Kremas is the Haitian version of eggnog without eggs - heavily spiced with star anise, cloves and cinnamon.
My mother's light, buttery cheese straws are always gone within minutes at drinks parties, people always ask for the recipe and we always double the quantity!
Learn how to easily make mulled wine! This Gluhwein recipe is spiced to perfection and perfect for the holidays. You can make non-alcoholic mulled wine too by using a red liquid in place of wine! Don't forget the garnishes as those are the best part of making Gluhwein, an authentic German mulled wine!
A dark rich Christmas pudding, serve with custard, cream or brandy (or rum) butter. Makes 1 large and 1 small pudding
Want to make a Barraquito at home? Read the recipe and also learn where to find this authentic coffee in Tenerife (best bars and restaurants).
Try the Pineapple Aperol Spritz for a refreshing, balanced drink. Perfect for any occasion.
This rum cocktail brings a tropical vibe thanks to coconut, lime, & pineapple flavors. Blueberries add complexity and gorgeous purple color!
Clearly I have a thing with stone fruits right now. Yesterday I hit you with my peach caprese salad and today I am hitting you with a cocktail featuring a friend of the peach, the plum. I feel like plums sometimes get left out, or at least in our house they do
Horchata White Russian is a lighter take on the traditional White Russian, simply swapping out the heavy cream for homemade horchata.
A refreshing combination that you can bottle and enjoy all year round.
Try this easy Mango Bellini recipe for your next party. Refreshing and perfect for any occasion.
Rose Lassi a delicious modern twist on the classic sweet lassi. This rose lassi has delicious sweet floral notes from the rose syrup and more sweet & earthy undertones from the cardamom. This recipe is a blend and go recipe and you will love it!!!
Can you drink alcohol on a keto diet? Yes! Our easy keto alcohol guide teaches you everything you need to know and the best alcoholic drinks to stay in ketosis.
A Hugo spritz is an ideal choice for alfresco sipping, with a delightfully fresh aroma from mint plus the floral essence of St-Germain elderflower liqueur.
I love the idea of Mexican mochas. I'm an iced coffee fanatic, so this was my attempt to combine my want for those warm, delicious flavors with my needs. Or maybe it's just my wants with my wants. This recipe is actually great hot or chilled, so it's perfect for everybody's wants!
Enjoy Pineapple Limoncello Prosecco, a perfect party drink. Try the recipe now.
Check out these 19 delicious recipes for a Happy Hanukkah. From Latkes to Rugelach, your holiday spread will be the talk of the town.
Geen of minder alcohol drinken op Oudejaarsavond? Maak dan een van deze heerlijke Oud en Nieuw mocktails! Bekijk hier de recepten.
Must Try Traditional Food & Drink - Learn What To Eat In Bulgaria
Le champagne est un incontournable des vins d'honneur et des réceptions de mariage. En effet, il est frais, pétillant, festif, il est présent à tous les
There are very few time when I am really, truly glad to live in Michigan, with its bitter winters and humid summers, but cherry season is one I am smitten with. The trouble with fresh Michigan cherries is, I never, ever make anything with them. No sooner does a bag of cherries enter my house, …
Discover the best cocktails to sip on for a fun night out in Germany. From sweet to sour, we've got you covered! Read more to find out.
Experience the ultimate summer refreshment with our Raspberry Mojito recipe. This delightful twist on the classic cocktail blends fresh raspberries, mint, and lime for a tantalizingly fruity and refreshing drink perfect for hot days or festive nights.
Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail recipe made with rum and coconut.
Peach Cosmopolitan is infused with the sweet essence of peaches and balanced with a zesty lime kick, this drink is a perfect blend of refreshment.
Envie de vous rafraichir sans culpabiliser ? On opte pour les mocktails, les versions sans alcool de nos cocktails préférés. Cheers !
Originally, Palitaw is made from washed Ground Sticky Rice or Kakaning Malagkit as they call it in Tagalog (Almost the same as the Sumang Malagkit).
This homemade vegan Irish cream recipe means you don't have to miss out on this delicious festive staple if you avoid drinking dairy. The smooth, sweet flavour is perfect on its own over ice or poured into coffee. Just the thing to serve around the festive period.
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
This Fig and Honey Prosecco Smash is a fantastic fall cocktail! With gorgeous dark figs, sprigs of thyme, and bubbly…
De bolo di pistacho (pistache taart) is een echte Antilliaanse feesttaart. Hij ziet er met zijn groene kleur prachtig uit, en hij smaakt ook nog eens heerlijk! De taart geeft elk buffet een feestelijke uitstraling.
This beautiful twist on a classic Gin and Tonic is a work of art in a glass! These Empress Gin Cocktails elevate your cocktail game.
Sticky, sweet, tangy deliciousness. This semi-homemade apricot chicken recipe is a step up from that old recipe with onion soup, jam and Catalina dressing.
