cheese, mozzarella, mayonnaise, minced garlic, parsley, Old Bay seasoning, paprika, salt, and pepper. Mix until creamy and well combined. Divide the pizza dough into equal small balls (about golf- ball size). Flatten each dough piece into a circle and place a spoonful of the seafood filling in the center. Carefully wrap the dough around the filling, pinching to seal completely and forming a s...

  Ingredients: 1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup powdered sugar 1 egg yolk 1–2 tablespoons cold water 3 large eggs 3/4 cup granulated sugar 1/2 cup freshly squeezed lemon juice Zest of 2 lemons 1/2 cup unsalted butter, cubed 1 1/2 cups fresh raspberries Powdered sugar for dusting (optional) Directions: Preheat oven to 350°F (175°C). In a bowl, combine flour and powdered sugar. Cut in cold butter until the mixture resembles fine crumbs. Add egg yolk and cold water, mixing just until a dough forms. Roll out the dough and press into mini tartlet molds. Prick the bases with a fork. Bake for 12–15 minutes or until lightly golden. Let cool completely. In a saucepan, whisk eggs, sugar, lemon juice, and lemon zest over medium heat. Cook, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in butter until smooth and glossy. Spoon lemon cream into cooled tart shells and smooth the tops. Top with fresh raspberries and...

  Ingredients: 1 sheet puff pastry, thawed 3.5 oz (100 g) dark chocolate, finely chopped or chocolate spread 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 1 egg, beaten (for egg wash) 1 tablespoon milk Powdered sugar for dusting (optional) Directions: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the puff pastry onto a lightly floured surface. Spread the chocolate evenly over half of the pastry, or sprinkle finely chopped chocolate across the surface. Fold the pastry over to cover the chocolate layer and gently press to seal. Cut the pastry into long strips, about 1 inch wide. Twist each strip several times to form a torsade shape and place on the baking sheet. Brush each twist with beaten egg mixed with milk, then sprinkle lightly with sugar. Bake for 15–18 minutes, until puffed, deeply golden, and crispy. Cool slightly and dust with powdered sugar before serving, if desired. Prep Time: 10 minutes | Cooking Time: 18 minute...

  Ingredients: For the black cookie crust: 2 cups chocolate sandwich cookies (cream removed), finely crushed 1/2 cup unsalted butter, melted For the black cheesecake filling: 24 oz (680 g) full-fat cream cheese, softened 1 cup granulated sugar 3 large eggs, room temperature 1 cup heavy cream 6 oz (170 g) dark chocolate (70% cocoa), melted and cooled 1/4 cup black cocoa powder 1 teaspoon vanilla extract 1 tablespoon cornstarch 1/4 teaspoon salt For the dark glaze (optional): 1/2 cup heavy cream 4 oz (115 g) dark chocolate, chopped Directions: Preheat oven to 325°F (160°C). Line the bottom of a 9- inch springform pan with parchment paper. Mix crushed cookies with melted butter until fully combined. Press firmly into the base of the pan and chill for 15 minutes. In a large bowl, beat cream cheese and sugar until completely smooth. Add eggs one at a time, mixing gently on low speed after each addition. Mix in heavy cream, melted dark chocolate, black cocoa powder, vanilla, cornstarch, ...

  Ingredients: 2 cups unsweetened almond milk or coconut milk 1/2 cup chia seeds 1 1/2 cups fresh or frozen raspberries 2 tablespoons maple syrup or agave nectar 1 teaspoon vanilla extract 1 tablespoon lemon juice Fresh raspberries and coconut flakes, for topping Directions: In a blender, combine raspberries, maple syrup, lemon juice, and vanilla extract. Blend until smooth. In a medium bowl or jar, whisk the plant-based milk with chia seeds until well combined. Stir the raspberry puree into the chia mixture until evenly distributed. Cover and refrigerate for at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping. Once thickened, stir gently and divide into serving glasses. Top with fresh raspberries and coconut flakes before serving. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes Kcal: 210 kcal | Servings: 4 servings

  Ingredients: For the cheesecake filling 8 oz cream cheese, softened 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 6 Oreo cookies, finely crushed For assembly & frying 12 Oreo cookies 1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1 large egg Vegetable oil, for frying For serving (optional) Powdered sugar Chocolate sauce Crushed Oreos Directions: In a bowl, mix cream cheese, powdered sugar, vanilla extract, and crushed Oreos until smooth. Chill for 20 minutes to firm up. Open each Oreo carefully, spread a small spoon of cheesecake filling inside, and gently press cookies back together. Freeze stuffed Oreos for 30 minutes. Heat oil in a deep pan to 350°F (175°C). In a bowl, whisk flour, sugar, baking powder, and salt. Add milk and egg, mixing until a smooth batter forms. Dip frozen stuffed Oreos into batter, fully coating each one. Fry in batches for 2–3 minutes per side until golden brown. Remove and drain on...

  Ingredients: For the tartlet shells 1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup powdered sugar 1 large egg yolk 1–2 tablespoons cold water 1/2 teaspoon vanilla extract For the cherry filling 2 cups cherries, pitted (fresh or frozen) 1/3 cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch 1/4 cup water Optional finishing Powdered sugar, for dusting Fresh mint leaves, for garnish Directions: In a bowl, combine flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk, vanilla, and cold water. Mix gently until dough forms. Shape dough into a disc, wrap, and chill for 30 minutes. Preheat oven to 350°F (175°C). Roll out dough and cut circles to fit mini tartlet molds. Press gently into molds and prick bases with a fork. Bake shells for 12–15 minutes until lightly golden. Cool completely. In a saucepan, combine cherries, sugar, lemon juice, water, and cornstarch. Cook over medium heat until thick ...

  Ingredients: 2 cups ripe mango flesh, diced 1 cup full-fat coconut milk 1/2 cup heavy cream (or extra coconut milk for dairy- free) 1/3 cup granulated sugar (adjust to taste) 2 tablespoons cornstarch 1/4 cup cold water 1 teaspoon vanilla extract Pinch of salt For garnish (optional) Toasted coconut flakes Fresh mango cubes Mint leaves Directions: Blend mango flesh until completely smooth and set aside. In a saucepan, whisk coconut milk, heavy cream, sugar, vanilla, and salt over medium heat. Dissolve cornstarch in cold water and add to the saucepan. Cook, stirring constantly, until the mixture thickens and gently bubbles. Remove from heat and stir in the mango purée until fully combined. Pour pudding into serving glasses or bowls. Cover and refrigerate for at least 2 hours until chilled and set. Garnish with toasted coconut, mango cubes, or mint before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 20 minutes Kcal: 290 kcal | Servings: 4 servings

  Ingredients: For the strawberry cake layers 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 3/4 cups granulated sugar 4 large egg whites, room temperature 1 tablespoon strawberry extract 3/4 cup whole milk Pink or red food coloring (optional) For the vanilla cream frosting 1 1/2 cups unsalted butter, softened 4 cups powdered sugar 1/4 cup heavy cream 1 tablespoon vanilla extract For the strawberry crunch topping 1 1/2 cups golden sandwich cookies, crushed 1/2 cup freeze-dried strawberries, crushed 4 tablespoons unsalted butter, melted Directions: Preheat oven to 350°F (175°C). Grease and line two 8- inch round cake pans. In a bowl, whisk flour, baking powder, and salt. Beat butter and sugar until light and fluffy. Add egg whites and mix until smooth. Stir in strawberry extract and food coloring if using. Alternate adding dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter eve...

  Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, cut into 1- inch cubes 1 cup fresh pineapple chunks 2 tablespoons olive oil 2 tablespoons soy sauce 1–2 tablespoons Jamaican jerk seasoning (adjust to taste) 1 tablespoon lime juice 1 clove garlic, minced 1 teaspoon honey or brown sugar (optional, for sweetness) Salt and black pepper, to taste Wooden or metal skewers (if using wooden, soak in water for 30 minutes) Instructions: Prepare the marinade: In a bowl, combine olive oil, soy sauce, jerk seasoning, lime juice, garlic, honey (if using), salt, and black pepper. Marinate the chicken: Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for stronger flavor. Preheat the grill: Heat your grill to medium-high. If using an oven, preheat to 400°F (200°C). Assemble the skewers: Alternate threading chicken and pineapple chunks onto the skewers. Cook the skewers: Grill: Grill for 10–12 minutes, turning o...