How to Make Pandan Chiffon Cake – As Good As Bengawan Solo's. I'm in the mood for a local cake, and no cake is more local than Pandan Chiffon.
I start by comparing recipes from Epicurative, The Best of Singapore Cooking, The Raffles Hotel Cookbook, and the four featured by ieat. I put everything in Excel with the amount of flour in every recipe standardized to 100 g, and all the other ingredients adjusted proportionately. (Yup, I'm a geek, and proud of it.) Here's the spreadsheet (strictly for geeks like me): Once I'm comparing apples and apples, it's obvious The Best of Singapore Cooking has heap loads of everything, from coconut milk to oil, egg whites, egg yolks, and especially sugar and baking powder. I decide to try Epicurative's recipe, splitting the sugar between the whites and yolks, then whisking each lot separately. But the inside is still wet whilst the cooked part is dry. The Best Chocolate Cake. The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream.
The rich buttercream frosting makes it perfect! We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal. But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake. Mushroom Lasagna — Recipes for Health. Fruitcake with olives and smoked ham. Keks na słono jest prostą kombinacją ulubionych składników.
U nas w wersji z oliwkami, szynką i ementalerem - zaostrzonej gruboziarnistą musztardą. Opcja "na słono" sprawdzi się również z dodatkiem suszonych pomidorów, smażonych na maśle pieczarek, lub sera feta. Keks na słono może stanowić nie tylko samodzielną przekąskę, ale również dodatek do zup. Składniki: 4 jajka100 ml oliwy2 łyżki musztardy ziarnistej200 g mąki pszennej 2 płaskie łyżeczki proszku do pieczenia1/2 łyżeczki soli1/2 łyżeczki pieprzu100 g oliwek150 g wędzonej szynki100 g sera ementalernatka pietruszki Przygotowanie: Piekarnik nagrzać do temperatury 200 stopni.
The Pastry Affair - Home - Red Wine Chocolate Cake. I've always had a vision of myself as a great connoisseur of wines—to be able to tell the subtleties between grapes grown from varied regions or, more rarely, the minute differences in the same wine year to year.
I'm not a great connoisseur of wines. In fact, the word I and connoisseur don't belong in the same sentence. While I love a full-bodied glass of wine, I'm hopeless when it comes to actually describing what I'm drinking. Shamefully, I must admit the way I can tell wines apart (and if I enjoy them) is whether or not they taste like "church. " Now that is certainly nothing to brag about. Afternoon Comfort Food: Curry Puffs. Try these rich, flaky puffs with savoury beef and potato filling.
By Jehanne Ali Is there a better East-meets-West fusion food than these humble curry puffs, I wonder. Each bite into the flaky, layered puffs filled with savoury concoctions conjure up images of my idyllic childhood growing up in Asia, yet it also brings back fond memories of those afternoons whiling away in exquisite french patisseries. Parmesan Pound Cake. I know i've said this more than a few times lately..but... this is another one of my new favoritesPARMESAN POUND CAKE !!!
I agree, this does sound a bit odd, but it totally works...it more than works it's moist, it's dense...very surprisingly light in flavor and... IT'S DELICIOUS !!! This fabulous recipe was impressively obtained by a fellow blogger after she tried it at the restaurant Metrovino in Portland Oregon. many kudos out to Susan S. Bradley at lunacafe.com...AND the chef that handed over the recipe. sometimes we just get to enjoy the food at a restaurant never to have it again, but she loved it so much she begged the owner for the recipe. i was so happy she did. ..AND so kind of Chef de Cuisine Gabrielle Quiñónez because there are many many chefs out there who covet their recipes so that no one can duplicate it. Swapna's Cuisine: Chakkakuru Manga Curry / Jackfruit Seed and Mango Curry. I brought a big packet of chakkakuru from Kerala this year.
Side dishes with chakkakuru are my favorite and I have already made Chakkakuru Manga Curry and Chakkakuru Mezhukkupuratti out of it….. This Chakkakuru manga curry is a traditional vegetarian side dish of Kerala….. A plate of boiled rice with this charu curry, a piece of fish fry and some mezhukkupuratti / stir fried vegetable or thoran is a bliss for lunch! Chakkakuru Manga Curry / Jackfruit Seed and Mango Curry Ingredients: Peeled and washed Chakkakuru /Jackfruit seeds - 2 cups, cut lengthwise in to 4 pieces Pachamanga / Raw Mango - 1, peeled and sliced Chumannulli / shallots – 10, sliced length wise Pachamulaku / Green Chillies - 5, slit Turmeric powder- ¼ tsp Grind to a smooth paste: Grated fresh coconut -1 cup, heaped Chumannulli / Shallots – 2 Green Chillies – 2 Mallipodi / Coriander powder -1/2 tsp Turmeric Powder-1/4 tsp For Seasoning: Coconut oil - 2 tbsp Kaduku / Mustard seeds – ½ tsp.