This is a super easy party favour idea. It could also serve as an after-meal dessert or as an appetiser. I make these quite regularly and today I gave a go at the Gluten Free version.

So the key ingredients are milk chocolate and the cornflakes. What you simply need to do is prepare the tempered chocolate by melting 3/4 of it in a double-boil pot. Once the 3/4 portion is melted, lift it off the boiling water, and add in the 1/4 chocolate, continue to stir till all is melted with a light consistency. After it is slightly cool, add in the Gluten-Free corn flakes. Coat all the cornflakes and using two teaspoons, fill up the paper baking cups liners til full and let it set on natural temperature, we are having 16 deg C now so we just put it near the opened window :)

Top it with some of your favourite coloured pearls and there you are, enjoy!

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Photo Credit: Gróa Valgerður Ingimundardóttir

I never much liked the idea of caramel popcorn. But then I saw how terribly simple it is to make it, in a Swedish cooking show called "Leila Bakar". You simple cover a frying pan with sugar, let it melt (don't stir!), add a piece of butter and stir it in. Then you add the popcorn and a another small piece of butter. The popcorn obviously needs to roll around in the caramell before you pour it out of the pan and onto a baking paper. Just make sure not to put too much caramel or too much popcorn on the pan. Very, very easy and it tastes much better than I thought it would! 

A moist and flavourful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day. Recipe here: http://www.mushrooms.ca/recipes/

The onion soup at the French 75 Bistro's food looked better than it tasted. Also, my Croque-monseiur is much better than theirs, though they served it with a really tasty garlic jam.

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We all have our culinary favorites, mainstays we've been making ever since we took up cooking in earnest. Some are dishes that are dear to our heart because they're ground zero for the start of our culinary skills. Others are ones we discovered along the way that we loved so much we latched onto them even if they arrived a little later. I've always been a fan of chicken dishes, both on the preparation as well as the savoring side of the equation.

You can bake, baste, grill, or prep your poultry in any number of combinations. Something I've always loved about chicken that red meat can't offer is how wonderfully it complements the accompanying sauce. Chicken truly takes on the character of whatever you choose to cook it with, and sometimes the deeper the immersion, the more fully the flavors emerge.

If you're looking for a method that pays deepest respect to all the complexities and character of your favorite sauce, I'd considering preparing your chicken sous vide style. A dish I've always returned to is Chicken Marsala, and it's one that perfectly takes advantage of what the sous vide method has to offer. Chicken Marsala typically combines chicken breast with a savory sauce made with a base of reduced sweet Maralas wine along with mushrooms and herbs.

One of the dish's many graces is its relatively simplicity. The flavor runs deep and rich, and the relatively simple ingredients have a chance to mesh in a way that draws them out stronger than they would ever be alone. The slow-cooking method that sous-vide provides makes the most of chicken Marsala's potential. It has the added benefit of tenderizing the chicken as well, nurturing a succulence that would otherwise be missed. Even in some of my best attempts, the chicken itself might come out tough or dry. Sous-vide, on the other hand, naturally tenderizes the chicken, with slow-cooking adding the graceful final touches.

This is my replacement for those white refined flour things like white pasta and French bread. I'm staying away from the refined stuff. The small baby potatoes are creamy and starchy. The savory flavors and the richness of the oil make it a super yummy hot lunch or dinner side. Super basic I know.. it is the begining. Sometimes the simpler the better, right? Ingredients: Baby Yukon golds one inch size Olive oil S&P Garlic powder or fresh Sesame seeds Sunflower seeds Thin sliced almonds Cilantro A new Journey. I have always wanted to go vegetarian, for as long as I can remember. I have an omnivore Hubby and Child. The child already dislikes the meat, so he will be an easy one to convert. Hubby is more of a caveman in love with his grill. (No offence sweetheart) I have been on a role with it for some time now. I feel 20 lbs lighter and haven’t lost much weight, maybe 2-3 lbs. It is amazing how much lighter, healthier and happy I feel. I can move again. I don’t feel like I’m going to explode from bloat. I have always been light on the meat, but when the flood happened last month we were full time stressed out and exhausted. We relied on my mom running for take out everyday dinner and lunch. I ate what was handed to me. This went on for two weeks. I have never felt so awful in my life! Once I had my wits back about me and recovered from the stress and exhaustion I began a recovery food plan. I have been planning vegetarian meals for myself, and I recently turned to some online friends for support. What a great bunch of folks out there. I want to thank everyone for listening and giving me info and the confidence I needed to keep me going! I hope that the home front will come around and support me as well. My sister has been great, she actually got on board too but, she doesn’t live here. I hope her family embraces some change as well. Thank you and Such! Beth ***I am not proclaiming to "be" a vegetarian, I am trying to be one. I am also trying to keep dishes as vegan as possible. I do have a serious love of cheese. It is my undoing. And eggs work there way in here and there.... and honey. *****EDIT*****

The recipe: This is 1 serving. 10-14 oz. for main dish or 2 5-7oz servings as a side. 10oz baby white potatoes (1 inch round size) I found some at Dave’s (if you are a Rhody) this time around. “Bon Campo” in the mesh bag. Olive oil Enough to coat pan and potatoes. I used “Olave” EVOO found at whole foods. Cilantro 1/8 cup chopped fresh. Sunflower seeds (raw shelled), sesame seeds, thin sliced almonds & pignoli nuts. ¼ cup mixture of them. Sesame being the least amount. Garlic 2-3 fresh cloves and/or powdered. Wash and leave skin on potatoes, boil until tender. Apx 15 min. Drain Potatoes and make sure they “steam off” until they look dry on the outside. Slice them in half. Add oil to medium size frying pan, warm over medium heat. Add potatoes to pan with; garlic (I love a ton and used 2-3 cloves along with a sprinkle of garlic powder), salt and pepper. Sautee until lightly browned. Turn off heat and add the seed mix and the cilantro. Serve warm. I had this with Vina Borgia, a Grenache from The Savory Grape, in the shopping plaza with Dave’s Market at Division Rd. East Greenwich. It is in their " Great wines under $11" area at the front of the store. I haven't changed my wine drinking ways ;) Enjoy! https://farm5.staticflickr.com/4053/4576497277_52355973ae_b.jpg

Julia Child's classic recipe. The cubed beef must be perfectly dry before it goes in the pot otherwise it won't brown perfectly. And that is what this recipe is going for: perfection. https://farm9.staticflickr.com/8064/8166450629_8cb5e716ef_b.jpg

Nikon D5000 October 2012 shot by Solomon Gursky
photomanip by me Scrigni di Sfoglia ai Funghi, su letto di Porri recipe by "Jasmin et Coco" | Nuove emozioni culinarie
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1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce.
Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.
Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

High Altitude (3500-6500 ft):
Heat oven to 375°F.
In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes.
In step 3, bake 25 to 30 minutes.
Make the Most of This Recipe Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours.
Add 5 to 10 minutes to the bake time to heat thoroughly.

Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 60);
Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g);
Cholesterol 10mg;
Sodium 430mg;
Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com https://farm4.staticflickr.com/3405/3253282205_96c5478858_b.jpg

Chocolate Éclairs by Martha Stewart - Baking Handbook, for my one year blogoversary! For the recipe, visit my blog Paris Pastry: www.parispastry.blogspot.com https://farm5.staticflickr.com/4058/4327206443_458518e712_b.jpg

Cinnamon Swirl French Toast with Maple Mix Berry Sauce by Culinary Cory for culinarycory.com https://farm4.staticflickr.com/3563/3376610201_9fa827856d.jpg

I have finally kept a promise to a flickr friend :) The recipe of Mille-Feuille is on my blog https://farm5.staticflickr.com/4009/4391667075_1d31527e18.jpg

Published on the front page of a popular food blog. This is a fusion of French & Japanese cuisine. Simple set up with just an SB800 & bouncing off a small umbrella to my left. You really don't need big fancy lightings for small items like this. You get more textures & depth on the food with just a light coming from the side.

 copyright©2012 williamcho
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Lately a project on food photography teaming up with another renowned photographer David Ng. So far we are happy shooting exclusive cuisines as we get to taste it after the session... Simple set-up. Just one studio lamp lighting through a diffuser (just tracing paper) from behind with a silver reflector from the opposite direction as fill. 2 small adjustable swivel mirrors carefully positioned and directed to reflect highlights on selected areas. The simulated color of white wine was created simply by adding a teaspoon of coke to water. Opening from Friday, 20th April 2012. Check it out and tell me about it. Serving hours : 11.30am to 3pm (lunch), 6pm -10pm (dinner). Le Petit Paradis is located at 125, East Coast Road @ Alibaba (opposite I12 Katong and Awfully Chocolate). Enjoy... pp: Topazlab for sharpening & color boost. Image Theft is a CRIME. Please REPORT IT like I do. https://farm8.staticflickr.com/7130/7066812779_23873d17af_b.jpg