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Mango Coconut Rice Pudding. Mango is my favourite fruit. Always has been. We may have enjoyed the very last few batches of the Aussie mangoes as summer almost comes to a close. They seem to be disappearing from the farmer’s markets, already replaced with autumnal produce. Although short-lived, the Aussie mango season is bountiful in its golden juicy fruit. Out of all the different kinds of mangoes that make an appearance, we love the R2E2 the most. Sounding more like a cybertronic buffoon from Star Wars, this mango is an Aussie favourite with fruit as large as a baby’s head (seriously!!) I have made a dairy free version of the traditional rice pudding using coconut milk and water. The secret to a good rice pudding is time and love. A luscious, creamy dairy-free dessert non-traditionally made with coconut milk and topped with cubes of sweet, juicy mangoes and toasted coconut flakes.

Makes – To Serve 2 Ingredients Method The rice should be soft and cooked at this point. My Notes. Loving Food in RI & Beyond : Cheesy Quinoa Mac & Cheese. I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This recipe makes it at least healthy for you. I used reduced far sharp cheddar, almond milk, and quinoa. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.

Old Fashioned Lemon Pound Cake - Recipes, Dinner Ideas, Healthy Recipes & Food Guides. Flourless Chocolate Cake - easy and gluten-free! Flourless Chocolate Heaven- Perfection for a Gluten-Free Diet This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. Karina's Flourless Chocolate Cake Recipe Originally published January 2007. Dense, sexy chocolate deliciousness on a plate. Ingredients: 16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 1 cup organic light brown sugar, packed 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces 2 tablespoons unsweetened organic cocoa powder 8 large organic free-range eggs, at room temperature 1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions: Preheat the oven to 350ºF. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pour the hot water or coffee slowly into the feed tube as you pulse again. The Pie That’ll Make You Cry. NOTE: The baking temperature required seems to vary widely from oven to oven.

Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set. …Is this recently perfected Pecan Pie, which, one bite in, changed my life for the better. First: Pecan Pie. There is nothing like it on earth. I had to make several pecan pies recently and took the opportunity to tweak my ingredient amounts just slightly and experiment. Well, at least the tiny parcel of Earth on which my home sits. I love it when he says that.

One of the things I’ve always done with my pecan pies is finely chop the pecans. Here’s the printable recipe: Ingredients Preparation Instructions First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Punchfork — The best new recipes from top food sites. Classic Buttercream Frosting Recipe. When I used to bake and decorate wedding and birthday cakes, I would use different types of frosting depending on who was eating the cake.

Most wedding cakes were frosted in egg based recipes such as Italian or French meringue but for children’s cakes or cupcakes I usually frost cakes in American buttercream frosting. Made with powdered sugar, butter, vanilla, and milk, this is a basic, easy recipe for classic vanilla buttercream frosting. This frosting works great for spreading on cakes, cupcakes, and/or for decorating. Some frosting recipes will call for shortening. Although you could easily substitute some of the butter for shortening, your frosting will taste greasy. But if you must have a true bright white frosting or need to stabilize it, shortening and clear vanilla extract flavoring would work fine.

I prefer using all butter and occasionally substituting the vanilla extract for other flavors such as almond, coconut, milk, or lemon. This recipe is very forgiving. Prep time: Lemon Tart with Rosemary Crust. When I began blogging in 2010 I was completely blown away by the prolific community of food writers and home cooks who shared their stories and their inspiration on the web. Come to think of it, I barely visited blogs let alone food blogs, until giving it all a go myself… It was one of those “jump before looking how deep the water was first” sort of things.

Needless to say, I spent countless hours pouring over gorgeous, articulate web pages, trying to learn as much as I could. Good Things Grow (formerly So Good and Tasty) was one of the first to educate me on this crazy, cool world of food blogs. Beautiful photos, authentic writing, and Jacqui’s detailed consideration to the process of creating wholesome, seasonal meals was (and still is) incredibly inspiring.

I was thrilled and totally honored when she agreed to guest post this week. In addition to her beautiful blog, Jacqui owns and operates her own creative studio, Slide Sideways , with her husband Scott. Keep Reading… pinch of salt. ❤ little japan mama ❤: Crispy Shell Cream Puffs Recipe (Pai-Shuu) Today I made some Pai-Shuu (Cookie Crust Cream Puffs, also written Pie-Shu) My husband's family loved them so I couldn't wait to share my recipe. In America, Australia and some Asian Countries you can get Shu-Cream a little similar at Beard Papa's.

These Pai-Shu cream puffs have a real pai-shu cookie crust, a bit like some the pai-shu or cookie-shu cream puffs in Japanese Patisseries. Pai-Shuu Cream Puffs (20-24 large) 1 1/3 cup plain flour, sifted (must be sifted) 5 eggs (60g each egg) 1/4 tsp salt 1 tsp sugar 3 cups milk30g real butter 1/2 or 1 vanilla bean OR Vanilla extract 1. 2. 3. 4. 5. +/- 6.

Pai-Shuu Crust1. Cream Puff (Choux) Pastry 1. 2. 3. 4. 6. Custard Cream can be made the day before, but Cream Puff shells are best made the day they will be served. QandA 1. A) Actually it's pretty easy to do. Add the flour to the butter/water mixture when it's still at boiling temperature, and as you mix, it slightly cooks the flour and makes it a very firm ball. 2. Falafel - How to Make Falafel. Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. In Egypt, McDonald's has their version of a falafel sandwich. No time to make your own falafel?

Prep Time: 15 minutes Cook Time: 1 hour, 45 minutes Total Time: 2 hours Ingredients: 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.1 large onion, chopped2 cloves of garlic, chopped3 tablespoons of fresh parsley, chopped1 teaspoon coriander1 teaspoon cumin2 tablespoons flourSalt PepperOil for frying Preparation: Place dried chickpeas in a bowl, covering with cold water. Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Serve hot. Financiers Recipe. Financiers (pronounced fee-nahng-syehr) are lovely dome-shaped French tea cakes (cookies) with a soft and springy texture that taste of caramelized butter and almonds. The edges of these cookies are nicely browned and I love to serve them warm from the oven with a hot cup of tea. Dorie Greenspan in her excellent book Paris Sweets tells us that Financiers were first made in the late 19th century by a pastry chef whose shop was close to the Paris Stock Exchange. He baked the Financiers in rectangular molds that were said to resemble bars of gold. While you can buy special Financier molds to bake these cookies, I just use either individual tart pans (molds) or a miniature muffin tin. The batter for Financiers is made by combining flour with ground almonds and powdered sugar. Ground almonds (or almond meal) add a really nice flavor and texture to these cookies.

Once the batter is made it can be covered and stored in the refrigerator for a few days.

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