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How To Make Fresh Spring Rolls

How To Make Fresh Spring Rolls
Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using! 1. Rice Sticks: Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook! 2. If you haven’t guessed – I made Fresh Spring Rolls for dinner! Print this recipe! The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious! First we start with zee fillings: CucumberCarrotsGreen onionExtra firm tofu (pressed, cut into strips and tossed with some dipping sauce)Rice sticksAvocadoBasil I laid them out next to a clean, dry plate and another plate which I flooded with warm water. I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? Magically, as the wrapper laid on the plate, it went from hard, to soft! Related:  manger

Top 15 meilleurs restaurants ouverts tard la nuit à Paris (après minuit) Ce soir, c'est la Nuit Blanche à Paris. Imaginez un instant : il est tard (ou très tôt) et vous errez, affamé, dans les rues de Paris. Plutôt que de vous jeter sur la première crèpe ou le premier kebab qui vous tombe sous le nez, prenez donc le temps de vous asseoir et satisfaire correctement cette fringale nocturne. Voici 15 bons restaurants ouverts toute la nuit (ou presque) à Paris, pour finir vos soirées alcoolisées (ou pas). L'Hippopotamus c'est bien, mais point trop n'en faut. Le Pied de Cochon, Paris I (ouvert 24h/24 et 7j/7) Le plus mythique en terme de service continu. Source photo : Et vous, ce sont lesquels vos restos nocturnes parisiens préférés ? Sources :,,, Crédits photo (creative commons) : [phil h]

Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →

Mascarpone Welcome to the Cheese Chronicles! Yes, my cheese chronicles. I ADORE cheese and it’s about time I started making it myself! I’m starting out with the softer cheeses and will work my way up to the hard cheeses {I’m even trying to convince hubs that we need a Cheese Room in the house, I’ll keep you posted on that one LOL} I thought melt in your mouth Mascarpone would be a good start! Ah, I could seriously just eat this out of the container with a spoon. You’re NOT going to believe how easy Mascarpone is to make. It’s pronounced MASK – ARE- PONE – AY. There are a few special things you’ll need to make Mascarpone. A few observations I made during my Mascarpone tribulations this past week were: I tried making this using a double boiler and didn’t get the same results as using the water bath. Be patient, follow the steps and you should have Mascarpone in no time {well okay in less than 24 hours but hey who’s counting}! Up next will be RICOTTA so stay tuned. Baci! What You Will Need:

Vietnamese food for beginners Take a gastronomic tour of Vietnam, but be warned - do not read this article if you are even slightly hungry. 1. Pho They call it beef noodle soup, and such it is, but so much more. It is Vietnam in a bowl. Image by Hanoi Mark. 2. Rice rolls are produced everywhere in Vietnam, with the most well-known being goi cuon, but the variety that are made in Hanoi, banh cuon, have their own special characteristics. Image by flickmor. Northern specialties The basic tenets of the north's cookery are more closely aligned with China than that of other local regions. 3. Bun cha is pressed pork served on a bed on of cold rice noodles and dressed with a few herbs. Image by Hanoi Mark. 4. In Hanoi there is a type of snail living in ponds and lakes that grows to the size of a golfball, has a streaked colour, and, while chewy, is very tasty. Image by jazmyn. 5. The lau (hot pot) comes from China. Southern specialties 6. Bánh xèo is a large crepe filled with goodies. Image by Mark (LP). 7. Image by teeveetee.

Bailey’s Chocolate Pudding — No Kids Allowed Bailey’s Chocolate Pudding — No Kids Allowed Posted on 23 February 2010 by Mădălina At first glance, this looks like a cup of dark chocolate hot cocoa, but take a closer look and you’ll find the ultimate after-dinner-dessert. Finally, a treat for the adults only– a simple, yet sinful take on a classic. I added Baileys Irish Cream, and used semi-sweet chocolate instead of milk-chocolate, and feel free to splurge on the more expensive chocolate. Bailey’s Dark Chocolate Pudding Cups — NO Kids Allowed Ingredients: (makes 6 – half cup servings) 6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate) 4 oz. – Bailey’s Irish Cream Liquor 1/3 – cup golden syrup 2 1/2 – cups warm milk 1/3 cup plus 2 tbsp – corn starch 2 – egg yolks, whisked 1 – tsp pure vanilla extract 1 – tbsp butter garnish (optional) – marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc. Directions: 1. 2. 3. 4. Stir the remaining egg-Baileys-vanilla mixture into the hot pudding. 5. 3.

Resto de Paris By Obsession, Blog et guide sur les restaurants parisiens En salle, ils l’appellent « chef ». Mais ils se trompent. Alain Passard n’est pas un chef, c’est un artiste. Alors oui, je suis re-re-re-retournée à l’Arpège. Pour les curieux, et pour le plaisir des yeux, voici en photos la symphonie fantastique qu’il nous a déroulée. (Je précise que je n’ai bien sûr aucun lien ni intérêt avec L’Arpège, je vous en parle une fois encore tout simplement parce que j’aime trop cette maison. Attachez vos ceintures. Lire la suite de ce billet… Fatfree Vegan Recipes Pollo e Asparagi {Chicken and Asparagus} Ah, chicken how I’ve missed you ; ) Yes my love affair with chicken continues. If you like chicken and you like asparagus you’ll love this dish! And especially now since asparagus is in season it’s the perfect time! It’s quite an impressive dish too so not only it is fitting for a family dinner it’s perfect for company as well! Timing is important on this one, you’ll want to have everything out and ready to go ahead of time. Remember that fancy schmany french word mis en place! This isn’t a hard dish so don’t be afraid if you’ve skipped ahead and read the instructions below {btw I STRONGLY recommend that you read the instructions all the way through BEFORE starting on any recipe. You only need enough olive oil to DRIZZLE the chicken with. Baci! What you’ll need: 6 large bone in chicken thighs 1 large bundle fresh asparagus 2 egg yolks 2 tablespoons mascarpone – room temperature 1/2 cup Grana Padano – grated juice of 1 lemon – halved olive oil kosher salt What to do: Preheat oven to 425 degrees.

Tiramisu Pancakes - Steamy Kitchen : TLC Tampa Bay, Florida Jaden Hair is a food columnist, television chef, recipe developer and a mom of two little boys who love to eat. You can find her every Sunday with new recipes in the Tampa Tribune newspaper, cooking up a storm on the Daytime show that's syndicated in 100-plus markets, and blogging away at the award-winning . Jaden is also author of the Steamy Kitchen Cookbook, available online and in stores nationwide. She lives in Tampa Bay, Florida with her husband, Scott, and sons Andrew and Nathan. Follow Jaden Hair on Twitter and RSS!

Sketch-free Vegan Eating Le Drapeau de la Fidélité | 21 rue Copreaux 15e | Restaurants & Cafés L’avis de Time Out Pour trouver une petite place ici, il faudra jouer des coudes, se contenter d’un bout de table peut-être, et venir tôt (la cuisine ferme à 20h30, l’établissement à 22h). Mais le jeu en vaut largement la chandelle. Ouvert depuis 1985, ce restaurant caché dans une ruelle du 15e arrondissement n’a quasiment pas augmenté ses prix en vingt-cinq ans (la bière à 1,50 euros, qui dit mieux ?). Le patron, Monsieur Quan, ancien professeur de philosophie vietnamien, propose une cuisine simple et copieuse dans un décor hautement improbable. Un joyeux bordel donc, mais peu importe, ici on aime la convivialité et la bonne humeur. En effet, si l’envie vous prend de vous nourrir l’esprit, les essais philosophiques de Monsieur Quan figurent également sur la carte, et attention, car l’homme aurait trouvé « la panacée universelle à tous les maux du genre humain »… Auteur : AW

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