Blue Apron’s Lamb, Beef & Mushroom Stew 

This is Blue Apron Number 2

The recipe card states:

“This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust.  We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan  cheese”.


Hongkong Style Mango Pudding

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 […]

via Hongkong Style Mango Pudding  —


Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit! – Chef Gigi Gaggero — The Purple Almond

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, […]

via Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit!  – Chef Gigi Gaggero — The Purple Almond


Eggless Challah Bread

Smart Veg Recipes

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
  • Sugar-2tbsp
  • Butter melted – 2tbs
  • Milk powder -2 tbsp
  • Milk – 1/2 cup(warm)
  • Sesame seed–1 tbsp
  • Milk and butter – For brushing
  • Baking powder-1tsp
  • Raisins-10-15


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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15-Minute Kimchi Fried Rice – A Family-Friendly Introduction to Fermented Foods

food to glow

An easy, vegetarian and family-friendly introduction to fermented superfood, kimchi. 

An easy, vegetarian and family-friendly introduction to fermented food 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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yellow potato soup with purple cabbage, chorizo + poached egg

I will have to try this one

Back to Spain


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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gâteau basque

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


Parmesan Crisps


1/2 cup grated Parmesan


Preheat oven to 400ºF

Line a baking sheet with parchment paper. Pour a tablespoon of Parmesan on to it and repeat. Spacing 1/2 inches.

Bake for 3 to 5 minutes or until golden and crisp.

Stay fresh in refrigerator for about a week.


Valentine’s Day Breakfast


2 eggs
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.