Friday, 18 November 2016

Pizza Pot Pie Recipe

The ultimate food mashup is pizza pot pie. We have a delicious recipe so you can make it at home. Inspiration taken from The Oven Grinder and Food Network. This truly is one of the best pizza recipes.


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh minced rosemary leaves
  • 2 ounces diced pancetta
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups Tomato Sauce
  • 2 cups diced roasted chicken
  • 2 cups broccoli cut into small, bite-sized pieces
  • 1 1/2 cups diced mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds pizza dough
  • 1/3 cup olive oil
  • 6 tablespoons grated Parmesan
  1. For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
  2. Preheat the oven to 400 degrees F.
  3. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins.
  4. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins.
  5. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.
  6. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese.
  7. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes.
  8. Remove from the oven and serve.

Wednesday, 16 November 2016

Incredible durability tests for Samsung Galaxy S7 and iPhone 7

After the release of both the Samsung Galaxy S7 and Galaxy S7 Edge, things were looking very strong for Samsung. They had a phone that was miles better than the HTC 10, visibly more awesome than the Huawei P9 and still better than the iPhone 7. However, following launch, the exploding Galaxy Note 7 landed and Samsung took a bit of a hit. So is it enough to make you think twice about buying a Samsung device? In a word, no. The Galaxy S7 is by far the best phone this year. One of it's less spoken about features is the sheer resistance and durability it possesses. There have been many tests over the past few weeks and no more fascinating than the Nutella freeze test.

Another amazing durability test making the rounds is the iPhone 7 and it's encounter with molten gold. Apple has significantly improved the durability of the iPhone 7 compared to the iPhone 6s, as highlighted in many drop tests on YouTube. The iPhone 7 does well at surviving ten foot face-down and side drops without cracking the screen. In comparison, the iPhone 6s was completely shattered at drops of just five-feet. The iPhone 7’s special rear sapphire cover glass (the camera bump) was damaged but the person could still go ahead and take photos. Apple makes no claims about drop or shatter performance of course; the waterproofness of the iPhone 7 has already been shown to be of a high-standard.

So what happens when you poor pure molten gold over the iPhone 7 screen? Let's find out.

For more amazing technology videos, visit Tech Exec.

Saturday, 12 November 2016

Churro Ice Cream Bowls Recipe

Churro Ice Cream Bowls Recipe
Churro ice cream bowls are perfect for feeding that inner Churro craving. They are crispy on the outside and soft on the inside, exactly how a Churro should be. Without deep frying, and still crispy? Hell yes! With a no-fail method before baking, no one can tell the difference between these and store bought. The exception is these may taste better than store bought. Here is the full recipe to make your very own Churro ice cream bowls.

  • ½ cup butter
  • 1 cup + 3 tablespoons water (290 mls)
  • 2 tablespoons granulated sugar*
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs, at room temperature
  • ¼ cup cinnamon sugar
  1. Preheat the oven to 225°C | 440°F. Turn your muffin tin (standard-sized muffin tin or mini muffin tin) upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. (I find butter works better than cooking oil spray.) Set aside.
  2. Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla and salt; bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with large wooden spoon until well blended and forms a ball.
  3. Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
  4. Scoop dough into a strong double lined pastry bag with a large open star tip nozzle (I used Wilton 1M). Starting from the bottom, pipe the dough around every second cup to form bowls (leave one empty cup between each bowl to allow the churro pastry to expand). Lightly press each layer together to close up any gaps.
  5. Spray each bowl lightly with cooking oil spray for crispy churros
  6. Bake for 35-40 minutes OR until golden and crispy to the touch
Awesome Churro Ice Cream Bowls

Awesome Pizza Dip Recipe

Pizza Dip Recipe
Pizza is just about everyone’s favourite food and a pizza dip hits the spot. Especially for game days, family-friendly weeknight dinners, and those must-have-cheese-now situations. If you’re a cheese lover or a pizza fan you’re going to love this crust-less pizza dip.

No crust means it’s naturally gluten-free dip which is nice if you’re entertaining to have that option. The dip is so fast and easy to make that you can have it assembled and in the oven in less than five minutes without dirtying a single bowl. The perfect kind of recipe. There are only 5 ingredients in the dip, and 3 of them are cheese. Cream cheese, mozzarella cheese, and parmesan cheese that are layered into pizza sauce and topped with pepperoni. If you’re a fan of doctored up pizza then feel free to add olives, spicy sausage, peppers, pineapple, or whatever else tastes good!

  • 8 ounces cream cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 cup finely grated parmesan cheese, divided
  • 1 heaping cup pizza sauce
  • Pepperoni slices
  • Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
  • Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
  • Evenly sprinkle 3/4 cup mozzarella over cream cheese.
  • Evenly sprinkle 1/2 cup parmesan. 
  • Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
  • Evenly sprinkle 3/4 cup mozzarella over sauce.
  • Evenly sprinkle 1/2 cup parmesan.
  • Evenly top with pepperoni slices. /Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that's a consideration for you.

Sea Salt Caramel Fudge Brownies

Sea Salt Caramel Fudge Brownies
Delicious fudgy brownies fully loaded with sea salt caramel, pecans and pretzels. These brownies are outrageous. If you’re a huge fan of the old sweet and salty combo, then these brownies are perfect for you. Here's how to make amazing sea salt caramel fudge brownies.

  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 2-1/4 cups semi-sweet chocolate chips, divided
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup plain flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1-1/4 cups caramel bits, divided
  • 1 cup crushed pretzels
  • ¾ cup chopped pecans, divided
  • 1 (12-15 ounce) jar caramel sauce
  • Mini pretzels, for decorating

  1. Preheat oven to 350°F. Line 9x13-inch baking dish with parchment paper and lightly grease with non-stick cooking spray.
  2. In a large microwavable bowl, melt the butter and 1 cup chocolate chips in 30 seconds intervals until completely melted, about 2 minutes. Stir in the sugar then whisk in the eggs, one at a time, until well combined. Stir in the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Gently stir flour mixture into the wet ingredients until well incorporated.
  4. Fold in 1 cup caramel bits, 1 cup crushed pretzels, 1 cup chocolate chips and ½ cup chopped pecans. Spread batter evenly into prepared baking dish. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
  5. Place on a wire rack and let cool for 30 minutes before spreading caramel sauce evenly over the top of the brownies. Place additional pretzels evenly over caramel and sprinkle with remaining ¼ cups of chocolate chips, caramel bits and chopped pecans. Let brownies cool for at least 30 more minutes before lifting out of baking dish with parchment paper. Cut into squares.

Friday, 11 November 2016

White Chocolate Sphere Recipe

white chocolate sphere recipe
The white chocolate sphere now has an easy to follow recipe. It can be drizzled with either hot rum caramel or hot chocolate, you choose. The veil is broken, and the crown jewel sponge is revealed. This time is is dark caramelized bananas, crispy pound cake, luxury French vanilla ice cream, and that sultry hot rum caramel. White chocolate can be extremely difficult to work with when making the sphere, even when it’s tempered. Keep in mind your ambient room temp or any heat source (including yourself) before attempting chocolate work, especially with white chocolate.

  • 1 cup white chocolate chips
  • 1 banana
  • 2 tsp butter
  • 1/2 cup dark rum (or melted chocolate)
  • 1/2 cup sugar pinch of salt
  • Sliced pound cake or banana bread
  • French vanilla ice cream

  1. Melt 2/3 cup of white chocolate chips, using the double broiler method.
  2. Mix the chocolate as it slowly melts to ensure all of the solids liquify. Do not exceed 120°F. 
  3. Once the chocolate has throughly melted, remove it from the stove and mix in 1/3 cup white chocolate chips to cool the mixture.
  4. Gently stir in the chocolate chips until the mixture is smooth and approximately 88°F.
  5. Once the chocolate is tempered to 88°F, add a few table spoons of the melted white chocolate to your chocolate mold.
  6. Close the mold and gently rotate the sphere until all sections of the mold are coated.
  7. Then allow it to cool in the fridge for 30 minutes. Flip every 2-3 minutes to ensure is cools evenly.
  8. While that cools, cut a banana in half length-wise and then diagonally across into smaller pieces. /Heat up a few pads of butter (2 tsp) in a non-stick sauté pan on high
  9. Toss in the banana pieces along with a thin slice of pound cake.
  10. Caramelize the ingredients until they are gold brown on all sides.
  11. Once the pound cake is golden and crisped, remove it from the pan.
  12. If the chocolate has had enough time to set, remove it from the fridge and gently remove it from the mold (be careful not to over handle the ball with your hands or it may melt).
  13. To hollow out one end of the white chocolate ball, heat the bottom end of a pyrex bowl… 
  14. Carefully top the dessert with the chocolate ball.
  15. Lastly, drizzle the remaining hot rum syrup (or hot chocolate) over the chocolate ball, watch as your dessert as is revealed, and dig into this sultry treat!

The white chocolate sphere video:

Thursday, 10 November 2016

White Chocolate and Salted Caramel Gold Heart Recipe

white chocolate and hazelnut mousse gold heart
This masterpiece is a white chocolate and hazelnut mousse with a sticky salted caramel centre, encased in an elegant gold chocolate heart. Follow the recipe below for pure chocolate and salted caramel heaven.

  • 2 sheets leaf gelatine
  • 400g/14oz good quality white chocolate, cut into small pieces
  • 568ml/1 pint double cream
  • 3 free-range eggs whites
  • 300g/10½oz chopped hazelnuts
  • 1/2 cup heavy cream
  • 6 oz (1 cup) chopped bittersweet chocolate
  • 1/2 tsp vanilla
  • 2 lbs chocolate candy coating or tempered semi-sweet chocolate
  • Heart-shaped candy mold
  • Gold luster dust
  • Small, clean paint brush  
  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt

  1. First create the mousse. Place the gelatine in a bowl of water and set aside to soften. Then place the chocolate in a glass bowl and melt in the microwave for about two minutes, stirring from time to time until the chocolate is thoroughly melted and smooth. Allow to cool. Gently heat 100ml of the cream in a saucepan. Remove the pan from the heat, squeeze the water from the gelatine, then stir it into the cream until completely dissolved. Set aside in the fridge. Whisk the egg whites until stiff peaks form when the whisk is removed. Whisk the other part of the cream until stiff peaks form when the whisk is removed. Then fold in the melted chocolate with a spoon. Add the gelatine and cream mixture and mix until well combined. Fold in the egg whites then cover the bowl with clingfilm and chill in the fridge for 1-2 hours. Finely chop the hazelnuts add add to the mousse.
  2. Prepare the salted caramel. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Add salt.
  3. Next prepare the ganache. Place the chopped bittersweet chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan and allow to simmer. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Gently whisk the cream and chocolate together until they're a smooth, homogenous mixture. Go ahead and add the vanilla extract and stir to blend. Press cling wrap to the top of the ganache and let it sit at room temperature to cool. It is ready to use when it is no longer warm at all, but still fairly fluid.While you wait for the ganache to cool, prepare the mold. Melt the candy coating, or take the tempered chocolate, and spoon some into each cavity in the mold, so that the cavities are entirely filled. Wait about a minute, then flip the mold upside down over a piece of waxed paper or parchment paper. The excess chocolate will drip down onto the paper. Swirl it slightly to encourage the chocolate to drip down. The chocolate on the paper can later be scraped off and re-melted to be used again.Take a chef's knife, an offset spatula, or a bench scraper, and run it across the top of the mold, removing any excess chocolate from the top. Take a small, clean paintbrush that has only been used for food, and dip it in the gold luster dust.