Homemade Salt & Balsamic Vinegar Kale Crisps

By Jacqueline Meldrum A simple recipe for homemade salt and vinegar kale crisps.

My friend Sarah from Maison Cupcake was the one who got me addicted to kale chips (or crisps as we are more likely to call them here in the UK).
I was down in London, it must have been for a blogger conference as I was flying solo. Anyway, Sarah and I popped into a Pret for a cuppa and a catch up and she picked up some kale chips which she said I should try.
That was it, the first time I tried kale crisps. Oh my!
Of course I had…
[[ This …read more

Source:: Tinned Tomatoes



Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

By (Chef John) I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party conversation repertoire, especially where there are French chefs involved. Okay, now let’s talk cinnamon. The safe play is to not add any, and live happily ever after. However, in very, very small amounts, it really does add a mysterious, wonderfully warming background note that you actually might enjoy. There’s only one way to find out, but please proceed with caution. Too much will render …read more

Source:: Food Wishes



Swedish Meatballs Stroganoff

By Irvin In the cooler weather, I’m craving comfort food like this Swedish Meatballs Stroganoff, which is a mashup of Swedish Meatballs and Beef Stroganoff. (Jump directly to the recipe.)

Though January usually means “healthier” for most folks, the weather often doesn’t cooperate. I want to be eating salads and smoothies (both of which I love) but the cold weather also means I crave comfort food. San Francisco rarely gets super cold – not Midwest cold which is where I grew up. But I’ve been here long enough (about 20 years) that I’ve grown soft. Any dip below 60°F and I grab the …read more

Source:: Eat The Love



Roasted Sweet Potato Baked Eggs

By Erin Alderson Some recipes are born from a love of making some of my recipes easier. I love to whip up a good quiche or frittata but sometimes I like to keep things simple (really simple). This baked egg dish is about as easy as it gets, once you get quick at dicing.
The Sweet Potatoes

Don’t throw this recipe out if you don’t like sweet potatoes. It’s really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.
During the winter months, try different varieties of squash. …read more

Source:: Naturally Ella



Baked “Cake Crumb” Mincemeat Pudding

By Karen Burns-Booth Baked “Cake Crumb” Mincemeat Pudding – Based on the traditional College Pudding, this pudding uses Panettone cake crumbs as part of the ingredients, as well as mincemeat, all left over from Christmas; serve with vanilla custard for a delicious & thrifty winter pudding.

A Proper Winter’s Pud!
Today’s post is all about leftovers again, as we plough through all the festive treats and ingredients that are still lurking in the fridge and the pantry! It’s another pudding, I say another pudding as we have been enjoying a lot of puddings lately, in between low-calorie and healthy meals of course. Two weeks ago …read more

Source:: Lavender & Lovage



Avocado risotto

By Becca @ Amuse Your Bouche A creamy, indulgent avocado risotto – with no cheese! Vegan comfort food at its best.

I’m usually not too inventive with avocados. Usually I just slice or dice them, and serve them as a garnish on top of some sort of TexMex dinner. Sometimes I try to be a bit more imaginative (avocado ice cream is truly amazing!!), but I always think I should be creative with them more often. So to help me enjoy Veganuary, I thought I’d make something imaginative with one of my favourite vegetables (or, if you want to get technical, fruits), and I made this gorgeous …read more

Source:: Amuse Your Bouche



Beef Rendang and the Case of the Invisible Sauce

By (Chef John) Don’t think of this amazing Indonesian beef curry as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Flavorless water evaporates when you reduce a pan sauce, like we’re doing here, but fat doesn’t, nor does flavor, which is what makes this such a unique, and deliciously addictive dish. Originally the recipe was developed as a way to preserve meat in hot and humid Indonesia, which is why it was cooked until dry. The lack of moisture, along with all these naturally antimicrobial ingredients …read more

Source:: Food Wishes



How Parma Ham is Made

By Helen Parma ham is the ultimate two ingredient recipe – with time and location thrown in to make a truly special product, made with passion and expertise.

Parma Ham or Proscuitto de Parma is a delicious dry cured ham, richly flavoured with delicate pink meat marbled with pure white fat.
Parma Ham was granted its Protected Designation of Origin (PDO) in 1996 and previously similarly protected by the Italian government in 1970.
Continue reading How Parma Ham is Made at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours




By Paola Zaragoza Cardenales Type: International Food Wine Restaurant

Parking: Yes

Price: $30-50 per person

Location: Mall of San Juan 2nd Floor


The restaurant specializes in International food but its actually more of a steakhouse. They also offer seafood such as oysters and lobster. They have a huge variety of wines and a shop where you can take bottles home. You can also take home the cured meats. I recommend sharing the food because the servings are large enough for two people.

My mom and I tried to bistecencebolla’o (with onions) with rice, beans, and mofongo. We also had a tempranillo wine. The food was good …read more

Source:: Culinary Road Trip



Easy Peanut Butter Bars

By Jacqueline Meldrum An easy peanut butter and dark chocolate traybake bar which is dairy-free, but very indulgent.OH MY GOD, these peanut butter bars are amazing They are also really, really addictive. It’s extremely hard to stop eating them, so beware.Traybake bars like this are so easy to make, but they are utterly indulgent.I was inspired to create these after picking up a takeaway lunch from a vegan cafe called Marwick’s in Dundee, which included one of these slices.Marwick’s Vegan Cafe, DundeeMarwick’s is our only fully vegan cafe and takeaway in Dundee. It’s a family run business, which is super popular and no …read more

Source:: Tinned Tomatoes



Easy Cheese Penguins – Fun Food Tutorial

By Grace Hall Whether you are planning a winter or penguin themed party, or just want to make a fun snack for your kids, these cute cheese penguins are really quick and easy to make and the kids love them!

Be sure to check out my quick tutorial video so you can see just how easy these are to make!

It takes less than a minute to make each penguin, so they’re perfect for making in bulk for kids party food. If you have a little one who loves penguins, why not add one to their lunch box for a fun lunch time surprise!

Easy Babybel …read more

Source:: Eats Amazing