I'll never make it another way.
I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!
From truly traditional goulash to modern takes on borscht-turned-pasta, these comforting Eastern European plates will shoo away the winter chill.
Roasted, baked, boiled, or fried, the Portuguese say they have 365 bacalhau (cod) recipes, one for every day of the year.
Wotchers! This recipe is a bit of an enigma – a DELICIOUS enigma! I found it while poking around in a Russian cooking blog, and even with Google Translate’s quirky services, it was so d…
Crispy rice salad with fermented pork is known as Nam clook or Khao tod nam clook in Thai. Also known as Nam khao in Lao, the dish features deep fried red curry rice balls mixed with basic Thai seasoning ingredients. These ingredients include fish sauce, lime juice, chilli, fried peanuts, sliced ginger, chopped coriander, spring onion and pork skin. Of course there is always the most special ingredient, fermented pork.
If you've never had brioche, you need to at least try it. It's a beautiful thing.I've actually made brioche before, but I never posted it. For some reason, I was completely intimidated by it. But, even though you need to rise and make the dough the day before (and…
An 'oddball' recipe of Swedish origin that I've adapted slightly. The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Allt om mat in 1976.
Luscious and easy to make, perfect for winning the heart of your guests. To measure the ingredients, use a 2.5 dl cup. Ingredients: • 2 eggs • 1 cup flour • dill • 2 cup milk • 1 packet baking powder • 150 g cheese • 1 tsp sugar • 1 tsp salt • 1 […]
It's an adaptation of jian bing, a popular breakfast sold as street food in northern China and Taiwan.
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
More like polenta than potato gnocchi, this Roman-style dish is made from semolina, covered with plenty of parmesan and baked to a delicious golden brown.
Stay at Home Mum's Home Made Crumpets
The korma-style curry is my ultimate favorite. It’s sweet, mildly spicy, creamy…and just tastes so exotic. One taste, and I was hooked! I’ve tried many different recipes–a…
We enjoyed this "little bread" many times while living in Germany, and I have been on a quest ever since to try to make them. I've tried numerous recipes, but this one I received from Ute Staack, who lives in a village north of Bavaria, is the best one I have come across. The crust is crunchy and the dough is soft and chewy just like you want them to be. I love to eat them with lots of butter along side soft boiled eggs for breakfast, but they can be enjoyed anytime you want. Did you know? The crusty German yeast roll known as "Brötchen" (“little bread”) is as pleasingly moist and chewy on the inside, as it is satisfyingly firm and crunchy on the outside. Bakers all over Germany bake them early in the morning, but also throughout the day because they are popular for lunch or dinner. The rolls are best when enjoyed within a few hours of baking, especially when topped with butter or cheese, a spread like liverwurst or teawurst, salami, ham, or cold cuts, bratwurst, and even fish, either marinated or smoked, Dipping pieces of Brötchen into the yolk of a soft-cooked egg is always a delight. Sweet toppings also rank high on the popularity scale. Try honey, fruit preserves, sugar beet syrup (Zuckerrübensirup), or a chocolate-hazelnut spread. And a Fleischsalat (hearty meat salad) can turn a lowly roll into a satisfying meal. And we’d be remiss if we didn’t also mention the guilty pleasure of slicing open a fresh Brötchen and sandwiching a sweet, fluffy, chocolate-covered “Schaumkuß” between the two halves. Brötchen (brotchen, broetchen), depending on the region, may also be referred to by one or more of these names: Schnittbrötchen, Spitzbrötchen, Semmeln, Schrippen, Weggla, Weckerl, Weckle, Wecken, or Rundstücke. The traditional Brötchen is made primarily from wheat flour, yeast, salt, and water and is shaped into an oval. However, more modern variations often include the addition of other flour types like rye. Sometimes milk fats, butter, or oils are added. The shape of a roll might vary, as well, and the roll might be be covered with seeds or nuts. (Source: German Food Notes) Recipe Ingredients 2 1/2 cups flour 1 tsp. salt 1 tsp. sugar 1 pkg. active-dry yeast (2 1/2 tsp) 4 tsp. *diastatic malt powder (optional - I purchase on King Arthur Flour) 1 cup water Method Add flour salt, sugar, yeast and baking malt (if using) to the large bowl of a stand mixer. Add the water, and using the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes. Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes. Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade, bakers lame, or very sharp knife. Let rest 10 minutes uncovered. Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door. Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water. Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack. * Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Enjoy, Mary © Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Old school sweet-and-sour stuffed cabbage rolls. Just like my grandmother and mother made them.
I am very much in favour of a bit of DIY at the table, and in my experience it’s always particularly popular with any children you might be feeding, too. Fajitas (properly pronounced “faheetas”, though we favour the Kath’n’Kim pronunciation “fadge-eye-ters” in my house) are a Tex-Mex joy, and although I am perfectly happy to acknowledge that this may not be an authentic rendition, I have tried to preserve the flavours and brio it’s had when I’ve eaten it on my travels. I’ve included a list of suggested accompaniments in the ingredients list (and do look at it before you go shopping for the wherewithal to make these) but I haven’t added salsa. So let me give you a trio of choices here. You can go for the tomato salsa that accompanies the Tortilla Lasagne, my Jumbo Chilli Sauce or that house favourite, Coriander/Cilantro and Jalapeño Salsa. But no one is going to come and knock at your door if you choose to go salsa-less! For US cup measures, use the toggle at the top of the ingredients list.
A complete guide to the best food in Oxford including cafes, cheap eats and the best restaurants in Oxford for pizza, Asian food and more.
Egyptian Shakshuka recipe and other egg recipes and breakfast recipes and brunch ideas from Red Online
Have you tried the Chicken Lettuce Wraps at P.F. Chang's? I've got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped
A fantastic way to use some of your HexA choice, and fantastic with basically anything or on their own!
It lives up to its name and then some.
I used to have a dog named Snowy. She was terribly cute and completely white (hence the insanely creative, original name). Sometimes she would be the sweetest, most charming dog you’d ever me…
This ice cream needs to be made a day ahead to ensure it’s frozen and ready to go. Mastic is a resinous sap from the mastic tree, which is native to Greece. Salep is a flour made from the tubers of orchids.
Let the record show, I hate working with fillo dough. I’ve been itching to try this recipe for years. Yes, years. But my aversion to fillo dough has kept me...
Beena used full-fat yogurt, but you could use lowfat yogurt in place of it if you really must. As mentioned above, raita can be made with a variety of fruits and vegetables, and you can dial up the flavors using mint, scallions or green onions, or whatever spices strike your fancy.
It’s been a while since I posted anything new here, especially recipe-wise. I’ve been sorting out a second blog – one where I can showcase any slightly more ‘professional…
Discover what to eat in Vienna, from famed Wiener Schnitzel to exotic Knoedel, and navigate through its diverse and rich food landscape.
I take my hat off to Jamie Oliver. I’ve never tried a recipe of his where I wasn’t pleased with the outcome. His first book, The Naked Chef, has to be one of the most useful cookery boo…
I can't wait to make these again.
A simple, delicious Nutella alternative made with just hazelnuts and dark chocolate, perfect for vegans and dairy-free diets.
South African koeksisters are a from-scratch braided donut that's cooked crisp then soaked in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
This Norwegian almond cake is easy to make with a special pan. I like to top mine with a simple glaze and sliced almonds.
