Karjalanpiirakkaa ja munavoita (21/366) by kipinä.



Karelian pasties, finnish traditional food, usually served with eggbutter. They're best when eaten in a cafeteria on some finnish marketplace but sometimes you just have to settle for frozen ones from the freezer of the market and bake them in the owen at home. Usually they are enough to bring homely feeling though. For my new set "finding home". It is about "finding home" (or homes) in a wide sense of concept. http://flic.kr/p/4nkcKY

Cavid Designs


You can find very cute 3D printed custom cookie cutters by Cavid Designs.:)

The World Pasta Day


The World Pasta Day. Daniela and Giuseppe with the help of Valentino mayor of Emmetten gathered all the pasta-producers of the area offering to their guests a new vision about the universe of pasta

Pumpkin Spice & Everything Nice: A pumpkin seasonal cookbook


Make yourself a real pumpkin spice latte--and then choose whether to add muffins, pancakes, or even savory spicy pumpkin soup to your family holiday traditions. This short collection of pumpkin-pie-spice-inspired recipes offers delicious flavors for every meal of the day and treats too.

Creamy Double Layer Pumpkin Pie | Halloween Special

Tempting Pumpkin Pie Recipe

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

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

Ingredients: Pastry 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Sugar Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk Directions: 1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. 4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended. 5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. 6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

Baking It


Cake Making is an organic and creative process. Most bakers follow time tested, effective but slow and errorprone manual methods for cake and recipe calculations. Baking also involves time consuming and complex maths. While there are many books and websites offering recipes, tutorials etc catering to the actual cake making process, there is a desperate need for an one-stop source on calculations needed in Baking. 

Bakingit.com is a software website for cake makers offering comprehensive references for serving charts, portion sizes, cake cutting guides, sugar paste and ribbon quantities. We have cake calculators, which seamlessly integrate these guides into an easy to use software, which solve real world cake making calculations. These tools act as a baker’s virtual assistant and guide them in designing, calculating and stacking cakes.

Chilli Crab (Singaporean)


Chilli Crab @ Jumbo Seafood - Singapore Indoor Stadium

This seafood dish is one of the most popular in Singapore. Mud crabs are used. The sauce is a savoury tomato and chili-based semi-thick sauce. It is not a spicy dish so don’t be fooled by its name. The other competing version is the Black Pepper Crab. Chilli crab is one of the most satisfying dishes to eat with crusty bread or steamed buns. People also eat it with steamed white rice. Do get ready some crab crackers and wet napkins.




101 Meals


Please join 101meals.com to meet world class chefs and cooks and learn from them online. If you are chef then you have an opportunity to meet your follower, friends and teach them your recipes, conduct the cooking class through our real-time web RTC platform.  It is free of cost. Join Now and one lucky winner will get Ipad . The winner will be announced on website on 30th Nov 2014


Ladies in the Pink



Fun, easy, unique gourmet recipes for the real person who wants to be Julia Child but isn't...yet.


Lor Mee by Anthony Leow



i-Cooked Lor mee (Chinese: 鹵麵) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. Source: Wikipedia http://flic.kr/p/djqJcp




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