A scrumptious rice dish that you can enjoy with just about anything.
Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Take a look at these. They are just like Oma's!
Trdelník, sometimes called chimney cake because of its hollow cylindrical form If you have ever been to Prague at Christmas time you will almost certainly have visited the wonderful Christmas fair held in the Old Town Square. Although it is always pretty cold at this time of year, street vendors selling hot punch, spit roast ham and a host of other Bohemian street foods, offer plenty of opportunities to warm up by the fires at their stalls while you enjoy their wares. One hot delicacy which I particularly love is Trdelník, a spit roasted cake which is one of the most fascinating foods on offer. This is made with a sweetened yeast dough, which is spiralled round a metal cylinder, rolled in sugar and spices and then rotated rapidly over hot charcoal. The sugar caramelises on the outside making the crust of the Trdelník very crispy. It is delicious. Trdelník is closely related to Kürtőskalács, an ancient chimney cake which has been made in Hungary for a long time and which is said to have originated in Transylvania. Many other European countries have cakes which are also baked on specialised spits in front of a fire. In Austria there is Prügelkrapfen, Germany has Baumkuchen, Sweden Spettekaka, France gateau à la broche, which is closely related to the Šakotis of Lithiania and the sękacz of Poland, both used to celebrate Christmas and at weddings. And there are others. There is a recipe for baumkuchen in Marx Rumpoldt's Ein new Kochbuch (Frankfort: 1589). And Conrad Hagger in Neues Saltzburgisches Koch-Buch (Augsburg: 1719) gives an illustration of a specialist spit fitted with a wooden cone for making the sensational Hapsburg pyramidal spit cake.below. But what about Britain? Well I am afraid that just about the only thing that you will see rotating on a spit nowadays in this country is a doner kebab. There are no contemporary spit cakes. Which is a sad state of affairs, since the British were once famed throughout Europe for the quality of their spit cookery. However, at one time there was an English spit cake, probably the most unusual in the whole of Europe. Sadly it has been extinct since the days of the Plantagenet monarchs. There are a number of recipes in some fifteenth century court cookery books. It was usually called a trayne roste, though there is a variant called a hastelet of fruit. The recipe below is from Harl. Ms. 4016 in the British Library. It dates from about 1420. Take Dates and figges, and kutte hem in a peny brede; And þeñ take grete reysons and blanched almondes, and prik hem thorgh with a nedel into a threde of a mannys length, and one of one frute and a-noþer of anoþer frute; and þeñ bynde the threde with the frute A-bought a rownde spete, endelonge þe spete, in maner of an hasselet; And þeñ take a quarte of wyne or Ale, and fyne floure, And make batur thereof, and cast thereto pouder ginger, sugur, & saffroñ, pouder of Clowes, salt; And make þe batur not fully rennyng, and noþer stonding, but in þe mene, that hit may cleue, and than rost the treyne abought the fire in þe spete; And þeñ cast the batur oñ the treyne as he turneth abought the fire, so longe til þe frute be hidde in the batur; as þou castest þe batur there-on, hold a vessell vndere-nethe, for spilling of þe batur/ And whan hit is y-rosted well, hit wol seme a hasselet; And þeñ take hit vppe fro þe spit al hole, And kut hit in faire peces of a Spañ length, And serue of hit a pece or two in a dissh al note. I recently roasted a trayne roste for the Hairy Bikers, a popular television food programme produced for the BBC. For those who would like to see in detail the very interesting process of making this extraordinary cake, here is the video below. There is some more information about trayne roste and other spit cakes on my website
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
How to make welsh cakes. A fabulous Welshcakes recipe that is simple to follow and works brilliantly. These will win you over with their moist spiced fruit.
I was a reluctant attendee of school holiday care in my childhood, but I do have them to thank for sparking my early interest in cooking and this is when and where I started making sausage rolls. After that I would bulk make them a couple of times a year with my Mum, and now they make a weekly appearance in my kids' lunch boxes, as well as at their birthday parties and byo plate events! I didn't want to put the word "healthy" in the title, as if you have ever made (or seen the making of) puff pastry I think those words are mutually exclusive, but because they are chock full of vegies they are healthier than the ones that come in the refrigerated/freezer section at the shop. Talking about vegetables, one reason this makes it on to Thermolicious is because now that I have the Thermomix, the sausage rolls don't contain that tasty bit of grated knuckle anymore! The other reason - I am always asked for the recipe for them (which there isn't a real written down one, being one of those foods that you can make from 'a little bit of this and a little bit of that') but anyway here goes: Ingredients 100g breadcrumbs 300g carrot 200g onion 2 garlic cloves 100g zucchini 200g red capsicum 750g sausage mince (best sausage mince is from your local butcher) 750g lean beef or premium beef mince 2 tbsp soy sauce 1 tbsp worcestershire sauce 4 tbsp tomato sauce 1 egg salt and black pepper approximately 10 sheets of 20cm x 20cm puff pastry (you can make your own, but even Jamie Oliver on his 30 minute meals show (episode 21) said he didn't think it was worth the effort for the home cook!) extra egg for egg wash Method 1. Preheat oven to 200C. Line baking trays with baking paper. 2. Take puff pastry out of freezer and leave on benchtop to thaw. 3. If you don't already have breadcrumbs, use fresh or frozen bread, place in TM bowl and chop for 15 seconds on speed 8. Set aside into a large bowl. 4. Place carrot, onion and garlic into TM bowl and chop for 3-5 seconds on speed 7 until finely chopped. Scrape down sides and chop for a few more seconds on speed 7 if necessary. Place into strainer basket (which should be placed over another slightly larger bowl or plate) so that excess juices can drip through. 5. Place zucchini and capsicum into TM bowl and chop for 3-5 seconds on speed 5 until finely chopped. Add to strainer basket. Use the back of a spoon to squeeze excess juice out of the vegetables (this is to prevent the juice leaching out during the baking process). 6. If you are using lean beef, mince it by placing semi-frozen cubes of beef in TM bowl and chopping for 8-15 on speed 7. 7. Place all ingredients in the large bowl with the breadcrumbs and mix with your hands. (If you are making a half batch you could place all the ingredients in the TM bowl (once they are chopped/minced as per above) together with the condiments and the egg and mix for 30 seconds on speed 4 with the aid of the spatula, until well combined.) adult size 8. To make sausage rolls cut pastry into half (adult size) or thirds (child size) or fourths (really mini!). child size 9. Place meat mixture lengthwise across the pastry slightly before the middle of each portion. Roll tightly to encase the meat. 10. Place on baking tray ensuring seam side is on the bottom. Repeat with remaining meat and pastry. 11. Brush with egg wash, cut the rolls with a sharp knife (but you don't need to separate them) and bake in the preheated oven for 20-25 minutes or until golden brown (and delicious!). Tip 1: Try adding other vegies in place of those listed above. Just remember to chop the hard vegies (eg carrot, onion, sweet potato, pumpkin, celery) separately to the soft vegies (eg mushrooms, zucchini, capsicum). Tip 2: Not enough pastry but you've got leftover meat? Make meatballs! Tip 2: Freeze sausage rolls for school lunches or byo plate days. Just take out of the freezer and reheat at 150C for 20 minutes.
Mughlai chicken is the perfect creamy curry recipe. Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite.
Why I think the old Weight Watchers Food Exchange Program 1980s 1990s (Quick Success) Quick Start was better than counting points for Weight Loss Success
Get Chef Nicole's sous vide duck breast recipe with a seasonal salad and check out her experiment with four different time and temperature variations.
Build the perfect pasta recipe inspired by the flavors of California with our handy recipe builder tool.
Exploring and wandering the wonderful streets of Istanbul, tea and coffee stops are inevitable. Recharging the batteries and soaking up the atmosphere of a bustling city steeped in history and cult…
One of our favorite kitchen tools to cook with on busy weeknights is our Romertopf clay baker. It’s so easy to use, and food cooked in a clay baker is healthy and flavorful.Clay pot cooking is an old method that can be traced back to the time of the Romans. Romertopf clay bakers come in various sizes, and are unglazed. To use, simply soak the pot in water, add your ingredients, and place in the oven for 45 minutes. The clay absorbs the water, which turns into steam and cooks the food.
This Mango cream is a delicious and decadent layered dessert with mango flavored cream and fresh mango pieces. It is an easy and fuss-free, eggless, no-cook dessert, perfect for this summer season. Got some mangoes and cream? Then you have to try this luscious Mango fruit cream dessert soon!
This Yogurt Flatbread is a game changer! With 2 ingredients, its high in protein and requires no yeast. You'll get soft delicious flatbread everytime
An earthenware pot traditionally used in Northern Africa, tajine cooking is about letting the ingredients cook slowly in their own juices. Read my buying guide, intructions for seasoning and how to care for your tajine.
Traditional Kartoffelpuffer made with this easy potato pancake recipe will bring back memories of Oma’s kitchen, for sure! Crispy and delicious, just they way they should be.
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
Welcome to a culinary adventure where East meets West in a harmonious blend of flavors and textures. Today, we’re crafting a dessert that promises to be the centerpiece of any ... Read more
Every cook needs a recipe like this in their tool box of taste tempting recipes. A dessert that is not only quick to execute, but very simpl...
Single-purpose specialized kitchen tools are more often than not a waste of kitchen space, and hardly ever used. While don't have a big kitchen with a lot of space for extra tools, but I do
TikTok Egg Boil is an easy-to-make recipe consisting of jammy or hard-boiled eggs, swimming in a spicy sauce made of garlic, butter, chicken broth and spices. This recipe makes for a tasty snack or light lunch.
Enjoy Greek lemon chicken with potatoes, featuring a zesty lemon-olive oil marinade and aromatic spices. Baked to crispy golden perfection!
This is quickly becoming my favorite time of the month, Secret Recipe Club reveal day. I love the whole Secret Recipe Club process. The e...
From his first cooking apprenticeship at France's Grand Hotel de L'Europe to teaching home cooks how to perfect a cheese souffle on PBS, chef Jacques Pepin's career in food has spanned six decades. He culls his favorite dishes from his years in the kitchen in his new book, Essential Pepin.
The cuisine of Laos is unassuming but packed with flavor marrying herbs, chiles, and fermented meat and fish. Here are some Lao and Isan specialties that showcase this special cuisine.
This Millet Breakfast Skillet Recipe is quick, hearty, and very satisfying. And the crunchy crust is amazing! Enjoy! -Christine xo
This is a classic Japanese dish that contains steamed rice. It's topped up with grilled eel fillets that are glazed with a sweetened soy-based sauce, also known as tare, and then caramelized over a charcoal fire (preferably).
