Almond Chicken Korma – Mum’s recipe. My mom created this recipe (which is inspired by her friends version of this) many years ago and it this has been a family favourite. The flavour is really unique and though there are many recipes for almond kormas out there, the addition of the dried methi (fenugreek) in my mom’s recipe right at the end, adds a very diffinative and unusual flavour. This featured at my debut supperclub menu and was received well. The aroma is heavenly and the taste unique – to me it defines every good memory of my mother’s home cooking… Ingredients: 1 whole chicken cut up for a curry -12 pieces 2-3 medium onions, chopped very finely 1 1/2 cup natural yoghurt 4 ounces soaked almonds, remove skin and grind into a paste using the soaking water 1 tbs of ginger / garlic paste Ghee and cooking oil (try not to use olive as it’s got a pretty distinct flavour which doesnt go with this dish) 3-4 cardamoms 1 stick of cinnamon 1/2 tsb of dried methi (dried fenugreek) 2- 3 Dried long red chillis salt to taste Method:
Yummly | The best site for recipes, recommendations, food and cooking. Most gawked all-time. Potato Rings with Homemade Buttermilk Ranch. Recipe of the month: Kinder Bueno | Life's a stage – WebBlog. This is my all time favorite cake recipe I once posted a photo of. I sent the recipe to a few people, but thought I’ll share with everyone since I now have the Recipe of the Month category. So without further ado, I introduce to you, the one and only Recipe of the Month of March: the Kindeeer Buenooo. Kinder Bueno Batter: 6 egg whites 6 tablespoons sugar 1 tablespoon oil 2 tablespoons flour 2 tablespoons bread crumbs 1 / 2 baking soda 150 grams broken walnuts approximately 400 grams of Finetti, Nutella, what you like best Creams: 6 egg yolks 250 grams sugar 1 bag of vanilla pudding 3 tablespoons flour 100 grams chocolate 250 grams margarine 2 packages cream Mix the ingredients for the batter adding the egg whites last (stir gently), cast in an oiled and floured tray and bake at medium-low fire.
After the batter is ready spread Finetti on it while still hot and then leave to cool completely. Divide it in 2, to one of the parts add the chocolate, and leave them to cool completely. Keep cool until serving. The 11 Healthiest Foods In America. Kitchen Helpers.
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. This quick reference guide is so nice! For people of the UK, have this one with you while you’re meal planning or grocery shopping!
I’ve fond some other helpful charts that I’ll share in another post! Yay charts! Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious.
Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends.
I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Transfer them to your plate.
Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens. Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Recipe courtesy Food Network Magazine.
Official Food Network UK TV- British recipes, cooking videos & Tv shows. Top 10 Unusual Food Combinations. Food While some people know about these little tricks, the majority do not. These are small tips to help you improve the foods we commonly eat – most are recommended by top chefs and others by very experienced home cooks. 10. Carrots and Sugar While it may seem strange to add sugar to vegetables, it is a very common method of preparing carrots in France. 9. Add a touch of salt to coffee to heighten the flavor – this is a very common use of salt as it is used in virtually all dishes (including sweet dishes served for pudding). 8. Use sugar, not salt. 7. When baking with chocolate, add a little coffee – it strengthens the chocolate flavor without adding a strong coffee flavor. 6.
When stewing meat, throw in a star anise – you can’t taste the aniseed but the flavor adds a deep richness to the meat. 5. Throw in a tomato branch – the branch contains all of the flavor that we love in tomatoes – pick a leaf and smell it and you will see what I mean. 4. 3. Add chocolate to chili. 2. 1. Healthy. Happy. Life. | Vegan Blog | Vegan Recipes - StumbleUpon. Punchfork | The best new recipes from top food sites. Chocolate Chip Lava Cookies | Kevin & Amanda - StumbleUpon.
I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1.