• Return Home
  • Follow Chef Melissa on Twitter!
  • Like Chef Melissa on Facebook!
  • Subscribe via RSS!
  • Follow Chef Melissa on Pinterest!
You are viewing blog entries filed under RECIPES: desserts.

For the ROSE lovers! Edible Flowers: The Red Velvet Rose of Love edit

1_1_2 I discovered flowers were edible back in my early pre-chef adventures, when I had the perfect height to hide in my great grandmother’s garden and eat her favorite miniature white roses without being found. Those were great days full of pure innocent adventure and joyful rewards from mother and father nature.

The diversity and mystery of our tropical rainforest always captured my attention. Learning the value of natural medicine through my life, the healing benefits of plants and flowers, have helped me develop a natural instinct to preserve the traditional knowledge that has been carried by our cultures over the ages.

In the kitchen, this beautiful flower has a very important roll. It might sound a little odd because of the rose’s romantic connotations, but in fact, roses have been eaten since ancient times. Romans were used to sprinkle rose petals on food, the table, and all over the banquet hall.

Rose petals, fresh, dried and crystallized can be added as a garnish to a salad, made into an infusion for tea and other beverages, desserts, as well as prepared into candies, marmalade, sauces, rose sugar, and soups. Rose petals, rose water and rose syrup are still widely used in the cuisines of the Middle East. Greek baklava, for instance, is originally served with a drizzle of rose syrup.

  • by Chef Melissa
  • April 04, 2011
  • 1:15 pm

Happy New Year 2009 & a Recipe to prepare Chocolate Chip-Cashew Cookies! edit


I want to wish all my readers a very happy and healthy New Year, and thank you for your loving support through 2008. With the arriving of the new year, I’m sure you all have New Year’s resolutions, including learn how to cook or improve your cooking, so that’s why I am working on a brand new project: “How-To Videos,” colorful, interesting and great material to help you achieve this goal. I will keep you posted!

Now I want to share with you a delicious recipe to prepare Chocolate Chip and Cashew cookies with Oatmeal. While doing the baking for the New Years dinner I came across this idea and I invite you to be a little adventurous and try this yummy variation. You will love it, promise wink

Here it goes, I am also including it in Spanish for my Spanish speaking readers or for you if you are learning this beautiful language. It is a tasty way to reach your goal.

  • by Chef Melissa
  • January 02, 2009
  • 9:00 am

From the Tropics: Pavlova de Fresas / Strawberry Pavlova edit

Por lo que he notado, siempre es temporada de fresas en esta parte de nuestro bello país! Para aprovechar la deliciosura de estas frutas en estado "fresco", compratimos esta receta con uds. el día de hoy: Pavlova de Fresas. Básicamente es un 'merengue' horneado de manera tradicional, a temperatura baja, luego relleno con crema batida y decorado con fresas frescas. Para acompañar, lo servimos con una fabulosamente simple y azucarada a perfección 'crema inglesa' y un coulis de zarzamora. Las fotos hablan por si solas.

Que lo disfruten y que tengan una dulce semana!
Con cariño,
Chef Melissa


4 claras de huevo
1 pizca de sal
8 onzas azúcar blanca, fina
4 cucharaditas de maizena (almidón de maíz)
2 cucharaditas de vinagre de manzana
1/2 cucharadita de esencia de vainilla, o de naranja

Para el relleno:
10 onzas de crema para batir, batida
fruta fresca de temporada (fresa, zarzamora, etc)

Pre-calentar el horno a 275 grados F / 135 grados C.
En un bol complétamente limpio y libre de grasa, batir las claras de huevo hasta que el volumen se haya incrementado el doble y agregar el azúcar cucharada a cucharada, batiendo despues de cada adición hasta que este firme y brillante. Agregar la maizena, vinagre y vainilla, batir hasta bien incorporado.
Engrasar una bandeja para galletas con aceite en spray o mantequilla derretida.
Rellenar una manga de decoración con el merengue y realizar una base redonda de 6-8". Colocar en los bordes, alrededor de la circunferencia, dos vueltas una sobre la otra, como se aprecia en la foto. Repetir formando las bases de merengue, colocándolas separadas 2".
Hornear por 1 hora y 15 minutos o hasta que empiece a dorar. Remover del horno y dejar enfriar antes de rellenar y servir.


4 egg whites
a pinch of salt
8oz white fine sugar
4 teaspoons cornflour
2 teaspons apple cider vinegar,
1/2 teaspoon vanilla or orange essence

For the filling:
10fl oz whipping cream, whipped
Prepared fruit, such as raspberries or strawberries


Preheat oven to 275 degrees F/ 135 degrees C
In a clean bowl, mix the egg whites and salt, beat until stiff. Add the sugar one tablespoon at a time, whisking until very stiff and glossy after each addition, then beat in the cornflour, vinegar and vanilla essence.
Grease a cookie sheet Butter and make 6-8" disks with the meringue, add one line in the edge to form a nest shape, repeat with a second line and third if you want it taller.
Bake for one and a quarter hours, or until they start to golden. Remove and cool completely before filling and serving.
At the m oment of serving, fill the hollow meringue with the whipped cream and top with the prepared fruit. Although this dessert is delicious by itself, serve with the sauces, mint and extra whipped cream if you wish.


Chef Melissa

cookingdiva chef melissa panamagourmet panama receta recipe postre dessert pavlova boquete valle escondido chiriqui personal chef
  • by Chef Melissa
  • September 08, 2008
  • 8:09 pm

Return to the Top | Page 1 of 14 pages  1 2 3 >  Last »



Recetas Deliciosas

Join Our Mailing List

Powered by FeedBlitz