sweeties by boggy chan is a series of yummy furniture that features a cupcake stool and biscuit table scaled to larger-that-life-size proportions.
sweeties by boggy chan is a series of yummy furniture that features a cupcake stool and biscuit table scaled to larger-that-life-size proportions.
sweeties by boggy chan is a series of yummy furniture that features a cupcake stool and biscuit table scaled to larger-that-life-size proportions.
Dark and rich, moist and fluffy, this chocolate brownie is amazing. Oh, and did I mention it's healthy? These brownies have half the sweetener, only a smidge of butter and pumpkin for moisture.
Honey Garlic Pork Chops feature seasoned thick-cut, bone-in pork chops coated in a sweet and savory honey garlic sauce. It's a mouthwatering and satisfying main course that can be paired with a variety of side dishes for a delicious meal!
This cold crab spaghetti recipe gets its flavor from basil, mint, and tangerine.
Khao San es el barrio de los mochileros de Bangkok. Lo bueno y lo malo de la globalización se concentra allí. Gentes de todas partes, restaurantes, cervecerías, tiendas de internet, todas idénticas a las que encontraríamos en cualquier otro rincón del mundo. Pero afortunadamente la comida local resiste el envite. Siempre he creído que la gastronomía en los países de Asia es tan fuerte que la globalización no puede hacer nada contra ella. He visto MacDonalds en Chiang Mai, cadenas de comida rápida por tantas ciudades de Asia, llenas de turistas extranjeros y público local. Y sin embargo, a pie de calle, los tenderetes de comida callejera son los verdaderos reyes. Venden cualquier cosa imaginable y deliciosa. Arroz frito, curries, pies de cerdo en salsa de soja, pollo a la parrilla, rollos fritos y frescos, sopas de gambas, mariscos salteados, cerdo con albahaca, plátanos asados, batidos de soja, pollo a la hainanesa, gachas de arroz, sopa de bolas de pescado y noodles, muchos noodles… Ninguna cadena de "fast food" puede competir... En Khao San comí mis primeros pad thai. Pocos platos concentran tal cantidad de público. Son muy baratos y también versátiles. Los cocineros te ofrecen variar tus fideos con multitud de ingredientes. El Pad Thai es uno de los platos más típicos de la cocina thai. Es famoso entre turistas y locales. Es fácil y rápido de preparar, y tiene la ventaja de que los “farang” pueden ajustar la cantidad (o ausencia) de picante que desean. Algo que no suele ocurrir con la mayoría de platos tailandeses. Los tallarines se sirven con gambas, huevo y a veces cerdo o pollo. La salsa es agria, por el tamarindo y la lima, salada por la salsa de pescado y dulce por el azúcar de palma. Un sabor muy tailandés… Que aproveche! Ingredientes; 200 gr. De noodles planos de arroz, cocidos 10 gambas peladas y desvenadas 2 cucharadas de ajo picado 2 cucharadas de chalota picada 2 huevos batidos 90 gr. de tofu frito (yo compro tofu normal y luego lo doro en la sartén) 2 cucharaditas de azúcar 3 cucharadas de salsa de pescado 2 cucharadas de concentrado de tamarindo 2 cucharadas de zumo de lima 1/2 cucharadita de polvo de chile Sal Pimienta negra molida Para servir Un buen puñado de brotes de soja 2 cebolletas picadas, solo la parte verde 2 cucharadas de cacahuetes picados Unas rodajas de chile rojo Preparación; En un wok caliente una cucharada de aceite y saltee brevemente las gambas. Reserve. Ponga otro poco de aceite y dore el ajo y la chalota. Añada los huevos y cuájelos. Incorpore el tofu y los noodles, mezcle bien y comience a añadir los ingredientes de la salsa. Uno por uno, el azúcar, la salsa de pescado, el tamarindo, la lima y el polvo de chile. Junte bien todos los ingredientes. Por último ajuste de sal y pimienta, reincorpore las gambas a la sartén y ponga los brotes de soja. Mezcle. Sirva en platos hondos o boles, y decore con la cebolleta, los chiles y los cacahuetes.
Ok.....now my life is complete.... turning vegan just after discovering Krispy Kreme wasn't the best move ever but who cares?? Look at those! I wanted a selection as opposed to just glazed so made 6 rings with maple glaze and chocolate glaze, and 6 jam filled with powdered topping and cinnamon sugar topping. The choco sprinkle one was for Finn and maple glaze my absolute favorite doughnut flavour.They are very yummy too, my first time ever making doughnuts, vegan or not, so all a big test but I wouldn't change much. Mostly they are quite large, I personally would like them a little smaller. I didn't have a doughnut cutter so used a wine glass for the outer and the cap from a vodka bottle for the inner hole (doesn't everyone?) Altogether very happy with these, I'll see how they fare tomorrow and the next day as I did use egg replacer in them and I have found when I use it the product is always the best not only on the day of making but right after making, so we'll see! *edit* still good the next day! This slightly adapted recipe came from here . Makes 12 large doughnuts: 2 1/4 tsp active dry yeast (not fast action) 1 cup lukewarm water 1/4 cup vegetable fat (shortening) 1/2 cup caster sugar (or granulated) 80ml dairy free milk 40g egg replacer 500g plain flour 1/2 tsp salt vegetable oil for deep frying Add 1/2 cup of the water in a saucepan and bring to the boil. Add the fat and sugar and stir until melted. Pour into a bowl and allow to cool to lukewarm - mix in the milk. Dissolve the yeast in the other 1/2 cup of warm water and allow it to stand for 5 minutes. Give it a good mix with a fork then add it to the fat mixture - whisk well. Mix in the salt and egg replacer into half of the flour. Add this to the liquid and stir with a wooden spoon. Slowly add the rest of the flour a little at a time until a soft dough forms. I didn't need quite all the flour but did use it all whilst kneading. Turn out onto a floured surface and knead for about 5 minutes or until soft and elastic - shape into a large ball. Grease a large warm bowl and place the dough in, turning once. Cover with cling film and leave to rise in a warm place for about 1 hour or until doubled in volume. Punch the dough down then roll out on a floured surface till about 1/2 inch thick. Cut out desired shapes, re- rolling the scraps as you go. Place cut shapes onto baking sheets lined with baking paper. When done, cover with a tea towel and let rise for about another hour. When time to cook make sure you make your glazes first and set aside then heat up the oil. Drop doughnuts into the hot oil (not too hot, if you have a thermometer it's supposed to be 370F. I didn't have one and had to guess, they should sizzle when they go in but not rolling about. Cook for about 2 minutes a side, you want them nice and golden. Remove and let rest on paper towels to drain. When they are still hot but you can touch them fill the jam ones with some seedless raspberry jam in a piping bag fitted with a long slotted nozzle - just jam it in the side and squeeze some in. While they are still warm dip them in the glaze of your choice. After they are dipped in the glaze leave them on the baking paper lined trays to cool some more. Very good eaten warm. Maple Glaze: 25 g vegan margarine 1/2 cup icing sugar 1 tsp maple extract 1 Tbsp water. Heat the margarine in a saucepan until melted, add everything else and whisk very well until all incorporated. I didn't add all the water as I found it was the right consistency earlier, just add more icing sugar or less water to get it right, you want it runny enough to dip the doughnuts in and thick enough to coat. **edit - I have just made these again and this glaze didn't work, it separated and wouldn't coat the doughnuts, it worked the first time so don't know what's going on, just to warn you! I'll work on it....I like experimenting with making more doughnuts!** Chocolate Glaze: 1 Tbsp vegan margarine 1/2 cup icing sugar 1/8 tsp vanilla 20ml hot water 50g vegan chocolate Place everything into a bowl set over a saucepan with about an inch or two of water. Stir over medium heat until chocolate is all melted then whisk well. Again you want the consistency like the maple glaze. The other toppings I used were just sifted icing sugar for the jam filled and a mixture of sugar and cinnamon for the jam filled as well. ♥ Photo Update: I also used this recipe to make plain vanilla glazed doughnuts. I dipped them entirely in the glaze I used to make my apple fritters and they are stunning! ...and don't forget to cook the holes! ♥ Tweet Pin It
“Even shit sounds sexier in french.” I totally abide that. No shame either. I don’t know if it’s the fact that the french language just forces out the sexy voice of whoever …
A savoury dish that is quick and easy to prepare.
A quick 15 minute chicken stir fry that can be served as an appetizer or with cocktails.
From New York to California, there's nothing like a diner for cheap, yummy comfort food. Check out these hole-in-the-wall diners that serve up hearty, delicious meals.
So how many of you have been buying those packets of frozen mashed potato? Aren’t they a dream for busy Mums :) I love them, but at $4 min a pop, I decided to make batches of my own on the we…
sweeties by boggy chan is a series of yummy furniture that features a cupcake stool and biscuit table scaled to larger-that-life-size proportions.
( Design Boom )
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