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Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

By foodwishes@yahoo.com (Chef John) When you make homemade ice cream, you always end up with spare white whites, which just happen to be one of the main ingredients in homemade ice cream cones – and if you think that’s merely an accident, you don’t fully understand how the food Gods operate. They obviously want you to make homemade ice cream cones, since there’s no other good explanation. These are surprisingly easy, and as long as you can wad-up some foil into a cone, there isn’t any special equipment, or tools required. Actually, you really do need to use a silpat to line the …read more

Source:: Food Wishes

      

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Oven-Roasted Salmon, Asparagus and New Potatoes

By Elise Bauer My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”
A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on. Continue reading “Oven-Roasted Salmon, Asparagus and New Potatoes” »
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Source:: Simply Recipes

      

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10 Super Fun Fruit Snacks for Kids

By Grace Today I’m sharing some of my favourite fun food recipes and tutorials for cute and easy fruit snacks. These ideas all make fruit extra fun so they’re great for getting kids to have a go with foods they might be unwilling to try otherwise. Older children might like to try making them themselves too as a fun edible craft that can be eaten at the end!

Last week I had the amazing opportunity to give a talk about healthy eating to the whole of my 9 year old son’s school. We talked about what should (and shouldn’t) be in a healthy …read more

Source:: Eats Amazing

      

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Buttered Fava Bean Salad with Soft-Boiled Eggs

By Erin Alderson Fava beans always look so enticing at the market. The big pods with fresh beans tucked inside lead to dreaming about future recipes. And yet, it’s easy to feel a bit overwhelmed. Fava beans have a two-shelling process which is a bit labor intensive. But, I’ve found time and again, it’s worth it. If I could, I would eat this fava bean salad for lunch every day. The delicate, just-cooked bean flavor is a perfect companion for the rich butter, light dill, and hearty rye breadcrumbs. This is everything I could ever want in a salad. One quick note, you …read more

Source:: Naturally Ella

      

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Vegan Lentil and Mushroom Burgers

By Jacqueline Meldrum I hoped to share this vegan lentil and mushroom burger last week during National Vegetarian Week, but I shared so much and just didn’t have the time. It really took over my week.I do love a homemade veggie burger though, so I had to share it with you.This lentil and mushroom burger comes from the new cookbook Green Kitchen Stories at Home.In case you haven’t stumbled across it, Green Kitchen Stories is a vegetarian blog from Stockholm, where David and Luise blog share a little about their lives and healthy vegetarian recipes. This isn’t their first cookbook. Check out the …read more

Source:: Tinned Tomatoes

      

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Easy Chocolate Popcorn Snack Mix Recipe

By Grace Today I have a really easy treat to share with you. It’s an easy chocolate popcorn snack mix that’s quick to put together and makes a great snack to take with you when you’re out and about. It’s easy to customise – try using white chocolate, dairy free dark chocolate for a dairy free version or add in different dried fruits to vary the flavour. Your kids will love helping to make (and eat!) this yummy homemade snack mix!
I’ve created a quick tutorial video to show you just how easy it is to make, and you’ll find the full written …read more

Source:: Eats Amazing

      

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Fudgy Chocolate Brownies

By Sheryl Julian My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares.
I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot.
Continue reading “Fudgy Chocolate Brownies” »
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Source:: Simply Recipes

      

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5 ingredient kiwi lemon posset

By Becca @ Amuse Your Bouche We Brits will gladly embrace any opportunity to eat a bowl of whipped cream and call it dessert. Trifle, Eton mess, posset… they’re all classic British puddings, and they’re all basically 90% cream – but just because we give them a fancy name, it seems entirely appropriate to grab an enormous spoon and dig in. No complaints here, and this kiwi lemon posset is no different.

This is a super simple version of a classic posset, made with whipped cream, mascarpone cheese, lemon curd, and an easy homemade kiwi jam. Rather than using the usual green kiwis, I used Zespri SunGold …read more

Source:: Amuse Your Bouche

      

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Laithwaite’s Wine Tasting In The Dark Review

By Bintu The idea behind Laithwaite’s Wine Tasting in the Dark is simple. How can we use our senses to change how we think about food? And not just sight (we all know that a well-presented dish is more attractive than a bowl of brown goo), but the others. So Laithwaite’s Wine gave us a Tasting in the Dark experience, letting us use a mix of senses to experience different tastes of their delicious wine (this is known as synaesthesia) and people, can I please tell you how well it works!
Continue reading Laithwaite’s Wine Tasting In The Dark Review at Recipes From …read more

Source:: Recipes From A Pantry

      

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Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

By foodwishes@yahoo.com (Chef John) If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanilla ice cream, which means no eggs. That’s called an American-style ice cream, and features a cleaner, more pronounced vanilla flavor. The French weren’t into that. They froze their famously delicious custard, and the rest is history. While I prefer the later, I have to admit they won, since it is the style that dominates the freezer case. I like to use pure vanilla extract over the whole bean, mostly because it’s easier, cheaper, and always consistent. …read more

Source:: Food Wishes

      

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Curried Lentils with Spinach

By Sus Davy I’m sitting here on the sofa, it’s late May, I can see the sun slowly setting and the sky changing colours. My belly is full with a hearty weeknight meal. The cats are twirling around my legs, purring softly. The birds are singing their evening melodies. I take some moments to be calm, and still, and breathe. In this world of terror and heartache, make time to take a step back, take a deep breath, and remind yourself that you are here. We’ve had some terrible news here in the UK today, and my thoughts are with those who have …read more

Source:: Rough Measures

      

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Carrot, Feta, & Pistachio Salad with Orange Blossom Toss

By Erin Alderson Cooking is a constant push forward in my life. I’m constantly challenging what I know, what ingredients I use, and even how I use common ingredients. It is exciting and overwhelming all at once. One of the areas I’m pushing myself this year is to step out of my rut with herbs. I have my favorites but there comes a time to move past those and explore more. So I planted lovage, tarragon, and savory. On top of this, there’s a few herbs I’ve always grown but rarely use in my cooking. Mint being the prime example. In perfect timing, …read more

Source:: Naturally Ella

      

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Meat Free Mondays - 22 May 2017

By Jacqueline Meldrum Happy Monday my friends.I usually give you a wee snapshot into my week on a Monday before I share the Meat Free Mondays recipes with you, but this week I thought I’d show you where I work. Doesn’t it look lovely and colourful?I work in a children’s library. I’ve worked here for 20 years now and I can’t tell you how much fun it is spending time with all the kids from babies to teenagers. I have a blast all week helping kids find just the right book, singing songs at Bookbug (rhyme time), telling stories to toddlers and doing …read more

Source:: Tinned Tomatoes

      

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Spicy Grilled Chicken Tacos

By Sally Vargas We have a family motto and it is this: Everything goes better in a tortilla.
Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house.
Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack!
Continue reading “Spicy Grilled Chicken Tacos” »
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Source:: Simply Recipes

      

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Easy Naan Bread Pizza Recipe

By Grace Today I’m sharing a really quick and easy family recipe – naan bread pizza! This recipe is perfect for a quick mid-week meal as you can have it on the table in just 15 minutes! It’s a lovely simple recipe that’s perfect for cooking with kids – younger children can mix and spread the sauce and scatter the toppings, and older children can help prepare the toppings too.

If you have any trouble loading the tutorial video above, click here to watch it on YouTube, and don’t forget to subscribe to the Eats Amazing YouTube channel while you are there for …read more

Source:: Eats Amazing

      

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Rhubarb & Blueberry Oatmeal Bars with Cacao Nibs & Rose Petals

By Irvin These rhubarb and blueberry oatmeal bars are absolutely magical with the addition of cacao nibs and dried rose petals, yet they are really easy to make! (Jump directly to the recipe.)

“This flavor combination is magical!” said my friend Alanna after she took a bite of my rhubarb blueberry oatmeal bar with cacao nibs and dried rose petals. I can’t take all the credit for it, as my friend Lily (of Kale & Caramel) had sent me a small jar of rose and cacao nibs along with her fabulous new cookbook Kale & Caramel ( …read more

Source:: Eat The Love

      

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Fruit Chutney | Component Cooking

By Erin Alderson Chutney is one of my favorite condiments. It’s highly adaptable to what might be in season, it can be spiced up or dressed down, and can be the star of a recipe or a nice topping. The term chutney is a pretty loose one that can encompass many different types of condiments that traditionally used in Indian cuisine (called Chatni in Hindi). However, chutney was picked up by the British during colonization. They used the term chutney and here we are. This fruit chutney is my base for all cooked fruit-based chutneys. There are recipes out there for coconut, herb, …read more

Source:: Naturally Ella