Soft, pillowy, and just melt-in-the-mouth, this sticky paneer bao is a perfect example of how to incorporate Indian flavors and other Asian flavors. They are spicy, sweet, and super delicious. It's amazing how easy this dish is to make, and it is a great appetizer or dinner side.
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Cape traditional fare at its best! My first choice when catering for a finger supper or drinks party.
These Tuna Buns are perfect for quick lunches, snacks or picnic food. You will love the savory tuna filling nestled inside soft bread with sesame seeds as a tasty garnish.
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Thinking about opening a snack foods retail business? think about turning your hobby into a profitable business.Best Snack food names ideas
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Delicious French Palmier, lovely puff pastry savoury treats.
Cheesy, crispy, and salty, these homemade Cheez-Its taste just like the real thing. They're super easy to make with just 5 ingredients and a super simple process.
These are the softest and fluffiest homemade pull-apart buns and they are filled with delicious Cashew Chicken. Doesn’t these rolls look amazing? When you bite into it, it will hit you with the most pleasant burst of flavors. The cashew chicken tucked inside is awesome. I can’t decide which part I like more, the theRead more
Combine classic festive flavours in this simple canapé recipe. A tangy homemade cranberry sauce and gooey, melting Camembert are layered on top of crisp puff pastry, perfect for Christmas parties.
This crispy olive oil pastry offers a cholesterol free alternative to regular pastry: No Cholesterol Short Crust Pastry. Adjust the oven rack to the middle position. Preheat oven to 200°C. Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans. Press pastry circles into pans to fit snugly. Prick bottoms lightly with the prongs of a fork. Refrigerate for 30 minutes. Bake blind for ±10-15 minutes.
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Before you've even finished eating these spring rolls you'll be thinking about when you can make them next. These are a crowd pleaser!
If you have ever obsessed over the cheese fries they have at Shake Shack, this easy homemade Cheese Sauce recipe is for you! A combination of fresh onions, jalapeños, and cheddar cheese bring the flavor, while heavy cream and American cheese make it rich and smooth. I am obsessed with it and have been putting it on everything! The best cheese sauce for fries, roasted potatoes, broccoli, asparagus, nachos, burgers, hot dogs, enchiladas, burritos, the list is endless!
Taco Bell Fiesta Potatoes are the potatoes Taco Bell Serves for their Fiesta bowls, potato burritos, and the well-known Taco Bell potato Grillers! These taste like Taco Bells crispy coated potatoes!
Mini chicken sandwiches in homemade fried buns with a saucy, spicy chicken filling. Perfect treat for your children and adults alike. I made this delicious mini sandwiches for my kiddos last week and it turned out great. I wanted to make mini bite sized sandwiches and also wanted something crunchy. So I combined two recipesRead more
egan Cheez-Its. Thanks to your handy dandy food processor, these cheesy crackers - loaded with two types of vegan cheese, and all the salty goodness - are just as easy to prepare as they are to devour.
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The cute bite size appetizer samosas will charm your guests and this quick and easy recipe will win you over…….find out what the shortcut is! The word potli alludes to a bag or purse. It is said th…
Mini chicken sandwiches in homemade fried buns with a saucy, spicy chicken filling. Perfect treat for your children and adults alike. I made this delicious mini sandwiches for my kiddos last week and it turned out great. I wanted to make mini bite sized sandwiches and also wanted something crunchy. So I combined two recipesRead more
Savory Corn Madeleines There are times when a rustic pan of crumbly cornbread really fits the meal. And, there are times that call for just...
SAVOURY BAKED CAKE METHI LAGAN Edited: This post was featured at Cook Blog Share week 21 on 8th December 2015. Here is the link at sneakyweg. Edited; This recipe was published in the "Here's the Scoop" newspaper of Airdrie Alberta on 17th August 2017. This is a very nice baked, savoury snack for parties and picnics. But the name is very strange because lagan means appropriate time, I think the word lagan is derived from Sanskrit language means mahurat (specific time). So I don't know how this dish got this name. This is a baked item with healthy ingredients like sweet corn and fresh green fenugreek leaves. Fenugreek is a herb with lots of health benefits. Dry Fenugreek seeds are used as a spice in many South Asian dishes and green leaves are also used in many recipes. According to Wikipedia, India is the largest producer of this herb. Though fenugreek leaves and seeds have a slightly bitter taste, it is good for health. Dry fenugreek leaves which are called Kasoori methi gives very nice aroma in many snacks, even in shahi gravy dishes. Fenugreek leaves and seeds are considered a very good home remedy for many health issues. Traditionally in our homes, we make fenugreek fudge or laddoos for pregnant women and give them in the ninth month to induce labour. They also help to reduce menstrual pain, pain in legs and waist after delivery and for milk production in lactating women. This recipe seems to have originated amongst the Indians from South Africa. I heard about this recipe from a friend in Botswana and no body had heard of this recipe amongst my friends and family in India. RECIPE INGREDIENTS:- 1 cup semolina ¾ cup all purpose flour (maida) ½ cup chick peas flour (besan) 1 cup milk 1 tin sweet corn (400 grams) 2 tea spoon baking powder ¼ cup oil 1 cup chopped green fenugreek( methi) leaves 1 cup chopped garlic, ginger, onion, green chili (One medium onion, 5 garlic clove, small piece of ginger, 4 green chilies) salt to taste ¼ teaspoon turmeric powder (haldi) 100 grams sesame seed (till) for decoration you also require a flat big rectangular baking dish. METHOD Sieve the semolina, chick peas flour and all purpose flour in a big bowl. Add baking powder, salt, and turmeric and mix well. Add ginger, garlic, onion, green chilies and methi leaves and fold in the flour properly. Add corn, milk, and oil, mix well. It will look like a thick batter. Grease the baking dish, preheat oven at180 degrees C. Pour the mixture into a greased tray, spread and flatten the whole batter in the tray. Sprinkle the sesame seeds on top of the mixture. Put it in a hot oven for 25 -30 minutes, till the top layer of the sesame seeds looks brown. Insert a knife to check if cooked properly. Leave it to cool, when cold, cut the pieces in 5 cm square shape and serve. It is a full meal, can also be served at room temperature, with any sauce or chutney of taste with any drink or tea, coffee. You can make 20-24 pieces depending on size. Can be served to 6-8 people. This recipe I am sending as my blog entry for the 'Join us for Breakfast' event here. Also for recipe of the week event, and with Food Year linkup-June, and with Food and Fitness Friday, and with Fiesta Friday and with Cook blog share and Way wow link party and with Real Food Friday Also for another two more cooking with herbs event, and for bake of the week event, and Hadge Combers for Tea time treats and Lavender and lovage, and for Meatless Monday event, and with Everybody eats well,and with Saturday spake Link Party, and with Tuesday Tutorial and with Creative kids Tuesday. .
A well directed,scripted and photographed food blog that guarantees to keep u and me entertained and fully-nourished.
Jump to Recipe Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful Today's the day! In a few hours, I'm having some teeth taken out. Two wisdom teeth and a normal tooth in which there is a dodgy filling that's troubled me for a few years. I'll be having the extraction (hate that word!) under IV sedation and honestly, I'm just happy that this day is finally here. The waiting part before any big day is the worst for me. I can get really nervous and anxious on the days leading up but when it comes to the actual procedure, I'm completely fine. It's the build up that gets me. Anyway, before we discuss these mini quiches, I want to say a huge thank you to those that shared their IV sedation experiences with me on Snapchat. So many of you responded to me and it made me feel a whole lot better. These mini quiches filled with caramelised onions and Cheddar were first made a few weeks back. My cousin was hosting a last-minute tea party and along with a few Mexican doughnuts, I offered to make something savoury. These mini quiches were the end result and they were so good that I made them again the week after and this time took pictures for all of you. Enjoy! A Simple List of Ingredients: For the Caramelised Onions: 1. Butter 2. Vegetable Oil 3. Onions 4. Salt and Pepper 5. Worcestershire Sauce 6. Soy Sauce 7. Red Wine Vinegar (yes, it's halal) For the Quiches: 1. Shortcrust Pastry 2. Eggs 3. Double Cream 4. Salt and Pepper 5. Cheddar Cheese 6. Fresh Chives Bismillah, let's begin! Before starting, pre-heat the oven to 200C. Liberally grease 2 cupcake or muffin tins with deep holes. I used vegetable oil which I drizzled into each hole and wiped round the base and sides with a paper towel. You can use any cupcake tin you have but the deeper ones are better as you can fill them more. Next, let's caramelise the onions. These will give our mini quiches so much flavour! We start by heating up 1 tablespoon Butter and 1 tablespoon Vegetable Oil over a medium heat. Meanwhile, peel 3 large Onions. That might seem like a lot but they will cook down into practically nothing. Give the onions a thin slice. And, add them to the hot butter and oil. Stir fry for a few minutes. Then, add in: 1/4 teaspoon Salt 1/2 teaspoon Black Pepper 2 tablespoons Worcestershire Sauce 1 tablespoon Soy Sauce 2 tablespoons Red Wine Vinegar (yes, it's halal) Stir everything up! Then, cover the pan with a lid and turn the heat to low. Cook for 20 minutes until the onions are soft. Once the onions are soft, uncover. And, leave to cook over a low heat for 20-30 minutes until the onions are caramelised and a deep brown colour. Let them cool a little while you get on with rolling out the pastry. I used 340g Shortcrust Pastry. It was frozen so I let it defrost before rolling. Put the pastry onto a lightly floured surface. Roll the pastry until it's thin but not too thin. To cut out my pastry rounds, I used a sugar bowl. Strange, I know but it was the only round thing I had that was the right size. You'll want something that is a bigger round than the holes in your tin - this is because we want the pastry to go up the sides of the tin. Use your cutter of choice to cut out rounds on the pastry. On my first roll, I cut out 9 rounds. Remove the excess pastry which we can roll out again later. Overall I managed to make 16 rounds with my 340g pastry. To fit the pastry in the tin, place one circle over the hole. Gently press down to fit the bottom and up the sides of the hole. It doesn't matter if the pastry overlaps. It's actually a good thing because it means your pastry case will be pretty strong. Once you've fitted in all the pastry rounds, we can fill. Let's gather together the rest of our ingredients! Crack 6 large Eggs into a large jug. The picture shows 3 eggs in a bowl but I added another 3 later and poured the mixture into a jug. Give the eggs a whisk to get things going! Pour in 300ml Double Cream. You can also use single cream or milk to make things a little lighter. Whisk in 1/2 teaspoon Salt and 1/2 teaspoon Black Pepper. Move the mixture to a jug, if you didn't start with one, because it makes things easier to pour later. Let's fill up our cases! For each mini quiche, take about 2 teaspoons caramelised onions. And, spoon them into each case. Like so! Next, I grated up 175g Cheddar and added a pinch of the cheese to each pastry case. Don't press the cheese down because we want there to be few gaps so our egg mixture can get through. Pour the egg mixture into each case. Fill the cases up to the top of the pastry. Top each quiche with a little more grated Cheddar Cheese. This will give our quiches a beautiful golden colour. Finish with some chopped chives. This was 1/2 bunch Fresh Chives, finely sliced. You can also use spring onions or any other fresh herbs. Bake the quiches for 20-25 minutes at 200C until ... ... puffed and golden. The pastry should be golden and crisp. Let the quiches cool in the tin for 15 minutes before moving to a wire rack. These mini quiches are so good. They're delicious hot, warm or cold and the combination of the buttery pastry with the cheesy egg filling and those caramelised onions is a classic. You're going to love them! Mini Caramelised Onion and Cheddar Quiches. Prep Time: About 1 hour. Bake Time: About 20-25 minutes per batch. Serves: I managed to make 16. Ingredients For the Caramelised Onions 1 tablespoon Butter 1 tablespoon Vegetable Oil 3 large Onions, peeled and thinly sliced 1/4 teaspoon Salt 1/2 teaspoon Black Pepper 2 tablespoons Worcestershire Sauce 1 tablespoon Soy Sauce 2 tablespoons Red Wine Vinegar For the Quiches 340g Shortcrust Pastry, defrosted if frozen 6 large Eggs 300ml Double Cream 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 175g Cheddar, grated 1/2 bunch Fresh Chives, finely sliced Before starting: Pre-heat the oven to 200C. Liberally grease 2 cupcake or muffin tins. Caramelise the onions: Heat the butter and oil over a medium heat. Add the sliced onions and stir fry for a few minutes. Add in the salt, pepper, Worcestershire sauce, soy sauce and red wine vinegar. Stir well then cover with a lid. Cook, covered on a low heat, for 20 minutes. Uncover and cook over a low heat for 20-30 minutes until the onions are caramelised. Cool a little. Roll out the pastry: Roll out the pastry on a lightly floured surface until it's thin but not too thin. Cut out large rounds with a cutter to fit the base and sides of your cupcake tin holes. Line each tin hole with a pastry round. Re-roll the pastry until you've cut and used it all up - I managed to make 16 with my pastry. Prepare the quiche filling: In a large jug, whisk together the eggs, double cream, salt and pepper. Assemble the quiches: Add about 2 teaspoons of the caramelised onions to each pastry case. Top with a pinch of grated Cheddar - don't press it down. Fill each case to the top with the egg mixture. Sprinkle some more grated Cheddar and chopped chives over each quiche. Bake the quiches: Bake the quiches for 20-25 minutes at 200C until the pastry is golden and the filling has puffed up. Cool the quiches in the tin for 15 minutes before moving to a wire rack. Serve: Serve the mini quiches hot, warm or cold. They're delicious however you eat them. Recipe Notes If you run out of the egg mixture, just whisk together another egg with a splash of cream, and continue. Keep me in your duas please, and enjoy your mini quiches! Assalamu alaikum wa rahmatullahi wa barakatuhu!
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Hello People! Soo Ramadan is just a few days away now. I’m sure many of you are busy searching for new ideas and inspiration for ramadan appetisers, desserts and drinks. So I thought why not make things easy for you and make a round up of all the recipes that would be perfect to makeRead more
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These are the softest and fluffiest homemade pull-apart buns and they are filled with delicious Cashew Chicken. Doesn’t these rolls look amazing? When you bite into it, it will hit you with the most pleasant burst of flavors. The cashew chicken tucked inside is awesome. I can’t decide which part I like more, the theRead more
Emilia-Romagna meets Sicily in this savoury cannoli recipe. The crisp pastry shells are filled with a silky Parma Ham and ricotta mousse before being garnished with capers, resulting in a delicious twist on the traditionally sweet Sicilian classic.
Of je nu vegetariër bent of niet, deze vegetarische mini loempia's zullen hoe dan ook in de smaak vallen.
A well directed,scripted and photographed food blog that guarantees to keep u and me entertained and fully-nourished.
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Fun-sized corn dogs add a little "wow" factor to any cookout or get-together. Kids and adults equally love them, so expect them to disappear fast. —Deb Perry, Bluffton, Indiana
