Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is nurturing and medicinal. Before I had a bottle in my mouth I was sipping on this soup, and it's remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This
If one bottle of cabernet sauvignon gets Chef Benjamin Navarro’s tasty take on boeuf borguignon off to a fine start, a second bottle intensifies the flavors of what is traditionally a potent dish with beaucoup personality. The classic French recipe for this wine-dark stew is more a general guide than engraved in stone,
Looking for Sunday night dinner inspo? We’ve got you covered! Wrap up your week with a delicious and nourishing dinner at home. All you need is a bottle of wine and this creamy cauliflower risotto, created by Maddy Trueman.
This Spanish Paprika Fish is loaded with flavors, super easy to make and all done in about 30 minutes. Classic Fish Recipe from Spain.
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Wondering what mirin is and recipes to make with your bottle? Here's all you need to know about mirin!
These Spanish-Style Fish Meatballs in Sauce are loaded with flavors, easy to make and done in a little over 30 minutes.
I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke — "Did you hear the one about the Irishman and the Italian...?" — and in reality is an elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original. 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.
Vir hierdie heerlikheid bak jy jou eie mieliebrood, eerder as die gebruiklike winkelwitbrood.
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
This simple and frugal salad dressing is very simple to make with soured kombucha.
Eye on Spain blog post: Spanish Meatballs (Albondigas) in Tomato Sauce recipe
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
Macros per 1/2 cup serving: • 45 Calories • 3g of Fat • 1g of Protein • 5g of Net Carbs
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
This is inspired by my favourite dish at Nobu and is perfect for a special occasion or as part of a light lunch! It is surprisingly simple to make but you need to get your hands on the best quality, sashimi grade fish!
These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions, dried figs and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week.
The best scallion pancakes are made with a hot water dough and lots of flaky layers.
This easy and jiggly strawberry milk cake perfectly combines the creaminess of milk with the subtle sweetness of strawberries. The gluten-free milk cake is enriched by optional cheese and a hint of freeze-dried strawberry powder. The final touch of shredded coconut and fresh strawberries adds an irresistible visual charm.
Lauki Gosht made in the Instant Pot with bottle gourd and mutton on the bones tastes so good with both rice or Chapathi. You can also make this Lauki Gosht recipe in a regular pressure cooker or on stove top.
German Pancakes are a classic breakfast your whole family will love. They're so easy too, just throw everything in the blender, then bake!
This chicken, this magic chicken, is everything. It's the perfect, go-to meal for a busy weeknight, or maybe even better for a night when friends are coming over, but as of yet, nothing is planned for dinner. Yep, this would be your meal!
Indulge in homemade Stuffed Lemon Cookies with a tangy lemon curd filling, encased in buttery lemon-infused cookie dough. Made with fresh lemon juice, zest, butter, and simple pantry staples, these cookies offer a natural, vibrant lemon flavor without artificial additives.
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
This is a great recipe for summer since it's pretty quick cooking and involves no oven time whatsoever. Yeah!
What makes Julia Child's Boeuf Bourguignon the best? Is it the rich, silky burgundy wine sauce? The tender chunks of braised beef or the golden, caramelized pearl onions and mushrooms? All of that PLUS the love you put into making this classic recipe.
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Lemon Chutney is a versatile, easy to make, flavourful, spicy Indian style chutney. What I like about this recipe is that if you add enough oil, it stays fresh in the fridge for months. It is actually a much quicker version of the Gujarati lemon pickle or limbu nu athanu.
This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Instant Pot and Crock-Pot options included in the notes below.
Considered by many to be the signature dish of San Francisco, Cioppino is a wonderful seafood stew that is perfect for entertaining and holidays. Serve this with crusty sourdough bread to sop up all the delicious broth for a truly Californian dining experience!
KAASSMEER http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. en dit het wonderlik gekom.. 1kg Processed kaas 1lt Volroom Long Life Melk 1e Rama [toe dit alles klaar gesmelt is] Ek het 5 botteltjies van 400g elk uitgekry. Plain**Biltong**Chilli**Bacon**Biltong+Chilli+Swartpeper. *Helena Chilli Kruger*6/7/12 — at Die Grasdak Bultfontein* Foto>Helena Kruger TUISGEMAAKTE SMEERKAAS http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. Neem 500 g Rama margarien(die duur een) sit in pot saam met 3 en 1/2 kop vars melk. Sit op stoof en laat margarien smelt. Intussen rasper jy 1 kg Processeskaas ( Spar verkoop kg pakke met chedder of biltong) dis maar n morsserige affere. Ek vries gewoonlik die kaas dan rasper dit makliker. Sodra margarien gesmelt het gooi jy gerasperde kaas bietjies vir bietjies by terwyl jy dit aanhoudend roer op stoof. As dit lyk of kaas gesmelt het, klits jy dit goed en bottel in gesteriliseerde potjies*Leane Visser le Roux KAASSMEER http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. 1kg Bergkaas, 1 liter Longlife melk en 1 pk Patato Bake. Bacon & cheese is baie lekker. Meng bietjie patato bake met melk en hou eenkant. Smelt gerasperde kaas in melk op die stoof en meng patato bake mengsel by. Kook tot romerig.*Marius de Beer* 30/6/2016**Nice TUISGEMAAKTE BILTONG KAASSMEER http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. baie eenvoudig. 1kg Rama Margerine 1kg Processed Cheese 1 Liter Full Cream Long Life Melk Smelt botter, voeg melk by, sny kaas in klein blokkies en voeg by. Wag vir als om te smelt. Maak seker jy sit dit in skoon glas botteltjies terwyl dit nog warm is en maak toe. Hou uit tot dit afgekoel het en dan kan jy in yskas sit daarna.10/5/14 .**Neville Louise JV Rensburg MAKLIKE KAASSMEER http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. 1 kg Berg kaas (processed) 2 kop Melk 500 g Rama botter METODE: Rasper kaas. Kook alles saam oor lae hitte tot glad en geen klonte, hou aan roer. NB. ‘n Ekstra ½ kop melk kan eenkant gehou word as kaassmeer te dik is, kan dit bietjies vir bietjies bygegooi word, sodat nie te dik is nie. Gooi dadelik in botteljies, laat afkoel voordat deksels opgesit word. Hou in yskas. Ongeveer so 6-8 medium botteljies.* SMEERKAAS 1kg geprosesseerde kaas, 125g Rama margarien, 1 liter langlewe melk. Verhit melk, smelt margarien in melk, smelt dan gerasperde kaas hierby in. Roer aanhoudend. Gooi in gesteriliseerde bottels.*Renee Bornman http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. KAASSMEER 1 kg processed cheese 1 liter langlewe melk 1 eetlepel Aromat 1 eetlepel botter Rasper die kaas Verhit die melk in kastrol met botter en aromat tot kookpunt Oor lae hitte, roer gerasperde kaas by melk en roer totdat kaas heeltemal gesmelt is (Ek klits dit so bietjie met vurk tot lekker glad voordat ek bottel) Bottel warm en seel. Laat heeltemal afkoel voordat jy dit in die yskas sit. Dit hou lank in die yskas* Stienie Muller http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html. KAASSMEEREk het gelyke dele kaas en melk gemaak. My eerste baksel was 630g gram, en ek het 630ml volroom boksie melk gebruik. Net 'n skyfie margerine daarin laat smelt, en toe die geraspeerde kaas stelselmatig bygevoeg terwyl daar HEELTYD geroer word. My 2de baksel was 1kg biltong gegeurde kaas en 1 litre volroom melk. Altwee baie suksesvol* Gillian Logan Bredenhann http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/kaassmeer-tuisgemaak.html.
