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Deelish Bakes


If you are in the process of planning a dinner party, the following tips can help you create a lovely table setting.
1. The dishes that you choose should be a good match for the type of food that is being served. For instance, if you are serving a casual, down-home type of meal, country style plates are a great choice. To keep things simple, you may want to opt for white china instead. The clean, crisp look of this china is the perfect complement for any type of food. When shopping for china, try to look for a set that can be mixed and matched. This will make it easy to add additional pieces as needed in the future without having to worry about them looking out of place.

2. When purchasing your china, consider adding a few spare soup bowls to your set. Soup bowls can be used for a number of different purposes ranging from serving food to holding condiments.

3. In terms of glasses, it is generally best to stick with glass tumblers or traditional wine glasses. These two styles of glasses are versatile enough that you can serve whatever types of beverages you want in them whether you are hosting a formal or informal dinner.

4. Traditional tablecloths are always a great option, but so are contemporary ones too. However, don't be afraid to think outside the box when it comes to covering the table. For instance, you may be able to sew a beautiful vintage sheet into a one-of-a-kind tablecloth. Look for fabrics such as lace to add a rich, textural look to your table.

5. Use colorful cloth napkins to add visual interest to the table setting. You can even pair two napkins with colors or patterns that complement one another in each napkin ring to really make each place setting pop.

6. The table itself says a lot about the whole setting. A quality solid wooden table like those from Oak Furniture Company can set the right mood and really create that attractive luxurious feel

7. Don't feel like your dessert dishes have to match the rest of your dishes. This is one area where you can mix and match however you see fit. For ice cream or other liquid desserts, you can even use soup bowls. Alternatively, for a fancier look, try sticking with dainty plates or bowls. This helps dessert seem even more decadent and indulgent.

8. Coffee is the perfect after dinner beverage. To wind down after your meal, opt for either delicate French coffee cups or sturdy mugs depending on the overall tone of the dinner that you hosted.

March 26, 2016 1 comments


Take a look at this amazing new way to handcraft your very own Organic, Gluten Free, Non~GMO, Vegan Friendly Ginger Beer! Perfect for mixing up your favorite mule cocktails.
March 24, 2016 No comments
Originally uploaded by zannnielim

Ordered this pork knuckle dish called the Squealer at the a baby-friendly restaurant in Budapest at the Pauley Ede street. The restaurant's name is Pest Vakvarjú Restaurant. They wrote there in the menu that it is cooked in the "jóasszony style" :) Food is quite okay, just want to highlight that the staff and place is really very baby-friendly - and I really appreciate it!



March 21, 2016 No comments
Jean Philippe - Dulce de Leche Crepe

Dulce de Leche Crepe sounds a like a really yummy dessert. For one, I love crepe, pancakes, any variations of these basic ingredients eggs, flour and milk. Morphing condensed milk into dulce de leche takes about four hours, but it makes this an insatiable craving! Whether it is called manjar in Chile and Ecuador, or manjar blanco/arequipe in Colombia, Peru and Venezuela, or even known in Portuguese as doce de leite, this candy of milk is simply irresistible.

March 19, 2016 No comments

"I-DID-IT-AGAIN"! I made this Carrot Cake for the second time and it was a great success! Here is the recipe or see below, the texture is so moist. The only difference is I am using whipped heavy cream instead of butter for the cream cheese frosting. Noticed the tint of difference in the cream texture? It is smoother which flows and the frosting using butter is with a tint of "buttery-yellow'' :)


In Estonia, vahukoor (or heavy cream) comes in 200ml package or 400ml. Since I am making only one cake with two eggs, I used this small packaging type. It is a joke to have added in the title that this Carrot Cake is from Estonia. (There is Porganditort toorjuustukreemiga in Estonian as its Carrot Cake). Rather, I meant to say I am making this cake in Estonia with an Estonian heavy cream. To be really honest, I love the dairy products in Estonia like their sour cream (Harpukoor), butter (voi) from Saaremaa in particular and certain cheeses. I cannot take most kinds of its yoghurt or milk sometimes it makes my tummy 'work'.

Carrot Cake Recipe by Jodee

INGREDIENTS
1 Cup (200g/7oz) brown sugar
2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)


Cream Cheese Frosting:

1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract

METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan. 
5. Pour mixture into pan and place in the oven at 340
°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.


My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.

March 18, 2016 No comments

The classic french dessert Tarte Tatin is easy to make and looks amazing. For more recipes, travel tips and more join me at www.untoldmorsels.com


March 16, 2016 No comments


“Sometimes the wrong choices bring us to the right places.” At Green Lion Marketplace, that is how we feel about our journey towards sustainability, being eco-friendly and living a greener and more organic lifestyle. We are committed to bringing you products that offer you more natural, basic alternatives for your life. We like to shop local and love quality specialty items.
March 13, 2016 No comments


Pusheen CupCakes


March 12, 2016 No comments
My ShakShuka

Shakshouka (also shakshuka, shaqshuqa, Hebrew: שקשוקה‎) is Middle Eastern dish consisting of poached or fried eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies), and usually served with white bread. It probably originated in Tunisia.

Shakshouka dish is now a staple of Tunisian, Algerian, Egyptian, Moroccan, Somali, and Yemeni cuisines, and is also popular in Israel, where it was introduced largely by Tunisian Jews after the Jewish exodus from Arab lands.

March 12, 2016 5 comments
Rendang Chicken, Sambal Oelek #eeeeeats #deelishrecipes

This is Rendang Chicken with Coconut Rice. The condiment is Sambal Oelek and the greens is Zucchini with Olive oil and Garlic. Sambal Oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar. Sambal is an Indonesian term that refers to a sauce made with chile peppers, The best sambal is made from stone pestle and mortar, food processor version just cannot match.

Today I'm sharing with you a Malaysian Sambal Video Recipe by Nyonya Cooking:

March 11, 2016 No comments


The biēm Butter Sprayer goes from butter stick to butter spray in seconds! The first & only sprayer that sprays 100% Real Butter.



March 09, 2016 No comments

"I am not a chef nor a personal trainer! - but I taught myself how to eat well & get fit .."

More info on twitter @mensfitkitchen


March 06, 2016 No comments



Carrot Cake by Jodee

INGREDIENTS
1 Cup (200g/7oz) brown sugar
2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)


Cream Cheese Frosting:

1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract

METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan. 
5. Pour mixture into pan and place in the oven at 340
°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.


My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.





March 04, 2016 No comments


The recipe page of spabbit.net provides you with a variety of Low Carb, High Fat recipes.





March 04, 2016 No comments

INGREDIENTS: 
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika Chopped fresh cilantro

DIRECTIONS: 
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.
Drizzle with about 1/4 cup enchilada sauce.
Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


March 03, 2016 No comments
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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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