Homemade lemon curd is a delightful treat, bursting with bright lemon flavor and a silky smooth texture. ½ cup unsalted butter, cubed (cold) ¾ cup freshly squeezed lemon juice (about 3 lemons)
This hearty German goulash is a comforting and flavorful stew made with tender beef, caramelized onions, and a rich paprika sauce. ==>Get the Recipe Details Here: German Goulash Recipe.
Discover the creamy, velvety delight of Custard Pudding, a timeless dessert that has been cherished across generations. - Caramel sauce (optional) 1. Preheat your oven to 325°F (160°C).
Explore the world of Tandoori Chicken Tikka on our website. From traditional recipes to modern twists, find everything you need to create this flavorful dish. 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
Discover the refreshing flavors of gazpacho soup on our website. Indulge in this traditional Spanish dish, packed with fresh vegetables and a burst of tangy goodness. Total Time: 2 hours 20 minutes (includes chilling time)
Serradura | Portuguese Sawdust Pudding is a quick and easy, no-bake, layered dessert. Here's an easy recipe to make this delightful dessert!
This chickpea salad recipe is a protein-packed and flavorful option for lunch or a light dinner. It's easy to customize with your favorite ingredients and can be served on bread, crackers, or in a lettuce wrap.
Keftedes (Greek meatballs) should be in their own food group — that’s how good they are! Easy to prepare and loved by all, they’re popular for a reason. My Greek meatball recipe will show you how to make these perfect little beauties with simple, everyday ingredients.
We asked a butcher for tips on how to salvage overcooked meats.
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
My version of Greek-style meatballs in a homemade tomato and feta sauce is versatile and comes together in no time.
Fat Tuesday's tomorrow and I can't help but get a little nostalgic for home. One of my favorite Fat Tuesday traditions is heading to Leonard's Bakery (a.k.a. the best malasada spot in Hawaii, ever) and picking up a big box of malasadas to share with coworkers...
This Paleo and Vegan caramel can be made with your choice of sugar and your choice of oil. For fully dairy-free use coconut oil. For fully vegan use either coconut sugar or maple syrup and coconut oil. Make sure not to touch the mixture while it is cooking. The sugar mixture is boiling and it has a tendency to bubble over if a whisk or spatula is used during the cooking. Use a medium pot that holds about 2 quarts liquid so the caramel can bubble without going over the edge.
One of my all-time favorite Quiche Lorraine recipes is this one from Ina Garten, made with all-purpose flour, kosher salt, unsalted butter, ice water for the crust, yellow onion, bacon, fresh thyme leaves, shredded Gruyere, heavy cream, and large eggs for the filling. It needs around 4 hours and 15 minutes to complete, including chilling and cooling times. You can pair your Quiche Lorraine with sides such as a simple green salad, roasted vegetables, fresh fruit, or a bowl of soup.
On this page you will find a full list of Slimming World friendly chocolate products offered by various brands. Remember...
Flavoured with caramelised onions, leeks and thyme, this delicious kugel has crispy edges and a meltingly soft middle. Yum!
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
Chicken is one of the world's most ubiquitous ingredients, used in a wide variety of dishes across the globe. Here are our favorite preparations, from a quick Chinese stir fry with chanterelles to a fragrant Iranian stew.
Want to know how to make mashed potatoes that are perfectly creamy and delicious? Start by avoiding these common missteps. We promise you'll end up with the best mashed potatoes recipe you (and your guests) have ever tasted.
Yeah, I know. Almost three weeks since my last post. But you must forgive me! Why? Because I have bougatsa!! Trust me, bougatsa fixes everything. These little soul-soothing capsules of sweet Greekness filled with custard love and wrapped in paper-thin buttery crisp fillo pastry will make you forget that even a day has gone by since my last post. (Is it working yet?) And thanks to a simple custard-making technique that my friend George Calombaris shares with us in his book Greek Cookery from the Hellenic Heart, bougatsa is one of the easiest Greek sweets to make. Thanks George :) Growing up in a relatively non-Greek household meant that there were many Greek dishes and sweets that I didn’t become familiar with until I was an adult and started developing an interest in my Greek heritage. On a mission with my dad back in 2004, we took a trip to the island of Limnos to assess the condition of an old family house that was in desperate need of some TLC, and it was on this trip that I discovered bougatsa and its "amazing healing powers". More than 30 family members had shares in the house but none was prepared to contribute to the repair and maintenance of the collapsing building. Except my dad. Passionate and committed, my dad took on the huge responsibility over the next nine years to acquire everyone’s shares and spend his life savings on fixing up the house. Our visit to Limnos back in 2004 was just the beginning of this process and at the time involved a lot of emotional negotiation (and even permanent fall-outs) with greedy relatives. Added to this was a good five weeks of hard physical labour to clear out the mountains of squalor inside the house and the dense jungle of overgrowth and rubbish out in the garden. Physically and emotionally taxing as this Greek island visit might have been, we were on a Greek island, and with any Greek island comes the reprieve of gorgeous weather, pristine beaches, and a joyous village atmosphere. When our hands and minds were at rest, it wasn’t difficult to turn our awareness to the relaxed and easy lifestyle that the Limnian locals embrace, and nothing assists that better than a morning tea break with frappes and bougatsa. Taking a stroll down the main market promenade of Limnos known as the "Agora" can bring peace to any troubled mind, and when the work around the house got a bit much, it was a relief to be amongst the happy locals. Every morning the Agora is alive with activity. Closed to cars, the one-kilometre Agora is the backbone of the island’s capital, Myrina, where people go about their daily shopping and banking, taking baby for a stroll, and catching up with friends. Lined with an endless array of shops and speciality stores from artisan bakeries and designer boutiques, to vibrant fruit and vegetable markets and tacky souvenir shops, the Agora air is filled with the seductive aromas of freshly ground coffee beans, roasted nuts and sweet pastries. Perfectly positioned half-way down the Agora is a leafy square where people take a break to catch up with friends for coffee and bougatsa. Under the shade of enormous plane trees the tables are always full at the popular Axni & Kanella (“icing & cinnamon”) cafe where they make the best bougatsa I've ever eaten. Thought to have originated in Macedonia, it’s not surprising that bougatsa is now popular in the northern parts of Greece around Thesaloniki and the north Aegean islands such as Limnos and Lesvos. There is also a savoury version of bougatsa that is filled with cheese, and another variety with minced meat. But it is the sweet custard bougatsa that brings a smile to my face, and the recipe for which I’ll be sharing with you today. If (unlike me) you can master the art of making your own fillo pastry, your bougatsa will reach heavenly levels of melt-in-the-mouth delectability (see video below). Using commercial fillo pastry certainly doesn’t disappoint though. As long as your custard filling is smooth and creamy with just the right balance of sweetness, you can’t go wrong. (Video filmed in Athens by Michi's Videos) Bougatsa me Krema (Greek custard-filled pastry) Recipe for custard filling adapted slightly from Greek Cookery from the Hellenic Heart by George Calombaris. Serves 8 Ingredients 3 tablespoons cornflour 4 tablespoons semolina 2/3 cup castor sugar 2 eggs 650ml full-cream milk 1/2 teaspoon vanilla essence 16 sheets filo pastry 250g melted butter Icing sugar to dust Cinnamon to dust Instructions Place cornflour, semolina, sugar, eggs, milk and vanilla essence in a large bowl and whisk until smooth. Transfer to a saucepan and cook over medium heat, stirring, until mixture thickens. Remove saucepan from heat and whisk custard to smooth out any lumps. Place lid on saucepan and allow to cool. Preheat oven to 180 degrees celsius. Lay four buttered sheets of fillo pastry on top of each other, brushing between each layer with melted butter. Pour around half a cup of the custard mixture into the centre of the pastry. Lift the corners of the pastry and fold over the custard to form a squarish parcel. Make sure the pastry is sufficiently folded over and the custard is sealed well within the pastry. See the video above to get a rough idea of how this is done (Note: Commercial fillo pastry isn't as pliable as the pastry in the video (and the sheets won't be as big) so you might want to go easy on the wrapping technique. Unless of course you've made your own fillo pastry.) Repeat with the rest of the fillo pastry sheets to make four parcels. Using a large spatula to lift the parcels, place them, sealed-side face down, on a baking tray lined with greased baking paper and bake for 20 minutes or until lightly golden. Using a large, sharp knife, cut each parcel into small squares around 4cm x 4cm and dust with icing sugar and cinnamon. Bougatsa can be kept in the fridge for around 3 days in an air-tight container, but must be reheated on an oven tray (preheated oven at 180 degrees celsius for 5 minutes) before serving.
A brilliant quick midweek vegetarian curry, this recipe from Nadiya Hussain's new cookbook, Nadiya's Family Favourites is served with a flavour-packed homemade coconut sambal.
Can't get enough coffee? Here's a list of some tasty recipes with coffee grounds in them! You'll get to enjoy your favorite brew all day long!
You might think that steak tartare is only to be ordered in restaurants, but the truth is that it can be made at home. If you’re able to get your hands on top quality beef, this is a great way to serve it. Here are a few basic tips to create your at-home tartare that can be as good as your favorite
Wir schweben auf Dessertwolke sieben! <3 Fluffig, luftig, duftig, lecker. Perfekt. Mit Himbeerobers ein Hochgenuss! Salzburger Nockerl gehören bei meiner Mama und mir schon seit langer Zeit auf …
TV-Koch Steffen Henssler zeigt in seiner neuen Kochshow schnelle und einfache Rezepte, mit denen du Zuhause so lecker isst wie im Restaurant. Diese Frikadellen kochst du mit minimalem Aufwand nach.
instant pot butter chicken recipe | i am a food blog
Yksi kaikkien aikojen parhaista intialaisista currykastikkeista! Usko pois :). Sekaan sopii niin tofu kuin mikä…
Traditional croquetas de jamon (ham croquettes) - a delicious and easy make-ahead dish that can be prepared either baked or fried. Makes about 36 croquetas.
This week Lulu share her favorite Irish recipes in her latest blog. From traditional Irish soda bread to an irresistible Baileys chessecake!
The other day I woke up in panic after " hearing " the fire alarm go off. In the midst of my dreamy haze, I ran to the kitchen, positive I'd be running into a room filled with dark, charcoal smoke and could practically hear our upstairs neighbor was cursing my name.&n
This recipe is brought to you by Allie from Fabulous Fixes. These German Pancakes look AMAZING! This is our go-to lazy Saturday breakfast recipe. It’s my husband’s favorite and it’s so easy to put together! Hope you enjoy it as much as we do! :) German Pancakes Recipe adapted from my Mom’s kitchen Ingredients: 6...
Did your alfredo curdle? Did your hollandaise break? Here's the science behind why it happened—and how to fix your sauces.
Like many mochi lovers, every now and then I have to get my mochi fix in. After posting about MochiCream over the weekend, the urge to make some of these chewy, pillowy treats was more than I could…
