1 tbsp olive oil

2 lbs lamb leg cubed, salt & pepper

1 stick butter

4 large onions diced

3 Habanero peppers finely minced [please use eye protection and gloves :-O ]

8 cloves garlic minced

2 tbsp ginger paste

3 tbsp Madras curry powder

1 tsp Garam Masala

1 small can tomato paste

1 c. chicken stock

1 can coconut milk

Heat olive oil in a large sauté pan over high heat. Generously salt and pepper the lamb and then sear in the pan until nicely browned. Remove the lamb and set aside. Add butter to the pan and melt. Add onions and chilies and sauté until soft and browned. Add garlic, ginger, curry powder and Garam Masala cooking for about two minutes stirring constantly so as not to let the garlic burn. Add tomato paste, stir in and cook until fond forms at the bottom of the pan, then immediately deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon. Add the coconut milk and cook over medium heat for 30 min stirring frequently to avoid scorching. Turn heat down and simmer for 1 hour. Serve over brown Basmati rice. Garnish with scallions and Sriracha sauce.

First recipe of 2008! Happy New Year!

I adapted quite a few recipes to get to this one so I'll just give it to you guys the way I make it:

Cinnamon Rolls

4 ½ cups flour

2 ½ tsp instant yeast

½ cup white sugar

1 tsp salt

1 cup milk

1/3 cup margarine

2 eggs, room temperature

1 cup brown sugar

1 tbsp ground cinnamon

1/3 cup unsalted butter, softened

Glaze

1 cup icing sugar, sifted

1 tbsp unsalted butter, softened

2-2 ½ tbsp milk or water

¾ tsp pure vanilla extract

Reserve I cup flour. Mix remaining flour, yeast, sugar and salt in a large bowl. Heat milk and margarine until hot to touch (125F/50C). Stir hot liquid into dry ingredients. Stir in eggs. Mix in enough reserved flour to make a soft dough that does not stick to the bowl. Turn out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let rise until doubled in volume, 2 to 2 ½ hours.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl combine brown sugar and cinnamon.

Roll dough into a 14 x 18 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture; gently press the filling into the dough. Starting with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch to seal the seam and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Slice into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking dish. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350F.

Bake roll in preheated oven until golden brown, about 30 minutes. While rolls are baking, combine glaze ingredients together and mix well. Spread glaze on warm cinnamon roll and enjoy!

Sour Cream Coffee Cake

Preheat oven to 350 degrees.

In a large bowl mix :

1 box yellow cake mix ... only put 2/3 of the box in this bowl.

1 stick of cold butter, chopped

1/2 cup brown sugar

1/2 cup chopped walnuts

In a medium bowl mix :

1/3 box yellow cake mix

3 eggs

1 & 1/2 cup sour cream

In an ungreased 9x13 pan layer the mixes the butter mixture first, followed by the sour cream mixture. Repeat once again. Bake for 45 minutes or until light golden brown.

Cool cake.

Icing Mixture :

1 cup powdered sugar

2 tbsp. water

1/2 tsp vanilla

Ice cake when cooled.

Enjoy !

Mr T has made a start on the Christmas Cake this year. Soaking the fruit for 3 days in Brandy - smells divine :)).

(He is using a Mary Berry recipe.)

Ingredients

For the cake

175g/6oz raisins

350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried

500g/1lb 2oz currants

350g/12oz sultanas

150ml/¼pt brandy or sherry, plus extra for feeding

2 oranges, zest only

250g/9oz butter, softened

250g/9oz light muscovado sugar

4 free-range eggs, at room temperature

1 tbsp black treacle

75g/3oz blanched almonds, chopped

250g/9oz plain flour

1½ tsp mixed spice

For the covering

about 3 tbsp apricot jam, warmed and sieved

icing sugar

675g/1lb 8oz marzipan

For the royal icing

3 free-range eggs, whites only

675g/1½lb icing sugar, sifted

3 tsp lemon juice

1½ tsp glycerine

Recipe tips How-to-videos

Method

For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.

Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/275F/Gas 1.

Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.

When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

The week before you want to serve, begin covering the cake.

For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.

Brush the sides and the top of the cake with the warm apricot jam.

Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.

Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing.

For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk, but keep the speed low.

Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.

To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.

Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

Have a wonderful week ahead dear friends xx

Japan: soy sauce, sake, mirin, ginger, sesame.

Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil.

Korean: soy sauce, gochujang 🌶️, garlic, sesame.

Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot.

Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot.

You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.

After I heard about Gingerbread Pancakes on stutefish's photostream, I thought they'd be super to try. So I googled and found a recipe, and tweeked it just a bit. It was soooo good. Even better than I hoped. Love the flavors and the lemon sauce goes surprisingly well.

Gingerbread Pancakes with Lemon-Nutmeg Sauce and Whipped Cream

Whipped cream isn't necessary, but very nice. Whip as much cream as you'd want beforehand and tuck in the fridge until ready to serve. I'm sure you could use canned whipping cream if you don't want yet another task to do. Next you're going to make the lemon sauce. This is served hot over the pancakes.

Lemon-Nutmeg Sauce:

1/2 cup sugar

1 Tbps cornstarch

1/8-1/4 tsp ground nutmeg

1 cup hot water

2 Tbps butter

1/2 tsp grated lemon zest or lemon oil

2 Tbps lemon juice

In a medium saucepan, blend dry the sugar, cornstarch and nutmeg. This ensures the cornstarch doesn't clump. Gradually mix in hot water. Cook, stirring, over medium heat until mixture is thick and clear. Add butter, lemon zest and lemon juice, stirring until butter melts. Cover pot and set aside to serve hot when pancakes are ready.

Pancakes:

1 1/3 cup flour

1 tsp baking powder

1/4 tsp each baking soda

1/4 tsp each salt

1/2 tsp ground ginger

1 tsp ground cinnamon

1 egg

1 1/4 cup milk

1/4 cup molasses

3 Tbsp vegetable oil

Sift together flour, baking powder, soda, salt, ginger and cinnamon. In another bowl beat egg with milk. Beat in molasses, then oil. Add flour mixture and stir just until combined. To get the unform size to the pancakes, use a small laddle or 1/4 cup measuring cup. Cook pancakes in a nonstick or greased pan. We're lucky to have a big electric griddle so a bunch can be cooked at once. Serve with hot lemon sauce and whipped cream. Makes about 18 (3 1/2-inch) pancakes.

... ♪ ♫ ♪ ♫ ♪ ♫ ...“Cream colored ponies and crisp apple strudels” - taken from the Sound of Music... Rétes, or strudel, is one of Hungary’s most renowned traditional dishes. Although the origins of strudel still seem to be fuzzy and many countries would want to lay claim on this delightfully light and versatile pastry, we cannot say with certainly that we have zeroed in on the origins. The key piece of information is that recipes for strudel differ from country to country. Now, a little research yields the following: the oldest recipe found dates back to the late 1600s.

In the old days, bakers would form long pieces of rétes pastry into a circle and bake them. They are sometimes still made in this way , but these days it is more usual for the strudel to be prepared in a long strip. The round version of rétes was also known as “lie-in” rétes, because it was taken to women recuperating from child birth. The strudel was stuffed with apples, sour cherries or cottage cheese (curd) and baked in a round pan. Another variation was the eight-layer rétes, consisting of a stack of eight thin pastry sheets.

You can sample this delicious pastry with various fillings: beside apple, cherry, sour cherry and cottage cheese, you’ll also find versions containing walnuts, poppyseed or even cabbage!

Poppyseed and walnut rétes bake faster than cottage cheese or apple rétes. Therefore, place the poppyseed and walnut variety on one baking sheet, and the cottage cheese, sour cherry and apple on a separate one.

Ingredients:

Dough:

1000 g flour

500 g lard

15 ml vinegar

salt

pepper (for savory version such as cabbage)

Filling:

2 cups cottage cheese (curd)

4 tbsp sour cream

3 Tbs sugar

1 tsp vanilla sugar

1/2 tsp lemon zest

1/2 tsp orange zest (optional)

1/2 - 1/3 cup rum soaked raisins (optional)

2 large egg yolks

1-2 tbs grits if required

Combine the lard, vinegar and 2 tbsp. flour. Combine the remaining flour with enough salted lukewarm water to form a workable dough, neither too sticky nor too stiff. Knead it until it comes away from the sides of the bowl, then divide into 16 pieces.

Roll one piece into a 2.5 cm (1”) thick sheet and brush it lightly with the lard mixture. Roll out another piece and place it on top of the previous one. Brush with the lard mixture.

Continue until you have four layers, but do not brush the top layer with lard.

Cover the layered pastry with a bowl and let rest for 30 minutes.

Repeat the process with the remaining 12 pieces of dough so that you end up with four layered “tortes” which will each be rolled out separately.

Lay a table cloth on the table. Sprinkle lightly with flour. Place one of the layered dough portions on it and start stretching the dough with your hands. If you are working alone, move around the table, always stretching the sides of the dough towards the edge of the table.

If the dough is too elastic, let it rest for 5-10 minutes. If two people are stretching the rétes, they should stand on opposite sides of the table.

The dough should be stretched until paper thin. Any thick parts left around the edges should be cut off.

Sprinkle the filling over the pastry in an 8-10 cm (3-4”) strip. Fold the hanging edge of the pastry over the filling with the help of the table cloth.

Fill the other half of the pastry the same way and roll together. Cut the rétes into pieces that will fit onto a greased baking sheet. Brush the tops with melted lard.

Bake in a 180° C (350° F) oven for about 25-30 minutes, or until crisp and golden.

Of course you may use ready made strudel pastry! Or filo instead: see my other strudel-like dessert photo:

www.flickr.com/photos/37578663@N02/6197271209/in/set-7215...

VEGGIE MINCE 'MEATLOAF' WITH OKRA and WHITE BEANS IN TOMATO SAUCE

I had a couple of ingredients that were reaching their expire date, and pondered long (from early morning in bed) and hard — searching on the web — trying to figure out how to use them together.

Turned out that this as two meals for two...

MEATLOAF:

I don't think I've ever made a meatloaf in my life, so I was in uncharted waters here. Looked on the web, and wound up with this:

• Grate 1/4 of an onion into a large bowl, and add in 2 crushed cloves of garlic

• Add a good splash of Maggi sauce, and 2 tbsp of Hoisin sauce, and a good tbsp of dark mushroom soy sauce

• Add salt, pepper, a dash of curry powder, and other herbs of your choice.

• Add one egg

Chop some fresh parsley, add in and whisk

Add in some panko bread crumbs (I used 1/3 cup)

Whisk together

Add in 400-500 grams of veggie 'mince' — this time I used Naturli' veggie mince, based on peas.

Using your hands, mush this all together, and either make it into a loaf, or put it into a non-stick loaf pan pre-coated with olive oil.

Pre-heat your oven to 180°C (350°F)

Bake for a good 20 minutes, until the mixture is browning on top and cooked through, without burning or drying out.

Put a couple of plates on your oven, if it's on your benchtop, so that they'll warm up.

PRESOAKED WHITE BEANS AND OKRA IN TOMATO SAUCE:

• Pre-soak the beans overnight, then rinse and simmer in enough water to cover well for ±20 minutes, until almost 'al dente'.

Prepare a tomato sauce — I sautéed some diced onion, shallot, and garlic in olive oil, then added 3 medium tomatoes (diced), added seasoning — salt, pepper, a good glug of Maggi, a dash of curry powder, a dash of Cajun seasoning, a dash of BBQ seasoning (one could use smokey paprika) and let everything simmer together for a good 15 mins.

Add your okra, washed and sliced into 1/2" (1cm) pieces, let cook for another ±20 minutes, until tender.

Now.

When the 'meatloaf' is cooked, bring it out and set on an isolator to protect your counter/ benchtop, and let it seize up. Cut into 1/4 slices.

Stir your okra sauce a final time, and pour some of it over your meatloaf that you've served on your warmed plates.

Yes, I know it's complicated — I'm a fairly experienced cook, and I found it so. You don't have to do it all at once: you could do the beans and okra for one meal, and have leftovers over the meatloaf... :-)

Take one blustery day, add some boredom (and ripe bananas), stir in some love...and the result will make your kitchen smell REALLY good!

Recipe here: bit.ly/1Kt0iXg

I added a Tbsp of rum

a portion of of freshly baked apple crumble flic.kr/p/2qpBVPn

i've decided to use the mini oven flic.kr/p/2m3gaso more often and today fancied making an apple crumble. i already had the crumble ingredients and bought the bramley apples from sainsburys. i haven't made a crumble for many years but will be doing it again

apple crumble recipe by nigel slater www.theguardian.com/lifeandstyle/2004/oct/17/foodanddrink...

Damson Almond Crumble serves 6

(i swapped the damsons for bramley apples and didn't precook)

650-700g plums or damsons

4 tbsp caster sugar or more to taste

a thin slice of butter

For the crumble:

150g plain flour

100g butter

50g ground almonds

75g caster or light brown sugar

Put the damsons in a shallow pan with the sugar and the butter and a tablespoon or two of water. Cook over a moderate heat until the juices start to flow from the damsons, probably about 5 minutes, depending on the ripeness of your fruit. Tip the fruit and the juice into a deep pie dish.

Rub the butter, which should ideally be cold from the fridge, into the flour with your fingertips. When the mixture resembles coarse breadcrumbs, stir in the almonds and sugar. Sprinkle a tablespoon of water over the mixture and stir lightly with a fork. Some of the crumbs should stick together in small lumps - this gives a more interesting crumble.

Scatter the crumble over the fruit, then bake in a preheated oven at 200C/gas mark 6 for about 35 minutes. The crumble is done when the crumbs are pale gold and some juice has, hopefully, soaked through the crust. Serve with thick golden cream www.theguardian.com/lifeandstyle/2004/oct/17/foodanddrink...

7 days 30 different plant based foods flic.kr/p/2pDzPii

just one thing with michael mosley

food special with professor tim spector

7 days 30 different plant based foods

www.bbc.co.uk/sounds/play/m001ngjx

ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...

i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...

Temperatures stayed in the mid-thirties for most of the day, as rain pelted the window panes. A perfect day to warm up the kitchen with one of my favorite quick breads. Moist, melt in your mouth, tropical goodness. Yum!

Pineapple Pecan Quick Bread - (Makes two loaves)

2 cups sugar

1 cup butter or margarine, softened

4 eggs

3 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 to 2 Tbsp.. grated lemon peel

1/2 tsp. lemon or pineapple extract

1/2 cup chopped pecans

1 (20 oz.) can crushed pineapple, drained.

Heat oven to 350 F. Grease and flour two 8x4 or 9x5 loaf pans.

In large bowl beat sugar and margarine until light and fluffy.

Add eggs, and beat well.

Add flour, baking powder, baking soda, salt, buttermilk, lemon peel, and extract.

Mix until smooth.

Stir in pecans and pineapple.

Pour into greased and floured pans.

Bake at 350 for 50 to 65 minutes - or until toothpick inserted in center comes out clean.

Cool 10 minutes and remove from pans.

Cool completely - wrap and store in refrigerator.

You may add a glaze, or dust with powdered sugar.

♨ INGREDIENTS: ♨

****For the dough:****

250g durum wheat flour

1 tsp salt

1 tbsp olive oil

15g brewer's yeast

100ml water

♨Enjoy!! ♨

Hey everyone :D Today I made raw raspberry tarts and they taste so so good. And they are super healthy and easy to make!

AND THEYRE VEGAN!!!

Which is always awesome :)

I think you guys should srsly consider making this it's super simple. Heres the recipe:

Raw Vegan Raspberry Tart:

For the crust you need:

- 1/2 cup of walnuts

- 1/2 cup of cashew nuts

- 3/4 cup of pitted dates

- 1/4 tsp of cinnamon

For the filling:

- 1 banana

- 1/4 cup of cashews

- 1/4 cup of almonds

- 1 tbsp coconut milk (almond milk or rice milk or quinoa milk is fine here)

- 1/4 cup of rasberries

- 4 strawberries

Method:

1. Blend all crust ingredients until it resembles a crumbly texture

2. Press into cupcake cases or you could use a tart or one of those dishes idk the fancy name for them sorryyyy!

3. Blend the filling ingredients up and pour into the crust yum this is srsly making me want to eat another one

4. Place in the freezer and it should be set within 30 mins :D

Instead of using regular buns or rolls, I used sourdough and instead of lettuce, I used daikon radish sprouts and spread some wasabi on the bread. It turned out good ;)

Here's the recipe:

1 1/4 lb Skinless salmon fillet

1 tbsp Garlic, minced

2 tbsp Dijon mustard

A handful of chopped cilantro

2 tbsp Hoisin sauce

1 green onion, finely chopped

1 tsp Cayenne

1 egg

1/2 cup Panko breadcrumbs

1 tbsp Toasted sesame seeds

1 tbsp Miso

2 tbsp Rice wine vinegar

1 tbsp Honey

1 tbsp Soy sauce

Cut the salmon fillet into large chunks. Place the roughly diced salmon with next 8 ingredients in a food processor. Pulse to blend them well.

Form burger mixture into 4 equal sized burgers and place on plate covered with plastic wrap. Cover burgers with more plastic wrap and refrigerate for 1 hour.

While burgers are chilling make sauce by whisking remaining ingredients. Chill.

Heat BBQ grill, Frying/Griddle pan or Broiler to high, spray with cooking spray and cook 4 minutes a side until just a touch of rare inside.

Top with sauce and enjoy. Excellent on a bun with lettuce, tomato, pickled ginger and a side of crispy french fries or chips.

Enjoy!

Caesar dressing:

1 tbsp vegan mayo

1 tbsp nutritional yeast

1/2 tsp minced garlic

1 tsp lemon juice

1 tsp dijon

1 tsp vegan Worcestershire sauce

pinch salt

Dutch Baby, German Pancake, Pannekoeken? Does it even matter what you call it?

Preheat oven to 425F, with a cast iron skillet (10" or so) in it.

In the jar of a blender, whiz up:

1/2 cup milk

2 eggs

a dribble of vanilla

1/2 cup AP flour

When the skillet and oven are nice and hot, open the door and drop 2 tbsp. of butter into the skillet. Close the door and wait for the butter to melt. Open it again and pour the batter in. Bake for 10-12 minutes, until the pancake is puffed and the raised bits are a nice, golden brown.

Serve with whatever puts the lead in your pencil. I find that some of the butter the pancake was cooked in jumps up on top of the pancake, so I don't add more. I just float some maple syrup on top. You could do powdered sugar and lemon, like Nikol does. It's all her fault I ate this, by the way.

This was supposed to be for the Great Potholder Sort, but we grazed all day and never grilled the chicken.

The chicken was marinated in coconut milk, soy sauce, lime juice, grated ginger and garlic, and some red pepper flakes.

The peanut sauce is:

1/2 cup peanut butter

2 tbsp. olive oil

1/4 cup white wine vinegar

1/4 cup soy sauce

1/4 cup lime juice

honey to taste

4 cloves garlic pressed (I grate on a microplane)

3 tbsp. ginger, grated (I do it frozen on the microplane, which means I use more in volume, since it's fluffy)

2 tsp. crushed red pepper flakes

Blend in a food processor or blender.

It's fantastic on noodles, steamed veggies, as a dip, etc. etc. etc.

This was served with The Pioneer Woman's favorite salad and my mom's cucumber salad.

AWESOME. Pippa spent half an hour on her tippy toes, trying to sniff out which counter had the chicken on it and how to get up there.

♨ INGREDIENTS: ♨

****For the dough:****

250g durum wheat flour

1 tsp salt

1 tbsp olive oil

15g brewer's yeast

100ml water

♨Enjoy!! ♨

Mutton Sheek Boti

Indian/Pakistani Cuisine

@ Lac Philippe, Gatineau Parks.

Quebec.

Want the recipe of Sheek Boti?

Ingredients:

- Beef Stew meat (.7 or 1 KG)

- Green and Red peppers (1 each)

- 1 Onion

- 1/2 packet - Shaan Chicken Tikka Masala(spice) (Indian grocery store or Loblaws)

- 2 Tbsp Yogurt

- 1 Tbsp Lemon Juice

- 2 Tbsp Ginger&Galic Paste

Method: (Marinade)

Add ginger&garlic paste in a bowl, lemon juice and the spice(Tikka spice).

Mix them well. Add yogurt and mix it all together. Add the cubes of meat, mix it well and then let it marinate in the fridge overnight.

Take it out an hour before the cooking, put them on the skewers with bell peppers and onions (cube shaped). Tip: Soak the skewers in water for an hour to avoid them from getting burnt. Also, the direct heat tends to burn the meat and veggies, i usually place a foil or tray(has holes) underneath.

Enjoy!

I had such a delicious dream

about oliebollen :-)

An oliebol (plural oliebollen (pronunciation (help·info)) is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year's Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.

Oliebollen are a variety of donut made by using two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

As per request

4 c. white all purpose flour -- 500 gr.

2 tbsp. yeast -- 30 gr.

1 tsp. salt -- 5 gr.

2 cups milk, luke warm -- 1/2 liter

1/2 c. raisins -- 125 gr.

1/2 c. currants -- 125 gr.

1/3 c. candied lemon peel -- 100 gr.(I left this out but added an

apple peeled and chopped)

powdered sugar for garnish

oil for deep frying

In a mixer make a dough from the first four ingredients, add the raisins and currants. Let rise in warm place for appprox. 1 hour, or doubled in bulk.

Heat the oil to approx. 400 F. With 2 spoons, dipped in the oil, let dough slide from spoon into hot oil. Balls will turn by itself when oil is at right temperature. When the balls are light brown, lift balls out of oil, with slotted spoon and let drain on paper towels,

Adapted from Rick Stein's recipe (below, serves 4):

Ingredients:

3 tbsp olive oil

1 small onion, chopped

1 clove garlic, chopped

80 g serrano ham, chopped

1 tsp hot smoked paprika (pimentón picante)

8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins of peeled plum tomatoes

1 tsp tomato paste

4 eggs

12 slices chorizo sausage

1 red capsicum (pepper), roasted and skinned, cut into 8 strips (or use peppers from a jar)

salt and freshly ground black pepper

For the griddled bread

4–8 thick slices bread

1 clove garlic, halved

30 ml olive oil

small handful fresh chives, chopped, to serve

Method:

Heat the oil in a frying pan or shallow casserole over medium-low heat and cook the onion and garlic until soft, 5 to 10 minutes. Add the ham and the pimentón picante, fry for 3 minutes, then add the chopped tomatoes and tomato paste. Cover the pan and cook until the tomatoes are reduced and pulpy, about 10 to 15 minutes.

Heat the oven to 200°C/gas 6.

Grease a large ovenproof dish or shallow casserole and pour in the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices around the eggs and the red pepper strips over and around the eggs. Season with salt and pepper. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan. Scatter the chopped chives over the dish and serve with griddled bread.

Thank you 4goodnesscake(Kathryn) for sharing your banana cake rec.

It's the best i've tasted and enjoyed by family and friends here.

The cupcake at the back is topped with a sliced banana ,sprinkled with brown sugar ,cinnamon and butter and grilled in the oven.

Banana cake or cupcakes:

125g (4oz) butter

175g (6oz) sugar

2 eggs

2 large mashed ripe bananas

1 tsp Baking soda

2 Tbsp boiling milk

1 tsp baking power

225g (8oz) flour

Cream butter & sugar till light and fluffy.

Add eggs one at a time.

Mix in mashed bananas.

Add baking soda that has been dissolved in hot milk.

Lastly mix in sifted flour & baking powder. Dont overbeat the batter.

For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins.

This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. You want them to be light golden brown and a toothpick comes out clean.

Note: They are even better the next day. If you can wait that long :-)

www.be-ro.co.uk/recipe/showrec44.html?rec=44

INGREDIENTS

PASTRY CASE

175 g (6 oz) Be-Ro Short Pastry

www.be-ro.co.uk/recipe/showrec34.html

FILLING:

2 x 15 ml spoon (2 tbsp) jam or lemon curd

75 g (3 oz) margarine

75 g (3 oz) caster sugar

100 g (4 oz) ground almonds

50 g (2 oz) ground rice (I couldn't find this so I used plain flour)

1 medium egg, beaten

few drops almond essence (optional)

blanched almonds

METHOD

Heat oven to 190ºC, 375ºF, Gas Mark 5. Line an 18 cm (7 inch) flan tin with of the pastry, reserving remainder for the top. Spread the base with jam or lemon curd.

Cream margarine and sugar.

Mix together the ground almonds and ground rice, add to the creamed mixture alternately with the beaten egg.

Spread the mixture over the jam, then decorate with a lattice of pastry strips and blanched almonds. Bake for about 35-40 minutes.

Here is the recipe I use. After I simmer all the ingredients together with the exception of the rice. I will take a stick blender and puree about 2/3rds of this. Serve over the top of a bowl of white rice. I top with Crybaby Craig's Hot sauce and green onions

1 lb. bag dried red kidney beans

9 cups of chicken or vegetable stock, divided (4 cups to start the pot of beans and the rest added in 1 cup at a time)

1 tbsp. olive oil

16 oz. andouille sausage, chopped into bite-sized pieces

1 tbsp. black pepper

8 oz. Tasso ham, diced

1 cup diced celery

1½ cup diced green bell pepper

2 cups diced onion

2 tbsp. chopped garlic

1 tsp. kosher salt

1 tsp. Creole seasoning (I prefer to use Tony Chachere's)

½ tsp. white vinegar

A few dashes of Crybaby Craig's or Tabasco (optional)

Cooked rice

1 cup chopped green onions

The day before you plan to cook, soak beans overnight in water. On the day of, rinse and drain them.

In a large stockpot, bring 4 cups of stock to a boil over high heat. Add the beans. Add remaining stock 1 cup at a time until beans are completely submerged. (Use any remaining stock to thin the dish as needed during cooking.) Once the liquid is boiling, reduce the heat to medium and cook for 2-3 hours until beans are tender or to the consistency you like. Watching and stirring the pot occasionally is important to make sure you don’t have any beans that stick to the bottom.

Add olive oil to a large sauté pan or Dutch oven over medium high heat. Add andouille sausage and black pepper. Sauté 3-5 minutes until the sausage is browned. Add Tasso, celery, bell pepper, onion, and garlic. Cook until the onions are translucent, about 5 minutes, and remove from heat.

When the beans are tender, remove from heat and scoop about half the beans out of the pot into a big bowl. Mash the beans with a wooden spoon or a potato masher, and add back to the pot with the reserved beans. Add the cooked sausage, Tasso, and trinity, with the pan drippings. Stir frequently to ensure that the beans don’t stick to the bottom. Keep adding stock as you see fit for the consistency you want.

Add the salt and Creole seasoning. Stir and taste test. Add more seasoning if needed.

Simmer for an additional 10 minutes. Remove from heat and stir in vinegar. Add the Tabasco sauce if you like a little heat, but this is optional.

Serve with rice and top with chopped green onions.

This is Herb and Garlic Crusted Pork Chop. Recipe below.

5) Spoon the onion mixture over the pork chops and enjoy!

MY FRIENDS,

Trentino region is a region in the Northern part of Italy immediately under the mountains where they speck Italien and German...

they have very delicious food and wonderful wines...

My moroccan orange blossom and cardamom yoghurt cake . . . who wants a slice?

Here's the recipe too:

Ingredients

1 1/3 cups (200g) SR flour, sifted

1 cup (125g) almond meal

2/3 cup (150g) caster sugar

1 tsp baking powder

2 eggs

1 cup (280g) thick Greek-style yoghurt

150ml sunflower oil

Finely grated zest of 1 lemon

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

3 tsp orange blossom water

1 1/2 cups (225g)icing sugar, sifted

2 tbsp milk

Pomegranate seeds, to decorate

Method

Preheat oven to 180˚C. Grease and flour 2L (25cm) bundt cake pan.

Combine flour, almond meal, caster sugar and baking powder in a large bowl. In a separate bowl, whisk the eggs, yoghurt and oil until combined, then stir into the dry ingredients. Fold in the lemon zest, spices and 2 tsp of the orange blossom water. Spoon into the pan and bake for 30 minutes or until a skewer come sour clean. Cool slightly, then turn out onto a wire rack to cool completely.

Stir the icing sugar, milk and remaining orange blossom water in a small bowl until you have a soft, drizzling consistency, the drizzle over the cake.

When icing is nearly set, sprinkle over the pomegranate seeds, then serve.

Paneer =250 grams

Water =2 cups

Onion=1

Tomatoes=2

Green cardamom crushed= 2

Cloves =6

Black pepper powder =1 tsp.

Vegetable oil =3 tbsp.

Paste of ginger-garlic

& green chilli =1 tsp.

Turmeric Powder =1/2 tsp.

Kashmiri chilli powder =2 tsp.

Cumin seeds =1 tsp.

Coriander leaves /curry leaves=Few

Salt to taste .

1. Cut the paneer into cubes.

2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.

3. Heat oil in a pan.

4. Add cumin seed first then cloves then sliced onion, once it is

transperent add, ginger-garlic-green chilli paste.

5. Then add cardamom, black pepper powder, chilli powder, salt,

turmeric. Stir well.

6. Add pulpy tomato sauce. Fry for few more minutes.

7. Now you can add water and boil. Let it cook on medium heat till

the gravy becomes thick.

8. Finally add the paneer cubes. (If you have enough time u can deep

fry this paneer in oil until it is golden brown)Do not cook for more

than a minute after putting paneer. Remove from heat.

P.S if you are adding curry leaves u can add them while you are

cooking the onion.

Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.

hard boiled eggs simmered in a soy sauce, oolong tea, and spice mix. i used star anise, cassia bark/cinnamon, black peppercorns and orange peel.

tea eggs

6 eggs

water, enough to cover eggs

1 tsp salt

3 tbsp soy sauce

3 teabags (i used oolong)

2 star anise

1 cinnamon stick

black peppercorns

2 long strips of orange peel, with most (or all) of the white pith removed

place eggs in saucepan with water. bring to a boil. turn off heat, leave eggs in pan for 10 minutes. remove eggs from pan (save water), tap them with the back of a spoon to crack the shells, keeping the shells intact.

return eggs in water with tea, soy sauce, peel, and spices.add just enough water to cover the eggs if necessary. bring back to a boil, then simmer for two hours. or, do this step in a rice cooker; after the boil, set the rice cooker to "warm" position, and leave the eggs for two hours. peel one egg as a test. if the colour isn't dark enough, leave the eggs in the simmering mix for longer, or store the (unshelled) eggs immersed in the liquid in the fridge overnight.

Easy Vegan Pesto (da the Minimalist Baker).

2 cups packed fresh, rinsed basil (large stems removed)

3 TBSP pine nuts

3 cloves garlic (peeled)

2 TBSP lemon juice

3-4 TBSP nutritional yeast

1/4 tsp sea salt (or more or less to taste)

2-3 TBSP extra virgin olive oil

3-6 TBSP water (or veggie stock), more or less as needed) *

Add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to a food processor (or small blender) and blend/mix on high until a loose paste forms.

While blending, add olive oil a little at a time and scrape down sides as needed. Then add 1 TBSP water (or veggie stock) at a time until the desired consistency is reached - a thick but pourable sauce.

***************

▶ * My take on the recipe by the Minimalist Baker. Well, to be honest: it's 99.9% Dana Shultz's recipe (although I did substitute homemade veggie broth for the water).

▶ One tip: the pesto will quickly brown, even refrigerated, losing its bright green luster. As Ms. Schultz suggests, freeze it an ice cube tray and bag the cubes for future use.

▶ Why Pazzo Pesto? Truth be told, I had blended it all before realizing I had forgotten the garlic. (Ex post facto, I rectified the omission).

***************

▶ Photo by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Twitter: @Cizauskas.

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▶ Commercial use requires explicit permission, as per Creative Commons.

I don't know how I have missed having a scone in all of the years I have spent on this earth - but somewhere on our recent 1533 mile road trip - I purchased a blueberry scone. To me it was a glorified biscuit with blueberries. Sadly to say, I was not impressed. But I was determined to make some of my own, once I returned to our cozy little cabin. Well yesterday was the day. I started researching my cookbooks (I have quite a collection) and then combined a couple of recipes, putting my own twist on things. I went out to my rhubarb patch - picked some fresh stalks and the results are what you see in this image.

The scones were light, fluffy, moist, and no where near the dry biscuit I had purchased. My recipe follows . . .

Easy English Drop Scones . .

2 cups all purpose flour

1/2 cup sugar

2 tsp. baking powder

1/4 cup cold butter

1/2 cup finely chopped rhubarb

1/2 tsp. orange zest

1/2 cup, plus 2 tbsp. milk

1 lg. egg

Sugar to sprinkle on top

Assemble dry ingredients in a bowl. Cut in cold butter (as you would in making a pie crust). Fold in rhubarb and orange zest. Add milk and gently stir together. (I used a very large fork to incorporate ingredients.)

Drop heaping tablespoon's of batter on to parchment paper two inches apart. (They will spread.)

** For a denser scone use 2 to 3 tbls less milk. For variety substitute blueberries or raisins for the rhubarb.

Bake at 425 degrees F. for 10 to 15 minutes. Yields about 10 scones.

They freeze beautifully and can be rewarmed if company should surprise you.

ENJOY!

www.blurb.com/b/3986972-save-room-for-dessert

Peanut Butter Cheesecake

CRUST:

1 cup graham cracker crumbs

1/2 cup chocolate cookie crumbs (approx 5 Oreos)

1/3 cup butter, melted

Combine graham cracker crumbs and cookie crumbs. Stir in butter until well combined. Press onto the bottom and 1 inch up the side of a greased 9" springform pan. Bake at 350° F for 5 minutes.

FILLING:

5 packages (8 oz each) Philadelphia cream cheese

1 1/2 cups granulated sugar

3/4 cup creamy peanut butter

2 tsp vanilla extract

3 eggs

1 cup crumbled Reese Cups candy (optional)

Mix cream cheese and sugar until smooth. Add peanut butter and vanilla, mix well. Add eggs one at a time, beating on low speed just until combined. Stir in candy pieces. Pour into pan. Bake at 350° F for 55 to 60 minutes. Cool for 15 minutes before adding topping.

TOPPING:

1 cup sour cream

3 Tbsp creamy peanut butter

1/2 cup sugar

1/2 finely chopped peanuts (optional)

In a mixing bowl, combine sour cream, peanut butter and sugar. Spread over filling, sprinkle with nuts. Return to oven for 5 minutes. Cool in oven with door open. Refrigerate 12 hours or overnight before serving.

From Zanti

This recipe comes from Vegetarian Times, the best recipe magazine evar.

Pizza Dough

1 cup water

2 Tbsp oil

1 tsp salt

1 tsp sugar (or 4 tsp honey)

2 ¼ cup whole wheat flour

¼ cup gluten flour

1 package active dry yeast

I add these ingredients to the bread machine in order, then set the machine to “pizza dough.” During the first knead I add about 2 or 3 Tbsp of water to make sure the dough gets nice and sticky wet. After machine does its thing I place the dough on a floured surface and divide it in two, letting it rest for about 10 minutes. After 10 minutes I shape the dough into 2 rounds for the pizza and let it rest a few minutes more.

Topping the Pizza

4 tsp. plus 1 Tbs. olive oil, divided

3 cloves garlic, minced (1 Tbs.)

1 4-oz. log goat cheese

3 cups shredded fontina cheese

2 zucchini, cut into 1/8-inch rounds (8 oz.)

1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)

1 yellow squash, cut into 1/8-inch rounds (4 oz.)

1/2 cup sliced red onion

1/2 small orange bell pepper, diced (1/2 cup)

Red pepper flakes, optional

Directions:

Preheat oven to 475°F. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.

Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil.

Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.

NOTES:

You can use pre-made pizza dough or make it however you like it. This is just how I make it.

I have a stone pizza dish (not a flat stone). Before I place the dough into it, I heat it up in the oven for about 10 minute with a little bit of oil in it.

Big fan of the crooked aluminum pasta pans in this episode #ROME

Simmer minced garlic and shallot in 1 tbsp of olive oil. Just before they start to brown, Add a can of San Marzano tomatoes (that you cut up in the can with scissors) and almost a cup of water. Add a pinch of red pepper flakes, and half a teaspoon each salt and sugar. Bring to a boil, add cold tortelloni. Reduce heat to medium, simmer for 10 minutes. The sauce will reduce. Top with sliced mozzarella, Parmesan, and oregano. Broil for a few minutes.

So. Good.

www.giovanniranausa.com/products/cheese-lovers-tortelloni...

shop.cento.com/collections/cento-favorites/products/cento...

Cannot be survive without.... :))

Recipe

--------------------------------------------------

Dough:

* 60 dkg simple white flour, sieved

* 30 dkg butter, room temperature

* 14 dkg cream cheese, chilled

* 1/2 tsp salt

* 3 tbsp sugar

* 4 tbsp sour cream, chilled

* 2 egg yolk, room temperature

Filling:

* 10 dkg butter, melted

* 3 tbsp sugar

* 5 tbsp holland cocoa powder

* 1 tbsp rum

* 1 tsp cinnamon

1. Preheat oven to 180°C (390 F). Line two large baking sheets with parchment paper, set aside.

2. Sieve the flour and salt.

3. Rub in the butter to a sandy texture. Add the sugar.

4. Stir the cream cheese with sour cream and the egg yolks in a small bowl. Add to the friable mixture.

5. Knead the dough quickly, then wrap into plastic. Refrigerate at least half or 1 hour.

6. For the filling stir the cocoa powder, sugar, cinnamon and rum. Add the melted butter, mix well.

7. Remove the dough from the fridge, turn out the dough onto a lightly floured work surface. Roll out a thin rectangle.

8. Cut horizontal into three layer. Put the half of cream onto the bottom layer. Cover over the second layer. Spread the remainder filling, and finally cover with the last layer.

9. Roll out and cut horizontal again to 2 stripes. Roll up from the short end, slice into rounds, then squash each one. Transfer them to the prepared baking sheets about 1/2 inch apart.

10. Brush with remained egg whites, then bake about 10-12 mins, until bottoms are golden and tops are crispy.

On New Year's Eve, my friend Shannon brought this salsa to our party. It was the best salsa I've ever eaten. Thankfully, she left a jar behind - and I proceeded to eat half of it in one sitting on New Year's Day. After I finished eating the jar she left behind, I promptly called her for the recipe so I could make more. I've been eating big bowls of this salsa for lunch every day recently. I am 100% addicted.

She shared the recipe with me, and now I'll share it with you!

ROASTED CORN AND BLACK BEAN SALSA

Step One: Make Roasted Corn

1 lb. package Niblets frozen corn, thawed

2 to 3 tbsp. oil

Toss the corn and oil together, spread in a single layer on a foil-lined baking sheet, roast at 450 degrees for about 25 minutes. Turn the corn every 5 minutes or so, so it browns evenly. Once the corn is done, set it aside to cool.

Step Two: Make Dressing:

1 tbsp. salt (+/- to taste)

1/2 tsp. cumin

1/2 cup + 2 tbsp. fresh lime juice

1/2 cup olive oil

1/4 cup cider vinegar

Step Three: Mix the following ingredients in a large bowl:

The corn you roasted earlier

1 bunch chopped fresh cilantro

1/2 cup chopped red onion

2 14.5 oz cans of petite diced tomatoes

4 jalapeno chiles, seeded & finely chopped

1 habanero chile, seeded & finely chopped

1 red bell pepper, chopped

3 tsp. minced garlic

2 15 oz cans black beans, drained and rinsed

Stir all the ingredients until throughly blended, then stir in the dressing. It tastes best if you let it sit for a while first. This recipe make a *huge* amount of salsa.

Note - you can leave the habanero out if you're a sissy about spicy food!

I can't wait to try this salsa with fresh summer vegetables!

Chickpea pancake, aka socca (French), farinata, or cecina (Italian).

***************

▶ INGREDIENTS

☞ 1 cup chickpea (garbanzo) flour

☞ 1 cup water

☞ 1/2 teaspoon cumin

☞ 1/2 teaspoon rosemary

☞ 2 teaspoons diced onions

☞ 1 clove garlic, diced

☞ 1/2 teaspoon salt

☞ 1/2 teaspoon black pepper

☞ 1 tablespoon olive oil + 1 tablespoon

▶ INSTRUCTIONS

1) In a bowl, mix all ingredients (only 1 TBSP olive oil).

2) Cover and refrigerate for at least two hours.

3) Preheat oven to 400 °F (205 °C).

4) Add the remaining 1 TBSP olive oil to a cast-iron skillet over medium-high heat. Coat surface.

5) Once the oil is hot, ladle enough batter to create a thin layer over the entire surface of the skillet. Using a potholder (or oven glove), swirl the skillet to ensure an even spread to the edge of the skillet.

6) Reduce heat to medium and cook until edges begin to separate from skillet: at most, a couple/three minutes only.

7) Using a potholder (or oven glove), place the skillet into the oven.

8) Bake 20-25 minutes until golden-brown. (Less produces a frittata consistency; more produces a cracker consistency.)

9) Using a potholder (or oven glove), remove the skillet from the oven. (It will be very hot!) Slide pancake intact from skillet and slice into triangles.

10) Top the socca pancake with your preferred toppings (me: green olives and greens!), or a dipping sauce, or hummus. Enjoy hot or room temperature.

***************

▶ Photo by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Twitter: @Cizauskas.

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▶ Camera: Olympus OM-D E-M10 II.

---> Flash, on camera: 1/16.

▶ Commercial use requires explicit permission, as per Creative Commons.

A delightful & rewarding brownies made! Moist & rich chocolate enhanced by nutty pecan bits topped with a thin layer of strictly pure chocolate ganache and one whoe pecan nut! Oh, and the hint of coffee flavour does the trick :)

310g butter

250g pure chocolate

280g sugar

5 eggs

1/8 tsp salt

190g flour

20g cocoa powder

1 Tbsp instant coffee

150g chopped pecan nuts

Ganache:

150g pure chocolate

120g butter

1 shallot small dice, 400 gram can of San Marzano cherry tomatoes, 2 tbsp butter, salt, pepper. About 16 minutes on the top rack, occasional stir. Wear a mitt!

I've been making this forever. It's in my handwritten recipe book, so it's pre-computer! It is absolutely splendid on grilled veggies, like summer squashes, asparagus, and portobello mushrooms, and grilled chicken. It makes a fine dip for raw vegetables, and it's a lovely dressing for a cold rice salad. I love to make a rolled-up sandwich with any leftover grilled veggies, a little rice pilaf, and this sauce.

I've used all manner of fat free,light,and full fat yoghurt and sour cream in this and it's always good. Currently, I like Fage 0% yoghurt, which gives it enough body to be a nice dip.

Curry Yoghurt Sauce

1 cup plain yoghurt

1/2 cup sour cream

1 Tbsp. white wine vinegar

2 Tbsp. chopped cilantro

1 clove crushed garlic

1.5 tsp. curry powder

1 tsp. dijon mustard

a teensy bit of cayenne pepper*

1 tsp. honey

Mix until smooth.

*Put as much or as little cayenne as you like. I use just a smidge so I can feel just a bit of heat.

Panko-Crusted Baked Salmon

Prep time: 10 minutes

Cook time: 12 minutes

Yield: Serves 4

INGREDIENTS

4 teaspoons olive oil

4 pieces thickly cut, boneless salmon (each 6 oz)

Salt and pepper to taste

2 Tbsp honey mustard or sweet-hot mustard

2 teaspoons chopped fresh thyme

2/3 cup panko bread crumbs

2 Tbsp chopped Italian parsley

1/2 teaspoon Hungarian sweet paprika

METHOD

1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

#RigsRocks #RigsRecipesRocks #PankoCrusted #Salmon #Delicous #Omega1 #EatHealthy #LiveRight #WhyGoToJoes #YouCanCookToo

Trick McMuffin

It's what's for breakfast!

☞ All vegan. No dairy, no egg.

☞ See full recipe: here.

☞ See finished and plated: here.

▶ Adapted from Strong Hearts Cafe (in

Syracuse, New York) as broadcast on The Vegan Zombie.

***************

▶ INGREDIENTS

* 1 16-ounce package extra firm tofu (1 lb makes 3 'Trick McMuffins')

* Vegan 'sausage' (such as Gimme Lean)

* 1 slice vegan cheese (such as Field Roast Chao Cheese)

* 3 English muffins (tops and bottoms)

Seasoning mix

* 4 tablespoons nutritional yeast

* 1 tablespoon turmeric

* 1/2 tsp garlic powder

* 1/2 tsp onion powder

* 1/2 tsp white pepper

* 1/2 tsp Indian black salt

* 1/2 tsp dry mustard

* 1/2 tsp smoked paprika

***************

▶ RECIPE

* Cook 3 vegan 'sausages' according to directions and set aside.

* Cut tofu block into 3-inch circles. (I use a small wine glass.) Then cut tofu-circles lengthwise into 3 smaller discs.

* Coat tofu in dry seasoning mixture.

* Heat 3 tbsp oil on medium heat.

* Fry tofu discs for 2 minutes.

* Flip.

* Place small slices of vegan 'cheese' on tofu and 'sausage.'

* Cover, and cook for 2 more minutes.

* Split English muffins. Toast until golden brown.

* Top bottom muffin with tofu and sausage. Top with other half of muffin. Repeat.

***************

▶ Photo by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Facebook: YoursForGoodFermentables.

— Follow on Instagram: @tcizauskas.

▶ Camera: Olympus Pen E-PL1.

— Lens: Olympus M.14-42mm F3.5-5.6 II R.

— Edit: PicMonkey.

▶ Commercial use requires explicit permission, as per Creative Commons.

For our church's induction service of Rev. TT, I was kindly asked by AC to bring something sweet for the refreshment time. I decided to make a fresh strawberry mousse cake, but decided to top it with a pureed mango and peach gelèe layer.

Inspired by some recipes from Florence (Do What I Like), I ended up with a large cake pan of mousse cake which I sliced up into bricks (for both presentation and ease of service for all the consumers. I was later told that a couple girls rushed to sample a slice only to find one slice remaining, which they had to split into three. I guess it was well received.)

Recipe:

Chiffon Cake Base recipe:

Ingredients:

4 egg yolks

1/4 tsp salt

1 tbsp Grand Marnier

1/4 tsp vanilla extract

40g castor sugar

75ml corn oil

110ml water

150g cake flour

3/4 tsp baking powder

4 egg whites

1/2 tsp cream of tartar

40g sugar

Method :

1. Mix egg yolks, salt, rum, vanilla extract, and sugar well with a hand whisk.

2. Stir oil into the yolk mixture.

3. Stir water into the yolk mixture.

4. Sift together flour, salt, and baking powder. Fold dry ingredients into the yolk mixture.

5. Whip egg whites in a clean mixing bowl until frothy. Add in the cream of tartar and whip until white. Add sugar in 3 additions and whip until egg whites is stiff. 6. Fold in 1/2 whipped white into yolk mixture.

7. Pour yolk mixture into the remaining egg white mixture and fold in.

8. Pour batter into a parchment lined 13 x 9 x 2-inch baking pan and bake at 175C for 30-25 minutes or until cooked.

Strawberry Mousse recipe:

Ingredients:

350g strawberry puree

4 tbsp icing sugar

1 tsp lemon juice

4 sheets of gelatin, bloomed

300ml whipping cream + 3 - 4 tbsp icing sugar

Method:

1. Dissolve gelatin in 3 tbsp of boiling water.

2. Puree strawberries. Boil puree with icing sugar in a saucepan. Leave aside to cool.

3. Stir warm gelatin into strawberry puree. Stir in lemon juice.

4. Whip cream with icing sugar until medium firm.

5. Fold in cooled strawberry puree into whipped cream until well mixed.

Mango-Peach Puree Topping:

Ingredients:

100g Mango + 75g Peach (skinless)

1.5 tbsp icing sugar

2 sheets of gelatine, bloomed

1 tbsp water

Method:

Puree mango and peach. Blend in icing sugar, bloomed gelatin and water.

Cake Assembly:

1. Line cake pan with buttered aluminum foil. Chill for 15 minutes.

2. Place the chiffon cake as the base and chill for 5 minutes.

3. Pour the strawberry mousse on top of the chiffon cake. Press cake firmly and chill for 2 hours.

4. Spread the mango-peach puree topping gently onto the surface of the mousse cake and chill till ready to serve.

5. Remove cake from foil, slice with a knife dipped in warm water.

Seen in: www.nowpublic.com/style/growing-genre-cookbooks-children?...

Warm and gooey right out of the oven !!!

Your whole house will smell Amazing....

I don't think you can ever go wrong with a delicious Chocolate Chip Cookie.

I love cookies that have that slight crunch to the bite then have that soft gooey middle and with the addition of 1 Tbsp of cinnamon you get a slight cinnamon taste per bite but it also really enhances the chocolate flavor as soon as I saw this recipe I knew I had to make them like Now :))

So glad I did !

Preheat oven to 375.

3-1/4 Cups Flour

1 Tbsp Ground Cinnamon( I used Vietnamese Cinnamon) yes 1 tablespoon is right!

1 tsp baking soda

3/4 tsp salt

1-1/3 Cups Butter Softened( not margarine)

1-1/4 Cups Granulated Sugar

1 Cup packed light brown sugar

2 Eggs

2 tsp Vanilla

2 -1/4 Cups Semi Sweet Chocolate Chips

Mix Flour,Cinnamon, Soda and Salt in medium bowl set aside.

Beat butter and sugars with mixer till light and fluffy add eggs and vanilla and mix well.

Slowly beat in flour mixture till well blended.

Stir in Chocolate chips.

Drop by rounded tablespoons 2 inches apart onto parchment lined baking sheet.

Bake 8-10 minutes till just starting to brown.

Notes....

I baked mine for 9 minutes.

Cool on baking sheets for 1 minute removing to wire racks to cool completely.

Adapted from a McCormick recipe.

Full Cookie.....

www.flickr.com/photos/steamboatwillie33/8405213383/in/pho...

Explore !!!!

@ home (highly recommended)

*** a very easy recipe :

- heat 2 tbsp oil in a big saucepan

- add 1 minced onion and one cinnamon stick and let cook at low heat

- add 500 mL tomato puree and let cook for 5 minutes

- in a bowl, mix 125 gr yogurt + 1 tsp ground coriander + 5 tsp massala + 1 tsp salt.

- add this yogurt mixture in saucepan and let cook for 10 minutes

- add 800 gr minced turkey meat, 100 gr cashew nuts and one can (400mL) of coconut milk.

- let cook 15 minutes until the sauce thickens and serve with basmati rice.

I have been in the mood for this for a few weeks and finally got around to getting the ingredients. The recipe is a mix of many different plus some of my own imagination.

Tomato, Basil and Goat Cheese Bruschetta

6 to 7 Roma tomatoes (to make about 1 1/2 cups chopped)

6 basil leaves chopped

2 cloves of garlic

1 tbsp. olive oil

1 tsp. balsamic vinegar

salt and pepper to taste

1 french baguette

goat cheese

You don't have to use romas for this, they work easily for me, but you can use whatever you want, even heirlooms. Peel the tomatoes (blanching makes it easier) chop in half and remove seeds and juice. Dice into small pieces. Add two cloves of garlic minced, tomatoes, basil, olive oil, balsamic and salt and pepper in bowl and toss to mix. Let stand for a few minutes.

Slice baguette on the diagonal about 1/2 inch thick slices. Using pastry brush coat one side of bread with olive oil. Place bread on baking sheet, oil side down in a preheated 450 degree oven. Let slices brown completely on top about 5-6 minutes.

Place bread on plate oil side up, spread with goat cheese and top with tomato mixture. Enjoy!

Seen in Explore 7.2.2008

1 can chipotle peppers in adobo sauce

5 garlic cloves

2 tbsp dried minced onion

1 tsp Creole seasoning

1 tbsp lite soy sauce

2 tsp Worcestershire sauce

2 tbsp olive oil

2 lbs chicken wings separated at the joints and tips discarded

Drain the chipotle chilies of the adobo sauce. Blend all the ingredients in a food processor or small blender (e.g. Magic Bullet)

Mix the sauce with the wings and refrigerate for 1 hour.

Shake off excess sauce and grill at 375˚ for 25 min [Traeger pellet grill or indirect heat on gas or charcoal grill.]

Remove from grill and splash on some additional Tabasco chipotle pepper sauce and mix well. Lots of Napkins

Okonomiyaki is sometimes called Japanese Pizza because it is round and contains different ingredients. Okonomi means “As you like” and Yaki means “grilled” so every Japanese family has their own Okonomiyaki recipe “as they like”. Some people put seafood, mochi, kimchee or even cheese on it. Create your own Okonomiyaki that suits your taste buds!

Japanese families usually cook Okonomiyaki on a Hot Plate or Teppanyaki Grill in the middle of the dining table much like Fondue. All the family members pitch in to prepare the meal and enjoy conversation while waiting for it to be steamed. :o)

Special Kitchen Tools

Hot plate - A large frying pan will work also.

Grater or Food Processors

Mixing Bowl - A large bowl works best.

Ingredients

Japanese Cabbage - 1/2 of a head, approx. 300g

Nagaimo (Chinese yam) or Yamaimo Powder - 1 package

Sakura-ebi (Sakura Shrimp) - 3 tablespoons

Okonomiyaki-ko (Okonomiyaki Flower) - 3/4 cup

Pork (Thin sliced pork loin) - 6 slices

Tenkasu (Deep Fried Tempura Batter) - Moderate Amount

Okonomi-sauce - Moderate Amount

Mayone-zu (Japanese Mayonnaise) - Moderate Amount

Katsuobushi (Dried bonito) - Moderate Amount

Ao-Nori (Green Seaweed Flakes) - Moderate Amount

Water or Milk - 160 cc (I use milk for a better flavour)

Eggs x 2

Vegetable Oil - 2 Tbsp (I recommend Light Olive Oil)

Prep

1. Chop the cabbage to 1/4 of the head, cut off the core and shred.

2. Peel a nagaimo (chinese yam) and grate. Wrap it with paper towel to prevent it from slipping. At Japanese Specialty store also sells a great product called Yamaimo powder which works as a substitute for this.

3. Pour Okonomiyaki powder and water or milk into a bowl and mix until the lumps disappear and it is smooth. (If necessary, use a whisk to avoid creating lumps while mixing.)

4. Put eggs, nagaimo, sakuraebi (Sakura Shrimp), cabbage and the Okonomiyaki powder mixture together and mix it gently from the bottom to soak it with air.

5. Spread vegetable oil (1 tablespoon) on the heated hot plate or frying pan. Pour in half of the mixture gently to make a round shape. Cook it at 350 degrees for about 3 minutes. Then, put three pieces of pork on the top, make sure to stretch them thin.

6. Flip over and close the lid to steam for about 5 minutes.

7. Open the lid, flip over one more time, close the lid and steam for another 2 minutes. It is done!

8. Mix Mayonaise and Okonomi Sauce and spread it on top. Sprinkle katsuobushi (dried bonito) and aonori (Green Seaweed lettuce) “as you like”.

Enjoy!!! ^-^v

..... A SPECIAL DEDICATION TO A DEAR FRIEND OF MINE WHO LOVES CINNAMON...

in fact these were the words for describing this delicious cream:

"...In fact, I appreciate particularly recipes with "Cinnamon Chips"...

That gives particular magic flavour to the food....."

If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.