I love olives, the funny thing is that when I was younger I never used to eat them and then about a decade or so ago I discovered how amazingly they go with just about anything. I love the fancy little jar or bowl of marinated olives that you can get at a lot of restaurants, so I thought to try and make some for myself. These turned out delicious. The best part is that they can be stored in the refrigerator for a month. If I'm short on time I eat them the day that I make them but the longer you let them sit the more flavorful they become.
The recipe calls for a number of aromatic ingredients, the first step is to dry roast the coriander and fennel seeds until they become fragrant before adding in the rest of the ingredients.
1½ lbs mixed olives, drained
¾ cup extra virgin olive oil
½ lemon rind
4 cloves garlic, thinly sliced
2 tsp coriander seeds
1 tsp fennel seeds
½ tsp dried rosemary
½ tsp dried thyme
3 bay leaves, broken into pieces
1 dried red chili, membrane and seeds removed (optional)
Recipe from The Daring Gourmet
Kheer is the desi version of rice pudding. It’s most commonly made with rice and can be flavored with cardamom and saffron. You can leave it plain or garnish it with various fruits and nuts (such as raisins, almonds, and pistachios). You’ll sometimes also see kheer lined with edible silver foil or topped with rose petals. Rice pudding typically uses eggs- however, kheer gets it’s thick texture and richness from slow cooking the milk over a long period of time. This is a super decadent dessert that is commonly served in restaurants, and at special occasions. Kheer is honestly one of the easiest desserts to prepare as it requires literally under 15 minutes of hands on time. The recipe below makes quite a large amount of kheer (for approx. 20 people) so please adjust it accordingly. Kheer tastes best served cold.
1 cup long grain rice, like basmati
3 liters milk (whole/full fat milk)
4 cardamoms, just remove the outer shell to use the seeds
A few threads of saffron (optional)
2 ½ cups sugar
Pistachios/sliced almonds etc.for garnishing (optional)
This recipe can be made either in the oven or on the grill. The directions that I've provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead. Be very careful not to overcook chicken breast meat though because it becomes very dry.
Methi Murgh Malai Tikka
2 pounds boneless chicken, cubed
2 tsp salt
1 tsp white pepper powder
1 tsp garam masala
2 tsp ginger garlic paste
1 tbsp lemon juice, plus extra for garnishing
1 tsp chopped green chilies
2 tbsp minced garlic
2 tsp dried fenugreek
3 tbsp oil, plus extra for basting
250 g yogurt
300 ml cream (optional)
1 tsp chaat masala
This is a nice, healthy and easy breakfast to make. I love hollandaise sauce on my eggs and asparagus but that's a very rich sauce full of tonnes of butter which is ok occasionally but today I opted for something on the healthier side. I like my eggs poached over easy and then I don't miss the sauce.
Asparagus with Poached Egg
1 bunch of asparagus, woody ends removed
Salt & Pepper, to taste
1 tbsp vnegar
Recipe from Taste.com
Paneer is a type of cheese made from curdled milk and it's used in South Asian cooking. There are many different ways to use paneer in curries, this is a recipe for Paneer Jalfrezi. It's a dry curry which goes well served over rice or with some chapati.
1 packet of Paneer (about 400g)
2 tbsp of oil
1 tbsp ginger garlic paste
2 medium sized tomatoes, diced
2 small onions, cube one, dice the other
1 bell pepper, cubed
1 tsp red chilli pepper
1 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp (zeera powder) ground cumin
1/2 tsp (dhaniya powder) ground corriander seeds
Serve with rice or chapati
The flavor of kale is complimented really well by the tartness of the apple along with the sharpness of the cheddar and the wonderful crunch of almonds add another level of texture to this salad. Kale can be tough to digest in large amounts, something that really helps to tenderize the prickly edges is to literally massage the kale with your hands until it gets softer, turns a deeper shade of green, and releases fragrance.
Kale Salad with Apples and Cheddar
4 cups kale
2 tbsp toasted almonds, chopped
1 green apple, diced
1 oz sharp Cheddar cheese, diced
2 tbsp fresh lemon juice
Salt, to taste
1 very small garlic clove, puréed
3 tbsp extra virgin olive oil
2 tbsp Parmesan, grated
Recipe from NY Times
The name says it all, this soup is a a little bit sour with a kick of spice in it as well. I caught a cold again and wanted some chicken soup so I opted for a more flavorful version of it instead. The veggies in this recipe can be substituted, you can toss in any veggies that you have at home in your refrigerator or pantry. This is a perfect way to warm up and forget about nasty weather outside right now.
Hot and Sour Soup
1 kg boneless chicken, cut into small cubes
1 floret cauliflower, cut into small pieces
4 leaves of cabbage, cut into thin strips
4 small carrots, peeled and diced
1 onion, diced
1 green onion, sliced
2 tsp soya sauce
2 small green chilies, crushed
salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
4 tsp cornflour
for serving: soya sauce, red chili sauce, and vinegar
Lemon is one of my favorite flavors and these tarts are super simple if you use pre-made tart shells that you can find in the freezer section of the grocery store. The tart shells are super versatile and can be filled with just about anything sweet or savory. I filled this bunch of shells with lemon curd and topped them off with some frozen berries before popping them into the oven.
Lemon Berry Tartlets
12 frozen tart shells
1/2 cup of lemon curd (store bought or use the recipe here)
1 cup of frozen berries
This is a great way to prepare moist and flavorful chicken that goes well with any type of grain or rice. The sealed packets keep in all the moisture and the chicken steams inside each little packet.
Sun-dried Tomato and Olive Chicken Cooked in Foil
4 boneless, skinless chicken breast (1/2 pounds)
Salt and ground black pepper, to taste
10 Kalamata or other black olives, pitted and finely chopped
8 sun-dried tomato halves in oil, cut into thin strips
3 tbsp sun-dried tomato oil (from the jar of tomatoes) and/ or olive oil
2 tbsp finely shredded fresh basil or minced fresh parsley
Recipe from Joy of Cooking
This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt.
Mushroom, Chickpea & Broccoli Pilaf
2 tbsp olive oil
2 large chopped yellow onions
1 1/2 pounds white button mushrooms (750 g), sliced
4 stalks celery, chopped
1 tsp peppercorns
2.5 L Water
2 1/2 cup mushroom stock
2 tbsp salted butter
1 yellow onion, finely chopped
1 cup Basmati Rice
1 tbsp fresh thyme leaves
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 small head broccoli, cut into 1-inch florets
1 cup canned chickpeas
1/2 cup roasted cashews, coarsly chopped
pinch of red pepper flakes
I made a table full of unicorn goodies for my niece’s first birthday. This isn’t really a recipe post, I just wanted to share what I made. I took a shortcut and used cookie mix and cake mix, so everything wasn’t really made from scratch. I really wanted to focus my efforts on the visual look of everything.
The sugar cookie mix was delicious I’m not a fan of sugar cookie icing from a tube though. I also made some chocolate cupcakes covered in butter cream frosting as well as some cupcakes covered in frosting from a tube.
The star of the dessert table was this lovely unicorn cake. There is vanilla cake inside with cream cheese frosting between the layers and then the white of the unicorn is fondant and it’s mane is buttercream frosting.
The cake might look a little too pretty to cut open but I was really excited about slicing it because I’ve never made so many layers before. there’s seven layers of the rainbow inside the magical unicorn.
The best part is that it ended up tasting really good. I split each cake mix into two separate layers and mixed in some gel food colouring to create the pastel shades and cooked each layer separately reducing the cooking time by half. For the cream cheese frosting because store-bought frosting is really sweet I took a can of store-bought cream cheese and mixed in a whole block of regular cream cheese with a handmixer.
This is a classic recipe that comes from a really old recipe book that my aunt gave my mom way back when she first got married. When I first started baking, around the age of 11 or 12 this book was my only resource. I love all the recipes in this book because they use simple ingredients and create the most delicious results. You can frost this cake however you like, this was my first time trying out these little rosettes. I'm not sure if you can see it clearly in the photograph but I tried to get an ombre effect.
When the cakes cook they pouf up forming domes which need to be sliced off.
Level the cakes before adding the frosting.
The first layer of frosting is the crumb coat. This keeps all the crumbs intact so that they don't show through the decorative layer.
Next I added the little rosettes working from the bottom of the cake upwards.
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
3 cups finely grated carrots
1 cup chopped nuts (optional)
1 Cream cheese frosting Recipe
Cream Cheese Frosting
1 package cream cheese (8 oz), at room temperature
1 stick butter (8 tbsp), at room temperature
4 cups confectioners sugar
1 tsp vanilla extract
This is a recipe for super creamy smooth hummus that honestly tastes better than the kind you buy at the grocery store. It's really worth the extra time that it takes to skin the chickpeas because it helps give the hummus a smoother texture. There is tahini in this recipe but the original post says that you can leave it out if you want. I personally love the nutty flavor that it gives to the hummus.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup resh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tspground cumin
Salt to taste
2 to 3 tbspwater
Dash ground paprika, for serving
This recipe is from Inspired Taste
Home made tortillas taste amazing with any type of filling. These ones are made with Masa Harina which is a finely ground corn flour, which is different from corn meal. I found some at a local large chain grocery store. I used a tortillia press but you don't have to have one to flatten the dough, you can use a rolling pin to do the same thing.
I filled these tortillas with scrambled eggs, avocado salsa, and some cheese.
Use some plastic between the sides of the tortilla press to prevent the dough from sticking to it.
Corn Flour Tortillias
2 cups masa harina
1/2 tsp kosher salt
1 1/2 cups hot water (hot tap water is fine)
This recipe is from http://www.thekitchn.com/
A super simple and quick chicken dinner option that can be served with any grain or had as is. The fresh salsa is nice and tangy and pairs really well with chicken.
Cilantro-Lime Chicken with Avocado Salsa
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
This is a creamy chicken curry that's been cook in a rich mogul style. If the number of chilies is too spicy for you can adjust the amount for heat. I like kadhai style dishes best served with either naan or chapati.
1/4 cup ghee (or vegetable oil)
2 tbsp garlic and ginger crushed, or finely chopped
1/2 kg chicken pieces (with bones)
2 tomatoes, finely chopped
1/2 bunch green coriander chopped
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1/2 kg yoghurt, drained1 tsp turmeric powder
2 tbsp red chili flakes
1 capsicum (cut in rings)
1 onion (cut in rings)
4-5 green chilies (whole and one cut in center)
4 tbsp cream
Salt to taste
I bought a pasta machine almost a decade ago now ; however, I've been too intimidated to actually try pasta on my own. A couple months ago though I took a making pasta from scratch class with some friends and it was honestly so easy to make I don't know why I waited so long to try it in the first place. This recipe uses white flour, however the teacher recommended using '00' flour for the best quality. Making pasta from scratch requires some thinking ahead of time because you need a day for the noodles to rest before preparing them to eat.
The recipe requires only two ingredients- yes two! I don't think ANY other recipe on this blog has just two ingredients. On a clean counter, you have to make a well in some flour and then crack the eggs directly into that well on your counter top.
The next step is to knead the dough until it all comes together, the dough should be fairy tough and hard but still malleable. I then split it into 3 balls so that it's easier to work with.
After letting the dough sit for about a half hour (covered and at room temperature) I used a rolling pin (along with some flour for dusting) to get the dough started before putting it through the pasta machine. You want to roll the dough at the widest setting on the machine at first and then fold it together in thirds and dust it with some flour before putting it through the machine a second time (still at the widest setting).
After folding the dough and rolling it through the widest setting another time (3-4 times total) you do not need to fold the dough anymore. Set the machine to a narrower setting and keep rolling the sheet out until it becomes almost paper thin. Once the dough is thin enough, let it sit on the counter to dry for a few minutes and then put it through the angel hair pasta setting to get some nice thin noodles. Do not let the pasta dry too much otherwise it will become brittle and crack.
Dust these strips with a generous amount of flour before curling them into loose 'nests'.
The prepared pasta should rest overnight in the refrigerator in an airtight container before boiling it in salted water for 2 minutes. I recommend using a very light sauce with handmade fresh pasta because the noodles are very delicate. The texture of fresh pasta will be less rubbery than store-bought pasta.
The same steps can be used for fettuccine, you just have to cut the noodles at that setting. If you wanted to make lasagna then don't cut the noodles with the pasta cutting setting but just cut them with a pizza-cutter or a knife into noodles the size of your lasagna tray.
Fresh Egg Pasta from Scratch
6 large eggs
600 grams "00" flour, or all purpose flour
Lemon curd is a thick, spreadable, tangy custard-like conserve made of eggs, lemons and sugar. It can be used in many different desserts or on its own as a spread. Lemon curd tastes great with scones, spread between the layers of a cake, marbled into cheesecake, or baked in a tart. It should be stored in the refrigerator for up-to a week, but if you can't use it all up in a week it also freezes really well. The curd never freezes solid (it becomes a think ice-cream like texture) so you can scoop out as much as you need whenever you like.
I've tried a couple of different recipes but this one is my favorite because it uses whole eggs as opposed to only the yolks it is super tangy and has a smooth texture.
1 cup butter
1 1/3 sugar
3 tbsp lemon zest
1 cup fresh squeezed lemon juice
1 tsp corn starch
Ratatouille is a traditional French dish which is now made in a number of different ways. The combination of the roasted veggies, herbs, garlic and tomatoes is simply delicious. This can be served as a side dish, on its own or with pasta or rice. Try to ensure that all of the vegetables are cut into equal sizes so that everything cooks evenly.
Recipe from Laura in the Kitchen
1 Large Onion, peeled and cubed
2 Bell Peppers, seeded and cubed
1 Medium Eggplant, cubed
2 Zucchinis, cut into rounds
3 Carrots, cut into chunks
A handful of mushrooms, cubed
About 6 Tbsp of Olive Oil
1 Tsp of Fresh Thyme, Chopped
1 Tsp of Fresh Rosemary, chopped
1 Head of Garlic, peeled and left whole
4 Tomatoes, cut into chunks
Salt and Pepper to taste
½ cup of Fresh Chopped Basil
1) Preheat oven to 400 degrees.
2) In a very large bowl, toss together the onions, peppers, zucchini, eggplant, carrots, mushrooms, fresh thyme, rosemary, salt, pepper and about 4 tbsp of olive oil.
3) Divide the mixture between two baking sheets making sure that the veggies don’t overlap otherwise they will wilt and steam as opposed to roasting
4) Roast them for approximately 40 minutes- the roasting time will depend on the size of your veggies and you want to turn them over every 15 minutes or so and roast until they all develop a nice color.
5) Meanwhile, add the remaining olive oil in a skillet with high sides, add the garlic and cook over medium low heat for about 10 minutes or until the garlic is a lovely golden brown color.
6) Once the garlic has nicely colored, turn the heat up to medium-high and add the tomatoes, season with salt and pepper and allow them to cook for about 8 to 10 minutes or until they have cooked down a bit but still have their shape. Turn the heat off and let those sit until the veggies are done roasting.
7) Once the veggies have roasted, stir in the cooked tomatoes and garlic and top them off with the fresh basil.
Recipe from Laura in the Kitchen
I've been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking. One major thing I struggle with is adapting recipes to suit the altitude we live at here in Calgary. A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level. This recipe was really unique in the order that it combined the ingredients. I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.
I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like. I colored it in three stages to give it an ombré effect and added edible pearls to the centre of each flower.
2 1/4 cups cake flour
1 cup milk *at room temperature*
6 large egg whites *at room temperature*
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt
1 1/2 sticks unsalted butter, softened but still cool
Recipe from I am Baker
Baked eggs are delicious- actually eggs in any form are delicious! This is a super quick recipe for baked eggs. If you’re only making one or two you can pop this into your toaster oven instead of your conventional oven. The recipe below indicates the amounts required for one ramekin. You want to bake these until the whites are set and the yolks are still a little runny
Saucy Baked Eggs
A few tbsp of chunky tomato sauce
Sprinkle of your favorite cheese
Some herbs or chives to garnish (optional)
1. Preheat oven to 400 degrees
2. Add a few tbsp of tomato sauce to the bottom of the ramekin
3. Sprinkle some of your favorite cheese overtop the sauce
4. Crack an egg into a separate bowl and then make a small indentation in the cheese and sauce and carefully lower the egg into it.
5. Bake for approx. 20 minutes until the whites are set
6. Garnish and serve warm
These are great with toast!
This recipe is from the book "Gorgeous Cakes- for the ultimate sweet sensation". I love lemons- I'm sure that I've mentioned that multiple times before but I really can't stress it enough. The simple smell of a fresh lemon instantly takes me back to childhood summers full of lemonade, sun, sprinklers, and water fights. This recipe requires the use of lemon curd. If you like, you can simplify the process by using pre-made lemon curd if you like.
Lemon Sponge Cake
For the Cake:
oil or melted butter for greasing
1 cup unsalted butter
1 1/4 cups fine sugar
4 eggs, beaten
2 1/4 cups self- rising flour
3 tbsp milk
For the Filling and Frosting:
10 tbsp unsalted butter
1 3/4 cups confectioners' sugar
2 tbsp lemon juice or lemon liqueur (Limoncello)
3 tbsp lemon curd
For the Cake:
For the Frosting:
Summer for me means loads of time outdoors and plenty of food on the grill. This recipe is all vegetarian for those of you looking for something a little lighter to eat. It was inspired by a restaurant that I love to stop at in Banff when I go out to the mountains. It's so simple yet packed full of nutrients and deliciousness. The dish is very filling in spite of the fact that it's all vegetarian and contains no bread. The asparagus here is completely optional as are any of the other veggies- you can simply substitute in any veggies that you currently have in your refrigerator and still have a mouth wateringly delicious meal.
Grilled Veggies and Halloumi Salad
handful of mixed greens
1 zucchini, cubed
1 eggplant, cubed
1 onion, cubed
1 red bell pepper, cubed
a few spears of asparagus, woody ends removed
2 tsp Italian seasoning
1 tbsp olive oil
1/2 inch thick slice of halloumi (I used herbed halloumi)
Ghulab jamun is a typical Pakistanni/Indian dessert traditionally made of khoya (milk that’s been heated on a low flame for a long time until most of the water has evaporated) this recipe is made using dried milk. I’ve been using this recipe for years. Ghulab jamun can be served warm or cold but personally I love the taste of fresh, warm ghulab jamun.
For the Chash/Sheera (syrup):
2 cups water
1 cup sugar
6 ilachi (cardamom pods)
1 tsp rose essence (optional)
For the Ghulab Jamun:
1 cup dry milk powder
1 tsp maida (white flour)
1 tsp baking powder
1 tbsp oil
A few drops of rooh kewra essence (optional)
Oil for frying
Serve warm, or chill them in the fridge and serve cold (as per preference)
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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