Smoked salmon dip is a very simple yet delicious appetizer, perfect for any gathering. Serve it with your favorite dippers or as a spread on crostini.
This Easy Peasy Carbonara recipe is so quick and simple. It is ready in the time it takes to cook pasta and uses only a few simple ingredients. A great meal to make when time is short, but you don’t want to miss out on flavour!
My gluten free marble pancakes recipe is so easy to make at home and tastes AMAZING. It's also dairy free and low FODMAP too.
This Eggnog Rice Pudding is the perfect way to use up leftover eggnog and make a rich, delicious festive treat! Plus, it couldn't be easier to make!
Sweet Chili sauce is super easy to make from scratch. This vibrant and tasty Thai sauce can be used in so many dishes AND it tastes so much better than store brands SUPER easy to make! I love to drizzle a bit on my southern fried chicken.
Authentic Vietnamese Egg Roll (Cha Gio) recipe! Crunchy egg rolls with a flavorful filling made with shrimp, ground pork, bean thread noodles, wood ear mushrooms and veggies. Serve with Nouc Mam sauce!
How to make the Most Incredible Apple Fritters with Spanish Almonds. This recipe is easy to make and done in under 30 minutes + vegan.
These Spanish Patatas a la Riojana with Beyond Sausage are insanely delicious! Loaded with flavor and easy to make. Vegan + Gluten Free.
My oven-baked gluten free arancini recipe is so easy to make and there's no frying required! It's the perfect way to use up leftover risotto.
This Basque Piperade with Creamy Scrambled Eggs is an absolute stunner of a dish. A combination of onions, peppers and tomatoes in extra virgin olive oil.
Rice: the MVP of the pantry.
This Low FODMAP Shakshuka is perfectly spiced, flavorful, easy to digest, filling, very easy to make, and incredibly delicious!
Say hello to my gluten free cordon bleu recipe! It's so simple and quick to make it yourself at home and it's a French classic.
Rice: the MVP of the pantry.
Bakina kuhinja - brzi uštipci za 10 minuta Potrebno je: 200 ml mleka 250 gr brašna 10 gr kvasca malo praš...
Rice: the MVP of the pantry.
This best tamale pie has cheesy cornbread topping plus more cheese on top of that! It's filled with black beans, more cheese and seasoned ground beef.You can choose to infuse with chili mix , taco seasoning or your favorite enchilada sauce. Top it off with sour cream, jalapeno and more black beans. Perfect for busy weeknights! I'll show you how to make easy tamale pie!
Gluten free jam doughnuts recipe! They're baked and super easy to make - no frying required. They're simple to make dairy free or vegan too.
STOP! You've just found the BEST gluten free cream of chicken soup recipe you were looking for! It's dairy free and low FODMAP too.
These Gluten-Free Lamingtons are spongy, soft, buttery, jam-infused, flavorful, perfectly sweetened and so delicious!
Hasselback potatoes recipe! These are my BEST EVER, super crispy, golden spuds that are packed with flavour. Easy to make, vegan and low FODMAP!
Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love.
Rice: the MVP of the pantry.
Gluten-free Katsu Curry Recipe - a fakeaway inspired by the Wagamama version I can't eat! Coeliac-friendly and wheat-free.
Fried chicken burgers are one of my favourite things to cook, THEY ALWAYS TASTE SO GOOD and they're pretty easy to make too. I would say a good fried chicken...
Is there anyone, anywhere who doesn't like bread and butter pudding? If you're a devoted fan, then this is bread and butter pudding as you've always known it, but with the added extra of Seville orange marmalade, chunky candied peel and grated orange zest – a delightfully different combination, which produces another winning version of an old-time favourite. Bread and butter pudding is served a lot in restaurants nowadays, but none is as good as the home-made version, which, for me, has to have a crunchy top to contrast with a soft fluffiness inside. The Delia Online Cookery School: Watch how to make your own marmalade. Click the recipe image to play Delia’s video for Seville Orange Marmalade.
Buttery, melt-in-your-mouth walnut crescent cookies are easy to make and taste divine. Covered in powdered sugar they are perfect for the holiday season and also make a great gift.
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
This breakfast-inspired cheesecake is super creamy thanks to an addition of yogurt!
We celebrated Mothering Sunday here in the UK on April 3. This cake is for all mothers being honoured on Mother's Day on May 8. Happy Mother's Day! Crema de fruta (meaning cream of fruit) is a Filipino trifle consisting of a sponge cake base, custard , fruits and gelatine. I converted it into a gateau because it makes a nicer presentation. This is my favourite cake and is the cake I most often make when there's an occasion. It is not too rich and actually is quite refreshing because of the fruit and the jelly. Filipino desserts are sometimes too sweet or all sweet. Adding fruit gives a welcome tangy twist. I used tinned peaches, bananas and strawberries but any fruit of your choice will do. The juice of the tinned fruit is used for making the jelly. The amount is more than the usual jelly glaze. If you use fresh fruits, just substitute that with any fruit juice and add sugar to taste. Give the gelatine time to set properly. I usually make the cake a day ahead and frost it on the day I'm going to serve it. Ingredients for the cake: 1 c. plain flour 2 tbsps. corn flour 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 c. oil 4 eggs, separated 1/4 c. water 2 tbsps. lemon juice 1/4tsp. cream of tartar Pre-heat the oven to 350°F /180°C. Line the bottom of three 9" diameter cake pans with baking paper. Set aside. Sift the flour, corn flour, baking powder, salt and 6 tbsps. of the sugar in a mixing bowl. Make a well in the center and to it add the egg yolks, oil, water and lemon juice. Gently mix with a whisk, beginning from the center and slowly incorporating the dry ingredients. Mix until smooth and well blended. Add the cream of tartar to the egg whites and beat with an electric mixer until soft peaks form. Add the rest of the sugar gradually, while beating, until the mixture is stiff but not dry. Add of dollop egg white mixture to the egg yolk mixture and blend. This will slacken the egg yolk mixture and will make it easier to combine the two mixtures. Add all of the egg yolk mixture to the rest of the egg white mixture and fold gently until well combined. Divide the mixture into the 3 prepared baking pans. Give each a sharp tap against a level surface to eliminate large air bubbles and to distribute the mixture evenly. Bake for 20 to 30 minutes or until cake tester comes out clean. Invert into baking racks and cool in the pans. Ingredients for the custard: 1/3 c. flour 1/4 c. sugar 2 c. milk 1 can of condensed milk 5 egg yolks 2 tbsps. butter 1 tsp. rum flavouring or vanilla extract Instructions: Mix the sugar and flour in a heavy bottomed saucepan. Add the milk while whisking. Add the condensed milk and egg yolks. Cook on low heat until thick. Take off the heat and add the butter and the flavouring. Transfer to a bowl and cover the surface with a disc of baking paper to prevent skin from forming. Refrigerate when cooled. Ingredients for the fruit and jelly topping: 1 tin of peach halves or slices, drain and reserve the juice about 8 strawberries 2 bananas 1 tbsp. lemon juice plus 1 tbsp. sugar 1 tbsp. unflavoured gelatin 1/4 c. water 2 tbsps. sugar 1 c. reserved peach juice or any juice Ingredients: Cut up three strawberries and half of a peach into cubes. Slice the bananas and mix with the lemon juice and sugar mixture to prevent it from browning. Slice the rest of the strawberries and peaches for the topping. Set aside 3 tbsps. of the peach juice for brushing the cake layers. Put the gelatine in a small bowl and add 2 tbsps. of the water to make it swell. Mix the rest of the water (2tbsps.) with the sugar in a saucepan and bring it to a boil. Take off the heat and add the gelatine. Stir until the gelatine is fully dissolved then add the juice. Leave to cool and thicken slightly (consistency should be like that of an egg white). Ice cubes could be added to the juice to make the 1 c. needed to quicken this process. To assemble the cake: All the ingredients must be cooled before you assemble. Brush the cakes with the reserved 2 tbsps. of peach juice. Spread one half of the custard on the bottom cake layer and add half of the cubed peaches and strawberries and a few slices of the banana. Top with another cake and do the same, using up the rest of the custard filling. Top with the last cake layer. Arrange the fruits decoratively on top of the cake. Make sure the cake surface is completely covered with fruits so that the jelly is not absorbed into the cake. Wrap foil around the cake and fasten with sticky tape or use a cake ring. This will hold everything in place as the jelly sets. Pour the cooled and slightly thick gelatine gently over the arranged fruits. Prick any bubbles with a toothpick. Refrigerate until set. This can be done a day ahead. To finish the cake: Whip 300 mls. (about 1 1/4 c.) of thick (double) cream and 1/2 c. icing sugar together until thick and fluffy. Ice the cake part of the gateau but leave the fruit topping bare. You can add more fruits on top for decoration. Enjoy. HAPPY MOTHER'S DAY! All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Italian Apple Cake Peach and Mango Trifle Pineapple Upside Down Cake Lemon Curd and Blueberry Cheesecake Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
I always thought I have made a pretty good Bacon and Egg Pie, but one of our local sandwich shops (Naturals Bake and Coffee on Quay Street) ...
These Roasted Spanish Potatoes with Saffron Garlic Mayonnaise are the perfect tapas appetizer or side dish. Loaded with flavors and easy to make.
Saucy Greek Lemon Meatballs (Keftedes) Recipe - A tangy meatball recipe with bold flavors. The meatballs simmer in a lemon sauce that is fabulous over pasta or rice!
A simple but elegant and delicious dessert! Semolina Pudding Watch the Video: Greek semolina pudding is such a beautiful dessert. My creamy white pudding is topped with chopped green pistachios and a bright red maraschino
Inspired by a traditional Mexican mole, this Spicy Mexican Lamb Stew is full of warming spices and just a touch of cocoa. With less than 15 minutes prep time, this recipe is perfect for busy weeknights.
These Lime and Yoghurt Muffins are Spring in muffin form! They're soft, flavourful, easy to make and perfect for breakfast on the go!
Bulgarian Food is some of the tastiest in Eastern Europe. From Tarator to Meshana Skara, here are the dishes you need to experience on our ultimate 'must eat' Buglarian cuisine wishlist!
Say hello to my gluten free maple pecan plait danish recipe! It's dairy free too and a doddle to make with gluten free Jus-Rol puff pastry.
