This classic Bouillabaisse recipe is packed with flavor! The combination of herb, spice, orange peel, and fennel is divine. The saffron, gives the soup its deep golden color. You have to give it a try, it's delicious!
Imagine if pancakes and english muffins had a baby. These Irish pancakes are soft, fluffy, and warm, but also filled with nooks and crannies!
Mughlai chicken is the perfect creamy curry recipe. Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite.
This is a versatile and easy Korean dish, and one that just about everyone loves. I’ve used a variety of recipes over the last four years. But the one I’m currently using I’ve ada…
How to make chashu pork steamed bao – homemade steamed fold over bao buns stuffed with pork, cucumbers, and green onions.
Make sure to pin the recipe or REPIN Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE 🙂 I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook 🙂 Find Copy Cat Restaurant Recipes HERE Find […]
Crisp and golden Potato Rösti are the perfect accompaniment to almost any meal!
If you have never had a Sopapilla before, friend, you are in for a treat today. Sopapillas are basically quick donuts. My family used to always stop at Casa Bonita in Tulsa, OK, after visiting my great grandmother, Lula, every summer before she passed away. The trip was always made memorable by Lula. She was…
With slightly chewy rice noodles coated in a sweet soy sauce and cooked until smoky and charred, it's no wonder Pad See Ew with Chicken is such a popular Thai noodle dish.
Whether for breakfast or brunch, nothing beats a potato rosti topped with smoked salmon for the ultimate weekend indulgence.
In this article you will read some of the most authentic recipes for the Australian kitchen. From meat pie to pecan butter pancakes, this are the recipes that deserve to be on the top of our top 10 list that we made just for you. The barbecue meat is considered…
This pesto macaroni cheese with spinach, basil and parsley is a fresher tasting version of the classic comfort food.
A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.
Wow, doesn't this Chocolate Mousse Cheesecake look amazing! I'm pretty it would be the hit at your next meal! For the cheesecake: 1 pound (two 8-ounce boxes) cream cheese, at room temperature ⅔ cup granulated sugar ¼ teaspoon salt (I always use kosher salt) 1 teaspoon pure vanilla extract 2 large eggs, at room temperature ⅔...Read More
Of all the sweets that come from Turkey baklava is probably the most famous and delicious. Although there is no...
Exotic Chinese dumplings made with ground pork, cabbage, ginger and green onions enclosed in a homemade wonton wrapper. These pot stickers are so delicious and after getting the hang of folding the dough, so easy to make!
Wow your guests for your next brunch with these ham & cheese puffs. Serve with a crisp salad for an easy yet impressive dish with little effort. If you need a printer-friendly version of the re…
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Avec du cacao et du sucre brun, elle semble revenir de vacances. Pour retrouver la recette de la pavlova au chocolat
A vegetarian's dream, this midweek winner with aubergine chunks, rice seasoned with ras el hanout, shards of golden halloumi and sesame seeds, is ready and on the table in 35 minutes
[/ezcol_1half] [ezcol_1half_end] I AM not, by even the most flexible standard, what you would call a person of a particular faith... I have no investments in god/gods, demon, Buddha, ghost, after-life, next-life, karma, heaven or hell... or paying somebody to tell me that I shouldn't be moving...
I had to! I just had to make something with eggnog before the holiday season is over. The only question was, what do I make? Eggnog pancakes? Eggnog waffles? Eggnog ice cream? Eggnog fried rice? Just kidding about that last one. I almost had you there for a second, huh? Then it hit me: I…
This Korean chicken salad combines with shredded poached chicken breast, cucumber, onion, and apple slices, then dressed with a tangy sesame mustard dressing. This light and healthy mayo free salad is great for BBQs and potluck parties.
Yema are Filipino candies made with a custard center covered with a caramel shell
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We are giving you now some really yummy recipes for a lovely desserts for all lovers of sweets. Choc
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea's best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to recommend japchae because everyone loves it!
I’m feeling good. My house is clean. Our trees are trimmed. My hair is brushed. There’s a 60% chance of rain tonight. This calls for champagne! For the rain chances you guys, not my brushed hair. Well, actually…..never mind. Anyway, Matthew Collins came over today for round deux of the Great Food Shooting Campaign Celebration […]
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Hi everybody! Spring has come! It’s time for us to make something delicious, pack a lunch box, and go on a picnic. I can’t fully enjoy any activity or event unless delicious food is on hand. Most Koreans are like this. I may spend one afternoon in Central Park here in New York, but before I do...
Do you ever buy fresh fruits and vegetables, toss them into the produce drawer and forget about them? Then a few days later you open the drawer only to discover that it's all spoiled? Here are some of the best methods for storing your fresh produce.
Do you like potatoes and garlic. If so then your going to love these oh so delicious garlicky baked fries. They are oh so delicious and so easy to make. They are also really healthy for you.
These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner!
I am super excited to launch this new, India Series, along with the other two ongoing, Israel Series and Tree Nut/Nut Free Macaron Series which is on hiatus until the Fall season. To help me launch this series I asked the lovely, super young and super talented Kulsum (@JourneyKitchen) of Journey Kitchen to share some of our all time favorites, samosas. I can't really recall when Kulsum's and my paths crossed on twitterverse but what struck me the most was her unique Indian Bohra Cuisine which I hadn't heard of before. As Kulsum works full time and is finishing up her Masters degree, she also finds time to share with us some dishes from her Bohra heritage. Indian Date Pudding for one and the samosas filled with lentils that is more prevalent at her mom's home while growing up, as opposed to the widely popular spicy potatoes and peas. Thank you Kulsum and thank your husband too for the professional looking demonstration! :) Samosas make me extremely nostalgic. Not a potato filled ones but rather lentils and meat stuffed samosas which are a known delicacy of the little town I come from. Growing up, any feast or occasion had to include samosa. Mom starts her morning by making thin pastry from whole wheat flour which is similar to making roti. Two balls of dough are put together pressed at edges and then rolled out thinly. While its cooked on the hot griddle, the air fills and separates the two layer of pastry that were put together leading to two thin sheets of round pastry. Then, she makes the filling, slowly cooking the meat or lentils, chopping herbs, onions and eye balling the perfect amount of salt and other spices. We sisters along with mom would sit on a long cloth which is like a table cloth only that it’s put on the ground instead of table in the dining room. Mom watches her daily soaps while her hands as if trained to make samosas worked perfectly in making the samosa pockets and filling them. While she watched and chatted, we sisters would stuff ourselves with the rolled samosa and mom would lightly hit our hands to keep us off. She said it messes up her count. We never listened. Once more than 100 samosas were rolled up, she would get ready for deep frying them. We would follow her in the kitchen and eat the samosas as they came out of the oil, perfectly crisp, hot and golden. She would ward off us again, complaining how nothing will be left for the guests. We (and the major part of ‘we’ is me) never listened. And trust me, this are so pathetically moreish, you just won't realize how you eat a dozen. We always had guests asking for second and third servings. And somehow mom had mastered the art of always making enough so guest left satisfied. Fast forward to mom's dear daughter aka me, as much as I love them, I can't always find time to make everything from scratch. So I rely on frozen spring roll wraps as pastry which works wonderfully well here. My mom won't be very proud but my husband is. Which works at the moment. If you are thinking this is going to be difficult, let me tell you, the hands in the step by step tutorial are my husband’s. All these samosas in the picture are rolled by him. I just had to show him once how to roll them and then he was on his own! I don't know what that says about him (he's more capable in kitchen then I think?) but trust me, if he can make them, you surely can! Thank you Shulie for generously inviting me to your fabulous blog. I can't exactly remember how I connected to Shulie, but I remember well how generous in her words, kind in her attitude and encouraging she has always been to me. Lentil Stuffed Samosas - Dal ke Samose Makes 10-12 Ingredients For filling 1 cup toor dal/ split pigeon pea* 1/2 cup spring onions, finely chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1 green chilly, finely chopped 1 tsp red chilly powder 1 tsp garam masala 1 tsp roasted cumin powder Salt to taste For Glue ¼ cup all purpose flour 3 tbsp water Pastry Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles) Note *You can also use moong dal i.e. split and husked mung beans which is more commonly used. Method Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside. Mix the ingredients for glue and keep aside. Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out. Cutting Pastry Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone. Fill about 2 tbsp of filling into the triangle and pressing it down with your finger. Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture. Heat oil in a wok and drop the triangles in it. They are done when light golden brown. Serve with ketchup. They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.
Can you smell its aroma? Can you taste its flavours? Now, you can easily make this restaurant-quality dish at the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests!
How to make chashu pork steamed bao – homemade steamed fold over bao buns stuffed with pork, cucumbers, and green onions.
