A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake also known as Esterhazy Torte!
An easy chicken dinner perfect for busy weeknights the whole family will enjoy. Comfort food at its finest - Juicy chicken in a creamy mushroom gravy with all the classic flavors of stroganoff sauce.
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
Quick and easy Crispy Rice Cakes with Spicy Peanut Sauce. A 15 minute appetizer recipe that's sinfully delicious.
I learned how to make this Greek Tzatziki Sauce Recipe while I was visiting Athens – everyone who tries it tells me that it’s the authentic tzatziki recipe they were looking for and it only takes 15 minutes!
This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too. Recipe yields 4 generous bowls of soup.
Quick and easy Crispy Rice Cakes with Spicy Peanut Sauce. A 15 minute appetizer recipe that's sinfully delicious.
If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
Indulge in a hot bowl of Garlic Miso Noodle Soup that's mouthwatering and rich with umami flavor. A quick and easy recipe that you can make within 15 minutes!
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s granny, who gave her the recipe. The striped pattern on top is made with a fork. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.
This chicken congee is silky smooth, richly flavored, and deeply comforting. It’s perfect for recovering your energy, but tasty and easy enough for any occasion. My recipe uses common ingredients to create authentic Chinese flavor, and you can even make it in your Instant Pot. {Gluten-Free Adaptable}
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.
A lightened up version of the classic French dessert. It's still rich and chocolaty but it's low-fat now too.
Beef dumpling soup is warm, comforting and addictive. This recipe provides a step by step guide on how to make it at home.
Because we all loved the apricot chicken, tuna mornay and shepherd’s pies of the 80s so much, they’re back – bigger and better than ever. Make Nana proud by cooking your favourite old-school meals all over again or discover what recipes you’ve been missing out on these past few de
An easy gluten-free flatbread recipe (naan) that only takes 5 ingredients to make. It's done in 35 minutes and can be eaten as a side with curry, or used as the base for pizza, gyros, or your favorite wrap.
Level up your breakfast game with these super easy homemade bagels. Made with just 6 super simple ingredients, you'll love this homemade bagel recipe just as much as grabbing an authentic new york bagel from your local spot!
THERE were a lot more than delectable scones on the menu at the Country Women’s Association’s Geelong Group Exhibition on Saturday.
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
These dumplings are formed into little “purses” and are filled with a simple yet flavorful filling of ground pork, chives, cabbage and ginger. They are like an “almost but not quite” version of Chinese sheng jian bao - juicy, but not to the level of the pan-fried soup dumplings.
Learn how to make the most delicious egg and cheese piroshki - great baked or fried! You'll love these Ukrainian hand pies as a snack!
Crunchy, tangy, slightly spicy and full of umami flavor. Made with shredded chicken, sliced cabbage, fresh cilantro and mint leaves. Tossed with fish sauce dressing, pickled onions and toasted crushed peanuts.
Remember that time my New Years Resolution was to blog at least once a week? Well, here I am, with loads of recipes to share and two...
My Pommes Anna recipe is a simple four-ingredient gorgeous dish of thinly sliced potatoes, butter, salt, and pepper, it’s as beautiful as it is delicious. The perfect contrast of a golden brown, crispy crust and the delicate creamy soft interior of the Pommes Anna elevates the dish beyond the average potato recipe. Julia Child called Pommes Anna the “supreme potato recipe of all time”, and who’s to argue?
This Homemade Vegan Condensed Milk is so easy to make with only 2 ingredients! It’s thick and creamy and perfect for any dessert recipe. Dairy-free, soy-free, and gluten-free.
A simple glazed potato banchan you won't be able to stop making, or eating.
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Cheese Korokke - a fantastic Japanese recipe: deep fried and panko coated potato croquettes filled with gooey cheese.
Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.
