Wil je kerst helemaal in Surinaamse stijl vieren? Wij geven je wat tips voor lekkere Surinaamse voorgerechten en hapjes die je kan maken met Kerst. Er is voor ieder wat wils: voor de vleeseters, de vegetariërs/veganisten en de mensen die graag verrassend Surinaams eten! Kerst draait voor veel mensen niet alleen om gezelligheid met familie, ...
I got this recipe from my friend Elsie who has been making perogies for generations. She too got the recipe from her mother and her mother before that. As usual, the recipe said "add enough flour to make a soft dough". Her daughter Lorrie, who is also one of my dearest friends, took the time to measure each ingredient out to make it perfect so she can pass the recipe and tradition on to her children. Elsie says, the best recipes are the simplest recipes, and she was right! In our grandmother and great grand mother's era they didn't have the luxury of rich ingredients available to them at all times. These ingredients make a soft and elastic dough and I did not have one perogy open while boiling. Follow the recipe exactly and you won't have any trouble. Thanks Lorrie for perfecting the ingredients amounts saving us all the trouble of figuring out what a soft dough means. NOTE: This dough has no dairy in it, there for it has a bit more of a "chew" or "bite" to the texture when you eat the finished product. Using dairy like milk, cream or sour cream makes the dough more tender and has a softer bite to it. 8 cups flour 1 1/2 teaspoon salt 2 3/4 cups hot water 3/4 cups oil In a large mixer with a dough hook attachment add 8 cups of flour to the mixing bowl. Can easily be done by hand if you don't have a mixer large enough to make dough. Heat the water til it is almost too hot to touch or hot water from the tap. Add the oil and the hot water to the flour, knead the dough for about 5 minutes in the mixer or ten minutes if you are doing it by hand. Let the dough rest for at least an hour or more on the counter. Divide into 4 balls to make the rolling of the dough easier to manage. Cover the remaining dough with plastic wrap to keep from getting a dry outer crust. On a lightly floured surface, roll the dough thin, cut in circles or 3 inch squares. Place the prepared perogies on parchment lined cookie sheets. Can be frozen at this stage if you desire. Once completely frozen place them into ziplocked bags. To cook, have ready a large pot of boiling water. Place perogies into the water without crowding too much and boil for a few minutes. Once they float to the top boil another 3-5 minutes. If you are cooking them frozen, cook about 8-10 minutes. This amount makes about 15 dozen 3 1/4 in circles. For 1 recipe of dough, I used 2- 650 gm containers of dry cottage cheese (3 cups), mixed with 2 eggs, salt and pepper (optional) as desired. Tip - I use a round cutter to make cottage cheese, cut 3" squares for the potato and cheddar cheese filling and shape them into a triangle, and shape the squares into rectangles or squares for the fruit filling, so there is no guessing as to what they are filled with. Plus cutting them in squares means no rolling and re rolling. For filling ideas check out Kathy's suggestions here. Try to pinch them a little fancy for that special someone, or if you have four options of a variety of perogies.
Met maar drie ingrediënten maak je in een mum van tijd een heerlijke zuurzak cocktail waarmee je je voor even in de tropen waant!
Wist je dat je met bakbanaan ook heerlijk kan ontbijten? Maak bijvoorbeeld eens deze heerlijk luchtige bakbanaan wafels met rijpe bakbananen.
Het is bijna Nationale Pannenkoekdag! Op 24 maart bakken basisschoolkinderen pannenkoeken voor ouderen in de buurt. Maar ook als je geen kind bent, is het leuk om pannenkoeken te bakken en nog leuker om ze op te eten! Daarom delen wij een paar van onze lekkerste pannenkoekrecepten met jou. De lekkerste pannenkoekrecepten 1: fluffy American ...
20 years ago our youngest daughter sang in the Pacific Mennonite Children's Choir. She brought this recipe home after having it at one of the other choir members homes. Her note on the hand written recipe said, VERY GOOD LIGHT CAKE. She was right. Here I have used blackberries, but you could also use, blueberries, plums, apricots or peaches. Ingredients - for cake 2 eggs 1/2 cup sugar 1/2 cup Crisco shortening 1/4 cup milk 2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla 1 1/2 cup flour fruit to cover cake, fresh or frozen Ingredients - for topping 1 1/4 cup flour 3/4 cup sugar 1/2 cup butter 1 tsp vanilla Method: Beat together eggs and sugar until creamy. Add Crisco and beat well. Add remaining ingredients and beat just until all the dry ingredients are incorporated. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.
2 cups of sour cream 1 egg 2 tbsp. oil 2 tsp. baking powder 1 tsp. salt 2 1/2 cups of flour oil for deep frying Combine sour cream, egg, oil. Add the flour with baking powder and salt. Knead together till you have a soft dough. Flour the counter well and roll out to about a 1/4 inch. Cut into strips, twisting them is optional. Deep fry in a pan with about 2 inches of hot oil. Let the oil come to the desired temperature, on your stoves medium setting. This takes a few minutes. Do a test one, the dough should bubble at the sides, and be browned in matter seconds. Turn the roll kuchen, fry til you have the desired color. DO NOT leave the pan unattended at any time! The first time that I had this particular recipe is when our friends came to visit us while we were camping. The are a very light and soft texture as opposed to a very thin and crispy one, and don't taste greasy at all. I just love these plus they taste great with jam too!
This delicious and balanced meal is easy to make with budget-friendly ingredients everyone will enjoy.
The New York-based bestselling author and beloved cook talks about feeling all the feelings of COVID-19, finding the motivation to work, and (of course) cooking as a tool for connection.
Naast mijn obsessie met het volgen van food blogs, hou ik er ook van om naar kook-kanalen te kijken op YouTube. Elke keuken is vertegenwoordigd op YouTube, dus ook de Surinaamse. Bewegend beeld of foto's, de maker wel of niet in beeld, in het Nederlands of Engels gesproken; alles is leuk om naar te kijken! Daarom hieronder een overzicht van de ...
As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids! I like to think that some Mennonite family brought the original recipe from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now, I place the cooked waffles in the oven ( 175°F) right on the racks, to keep warm and crispy until they are all done. Waffles (makes about 5 round deep Belgian Style) 1 1/2 cups flour 1/2 teaspoon salt 1 tablespoon baking powder 1 teaspoon baking soda 1 egg and 2 egg whites - save yolks for sauce 1 3/4 cups buttermilk 5 tablespoons oil Preheat waffle iron. Mix dry ingredients in a medium bowl. Add buttermilk, oil and eggs; mix until smooth (with hand held mixer). It will rise as it sits for a minute. Do not stir down as you scoop out and into the waffle iron. Spread onto hot waffle iron. (leave room around edge for batter to spread) You may want to spray or wipe the Teflon with an oily paper towel, just before cooking the first waffle. It should be fine then for the batch. Vanilla Sauce 2 1/2 cups milk, divided 4 tablespoons flour 2 tablespoons sugar 1/8 teaspoon vanilla powder or 1 teaspoon vanilla extract 2 egg yolks In a small pot, heat 2 cups milk until it begins to boil. (medium heat) While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk. Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken. Raspberry Sauce/Syrup I buy half a flat of raspberries when they’re in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours, stirring several times. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Sliced strawberries with a sprinkle of sugar are also a great topping.
This little girl must have the heart of an angel! We're not sure if she hates spaghetti or if her mom is terrible at cooking, but we know that this isn't a meal we'd want to taste ourselves. Filmed by Annie Wilkins (and featured on the MTV show "Deliciousness"), this short clip begins with a
A complete review of the Kids Cook Real Food online kids cooking course tried and tested by 3 children of different ages. Find out what it’s like and if it’s right for you.
Crumb cake was a coffee cake I grew up with, one that was baked often in my mother's kitchen. Since there are always some who prefer the cake without raisins, I have taken to making cupcakes. Fill half the muffin cups, then add raisins to the remaining batter and everybody is happy! 2 cups flour 1 cup sugar 3/4 cup butter, softened 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup buttermilk 1 large egg 1 teaspoon vanilla extract 1 cup raisins Directions: Pre-heat oven to 350°F. Line muffin tin with paper liners. Combine flour, sugar and butter in mixing bowl and mix until crumbly. Reserve 3/4 cup of crumbs for topping. Add baking soda, cloves and cinnamon to flour mixture and stir. Combine buttermilk, egg and vanilla and stir. Add to dry ingredients and mix until smooth. Stir in raisins. Fill cupcake liners 3/4 full and sprinkle reserved crumb mixture evenly over tops. Bake about 25 minutes...or until toothpick inserted comes clean. Cool on wire rack. *To make a cake, pour batter into a greased cake pan and top with reserved crumbs. Bake as above for about 40 minutes. Yield: 12 large cupcakes or one 9-inch square cake.
I got the following pastry recipe from my friend Joanne, who is also Celiac. It is excellent tasting pastry ( as good as regular pastry) ! I know because I ate it before I knew I was Celiac and I was amazed that I could not tell the difference. The dough is also fairly easy to handle. INGREDIENTS 1/2 cup tapioca flour 1/2 cup cornstarch 1/4 cup potato starch (NOT potato flour) 1 cup sweet rice flour dash of sugar 1/2 tsp salt rounded teaspoon of xanthan gum 1/2 cup butter 1/2 cup shortening 1 egg 1 tbsp vinegar 4 tbsp ice water sweet rice flour for rolling METHOD 1. Blend well together the flours, xathan gum, salt and sugar. (flours for gluten-free baking must be well-blended - either sift them several times together or I put them all in a zip-lock bag and shake the bag- no dust-method, smile) 2. Cut in butter and shortening 3. Beat egg , add vinegar and ice-water. 4. Stir into flour mixture forming a ball. (Add a little more water if too dry) 5. You may knead this a bit since rice flour crust can stand handling. Knead until you have a smooth soft ball. 6. Refrigerate dough for 1 hour or more to chill. 7. Roll out between wax paper dusted with sweet rice flour. I scotch tape the wax paper to the counter to keep from sliding. Peel off top layer of wax paper , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell fluting edges -- for single crust pie or for double add filling and then top with top crust . 8. Bake at 375' until lightly browned. recipe will make one large double crust pie , or one single crust plus one platz base (recipe for gluten-free platz to follow)
You can follow a low-carb diet, even if you’re a vegetarian. A nutritionist and a dietitian share the best low-carb vegeterian foods to eat, ahead.
With kids off for the summer, it's a great time to empower them to start cooking for your family. Learn how with 10 easy dinners recipes kids can make.
Christene Barberich, former global editor-in-chief and co-founder of Refinery29, joins Athena Calderone in the kitchen to make pasta.
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Life and style blogger Lauren McBride shares her Home Chef Meal Makeover Challenge Results, including a review on the meals and what she's learned from the process.
Beautiful pleased woman cooking soup and smiling while making lunch in cozy kitchen
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So what does she do at home when boyfriend Scott Sinclair is playing football?
