Coconut Milk Bowls are Beautifully Created as Vibrant Works of Edible Art. Coconut yogurt, blue majik powder, dragonfruit, and edible flowers Coconut milk offers many health benefits, like being high in nutrients that help protect the body from diseases and infections. Sydney-based foodie Ami, aka @the_sunkissed_kitchen, shows that with this nutritious drink comes the opportunity for drool-worthy food art.
The vegan Instagrammer regularly shares the beautiful coconut milk bowls that she creates using fresh fruit, oats, and of course, coconuts. Ami’s bowls look almost too good to eat. Vibrant and visually exciting, she combines hues like baby blue and magenta with citrus fruits and delicate edible flowers, using her dish as an unlikely canvas. The different morsels are carefully arranged into exquisite compositions. Colors, shapes, and textures are layered in the same way as a collage or a painting.
If you’d like to try making your own bowls, Ami is generous with her culinary secrets. Coconut yogurt, coconut water, dragonfruit, and banana. Authentic Indian chai tea recipe - Foodess. It's been so chilly in the Pacific Northwest lately (by my pansy, poor-excuse-for-a-Canadian standards). My hands are dry, my face is chapped, and I've been wearing my toque indoors all day. Brr. I think it's because it's been so damp. It's a different cold from the (actual) cold I grew up with in the Northeast.
We've been keeping our fireplace (and accompanying garland of christmas lights!) Lit all day, and drinking more tea than is probably advisable. The weak tea that North Americans typically drink has the colour of dirty dishwater, almost no flavour, no need for sugar (because it is so pale and spineless). The word chai just means tea. Whenever my husband's parents visit, his mom makes me a steaming cup of her most delicious chai every morning. If you love the flavour of North American coffee-shop chai, you can by tea masala at any indian grocer, which is a ground blend of sweet spices, but I find those mixes usually taste dusty and lackluster and prefer to infuse with fresh. Quick N easy. Real Chinese All Purpose Stir Fry Sauce.
15 Basic Stir Fry Sauce Recipes. I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients.
Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: Tips: How to Make an Easy Stir-Fry - Allrecipes. Anetta Lancaster from The Wanderlust Kitchen shares the basics behind delicious (and fast) stir-fry dinners. Learning how to make a super easy stir-fry is a skill that will get you through some of your biggest challenges in the kitchen. Unexpected company? Make a stir-fry.
Nothing in your fridge but random meat and produce? Make a stir-fry. Only have 60 minutes to make dinner, eat it, and get the kids to soccer practice? Stir fry is quick, easy, and extremely versatile. A great stir-fry typically consists of three important components: protein, vegetables, and sauce. Ingredients 1 lb. chicken, beef, or pork cut into bite sized pieces 2 lbs. vegetables, cut into bite sized pieces 1 tbsp aromatics, such as garlic, ginger, or shallots (optional) 2 tbsp chopped fresh herbs, such as basil or cilantro (optional) Basic Stir Fry Sauce (see below) Directions Set a large wok or frying pan over medium-high heat and allow it to get screaming hot.
Add in any aromatics, if using. Basic Stir Fry Sauce Do: Half Baked Harvest - Made with Love. So umm…tomorrow is Fat Tuesday. Like where on Earth did that come from? It just totally snuck up on me this year. All the sudden it’s Christmas, then it’s the Super Bowl, then Valentines Day and now it’s already time for Mardi Gras? What?! I don’t know, but I might as well just starting getting ready for Easter because before you know it, that’s gonna be here too.
And you guys, speaking of Spring? Weird. Maybe it’s because I have finally realized that spring in the mountains really just means more snow storms…and mud, and summer in the mountains really just means late afternoon rain (I hate rain!). Either way, I am pretty happy with what I’ve got right now. Something else that’s also very good – this big easy style saucy creole shrimp. And it’s simple, quick, no pain and all gain! Good thing this has everything to keep you feeling all warm inside. I made my creole shrimp a little different than most. Ingredients Instructions Meanwhile, heat a skillet over medium high heat. Persian Omelette | Baked Omelette. I love a great omelette. But, the cheese drowned, limp filled, soggy, sad omelette that I have to open up with a spoon does not excite me. Those kind of omelettes require me to “coat check my liver and colon” before I can even stomach looking at them. I know a lot of you are thinking, “well how do you get any flavour?”.
Well, one bite of this flavour-filled Persian omelette, and you will never ask me that question again. For those of you already celebrating the vegan, or at least, dairy free path of no return, this simple fact comes as no surprise. Now eggs on the other hand, I know to be true love. I am actually catering a lunch for 20 people for Dr Carter’s lunch and lecture tomorrow, and I am quite confident about serving up this fabulous baked omelette. Either way, share a life and love with this Persian omelette and you won’t have egg on your face. Bakłażan z pomidorami - przepis | Kulinarne przepisy Olgi Smile. Bakłażany duszone z pomidorami. Danie niezbyt fotogeniczne, ale po prostu nie mogłam go nie uhonorować wpisem na blogu;) Bakłażany kocham w każdej postaci, a ten przepis jest w pierwszej piątce - ba! , trójce - moich ulubionych. Bakłażany duszone z pomidorami na podstawie przepisu z "Sarah's Raven garden cookbook" 2-3 średnie bakłażany 3 łyżki oliwy z oliwek 1 duża cebula, posiekana 1 łyżka nasion kuminu 1 łyżka nasion kolendry 1 łyżeczka ziaren ziela angielskiego 1 łyżeczka cynamonu 1 łyżeczka papryki 1 puszka siekanych pomidorów sok i skórka otarta z cytryny jogurt naturalny, do podania Rozgrzej piekarnik do 200 st.
W międzyczasie na reszcie oliwy zeszklij cebulę. Dopraw sokiem i skórką z cytryny. Smacznego:) Bakłażan w pomidorach. Uważam że kuchnia Polska i Włoska jest najlepsza na świecie. Polską kocham za pierogi, naleśniki, za ziemniaki, rosół z domowym makaronem, kaczkę z jabłkami, prawdziwe wędliny i chleb. Włoską- za pomidory, czosnek, oliwę, spaghetti, pizzę, kawę i za lody. Przystawka, którą chcę Wam pokazać jest przepyszna. Bakłażan jest bardzo delikatnym warzywem, a w połączeniu z pomidorami i serem tworzy niezwykle aromatyczne danie. Przepis na bakłażana w pomidorach pochodzi z książki " Sekrety Domowej Kuchni Włochów" Zuzanne Carreiro. 1 bakłażan 2 jajka odrobina mąki 1 puszka pomidorów 2 ząbki czosnku oliwa bazylia sól pieprz ser mozzarella ok 250 g - pokrojony na plasterki lub starty na tarce.
Pokrój bakłażana w plastry o szerokości nie więcej niż 1 cm. Coconut Crusted Brie Stuffed Quinoa Bites. Quinoa just got so much better. And I really loved it before. But this quinoa? It’s bite size and it is stuffed to the max with ooey gooey brie. And there are sweet cranberries involved too. I almost added pomegranates, but stopped myself in fear that you guys would think I was addicted or something. I kind of am though. And brie, I cannot get enough brie! But who wouldn’t? If I am being honest, I hate appetizers and used to never make them. But I only hate them because I love them so much. Let me explain. When I was a kid every summer my grandma and I would take a girls trip to Florida. We would shop, do a little lunch, I would sit in the sun (she would nap), then we’d shop some more and then it was time for dinner.
So, appetizers were something I saved for Florida. Well, I have decided it is time to get back on the appetizer train. Oops. Ok, but really, these are incredible. These little bites are perfect in every way. But, hear me when I say, warm and gooey is where it is at. Ingredients. Chaotically Confusing - moldyshackleford: listoflifehacks: If you like... Winter Recipe: White Grapefruit & Elderflower Marmalade Recipes from The Kitchn.
Ruby red grapefruits tend to get all the glory, but lately I've been relishing the white-fleshed yellow variety thanks to an abundant little grove of grapefruit trees near my mother-in-law's house in Southern California. The best yellow grapefruits have just the right balance of acid and sugar — not too sweet, not too puckery, and with a pleasant trace of bitterness. This makes for excellent marmalade and a nice change of pace from the standard orange kinds. Growing just around the bend from these particular grapefruits is a cluster of elder trees — the inspiration for this grapefruit and elderflower marmalade. The delicate elderflower pairs beautifully with the citrus in a way that's subtly floral and refreshing. It won't hit you over the head, but it will give the preserves an extra note of warmth and sunshine.
White Grapefruit & Elderflower Marmalade Adapted from Grapefruit Marmalade in Ball Complete Book of Home Preserving Makes about 3 half-pint jars Wash the grapefruit. Loving her was like shaking hands with the devil. Whisterie. Genowefa Pigwa. Ciasteczka - poduszki z dżemem z pigwowca. Niezwykle delikatne. Kruche, okrągłe poduszeczki z dżemem w środku. Próbowaliście kiedyś dżemu z pigwowca? Nie jest słodki, lekko kwaskawy. To pewnie zależy od sposobu robienia dżemu i od ilości dodanego do niego cukru – ale ja nie znam innego, słodszego smaku.
Ale już pigwowcowi soki na zimę są przeraźliwie słodkie. Pomysł na poduszki wzięłam z książki Siedem Rodzajów Ciast Icy Provok. Składniki: 150 g masła lub margaryny100 g ciemnego cukruskórka starta z połówki cytryny280 g mąki1 żółtkodo środka: ulubiony dżem albo marmolada – nie muszą być twarde, byle nie płynnena wierzch: roztrzepane jajko Przygotowanie: Wymieszaj suche składniki, dodaj tłuszcz i starannie posiekaj. Po wyjęciu z lodówki rozwałkuj je na grubość ok. 3 mm. Czytam książki z ołówkiem w ręku. Ryszard Kapuściński, Lapidaria VI. Smażony makaron po chińsku. Coś ostatnio nie mogę się uwolnić od woka. Cały czas wałkuję chilli, imbir i czosnek. Ale co zrobić, jak to połączenie jest TAAAK PYSZNE! I jeszcze te chrupkie warzywa. I cieniutki makaron. No nie da się oprzeć. A że domownicy również zajadają się wszelkimi stir-fryami, to mogę się bawić w kuchni.Ostatnio zainspirowana przepisem na smażony makaron zrobiłam własną jego wersję – wzbogaconą o warzywa i aromat imbiru.
Było pysznie. Składniki: 450g polędwicy wieprzowej200g pszennego makaronu do woka2 średnie marchewki1 czerwona paprykaOpakowanie świeżych kiełków fasoli (ewentualnie z puszki)4 suszone grzyby mun lub ½ grzybków ze słoika3 dymki3 ząbki czosnku1 czerwona papryczka chilli3cm startego imbiru1 łyżka sherry (lub łyżeczka wódki)1 łyżeczka cukru1 łyżka ciemnego sosu sojowego1 łyżeczka mąki ziemniaczanej½ łyżeczki oleju sezamowego6 łyżek oleju Sos: Sposób przyrządzenia: Polędwicę umyć, osuszyć i pokroić w ciemna paski. Smacznego! Old Fashioned Pumpkin Pie Recipe. Ingredients 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon1/2 teaspoon of lemon zest1 good crust (see pâte brisée recipe) * To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course).
Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Method 1 Preheat oven to 425°F. 2 Mix sugars, salt, and spices, and lemon zest in a large bowl. 3 Pour into pie shell and bake at 425°F for 15 minutes. 4 Cool on a wire rack for 2 hours. Serve with whipped cream. Pumpkin Spiced Latte Recipe. Hot apple spiced tea. Mocha Chai Cappuccino Recipe | COFFEE-MATE® Hot Spiced Brew Recipe | COFFEE-MATE®