I'm not really that much of a food blogger because well, I'm just not. The other night at dinner with my girlfriends, we were having a conversation about wanting to host a party at home. I realized ho
I'm not really that much of a food blogger because well, I'm just not. The other night at dinner with my girlfriends, we were having a conversation about wanting to host a party at home. I realized ho
Growing up in Edmonton my husband quickly fell in love with these delightful little snacks. After moving to Halifax he sadly realized t...
Do you like to make your own jams and marmalade? Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you.
A delightful dessert to finish off your festive feast.
Preparation Time: 20 minutes
My mum taught me how to make Peppermint Creams when I was six years old.
Collection of healthy and good recipes
Have you ever felt insecure about certain features of your home? These insecurities can impede hospitality. Try these tips for feeling more confident.
You don't have to spend more to make more delicious dishes for the holidays. Check our 10 Best Budget Seasonal Recipes you can make for any occassion!
Macadamia Nut Blossoms was published first on Uncommon Designs Hi everyone! Karyn from Pint Sized Baker back again with some "on o-lishious" cookies for you! BTW, ono means delicious in Hawaiian. How did I know that? Well, a little fact that you might not know, is that I was born and raised in Honolulu, Hawaii.
Preparation Time: 5 minutes
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Summer feels like pie season to me. While I do make seasonal fruit pies all year long, it's only in the summer that it feels so right. ...
This is a traditional bread from New Zealand. I would love to visit there someday and have always found the food to be so amazing. It was colonized by Europeans in the 1800's. It is well known for its lush and fertile land. It is certainly a land rich with remarkable Polynesian heritage, and European elegance. When I first read about this bread, I was intrigued. It sounded like heaven on earth--indeed like New Zealand itself. So, I tried it and found it to be a very delightful and sweet bread. Traditionally this bread is baked in a deep pot. I used a #10 can, and then found a deep pot used for camping (blue) that also worked really well. The original recipe doesn't call for salt, fat, or anything but the yeast, water, sugar, and flour. I added 1 tsp of salt to mine, but don't feel like you have too. This recipe is from "Sam Choy's Polynesian Kitchen". He got the recipe from Riana Mahe. Maori Bread 1T yeast (I used 1 tsp and let it raise a lot longer which is more traditional) 1 1/2 cup warm water 1 cup sugar (or 1/2 cup honey) 4 cups flour, all purpose white (whole wheat use 3 1/2 cups) Directions: In a large mixing bowl, combine the yeast water and sugar. Add flour all four cups at once. Mix until dough is smooth and elastic, about 5 minutes. Grease a deep pot. Place dough in the pot. Cover with a lid and let rise until doubled, about 1 hour. Mine took 4-5 hours. Preheat oven (or solar oven) 350 degrees. After dough has risen sufficiently, place in oven cover pot with foil and bake for 45 minutes. Open oven, remove lid, and let bread brown for the last 15 minutes. Remove bread from the oven and take out of pan. The loaf will be shaped like the pot. Wrap in dampened cheesecloth to keep the crust moist. Serve hot with honey citrus butter. Honey citrus butter 2T orange juice concentrate 4T honey 1 tsp orange zest 1/2 cup unsalted butter, at room temperature. Combine all until smooth and spreadable. Enjoy!
Albondigas is my favorite Spanish word to say: al-BOHN-dee-gahs! It means meatballs and today i'm adding them to an un-pureed version of my tortilla soup.
Zubereitungszeit: 5 Minuten
Reminiscent of milk tea & the perfect twist on a classic brunch food, this sweet and fluffy french toast is infused with bergomot scented Earl Grey tea & lavender buds. You can either bake it in the oven (this alternate method is provided in the instructions below) if serving a crowd (double the recipe if baking but you can also triple or quadruple as needed!) or cook it the traditional way, fried up in a skillet for one or two. Serve hot, topped with blueberries, and with a glass of milk.
Preparation Time: 10 minutes
This delicious dessert evokes memories of a country kitchen. Moist and citrusy, this tea cake is the ultimate afternoon delight.
I made crepes today. Vegan crepes. There’s totally such a thing. I bet you didn’t know that. Maybe you did. Now you definitely do. It is highly recommended you grab a pan and whip up
These Copycat Cranberry Bliss Bars taste JUST like Starbucks' version but BETTER. Ultra chewy and almost fudgy in texture with a heavenly white chocolate cream cheese frosting, sweet and tart dried cranberries, and white chocolate drizzle!
Pumpkins are soo versatile! This super simple Slow Cooker Spicy Pumpkin Soup Recipe is fab at make the most of those pumpkins!
Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
recipe adapted from Yogurt Culture by Cheryl Sternman Rule
Peppery mustard greens bring a savory kick to muffins.
Time flies. Let’s face it, the only time when it doesn’t is when we twirl our thumbs. And even then, I have seen people twirl they thumbs long enough to realize how time flew by – along with life – as they were doing so. The only thing I’ve twirled this week were my hair…
The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You'll never go back to any other recipe once you try this one! This cinnamon roll recipe includes options to make them overnight or ahead of time and even freeze them.
Explore In Memoriam: paul.malon's 24654 photos on Flickr!
I had quite a bit of leftover cous cous, and some deep frying oil that was ready for one last use. So I deep fried my leftovers. *Thumbs pointing at self* Yep, that's what I did. The boys really liked them, but then who wouldn't? I deep fried cous cous for crying out loud. I make my cous cous with generous amounts of spice and dried fruit, so the dark bits you see in the photograph are raisins. There's apricots and mint in there too, along with some toasted fennel seed and preserved lemon. Your amounts will probably vary depending how much you have leftover. Go by feel with this recipe. if the mixture holds together, you're good. I'll post what I used, but feel free to adapt it. You Will Need: 4-5 cups leftover cous cous 4 tablespoons butter 3 large eggs 2 cups shredded Swiss and Munster cheeses (or whatever you have that melts well) Flour for dredging 1 large egg, well beaten 2 cups Panko breadcrumbs for coating (regular dry breadcrumbs are also fine) Oil for frying Re-heat cous cous until steaming hot. Transfer to a large, heatproof bowl and add the butter and cheese. Mix well until everything is melted together. Let cool to lukewarm. Beat in the three eggs, one at a time. If the mixture is holding together well after two eggs, or seems too wet, skip the last egg. Mix well, and then chill several hours, or at least two. In a small bowl, place about 1 cup AP flour. In another bowl, beat the egg. In a shallow bowl, place the breadcrumbs. At the very end of this assembly line, place a plate ready to hold the finished balls. Shape the mixture between your hands into balls, or patties, or whatever shape you prefer. Dip them in the flour, then in the egg. Let the excess egg drip back into the bowl and then roll in panko crumbs. Repeat until all are done. Chill your balls (heh heh, I said "chill your balls! I'm a teenaged boy! Ha ha!) , uncovered until ready to fry, or at least half an hour (Mine waited an hour). Heat about 3 inches of cooking oil in a large, heavy pot until it reaches 375 degrees f. Watch the heat top make sure it doesn't get too hot. Fry the balls a few at a time being careful not to crowd them ("dude, don't crowd my balls") until deeply golden coloured. Drain on a metal rack set over a baking sheet. Serve hot.
The food writer and broadcaster looks back on the best (and worst) meals of her life, from picky child to domestic goddess
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Today I am sharing one of my new favorites treats. A friend at church shared this recipe with me a few weeks back. (It is originally from Itsalwaysautumn.com ) I couldn't wait to make these cookies. L
Compost Toffee
These homemade Biscoff biscuits (AKA Belgian Speculoos cookies) are gently spiced with a mix of aromatic warm spices, filling your home with the most amazing baking smells while they bake. Totally addictive and simple to make, you'll be wanting to bake them again and again!
