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July 14 2015

17:00
The Ultimate Summer Wine Cooler (Video!) — Video Tips from The Kitchn
12:44
Frappuccino caramel, comme chez Starbucks

July 13 2015

19:30
5 Vegetables to Spiralize (Besides Zucchini) — Tips from The Kitchn
18:30
Recipe: Raspberry Vinaigrette — Recipes from The Kitchn
16:00
3 Ways to Pit Cherries Without a Cherry Pitter — Tips from The Kitchn
15:00
Recipe: Grilled Beer & Maple Bratwurst — Recipes from The Kitchn

July 12 2015

22:57
16:11

Parmesan Toast

Parmesan Toast Recipe

This simple Parmesan toast recipe comes together in just 15 minutes, making it a great last-minute appetizer. These cheesy toasts are delicious on their own, chopped up and tossed in salads, floated on soups, or fancied up with other embellishments.–Rick Rodgers

LC Cheesy Toast Note

Parmesan toast. Cheesy toast. Same thing. Just depends on the situation at hand and the...

...

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15:16
Salade de courgettes aux algues et aux graines de sésame : la recette simple du week-end
15:00
Seasoning Salts Are the Best Host Gifts This Summer — Gift It!
14:00
The Best Ways to Preserve Basil — Herb Gardening 101
13:37

Dill sauce for fish

Untitled

Seriously, I don't know why I've posted so many sauces lately! I guess it's mainly what I've been making though - it's such an easy way to vary a meal. Here's yet another super sauce to serve with fish, especially fried and battered fish. (Although these in particular are bought frozen and baked - a simple shortcut which works well for us)

Dill sauce for fish
4 tbsp sour cream
1 tbsp mayonnaise
100 ml fresh dill, finely cut
1 tbsp chives, finely cut
salt
1/2 tsp honey

Stir everything together and season to taste. Let it sit in the fridge for at least half an hour. 

July 11 2015

15:00
Stress-Free Side Dishes for Your Next Pizza Night — Menus from The Kitchn
14:00
Everything You Need to Know About Growing Basil — Herb Gardening 101
13:00
9 Pizza Dough Recipes for Any Schedule — Recipes from The Kitchn
11:00
What to Read This Weekend — Food News: July 6 – 12
09:01

Miniscones

En av de i särklass bästa sakerna med semester är hur annorlunda frukosten blir. Istället för att skynda i sig en kopp kaffe framför datorn får det ta tid, gå långsamt och vara länge. Vi äter nygräddade scones eller amerikanska pannkakor i stort sett varje morgon under sommaren och låter ingenting skynda på. Hjälp, vad jag behöver det!

Visste ni förresten att sconesdeg fungerar utmärkt att spara i kylen och grädda dagen därpå? Himla praktiskt, faktiskt. På så sätt behöver man ju bara baka någon gång i veckan, men får ändå nygräddat precis när man behöver det som bäst. Här hittar man mitt recept på scones. Baka dem i muffinsplåt så får de perfekt frallstorlek!

Fat: Rörstrands Ostindia. Kaffemugg: Swedish grace, också Rörstrand. Skål från Åhléns.

08:15

Hot Fudge Sauce

This hot fudge sauce recipe was one of the first things I learned how to make in my early days as a pastry cook (thank you, Judy Contino), and I’m still fascinated by the alchemy of the process. Chocolate, sugar, syrup, and cream are simmered until the oils separate from the solids. At first it looks like chocolate gone wrong, but then I add butter and a generous helping...

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05:18

Milano Cookie Recipe

Milano Cookie Recipe

For as long as I can remember, I have carried a deep love for Milanos, those vaguely European vanilla cookies sandwiched together with chocolate from the folks at Pepperidge Farm. So I finally figured out a way to make a Milano cookie recipe myself. While tinkering with the recipe, I discovered that whipping hot fudge makes a silky, milk chocolate frosting, the perfect...

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04:01
Yogurt Peach Semifreddo
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