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Deelish Bakes


Originally uploaded by Gourmands Review

Ingredients
1 5–6-pound piece fresh pork belly, skin on
1 (trimmed) 2–3-pound boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
Kosher salt
1/2 orange, seeded, thinly sliced




Here's video recipe of how you can prepare it:
December 30, 2013 No comments

Originally uploaded by zannnielim
Here's a home recipe for the Hungarian Honey Cakes.

Ingredients:
500 g flour
200 g lukewarm honey
2 eggs
200 g sugar (icing sugar)
1 coffee spoonful of baking soda
some piece of clove (cut into small pieces)
50 g margarin (or butter)

Ingredients for Decorations:
1 egg white
120-250 g sugar
Few drops of lemon juice

Steps:
Add Flour and mix all ingredients together (exclude the decoration ingredients)

Then add more 100-200 g flour.

Knead it until it becomes a dough.

Then put it in the fridge overnight. (It is best when you prepare it in the evening and let it 'rest' overnight.)


Rolling and shaping:
Sprinkle some flour on the rolling board, then roll the dough with the rolling-pin.

You must roll the dough as thin as a match-stick.

Then you can cut it into the shapes you like.

Remember, the shape will change a little in the baking, so do not use small designs or shapes.

Use the back part of the girdle (sheet), and transfer the cake there.

Then put it into a very hot oven.

Wait til the cake is golden brown.

When it is ready, remove from baking sheet with a flexible knife (you have to do this when the cake is warm.)

To decorate:
Whisk the egg-white until it becomes frothy.

Put in the other ingredients for the decoration, and mix it until it thickens.

The creative part:
Put the mixture into a small bag.

Then cut a small hole at the corner of the bag.

It must be very small, then the decoration mixture can be squeezed out slowly and thinly, use it to make any decorations, patterns or wordings on the cake.

Enjoy! or add some nuts to make it into a three dimensional cosy Honey Cake House like in this video:-
December 19, 2013 No comments

Originally uploaded by bakonawa

Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.

This video recipe shows how to bake Sea Bass in a Salt Crust




December 06, 2013 No comments
Hot Brown
Turkey and bacon on an open-faced sandwich. Mornay sauce tops it all over, bake it, broiled til bread becomes crispy and when you see the sauce turns brown. Sometimes, ham, pimentos, tomatoes are added too. This Hot Brown Sanwich is originally created in Louisville, Kentucky in 1926. It is a variation of a traditional Welsh rarebit. (Photo credit: Mod Betty)




December 06, 2013 No comments
Fancy Danish Smorrebrod
Delicious examples of Danish smorrebrod "Smørrebrød". These open face sandwiches are a cornerstone of the Danish diet and one of the most traditional Danish foods you'll find.
These fancy examples of modern Smørrebrød were prepared at Utzon Restaurant in Aalborg.



December 02, 2013 No comments
Meatless Monday Quinoa Salad and Hummus Pita

Quinoa is a species of goosefoot (Chenopodium), which is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable.



December 02, 2013 No comments
christmas swiss roll





The Swiss roll is an easy christmas item to make and its ingredients are simply: eggs, superfine caster sugar, icing sugar, vanilla extract, flour, jam for filling and whipped heavy cream. To start, preheat oven to 190 deg C.  Line parchment paper to the bottom of a jelly roll pan. Choose a 10x15 inches pan making sure the base and sides is brushed with melted butter. Then dust some flour.

Next is whisking the eggs and sugar until light and fluffy. Add vanilla extract and water. One third at a time, sift in flour and fold in egg mixture with a metal spoon. This mixture is ready to be baked for 12-15minutes. When the center of the cake is slightly springy, you will noticed it shrinks a little from its sides of the baking pan. Final step is sprinkle caster sugar on a parchment paper, invert the cake on to the sugared parchment paper. To prevent drying out and cracking, use a slightly damp tea towel to cover it while it cools. Spread lashings of jam fo any flavours from apricot, blackberry, strawberry, and leave one-inch border. Repeat with whipped cream. Then roll it. The finishing touch will be icing sugar and serve.

Ingredients and quantity:
4 eggs
130 grams caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting
2 tablespoons warm water
1 teaspoon vanilla extract
130 grams all-purpose flour

For the filling
6 tablespoons raspberry or strawberry jam
225grams heavy whipped cream
November 30, 2013 No comments

Simply love this Thanksgiving Roasted Turkey! If you want to share your recipes here, write to me at nihaojodee@gmail.com



November 28, 2013 No comments
Finnish Salmon
The Finnish people sells salmon prepared in this way. It is also healthier to bake or even simply grill them. A recipe to add low-sodium teriyaki sauce, some sesame seeds, zucchini, scallions and add the healthy twin of olive oil, the canola oil. Following is sharing with you a video recipe about how to pan sear salmon:-




November 27, 2013 1 comments



Serves 1
Hands-On Time: 10m
Total Time: 10m

Ingredients
1 serving quick-cooking or old-fashioned rolled oats
1/2 cup blueberries
1 tablespoon sunflower seeds
1 tablespoon agave nectar
Directions
Prepare the oats according to the package directions. Top with the blueberries and sunflower seeds. Drizzle with the agave nectar.

By Charlyne Mattox/Real Simple Recipes




November 25, 2013 No comments

Penguin Couple Bento, photo credit: luckysundae/flickr



November 23, 2013 No comments

Originally uploaded by tfangel

Ingredients:

1 16 ounce walnuts (4 cups) finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1 16 ounce package of fresh or frozen phyllo dough
1 cup margarine or butter (2 sticks) melted
1 12 ounce jar honey

Steps:
1. In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon. Set aside.
2. Cut phyllo into 13" by 9" rectangles. in greased 13" by 9" baking dish, place 1 phyllo sheet; brush with some melted margarine or butter. Repeat with phyllo and margarine or butter to make 5 more layers, overlapping any small strips of phyllo to make rectangles, if necessary.
3. Over phyllo in baking dish, sprinkle 1 cup walnut mixture.
4. Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with margarine or butter.
5. With sharp knife, cut just halfway through layers in triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 rectangles).
6. Bake in 300F oven 1 hour and 25 minutes or until top is golden brown.
7. In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.
8. Cool baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.
9. To serve, with sharp knife, finish cutting through layers to make 24 baklava triangles.




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November 21, 2013 1 comments
010-2

Cake Stand Land is small business in North Wales. They sell vintage tea set, vintage cake stands and they love vintage china.



November 16, 2013 No comments
Originally uploaded by cannelle-vanille

Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons. A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.








November 14, 2013 No comments
Brieftons spiral slicer promotion


Designed to make raw vegetable "pastas" with ease from carrots, zucchinis and the like, the Brieftons Spiral Slicer is the perfect gadget for raw foodists.

From veggie spaghetti, easy stir fry, to fancy garnishes for the sushi plate, this spiral cutter makes it all child's play.

The Brieftons Spiral Slicer is ideal for making curly strands of firm vegetables/fruits, creating garlands of vegetables, making stunning salads and food preparations.

With included English manual and suggested recipes, you can start cooking your favorite vegie pasta dishes in no time.

This vegetable spiralizer is great for those following a low carb type diet, using vegetables instead of pasta/noodles. It is also great for fussy kids to try and make their vegetables more interesting.

November 14, 2013 2 comments

Captain Paul Peluso filet, and prepares herring for pickling - this is part One and his wife Katrina prepares the pickling and completes this recipe in part two click here to watch part 2

Sometime ago, we shared a post about eating herring while we were in The Netherlands.

We received an anonymous comment that stressed that the:
Dutch herring isn't PICKLED, so NO VINEGAR!

It also isn't COOKED, so NO OVEN.
Oh, and NO PEPPERCORNS, NO BAYLEAF, NO STALKS OF PARSLEY either.
Dutch herring is RAW herring, left for some time in a very light BRINE, which is water and SALT, NOT VINEGAR!!!
There are so many ways to eat the Herring! Have fun!!

photo credit




November 14, 2013 No comments



Czech Dumplings 
Domácí knedlík
Photo Credit

Ingredients:

  • 3 2/3 cup of flour
  • 1 egg
  • 1 1/2 cup milk
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp yeast
  • 2 cups cubed dried bread




November 12, 2013 No comments

Originally uploaded by Ms Kat

Knedliky are dumplings Czech style. It is the Czech traditional side dish made from wheat or potato flour, boiled in water as a roll and then sliced and served hot. The other traditional fruit dumplings are ''Ovocné Knedlíky'' are desserts. Personally, I am not a fan of sauerkraut but it seemed common that the heavy European food comes with the sour cabbage to balance it somehow.




November 10, 2013 1 comments
recipes
Originally uploaded by photosbyjas

Hot and sour soup is a Chinese soup and popular regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day wood ear fungus, bamboo shoots, and tofu, in a broth. It is typically made hot (spicy) by white pepper, and sour by vinegar.





November 07, 2013 No comments
very easy trifle

Trifle is a dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly, custard, and whipped cream. It looks really good and I am going to personally try to make this for this christmas!

Here's Nigella Lawson's Orange and Blackberry Trifle, enjoy!

November 06, 2013 1 comments
Fried chicken was just OK

I was hunting for the best Buttermilk Marinade recipe to make the best fried chicken ever and found out the following: Martha Stewart’s recipe uses only half cup of buttermilk when the normal was 2 cups. The Southern-style is added with a tablespoon of Dijon mustard (this is the only mustard I liked by the way). Pepper is a must, so either ground black pepper or crushed peppercorns are added. Other species like cayenne pepper or ground cumin, baking powder, flour, garlic powder and onion powder. Martha adds chopped chives, lemon or lime juice, lemon zest, dill while Nigella adds bruised and skinned garlic and maple syrup. Martha’s version has more chopped garlic. How would your version of Buttermilk fried chicken marinade’s recipe be like?









November 05, 2013 No comments
Originally uploaded by PlantainsandKimchi.com

A buttermilk marinade will result in tender, juicy chicken.




November 04, 2013 2 comments

Originally uploaded by Soma.R

In Thai, khao means "rice" and pad means "of or relating to being stir-fried". This dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally contains a meat (chicken, shrimp, and crab are all common), egg, onions, and tomatoes. Green onions, coriander, and fried garlic are then mixed in. Then seasonings are stirred in, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce). Then the dish is plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion.





Here's a video recipe for Kao Pad Gkai Pad Gkaprow, that is Spicy Chicken and Basil Fried Rice:-

November 02, 2013 No comments
Originally uploaded by Bell_

In Chinese, it is called Dian Xin, when pronounced in Cantonese, it is called Dim Sum. It consists of small portions of the dish is served in steamer baster or sometimes small plate.

"Drink tea" or 'yum cha' 飲茶 is one of the favorite activities of the Hong Kongers. These days, many people who are non-Chinese likes it too.




November 01, 2013 No comments
Xmas_Recipe_Bookcover

Classic Christmas Recipes from church and community fundraising cookbooks by Chris Carriveau and Ann Carriveau (Oct 28, 2013) - Kindle eBook


October 30, 2013 No comments
Halloween bento box

Halloween is around the corner, this year happening on the 31st October. This is a Halloween Bento idea :) In the following video, it shows how you can make Halloween bento Jack'O Lantern, Frankenstein and Black cat.

October 25, 2013 No comments
gyros-kerkyra-gorog-etelbar-budapest-gyros-tal-2015

This is served on a plate, hence its name 'Tál' which means 'plate'. Gyros consist of the kebab meat (sometimes beef/veal) and this one is with the choice of Chicken cooked on a vertical spit. In Hungary, rarely lamb unless you go to an upper class restaurant. They top the flatbread/pita cut into wedges like this. The salad that goes along include onion, tomato, lettuce, cabbage with condiments hot chilli sauce and sour cream+joghurt sauce. The other variation is the sandwich (pita) that is great to eat on the go.
September 23, 2013 No comments
Originally uploaded by zannnielim

Take 200ml Greek yoghurt and mix in crushed garlic, pinch caster sugar, pinch paprika, salt and pepper and finely chopped fresh mint. Pour over finely chopped or grated cucumber.






September 11, 2013 No comments

Originally uploaded by mutemonkey

Scrambled eggs are usually a choice for breakfast and it is made unique with the addition of tortillas, tomato, onion, and green chile - the Mexican style.

Ingredients:
3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 small green chile, seeded and chopped
4 eggs, beaten until frothy
salt, to taste





September 03, 2013 No comments

Originally uploaded by ♥ Lala ♥

Makes 36 shekerbura pastries
For the Dough:
1 kg / 2.2 pounds first grade wheat flour (white only) + 1 tablespoon (for step 3)
400 g / 14 oz unsalted butter, cut into large chunks
5 egg yolks
250 g / 9 oz sour cream
1/4 teaspoon salt
1/2 teaspoon vanilla powder (optional)
1/2 teaspoon dry yeast
1 tablespoon sugar
1/2 cup / 125 ml lukewarm milk
For the Filling:
700 g / 1.5 pounds skinned hazelnuts, or almonds or walnuts (See recipe for how to skin if readily skinned nuts are not available)
700 g / 1.5 pounds granulated sugar
2 teaspoon, or to taste, ground cardamom
-source: http://www.azcookbook.com/shekerbura/

Steps in the video or http://www.azcookbook.com/shekerbura/

September 01, 2013 No comments

Originally uploaded by bradfordosgood
Beijing jianbing (北京煎饼) is a kind of breakfast crepe widely sold in Beijing. Similar but smaller crepe is also sold all over China. The motorized cooking plate speeds up the process for larger crepe. The red sauces are red tofu bean curd sauce and chili sauce. The crispy square is fried dough.-kkfung/youtube
August 24, 2013 No comments

Originally uploaded by zannnielim

Panettone is a type of sweet bread loaf originally from Milan. I took this photo in Venice Mestre.

Ingredients

1/3 cup water
2 eggs
2 egg yolks
1/2 cup butter (margarine)
21/2 cups all-purpose flour
3 tbsps sugar
1/2 tsp salt
1 package active dry yeast
2 tbsps grated orange (peel)
1 tbsp lemon peel (grated)
11/2 tsps vanilla
1/4 cup golden raisins
1/4 cup sliced almonds

Here's a video recipe:
August 22, 2013 No comments

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

August 17, 2013 No comments

Originally uploaded by zannnielim
Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.



August 13, 2013 No comments

This is a very simple and fast to prepare food that originated from the sixties. The ingredients are one head of iceberg lettuce, blue cheese dressing, a minced tomato, two chopped green onions, half cup of crumbled blue cheese, one cup of crumbled cooked bacon. To prepare, just turned each wedge of the lettuce on its side, then pour the blue cheese dressing on top. Toppings with green onions, tomatoes, crumbled bacon and crumbled blue cheese and viola!  enjoy.


Photo: Deena/(stayathomefoodie.com/iceberg-wedge-salad/)


August 11, 2013 1 comments


Whether you like to use it for your coffee, or your herbal tea, this special siphon is great even for broths! The making of coffee using the coffee siphon is with vacuum and vapor pressure. It is really amazing to produce the best rich and fragrant brew with this process. Irregardless if it is herbal teas or broths, it works perfectly to give the best quality eventually. It was no wonder why it was also been used by world renown American Chef Richard Rosendale (Certified Master Chef) at the international cooking competition, the Bocuse d'Or in France. 

Some people might have wonder how siphons work to produce this great clear brew. It is the pushing action and the changing pressure in the vessels. In details, this product consist of the Yama 3 Cup Tabletop Vac Pot Siphon. You will find an alcohol burner that is used to boil the water. It also acts as a warmer and to activate the brewing itself. Besides its ability to infuse liquids, is also functions well like a visual treat to your guests. In 1830, the inventor Loeff of Berlin contributed to the wide spread usage of this device. Since you can even make broths in it, you can infuse herbs, dehydrated liquids, dried vegetables and even spices. What that means is, it is really up to your creativity. Just you know that each cup equals to about four ounces. Get one now for your next home party or event. Here to order: http://www.rosendales.com/shop.php

August 11, 2013 No comments

Originally uploaded by køkken69

Chwee kueh, is the dialect hokkien way of saying 水粿. "Water rice cake" is made by steaming rice cake. This is commonly a breakfast item in particular Singapore. The preparation is simply steaming the mixture of rice flour and water. This slightly viscous mixture when steamed in small cup-shaped containers gives its shape, and of course the softness texture is important. The toppings is truly the secret to a good tasty Chwee Kueh. Diced preserved radish and a good wallop of the right chilli sauce is the essence :)
August 10, 2013 No comments
simple fruit salad
Elana's pantry




August 09, 2013 No comments

The name of this dish means more than one piece of lasagna ribbon, Lasagne. This flat pasta interspersed with sauces, tomato sauce, ricotta cheese, ground beef, sometimes even spinach. Spices such as oregano, garlic, onion and flavored with wine! The best is when the pasta is made with semolina durum wheat. The following video recipe is a great one to share. Enjoy!



(AP Photo)
August 08, 2013 No comments

A stylish way to present cheese as part of entertaining your guests is owning a set of cheese knives set with the cutting board. Ever wonder how those holes in soft cheese knife helps when cutting them? Basically it stops the soft cheese to adhere to the blade as you slide the knife through them. It has a special tip to help you serve out the cut pieces on the board. Cheese knife from Scanpan brand is so confident that their products are so awesome that it comes with a ten year warranty. Nothing beats this hi-function, durable and high quality set of product which you get uncompromised high-grade German stainless steel knifes. 

The products are individually Rockwell hardness tested. They make sure each and every knife adhere to strict standards which had been accurately tempered to and ideal hardness. The handle is ergonomically designed with a rubberised handle that ensure a secure grip and most of all with a trilobal design. I really find knifes with sharp tapered cutting edges important and making a great difference for classic usage. One thing for sure is the cutting of onions requires a sharp knife. In salads, the cutting of tomato also requires a good sharp knife. Fortunately, this Scanpan set comes with a 14cm cheese or tomato knife, one other 14cm soft cheese knife and a 40cm European Beechwood Cheese Board that you can use to serve directly. You can be guaranteed that these hot-drop forged blades will serve you well for a long long time. It is enough to just hand-wash it over running water despite it is dish-washer safe.

August 06, 2013 No comments




Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
July 30, 2013 No comments
vidavv



Luxury dinners in Nuevo Vallarta, Mexico with Vida Vacations. See more at their facebook page: https://www.facebook.com/vidavacations




July 28, 2013 No comments

Originally uploaded by zannnielim
butter
Olive oil
Handful fresh sage leaves, 8 leaves reserved for garnish
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
11 ounces leeks, trimmed, washed and sliced
Sea salt and freshly ground black pepper
8 cups good-quality hot beef, chicken or vegetable stock
8 slices good-quality stale bread, 3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce

July 28, 2013 No comments

Originally uploaded by Elvis.FAng
This is a special snack originated from Chaozhou. It is wrapped in a thin pancake made from flour (similar to wraps as in the spring rolls). The ingredients inside is sugar and maltose that has gone through stages of the removal of moisture, became jelly and then repeatedly refined to a brittle and crispy quality. There is also chopped peanuts that is fried and addition of stir fried black sesame seeds and cilantro. The following video shows how the maltose is prepared:



This video shows how the ultra- thin pizza or 'wraps' are made:
July 27, 2013 No comments

Originally uploaded by fog and swell
Alfredo with kale & mushrooms, over homemade Fusilli, great for Vegetarians
July 27, 2013 No comments



Its a baby boy yeeeeah !!!! This is a dedicated Royal Kate & Will's Baby Boy Pie this is probably the best pie I've ever tastes so so good check this recipe out it will rock your world !! -Royal Baby Congratulations! | Wills & Kate Pie | Jamie Oliver
July 23, 2013 No comments

Originally uploaded by sughr

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. Not all species of land snail are equally edible, and many are too small to make it worthwhile to prepare and cook them. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum.

July 23, 2013 No comments
Originally uploaded by nibblekibble

The ingredients in this Wild Rice Salad:-
broccoli, roasted almonds, dried apricots, cranberries, wild rice, red pepper, scallions

rice vinegar, olive oil, toasted cumin, coriander, salt & black pepper for dressing


This video recipe is another version:-

July 22, 2013 2 comments

Smoked Collar of Pork with Broad Beans or Judd mat Gaardebounen (Luxembourgian) is a recognized national dish of Luxembourg and associated with Gostingen. Broad beans came to mind at the mention of this village.


June 30, 2013 No comments

Originally uploaded by Cooking-Gallery

Another adorable Rilakkuma bento
June 27, 2013 No comments
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About Me


All about delicious yet healthy food, videos, recipes, cooking, culinary, gastronomy, restaurant, chicken, mixed, delicious, dining, party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, whole 30 meal plan, Pastries and Bakery, Crowdfunding projects, new tastes, new experiences Email: deelishrecipes@gmail.com

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