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DeelishRecipes.blogspot.com Cooking & Recipes

Easy to Cook Recipes . Healthier Recipes



This Christmas, my husband gifted me this new food processor, BOSCH MultiTalent 3.  It has more than 50 functions, has a space saving design, and most of the parts are dish washer safe.

It takes 800W and comes with a 1-litre liquidiser, 2.3-litre bowl, Universal cutter blades, blending blades, grinding jug, two cutting discs, beating disc, kneading hook and a multi-level knife.

It was a big box: H36.9 x W26.3 x D39.7cm,
And one of the heaviest presents ever, 3.7kg


Jenga-esque stack design

I kind of appreciate the Jenga-esque stack design as it really can help to save space. Our present apartment's kitchen is one of the largest I ever have, but still a great design like this in a kitchen gadget is very much welcomed. The standard tools can be stored inside the processor bowl, plus integrated cable storage. I would say this MultiTalent 3 is a lean machine that can chop, slice, shred, beat, knead, whisk, grate, grind, crush, whip and blitz in a smart and compact package.

It has a sleek base unit, with the controls: a fast and slow speed, plus pulse; the latter is labelled M, for ‘moment’.

Each container (the main bowl, liquidiser jug and grinding jug) twists and locks easily into place, with the tools for the bowl slotting onto a spindle.

There are two blade inserts that are compatible with both jugs, although only the blending blade is intended for use with the liquidiser. The universal cutter jug, meanwhile, can handle anything from a small amount of food, such as herbs, hard cheese and meat, to grinding coffee, nuts, spices and grains.

So far, I've made pizza, dumplings, lasagne, pasta, pancakes & chicken nuggets.

There is blade-less whipping disk for whipping egg whites. The dough blade (kneading hook) can easily mix the dry ingredients in the bowl in 10 seconds. There is a lid where you can pour liquid through. The dough is springy and good. Thereafter, it is also very easy to clean.

Tomorrow for New Year's Eve, I am planning to bake a Carrot Cake. So for that, I am planning to whipped some egg whites til stiff with the whipping disk. Then with the shredding function, to shred the carrots and mixed the dry ingredients together.

One of the most frequently used multi-level knife is for chopping quartered onion. In the bowl, I just pulse (M), it gives a consistent chop in seconds! I am planning to bake a casserole, a Hungarian dish called 'Layered Potatoes' after our trip back from Tromso next week. For this, I am planning to use the slicing disc to process the potatoes, on slow speed with lid's pusher for a consistent slices of potatoes.

For New Year's Day, I have frozen some strawberries, and I plan to use the liquidiser (blending blade) to make a frothy and smooth Strawberry Milkshake (ice, strawberries and milk). For the very first day, I've used a tray of ice-cubes to make ice shavings, and with a Raspberry tea and honey, it was a nice cool beverage.

I've also tried the coffee bean grinding jug with some Segafredo Coffee Beans to make a fresh Espresso coffee. My husband likes it very much.

Overall, I am happy with this kitchen gadget and I think it is very useful and helpful.




8:10 AM No comments




What you need:
  • This brew method works well with any of the Segafredo Blends; for its liveliness and complexity one of the personal favorite is the medium roast VIVACE
  • Use medium ground coffee for even extraction and full body
  • Kettle
  • Any Pour-Over Dripper
  • Paper Filters
  • Scale
  • Kitchen Thermometer
  • Timer
  • Spring water (heated to 195°F to 205°F in a kettle)
  • Long spoon to stir the coffee
Brew recipes:
  • Use 25 grams of coffee and 400 grams of water for 12oz of coffee
  • Use 38 grams of coffee and 600 grams of water for 18oz of coffee
  • Use 50 grams of coffee and 800 grams of water for 24oz of coffee
Step-by-Step
  • Heat the spring water up to a temperature between 195°F to 205°F.
  • Place the paper filter inside the cone. Pour hot water through the filter to wet it, allow the water to drain completely. Drain the water and dry the cone.
  • Pre-heat your cup(s) then dry.
  • Add the ground coffee into the wet paper filter.
  • Place the cone onto the scale and tare down to zero.
  • Start the timer and slowly pour in just enough hot water to saturate the coffee bed, moving the stream in a circular pattern be sure to saturate all of the grounds.
  • Let the gases be released for the first 30 seconds, allowing the coffee to bloom.
  • Pour the remainder of the water in a slow circular motion keeping the level about 1 inch below the top of the filter.
  • According to the brew recipe selected, when you are half-way through the hot water, stir the coffee to allow for an even extraction.
  • Continue pouring the hot water to the desired amount (according to the brew recipe selected).
  • When the extraction is complete remove the paper filter and dispose of it.
  • Pour the coffee into the cup and enjoy!

Massimo Zanetti Beverage Group
Type
Private
Industry Coffee
Founded 1973
Headquarters Bologna, Italy
Products Coffee
Website www.mzb-group.com
Massimo Zanetti Beverage Group is an Italian coffee company that owns brands such as Segafredo and MJB. With turnover of around US$1.2 billion per year, it claims to be the biggest private company in the coffee industry.[1]


Segafredo Zanetti
Today, the Bologna, Italy-based group sells 120,000 tons of coffee annually. The Massimo Zanetti Beverage Group owns more than 20 consumer brands worldwide, including Chock full o'Nuts, Chase & Sanborn, MJB, Hills Bros., Segafredo Zanetti, Meira Oy, Brodies and Tiktak; that span a variety of products from espresso and coffee to tea and spices.
12:35 AM No comments


Swedish Christmas Breakfast

In this episode we visit our friends Anna & Rasmus that run the popular Stockholm cafés Pom & Flora and prepare a Christmas inspired breakfast together. We bake Swedish Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Date Truffles, Xmas Tree Smoothie and Pom's signature Christmas Porridge. Here are all the recipes: – Lucia Saffron Buns “Lussebullar” Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g / 1/2 cup coconut sugar or maple syrup 250 g / 1 cup quark cheese, greek yogurt or vegan yogurt 800 g / 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/3 cup) Brush with 1 egg yolk, beaten (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! *** – Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml / 1 cup oat milk or plant milk of choice 1/2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut “snow” 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

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11:55 PM No comments

To be really honest with you, I'm really curious of this dish made by Maangchi. It was from an email marketing newsletter that Maangchi sent to me today, that highlighted this dish. The main point is that she has reached 3 Million subscribers on her YouTube food recipes and cooking channel! Congratulations! Maangchi!

The preparations can be watched here:


The original recipe is here.
12:49 AM No comments



Ingredients
1 Butternut Squash, washed & halved length ways
2 tbs Vegetable Oil
1 Leek, peeled, washed & chopped fine
2 cloves of Garlic, minced
2 tbs Fresh Sage, chopped
Cheese Sauce 
1/4 cup Butter
1/4 cup Flour
3 cups Soy Milk/Cashew Milk
1/2 Onion
1 Bay
Pinch Nutmeg
Pinch Sea Salt & Pepper
1/2 cup Grated Vegan Cheese
1 tbs Nutritional Yeast
1 tbs Dried Chilli Flakes 


Credit:
AVANTGARDEVEGAN GAZ OAKLEY

Source: https://www.avantgardevegan.com/recipes/cheesy-stuffed-squash/
9:57 AM No comments



This is a lightly sweetened scone recipe, it should be British. In Hungary, we can find "pogácsa" which is very similar and always savoury with toppings like cheese. While Scone is mostly pronounced rhyming with 'gone' or 'tone', I tend to say it more with the north of England way, that is rhyming with 'gone'. 


  •  2 cups 
  •  2 tbsp sugar
  •  1 1/2 tsp salt
  •  1 tbsp + 1 tsp baking powder
  •  10 tbsp unsalted butter, very cold and diced into small cubes
  •  1/2 cup of heavy cream
  •  
  •  2 eggs
  •  1/4 cup blueberries

  1. Step 1
    Preheat oven to 200 deg Celsius. 
  2. Step 2
    In a large bowl whisk together flour, sugar, salt and baking powder.
  3. Step 3
    Work the butter cubes into the flour with finger tips until a coarse meal develops. Toss in the blueberries and mix gently until combine.
  4. Step 4In a separate bowl add heavy cream, eggs and vanilla and whisk until combined.
  5. Step 5Create a well in flour mixture, pour cream mixture using a large wooden spoon.
  6. Step 6Turn the dough onto a floured surface, form a disk and cover with a plastic wrap. Refrigerate for 30mins (or leave in freezer compartment for 10mins)
  7. Step 7Roll the chilled dough out to half inch thickness.
  1. Step 8Cut out scones using round biscuit cutter. Place on parchment lined cookie sheet.

  1. Step 9Whisk one whole egg, add dash of milk to prepare an egg wash and lightly glaze the tops of scones with pastry brush.
  2. Step 10Bake for 12 minutes til risen and golden brown. Serve with cream and jam along with your favourite tea. Enjoy!



8:57 AM No comments
Did you know?

72% of adults prefer that companies communicate with them via email



Since the founding of Deelish Recipes, seeing so many different publishing platform and online tools, I am very inspired by this story: 



https://www.campaignmonitor.com/publishing/donut/ 


Check it and you will see what I mean in the following post that's about to follow.

Basically I am using very instinctual tools such as "drag-and-drop" tools for my design and marketing work. I love especially modern tools that saves time and easy to use. The first important criteria besides function is speed of learning the tool: it has to have a short learning curve.

Campaign Monitor was found to have these useful features: campaign management, content marketing, customer experience, email management, email marketing, marketing automation and most important of all Web Analytics. *It's pretty hard to find a reliable web analytics that doesn't under report!

For recipes blogging for foodies all around the world, I realised Event Triggered Actions and Multi-Campaign are one of the best features. I like that it has Audience Targeting, brand management, campaign management, categorization/grouping, conversion tracking, distribution management, Multi-Channel publishing and publish scheduling.

If you are curious to find out How to use Psychology to Optimize a Landing Page?  Or to see 100 Best Email Campaigns? Or even How to Cultivate Loyal Readers with a Newsletter? Click on right now and you will get your answers.

For Foodies/Mommies customer experience features, I really appreciate the Analytics, Action management, customer segmentation, dashboard, feedback management, Multi-Channel Collection, Survey management. Today we pride a high importance for an Email management platform, as it allows me to monitor my email and response management. All these save lots of valuable time!



What I had been looking for were Email Marketing features such as: Auto-responders, behavior driven rules, bounce tracking, CAN SPAM Compliance, Click-Through Tracking, Contact database, Drip Campaigns, Event Triggered email, Mailing list management and Multi-Variate Testing!!

Have I told you yet that I also like its Newsletter Management, Spam Check, Subscribe/Unsubscribe, survey and template management, Unsubscribe Database, WYSIWYG email editor.

Credit Campaign Monitor and also Emma

https://www.bloggeroutreach.com/
3:21 AM No comments

Throwing a Christmas Party? Need the perfect festive drink? This simple Mulled Wine or Gluehwein recipe, with a delicious rum twist, will have your guests rejoicing! A stylish, step by step video, by J Rivera from Jamie Oliver's Fifteen restaurant, London. Enjoy!

mulled wine, varene vino, orange.fall
http://flic.kr/p/5BHJRA


5:33 AM No comments



Eggnog cupcakes
Eggnog cake topped with a kahlua eggnog buttercream

Photo credit: Kristin Ausk


5:12 AM No comments

This seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.


Detailed Recipes: https://www.jamieoliver.com/search/?s=paella
4:35 AM No comments

Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!! July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter. Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :) Source: https://createeathappy.blogspot.com/2016/07/tai-meshi-sea-bream-rice-from-tsukiji.html


Tai-Meshi (Sea Bream Rice)
Difficulty: Easy Time: 1hr Number of servings:
Tai-Meshi (Sea Bream Rice) Difficulty: Easy Time: 1hr Number of servings: 4 Ingredients: 3 cups uncooked Japanese rice (short-grain rice) cleaned sea bream (bone side of the fillet) 1 tbsp. salt 10cm/4inch-square Konbu (kelp) 2 tbsp. Sake 1 tbsp. light soy sauce Mitsuba (Japanese wild parsley) if you like Directions: 1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it. 2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes. 3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well. 4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice). 5. Place the pot into the rice cooker. Cover and press the button to start. 6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in. 7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like. レシピ(日本語) http://cooklabo.blogspot.jp/2016/07/b... --------------------------------- ♥Utensils I use in my videos♥ http://astore.amazon.co.jp/shopping07... ♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0... ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron...

4:19 AM No comments

Today, I made this vegan falafel for our lunch. I made some Potato Főzelék (a Hungarian dish) to go with it. I am so glad that my 5-year-old enjoyed it so much. And of course my lovely husband who totally can't get enough of it.

Falafel Ingredients:

1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)

1 Small Red Onion, roughly chopped

3 Cloves of Garlic, minced

1 cup of Fresh Parsley

1 cup of Fresh Cilantro

1-1/2 tsp of Cumin Seeds

1-1/2 tsp of Coriander Seeds

1/4 tsp (or to taste) or Cayenne Pepper

1 Tbsp of Lemon Juice

2 Tbsp of All Purpose Flour

1/2 tsp of Baking Soda

Salt, to taste

Vegetable Oil for Frying



Preparation

1) Drain the soaked chickpeas overnight. Rinse them.

2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.

3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.

4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.

5) Grab a bit of mixture and make golf ball size falafel, fry for about one minute until deeply golden brown and crispy.

6) Drain on a paper towel lined plate and repeat.
1:57 AM No comments



Bruschetta Cups What Can I Bring? Perfect for: Casual get-togethers, fancy dinner parties, potlucks. Make and take: Keep the cups in their product packaging for easy travel; transfer them to a platter before serving. Made famous by: Stephanie Lotti of Atlanta, who said the snack was "born of desperation and a trip to DeKalb Farmers Market. I found the phyllo cups and figured I'm Italian, I could make up the rest." https://farm4.staticflickr.com/3473/3197175822_8d571fbdf6.jpg

6:10 AM No comments


Day 327. Thanksgiving is one of my favorite holidays. My extended family is quite enthusiatic about food, and we typically go a little crazy cooking for Thanksgiving. This year was particularly extravagant: for a dinner with 23 people (4 of whom were under 5), we had 26 different dishes, including 4 pies, 3 other desserts, 9 vegetable sides, 3 kinds of stuffing (plus savory bread pudding), 2 salads, 2 kinds of cranberry sauce, turkey, and gravy.

It was amazing. Despite this abundance, the turkey is undoubtedly the start of the show at Thanksgiving, and so is my picture for the day. This turkey in particular, from Hettie Belle Farm in Western Mass and cooked by my dad, was incredible. A few pictures of sides and desserts are in the comments.

Taken Nov 22, 2012 in Somerville, Massachusetts, United States ¹⁄₁₆₀ sec at f/6.3, ISO200. Lens: EF50mm f/1.4 USM @ 50 mm http://flic.kr/p/dwhrVt

7:26 AM No comments


Originally uploaded by rosey sugar


Halloween (also spelled Hallowe'en) is an annual holiday observed on October 31. Common Halloween activities include trick-or-treating, wearing costumes and attending costume parties, carving jack-o'-lanterns, ghost tours, bonfires, apple bobbing, visiting haunted attractions, committing pranks, telling ghost stories or other frightening tales, and watching horror films.

On every Tuesdays for the next six weeks, we will feature a Halloween recipe. Hope it will give you some ideas, preparing you for the Halloween party :)

Here's the first video recipe for decorating the Halloween Mummy Cookie.

10:21 AM No comments

Source: sprinklecharms.blogspot.com via zannnie on Pinterest


    RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



yield: 12 cupcakes

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

INGREDIENTS:

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)


www.helenmaffini.com

11:37 PM 1 comments


Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and also featured at Halloween.

The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.

Ingredients:
Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Sugar Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

Directions:
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.



This is the latest craze, a Fidget Spinner. Check this recipe out as the Pumpkin Pie is made in the form of a fidget Spinner. I'm sure your kids will love it!

11:15 PM 3 comments

Marbled vanilla sugar cookie leaves all dressed up for Thanksgiving! In the United States, the modern Thanksgiving holiday tradition is traced to a sparsely documented 1621 celebration at Plymouth in present-day Massachusetts, and also to a well recorded 1619 event in Virginia. The 1621 Plymouth feast and thanksgiving was prompted by a good harvest. Pilgrimsand Puritans who began emigrating from England in the 1620s and 1630s carried the tradition of Days of Fasting and Days of Thanksgiving with them to New England. The 1619 arrival of 38 English settlers at Berkeley Hundred in Charles City County, Virginia, concluded with a religious celebration as dictated by the group's charter from the London Company, which specifically required "that the day of our ships arrival at the place assigned ... in the land of Virginia shall be yearly and perpetually kept holy as a day of thanksgiving to Almighty God. (wikipedia)

http://flic.kr/p/5DDkMS

11:13 PM No comments




Singaporean Laksa:


4:36 AM No comments
Credit: Samantha F.


Cheesy ricotta matzo balls in a savory roasted tomato soup and garnished with crispy Parmesan chips. This is next level matzo ball soup! Matzo is an unleavened cracker-like bread that is traditionally eaten at Passover. It is made with flour and water, and it is the flour-containing product that is deemed to be Kosher for passover. Matzo meal is made by finely grinding matzo crackers into a breadcrumb-like consistency.
Roasted Tomato Soup with Ricotta Matzo BallsYields 2-4 servings
Matzo ball soup with ricotta
Tomato Soup Ingredients:
  • 2 lbs. vine or roma tomatoes cut in half
  • 2 red bell peppers (you can also use roasted jarred peppers)
  • 2 large carrots, peeled and stems cut
  • 2 garlic cloves, smashed
  • ½ tsp. salt
  • Olive oil
  • 2-4 cups vegetable stock

Ricotta Matzo Ball Ingredients:
  • 4 eggs
  • 2 tbsp. olive oil
  • 1 cup matzo meal
  • ¼ cup ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • Fresh basil leaves, chopped
  • Fresh parsley leaves, chopped
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • Ground pepper

Garnish:
  • ½ cup grated Parmesan cheese, for Parmesan chips
  • Fresh basil
  • Olive oil

Instructions:
1. Preheat oven to 400° Fahrenheit and line a baking sheet with foil. Add tomatoes, peppers, carrots and garlic and toss with salt and olive oil. Roast vegetables until soft and tender, for about 30 minutes. Once done, remove from oven and allow cooling enough to handle. Then remove seeds from pepper and any charred thick skin and discard.
2. Once vegetables are cool enough, add everything to a blender or food processor and blend until smooth. You may want to add a bit of the stock to help thin it out, then transfer to a small pot with the rest of the stock and bring to a simmer. Taste for seasoning and adjust.
3. For the matzo balls, whisk all the ingredients together until well combined and form into medium sized balls. Add to boiling water and cook until matzo balls float to the top, about 30 minutes.
4. To make the parmesan chip, leave oven at 400° Fahrenheit and line a baking sheet with parchment or a silpat. Place a heaping tablespoon or two of grated Parmesan cheese and lightly press down so it’s in a circle and replicate with remaining cheese. Bake for about five minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow to cool before removing.
5. Assemble soup by adding matzo balls to roasted tomato soup and garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil. Buon appetite!


About Samantha Ferraro
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse Jewish and multi cultural background with both Sephardic and Ashkenazi roots and has lived all over, including Brooklyn, Hawaii, Southern California and now in the Pacific Northwest. Samantha blogs about world cuisine recipes and lives in beautiful Washington with her Italian husband and adorable fluffy dog Hula and is writing her first cooking, coming out in Spring 2018. You can visit her blog over at www.LittleFerraroKitchen.com

URL


1:46 AM No comments
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"Every meal is a chance to heal. With each bite, we're writing the story of our health and wellbeing." - Anonymous

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About Me







--------------------------------------------------- Meet Jodee, a passionate home cook and food lover who runs the Deelish Recipes blog. She's great at teaming up with writers and tech enthusiasts to share her home cooking adventures. Jodee's online classes, social media posts, and live events are all about fun and easy ways to make tasty meals at home. On her blog, Deelish Recipes, you'll find a bunch of easy and healthy recipes from different parts of the world. No matter if you're into Chinese stir-fries, cozy Italian meals, fancy French desserts, or fresh Greek salads, Jodee has recipes you'll want to try. And if you're into vegan or plant-based foods, she's got you covered with plenty of ideas and recipes. Jodee also keeps an eye out for the newest things in cooking, like cool kitchen gadgets and technology that can help you in the kitchen, including 3D food printers and cooking robots. Follow her journey to find new flavors and simple ways to cook. If you want to get in touch with Jodee or learn more, just send her an email at deelishrecipes@gmail.com. Whether you're a beginner or just looking for new recipe ideas, Jodee's blog is a friendly place to start. Join her and get cooking!
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Email: deelishrecipes@gmail.com

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