This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley . . . . . …
The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy bursting with almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!
When it comes to summer baking treats, is there anything better than a home made Scottish strawberry tart?
All politics aside, I love the winter Olympics. As the daughter and granddaughter of athletes, I grew up in a household that payed very much attention to all important sporting events. Winter Olympics was always our ultimate favourite, when all other things in life came to a sort of standstill and the whole family would...Read More »
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
158 p. : 22 cm
This tandoori flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants.
How to make Home-made Condensed Milk in less than 20 minutes!
Making gluten-free dumpling wrappers is easy with this tutorial on rolling, filling, and pleating gluten-free dumplings! With just gluten-free flours and water, these pliable gluten-free dumpling wrappers can be used to make gluten-free potstickers or gyoza.
My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day! Be sure to read through for tips and watch the video to make it.
Rice paper wrappers are common in a wide variety of Asian cuisine, most commonly Chinese, Vietnamese and Korean. Often sold in small squares or rounds, rice paper wrappers are usually soaked and then used to make spring rolls, which are often deep-fried.
Everything you need to know to select, cook with, and care for a Himalayan Salt Block including recipe suggestions and tips.
Savory, meaty, sweet and crispy Chinese style pancake made with sourdough discard.
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
This easy baked tofu is perfect for adding to salads, pasta, and sandwiches!
These easy baked Keto Coconut Flour Chicken Tenders are crispy and need just a few ingredients! Crispy chicken strips are everyone’s favorite.
Every so often my kids and I will walk down to our neighborhood Italian bakery. I usually let them pick a treat for the road, and my son almost always walks past the cookies and pastries and chooses a plain, white Italian roll. (Once he did ask for a rum ball. Good thing I asked […]
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
It has the richest, deepest vanilla flavor.
Is it a lazy day? Yes, it’s traybake kinda day! I have a confession, I love shortcuts, I love saving time when I can, I love finding tricks that make me feel cleverly lazy. Is that possible, does it make sense? Anyway, I am sure you understand me. Traybakes are great because they make me feel partic
This tandoori flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants.
Tender, buttery brioche is a natural partner for lemon, and lemon and blueberry have been bringing out the best in each other forever. Bake as buns, sporting a bright blue swirl of blueberry-flavored cream cheese inside. Or turn this combination into a stunning lemon blueberry babka (see "tips," below).
Rich, crumbly, chocolatey biscuits are sandwiched with a rich coffee cream filling to create these divine bite sized treats. Enjoy with a mug of coffee or tea for a lovely sweet treat.
Challah is a bread that is as much a pleasure to look at as it is to eat.
This combines two of my favourite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma is the same recipe as the one I use for grilling (recipe here) with just quantities adjusted to suit using thigh cutlets cooked on the stove. The rice pilaf has been adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe from his cookbook "Jerusalem" (one of my all time favourite cookbooks!). Note that this is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab. This is my one pot rice version - Shawarma flavours, made in one pot with rice!
Jalapeño Cornbread with Lime Honey Glaze: ultimate guide, recipe, and tips
This easy method for coconut milk yogurt is vegan, paleo and keto. Use my guide to make simple coconut yogurt, from scratch, no yogurt-making device needed.
The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!
Illustrated recipes from around the world
This is a very old, very easy biscuit recipe for those times you don’t have a second to waste.
These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :) I used Sarah-Jane's brioche moulds from siliconemoulds.com. to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one. How comic it would have been if all of them had rolled off. These were the silicone moulds from siliconemoulds.com that Sarah had mailed me. As always nothing could be easier than un-moulding from a silicone mould. Effortless. A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun. They photograph well too. But breads always do. So do milk bottles ~ And then buns. And their bun-heads ~ I wish I had something more to say ~ But I don't. So here's the recipe ~ adapted from Lemons and Anchovies The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia 2 1/2 cups all-purpose flour Pinch of salt 2 tablespoons sugar 1 package dry yeast (2 1/4 tsp) 3 eggs beaten plus one more, beaten, for glazing 3 tablespoons room temperature milk 1/2 cup unsalted butter, diced Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk. Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough. Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic. I had floured my hands rather than sprinkled flour onto the board when it was sticky. Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated. About 2 minutes of kneading for each addition of butter. Continue this process until you have added all the butter. I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough. I wrapped in plastic wrap anyway and chilled for about 2 hours. I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould. Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen risen dough. brush the top with egg yolk and stick a bun-head on the top. Do the same for the rest. Cover the balls and allow them to rest for 30 minutes or until doubled in size. Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.
My decadent Clotted Cream recipe is simple enough for anyone looking to make all of their own ingredients from scratch.
When I was 10 years old, I went through a weird cheesecake…
When your meal just doesn’t feel edible enough, make a salad lattice bowl. Because though it seems civilized to not eat your serveware, it’s really better for everyone, and more delicious, if you get to break off a piece of your plate when you’re done with the main.
Skip the refined sugars in store-bought jam and make your own healthy easy blackberry Chia Seed Jam. Just 3 ingredients!
This Joanna Gaines Braided Bread is made with warm water, active dry yeast, sugar, all-purpose flour, kosher salt, canola oil, and eggs, then baked in the oven at 375°F for about 28-30 minutes until golden brown.This Jewish bread called challah is famous in Jewish communities and is often served during Shabbat and Jewish holidays. It’s also enjoyed as a versatile bread for sandwiches, French toast, and more.
A recipe for Goat Cheese and Yogurt Cheesecake, a light and creamy cheesecake recipe. We don't use a springform pan for our recipe!
This tandoori flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants.
