*Margie* has added a photo to the pool:
via Dessert Pool http://ift.tt/1PYgqV1
*Margie* has added a photo to the pool:
Enayetur Raheem has added a photo to the pool:
বাংলাদেশী রসগোল্লা। Rosogolla - a traditional Bangladeshi dessert.
IMG_0206
Anne and Ray has added a photo to the pool:
Coconutto has added a photo to the pool:
Priti_S has added a photo to the pool:
Recipe @ Indian Khana
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hongzhizhu has added a photo to the pool:
Spiced pumpkin cheesecake layered over a sweet, classic cheesecake in a gingersnap crust. Topped with whipped cream and garnished with a pumpkin shaped candy corn.
(Steamed and puréed kabocha was used in the pumpkin layer.)
hongzhizhu has added a photo to the pool:
Spiced pumpkin pancake served with vanilla-nut flavored whipped cream sprinkled with toasted pumpkin seeds and drizzled with maple syrup.
La belle dame sans souci has added a photo to the pool:
The recipe is on my blog, here
MrNamChip has added a photo to the pool:
Rice duck thighs...
mirutosk has added a photo to the pool:
Delicious honey ("mel" in catalan) of Setcases, a Catalan little village where it is manufactured a well-known honey of the region (Ca La Núria Honey). It has some interesting varieties: thousand flowers, rosemary, thyme, high mountain...
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Miel deliciosa de Setcases , un pequeño pueblo catalán donde se fabrica una miel muy conocida de la región: Miel de Ca La Núria. Tiene varias variedades interesantes: mil flores, romero, tomillo, alta montaña...
conunpocodizucchero has added a photo to the pool:
RICETTA/RECIPE: http://ift.tt/1N16Meb...
deeeelish has added a photo to the pool:
Richmond, BC
hongzhizhu has added a photo to the pool:
Sweet spiced pumpkin blondies with butterscotch chips and candy corn. These have a soft, cake-like top layer with a very moist yet also chewy bottom layer from the candy corn melting and sinking to the bottom of the dish. Definitely a dessert that will satisfy any candy corn craving or those with a huge sweet-tooth.
Recipe: http://ift.tt/1GCTqZ8
Le Raton Végé has added a photo to the pool:
pastrystudio has added a photo to the pool:
Squitti.org has added a photo to the pool:
Squitti.org has added a photo to the pool:
Squitti.org has added a photo to the pool:
honey drizzle has added a photo to the pool:
Recipe:
1 1/2 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
115g unsalted butter, softened and cut into cubes
3/4 cup sugar (2/3 cup if you prefer it less sweet)
2 eggs
4 ripe medium bananas (separated)
1/2 cup sour cream
1 tsp vanilla extract
1 espresso shot (optional)
1. Preheat oven to 180C/350F. Grease a 9x5 inch loaf tin and line the bottom with baking paper
2. Sift together flour, baking soda, baking powder, spices and salt into a medium bowl
3. In a bowl of a stand mixer, beat butter with a paddle attachment on medium speed, until creamy. Increase speed to medium high and gradually add sugar. Continue creaming the butter and sugar until mixture has lightened in colour and fluffy (about 5 min)
4. Beat in eggs, one at a time, scraping down side of bowl after each addition.
5. Mash 3 bananas coarsely with a fork or potato masher. Leave the remaining banana unmashed but slice it lengthwise down the middle.
6. Add in the 3 mashed bananas, vanilla extract and espresso shot if using. Beat until well-incorporated on medium speed
5. Add one third of the flour mixture, and beat in at low speed until just combined. Alternate adding each third of the flour mixture with half of the sour cream in two additions. Scrape down the side of the bowl.
6. Transfer the batter into the loaf pan and smooth the top with a spatula.
7. Place the two halves of the remaining banana on the top decoratively.
8. Bake in preheated oven for 45-50 minutes, or until the cake has well-risen and a toothpick inserted into the centre comes out clean.
tinavesic has added a photo to the pool:
tinavesic has added a photo to the pool:
Bettinaincucina has added a photo to the pool:
inumochi05 has added a photo to the pool:
MrNamChip has added a photo to the pool:
Strawberry tart
MrNamChip has added a photo to the pool:
Strawberry Layered Mousse !
Padmacara has added a photo to the pool:
Centre portion, a stew made of:
Carraway, cumin, and mustard seeds toasted then oil fried before adding red onion, shallot, minced garlic, and celery, sauteeing until soft. Add 3 medium tomatoes, a splash of V8 juice, and spices (cumin, ground coriander, a hint of curry powder, a generous sprinkle of basil and oregano, salt, pepper, a splash of dry sherry, and Maggi seasoning.
Cook covered until everything is reduced to a sauce.
Roughly chop the amount of red cabbage you want, add to the sauce and simmer covered until soft. Strip the kernels off one or two ears of corn, add, and continue to cook covered until all's tender.
For the 'crown':
Make a marinade of your choice — mine was rice bran oil, sesame oil, dark mushroom soy sauce, Cap le Bon harissa to taste, Hoy Sin sauce, and the juice of 1/2 lime. Kind of a rich sweet/sour sauce.
Chop the amount of butternut squash and sweet potato you want into 1/2" (1.5cm) cubes, and marinate for an hour or two.
Roast the veggies as you prefer, and add them as a 'crown' around the stew when serving.
Sprinkle with Herbamare salt and freshly ground black pepper...
sweetsoursavory has added a photo to the pool:
deeeelish has added a photo to the pool:
Richmond, BC
more_sugar has added a photo to the pool:
enid_keaner has added a photo to the pool:
more_sugar has added a photo to the pool:
more_sugar has added a photo to the pool:
kellbakes for CraftyBaking.com has added a photo to the pool:
Lovely little cakes, flavored with vanilla and almond, perfect for afternoon tea.
Step-by-step tutorial here:
http://ift.tt/1RgNRzQ
kellbakes for CraftyBaking.com has added a photo to the pool:
When Halloween gets a little too scary, sometimes a CUTE treat is in order.
These little crafty owl petits fours cakes would be a perfect addition to any Halloween party treat table, or any woodland-themed party.
Everything is edible and made in flavorful chocolate that covers the almond financier cake base, but you can use any kind of cake recipe you desire.
Step-by-step tutorial here:
http://ift.tt/1P8lDId
Spencer Pernikoff has added a photo to the pool:
St. Louis, MO
10/2015
Whiskey and Soba // Instagram // Facebook // Twitter
Álex Journey Photography has added a photo to the pool:
Squitti.org has added a photo to the pool:
Squitti.org has added a photo to the pool:
mohini :: mangopowergirl.com has added a photo to the pool:
Vegantastic.de has added a photo to the pool:
Zutaten
300 g Dinkelvollkorn Mehl
400 ml Reismilch
100 g Cashewkerne
10 g Estragon
50 g Walnuss
1 Zwiebel
1 Knoblauchzehe
30 g Getrocknete Tomate
1 Gurke
Zubereitung
- Die Gurke und die Zwiebel schälen und in Scheiben schneiden. Die getrocknete Tomaten in kleine Stücke schneiden.
- Für den Pancake Teig, das Mehl, die Reismilch und eine Prise Salz in eine Schüssel geben und mit einem Schneebesen zu einem glatten Teig verrühren und vorerst beiseitestellen.
- Für die Estragoncreme den Estragon, den Knoblauch, das Salz und die Walnüsse in einen Mixer geben (hierfür kann auch ein Handmixstab verwendet werden) und mit etwas Olivenöl oder einem anderen neutral schmeckenden Öl pürieren, bis die Konsistenz schön cremig ist.
- Für die Cashewcreme die Cashewkerne und dem Saft der Zitrone ebenfalls mit einem Handmixstab oder einem Mixer fein pürieren. Die Cashewkerne können hierbei ruhig etwas stückig bleiben.
- Nun die Pancakes in etwas Öl ausbacken und auf einen mit Küchentuch ausgelegten Teller zum “abtropfen” legen.
- Zu guter Letzt die getrockneten Tomaten, die Gurken, die Zwiebeln und die beiden Cremes auf die Pancakes geben und mit einem zweiten Pancake toppen.
http://ift.tt/1Wl5tMc
Le Raton Végé has added a photo to the pool:
Carlos FC has added a photo to the pool:
olimpia davies has added a photo to the pool:
ranjaniskitchen has added a photo to the pool:
Aval Payasam
http://ift.tt/1Sb7rhA
#dessert #poha #aval
Bettinaincucina has added a photo to the pool:
RICETTA di Nigella Lawson resa vegana:
250 gr farina semi integrale, 145 gr zucchero, 4 cucchiai di cacao amaro in polvere setacciato, 150 gr pezzetti o gocce di cioccolato fondente, 90 ml olio di semi, 1 cucchiaio di burro di noccioline, 300 ml bevanda di riso o soya o avena, 2 cucchiaini di lievito in polvere, 1 pizzico di sale, 2 cucchiaini di caffè liofilizzato.
mettere in una ciotola tutti gli ingredienti secchi ed aggiungere gli ingredienti liquidi. mescolare velocemente. versare negli stampini e cuocere x 20 minuti a 180 gradi. far raffreddare. spolverare con zucchero a velo.
Bettinaincucina has added a photo to the pool:
Bettinaincucina has added a photo to the pool: