Learn how to make the best easy English flapjack recipe that the whole family will love. This is a recipe for the kids to make as well as enjoy eating. Flapjacks can be made either chewy or crunchy according to preferred taste. They are not exactly a healthy snack, but they are definitely delicious.
Black pudding is a traditional British and Irish fare made with pigs blood, diced fat, onions, cereal and seasonings. While not everyone's cup of tea, it can be a delicious use in nose to tail eating.
Easy to make Vegan Flavorful Carrot Dessert. Everyone in the family loves these Truffles.
Make tasty Mexican in minutes with this simple enchilada recipe.
I’ve always been intrigued by the famously secretive sauce from Le Relais de Venise. The idea of recreating it at home started more as a curiosity but soon turned into a bit of an obsession. I was…
This delicious Korean chive pancake (buchujeon) is savory and crispy. It makes a great appetizer, satisfying your taste buds!
Orthodox Easter is coming up soon and we are all preparing for a big fat Greek family feast. One of our favourite recipes to make for Greek Easter is a biscuit called Koulouria. Koulouria can be made in a few different shapes. You can plat the biscuits or roll them in to circles or make “S” shapes. In fact, you can make what ever shape biscuit you like or get the
This coffee cake is awesome and perfect for parties.
Looking for a new dessert recipe to try? Sweet Taralli is a perfect option, with a crispy outside and sweet inside that will leave you wanting more.
Discover the taste of South Africa with our traditional Milk Tart recipe. This creamy, comforting dessert is a South African classic that's perfect for any occasion.
This is a well loved and easily prepared bread from Morocco. This bread originally belongs to the peasants of the Rif where I live; the Atlas Mountains, coastal, where the people are known as Rifi/Rifia . Always served with butter, you can also use honey, cinnamon, sugar or a combo of these but always butter. This is best made at home and unless one knows their street vendors it can be very disappointing as street food. This bread can be served hot, warm or room temperature but always best on day of making. You can make these anywhere from 2" galettes or skillet size. I often make it skillet size and cut into wedges. c.2005
An oat, coconut and golden syrup sandwich biscuit (cookie) full of chocolate cream. Reminiscent of an Anzac biscuit, it makes a quick, easy and satisfying snack. This is a scheduled post as I’…
I love a board. Okay, fine, it’s 2019, we all love a board. That’s why they’re everywhere and not going away any time soon. They’re customizable, can be as quick and easy or laborious and involved as you choose, and they present sooooo beautifully. This specific board is close to my heart because it’s a nod to my non-fish-eating family members. I wanted to find a dish that wouldn’t feel like it was just for the people who don’t eat fish, and I wanted it to be special and b’kavodik. Sabich is traditionally pareve and is made up of eggplant, hard-boiled egg, grated tomato, pickles, techinah, and amba. Of course, like the melting pot of cuisine that Israeli food is, every place customizes its sabich to its own taste. Some add Bulgarian cheese and wrap it in malawach, some forgo the dairy for a heartier chicken cutlet, and some plac-es add ground beef. However you do it, the flavors are intense, delicious, and present absolutely beautifully! Feel free to add, customize, or swap anything to make it your own. Serves a crowd
Orthodox Easter is coming up soon and we are all preparing for a big fat Greek family feast. One of our favourite recipes to make for Greek Easter is a biscuit called Koulouria. Koulouria can be made in a few different shapes. You can plat the biscuits or roll them in to circles or make “S” shapes. In fact, you can make what ever shape biscuit you like or get the
Holly's recipe for Rye Bread is so easy to literally throw together. Just need a bit of time to wait for rising and baking and you'll soon be enjoying this fresh German-style bread!
This deliciously indulgent Spinach and gorgonzola quiche recipe is a fail-safe crowd pleaser.
The first thing you should know about creme brulee is that it's not hard to make. And few puddings are as voluptuously, seductively easy to eat. I never make mine in little individual ramekins (though there's nothing to stop you if that's what you prefer) but in one large dish: there is something so welcoming about a big bowlful, the rich, smooth, eggy cream waiting to ooze out on the spoon that breaks through the tortoiseshell disc on top. For US cup measures, use the toggle at the top of the ingredients list.
Furrowing its way between a thoroughly festive feed, is this midweek supper. Offering solace from the sweetest of Christmas bakes, these Moorish, spicy Spanish meatballs with a burgundy red tomato sauce brings savoury relief. For want of a better description, think of it as a one-pan tapas party in the comfort of your very own kitchen. Awesome! In the midst of a bustling morning in the kitchen whipping up berry jellies, pannacotta puds and caramel date slices, dinner inspiration was rather lacking. Okay, completely non-existant really. Random thoughts darted off in every direction as to what I could throw together with the least amount of effort and still taste amazing? After much contemplation, I finally settled on meatballs. This seems to happen rather often. Other meatball favourites are these North African Chermoula meatballs or juicy Italian Prosciutto meatballs and spaghetti. I've never met anyone who doesn't like meatballs. When gathered 'round the kitchen table and everyone start to count the balls for exact divisible portions, you know they're kind of special. The Spanish are masters of the spice route. Warm, earthy aromas of cumin, coriander, chilli, paprika and oregano mingle with a gutsy red wine to deliver bang-on Spanish flavours. This post was completely unplanned but it turned out so delicious that I thought I'd quickly share it with you. I'm serving mine with a butter bean mash, which is super-creamy, simple and a healthy carb alternative. Fluffy mashed potatoes or polenta will be equally good. If you need to make these gluten-free or Tim Noakes friendly, omit the breadcrumbs and replace with ground almonds. Spanish Meatballs
If there is a smell that reminds me of Easter time definitely is the smell of fresh baked tsoureki. The superb sweet aroma of mastic and the nutty aroma of mahlepi make this Greek Easter bread not only delicious but also unique.
Until a year ago, I would have to take a small road trip to get my Runza fix, so I worked, and worked, and worked until I found a recipe that mimicks the beloved Nebraska sandwich.
Brought back 6 yuzu from my vacation to Kyoto last month (gotta blog about the trip soon!), and I've been deliberating on how to utilise it fully because this fruit is so precious, well at least to me. This time, I only bought 6, partly because it was early part of the journey, and partly because I was distracted by the white strawberry (equally precious). After Kyoto, I proceeded to Osaka but couldn't find nice looking yuzu and at reasonable prices anymore. Really wanted to kick myself for not getting at least a dozen back in Kyoto. Oh well... In order to preserve the yuzu as long as possible, I decided to use 4 of them to make marmalade using my previous recipe. I guess with marmalade, I could have more choices subsequently, like eating it as jam with bread, drinking it as yujacha, and making cakes with it (I thinking about Yuzu Butter Cake!). And then, the remaining 2. Both sat in the box they came with for sometime; every other day I would open the box, take them out and sniff them (sounds like I'm high on drugs or something?), put them back and procrastinate some more. When black spots started to appear, I knew I couldn't delay anymore. Should I just bake a chiffon cake? No, no, I should do something different! Finally, decided on Yuzu Curd, and from there, many possibilities once again, like Yuzu Curd Meringue Cupcake, Yuzu Tart etc etc. Here were the precious 6. They were the best of the lot among the shops I saw in Kyoto and Osaka. At 250 yen per piece, not exactly the cheapest (I've bought 3 for 200 yen before) but for the size and plumpness, I think totally worth it. As I zest these 2 babies and squeeze them for juice, I literally shed a tear! My precious! It's over. Gone. *sigh* never mind me, I'm just be emo, over 2 yuzu. 2 yuzu fruit only yielded a heap tbsp of zest, but it's ok because the aroma was so intense. And juice was merely 3.5 tbsp. Actually making curd is quite simple, only required juice, zest, caster sugar, full eggs and additional egg yolks and unsalted butter. This recipe can be used for lemon curd as well. I rubbed the yuzu zest into the caster sugar to let the zest infused into the sugar. Instead of cooking over direct heat, I prefer to cook the curd using bain marie method i.e. set a heat-proof bowl over a pot with simmering water. Add the eggs, egg yolks and yuzu zest sugar into the bowl, whisk to combine. Once sugar is dissolved, stir in the yuzu juice. Keep stirring using a spatula, the curd will start to thicken, will take 8-10 mins. Once consistency is like greek yogurt, remove from heat. Strain the curd through a sieve to ensure smooth consistency. Finally, once the curd is cooled to lukewarm, beat with k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. Homemade Yuzu Curd (Yield 300ml) Ingredients Zest from 2 yuzu (about 1 heap tbsp) Juice from 2 yuzu (about 3.5 tbsp) 100g caster sugar 2 large eggs 3 large egg yolks 75g unsalted butter Steps Zest the yuzu using a microplane, add the zest into a heat-proof bowl, set aside. Add caster sugar into the bowl, rub the zest into the sugar with fingers, until sugar is tinted pale yellow and well-mixed with the zest. Set aside for infusion. Prepare a pot with water and bring to boil. Once water boils, turn heat down to a simmer. Add eggs and egg yolks into the yuzu zest sugar, place the bowl over the simmering pot of water. Whisk the mixture continuously until sugar is dissolved. Pour yuzu juice into the bowl gradually, whisking continuously to blend. Switch to a spatula, keep stirring until mixture starts to thicken. Once curd thickens to consistency of greek yogurt (about 8-10 mins), remove from heat. Strain the curd through a sieve into a mixing bowl. This is to ensure smooth consistency. Once the the curd is cooled to lukewarm, beat using k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. So in replacement of 6 yuzu, I have Yuzu Marmalade and Yuzu Curd. Come to think of it, I'm prolonging their life right? But they are not the same..... Anyways, hope to bake some yummy cakes/pastries with them in the near future. Or if I'm lazy I'll just eat them as they are. Stay tuned!
This easy charoset recipe, a sweet combination of apples and walnuts, is a must-have at every Passover table.
March may feel like an in-between month, but it's packed with exciting excuses to try new recipes. These are 10 I'm excited about making soon.
An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.
Our easiest ever scone recipe – perfect for a spring afternoon tea
Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.
I have reached new levels of gourmet satisfaction. Seriously. Last week, I made about 3 kg of caramelized onions and ever since, I have been adding them to anything savoury. The majority of them were quickly thrown in a sandwich between melted cheese and occasional pieces of chicken. It mi
Give fried chicken an Austrian flair with this easy to make Backhendl recipe. It is the perfect pairing for an Austrian Grüner Veltliner wine!
The subtle spicing of “coronation” anything, and the exuberant, sprightly panicle of garlic, lemon, fresh herbs, coriander seeds and pomegranate, make this a blissful midweek dinner
Sourdough bakers, don't throw away the sourdough discard! Make sourdough crumpets instead! They're even easier to make than regular crumpets as the sourdough discard is already a perfect crumpet batter. Just add a little leavening and soon you'll be eating the lightest, holiest crumpets. These are never fail sourdough crumpets with lots of holes to soak up butter. It's also the perfect Father's Day treat and is a pushy recipe!
Molotof, Portuguese egg whites pudding. A very simple dessert made with a French meringue and caramel, baked in a water-bath.
No self respecting South African Cookathon would be complete without Bobotie, the famous sweet-and-spicy curried meat casserole of Cape Malay cuisine. Brought to our shores with Dutch East India envoys from Indonesia, it’s considered by many to be our national dish (and quite possibly the most oft cooked meal for foreign visitors). Ina Paarman sent us…
Leek and stilton soup is a creamy and delicious recipe. This winter warmer will soon have you glowing and would make a perfect festive starter but is great all year round too!
These amazing, veggie-loaded dragon bowls are topped with the most addictive and delicious miso gravy.
Your life will never the be same after making clotted cream. It's easy to make and delicious on scones!
Sourdough bakers, don't throw away the sourdough discard! Make sourdough crumpets instead! They're even easier to make than regular crumpets as the sourdough discard is already a perfect crumpet batter. Just add a little leavening and soon you'll be eating the lightest, holiest crumpets. These are never fail sourdough crumpets with lots of holes to soak up butter. It's also the perfect Father's Day treat and is a pushy recipe!
20-minute dinners, for 23 days, CREAMY MISO MUSHROOM PASTA! Creamy, savory, and packed with umami flavor, this creamy miso mushroom pasta is one of my and my husband's favorite dinners, and it will soon be yours too! Made with easy and simple-to-find ingredients, with two secret ingredients that add tons of umami flavor to the dish! If you like more 20-minute recipes, I have a series right now, sharing 20-minute recipes on my blog.
This Thai peanut ramen dinner is an easy way to get a meal on the table fast. Vinegar and soy sauce balance out the sweetness in this rich sauce.
