Hydrating chilies is the key to making great vindaloo paste at home. Use it for restaurant style or homestyle curries.
Makes 6 servings Served with a lovely spiced saffron-infused syrup, this Vanilla Bavarois is simply divine. With protein-rich yogurt as its secret ingredient, this healthy treat will keep you fueled and satisfied for hours. Not only does it make the perfect dessert, it also works as a nutritious breakfast or snack. INGREDIENTS For the bavarois: 4 sheets gelatin1 cup cold water1 vanilla bean1¼ cups heavy cream, divided⅔ cup granulated sugar2½ cups plain Greek yogurt½ cup pistachios, coarsely chopped For the spiced saffron-infused syrup: ⅓ cup maple syrup1 2-inch cinnamon stick2 tablespoons water1 tablespoon saffron threads1 teaspoon ground cardamom INSTRUCTIONS To make the bavarois: 1. Combine the gelatin sheets and cold water in a small bowl and set aside for 3–5 minutes, until the gelatin softens. 2. Slice the vanilla bean in half and remove the seeds, add both to a saucepan along with ¾ cup of the heavy cream and sugar. Bring to a boil over medium-high heat. Remove from heat. 3. Drain excess water before adding the gelatin to the pot of hot cream and stir until dissolved. 4. Place yogurt in a large bowl and whisk until smooth. 5. Add the vanilla cream mixture and continue whisking until smooth and well combined. Remove the vanilla bean seeds and continue whisking until mixture cools and thickens. 6. Add the remaining ½ cup of heavy cream to the bowl of a stand mixer outfitted with the whisk attachment and whip until soft peaks form. 7. Fold the whipped heavy cream into cooled cream mixture and then ladle equal portions into 6 (6-oz.) molds and refrigerate overnight. To make the spiced saffron-infused syrup: 1. Combine the maple syrup, cinnamon stick, water, saffron, and ground cinnamon in a small saucepan, and bring to a simmer over medium-high heat. Remove from heat and cool slightly. 2. Dip the bavarois molds in hot water and invert on individual serving dishes to unstick. 3. Drizzle each with the saffron-infused syrup and a sprinkle of chopped pistachios before serving. Refrigerate leftovers in an airtight container for up to 3 days. NUTRITION • PER ONE SERVING Calories 314 (14%)Total Fat 17.29 g (36%)Saturated Fat 8.482 gPolyunsaturated Fat 1.861 gMonounsaturated Fat 6.035 gTrans Fat 0 gCholesterol 48 mgSodium 70 mg (5%)Total Carbohydrate: 31.89 g (13%)Dietary Fiber: 1.4 g (6%)Total Sugars: 27.66 g Protein: 10.24 g (19%)Vitamin A 518 mcg (22%)Vitamin C 1.6 mcg (2%)Vitamin D 9 mcg (2%)Potassium 332 mg (7%)Calcium 182 mg (18%)Iron 0.67 mg (4%) This AMAZING Recipe can be found in my Mediterranean Desserts Cookbook here
Spice lovers and culinary enthusiasts, get ready to heat up your taste buds and dive into a sizzling showdown like no other! Welcome to our annual Chili
Epicée et voluptueuse à fois, cette harissa à la rose saura rehausser bon nombre de recettes.
Spice lovers and culinary enthusiasts, get ready to heat up your taste buds and dive into a sizzling showdown like no other! Welcome to our annual Chili
A warm blend of spices mixed with ground beef, onion, garlic and parsley to create this easy dinner perfect for busy weeknights.
There is only one problem with niter kibbeh: I can’t stop eating it, whether I’m melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the “secret ingredient” to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst… try it on popcorn!
Enjoy the journey of crafting this wonderful condiment, and remember, practice makes perfect!
Batatyachya Kachrya is the easiest, quickest and popular Maharashtrian recipe in which potatoes are stir fried till crisp. Kachrya means thin slices in Marathi and hence the name. RECIPE : Ingredie…
These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards.
KFC founder Colonel Sanders' nephew says he discovered the fried chicken recipe in a scrapbook.
Crispy & golden brown on the outside, tender on the inside, but made totally from plants. Try our vegan schnitzel!
I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. —Justine Kmiecik, Crestview, Florida
Enjoy a creamy, luxurious tomato basil soup without the guilt! There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup! Plus, the secret ingredient makes this soup so so good!
BBQ Seasoning Elevate Your BBQ Flavors Unleash the Perfect Blend of BBQ Flavors Introducing our BBQ Seasoning, the secret ingredient to unlocking mouthwatering barbecue flavors. Crafted with a precise blend of spices and herbs, our BBQ Seasoning is designed to tantalize your taste buds and elevate your grilling experience. Whether you're hosting a backyard cookout, tailgating with friends, or simply craving the smoky goodness of barbecue, our seasoning will infuse your meats and vegetables with a burst of irresistible flavor. Irresistible Taste Sensation Get ready to embark on a flavor journey like no other. Our BBQ Seasoning combines savory notes, subtle sweetness, and a hint of smokiness to create a harmonious symphony of flavors. With each sprinkle, you'll unleash a tantalizing aroma that will awaken your senses and make your mouth water in anticipation. From juicy steaks and succulent ribs to grilled chicken and vegetables, our BBQ Seasoning will turn every bite into a delectable taste sensation that will keep you coming back for more. Versatility and Culinary Creativity Elevate Your Grilling Game Our BBQ Seasoning is a versatile companion that goes beyond traditional barbecued meats. While it works wonders on steaks, ribs, and burgers, its flavor-enhancing powers extend to a variety of dishes. Sprinkle it on roasted vegetables for a smoky twist, add it to marinades for an extra punch of flavor, or use it as a dry rub for chicken wings that will leave your guests craving more. With our BBQ Seasoning, you'll elevate your grilling game and unleash your inner culinary creativity. Perfect for Any Cooking Method Whether you're grilling, smoking, baking, or pan-searing, our BBQ Seasoning is your go-to companion for enhancing the flavors of your favorite foods. Its versatile nature ensures that it complements a wide range of cooking methods, allowing you to achieve delicious results no matter how you choose to prepare your meals. With our BBQ Seasoning in your pantry, you'll always have the key to unlocking irresistible flavors, no matter the cooking technique. Quality and Satisfaction Guaranteed Crafted with Care and Quality We take pride in delivering a BBQ Seasoning that exceeds expectations in taste, quality, and freshness. Each batch is crafted with care, using premium ingredients sourced from trusted suppliers. We prioritize the use of natural spices and herbs, ensuring that you're getting a seasoning free from artificial additives and preservatives. With our commitment to quality, you can trust that our BBQ Seasoning will elevate your dishes and provide a truly exceptional barbecue experience. Satisfaction Guaranteed Your satisfaction is our utmost priority. We stand behind the quality and flavor of our BBQ Seasoning, and we're confident that you'll love it. If, for any reason, you're not completely satisfied with your purchase, please reach out to our customer support team. We're dedicated to ensuring your satisfaction and will gladly assist you with any questions or concerns. With our BBQ Seasoning, your barbecue adventures are bound to be a flavorful success. 7 oz (198 gr)
Wonderfully versatile, this famous Ethiopian spiced clarified butter will add life and flavor to a wide variety of dishes! (See blog post for ideas.)
The Yankee Tower Meatloaf Recipe elevates the traditional meatloaf into a towering, layered masterpiece. It incorporates a mixture of select meats, spices, and a secret ingredient for an unrivaled taste. Its vertical presentation is not only a feast for the eyes but also enhances the flavour profile, making each bite a delightful experience.
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Today we are making eggplant parmigiana with a harissa twist! Always vegan of course, and the vegan feta really brings it all together! Do you like your eggplant parmigiana spicy? Then you should definitely try this!
My Swedish Meatballs are made incredibly soft with a secret ingredient (milk!) and are covered in a rich, creamy gravy and served with pasta or mashed potato.
Ultra-crispy on the outside, creamy on the inside, and the tiniest bit chewy, these tofu waffles are phenomenal. And the recipe happens to be vegan! Enjoy!
The nutty, earthiness and sweet, delicate aroma of nutmeg will go a long way in elevating your next quiche creation. We'll show you how to use it.
The traditional French recipe includes lettuce, tomatoes, green beans, tuna, potatoes, and eggs.
There’s something undeniably comforting about the hearty embrace of a Spicy Potato Flatbread. This dish ... Read more
Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. Perfect Filipino snack food and you can freeze the leftovers for another day.
This Oatmeal Cream Pie Cupcakes Recipe begins with a box of spice cake mix with a secret ingredient added. A homemade cinnamon spice buttercream frosting tops these delicious oatmeal cupcakes with a wedge of an oatmeal cream pie cookie on top.
Whilst we are all in lockdown we invite you to join us in two 'Baking with MamGu' challenges! The challenges are open to all ages and we will be choosing a winner of Challenge Two - The Alternative, and will sell the winning welsh cake flavour in our Solva Coffee Shop when we re-open as a limited addition charity welsh cake! So, are you in? Ready, Steady, BAKE!!!! Challenge One - Traditional We’d like you to have a go at making traditional flavoured welsh cakes. Below you’ll find the recipe with some hints and tips at the bottom on how to make the best welsh cakes ever! We think we’re pretty good at them by now but will fully admit that no one makes the best Welshcakes like a Mamgu. So if in doubt, pick up the phone and ask a Mamgu! MamGu Traditional Welsh Cakes Ingredients 225g Self raising flour or plain flour with 1tsp of baking powder 125g butter or margarine 75g caster sugar 75g dried fruit (currants, raisins, sultanas or a mix) 1 large egg, beaten A good pinch of mixed spice Recipe Firstly, wash your hands! You’re going to be using your hands to mix the ingredients together, so make sure they’re really clean! In a large mixing bowl rub the flour, spice and butter together till it comes together like breadcrumbs. Stir in the caster sugar and dried fruit. Make a well in the middle of the bowl and add the beaten egg. Get ready as things are about to get messy! With your hands stir the egg into the rest of the ingredients and keep mixing until you get a firm ball of dough. If you find your mixture is too dry, add a dash of milk. Once you have your ball of dough, you’re ready to roll. Sprinkle a clean work surface with some flour and roll out the dough till it's about 1cm thick. Then using a cookie cutter (any shape will do) start cutting. Keep repeating this process till all the dough is gone. When you’ve cut them all out, you can start cooking. Traditionally they were cooked on a bakestone/griddle, but a frying pan will do the job just as well. Set the temperature to a medium heat, make sure the pan is nice and hot before you use it. Gently place the Welshcakes in the pan, leave them for about 3-5 minutes each side until they become a lovely golden-brown colour. Don't rush. Once cooked, place on a cooling rack or plate and leave to cook for a couple of minutes before tucking into them. Either eat them as they are or sprinkle with sugar for extra sweetness. MamGu’s Top Tips! Don’t flip the Welshcakes too early! When you see the welsh cakes start to change colour (they’ll become lighter and the side touching the pan will start to crisp up) that’s the time to flip. Make sure you give yourself plenty of room when putting the Welshcakes on the pan. If you place them too close together, you’ll find it hard to flip them over. Gluten free? Not a problem! Just switch the flour to gluten free flour and add a dash of Xanthan gum and you’re on to a winner! Vegan/Dairy free? Easy! Switch to dairy free spread and instead of an egg add a dash of dairy free milk. Don’t like mixed spice? Try nutmeg or cinnamon, or just leave it out! Don’t like dried fruit? Leave it out! We’ll be doing alternative flavours next, so make sure you find our recipes and top tips on how to make different flavoured welsh cakes and how to create your own flavour. Fancy something a bit extra? We highly recommend adding a dollop of jam and clotted cream with your welsh cake, or how about a scoop of ice cream with your warm welsh cakes? Good luck! Challenge Two - The Alternative So, you’ve already had a go at making traditional flavoured welsh cakes, how did it go? Is there anything you would have done differently? If so, now’s your chance to put it into practise! Remember, the best flavour will be sold in our Solva Coffee Shop when we re-open, with the money going to a charity of your choice. We’re asking you to come up with your own flavour of welsh cake. As you may know we do a number of different flavoured welsh cakes ranging from the savoury like cheese and leek, to the chocolatiest triple chocolate. We’d like you to get creative and think of what your perfect welsh cake flavour would be. The possibilities are endless! If you have any questions, please don’t hesitate to get in touch with us. And as with the traditional welsh cake, don’t forget to share a picture of your creation with us on facebook! Ingredients If you want to do a sweet welsh cake these are going to be your base ingredients: 225g Self raising flour or plain flour with 1tsp of baking powder 125g butter or margarine 75g caster sugar 1 large egg, beaten If you would like to do a savoury welsh cake, take out the caster sugar. MamGu’s Top Tips! Experiment! We found out that too much cocoa powder can make your welsh cake too ‘cake’ like and therefore won’t cook on a griddle, there’s always a balance to everything. Adding another liquid to the mixture may mean you need to add more flour to get the right dough consistency. If it doesn’t work out first time, try again using slightly different quantities. Marshmallows stick to everything apart from the welsh cake!! (We learnt this the hard way!) Before you ruin your mums best pan, think about what ingredients you’re using and what happens when you heat them up. Does it melt? Is it sticky? Could I incorporate this ingredient in the welsh cake some other way? (Those who remember our welsh cake s’more will know how we overcame the marshmallow hurdle) There are lots of different ways to bring a flavour into a welsh cake. You could put it in the mix, you could stuff the welsh cake with a filling, or decorate the welsh cake once its cooked. Maybe your welsh cake will be designed to be served with something else?! If you have any questions, please don’t hesitate to get in touch with us. Good luck and we look forward to seeing what you come up with! Don’t forget to share a picture of your creation with us on Facebook, Twitter or Instagram @mamgu_welshcakes to be in with a chance of winning!
This simple Turkish lamb shoulder is flavoured with a rich marinade of garlic, spices and the secret ingredient, biber salçası, a Turkish capsicum paste concentrate that adds a unique depth of flavour to the lamb. Serve with zesty sumac onions, a mint yoghurt, pickles and warm pita breads for an easy-to-serve Turkish feast to share with friends and family.
Surprisingly easy to make, deliciously flaky, nicely crisp, lightly sweet and delectably tender melt in your mouth this Nankhatai recipe comes together with basic ingredients you probably have in your pantry at the moment!
Whether you call it seafood sauce, Marie Rose sauce or even prawn dippy sauce - this is a classic Aussie favourite for retro prawn cocktails! Discover our new secret ingredient that elevates this epic recipe to a whole new level.
Still fixated on warming stews, I recently prepared this lamb stew which not only has heat but the heady aroma of exotic spice. Its secret ingredient is ras el hanout. Ras el hanout is a north Afri…
Marcus Samuelsson shares his recipe for berbere spice blend, the Ethiopian seasoning you're going to want to sprinkle on everything.
