Today I want to share the hongkong style mango pudding this one of the delights of the Hongkong dim sum feast. This pudding, is light as a feather, melting in the mouth, packed to the brim with the freshest mango taste and texture and creamy with aromatic hint of dairy. Now you don’t need to come to […]
Black rice, otherwise known as forbidden rice, is an ancient grain with quite impressive health benefits, and more nutritious than other varieties of rice. Forbidden rice has been part of the Asian diet for thousands of years, mainly reserved for royalty, thus the name “forbidden”. (1) Forbidden rice is packed with disease fighting antioxidants, fiber, […]
Challah bread,super soft, little sweet,flaky,amazing test bread easy to make.
Ingredients(1 full bread)
- All purpose flour – 1.5cup
- Yeast – 2 tsp (instant)
- Salt – 1pinch
- Butter melted – 2tbs
- Milk powder -2 tbsp
- Milk – 1/2 cup(warm)
- Sesame seed–1 tbsp
- Milk and butter – For brushing
- Baking powder-1tsp
Step 1 – In a bowl take warm milk, sugar, yeast then mix it and keep aside for 5 minutes. Add 2 tbsp flour and mix it, keep aside for 5 more minutes then and mix well.
Step 2 – Take flour in one bowl, add salt, milk powder, yeast mixture,,baking powder mix it well and knead for 5 minutes then add butter and again kneed for 10 more minutes. Cover dough and keep aside for 1 hour.
Step 3 – After 1 hour open dough, it rises and becomes double-triple in size. Punch it,add raisins kneed 30…
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An easy, vegetarian and family-friendly introduction to fermented superfood, kimchi.
Kimchi is a big ask for some. Even more so for those with families to feed.
For starters – not to put too fine a point on it – kimchi stinks. To highest Heaven. Even hardcore kimchi fans would have to admit this. In fact, I have read that many Koreans have little refrigerators just for kimchi (much like many US college dorm rooms/man caves have beer fridges). #goals
It’s also a wee bit spicy from the Korean chilli flakes, as well as a bit sour and sometimes fizzy from fermentation – which can be slightly off putting traits in comestibles when one is used to sweeter, or at least more neutral, food.
And mostly food doesn’t hiss at you.
But hopefully you can get past/have got past these “attributes” to appreciate the intense flavour of this firework of the food…
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I will have to try this one
I often choose blog recipes by deciding what I want to eat on that particular day. I don’t have the budget to make fanciful meals just cause, plus my dad always said, Waste not, want not.
In terms of healthfulness, I usually aim somewhere between Goop and Hungry Betches. I try to keep it balanced, colorful, seasonal, but I also like to make it a little dirty, throwing pig fat into an otherwise vegetarian dish and over-buttering my whole-grain flatbread. But still, I’m not going to pretend that I eat triple decker grilled cheeses on the regs because that would just make me feel yickins.
Today’s soup, inspired in part by the Food 52 potato recipe contest, is what I’m eating for lunch. It virtuously includes purple cabbage (color! veg!), potatoes (a little starch never hurt anyone), fresh parsley, and a paprika-spiced broth, but then gets a little dirty…
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I love making cakes. It’s such a luxury to say, You know what? Today, I’m going to dedicate my day to baking a cake. I was reading The Basque History of the World, and when the author t…
Source: gâteau basque
2 cherry tomatoes
4 leaves of spinach
2 tbl of shredded cheese
ham cut into 10 small cubes
salt and pepper for tast
Preheat oven at 350ºF. Break eggs into small bowl. Beat eggs gently with a fork, add salt and pepper. You may add a tablespoon of milk or water. Pour eggs mixture into two heart shaped ceramic baking forms. Add cheese, ham and cut tomatoes spinach leaves.
Bake for 15-20 minutes.
Red Onion Jam, Red Onion Confit, Caramelized Red Onions – all different names for the same thing: Rich, silky, sweet & tart, this is a condiment that should be in everyone’s fridge.
Source: Red Onion Marmalade
Preheat oven at 400ºF. Cut avocados length-wise in half and remove pit. Depending on the size of the pit and your eggs you may want to widen the hole. The deeper the hole the longer the baking time.
Place the cut avocado in a small baking dish, open side up. Crack one egg into each half and season with salt and pepper.
Baking time depends on the depth of the hole and how you like your eggs. Baking time can take up to 40 minutes if you like your eggs well done.
Top your eggs with tomatoes. You can add chives or parsley