You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
This is pretty easy and fun to prepare. I saw someone on Pinterest made potato cannoli shells. Their recipe sounded like a great idea but when I tried it it didn’t work. I had to figure out o…
This is the easiest recipe I tried.
Hello everyone! School is over, summer is finally here, and I can breathe, bake, and blog again! I have loads of foods planned to try out in the summer and I'm super excited to share them with you. The first thing I want to share with you is my mother's recipe for spinach cheese swirls. I'm pretty sure I've already bragged about how amazing my mother's cooking is on this blog before, but this recipe is definitely one that takes the cake. Sadly, I don't have pictures of me making the filling for these pastries but I will give you a recipe below. The assembly part is easy-peasy! Spinach Cheese Swirls Makes around 45 swirls Ingredients 1 tablespoon olive oil 1/2 onion, chopped 4 garlic cloves, minced 1lb fresh baby spinach 8 oz feta cheese 1/2 cup cream cheese crushed red pepper as desired a box of puff pastry sheets Fry onions and garlic in heated oil until the onions become translucent. Mix in the baby spinach, cheeses, and crushed red pepper. Stir on high heat until all of the liquid from the spinach evaporates and the mixture becomes a thick paste. There is no need to add in salt because the cheeses already have a large amount of their own sodium but you can add any other spices to suit your taste. Once the mixture has turned into a chunky paste, set it aside to cool. Now onto the swirl part. Simply defrost the pastry sheets (we will be using both) and lay them out onto a cutting board. Spread the mixture onto the sheets leaving half an inch of the longer ends uncovered. We're going to roll the pastry sheet up lengthwise so leave the sheet out hot-dog style. Carefully roll the pastry sheet up to the top. Wet the uncovered edge of pastry sheet so it sticks to the roll before you close it up, or you can pinch the seams shut. Turn your roll seam-side down on the board and pop it in the freezer for around 10 minutes or until it firms up a bit. Once the rolls have firmed up, its time to cut them. Gently cut half inch slices using a serrated knife and lay them flat on a tray. You should get 20-24 swirls from each roll. At this stage, you can freeze them and then store them in a bag until you need them. They can last for a very long time once frozen. If you want to eat these yummy swirls right away, lay them on a baking sheet lined with parchment paper with an inch of space all around each swirl. Bake them at 350 degrees for 10-15 minutes or until they become slightly browned. The center will still be soft but that's the best part! Enjoy! Let me know how your swirls turn out. :)
Can eating non-processed whole foods and ditching grains, dairy, and sugar, reduce inflammation in your system, clear up your skin, and revitalize your energy stores?
Ever wondered why chicken is a staple food for many athletes, bodybuilders and healthy individuals worldwide? Because it’s an abundant source of the
Como hoje é dia de Carnaval, quis fazer as típicas Malassadas de São Miguel. A receita original é da minha avó Luísa. Lembro-me dela, durante tempos sem fim, a amassar num grande alguidar de barro. Para fritar, ia sempre molhando as mãos, com água, para a massa não se colar (eu prefiro untá-las com óleo). Hoje, adaptei a receita à minha Bimby e acabei por ser forçada a fazer umas alterações de última hora, porque não tinha aguardente, nem tinha a quantidade de manteiga suficiente. O resultado final, agradou-me, embora não tenham o sabor exato das Malassadas da avózinha. O tempo para amassar, resume-se a 3 minutos. A massa ficou bem fofa. Bimby maravilha! Ingredientes: 550 g de farinha tipo 65 11 g de fermento seco granulado para pão 25 g de açúcar (duas colheres de sopa) 30 g manteiga (usei 25 g de manteiga + 5 g de banha) 3 ovos sumo de uma laranja leite (sumo de laranja + leite = 270 g) 20 g de aguardente (usei cachaça) Preparação: Coloque no copo da Bimby o sumo de laranja e complete com o leite até atingir aos 270 grs. Junte o sal, a manteiga e o fermento. Programe 3 minutos, velocidade 2, temperatura 37 ºC. Junte a aguardente, metade da farinha, os ovos e o açúcar. Programe 1 minuto, na vel. 6. Acrescente a restante farinha e programe 3 minutos na velocidade Espiga. Deixe levedar (cerca de 1 hora). Como cresce muito, pode colocar a massa numa tigela grande, untada com óleo. Tape e coloque em local ameno. Com as mãos untadas de óleo, vá tirando pedaços de massa e estique-a suavemente até ficar mais fininha no centro. Coloque-a no óleo quente. Vire-a para fritar dos dois lados. O óleo não deve ser muito quente. Esteja atenta para não deixar queimar. Ainda quentes, passe as Malassadas por açúcar. Esta receita dá para cerca de 22 Malassadas pequenas. AA
This healthy Buffalo chicken sandwich recipe takes the traditional accompaniments to Buffalo chicken wings--carrots, celery and blue cheese dip--and turns them into a crunchy slaw to top the sandwich
This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!
Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild.
o.k.... I dont post many recipes on zaar I havent already tried. BUT when it comes to Vegemite........ well I cant resist. And yes I will be trying this recipe from Kraft very soon!
Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city o…
Bénédictine D.O.M. Liqueur is produced at Le Palais Bénédictine, located in Fécamp in the Normandy region of...overall flavor was sweet and...
Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city o…
An alternative for bread if you are eating low carb and diabetic. I saw this recipe on Diet Doctor, and loved it and wanted to share it.
Here's why you should consider changing up your morning routine.
I’m not sure if I’ve mentioned this before, but growing up, I certainly enjoyed the many perks of my family owning a Spanish restaurant. Probably top of the list was being able to orde…
This method totally threw me for a loop.
I am really excited about this month's Cooking Light magazine because I have found several recipes I want to make, starting with this one. This recipe for lemony chicken saltimbocca was perfect to try
A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
I found this fantastic Finnish Makaronilaatikko recipe on a trip I took recently. This dish has a warm, comforting feeling that brings people together at the
This dish is a looser version of the classic masala omelette. If you are a die-hard spice fan, try adding a pinch of garam masala to your scrambled eggs.
Get Your Free Keto Cookbook (Physical Print Version)!
The recipe for The Bear Omelette starts from a classic French omelette which is then filled with a special cheese and topped with crushed potato chips and chives.
How to make a Carlota de limón (postre de limón). This Mexican icebox cake is also known as a Charlotte in English.
Looking to transform that leftover turkey sandwich? Try a Turkey Bao - made with turkey, hoisin sauce, sriracha, cucumber, scallions, and cilantro in a freshly steamed bun.
It's been awhile since I've played with any sprouts so this week I decided to try one of the sprouted breads from Tartine Book No. 3 . I also wanted to try working with a grain I've never tried sprouting before so I went with amaranth which is an extremely tiny pseudograin related to quinoa.