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COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside. PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and sealPEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. IYUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
MASCARPONE CREAM FRUIT TART Cookie Pastry Crust. In the bowl of a food processor, combine, the flour, salt, sugar and ground star anise. Whiz to blend. Add the butter cubes and pulse to break up. To the beaten egg, add the vinegar and a tablespoon of water. Add the mixture to theCOFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside. PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and sealPEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. IYUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
MASCARPONE CREAM FRUIT TART Cookie Pastry Crust. In the bowl of a food processor, combine, the flour, salt, sugar and ground star anise. Whiz to blend. Add the butter cubes and pulse to break up. To the beaten egg, add the vinegar and a tablespoon of water. Add the mixture to the COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer to STRAWBERRY MADELEINES Add the melted butter and mix until combined. Add the strawberry puree, flavouring, and colouring if using, and mix gently until well combined. Chill for at least 30 minutes. Remove form the fridge after 30 minutes. Drop spoonfuls into the madeleine pans. Place in the centre of the oven for 15/20 minutes until madeleines are risen andfirm.
HARISSA BRAISED LAMB Preheat the oven to 450F/220C. Remove the netting on the lamb if it has one and unroll the roast. Make slits in various spots in the meat and slip in some garlic slices. Sprinkle half the Ras El Hanout all over and massage in. Do the same with half the the STAR WARS TARTLETS FOR STAR WARS DAY Filling. In a small saucepan, add the strawberries, rhubarb, sugar, salt and water and bring up to a simmer. Let the fruit break down and let simmer until thickened, about 20-25 minutes. Once the jam is thickened, check for sweetness, add more sugar if needed. Take off the heat and allow to cool. ROASTED BUTTERNUT SQUASH AND SWEET POTATO SALAD Instructions. Preheat the oven to 400℉/200℃. Mix the extra virgin olive oil, harissa and Ras el Hanout together in a large bowl. Toss in the cubed butternut squash and sweet potatoes and mix around till well coated. Sprinkle with salt and pepper. Spread out onto a CARAMEL-MACADAMIA CHEESECAKE~OTTOLENGHI CHALLENGE 2/3 cup+1 tablespoon/160g caster or superfine sugar. 1/2 cup/100ml whipping or double (heavy) cream. Preheat the oven to 285 deg F/140 deg C. Grease a 8″/20cm springform cake tin and line the sides and bottom with parchment paper. Toast the nuts on a LUQAIMAT | ARABIC DOUGHNUTS WITH ORANGE BLOSSOM SYRUP Add the hand hot water and mix. Add the warm milk and the egg. The batter will be a sticky but slightly thin. Put aside to rise in a warm place for about 30-45 minutes. Heat oil in a wok or fryer to deep fry the doughnuts. Check the dough. It will be very sticky and thickernow.
COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside.SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and seal STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer toCOFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside.SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and seal STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer to COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. PASTA WITH CANNELLINI BEAN SAUCE salt and pepper. squeeze of lemon Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
CHICKEN AND SLICKS
Bring the 10 cups of broth up to a simmer and add the celery and carrots. Slowly add the noodles and stir gently to make sure they don't stick. Simmer the noodles in the broth till done, about 10-15 minutes. Check for salt and pepper. Add the 2 tablespoons of flour into a bowl and add a half cup water to make a slurry. STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
STRAWBERRY MADELEINES Add the melted butter and mix until combined. Add the strawberry puree, flavouring, and colouring if using, and mix gently until well combined. Chill for at least 30 minutes. Remove form the fridge after 30 minutes. Drop spoonfuls into the madeleine pans. Place in the centre of the oven for 15/20 minutes until madeleines are risen andfirm.
CHICKEN KEBABS AND LEMON RICE Chicken Kebabs. Place the chicken cubes in a glass bowl. Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream. Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6. When ready to cook, salt the chicken. LUQAIMAT | ARABIC DOUGHNUTS WITH ORANGE BLOSSOM SYRUP Add the hand hot water and mix. Add the warm milk and the egg. The batter will be a sticky but slightly thin. Put aside to rise in a warm place for about 30-45 minutes. Heat oil in a wok or fryer to deep fry the doughnuts. Check the dough. It will be very sticky and thickernow.
COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside.SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and seal STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer toCOFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days. COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside.SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. APPLE RHUBARB HAND PIES Chill the balls for 15-20 minutes. Working with one dough ball at a time, roll it out to a 6 inches/15 cm diameter circle. Place 2 tablespoons of the chilled apple rhubarb mixture on one half of the circle and fold over the other half. Press out the air and seal STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer to COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
SHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. PASTA WITH CANNELLINI BEAN SAUCE salt and pepper. squeeze of lemon Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
CHICKEN AND SLICKS
Bring the 10 cups of broth up to a simmer and add the celery and carrots. Slowly add the noodles and stir gently to make sure they don't stick. Simmer the noodles in the broth till done, about 10-15 minutes. Check for salt and pepper. Add the 2 tablespoons of flour into a bowl and add a half cup water to make a slurry. STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
STRAWBERRY MADELEINES Add the melted butter and mix until combined. Add the strawberry puree, flavouring, and colouring if using, and mix gently until well combined. Chill for at least 30 minutes. Remove form the fridge after 30 minutes. Drop spoonfuls into the madeleine pans. Place in the centre of the oven for 15/20 minutes until madeleines are risen andfirm.
CHICKEN KEBABS AND LEMON RICE Chicken Kebabs. Place the chicken cubes in a glass bowl. Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream. Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6. When ready to cook, salt the chicken. LUQAIMAT | ARABIC DOUGHNUTS WITH ORANGE BLOSSOM SYRUP Add the hand hot water and mix. Add the warm milk and the egg. The batter will be a sticky but slightly thin. Put aside to rise in a warm place for about 30-45 minutes. Heat oil in a wok or fryer to deep fry the doughnuts. Check the dough. It will be very sticky and thickernow.
COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
TOAD IN THE HOLE FOR BONFIRE NIGHT Toad in the Hole. Preheat the oven to 425℉/220℃. In a 9x13 roasting tin, place the sausages and the oil, toss round to coat all the sausages. Place in the oven to brown. Once the sausages have browned, carefully pull out the tin from the oven. Pour STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.YUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
TOAD IN THE HOLE FOR BONFIRE NIGHT Toad in the Hole. Preheat the oven to 425℉/220℃. In a 9x13 roasting tin, place the sausages and the oil, toss round to coat all the sausages. Place in the oven to brown. Once the sausages have browned, carefully pull out the tin from the oven. Pour STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.YUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
RECIPE INDEX
Breads and Pastries White Chocolate and Pistachio Babka Honey Roasted Peach and Goat’s Cheese Tartlets Peach Muffins with Rosemary Streusel. More Posts from this Category COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
MASCARPONE CREAM FRUIT TART Cookie Pastry Crust. In the bowl of a food processor, combine, the flour, salt, sugar and ground star anise. Whiz to blend. Add the butter cubes and pulse to break up. To the beaten egg, add the vinegar and a tablespoon of water. Add the mixture to theSHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer to VEGETARIAN TIKKA MASALA Fry the patties till golden brown on one side, about 4 minutes, and then flip to brown the other side. Drain on a paper towel as you fry the patties. Keep to the side as you make the gravy or masala. In a large sauté pan, heat the oil on medium high heat. Add the onions and sauté till soft and golden brown, about 5-7 minutes. CHICKEN KEBABS AND LEMON RICE Chicken Kebabs. Place the chicken cubes in a glass bowl. Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream. Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6. When ready to cook, salt the chicken.SQUASH BLOSSOM TART
Instructions. Preheat the oven to 425F/200C. Wash and dry the squash blossoms. Sometimes critters like to hide inside so wash thoroughly! Dry gently on a towel, patting them dry carefully. Prepare the pastry for the tart pan. Roll out and line the pan. In a bowl, beat the eggs and add the half and half or light cream. CARAMEL-MACADAMIA CHEESECAKE~OTTOLENGHI CHALLENGE 2/3 cup+1 tablespoon/160g caster or superfine sugar. 1/2 cup/100ml whipping or double (heavy) cream. Preheat the oven to 285 deg F/140 deg C. Grease a 8″/20cm springform cake tin and line the sides and bottom with parchment paper. Toast the nuts on aCOFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
TOAD IN THE HOLE FOR BONFIRE NIGHT Toad in the Hole. Preheat the oven to 425℉/220℃. In a 9x13 roasting tin, place the sausages and the oil, toss round to coat all the sausages. Place in the oven to brown. Once the sausages have browned, carefully pull out the tin from the oven. Pour STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.YUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
COFFEE AND CRUMPETS
White Chocolate and Pistachio Babka. September 13, 2016. As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. APPLE AND RHUBARB GALETTE Pastry. Preheat oven to 375F/190C. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and pulse until the butter is the size of little peas. Add 3 tablespoons of the cold water and the teaspoon of vinegar. FERMENTED TURNIP PICKLES Place the grape leaves over the top of the turnips. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine. Out the lid on the jar and lightly tighten. Set out on the counter top for 5-7 days.PEAR CLAFOUTIS
1 cup all purpose flour. 2 tins of pear halves ( or about 4 fresh pears sliced) 1 tablespoon unsalted butter cut into small pieces. Preheat the oven to 350 deg F. Grease a 10 inch, deep dish pie dish. Use a shallow baking dish. Arrange the pear halves in the dish. I RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
PASTA WITH CANNELLINI BEAN SAUCE 1/4-1/2 cup water from the boiled pasta to thin out sauce. salt and pepper. squeeze of lemon. Boil the pasta as directed on the package. While the pasta is boiling, make the sauce in a blender. In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cupolive oil.
TOAD IN THE HOLE FOR BONFIRE NIGHT Toad in the Hole. Preheat the oven to 425℉/220℃. In a 9x13 roasting tin, place the sausages and the oil, toss round to coat all the sausages. Place in the oven to brown. Once the sausages have browned, carefully pull out the tin from the oven. Pour STRAWBERRY PINEAPPLE FOOL Once the jello is chilled and firm, prepare the rest of the dessert. Place the strawberries and pineapple in a large bowl and mix in the condensed milk. Let macerate for 10 minutes. Whip the heavy cream until stiff peaks form. Break up the set jello into chunks and mix with the fruit and condensed milk.YUZU MERINGUE TART
YUZU FILLING: Preheat oven to 375F/190C. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1minute.
STUFFED MUSQUÉE DE PROVENCE PUMPKIN Preheat the oven to 350F/180C. Heat a large skillet or fry pan on medium height heat and add the 2 tablespoons of olive oil. Add the onions and sauté until soft and lightly browned. Add the garlic, cook for a minute. Add the ground beef and cook until the meat is nicelybrowned.
RECIPE INDEX
Breads and Pastries White Chocolate and Pistachio Babka Honey Roasted Peach and Goat’s Cheese Tartlets Peach Muffins with Rosemary Streusel. More Posts from this Category COD CAKES - COFFEE AND CRUMPETS Instructions. Preheat the oven to 400℉/200℃. Drizzle the cod fillets with two tablespoons olive oil and sprinkle with paprika, salt, pepper and garlic powder. Place in the oven and bake until the cod is cooked through and flakes, about 10-15 minutes. Set aside tocool.
RAMADAN FAVOURITES ROUNDUP Ramadan Favourites Roundup. Hello Friends! It’s that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th or 7th, depending on the new moon sighting. This is the fun part of Ramadan; everyone eagerly awaits the official word whether the moonhas
MASCARPONE CREAM FRUIT TART Cookie Pastry Crust. In the bowl of a food processor, combine, the flour, salt, sugar and ground star anise. Whiz to blend. Add the butter cubes and pulse to break up. To the beaten egg, add the vinegar and a tablespoon of water. Add the mixture to theSHRIMP TACOS
Instructions. Put the cleaned shrimp into a bowl and add the spice rub. Toss till all the shrimp is covered with the spice rub. Marinate for about 15 minutes. Meantime, chop up the vegetables for the topping and make the chimichurri sauce. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth. STRAWBERRY RHUBARB JAM Instructions. Wash the jars and the lids with warm soapy water. Line the jars on a sheet tray and place in the oven to dry and sterilise. Turn on the oven to 250F/120C. Put the lids in a bowl and pour in boiling water. Place two small plates in the freezer to VEGETARIAN TIKKA MASALA Fry the patties till golden brown on one side, about 4 minutes, and then flip to brown the other side. Drain on a paper towel as you fry the patties. Keep to the side as you make the gravy or masala. In a large sauté pan, heat the oil on medium high heat. Add the onions and sauté till soft and golden brown, about 5-7 minutes. APPLE AND RHUBARB CAKE Preheat oven to 350 deg F/180 deg C. Butter a 9″/23 cm spring form tin and dust with ground almonds. Put aside. Toss the sugars together and add the cinnamon and nutmeg. Combine 1/3 cup of the sugar with the apples and rhubarb, toss to coat and set aside. CHICKEN KEBABS AND LEMON RICE Chicken Kebabs. Place the chicken cubes in a glass bowl. Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream. Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6. When ready to cook, salt the chicken. CARAMEL-MACADAMIA CHEESECAKE~OTTOLENGHI CHALLENGE 2/3 cup+1 tablespoon/160g caster or superfine sugar. 1/2 cup/100ml whipping or double (heavy) cream. Preheat the oven to 285 deg F/140 deg C. Grease a 8″/20cm springform cake tin and line the sides and bottom with parchment paper. Toast the nuts on a* Home
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COFFEE AND CRUMPETS
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STUFFED MUSQUÉE DE PROVENCE PUMPKIN TURKISH SOUJOUK STEWPUMPKIN BUNDT CAKE
KARAHI CHICKEN II~STIR FRIED CHICKEN WITH TOMATOESOctober 25, 2016
For those of you who have blogs, website or write freelance, what is your biggest challenge? And for those of you who have other careers, where do you get a little uninspired? As you might have noticed, I've been a bit absent from this blog...again. Oh, I've been doing plenty of cooking, baking and eating; I just haven't been able to write. There's been more than a day that I've opened up my notebook or iPad and sat down to write a post; nothing. ... continue reading... WHITE CHOCOLATE AND PISTACHIO BABKASeptember 13, 2016
As we begin to wake up to brisk mornings where even the sun isn't up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright. A switch is flipped when the cool mornings set in and the chilly nights fall upon us. All of a sudden, the bananas ripening on the counter become crumbly muffins or a rich cake in your eyes, the peaches are bubbly cobblers ... continue reading... HARISSA BRAISED LAMBSeptember 6, 2016
Why is it that you can look forward to a visit from someone special; wait and anticipate for 3 months and then bam, they come and they're gone, just like that. Where does the time ... continue reading... HONEY ROASTED PEACH AND GOAT’S CHEESE TARTLETSAugust 24, 2016
Peaches in the summer are to me what pumpkin is to others in the fall. They are, by far, my favourite summer fruit and I've been very lucky to live in two States that grow peaches. ... continue reading... PEACH MUFFINS WITH ROSEMARY STREUSELAugust 15, 2016
This little space has been neglected this summer. It wasn't intentional, it never is, but life doesn't stop. It's been a lazy summer with late mornings, copious amounts of coffee ... continuereading...
SHAMI KEBABS
June 14, 2016
The other day, someone commented on a recipe of mine with the question of whether my cooking and dishes differ Ramadan to Ramadan, since Ramadan falls in different months every ... continue reading... GROUND CHICKEN KEBABSJune 7, 2016
Grilling season is here and with it, a slew of delicious meats, and verdant and vibrant salads. There are skewers of luscious meats; chunks and velvety ground meat, charred and ... continue reading... RAMADAN FAVOURITES ROUNDUPMay 31, 2016
Hello Friends! It's that time of the year again; a most blessed and eagerly awaited time for the Muslims around the world: Ramadan. Ramadan starts next week either on June 6th ... continue reading...View All...
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Thank you for visiting! I'm Nazneen, a Londoner, now living in beautiful Broomfield in Colorado with my husband, three daughters anda son.
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