it takes no more than 15 minutes. The Halloumi doesn’t melt when fried, it maintains its solid form and gets just the right amount of crispy. I use homemade parsley pesto as a spread and drop in some sun-dried tomatoes and arugula. It’s basically like a party with every bite!
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of
This creamy chickpea pasta salad is coated in a delicious lemon tahini sauce and super easy to make for entertaining or a filling make ahead lunch.
These vegan baked chimichangas are stuffed with mushrooms and veggies, and topped with homemade vegan nacho cheeze! Get the full recipe here.
Whether you say parmi or parma, there’s no denying the appeal of these cheesy Italian chicken dish.
Difficulty: Medium
If a Moroccan Shakshuka had a passionate affair with a Full English, this would be the resulting love child. Everything you love from both sides, all coming together in one glorious pan. Eggs, bacon, sausages, beans, tomato, with none of the frying, none of the hob juggling and barely any of the washing up. Too good to […]
[Guest post by Deb’s mom!] Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cru…
Homemade pizza hot pockets better than anything from the freezer case.
I'm not sure how or when I stumbled across Josephine's blog, A Tasty Love Story , but I am ever grateful to have done so. Living in Denmark, Josephine takes a sincere approach to whole foods, giving a Nordic twist to the recipes that grace her table. Josephine understands ingredients in such an h
So you want to make an acai bowl because everyone's doing it. But do you know where to start? Follow this simple formula and step-by-step guide to making a
I have been at home for the past few weeks spending time with my family! It...
Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!
(For the book giveaway, scroll down to the end of this post) I am really excited to introduce you to Anita from Married With Dinner as my guest blogger this weekend. When I first started blogging, there weren’t as many blogs to get lost into captivated by delicious recipes and lovely photos. One lucky day…
Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It's easy to make, requires simple ingredients and it's budget-friendly, too! The whole family will love this hearty and comforting meal!
Galaktoboureko is a Greek recipe which when translated, means “Milk Pie”. It’s not actually just milk in the centre but a custard, which is fortunate as milk would spill and then you’d cry even though that wouldn’t be any use. It’s a dessert and a little goes a long way. Of course, that would also… Read More
These recipes for dessert roulades represent some of the best Eastern and Central Europe have to offer—including two kosher recipes!
This vegan burrata is a cashew-based cheese that is creamy, cheesy, and perfect for so many dishes! It tastes very similar to the real thing but is completely dairy-free! Naturally soy-free and gluten-free.
Äitienpäivää kaikille äideille ♥ Heidi
This baked cannelloni recipe is comfort food heaven. You can prepare it in advance, then pop it into the oven when you’re ready to eat.
This vegan chicken and dumpling recipe is the ultimate vegan comfort food. A creamy, rich and hearty pot of stew topped with soft flavorful dumplings.
As with all dishes that find their way into a country's repertoire, even oddball ones like this, there are many versions of this recipe: some add chilli flakes, some cubes of bacon: I prefer it with neither, just the tomatoes, a base of onion and the butter and cream stirred through later. The vodka itself — and you may have to steel yourself for this — is better added to the drained pasta and not, as all the recipes I've seen, stirred into the sauce, but feel free to play with it as you please. You could, indeed, consider using pepper vodka. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
An easy 30 minute dish of chicken and potatoes in a lemony garlic olive oil sauce, that goes perfectly with vermicelli rice
Easy recipe for classic Greek Pastitsio Casserole, a pasta dish that contains ground beef and béchamel sauce. Serve with a salad for a lovely dinner.
Here are some amazing easy and simple Instant Pot chicken recipes that you are going to love!
Originating from the creamy textures of traditional cheesecakes, our Raspberry Pistachio Cheesecake brings a unique twist with its combination of fresh, tangy raspberries and the earthy crunch of pistachios. Each layer of this dessert tells a story of texture and flavor that's bound to impress. I remember the first time I made this cheesecake for a family gathering; it was such a hit that it's become a requested favorite at every event since!
These cute bunny buns are easy to make and only take an hour. They're the perfect buns for Easter dinner!
Yes G and I are one of those sappy couples that got engaged on Valentine's Day. I never was a fan of sap, but really, this kind of sap was quite all right for me. So, this year I wanted to be nice and sappy and make one of our favorite desserts, tiramisu. Tiramisu is yum. Tiramisu is comfort dessert. Tiramisu can be made with store-bought ladyfingers, but why use those, when you can make your own fresh ones at home with loads of egg whites, yolks, a piping bag and whipping utensils? If you want more information about this wonderful dessert, you can check out this entry about Tiramisu at Wikipedia, they also have an informative entry about LadyFingers. So, to begin your tiramisu, you will need to make (or buy) some ladyfingers (I chose to make them because well, I'm a bit nutty and I like the fresh ones). There is no shame in buying these already made: Ladyfingers: (I decided to make more of a tiramisu cake then just plain ole tiramisu, so this will make 2 piped layers of lady fingers and then enough fingers to line the outside of the "cake") 8 egg whites 8 egg yolks 7 1/2 ounces granulated sugar, divided in two parts, one being 3 ounces and one being 4 1/2 ounces 6 ounces sifted cake flour (I confess to having no cake flour on hand, so I am using all-purpose, shhhh don't tell the lady finger gods) ________________________ -Preheat oven to 425F. -Line a few sheet pans with parchment. If you are going to to make this like a cake you will want to pipe circles of the ladyfinger batter the size of your springform pan (or a little smaller actually) by tracing the pans onto the parchment and placing that parchment on the sheet pans marked side down (you don't want ink in your lady finger cake..well, you might, but I don't recommend it). Have a piping bag with a large plain tip ready to go. -In the bowl of a mixer fitted with a whipping attachment (Or you can whisk by hand if you are strong of wrist, I whisked these by hand because, well, as I said earlier, I'm just plain nuts) place the egg yolks and 3 ounces of sugar. Whip on high until the mixture is thick and light lemon colored. This is called a "cold sabayon".-Place the egg whites in the bowl of a mixer with a whip attachment (I used my mixer for these, cause I'm not that crazy, my arm was unhappy with me after doing the sabayon..geesh, I'm out of practice). Begin whipping the whites until they start to become a little foamy and then start to slowly add the 4 1/2 ounces of sugar. Whip a bit between each addition. You want your whites to be a medium peak, like so:-Take 1/4 of the whipped egg whites and fold them into the yolk mixture to lighten it (this is called "sacrificing" always sounds neat to "sacrifice 1/4 of the whites"). Gently fold the remaining whites into the yolks until it is just about blended, then add the sifted flour and fold until it disappears into the batter.-Fill your piping bag with the mixture and pipe out the cake rounds (I'm doing 2 thin ones) and then pipe out your fingers (you want them to be fairly even in length as they will be used to decorate the outside of the cake). Pipe the rounds so they are about 1 inch smaller than the diameter of your springform pan. You can just make all fingers if you want to go for a more traditional tiramisu layered in a square pan. -Lightly sprinkle the tops of the ladyfingers with powdered sugar, and bake for about 5 to 10 minutes at 425f. -Cool on a rack and if not using the same day, store in an airtight container with parchment paper between the layers. *Please note, I had forgotten that my original recipe was more of a production recipe (I haven't made these in ages) so the amount of batter I have is insane. I have halved the recipe here for you, so don't worry if your batter appears to be a bit less than what I have. I have ladyfingers coming out of my ears.....I'll be freezing them. No wonder my arm hurt from whisking the yolks. Don't be surprised if you see them show up in the future* Now that you have your dainty little ladyfingers, you can make the tiramisu soaking syrup and the wonderful loverly insides. Soaking syrup for the Ladyfingers: 2 cups of coffee or espresso (I had espresso powder on hand, so I made 2 cups of it) 1/2 cup sugar 1/3 cup Rum (some people use marsala in the syrup, some people use rum, some people use other things....depends on how you are feeling or what you have on hand) ________________ -Mix these three together and if you feel the need to adjust sugar amounts or other amounts, do so. Bring to a boil and then reduce heat to a simmer and allow to simmer until the mixture is reduced by about 1/4. Place in a shallow container for dipping if you are using all finger shaped ladyfingers , or in something else if you are using ladyfinger rounds (really like a sponge cake) and will be brushing on the syrup. And now for the mascarpone goodness... Tiramisu Filling (I made a double batch of this because I was being very enthusiastic, the single batch listed here should be plenty) 3 large eggs, separated 3/4 cups sugar 1 container mascarpone cheese (16 ounces or about 2 cups) 1 cup heavy cream 2 Tbsp orange liqueur (you don't have to add liqueur to the filling, I just like the slight citrus touch it gives...you could also add marsala wine, or rum, or whatever you feel like adding..) ______________________ -Beat the yolks and 1/2 cup sugar by hand -or with your mixer and a whip attachment- until the yolks are thick and light in color (just like you did for the ladyfingers). -Add the mascarpone to the yolk mixture and beat until just blended. -Whip the heavy cream and liqueur (if you are adding booze) in a chilled bowl by hand or machine until it holds soft peaks. -Whip the egg whites in your mixer with the whisk attachment until they are just foamy and then slowly add the remaining 1/4 cup of sugar while whipping on high speed. You want medium peaks again, as for the ladyfingers. -Fold the heavy cream into the mascarpone and yolk mixture, sacrificing 1/4 of it first to lighten and then gently folding in the rest. Then fold the whites into this mixture. *the filling does have raw eggs in it, so if this bothers you, there are other recipes you can find online that use no eggs* Begin Assembly. Springform mold: Take the first cake layer you piped and place it in the bottom of the spring form mold. Place a ring of ladyfingers around the edge of the pan. Brush the cake layer with the coffee syrup until it has had a fairly good soaking and spread 1/3 of the tiramisu filling over the top. Repeat this with the remaining layers ending with a layer of tiramisu filling. Generously sift cocoa powder over the top, gently cover and chill for 6 hours or overnight to allow it to set up. Decorate with chocolate shavings or strawberries or however you would like. This is not really a firm set, so if you go this route, take care when you slice the "cake" as it will be soft, but not unmanageable. I skipped the berries and chocolate shavings for my presentation, however I think a few chocolate shavings would be really really nice. And maybe a raspberry or two as well. Layers of ladyfingers: dip each ladyfinger into the coffee syrup and place in the bottom of a square pan. Cover the layer of fingers with half the mascarpone mixture, do one more layer of ladyfingers, one more layer of mascarpone. Sift cocoa powder over the top and allow to chill for 6 hours to overnight. Enjoy! Happy Baking, and Happy Valentine's Day everyone! Technorati Tags:tiramisu, valentine's day, baking, dessert, sweets, foodporn, food porn, yummy, recipe Generated By Technorati Tag Generator
It's packed with prosciutto, basil, and tender green peas.
Rigatoni with Sausage and Fennel
