When I was a child there was a lady in own town, who baked extraordinary cookies. She used to make them for her friends and relatives on their birthdays. Everyone asked for her recipe, but she always prefered not to share. ... until one day ... Biscotti Liviana: light, crunchy and with an extraordinary flavor.
Side dishes cooked then served with main dish; Sautéed sliced pork topped on rice.
✔︎Homemade coleslaw salad.
✔︎Boiled octopus and cucumber marinated kimchi sauce with Japanese ginger moths.
✔︎Simmered white gourd melon with thick mince meat sauce.
✔︎Roast beef and boiled vegetables with bonito broth jelly.
✔︎Miso soup with mushrooms.
✔︎Sautéed sliced pork topped on rice.
The original sauce is made with grated onion, grated garlic, grated ginger, soy sauce, cooking sake, sugar, chili paste, spicy miso.
🍒 ᴄᴏɴ ᴄʀᴜᴍʙʟᴇ ᴅɪ ᴍᴀɴᴅᴏʀʟᴇ ᴠs 🍑 ᴄᴏɴ ᴄʀᴜᴍʙʟᴇ ᴅɪ ᴀᴍᴀʀᴇᴛᴛɪ
Kɪʀsᴄʜᴇɴ ᴍɪᴛ Mᴀɴᴅᴇʟsᴛʀᴇᴜsᴇʟɴ ᴜɴᴅ Pғɪʀsɪᴄʜ ᴍɪᴛ Aᴍᴀʀᴇᴛᴛɪsᴛʀᴇᴜsᴇʟɴ
Cʜᴇʀʀɪᴇs ᴡɪᴛʜ Aʟᴍᴏɴᴅ ᴄʀᴜᴍʙʟᴇ ᴀɴᴅ Pᴇᴀᴄʜᴇs ᴡɪᴛʜ Aᴍᴀʀᴇᴛᴛɪ ᴄʀᴜᴍʙʟᴇ
Buongiorno a tutti 😘 e buona domenica 😘 😘 !
Il rientro è ormai alle porte e come sapete stiamo cercando di sostenervi al meglio per renderlo il meno traumatico possibile con le nostre ricette dolci e salate 😉. Se ancora non lo avete fatto, partecipate al nostro giveaway, c'è tempo fino a questa sera 🏃♀️🏃♂️! Adoro mangiare frutta fresca d'estate, ce n'è per tutti i gusti, chi ama le 🍓ed i frutti di bosco, chi invece va matto per le albicocche, chi le 🍑, difficilmente ho incontrato persone che resistono alle🍒 e la lista potrebbe proseguire per ore😉. Proprio per questo motivo oggi vi presento una ricetta semplicissima in due versioni, entrambe particolari 😎: 🍒 con crumblee di mandorle e 🍑 con crumble di amaretti, difficile resistere 😍! Sono due preparazioni semplicissime, si realizzano in pochissimo tempo ed hanno una resa davvero spettacolare 😉. La classica ricetta che sarebbe in grado di seguire anche il più negato in cucina ed è ottima da far fare ai bambini con la frutta già mondata 😉💪. Ricetta perfetta se avete ospiti a cena e non sapete cosa preparare che metta d'accordo tutti, difficilmente un crumble di frutta ancora tiepido servito con una pallina di gelato🍦 o con un ciuffo di panna, non conquista tutti 😍✨! Grazie a due piccoli accorgimenti verranno bellissime, non c'è bisogno di spostarle dopo la cottura ne di decorarle, meno stress di così per un dolce non è possibile 😉💪
Voi siete più TEAM🍒 o più TEAM🍑? Per la ricetta seguite le stories 😘 😘
Never ending White Chocolate Truffles!
Have you ever been to a celebration, you crave something sweet and there is nothing sweet to eat?
Often I have my round table set up with the cake set up from the get go with selection of truffles to satisfy all the sweet tooth’s.
Last weekend I had a variety of Dark Chocolate, Milk Chocolate and White Chocolate Truffles by the hundreds and they’re still going!
Happy Sunday evening!
2 821 hour ago
Thanks for all the 💛 this weekend. We're excited to be back baking, flipping & frying after our short break ✌️
Making fresh juice every morning means I mostly end up discarding the pomace (the vegetable and fruit byproduct that remains in the juicer).
A great way to use carrot pomace is to mix with chickpea flour (or mashed cooked chickpeas) and shape into falafel.
Rich in protein from chickpea flour and sesame. Lots of fresh herbs and spices. Baked instead of deep fried.
Served with the most delicious tahini and yogurt dip. (I tried @belazu_co tahini and it's the best I've ever eaten) 👈👈 Swipe left for the recipe.
There is a small town near Puri called Chandanpur where there is a particular shop named hotel Krishna who sell these laddo shaped delicacy made primarily with poha and grated coconut, added with other ingredients and is served with dalma. I got to know about this shop very recently n I was amazed by the taste and flavor of these ladoos and the coalescence with dalma is just an eruption of flavors that will definitely give your palate a big oomph. .
➡️Poha(grinded to fine powder)
➡️crushed cashews and almonds
➡️pinch of edible camphor .
Goedemorgen! Ik heb al een productieve ochtend gehad. Bart is werken vandaag dus we waren vroeg wakker. Heb al boodschappen gedaan, wat opgeruimd en er staat een was te draaien 💪🏻 Zijn van die vervelende dingen die helaas ook moeten gebeuren 😅 ik ga vanaf oktober 32 uur werken dus dan heb ik thuis weer iets meer tijd 😁
Maar nu even naar dit gerecht. Jemig, wat was dit lekker! Heb zelfs 2x opgeschept 😁 enchilada's met pulled chicken. Serveer met creme fraiche (en misschien een salade want er zit echt geen groenten in dit gerecht 😅) en je bent gegarandeerd gelukkig!
Nu snap ik dat je zegt "he Claudia, het is bloedheet..Ben je wel helemaal lekker met je pulled chicken?" dus sla dit recept lekker op en maak het op een regenachtige dag!
How inappropriate is it to drink cocktails on a Tuesday? 🤷♀️ This figgy gin cocktail is all I'm craving right now!🍹🍹🍹
84 94520 August, 2019
Ahem. Not to get too personal but, hands up if you’ve had a soggy bottom ... of the fruit pie variety, of course. 😁 All the lovely, juicy fruit we have right now has a downside ... lots of juice that is waiting to soak into your pie dough bottom and leave it doughy and waxy instead of flaky and golden. Here’s a tip to prevent that, and it works with any juicy fruit that is sliced before you bake it.
Prep your fruit as you normally would and add in your sugar, spices and thickener. (I use tapioca flour because it doesn’t make the filling cloudy.) Empty the mixture into a colander set over a bowl and let it drain for about 30-45 minutes to allow the fruit to release its juices. The occasional stir/shake or a squirt or two of lemon will speed up the process. Pour all that lovely liquid into a small saucepan and heat over a low heat until it bubbles and has thickened. Let the mixture cool to room temp and then fold it gently back into your sliced fruit. Pour the thickened, cooled filling into your prepared pie shell and you’re good to bake.
Yes, this method takes a bit more time than you would spend just tossing fruit together but the results are worth it. A thicker mixture will not soak into the pie dough as quickly as liquid, giving you a fighting chance at achieving the flaky bottom of your dreams. Anyone have any other soggy bottom fixes they’d like to share? Leave them in the comments.
Oh, and Happy National Peach Pie Day! I hope there’s a slice (or two) of peach pie in the forecast today! 🍑🧡😁
135 3,03021 hours ago
I’m so excited to (finally) be able to announce my big news! I’m writing a cookbook! 😱 Deep breath … every time I say that, my heart does a little flipflop. I am beyond thrilled to be working with @pagestreetpublishing who have produced cookbooks for some of my favourite bakers and bloggers, including @displacedhousewife The Cookie Book, @foodfashionparty Masala & Meatballs and @the_bojon_gourmet Alternative Baker. 💛My cookbook is going to focus on the how-to’s of making and decorating beautiful pies like this Peach Rose Trellis slab pie. It will include all the details on how to create decorative looks that range from simple stunners to intensive showstoppers. Of course, there will be lots of great recipes for pies, tarts, galettes and handpies, both savoury and sweet. The book is scheduled for a Fall 2020 release which may sound a long way off but the manuscript is due by the end of the year so, yeah, it’s going to be busy! 😓 Thank you again for all your encouragement and support. I wouldn’t be doing this without you! 💛💛