With age, we thought of eating less and less eggs and milk, but we still like cakes, so a vegan recipe was found and adapted and some chocolate around the house was added. And, it became the most moist chocolate cake we've ever had. Next time we'll try it without the chocolates.
Many people make porridge from leftover rice whose methods are passed down from our mothers, but sometimes i need to make it directly from dry rice, so I recorded the measurements to be successful every time.
Whenever I make pork knuckle dishes, I'm always left with a big pot of stiff stock in the fridge. So I thought, this could be a good base for vegetable terrine. You can design your own slices and find vegetables of interesting cross sections to achieve it! (cooking time not including stock making and chilling)
Having made only regular breads, I got curious about the interesting water flour ratio in making Ciabatta. I altered in several ways and decided on this to be the one I will continue to make. I love the fact that the dough is sticky and can incorporate a lot of nuts. (Prep time not counting proofing time.)
I loved the Pickled herring I ate in Europe so I adapted a Pickled herring recipe from ...http://www.chow.com/recipes/28418-pickled-herring... to things available in my area. It tasted very good and should go down in record.
I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow.
I learned this at a French cuisine class. It's so simple, no marinating, no rubbing, but it's very good. The chef says not to trim the fat because it cooks the spices sprinkled onto it and the oil will drip down and flavor the lamb, and possibly the vegetables baking underneath. The zucchini and tomato stack that he made also in the class, was there to catch the juices. (see my other recipe page)
Find the combination of nuts you like and spread the nut butter on your daily bread -- the easiest way to increase your daily nuts intake. Note: amount of oil may need adjustment due to oil content of different nuts and the power of your machine.
Everyone loves playing with dough. It's the best part of bread baking and the creativity is endless. It's even better when it tastes good and adds fun to a party. My dough rose so well, it came out an "obese" Christmas tree, as my son called it. Next time, I'll have to make the branches thinner.
What better suits the thanksgiving dinner than a pumpkin looking pumpkin bread complete with pumpkin seeds inside!!
Cutting slits and sticking in the leftover stem from my pumpkin, the bread turned out to be more like a real pumpkin than I'd originally planned. Everyone loved it. (Photo by Helen L. M.)