View allAll Photos Tagged HomeCooking
36 of cooking projects.
1. "OOPS" Lasagna, 2. Fifteen Bean Cajun Beef Soup, 3. Dinner Cooking, 4. My Latest Cheesecake Cooking Adventure, 5. My Dinner, 6. Dinner - Lasagna Experiment, 7. Baked Chicken Dinner, 8. Vegetarian Night, 9. Chili, 10. Naked Chick, 11. Cheesecake Baking, 12. Saffron Rice and Chicken, 13. Cornish Hen Dinner, 14. Chicken Paprika, 15. The Start Of Something Hot - Mystery Food, 16. Beef & Saffron Rice, 17. My Try At Calzone, 18. Grilled and Smoked Chicken Thigh Meat, 19. Failure, 20. Drumsticks, 21. "Whatever You Call It" Dinner, 22. Dinner, 23. Spicy Vegetarian Stew, 24. Last Nights Dinner, 25. Rotini Dinner, 26. Dinner, 27. Dinner, 28. Breakfast For the Office, 29. Tikka Masala Curry, 30. Bratwurst, 31. Snickers Bar Pie With Walnuts, 32. Masaman Curry For Dinner, 33. Homemade Ravioli, 34. Chicken Baking, 35. New York Style Cheesecake (with a twist), 36. My Dinner Creation
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JERUZALEMSE KODAFA met KAAS en SIROOP.
JERUZALEM KODAFA WITH CHEESE AND SIROP
Put 200-250gr couscous in a jar and poor 5dl boiling water over it. Leave this for about 30 minutes.... If the couscous is cold enough , make him fine again with your fingers. Now take 130-200gr butter in very small pieces. (I even prefer less butter- but you'll need enough to make it a crust when the butter coagulates - use real butter) Mingle the butter under the couscous , ad the stirred egg and a little bit of salt.
THIS ladies and gents IS YOUR DOUGH!
Take a baking mold from about 30cm...take half of the DOUGH and smear it in the baking mold. (I love to use a terracotta one) . Heath the oven till 200°.
Now we make the filling - 400gr ricotta and 200gr mozarella or Taleggio in very small pieces mixed in a bowl with 2 spoons of honey. Spread this over the first layer of couscous dough. Then cover it all with the remaining couscous.
Put it in the oven for about 10-15 minutes.
Now we make a sirop.
You'll need 3 dl of honey -
choose between safran(3 fibrils) or some cinnamon. (I prefer to cook along one stick for a warm flavor) - and let it boil with 1,5 dl of water during 7 minutes. (you'll see when it turns into a sirop). Now flavor the sirop with one teaspoon of orange blossom water or lemon juice. Lemon juice gives it a more fresh taste.
Now grill the Kodafa till it gets a nice brown crust.
Serve the kodafa with nuts on top and drench it royal in the sirop.
The original recepi uses pistache nuts. But it is lovely with pecan nuts too and I prefer above all dried coconut.
Best served with strong coffee or mint tea! Enjoy.
(thank your for the interest of the recipe - originally it is a jewish cake - please experiment with it like I did and let me know what you've found out!)
I stopped at the oriental grocery store on the way home and bought a bunch of stuff so that I could try my hand at making sushi.
A super simple, tasty noodle dish. Garlicky, buttery, salty, and sweet... it's just all around damn good!
Garlic Noodles
(recipe from: The Crepes of Wrath)
7 ounces dry Chinese noodles or spaghetti
2 tablespoons butter
1/2 cup chopped green onions
2 tablespoons finely minced garlic (about 2 cloves)
2 tablespoons brown sugar
1 teaspoon soy sauce - I used 1 tablespoon for a little more salt
1 tablespoon oyster sauce
Directions:
1) Boil a large pot of water and cook the noodles according to package instructions.
2) Drain the noodles and wipe the pot clean. Place the noodles back in the pot and set aside. Get another pot or pan and switch the stove to medium-high heat and add the butter.
3) When the butter is sizzling and bubbling, add in the green onions and the garlic. Fry for 1 minute until very fragrant, but be careful not to let the garlic burn.
4) Add the brown sugar, soy sauce, and oyster sauce and stir well to mix. Add the noodles and toss well to get the sauce evenly distributed throughout the noodles.
Serves 2.
This year, as well as getting back into model photography, I want to improve my food photography. Food is of course an important part of life, and somethign that just about everybody can relate to. Here's a posh version of mushrooms on toast.
It's always so hard to resist overloading a homemade pizza with toppings even if you know you'll pay the price with a less-than-optimal crust. This one was groaning under the weight of way too much stuff - broccoli rabe, garlic cloves, pine nuts, fennel sausage and peppers.
I used my Magic-stick Hand Blender to puree a can of whole tomatoes and added Greek yogurt. I cooked a crushed Dundicuts pepper, onions and tri-colored bell pepper in that sauce. I added curry, turmeric, salt, white pepper, paprika and a few other of my favorite spices. I added cubed extra firm tofu. In a separate pot I cooked Lentils until they were almost done and then added them to the sauce and simmered them for about 20 minutes more. The rice is Tasty Bite Tandoori Rice, which I microwaved and put a little on top of the lentils and tofu.
It was pretty good but next time I will add more peppers, it was a low heat level on this pot.