Tortellini are ring-shaped pasta, sometimes also described as "navel shaped" or "belly button". They are typically stuffed with a mix of meat or cheese. Today I served it with a pasta sauce (oregano, garlic, diced onions). The freshly grated cheese topping is Parmesan Cheese. The story behind this traditional Italian cuisine is that, Venus, the goddess of love, spent a night in a local inn. While there, the innkeeper stole a peek at her through the keyhole of her door, and within seconds of seeing the enchanting goddess, he was struck by that divine degree of inspiration. He then went to his kitchen and masterminded the tortellini pasta, said to be sculpted in the shape of Venus’s navel. Everything is made from scratch. For the pasta dough: 2 cups of flour, 2 eggs, half cup of water, salt. Filling: minced pork, parmesan cheese, onion powder, garlic powder, pepper, salt.
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Baking
Bigger Bolder Baking
Home made Ice cream
Food
Souper Diaries- Chinese soup and South-east Asian Recipes, healthy Chinese soups recipes from Yvonne who is a mom of 3 children. Previously from Ipoh Malaysia, she's now based in Singapore.
Mytastychef
https://mytastychef.com/
- Identified as Chef David or My Tasty Chef ("My Tasty Chef") operates MyTastyChef.com and may operate other websites. Interesting video compilations about cake decorations and other tips on meal preparation.
Old Fashioned Recipes
- Mary Oxendine is the retired online business owner of 'Old Fashioned Recipes' and I am very touched by her story of how she had overcome her fears to build it from scratch in order to share her lifelong passion of cooking and collection of recipes.
WhatTheFork.com
- Sharon Lachendro from New England is the creator of 'What The Fork' blog that focuses more on gluten free recipes. She's also a cocktail shaker, coffee addict.
Fine Dining
FineDiningLovers.com
Best Chefs in the World
United States
Eater
Eater.com is the source for people who care about dining and drinking in the world’s best food cities. Eater is the one-stop-shop for food and restaurant obsessives, coming to you from 24 cities across North America with new adventures around the world.
Food Magazines of the World
Saveur
Filled with beautiful photos and fascinating food tales from around the world. The recipes and articles focus on authentic, regional cooking.
Gourmet
Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine. Founded by Earle R. MacAusland (1890–1980), Gourmet, first published in January 1941, also covered "good living" on a wider scale.
The Gourmet brand continues to be used by Condé Nast for book and television programming and recipes appearing on Epicurious.com. Since the end of its regular run, Condé Nast has also used the Gourmet brand in a series of special edition magazines, covering niches ranging from grilling and Italian food, to quick recipes, holiday foods, and comfort foods.
The Art of Eating
Food & Wine
Cook's Illustrated
Gastronomica
The journal of critical food studies
Fine Cooking
Cooking Light
Bon Appetit
The Spruce Eats
WhatTheFork.com
- Sharon Lachendro from New England is the creator of 'What The Fork' blog that focuses more on gluten free recipes. She's also a cocktail shaker, coffee addict.
Fine Dining
FineDiningLovers.com
Best Chefs in the World
United States
Eater
Eater.com is the source for people who care about dining and drinking in the world’s best food cities. Eater is the one-stop-shop for food and restaurant obsessives, coming to you from 24 cities across North America with new adventures around the world.
Food Magazines of the World
Saveur
Filled with beautiful photos and fascinating food tales from around the world. The recipes and articles focus on authentic, regional cooking.
Gourmet
Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine. Founded by Earle R. MacAusland (1890–1980), Gourmet, first published in January 1941, also covered "good living" on a wider scale.
The Gourmet brand continues to be used by Condé Nast for book and television programming and recipes appearing on Epicurious.com. Since the end of its regular run, Condé Nast has also used the Gourmet brand in a series of special edition magazines, covering niches ranging from grilling and Italian food, to quick recipes, holiday foods, and comfort foods.
The Art of Eating
Food & Wine
Cook's Illustrated
Gastronomica
The journal of critical food studies
Fine Cooking
Cooking Light
Bon Appetit
The Spruce Eats
1:18 AM
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Made this Chocolate Birthday cake with Mint color whipped cream frosting. Today is my husband's 46th birthday (and coincidentally it is also the '#royalwedding' for Prince Harry and Meghan Markle). We went to the Pull Restaurant in Rotermanni City in Tallinn for a birthday lunch. The marble steak was really good quality and he enjoyed it a lot. I had the Pull Burger and the Pull Coleslaw were totally recommended.
Method
Ingredients
- 200 g butter
- 1 1/3 cup caster sugar
- 2 tsp vanilla essence
- 4 whole eggs (lightly beaten)
- 2 cup self-raising flour (sifted)
- 2/3 cup cocoa (sifted)
- 1 tsp bicarbonate of soda
- 1 cup milk
- 400ml Whipped Cream
- 1 cup icing sugar (sifted)
Whipped Cream Frosting
Method
- Preheat oven to 180°C (160°C fan-forced). Line baking paper in baking pan
- Using a mixer, cream butter, sugar, and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
- Combine flour, cocoa, and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
- To make the whipped cream frosting: Whipped the heavy cream until light and fluffy. Add icing sugar until well-combined.
- Pour the mixture into baking pan.
- Bake for 35-40 minutes. Cool it on the racks and decorate to your favorite color/shade/hues of whipped cream frosting according to your own creativity, sentiments (wordings) and occasion.
7:20 AM
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These cupcakes are super quick to make. The outcome is a light, fluffy texture! I absolutely love it!
Ingredients
- 100 g butter
- 2/3 cup caster sugar
- 1 tsp vanilla essence
- 2 whole eggs (lightly beaten)
- 1 cup self-raising flour (sifted)
- 1/3 cup cocoa (sifted)
- 1/2 tsp bicarbonate of soda
- 1/2 cup milk
- 1/4 cup unsalted butter (softened)
- 1 1/4 cup icing sugar (sifted)
- 1 tbs cocoa (sifted)
- 1 tbs milk
Chocolate Buttercream Icing
Method
- Preheat oven to 180°C (160°C fan-forced). Line cupcake tins with cases.
- Using a mixer, cream butter, sugar, and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
- Combine flour, cocoa, and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
- To make the chocolate buttercream:
- Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.
- Spoon mixture into liners until each case is two-third full.
- Bake for 20 minutes.
8:29 AM
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Tagliatelle Carbonara made from scratch. So the tagliatelle pasta is made from raw ingredients like semolina flour (1 cup), flour (1 cup), 2 eggs and half cup of water and a pinch of salt. I followed the recipe of Jamie Oliver's 'master' Antonia Carluccio. The thing about this dish is the usage of Guanciale and Pecorino Romano Cheese. This is the first time I am making the creamy sauce with cheese and egg after I diced the Guanciale, sweating them with an added clove of garlic. The garlic was removed when the Guanciale turns golden brown. Quickly the boiled tagliatelle pasta is added in to combined with the heat turned off. This step is extremely crucial in order not to scrambled the egg, but rather using the technique of the addition of the pasta water to emulsify the egg, hence creating this creamy 'sauce'. Freshly cracked some pepper corn and top it off with more freshly grated Pecorino Cheese! Totally delicious! (You can't believe how wonderful the whole house smells!)
SERVES 3 COOKS IN 10 MINUTES DIFFICULTY SUPER EASY
Ingredients:
- 3 large free-range egg yolks
- 40 g Pecorino cheese, plus extra to serve
- 1 x 150 g piece of Guanciale (an Italian cured meat product prepared from pork jowl or cheeks)
- 200 g fresh tagliatelle
- 1 clove of garlic
9:15 AM
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Tons of tasty clean and green vegetarian recipes at your fingertip! Whether you're vegetarian, vegan, gluten intolerant, or just looking for healthy and tasty green dishes, this app is perfect for you.
Browse beautiful pictures of delicious food and make the dish yourself using our recipe instructions on either iPhone or iPad.
Recipes in the following categories: vegan, gluten-free, raw, salads, snacks, side dishes, or the delicious and essential line of breakfast, lunch, dinner, and dessert!
Our app is highly visual. Our goal was to offer a wide variety of recipes and a highly usable and visually appealing application, and we have delivered.
FEATURES
> Over 65 green recipes (and growing) including tons of delicious desserts, salads, and raw foods.
> Beautiful views of recipes on both iPad and iPhone, a very photo-centric approach
> Well designed ingredient and instruction pages on both iPhone and iPad to make the best use of screen space
> Share your delicious creations on Facebook, Instagram, Twitter, email or text
> Save your favourites to refer to later
> Add ingredients to your shopping list
This app contains additional recipes which require an in-app purchase to unlock. This is not required to enjoy the app and access many recipes.
Seller Burleigh Creative Pty Ltd
Size 108.1 MB
Category Food & Drink
Compatibility
Requires iOS 8.0 or later. Compatible with iPhone, iPad, and iPod touch.
Languages
English
Age Rating Rated 4+
Copyright © 2017 Burleigh Creative Pty Ltd
Price Free
In-App Purchases
Unlock all recipes! #2.99
6:00 AM
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INGREDIENTS
350g All-purpose flour
INSTRUCTIONS
350g All-purpose flour
1 cup boiling water
1/4 cup cold water, or as needed
1 teaspoon vegetable oil
1/4 cup cold water, or as needed
1 teaspoon vegetable oil
70g All-purpose flour
1 teaspoon sea salt
1/4 cup chicken fat/ pork lard (melted)
3 tablespoons vegetable oil
4 green onion, trimmed and very finely chopped (about 2/3 cup)
1/4 cup chicken fat/ pork lard (melted)
3 tablespoons vegetable oil
4 green onion, trimmed and very finely chopped (about 2/3 cup)
Vegetable oil for frying
INSTRUCTIONS
- To make the dough, place the flour in a mixing bowl.
- Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed.
- Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl.
- Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
- Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
- Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 30 minutes.
- While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, chicken fat (lard or shortening), and oil.
- Set the green onions next to the paste.
- Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out.
- With rolling pin roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm long.
- Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm long.
- Coil the strand until you have a flat circle, like a cinnamon roll.
- Repeat with the rest of the dough and paste until you have 6 circles.
- Roll this circle out into a 20-cm disk. Repeat with the rest of the strands until you have 6 disks.
- Heat a flat frying pan over medium-high heat and then film the bottom with oil. As soon as the oil is hot, place a bread in the pan.
- Cook until the bottom is golden. Flip and cover, until the other side turns golden too.
- Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C oven for up to 20 minutes.
- Cut each pancake into 6 or so wedges and serve warm.
1:53 AM
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Credit: flickr/Ian Emerson https://flic.kr/p/XkzFJ9
Chris is showing the 5 Tips For Perfect Jamaican Rice & Peas - CaribbeanPot
This post was a response from one of the previous posts that went viral on Twitter of @deelishrecipes
Amazingly, 69 people 'loved' it. And there are 105 reactions. Most people don't think it should looked so 'wet', the correct texture should be like in 'CarribeanPot's video'. Which is your favorite recipe for the Jamaican Rice and Peas? Feel free to write your comments below
1:47 AM
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This video shows how the original Roti John is made. I had been thinking about this Malay food when memories about my childhood begins. In my Secondary school canteen, there is a Malay foodstall that sells the regular items like Mee Rebus, Mee Siam, Nasi Lemak etc. But on a day when we have ECA (extra-curricular activities), we tend to get hungrier so a heavy rich Roti John really helps. The name 'John' in the Malay dish was from the common form of address for Caucasians. This dish was innovated by Mr Shukor (the grandfather of the lady in this video, Sufiah Nordiyana). Roti simply means 'bread' which in this case, the local version of 'French loaf' is used. This dish consists of minced chicken, sliced onions and egg when served in our school. To me the secret sauce is the magic!
More about the Origin of Roti John
For your pinning on Pinterest! :)
1:46 AM
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Beer-Braised Lamb Shanks - Food Wishes - Spring Lamb
11:38 AM
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