How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
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This Passionfruit Curd is thick, tangy, sweet, and delicious! Super easy to make also! And you don't need fresh passionfruit to make it, you can use passionfruit pulp or juice!
This torn pancake with apple is an Austro-Bavarian specialty and translates as 'emperor’s mess'. There are many stories about its origins, but one goes that Empress Elisabeth of Bavaria, the wife of Austrian Emperor Franz Josef, was worried about her waistline, so instructed the court chef to cook lighter desserts. The cook concocted this sweet, but the empress rejected it as being too rich. The emperor, however, liked it so much, he ate his wife’s serving too.
The secret to this sauce is ground bison, good fatty pork sausage, brown sugar and lots of red wine! Brown sugar adds a sweet addition that balances out all the flavors and acidity in the tomatoes and makes it a touch more savory. With any tomato sauce the flavors improve with time. Cooking it low and slow all day makes this spaghetti the best you've ever had! Place in the crock-pot for an all day simmer and fill your home with comforting Italian fragrance. Freeze the leftovers to create a starter for your next sauce and just keep adding to it every time you crave some good spaghetti.
I know I’m always coming to you guys with some new favorite dish or other, and I realized I might be starting to look like the boy who cried wolf. So let me assure you there’s less hyperbole here than than you think. My passion is food, and when I get really excited about something, …
We always try to establish some kind of "fish-day" - in many german parts, friday is the traditional one. the "older" people still hold this tradition up. But the younger ones don`t. Well, Timo and me, we do not manage it, too. I am living in a harbour city but eat too less fish. I want to change that! I made this one, because I found this package of green rice I bought in a wonderful store in Tübingen, South of Germany. I was just curious about. I mean, it has a beautiful vibrant color! Very special! But: choose normal rice for that.There was no preparing advice on the package, so I cooked it like normal rice. It was really clingy after that. Still tasted okay, but not what I wanted. Fish fits wonderful to rice, and I have this great korma paste recipe from Jamie Oliver. (>> http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes) I make always more and freeze it. So I had a great dish to prepare quickly after work. So, if you want to have some light fish with oriental spices, try this! _________________________________________________ Coalfisch Karma Korma serves 2 Ingredients > 2 x 180-200 grams coalfish filet (with or without skin) > 1 TBSP korma paste (I do it myself, the recipe is from > 2 green onions > Olive oil > 100 ml coconut milk > some parsley or coriander leaves to sprinkle > a little bit of chili > 1 lemon, bio > basmati rice for 2 (~150 grams dry rice) Preparation: First, prepare the rice: >> Wash the rice in a sieve until the water coming out is clear (if it doesn`t , the rice gets clingy). >> Heat some water in a pot, add a bit of salt and put rice into boiling water. If the rice is starting to "dance", let it cook for 5 minutes, then strain it. >> Put water into pot again, a few centimeters high. Let boil and reduce heat until it simmers. >> Put the sieve with the rice above and cover with aluminium foil. Then let it simmer for about 10 minutes. Prepare the fish: >> Heat big pan at medium heat. >> Cover one side of the coalfish (if it has skin: on the fleshside) with half of the korma paste >> Add a bit oil to the hot pan and put fish with the korma side down into it. >> When it gets a bit of color after 4-5 minutes, turn and let fry for 5 more minutes. >> Heat pan more and add green onions, the other half of the korma paste, coconut milk and chili. >> Let cook a few minutes until the fish begins to fall apart. >> If necessary, add lemonjuice to the sauce. >> Put rice on plates, add fish and douse with sauce. Sprinkle with some green onions & parsley/coriander. Serve with lemon pieces.
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Ekmek Kataifi is a delicious traditional Greek dessert made using Kataifi Pastry. Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. Kataifi dessert. Kataifi des
I once accidentally walked 30 miles of the South Downs Way in a day, carrying two rucksacks (thanks to my companion’s just-tweaked back), a misread bus timetable and the need to reach civilization before dark. A friend lived a few hundred yards from the end of the path in Winchester, and as dusk descended, he opened the door to us and wordlessly showed me to his fridge where four stone-cold beers impersonated Battersea Power Station. I drank two without pause as they wept condensation on my grateful hands. They remain my benchmark of ultimate refreshment; this ceviche is the only thing that runs it close. To my mind, ceviche needs at least two citrus at play. I’ve used lemon here as lime would drive a bus through the grapefruit; orange would work differently, but equally well. I prefer the passion fruit seeds left in here – crunch is deeply important to me, but by all means remove them if you wish/are mad. Diced mango works beautifully in place of the pomegranate seeds too. For US cup measures, use the toggle at the top of the ingredients list.
This week’s reading is from Mystical Wisdom Card Deck The card for this week is Creative Wonderment Follow Your Passion You are able to bring to fruition something within your imagination that yo…
Eggplant, shiitake and wakame dumplings. With a sesame base that will give a touch of toast and very aromatic. Served with spicy soy sauce.
The secret to this sauce is ground bison, good fatty pork sausage, brown sugar and lots of red wine! Brown sugar adds a sweet addition that balances out all the flavors and acidity in the tomatoes and makes it a touch more savory. With any tomato sauce the flavors improve with time. Cooking it low and slow all day makes this spaghetti the best you've ever had! Place in the crock-pot for an all day simmer and fill your home with comforting Italian fragrance. Freeze the leftovers to create a starter for your next sauce and just keep adding to it every time you crave some good spaghetti.
I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.
These have to be the simplest tarts in the world – and they're not just easy, but delicious too! Using condensed milk and just 3 other ingredients, these tangy little bites can be made with minimal cooking time and will have you coming back for more.
At only 2.5g carbs, this low carb biscuit is the perfect compliment to your meal. It's also quick and easy to put together.
A delicious and silky Crème Brûlée recipe with passion fruit curd made in an Instant Pot
Ever since I figured out how to make eggless lady finger biscuits, I've had an eggless version of tiramisu in a dessert box in mind. Just what I did and I loved how well it worked out!
I do adore a trifle, enjoying the quiet ceremony of building the layers in advance quite as much as each luscious spoonful later. A good trifle doesn’t require a great deal of technique, but it does need time. So some long years ago, I came up with a quick version which I call a Plate Trifle, as its construction requires no more than a plate which you line with slices of sponge cake splashed up with booze, topped first with whipped cream, then fruit. It’s open to any number of iterations, and is a wonderful way of using up stale cake. However, I’ve stipulated shop-bought cake in the ingredients as this started life as a last-minute, no-time-to-cook trifle; obviously, feel free to bake your own cake if you prefer. The warming ginger wine and the acerbic but fragrant passionfruit are an exquisite combination, but this is the very antithesis of a precision-led recipe. In other words, let this assembly-job of a pud suit what you have in your drinks cupboard and kitchen! And bear in mind that, unlike with a traditional trifle, a plate trifle is very well suited to a modest number of eaters. And this recipe halves like a dream. Conversely, I must tell you that as simple it may be, it is also fabulously rich, so when you do need to feed a crowd, this always makes the most stress-free of treaty puds. For US cup measures, use the toggle at the top of the ingredients list.
This is a late post :) This is my some other modification of japanese cotton cheesecake. I added greentea powder to get a greetea cotton cheesecake. Greentea Japanese Cotton Cheesecake Recipe Ingredients: 135gm granulated sugar 6 egg whites 6 egg yolks 1/4 tsp cream of tartar 50gm butter 250gm cream cheese 100ml fresh milk 129ml 60gm cake flour ( I used self raising flour ) 20gm cornflour add 3 sachet Green Tea Powder 8g = 3pkts / 1 tbsp full Method : 1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, cornflour mixed well and add in 6 egg yolks and green tea powder mix until combined. Sheive cheese mixture before mix into egg white. 2. Whisk eggs white till formy add in cream of tartar. Add in the sugar (3 batches ) beat until soft-stiff peak form. 3. Scoop at dollop of egg white into shifted cream cheese mixture. mix evently with the baloon whisk and mix well with 2nd and 3rd egg white until well combine. 4. Pour into a 9-inch round baking pan ( pls do use a removable base cheesecake pan if you have one). Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. 4. Pre-heated oven at 180c. Baking method steambath for 1 hours 10 minutes (70mins) with the same temperature 180c until timing over. ( if you understand your oven well follow the temperature you always used, and afraid your cheesecake might rise too quick, burn too quickly or cracks with 180c, you may stick to the usual temperature of 150c-160c ) 5. Let the cake cool inside the oven with door open slightly for 45mins and let it continue cool down in room temperature for 1 more hour and keep into the fridge for 3-4 hours before can be served. Or keep the cake overnight will be more set and perfect.
Read about what fuels my passion for Christian unschooling and helping other families get started on their own natural learning journey.
Some desserts get away with a light sweetness and an accent of fruit. Others are so rich and so sweet that that you might say they’re passionate about it. See example: Peanut Butter Passion Bars.
Cooking Channel serves up this Salt and Pepper Tiger Prawns: Tom Rang Muoi recipe from Luke Nguyen plus many other recipes at CookingChannelTV.com
This classic lemon curd recipe calls for nothing other than lemons, eggs, sugar and butter. Serve it on scones, in yogurt, or between layers of meringue.
How to make the Swimmer’s roll If you are looking for a fresh looking great tasting new sushi roll ideas – you are up for a treat. The Swimmer’s sushi roll is wearing raw Tuna on the outside of a maki roll made with half a nori. In other words, the tuna is wrapped around the […]
Melting Moments that melt in your mouth. These Melting Moments recipe makes lots of biscuits so you will always have yummies for the family and friends.
This recipe makes enough to serve a party. Perfect game day food. Crispy on the outside and cheesy on the inside.
I am definitely a cold weather cook. Even in the spring and summer I can’t seem to stop braising meats and baking casseroles. Comfort food is definitely a major theme in my kitchen. And while exploring Southern cuisine — which is the ultimate comfort food in my book — is my passion, I also enjoy exploring the comfort foods of other nations. Since it’s Pasta Week at The Kitchn, I thought I’d share one of my favorite carb-loaded recipes.
