Dorothy Husak Czech Kolaches. Recipe makes 56 Ingredients 2 cups whole milk 3/4 cup butter, cut up ... 3/4 cup shortening, ...
The countdown to the start of our annual adventure has begun. We will be spending October in Tibet, Nepal and Bhutan. For most of the trip, ...
The beauty of this huevos rancheros verde casserole is that not only is it a true one-pan wonder, but it uses simple, easy-to-get ingredients.
An appealing mark about this Crepes Salmon in Silky Lemon Lime Chiffon Sauce is that it is just as suitable to serve at a Sunday breakfast or brunch, as it is
You don't have to resist carbs—just opt for the resistant ones! Reap their nutrients by whipping up these easy resistant starch recipes.
Get dinner—or the ultimate party app—on the table in record time.
Looking for a delicious sweet treat? Our step-by-step recipe will ensure you create wonderfully sticky cinnamon rolls for all to enjoy. Learn more.
Eliotes are known as Olive Bread or Olive pies. It is a tradition in Cyprus to make these while fasting but as the years go by this tradition has expanded and we make these whenever we like. However, we still do eat them more so while fasting. Eliotes can be made in various ways such […]
Ekstremalnie zdrowo. Po odkryciu jakim była śniadaniowa jaglanka czas na kolejny eksperyment z jej udziałem. :) Pyszne, czekoladowo-malinowe placuszki które w większości składają się właśnie z ugotowanej kaszy jaglanej. Mi bardzo przypadły do gustu i już obmyślam dla Was kolejne propozycje z jej udziałem. Zachęcam do spróbowania i sprawdzenia czy i Wam posmakują. :) Składniki: 350g ugotowanej kaszy jaglanej ok. 150g mąki* 100g czekolady łyżeczka kakao 2 jajka mleko lub woda* szklanka malin szczypta soli 3 łyżki cukru** pół łyżeczki sody oczyszczonej 2 łyżki oleju rzepakowego Kaszę ugotować w lekko osolonej wodzie z dodatkiem jednej łyżki cukru. Jeśli po ugotowaniu w garnku zostanie woda(byle nie więcej niż 0,5-1cm nad powierzchnię kaszy) nie wylewać jej. Do gorącej kaszy dodać czekoladę, kakao, cukier. Wymieszać, aż do całkowitego rozpuszczenia się składników. Wbić jajka, rozmieszać i dodać mąkę z sodą oraz olej i maliny(nie przejmować się jeśli się zgniotą). Ciasto powinno wyjść dość gęste(jak kwaśna śmietana), ale nie zbite. Nieprzywierającą patelnię posmarować odrobiną oleju i wykładać na nią placuszki. Smażyć na średnim ogniu po kilka minut, aż na powierzchni placków zaczną pojawiać się bąble. Podawać polane miodem lub syropem klonowym. Dodatkowo: syrop klonowy lub miód do polania garść świeżych malin * - ilość mąki jest zależna od tego ile wody pozostało od gotowania kaszy. W razie czego gęstością ciasta stresować dodając mleko lub mąkę. ** - jak zawsze ilość cukru wedle uznania i tego jaką czekoladę użyliśmy
Yotam Ottolenghi's recipe for fried upma with poached eggs will revolutionise your weekend brunch game. A twist on a classic South Indian breakfast staple, bursting with flavourful spices, this delicious dish is a feast for the eyes as well as the taste buds.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Baked eggs are great for brunch, and this Portuguese version is no exception.
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Looking for a healthier breakfast? Try these Strawberry Scone Tarts. Made with fresh strawberries, 100% vegan, they are the healthy way to start your day!
Eggs in Hell are a super tasty and deliciously different way to enjoy your eggs in the morning, or anytime of day, for that matter!
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
Kedgeree is a dish of rice, smoked haddock, spice, and eggs, and it is one of those dishes whose etymology is surrounded by uncertainty, myth, and legend.
Verras je gasten met deze vernieuwde romige no bake dessert. Het is simpel, makkelijk en verrassend genoeg gemaakt van ontbijtkoek. Dat is heel wat anders dan je van ontbijtkoek gewend bent maar dit is ontzettend romig en smeuïg. Laat je niet misleiden want het kan niet eenvoudiger. Dit is zo'n dessert wat moeiteloos te maken is en ideaal om te serveren voor de aankomende feestdagen. Want het heeft niet alleen een prachtige look en een fruitige vulling van vlaaifruit maar je krijgt er iets geweldigs voor terug. En omdat ik ervan houd om het een speciaal tintje te geven, heb ik het voltooid met een heerlijke romige topping van speculoos (wat het overigens compleet afmaakt). Dus sluit een heerlijke maaltijd af met deze smakelijke ontbijtkoek dessert, die gegarandeerd je dag goed af zal maken.
This gammon is simply simmered in ginger ale and, although you need to strip off the rind to glaze it, the glaze is straightforward. And it is a very efficient way of cooking — depending on how many you have in your household to feed, you should be able to eke this out for several meals. It won’t give that same crowning effect, but if you cannot get hold of ginger preserve, you could use ordinary orange marmalade and add a teaspoon of ground dried ginger or, indeed, grated fresh, as you heat it up. 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.
Learn how to make Spinach and Feta Cheese Borek - A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.
These were immensely popular with our kids as well. The photo is from December 2011, when our son, Aksel, was 11 months old. Look at those cheeks! It's Saint Lucia's Day today, the festival of light, which is especially popular in Sweden. Trust me, it's pit dark outside by 4 pm, so we need any extra light we can get here up North, even if it's in the form of candles on top of a lingonberry branch wreath balanced precariously on some little girls head :)) It's common to eat saffron buns - lussekatter - on Lucia's Day - ideally, first thing in the morning with your breakfast coffee or tea, but these are also wonderful in the afternoon, of course. Lussekatter or Lucia buns are usually shaped like S, but I've opted for the more simple roll and enriched the buns with marzipan filling and slivered almonds. kokblog has an excellent overview of the various lussekatter-shapes, check them out. Saffron buns with marzipan and almonds (Tõeliselt mõnusad safranisaiad) Makes a lot! Yeast dough: 500 ml lukewarm milk (2 cups) a generous pinch of saffron threads* 50 g fresh yeast (or use 2 sachets of instant yeast) 0.5 tsp salt 150 g caster sugar 150 g unsalted butter, softened 200 g cream cheese, softened 1 kg of all-purpose flour Filling: 100 g unsalted butter, softened 200 g marzipan, grated 3 Tbsp brandy or cognac a generous pinch of saffron threads To finish: egg-wash made with 1 egg and 1 Tbsp water 50 g sliced almonds sugar pearls Heat the milk, pour into a large mixing bowl. Add the saffron and let it infuse and cool for a while. The milk should be 37 C/98 F at the end. Crumble the yeast into the milk. Add salt, sugar and most of the flour. Then knead in the soft butter and cream cheese and the rest of the flour. Knead until the dough doesn't stick to the bowl any longer. Cover and let rise until doubled in size - you need to do that in a warm and draught-free place. (Meanwhile, cover the baking sheet with a parchment paper and pre-heat the oven to 220 C/430 F). Prepare the filling. Grate the marzipan coarsely. Mix saffron strands with the cognac and let infuse for 5-10 minutes. Melt butter in a small saucepan, add the marzipan and then the saffron-infused cognac. Heat gently, stirring, until combined. Remove from the heat. Gently knead the yeast dough and divide into two. Roll both on a lightly floured surface into a large rectangle, about 5 mm (1/4''). Spread half of the marzipan mixture onto the dough and roll tightly, starting from the longer edge. Repeat with the other dough. Cut into 3-4 cm rolls (about 1,5 inches) and place onto a baking sheet. (If you wish, you can let them rise again for 20-30 minutes). Brush with the egg-wash and sprinkle with slivered almonds and pearl sugar. Bake for 15-20 minutes, until lovely golden brown. Let cool under a clean kitchen towel - this helps them stay soft. * A note about using saffron. Saffron is water-soluble, not fat-soluble. I am surprised how many recipes ask you to simply add the saffron threads in with the rest of the ingredients (the oil or the flour), without infusing it with the liquid (NOT oil!) beforehand. You can extract so much more flavour and colour by the simple infusion process, and given the price of good-quality saffron, you can use much less of that precious spice and get much more out of it. More recipes for lussekatter or Lucia buns: Nami-Nami, 2011 A Cat in the Kitchen, 2006 Anne's Food, 2007 Joe Pastry, 2012 Eat Drink One Woman, 2009 Good. Food. Stories. 2009 Eat, Live, Run, 2012 pPod's Kitchen, 2010 One Perfect Bite, 2009 More recipes using saffron: Saffron buns (lussekatter) Roasted aubergines/eggplant with saffron yoghurt dressing by Ottolenghi Saffron carrot cake with cream cheese frosting Golden saffron pancakes
Whether you want to eat exquisite eggs al fresco on the beach with a glass of champagne or munch on organic granola Nice has some great breakfast...
This slow-baked creamy egg pudding is made with ricotta and pasta, and flavored with anise and vanilla.
This sticky buns recipe will give you the best-tasting breakfast or brunch treat you can imagine. Perfectly flaky dough with a caramel and nut topping that’s not overly sweet.
These are the legendary Bill Granger Corn Fritters with Avocado Salsa. The extra step that makes these corn fritters really special is blending some of the corn and cilantro (coriander) into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels. This recipe makes 12 fritters and serves 4.
This is a recipe handed down from my Dutch Oma. A delicious treat that is very common in Holland 1 approx. 2 lb.
