Uncover a world of flavors with Spicy Mango & Pineapple Jam – where sweet meets fiery zing!
This Lemon Cream recipe from Claudia Fleming is smoother and more plush than a classic lemon curd and is perfectly sweet and tart.
An easy recipe for ruby red and super silky homemade cherry curd! Luscious and full of flavour, this cherry spread is made with fresh cherries and is perfect as a cake filling, scone topping or to swirl into yogurt. Add this to your repertoire for a fun accompaniment to your desserts!
I have to admit that the first time I ever ordered food at a Korean restaurant, I did not expect all these little "banchan" side dishes to arrive at the table. In my mind, I was thinking "Wow, what a good deal! Just order one dish from the menu and you get all these little extras!". But I really enjoy savouring these tasty little accompaniments, especially when hungry tummies just can't wait for the main meal to arrive. They usually vary from one restaurant to another, and sometimes from day to day as well, even at the same restaurant, and so, there's always something to look forward to. One of my favourite has to be the potatoes cooked in soy sauce, called Gamja Jorim in Korean. They are little cubes of potatoes ("gamja") covered in a sweet and sticky soy glaze, covered with roasted sesame seeds, and they are oh so yummy! I came across a recipe for this at Aeri's Kitchen and tried it out for tonight's dinner. It was absolutely fabulous and both G and I couldn't stop eating them. I also made a side dish of Sigumchi Namul (spinach salad) to accompany it. Here is the recipe, adapted from Aeri's Kitchen: Gamja Jorim (Potato Side Dish) Ingredients 3 medium-sized potatoes (approx 2 cups), cut into 1/2 inch cubes 2 tbsp oil ½ cup water 2½ tbsp soy sauce 2 tbsp Corn Syrup 1½ tbsp sugar 1 Tbsp minced garlic 1/4 tsp salt 1 tsp roasted sesame seeds Method Heat up 2 tbsp oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Add the water, soy, corn syrup, sugar and garlic and simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny. Push the potatoes aside and tilt the pan to let the oil drip down. Spoon out the excess oil and discard it. Place the pan on the heat again and add salt to taste. Sprinkle with sesame seeds and toss to coat. Dish out into a bowl and serve warm or cold. Great for lunchboxes too!
Homemade Arugula Pesto is our go to summer condiment! Classic pesto gets an upgrade with the addition of peppery arugula. This creamy, garlicky sauce comes together in minutes in a food processor, and can be used endlessly on sandwiches, mixed with pasta, or used as a dipping sauce. A great condiment to brighten any dish, all summer long! Gluten-free.
Best served with pasta, this intensely-hued, savory–sweet pesto is thickened with almonds and gets its spice from Aleppo pepper.
Recipe video above. Here's a great new quick and easy way to use zucchinis! Meaty zucchini halves stove seared then doused in a mild spicy Asian chilli garlic sauce.The stove works so well here - great colour, and cooks them through just enough so they're tender-crisp rather than watery-mushy. Though, if you want soft all the way through, it'll be easier to do them in the oven - see notes.Serve as a substantial side or a hearty healthy lunch!
An Armenian yeasted dough sweet traditional pastry. The result was so good, the crust is almost like a flaky short crust or shortbread, maybe somewhere in between, but quite amazing!
Korean Cold Cucumber Soup (Oi-Naengguk) is the most refreshing and cooling summer food that is low calorie and loaded with minerals that will help you hydrate on a hot day! Gluten free and vegan, it can be ready in just a few minutes with simple ingredients.
A rich, meaty spaghetti sauce that is easy to make and can be used in spaghetti, lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.
A delicious taste of fresh cherries on your toast, sandwiches or dinner rolls - all year long!
Grape kombucha is one of the most popular kombucha flavors. The grapes add a wonderful full rich flavor. In our home we have made many bottles of grape kombucha. I have also had a few bottles explode and hit the ceiling several times. Grapes ferment really well! We now have permanent grape stains on our kitchen ceiling after my husband announced it was going to be a landmark in our home. He fixed the ceiling stains twice and wasn't fixing it again, lol.
Compound butter with cilantro and lime! Great with corn-on-the-cob, veggies, shrimp or steak!
Cookies XtrasIngrédients : 12 cookies • 115 gr de beurre mou @paysanbreton_officiel au sel de Guérande • 220 gr de farine t45 fluide • 1 oeuf • 100 gr de sucre cassonade • 1 sachet de levure chimique • 200 gr de chocolat blanc pâtissier coupé en gros éclats • 4 grosses cuillères à soupe de pâte à tartiner aux speculoos.Matériel utilisé : • 2 Toiles de cuisson 40 cm x 30 cm Ref : SP 4030 • 2 Plaques Aluminium perforée 40 x 30 cm* { Mon code conseillère Guy Demarle : Jenny Gryffon – 0002970
Zutaten für 4 Portionen | Zubereitungszeit ca. 60 Minuten
Use it in desserts, too!
Learn how to make perfect homemade bourbon blackberry jam without pectin with this easy recipe! All you need is fresh blackberries, bourbon, sugar, and a bit of lemon juice. It all comes together in 30 minutes and is such a treat. Use it on toast, in donuts, or as a pie filling!
This authentic Zhoug recipe is full of spicy, punchy flavor! A popular Middle Eastern condiment, zhoug sauce is made with fresh cilantro, jalapenos, garlic, cardamom and cumin. Includes a video.
This pesto recipe was handed down from my grandmother. Nuts were considered a filler in my Italian family, so this recipe does without them and just uses the good stuff! Everyone I serve this to says it's the best. —Mary Jo Galick, Portland, Oregon
This is the easiest, most elegant way to make cauliflower that’s delicious for any occasion.
Want to make fresh pasta, but don’t have pasta machine? No problem! All you need to make these rustic noodles is a sturdy rolling pin and sharp knife. The key to perfecting this pappardelle recipe is to roll the dough extremely thin. Thicker strands will become tough after boiling.
