Whether you are an early bird or you enjoy a lie in, breakfast and lunch are both key ingredients to a successful day in Rotterdam.
The popular crispy Korean scallion pancakes! Tasty and satisfying as a main course, appetizer, or snack.
Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!
My journal as a Singaporean home baker and cook on tried and tested recipes.
Gluten-free Katsu Curry Recipe - a fakeaway inspired by the Wagamama version I can't eat! Coeliac-friendly and wheat-free.
This apple mille-feuille is made with thin layers of apples and sugar that are then baked and served with vanilla custard.
A delicious Chinese vegetable dish, Stir Fried Cabbage with Soy Sauce is simple and easy to cook, using cabbage and carrots. Try now! Recipe by Asian Inspirations.
Rick Stein's savoury buckwheat crepes, as seen on his BBC2 series, Rick Stein's Secret France, are a French classic packed with mushrooms, cheese and an oozing egg.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
The following is the Leningrad rassolnik which is not made with beef or veal kidneys but instead with lean meat. It is a simplified, quick-to-make version of the famed soup, but no doubt equally satisfying.
Sponsored Post Facebook Twitter Pinterest At the beginning of a New Year everyone is striving to better themselves in the best way that they can. Growth happens over time. It’s not always instantaneously, but Growth is something that everyone desires. Putting in the work is the secret to Growth. Facebook Twitter Pinterest I am sharing a […]
Chicken hydra greek dish, this delicious Greek recipe is a family favourite and can be enjoyed at the award-winning Olive Tree Greek Resturants in Leeds.
Create your own Steak, Swede and Mustard pasties at home using this recipe from Dan Lepard. These are perfect for picnics or packed lunches.
To most South Africans, bazaar pancakes need no explanation. No matter what your background – whether you’re Wilhelmina from Waterkloof or Fabrizio from Fresnay – you’ve been to a church-style […]
FEAST: A Dinner Journal A unique quarterly food magazine which celebrates seasonal eating. All the features within the magazine lead to one final meal and a celebration of passionate food producers and craft. In this issue you can find recipes from some of Ireland's most exciting faces in food like Ballyvolane gravadlax, wild garlic soup with a poached egg and Irish cheese toasts, braised Connemara hill lamb shanks with gremolata and wild garlic mash, hedgerow cocktail with elderberry gin, rosemary and olive oil sourdough bread and Brown Hound Bakery lemon temples.
Le galapian Cette spécialité d'Apt est un gâteau aux fruits confits né en 1994 suite à un concours lancé par la Confrérie du fruit confit d'Apt , cette recette a été élaborée par Alain Bouchard . C'est un gâteau que je fais assez souvent mais pour celui que je vous présente aujourd'hui je me suis permis de le réaliser avec ma petite touche personnelle en celle d'avoir remplacé les amandes en poudre par des noisettes en poudre l'association melon et cerises confites est parfaite Recette pour :8 pers Préparation : 30 mn Cuisson : 20 mn à 180 /200° " selon les fours " Il faut : Pour la pâte à tarte : 100 g de beurre 60 g de sucre glace 160 g de farine 20 g d'amandes en poudre 1 oeuf entier 1 pincée de sel Pour l'appareil : 250 à 300 g de melon confit en tranche 1 petite boîte de cerises confites 4 blancs d'oeuf 40 g de sucre ( pour les blancs en neige ) 80 g de sucre 120 g de noisettes en poudre Préparation : Réaliser la pâte à tarte puis la placer pour 2 heures au frais Dans une jatte creuse monter les quatre blancs en neige ajouter les 40 g de sucre et battre encore quelques minutes Dans une autre jatte mélanger les noisettes en poudre avec les 80 g de sucre , puis l'ajouter petit à petit aux blancs en neige sucrés en mélangeant délicatement Foncer un moule à tarte de 24 cm avec la pâte sucrée Disposer les tranches de melon confit sur le fond de tarte Garnir avec l'appareil aux noisettes Décorer avec les cerises confites Cuire four préchauffé à 180 /200 ° pendant 20 mn On peut glacer cette pâtisserie avec un sirop de miel " 8 cl d'eau + 100 g de miel "
My calamansi aka lime tree needed harvesting so this is the best way to use as many limes as the recipe requested. I have forgotten to count how many limes that I used but I am sure it was nearly half of what I harvested. Though I have been on business and holiday to the Philippines quite a few times and hubby and I did talked about visiting Boracay but somehow we never get round to doing it. In December we will be heading Philippine again and once again, we did talk about this place but the timing will be bad to make this trip as it will be monsoon. Haiz.... just not meant to be as of now. Apparently one of the cafe in Boracay is famous for the Calamansi Muffin. As I have never been there before, I can't comment whether it was really that good. Guess it will take a while more for me to sample it. I also needed to bring some snacks to kids' taekwondo competition as it will be a full day event. For this attempt, I substituted a Lemon Muffin recipe with Calamansi from my favourite Muffin book. As my girl is not a fan of chocolatey bakes, let's hope she likes this Calamansi Muffin that I baked. Findings: Hubby said it is a tad too sour but for me I kind of like it. As for the texture, I might have over mixed it a little as it was a little on the dense side. Overall, it is still not that bad. What you need: 125g plain flour 100g castor sugar 1 tsp baking powder 1 tsp salt 56g butter 1/2 cup fresh calamansi juice 2 eggs 1 tsp of lime zest Method: Preheat oven to 180 deg. Greased muffin tray. Combine dry ingredients and mix well. Melt butter in microwave and let it cool a little. Add in calamansi juice, eggs and calamansi zest. Stir in the egg mixture into the dry ingredients and mix until just combined. Scoop into muffin tray and bake for 15 - 20 mins or until golden brown. I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.
Based on countless food-filled trips to visit my girlfriend's family (Rosana is from Asturias), this is my essential gastronomical guide to Asturias.
She told me about what she thinks about her body; that people at her table are talking about getting married. She listens to my feedback about her effort at soccer practice and asks me to speak in a more calm voice (I wasn’t yelling for the record, but I do get passionate when I want to make a point
Georgian food is some of the best food we've ever eaten! We tried nearly all the dishes from the Georgian cuisine and made an overview of the 10 most
Kitchari for One. {Recipe}
Crapanzano's original recipe calls for a 10- or 12-cup Bundt pan, with instructions to halve it it you’re using a Savarin mold or smaller Bundt pan. We found a lovely 6-cup Nordic Ware model, and that made a lovely size that serves 6, and adapted the recipe for that size. If you have a larger Bundt pan and bigger crowd, go ahead and double it.
I am one of those people that never learned to ski growing up. In fact, I didn’t really start skiing until around six years ago. That being said, skiing - The Best Ski Chalet In Tignes, France - Travel, Travel Journal - Europe, France, Tignes - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
Un dessert facile, rapide et gourmand.
I am a terrible cook and a complete culinary idiot. Ever since I started my life as a "煮妇" (literately translated as 'cook-wife' derived from the word house-wife) three years ago, fried rice is one of those few handful of dishes that I have constantly whipped up for my family. As my cooking skills improves, I ventured into more and more challenging dishes...and over the past one year, I find myself getting quite good at making omu rice ;) Omuraisu or Omurice or Omu Rice is a Japanese dish with stir-fried rice wrapped inside an egg omelet. The rice is usually stir-fried with chicken and vegetables and flavored with tomato sauce or ketchup. It looks like a simple dish to prepare but it gets really tricky when trying to wrap the rice with the omelet. I remember learning how to make my first omu rice by relying on recipes I found from the internet. Most recipes come with instructions that go along these lines: cook egg omelet in a pan; add fried rice and wrap; then place a plate over the frying pan and flip the Omu rice over to the plate. This is really easier said than done! Especially when I choose to use only 1 egg instead of 2 to make the omelet. It is possible to wrap the rice fillings with my 1-egg omelet, but only with a small amount of rice. So, instead of the signature crescent-moon shape, I ended up with a flat, longish omelet (see my first attempt). Too much rice, the omelet will probably break into pieces. It was only after I got hold of a cookbook from the library that I learned another method of wrapping the omelet. It proves to be much easier, and I could finally come up with a fatter omu rice, and still using 1 egg! The trick is to flip only one side of the omelet over the rice...then pick up the pan and slide the half-wrapped omelet onto a serving plate...and carefully tilt and turn the pan over and you will have a nice omelet on your plate. The critical success factor of this method is to be "胆大心细" (careful and yet daring)! I know, I know, with my lousy description, I am sure you wouldn't understand what was I talking about. So, I plough through the web and managed to find this video clip. This is the one of the better video clips on how to make an omu rice...it is very professional done and the recipe is almost similar to the one I have adapted from the cookbook. However, I am really amused with what I saw towards the end of the vidoe, the chef actually used a paper towel to 'shape' the omu rice! I have included the recipe below, but it is really up to individual preference when it comes to preparing the fried rice. Sometimes instead of chicken meat, I will use prawns and I always have to leave out the green peas, otherwise my kids will pick up each and single pea and pass them over to my plate! Having said that, it is still best to flavour the fried rice with tomato sauce or ketchup(use less if you don't like the sour taste) so as not to affect the authenticity of the dish. I usually serve omu rice as a meal on its own, it is perfect whenever we feel like having a tv-dinner. Recently, my boys requested that I made Japanese curry rice for them, and instead of serving the curry with just plain rice, I paired it with omu rice. It turn out to be a great combo meal and it has since been included as a permanent item in our tv-dinner menu. Next time, I think I will serve it with hanbagu ;) Omu Rice Ingredients (Serves 2) 2 servings of cooked plain rice 1 chicken thigh meat, cut into bite size 1/2 yellow onion, finely chopped 2 tablespoons green peas 2~ 3 tablespoons tomato sauce or ketchup salt & pepper cooking oil 4 eggs Method: Heat some oil in a wok or frying pan, sauté chopped onion until transparent. Add the chicken and sauté till chicken is cooked. Add green peas, stir through. Add in ketchup, salt and pepper to taste and continue to stir fry. Add in cooked rice and toss rapidly. Dish up and set aside. Lightly whisk 2 eggs in a bowl (I used only 1 egg). Heat up a frying pan with some oil. Pour in the egg mixture and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle. Lower the heat and spoon half of the fried rice mixture in the middle of the omelet. With a spatula, flip one side of the egg over the rice mixture. Pick up the pan and with the unfolded side, slide the omelet from the frying pan to a serving plate, just half way through. Then, carefully tilt and turn the pan over and the omelet is on the plate. For this step, watch this video clip. Repeat the same for the remaining portion of the rice. Drizzle with ketchup and serve immediately. Recipe source: 轻松学做菜: 烹饪秘诀195
If you’re celebrating Hanukkah (or just looking to fight off a winter cold) you can’t beat the classic. This soup has all the best things: light, fluffy matzo balls, an intense amount of celery, and #lotsofdill
In this list of bars and restaurants in Prague with a view you can have delicious food, take beautiful pictures with Prague on the background and...
After a dizzying three years of living in this vast and enigmatic city, Ben Holbrook shares his recommendations on the best things to do in London.
Wondering where the most delicious food is in Lake Ohrid Macedonia? Let us show you some of our favorite Ohrid restaurants, cafes, and more!
Chocoflan, also known as Impossible Cake, is a 2 layer cake featuring a creamy flan layer on top of a deliciously fudgy chocolate cake.
