Korean Mung Bean Pancakes with tofu, veggies and mung bean flour are a crispy gluten-free and vegan snack with a soy-based dipping sauce.
Chef Hidekazu Tojo of Tojo's Restaurant is thrilled to announce the launch of its highly anticipated catering offerings,
La Cheffe: A chic French name that suggests a feminine spin on cooking and chefs. Possible uses: A caterer. A blog. A housewares line.
A delicious name based on the word 'culinary'. Possible uses: A restaurant. A blog. An app. A cookbook publisher. A food processor. A catering company. A reviews site. A culinary school.
Dit recept komt van de blog van Pauline, uit Paulines keuken. Naast haar blog en blogapp voor je telefoon heeft ze ook het voedselzandloper kookboek geschreven. Dit ricotta cake met frambozen past totaal niet in het gedachte goed van de voedselzandloper maar is wel erg lekker! Het recept van Pauline is met bosbessen, deze heb
Zoals jullie weten struin ik graag het internet af naar leuke en interessante recepten uit binnen- en buitenland. Deze keer zag ik via Facebook van Judith van Koppen dit oer-Hollandse feestelijke r…
Ingrediënten: - 200 g bloem - 100 g suiker - 100 g boter, - 1 ei - snuf zout Voor de vulling: - 150 g pecannoten, ongezouten en geroosterd - 150 g golden syrup - 150 g lichtbruine basterdsuiker - 50 g boter - 50 ml slagroom - 3 eieren losgeklopt Bereiden: 1. Voor de bodem: kneed een deeg van alle ingrediënten (je kunt dit ook in een foodprocessor doen). Wikkel het deeg in plasticfolie en laat het minstens een half uur rusten in de koelkast. 2. Verwarm de oven voor op 175 'C boven-en onderwarmte en vet een ronde vorm met losse bodem van 24 - 26 cm doorsnede goed in. 3. Haal het deeg uit de koelkast en rol het op een met bloem bestoven werkvlak uit, iets groter dan de vorm. Leg het deeg in de vorm en snijd de randen bij. 4. Voor de vulling: doe de boter, suiker en golden syrup in een pannetje en verwarm dit tot de boter gesmolten is. Meng kort met een garde van het vuur de eieren en de slagroom erdoor. Giet de vulling op het deeg en verdeel de pecannoten erover. 5. Zet de taart in de oven en bak de taart in ongeveer 30 minuten gaar en bruin. De vulling komt iets omhoog, maar zakt tijdens het afkoelen weer iets in. Laat de taart afkoelen en geniet er van! Bron: "Home Made Winter" van Yvette van Boven Vandaag gewerkt en voor de collega's deze taart gebakken. Een heerlijke combinatie van karamel en pecannoten. Er ging bij mij iets mis in de oven ( ja ook bij mij gaat er wel eens iets mis), de vulling liep er een beetje uit. De volgende keer gebruik ik geen vorm met losse bodem maar een quichevorm, zodat de vulling er niet uit kan lopen. Ondanks dat smaakte de taart heerlijk: een aanrader!
Een heerlijk recept uit de Broodbijbel: Duitse plaatkoek (Blechkuchen) met een bodem van brooddeeg, een laag fruit en crunchy kruimeldeeg.
A quick and easy stir-fry with two main ingredients. try this vegan, vegetarian Sri Lankan dish that is made with beetroot and scraped coconut.
Découvrez la recette facile des Chebbakiyas (Chebakias), cette pâtisserie orientale marocaine délicieuse, qu'on prépare pendant le mois de Ramadan.
Trafiła ostatnio w moje ręce bardzo fajna książka z przepisami na domowe jedzonko, takie przekąski, słodkości, dania obiadowe czy śni...
Explore how to make a Healthy Kebab Bowl with our detailed recipe blog. Learn about the ingredients, step-by-step instructions, and discover high-protein options for this nutritious dish that combines grilled kebabs with a variety of fresh vegetables and grains. Perfect for meal prep or a satisfying family dinner!
A celebratory Russian Chrysanthemum Bread shaped like a flower with petals stuffed with a garlicky cheese and spring onion filling.
1. Paju 2. Meet Korean BBQ 3. Joule 4. Baegopa 5. Kimchi House 6. Oma Bap 7. WeRo 8. Bugis 9. Chan Seattle 10. Korean Bamboo...
My healthier take on a traditional Middle Eastern dessert I grew up eating. Mini oat cups filled with crunchy pistachios spiced with cinnamon & cardamom and sweetened with a little maple syrup.
Nou dit is me toch een lekkere taart! Ik zag hem op de blog Uitpaulineskeuken en besloot hem meteen dit weekend te maken. Een heerlij...
While falafel has all the fame, it is its lesser known cousin – sabich – that will be declared as the national dish by many Israelis.
I love buying Croatian coffee and gifting it to friends and family. Each time I do, they ask, how do you make Croatian coffee? So here is how...
Quand je commence, je ne m’arrête plus ! Après les carambar maison et le cake aux carambar, il me restait tout juste assez de carambar pour essayer ces sablés qui m’avaient fait de l’œi…
A flowing, interesting name with a similar sound to 'yum'. Possible uses: A restaurant. A blog. An app. A cookbook publisher. A food processor. A catering company. A reviews site. A culinary school.
Gordon Ramsay moussaka is made by layering aubergine, ragu, bechamel, and parmesan. Then, it is baked for some time and served right after.
This vegan matcha cheesecake is not only a feast for the eyes but your plate as well. It combines a raw, naturally sweetened crust made with almonds and dates with a raw, creamy filling, packed with the distinct matcha green tea flavour.
The Little Blog Of Vegan Vegan wagon wheels recipe
Crispy Falafels made with really simple, pantry ingredients. I used fresh dill from my plant to mix in my falafels since I didn’t have any parsley or cilantro and it added this somewhat zesty flavour to the falafels! You can of course use any other herbs you'd like. Enjoyed this with a homemade Spicy Garlic Dip.
Kabsa is widely recognized as the national dish of Saudi Arabia, but is eaten across the Middle East.
Homemade tzatziki sauce is the ultimate summer condiment.
RECIPE Ingredients: 250 g creamy cheese (ricotta) 2 eggs 4 tablespoon flour 2-3 apples, peeled, cored and coarsely grated sugar for taste 1/3 teaspoon salt 100 ml oil for frying Directions: In a blender, mix eggs until creamy. Add the cheese and apple and blend into a smooth batter. Next add the flour, salt and sugar and blend into a smooth…
Recipe and photo credit: Ingredients 200 g stale ciabatta loaf 600 g ripe mixed tomatoes, , roughly chopped sea salt freshly ground black pepper 1 handful small capers , drained 1 small red onion …
The Symes is a 9,700 square feet Art Deco event venue in Toronto, opened for an evening celebrating architecture, history and Toronto’s finest caterers.
Ik begin deze blog even met een klein voorbeeld van hoe het er bij ons thuis aan toe gaat wanneer de vraag ‘ wat zullen we eten’ wordt gesteld. Ik hoor helaas niet bij de groep die netjes aan het begin van de week alle boodschappen in huis heeft inclusief een mooi receptenlijstje voor elke […]
The first time I came across Rugelach was at the Epicure Market, a local gourmet market, that has been a staple in Miami Beach for over 65 years. These crescent pastries are a traditional Jewish food which is eaten any time of the year, but are really popular and traditional during the Han
Fun fact: this idea was initially listed down in my private notes as possible items to sell. Yes, I have a Google Doc, Sheet and note for my potential businesses and their respective products because why not? I made these for the sake of future Kylie, so she will not be stressed once the time to begin her college thesis on possible business ventures comes. But since I decided to shift Sweetened Bakery into a recipe blog and have another thousand bullet points I can choose from on that list, I d
Vegan Custard Tarts When I started cutting out dairy, one of the many things I stopped eating was custard, and it’s one of the many things I really missed! I had no idea how easy it was so make my own, homemade dairy-free version. It’s ridiculously easy! AND it tastes just like ‘normal’ custard. How I wish I tried this recipe months and months ago! I missed out on so much custard goodness! I just realised this paragraph is full of exclamation marks!! Moving on… These vegan custard tarts taste like the ‘real thing’ and the custard part definitely tastes like the custard I remember and love. Sweet, thick and…vanillary? OK I think I just made that word up but […]
Verujem da ćemo vas danas zatrpati sličicama pereca na našim blogovima.:) Ovog meseca smo, u okviru blogerske igrice KuVarijacije, pravili upravo Svetosavske perece po receptu naše drage Jafi sa bloga
I’ve mention a hundred times that I’m not much of a baker. I definitely don’t make cakes, and I am rarely capable of making a decent cookie. But back when I catered, there were a few foolproof cookies that I’d make if some sweets were required by the client. Not just because I was capable
Recipe: Cream Puffs and Éclairs
Bakewell Tarts These lovely little pastries are named after the Derbyshire Town where they were first created. They are described on line on Wikipedia as an English Confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant] *Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant ie Cherry Bakewell topped with a glace cherry] Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf. The name Bakewell tart only became common in the 20th century* These little tartlettes are just so delicious for Afternoon Tea,you can use the same recipe to make one larger one . Wonderful served warm for a dessert with ice cream, custard or a great dollop of whipped cream. to make approx 12 I always weigh my ingredients but if you prefer to measure then here's a handy conversion chart Lovely for afternoon tea for the pastry 175 g /6oz/ 1¼ cups plain (All purpose) flour 45g/1.50 oz / ¼ cup/butter or margarine 45g/1.50 oz / ¼ cup lard or vegetable fat eg Trex 1 tbsp caster sugar (superfine) 1 egg beaten a little cold water if necessary to bind > either rub the fats into the flour & add the sugar or whiz in a foodprocessor until the breadcrumb stage add the beaten egg and form into a ball, adding a drop of cold water if necessary leave to chill for 30mins > grease a 12 hole tartlette tray. diameter of holes around 2.50 ins/6cms > for the filling 4oz/125 g/ ½ stick butter or margarine 4 oz/125g/ ½ cup caster sugar (Superfine sugar) 1 egg lightly beaten 4oz/125g / 1 cup ground almonds (you could use ground rice for this which also gives a lovely result) half a teaspoon almond essence 2oz/60g/ ½ cup flaked almonds raspberry jam > around 1 tsp heaped of raspberry jam per tart > beat together the butter & sugar, add the egg and beat again, add the ground almonds & essence. > Roll and the pastry nice & thinly and cut 12 4inch/10cm rounds line the tartlette tins > spoon in around 1 heaped teaspoon of raspberry jam fill the tarts to almost the top smooth over sprinkle with almond flakes > bake in a pre-heated oven approx 180c/gas 4 for approx 25-30 minutes keep a close eye on them should be cooked through but still springy. A large Bakewell Tart. Makes a great dessert with custard or whipped cream
Inspired by the exotic spices of the Middle East, this sweet and savoury chicken pastilla is filled with freekeh, almonds, kale and dried fruits.
