These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.
Have you ever had a pancake and thought, I wish there was more cucumber? Now you will after trying this Indian recipe
Kids get very accustomed to the foods we normally serve them for breakfast every morning. So whenever I break out of my usual routine and try something new, I always pause wondering if my guys will like it or send me back for what they’re used to. Occasionally, I play around with recipes just to…
Oh Monday. How sad I am to see the weekend go, but how happy I am for Monday, because that means in just 5 days the weekend will be back a...
I watched Barefoot Contessa earlier today. The Perfect Dinner Party episode was on. The recipes sound tasty and inviting. The main course, the Bay Scallop Gratins is a recipe from her latest cookbook of her Barefoot Contessa series, a book titles Back to Basics. If you wish to test run the book before buying it, try the Bay Scallop Gratins since the recipe is published on FoodTV.com. Cooking Tips Several people who did the recipes suggested to reduce the amount of salt. For all recipes, except desserts, I adjust the salt to suit my taste buds. Seasoning is a personal choice and should be viewed as guidelines not absolute. Moreover, when the recipes contain salty ingredients like pancetta or capers, it is normal to reduce the amount of added salt. A few people notice the garlic taste. One trick I used is to cook longer your garlic at lower temperature. The more you cook garlic, the more its taste will sweeten. For desserts, serve homemade candies with whole fresh pears. Fleur De Sel Caramels – Do not attempt without a good candy thermometer. Digital thermometers are more precise. Beware that you need to adjust the amounts of sugar and water. […]
It's easy to look back on the past and feel a pang of nostalgia. Like that old drive-in or store at the mall, some food products are gone but not forgotten.
Vegan Custard Tarts When I started cutting out dairy, one of the many things I stopped eating was custard, and it’s one of the many things I really missed! I had no idea how easy it was so make my own, homemade dairy-free version. It’s ridiculously easy! AND it tastes just like ‘normal’ custard. How I wish I tried this recipe months and months ago! I missed out on so much custard goodness! I just realised this paragraph is full of exclamation marks!! Moving on… These vegan custard tarts taste like the ‘real thing’ and the custard part definitely tastes like the custard I remember and love. Sweet, thick and…vanillary? OK I think I just made that word up but …
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For those of you who will look at this and recognize it as something that Oma made, I wish I could add a scratch and sniff option to take you right into her kitchen. My Mennonite mother-in-law raised and fed 9 kids plus extras that came to the table. She did all the cooking with no recipe books; everything by memory. I’m sure that often she had to improvise and make do with whatever she had on hand, sometimes coming up with new recipes that way. One of my favorite things she made, when I joined the family, was sausage Bubbat. She usually served it with chicken Borscht and often had Plumimoos (cold fruit soup) for dessert. The Bubbat is very good with the fruit soup. As a newly wed, I attempted making this, but the words in the Mennonite Cookbook threw me for a loop. “Flour to make a stiff dough" followed by "Pour into greased pan." What did that mean? Much later in life I found out that my mother-in-law did have a written recipe and I grabbed it. When I tried making it according to this recipe, I called her up and I asked her, “did you put in 4 cups of flour, like it says?” She said, “Put in more if it’s not enough.” What’s not enough? I finally got it out of her that you should be able to stir it with a wooden spoon. So, that’s the secret. It all depends how strong your arm is. . . especially when the recipe gets quadrupled! Ingredients: 4 eggs 2 cups milk, scalded 1 teaspoon salt ½ cup water 5 cups flour 1 tablespoon instant yeast 4 cups cut up (in bite size pieces) farmer sausage and/or smoked ham. Method: Scald milk and add salt. Allow to cool so that it is only warm. If using regular yeast, dissolve it in the ½ cup water with 1 tablespoon sugar, as usual. If using instant yeast, add ½ cup water to milk and add the dry yeast to the flour. Beat eggs well, adding liquids and then stirring in the flour. Stir in sausage and ham. Spread into greased 9x13 inch pan and 1 loaf pan, or all of it into a larger cookie sheet. Cover with plastic and let rise 1 hour. Bake at 350° F for 45 minutes.
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Wow – wish you’ll wish you had “smell-a-vision” for this one! The aroma of baking is great at the best of times, but throw in cinnamon and you have something quite magic. The neighbours will suddenly feel the need to drop in! These are best eaten on the day, so invite everyone around. They may look complicated but actually aren’t at all, especially not if you follow my best cinnamon roll tips. In fact, once you have whipped up a few batches of gorgeous, golden cinnamon buns, it becomes dangerously easy! How to make our best cinnamon rolls recipe I’ve tried and tested many of the tastiest cinnamon roll recipes (from air fryer Caramilk cinnamon rolls to pumpkin pie cinnamon scrolls, but the tricks I use in this recipe sets it far above all the others. This recipe starts by frothing the yeast in barely warm milk (if it’s too hot you will kill the yeast - too cold and it won’t activate). The pinch of sugar helps to activate the yeast and make the dough rise perfectly. When you see those bubbles forming you know it’s working! Plus, my hot tip is to stir with a skewer rather than a fork, as you can easily return any yeast that clings to it after stirring. After the dough has risen, you’ll need to roll out the dough. Start by making it into a smaller rectangle before you start rolling, pulling the corners neatly. Don’t worry about making it 100% perfect, just keep shaping and pinching the corners as you go, so you end up with a large, neat rectangle with even thickness. For more information on perfecting your dough, see more recipe notes below. When it comes time to make the cinnamon bun filling, just have the butter at a soft but not melted consistency. You want to create a spreadable paste when it is combined with the sugar and cinnamon. Then, once you’ve spread the filling on the dough, take care as you roll it up to make sure the log is even - this way the slices will be equal. Remember though, the ends are always going to end up a little bit smaller. To calm all other worries, if you don’t have the exact size pan for baking you can always just use something similar. Also, how you like your frosting is completely up to you! The taste team and I prefer a slightly thinner glaze, but you can omit the milk and make it thick and luscious. This sweet treat is customisable to your tastes.
I have taken this recipe from Moxie’s Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadn’t taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful.
