Jamie Milne is a Toronto-based food, travel, and lifestyle blogger with an appetite to see the world!
Naleśniki z farszem z mięsem mielonym to bogaty w składniki, wyjątkowy w smaku pomysł na obiad - zobacz nasz najlepszy, sprawdzony przepis !
Lovely comfort food for a cold night in.
Tutmanik or Mesenitza is a well known and popular Bulgarian cheese bread baked especially with Feta cheese. Every village, every region and even every family have their own way of preparing this cheese bread and also the name get changes depending upon how they are prepared. Thats why i couldnt stop myself to name this dish's title with both Tutmanik or Mesenitza. Obviously the shapes,recipes and the name may varies but the basic ingredient remains the same. Yes the basic ingredient for Tutmanik are flour, olive oil, feta, yeast. If you are googling for Tutmanik you may also notice that some of the Tutmanik recipes calls for quick bread preparation with baking powder and baking soda. But trust me yeasted dough Tutmanik is something to give a try as this bread smells insanely good while baking. Tutmanik dough doesnt call for egg but an egg yolk is needed to brush the top of this bread to get a nice a brownish colour top but i skipped it completely and went with a milk wash. Am running a month of blogging marathon with A-Z baking around the world as theme. We, few of the bloggers have been running non stop with sundays off since three weeks. Its been a wonderful marathon as am learning many ultimate dishes to give a try and have been bookmarking loads of incredible dishes. Dunno when am gonna bake them but i have planned to bake few as soon as possible as. Coming to Tutmanik bread, this Bulgarian cheese bread is definitely an incredible snack time bread to enjoy without any fuss. If you love feta cheese, then this bread will became your favourite. You can enjoy these cheesy bread very much even for your breakfast or else for your sunday brunch. Dont forget to check my previous post under this Megamarathon: Aysh Abu Laham from Saudi Arabia Bhapa Doi from India Cemita Buns from Mexico Dobos Torte from Hungary Earthquake Cake from America Fonott Kalacs from Hungary Gougéres au Fromage from France H'mbasha/Himbasha from Ethiopia Irish Oats Scones from Ireland Jailhouse Rolls from America Kiflice from Siberia Ladenia Milou from Greece Mantecadas from Mexico Nonnettes à la fraise from France Obwarzanek Krakowski from Poland Pampushki from Ukrain Quark Rosinenbrötchen from Germany Rieska from Finland Samoon from Iraq Recipe Source: here Starter: 1tsp yeast 1tsp sugar 2tbsp Flour 3/4 cup water Dough: 2tbsp Olive oil 1/2 tsp Salt 1/4tsp Vinegar 4cups All purpose flour Luke warm water (as per need) 1/4cup Olive oil for shaping & brushing 2tbsp Milk Filling: 150grams Feta cheese (crumbled) Take the flour, water, flour, sugar and yeast in a bowl, mix well. Cover the bowl and let it sit in warm place for 15minutes. In a large bowl, take 3+1/2 cups of flour, salt, vinegar, olive oil together,add the starter and luke warm water and knead everything as a soft dough by adding the rest of the flour. The dough will be soft, elastic and pliable. Transfer dough to a greased bowl, keep aside for an hour. Lightly warm the olive oil in a large pan.Remove and keep aside. Punch the dough and divide the dough to 6-7 balls and drop them in the pan to absorb oil. Grease your hands and stretch delicately the dough as a medium sized circle. Add the feta. Gently roll the dough to form a log. Make a swirl and repeat the same procedure for the rest of the dough. Arrange it in a greased round pan. Cover the pan with a plastic wrap and put it in a warm place to double its size. Preheat the oven to 350F. Brush the rolls gently with milk and bake for 20-25minutes until the crust turns golden brown. Once tutmanik comes out of the oven brush the top generously with olive oil. Serve warm. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75 An InLinkz Link-up
I owe every ounce of my obsession with Persian food to my best friend’s mom, who is one of the most amazing cooks I’ve ever met. She introduced me to a world of saffron, dried limes, sumac, kashk, rose water . . . so many ingredients and spices that I just love. I’m sure everyone […]
Looking for a delish vegetarian appetizer or side dish? Try these Maple Sriracha Cauliflower bites paired with the tastiest aioli. These are perfect for date night or when having friends / family over. Enjoy!
Delicious slices of veal coated in the most sublime and silky tonnato sauce, a mayonnaise made from tuna, anchovies and capers - Vitello Tonnato is one of Italy's greatest dishes. A wonder of taste and texture.
If you are traveling to Aruba, it's necessary to try Aruban dishes and dive right into the island's delicious culture.
Savor Raspberry Cream Cheese Bread Bombs: a bite-sized explosion of creamy, tart delight!
This easy baked mostaccioli con ricotta recipe is one of the best pastas for Sunday dinner or the weeknight. This cheesy layered pasta is made with Italian sausage, red sauce and three different kinds of cheese!
A super tasty Japanese weekend Han Setto brunch at Roka serving a selection of ten sharing dishes and dessert including unlimited red/white wine or prosecco
A Moroccan/Japanese inspired dessert.
How to make Mini Spring Rolls
A Moroccan/Japanese inspired dessert.
Practice Exams
Tsoureki is a sweet, rich yeast bread with hints of citrus and a unique Mediterranean spice. The symbolism that it represents makes this bread perfect for Easter but you can make it any day of the year. The dough is sticky and can by challenging to work with but it creates a wonderfully soft and fluffy texture. See our tips in the notes for working with the dough.
Dobro došli na blog just.sweet.sladjano.Pred vama su 10 vrsta posnih sitnih kolačića od jedne smese. Rumba bajaderice Lešnik gnezda kokos kuglice Rolat sa žele bombonama Piramida sa orasima Kokos r…
Das ist nun wirklich mal kein Kuchen! Aber der eine oder andere wird diese süße Leckerei vielleicht aus einem Urlaub kennen. Montélimar Nougat, Torrone, Nugat das sind nur einige Namen die diese Süßigkeit in der Welt hat. Dieser pinke Nougat ist viel einfacher herzustellen als man vielleicht glauben mag, etwas ganz Außergewöhnliches im Geschmack.Wie eine feste Marshmallow Creme die gespickt ist mit allerlei Nüssen und getrockneten Früchten. Unwiderstehlich auf dem Sweet Table oder hübsch verpackt als kleines Präsent. Etwas ganz Besonderes halt... Zutaten: 2 DIN 4 Bögen Esspapier 330g Zucker + 20g Zucker vermischt mit 1/2TL Cream of Tatar oder Weinstein 60g frisches Eiweiß 100g Glucose Sirup (oder weißer Maissirup, oder heller Grafschafter Sirup) 75g Wasser 1/2 TL Vanillepaste 100g heller Honig 75g weiße Schokolade geschmolzen 250g gemischte Nüsse und getrocknete Beeren (ich habe hier den günstigen Nuss-Frucht-Mix von Alesto, Lidl genommen ) etwas rosa Lebensmittelpaste Zubereitung: Die Nüsse und Beerenmischung in einer kleinen Auflaufform bei 80 Grad im Backofen anwärmen lassen, so verteilen sie sich später besser in der Eiweißmasse. Eine entsprechend große Form mit Backpapier auslegen und 1 Blatt des Esspapiers darauflegen. einen zweiten Bogen Backpapier und Esspapier bereit halten. Das Eiweiß, und die Vanillepaste in die Schüssel der Rührmaschine geben und die 20g Zucker gemischt mit Cream of Tatar (oder dem Weinsteinpulver) daneben stellen. In einem enstprechend großen Topf oder Steilkasserolle den Zucker, Sirup, Honig und Wasser verrühren und erhitzen. Wenn die Mischung 130 Grad im Topf erreicht, das Eiweiß in der Maschine anschlagen lassen, wenn es hell schaumig ist, die mit dem Cream of Tatar gemischten 20g Zucker dazugeben und weiterschlagen lassen. Wenn die Mischung im Topf 149 Grad erreicht hat, gießt ihr die aufgekochte Flüssigkeit ganz langsam in die schlagende Eiweißmasse in die laufende Maschine. Aufpassen das nichts spritzt. Lasst das Ganze ca. 3 Minuten schlagen und gebt etwas Farbpaste dazu. Nach drei Minuten die Schüssel aus der Maschine lösen und die 75g aufgelöste weiße Schokolade dazugeben. Gut unterrühren, dann die angewärmte Nuss-Beeren Mischung ebenfalls unter die Masse heben. Auf dem Esspapier verteilen und mit dem zweiten Bogen Esspapier belegen. Ein größeres Stück Backpapier darüber legen und mit einer Teigrolle die Masse gleichmäßig ausrollen. Komplett auskühlen lassen und dann in Stücke schneiden. Eine ganz besondere Leckerei, ideal fürs Sweet Table oder als kleines Mitbringsel hübsch verpackt ein echter Hingucker.
716K views, 31K likes, 185 comments, 830 shares, Facebook Reels from Food with Style 👩🏻🍳. Andrea Vanzo · One Little Waltz, Tonight
If you are traveling to Aruba, it's necessary to try Aruban dishes and dive right into the island's delicious culture.
De voorbije maanden zijn we massaal aan het koken geslagen via filmpjes op TikTok en Instagram.
These meatballs are amazing, simple delicious meatballs with a delicious sauce. So easy to make, the best recipe.
SOMETIMES, and for the sake of modesty not all the times, but sometimes, after I pasted every photos of a recipe in place and started to stare into space thinking about what I was gonna say... I thought to myself, seriously? You fucking need a reason to eat this? Uhem, just sometimes. But well...
Note: this requires several days to marinade so plan accordingly.
Chelo is Iran’s culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation - parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam. The result has the tell-tale signs of lovingly prepared Persian rice: long, individual, fragrant, saffron-stained grains of rice, scattered like jewels across a platter with pieces of golden, crispy tahdig shining alongside. I save this method of rice preparation for the weekend and when entertaining.
