Inlägget innehåller reklam genom annonslänkar för Bodystore Gooood middag! Har nyss kommit från min kiropraktor och vid 14 ska min PT Thessan massera mig – känner mig som en brottare just nu…
I just can’t stop making this. A lover of all cheesecakes, in every one of their manifestations, I had – I must admit – neither eaten nor heard of this until a few years ago. It is, I should say, very easy to make. There’s no crust, it’s just a wodge of tangy cheesecake that, although burnt on top, is only barely set in the middle. The hard thing is learning to take it out of the oven when it feels undercooked.
This traditional Catalan panellets recipe is easy to make, naturally gluten-free, and easy to customize with a variety of different toppings.
I remember having something very similar to this as an appetizer at a party. When I asked for the recipe I was told that it was a family recipe from Hungaria and she just dumps it all in. I then decided to research it and this is what I have come up with. It is combination of several different recipes that I came across until I came up with the taste I remembered.
Archestratus was a #Greek gourmand who lived around 350 BC in Sicily. Though probably too upper-class to have been a cook himself, he was an opinionated food critic who recorded his preferences and dislikes very clearly
The Chinese man had seen his doctor about stomach ache and itchy skin. Scans showed his entire body had been infected with tapeworm from eating raw fish.
North Carolina is a popular destination for tourists from all over the United States. There are many hot spots in the beautiful state because it ... Read more
The Ambrosia Apple is a uniquely Canadian apple variety born out of a happy accident that's being embraced at home and around the globe for its delicious qualities.
We asked 27-year-old food lover Diane Chang to photograph everything she ate for a month. Click the PDF above to see selected dishes. Illustrations by Gluekit. Photographs courtesy of Diane Chang.
Trinidad is known for its small family-owned Bakeries that offer a wide selection of fresh bread along with local savory and sweet treats. One sweet treat that will make many Trini people salivate at the thought of them is Currant Rolls. This sinful pastry is made with currants wrapped and rolled between buttery, flaky pastry layers. The texture is a mixture of the crunchy outer crust with the soft chewy inner layers and fruity bursts of currants. The flavors are just as layered as the pastry, with sugar, butter, currants, and spices coming together in a symphony for your taste buds. This recipe is a must-have for any sweet pastry lover and home baker for all these reasons.
Explore mirin substitutes: white wine, rice vinegar, and sugar, for umami-rich flavor in Japanese cooking, perfect for sauces and marinades.
Let yourself indulge in this spectacular dessert.
In Italy, "la cucina povera" traditionally meant the food that poor people could afford to eat. But these days, a humble, rustic dish like Italian Pasta and Bean Soup is delicious comfort fare no matter what your budget. Just be sure not to skip the magic rind of Parmigiano-Reggiano.
Panna cotta (cooked cream) is a softly set pudding made of cream, sugar, and gelatin. There's a lot of variations; it can be a lighter and softer pudding by using milk or super rich and thick with heavy cream. Adapted panna cotta recipe and info from The Kitchn.
These Frappe Iced Coffees are effortless to make with your Thermomix. You can make one for yourself or up to 10 at once in just a couple of minutes.
A staple in Japanese-American restaurants, Sesame Wafu Dressing (和風ドレッシング) is a nutty dressing that adds flavor and body to a salad without making it too rich or cloying.
ingredients 1 pack dumpling wrapper 1 cup ground pork 1 cup shred cabbage 1/4 cup chopped carrot 2 tbs oyster sauce 1 tbs soy sauce salt black pepper 1 tbs chinese cooking wine mix all ingredients except wrapper and keep in the fridge for 30 minutes after fill the filling fill a tbs of canola oil and fried the dumpling just one side when brown add 1/4 cup water and cover turn to low heat let cook for 10 minutes dipping sauce 1/4 cup thick soy sauce 1/4 cup soy sauce 2 tbs sugar 1/4 vinegar chilli potional serve on shreded cabbage
This famous cheesecake from the Basque area of Spain is deeply caramelized outside and ultra creamy inside. It'll wow guests every time.
Jump to Recipe Who wouldn’t love a piece of some delicious bread? I’m a real sourdough loaf lover, but every now and then it’s fun to bake something else too. I’ve made this pesto
If you've found yourself out of Sriracha and need to find an alternative ingredient, here is a list of Sriracha substitutes you can use in its place.
A delicious and simple dessert for a French classic- the Apricot Flaugnarde. This recipe includes fresh apricots and a hit of whiskey.
This seadas recipe is true to Sardinian tradition, which sees a few simple ingredients turned into something delicious. The sweet little pastries are filled with sheep’s milk cheese and lemon zest before being deep-fried and drizzled with honey. Make sure you use the best ingredients you can get your hands on.
J’avais envie de cuisiner des grands-pères dans le sirop avec un produit alcoolisé des Subversifs, plus précisément le Réduit à l’érable LÉO. Il s’agit d’un assemblage de leur gin Marie-Victorin et de réduit d’érable du Québec. Du gros jus et clairement un must à avoir dans votre cuisine. Si vous ne connaissez pas cette distillerie de Sorel-Tracy, je vous invite à visiter leur site web et à découvrir leur univers légendaire !
Ready for the best food in Budapest? Whether you're on a budget or not this is the perfect food tour guide for what to eat in Budapest!
Hi I’m Kate, mom, wife, sister, dietitian, runner, dog lover & foodie. I am passionate about digestive health nutrition and the low FODMAP diet! I grew up in a small suburb of Boston—the young…
Contrary to popular belief, eating healthy plant-based meals does not have to be difficult at all. There are many simple plant-based dinner recipes, that can be made in just a few minutes. Thanks to nutrition expert, Jeff Novick, MS, RD for showing us just how easy it can be with his simple meals.
Bereiden:Spoel een schone theedoek onder de kraan en wring goed uit. Hang een zeef over een grote kom. Leg de theedoek erin en giet de yoghurt erin. Laat min. 6u uitlekken in de koelkast.Snijd het vanillestokje open, schraap met een mesje het merg eruit. Roer door de uitgelekte yoghurt.Klop de slagroom op met de suiker. Spatel voorzichtig door de uitgelekte yoghurt.Serveren:Serveer met fijngesneden seizoensfruit of geroosterde noten met honing.©kayotickitchen.com
Are you a lover of Mexican cuisine? How about Sopapillas? Why not give my Glazed Sopapilla Bites a try and I bet one bite and you'll be hooked!
Naaah, don't have to thank me for this. Glad to do it. Well... don't hate me for it either. If you are finding this angelically beautiful but appallingly offensive all at the same time, I can't help you. Just as the curtain of the swimsuit-season is about to go up in all its rudeness and the rim...
Que j'avais eu le plaisir de croiser au salon du blog culinaire à Soissons, un homme généreux, super intéressant ! Il nous avait fait goûter un simple cake à l'orange ... qui était juste une tuerie ! Ça faisait longtemps que je voulais réaliser cette...
This Cornmeal Crusted Fish is perfect for a savory fish taco with all the fixings!
I have your next lunch, dinner/brinner handled in this Ultimate Salad Bowl. It is a summer friendly recipe that has just enough protein from the flank
When you visit France, there are just some foods you have to eat. It's like getting your passport stamped when you arrive. Some of these you know
IMPORTANT UPDATE: After reading the following post, please go to a follow-up post here (re: revised caramel icing). Also, for an alternative butter icing, go here. Filipino-style caramel cake is far different from most caramel cakes. The cake base is chiffon, either in vanilla or mocha, and it is filled and frosted with a caramel icing that is not overly sweet. The icing can be described as more like a cross between caramel and custard and tastes very much like leche flan or creme caramel. In the Philippines, the most popular caramel cakes are made by Estrel's. They have kept their cakes very traditional over the years and the caramel cake recipe they are using today is the same since they started in the 1940s. Surprisingly, it is very hard to find a recipe for this kind of caramel icing paired with the chiffon cake. For a long time, I've searched and searched over the internet and found nothing. Most of the caramel icing recipes on the net are ones that are loaded with so much sugar and the kind that crust after a short while. The recipe I am about to share here came from my 85-year old aunt. I must say, however, it is a tweaked version of what she used many, many years ago in the family bakeshop. I've replaced some of the water content in her original recipe with milk to make it creamier and lessened the amount cornstarch. I also added vanilla extract (although my aunt suggests maple extract as better). I don't really know if this tastes like Estrel's because truthfully, I've never tasted their caramel cake. But what I am certain about is that this ticks all the boxes - the creaminess, the not-too-sweet taste, the pourable consistency. For all I know, it might even be better. Anyway, on to the recipe. The cake consists of three components - the chiffon cake, the caramel icing, and the buttercream. If you want your cake base to be mocha, the recipe for the mocha chiffon cake can be found in this post. The Swiss meringue buttercream recipe (to be used to for the borders and flowers) is also found on the same post. Of course, you can use your own favourite buttercream recipe if you want to. FILIPINO-STYLE CARAMEL CAKE VANILLA CHIFFON CAKE (recipe suitable for an 8” round, 3” high pan) {A} 1 cup plus 2 tablespoons sifted cake flour 1 ½ teaspoons baking powder ½ teaspoon salt 6 tablespoons white sugar {B} ¼ cup corn/canola oil 4 egg yolks, from large eggs, at room temperature 1/3 cup water ½ teaspoon vanilla extract {C} 4 eggwhites ¼ teaspoon cream of tartar {D} 6 tablespoons white sugar Procedure: 1. Preheat oven to 170 degrees Celsius. 2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended. 3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan. 4. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely. 5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. **Tip: For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting. CARAMEL ICING (enough to frost and fill 8” round cake) 3 eggyolks (set aside eggwhites for the Swiss Meringue buttercream) 1 cup sugar, divided 1 1/2 cups plus 2 tablespoons full cream milk, divided 3 tablespoons cornstarch 1/4 cup boiling water 3 tablespoons butter 1 teaspoon vanilla extract (I use 1/8 teaspoon maple oil flavour) Combine egg yolks, 1/4 cup of the sugar, ½ cup of the full cream milk and 3 tablespoons cornstarch in a small bowl/jug. Mix well, then set aside. In a heavy saucepan, over low to medium heat, caramelize (melt) the remaining 3/4 cup sugar. When sugar is completely melted and a golden brown colour, add boiling water. Bring back to a boil, making sure all the caramel is incorporated into the water. Carefully add in 1 cup plus 2 tablespoons full cream milk. Heat mixture just until it starts to boil. Pour a little of the caramel/milk mixture into the egg yolk mixture to temper the eggs. Mix until smooth. Pour this back into the remaining caramel/milk mixture in the saucepan. Mix until icing reaches a thick and spreadable consistency. Off the fire, add in butter and vanilla extract. Strain mixture, if necessary. Let the icing cool down then spread it all over the cake surface. SWISS MERINGUE BUTTERCREAM - One recipe is more than enough. Use the eggwhites that you set aside from the caramel icing. To decorate: Cut your cake horizontally in half. Invert top layer onto your cake board. Spread a thin layer of caramel icing over your cake half, then top with other cake layer, cut side down. Spread the rest of the caramel icing over the cake. Pipe out buttercream borders and decorate with buttercream roses/flowers as desired. Happy baking! PS. Wanted to also share with you two other recent cakes I made. Another ube cake, this time with ube-flavoured Swiss meringue buttercream. A Transformers-themed cake I made for an 8th birthday.
A couple days ago I posted this Instagram picture of my æbleskiver, sizzling away in their cast iron skillet. Oh, the deliciousness! Æbleskiver are a traditional Danish Christmas treat, something a little bit like a pancake ball, but ever so much better tasting. They are served with all kinds of dipping sides -- butter and a sugar/cinnamon mix, jam and powdered sugar, fruit or maple syrup, nutella, etc. Several people asked for the recipe, so I thought I'd post it here to make it easy to find and use. I got this recipe while serving as a missionary in Denmark about 13 years ago, and it makes the most moist and fluffy little balls of goodness you could imagine. Real Danish Æbleskiver 4 eggs, separated 1 T sugar 2 c. sifted flour 1/2 t. salt 1 t. baking powder 1/2 c. melted shortening 2 c. milk Beat egg yolks and add sugar. Sift dry ingredients together and add to egg yolk mixture alternately with shortening and milk. Fold this mixture into stiffly beaten egg whites. Bake in æbleskiver pan (preheat pan over medium heat -- a good cast iron skillet generally doesn't need to be greased because there's already a lot of oil in the batter, but if you find them a little sticky you can baste the cups with butter). Fill cups 3/4 full. Allow to bake until bubbles form around edges. Then flip each bubbling æbleskive over and finish baking. Many Danes use a crochet hook to flip them. Other favorite implements are metal skewers -- I just use a fork. :) So if YOU have an æbleskiver pan just gathering dust because you don't really know what to do with it, try this out! If you don't have one yet, here is a good one on Amazon. PS - some recipes call for various fillings inside the æbleskive itself. I'm sure that's lovely too, but I never had them that way in Denmark. If you want to take up æbleskive-making, I'd start out with a recipe like this and get it figured out before moving on to something more complicated. Let me know if you have any questions!
Bun Cha is a Vietnamese dish, which can be loaded up with delicious veggies to make an amazing lunch or dinner! The Nuoc Cham dressing is the perfect blend of tangy and sweet, so I know you are going to love this. The pork mince makes beautiful meatballs, and the mixture of textures makes this bowl look AND taste amazing! You certainly don’t need to trick yourself into eating vegetables when your meal looks this good — you’ll just want to dig in! Bun Cha Salad Bowl Recipe Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 1 Dietary preferences: Dairy-free Ingredients: 150g lean pork mince 1 garlic clove, crushed 1 tsp freshly grated ginger ½ spring onion, finely chopped sea salt and ground black pepper, to taste 50g rice vermicelli noodles 1 tsp sesame oil ½ medium carrot, julienned ½ medium cucumber, julienned 1 small handful bean sprouts 1 small handful baby spinach leaves 1 small handful coriander leaves, chopped 30g peanuts, roughly chopped Nuoc Cham Dressing ½ lime, juiced 1 tsp chopped red chilli, finely diced 1 tsp rice wine vinegar 2 tsp warm water ½ garlic clove, crushed 1 tsp honey 1 tsp fish sauce Method: 1. Place the pork mince, garlic, ginger and spring onion in a mixing bowl. Season with salt and pepper, if desired and mix until well combined. Using clean, wet hands, roll heaped tablespoonfuls of the mince mixture into balls. 2. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and when cool enough to handle, cut into shorter lengths. Drizzle over the sesame oil and toss gently to combine, this will prevent the noodles from sticking together. 3. Heat a large non-stick fry pan over medium-high heat and spray lightly with oil spray. Add the meatballs and cook for 8-10 minutes or until browned all over and cooked through. Ensure that you move the meatballs frequently around in the pan, to prevent burning. Remove from the pan, cover loosely with aluminium foil and set aside to rest for 2-3 minutes. 4. To make the nuoc cham dressing, whisk all the ingredients together in a small bowl. 5. To serve, arrange the noodles, meatballs, carrot, cucumber, bean sprouts and spinach leaves in a serving bowl. Drizzle over the dressing and sprinkle over the coriander and peanuts. Enjoy!
This is my latest salad creation. A friend of mine has been requesting the yogurt-mango dressing recipe from Zupa's so I thought I'd come up with something like it. YUM! You are going to love it. 2 pkgs. romaine lettuce 1/2 c. strawberries, chopped 1/2 c. blueberries 1/2 c. raspberries 1/2 c. mangos, chopped 1 1/2 c. candied walnuts yogurt-mango dressing Toss to combine & enjoy! Yogurt-Mango Dressing 1 c. vanilla yogurt 1 c. chopped mango 1 tsp. lemon juice Blend in blender or food processor. (I ended up using about 2/3 of the dressing)
You must try this amazing dumpling sauce if you love dumplings and want to take them up a notch. It’s simple yet bursting with delicious flavors that perfectly balance sweet, salty, and spicy notes
Also known as Grilled Yellowtail Collar, Hamachi Kama is a flavorful broiled fish that you will find on menus throughout Japan. You just need four ingredients and 15 minutes to make this traditional rustic dish.
