Easy and Delicious Cream Filling for all your cakes and crepes.
Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.
Chicken liver pate is one of the easiest ways to make sure that your guests always have a tasty something to nibble on and this chicken liver pate recipe is very quick and simple
One of Germany's most popular schnitzel creations that the whole family enjoys. This recipe calls for unbreaded Rahmschnitzel, but breaded schnitzel can also be used. Both variations are very popular in Germany. The recipe for authentic German schnitzel can be found in the notes.
It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.
It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.
Pastitsio is one of the most worldwide popular and controversial Greek recipes. The origin of this delicious Greek baked ziti is probably Italian, then revisited by the famous chef Nikolaos Tselementes under the influence of the French cuisine. Here the traditional recipe and the history of Pastitsio!
You will never buy shop bought naan after trying these!
This traditional Greek taramosalata recipe gives you a creamy dip in just 5 minutes. It’s great to serve with breadsticks as party food, appetisers, or even as kids’ snacks and lunch box additions.
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Easy whole egg and olive oil mayonnaise
A delicious combination of kataifi and galaktoboureko in one dessert.
This version of tiramisu is very light in texture as well as taste. It is as delicious as original mascarpone version but you can feel better about eating it. It takes only few ingredients and it is very easy to make.
Saffron & Pistachio Biscuits Recipe – The Artisan Food Trail – Sweet and perfumed they are an ideal accompaniment to a good strong cup of coffee.
A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!"
A cheese empanadas recipe that uses a pastry made with coconut flour and psyllium husk powder. A healthier version that is baked and not fried too.
This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares!
A spin on the traditional Greek favorite, these baklava bites are made easy in phyllo shells with the sweet mixture we know and love.
This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior. For US cup measures, use the toggle at the top of the ingredients list.
Little ones will love these fun and super-easy pizza's for lunch or a light supper
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
(adapted from Ichiban Vegan)
There’s a reason that beef stroganoff recipes-full of creamy beef and mushrooms-get passed down from generation to generation. Do yourself a favor and make this classic comfort food recipe tonight!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
This egg rougaille recipe is a great way to spice up eggs with a delicious chilli and tomato sauce for a brunch with a twist.
Nothing beats a good ol' beef stew. Except maybe a beef stew in a slow cooker - you barely have to lift a finger to bring this recipe together.
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
I LOVE the Super Bowl! I get so excited for it and thinking what yummy treats/appetizers I want to serve! Every year we either attend a party or host our own. I am more in it for the football (and maybe all the yummy food), but my hubby is more in it for the fun […]
This recipe for Hungarian stew made with pork loin and bacon is seasoned with paprika and served over egg noodles.
Some things belong together. Bacon and eggs. Peas and carrots. Peanut butter and jelly honey. Strawberry and kiwi. You know it's true. As a recent curd-convert I started to wonder if I could throw in other fruits. I've seen mango curd, passion fruit, other citrus. But I'll admit I've never seen a kiwi curd. It
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
A butttery, delicate rugelach recipe, with just a hint of sweetness. Full step-by-step photo tutorial and an interview from cookbook author Rick Rodgers.
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
