En klassisk asiatisk suppe med kokosmælk. Denne er med tigerrejer og kylling
Store kammuslinger smager fantastisk, især i selskab med parmaskinke, hvidløg og persille. Du kan sagtens bruge små kammuslinger fra frost, husk så blot at beregne 150-200 g kammuslinger pr. person, da de er ret små.
Amerikanska pannkakor med blåbär. Ett enkelt och fantastiskt recept på klassiska Amerikanska pannkakor som förgyller din frukost. Serveras med lönnsirap.
Put that takeout menu back in the drawer — we’re coming upon asparagus season, so it’s time to take full advantage of its short appearance! This Chinese-style stir-fry can be made in the same time it takes for takeout to arrive. Pick up some flank steak, asparagus, and mushrooms at the grocery store and break out the wok when you get home. Flank steak is a great choice for stir-fries because it’s lean, flavorful, and has lots of beefy flavor.
Les blinis sont des petites crêpes d'origine russe qu'on peut cuisiner à l'avance et congeler. Pour un apéro improvisé, accompagnez-les de saumon fumé, d'oeufs de poisson et de crème sure.
Meet your new favorite condiment.
IOD DELFT TRADITIONS AZURE Paint Inlay (pad of 8, 12"x16" sheets) by IOD - Iron Orchid Designs. IOD Paint Inlays are the artisanal answer to decor transfers. They are not a decal, transfer, synthetic film or decoupage. This is a BRAND NEW product line! When you apply an IOD Paint Inlay, artisanal paint is embedded into your surface, the paper removed, leaving an authentic painted design and a buttery, almost leather-like surface on your piece. IOD Paint Inlays are made from a proprietary artist-quality paint which was formulated specifically for decorative use. IMPORTANT NOTE: IOD recommends for best results with basic application, use a chalk-type paint that does not contain polymers. Polymer-based paints and topcoats can also be used, but the timing and results will vary, so check out IOD tutorials for that and more special technique videos.
Les empanadas express à l'agneau assaisonnés à la tomate et l'origan qui raviront les amoureuses et amoureux de finger-food.
Dolmadakia, or stuffed vine leaves, are probably something you’ve seen on the menu at a Greek restaurant, found in a deli, or have tried if you’ve ever visited Greece. If not - they are truly delicious Greek morsels that you must try! Dolmadakia truly are traditional, and are one of my favourite ever recipes. Somewhat frustratingly, they’re the kind of dish that disappears even before they’ve hit the table! My youngest daughter sneaks in to steal a couple every five minutes in that danger period, when they are made but it’s not lunch time yet… but how can I blame her, when I did exactly the same at her age! It took me a while to learn how to make them. Needs must, though, as I couldn’t find any when I lived in the Netherlands, so decided to give them a try. I discovered that all you need is a little patience; they’re not difficult or complicated to make. The taste of the vine leaf, combined with the vegetables and rice inside, a squirt of sharp lemon juice and a dip of yoghurt? Incredible.
Zupa Ogórkowa (aka Polish Dill Pickle Soup) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. It’s easy to make and perfect for cozying up with!
You don't need a fortune to enjoy tasty meals. Take a look at our cheap & easy recipes for cooking on a budget – visit The Healthy Mummy today.
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Hahndorf, South Australia, is a small town in the Adelaide Hills, 30 minutes drive from the city centre. It's an old German settlement, and a great day out.
Äppelpaj fylld med en vaniljkräm på vitt vin och äppelrosor
We're taking a closer look at five new and noteworthy hospitality venues that will delight more than just your tastebuds.
Disse horn er super lækre, sprøde og med smækker remoncefyld på smør, sukker og marcipan. Jeg har ikke lavet dem så store og så kan man jo med god samvittighed tage en mere. Horne er selvfølgelig serveret på farmors fad og er da bare en rigtig farmor hygge kage. Jeg fik lyst til at bage disse horn efter at ha læse i en af mine kogebøger af brøderne Price. I deres bog bringer de to opskrifter på horn og jeg lavede begge slags dej men kun den ene portion blev faktisk til horn - hvad den anden dej blev til må i vente og se imorgen. Horn med inspiration fra brøderne Price (32stk) Ingredienser Dej 300 gram margarine 400 gram hvedemel 1 dl mælk 25 gram gær Fyld 100 gram smør 100 gram sukker 100 gram marcipan Æg til pensling Perlesukker og hakket mandler til drys over Fremgangsmåde Fyld laves ved at blande smør, sukker og marcipan til den er ens artet og blød. Dejen laves ved at smelte margarine, tilsæt mælk og udrør gær heri - pas på at den ikke er for varm. Mel hældes ved lidt af gangen. Dejen samles til den er smidig og blød. Dejen deles i 4 og hver del rundes ud i en cirkel. Dejcirklen skæres ud i 8 stykker og 1 tsk fyld kommes på yderkanten af dejstykket. Dejen rulles om fyldet fra den bredeste ene til spidsen. Pensel med sammenpisket æg og drys med perlesukker og hakket mandler. Bages i en forvarmet ovn 200 grader (varmluft) i ca 15 minutter.
Boek Foodfotografie in de picture. Leer alles over foodstyling en foodfotografie. Food fotograaf Lucie Beck neemt je mee in de wereld van food fotografie.
Packaging design for cheese factory Ko & Co, Designed by: Nogachev Graphic Design, Russia.
In 2018, Bjarke Ingels Group added a group of gabled buildings to an old naval warehouse in Christiania to provide a new home for the acclaimed Copenhagen restaurant, which has announced plans to close its doors by 2024.
French architect and interior designer Joseph Dirand shares his sources of inspiration.
Whipped cream plain and simple is a beautiful thing. But folded into lightly sweetened crème fraîche? It will up your dessert game when spooned onto everything from piles of fresh berries to Thanksgiving pies. It also has a flavorful tang, velvety texture, and more sturdiness than whipped cream alone. I dare you not to lick the bowl.
Astilbe is a perennial plant which the noted American garden writer Allen Lacy praised as "vertical pizzazz." Not only is it gorgeous, it is easy to grow:
A coffee house encounter in a foreign country - it sounds mysterious, intriguing and maybe even slightly risqué? Perhaps all of the a...
between the two of us, through trial and error one afternoon, we managed to find a foolproof way to make these rolls quickly and easily. Usually the mix is made and has to stand for an hour and then these need to be steamed in a steamer. This version however produces a deliciously soft but easy version using a microwave, no standing time and only requires 2 minutes cooking on high.
Yay! A new series! Since it’s pretty clear I love sugar, dessert and all things sweet, I decided to start a new feature here on Studio DIY… Sugar Fix! I’ll be featuring my favorite places to grab a treat, and trying out some new places too! When I heard Sockerbit, a Scandinavian candy store, was …
Vegetarian cabbage rolls filled with a fragrant and tart mix of warm rice, buttery pine nuts, and lemony sour sumac. A dollop of sour cream is essential for balance (and pleasure).
