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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes


What is couverture chocolate?

All chocolate bars may contain the same base ingredients of cocoa mass, cocoa butter, sugar as well as flavor enhancers like vanilla or milk powder. Couverture chocolate is a colloquial term referring to a particular type of chocolate that is special type compared to other regular chocolate bases. It is the finest professional quality chocolate that is produced with the highest percentage of cocoa butter using premium cocoa beans. Couverture chocolate is grounded to a finer texture during the production process and that results in superior flavor and texture. It melts smoothly and gives an elegant glossy sheen when tempered. Couverture chocolate is ideal for molding, enrobing truffles and fine candy making.

What is the difference between compound chocolate and couverture chocolate?

The difference between couverture and compound chocolate is significant because unlike couverture chocolate, compound chocolate uses cocoa powder, instead of chocolate liquor. Compound chocolate also uses vegetable oil non-cocoa fats instead of cocoa butter. Compound chocolate does not require tempering to set up shiny and hard as compared to couverture chocolate.

Read more about couverture chocolates at: https://www.santabarbarachocolate.com/blog/all-you-need-to-know-about-couverture-chocolates/


8:51 AM No comments
The idea of the perfect body shape or size changes ever so often with each passing decade. This stands true for both men and women, but the societal stresses to conform may affect one gender more depending on the culture in question.

For example, in North America the ideal woman is tall and very slim with small and effeminate features, the same can be said for European and some Asian countries. South America, parts of Africa and the Middle East all prefer a curvy woman with voluptuous features. In some cultures, being morbidly obeseis seen as a sign of health and wealth therefore that is preferred.

Looking at men throughout history one point to note is the relative simplicity to women; there have been cycles between being lean vs muscular, being well toned and defined vs having limited tone and definition, being hairy vs clean shaven or hairless. There have been two constants, one of which is height; most cultures prefer a tall man. The other constant for the ideal man is the person with access to vast resources and great power to influence happenings in his society.

In modern societies due to influences the world over, both genders are being pushed to one ideal.With this pressure, many persons are dieting but without one key bit of wisdom. The ideal body type is a figment of the imagination; this is validated by the mere fact that is changes with the ages. The best approach is to first understand and be comfortable with yourself. There may be genetic and other limits which may prevent the generic ideal for you.

If the goal is weight loss or muscle mass and definition, using a meal replacement can help especially for those with ridiculously tight schedules.One secret to successful dieting goes against conventional wisdom and that is one does not have to eat less. The key is to provide the body with enough fuel for energy while maximizing the amounts of nutrients being added in the process.


Starving forces the body to conserve energy; this happens because the body thinks food is scarce and the next meal may be days in coming. When a meal is then had, most of it will be stored as fat instead of being converted to energy. That process causes weight gain instead of weight loss and an additional kicker is that sustained starvation triggers a natural defense in the brain which leads to binge eating. The combination of your body wanting to save itself and constantly having low energy is why many diets end in failure.


Another secret to successful dieting is easing the body into the process. A sudden jolt may force the body into shock therefore a plan must be fully ironed out before you go on a diet. A quick run to the nutritionist can help in proper meal planning with nutrient maximization being the goal. Another tip is to have a workout regimen tailored to your body type and goals. This ensures the entire body is engaged and symmetrical sculpting can occur.
1:29 AM No comments
Spring is here, which means the sun is here! And this my friends, is the time to start re-thinking your eating habits. You won’t need that extra layer of fat to keep you warm in the cold winter days, and refreshing meals are all you need! In fact, ditch everything fatty, greasy and unhealthy because summer will fly in in no time!

The other day I was looking for recipes for salads and stumbled upon a great blog post on How to Make Healthy and Fun Cucumber Salads, and it was when I decided to try out every cucks salad in the book!

Why You Should Eat Cucumbers



Besides being incredibly fresh, cucumbers have a lot of benefits for our overall well-being. A fact, I must admit, I wasn’t aware of. To me, cucumbers are just water packed in a green package . Turns out, though, I wasn’t really wrong, cucumbers belong to the melon family, as in so who would have thought that preparing a cucumber salad means preparing a fruit salad, at least that’s what you can tell yourselves if you are craving something other than that.

The most important thing about cucumbers is they don’t contain any fat. Yup, you’ve read it right, zero fat!

If this isn’t enough, they have great antioxidant power and are a natural diuretic. So, say bye-bye to all the toxins that make your tummy bloat.

Haven’t you noticed that beauty salons use cucumbers to apply them on your eyes when applying a facial mask? Well, this is so because of their power to soothe irritations, redness, and even relieve sunburn.

How to Prepare the Best Cucumber Salad


There are hundreds of cucumber salad recipes out there, and choosing only one is truly a struggle!

The easiest cucumber salad recipe will include peeled and sliced cucumbers with a little bit of salt, some olive oil, and vinegar. A simple, yet incredibly tasty and refreshing recipe.

A slightly more complicated cucumber salad recipe, but also great for maintaining or lowering the weight numbers, is a recipe that contains low-fat yoghurt. You can dice your peeled cucumber into really small dices and mix them with reduced-fat yogurt. Add a pinch of salt, some fresh herbs (basil, dill, or mint), and you have a lunch worthy salad that will keep you full longer than the simple cucumber salad. One more thing you can add to your cucumber salad recipe to take it up a notch is adding nuts. Walnuts, pines, and peanuts work perfectly well. Regardless of whether you want the vinaigrette-y, or the creamy version, you can just as easily add these nuts for a better texture and more flavor.

Go ahead and prepare yourselves a tasty salad. Salads are great to eat them as they are, but they are also great as a complement to the main course. So, find your favorite cucumber salad recipe and enjoy a flavorful, satiating, and weight loss promoting meal!

1:52 AM No comments
Food has been evolved alongside all human history; it has been an unrecognized force shaping many of the robust and distinct customs that are seen globally. This unsung hero is enjoyed by and sometimes revered by all classes due not only to the nutritional value, but also to the range of emotions tied into a particular culinary experience. On one hand a person may experience nostalgia felt from times gone on whilst simultaneously enjoying the current experience and looking towards a bright future.





In human history the idea of a sweet treat/dessert was applied in a very different manner. Using chocolate as an example, in ancient South American cultures, it was only reserved for the royal family or for the army marching into battle. In ancient Mesopotamian and Asian cultures, sweet treats were used as offerings to the gods. Thankfully with the Industrial Revolution and the rise in global trade, desserts are available to everyone at a reasonable price.

The Cake Revolution

Eating is not only done with the tongue, there are ways to arrange a dessert to allow for the eyes to be a part of the experience. For every idea and concept, there is a recipe with a distinct flavor to match. Great baking connoisseurs have found ways to combine new and seemingly opposite favors into designs which can be considered as edible works of art.

A Frozen Treat

Creamy, cool, sweet and historic; ice cream dates back to Ancient China and the Roman Empire. Due to the lack of modern refrigeration ice cream was made using freshly fallen snow and was mixed using fruits with honey. The ice cream sundae as we know it today was actually created by random circumstance. A store owner did not have any cream and he improvised using a scoop of ice cream instead. Thanks to his blunder ice cream sundaes are enjoyed globally in every combination and flavor that can be imagined.

Liquid Remedies

The idea of juicing can be found in scrolls dating back to 150 B.C. The original recipes utilized crushed figs and pomegranate to give “profound strength and subtle form”. Juices are not only a cooling down mechanism; there are many health benefits to be derived. Depending on the fruit or vegetable, adjusting the temperature may denature the enzymes found within these foods. The uses and combinations of all natural fruits and vegetables give the body an au natural sugar in the form of fructose. The fructose combined with the fibers found in natural foods is better absorbed and used by the body. Sucrose on the other hand, found in most processed foods, spikes the blood sugar level without adding nutrients. Juicing can be delicious and sweet way to absorb macronutrients and micronutrients without adding low or empty calories.

Food customs are an edible form of history that is constantly growing and changing with each era of human development. The use of food as a form of bonding is an experience that connects the modern world with the days of old.

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Find out what Real Red Velvet Cake is from a chocolate factory that sells bulk chocolate for candy making and baking to professional chefs and home hobbyist.
12:18 AM No comments
Red Wine Beef Stew with Spätzle by Zannnie (Hungarian Recipe) VÖRÖSBOROS MARHAPÖRKÖLT NOKEDLIVEL

Red Wine Beef Stew with Spätzle by Zannnie (Hungarian Recipe) VÖRÖSBOROS MARHAPÖRKÖLT NOKEDLIVEL -Hungarian Traditional Dish, photo: zannnie  - Ingredients: Beef, onion, tomatoes, carrot, red wine, paprika power, seasoning salt. For the Spätzle: Egg, flour, water, salt. 10.7.2016 @ Ulemiste, Tallinn, Estonia.

Now that we are living in Estonia, we do not get to eat the traditional Hungarian dishes as much. Upon special request, I do make some Hungarian specialties to satisfy our cravings. Today, I have made the Beef Stew and this is following the Hungarian recipe. For this dish is pretty heavy, it is best to complement it with the Cucumber Salad. Cucumber Salad's recipe is completely gluten free and vegetarian, its recipe is here



Ingredients:

  • 2 Cucumbers, medium
  • 2 cloves Garlic

Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 2 tsp Salt
  • 1 tsp Sugar

Oils & Vinegars

  • 2 tbsp Vegetable or salad oil
  • 1/2 cup White vinegar

Dairy

  • 2 tbsp Sour cream

Liquids

  • 1 cup Water


Beef Stew Ingredients: 

1 kg shank
4 onions
6-8 cloves of garlic
500ml red wine
2 tomatoes
1 green pepper
1 beef stew cube
50g smoked bacon (szalonna)
2-3 tbsp ground paprika powder
2 tsp salt
1 tsp pepper
1 tsp cumin powder
3-5 bay leaves

Preparation:
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale.
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube.
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.





11:23 AM No comments

dee'Burger

Made these today, my first attempt for Burger. It was inspired by the 'House-burger' which I had on the first day when I arrived in Riga (Latvia) at a restaurant named 'Bite'. Ever since, I had been wondering how to make that meat patty, and along the way, seeking some advice from my Chef friend Rose. She suggested using bread for the meat. 

For this recipe, I've used breadcrumbs. It is similar to the Swedish meatballs but this burger tasted really good. Verdict from my husband was 12! (usually the score is 10, but this exceeded the 10, that delicious!) Think the dressing played a great part of the entire burger. A little secret: I used beer of 4.2% alcoholic content. The other elements in the dressing are diced shallots, minced garlic, honey and ketchup. For assembly, I lightly crisped the burger buns, so there are slight charred at its sides, added mayonnaise, lettuce, cocktail tomatoes, the grilled meat patty, sprinkled some gouda cheese shreds, mustard (if you like) and VIOLA! :)



1:07 AM No comments

ckt
flickr/colin leong

Reputed to be a sinful dish, this packed with high saturated fat content Char Kway Teow is a must try when you are in Singapore. In the earlier days when it was invented, mainly labourers are eating it as it was a cheap source of nutrients and energy. Since it was sold by farmers and fishermen and cockle gatherers, this dish consists of deshelled cockles, prawn, fishcake, Chinese sausage, stir-fried egg, pork fat sometimes crisp croutons of pork lard. The toppings are chopped Chinese chives. If you like spicy, a dash of chilli belachan is added to give it some kick (heat) and neutralizes by the juicy flavours of bean sprouts.

There is a little food fight over the origination of great national favourites like this one. I believe there are Malaysian friends arguing that these delicious local foods are their invention too. And since historically we know that Singapore was independent since 7 August 1965, those days when our early Chinese immigrants arrived, it is highly possible that these great foods are invented in the region – Singapore and Malaysia – at that time. Nonetheless, the recipe evolved to suit each regions preferences and tastes. It is quite pointless to claim now about its origination, other than raking up the past separation and disputes. So let's call Char Kway Teow a 'Southeast-Asian' hot favourite.




12:58 AM No comments
Banana Chocolate Cake



Baked this today. It is very moist and wickedly chocolatey inside. How do you like your Banana Chocolate Cake. It smells really good too, the whole house is with a nice fragrance of the freshly baked. Yes, banana smell everywhere.
4:57 AM No comments


220 g self-raising flour, sifted

¼-½ cup vegetable oil

¾ cup buttermilk or regular milk

½-¾ cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

150 g added flavours e.g. frozen raspberries, dark/milk/white choc bits, grated apple, mashed banana
Preheat oven to 180°C.
Grease muffin tins or line with patty cases.
Mix all dry ingredients together and make a well.
Mix all wet ingredients together and pour into the well.
Add flavourings and mix well until just combined.
Place in tins and bake for 15-20 minutes or until lightly browned.
Served. Enjoy!
1:34 AM No comments

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour 1 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
  3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
  4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
  5. Sift together flour, baking powder, baking soda and salt into a bowl.
  6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
  7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
  8. Divide batter evenly between pans, smoothing the tops.
  9. Bake 45 minutes- 1 hour, until tester comes out clean.
  10. When cakes are done, cool 10 minutes.
  11. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
  12. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
  13. Spoon lemon syrup over cakes.
  14. Allow cakes to cool completely.
  15. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
  16. Pour over the tops of the cakes and allow to drizzle down the sides.
  17. Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
DSC01945


For the whipped cream, I've used this Finnish version (Kotimaista)
vispgrädde is a Swedish word and it means whipping cream
vahalaktoosinen is low lactose

Ingredients

Servings: 6 
Yield: 1 Loaf

  • 1⁄4lb unsalted butter, room temperature
  • 1 1⁄4cups granulated sugar, divided
  • 2large eggs, room temperature
  • 1⁄4cup lemon, zest of, grated
  • 1 1⁄2cups flour
  • 1⁄4teaspoon baking powder
  • 1⁄4teaspoon baking soda
  • 1⁄2teaspoon kosher salt
  • 3⁄8cup fresh lemon juice, divided
  • 3⁄8cup buttermilk, room temperature
  • 1⁄2teaspoon vanilla extract
  • Glaze

  • 1cup confectioners' sugar, sifted
  • 1 3⁄4tablespoons fresh lemon juice
11:01 AM No comments

MyAlbanianfood.com helps you to make Albanian recipes. All tried, tested and perfected so you can get it right the first time. All recipes have been written in English with measurements, ingredients and nutrition information available. 


Try the national dish Tavë Kosi of baked lamb with yogurt, try the most popular Byrek fillings (Albanian pies) or why not make the perfect pancake with Albania's favourite dish of Flija, a slow baked multiple layered pancake! Try a new cuisine today and let's get cooking!


7:43 AM No comments
If the title got you intrigued into reading this text, then yaaay me! I thought the other day that a list of my favorite pancakes that follows the alphabetical order. Almost all of the recipes mentioned here come from the greatest collection of pancakes in the world the Best American Pancake Recipes – Quick, Easy and Delicious - MyGreatRecipes. I love the list so much that I have printed it out and put it on the fridge. It all turned out into a pretty fun game the randomly choose the pancake recipe for the day with your eyes closed. Wherever the finger stops that’s the recipe I am going for that day.

# 1 Pancake Recipes from MyGreatRecipes

Since I love order, I had to put some order into this list as well. So for that purpose, I have grouped the pancake recipes into 5 groups each containing 5 recipes, with the exception of the last one, of course, since our alphabet contains 26 letters . So, without any further ado, here you have them:

Apple - these pancakes are great not only because they are tasty, but also for all of the health benefits that apples can provide us with. Not to mention that you can use grated, sliced or even apple rings dipped in the batter.

Banana - who said bananas were only reserved for banana bread, go ahead and try one of the many banana pancake recipes and get your potassium levels up!

Carrot - if you love carrot cake then you will surely love the recipe for the carrot cake pancakes. I mean what’s there not to love? A scrumptious bite of a well-loved dessert turned into a pancake!

Dutch Baby - the Dutch baby is a must try recipe! So easy and quick, and the result is so deliciously crispy on the edges and tender in the middle that you will want to prepare these every day! You can serve them with all sorts of fruits and berries, as well as with maple syrup, honey, and butter.
Eggless - go for one of the recipes that make use of flaxseed eggs. The recipe for these is simple: just add a tablespoon of flaxseed and the same amount of water, whip up, put it in the fridge and in 15 minutes you have yourselves the fake egg for your eggless pancakes.

# 2 Pancake Recipes
Flourless - just like there are eggless pancakes, there are also the flourless ones. In fact, flour can be replaced by bananas and the result will be just as scrumptious!

Grain - the three grain pancakes from MyGreatRecipes are a must try!

Healthy - make any regular pancake recipe healthier by simply replacing all-purpose flour with whole wheat or almond and coconut flour and swapping dairy milk for one of the vegan versions.

Individual - the most convenient way of eating pancakes is precisely this one. Make individual puff pancakes and top each one with whatever toppings you want.

Jam - jam is always a good idea! Spread it over your pancakes, or crepes and enjoy!

# 3 Pancake Recipes

Kale - prepare yourselves some pancakes packed with green veggies (kale included), say bye-bye to refined sugar, and enjoy a satiating and scrumptious bite!

Lemon - for a vitamin C infusion and a little bit of sourness to your sweet pancakes feel free to add lemon in the 2 forms it can be added to a batter: its zest and its juice. Lemon pairs perfectly well with poppy seeds, so don’t be afraid to use them as well!

Marshmallow pancakes - give the good old s’more pancakes a go. There is nothing like a cracker crumbs pancake with marshmallow fluff on top. Yum! Nutella - now, who can resist Nutella? You can either spread it on your pancakes or even stuff them with Nutella.

Oreo - and how about crushed Oreos in the batter, in the whipped cream between each pancake, and then some more on top? Go ahead and search for the Double Stuff Oreo Pancakes.


# 4 Pancake Recipes

Peanut butter - are you in for a decadent, rich and yet healthy (ok healthier than most) pancake spread? Peanut butter is all you need! Quinoa - if you need a protein and fiber boost, you have to have a pancake recipe that calls for quinoa up your sleeve.

Rainbow - definitely the prettiest and most fun of the lot. You can make them either with food coloring or some fruit gelatin powder.

Scallion - before you make a yucky face, you should know that the recipe for the Chinese scallion pancakes is one of my personal favorites! Dip them in soy sauce and enjoy!

Tapioca flour - this flour is made of a starch extracted from the cassava root and it is great for perfecting both sweet and savory pancakes, scrumptious and good for you. How can anything beat that?
12:45 AM No comments
Who can say no to a dinner comprised of a juicy meat? If you are looking for a recipe that will satiate your hungry family, then a pork chops recipe is your best bet!


How to Prepare the Best Pork Chops?
Although this is a very tasty dinner option, many people tend to avoid preparing pork chops because more often than not they end up with chewy overcooked pork chops and think that going through all the trouble is just not worth their while.

Well, I think otherwise! And I am not that good of a cook! Honestly, I don’t know what would have I done if it weren’t for the internet. There are so many tips, tricks and recipes that will help you, that you can’t go wrong. Be them Baked, Fried or Grilled, The Best Quick and Easy Recipes for Pork Chops are waiting for you just around the corner (that is on the very next food website).

Brining the pork chops is crucial! Since pork chops are very lean, they tend to dry out when cooked. To ensure a juicy result, prepare the simplest salt brine and soak the meat in it for several hours to an overnight. And you don’t have to confine yourselves to salt only, feel free to add other seasonings. Garlic, fresh herbs, lemon, and peppercorns will do a great job in the flavor department.

The next step is also one that you shouldn’t skip. Prior to placing the pork chops in the oven give them a good sear in a skillet. Sear them for approximately 3 minutes on each side or until the undersides of the chops are seared golden.

Once you’ve done this, place them in the oven and cook for around 10 minutes. The temperature your meat thermometer should register is 140°F to 145°F in the thickest part.

What to Serve the Pork Chops With


Once your pork chops are cooked, you WILL be tempted (and you’ve been warned!) to serve immediately because of their lovely aroma. Refrain yourselves though! A five-minute wait is nothing compared to the satisfaction you will get when tasting a delicious, moist bite! you can use the pan juices to top the pork chops with, but there are also many pork chop recipes that call for a sauce or gravy.

Mushroom Sauce

Mushrooms have always gone hand in hand with meat cuts. So, go ahead and choose your favorite mushrooms (I like the cremini mushrooms) and use them to prepare a great mushroom sauce (The internet abounds with different sauces, but you can also make one on your own).

Cherry Salsa

If you want a sauce that will complement any pork chop recipe, then the cherry salsa is just what you need. It is not at all spicy, it is sweet and sour and it will definitely enhance the flavor of your meat.

Wine Sauce

The last suggestion includes my favorite- wine! White wine combined with leeks, chicken stock, and lemon zest will make a rich sauce to go with your perfect juicy pork chops!

12:32 AM No comments
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------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

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