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Malaysian recipes.
MY MUM'S HOMEMADE LAKSA RECIPE, PLUS A CHEAT'S LAKSA Pour in the coconut milk and water and bring to a gentle simmer and cook, uncovered, for 15 minutes. Remember, don’t cook on high heat when using coconut milk. Add the prawns, lime leaves and Vietnamese coriander or lime leaves, half a tsp of salt and cook for another 5 minutes. Check seasoning, then turn the heat off. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. HOW TO MAKE LIQUID SAFFRON (A PERSIAN INGREDIENT)1. PLACE THE SAFFRON AND SUGAR OR SALT IN TO A PESTLE AND MORTAR AND GRIND TO A FINE POWDER. OR TO BE SPECIFIC, PLACE IT IN THE MORTAR AND GRIND IT...2. ADD THE HOT WATER AND LEAVE TO SOAK FOR 15 MINUTES.3. USE IN YOUR RECIPE AS REQUIRED.4. I USE ALL OF IT UP, INCLUDING THE RESIDUE. Instructions. Place the saffron and sugar or salt in to a pestle and mortar and grind to a fine powder. Or to be specific, place it in the mortar and grind it with the pestle! Add the hot water and leave to soak for 15 minutes. Use in your recipe as required. I use all of it up, including the residue. EGGLESS MANGO CHEESECAKE (SUPER EASY CHEESECAKE RECIPE!) In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Then add the KHORESH RIVAS (PERSIAN RHUBARB STEW WITH MEAT, خورش ریواس) Khoresh Rivas (خورش ریواس) is a delicious Persian Rhubarb Stew. Soft and succulent rhubarb with meltingly tender meat, sitting in a sweet, sour and herby sauce, this is a stew that screams spring, with in-season rhubarb, lamb and lots of parsley and mint.PICCALILLI RECIPE
Piccalilli is an old, favourite English pickle made with various vegetables and spices. It goes back a few hundred years to the late 17th century and was known as The Indian pickle; ie., vegetables pickled the Indian way. In the 18th and 19th centuries and indeed, before, besides being called the Indian Pickle or India EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. HOW TO COVER A CAKE WITH FONDANT OR SUGARPASTE ICING A lighter buttercream spreads better. Using your spatula, cover the cake completely with the buttercream. As this is the undercoat, we don’t have to worry about making it pretty. Sprinkle your work surface with icing sugar and knead and roll out the fondant, to about 4mm thick. Make sure your cake is very close by. LINSFOOD | IN-DEPTH RECIPES, FOOD CULTURE, COCKTAILSRECIPESWORLD CUISINESREFERENCETRAVELMEDIAABOUT On LinsFood, you'll find the most comprehensive recipes written anywhere! Get insider knowledge on recipes, food culture, food history, ingredients, drinks and so much more. Exotic and otherwise! You'll find British recipes, Italian recipes, Persian recipes, Moroccan recipes and of course, from my childhood, Singaporean andMalaysian recipes.
MY MUM'S HOMEMADE LAKSA RECIPE, PLUS A CHEAT'S LAKSA Pour in the coconut milk and water and bring to a gentle simmer and cook, uncovered, for 15 minutes. Remember, don’t cook on high heat when using coconut milk. Add the prawns, lime leaves and Vietnamese coriander or lime leaves, half a tsp of salt and cook for another 5 minutes. Check seasoning, then turn the heat off. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. HOW TO MAKE LIQUID SAFFRON (A PERSIAN INGREDIENT)1. PLACE THE SAFFRON AND SUGAR OR SALT IN TO A PESTLE AND MORTAR AND GRIND TO A FINE POWDER. OR TO BE SPECIFIC, PLACE IT IN THE MORTAR AND GRIND IT...2. ADD THE HOT WATER AND LEAVE TO SOAK FOR 15 MINUTES.3. USE IN YOUR RECIPE AS REQUIRED.4. I USE ALL OF IT UP, INCLUDING THE RESIDUE. Instructions. Place the saffron and sugar or salt in to a pestle and mortar and grind to a fine powder. Or to be specific, place it in the mortar and grind it with the pestle! Add the hot water and leave to soak for 15 minutes. Use in your recipe as required. I use all of it up, including the residue. EGGLESS MANGO CHEESECAKE (SUPER EASY CHEESECAKE RECIPE!) In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Then add the KHORESH RIVAS (PERSIAN RHUBARB STEW WITH MEAT, خورش ریواس) Khoresh Rivas (خورش ریواس) is a delicious Persian Rhubarb Stew. Soft and succulent rhubarb with meltingly tender meat, sitting in a sweet, sour and herby sauce, this is a stew that screams spring, with in-season rhubarb, lamb and lots of parsley and mint.PICCALILLI RECIPE
Piccalilli is an old, favourite English pickle made with various vegetables and spices. It goes back a few hundred years to the late 17th century and was known as The Indian pickle; ie., vegetables pickled the Indian way. In the 18th and 19th centuries and indeed, before, besides being called the Indian Pickle or India EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. HOW TO COVER A CAKE WITH FONDANT OR SUGARPASTE ICING A lighter buttercream spreads better. Using your spatula, cover the cake completely with the buttercream. As this is the undercoat, we don’t have to worry about making it pretty. Sprinkle your work surface with icing sugar and knead and roll out the fondant, to about 4mm thick. Make sure your cake is very close by. LINSFOOD | IN-DEPTH RECIPES, FOOD CULTURE, COCKTAILS On LinsFood, you'll find the most comprehensive recipes written anywhere! Get insider knowledge on recipes, food culture, food history, ingredients, drinks and so much more. Exotic and otherwise! You'll find British recipes, Italian recipes, Persian recipes, Moroccan recipes and of course, from my childhood, Singaporean andMalaysian recipes.
SMOKY HOT HONEY RECIPE (WITH CHIPOTLES AND ANCHOS) This smoky hot honey is infused with chipotles and ancho chillies for a deliciously spicy condiment that can be used in so many ways!CHILLI ARCHIVES
Homemade Chilli Paste Recipe So many recipes in Asia call for a teaspoon of chilli paste here, a tablespoon there so, rather than grinding it up from scratch each time or substituting it with fresh chillies, make this paste up and keep it in the fridge. EASY CANNED TUNA PASTA (15-MINUTE PANTRY RECIPE) At the 6-minute mark, heat the olive oil in a large frying pan on medium heat and toss in the garlic, chillies, anchovies and tomatoes. Stir and cook for 2 minutes. Add the tuna and baby spinach and cook for a minute to heat through and for the spinach to wilt. Add a SOY SAUCE - LIGHT, DARK, SWEET AND TAMARI - LINSFOOD Soy Sauce – Light, Dark, Sweet and Tamari. Soy sauce is one of the oldest condiments in the world, made with fermented soy beans and various other ingredients. There are countless varieties, what with the low sodium ones on the market now too but, here, we concentrate on the Chinese varieties and the three main types used in my kitchen and FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. VEGETABLE MAQLUBA RECIPE (A VEGAN MAKLOUBEH) Tip in the drained chickpeas, allspice, turmeric, salt and a few good twists of pepper. Stir and cook for 1 minute to let it heat up. Mix the cornflour and water and drizzle this onto the chickpeas and stir well. Cook for 2 minutes on medium heat. Take it PILPELCHUMA, A LIBYAN JEWISH RED CHILLI PASTE RECIPE AND VIDEO Making Pilpelchuma. Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper. Tip the garlic and half the olive oil in and process for about a minute. Now add everything else in and process to a fairly fine paste. Don’t worry too much about the odd stubborn chilli bit. HÜNKAR BEĞENDI (THE SULTAN'S DELIGHT), A CLASSIC TURKISH Hünkar Beğendi recipe. Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years to the Ottoman Empire. There are a number of stories that explain the beginnings of this magnificently named Ottoman dish, one AUSTRALIAN FINGER LIME (CAVIAR LIME) AND HOW TO USE IT Australian finger lime What are Australian Finger Limes? The Australian Finger Lime (Citrus australasica), as its name suggests, is native to Australia, specifically, the rainforests of SE Queensland and Northern New South Wales.It is one of a few native PERSIAN RECIPES (ALL THE PERSIAN RECIPES YOU’LL NEED) Persian Cuisine is one of the oldest and most glorious cuisines in the world. You'll find its ancient influence everywhere! On this page, you'll find all the Persian recipes my readers love, and all that you need, whether you are new to it, or already an old hand! Like many other collections on LinsFood, this is a dynamic page, always being FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. HOMEMADE THAI SAUSAGES Soak the sausage casing in warm water while you get everything else ready. Pound/Chop finely, garlic, ginger, galangal, lemongrass, lime leaves and white part of the spring onions. Slice the green part of the spring onions into thin rounds. Now, mix everything up in a large bowl thoroughly and let rest as discussed above. PILPELCHUMA, A LIBYAN JEWISH RED CHILLI PASTE RECIPE AND VIDEO Making Pilpelchuma. Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper. Tip the garlic and half the olive oil in and process for about a minute. Now add everything else in and process to a fairly fine paste. Don’t worry too much about the odd stubborn chilli bit. HOMEMADE CHINESE FISHBALLS RECIPE Cooking the Fishballs. Bring a large saucepan of water, with 1 Tbsp salt added, to boil. Lower the heat to medium, then slowly drop the fishballs into the boiling water, no more than 10 at a time. The fishballs are done when they float up, perhaps 2-3 minutes. HÜNKAR BEĞENDI (THE SULTAN'S DELIGHT), A CLASSIC TURKISH Hünkar Beğendi recipe. Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years to the Ottoman Empire. There are a number of stories that explain the beginnings of this magnificently named Ottoman dish, one HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. B-52, A BAILEYS COCKTAIL (WITH KAHLUA AND GRAND MARNIER) The B-52 is a super delicious, easy to make, layered shot drink, made with Kahlua, Baileys and Grand Marnier. The B-52 is a super easy shot drink or shooter, in this case, a layered shooter. It is apparently named after the popular new wave 70s band, who sang that iconic 80s/90s song, Love Shack. It’s such a delicious drink, almost like PERSIAN RECIPES (ALL THE PERSIAN RECIPES YOU’LL NEED) Persian Cuisine is one of the oldest and most glorious cuisines in the world. You'll find its ancient influence everywhere! On this page, you'll find all the Persian recipes my readers love, and all that you need, whether you are new to it, or already an old hand! Like many other collections on LinsFood, this is a dynamic page, always being FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. HOMEMADE THAI SAUSAGES Soak the sausage casing in warm water while you get everything else ready. Pound/Chop finely, garlic, ginger, galangal, lemongrass, lime leaves and white part of the spring onions. Slice the green part of the spring onions into thin rounds. Now, mix everything up in a large bowl thoroughly and let rest as discussed above. PILPELCHUMA, A LIBYAN JEWISH RED CHILLI PASTE RECIPE AND VIDEO Making Pilpelchuma. Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper. Tip the garlic and half the olive oil in and process for about a minute. Now add everything else in and process to a fairly fine paste. Don’t worry too much about the odd stubborn chilli bit. HOMEMADE CHINESE FISHBALLS RECIPE Cooking the Fishballs. Bring a large saucepan of water, with 1 Tbsp salt added, to boil. Lower the heat to medium, then slowly drop the fishballs into the boiling water, no more than 10 at a time. The fishballs are done when they float up, perhaps 2-3 minutes. HÜNKAR BEĞENDI (THE SULTAN'S DELIGHT), A CLASSIC TURKISH Hünkar Beğendi recipe. Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years to the Ottoman Empire. There are a number of stories that explain the beginnings of this magnificently named Ottoman dish, one HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. B-52, A BAILEYS COCKTAIL (WITH KAHLUA AND GRAND MARNIER) The B-52 is a super delicious, easy to make, layered shot drink, made with Kahlua, Baileys and Grand Marnier. The B-52 is a super easy shot drink or shooter, in this case, a layered shooter. It is apparently named after the popular new wave 70s band, who sang that iconic 80s/90s song, Love Shack. It’s such a delicious drink, almost like LINSFOOD | IN-DEPTH RECIPES, FOOD CULTURE, COCKTAILS On LinsFood, you'll find the most comprehensive recipes written anywhere! Get insider knowledge on recipes, food culture, food history, ingredients, drinks and so much more. Exotic and otherwise! You'll find British recipes, Italian recipes, Persian recipes, Moroccan recipes and of course, from my childhood, Singaporean andMalaysian recipes.
EASY CANNED TUNA PASTA (15-MINUTE PANTRY RECIPE) At the 6-minute mark, heat the olive oil in a large frying pan on medium heat and toss in the garlic, chillies, anchovies and tomatoes. Stir and cook for 2 minutes. Add the tuna and baby spinach and cook for a minute to heat through and for the spinach to wilt. Add a HOMEMADE CHINESE FISHBALLS RECIPE Cooking the Fishballs. Bring a large saucepan of water, with 1 Tbsp salt added, to boil. Lower the heat to medium, then slowly drop the fishballs into the boiling water, no more than 10 at a time. The fishballs are done when they float up, perhaps 2-3 minutes. TAUCHEO (SALTED FERMENTED SOY BEANS) Taucheo are salted, fermented soy beans. They are sold in paste form, and whole, as you can see from the image above. Taucheo is very salty and has a slightly smoky aroma and flavour. It is used in many dishes in East (China, Korea) and South East Asia (Malaysia, Singapore, etc) HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
PUY LENTIL SALAD WITH BALSAMIC VINEGAR DRESSING Salad Dressing. Mix all the ingredients together and set aside. Rinse the lentils and cook in plenty of water for 20 minutes. Drain, rinse with cool water, and drain again. Add the salt and gently stir it in, being careful not to break the lentils up. Set aside. GNUDI AND MALFATTI, NAKED AND POORLY MADE RAVIOLI Heat a large frying pan on medium heat and melt the butter. Add the fresh sage leaves to the butter and stir for 1 minute. Add a couple of ladles of gnudi cooking water to lighten and stop the butter from browning (unless you prefer a browned butter sauce). Add a pinch of salt and some freshly ground black pepper. B-52, A BAILEYS COCKTAIL (WITH KAHLUA AND GRAND MARNIER) The B-52 is a super delicious, easy to make, layered shot drink, made with Kahlua, Baileys and Grand Marnier. The B-52 is a super easy shot drink or shooter, in this case, a layered shooter. It is apparently named after the popular new wave 70s band, who sang that iconic 80s/90s song, Love Shack. It’s such a delicious drink, almost like BARBERRIES OR ZERESHK (AN ESSENTIAL PERSIAN INGREDIENT) Barberries are a key ingredient in many Persian rice dishes, one of the most famous of these is Morasa Polow or Jewelled Rice (click for recipe). Morasa Polow is a glorious feast for the eyes and the palate with the twinkling of the “gems” and multi layered flavours. The sourness of the barberries are a reminder that married life isn’t KHORESH RIVAS (PERSIAN RHUBARB STEW WITH MEAT, خورش ریواس) Khoresh Rivas (خورش ریواس) is a delicious Persian Rhubarb Stew. Soft and succulent rhubarb with meltingly tender meat, sitting in a sweet, sour and herby sauce, this is a stew that screams spring, with in-season rhubarb, lamb and lots of parsley and mint. PERSIAN RECIPES (ALL THE PERSIAN RECIPES YOU’LL NEED) Persian Cuisine is one of the oldest and most glorious cuisines in the world. You'll find its ancient influence everywhere! On this page, you'll find all the Persian recipes my readers love, and all that you need, whether you are new to it, or already an old hand! Like many other collections on LinsFood, this is a dynamic page, always being HOW TO MAKE KEDGEREE (AN ANGLO-INDIAN RECIPE) Lower the heat slightly if your onions are browning too quickly. Add the green chilli and curry powder and fry for 30 seconds. Add the rice and stir to coat thoroughly for about 60 seconds. Add the stock and 300ml (1 1/5 cup) of the poaching liquid (milk), making a total of 700ml (2 2/5 cups) liquid. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. EASY CANNED TUNA PASTA (15-MINUTE PANTRY RECIPE) At the 6-minute mark, heat the olive oil in a large frying pan on medium heat and toss in the garlic, chillies, anchovies and tomatoes. Stir and cook for 2 minutes. Add the tuna and baby spinach and cook for a minute to heat through and for the spinach to wilt. Add a FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. PILPELCHUMA, A LIBYAN JEWISH RED CHILLI PASTE RECIPE AND VIDEO Making Pilpelchuma. Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper. Tip the garlic and half the olive oil in and process for about a minute. Now add everything else in and process to a fairly fine paste. Don’t worry too much about the odd stubborn chilli bit. METHI LEAVES (FENUGREEK LEAVES/SHANBALILEH), A PERSIAN AND Methi leaves or Fenugreek leaves (Shanbalileh in Farsi), are an essential ingredient in Middle Eastern as well as Indian and Pakistani cooking. Fresh leaves are always preferable in the former, while in the latter 2, the dried version is used as often, and is known askasuri methi.
HOMEMADE RHUBARB GIN RECIPE (WITH GINGER, IF YOU LIKE) Sterilising Jars and Bottles for our Rhubarb Gin. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars, bottles and lids in hot soapy water. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Turn the oven off and leave the jars, bottles and lids in there, bringing HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. PERSIAN RECIPES (ALL THE PERSIAN RECIPES YOU’LL NEED) Persian Cuisine is one of the oldest and most glorious cuisines in the world. You'll find its ancient influence everywhere! On this page, you'll find all the Persian recipes my readers love, and all that you need, whether you are new to it, or already an old hand! Like many other collections on LinsFood, this is a dynamic page, always being HOW TO MAKE KEDGEREE (AN ANGLO-INDIAN RECIPE) Lower the heat slightly if your onions are browning too quickly. Add the green chilli and curry powder and fry for 30 seconds. Add the rice and stir to coat thoroughly for about 60 seconds. Add the stock and 300ml (1 1/5 cup) of the poaching liquid (milk), making a total of 700ml (2 2/5 cups) liquid. EGGLESS CHEESECAKE RECIPE (AKA EGGLESS NEW YORK Add the sugar gradually during this minute in 2 additions. Next, add the two flours, scraping down the sides if you have to. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. EASY CANNED TUNA PASTA (15-MINUTE PANTRY RECIPE) At the 6-minute mark, heat the olive oil in a large frying pan on medium heat and toss in the garlic, chillies, anchovies and tomatoes. Stir and cook for 2 minutes. Add the tuna and baby spinach and cook for a minute to heat through and for the spinach to wilt. Add a FILO CASES (FILO CUPS) Instructions. Preheat oven to 180˚C (350˚F). Brush tin with melted butter. Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares. Brush with melted butter and stack 3 of them together at odd angles and gently press into tin. Bake for 6-8 minutes, till golden brown. PILPELCHUMA, A LIBYAN JEWISH RED CHILLI PASTE RECIPE AND VIDEO Making Pilpelchuma. Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper. Tip the garlic and half the olive oil in and process for about a minute. Now add everything else in and process to a fairly fine paste. Don’t worry too much about the odd stubborn chilli bit. METHI LEAVES (FENUGREEK LEAVES/SHANBALILEH), A PERSIAN AND Methi leaves or Fenugreek leaves (Shanbalileh in Farsi), are an essential ingredient in Middle Eastern as well as Indian and Pakistani cooking. Fresh leaves are always preferable in the former, while in the latter 2, the dried version is used as often, and is known askasuri methi.
HOMEMADE RHUBARB GIN RECIPE (WITH GINGER, IF YOU LIKE) Sterilising Jars and Bottles for our Rhubarb Gin. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars, bottles and lids in hot soapy water. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Turn the oven off and leave the jars, bottles and lids in there, bringing HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
EGGLESS LEMON CURD RECIPE (JUST LIKE THE REAL THING!) Sterilising Jars for our Eggless Lemon Curd. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½. Wash the jars and lids in hot soapy water. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Leave the jars and lids in there, bring them out only when you are ready to fill. HOW TO MAKE LIQUID SAFFRON (A PERSIAN INGREDIENT) Instructions. Place the saffron and sugar or salt in to a pestle and mortar and grind to a fine powder. Or to be specific, place it in the mortar and grind it with the pestle! Add the hot water and leave to soak for 15 minutes. Use in your recipe as required. I use all of it up, including the residue. PUY LENTIL SALAD WITH BALSAMIC VINEGAR DRESSING Salad Dressing. Mix all the ingredients together and set aside. Rinse the lentils and cook in plenty of water for 20 minutes. Drain, rinse with cool water, and drain again. Add the salt and gently stir it in, being careful not to break the lentils up. Set aside. SOY SAUCE - LIGHT, DARK, SWEET AND TAMARI - LINSFOOD Soy Sauce – Light, Dark, Sweet and Tamari. Soy sauce is one of the oldest condiments in the world, made with fermented soy beans and various other ingredients. There are countless varieties, what with the low sodium ones on the market now too but, here, we concentrate on the Chinese varieties and the three main types used in my kitchen and HOMEMADE THAI SAUSAGES Soak the sausage casing in warm water while you get everything else ready. Pound/Chop finely, garlic, ginger, galangal, lemongrass, lime leaves and white part of the spring onions. Slice the green part of the spring onions into thin rounds. Now, mix everything up in a large bowl thoroughly and let rest as discussed above. HOW TO MAKE KERISIK (TOASTED, POUNDED DESICCATED COCONUT) Kerisik, toated, pounded desiccated coconut. Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipecalls for.
CARROT, ORANGE, TURMERIC AND GINGER JUICE (HOMEMADE Instructions. Scrub the carrot, turmeric and ginger. Don't peel. Peel the oranges. Place the carrots, oranges, turmeric and ginger in yourjuicer and juice.
PICCALILLI RECIPE
Piccalilli is an old, favourite English pickle made with various vegetables and spices. It goes back a few hundred years to the late 17th century and was known as The Indian pickle; ie., vegetables pickled the Indian way. In the 18th and 19th centuries and indeed, before, besides being called the Indian Pickle or India BAILEYS TIRAMISU, AN ITALIAN DESSERT (THE BEST TIRAMISU EVER!) Bailey's Tiramisu recipe, the best tiramisu ever! Layers of coffee and Bailey's dipped savoiardi biscuits, creamy mascarpone and Bailey's filling and chocolate come together seamlessly for a seductive dessert which is meant to wake you up as it gratifies every sweet-filled, lusty craving you have! BARBERRIES OR ZERESHK (AN ESSENTIAL PERSIAN INGREDIENT) Barberries are a key ingredient in many Persian rice dishes, one of the most famous of these is Morasa Polow or Jewelled Rice (click for recipe). Morasa Polow is a glorious feast for the eyes and the palate with the twinkling of the “gems” and multi layered flavours. The sourness of the barberries are a reminder that married life isn’t THREE BIRD ROAST RECIPE (AKA ROYAL ROAST, TURDUCKEN) Cover tightly with foil and place in the oven for an hour. This timing is for a 3kg (6 3/5 lb) roast. Baste the roast, lower the oven temperature to 180˚C/Fan 160˚C/350˚F and cook for 2 more hours, basting occasionally. After 2 hours, remove the foil, baste and cook for another 30 minutes to brown it. LinsFood | by Azlin Bloor In-Depth Recipes, Food Culture & Food Stories* Home
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MenuHome Recipes – Seasonal Recipes – – Summer Recipes – – Autumn Recipes – – Winter Recipes – – Spring – Canapès and Starters – Alcohol Free Drinks – Drinks – Cakes – Desserts – Curries – Vegan World Cuisines Festive – Halloween – Diwali – Thanksgiving – Christmas – Chinese New Year – Valentine – Nowruz – Ramadan – Eid Collections – Eggless Recipes – Risotto Recipes – Persian Recipes – Kashmiri Cuisine – Tagine Recipes – Margaritas Reference – The Edible Garden – Ingredients – Oven & Cooking Conversions Media About WELCOME TO LINSFOOD! I'm Azlin Bloor - former chef and culinary instructor. Family and friends call me Lin, hence, _LinsFood_. On LinsFood, you'll find the most comprehensive recipes written anywhere! Get insider knowledge on recipes, food culture, food history, ingredients, drinks and so much more. Exotic and otherwise! You'll find British recipes, Italian recipes
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And that's before we get into amazing drink recipes and in depth write-ups, like the best Limoncello articleanywhere! Rhubarb
Gin , Baileys
, Christmas
cocktails , just some of the delicious stuff you'll find here! Not to mention, 8 Margaritarecipes! So far!
Want to find out more about an ingredient? Just hit my Ingredients Page in the menu. Need something specific? Send me a line: azlinbloor@LinsFood.com. Read more about me here. Hit that menu bar above for recipes, ingredients, culinary know-howand my Media page.
Or click here to visit my BRAND NEW BLOG! Singaporean and Malaysian Recipes You'll also find me on: \n\n","yt":"\n\n","t":"\n\n","pin":"\n\n","ig":"\n\n"}" style=""> Visit my YouTube Channel! Or join my Facebook Group!Trending Right Now!
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Homemade Limoncello Recipe & Video (+Limoncello Calculations)Read More
Homemade Rhubarb Gin Recipe (with ginger, if you like)Read More
Persian Roast Lamb Recipe and Video (with Pomegranate Molasses)Read More
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