A food blog in the UK featuring everyday recipes for the everyday family
The other day I woke up in panic after " hearing " the fire alarm go off. In the midst of my dreamy haze, I ran to the kitchen, positive I'd be running into a room filled with dark, charcoal smoke and could practically hear our upstairs neighbor was cursing my name.&n
Start this decadent, no-bake choc-hazelnut Anzac biscuit cake 1 day in advance to ensure it is ready in time for your guests.
Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It's a staple pastry to make around the holidays!
This traditional Greek milk pie is creamy, sweet and one of the easiest pie to bake. Super delicious, it is perfect for any special occasion.
These classic confections taste like loukoumades and ready in no-time. All you need are a few basic ingredients and these confections can be on your plate and enjoyed anytime of the day.
These vegan gluten-free Maamoul are one of my favourite things to eat! They have no added sugar and naturally sweetened only with whole dates. Packed with aromatic flavours like cardamom and cinnamon - if you're never tried Maamoul before, this is your sign to make them!
Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to...
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
It’s every bit as DELICIOUS as it sounds, and it's just as wonderful for dinner as it is on game day!
Transport your senses to the Mediterranean with this heart warming Rizogalo. The Greek rice pudding that is quick, easy and super creamy.
Crispy golden lacy tubes filled with sweetened whipped cream. A British holiday tradition and the brandy is optional.
A traditional recipe for Pulla - a buttery Finnish Cardamom Bread that tastes and smells heavenly. Think of this as Finnish Coffee bread- perfect for mornings or afternoon tea. This makes 2 extra-large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)
This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.
Super simple in concept but super delicious in taste. Iced Finger Buns are sweet yeast buns, topped with sticky icing. A real British classic! In This Post Amy's Notes Ingredients Explanation Granny's Top Tips Iced
This shop, German Pancakes A Traditional Family Recipe, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CapturingTraditions #CollectiveBias Here is a tasty recipe that is great for busy school days, leisurely weekends, or special holiday brunches -- German Pancakes! Make them a tradition in your family. German
A creamy Chicken Leek Pie with crispy filo that's real flavorful and easy to make!
🥧 Μπουγάτσα (γλυκιά)
A sweet, soft, and chewy Japanese treat with cute colors that range from pink, white, and green.
Love fatayer but don't want to buy them? Make your own lebanese meat pie with this simple homemade fatayer recipe.
Delicious Anzac Biscuit recipe, crunchy on the outside, soft in the middle
A quick and easy way to make a scrumptious classic.
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
Greek-style pancakes are made with basic ingredients and there are several variations all over Greece and even more combinations to enjoy. Served with honey or/and topped with nuts and spices like cinnamon, stuffed with all kinds of cheese served with homemade jam, and fruits.
On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax. The cake itself is as richly and rewardingly sustaining: a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen centre then cloudily filled with softly whipped cream and sprinkled with cocoa powder. As Richard Sax says, "intensity, then relief, in each bite". For US cup measures, use the toggle at the top of the ingredients list.
I am planning to post iftar ideas everyday for 30 days inshaa Allah. I’ll try to post three recipe links which is already there in the blog every night, so planning iftar would be eaaier for you the next day. So, here is the first one. DAY 1: Kozhiada/ Chicken Pockets Znoud-el-Sit Mango Ginger Lemonade
Cheese Borekas are an Israeli pastry that disappears at parties and picnics. This version gets extra flavor with a sprinkle of Everything Bagel Seasoning.
Ready... Set... Bake!
Condensed Milk Cookies – the perfect way to use up that leftover condensed milk you have lying in the fridge.
It seems the whole world is obsessed with the impending royal nuptials scheduled for this Friday. Although I will not be watching, I am still interested in the cake! What does royalty serve on such…
I am going to admit I am not a doner kebab person at all, in fact, I don't think I have ever had one - I have tried a little, but I was veggie for 14 y ...
If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this epitome of luxury at the Rotunda Restaurant which overlooks Union Square in San Francisco. Mr. Stanely Marcus; or better known as “Mr. Stanley” was a greatly respected businessman whose celebrated acumen and promotional intellect defined and shaped the Neiman Marcus company. He was a second generation contributor to the business with his father, Herbert Marcus being the founder of this marquee company in 1907. Neiman Marcus is synonymous for taste, elegance and flair. He encouraged the chefs to be creative and put a modern twist on traditional recipes. Mr. Stanley focused on the customer. A few of the notes that Mr. Stanley left for the forward to the Neiman Marcus cookbook are simply the reasons why this special restaurant is so successful. Here is his list: Customers do not like to wait more than two minutes to be recognized and four minutes to be seated. Customers like prompt service of food; Prompt service of breads, jams, and butter; and the service of a waiter one minute after being seated. The manager should be able to quickly inspect a dining room to see if any food has not been eaten. Offer a small dish newly added to the menu without a charge. Know the customers by name and know their habits and taste preferences. Prompt response to the customer’s eye and head signals, especially when it comes to presenting the check. If you have the opportunity to eat at one of these iconic restaurants at a Neiman Marcus, you will certainly not be disappointed. These popovers take a bit of time to make, but worth every minute - crunchy on the outside and rich on the inside and completely satisfying. Popovers Recipe from Neiman Marcus Cookbook Makes 12 3 1/2 C. milk 4 C. all-purpose flour 1 1/2 t. salt 1 t. baking powder 6 large eggs, at room temperature Pre-heat the oven to 450°F Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day. Strawberry butter (optional) 3/4 C. Strawberry Preserves 1/2 C. Butter Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days. Recipes from the Neiman Marcus Cookbook by Kevin Garvin
So how was it? The souffle came out beautifully-fluffy and light and cheesey it had flavour some the goat's cheese and with a creamy, sauce it was rich and satisfying. And importantly had no hint that it had come from the depths of the freezer. Save this recipe for a time when you know you'll be entertaining as it is a decadent but delicious item to serve guests. And like the domestic goddess you are, just bake with some cream and serve to much applause.
This classic British dish always delivers.
