Haniela's: How To Make Farmer's Cheese Farmer's Cheese is a dairy product, some call it curd cheese in the US. If you never had this cheese I'd say it's a cross between ricotta and cottage cheese. Ricotta cheese is made from whey and Farmer's cheese is made from cow's milk. They are very similar to each other but I personally find Farmer's cheese creamier. In Slovakia this cheese is like bread. Today I made my own Farmer's cheese using only few very common kitchen ingredients. Homemade Farmer's Cheese (makes about 4 cups of cheese) VIDEO TUTORIAL 3 quarts(3liters) Whole Milk ( don't use low fat or fat free milk, it produces leathery texture) 10 1/2 tbl. 1/2 tsp Salt candy thermometer Fine Mesh Sieve Homemade Buttermilk: into the 1cup (240ml)measure pour 1/2 tbl vinegar add milk to fill the cup. You can also make a delicious smoothie using Farmer's cheese, using your blender a touch of milk, honey.. blend away and ...here you have it a perfectly healthy treat :
Asafetida — Even stinkier than garlic :: by Vijaysree Venkatraman “Eat no onions or garlic, for we are to utter sweet breath,” a Shakespearean character entreats actors in the play A Midsummer Night’s Dream. Alliums are aromatics, eaten precisely for their smelly qualities. But what if you’re forbidden onions and garlic for life? Some vegetarians in India are required, for religious reasons, to shun onions and garlic. “The asafetida is one of the strangest and strongest of all spices,” Harold McGee writes in his classic On Food and Cooking. Afghanistan is the world’s leading exporter of the spice. Asafetida is available in any Indian grocery store; just ask for hing (pronounced “heeng”). Ground asafetida is easier to use than a chunk of the resin. Ah, that odor. But don’t let its stink deter you from trying asafetida. Asafetida really shines in lentil-based dishes. Growing up, I was not a fan of the mineral-like spice. Sundal is a traditional chickpea dish made with asafetida. These days, the spice is sold powdered, in a saltshaker-like container.
Tips for Tiny House Living You might remember when I posted about when I visited a friend who lived in an even tinier house than mine? That friend, Cara, shared this lovely guest post with her reasons behind living in a tiny house, and how she and her husband make it work. Though most people don't live in a house as small as hers, and wouldn't even consider it, these tips are worthwhile for anyone who is interested in downsizing their home, and how to make the best use of less space. My husband and I have been married for two years and three months. We've never lived in a big house—nor do we want to, for a variety of reasons. First of all, we are both slightly nervous in wide-open spaces and prefer the comfort of walls around us. Our first apartment—which was in the suburbs, actually in the same little town where Penny's husband grew up—was 183 square feet. Fortunately, we moved out of there and back into the city around six months later. Here's how we make it work: -Use the space on the walls!
Spiced Indian Rice with Peas - Home - Sweetbites Blog This past weekend we celebrated Tom’s birthday. Well sort of. Since we will be leaving for our Mexico vacation in FOUR DAYS… last week was really tough to fit a birthday party. We started with all the intention in the world, but by Thursday I was having a little bit of nervous breakdown. And if you need to know something about me, I love to entertain, and I put like a huge amount of effort in it, and when I cannot do that, I simply panic and get all crappy and moody. Tom was in no disposition to put up with that attitude put his foot down and told me to just cancel the thing and that once we got back from sunny Mexico we could just re-hatch the party plans. I have never loved that man more. So instead of a big blow out, we had the family over and 2 of his best friends with their respective spouses. 8 people = doable. We cooked up our famous ribs and since we had a vegetarian in the mix I ended up cooking a quick rice dish as a side and her entrée. Now wait for the ohhs and ahhs…
Technique: How to thicken yogurt for Labne | Maureen Abood In Lebanese cuisine, labne is a thick yogurt spread served drizzled with olive oil as part of maza (many small plates) and used as a condiment with savory dishes. My Sitto ate her own labne every single morning, spread with the back of her spoon on two slices of buttered toast. She wasn’t so concerned about fat calories. To her this was breakfast. She looked forward to it, and she enjoyed every bite. You may be thinking that you can just buy one of the popular thick Greek yogurts that dominate the dairy section of the grocery store. For me, labne is a trusted friend, there for me as the final touch when I’ve gone all out for a plate of coosa, or when I am just looking for something soothing and fast to eat in the evening. The recipe to make your own yogurt, or laban, is here, published recently when we made it into laban khiyar, a cucumber and mint salad. How to thicken yogurt for Labne: Place a colander in the sink and lay a clean, thin bread towel or a few layers of cheesecloth in it.
Chinese I recently saw this rice topping in Facebook when a friend of mine shared this drool worthy recipe from Certified Foodies, I was so intrigued as I haven’t tried them yet but it looks so good hence I did my own research in the hope of recreating it at home. After reading handful of recipes … Continue reading I know it’s getting warm and beautiful now on the other side of the world, but to where I am it’s the other way around as temperature is dropping off so fast. Winter season is near and what could be better than a bowl of hot soup on a chilly, rainy or windy kind of … Continue reading Siomai or Shumai is a traditional Chinese dumpling served in dim sum. When I used to work in Hong Kong before lunch on styroboxes was one of my regular meal, it’s quite easy to order too as you only given four meat options and three sauce options which in total makes 12 different dishes but they only need to prepare four things.
Pumpkin Mousse Parfaits | Vegan & Paleo A simple holiday dessert with a light pumpkin mousse, grain-free ginger snap cookies and coconut cream. It’s Thanksgiving long weekend in Canada. I have been busy planning our family’s meal and of course, trying out a new dessert. We love traditional foods like roasted vegetables and mashed potatoes . Usually we have a turkey, though as a child I ate many different types of birds for thanksgiving dinner. I love baking, so of course every year I have to try something different. Happy Thanksgiving Canada! Pumpkin Mousse Parfaits Recipe type: Dessert Cuisine: Paleo, Gluten free, vegan Serves: 6 Ingredients Instructions For the cookies: Preheat oven to 325F Line a baking sheet with parchment paper Place the pumpkin seeds in your food processor and process until finely ground Add the rest of the ingredients and combine until a ball of dough forms. Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. Read all of Danielle’s posts here.
How to cook perfect tom yum soup By February, even reliable comfort foods can lose their warming charm. Risotto, jacket potatoes, dal – all the old favourites which seemed so exciting back in the late autumn now seem to stretch in an unending starchy line to spring (whenever that may be). And while it's not quite time to retire the masher for the season, a dose of fresh, dare I say "zingy" flavour in the form of a clean, aromatic soup is just the thing to shake up a hibernating palate. Thai tom yum is just what the doctor ordered, being both hot and searingly aromatic enough to cut through even the stuffiest of winter colds. I'm informed the name simply means hot and sour soup, and that it can contain all manner of things from beef to crab, but as most recipes I found called for prawns, that's what I've gone for here. Stock answers The most important part of any soup, of course, is its liquid base, and with tom yum there seems to be little consensus on what form this should take. Flavourings Other ingredients Serves 4 1.