Yogurt braised Chicken (Dahi Murghi) is one of my fave ever curries. It is easy to make & has bags of flavour. The yogurt makes an unctuous, slightly sour sauce which I find I can’t stop …
We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky pork and crunchy slaw. Top it all with a drizzle of plum sauce.
Adapted from Eat Boutique's Rustic Apricot Fennel Bread, Simply So Good's Artisan No-Knead Bread, and The New Artisan Bread in Five Minutes a Day
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.
Protein is a huge part of a competitors diet and therefore egg whites are our best friend! Typically I eat anywhere from 4-10 eggs a day :)...
Get ready for oodles of noodles the whole family can enjoy! Beef and pork mix is cooked in a sweet and savoury sauce, along with coleslaw cabbage mix, sweet bell peppers and chow mein noodles. It all comes together to make a fast, satisfying and easy dinner.
Use up the last of the summer tomatoes to make one of my very favorite Greek street foods, Tomatokeftedes or Tomato Balls. These pan-fried tomato and feta fritters are truly delicious and the one new-to-me food item I couldn’t get enough of in Greece.
I've got another nut filled Greek treat to share this week -- Baklava! This one is from Tessa Kiros' book Food From Many Greek Kitchens and I am sharing it with I Heart Cooking Clubs for their Getting a Little Nutty theme of the week. I enjoy baklava and had made it one time before, but it is not something that picky husband likes so I hadn't made it again. I was hoping that now that my kids are a little older they would love baklava, so I gave it another go... Baklava Tessa Kiros -- Food From Many Greek Kitchens Makes about 30 Syrup 2 cups sugar 2 tablespoons honey juice of 1/2 lemon strip of lemon peel 2 or 3 small cinnamon sticks 1 cup almonds, crushed but with some texture 1 cup walnuts, crushed but with some texture 2 tablespoons sugar 2 teaspoons ground cinnamon 22 sheets phyllo pastry, cut to the dimensions of your dish (I used a 9 by 13 baking dish and did not have to cut my phyllo at all) 2/3 cup (1 and 1/4 stick) unsalted butter, melted to golden brown 30 or so whole cloves for decoration Preheat oven to 350. To make the syrup, put the sugar, honet, lemon juice, lemon peel, and cinnamon in a saucepan with 1 cup water and bring to a boil, stirring. Simmer for 5 to 6 minutes, then take off the heat and cool. Mix the almonds, walnuts, sugar, and cinnamon together in a bowl. Habe the phyllo sheets ready, covered by a dish cloth to prevent them from drying out. Brush the base of an 8 and 1/2 by 12 inch baking dish (I used a 9 by 13 pyrex) with butter. Lay 1 sheet of phyllo on the bottom and brush with butter. Cover with another sheet, brush it with butter and continue in this way until you have a neat stack of 10 sheets lining the bottom of the dish. Spread half the nut mixture over the phyllo, patting it down firmly and leveling the surface. Cover with another 2 sheets of phyllo, buttering each one. Scatter the rest of the nuts over evenly and press down gently. Now lay down the last 10 sheets of phyllo, butter each one, of course, and finishing with the last layer buttered. Using a small sharp knife, cut diamonds on the diagonal of about 2 and 1/2 by 2 and 1/2 inches. Cut all the way through the layers of phyllo, as this will make it easier to lift out the pieces when serving. Flick just a little cold water over the top to prevent the layers from curling up. Stuf the center of each diamond with a clove. Bake for 25 to 30 minutes or until gently golden on top. Gently pour half of the syrup all over the baklava. Wait for it to be adsorbed, then pour over the rest. Leave to cool totally before serving. Will keep, unrefridgerated, for at least a week, covered with a dish cloth or foil to deter bees and flies. ~~~~ This was so yummy! It was very sticky syrupy and crispy crunchy on top followed by a softer soaked bottom. Delicious stuff! I shared some with the neighbors and heard it was great. Picky husband didn't want to try any, the kids did try some but didn't like it :( 0h-well. I've had lots of baklava at restaurants and such and this was right up there with the best. I missed the pistachio flavor though, so would definitely add those in next time. This is definitely a great baklava recipe, I just wish my family would have liked it more!
I named this the Costco sandwich because I bought all of the ingredients at Costco. If you don't live by a Costco, you can still find these...
Chicken marinated with a Kahlua and soy sauce mixture, then grilled!
Our baking guru kicks off a mini-series on traditionally-milled flours with a recipe for batch rolls made extra-tasty by the addition of spelt
Time again for Sweet Melissa Sundays, our treat today is crepes! Called Mom's French Pancakes in The Sweet Melissa Baking Book, this recipe is from author Melissa Murphy's great grandmother and loved by all in her family. Thank you to Jaime of Good Eats and Sweet Treats, who picked this recipe for us to try. You can find this recipe here at Jaime's blog if you do not have the book. The kids and I absolutely love crepes and I was so happy to make this recipe because I hadn't made crepes in a long time. Picky husband doesn't like crepes, can you believe that? Apparently it's a texture thing, although I'm not sure how anyone could not enjoy a delicate crepe enveloping a plethora of filling combinations. Sweet crepes, savory crepes, doesn't matter which to me, they have always been a favorite. If there are crepes on the menu at a restaurant I will probably order them. I'm especially fond of savory crepes, ricotta or vegetable filled, with a cream or red sauce...mmm. I used to try to make crepes on my own without much success, then about five years ago I got the VillaWare Grand Crepe Maker and have enjoyed using it since. I don't know if they still make the "Grand" crepe maker -- that makes 10 inch crepes, but I know a smaller model VillaWare Crepe Maker is available -- which makes 7 and 1/2 inch crepes. I know I'm a bit of a kitchen gadget junkie but I have to give props to this little contraption for helping my crepes come out beautifully every time :) This recipe is really simple and comes together in a blender, much like my favorite crepe recipe from Alton Brown does. The end result are beautiful crepes, an empty canvas for whatever sweet topping you can think up. I went traditional with these since I had some extra strawberry sauce I had made a few days earlier for strawberry shortcake sitting in the fridge. Simply filled with whipped cream, topped with strawberry sauce and a dusting of powdered sugar, these were a delicious brunch treat. I did made one tiny change -- the recipe calls for 1 and 1/2 cups whole milk, instead I used 1 cup skim milk and 1/2 cup cream -- which in my mind pretty much equals whole milk anyway, right? ;) The kids absolutely loved these, as did I -- what a wonderful treat! Simple Strawberry Sauce 4 cups fresh hulled and thinly sliced strawberries about 1/2 cup white sugar (you might need more depending on how sweet your berries are, adjust to taste) Toss strawberries in sugar and put in a covered container in the fridge. Leave them to macerate in the fridge for 12-48 hours before serving. -- If you do not have time to wait, you can microwave your sugared strawberries for about 2 minutes, while that will not release as much of the juices, you should still have a decent sauce.
Golden brown potato bites cooked in crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. A delicious breakfast treat!
In Switzerland, there’s a cookie for every taste. Beyond the classics, here are five original Swiss cookie recipes to try out this season.
Serve up an easy noodle platter for dinner and have delicious-enough leftovers for the next two days! Click through for more details and the full recipe.
I love Chicken Livers but they aren’t easy to find here on a regular basis.They make for a quick and delicious (assuming you like liver) diner.No real recipe. I sauteed onions until almost c…
Visit the deli to buy the fillings for this picnic-perfect cob loaf.
