nickyandmax.com
Strammer Max | Nicky&Max
https://nickyandmax.com/2015/03/26/strammer-max
I ask Max. Max’s explanation is unenthusiastic as he tries to convey the extremely simple concept of this classic German street food and why it’s a thingwith a funny name. My point being, its hardly an original idea. But most cultures have one, therefore it counts! I asked Max to make the best Strammer Max he could, still easy to pull together, but just to feature as much deliciousness as we could fit on top of a piece of toasted sour dough. I think it’s the best hangover food you can make! Der Name Stra...
annabuckley.com
Top 5 kitchen gadgets. | Anna Buckley's Blog
https://annabuckley.com/2015/04/25/top-5-kitchen-gadgets
Anna Buckley's Blog. The pictures and stories behind the books. Top 5 kitchen gadgets. But before we get started I thought I’d show you a picture of the student house (and kitchen) I lived in when I moved out of home at the tender age of 17…(and what a bloody contrast it is to the home I have now! And got a few pics of that primitive little kitchen where I first learnt to cook. The entrance was right on busy Sydney Road. The small plaque set into the decorative façade said 1880. After climbing th...I lov...
chicaandaluza.com
Rabbit | Chica Andaluza
https://chicaandaluza.com/tag/rabbit
Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast. The Vegetable Patch – El Huerto. A return to the simple life. We’ve eaten chicken (reared by a pal who gifted us two hefty chicken thighs and drumsticks) cooked in one of our cazuelas with peppers, onions, garlic, olive oil and wine. And rabbit, marinated in a paste made of thyme and rosemary from the garden with our own olive oil and lemon and a neighbour’s garlic then cooked on the barbecue. The chef mimi blog.
lindymechefske.com
rhubarb curd | Love in the Kitchen || Love in the Kitchen |
http://lindymechefske.com/2015/07/rhubarb-curd
July 11, 2015. This is my lovely new site – no thanks to me, but instead – huge gratitude to the fantastic crew at the Mortimer Marketing Group. In Ottawa. I’m so excited to have this brighter, cleaner, more legible, mobile-friendly/responsive space to work in. In the meantime, I’m still in my kitchen. And I know I’ve been posting way too many rhubarb recipes but a couple of weeks ago, I had a delightful visit from fellow food blogger, Hilda, from Along the Grapevine. For the beautiful new blog. Than...
cheesybiscuit.wordpress.com
GLORIOUS GADO-GADO | CHEESY BISCUIT
https://cheesybiscuit.wordpress.com/2015/03/26/glorious-gado-gado
CULINARY WORKS IN PROGRESS. March 26, 2015. Middot; by Karinna. Middot; in Salad. Middot; 14 Comments. Gado-gado wasn’t really something that was on my culinary radar, until a couple of weeks ago when I was flicking through a charity shop find – Madhur Jaffrey’s. A book to accompany the ’80s TV series of the same name. It was a bargain – priced at a mere quid – so I couldn’t really resist. Back to the gado-gado. Have you eaten it? Mixed veg of your choice – we used:. 2 tbsp. peanut butter. 2 tbsp. soy.
cheesybiscuit.wordpress.com
TABBOULEH-INSPIRED GIANT COUSCOUS SALAD | CHEESY BISCUIT
https://cheesybiscuit.wordpress.com/2015/03/20/tabbouleh-inspired-giant-couscous-salad
CULINARY WORKS IN PROGRESS. TABBOULEH-INSPIRED GIANT COUSCOUS SALAD. March 20, 2015. Middot; by Karinna. Middot; in Salad. Middot; 18 Comments. 100g uncooked giant couscous. About 500ml boiling water. A pinch of ground cumin. A hefty handful of parsley. A generous amount of coriander. A good bit of oregano. A slightly more restrained amount of mint. About 200g cherry tomatoes, chopped into bite-size pieces. 3 tbsp. capers. A handful of olives. 3 spring onions, finely sliced. Juice of half a lemon. I, of ...
jensrules.com
My Foreclosed Brother | jensrules
https://jensrules.com/2015/07/12/my-foreclosed-brother
Guess who’s coming to dinner. I Want to Hear from You. Attorney by day, human by night, who believes there are two types of people in this world.(I write this at night). July 12, 2015. By Jen Julie Smith. Bill Cosby. Mom: I never liked him. Which is true. Whoopi Goldberg is defending Cosby. Maybe that’s because she needs drugs to get men tonow now, this is a clean blog. All Politics is Loco. Donald Trump. His hair immigrated from somewhere. The Wide World of Sports. What a week in sports? My dear readers...
apuginthekitchen.com
FIRST NIGHT IN FLORENCE SPAGHETTI | apuginthekitchen
https://apuginthekitchen.com/2015/04/16/first-night-in-florence-spaghetti
Good food with simple ingredients. FIRST NIGHT IN FLORENCE SPAGHETTI. By apuginthekitchen on April 16, 2015. Is Wednesday still called hump day? This has become my go-to for such evenings. Like all favorite foods, this one has a story. I first posted it and the recipe on the lovely food52.com. Where I’m known as boulangere. 1,472 more words. From: Features, Articles and Recipes. Larr; Vegetarian Bahn Mi – A Challenge And I’m Bringing To Fiesta Friday #63. Introducing TDPC – Sandra. That is a great recipe!
myfrenchheaven.com
My BBQ Shrimp recipe in a love letter to America – MY FRENCH HEAVEN
https://myfrenchheaven.com/2015/07/29/my-bbq-shrimp-recipe-in-a-love-letter-to-america
Food, Photography and Joie de Vivre. Art de vivre and Design. My BBQ Shrimp recipe in a love letter to America. Posted by My French Heaven. July 29, 2015. July 30, 2015. I always start writing a post thinking it’s going to be short and sweet and I end up writing a novel. So please bare with me. This one is largely inspired by an old post of mine…. One of my most loyal readers. My absolute favorite dish from New Orleans: Brennan’s (kind of) BBQ shrimp. Can’t remember…. And yet gourmandise and gluttony are...
tworedbowls.com
Udon noodles with sesame dipping sauce - Two Red Bowls
http://tworedbowls.com/2015/08/12/gomadare-udon
Udon noodles with sesame dipping sauce - Two Red Bowls. Udon noodles with sesame dipping sauce. August 12, 2015. When we came back from Japan. Just a little Googling, whisking, and taste-testing later, this likeness emerged. Udon noodles with sesame dipping sauce (gomadare udon). Prep Time: 10 minutes. Cook Time: 5 minutes. Total Time: 15 minutes. This is the simplest of cool, light summer lunches. I served it with a side of spinach blanched in the water used for the udon and some quickly pan-seared ...
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