A happy hannukah if ever there was one! Yummy! CHALLAH RECIPE (from The Cuban Reuben) Ingredients 2¼ tsp dry active yeast 1½ tsp plus ¼ cup sugar ¾-1 cup warm water ¼ cup vegetable oil 4 eggs 1 egg yolk 1½ tsp table salt 8x 1/2 cups flour Instructions In the bowl of your stand…
Tag: food
Birthday Baking 2016: An Overview
Turning 32 tomorrow, so LOADS of birthday bakes over the weekend (and fortunately, plenty of guests to feed as well)! From top to bottom: Chocolate cupcakes with pomegranate frosting and caramel popcorn topping Bacon cinnamon rolls Chocolate-covered grape skewers (classic ones, sprinkles and a few with a pinch of sea salt. Mmmm.) Pear and Grana…
Pomegranate chocolate tart
Mmmmmmmmm, tangy chocolatey goodness! Recipe below! RECIPE (adapted from Pastry Affair) Almond Tart Crust 195 grams all-purpose flour 60 grams sliced almonds 2 tbsp chia seeds 2 tsp ground cinnamon 1/4 teaspoon salt 2 tbsp coconut sugar 115 grams cold soy butter/Crisco, cubed 1 large egg 2 tbsp ice water In a large mixing bowl,…
Mighty Spice Express: Taiwanese Beef Noodle Stir-Fry
Before & After: Noodles, steak and mangetout. Simple, quick, but a tad too spicy. Black pepper and a red chilli? What’s the point? You get looooads of heat, and lose most of the other flavours, which is a shame. This makes for a great what are we having tonight?/no-fuss/go-go-go supper. Just go easy on the…
Halloween Baking (Part I): Spooky Fougasse
Spooky rosemary fougasse featuring an olive, garlic and Emmental plague. Served these with a semi-guacamole (i.e. guacamole without the tomato and coriander) for maximum gore effect! 😉
Foreign Flavours – Vietnam: Pho Bo
If I ever decide to officially fall in love with food, Pho Bo may be a perfect match. Good heavens. It takes a considerable amount of time to make (8 hours for the bone broth alone), but the end result makes you forget about that in a heartbeat. YUM. Behold, my selection of beef bones,…
Indonesian chicken livers
Liver, the Indonesian way. Yum.
Foreign Flavours – The Comoros: Papayes vertes au gratin
I struggled finding exciting recipes for the Comoro Islands/the Comoros (but not the Comoros Islands). That is, until I started Googling in French. BOOM! A whole new world! I went for a green papaya gratin from La Comorienne, even though the recipe had pictures of a regular (fully matured) papaya. Meh. For an African dish,…
Foreign Flavours – South Sudan: Baseema
Aka South Sudanese lemon-coconut cake. Behold, a baseema square straight from the tin. So, so moist. Loads of sugar, but a tangy kick from the lemon syrup in the end. It’s all good! BASEEMA RECIPE (found here) INGREDIENTS 5 eggs 140g icing sugar 200ml vegetable oil 500g plain yoghurt 2 tsp vanilla extract 300g plain…
Foreign Flavours – Malaysia: Beef Sambal Tumis
Of all the wonderful dishes we sampled on our road trip through Malaysia this summer, the beef sambal tumis I had on Perhentian Besar was the one I was most anxious to try out myself once we’d made it back to Belgium. Lo and behold: It’s not much of a looker, granted, but to be…
Malaysian (Street) Food – Penang
The third and final part of our foodie trip through Malaysia! 1. Prawn Village (Bukit Tambun, Simpang Ampat, Penang) Before crossing Penang Bridge, we headed over to Simpang Ampat for one of the culinary highlights of our trip: chilli crab at Prawn Village. It’s a local restaurant, so don’t expect to find many Western tourists…
The Chirpy Chef 