Tu B’Shevat (or Tu Bishvat) is a lesser-known Jewish holiday celebrating the birthday of the trees. Celebrate by planting a tree and trying these recipes.
Whether baking for a special occasion or just satisfying a yen for something sweet, you'll find everything from easy breads to elegant cakes to pastries.
Cheese latkes or cottage cheese pancakes are the pancake you may not have known you want! High protein, a great way to use up matzo meal and so easy, crispy, comforting and delicious.
Tu B’Shevat (or Tu Bishvat) is a lesser-known Jewish holiday celebrating the birthday of the trees. Celebrate by planting a tree and trying these recipes.
Want to learn how to make crispy potato latkes, you’re in the right place! This recipe post includes all the tips and tricks to make crispy and delicious latkes -- no miracle required!
Multicultural recipes from challah to kalbi to preserved lemons. A melting pot of food inspired by family's culturally diverse heritage.
Welp, this is one of those epoch-defining moments where historians draw a line between the previous age and the new one. Nasturtiums have always been peppery additions to salads, or just snacking all...
Decorate our Chocolate Ganache Heart Tartlets with these hearts.
It’s good to be back home and at my computer blogging. I took some time off to care for my dad who was ill, but thank God he is on the mend and feeling better. I wanted to share some gorgeous…
Cream Cheese Strawberry Cookies are delicious, soft and chewy cream cheese cookies with fresh strawberries and white chocolate chunks. A sweet strawberry cookie recipe is just what you need for the summer ahead!
For the past two years, I've had a craving. Not for cowbell, but for kolaches (pronounced: kuh-lotch-eeees). This is reason #589 I know...
It’s good to be back home and at my computer blogging. I took some time off to care for my dad who was ill, but thank God he is on the mend and feeling better. I wanted to share some gorgeous…
Makes 2 rolls: Crust * 1 package active dry yeast * 2 cups warm milk * 8 cups all-purpose flour * 3/4 cup sugar * 1 teaspoon salt * 5 eggs * 4 ounces (1 stick) butter, melted * 2 (11-ounce) cans poppyseed filling (or make your own, see below) Filling * 1 pound poppyseeds * 1 cup sugar * 6 ounces butter (1 1/2 sticks) * 1 cup hot milk * 1 lemon rind, grated Preparation: 1. If making your own filling, combine all filling ingredients. Beat well and set aside. 2. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk. 3. In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point. 4. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time. 5. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle. 6. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. 7. Place on a parchment-lined or greased pan, cover and let rise again until double in size. 8. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown. 9. Remove from oven and cool. Dust rolls with confectioner's sugar, if desired.
Ingridients: Farmer’s cheese 1 lb Flour (bleached) 1 1/2 cup Egg 1 Sugar 1/2 cup Pinch of salt Golden raisins 1/4 cup Corn or vegetable oil 1/5 cup Cherry preserve and sugar powder for decora…
The pictures in this post are sure to inspire not only your Easter Menu but also your Easter decorating! It's all about delicious recipes & elegant decor.
a cooking and baking blog
It’s good to be back home and at my computer blogging. I took some time off to care for my dad who was ill, but thank God he is on the mend and feeling better. I wanted to share some gorgeous…
Wurstsalat ... a traditional meat salad from southern Germany. In the north, it's Fleischsalat. Both are wonderfully different and utterly delicious! Perfect party pairing.
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
Mag het eens een cheesecake anders-dan-anders zijn? Een slaatje erbij, en klaar is je lunch.
Oh the memories. I think this is one of those Portuguese dishes that everyone knows about and is so popular that you can't go to a Portuguese restaurant without seeing it on the menu. Steak and Chips (fries) seems to be a male favorite no matter if you're Portuguese or not, I have yet to find a guy who doesn't like a big steak and a serving of fries. Bitoque - pronounced BEE-TOCK is delicious. Everytime I went to a restaurant in Portugal or even back home in South Africa, I ordered it, very few times I requested something else. Just as with every other dish in world, everyone has a different way of making it and there are some variations here and there but this is, for the most part, the traditional way it's served across Portugal and Portuguese communities all over the world. Bitoque 4 frying steaks (you don't want thick steaks for this so if yours are a little on the thick side, use a meat tenderizer and pound them down a bit) 4 garlic cloves, peeled and smashed olive oil butter salt and pepper to taste bay leaves 2 garlic cloves, finely diced (yes, I'm posting it twice because these you'll need these for the marinade) white wine (if you don't want to use the wine, you can omit it) Fries White Rice Lettuce, tomato and onion salad 4 fried eggs The morning of the day you're serving these for dinner, go ahead and marinate your steaks in salt and pepper, bay leaves (just one or two), diced garlic and white wine. (I don't measure any of this stuff so I don't have an amount, just pour a little bit of white wine over the steaks). Cover and place in refrigerator until you're ready to fry them up. Add a little bit of olive oil to a skillet, add the 4 smashed garlic cloves and about 2 tablespoons of butter. Fry over medium heat until hot and the garlic starts popping. Add the steaks, discard the marinade. Fry for about 15 minutes or so until they're cooked through. Remember to turn them over half way through so they fry up nicely on either side. You'll have a bit of gravy in there and that's good, we want that. In the meantime, peel and cut your potatoes into sticks and fry them until golden brown. If you don't want to fry them you can certainly bake them in the oven, but for this dish I prefer to fry them. Cook up a little bit of rice with a dash of salt and a little butter. Make the salad, just a simple mix of lettuce, sliced tomatoes and onions, drizzle on some olive oil, vinegar and salt and pepper. Once the steaks and the fries are ready. In a small skillet add a little butter and fry up the eggs, one at a time. Now let's put it together. Place the steak on a plate, top with the fried egg. On either side of the steak and egg put fries, salad and a little mound of rice, just like I showed you a few posts below. Drizzle some of the sauce from the steak over the rice and egg and VOILA. You're done. Now sit down and enjoy it and if you do try it, come back and let me know what you thought :)
It’s good to be back home and at my computer blogging. I took some time off to care for my dad who was ill, but thank God he is on the mend and feeling better. I wanted to share some gorgeous…
