Do you remember the taste of Arnott's Venetian Biscuits? Well here's a recipe for you to make in your Thermomix or food processor. Everyone will love them.

Quince are large yellow knobbly apple-shaped fruits that have a slightly floral flavour and ripen in the Autumn. On the tree they have a white furry layer over their skin that will probably be rub…

A collection of all the savoury and sweet breakfast and brunch recipes on Drizzleanddip.com - Part 3

Jak upiec domowe kajzerki, ciasto na bułki, ciasto na kajzerki co rośnie nocą, jak zaplatać kajzerki, jak uformować kajzerki,

It’s time to get cookin’!

We’ve made two versions of this wattleseed mousse recipe. This one is an easy Wattleseed Mousse created by Ex Masterchef contender, Jess Butler. If you prefer a quick and simple method, this one’s for...

Une recette 100 % Thermomix (et avec mon four aussi) trouvée sur le site Thermomix. Ingrédients : 160 g de lait 150 g de beurre 21 g de levure de boulanger fraiche 120 g de sucre fin (j'ai mis 100 g) 2 oeufs 450 g de farine 250 g de raisins secs (j'ai...

Vegetable Stock Paste has been a staple in the fridge since getting the Thermomix. It adds a great flavour to lots of dishes and I couldn't not have any despite the Failsafe diet being very light on the veg! "Thor" full of Failsafey vegie goodness Failsafe Vegetable Stock Paste 1/3 bunch of parsley (it was about 30-50g) 2 cloves garlic 1/2 leek 300g celery 100g brussel sprouts 100g green beans 30g sunflower oil 100g salt Chop all ingredients except oil and salt on Speed 6 until finely chopped, about 10 seconds. I had to use the spatula through the lid to make sure everything moved around and was evenly chopped. Add oil and salt and cook on Varoma, Speed 1 for 20 minutes. Slowly increase to Speed 9 and blend for 1 minute until smooth. Store in a sterilised jar in the fridge. Tips: The original recipe calls for 150g salt to preserve the stock paste, with that much salt it should last for 6 months in the fridge. I reduced the salt because it was way too salty and we don't use that much salt in our cooking. With only 100g of salt the fridge life will be reduced but it's not a problem for us as we go through about a jar a month! You could reduce the salt even more but I like 100g, it's a good round number and easy to remember! What the family says: As this is hidden in most of our savoury dishes, they don't even know it exists!

Flaky, buttery, irresistible.

Step aside, latkes — classic jelly donuts are stealing the show this Hanukkah.

Margaret Beer My mother used to make these biscuits for the church fair each year when I was a child, and they bring back a lot of memories. She lost the recipe but I think this is just about it. A…

Brioche to francuskie pieczywo, niesamowicie delikatne i mięciutkie, pachnące masłem i mlekiem. Dobry przepis na brioche w przepiśniku to początek wielu wspaniałych…

Hallo Ihr Lieben ❤️ Mit WAS fragt ihr sicher jetzt ??? Mit Tangzhong. Ein tolles Wort, oder ? Es kommt aus dem asiatischen. Hinter diesem Wort verbirgt sich ein Vorteig . Tangzhong wirkt sich rein …

As for most home-made dishes, this Thermomix Gnocchi Recipe will add that extra-something to your meal! Gnocchi are a well-known traditional Italian food, and are common all over the world although co

Jak Wam minął weekend kochani? Mam nadzieję, że pogoda dopisywała bardziej niż u nas :) Tu niestety wiosna w pełnym odwrocie i już powoli zaczynam tracić nadzieję, że kiedykolwiek pozbędę się tej s…

We call these Chocolate Royal biscuits in Australia, I had so much fun developing this recipe and sharing them with my family and friends.

Hungarian Fried Bread or Lángos as it's called is a fried bread made with mashed potato. I was in Hungry when I was about 19 and unfortunately I can not remember ever having one of these (though that was a long while ago now and the memory is not very vivid any more, lol!). It's kind of nice [...]

ThermoFun – No Fuss Scones Recipe

Haupia (Kokosnuss-Pudding), ein Rezept der Kategorie Desserts. Mehr Thermomix® Rezepte auf www.rezeptwelt.de

Visit the post for more.

Vous vous demandez surement en quoi ce gâteau est magique! Et bien la magie opère lors de la cuisson, la préparation se divise en 3 couches, un flan, une crème pâtissière à tomber et une sublime génoise, le tout avec une seule et même préparation. Le gâteau est encore meilleur bien froid et le lendemain, il peut donc essaiment se préparer la veille, il se décline aussi très facilement avec chocolat, Nutella, chocolat blanc framboise, café, pain d'épice.....

Práve som sa vrátila z jedného z Kanárskych ostrovov – Fuerteventúra. Strava bola vynikajúca, čo je vlastne o Španielsku známe. Ale najviac mi chutila pečeňová paštéta, ktorá nikdy nechýbala v ponuke raňajkových jedál. Veľmi mi pripomínala zabíjačkovú paštétu, ktorú sme kedysi robili u svokrovcov. Raz za čas ju ešte urobím, ako aj dnes. Vynikajúca paštéta podľa receptu mojej svokry: Základné suroviny 1 kg mastnejšieho bôčika 0,5 kg bravčovej pečene 0,25 kg cibule asi pol lyžičky čierneho korenia soľ podľa chuti 2 lyžice bravčovej masti na opekanie cibule Ak chcete paštétu…

Last Saturday we got together with some friends and made a batch of chinese dumplings (jiaozi or pot-stickers). One of my work colleagues had recently been Bärlauch picking around Kyburg, and I was lucky enough to be a recipient of a huge bag of this wonderful stuff. This was inspiration for a spontaneous jiaozi evening amongst a very international group of people (German, Taiwanese, French Swiss, Chinese American and Aussie with Chinese roots). Bärlauch (wild garlic or Ramsons) In Switzerland, Bärlauch grows in early spring. You can sometimes also buy it at markets and Migros or Coop. The Tien family, (Lenzburg's master dumpling makers), discovered that Bärlauch, when mixed with ground meat transform it into the most incredible heady, intense garlicky dumpling filling imaginable. Dough Ingredients: 400 g flour 250-300 g boiling water (this can vary depending on the flour) Preparation Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes. Filling Ingredients: 500 g ground meat (pork or beef) or prawns 250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok) 50 g spring onions (cut in 3 cm pieces) 15 g ginger 30 g light soy sauce 40 g sesame oil 50 g white wine or sherry 5 to 10 g salt white pepper Pork-Bärlauch filling Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds. To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces. Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats. Cooking the dumplings: Pot-stickers: To make pot-stickers, heat a fry pan and add about 1/2 to 1 Tbs of sunflower or raps oil. Arrange dumplings as shown, leaving only very small gaps. Add about 180 ml water, cover and allow to cook for about 5 -8 minutes on medium heat. Turn out onto a plate, (as you would with Rösti), when the underside of the dumplings are golden brown. Boiled Dumplings: Place the dumplings in a large pot of boiling water. When the water returns to the boil, add a small cup of cold water. Stir gently and repeat this procedure 2 more times (you will have added 3 cups of cold water in total). Steamed dumplings: Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes. Sauce: I usually make a mixture of these ingredients (no measuring involved, just taste): Chinese vinegar Soy sauce pinch of sugar Chopped chilies Sesame oil Coriander SERVE and ENJOY! (Tien-Ko recipe)

This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart's content!

Le pudding! Kugelhopf Kugelhopf with prunes

Are you always reading the list of contents of the food you are just about to buy? Eating no convenience products? I am not. I’m not proud of it, but I’m not that consequent as I would …

Light and fluffy vegan scones, perfect served as part of an afternoon tea.

My Classic Rugelach recipe is way better than anything you can buy at the store during the holidays, filled with luscious jam, nuts, and raisins.

Une tarte crème brulée est une tarte garnie d'appareil de crème brulée. La crème brûlée est un dessert composé de jaune d'œufs, de sucre, de crème, de vanille et de caramel. Français, Espagnols et Anglais se disputent son origine. Elle est proche de la crème catalane préparée pour la fête de la Saint-Jean depuis le

Quiche Lorraine With Bacon, Swiss And Gruyère Quiche Lorraine is a classic French dish that is perfect for breakfast, brunch or even dinner. With its buttery pastry, creamy filling and crispy bacon…

La niflette est une tartelette feuilletée surmontée de crème pâtissière, spécialité de la ville de Provins. Venez découvrir la recette de Francine Negrevergne, spécialiste de sa fabrication.

Dietnější verze tradičních bramboráků. Pokud už nevíte co si počít s letošní cuketovou úrodou vyzkoušejte tento rychlý recept.

Chicken and penne mixed up in some saucy stories By Karoline Boehm Goodnick, Globe Correspondent | June 9, 2010 Hot and lively, much like the ladies of easy virtue after whom the dish was named, puttanesca sauce originated in southern Italy. Puttana is the Italian word for prostitute, and there are several tales spun about the dish. Some believe that the intense aromas of garlic, anchovies, and olives lured potential customers, who were served pasta and sauce while waiting for the next available girl. Others say the sauce’s strong flavors are symbolic of the women of the night. Yet another account suggests that state-run brothels in the 1950s were only required to give their employees one day off a week, so they depended on sauces made with shelf stable ingredients. The original working girls knew a little something about how to use their time. Easy to make in large quantities, puttanesca is a 30-minute sauce. Use it fresh from the pot to top pounded, sauteed chicken breasts. Later in the week, dress penne with puttanesca. Adapt the recipe to your tastes, adding more or less garlic, crushed red pepper, or anchovies. Broccoli rabe, also known as rapini, is a leafy, slightly bitter version of its well-known relative. It is quite popular in Italy and makes a good partner for puttanesca. Blanch it quickly to remove some bitterness and soften the vegetable. Later, saute garlic with the greens to heighten the flavor. Chop any leftover broccoli rabe and stir it into the penne. Spicy puttanesca and bitter rabe is a pairing the saucy women would have liked. Chicken with puttanesca sauce Serves 4, with leftovers SAUCE 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, chopped 4 anchovy fillets, chopped 1 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/2 cup red wine 2 tablespoons capers 1 cup pitted Kalamata olives 2 cans (28 ounces) diced tomatoes Salt and black pepper, to taste 1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. 2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas. 3. Add wine, and simmer until it reduces by half. 4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like. 5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken. CHICKEN 4 skinless, boneless chicken breast halves Salt and black pepper, to taste 2 tablespoons canola oil 1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper. 2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven. 3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate. 4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe. Broccoli rabe Serves 4 Salt and pepper, to taste 1 bunch broccoli rabe, ends trimmed 2 tablespoons olive oil 2 cloves garlic, thinly sliced 1/4 cup bread crumbs 1/4 cup grated Parmesan 1. Turn on the broiler. Bring a large pot of salted water to a boil. Add broccoli rabe and return the water to a boil. Cook for 1 to 2 minutes, or until the broccoli rabe is almost tender but still bright green. 2. Drain the broccoli rabe and rinse with cold water. 3. Squeeze the broccoli rabe to remove excess water. Pat it dry with paper towels. 4. Wipe out the skillet. Add the olive oil. Add the garlic, and cook, stirring constantly, for 1 to 2 minutes or until it begins to soften. 5. Add the broccoli, and cook, stirring constantly, for 3 minutes or until it is tender and beginning to brown. 6. In a bowl, combine the bread crumbs and Parmesan. Sprinkle the mixture over the broccoli. Place the pan under the broiler, setting it about 8 inches from the element. Broil for 1 minute, watching the pan carefully, until the crumbs are golden. Penne puttanesca Serves 4 2 1/2 cups puttanesca sauce Salt and pepper, to taste 1 pound penne 1/4 cup chopped parsley 1/4 cup grated Parmesan 1. In a large flameproof casserole, bring the puttanesca to a boil. Lower the heat, cover the pan, and keep warm. 2. Bring a large pot of salted water to a boil. Add the penne and cook for 8 minutes, stirring often, or until pasta is tender but still has some bite. 3. Drain the pasta. 4. Add a ladle of sauce to each of 4 shallow bowls. Add pasta to each bowl. Top with more sauce. Garnish with parsley and Parmesan.

Un cake incroyablement moelleux au bon goût de vanille et de poudre d'amande : on en attendait pas moins du célèbre Pierre Hermé.

Bonsoir ! Voici la suite de mes gâteaux de mon plateau de l'aïd. Il s'agit de petits gâteaux composés d'une base biscuitée surmontée d'une garniture fondante au citron. La recette vient du livre "desserts" chez Marabout. Le biscuit du fond est bien...

Cela faisait longtemps que je vous en parlais: les fameux pastéis de nata ! Je leur avais consacré une reportage que vous pouvez consulter ICI, et c’était ma première recette publiée avec la revue 180°C n°1. J’avais à l’époque fait plus de 35 essais pour mettre au point la pâte feuilletée et la crème. Je les ai vraiment étudiés sous tous les angles !! J’ai mis la même recette que 180°C dans mon premier livre « les desserts de Bernard ». Mais aujourd’hui je vous propose une version un peu différente. La pâte reste la même et ne tentez pas cette recette si vous ne voulez pas la faire vous même. Vous n’aurez jamais le croustillant particulier avec une pâte feuilletée classique. Il faut vraiment la faire soi-même, mais bonne nouvelle, elle est très facile à réaliser !!