These traditional South African Buttermilk Rusks are wonderful with your morning cuppa. Click here to see the full recipe.
Hierdie resep vir beskuit maak ongeveer 50 stukkies.
This dish is melty, meaty, sandwich perfection.
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. —Kathy Bless, Fayetteville, Pennsylvania
Doubles is a delicious street food snack from Trinidad and Tobago, consisting of barra (fried flatbreads) and channa (a spicy chickpea curry).
A thin white chocolate base, with desiccated coconut, caramel and more toasted coconut. A simple and easy no-bake traybake.
A delightful chilled Egyptian pudding of apricots, cottage cheese and yoghurt.
These bridal shower cakes are guaranteed to brighten up this pre-wedding celebration's dessert table. Delight the soon-to-be-bride with a confection inspired by these bridal shower desserts.
These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Easy, simple and delicious semolina porridge or semolina pudding makes a very quick breakfast. This is basically cream of wheat which is popularly enjoyed for breakfast, and it is also known as farina.
Kourabiedes are traditional Greek almond shortbread cookies with the delicious flavor of toasted almonds and a delightfully crumbly, melt-in-your-mouth texture!
This dimpled Italian flat bread brushed with olive oil and sprinkled with chopped rosemary, garlic and crunchy sea salt is the perfect complement to hearty soups. It is no secret that I love bread of any kind.
Pâté chaud is a savory vietnamese meat pie made with puff pastry and ground pork filling.
Source: Michael Chiarello
This easy matzoh icebox cake recipe is the perfect Passover dessert.
This hearty lamb stew is the coziest comfort food that couldn't be easier to make: it's ready in 2 hours, all in one pot!
A dish that always brings a smile to my face is my Mom’s Authentic Taiwanese Sticky Rice, also known as youfan, “oil rice,” 油飯. Taiwanese Sticky Rice is the ultimate comfort food that most Taiwanese households grew up eating. Juicy chicken, chewy (QQ) rice, tossed in savory umami sauce; when steaming the sticky rice, the house will smell amazing. The key to GOOD Taiwanese Sticky Rice is when the rice is chewy, not soggy, and every grain is coated in sauce. I am making Chicken Sticky Rice, but you can also use Chinese sausage, thin pork slices, or serve it as a vegetarian dish.
Give our Sweetcorn Fritters a whirl. Simple yet delicious.
One very horrendous attempt led to the best, most successful, fragrant vitumbua recipe you will ever have! You will really love this one!
Thuy Pham's spectacular Vietnamese coconut chicken recipe is a feast for the senses.
These easy Curried Potato Pasties are the perfect portable veggie meal or snack (depending which size you make!) for lunchboxes and summer picnics, served with a quick, slightly spicy coriander chutney that takes just minutes to make!
This Hungarian Kiffle Cookies are Traditional Baked Treats with Walnuts. Special Dough is Made from Cream Cheese, and the Filling Can be Whatever You Fancy!
Make your favorite version of sekanjabin – a wonderfully tangy sweet and sour syrup that makes my favorite refreshing and cold summer drink.
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
Quick, easy and budget-friendly, this dessert tastes delicious and will have everyone coming back for more.
Cavacas (Sweet Iced Popovers) are a very popular pastry expecially around Christmas and Carnival time. Actually anytime, this is perfect
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
This dessert is translated as a torte, generally a torte is a multi layered cake, layered with icing or cream. This is a bit of a different type of torte! It's still multi layered.... but almost all the rest of it is different :) The layers instead of light sweet cake are made of a denser pastry type dough. It's rolled out and layered with crunchy walnuts and super sweet raisins tossed in sugar and cinnamon. The whole thing is wrapped up in the top later of dough like a pie and then glazed with a grape juice syrup. The result is a delicious, crumby tea-cake like dessert which is not too sweet but with bursts of sweetness from the raisins. It was unlike anything that I have ever made or eaten before, truly! Even after years of writing for this blog and experimenting with different cuisines from all over the world - I still stumble upon things which are unlike any other I've made. It's one of the things I love about blogging. In the end I took to calling it a pie instead of a torte, because of the cute way it's all wrapped up in the pastry. The traditional recipes use green grape juice for sweetener, which is commonly used as a sweetener in Georgian cuisine. In Australia though, I wasn't able to find it. The only grape juice available was red grape juice, which would have had a very different taste and appearance. So, I just blended some green grapes and strained the skins out. Unless you're a Georgian, this might be quite unlike any recipe you've ever made either - but it's worth it. I thought it was delicious and went a treat with a hot cup of tea. It makes quite a big pie so invite a group of friends around for afternoon tea, or else just halve the recipe :) Nigvzis Torti (Georgian Walnut Raisin Torte....Pie) Ingredients 225g vegan margarine 1 cup sugar 1 cup plain or vanilla vegan yoghourt 3 1/2 cups plain flour 1/2 cup green grape juice (I used fresh) Filling: 2 cups shelled walnuts 2 cups raisins 1/2 cup of sugar 1 generous tsp ground cinnamon To Make: 1. Cream together the margarine and 1/2 cup of the sugar in a bowl and then beat in the yoghourt. Add the flour and stir well. Form into a ball of firm dough and then chill for about 5 hours (or overnight). 2. Preheat the oven to 180 degrees Celsius. Toast the walnuts in the oven for 5-8 minutes, or until lightly browned (keep your eyes on them!), chop up the walnut and allow them to cool. 3. Toss the cooled walnuts with the remaining filling ingredients until the raisins and walnuts are coated in the cinnamon sugar. 4. Divide the dough into four even pieces (keeping the unused dough in the fridge until you're ready to use it). Roll the first piece into a disc about 20 inches in diameter and place it on a paper lined baking tray. Spread 1/3 of the filling mixture over it, leaving about an inch free around the edges. 5. Do the same with the next 2 portions of dough, and the remaining 2/3 of filling. When you roll out the last portion make it a little larger than the others, as it has to wrap around the whole thing. Place it over the top and tuck the edges in all around the pie, making a neat little dome. Cut five slits in the top to let the steam escape as it cooks. Cook the pie in the oven for 50 minutes. When done, remove from the oven and let it cool for 10 minutes while you make the syrup. 6. Combine the grape juice and the remaining 1/2 cup sugar in a small saucepan and place over a medium heat. Simmer for 4-5 minutes, until a thickish syrup forms. Brush all over the cooked pie and let the whole thing cool to room temperature. Makes 1 large pie. Serve with tea! This month I'm featuring recipes from Georgia. Check out my other Georgian recipe posts: Lobio (Kidney Bean Salad) Lobiani (Kidney Bean Bread) Oyster Mushroom & Rice Pastries
There’s not a form of mashed potato that doesn’t speak deeply to me, but this Colcannon with Brown Butter is just on another level. The colcannon itself doesn’t really veer from the traditional Irish dish of mash and kale or cabbage, but instead of having a melted pool of golden butter on top, along with the also traditional scallions (that’s to say, spring onions) I brown the butter first, so that it is deep, caramelly and nutty. But then, brown butter is one of life’s great joys. It’s easy enough to make: all you need to do is heat butter in a (preferably light-coloured, such as stainless steel) pan until it turns the colour of a hazelnut, which for the amount here should take around seven minutes. And yes, there is a lot of butter, and feel free to reduce it if it appals you, but do remember that colcannon is not just a dish that celebrates potatoes but also exults in, not apologises for, the butter. I wish I could use good Irish potatoes, such as Kerr's Pinks or Golden Wonder for this, but I can’t get hold of them where I live. So I use Roosters instead, and wonderful they are, too — and for those of you Stateside, I would recommend Russets. Ideally — and this is not always easy, I know — you need potatoes of around the same size and you boil them unpeeled and whole; this stops them from getting waterlogged. I don’t ever bother to peel the potatoes before mashing them; you’re folding cooked kale in so it’s not going to be a smooth mash anyway. Finally, you brown the butter, mix the spring onions with it, beat some into the mash, and pour the rest over, letting the butter leave scallion-flecked, brown-speckled pools of deep delight on top. This is divine enough with just some rashers of bacon on the side, though frankly I can eat it in a bowl just by itself. But I have to commend to you now alongside your Christmas ham, or to bring bolstering warmth to a plate of cold cuts in those post-Christmas days. For US cup measures, use the toggle at the top of the ingredients list.
This is one of the first recipes I posted and my how things have changed! Not only has my health improved, but I’d like to think my photos and my eating have too. When I first posted this rec…
These low carb beignet's have all the goodness of the original but with less than 1g net net carb each.
Australian Gourmet Traveller Greek sweets recipe for ricotta and cinnamon pastry pillows.
