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Found 349 results

  1. Chris Hennes

    Blueberry Pancakes

    Pancakes get a lot of love around here. Of course, there is The pancake topic to end all pancake topics, plus also Pancakes, how do I love thee? , Pancakes, Waffles, French Toast: Pick One., and more. But I think that blueberry pancakes are both unique enough in construction, and just awesome enough in general, to warrant a separate discussion. One of the tricks with blueberry pancakes is that their minimum thickness is governed by the size of the berries: if you have big berries, you are going to wind up with thick pancakes. I find this necessitates some changes to the batter structure so that you achieve the best texture. I also like to skip any vanilla extract, but add a little (or sometimes A LOT) of lemon zest. What are your thoughts on blueberry pancakes? How do they differ from your normal pancake recipe, if they differ?
  2. After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here. Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl. Here's the link to her book at Eat Your Books.
  3. George Jetson, this one's for you: https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
  4. Fat Guy

    French toast for the novice

    I think today was possibly the first time I've ever made French toast. I don't think it came out all that well. Eggy, soggy, not flavorful. Can I get a quick tutorial on the basic method? I've searched older topics that cover French toast but they're generally a lot more ambitious than what I'm looking to learn right now. I just want the basics on how to make French toast that isn't lousy.
  5. ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare. Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper . Ingredients (for 2 people) 125g of cuscus 400ml of almond milk 1 tablespoon of honey 1 teaspoon of vanilla essence 2 slices of fresh pineapple 1 teaspoon of minced chili pepper 150g of fresh cranberries 2 tablespoons of brown sugar 1 banana 4 tablespoons of flaked almonds Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes. Enjoy your meal!
  6. LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous. I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it? Ingredients (for 2 people) 1 beetroot 200g of tinned chickpeas 100g of bulgur 1 carrot 1 fresh green pepper 4 lettuce leaves 200g of natural yoghurt handful of minced chives 1 small chili pepper salt and pepper Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
  7. Ellen Shapiro


    I'm thinking to haul out a wedding-present-waffle-iron, never opened never used in this century, but can hardly remember anything about waffle-making. What to do? Are there tricks, tips, better and worse recipes, issues, factions, schools of thought? (Related topic: waffle irons)
  8. Malawry

    Waffle Irons

    I need a waffle iron. I've seen various types out there but the really kool ones seem to be those with reversible plates that you can use for panini and other foods you squish. Also it seems to me that it would be easier to have an iron with removable plates, for cleaning purposes. So, bring on the personal opinions. What kind of coating works best? Which models crank out the crispest, fluffiest versions? Which one should you have just left on the shelf?
  9. Omelette with courgette and tomato salsa. Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal. Ingredients: omelette 3 eggs 150g of courgette 3-4 slices of goat cheese 2 tablespoons of milk 1 tablespoon of flour 1 tablespoon of butter salt and pepper salsa 2 tomatoes 3 tablespoons of minced basil quarter of an onion 2 cloves of garlic half a chili pepper 3 tablespoons of olive oil 2 tablespoons of lemon juice 1 teaspoon of honey Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge. Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa. Enjoy your meal!
  10. Kasia

    Holiday brunch

    Holiday brunch. During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch. Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over. Ingredients (for 3 people) half an onion 2 cloves of garlic 1 tablespoon of butter 300g of courgette 1 red pepper 2 tomatoes 2 sprigs of rosemary 2 sprigs of thyme 3 tablespoons of minced chives 3 eggs Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives. Serve at once. Enjoy your meal!
  11. Kasia

    Raspberry porridge

    Raspberry porridge Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small. The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg. Ingredients: 100g of raspberries 3 teaspoons of honey 3 tablespoons of rolled oats 2 teaspoons of chia seeds decoration 3 teaspoons of natural yoghurt raspberries, blueberries, banana slices, cashews, sesame seeds Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
  12. I remember many cold mornings of my youth. The only schoolday breakfast variable was exactly which hot cereal we'd get. There was oatmeal, and farina, and Malt-O-Meal, and Cream of Wheat.... And along with it, how much of the 'good stuff' -- butter, sugar (or its variations of syrup, honey, brown sugar, etc.) we could either wheedle out of Mom, or add when she wasn't looking. I'd push the hot cereal up into a big ball in my bowl. And then dig a hole in the middle for the butter and sugar. The cold milk was poured around like a moat. It looked like a mini-science-project-volcano, with a sugar and butter center. I'd eat around the volcano, making occasional forays into the sweet spot, until finally the whole thing collapsed. Sound familiar? Anyone else out there remember hot cereals as part of their mornings? Are they still popular, or have they gone the way of dial telephones and other quaint notions? Which hot cereals did your mother force you to eat?
  13. Mike.jj


    Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
  14. BastilaShan

    Pancake Mix

    I love pancakes! Which is a good pancake mix to use for making pancakes? Thanks!
  15. I bought two containers of what I thought were kippers. However, I did not really know how to serve them. I've found them before labelled as such - years ago in Moab, Utah of all places. When I got them home they were sort of mistreated on tranit and I never really put them to use. I love English breakfasts and enjoyed them when I was in the UK (really had them more in Scotland). There were kippers and I seem to remember them warmed up and pretty tasty. When I do a search now, however what I find is that kipppers are a specific kind of smoked herring - split and smoked and pretty much ready to eat. What I bought were mostly skinned and sort of filleted (lots of little bones remain - so really they are just one side of the fish, without most of the skin). They are also extremely salty. They look like what are called "blind robins" when I do a search for images. I can't really imagine anyone eating them as a snack as is though. I can eat anchovies - canned ones in oil, not the ones packed in salt - so I know about eating salty fish. These are much more extreme. They also don't seem dry enough for this use. I soaked a few in milk, and they got soft and seem much more edible, though not just soaked in milk... I'm still wondering what to do next with them. Here are my questions: How to use these? I bought these in an Asian market. How would they be used in Asian cuisine (most of the clientèle are originally Laotian, Cambodian, or Vietnamese)? Can I get real Kippers (not kipper snacks) - in a small city in the US, not near any coast?
  16. Snadra

    Morning Tea

    So, I'm a newly minted teacher and am now living in a very small town some 600km inland from Sydney, slowly getting into country town life and working out how to survive teenagers in the wild. At my new school (like at all the schools I've done professional experiences at) there is a weekly morning tea for teachers. Here it's hosted by a different faculty every Friday recess on a four week rotation and it's something we all look forward to. I would love to hear any ideas or suggestions you might have for things to bring. In the common room we have an oven and a microwave, so I can do some limited reheating, but i prefer to keep it fairly simple and not too messy, as forks and plates are at a premium! I also don't have a fully equipped kitchen here yet (most of it is still in Sydney), although I do have my kitchenaid and a mini-processor and most of my baking pans, including a brand new mini muffin tin. Some of the things I have seen here and elsewhere include sausage rolls and party pies, mini quiches, purchased biscuits/cookies and cakes, cut-up chicken, chips or crackers and dip, cut up fruit (there's been watermelon every Friday at the moment as it's grown here), cheese and a few simple cakes. And someone brought curried egg sandwiches last week which disappeared in a flash. I also have a faculty meeting every second Tuesday afternoon which I'd like to bring something too, as we are usually all starving by then! They are all interested in the fact I'm originally from Canada, so I'd especially like any suggestions that seem particularly Canadian or at least north American. Keep in mind that I can't get many north American products here (ie graham crackers, flavoured baking chips, jet-puff marshmallows) but I can usually find a substitute. Mind you, considering all roads east of us are closed due to flooding, I may not be able to get any products at all if the rain keeps up! On my list of potential candidates so far are: Buttertarts Nanaimo bars Brownies (already a hit in my staff room and at a pre-deluge BBQ) Blondies Chocolate chip cookies (I use Abra's recipe in recipe gullet) Devilled eggs Any good suggestions? Ideally I'd like to take two things along each turn, plus something on ocassional Tuesdays. In return I'm happy to let you know what does turn up on the menu (fairy bread, honey jumbles, etc).
  17. JoNorvelleWalker

    Bitters and Baking

    I made a Dutch baby pancake today and on a whim I added a couple dashes of Angostura. The effect was subtle but I think improved the dish, which can be cloyingly sweet with maple syrup. Anyone else tried bitters in their bakegoods? Any thoughts?
  18. Hi there, I've been thinking it would be fun to make a full on Irish/English/Scottish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Bangers Am I missing anything? What do you drink? Is there anything the equivalent of Bloody Mary/Mimosa served? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace
  19. Darienne

    Blenders for Smoothies

    My long-time Bullet gave up the ghost over the weekend and since we had a couple of free hours and were in the States...where the Walmarts are different from those in Canada...I went smoothie blender looking. We found a suitable Hamilton Beach 'Go Sport' Blender and brought it home. The specs looked good and the price was just fine. HOWEVER...two major flaws in this blender which are worth noting. 1. The blender bottle opening is quite narrow and I need a modified funnel to get my ingredients into it with ease. Rats. OK. I can do this. 2. And even worse. This unit has NO protected blending blades. That is, if you plug the unit in, put the cutting blades into the unit and turn the unit on and are being stupidly careless...as we have all been known to be...you can get your fingers cut to ribbons!! (No, I did not do it. Yet.) Now, the directions do tell you THE safe way to use the blender...but they don't make any reference to the fact that you...OR MORE IMPORTANTLY, A CHILD...could massacre their fingers in this unit. I was really surprised. I can't recall the last electrical kitchen appliance which was so open to misuse and accident. Almost all must have all the protective units in place before the blades will even work. You'd have to do something truly unusual to hurt yourself using one. (OK. Go ahead. Post all the exceptions to my statement. ) I post this just in case.
  20. Chelseabun

    Fake Bacon

    Does anyone have a recipe for Fake Bacon please? I have been vegetarian now for about 3 months. So far it is going very well and I am looking to widen my range of recipes without meat. I am not sure that going down the path of making imitation meets is the best approach but I do enjoy vegetarian soy based sausages and mince (ground beef) - So perhaps an imitation bacon will be good too. If you have any favourite recipes for fake bacon that you wish to share, that would be appreciated. Regards
  21. bhsimon

    Breakfast noodle dishes

    As far as I understand, noodles are a common breakfast dish throughout south-east Asia. Curry laksa, for example, is a breakfast noodle dish in Penang, Malaysia; commonly called curry mee by the locals. This is just one example I know of first hand, but I'm certain there are many others. Do you know of other breakfast noodle dishes? Or books on the subject? Keep in mind that I'm interested in noodle dishes specifically, not just any type of breakfast. I'll keep that broader topic for a different thread.
  22. Breakfast has become a problem at our house. We no longer get up at the same time and we no longer eat the same things every day for breakfast. So I have been searching for power/nutrition/energy/granola/health/power/etc bars to make for me to eat. DH doesn't eat them. Well, not at breakfast anyway. Recently a new cookbook, Power Hungry: The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury has come out and I have started making a few of the bars in it. Some are excellent, some not wonderful, others way too sweet for me. The first section contains recipes for well-known "knock-offs". The only commercial bar we've tried is a Clif bar and both thought it was awful. I suspect that most of them are too sweet for our personal tastes. (To generalize wildly: Canadians are less addicted to sugar than Americans...more addicted to salt.) The book includes recipes for vegans and for folks who can't tolerate gluten. Lots of variations given with each recipe. I am proposing to go through the entire book of 30 recipes, making one after another, to find the ones which suit me. I'll report back on this. (Give me a purpose for surviving this horrible cold winter. ) Maybe someone else has the book, has tried some recipes, and is interested in this. Saulsbury also has a blog, http://powerhungry.com/ , in which she has posted some bars which are not in the book. I haven't figured out exactly which ones are repeated in the book yet. Should have added Europeans generally like less sugar than do Americans. Don't know about Aussies or other countries...
  23. I have been looking for, without success, a recipe for apple cider pancakes that uses all purpose flour (no whole wheat) and reduced apple cider as all or part of the liquid. This can be either a yeast batter or a regular pancake batter. I would like to serve this with a caramel apple cider sauce which I also need a recipe for. If anyone has a recipe for either or both and would like to share it, I would appreciate it.
  24. BadRabbit

    Homemade Breakfast Sausage

    I've started to try and work out a good recipe for my own breakfast sausage but so far I've had some problems. First, my sausage always seems to come out rubbery. I am achieving primary bind with a paddle in my KA. I am fanatical about keeping everything cold and generally follow the steps in Ruhlman's breakfast sausage. I understand the importance of this step in forming a cohesive sausage but it seems to run counter to the process for forming non-rubbery patties (i.e. minimal working to maintain space within the patty). Is this just a matter of finding the right balance in the primary bind step or are there other things I should do? Would finding a larger die so that I can chop the meat coarser help? Would adding more water during the primary bind step help promote tenderness? Secondly, I am finding that most breakfast sausages contain a lot of ingredients. Is there a better way to work through a lot of permutations than just making a lot of microbatches and changing one ingredient at a time? I was thinking maybe cooking up some completely unseasoned (except for salt) pork stock and then adding different ratios of ingredients until I found a good mix. If I found the right ratio between the ingredients, then it would just be a matter of finding the right ratio of ingredient mix to ground pork.
  25. Hi - I was wondering if some people can help me out with the technique for this recipe. This recipe is from the founder of an amazing bakery in Brooklyn called Cousin John's. When I lived in Brooklyn, the waffles here used to be one of my favorite indulgences. They had a unique texture and for years I was trying to figure out the secret to making them. I always thought the secret was in separating and whipping the egg whites. However, a few weeks ago, through the magic of a Google search, I found that the person who came up with the actual recipe posted it onlien. The thing that makes this recipe unique is that it is basically an eclair batter, cooked in a waffle iron. I have never made a choux before but heard it was pretty easy. So, last week I tried making this and had mixed results. The waffle was very similar to the original, but was lacking the crispiness I was looking for. The part I wasn't sure about was when he says to take the flour/butter/milk mixture and put it in a stand mixer to release the steam, etc. When I did this, I noticed the dough starting to separate. There were small bits forming in the dough and I wasn' sure if it was normal or not. The dough actually started to get somewhat runny before I even put the eggs in. Does this mean I did something wrong? I also wasn't sure how to measure out 7/8 of a cup of flour. I found a converter online and converted it to weight, 111.13 grams. Is this right? Is it possible I mixed it too long? Should I let the batter rest for a while before baking it? Any expert opinions are welcome! I can't wait to try making this again. Here is the recipe: http://www.finecooki...an-waffles.aspx Thanks, ~WBC