🌸Look who’s back!🌸 #dainslumi
These fluffy 4 ingredient Cottage Cheese Pancakes is one of my favourite breakfast recipes. They are surprisingly healthy and really pack in the protein.
This Very British Bolognese, as seen on Jamie Oliver's Channel 4 series Keep Cooking Family Favourites, is a tasty twist on an Italian classic made with ale and a sprinkling of cheddar cheese.
This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!
4ingredient Koeksister
*UPDATED* This is the “most read” recipe on my blog => but not because it is a favourite – but because of the ongoing discussion about “flapjack” versus “crum…
My Favourite Rolls We are finally starting to have fall weather, rainy and colder but still pleasant. Last weekend I made some Scottish rolls for breakfast. They were so good I’m probably going to …
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Check out this amazing recipe for the best faikakai topai you've ever had! Faikakai is a sweet Tongan delicacy usually reserved for special occasions and days of feasting so make sure you get your feast on when you prepare this for your next family gathering! Via ilovecoconutcream.com Faikakai Topai Serves 4Delicious dumplings with sweet coconut sauce Coconut Sauce 2 cups raw sugar 2 cups of coconut cream (thick consistency eg.
Making pikelets is one of my favourite childhood memories. My sisters and I would hover around while Mum dropped judicious amounts of batter into the electric frying pan. Soon bubbles would appear, which meant it was time to carefully flip them over to reveal their golden bases. A few more minutes and then they were ready to be buttered and drizzled with honey or golden syrup or maybe just eaten plain before they hit the plate. This is the classic pikelet recipe of my youth. It all comes back, the aroma of the pikelets as they sizzle in the buttered pan, to making batch upon batch, more than you could possibly eat, but eat we did. Why is this our best pikelet recipe? All you need is a handful of staple ingredients and twenty minutes to take you from a craving to a plateful of light, fluffy and irresistibly cute pikelets ready to be devoured morning, noon or night! For a savoury version, try our corn and chive pikelets, and if you need a gluten-free pikelet recipe, we have you covered too. Key ingredients in this pikelet recipe Milk: this unassuming ingredient adds moisture to the pikelets, ensuring there's no rubbery result! Egg: this clever little binding ingredient contributes to the structural integrity of your pikelets. Flour: self-raising flour helps to give your pikelets a little height, plus a soft and airy texture, without needing to add baking powder. It also provides structure to the batter, so the pikelets hold their shape while cooking. Sugar: while enhancing the flavour of your pikelets, sugar also helps to caramelise the outside of your pikelets in the pan, giving them a golden hue. Melted butter: this nifty ingredient helps to prevent sticking and provides a beautiful golden crust when brushed onto the cooking surface. It also adds to the flavour of your pikelets. Honey: Adding natural sweetness and a hint of floral flavour when drizzled over the warm pikelets, honey is a perfect match for pikelets. We also have a winning fluffy pancake recipe, and a fabulous crepe recipe you can try this weekend. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to make pikelets: full recipe below
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! Ready in less than 30 minutes, these 'as you like it' pancakes are sure to be the new family favourite.
Chocolate roulade, pork pie with quail's eggs, tarte au citron: Mary Berry and Paul Hollywood choose their all-time favourite recipes from The Great British Bake Off
A tasty Chinese chicken dish with spicy chilies and mouth numbing sichuan peppercorns that’s so quick and easy to make!
My favourite Chinese restaurant treat, made at home! So easy, and unbelievably good. The roll out dough will keep in the fridge for a couple of days, or you can freeze them, then pop them in the pan when you are ready to cook (you don't even need to defrost them). They are best eaten fresh off the stove!
Fruity chutney is a perfect match for the piquant curry powder and hearty sausage in this curried sausages recipe.
Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.
Recipe video above. 4 years in the making, my favourite vegetable dumpling! These are a standout because you can actually taste the vegetables and it's got good texture, rather than just being a wad of tasteless, watery mush which is sadly all too common.Don't get too hung about about the wrapping part. If the pleating is too challenging, just seal it flat. Quicker, easier, and it tastes exactly the same. :)
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Oh the memories. I think this is one of those Portuguese dishes that everyone knows about and is so popular that you can't go to a Portuguese restaurant without seeing it on the menu. Steak and Chips (fries) seems to be a male favorite no matter if you're Portuguese or not, I have yet to find a guy who doesn't like a big steak and a serving of fries. Bitoque - pronounced BEE-TOCK is delicious. Everytime I went to a restaurant in Portugal or even back home in South Africa, I ordered it, very few times I requested something else. Just as with every other dish in world, everyone has a different way of making it and there are some variations here and there but this is, for the most part, the traditional way it's served across Portugal and Portuguese communities all over the world. Bitoque 4 frying steaks (you don't want thick steaks for this so if yours are a little on the thick side, use a meat tenderizer and pound them down a bit) 4 garlic cloves, peeled and smashed olive oil butter salt and pepper to taste bay leaves 2 garlic cloves, finely diced (yes, I'm posting it twice because these you'll need these for the marinade) white wine (if you don't want to use the wine, you can omit it) Fries White Rice Lettuce, tomato and onion salad 4 fried eggs The morning of the day you're serving these for dinner, go ahead and marinate your steaks in salt and pepper, bay leaves (just one or two), diced garlic and white wine. (I don't measure any of this stuff so I don't have an amount, just pour a little bit of white wine over the steaks). Cover and place in refrigerator until you're ready to fry them up. Add a little bit of olive oil to a skillet, add the 4 smashed garlic cloves and about 2 tablespoons of butter. Fry over medium heat until hot and the garlic starts popping. Add the steaks, discard the marinade. Fry for about 15 minutes or so until they're cooked through. Remember to turn them over half way through so they fry up nicely on either side. You'll have a bit of gravy in there and that's good, we want that. In the meantime, peel and cut your potatoes into sticks and fry them until golden brown. If you don't want to fry them you can certainly bake them in the oven, but for this dish I prefer to fry them. Cook up a little bit of rice with a dash of salt and a little butter. Make the salad, just a simple mix of lettuce, sliced tomatoes and onions, drizzle on some olive oil, vinegar and salt and pepper. Once the steaks and the fries are ready. In a small skillet add a little butter and fry up the eggs, one at a time. Now let's put it together. Place the steak on a plate, top with the fried egg. On either side of the steak and egg put fries, salad and a little mound of rice, just like I showed you a few posts below. Drizzle some of the sauce from the steak over the rice and egg and VOILA. You're done. Now sit down and enjoy it and if you do try it, come back and let me know what you thought :)
From Tony Kitous, this Lebanese recipe is an unusual sweet. The cookies, or maamoul, blend floral orange blossom, sticky dates and a crunch of pistachio.
Step-by-step method for making Tom Daley's cod and lentils yourself.
Lemon Mochi is a delightful dessert that combines the chewy texture of traditional mochi with the refreshing flavor of lemon. This treat offers a unique combination of sweet, tangy, and slightly chewy elements, making it a refreshing and satisfying dessert. The base of Lemon Mochi is made from glutinous rice flour, sugar, and water, which are mixed and steamed to create the characteristic chewy texture. Lemon juice and zest are added to the mixture, infusing it with a bright, citrusy flavor. The mochi dough is then kneaded until smooth and cut into bite-sized pieces. Lemon Mochi is often dusted with cornstarch or potato starch to prevent sticking and enhance its texture. The result is a soft, chewy dessert with a vibrant lemon flavor that bursts with freshness. This dessert is perfect for those who enjoy the unique texture of mochi and the zesty taste of lemon. Lemon Mochi can be served at any time, from a refreshing snack to a light dessert after a meal. Its balance of sweet and tangy flavors makes it a delightful treat that is both satisfying and refreshing.
If you love plain lemon curd, wait till you try this passionfruit version. Creamy, with the perfect balance of sweet and tangy, you won't believe how quick it is to make in the microwave. Spoon over waffles, cakes, pavlovas or anything else you can think of!
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))
Cooking a beef Rogan josh in the Instant Pot will guarantee tender meat and a delicious sauce in less than half an hour.
This delicious treat is basically a deep-fried thick vanilla cake batter that's then dunked in sugar syrup and sprinkled with a light snowfall of desiccated coconut. Traditionally served during Ramadan, but they can be made throughout the year for a lovely Sunday afternoon treat.
Perfect footy food to feed the crowd on a chilly night. Can be served on a bun, or on a plate as a main with mashed potato and vegetables.
A Classic Pichi Pichi Recipe - is a Filipino dessert made from Cassava also known as “Kamoteng Kahoy”. An all time favourite delicacies which is popular here in the Philippines. This is a Classic Pichi-Pich recipe, very easy to prepare and made from a few ingredients such as grated cassava (fresh or frozen), sugar and water. This kakanin are steamed until becomes translucent and cooked through. The texture of these pichi-pich is very sticky, sweet, soft and serve with grated cheddar cheese on top.
Our lusciously layered lasagne is one you'll want to make time and time again. Think cheesy, creamy goodness, rich meat sauce and pasta.
All you need is FOUR Ingredients ONLY to make this delicious and easy-to-make Traditional Taiwanese Dessert. Welcome to Day 14 of Cooking 15 Street Foods for 15 Days, and today we are making Taiwanese Milk Mochi that is not only yummy but super fun to eat as well! The mochi is chewy, soft, and super addicting. It is nearly impossible to find Taiwanese Milk Mochi in North America, but don’t worry, my moms got you! Here is my mom’s childhood recipe that I promise you will LOVE.
Karaage (Japanese Fried Chicken) is easily one of the greatest types of fried chicken in the world. It’s exceptionally flavorful, juicy, ultra-crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today.
A rich beef and lentil curry topped with onion mash, this Dhansak Bake from Nadiya's Simple Spices is soon to be a classic winter warmer.
The classic flavours of spring rolls ... in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!
