Probeer eens deze spaghetti met gehaktballen in tomatensaus en Parmezaanse kaas. Om je vingers bij af te likken, zo lekker!
Toppa med lingon
So do you guys know about these things called slow-cookers? Get this: you throw a bunch of s#*t into a pot, press a button, and ten hours later, dinner is ready. It’s like magic! I’m kidding of course. I think at least half of the nice people who read my blog have emailed me at some point in the past... Read more »
How about a dinner that is super easy, super quick AND will leave you wanting to lick the pan clean? You've got to try these Sweet & Spicy Asian Noodles! I love any dinner that
Aftensmad opskrifter - mine bedste opskrifter til lækker og nem aftensmad. Masser af ideer til aftensmadsretter, du hurtig og nemt kan lave
From beef curry to short beef ribs, you're going to find the perfect recipe for your family with these Beef Slow Cooker Recipes!
Cremige Pfälzer Kartoffelsuppe
Het recept voor deze Ajam Mosterd (Mosterdkip) komt uit het Indische kookboek 'Zoals alleen Oma dat kan' van 24Kitchen chefkok Danny Jansen. Je kunt het als bijgerecht serveren op een uitgebreide Indische rijsttafel, of simpel met een portie groenten of rijst als hoofdmaaltijd eten.
Delicious and comforting with a touch of spice. This Vegan Lentil Chilli is such an easy slow cooker meal that is packed full of flavour. You definitely won't miss the meat!
Dinner is ready in less than 30 minutes with this freezer-friendly honey-sesame chicken. Simply freeze diced chicken and marinade in a zip-top bag, thaw, and dump in the instant pot for an ultra-tender and flavorful dinner that beats takeout!
An easy Crockpot BBQ Pulled Chicken Recipe that will become a regular fan favorite with your family and only takes 10 minutes of prep.
This sweet and sour sauce is the one I grew up with in Shanghai. It's made with black vinegar, rock sugar, and generally served atop tender pork riblets.
WOW! This recipe for Slow Cooker Asian Chicken Barbecue is amazing! I made it for my family last week and we were all disappointed that there wasn’t more chicken to eat. The soy sauce and sesame oil really marinate the chicken so that every bite is juicy and flavorful. If you’re a fan of sesame […]
Can it be possible that Memorial Day Weekend is next weekend? Hosting a Seafood Boil is one of my favorite ways to entertain. It is easy (so easy!), not…
Several days back, I did a post on Sexting and questioned whether all this “virtual intimacy” between couples would change the “Levels of Intimacy” chart I use in my writing. I had several writers …
I have a lovely Facebook friend, Mab, who very recently made Char Sui Pork - and it looked SO good, I just had to have a go at it myself. I knew that any version of Char Sui Pork that I might make would be quite different to Mab's version, as I had my fat-phobic menfolk to take into account. After all, if I'm intending on making something so delicious, I can't possibly leave them out of the experience! Now Char Sui (or Sieuw) Pork should, ordinarily, be made with a quite fatty piece of meat so that as it cooks the fat will baste the meat, keeping it moist and flavourful. Obviously, in the circumstances, I couldn't do that. So I had to think hard about how I was going to keep the meat tender and juicy, whilst rendering down the majority of the fat. So the first thing to think about was the cut of meat. Pork shoulder is okay for me to use in things like Pulled Pork, as the very nature of the dish means that I can remove any unrendered fat at the "pulling" stage. However, it's not much use for anything else - because of the lovely (well, I think they're lovely) veins of fat that run through the meat. The meat of choice, then, for my menfolk is loin. Fortunately, our local butcher sells six pork steaks for £2.99 that are cut across the loin and are just perfect. The back of each steak has a neat line of fat that helps in the cooking process and can be removed in a twinkling just before serving. Of course, you do still have to concentrate on keeping the meat moist, as loin can dry out and become unpalatably sawdust-like when you're not concentrating. As such, I have included pork shoulder in the recipe - but if you have to cater for fat-phobics, then go for some loin with the fat still attached. Now the original recipe - which I used as a guide more than instructions - was for an oven cooked pork. However, knowing how my menfolk like their pork to be tender, I opted for the sure fire guarantee that is the slow cooker. Give a car tyre enough time in a slow cooker and I reckon it'll become palatable somewhere along the line. See the difference between this (still cooking) and the finished article. Huge. However, just cooking the pork in the slow cooker wasn't enough. You are required to marinate the pork before cooking - to enable those lovely flavours to gain a good toehold in the meat. Because a slow cooker takes so long - the clue's in the name, folks - I felt that marinating as well as cooking was a bit of overkill. Spending 7 hours in the slow cooker - in all its marinating juices and flavours - would be a splendid way of giving them a toehold of deliciousness, with marination taking place as it went along. The end result worked very well indeed! The aromas wafting through the kitchen and beyond, were just incredible. I took the lid off at half time and turned the pork steaks over, which were looking pretty much done. However, the difference a number of hours more made to the meat by way of colour and flavour was incredible. So don't be tempted to take it out too soon. It is well worth the extra time. Also, save the cooking liquid as it makes a fabulous basic sauce for either noodles, or with rice. Not to mention that being so tasty, it would be criminal to throw it away! Having taken the pork out of the slow cooker, saved the saucy juices and removed the fat, I basted each piece with a little of the cooking liquid (again, to prevent the meat drying out too much) and drizzled with honey. Into a very hot oven for around 10 minutes - or under a hot grill would do fine - just to get the charred edges and you're there. This pork was so good that it moved Son & heir to shout from the living room to the kitchen to say that he thought it to be "absolutely fantastic". Gosh, there's approval! I will admit that I had to agree with him - considering the huge flavours that had been jostling for position all day, to be able to still taste the pork under it all was something of a miracle, I thought, but you could. Being scrupulously honest, it didn't taste like the "red pork" that you find in Chinese Takeaway meals - but did it taste authentically "Chinese"? Yes, it certainly did. The vegetable noodles - made using a sliced Portobello mushroom, Bok Choy greens, spring onions and beansprouts - were very happy to have the cooking liquid added to them and accompanied the meat very well indeed. I am sure the meat would do very well in a stir fried rice dish too - and it'd be well worth making a little extra just for that! So thank you, Mab. Now, what are you making tomorrow? :D SLOW COOKER CHAR SIEUW PORK (serves 3) Ingredients : 2 tbsp light soy sauce 1 tbsp dark soy sauce 120g sachet black bean sauce 120g sachet hoisin sauce 2 tbsp oyster sauce 2 tbsp medium Sherry 2 tbsp Chinese cooking wine (Mirrin is acceptable) 2 tsp sugar 1 tsp five spice powder 1 tsp garlic powder 1 star anise freshly ground black pepper 1 bay leaf 1kg Pork shoulder, cut into thick steaks or thick strips Runny honey for drizzling. Method : 1. Mix all the ingredients together well, except for the pork and honey. Pour the resultant sauce into the slow cooker and spread out until the base is completely covered. 2. Place each steak or strip of pork into the sauce and turn until completely coated. Then lay out in the slow cooker in one level layer - or successive level layers. You need to maintain the layers so that when it comes to turning at half time, the pork is easier to get at. 3. Turn the slow cooker on to low and cook for 7-8 hours. You can reduce the cooking time, by increasing the heat. 4. Around 4 hours into the cooking time, remove the lid and turn each steak over, giving them a baste in the sauce if possible. 5. When the cooking time is done, remove the pork from the slow cooker and place onto a flat baking tray. You can take this opportunity to remove any fat that is surplus to requirements. 6. Spoon a little of the sauce over the steaks, then drizzle with honey and place into a hot oven (220degC) for 10-20 minutes (or alternatively, place them under a hot grill for a similar time), so as to get the charred edges. Serve with noodles, rice or just a spoon and a good t.v. programme. Printable version
A healthy take on coronation chicken, using Greek yoghurt and anti-inflammatory turmeric.
Good morning everyone, we've a treat for all you DIY fans toda. Nikki, a speech and language therapist married solicitor Andy on 7th September, 2013 with
Split peas are one of the best sources of protein, and because they also offer fiber, this recipe is (soup)er filling. Calories: 254 Protein: 19.3 grams Photo:
Curry-Reispfanne mit Erbsen und Möhren - kalorienarmes und leckeres Hauptgericht ohne Fleisch. Über 16 Bewertungen und für super befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!
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Just a couple days ago I created a dessert table for Tiffani Thiessen and Jill Smith Design's holiday party. The look was very chic so I didn't want the desserts to be too cutesy. I went with timeless classics such as gingerbread, fudge and snowball cookies (recipes all found in my book) but also added
you request – i make a video. your wish is my command. and the number one request i’ve been getting is for healthy vegan breakfast ideas. this is my summer favourite : coconutty berry breakfast bowl with homemade oat milk. i have this every morning at the moment. making your own oat milk is super ea
When I get a chance to dip out of my own world, and into the world of another food writer I know and trust—to see how they do family dinner, to taste life at their table—it’s always a little lift. Jenny Rosenstrach of Dinner A Love Story, the beloved blog and book by the same name, is exactly such a
Let the crockpot do all the work for you – simply throw everything in and you are set. It’s so easy, so tender and so flavorful!
