Recipes


Did You Hear The One About The Apples In A Bathrobe?

slovak cooking
Those old slovak food jokes are always the best
A young lady rings the bell to her neighbor’s apartment. “Excuse me, may I offer you some apples in a bathrobe?” “Of course”, the voice from inside says, “but feel free to offer them even if you are not wearing anything at all.” That was an old joke I still remember from my childhood. It’s a little play on words: apples in a bathrobe (jablká v ?upane) is a sweet Czech and Slovak treat. It’s apples stuffed with a nut filling, wrapped in a puff pastry “bathrobe”, and baked in the oven until soft. I’ve actually never had this snack prior to today, but I’ve been wanting to try it for a long time. So I baked a batch. I made it following an excellent video instructions posted on akosatorobi.sk (“how it’s made”.sk). Here is the recipe:
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Get Your Freekeh On

Syrian Foodie
Freekeh (فريكة roughly translated, Rubbed) is a type of wheat grain common in the Levant, Egypt, Turkey and parts of North Africa. Freekeh grains have a distinct nutty smokey flavour due to the preparation method. Traditionally freekeh is cooked as pilaf or soup but it is a versatile ingredients and can be utilised in numerous ways from salads to cereal bars.
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Some Honey With Your Cheese Tacos, Madam?

The Mobile Locavore
Honey is great with desserts. It's great on toast. I like it in tea and coffee. But what about with dinner, with lunch, with a high protein breakfast? I've been wanting to get a little more sweetness together with some of my savory foods. Of course I could have started out to try out a whole bunch of new recipes. What about incorporating honey into a western sandwich? What about popping some honey in the chicken stir-fry? Hey, would honey go good with my cheese-drizzled tacos and salsa?
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Rafute and Rafute Rillettes: Fun with Okinawan pork belly

Just Hungry
Food obsessions can come out nowhere. This one, which has taken over my recipe experiments for the past couple of weeks, came from my longtime online friend, santos of The Scent of Green Bananas. She tweeted one day a few weeks ago something about makiing rillettes from Chinese braised pork belly and for some reason that just caught hold of my imagination.
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Brussels Sprouts With Salted Eggs

ping's pickings
Whoo what a week it's been! Chinese new year has always been busy, busy, busy. We celebrate it in a very small way compared to a lot of the Chinese folks out there. Things are slowly getting back to normal, people are trickling back from their hometowns after a week long break. Schools are back in session and I'm hoping I can get back to more regular blogging now. Right, let's get started.
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Love bites: Skye Gyngell’s decadent Valentine’s Day nibbles

Independent On Sunday
For me, a Valentine’s dinner requires something simple – yet it should have a decadent edge, too. So chill some champagne or prosecco, and with that I like the idea of pâté simply served with toast and perhaps a little butter to go alongside. I think chocolate truffles are perfect to finish with – well-made, they’re intensely rich and one or two is all you need. Tomorrow night should be stress-free, so if you can, make the pâté and the truffles the day before or at least in good time, allowing you to do nothing more than pour out the fizz and grill some bread.
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Bangladeshi Shatkora Citrus: Candied Peel, Cordial, Posset & Pectin

Kavey Eats
Never will you have read such a provocative entry about a Bangladeshi lemon
A few weeks ago, a binge of bloggers gathered in Drummond Street for a tasty, vegetarian, Indian meal. MiMi went shopping first and gifted organiser Will, with a large, green citrus. I adore the smell of limes and lemons and couldn’t stop myself from picking up this beautiful fruit and sniffing it, somewhat dementedly, throughout the evening. I wanted one. I needed one. I had to have one! So a couple of days later, armed with MiMi’s instructions on where to find the shop, I went back and bought not one but three of large fruits for the princely sum of £4.
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Sichuan Crescent Dumplings in Seaweed Broth

Cooking The Books
This recipe is a turning point for me.  Up until now I had always made my own dumpling skins, I thought I was trying to make my dumplings the best I could but, as Meemalee pointed out, I think it was just machismo – or possibly masochism.  Now I’ve bought a pack and enjoyed the greatly reduced preparation time and the result I will be macho no more.  If pre-made skins fit the job then pre-made skins it shall be
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Food Stories, Helen Graves

Brown bread ice cream with a raspberry jam ripple
Look too quickly and, yes, it looks likes vomit. But as Dans Le Noir taught us – some things taste better with a blindfold
Brown bread ice cream might sound weird but it?s actually one of the best flavours ever invented. Fact. Crumbs are caramelised in the oven with brown sugar and butter until gooey malt; the edges crisp and the centre remains soft so the final effect is like Ben and Jerry?s cookies n cream with chewy, dough-like pieces flecked throughout.

I got thinking along the lines of toast and jam; lots of nutty caramel from the crumbs and a ripple of sweet (high-fruit) raspberry jam running through. This is about as old English as it gets: a Victorian recipe with a ripple in it. Gawjuss

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Olive Oil and Coconut Brownies

The New York Times
When it comes to dessert, my husband is a man of simple tastes, perfectly content as long as chocolate features prominently, and preferably in the form of chewy, dark brownies. This works out well for both of us since I?d rather make brownies than go to the trouble of baking a torte or frosting a cake. And brownies pack more flavor into a tiny square than most chocolate desserts do in their entirety, making them very gratifying to bake. With Valentine?s Day just around the corner, I?ve been tinkering with a new recipe.
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