This indulgent French chicken tartiflette recipe is a real winter warmer. Don’t save it for a post-ski meal, have it as a hearty supper. Prefer salmon? You should try our salmon and potato bake made with spinach, double cream and a good grating of gruyere.
Making the switch to a plant-based diet? These delicious plant-based recipes will make this process fun and easy! Whether it's dinner, lunch or breakfast, we have you covered!
Article on how to make a Calder-inspired mobile, showing in simple terms and images how the balance structure of an artitic mobile works.
Knit tiny alpaca for your most discerning fiber-loving friends! This intermediate/advanced-level pattern uses short rows to achieve the perfect alpaca shape, plus an inside-out technique for a purl-tastic coat with no purling required. The pocket-sized alpaca make adorable ornaments, keychains, cat toys, or “just because” gifts. A great project for scrap yarn! NOTE: The finished project is very small and is not suitable for small children. Also available as a kit! Watch a stop-motion animation starring the tiny alpaca!
Meet Warwick’s take on America’s pumpkin pie, and if it were a competition, this recipe may just win. It might sound unorthodox but creamy butternut cheesecake with a crispy cumin crust, paired with the spicy Warwick First Lady Red Blend could just be the most decadent thing you’ll make this winter. Ingredients: Makes: 1 x 22 cm cake |…
You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.
This juicy, bacon-wrapped pork tenderloin is like the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious
blog featuring recipes, travel and restaurant reviews
I grew up in woods filled with white oak trees. The big beautiful trees would drop their tiny capped seeds each season, covering the ground with a blanket of acorns. As I have experimented more with natural dyeing, I have discovered acorns produce incredible colors in the dye bath. On their own, the
Classic rugelach with Nutella- what could be better?!?!
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
A blog about modern and traditional Indian food and photography
A delicious bowl made of Japanese-style soba noodles, broccoli, and edamame, topped with an easy maple glazed salmon. So tasty and satisfying! Naturally gluten-free.
“こちらのシリーズになります！ クッキーももしかしたら再販を(*´꒳`*) よろしくお願いしますm(_ _)m”
Cheers to a new year! I hope you have enjoyed the festive season, and all pumped for the new year? I know I am! Bring it on 2016! This is my first blog post of the year. So it should be about cake. Of course. This one I'm excited about. Hazelnut Opera Cake. My take on the classic opera cake. My hazelnut opera cake consists of 5 components - hazelnut joconde, coffee kahlua syrup, nutella spread, coffee buttercream and chocolate ganache glaze. I found that getting the ratio of the components right is the trickiest part of making this cake, and also the most important as it has a huge impact on the overall balance of flavours. I tried to make the joconde and buttercream the same thickness at about 5mm. For the nutella layer, I found that it's best to keep it about 1mm or it can be too sweet and overpowering. I kept the decoration simple with a light sprinkle of coffee beans, cocoa nibs and almond meal. Hazelnut Opera Cake Makes one 15cm cake Hazelnut Joconde 125 grams icing sugar, sifted 125 grams ground hazelnut (hazelnut meal) 40 grams plain flour, sifted 160 grams whole eggs, room temperature 30 grams unsalted butter, melted and cooled 100 grams egg whites (reserve yolks for the buttercream) 30 grams caster sugar Coffee Kahlua Syrup 125 ml water 80 grams caster sugar 125 ml espresso 2 tablespoons kahlua Coffee Buttercream 2 teaspoons coffee granules 2 teaspoons hot water 60 grams egg yolks 100 grams caster sugar 30 ml water 225 grams unsalted butter, softened, cut into small cubes Chocolate Ganache Glaze 125 grams dark chocolate 20 grams liquid glucose 130ml whipping (pouring) cream You will also need Nutella. To make hazelnut joconde: Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). Line two 35 x 22cm baking trays with baking paper. Using an electric stand mixer fitted with whisk attachment, whisk icing sugar, hazelnut meal, flour and whole eggs for 10-12 minutes until the mixture is light and aerated. With the mixer still running, slowly add cooled melted butter to the mixture until incorporated. Set aside. Using an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in caster sugar and whisk until stiff peaks form. Using a spatula, fold in a third of the stiff egg whites into the hazelnut batter to loosen. Carefully fold in the rest of the stiff egg whites. Spread the mixture onto the prepared baking trays to about 5mm in thickness. Bake until golden brown and the sponge springs back when pressed gently. This should take about 12-15 minutes. To make coffee kahlua syrup: In a small saucepan, bring sugar and water to boil, and cook for 1 minute. Remove from heat, add espresso, and leave to cool. Add kahlua. To make coffee buttercream: Combine coffee and water, set aside. Place yolks in the bowl of the electric mixer fitted with whisk attachment. In a small sauce pan, bring caster sugar and water to boil without stirring. When the temperature of the syrup reaches 115 degrees celsius, remove from heat, start mixer at high speed, pour the syrup in a thin stream into the yolks, and whisk until thick and cools completely. It should take about 10 minutes. Start adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. When all the butter has been incorporated, add coffee mixture, and continue to beat until light and aerated. To make chocolate ganache glaze (Note: Make this after you have assembled the cake and the cake has been allowed to firm up in the fridge for at least 1 hour. You will not need to use all the glaze.) Melt chocolate over bain marie or in microwave. Stir glucose and cream in a small saucepan over medium heat until glucose dissolves and mixture comes to a gentle simmer. Remove from heat. Gradually add hot cream to the chocolate, mixing continuously to form an emulsion. Let cool slightly (about 5 minutes). Use immediately. To assemble: Cut hazelnut joconde into 3 squares (about 17 x 17cm). Place one of the squares on a baking paper, brush square generously with the coffee kahlua syrup. Spread a layer of nutella (about 1mm thick). Spread coffee buttercream over (about 5mm thick). Repeat with second square, syrup, nutella, buttercream. Repeat with last square, syrup, buttercream. Cut the cake with a 15cm cake ring. Leave the cake in the ring, remove scraps, and place in fridge to set for at least 1 hour. Prepare chocolate ganache glaze, pour a thin layer on top of cake, give the cake a few firm taps on the kitchen bench until the glaze evens out, return cake to fridge for at least 1 hour. Demould and serve.
Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds. Recipe also for Mini Cannelés.
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Cards are 5x7 and blank inside SACREDBEE greeting cards are the creation of Connecticut children's book author and illustrator Pamela Zagarenski. BOOKS: The Fabled Life of Aesop ZOLA'S ELEPHANT.. HENRY & LEO THE WHISPER Caldecott Honor Books: SLEEP LIKE A TIGER RED SINGS FROM TREETOPS: A Year In Color. THE WHISPER & SLEEP LIKE A TIGER available in more than 10 languages. visit www.sacredbee.com or www.pzagarenski.com
Paper Type: Value Poster Paper (Matte) Your walls are a reflection of your personality, so let them speak with your favorite quotes, art, or designs printed on our custom Giclee posters! Choose from up to 5 unique, high quality paper types to meet your creative or business needs. All are great options that feature a smooth surface with vibrant full color printing. Using pigment-based inks (rather than dye-based inks), your photos and artwork will be printed at the highest resolution, preserving all their original detail and their full-color spectrum. Browse through standard or custom size posters and framing options to create art that’s a perfect representation of you. Gallery quality Giclee prints Ideal for vibrant artwork and photo reproduction Matte finish with an acid-free smooth surface Pigment-based inks for full-color spectrum high-resolution printing 45 lb., 7.5 point thick poster paper Available in custom sizing up to 60” Frame available on all standard sizes Frames include Non-Glare Acrylic Glazing
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Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
