Sweet and salty sesame chicken thighs with a cabbage slaw in a fluffy steam bao bun!
Coconut braised beef is an easy and delicious one pan meal! Tender beef chuck simmered in a red curry coconut broth served with rice and fresh herbs.
I’m all about a veggie centrepiece these days and this one does not disappoint. It’s packed with flavour and is so simple to make. Once you’ve seared and roasted the cauliflower, you make a quick, non-traditional tarka, which gets poured over the top. Serve with flatbreads to mop up that delicious sauce and you’ve got yourself a belter of a side.
Baumstriezel Rezept: Kürtöskalacs, Trdelnik oder Chimney Cake easy zu Hause selber machen! Einfach auf Nudelholz backen. Mit Thermomix-Rezept.
Crispy pork schnitzel served with katsu curry, vegetables and Japanese mayo.
Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I love every component in this entremet. I will definitely try to use some of these components for my other entremets in the future. The recipe below for the chocolate mousse component makes a huge amount of chocolate mousse. I have yet to experiment with making a smaller quantity of chocolate mousse, so I’m not sure how it will work out if we halve the ingredients. I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould which I brought from ebay. It’s the same type of mould that you use for British marshmallow tea cakes. The main reason why I use a semi-sphere mould is that the dome shape makes glazing a lot easier. I have made these chocolate mousse entremet using a 70mm diameter round cake ring before, and I found it difficult to glaze along the sides. The tip to making this chocolate mousse entremet is to use a good quality 70% dark chocolate that you like to eat on its own. This chocolate mousse entremet is only going to be as good as the chocolate that you use. Chocolate Mousse Entremet (Adapted from Desserts by Pierre Herme) Makes 6 numbers of 70mm diameter semi-sphere cakes Chocolate Sponge 20 grams Dutch-processed Cocoa 20 gram all-purpose flour 16 grams cornstarch 3 large egg whites 100 grams caster sugar 5 large egg yolks 40 grams unsalted butter, melted and cooled to room temperature To make chocolate sponge: Preheat oven to 180C conventional (or 160C fan-forced). Line 30cm x 20cm cake pan with baking paper. Sift and combine cocoa, flour and cornstarch. Set aside. In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside. In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy. Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely. Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely. Chocolate Syrup 50 grams caster sugar 10 grams Dutch-processed cocoa 110 ml water To make chocolate syrup: Combine sugar, cocoa and water in a saucepan, stir over medium-high heat until sugar dissolves, bring the mixture to the boil. Remove from heat and set aside to cool completely. Chocolate Mousse 500ml heavy cream 300 grams 70% dark chocolate, finely chopped 2 large eggs, room temperature 5 large egg yolks, room temperature 125 grams caster sugar 45 ml (3 tablespoons) water 1/2 cup slivered almonds, toasted, and finely chopped To make chocolate mousse: Using an electric mixer fitted with a whisk attachment, whisk cream to medium peaks. Set whipped cream aside in the fridge while we work on the rest of the chocolate mousse. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside until it cools to 45C. Meanwhile, place yolks and eggs in the bowl of a mixer fitted with the whisk attachment. In a small saucepan, combine sugar and water and bring to the boil, swirling pan occasionally to dissolve sugar. Continue to boil until the temperature reaches 115C. Remove pan from heat. Whisk eggs on high speed, and start pouring the syrup in a thin stream into the egg, take care to avoid the spinning whisk. Continue to whisk until the eggs triple in volume and cool to room temperature. Fold a third of the whipped cream into the cooled chocolate using a hand whisk. (Note: You can be quite rough with folding the cream into the chocolate at this stage. The melted chocolate might start to clump together. Just keep mixing until the mixture comes together and is well combine.) Using a spatula, work as delicately as you can, fold in the rest of the whipped cream until combined, followed by the egg mixture. Finally, fold in the toasted almonds. It is best the use the mousse now while it is still soft and spreadable. Chocolate Sauce 60 grams 70% dark chocolate, finely chopped 125 ml water 60 ml heavy cream 25 grams sugar To make chocolate sauce: Combine all the ingredients in a small saucepan, stirring constantly over medium-high heat, and bring the mixture to the boil. Reduce heat to low and simmer, stirring constantly until the sauce thickens slightly and coats the back of the spoon. Remove from heat and set aside while you work on the chocolate glaze. Chocolate Glaze 80 ml heavy cream 100 grams 70% dark chocolate, finely chopped 20 grams unsalted butter, cut into 4 pieces, softened at room temperature 105ml (7 tablespoons) of chocolate sauce, warm or at room temperature To make chocolate glaze: Note: Make the glaze only after you have assemble and freeze the chocolate mousse cake. In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and pour hot cream over the finely chopped chocolate in a heatproof bowl. Allow to sit for 1 minute to let the chocolate melt slightly, then stir slowly in a small circle starting at the centre of the bowl, stirring gently in a circular fashion, gradually increasing the size of the circle. Continue to stir until all the chocolate has melted. Measure the temperature of the mixture, which should be at 60C. If it's too cool, place bowl over simmering water, and remove from heat once the temperature reaches 60C. If it's too hot, allow to cool to 60C. Stirring gently, blend in butter and the chocolate sauce. Once again, check the temperature of the glaze, which should be between 35C to 40C at which the glaze attains prime pourability. Use glaze immediately. To assemble: Spoon or pipe chocolate mousse into the cavities of a 70mm diameter x 34mm height half semi-sphere silicon mould, leaving a gap about the same thickness of the chocolate sponge. (You can use small cake ring if you wish.) Cut out 70mm diameter round sponge with a cookie cutter. Brush sponge generously with chocolate syrup. Place sponge over the mousse and press down lightly. Wrap the mould well with plastic wrap and freeze until completely frozen (at least 6 hours). Remove the chocolate mousse cakes from the mould. Place cakes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen chocolate mousse cakes. (The glaze will set very quickly and there is no going back to fix up areas that is not covered in the glaze as I found out the hard way.) Allow the chocolate mousse cake to thaw completely before serving.
Opskrift på lækker asiatisk wokret med nudler, grønt og kødboller.
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
So, you want to know more about Bastille Day? Well my friends, here are the cliff notes version along with some AMAZING recipes! I promise:) What is Bastille Day actually celebrating? Bastille Day is a French national holiday commemorating the storming of the Bastille at a turning point during the French Revolution in 1789. ...
We are filing this dish under, "What dreams are made of." This beautiful Moroccan Soy Curl Stew is bursting with delicious flavor and satisfying ingredients that are sure to make your belly very happy! Warming spices, hearty sweet potatoes, tender soy curls, fire roasted tomatoes, sweet dried apricots and raisins, and so much more come together in the most delightful way. This delicious stew will fill the whole house with aromatic goodness and is sure to have everyone running to the dinner table. You just know it’s gonna be gooood! Serve it over perfectly fluffy quinoa or rice for a fantastic meal that is sure to please! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Yogurt making is having a moment. See what all the fun is about by making your own natural yogurt! This recipe uses kefir for a delicious endresult
My Tahini Curried Carrot Salad is a quick and easy recipe – delicious for lunch, dinner or heck, even breakfast! The sweet crunchy flavor of matchstick carrots mingles with the bitter-creamy tahini dressing, plump raisins, crunchy pumpkin seeds and spicy-savory Muchi Curry. Give this refreshing creamy-crunch salad a try! And raisin-haters don’t fret, I have...
Makkelijk recept voor heerlijke zelfgemaakte verse tomatensoep. Vegetarisch recept. Lekker met een stokbroodje of een salade erbij.
Baileys Kugeln als Geschenk. Einfach zubereitet, gross in der Wirkung.
Panforte is a traditional Italian dessert, a sort of cross between a cake and a biscuit. Originating from Tuscany, it’s bursting with nuts, dried fruit and spices – including lots of aromatic black pepper. With the help of a little chocolate, I’ve transformed it into this indulgent fruit cake
Thick apple slices with a popsicle stick, dipped in chocolate then drizzled with caramel and topped with pecans.
This healthy ground turkey ramen recipe makes the perfect dinner meal and is made with vegetables, seasoned turkey, and ramen noodles!
This Apple Dump Cake is so easy and so delicious. Keep all the ingredients in your cupboard ready for unexpected company. You whip up this dump cake recipe in minutes.
Gooood morgon! Först och främst vill jag bara passa på och tacka för alla kommentarer ni ger! Ni är så många numera som varje dag lämnar efter er några rader…
Ich bin von diesem cremigen Zitronen-Mascarpone-Käsekuchen total begeistert. Es ist wirklich ein raffiniertes, schnelles und einfaches Kuchenrezept.
Swedish meatballs in creamy, broth based soup is excellence.
This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.
IG : jaimejustelaphoto
Riley Pearson, 6 years old, was sent home from school because his parents put a packet of mini-cheddars in his lunchbox. The school has set up a healthy eating policy for lunchboxes and "Chocolate, sweets, crisps and fizzy drinks are not allowed. If your child's lunchbox is unhealthy and...
Beef Wellington Bites
Hefeteig ist bei mir in der Familie immer wieder ein Hit, weswegen ich zu Ostern einen Hefezopf mit Kirschfüllung machen werde. Aber spätestens seit meinem Apfel-Zimt-Zupfbrot wisst ihr ja davon…
Silikonform Halbkugel 7 cm*, Silikonform Halbkugel 5 cm*, Ausstecher*, Spritzbeutel*, Blattgold*
Often thought of as the traditional German potato salad, Kartoffelsalat, this one is popular mainly in southern Germany. It’s without mayo unlike those from northern Germany with mayo.
This is my adapted version of Tahdig Rice by Samin Nosrat in Salt, Fat, Acid, Heat and my personal version of middle eastern Kefta Meatballs.
Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.
I collect baking cookbooks like they're going out of style; I absolutely love them and get so many ideas and inspirations for this ...
Recipe video above. A quick chicken dinner that's an explosion of (spicy!) Asian flavours! Make this with chicken breast, boneless thighs or tenderloins.Spiciness level: Spicy but not blow-your-head-off spicy! Remember, I like to think I'm a Spice Monster, but in reality I can't handle the heat (literally!). To dial it back, reduce chilli flakes and see Note 2 about reducing Sriracha.
In the short term, real food is more expensive. So how do we make it work? How do we eat real food on a budget? Good question! Here are some ways I've found helpful . . .
Custard creams are a classic English biscuit. They are sandwich biscuits with a creamy, buttery and custard flavoured filling. When I made my first attempt at these biscuits they were a bit thick but I asked my boys to taste test them! My older son said they tasted good but my youngest said “No thanks I am more of a Bourbon kind of guy”!!!!! So it looks like I need to develop a recipe for a Bourbon biscuits next. These biscuits are nice and crumbly and melt in your mouth with a buttery custard f
Prepared the meatballs using the following mixture... Read More →
Baumstriezel Rezept: Kürtöskalacs, Trdelnik oder Chimney Cake easy zu Hause selber machen! Einfach auf Nudelholz backen. Mit Thermomix-Rezept.