Frosting makes everything better. Right? RIGHT?
This non-spicy tteokbokki version called Gungjung Tteobokki is just as savory and delicious! The magic comes from the chewy Korean rice cakes infused with bulgogi and veggie flavors! A healthy quick eats that's sure to please many palettes, including the little ones!
Hello everybody. Today I'm going to introduce you to one of my favorite Korean noodle soups. I really love Korean guksu noodle soup because it has a light, clear broth, is incredibly savory and is not greasy at all, so I have it at least once or twice a week. It leaves me feeling refreshed after...
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
edible flower and herb laminated pasta, filled with pea, new potato mint and ricotta
A slice of creamy Karpatka for dessert is one of the greatest gifts you can give to yourself. It's made of two choux pastry layers, hiding some velvety vanilla & custard cream between them. Yum.
So you might think these flavours sound a bit odd together, especially if you've never heard of thyme in a dessert before but it's getting more and more popular to use the herb in all manner of sweet things, hitting the botanical cake trend - nail on the head. It really does work and to those who might think it's a bit 'out-there' I urge you to give it a chance as the flavour is just a subtle hum in the background and not in the slightest bit overpowering. I made a sugar syrup using the lime juice and with the slow heat I popped the thyme in there to leave it to infuse and take on the delicate aromatics. After the syrup had reduced down slightly I strained it to remove the thyme, so you just get the flavour without the annoying leaves stuck in the cake. It is rather fitting weather for a cake like this, when it starts to feel a bit more like summer and you can enjoy a piece of this sat outside whilst soaking up the sunshine. Blackberry, Lime and Thyme Cake Recipe adapted from one of my fave bloggers - Twigg Studios. Ingredients For the sponge: 220g (2 sticks) butter 220g (1 cup) caster sugar 4 eggs 220g (1 cup) self raising flour zest of 2 limes 1 tsp vanilla extract For the syrup: juice of two limes 3 sprigs of thyme 110g (1/2 cup) caster sugar For the frosting: 300ml double cream 5 tbsp. icing sugar 4 to 5 tbsp. of syrup For the filling: Roughly 4 tbsp of blackberry jam To decorate: 1 small punnet blackberries Extra thyme sprigs Method Grease and line four small tins, (about 5 inches in diameter) or use two (8 inches). Preheat the oven to 160°C/ 350°F/ gas 4. In a stand mixer add the butter and sugar and mix for about 4 minutes until pale and creamy then add one egg and mix for 2 minutes, then add another and mix for two minutes, and do the same with the next two. Next add the lime zest and vanilla and mix. Remove the bowl from the mixer and stir in the flour by hand with a spatula being careful not to over mix. Pour evenly between tins and bake for approx. 25 minutes until a skewer inserted comes out clean. Turn out the cakes from the tin, remove the baking parchment and leave to cool completely. To make the syrup whilst the cake is cooking, in a pan add the juice, thyme and sugar and stir over a low heat until the sugar has dissolved then leave to reduce for a few minutes, once it becomes syrupy remove from the heat, pour the syrup into a bowl with sieve to strain the thyme sprigs. Leave 4-5 tbsp in a separate bowl to cool completely for the frosting, and brush over the remainder warm syrup onto the sponges. Leave it to soak in whilst still cooling. To make the frosting, in a mixer add the cream and icing sugar and mix until it is just starting to get thick then add the syrup and continue mixing until stiff. To assemble the cake slice the tops off if too domed, spread jam onto one sponge then add some frosting and place on the next layer, continue this with the other layers (if doing more than 2). Spread the remaining frosting around the edges, not covering the sides completely to give it the 'naked' look and decorate with thyme by sticking sprigs on the sides and round the edge. Carefully arrange the blackberries into a pile in the middle of the cake. Store the cake in the fridge unless not eating straight away.
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via pinterest
Ah. Singapore. Truly one of the most beautiful city I’ve ever been too. I’ve spent new year there in 2018 and stayed for two weeks, and let me tell you: I’ll go back again and again. Anyway this post is about delicious Instagrammable cafés because pictures are great but good food is greater. Enjoy.
When it comes to choosing the design for your wedding cake, at Morden Hall we’re here to help. Be inspired by these top tips before you visit your cake maker – whether you’re dreaming of a chic, contemporary cake or a lavish, colourful showstopper.
Your wedding day is going to be one of the most beautiful and special moments of your life, so you’ll want to make sure your wedding album reflects that. At Nouba, you can search for the best professional wedding photographers in your area, take a sneak peek at their portfolios and find inspiration for your big day.
Scroll down for recipe in English 2012-ųjų vasarą su V. tranzavau po Prancūziją. Papasakoti galėčiau daug, ištisos pastraipos gultų vien bandant kuo geriau prisiminti kiekvieną pavežusį žmogų. Bet …
Nadiya Hussain's easy Lebanese-inspired traybake, from her BBC2 series Nadiya Bakes, combines tahini, turmeric and ginger for a moist and flavoursome sheet cake.
From leaning towers to trompe l’oeils, these extravagant wedding cake designs really take the cake 🎂
A dreamy and wonderful summer moon picnic in Sweden at the lake with the best gluten-free rhubarb lingonberry meringue cake recipe.
If you love a real mouth-puckering punch of lemon, this Sunny Lemon Upside-Down Cake is for you. We’re talking buttery lemon cake topped with a sticky mosaic of sliced lemons—all the lemon flavor y…
This old-fashioned recipe for classic vanilla cake makes a velvety smooth, delicious classic vanilla cake. Top it with whipped cream and fruit and it’s the perfect summer dessert! *Lots of ca…
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Notes from the Weekend & a Few Lovely Links 08.11.21 - inspirational links from around the interwebs, what we were up to this weekend
Luqaimat are delicious Middle Eastern fried mini doughnuts, very popular in Ramadan, and doused in a fragrant sugar syrup. SO good!
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It’s midwinter, and the wanderlust is in full force. Nothing sounds better than an al fresco dinner at a pretty open air venue with family and friends. Or perhaps an Italian getaway to Umbria’s Ristorante la Badia Orvieto (captured by Anna Ambrosi). Pretty PUHLEASE. Might as well put all this scrolling to good use and share them with...
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