I love Seattle in the Summer. It’s amazing and sunny and gorgeous and there is just blue water and green trees and mountains and blue sky everywhere you look. Except for right now- mostly there is just smoke. So much smoke from the Canadian wildfires. Which is equal parts heartbreaking for the land and the …
Tengo un amigo que siempre hace causa limeña para el Viernes Santo y como ahora se ha vuelto vegetariano, he preparado para él esta causa con vegetales para que no pierda la costumbre. Además, le he dado un toque saludable agregando yogurt en lugar de aceite. La causa lleva bastante…
20 easy vegan tapas recipes, vegan versions of spain traditional tapas, how to make spain vegan tapas, vegetarian tapas recipes
Australian Gourmet Traveller recipe for the Greek pastries kourabiedes.
Whether you're living the plant-based life or just trying to save a few bucks, this Vegan Unagi Don made with eggplant glazed in sweet and savory unagi sauce is a classic alternative that will satisfy vegans, vegetarians, and seafood lovers alike.
Forrige Indlæg Næste Indlæg Hvem siger at humus ikke kan være lilla farvet? Den smager mindst lige så godt, når den er farvet, som her, med rødbedesaft og en smule lilla kage farve fra Wilton. Tapas er den bedste opfindelse, som er kommet til os fra Spanien. Det er små retter eller små hapsere, som […]
These soft fluffy steamed buns are filled with sweet and savory sesame chicken and a tangy sesame cabbage slaw using La Tourangelle Sesame Oil and Sesame Tamari Vinaigrette!
Een gerechtje waarbij we tijdens het eten ervan steevast denken: laat het nooit ophouden. Éénmaal per week organiseren we een “bourgondische dag”. Lees: uren doorbrengen in de keuken, e…
Unser beliebtes Rezept für Brokkoli-Tatar mit Granatapfel und mehr als 65.000 weitere kostenlose Rezepte auf LECKER.de.
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
Un tempo i secondi di carne erano considerati una rarità sulla tavola di tutti i giorni, dove prevalevano piatti unici poveri come le zuppe di legumi, ma oggi che la carne viene gustata più spesso, si ha bisogno di idee creative per variare il repertorio di secondi a base di questo ingrediente. Facile e gustoso, l’Arrosto di manzo con patate è un vero e proprio jolly della buona cucina. In poco tempo realizzerete un secondo piatto di carne da veri intenditori, senza un eccessivo investimento di energie, inoltre con pochi e semplici ingredienti otterrete un Arrosto di manzo con patatei delizioso. Quando le idee scarseggiano, si ha bisogno di una ricetta per reinventare il solito taglio di carne, che sia nutriente ma al contempo stuzzichi il palato. Semplice e delicato, adatto a tutta la famiglia ma anche molto raffinato, l’Arrosto di manzo con patate è adattissimo per tutti gli amanti della tradizione rustica italiana, rivisitata con un piglio di originalità. Ultima dritta di Spadellandia: se vi è possibile, per un Arrosto di manzo con patate da chef, acquistate carne che provenga da animali alimentati con mangimi vegetali e biologici.
Eendenbitterballen: hoe fantastisch luxe klinkt dat? Als ik het op de kaart zou zien staan zou ik het meteen willen bestellen. Een bittergarnituur kan bijna niet luxer worden en je maakt het gewoon zelf met
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.
This easy and delicious croquetas de jamón serrano recipe is my mother-in-law's favorite.
Also known as: "zapieksa". Why go out, when you can try some old-school Polish fast-food at home? This zapiekanka will be ready in no time!
Chicken spring rolls seasoned with loads of garlic and sriracha and rolled with bunches of fresh vegetables. This works great for a meal or appetizer!
This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!
Big, bold herbs and spices make these beef kofta kebabs with tzatziki perfect for a super satisfying centerpiece for a Mediterranean-inspired feast.
These Baked Hashbrown Patties start with basic pantry ingredients together with some fresh herbs and some spices for a tasty breakfast addition.
Panna cotta al Parmigiano
Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.
Le Castagnole sono un dolce tipico del Carnevale. Ecco la Ricetta Originale per Castagnole morbide, squisite, fritte senza unto o al forno!
Australian Gourmet Traveller Turkish recipe for milk pudding with labne, apricot and Turkish fairy floss by Greg Malouf
This chutney is perfect for when a bumper crop of lemons falls your way: It's bright, delicious, and perfect on chicken.
Brioches col tuppo senza glutine, la video ricetta. Il tutorial per realizzare le famose brioche siciliane da farcire con granita o gelato.
This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey. Great on its own, toasted with butter and topped with cinnamon sugar (so good), or use it to make your favorite french toast...the options are endless!
Tools:- Mandoline- Zeef- 2 kwasten (in ieder geval 1 zachte)- Stekerset- Kernthermometer
Transform your snacks with our Turkish Yogurt Dip, where ground nuts meet creamy perfection. Ideal for dipping, spreading, and enhancing the flavors of your favorite dishes!
Une viande très fondante nappée d'un jus corsé, avec une polenta de caractère ... Ce plat du Meilleur Ouvrier de France Emmanuel Renaut donne envie de se lover au coin du feu.
➤ Ce rôti de boeuf mijoté en cocotte est absolument génial et en plus, il est inratable !! Cette recette originale et authentique de paleron mijoté a connu un succès fou sur internet depuis le jour où je l'ai publiée en 2017 et a déjà été réalisée par des dizaines de milliers de personnes. Ma recette
March is a bit of an in-between month; not quite spring but definitely not winter. Here are some of our favourite recipes to cook during it, from some of the UK's best chefs.
Une recette de plat très facile par missvaness
Als je van frambozen houdt, dan is dit je go to dessert. De friszure vruchten worden op maar liefst 5 manieren erin verwerkt! Jawel, 5!
Qualche tempo fa avevo già pubblicato dei panini bao davvero deliziosi; questa volta ve li ripropongo in versione crunchy con del tacchino fritto e tartare di zucchina..una delizia! Per chi si foss…
August is my favorite month so far for Twelve Loaves because we are working with herbs. I love them all. I find great joy in preparing a dish and walking to my herb plant boxes in my front yard and snipping a few leaves or bunches of fresh herbs to add to my meals for the day. I guess it makes me feel nostalgic. My daughter cringes if I use the word vintage. It is a joke now with us and she points out all things vintage to me. It is true. I do feel connected to a simpler time. I enjoy old things. I find myself happiest when I have worked hard all day and then sit down to a meal that I made from scratch using ingredients that I grew. Popovers are a vintage dish to me. They use basic ingredients that we have had in our kitchens for centuries. They are an American version of the Yorkshire Pudding from England. I usually make them "as-is" but last week I decided to have some fun with them. I wanted to incorporate a fresh herb into the batter and add a bit of cheese to see if they would still be loved by my family with the extra ingredients. Isabella asked for seconds and thought they were the "bees knees". I guess they were too. Making anything gluten free from a regular recipe is challenging. I am working with some of the same ingredients but then adding new flours and starches to the mix. Sometimes it works and every once in a while it does not. This time it worked. The outside was crispy, the inside hollow and the top "popped" over the top of the pan, hence we have a great Gluten Free POPOVER! YAY. I get excited about this stuff because those that have to eat with food restrictions give up a lot of their favorite foods. It makes me happy when I can share a recipe that brings an item they miss back into their diets. I hope that you will experiment with your own popover version mixing up the herb of choice. Try thyme, rosemary or parsley--or get crazy--and combine all three. Scroll to the bottom of this post to see my friends recipes too! We have a great selection for Twelve Loaves this month. The highlighted links will redirect you to their pages. If you need help converting a recipe to gluten free, let me know. Most recipes can use a basic all purpose gluten free flour to exchange 1:1 for the wheat based flours. NOTE: To guarantee the success of this recipe I encourage you to use the volume measurements. I have tried to get the cup measurement as close as possible but using the grams will guarantee the recipe turns out the same each time. The batter is thicker than crepe batter yet thinner than pancake batter. If the batter seems too thick, add a bit more milk. If the batter is too loose then add more rice flour. Gluten Free Basil Parmesan Popovers Makes 12 4 large eggs 215g (just under 1 cup) milk 85g (1 cup) tapioca flour 110g (1 cup)white rice flour, fine 1/4 teaspoon xanthan gum or guar gum pinch of salt 2 tablespoons lard or butter, melted (used in bottom of popover pans) 1 tablespoon fresh basil, minced fine 2 tablespoons finely grated parmesan (divided between the 12 popovers) lard, for popover pan 1. Preheat oven to 450 degrees. 2. In a medium bowl combine eggs and milk. In a separate bowl combine dry ingredients and whisk well. Add the two together. Whisk until the batter is smooth. 3. Mince the basil and combine with egg batter. 4. Let batter sit for 15 minutes. While batter is sitting, put a small dab of lard or butter into each popover. If you use butter, adjust time, because it may burn. My pan has 12 popovers. Put pan in oven long enough to heat pan and melt lard, about 5 minutes. 5. Take pan out of oven and ladle the batter into each popover. They should be about 3/4's of the way full. Sprinkle the batter with a dusting of parmesan cheese. 6. Return to a very hot oven and let cook18-20 minutes. Do not open the oven to keep checking on them. This may cause them to not rise or POP. 7. Remove from oven and serve immediately or let cool and refrigerate leftovers. My kids reheat them in the microwave with butter, lemon and powdered sugar. Thyme for Beer Bread by Kudos Kitchen by Renee Pesto Quick Bread by Rhubarb and Honey Basil Buns by Rise of The Sourdough Preacher Herbed Skillet Cornbread by Magnolia Days Rosemary Grissini by Cake Duchess Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story Herbed Buttermilk Biscuits by That Skinny Chick Can Bake Keema Naan by Food Lust People Love Gluten Free Basil Parmesan Popovers by Simply Gourmet Pull-Apart Bread w/ Herbs & Seeds by girlichef Pesto Bread by Karen's Kitchen Stories #TwelveLoaves August: Herbs If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do! 1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thank you to Sherron from Simply Gourmet for hosting this month’s event! Written by Sherron Watson
Chef Paul Welburn gives the classic Caesar salad a twist by turning it into a delicious golden croquettes recipe.
Une recette facile à faire à la maison et dont on ne peut plus se passer.
Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.
These Greek halloumi wraps will feed a hungry crowd at your next BBQ
