Food
Baked Apples Recipe | Love Food Hate Waste
Saving space in the freezer From David Rogers in Banbury Save space in your freezer by using freezer bags instead of rigid plastic tubs for things like bolognaise, soup, pasta sauces. It looks a bit wierd but they defrost perfectly well and the bags can be washed and re-used.
The Best-Ever Chocoholics Cheesecake - Mouthwatering Vegan Recipes™
A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out for yourself, make it and come back and let me know what you think. Easy to make too ! Makes around 8 portions, depending on size.Three ingredients. Five minutes. These chocolate bars pretty much make themselves .
Three-Ingredient Chocolate Bars
Check out the cream line on these jars of milk. EmmaLouMoo is not ALWAYS this generous, but I do get a half gallon of heavy cream from her every day. As I bump along in my life, it occurs to me how much nicer a lot of homemade products are and how expensive it is to buy them. I can’t help but think how throughout my lifetime they vilified butter and pushed margarine, only to later discover margarine is very unhealthy for you, whereby real butter actually has many health benefits and as a complete product is good for you. I have to be suspect of something that never goes bad...I heard margarine is 1 molecule shy of being plastic and I suspect its true.
Range to Range: Creme de le Creme
Vegan Chocolate Chip Pumpkin Spice Bars - lizz delicious - vegan cooking and eating
It seems like the Vegan Mofo is in full swing! And we vegans love our pumpkin. I made a batch of Pumpkin Spice Bars over the weekend and was pleased as punch with the results.
Okay, so … I’ll be up front and tell you that this really isn’t a healthy dessert. But I love making these on Thanksgiving and that’s a cheat day, right? Ingredients
Pumpkin Chocolate Chip Cookies | Plant Based on a Budget
Beat The Yolk of One Egg Mayonnaise is what's called an emulsion , which is a fancy way of saying that we're able to make the yolk of a single large egg yolk hold up to a full cup of oil. Magic? Well, yes — culinary magic! The trick is to add the oil VERY slowly at first, while constantly whisking the yolk. Add the oil too fast and your emulsion will break.
How To Make Mayonnaise: Step-By-Step Tutorial with Photos
The Best Carrot Cake Recipe | Love Food Hate Waste
Don't throw away that stale cake, use it to make these simple but delicious cake balls. In a processor or blender, blast the cake down into fine crumbs. Stir in a large dollop of butter cream icing (basically butter/margarine mixed with icing sugar - If you have no icing sugar this is easily made by blending regular sugar).
In our house we really struggle to all be happy with the same tomato ketchup. The kids just want Heinz! There is nothing wrong with that, but the sugar content is a little high.
Alternative tomato ketchup recipe - Tierra Kitchen
Food and climate change: The forgotten link
Climate change endangers food security in Himalayan communities such as Dunche, in Nepal’s Rasuwa District. In this photo Tamang women pound and sift wheat. (Photo credit: Minority Rights Group/Jared Ferrie) Food is a key driver of climate change.
I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Yeah.
Pizza Swirl Bread
I’m a big believer in baking cakes just because you want to. I made this one because it’s Thursday, and Thursdays definitely need some joy injected into them. What is it with Tuesdays and Thursdays? They are always so dull.
Dorie Greenspan's Perfect Party Cake
Yesterday, my dad brought me 3 or 4 big freezer bags full of sour cherries from my grandpas cherry trees. That’s a lot of cherries, folks. My mind was racing with possibilities, cherry pie, cherry tarts, oh so much tastiness to be had. I really wanted to make them last though, be able to enjoy them for a while.