facebook twitter tumblr instagram linkedin
  • Home
  • Discover
    • Bread
    • Japanese Cuisine
    • Healthy
    • Vegan Guide
    • Apps
  • About
  • Contact
  • Plant-Based

DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes





NEW: Chinese recipes series
红楼梦里的野鸡瓜齑
Pickled melon with guinea fowl stir fry

#古人吃点啥 When I was young, I often felt hungry when I read 《The Story of the Stone》.
After all, this book can be called “the diet record of rich and noble families”. Chapter 49 of 《The Story of the Stone》 said that Baoyu only ate tea gruel , with pickled melon, before going out in the morning. Although it was just a side dish, the production method was also relly delicate. From the point of view of practice, the famous eggplant side dish is probably based on this the dishes are prototypes! This dish is salty and fresh and sweet, and it is suitable to eat with porridge, wine, and rice. No wonder Baoyu can eat a large bowl of rice with it. ▋Related video Wheat Gluten with Gourd Stir Fry:https://youtu.be/1ZiLRFTXsuc Braised chicken with vinegar:https://youtu.be/QJ0sFAJ6XXg Mutton Soup:https://youtu.be/fwSnJJl9100 Fish jelly:https://youtu.be/wJ3W3N6N6wU Stewed tofu with dried shrimp:https://youtu.be/V5H9YTKktBc ▋Recipes pickled melon 2kg melon 50g salt 80g fermented soya beans 60g vinegar 80g sweet bean paste 5g northern water hemlock seeds 5g szechuan pepper 10g ginger 5g dried citrus peel 5g Licorice 5g fennel seeds 5g dried birdeye chilli Chicken leg fried with pickled melon 200g pickled melon 200g chicken leg without bone 1 tsp starch 1 tsp rice wine pinch of salt pinch of white pepper 1 tsp sesame oil 2 bamboo shoots piece of ginger 3 tbsp pine nut 1 tbsp sweet bean paste red chilli ring What did the ancients eat: https://www.youtube.com/watch?v=wJ3W3... Chinese Cuisine Recipes: https://www.youtube.com/watch?v=BFtA-... Asian Cuisine Recipes: https://www.youtube.com/watch?v=0MUDs... ————————————————————————— Facebook: https://www.facebook.com/amandatastes Instagram: https://www.instagram.com/amandatastes/
4:30 AM No comments



Our team WAVES won the fast track to 'Astropreneurs' at the #oceanhack, and during which, one of our mentor Dr Benjamin Loveday introduced to me this SASSI app.

Started in 2004, SASSI was established to drive change in the local seafood industry by working with suppliers and sellers of seafood, as well as informing and inspiring consumers to make sustainable seafood choices. DOWNLOAD RECIPE PDF: http://wwfsassi.co.za/wp-content/uploads/2015/05/Pickled-fish-with-courgette-ribbons-and-yoghurt-coriander-dressing.pdf

You have a choice. Make it green. For more sustainable seafood recipes and green-listed seafood alternatives, visit sassi.org.za


http://wwfsassi.co.za/sustainable-seafood-recipes/
9:55 AM No comments
Originally uploaded by aveoree

Mooncakes are Chinese pastry traditionally eaten during the Mid-Autumn Festival.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.



This year, the Chinese celebrates this festival on 4th October 2017.
4:38 AM 2 comments

Shrimp Scampi Pasta Recipe

Ingredients:

Serves 6

1 (450g) package (spaghetti or linguine) pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
1/2 cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste
zest of lemon (as toppings)




Directions



Prep time: 20 mins
Cooking time: 20 mins

1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

3. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

4. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

5. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

6. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

7. Toss pasta/ linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.

8. Grate some fresh lemon zest as finishing touch! Drizzle with 1 teaspoon olive oil to serve.

5:02 AM No comments


These are to die for donuts. They are not your ordinary donuts. They are mini donuts and they are baked (not fried in oil).

I made about 1 and half dozen of these donuts (because one round of baking in one tray yields 18 pieces). And I must really say that homemade baked donuts are really less sinful in taste. First and foremost, the process of baking is different, they weren't soaked in oil during the frying process. 

The recipe is pretty simple: flour, eggs, milk, butter, sugar, and yeast. A little wait for the yeast to make the dough rise before shaping them into the mini donuts baking molds. The classic toppings is, of course, icing sugar. Today I used sour cream to cream them into a consistency that is smooth and flowing. Then add your favourite toppings. The favorite toppings today is the Chocolate Rice topping.


Ingredients

  • 5 cups of all purpose Flour
  • 2 envelopes of Yeast (7g x 2)
  • ⅓ cup of Granulated Sugar
  • 1 ½ cups of Whole Milk, warmed to about 46 °C
  • ¼ cup of Unsalted (vegan) Butter, melted
  • ¼ cup of (vegan) Shortening, melted
  • 2 Eggs
  • Pinch of Salt

For the Glaze:
  • 3 ½ cups of Powdered or Confectioner Sugar
  • 1 tsp of Vanilla Extract
  • Sour Cream, as needed til you get the consistency desired

Preparation


1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.


2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. I made this lot by hand and it was really easy. Add the yeast mixture and incorporate it in.


3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.


4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). I just 'eyeballed' it.


5) Dump the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness.


6) Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one.


7) Using a donut cutter or a biscuit cutter and a smaller one, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm spot for about an hour or until doubled again. For this step, since I am using the mini silicon baking tray, I rolled them into smaller strips, and form them into a circular loop the size that fits in the baking tray.


8) Prepare the glaze. Whisk together the vanilla and sugar adding 1 dollop of sour cream at a time until you get a consistency that's runny enough to dip the donuts in but thick enough for the glaze to stick to them.

9) Place them into the preheated oven temperature at about 170 °C for 8 minutes.


10) Using a little skewer pick, lift each one from the baking sheet, place them on a cooling rack. 


11) To glaze and decorate your donut, place a cooling rack on a baking sheet. Coat one or both sides of the doughnut in the glaze and place them on the cooling rack to set.

Viola! Enjoy your donuts while its fresh (for me, I like them immediately! Cos' they're simply irresistible!)


Substitution
1. Gluten-free flour can replace all-purpose flour
2. Gluten-free baking powder to replace baking powder
3. Other glaze or toppings of your choice can be use to replace chocolate rice toppings
4. Use vegan shortening or vegan butter

11:52 AM No comments


How To Make Homemade Yoghurt

I started to make my own homemade yogurt for health reasons. One of the problems about store bought yogurt is the sugar content as well as the packaging waste. After consuming store bought yogurt, I always feel a deep sense of guilt. I decided to take this into my hands.

There are many amazing health benefits of yogurt. This is really a Superfood. Besides enhancing complexion, nourish hair, prevent hypertension, regulate cholesterol levels, aid proper digestion, lower the risk of colorectal cancer & diabetes mellitus, provide omega-3, helps prevent yeast infections, strengthen immune system, support weight loss, promote better moods and improve bone health!

I am using 2.5% low fat milk as this dairy-based yogurt. This is using simply the 6000 year old milk fermentation practice that was the best way to preserve milk before the convenience of refrigerators. I guess it started in Central Asia.

A Turkish mom gave me a big glass bottle of homemade yoghurt before our trip to Oslo (Norway). It was so delicious, rich and creamy and that was when I was inspired to make my own homemade yoghurt. The recipe is simple and in fact I have made it a few years before. So I just refreshed my memory and use a Greek starter that cost about 0.59 EUR. I needed only 2 tablespoon of this Greek starter.

6 Basic Steps to Making Homemade Yogurt


1. Heat the milk to 82°C
2. Cool the milk to 44°C
3. Add the yogurt starter
4. Stir the yogurt starter with the rest of the milk
5. Pour the milk into jars and incubate for 7-9 hours
6. Place the jars in the fridge to cool and set.


Nutrition Info (per 100g)

Calories-100
Carbohydrates-4g
Fat- 5g
Protein -9g
Beta-carotene- 22μg
Lutein- 22μg
Thiamine-0.025mg 2% RDA
Riboflavin- 0.28mg
Pantothenic acid- 0.330mg 7% RDA
Vitamin B6- 0.065mg 5% RDA
Folate- 5μg
Vitamin B12- 0.75μg 31% RDA
Magnesium- 11mg 3% RDA
Phosphorus- 135mg 19% RDA
Potassium -141mg3% RDA
Zinc -0.52mg 5% RDA





As a start, I have used several different ways to create the most delicious yoghurt.
I learnt that too much starter is not giving a smooth creamy yoghurt.

So the optimal is 0.5L of milk with 2 tablespoons of starter yoghurt.
The temperature and time to set the yoghurt also matters.
The warmed up milk works best at 82 deg C and MUST be slowly cooled down to about 44 deg C before adding the starter and stirring it in.

Allow the fermentation to begin in an undisturbed warm place that is consistently kept warm to about 30 deg C. Normally I would put it in a lightly warmed up oven to about 35 deg C, and turned it off when the yoghurt starts the process. I really left it to do its work for 6 hours. This timing when I take it out, I realised the fragrance of the SUPER fresh yoghurt is simply irresistible!
For boiling pot, I am using a clean non-stick pot, and I find that using an iron/aluminium pot does not yield the same type of yoghurt for some reasons.
Another thing, I am using wooden spoon or a heat-resistant spatula to gently stir the one teaspoon of sugar. 

At first I had covered entirely the whole jar with its cover, it works but I find the taste of the yoghurt is better if I use a muslin cloth (or cheese cloth) to cover the top of the jar.
Noticing this, I think if the oven has not been used to bake some (other yeasty bread products) prior to leaving the jar of yoghurt for fermentation, it is better at making a good creamy tasty yoghurt.

Lastly, leaving it too long for example over 6 hours, the result is a tarty, more sourish yoghurt that is less smooth, more curdy. So for me I think 6 hours is still the best timing based on my kitchen environment/equipment.
12:05 AM No comments
Kürtös kalács

Kürtös kalács or also known as cozonac secuiesc ("Székely cake") in Romanian, is a pastry popular in Romania and Hungary, originally from Transylvania. It is baked on a tapered cylindrical spit over an open fire. It is made by a thin yeast pastry ribbon wound around a wooden cylinder, heavily sprinkled with sugar, thus becoming a helix-shaped cylindrical pastry or a pastry roll that sometimes tapers very slightly towards the end. The pastry is baked on a hand-turned, tapered, wooden spit, rolled slowly on the wooden cylinder above an open fire.

The dough is yeast-raised, flavored with sweet spices, the most common being cinnamon, topped with walnuts or almonds, and sugar. The sugar is caramelized on the kürtöskalács surface, creating a sweet, crispy crust. You can find it easily in any christmas fairs or christmas markets.

https://www.instagram.com/zhirnovanna/

6:48 AM 4 comments

It is a fantastic feeling to make your own long, thin loaf of French bread from a basic lean dough. I love to make short single-serving size or cut from a longer loaf for sandwiches (submarine sandwich type, or Panini). As appetisers (for parties or celebrations), we often sliced and served with pate or cheese, Italian salami, prosciutto, chicken mayonnaise, egg mayonnaise, tuna, butter and jam, salmon, toppings with cherry tomatoes, radish slices and cucumber slices etc.

Ingredients:
1 Cup Water
2.5 Cups Bread Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1.5 Teaspoon yeast
1 Egg Yolk
1 Tablespoon water

Prep 15minutes
Cook 25 minutes
Ready in 1 hour 50 minutes

Instructions:
1. Knead the dough with dough hook
2. Place dough in a greased bowl, coat all sides.
3. Cover and let rise in warm place for half an hour, until double in size.
4. Punch down dough.
5. Roll down into 16x12 inch rectangle on a lightly floured surface.
6. Cut into half and roll up each half tightly. Pound out air bubbles as you go, roll gently back and forth to taper end.
7. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes or lengthwise slash on each loaf.
8. Cover, and let it proof for 40 minutes (until double in bulk)
9. Preheat oven to 190 degrees C.
10. Mix egg yolk with 1 tablespoon water, brush over tops of loaves.
11. Bake for 20-25 minutes until golden brown.
12. Serve and enjoy



11:37 PM No comments


Blackthumb Decor is a Scandinavian Home Decor Shop with a popular blog looking at the finer things in life including design, food, and travel. Be sure to subscribe to their newsletter with their latest finds and exclusive sales. Head over to www.blackthumbdecor.com for more!





9:39 PM No comments

I had been living in Hungary for seven years and now that we have moved, I realised I still missed this special Cottage Cheese Dumpling dessert very much. This dessert is one of the most craved for during my pregnancy 5 years ago. It was with a promise that cottage cheese is a very healthy cheese. The Hungarian recipe is also very simple and easy to follow, so here it is to share. Enjoy!

  •  1 packet Cottage Cheese
  •  3-4 tablespoons 
  •  
  •  Egg White for Whisking til Fluffy and Peak
  •  100g Bread crumbs
  •  
  •  
  •  

  1. Step 1
    Mix cottage cheese with semolina flour. 
  2. Step 2
    Add in egg yorks. Fold in egg White. Wet your hands and palms. Roll the mixture into round balls.
  3. Step 3
    Prepare a pot of hot boiling water. Drop round balls into the water one by one. They are cooked when they starts to float on the water.
  4. Step 4Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
  5. Step 5
    Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
  6. Step 6
    Mix icing sugar into the sour cream and stir. Drizzle onto the ready Cottage Cheese Balls and serve.
  7. Step *
    Optional garnish tip: Sieve some icing sugar before serving

10:56 PM No comments


Reach Deelish Recipes lovers 

  • 2,800,000 PAGE VIEWS SINCE MAY 2010 
  • *Internal Statistics


Audience

  • Digital Community:
  • Targeted audience on Facebook Page:1100 FANS
  • Deelish Recipes Group (Closed group):117 Members

For Weekly or Monthly Ads *

  • 286 X 240 SPONSORSED POST SQUARES
  • BEST ECPM FOR A food related AUDIENCE

  • Email nihaojodee@gmail.com for requests-for-proposal and additional pricing information.

For CPM Ad Units and Premium Branding *

  • 728 X 90 LEADERBOARDS
  • 300 X 250 MEDIUM RECTANGLES
  • 300 X 600 WIDE SKYSCRAPERS
  • CUSTOM SPONSORSHIPS

  • Please contact nihaojodee@gmail.com, for requests-for-proposal and additional pricing information.

Ad Units on Home Page



Premium Recipe Feature Page

We will accept food photography with a high quality.Side wide bar ad/pix/banner with dofollow link





NEW Recipe Feature in Deelish ReadyMag
This is the latest advertising opportunity on Deelish Recipes. You can feature an interview about you. Interview is in the form of 4-6 written questions. You may include the food photos and a photo of yourself too. Large (Additional) Photographs Feature can be added here and this feature appears on the first page and expanded upon a click. Video recipes can be included too. Click to see more




Square suggested image for related recipes to suggest your food recipeSpecial 'Trending' Banner/Ad/eBook Magazine style Feature



We are open for any new creative ways to present your food, restaurant, cafe, bistro, hotel venue or destinations. Please email us for a custom proposal. 



Download Media Kit
5:36 AM No comments

Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.



12:21 AM No comments

Almost the Swedish national dish Janssons Frestelse (Janson's Temptation) is a simple but extraordinarily delicious mixture of potatoes, onions, Swedish anchovies (marinated sprats) and cream. 

See the recipe here: marieloua.wordpress.com/2009/06/26/janssons-frestelse/ or get the pic from thePictureKitchen 

https://farm3.staticflickr.com/2470/3663854144_f356490b16.jpg
2:35 PM No comments


Originally uploaded by fruitcakey
Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs. A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. source: wikipedia


For a low-fat version, I realized that it is possible! Nonna Marcella (Giulia's grandma) has shared such a recipe! It is an Italian family recipe, takes 15 minutes to prepare, and 25 minutes to cook it. The main ingredients for the choux pastries are extra virgin olive oil, water, flour and eggs! 


Jennifer, Editor at Jen Reviews wrote us and said nice things about Deelish Recipes website. They have just published a delicious rustic pinto bean chili recipe complete with step-by-step pictures and detailed instructions. You can find it here: https://www.jenreviews.com/rustic-pinto-bean-chili-recipe/
If you're interested in pinto bean chili recipe, hop over to have a look!
2:25 PM No comments




Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

I was at a Chinese restaurant with an Italian family and a Chinese family last evening for a Chinese dinner in Tallinn Estonia. I was wondering how the name comes about. Today I found out that this dish was named about a Qing Dynasty official and governor of Sichuan Province. Based on his title Gongbao (宫保; pinyin: Gōngbǎo) which literally means 'a palace guardian'. This official is Ding Baozhen who lived from 1820 to 1886. I just think how amazing this dish has become today!
2:24 PM No comments

Originally uploaded by Bakerella

Easter is here. Looking for a design for cupcakes, how about this one with the Bunnies Gone Wild?

Happy Easter. Isn't it fun to see these 'Bunnies Gone Wild' ? :) Since this is just decorating the cupcakes in the Easter theme, here is the Cinnamon Roll Cinnabunnies video recipe which is very easy and you can make it together with kids. Enjoy!



Here is one of the cupcake recipes.



4:26 AM No comments

INGREDIENTS

1 cup Gluten-Free/all-purpose/plain flour

1 cup Okara

1/4 cup cocoa powder

1.5 tsp baking powder

3/4 cup granulated sugar

1/2 cup chocolate chips

3/4 cup oat milk

5 drops vanilla extract (optional)


INSTRUCTIONS
1. Preheat the oven to 180°C (360°F).
2. Sift all the dry ingredients into a bowl, add in the other ingredients. Stir to combine.
3. Pour the batter into a greased cake pan (8 inches or 20 cm large) and bake for 20 minutes in the preheated oven, rotate halfway




SUBSTITUTIONS AND TIPS
  • The desiccated coconut can be substituted with chocolate chips to obtain an even deeper and more complex chocolate flavour.
  • Add coffee to bring out the chocolate flavour.
  • For this recipe you can use any sort of granulated sugar you have, being it beet or cane sugar.
  • Use Gluten-free baking powder if you're serving for people with celiac disease or a wheat allergy or gluten intolerance.
  • Plant-based milk alternatives are popular and oat milk is hailed as an excellent choice for people with allergies or intolerances. Oat Milk can be substituted to Soy Milk for serving people with lactose intolerance.

YIELD, TIMES AND INFO

Makes: 14 Brownies

Preparation Time: 5m

Cooking Time: 20m

Total Time: 25m

Cooking Temperature: 180°C - 360°F

Storage Times: Keeps for 3 days in the fridge and it can be warmed up when needed


NUTRITIONAL INFO

Serving Size: 40g 

Calories: 115kcal Carbohydrate: 25.7g Sugar: 18.6g Fiber: 1g Fat: 1g Saturated Fat: 0.7g Unsaturated Fat: 0.3g Protein: 1.3g Sodium: 9.3mg Water: 12g



CALORIC RATIO
88% Carbs

8% Fats

4% Proteins
1:58 AM No comments


Ingredients:
3 cups of soy beans
2T of Epsom Salt
(About 5 cups plain soymilk [1180ml]
1/2 cup water [118ml] 
1 1/2 tablespoons fresh lemon juice [22ml]
Kitchen Equipment/Tools:
Food processor/blender
2 Large pots
1 Colander
1 Strainer
Mesh Bag/Muslin Cloth or Cheesecloth

Procedures:
1. Get ready all ingredients, first soak the beans overnight.
2. Rinse and discard discolored beans.
3. Blend half the beans with water, ensure water covers the beans.
4. Add to large pot with 12 cups of water.
5. Put to simmer, stir frequently for 20 minutes.
6. Skim off the foams, ensure not to boil over.
7. Strain the liquid into second pot.
8. Press out as much milk with a spoon as you can.
(This liquid is soy milk, the solids are Okara)
9. Take our two jar of soy milk.
10. Heat the rest at 180°F/82°C
11. Dissolve 2T of Epsom Salt in 1.5 cups of warm water) (or lemon juice)
12. Remove from heat and gently stir together (in 5mins the curds will separate)
13. Add mesh bag or muslin cloth onto your colander, skim out curds and pour into mold.
14.Press down and add a heavy weight, leave it to shape into mold for 20 minutes.









9:58 AM No comments

Burgers are quite easy to make. However, homemade burgers with caramelised onion jam is even easier and definitely more delicious! This is how I made this today, it was really very delicious 


Beef Patty
Bread crumbs
Seasoning (Salt & Pepper)
Garlic Powder
Onion - Diced
Egg (optional)
Beef minced

Mix all ingredient and shape it into a beef patty of about 1/2 inch

Add oil in pan, heat up and add beef patty.

Let it fry on each side about 2 minutes.

Let it relax/cool down.

Caramelized Onion Jam
Cut onions in rings/ or slices.
Add oil in pan, add in onions and fry it til it caramelised

Mushroom (optional)
Add oil in a skillet, slice a few mushrooms, add some salt and fry for about 3 minutes

Spread some butter on your burger buns.
Heat up the pan, and let buns toast on pan.

Assemble:-
On the base layer of bun, add mustard (if you like)
Add the beef patty.
Then add mushroom.
Then add tomatoes (sliced)
Add caramelised onion jam.
(Add some mayonnaise and lettuce (if you're using a Chicken minced patty))
Add few slices of gherkins or fresh purple onion rings.
Add final sesame bun top and you're ready to serve it! Enjoy




7:47 AM No comments

What is mushroom coffee?

Mushroom coffee is a regular black coffee mixed with powdered medicinal mushrooms. Despite being made with fungus, the coffee does not have a typical mushroomy taste, as the species used in the powder have a more muted, earthy flavour compared to portobello or white button mushrooms. Mushroom coffee is made using mushrooms that are picked, dried and then ground into a powder.

The fungi most commonly used to produce mushroom powder include cordyceps, chaga and lion’s mane. Usually, one or more of the species are mixed with instant coffee of the variety typically sold in single serving packets.
11:08 PM No comments


Let’s collect 1 million signatures to set policies right, in preventing future pandemics caused by animal-borne diseases.

Hopefully this will move UN to recommend and draw up an "Exit Strategy" to make the world free from pandemics caused by animal-borne diseases.
  • Create a roadmap to exit industrial farming by 2050.
  • Establish subsidies for plant-based alternatives.
  • Closure of seafood and wildlife market.
  • Ban wildlife trade.
  • Enforce taxation on animal products.

NOVID-50 was started by 26 volunteers participating in The Global Hack, a 48-hour online hack that provides solutions to the coronavirus crisis.

“NOVID-50 addresses the root cause of pandemics caused by infectious animal diseases: intensive animal husbandry. This practice has created environments where viruses such as COVID-19, as well as swine flu, avian influenza and others, can spread from animals to humans. We are living in a global crisis. Now is the time to change things, ”said Merit Valdsalu, the initiator of NOVID-50.

The NOVID-50 team consists of volunteers from Estonia, Scotland, Spain, Germany, Great Britain, Russia and Singapore.

Deelish Recipes fully supports this movement to empower societies to responsibly and sustainably care for the global public health, our nature, our global biodiversity, for the well-being of humanity.

The petition can be found HERE.

Deelish Recipes大力支持与鼓励这项活动,以赋予社会权力,以负责任和可持续的方式关注全球公共卫生,我们的大自然,全球生物多样性以及人类福祉。

请愿书在这里 HERE.




10:44 AM No comments
Newer Posts
Older Posts

Food Quote

"Food is not just nourishment, it's information. It talks to your DNA and tells it what to do." - Dr. Mark Hyman

About me

About Me








------------------------------------------------------------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.

Email: deelishrecipes@gmail.com

Follow Us

Labels

#deelishchocolates #deelishrecipes #Recipe #曼食慢语 10 Minute 31stAugust 5 meals I eat each week 5-minute Vegan Breakfast 60s Accompaniments advertise advertise on deelishrecipes African Aioli Garlic Bread Airfry Airline Chicken Breast Alain Passard albania Albanian albanianfood Ale Alfredo Amanda Tastes amaretti American American Chef Richard Rosendale Siphon and Flat Whites Anders Celsius Andorra Animal-based Meat Products Ranking Anne-Sophie PicElena Arzak Appetiser appetiser recipe Appetisers appetizer Appetizers Apple apple cake apps Arabian Arabicas Argentinian Armenian aromatics artichoke Asian Aston's aubergines Audio Books Australia Australian authors Autumn Avantgardevegan Gaz Oakley avocado Baby-friendly Restaurant in Budapest bacon baguette Baileys Truffles Bak Chor Mee Baked Donut Baked Fish Baked Macaroni and Cheese baked sea bream bakery Bakfickan baking baking books BakKutTeh Baklava Balkans Ban Mian Banana banana bread Banana Chocolate Cake Banana Muffins Baozi barbecue Basque bbq BBQ Chicken Wings in Sweet Chilli Sauce BBQ Pork bean salad Bechamel sauce Béchamel sauce beef Beef Bourguignon Beef Brisket Beef Hor Fun Beef Noodle - Chinese beef panaeng Beef phanaeng Beef Pot Roast Beef Rendang Beef Steak beef steaks beef stew Beef Tenderloin Beef Wellington Beer-Braised Lamb Shanks Before Spring Beijing Beijing jianbing Belgian Belgium bellpepper bento bentoforkids Best Chef Best Chefs in the WorldChefs Best Foods for Your Brain Between Seasons Beverage beverages Bhutan Bibimbap bio Brown Rice bio vegetables birthday Birthday Cake birthdays Biryani Black Beans and Rice Black Glutinous Rice Dessert Black Pudding Blanching Vegetables Blini blog blueberries Blueberries Scones blueberry bluecornmexican boeuf à la bourguignonne Bombay Chicken Masala book Book Author Books borek Borzas Kata BOSCH MultiTalent 3 Bougatsa Bourbon braised mushrooms Braised Pork Belly Braised Red Cabbage braises and stews Braising Brazilian bread Bread Roll breakfast brew British Broccoli Salad broth Brown Rice brownie Brownies Bruschetta brussels bubble tea Bubur Pulut Hitam Budapest Buddha Jumps Over the Wall buffet-style Bulgarian bunnies burek burger Buta No Kakuni butter Butterfly Pea Flowers Rice and Tea Recipe Buttermilk Fried Chicken Buttermilk Marinade Recipe Butterscotch Sauce byoereks Byrek Cafe Cafe Kumoya Caffeine Free Cajun cake Cake Appetizers cake revolution Cakes California Calzone Campari Tomato camping recipes Canada Canape Canape With Lettuce Canape With Smoked Fish Canapes with salmon caviar candy of milk Cantonese Cantonese Cuisine Cappuccinos caramel Caramelized Onion Jam Burger Carbonara Carbonnade Carbonnade à la flamande Cardiovascular health Caribbean Carrot Cake caseinfree casio Casserole Catalonia Cauliflower cauliflower Cheese Cauliflower Salad Cerise Rubis Tomate cevapcici cevapi Cha Kway Teow Chanakhi Chanterelle Char Kueh Teow Char Kuey Teow Char Kway Teow Char Siew Charcuterie Board Cheese cheese board Cheese Knife Set Cheesy Stuffed Squash Chef Chef John Chef Nadav Bashan Chef Scott Serpas chestnut puree Chicken Chicken breast Chicken Burritos Chicken Fajitas Chicken Ginseng Broth Chicken Pot Pies Chicken Recipe Chicken Rice Chicken Soup Chicken Teriyaki Chicken Tikka Saslik Chicken Tostadas chickenkebabs chickpea Chile Chilli Crab Chimney Cake china Chinese CHINESE BAKED PORK CHOP RICE Chinese Cotton Candy Chinese New Year Chinese Pastry Chinese stir fry chocolate Chocolate and Meyer Lemon Mousse Petit Gateau Chocolate Banana and Oats Muffin chocolate chip Chocolate Crumble Cake Chocolate Cupcakes chocolate fondant pudding Chocolate Mousse Chocolate Sponge Cake Chocolate Whipped Cream Frosting chocolates choux à la crème Christmas Christmas Swiss Roll chuck machado Chwee Kueh Cinnamon cinnamon roll Cinnamon Rolls with Bananas Cleansing Diet Climate Change Diets Cluny Court CNY Cocktail Tomatoes Cod coffee Coffee capsules Coleslaw Collagen Broth Colombia comfort food Comfort Soups condensed milk confection Confectionary Confectionary in Budapest cook cookbook cookies Cooking cooking blog Cooking Box for Kids cooking show Cordon Bleu Chicken corn Corn Bread Cornflakes Cookie Crunch Cottage Cheese Cottage Cheese Balls Cottage Cheese Doughnuts Cottage Cheese Dumpling Cottage Cheese Dumpling Dessert Country Recipes Courtney Hill Cousous Recipe couverture chocolates COVID19 Crabs Cranberry Stuffing Craneberries cream cheese filling Cream Cheese Frosting Cream of Tartar Cream Puff Creamy Cabbage Crepe Crêpes Cretan Food Crispy Chicken Crispy Chicken Breasts Crispy Pork Knuckles for Christmas croatian CROQUE MONSEIUR Crudités with Greek yogurt dip Crumble csemege uborka Csülök Cucumber Cucumber Dill Salad cucumber salad Cupcake cupcakes cupcakes with frosting Curry Custard Pudding Cuts of Beef Chart Czech Czech Dumplings Daeji Bulgogi Daily Donut - Campaign Monitor and Emma Dal.komm Affogato Danish Dark Chocolate Dashimaki Tamago deelishnewtaste deelishveganbox Deep Fried Breadcrumb Chicken Breast Deep Fried Chicken Deep Fried Chicken Breast Deep Fried Glutinous Rice Red Bean Paste Deep Fried Ice Cream degree Celsius dessert Dessert Restaurant Desserts Dian Xin diet Diet - Books Dill Dim Sum Dinner dinner recipes Dios Beigli Dip Dips and sauces dishs doce de leite Dödölle Dolma Recipe Domaci knedlik Dominique Crenn Dong Zhi donut donuts Donuts Fluffy Soft Baked Double Chocolate Chip Cookie dough nut doughnut Doughnuts Downshiftology.com Dr Lisa Mosconi Dragon Boat Festival Dragon Whiskers Dragon's Beard dry chinese noodles Duanwu Festival Duck Breast Dulce de Leche Crepe Dumpling dumplings Dutch Dutch Colony Coffee Co. Dutch delicacy Earle Swensen easter Eastern European Christmas Porridge Kutya easy Eating Ebi Sushi えび eco-labeling Ecuador eeeeeats Egg Egg And Pepper. Eggnog Eggnog cupcakes Eggplant Eggplant slit belly eggs English English Muffins Enset entertainment entrecote Eritrean Escalivada Escargot Espresso Coffee Estonian étel Ethiopian European exilim falafel fall Fasírt fastelavnsbolle fastlagsbulle fat burning meals featured Feijoada Festive Cookie Feta Cheese fig finger food Finland Finnish finom Fish fish and chips Fish Head Curry Fish Salad Fit Men Cook fit.cookin' Fitness flatbread Flemish Flemish waffles Flickr Flódni fo tiao qiang food food and fitness food and wine food blogs Food Business Productivity Apps; Sweet Potato Fries food fanchise Food Fight Food Processor FOOD QUIZ food revolution Food Science Food Security Food Waste Prevention Apps Food Wishes foodapps foodblog FoodHub @ Stirling football breakfast forager Niki Sjölund Foraging Mushrooms France franchisebrokers French French Baguette French Brioche French Crêpes french loaf French Macarons French Toast Frenched breast Fried Fried Dumpling Fried Potatoes Fried Radish Cake Fried Teriyaki Chicken Thigh frittata Fruits Fruits salad fudge Fujian fun fact Fusilli fusion Galuska ganache Garden Plate garden risotto gardening Garlic Garlic and Thyme Gâteaux apéritifs Gaufres à la Flamande Gazpacho Gelato Genki Sushi Georgian Georgian Bread German gesztenyepüré GF Gibbing Ginger Ginger Cookies Ginger Marmalade Glazed Ham Ginseng Chicken Soup glazed ham Glazed Roast Turkey Gluten-Free glutenfree Gnocchi Golden Jubilee Goma Dango Gong Bao Chicken Gordon Ramsay Goulash Grain and bean Grand Bazaar Gravlax Greece Greek Green Bean Cake Green Curry Green Dragon Maki green smoothie greenkitchen grilled Grilled Cheese Grilled Cheese Sandwich Grilled Chicken Caesar Salad grilled meat grilling Grocery Shopping Tips Ground soybean stew Gruusia Leib Guacamole Gulyás Gyros Gyros Tal Hainanese Hainanese Chicken Rice Hakka Halal Café halal sturgeon caviar Halloween ham Ham Hock handmade chocolate Handmade noodles handmade pasta Happy Call har gow health healthier eating tips Healthier Mutton Biryani healthy Healthy Fats Healthy Recipe Healthy Snacks healthyfood Heart Healthy Diet heart-healthy Heart-healthy Diet Plan Hedgehog Breadrolls Herring Herrings high fat recipes Holiday Holiday Hot Cake Holland Holy See Home-made Lemonade homemade Homemade Mayonnaise Recipe homemade mushroom salt homemade yoghurt recipe Honey Mustard Dressing Hor Fun hors d’oeuvre Hot and Sour Soup hot beverage Hot Brown Hot Pot hotpot How to Cook How to make the Best Oodles of Zoodles - Low-Carb Zucchini Pasta Recipe Hungarian Hungarian Fasírt Beef Meatballs Hungarian Fried Bread Hungarian Handmade Cheese Hungarian Honey Cakes Hungarian Kalács Hungarian Pickled Cucumber Hungarian sausages Hungarian Stuffed Peppers Hungarian Traditional Oven Hungarian Walnut Rolls Hungarian Wine Hungarian-Jewish Hungary Ice Cream ice cream sundeas Ice-cream Iceberg wedge salad Ichiban Sushi IDF IFTTT Indian Indonesian injera inside out california roll inspiredrecipes instagram Interactive restaurant Interactive Tables Ippudo Singapore Iran Irish Istanbul italian Italian food Italy jalapeño Jamaican Jamie Oliver Janssoninkiusaus Janssons Frestelse japan japanese japanese food Japanese Panko'd Chicken Fillet japanesecuisine JapChae jelly Jewish Jian Dui Johan Paris Bakery Judd mat Gaardebounen juice Kai Sushi & Robatayaki Kaiseki Kakaós Csiga Kale kaliningrad Kao Pad Gkai Pad Gkaprow Karaage Chicken karácsony Karniyarik kebab Kevin Curry kickstarter Kidney Beans Salad kids kitchen kitchen tools Knedliky with Pork and Sauerkraut knifes Kolbasz Kolbász Kongbiji-jjigae korea Korean Korean food Kosher Food Kotlich Kowloon Hong Kong Style Charcoal Roasted Kugelis Kürtös kalács kürtőskalács Kway Chap L'Arpege Laksa Lamb lamb stew Lángos Lantern Festival Lasagna laskiaispulla Lattes Lattice Crust Apple Pie Lattice Crust Pie (Eggless) Layered Enchilada Layered Potato Casserole leaf cookies Lebanese Lecso Lecsó Lemon Bread Lemon Cake Lemon Crab Fritters Lentil lepinja Lettuce light bites Lindt lingonberries liqueur Lisa Bryan Lithuanian Little Cake Little Italy Livia Adams AlwaysHungry Lomo Saltado london lor mee low carb Low-Carb Lox lunch Luxembourg mac Macaroni Macaroni Casserole macarons Macedonia Magyaros Pizza Makaronilaatikko Malay malaysia Malaysian malaysiancuisine mango melon Mango Panna Cotta manjar manjar blanco/arequipe Mapo Tofu MARASH SALATA Marhapörkölt Mascarpone Cheese Mashed Potato Mashed Potatoes with onion and Bacon Matzo mayonnaise Mayonnaise Chocolate Cake meal meal planning Meal Prep meal replacement meals Meat meat balls meatball meatball recipe Meatballs mediterranean Mee Hoon Kuey Mee Rebus melbourne Menza Mexican mézeskalács microwave Mid-Autumn Festival Middle Eastern Milk Chocolate Milk Loaf Minced Beef Minced Pork Mini Crab Cakes Mini Donuts Mirepoix and Soffritto Mixed Rice mixed spices Mofongo molten chocolate lava cake Momo Mongolian Monounsaturated fats Monster Curry montereyjack mooncake Mooncakes Mornay sauce Morocan mother sauce Mother's Day Movie Night Snack Platter Mozzarella And Pesto Muffin muffin cupcakes Muffins mukbang Mulled wine mulledwine Mushroom Mushroom Cheese Burger Mushroom Coffee Muslim mussels mustard soup Mutton Biryani nabe Nabeyaki Udon Noodle Nadia Santini Napa Valley Nasi Lemak National Snacks of Holland nationalburekday nectar Nepal Nepalese Nespresso Neuro Cuisine: Exploring the Science of Flavour New Year New Year's Eve Nigella Lawson Nigiri No bake recipe No Knead English Muffins Nokedli Noma nonya Nonya Vegetable Curry noodle noodles Nordic North African North American novid50 NUH nutella nyc Nyonya Oatmeal oceanhack Octopus Octopus Balls Okara brownies Okara Burger Olie Bollen Olivia & co. Singapore Omar Allibhoy Omega-3 fatty acids Omelette Ominivores Cookbook by Maggie Onion Onion Bread Buns Onion Gratin Onion Soup Onions Oodles of Zoodles Open face sandwiches orange Orange Juice Oregano Organic Dorset Pastry outdoor outdoor cooking outdoorcooking Oven-Braised Meat overfishing Paella Palacsinta paleo pan sear salmon pancake Pancakes Pancakes Party Panettone panini Papadum Paprika Recipe Manager App Paraguayan Party Bites party favour Party Food Pasta pasta sauce pastry PAUL peanut butter Peking Duck Recipe Penang Penguin Couple Bento pepper Pepper Jack and Garlic Lime Chicken Salad Panini Peru Peruvian pescetarian Pest Vakvarjú Restaurant pesto petition philadelphia philadelphia cream cheese frosting Phyllo Custard Pie Pick Up Limes Pickled melon with guinea fowl stir fry Pickled Sprats Pickling Pickuplimes Pie Pineapple Tarts piping tips Pita pita pizza Pizza Pizza dough from scratch Pizza Pinwheels Pizza with eggplants Plant Based Protein plant-based Plant-Based Chocolate Crumble Cake Plant-based Recipes Plantains plum cake pocketlatte Poffertjes Pogacsa poland Polish Polyunsaturated fats Pomodoro popcorn Pork pork chops Pork Hock Pork Knuckle Pork Ribs pork ribs. pork tenderloin Porto Portuguese Potato Potato Pie potato salad Potatoes Potstickers Pregnancy Pretzels Profiteroles Protein Protein Powder Pudding Puerto Rican Puff Pastry Pull Apart Pull Restaurant Pumpkin Pie Pusheen CupCakes Quesadillas Quiche lorraine Quiche Lorraine Recipe QUICK salad Quinoa Quinoa Salad Pita Pocket Qxion Rablóhús Rajma Salad Rakott Krumpli Ramen Raspberries Raspberry real red velvet cake realfoodgallery recipe recipe blog Recipe Developer recipes Recipes blogs recipes for chicken Recipes with Ground Beef recipes. milen Red Bell Peppers Red Chile Jelly Red Velvet Red Wine Beef Stew Red Wine Beef Stew with Spätzle redmeat refreshments Reindeer relish Relish by Wild Rocket rempah Rendang Chicken René Redzepi Resistant Starch Restaurant and Food Reunion Dinner rexipecom ribeye Rice Rice & Peas Rice and Peas rice balls Rice Dumplings Rice Salad Rice Vermicelli Richard White ricotta Ricotta Cheese Rilakkuma Bento Roast Chicken Roasted Autumn Vegetables Roasted Duck Roasted Tomato Soup with Ricotta Matzo Balls Roasting Roasting Vegetables Rolled Omelette Roman Rose Ang Rosemary Rotermanni City Roti John Roti Prata Rucola Russia Russian Sage Sausage Stuffing salad Salads salami Salmon Salmon Avocado Roll Salmon Belly Mentai Yaki Salmon Belly Sashimi Salmon Fry Omelette Curry Salmon Mentai salsa salsa verde Salt Crust Sea Bass salted caramel chocolate cheesecake Sambal Belacan Sambal Oelek Samgyetang Sandwich sandwich cookie Satay sate Saturated fats sauce sauce blanche sausage bread pizza Sausage Bread Rolls sausage ppang sausages Sauteed Savanyúság savoury Savoury bread layer cake scallion Scallion Pancake Scandinavian Schweinshaxe Scone Scone with Pork Cracklings Hungarian Scone-like Scones Scrambled Eggs Sea Bass Sea Bream Rice Sea Cucumber Seafood Seafood Hor Fun Seasoning Hack Segafredo semla semlor serbian Sercial Madeira Sesame Balls Shabu-Shabu Shakshuka Shakshuka with eggs Shanghainese Sharing shark fin soup Shashlik Shopska shotis puri Shrimp Dumplings Shrimp Scampi Pasta Recipe Sichuan side dish silicon cups Singapore Singapore Chilli Crab Singapore Miffy Themed Cafe Singaporean sirloin steak Sizzling Tofu with Pork Skewered Chicken skewered meat Slovakian smac Smart tables Smoked Collar of Pork with Broad Beans smoothies Smörgåsbord snacks soda soft boiled egg somun Soon Kueh Sopa Paraguaia Sopa paraguaya souce Soufflé Soup Soup Dumpling Soused Herring Recipe South Asia south korean Southeast Asian Southern Food Southern Thailand Southwestern Soy Pulp Soya Bean soybeans soymilk spaghetti spaghetti sauce Spain Spanish sparkling coffee Spatzle Spice Bazaar spices Spicy Spicy Chicken and Basil Fried Rice Spicy Extra Soft Tofu Soup Spinach and Salmon Quiche Spinach Pie Spinach Stuffed Chicken Breasts Spring Lamb spring rolls Starters Statler Chicken StayAtHome Cooking Recipes steak Steamboat Steamed Buns Steaming stew Stewing Sticky Pudding stkilda Stockholm Stone Pot Rice Strasbourg Strawberries Strawberry-Brownie Cake Stromboli Stroopwafel Stuffed Sturgeon Caviar successful dieting Sugar Cookies Sugar Onion Pizza Wraps Sugar shop summer summer rolls sunflower seeds Superfood sushi Sushiro sustainable dairy sustainable food blogger sustainable seafood awareness sustainable seafood initiatives sustainable seafood movement sustainable seafood recipes süt suxhuk Sweden Swedish Swedish Astronomer Swedish Christmas Breakfast Swedish Meatballs with Potato Puree and Lingonberries sauce Swedish Rye Bread With Egg And Prawn Canape Swedish Rye bread with smoked salmon Canape Swedish Smörgåstårta sweet banana parfait Sweet Bread Sweet Sweet Tooth sweets Swiss Roll Recipe Sydney Szalonna Szaszłyk Székely Marhapörkölt T1 Mall in Estonia Tabouleh Tagliatelle Carbonara Tai-Meshi Taiyaki takeaway Takoyaki Tallinn Tamal Ray Tampopo Tandoori Chicken tea technology Teochew Tepertős pogácsa teriyaki Tex-Mex Texas Texas Caviar Thai Thanksgiving thanksgivingcookies The Flexible Vegetarian The Hip Pocket the Netherlands The Vegan Athlete Thickener: Flour or Cornstarch Tibetan Tips tiramisu TOC Salad Tofu Töki Pompos Töltött Paprika Tom Yum Prawns Tomato Tomato Basil Pasta Tomato Salad Tomatoes Tortellini Tortilla Tortilla de patatas Tostadas Traditional Food Traditional Potato Bread Trans fats Transylvanian Trifles tsebhi Tu Tu Kueh Tuna Turkey Turkish Turo Gomboc Túrós TÚRÓS GOMBÓC Túrós táska Twelve Cupcakes Singapore twigin chamkkaegyeongdan Tzatziki Újévi Lencseleves United States USA Valencian Valentine's Vana Tallinn Chocolate Cream Vanilla Ice-cream vastlakukkel Vatican City vegan vegan & healthy Vegan Books Vegan Burger Vegan Dumplings Vegan Mexican Potato Bake vegan pancake vegan pasta Vegan Recipes Vegan Recipes Resources Vegan Sambal Belacan Vegan Soups vegetable Vegetable Curry Vegetable Pacoras Vegetable Stew Vegetables Vegetarian Vegetarian Lasagne Vegetariskt Venezuela Venice Vietnamese vietnamese noodles Virginia Willis virsli Vivocity Vörösboros marhapörkölt VÖRÖSBOROS MARHAPÖRKÖLT NOKEDLIVEL waffles Wagyu Beef Walnut Crumble Walnut Crumble Cake washoku wat Water Rice Cake Watermelon Amuse Bouche wedding cake weight-loss weight-loss profiteroles wellness Wellness Blogger western Wheat berry Wheatberry Whipped Potato White Beans Stew White Chocolate Pie white sauce Whole Wheat Wild Boar Ragu (Haapsalu Estonian) Wild Food Wild Rice Salad wine winter Winter detox winter solstice Wok Palace wonton Wonton noodles wontons World Food Safety Day wrap xiaolongbao xlb Yaki Udon Noodle Stir Fry,Japanese yaki-gyōza Yakitori Yannick Alleno yoghurt Yong tau foo Yong Tofu Yorkshire Yule Log Cake Recipe Yun Tun Yusheng z850 Zannnie's Grand-Mother-in-law's Recipe Zeppole Zucchini Pasta Recipe Zwiebel Auflauf блины ჩანახი म:म พะแนงเนื้อ མོག་མོག་ 돼지 불고기 삼계탕 순두부 찌개 잡채 제육 볶음 콩비지찌개 튀긴참깨경단 たこ焼き たんぽぽ 中秋节 佛跳墙 八宝辣酱 Bā bǎo làjiàng 包子 北京煎饼 北京食品 口水鸡,Mouth Watering Chicken 古人吃点啥 宫保鸡丁 小笼包 巧克力海绵蛋糕 懐石料理 拌面 月饼 河粉,玉品轩 海南鸡饭 点心 焼き餃子 煎堆 玉子焼 笋粿 粿汁 糖葱薄饼 菜头粿 葱油饼 虾皇饺 豚の角煮 酿豆腐 锅贴 面粉粿 韩国料理 馍馍 鯛焼き 鯛飯 麻婆豆腐 龙须糖

recent posts

Blog Archive

  • ►  2023 (41)
    • ►  March (12)
    • ►  February (15)
    • ►  January (14)
  • ►  2022 (57)
    • ►  December (23)
    • ►  November (7)
    • ►  October (2)
    • ►  July (4)
    • ►  June (5)
    • ►  May (10)
    • ►  April (3)
    • ►  March (3)
  • ►  2021 (17)
    • ►  December (3)
    • ►  November (4)
    • ►  October (1)
    • ►  August (2)
    • ►  July (3)
    • ►  June (3)
    • ►  January (1)
  • ►  2020 (18)
    • ►  December (1)
    • ►  November (1)
    • ►  October (1)
    • ►  September (1)
    • ►  August (4)
    • ►  July (1)
    • ►  April (2)
    • ►  March (5)
    • ►  January (2)
  • ▼  2019 (55)
    • ▼  December (1)
      • Pickled melon with guinea fowl stir fry丨古人吃点啥
    • ►  November (1)
      • Sustainable Seafood Recipes
    • ►  August (2)
      • Mooncakes 月饼 | Mid Autumn Festival (Chinese)
      • Shrimp Scampi Pasta Recipe
    • ►  July (1)
      • Mini Donuts Baked Recipe (Vegan)
    • ►  May (4)
      • Yoghurt Recipe
      • Kurtos kalacs | Hungarian, Transylvanian Chimney Cake
      • Baguette Recipe - French Loaf
      • Salted Caramel Chocolate Cheesecake
    • ►  April (13)
      • Cottage Cheese Dumpling Dessert (Hungarian)
      • Advertise
      • Menza's Duck Breast Main Course (Hungarian)
      • Janssons Frestelse (Swedish)
      • Profiteroles by Gordon Ramsay
      • Gong Bao Chicken 宫保鸡丁 (Chinese)
      • Bunnies Gone Wild Cupcakes
      • Vegan Brownies
      • How to Make Tofu
      • Caramelized Onion Jam Beef Burger
      • Mushroom Coffee
      • Fight Pandemics with 1 Million Signatures
    • ►  March (6)
    • ►  February (4)
    • ►  January (23)
  • ►  2018 (56)
    • ►  December (5)
    • ►  November (8)
    • ►  October (7)
    • ►  September (1)
    • ►  August (2)
    • ►  July (4)
    • ►  June (9)
    • ►  May (11)
    • ►  April (1)
    • ►  February (5)
    • ►  January (3)
  • ►  2017 (113)
    • ►  December (9)
    • ►  November (12)
    • ►  October (13)
    • ►  September (5)
    • ►  August (13)
    • ►  July (4)
    • ►  June (4)
    • ►  May (19)
    • ►  April (9)
    • ►  March (14)
    • ►  February (7)
    • ►  January (4)
  • ►  2016 (90)
    • ►  December (2)
    • ►  November (7)
    • ►  October (9)
    • ►  September (6)
    • ►  August (9)
    • ►  July (7)
    • ►  June (12)
    • ►  May (5)
    • ►  April (8)
    • ►  March (13)
    • ►  February (7)
    • ►  January (5)
  • ►  2015 (144)
    • ►  December (1)
    • ►  September (1)
    • ►  August (48)
    • ►  July (1)
    • ►  June (1)
    • ►  May (19)
    • ►  April (4)
    • ►  March (1)
    • ►  February (13)
    • ►  January (55)
  • ►  2014 (187)
    • ►  December (52)
    • ►  November (50)
    • ►  October (4)
    • ►  September (3)
    • ►  August (6)
    • ►  July (3)
    • ►  June (3)
    • ►  May (17)
    • ►  April (14)
    • ►  March (20)
    • ►  February (11)
    • ►  January (4)
  • ►  2013 (66)
    • ►  December (5)
    • ►  November (15)
    • ►  October (1)
    • ►  September (4)
    • ►  August (8)
    • ►  July (6)
    • ►  June (7)
    • ►  May (2)
    • ►  April (6)
    • ►  March (7)
    • ►  February (1)
    • ►  January (4)
  • ►  2012 (21)
    • ►  December (6)
    • ►  November (4)
    • ►  September (1)
    • ►  July (1)
    • ►  May (1)
    • ►  April (2)
    • ►  March (2)
    • ►  February (2)
    • ►  January (2)
  • ►  2011 (31)
    • ►  December (2)
    • ►  November (3)
    • ►  September (2)
    • ►  August (3)
    • ►  July (5)
    • ►  June (4)
    • ►  May (4)
    • ►  April (3)
    • ►  March (2)
    • ►  February (3)
  • ►  2010 (59)
    • ►  December (7)
    • ►  November (4)
    • ►  October (8)
    • ►  September (5)
    • ►  August (16)
    • ►  July (19)

Created with by ThemeXpose