Calling all ube lovers with this Ube Champorado recipe! It's just as rich and creamy as our original champorado and the perfect filipino breakfast, snack, or sweet porridge dessert when you're craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!
Surprise, a foodie city! I know what you're thinking but...calling all foodies-these Billings Montana restaurants need to be on your radar!
A scrumptious dish from Bhutan
This is a recipe for Green jackfruit and pork with coconut milk.
He was my cream, and I was his coffee, When you poured us together, it was something.
Buchteln Rezept Buchteln, auch Wuchteln genannt, gefüllt mit Powidl oder mit Marmelade gehören zur österreichischen Mehlspeisenküchen. Die Buchteln werden meist mit Vanillesauce serviert. Buchteln selber machen ist ganz einfach, man benötigt nur etwas Zeit.
These recipes prove that bacon, egg, and cheese is a delicious food combination
Instead you'll find something a little more crunchy and cinnamony
Dear readers... Thank you so much for your warmth and all the wishes that you have been showering on me and my humble blog this past month and over the years. When I came up with the idea of the Street Food Series , I was indeed a bit selfish as I LOVE street food. But I am so thrilled to discove
A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area.
Make and share this Hungarian Nut Nuggets (Cookies) recipe from Food.com.
I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.
Hungarian Kremes Recipe This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated! 21 servings Cook time: 35 minutes Chilling: 2-3 hours Ready in: 3-4 hours You need: Two 9x13 baking pans, parchment paper Ingredients 1 sheet of Pepperidge Farm puff pastry 2 cups of milk 9 eggs separated, and 2-3 egg whites 3 envelope Knox unflavored gelatin 3 heaping Tbs. cornstarch 2 Tbs. Vanilla extract 6 oz sugar 4 oz powdered sugar 1. Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!) Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown. Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter. 2. While the pastry sheet is baking, you can start preparing the cream. In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl). Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream. Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds. It will be a thick custard cream. Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar. 3. Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated). Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast! Place the puff pastry squares on top. Refrigerate for 2-4 hours, then cut it along the squares. Note: The heat of the custard cooks the egg whites, so it won’t be raw.
I have been wanting to share one of my favorite summer delights for awhile. This is the classic Swedish Shrimp Salad or also called the Skagenröra. It’s simple, delicious and just heavenly. Y…
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
Silky, savory Japanese egg custards, called Chawanmushi, gently steam in the oven until just set—an elegant, ethereally light first course. Get the recipe at Food & Wine.
German Potato dumplings is a delicious side dish served with saucy meat or chicken ,it's made plain or stuffed with meat or croutons. Here I made the basic easy recipe and you can try it stuffed or plain. Ingredients: ( makes 8-10 dumplings) 1 Kg Potatoes (cooking potatoes) 1 egg 3 Tablespoons Flour 2 Tablespoons Corn Starch Salt and Pepper Method: Peel Potatoes and boil them in salted water till tender (around 25 minutes or more according to Potato type and size) Remove from water and drain very well. Mash Potatoes in a large bowl and add the egg, flour, starch , salt and pepper and mix well with a fork then continue with hands till you have a smooth formable dough. Make 8-10 mandarine sized dumplings. Boil salted water in a large pot over the oven. Add the dumplings to the boiling water for 8-10 minutes . When the float in water you know they are done and remove from water. Here I served it with Chicken steak with gravy Sauce. TIPS: *They are best eaten with "Saucey" not dry food. * You can make small dumplings and cook it with soups. You know they are done when they flot on top of water in the cooking pot. Die klöße im siedendem Wasser ca. 8-10 miuten lassen bis sie hochsteigen. نعلم أن الكرات طبخت عندما تطفو على سطح الماء Kartoffelklöße Zutaten: (8-10) 1 Kg Mehlig Kartoffeln 3 TL Mehl 2 TL Stärke 1 Ei Salz und Pfeffer Zubereitung: Kartoffel schälen und im kochendes Wasser ca. 25 minutes kochen und abtropfen lassen. Mit andere zutaten mit den händen glatt mischen. Machen 8-10 Mandarine große kugeln. Die klöße in sidendenWasser ca. 8-10 miuten lassen bis sie hochsteigen. Vom Wasser nehmen and abtropfen lassen. Mit Fleisch mit Soße servieren. كرات البطاطس الألمانية هذه أحد الأطباق الجانبية المشهورة في ألمانيا وتقدم مع اللحم و- الصوص ، لا تقدم مع الأكل الناشف. و تقدم أيضاً كقطع صغيرة (بداخل الشوربة (تترك لتطهى مع الشوربة بدلاً من الماء المكونات : 1 كغ بطاطس للطهي (وليس للتحمير ) / 3 ملاعق كبيرة دقيق / 2 ملعقة كبيرة نشا / بيضة / ملح وفلفل الطريقة : تقشر البطاطس وتسلق في ماء مملح مغلي حوالي 25 دقيقة (أو أكثر حسب حجم ونوع البطاطس) ثم ترفع من الماء وتصفى نضع البطاطس المسلوقة مع باقي المكونات و نهرسهم جيداً باليدين حتى نحصل على خليط قابل للتشكيل . نبلل اليد بالماء ثم نعمل ٨ كرات صغيرة في حجم اليوسفي في حلة كبيرة على النار نغلي الماء ونضع كرات البطاطس ونتركها حوالي ٨-١٠ دقائق حتى تطفو على سطح الماء ثم نزيلها من الماء ونقدمها مع الفراخ (كما في الصورة ) أو اللحم .
The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)
Your guests will be in awe after tasting these nut and honey pastry rolls coming from Greece. Made with Kataifi dough, they are sweet, rich, and beautiful!
These delicious Portuguese morsels of savoury pastry are full of shrimp and flavour. Call them an appetizer... or a main course... make them now!
These rolls are so simple and tasty that you will be making them over and over again. It is my childhood favorite so I hope you will enjoy them.
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
A light and refreshing sorbet
A slight tang from yogurt balances this sweet, easy summer cake. White the recipe calls for plums, any stone fruit—apricots, peaches, nectarines—will work.
A traditional Balkan recipe, perfect for brunch.
There was a British singing outfit in the Seventies called Instant Sunshine and this is it in soup form. The silkiness comes from the peppers which are quickly blitzed in a hot oven, then blended with the sweetcorn which is cooked in stock. There's nothing more to it, and it is health-giving and mood-boosting — providing sunshine on a rainy day. I like this smooth and velvety with nuggets of the sweetcorn running through it, though you can make it as liquidized or as rough as you please. As for the peppers: it wouldn't matter if you used 2 yellow or 2 orange. For US cup measures, use the toggle at the top of the ingredients list.
Lesotho cinnamon rolls are called Makoenva, but they are really just fried dough with some raisins, and then rolled in cinnamon and sugar straight out of the fryer. What ever you call them, they are
Gorton (French-Canadian Pork Spread). Discover our recipe rated 4.5/5 by 4 members.
With this heat wave, I needed something relatively light for dinner – so off I went to the seafood counter. It just seems cooler over there, with the long display of sea creatures nestled in…
I can't remember why I call this my New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there. 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.
Crunchies are something a lot of South Africans grew up with, like Hershey’s Kisses in North America, or hot, roasted chestnuts in Europe. Yet, I never ever thought that they were in fact a p…
Himmel und Erde is one of those wonderful German traditional recipes that goes so well as a main dish or a side.
You can't have Christmas without these traditional Polish kifli (kiflies). These Eastern European walnut cookies are delicate, buttery, and perfect for any time of year. But if you're looking for an easy and melt-in-your-mouth dessert to celebrate holidays, this recipe is exactly what you need!
These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Get your dinner away in a single tray with this easy, cheesy oven bake. - by Sarah Murphy
We never tire of eating black pudding and eggs – together or individually. They are what the French call meilleurs amis. We like to eat these black pudding Scotch eggs with a good mayonnaise, finished with lots of freshly chopped chives. They’re delicious eaten warm, but they’re just as good cold, for breakfast.
