Of all the cuts and types of lamb available, I always keep a bit of ground American lamb in my freezer. There’s so much that can be done with ground meat – shape them into burgers or kebabs, add them to a casserole or a stir-fry like I’ve done today. Savoriness and heat are built into this recipe through a few pantry staples. Sambal oelek, a chilli, garlic, and ginger-based condiment that comes from Indonesia (can be obtained at your local grocery store), is one I encourage you to keep at all times in your pantry....

Do you like scones? Until recently, I was never a fan. I went 30 years passing them off in favor of muffins, quick breads, and other more exciting pastries. Truth is, scones can taste pretty lackluster and boring. Why waste your calories?!?! But my opinion took a total 180 when I attended a cooking event in the Panera Bread test kitchen. We made deliciously moist yet crisp scones filled with juicy strawberries....

Update: Our supper club was a blast! Watching and gauging people’s responses as they sampled and ate our food was mixed with feelings of nervousness and excitement. For me this was a fun experience, one very different from this blog but both being equally rewarding in different ways. And, we’ve already begun the planning of our second supper club, which will probably be held sometime next month. Fingers crossed!...

Peanuts add welcome crunch to this tangy and refreshing Thai cucumber salad. This fresh and crunchy Thai cucumber salad adapted from Food & Wine is one of my favorite salad recipes. The juice from the cucumbers seeps into the tangy and sweet dressing, giving it a refreshing cucumber flavor, while the peanuts add protein and crunch. The salad is satisfying on its own for lunch, and it also pairs nicely with my grilled Thai curry chicken or honey lime sriracha chicken....

If there was one supreme birthday cake to reign over all other birthday cakes, it would be… Piñata Cake. But this yellow cake comes in a close second! This is the Best Yellow Cake I’ve Ever Had After marble cake, zebra cake, yellow sheet cake, white cake, vanilla cake, yellow cupcakes, and all of the other recipes in between, I’ve been trying to perfect this quintessential layer cake for years on end....

[feast_advanced_jump_to] I’ve perfected Traditional Yorkshire puddings now but they eluded me for a long time. Flat ones, wonky ones, soggy-bottomed ones! Occasionally I hit the right formula, and that was always cause for a bit of a celebration. But the next time, despite appearing to have followed the same process, they turned out flat again! It turns out, the main problem was with my oven. I had an old oven (like 15+ years old) and the temperature wasn’t always consistent, plus it used to lose heat really quickly when the door was opened....

I will reveal the final cover with you tomorrow Monday, April 27, 2020 via my newsletter, if you haven’t signed up yet, you can do so here. I’ll also share it here on my blog and on my social media, so be sure to follow me on Instagram. Today, I get to take you behind the scenes and show you some of the different cover choices and the thought process that went into selecting the cover for my newest (and second) cookbook, The Flavor Equation: The Science of Great Cooking....

Tomato Cucumber Sandwich has been our favorite meal this summer be it for breakfast, light lunch, after-school snack, or even in the kid’s lunchbox. It’s simple, light, refreshing and so easy to make yet full of flavors and textures that will satisfy your taste buds. The best part is these cucumber tomato sandwiches require no cooking and can be whipped up in 10 mins. About Tomato Cucumber Sandwich Tomato Cucumber Sandwich is a simple and delicious vegetarian sandwich that requires no cooking and can be made in 10 minutes....

1 Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts). 2 Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts....

No reviews 2 cups/480 ml half and half 1 tsp ground turmeric 1/2 cup/100 g sugar 2 Tbsp runny honey 1 1/2 Tbsp cornstarch 2 Tbsp water 3 oz/85 g cream cheese, softened to room temperature 2 Tbsp peeled and freshly grated ginger root 1/4 cup/5 g diced honeycomb Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment....

When California Olive Ranch asked me to create a recipe with some of the staples in my kitchen, I thought about a bunch of different thigns but truly what would be something, that I could create without too much of a fuss yet bold in flavor. Something that could be used in a ton of different ways and also spark up the most boring of meals with a kick. I threw in a few coarsely ground spices into a little extra-virgin olive oil and let it slowly simmer on the lowest heat setting to prevent the spices from burning yet....

The full recipe for this dish is available in my cookbook, Veg-Table

Ingredients: For spring roll stuffing: ¼ cabbage finely shredded 1 carrot cut into fine juliennes ¼ red bell pepper cut into fine juliennes ¼ green bell pepper cut into fine juliennes ¼ yellow bell pepper cut into fine juliennes 2-3 spring onions cut into juliennes 1 teaspoon green chili paste (or 2-3 green chilies finely chopped) 1 teaspoon garlic paste 1 tablespoon hot chili sauce salt & pepper to taste 1 tablespoon oil Also required: Few spring roll sheets (available in the freezer section of any Asian stores) 1 tablespoon cornflour mixed in 2 tablespoon of water Oil for deep frying Method: For Spring Roll stuffing:...

This post is sponsored by the happy egg.co All opinions are my my own. Stuffed mushrooms on Wednesday, followed by a vegetarian noodle dish today. Nicky what’s happening!! I’ll have to make meaturduckballizza next, just to convince you I’ve not gone vegetarian. If you don’t have to sit through kid’s TV shows like I do (ok, I like some of them really), the meaturduckballizza is Hank’s – from The Thunderman’s – dream dish....

Assembled with vanilla sponge cake, lemon blueberry swirl whipped cream, and lemon cream cheese buttercream, this vertical cake screams celebration. It’s soft and light with bright refreshing flavors and an impressive aesthetic. Who can resist? You’ve been requesting a challenging dessert recipe and after 6 failed vertical cakes and 12 total recipe tests, I admit that this one is tough! But I’m happy to share my recipe fails and successes with you so you can get the recipe right on the first try....

What is Virgin Mojito Most of you may have heard of cocktail Mojito which is an alcohol based drink made of mint leaves, lemon juice and sweetened with sugar. The non-alcoholic version of this drink is known as Virgin Mojito. The base ingredients remain the same that is mint leaves and lemon juice but the alcohol gets replaced with a bubbling drink like club soda, sprite or simply sparkling water. The combination of flavors from the tangy lime, the sweetness from sugar syrup and the freshness from mint is ultimate game changer....

What is Watermelon Fruit Salad? Watermelon and strawberry salad is a deliciously refreshing salad. I make it all summer long with the sweetest watermelons cut into bite-sized 1-inch cubes. To this, I like to add strawberries, raspberries, and cherries along with lime and mint dressing. Thyme adds a wonderful flavor to this recipe, along with mint. Another thing I love to add to fruit salads is my secret ingredient black salt....

What Makes These Watermelon Popsicles So Incredible? Ingredients. You only need three basic ingredients to make these 3-ingredient Popsicles.Simple. Simply add the ingredients, puree, and freeze - that’s it!Fresh. Use fresh ingredients to cool down and enjoy a delicious summer treat! You can enjoy it as a quick snack or as a light dessert option.Variations. Use one of the 5 variations I list below, or make up your own to change up the flavor!...

Working from home often means I don’t plan my lunches. I think to myself that i’ll just whip up a nice couscous salad or a tasty soup, but I hardly ever actually do it. Unless it’s a recipe-making-photo-taking day, or I have some leftovers (yeah right in our house?) I often fall into the trap of eating toast or a quick sandwich. Within an hour I’m lethargic and craving something sweet, and so begins the cycle of coffee, cereal bars etc....