Garnishing these bite-sized treats with peanuts isn’t just for show: They make sure the amuse-bouches don’t stick to your serving platter.
This recipe is for a clever easy to serve, easy-to-eat, bite-sized version of Tachin Persian Chicken and Rice Casserole. We are calling this updated version Persian Crispy Rice Cups, or Tachin Bites. Tachin is Persian food at its finest, combining royal long-grain rice with aromatic turmeric and saffron. It is optionally topped with candied, dried barberries (known as zereshk in Farsi) giving it a sweet and sour twist. Tahchin is easily one of our family favorites as well as an easy go-to weeknight recipe. In Persian cuisine, the crispy bottom of the pot is a delicacy. In Farsi we call this crispy rice tahdigh. Everyone loves tahdigh but it always goes quickly and can be a challenge to share. With Persian Crispy rice cups everyone gets a personal-sized portion of their very own tahdig every time!
Crispy fried goat cheese balls flavored with tarragon and honey, perfect for an appetizer, and addition to charcuterie display, or on top of a salad.
Israeli Cheese Bourekas with spinach, feta, and everything bagel seasoning wrapped in a flaky puff pastry. The perfect appetizer to snack on year round!
orecchiette pasta tossed in a charred eggplant sauce with tomatoes, olive oil, red pepper flakes, and parsley, plus creamy goat cheese and toasted pecans over top servings: 4
My recipe for the silkiest Hummus
Use our easy step by step picture guide to make this eye-catching, meat-free starter for a crowd, topped with candied walnuts and crisp herbs
Delicious chocolate swiss rolls filled with creamy vanilla cashew cream. "A big delight in every bite!"
Crisp slices of pancetta get topped with goat cheese, fig jam, and fresh figs for an easy and elegant appetizer.
Pumpkin, Orange and Sage Galette by Ottolenghi
This savory, puffy Dutch baby with Boursin and buttery, herby English peas is the perfect savory centerpiece for the brunch table.
Time is flying by. I can’t believe it is time for another Secret Recipe Club reveal. If you have not heard about the Secret Recipe Club, then let me share a quick snapshot of what all of the fun is about. Essentially it is a group of approximately two hundred food bloggers who are paired with another food blogger monthly and it is a secret who has who. During the month, you get to stalk – okay – peruse the blogger who you were assigned to determine what recipe you will choose to make. If you want to learn more, simply click here. (Click "Read More" below to continue post) For May I had the pleasure of being assigned to Rachel from The Avid Appetite. It is hard to believe that three years ago she could barely cook and now she has a beautiful food blog. She is married to the love of her life Shaun and wanted to whip up tasty delights for everyone who came over to enjoy the footballs games. They recently welcomed Penelope to their family and you can sense the happiness that she brings to both Rachel and her hubby. Rachel loves to travel, cook, and eat at great restaurants and blog about her adventures. After spending quite a bit of time looking through her delicious recipe list of mouthwatering recipes, I stay true to what I most love to make and that is appetizers. One in particular just stood above the rest – Gorgonzola Fig Crostini. I wanted to mix it up a bit and chose Camembert and used my homemade Balsamic Fig Jam along with well caramelized onions. I actually hosted a dinner party over the weekend and thought these appetizers would be a perfect addition to the appetizer menu. If you want to see photos of each dish served during the dinner party, check out Instagram. I also served my Pimento Cheese and Bacon Jam Toast Points to my guests. Let’s just say, both appetizers were enjoyed by all and nothing left on either serving tray. These are super simple to make and if you don’t want to make homemade jam, you find great quality fig jam at Trader Joe’s, your local supermarket or online. This Crostini can be made an hour before your guests arrive, so you can sit down and enjoy a glass of wine and some appetizers. Camembert, Caramelized Onions and Fig Jam Crostini Makes 24 1 Sourdough Baguette Olive oil Salt 1 Large Onion 5 Tablespoons Butter 1 Tablespoon Sugar Salt and Pepper Fig Jam Camembert Cheese Preheat the broiler on the oven to high. Slice baguette into 24 slices about ½ inch thick. Brush each side with olive oil and sprinkle one side with a bit of salt. Place under the broiler until each side is golden brown and set aside to cool. Spread about a generous teaspoon of Camembert on each toasted Crostini. Next spread about a teaspoon of Fig Jam on each one and top with a teaspoon of Caramelized Onion. Caramelized Onions Peel the onion and cut in half. Slice into thin slices. Melt the butter in a large skillet and add the onions. Next add the sugar and a bit of salt and pepper. With thongs, toss until onions are well covered with the melted butter. Over medium heat, continue to cook the onions and tossing frequently until dark golden brown. Remove from the heat.
Thomas Keller created these these pickled pearl onions to add contrast to roast meats.
This month (November) Asian Food Fest No. 2 has landed to the country of Thailand. There are so many dishes I would like to try out too a...
Crisp and golden onion and feta cheese fritters with sweet and spicy chilli soy dipping sauce. This recipe is perfect for a starter or as a snack.
This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a more compatible flavour to the chocolate. It tastes delicious! It’s perfectly delicious on it’s own but can also be piped into moulds, used as a layer in a cake, used to decorate a cake or as an element in a plated dessert.
This baked vanilla yoghurt with hibiscus poached pears is a perfectly balalnced dessert. It tastes like a cross between panna cotta and cheesecake filling
My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a […]
Taramasalata We usually refer to taramasalata as just ‘tarama'. It is a pink fluffy dip made from fish roe. The full recipe for tarama is exclusively featured in our cookbook MEZZE. For that reason, the quantities and steps are not listed in this blog post. However we have provided a list of ingredients to help you with your shopping list and meal planning (especially helpful if you use the paprika
Oregano-stuffed porchetta with pickled herby shallots and a side of lemony potatoes and rainbow chard; plus, in the unlikely event that you’ve any leftovers, an apple and kohlrabi salad with porchetta and horseradish
This roast pork belly has crunchy crackling and a fresh, zingy salsa verde that’s perfect for a spring roast or relaxed Easter lunch. Serve with roast potatoes or buttery new potatoes. Need something quicker? This crispy pork belly is ready in 1½ hours.
Every recipe that you need to make the BEST vegan Christmas dinner is on this list! These recipes will impress all of your guests-- even the carnivores.
A delightful tarte Tatin with Goat's cheese cream to showcase the humble beetroot.
Beet braised lentils - a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.
Today, I've decided to share with you how to cook bratwurst with an original German recipe. Caramelized and sweet, with simmering beer and onions, this sausage recipe will take you straight to the famous October Fest. So when fall festivities like sports events and Oktoberfest come alive, I'm pleased to prepare this classic, virtually every German-American picnic or sports day: German bratwurst sausages with onions with Wisconsin spin. My friend John comes from Wisconsin, a state with a lot of German descendants. John enjoys beer, sausages, and football. Years back, John prepared his well-known bratwurst for a Superbowl gathering at our home. Simmered in beer with onion slices and then added onto soft rolls with the best grainy mustard, this form of bratwurst quickly became my favorite. What's the difference between Bratwurst and other sausages? Sausages are very popular in Germany, and bratwurst is one among the countless on the list. So, what is the difference between a typical sausage and a bratwurst sausage? Sausage could be produced from smoked sausage, dried sausage, and fresh sausage, with many regions having their particular version. Bratwurst sausages are fresh as opposed to smoked or dried. Bratwurst is really a fresh sausage of pork and veal, with added seasonings like coriander, caraway, and nutmeg. Separate areas of Germany have different seasonings with other favored sausages like knackwurst, which is garlicky, being certainly one of my children’s favorites. Sheboygan-style bratwursts are a well-known variation of sausage with lots of onion that comes from Wisconsin and is certainly one of my personal favorite ways to cook brats. Ingredients for Bratwurst Sausage I enjoy brats; you know that by now. I really like them grilled, steamed, air fried, and even boiled. Give me some grainy mustard and a brat on a smooth bun, and I’m happy. Also, you can make this fantastic currywurst sauce for the ultimate German experience. This particular bratwurst sausage recipe was made based on the Sheboygan-style bratwursts prepared with sliced onion and some beer. The key ingredients you'll need for bratwurst and onions are listed below: Bratwurst sausage: Of course, select a top-quality bratwurst. If you're able to, have them freshly produced by a butcher. Onions: I personally use trusted old-fashioned yellow onions. Sliced thickly, they don't really disappear because they cook right down to sweet and caramelized to a candy taste. Caraway seeds: Caraway spice is one particular spice that tastes distinctly German. Add 1 Tbsp of other spices and herbs if you wish to experiment, like fresh ground ginger, mustard seed, garlic cloves, coriander seed... Beer or ale: I work with a light pale ale or amber ale for the flavor to this Bratwurst recipe. These kinds of beer put in a malt flavor that sweetens since it cooks down and flavors the brats as well as the onions. Buns: Certainly, one of my dislikes about hot dogs, bratwurst, and other sausages is it needs to be served with a great bun. It is just not true. And I beg you, ensure it is warm also. Select a plain bun or one with onion flakes or poppyseed if you wish. The Best Way to Cook Bratwurst These bratwursts are steamed in onions and beer to absorb all of the yummy flavors the amber ale beer gives. Firstly, the sliced onions are cooked with a bit of butter and then braised in the beer with the bratwursts. The sliced onion is cooked with a bit of butter and then braised in the beer with the bratwursts. While they cook, the onion softens in the beer broth, making it slightly jammy. If you're in a rush and want to try a delicious and unique recipe, why not give this air-fryer bratwurst a try? It's a quick and easy way to prepare brats without having to spend hours in the kitchen. Plus, the air-fryer gives the brats a crispy, flavorful crust that will have your mouth watering. Beer substitute for Bratwurst recipe If beer is not an option for you for this recipe, you can cook the bratwurst in a non-alcoholic beer, apple cider, or apple juice, or you could even try it with chicken or veggie stock. See here how you can cook beer-battered bratwurst! How to Serve Bratwurst? Bratwurst may be served as a sandwich with the buns and topped with onions, mustard, and or sauerkraut or served as a main dish with potato salad of your choice, sour and sweet cabbage, and sauerkraut on the side. Bratwurst sausage demands excellent German mustard. I prefer a mix of both grainy mustard and yellow German mustard. This really is one dog that's best with deli-style yellow mustard that chills in the refrigerator. Pin the image below if you like this Bratwurst Recipe! Ingredients 2 Tbsp of butter 1 1/2 sliced yellow onions 1 Tbsp of caraway seeds 1/2 tsp of kosher salt 6 Bratwurst sausages 1 12- oz bottle of amber ale 6 buns How To Cook Bratwurst Instructions Using a heavy-bottomed skillet, on medium-high heat, melt down the butter. Put in the sliced onions and caraway seeds and cook for about 5 min or before the onions start to soften, and season with salt. Place the bratwurst with the onions, add the bottle of ale, and bring it just to a boiling point. Lower the heat to a simmer and cook for 35-40 min, flipping the brats from time to time. In order to finish the brats on the stove, move the onions and beer broth to a dish and put them aside. Brown the brats equally on all sides, adding a bit more butter or oil if required. Pour the onions and beer broth back once again into the skillet and keep it hot. In order to finish the bratwurst sausage on the grill, heat up the grill to medium-high heat. Cook the brats on the grill for 2-4 minutes on each side or till they’re brown on both sides. Add back once again to the skillet with the onions and beer and keep hot. Serve on warmed buns with onions and coarse sauerkraut, grainy mustard, or according to your taste.
Diese Plätzchen mit süß-fruchtiger Note passen prima in die Vorweihnachtszeit.
Adapted from La Vie Rustic by Georgeanne Brennan Feel free to adjust the seasonings. The juniper berries lend a nice flavor, but may be hard to track down, so they can be omitted. I like allspice so I added that. Bay leaf or shallots can be cooked with the pork, if you wish. I chose to add some thyme branches. If you're avoiding alcohol you can use apple cider with a squirt of lemon in place of the brandy or whiskey, and the wine. Note: The original recipe in La Vie Rustic noted that after the pork shoulder is cooked, in step 6, to drain the pork shoulder in a mesh sieve set over a bowl to collect the juices and fat, then shred the meat and set it aside. When the liquid cools and the fat separates, warm the juices in a pan with the shredded pieces of pork shoulder, adding 2 - 4 tablespoons of fat, to make it spreadable. I didn't get any liquid when I made it either time I made it, but if you end up with liquid, you can follow those directions.
Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce!
Sagt dir Ribollita was? Falls nein, musst du diese einfache, aber genial-leckere toskanische Gemüsesuppe mit wenigen guten Zutaten unbedingt ausprobieren! In unsere Ribollita wandern Schwarzkohl und Fenchel, je nach Lust und Laune und Saison kannst du aber auch dein Lieblingsgemüse hineinpacken. 💚🥦
Jeg har tenkt å ta for meg poteter. Fordi jeg elsker de, fordi de kan tilberedes på uendelige mange måter, fordi de passer som tilbehør til så mye og fordi jeg synes det er et passende tema for en utfordring! Vi matbloggere har nemlig begynt å utfordre hverandre. Hver måned skal en matblogger stå ansvarlig for [...]Read More...
These pork belly skewers with Vietnamese caramel sauce make easy but impressive canapés for the festive season
Debbie Major’s crab tart recipe is flavoured with saffron and spring onion for a delicate springtime treat.
This pork and sherry casserole can be made in either an oven or a slow-cooker, but both methods yield delectably tender pork in a creamy sherry sauce. The cheesy dumplings set it apart from other casseroles and make this a meal to remember. Or… try this Normandy-style casserole with pork and cider.
Vegan pithivier makes for an ideal vegan Thanksgiving or Xmas main. It's easy to make, elegant and satisfying without being heavy.
In our Fancy Chicken bracket, here's the surprising dark horse.
OUR mandoline
Bobotie filo parcels are my interpretation of a South African classic with a twist. Crisp filo wrapped around spicy mince. I serve it with an easy apple ring chutney. Bobotie...
This viral chocolate date bark is one you will definitely want to try out. Chewy, crunchy, sweet and salty all in one easy to make, no-bake treat! I made a Middle Eastern inspired version using all the flavours I grew up eating and loving. I have to say, the results were amazing!
Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of he
