Moist + soft, with a fresh lemon flavor, sprinkled with poppy seeds and bursting with juicy blueberries, no one will believe these muffins are gluten-free!
Crispy maple and brown sugar candied bacon that is the perfect combination of sweet and salty!
Tomatenmark musste meiner Meinung nach schon immer ein unverdientes Schattendasein fristen. Nur „für die Farbe in die Soße“ oder „so ein bisschen müssen wir die Tomatensuppe jetzt schon tunen“? Nope, ich habe Tomatenmark schon immer mit mehr Respekt behandelt. So, jetzt ist es raus und JA, wir reden heute wirklich über Tomatenmark – ich mache da […]
Die vegane Paella mit Oliven, Paprika, Champignons und Erbsen steht einer klassischen Paella in nichts nach. Bunt, herrlich aromatisch und mit dem frischen Aroma der Zitronen ist eine spanische Geschmacksexplosion garantiert.
Der Zusatz à la und irgendein französisches Wort macht einfach alles fancy. Sogar Gulasch. Unser Pilzgulasch à la bourguignonne ist der beste Beweis.
Oft sind die einfachen Dinge im Leben auch die besten – das gilt genau so beim Kochen. Wer mit nur wenig Zutaten und geringem Aufwand ein sättigendes,...
Faça download desta imagem gratuita gerada com IA sobre Deliciosa massa no prato e descubra mais de 60 milhões de recursos gráficos profissionais na Freepik
The secret to this pasta alla puttanesca is the show-stopping ingredients. Each is delicious on its own, but combined you're in for umami nirvana.
Lasagna Soup , The ultimate cozy fall meal is Lasagna Soup! You only need one pot to make it and it has all the flavors of lasagna without all the layering and
Si me seguís por Stories ya sabéis que hoy los lunes, no sé por qué, me cuestan mucho psicológicamente. Por esta razón hace ya años que instauré los #deliciousmondays y creo que me funcionan tan bien. Es una manera de cambiar el chip o darnos ese empujoncete que a veces necesitamos. El otro día os […]
God morgon! Jag vaknade kl 05.14 av det stora åskvädret som passerade Södermalm men låg kvar och funderade i en timme innan de andra började vakna så smått. Den timmen kan verkligen vara en sanningsti
Meine Gnocchi mit Salbei sind schnell und einfach in der Pfanne zubereitet. Ein leckeres italienisches Rezept, das du unbedingt probieren musst!
Related Printables: Poseidon God of the Sea – Greek Mythology Panda Holding Bamboo Leaf 3D Craft Poseidon Coloring Page Children’s Day Craft – Kids Holding Hands
Ni vet nog vid det här laget hur mycket jag ÄLSKAR citronpaj. Så det kommer sig ganska naturligt att jag på så många olika sätt jag bara kan vill ta fram nya varianter på just citronpaj. Den här godingen är toppa med härligt fluffig och len hallonmaräng. Härligt sötsyrlig rakt igenom! Receptet bakas i en
Decadent French crêpes, very thin pancakes, served in a delicious orange and caramel sauce, frambé with Grand Marnier orange alcohol. This is the common recipe, you’ll read in the story that the traditional one is with mandarin butter and not flambéed.
Diese Blumenkohl-Polenta-Bällchen sind das perfekte Gemüseversteck – außen knusprig, innen zart und cremig! Gedippt werden möchten sie bitte in leckerstes Chili-Joghurt.
Gỏi cuốn – vielen wird dieser Name erstmal nichts sagen, dabei steckt eine der beliebtesten Vorspeisen der vietnamesischen Küche dahinter: Sommerrollen.Alles...
Würzige, griechische Bohnenbällchen auf einem Bett aus Zitronen-Oliven-Orzo und cremigem Tzatziki bringen frischen Wind in das Weeknight-Bowl-Game!
Bulgarische Traditionsküche neu interpretiert: Würziger Paprika-Tomaten-Aufstrich aka Ljutenica. Schmeckt ähnlich wie Ajvar, aber viel besser. Rohkost.
Wenn ihr unsere Instagram Stories verfolgt, habt ihr wahrscheinlich auch dieses köstliche Focaccia entdeckt, das wir vor einigen Tagen gebacken haben. Da viele von euch nach dem Rezept gefragt habe…
Wir lieben diesen "deconstructed" Müsliriegel namens Granola heiß und innig! Zum Frühstück, als Nachmittagssnack … oder eigentlich immer!
This Gluten-Free Naan Bread is fluffy, tender, and chewy with beautiful brown blisters, just like the one you would get in an Indian restaurant. The recipe is easy to follow and takes less than 30min to make. There is no doubt that it is the best recipe that you will find online!
Världens godaste smulpaj är en knäckig och lite seg blåbärspaj med en knäckig yta med smak av havregryn och en fyllig insida med massor med blåbär. Det här mina vänner, är kanske världens godaste blåbärspaj som är som sommar i en pajform. Det är något särskilt med den knäckiga som blir lite seg, smakar både
Si vous me suivez sur Instagram vous avez sans doute vu passer une story concernant un marbré light à refaire car sa première version n'était pas entièrement satisfaisante... mais prometteuse ! Après un second essai voici la recette 😉 Et d'ailleurs si...
Was ist besser als ein riesiger Haufen Gemüse in Pfannkuchenform? Eben. Gar nix! Diese koreanische Gemüse-Pancakes mit Zucchini, Frühlingszwiebel und Karotte sind das perfekte Comfort-Food.
The juiciest, most delicious chicken of your LIFE is just a marinade away. This recipe is truly The Best Ever Greek Chicken Marinade, and is a surefire way to ensure that your chicken turns out perfectly moist and juicy, every single time. Plus, this marinade comes together with only six ingredients, so it's perfect to whip up any time that you're craving restaurant-quality chicken.
La recette facile et parfaite de granola maison pour un petit déjeuner sain. Un mélange à base de flocons d'avoine, noix et fruits secs.
Schnelle vegane Quesadillas mit einer leckeren, saftigen Gemüsefüllung mit Jackfruit, Mais und Bohnen die in unter 30 Minuten auf dem Tisch stehen? Dazu hören wir uns nicht Nein sagen!
Chokladpinocchio är pinocchiotårta med chokladsmak. Saftiga chokladbottnar, chokladmaräng, chokladfyllning och så en massa jordgubbar! Efter alla varianter på pinocchiotårta som jag bakat genom åren: klassisk pinocchiotårta, pinocchiokladdkaka och pinocchiorulltårta, så slog det mig att det säkert skulle vara jättegott att göra en chokladvariant. Sagt och gjort, jag testade och resultatet blev helt fantastiskt! Saftiga chokladbottnar
Peruvian appetizer of mashed potato with ají amarillo chili pepper layered with tuna fillet and a slight hint of mayonnaise. Topped with egg.
Vad kul att ni uppskattar mina matrecept! Det här är ju först och främst en bakblogg men det är alltid roligt att även få dela med sig av recept på mina favoriträtter när ni efterfrågar det. En av mina absoluta favoriträtter är denna morotspasta. Ni kommer förvånas över hur enkel, billig och god den är
Pasta al pomodoro sind so viel mehr als nur Nudeln mit Tomatensauce. Und dabei ist das Rezept so easy und schnell gemacht, dass du dich schämen wirst, jemals ein Fertigglas oder einen Karton Spaghetti Napoli aufgerissen zu haben. Versprochen!
These super skinny and crispy pieces of straw colored goodness are completely addicting. The ingredient list includes parmesan, black pepper, white pepper, garlic, chives, rosemary, thyme, sage, and oregano. My biggest issue with them is that I can't leave them alone. They are crazy good. Don't you think these would look fabulous at your cocktail party? I promise you, they will be gone in about 15 minutes. The first time I made these, I did not thoroughly read the recipe, and half way through, realized that it called for a pasta maker, which I did not have. I made do with a rolling pin and a pizza cutter. They were good, but the crisping stage took quite a while longer, and the thicker ones were a little too hard. The next day I ordered a Pasta Maker ... Why not? Am I the only person who buys a pasta maker just to make breadsticks? Someday I'll attempt pasta... In the meantime, I'd like to pause and admire my breadstick making toy (the mess is corn meal, more about that later). Check out these super skinny pieces of dough created by running the dough through the machine. It's your call as to what herbs you add to this dough. We have a little "farm" of herbs in pots so I went out and grabbed a handful of rosemary, thyme, oregano, sage, and chives and chopped them up together and added them to the dough. This recipe is adapted from Rose Levy Beranbaum's The Bread Bible published in 2003. This was the first recipe I made from this book. The book has an extensive instructional section on all things bread, including developing your own recipes, and, of course, equipment. The dough is made 6 to 12 hours in advance of making the grissini, so plan for that extra time. I made my dough the night before, and cut and baked the breadsticks the next morning. Spicy Parmesan and Herb Grissini Ingredients 351 g (2 1/4 C) bread flour 1/2 tsp instant yeast 1 1/8 tsp salt 1 tsp freshly ground black pepper 1/2 tsp freshly ground white pepper (or substitute more black pepper) 1/2 tsp garlic powder 20 g (1/2 C loosely packed) freshly grated (not the canned stuff) parmesan cheese 7 g (2 T) minced fresh herbs such as rosemary, chives, thyme, sage, oregano, marjoram, and/or dill 1/2 tsp Tabasco (I also added a squirt of Sriracha along with the Tabasco) 1 C water Cornmeal Olive oil Fine sea salt Instructions In the bowl of a stand mixer, whisk the flour, yeast, salt, peppers, garlic powder, parmesan, herbs, and Tabasco. Add the water and stir with a large spoon or a dough whisk. Move the bowl to the mixer and knead with the dough hook (can also be kneaded by hand) until the dough comes together and clears the sides of the bowl. Remove the dough from the bowl and hand knead a couple of times, adding more flour if it is too sticky. Place the dough in an oiled bowl or dough rising bucket, spray with spray oil, cover with plastic wrap, and place in the refrigerator for 6 to 12 hours. After an hour or two, if the dough has risen, push it back down. Mine did not rise at all. After 6 to 12 hours, preheat the oven to 375 degrees F, place a rack in the middle of the oven, line two baking sheets (I use two so I can prepare the next baking sheet while the first is in the oven) with parchment, and sprinkle them with corn meal. Remove the dough from the refrigerator, and divide it into four equal pieces. Place three of the pieces back in the refrigerator (covered) and flatten the piece you kept out on a counter sprinkled with corn meal. Pass the dough through the pasta machine on the widest setting. Place the dough back on the cornmeal sprinkled counter and flip in over a couple of times. Let it sit for a couple of minutes to dry a tiny bit. Run the dough through the fettuccine cutter of the pasta machine and toss the noodles in cornmeal (thus the mess in the photo above). Separate the strands and place them lengthwise on the baking sheet. Do not stretch the strands. If they are too long, trim them to fit the pan. Brush the strands with olive oil, sprinkle with more cornmeal, and sprinkle lightly with the sea salt. Bake for 12 to 16 minutes until golden and the ends slightly lift up. Do not allow to get too dark. Cool on a wire rack. While the first sheet is baking, begin preparing the second batch. Repeat with the next three dough pieces. There is no need to replace the parchment. Once all of the dough is baked, turn off the oven, and place the wire racks in the baking sheets. Place the sheets back in the oven and allow the breadsticks to crisp for about an hour. I turned my oven to 100 degrees F with the convection mode on for the last 15 minutes. Enjoy! Store in an airtight container. Sharing with Yeastspotting
