Semolina cake soaked into lemon flavored syrup.

Yami Gautam turns up the heat even further with this sultry and sexy photoshoot for the lad mag FHM India

Šokolādes brīnums. Šokolādi sajauc ar olu baltumiem un mandelēm. Izveido desas formu, vārta cukurā tik ilgi, līdz masa kļūst ...

This is my favourite blog on tumblr, I am so glad someone appreciates the sweet potato as much as I do We’re glad you love it! Everybody needs a little yams in their life~

Garšīgas kotletes ir jāprot izcept ikvienai samniecei vai saimniekam. Kotlešu receptes dažādās ģimenēs patiešām atšķiras. Citi pievieno ķiplokus, citi – rīvētu kartupeli, dažādas ir maizes un miltu…

Творожное тесто-удивительное...без яиц и рыхлителя,на глазах растет в духовке.Смотрится- как слоеное тесто.Выпечка нежная,мягкая,очень вкусная.Одна беда,печь нужно побольше,улетает-мгновенно... Ингредиенты 300 г творога 150 г мягкого масла 1 стакан муки с верхом 1 пачка ванильного сахара 3 столовые ложки сахара Соль по вкусу Приготовление Размять творог с маслом,добавить муку Тесто разделить на 3 части Раскататать на равные прямоугольники Соединить сахар с ванильным сахаром Посыпать первый прямоугольгик сахаром Выложить поверх второй прямоугольник,посыпать сахаром Поверх-третий прямоугольник и посыпать сахаром Слегка прокатать скалкой Разрезать тесто резаком на произвольные фигурки(ушки,ромбики и так далее...) Выложить на противень и выпечь при 175С,около 20 минут

When I was in high school, my favorite food to buy when the fair was in town (aside from elephant ears) was tempura veggies. It was like the best of both worlds - veggies AND fried food. Mushrooms, broccoli, onions, zucchini, and cauliflower all tender and nestled inside they're lightly crisp and golden coating {wistful sigh}. I've just succeeded in giving myself a massive craving. Don't get me wrong, I'm under no illusion that the veggies were still healthy once they were battered and bathed in hot oil. But I like to pretend. I only ate them like that once a year, so I think it was relatively okay. And sadly, when trying to think back to the last time that I had tempura veggies, I think it was around 20 years ago. Eeeep! My 20-year reunion was this year (I didn't go). I don't remember a time since then that I've had them. I need to make a batch for old times sake. What's that have to do with today's post? Not a whole lot. Just the fact that I'm bringing you another deliciously crave-worthy fried cauliflower dish. This time, sans batter. Think that makes it one step closer to healthy? Yeah, probably not. But I still recommend trying it at least once - especially if you are a fried veggie fan. After that, you could always switch to roasting it; slightly different flavor profile and texture, but still tasty...especially when you have this pleasantly pungent sauce to swipe it through! Now, if you'll excuse me, it's my birthday. I want to find some veggies to deep-fry since it's "my day". Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) by Heather Schmitt-Gonzalez Prep Time: 10 minutes Cook Time: 25 minutes Keywords: fry side vegan sugar-free soy-free dairy-free tahini cauliflower Middle Eastern Ingredients (serves 4) 1 large head cauliflower, cut into florets oil, for deep frying for the Sesame Parsley Sauce: 1/2 cup tahini 2 tablespoons freshly squeezed lemon juice 1/2 cup water 2 garlic cloves 1/2 teaspoon salt big handful fresh parsley leaves, minced Instructions make the Sesame Parsley Sauce: Whisk the tahini and lemon juice together in a medium-sized bowl. Whisk while dribbling in the water, until everything combines. Crush the garlic cloves with the salt with a mortar and pestle (or on a cutting board with the flat edge of a knife), until you have a paste. Add to the bowl, along with the parsley, and stir to combine. Set aside. If not using right away, refrigerate. making the cauliflower and finishing the dish: Bring a large pot of salted water to a boil, add the cauliflower and blanch for 5 minutes. Drain it in a colander, and then pat it dry as thoroughly as you can. Add oil to a heavy-bottomed pot, to a depth of about 2-3 inches; heat to 375° F over medium-high heat. The temperature is important (as is drying the cauliflower), so that you don't get soggy, grease-filled results. Line a baking sheet with a few layers of paper toweling and set aside. Carefully lower 1/2 of the dried cauliflower into the oil and fry until golden brown, moving it around from time to time, approximately 6-10 minutes. Carefully lift the cauliflower from the hot oil, letting as much oil fall back into the pot as possible, and set it on the prepared tray. Bring the oil back up to temperature, and repeat with the remaining half of the cauliflower. Serve the cauliflower warm, or at room temperature, with the Sesame Parsley sauce drizzled over it. -ever-so-slightly adapted from An Edible Mosaic by Faith Gorsky

Сдобные и очень вкусные мягкие булочки получаются по этому рецепту, обязательно попробуйте их приготовить! Источник: http://kulinariya123.blogspot.com/2013/09/611.html На 16 булочек: 2 1/4 ч.л. сухих дрожжей 3 стакана муки, примерно 250 мл молока 4 желтка 100 г мягкого сливочного масла, не растопленного 2 п. ванилина 100 г сахара щепотка соли Для смазывания: 1 желток 2 ст.л. свежих сливок (я использовала молоко) Подогреть молоко до теплого состояния и развести в нем дрожжи, добавить 1-2 ст.л. сахара, 1-2 ст л. муки, перемешать и поставить в теплое место на минут 15, чтобы активировать дрожжи. Затем добавить сахар, желтки, сливочное масло, ванилин. Перемешать. Постепенно всыпать просеянную муку. Замесить мягкое, не липнущее к рукам тесто. Переложить тесто в миску смазанную растительным масло, накрыть полотенцем и поставить тесто подходить в теплое место до увеличения. Готовое подошедшее тесто немного обмять и разделить на булочки. Застелить противень пергаментом, уложить булочки на расcтоянии друг от друга и дать подойти в теплом месте. Подошедшие булочки смазать желтком, поставить выпекать в горячую духовку при 200С около 20 минут. P.S. я в булочки еще добавила 1/2 стакана изюма.

Уж не знаю, как там в ихних Америках, а в наших Кулиничах это печенье продаётся именно под таким названием. А это что у вас за большущие такие печеньки? А дайте-ка парочку на пробу! Вкусно! Но мало Самый надёжный способ поесть печенек вдоволь приготовить…

Stuffed vegetables are my personnal favourite, whenever i get a chance to make i wont hesitate a second to make some. Its been a while i had some stuffed vegetables, and i have been looking for a chance to make some stuffed chillies especially with potatoes. I have been challenged with two incredible ingredients by Sathya Priya of My Kitchen Odyssey for this month's Shhhh Cooking Secretly Challenge started by me few months back.Every month i'll combine a pair with the members, then later we secretly discuss with our pair to exchange two secret ingredients among us, finally we cook with those secret ingredients which we will post on next month between 16-18th during every month. Whoever finished cooking with their secret ingredients shares their picture among the group members befor the revealing date.Obviously we are having loads of fun by guessing the ingredients and have real fun with the members. Also this group brings out the creativity from the members since the two ingredients given by the members will definitely pull you to dish out interesting dishes. Sathya gave me chillies and peanuts as secret ingredients, however the first recipe came to my mind is Hyderabadi mirchi ka salan then somehow i felt like making a different dish and opted for this alluring,spicy and very delicious stuffed chillies aka stuffed peppers. Instead of making a dry stuffing with peanuts, i prepared a quick stuffing with cooked and mashed potatoes along with crushed peanuts, the addition of peanuts makes this stuffing more crunchy and nutty. Take care to remove the seeds from chillies carefully else your stuffed chillies will be more spicy. I used long green chillies, you can make the same stuffed chillies just with bellpeppers. We simply loved this stuffed peppers, thanks to Sathya sis for giving me this interesting ingredients. 7-8nos Long green chillies Oil for frying For stuffing: 1cup Cooked and mashed potatoes 1/2cup Crushed raw peanuts 1no Onion (chopped) 1/2tsp Garam masala powder Chopped coriander leaves Salt 1tbsp Oil Slit open the green chillies carefully, remove the seeds and keep aside. Bring boil water in a pan, add the chillies, keep aside for 5 minutes, strain the water and keep aside. Heat the oil, cook the chopped onions until they turns transculent. Add the crushed peanuts, saute for few minutes. Add the mashed potatoes,coriander leaves, garam masala powder, salt and cook everything for few minutes, put off the stove, keep aside. Let cool completely. Stuff the green chillies with the peanuts-potato stuffing. Heat enough oil for cooking, drop the chillies and fry in simmer until the chillies gets well cooked. Remove and serve warm. Piments Farcis: 7-8 Piments verts Huile pour frire Pour la farce: 1 tasse de pommes de terre cuites et écrasées 1/2tasse Arachides(broyées) 1 Oignon (émincés) 1/2 c à café Poudre de Garam masala Feuilles de coriandre hachées sel 1 c à soupe d'huile Ouvrir soigneusement les piments verts, retirer les graines et garder les à côté. Faire bouillir l'eau dans une casserole, ajouter les piments, laisser dans l'eau pendant 5 minutes, retirer les de l'eau et garder à côté. Chauffer l'huile, faire revenir les oignons émincés. Ajouter les arachides écrasées, faire revenir pendant quelques minutes. Ajouter maintenant les pommes de terre écrasées, les feuilles de coriandre, la poudre de garam masala, le sel dans les arachides et faire revenir le tout pendant quelques minutes.Couper le feu. Laisser refroidir complètement. Farcir les piments verts avec la farce. Chauffer l'huile pour la frire, déposer les piments farcis et les faire frire jusqu'à ce que les piments sont bien cuits. Retirer et servir chaud.

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Grilled eggplant with za'atar spice blend and an herby lentil salad with mint, parsley and pine nuts. Vegan and gluten free.

булочки по ГОСТу, сдобное тесто, рижская сдоба, рецепт, фото

I scream, you scream, we all scream for ice cream! Und wie ich geschriehen habe, als folgende Mail ins Haus flatterte: 'Liebe Dani, möchtest Du vielleicht Genussbotschafterin für Häagen-Dazs werden und ein Rezept für uns entwickeln? Komm doch einfach nach Hamburg - in dieses hübsche Loft - iss becherweise diese ultra mega HAMMER gute

This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.

Deliciosa

A creamy and delicious chia pudding loaded with banana flavour!

Today’s new candy for VeganMoFo is Vegan Salted Caramels. Corn Syrup-Free, might I add… I’m not one for being the most healthy. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. And I do. Yet I’m stopped at...Read More

Growing up I ate these and we all loved them and knew they were something special from the old country, Latvia. Not until I first came to ...