How To Ferment Radish — The Ealy Homestead

I found this recipe from The Ealy Homestead, a site which I have been following for a long time. If you are interested in food preservation, self sufficiency and simple recipes, this is a recommended site!

Radishes are a spring staple on our homestead. They’re easy to plant and yield in just under 30 days, plus they do well in cool weather. So as soon as the ground is workable, these are usually one of the first veggies I plant. In our house, the first planting of radish is usually consumed […]

via How To Ferment Radish — The Ealy Homestead

Potato Cabbage Salad With Sriracha Mayonnaise

Hello all 🙂

I wanted to share a recipe for a quite simple potato cabbage salad with Sriracha mayo. This salad would be a nice accompanying food with i.e.; burgers or as served on your table for a Halloween party!

Simple & low preparation, the only item that will take any time is to boil the potato (about 20 minutes).

What you need:

  • 10 small new potato, boiled, cubed
  • 1 large carrot, peeled and cubed
  • 1 boiled egg, peeled and chopped
  • 1/4 red cabbage, cut into thin ribbons
  • 6 Tbsp Poppamies Sriracha Mayonnaise
  • 1/2 red onion, cut into thin slices

*Some small advices for the preparation of this salad: Cut the cabbage and potato pieces at least half the size I have. The salad tastes delicious, but it would be better if it wasn’t in such large pieces.

Put it in a bowl together and mix well. Makes 6 small servings


The Sriracha mayonnaise is really good! It has a surprising after-burn to it which we really didn’t expect. And then, of course, you want more!

I hope you enjoy this recipe! If you do try it, please share with us what you thought about it!

Simple food fan,


*Mayo was gifted as described here.


Table Cucumbers

I made this recipe with my pickling spice, which was part of a package of spices that came with the challenge of creating new recipes with the spices. This turned out to taste very good!

If you need a simple and easy dish for your starting menu, this is it. There are 5 ingredients only (cucumber, onion, pickling spice, vinegar, sugar) and no cooking necessary.

In this recipe, I only call for 1 tsp of this particular pickling spice. When it sits in the cold, the flavour really comes out and it is delicious! If you are using any other kind of pickling spice, I suggest working the measurement out for yourself first, as this recipe uses only this type which has a very distinct taste.

What you need:

● Small dish

● Cucumber, sliced

● Onion, sliced

● Pickling spice (1 tsp)

● Sugar (1 tsp)

● Vinegar

● Water

What you do:

● Slice your cucumber and onion and place in dish

● Sprinkle 1 tsp pickling spice and 1 tsp sugar over the top

● Make a 50/50 mixture of vinegar and water and pour slowly over the cucumber mix. You only need enough to cover the cucumber mix.

● Gently stir to mix and make sure all the cucumbers and onions have a coating of the vinegar mix

● Place in the refrigerator for 2-3 hours. Stir at least once more during the sitting time in the refrigerator

Place on the table and enjoy!


Strawberry Jam Tortes

I really wanted to share this recipe from Cooking With A Wallflower! Please check out this recipe, Andrea makes it look super simple, but really cool! I can’t wait to try this! 🙂

Thank you, Andrea for allowing me to share this!


PS- Sorry guys, reblogging wasn’t an option so I had to just link to the post.

Peaches and Cream Scones

I am loving this peach scone recipe from and I cannot wait to try making these! This dish looks truly amazing as do so many of the dishes on this website! If you love sweets you don’t see anywhere else, you will love this site.
Thank you, Potts boiling over, for allowing me to share this!



Schezwan Sauce

Good day, all 🙂
I wanted to share via reblog this great and simple recipe from for Schezwan sauce!
If you are anything like me in the kitchen, gorgeous food just seems out of reach. So I look for seemingly complex recipes that have been shared in such a way that it almost seems possible for us commoners to make and beg their writers to allow me to share them. I can’t wait to try this recipe!
Thank you, Sheed for allowing me to share this!

sheed's kitchen

Chinese food had become very popular in India. We not only go to bigger restaurants to eat, people even have stalls on the street side and it is consumed as fast food too. Well, well, I don’t just love to eat Chinese food but I love cooking them too. Some of the best sauces in Chinese cooking is Schezwan Sauce.

I have made my own Schezwan Sauce and trust me, it’s better than the bottled one we buy from stores.

It’s a spicy, no it’s very spicy sauce made with dry red chilies. Just add any non veg or paneer to it and make your Schezwan dish.

Recipe Ingredients

30/40 Dry red chilies (soaked in water)

4 tbsp chopped ginger

4 tbsp chopped garlic

2 tbsp refined oil for grinding

4 tbsp refined oil for cooking the sauce

1 TSP salt

2 tbsp soya sauce

4 tbsp White Vinegar


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Crispy Chilli Kale with Roasted garlic, Sweet Soy & White Pepper

Good evening, all!

I love kale, and simply put recipes (those who know me, know that I both have trouble in the kitchen and that I fall in stilettos) and I am so excited to follow the blog https:/
Sebby Holmes ( I reeeeaaalllly hope I spelled that correctly) is a top chef in a Thai restaurant in the UK and he has decided to share some of his top secret recipes! I was super excited to find a simply-put (meaning; it looks simple, until I try to make it) recipe for kale! He was happy to share it with you, and so am I!
Please check out and I only hope that Sebby will let us know which restaurant (and which shifts) he works in, so that we can come visit next time we are in UK!
Thanks for reading and enjoy!



Autumn is an awesome time for produce and there is some seriously tasty stuff around at this time of year. This is a bloody easy recipe which shows off how tasty kale can be, with little to no work. Put it in a soup, stir fry, pickle it, steam it, pan fry it, deep-fry it or as I do in this recipe roast it, hell you can pretty much do anything with it if you like but I wouldn’t eat it raw, unless you’re into that kind of thing? People always say that you must wait until after the first frost to allow kale to sweeten naturally and be at its best. To this I agree, but to waiting, most certainly not! If you buy it in and it’s bitter, stick it in the freezer for a few hours, this helps sweeten and soften the leaves making them delicious to…

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Reblog: Spider Cookies — 4 Freckled Faces

I had to share this great post by 4 Freckled Faces 🙂

When you’ve got your Halloween decor out, your costumes on it’s time to get your  creative baking vibe going!

These fun and easy spider cookies look just the right level of challenging for me, so I had to share! Enjoy and Happy Halloween!


These are so easy to make and guaranteed to taste yummy! I have a friend who refuses to bake for people (including her family) because she is scared of making people ill and doesn’t want to risk the embarrassment of what she has made, tasting disgusting. So with her in mind, we made these! What […]

via Spider Cookies — 4 Freckled Faces

Super Easy DIY: 4 Ingredient Homemade Tortillas

Hi there 🙂

As you well know, I set a challenge for myself that basically forces me to learn how to cook and bake. Cooking is not my thing and baking is a serious ‘No-Go’ zone.

In my ultimate frustration with not being able to have what I want, I’ve been scouring the web for easy DIY recipes. Guess what! None of them are easy. For some reason, simple cooking just isn’t a thing anymore. All I can seem to find are recipes with 15 ingredients. 9 of which I would have to search every specialty shop in the Country to find. So why so complicated? Ugh. However, I have managed to find a few tolerable recipes and make them my own way. This is one.

This recipe makes 8 tortillas. (BTW; this tortilla recipe turns into naan bread if you just leave them in the pan a bit longer. So…Ta-da! Instantly 2 recipes 😉 Yyyyaassss) 8 tortillas here get gobbled up immediately, so may I suggest doubling the recipe if you’ve got a hungry group. The recipe I found was in USA measurements and since conversion is a pain, we just used the measuring set we bought on our wedding trip. There is a conversion calculator that’s quite accurate.

Here are your very important 4 ingredients :

  • 2 cups flour (wheat powder)
  • ½ teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil


And here’s what you do:

  • Basically, put it all in a bowl and mix well until it looks doughy
  • Remove dough from bowl and knead on a surface that has been lightly dusted with flour (wheat powder) to prevent sticking
  • Knead for about 10 minutes
  • Then leave to sit for 10 minutes
  • Divide your dough into 8 equal parts
  • Roll each part out until it is thin. It should be round, but I’m thinking that’s an acquired skill. I’ve found that kind of slapping it between your palms in a back and forth action will help to smooth it out.
  • Lightly coat your pan with oil or cooking spray and then place your rolled dough into the hot pan. Turn after 1 minute and remove after another 1 minute. (*If you want Naan bread, leave the dough in the pan until it bubbles. Flip, and repeat. Pretty simple.)
  • Keep tortillas in the oven on low in order to keep them warm before serving.


That’s it!

If you are like me and hate doing all the prep work every time, make an extra batch of dough, knead and let sit, then divide into 8 portions, wrap each dough portion in either a freezer bag or plastic wrap and put straight to the freezer. It works pretty well and it’s ready to roll and cook as soon as it defrosts.

My tortillas aren’t so beautiful, but they did taste great and they managed to hold everything I stuffed them with. So in my book, it’s a win! 🙂

Thanks for reading!


Cod Tempura

I’m sharing another great recipe today from There are tons of awesome recipes on this site but this tempura cod recipe really caught my attention because it looks simple enough that maybe even I can do it!
Enjoy this, and please check out this great site 🙂

Your Home for Homemade Japanese Food

Today I introduce you to “Cod Tempura”. 

Cod has soft white non-fatty meat and a light taste. It is high in good protein and vitamin B12. In Japan we use Cod a lot for homemade dishes. For example, hotpot dishes, simmered dishes, fried dishes and so on. 


I would like to talk about Tempura a little bit. At many restaurants in the US, tempura has a very thick and seasoned batter. But Authentic tempura has thin, crunchy and unseasoned batter to enjoy the taste of the fresh ingredients. When we eat tempura, we can spread a little bit of salt or dip into a light dashi sauce which comes with it.

In this recipe, I don’t use any seasoning, but if you want, you can use some salt when you eat it.


The recipe is

Cut cod and dredge with some flour. Mix egg, cold water and flour as…

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Sourdough Made Simple

This recipe! It’s been 2 weeks now that I’ve been on my extreme experiment challenge and I’ve been searching for a semi-simple recipe for baguette bread. Everything looks so…complicated! Until I came across this quite awesome recipe on
I’m reflagging this because I think it’s cool, but also so I can have it on hand when I try it. 😉 I WILL try this!


Sourdough has a reputation for being a bit tricky, so a lot of people find it intimidating. Thanks to my friend P, a fellow baking geek, I’ve been introduced to the Lahey method, which makes it super-easy to bake bread at home. I love this book!


I’ve been experimenting with Lahey’s method for several weeks and my adapted recipe for sourdough is even simpler. It looks like a lot of steps but bear with me.

The genius part: Instead of folding/kneading your dough every few hours, you let your dough ferment overnight (18 hrs), do a second rise for 2 hrs and bake. No more being stuck in your house all day during the rising process!


All sourdough begins with a starter — natural yeast with a brinier flavor than the commercial yeast you find at the supermarket. Plan on 3-4 days before it’s ready to use. All…

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Here’s another drool worthy recipe from that I just had to share. My motives for sharing this are quite selfish actually; I want it easy to reference so that I can make it! I really want to make this, pour it into an ice cube tray and keep it in the freezer until I need it, then just pop one out and gobble it up! Enjoy, and if you make this, please let us know how it turns out!
Thank you to Ruchis veg kitchen for allowing me to reblog!

Ruchi's Veg Kitchen


This minty Spicy tangy chutney is super delicious  and one can use this chutney in Pani puri(For making spicy pani) , Kababs, Bhel, Raj Kachori, Papadi Chaat, Rajma, Chhole, Samosa, Kachori etc.. You name the dish and you can use this as an ingredient or side dish..

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Ginger Honeycomb Brittle

This recipe for Ginger Honeycomb Brittle from looks surprisingly simple! I’ve been spying quite a few brittle recipes on WP but it always looks soooooo complicated! And you know me; I can barely follow recipes (as I take them more as suggestions) so complicated won’t happen. Fortunately, The Ephemeral Bee managed to dumb down this yummy treat recipe so much that even yours truly is feeling quite confident! 😀 Thanks to for allowing me to reblog. 😀 Enjoy!

The Ephemeral Bee

Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup.  I am still amused by it, and how something so simple can have such a complex effect.  The baking soda also seems to highlight the taste of the honey.  I added the ginger to give it just a little bit more bite.



  • 1 1/2 cups Sugar
  • 1/4 cup Honey
  • 1/4 cup Water
  • 1 tbsp Ginger Paste
  • 1 tbsp Baking Soda


  1. Line a baking sheet with a piece of parchment paper or a silicone matt.
  2. Combine all of the ingredients, except for the baking soda, in a deep (the mixture will boil up) heavy bottomed pot, and bring it to a boil.
  3. Insert the candy thermometer into the pot.
  4. Reduce the heat slightly so that the mixture…

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Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Hi there 🙂

I’m really happy to be able to share this post from from Be Well With MB.

I love veggie food and the great recipes that come along with it. So you can imagine my joy when I stumbled upon this beauty of a recipe for lentil burgers! Thank you to MB for allowing me to share this awesome recipe post. I hope my hubby is reading, because this looks like something he would love to try!



Day two of our #PlantPoweredProtein series brings us to lentils. While lentils may sound pretty boring to talk about, they’re one of my favorite members of the legume family. Not only are they an excellent source of lean protein (around 18g of protein per 1 cup and less than 1g of fat), but they are […]

via Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

“GOLDEN MILK” Turmeric Tea

I found this cool Tumeric Tea recipe from during a blog reading sess. I have never thought about putting these ingredients together, but the more I think about it, the more delicious it sounds! I had to share this drink recipe because I think you’ll find it cool, plus I want to keep it handy to try out when I’m brave enough to introduce this to the family! Thank you, Heidi for letting me reblog this! 😀


Golden Milk tea is a great way to get the benefits of turmeric daily and its delicious!


  • 2 cups of milk of choice (almond, coconut, etc)
  • 1 tsp turmeric powder
  • 1/2 tsp cinnamon
  • Pinch of black pepper (increases absorption)
  • Pinch of fresh ginger root or 1/4 tsp ginger powder
  • 1 tsp raw honey or maple syrup (add more if desired)


  • Add the milk to a small pot on the stove and heat on low.
  • Add the rest of the ingredients, stirring frequently for a few minutes. Heat mixture but do not bring to a boil.
  • Remove from heat and strain the mixture through a strainer.
  • Froth the top of the milk if desired.


If spilled this mixture may stain countertops. Should this happen, try making a thick paste of baking soda and water and scrub the stain.

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Sweet Potato Fries

Good morning, all 🙂
I happened upon this great and easy to make recipe for sweet potato fries yesterday on This is another recipe that I am really wanting to try. Can’t wait!

Rulla Alani

Along with writing poetry and spewing thoughts, I love to cook! It allows me to express myself through flavor. Usually when I tell someone what I’m going to cook, they respond “but, that doesn’t go together” or “I’ve never cooked it that way”. That’s what makes my cooking so unique. I like to match ingredients that usually don’t pair well together and I like to transform traditional recipes into more modern ones.

Lately, I’ve been trying my best to eat healthy. The worst parts of my diet are the snacks and the drinks that I choose to consume. I love snacking! And not on healthy things, such as fruits or nuts, but on chips, cookies, chocolates, etc. As I’ve gotten older, I’ve had to reflect on my health decisions. I’ve chosen to drink way, way, way more water instead of the pure sugar I used to call juice or even…

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Pumpkin-Shaped Cheese Ball ala Bobbe!

I found my Halloween party recipe! WWWAAAAHHHOOO!! Hehe. So excited about this awesome idea from 😀 She makes this pumpkin shaped cheeseball look deceptively easy to make and I can’t wait to try it!
If you like creative bloggers with great personality, you should check out her blog. There’s lots of fun stuff!
Thank you, Bobbe for allowing me to share this!

My World (and recipes too)

In honor of Halloween coming, I thought I’d share one of the most fun recipes in my arsenal. I’m sure a lot of you are either hosting or going to Halloween parties this weekend. If you need to take a really fun appetizer, this cheese ball is delicious and it makes a GREAT presentation!

The photos you see here are from an adult cocktail party I catered this weekend, so my pumpkins don’t have faces on them, but you can absolutely dress yours up as a jack-o-lantern if you wish!

Also, I use this recipe for loads of Holiday parties. I’ve formed it into a carrot for Easter, made it into a Christmas Tree for Christmas and it’s even been a heart for Valentine’s Day!

I regret not having photographed the entire process but you are smart enough to picture the ingredients in a bowl. You start by making the…

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Sweet Potato Gnocchi with creamy Mushroom Sauce

Hello there 🙂
I HAD to reblog this Sweet Potato Gnocchi with creamy mushroom sauce recipe from This site is really new, but if this recipe is anything to judge by, there will be many great things to come.
The story behind this reblog is: I was traveling in Israel years ago and as a mostly vegetarian / quite finicky eater finding the perfect meal proved challenging in some cases. Until that is, I discovered a dish a lot like this recipe! I think it was more sweet potato cheese ravioli with a cream mushroom sauce – but with a thick gnocchi -like texture, but it was SO GOOD and I’ve been on the hunt for a simplified version of this recipe that I actually have a chance of making myself. So you can imagine how excited I was when I came across this post!
I hope you enjoy this as much as I am!

eZENtially Fit

I am a big fan of using “leftover” ingredients from my pantry. In fact, whenever I want to cook a certain recipe, I rarely have all the ingredients needed. Besides, I really like simplicity when it comes to cooking. What is better than playing with only few simple ingredients to create a tasty, nourishing meal?

I have to admit, I’ve never made Gnocchi myself before. So for my first Gnocchi, I wanted to use my favorite potatoes, sweet potatoes which happen to be a super food.

Recipe for 4 person:


  • 600g Sweet Potato (3 medium-sized)
  • 300g Wholemeal Flour
  • 1Tbsp ground Chia Seeds or Flax Seeds
  • 2 Tsp Salt

Mushroom Sauce:

  • 400g Mushrooms
  • 1 Tsp Olive Oil
  • 1 Lemon
  • 200ml Soya Cream
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • Parsley for garnish

Ingredients needed


(1) Peel the sweet potatoes and cut them into small chunks. Boil for 15-20 minutes or until…

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Comfort Food – Vegan Cabbage Rolls

Hi there 🙂
I wanted to share this awesome vegan cabbage rolls recipe post from I have been following this blog for a good amount of time and its a good one! Please check it out, you won’t be disappointed 🙂 Enjoy the Cabbage rolls!

vegan, cabbage rolls, recipe, healthy, diet, weight loss

After hovering around 20°C (68°F) for the past few weeks, winter has decided to return.  And with a vengeance, I might add.  I’m over the snow and sick of winter cooking.  Don’t get me wrong, I love the season and all of what it brings.  But after a taste of spring, and for the duration of which we experienced it, I would just like winter to take a flying leap!

So on this cold, chilly March day, I sat thinking about what could we eat that was healthy, hasn’t been repeated a million times in the past few months, and will warm me ol’ belly and my heart towards these snowy days.  Obviously, my mind drifted to all sorts of comfort foods.

Comfort foods are universal.  They are found in all cultures, in all countries.  They’re only differing factors are what ingredients make them “comforting”.  They are a warm embrace…

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Tomato Soup

I found this yummy looking tomato soup recipe on and had to share it. These photos really have me drooling! Hope you enjoy it, and thanks to Ephemeral Bee for allowing me to share this!

The Ephemeral Bee

I am still harvesting tomatoes from my garden on an almost daily bases, and my countertops are overcrowded by bowls filled with fresh tomatoes just waiting to be devoured.  Now that the weather has turned, and our days are gradually becoming cooler, it seemed like the ideal time to make a large batch of homemade tomato soup.  One of my peeves concerning making tomato soup, in the past, has been the task of transferring hot soup into a blender, and then pouring it back into the soup pot.  I somehow always end up making a mess, no matter, how careful I am.  Now the smart and practical thing to do would probably be to invest in a hand held blender, but instead I decided to try blending the vegetables at the beginning of the soup making process, before they have been cooked.  The results were a thinner, chunkier broth, with…

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Hot Hot Mustard

I had to share this awesome Mustard recipe from I made a scaled down version of this recipe yesterday and it turned out really well! I think I’ll be making this for Christmas gifts this year 😀 I hope you enjoy this as much as I have, and if you have a moment, check out Brownies & Beer – Good peeps!

Brownies and Beers...and Books!

My husband had a craving for habanero mustard. He remembers traveling when he was younger, and this one stop selling the best Habanero mustard he has ever had. I took his craving for a challenge, and I think I came up with a good recipe! He certainly has gone through quite a few jars, and I’ve had to make extra batches to ensure he has enough for the winter!

RECIPE: Hot Hot Mustard
Makes 8 Pints

Canning Tools
Large Pot
Cutting Board
Large Bowl

3 Cups Vinegar
3 Cups Water
20 Habanero Peppers
8 Cups Sugar
32 ounces Yellow Mustard
2 Tablespoons Turmeric
3 Tablespoons Dry Mustard

DSCF49341) In a large pot, combine the vinegar and water.
2) While wearing gloves, chop the the habaneros, being sure to save all the seeds.
3) Add the habaneros to the pot, cover and let…

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Does your breakfast pack a punch? Try my veggie packed masala breakfast eggs!

Greetings all 🙂 I had to share this awesomely unique breakfast recipe from This site is packed with cool stuff, so feel free to check them out! Thanks for letting me share, can’t wait to try this recipe!

It is a known fact that breakfast is the most important meal of the day. There are so many benefits to eating breakfast from a health perspective; it helps to stabilise blood sugars, it is also said that people who regularly eat breakfast are less likely to be hungry during the day, less likely to over eat and thus are less likely to be obese.  All fantastic benefits, and for someone who never used to eat breakfast and has her own real-life weight battles, I can assure that I feel so much better for eating it now.

What better way to start the day than with all the nutrition your body needs. My veggie masala breakfast eggs are full of the good stuff; a myriad of veggies with fresh eggs and a sprinkle of spice’ it is the breakfast of champions and will keep you revved up until lunchtime. This…

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I Found a Great New Food Channel on You Tube!

Hello all 🙂

Sometimes cruising Youtube can be….monotonous. But you watch and you watch and sometime something magical happens. You watch a video, and then another one & then when youtube suddenly flips to another channel, you desperately hit the back button to find the station you were just watching. This is one of those channels that I need to see more of!

Adam Cooks Everything. Yes, you heard it right. This guy is funny as hell and takes his viewers down the rabbit hole when it comes to little known foods. He also conquers some more commonly known foods and hard-to-do recipes made simple.

. Take this video, for example: How to eat Guava paste/ Goiabada at the family picnic. Its barely 4 mins long, but info packed.

And this awesome recipe for fiddlehead chowder. I think I’ve seen these things maybe once in my life, but he does say you can substitute asparagus (of which we have lots available here) and it looks reallllllyyyyy good!

Now, I must admit, although I cringe every time he tosses a knife up in the air – reminiscent of the good ole bartender show days, I love his showmanship. With all the cooking shows out there that have 30 mins of prep and cooking time and too many ingredients paired with way too much talking, the fact that he can simplify a recipe and condense it into a few minutes while being entertaining and interesting , is what got me stuck on this channel. My short attention span, busy schedule & need for entertainment were all appeased. Which makes this perfect! This channel also has a ton of vids on it, many of which are really new! Like only days old 🙂

These videos are not material that is professionally shot. Although the videos are well captured and edited, there is an amateurish appeal to them. One that says I can do whatever I want with this video, its all mine! I like that it is a bit rough around the edges. I feel that with this kind of content though, it is only a matter of time before the channel is  picked up by someone who knows a good possibility when they see one.

I checked out his website’s about me page. Apparently he’s had a love affair with food from a quite young age. He states that he was quite sickly when he was a child and was unable to have normal kid-food. (That makes me so sad. Kid food is awesome!) His mother worked in the food service industry & my guess is that those 2 facts combined, led to an interesting palate for one of such a young age. He is fully grown now (of course) and has 3 children on which he dotes. I bet meal time is so much fun at their house! If you would like to check out his site, you can find it here.

I’m sending a link to this review to Adam Cooks Everything, so Adam, if you’re reading this: Keep up the great work! We’ll be watching! 🙂

You can find the direct link to the Adam Cooks Everything Youtube channel, by clicking here.

Please, check it out for yourself and let us know what you think in the comments section below!

Thanks for reading


Avocado-cilantro hummus

This is the first time I’ve seen a recipe for avocado-cilantro hummus….3 of my favorite things! So I HAD to share this post by I hope you enjoy this as much as I did, and thanks to the author for allowing me to share this great post!


1 serving; 15 min preparation time.

Hummus is one of my favorite healthy foods. It’s creamy, full of flavor and so delicious. You can eat it for breakfast or lunch on a toast, or serve it on top of a bruschetta when you have guests. 

This is a nice variation of the traditional chickpeas hummus. The cilantro gives it a fresh and unusual taste. And the avocado makes it extra creamy.

If you do not like cilantro, replace it with fresh parsley. The taste will be slightly different, but it will be fresh and very yummy.


  • 300 g chickpeas, canned
  • 2 tbsp tahini
  • 3 tbsp almond milk
  • 1 avocado
  • 10 g fresh cilantro
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper


Add chickpeas, tahini and almond milk…

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Chocolate Mousse With Daim and Strawberries

This chocolate mousse with dame bar crumbles from Break Gorgeous looks awesome! As soon as I’m clear of the wedding dress, I am making this!

stay young and beautiful

This delicious chocolate dessert is easy to make and requires the following few ingredients:

4 egg yolks
4 dl whipping cream
2 Daim bars (same as almond toffee/Hershey’s Heath/Skor bars)
200 gram milk chocolate
Strawberries for decoration

Do as follows:

1. Break the milk chocolate in small bits and melt it.Then add the egg yolks and mix.

2. Cut one bar of Daim in small bits (keep the other one aside as it will be used for the decoration at the end). Add the Daim bits to the chocolate-yolk mix.

3. Mix the whipping cream separately. Then blend with the chocolate-yolk-daim mass.

4. The light brown creamy blend thus obtained will be divided in portions and then left in the fridge for 2 hours.

5. Slice the strawberries and break to bits another bar of Daim. Decorate 🙂 Now the chocolate mousse is ready to eat!


twitterFollow me…

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Tossed Egg Noodles with Pan-fried Shrimp Dumplings

I came across this delicious looking post, another experiment I want to try, on The set-up on this dish alone makes my mouth water. After spending an entire day trying to make dumplings with a girlfriend, I tip my hat to anyone who can make it look this easy. If you like creating gourmet dishes at home, check this recipe out! A big thank you to J.N. for letting me share this recipe post 🙂

Jn Cooking Channel

It can’t get any simpler than this – Tossed egg noodles with pan-fried shrimp dumplings. Don’t be intimidated because of the wrapping of the dumplings. Have fun and get creative. After all, we do eat with our eyes first. But for beginners, just do the simple wonton fold, which is sort of like a Hershey kiss… still tastes as good. Check it out!

Servings for 2:

List of Ingredients:
16 Shrimp Peeled & De-Viened (size 26/30)
16 Round Wonton Wrappers
2 Servings of Egg Noodles

Spicy Sweet Soy Dressing:
1 Tbsp Sugar
1 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp Lee Kum Kee Garlic Hoisin Sauce
1 Tbsp Sriracha Chili
1 Tbsp Chili Paste
1 Tbsp Lee Kum Kee Pure Sesame Oil
1 Tbsp Hot Water

Slivers of Ginger
Slivers of Green Onions
Fried Onion Flakes

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Foraging – Spring Edibles Pt. 3

I HAD to share this awesome post from
As you probably already know, we have a field of dandelions here. As opposed to being frustrated trying to eliminate them all, I thought it would be really great to make use of them in any way possible. Win-Win, am I right?? So I was THRILLED when I came across these 2 fantastic sounding ‘not your typical dandelion recipe’ dandelion recipes. That syrup is tops on my to-try list this summer! Looking super cool 🙂 A big thank you to Love Learn Wander for allowing me to share!

Love Learn Wander

This week’s foraged goodness is a real little ray of sunshine and is probably blazing its way across your lawns right now – the dandelion. If you missed last week’s instalment on Hairy Bittercress, you can find it here.

Dandelions are so abundant and persistent at this time of year that people spend hours trying to eliminate them – a quick google search tells me that we’re spraying, digging, salting, smothering, even torching (really?!) this gardeners blight – when what we should be doing is enjoying their deliciousness.

The dandelion ‘weed’ can be found just about anywhere grass grows and can be harvested at any point during their cycle, though the leaves do get tougher as they age. Just make sure the land you’re foraging is chemical free (no roadsides!) and you really can’t go wrong. I sent my children over the garden fence to gather ours, they spent…

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Health Nut French Macarons (Gluten-free)

I had to share this awesome Macaron recipe. It checks all the boxes: Sweet goodness, delicacy and gluten free for those of you who struggle with gluten.
Just FYI – A French macaron is a meringue based cookie (much like these beautifully colored ones you see all over IG), a macroon is more along the lines of a small sweet cookie, but not with the meringue center.

Butternut Squash, Caramelized Shallot, Gruyere Cheese & Mushroom in a Pastry

This looks delicious. I wanna try! Who’s with me?

Yvette's Gourmet Kitchen

Butternut Squash Mushroom Pastry photoshop.jpg

Autumn is one of my favorite times of the year. Bring on the cool weather, sunny skies, beautiful changing leaves and great, hearty food.With all of the energy I have during this time, I don’t mind or feel guilty eating a heartier meal, especially made with some melted cheese on occasion. Yes, melted cheese! And who does not love cheese? Please! Cheese, as with any food when consumed in moderation can be beneficial for you. It has calcium, protein and vitamin D. And that’s a good thing especially for people who lack in those nutrients. Yes, cheese has fat, but some have less than others and if you eat the one portion, as you should, not only will you satisfy your “comfort food” craving but will actually release some happy endorphin’s that make you healthier.

It is butternut squash season so I say cook with what is in season. It’s…

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Pickled Artichoke Hearts (Carciofo)

I’ve been on a bender about learning to pickle and preserve some of my favourite foods. I love artichokes and I was so excited to see this easy to follow preserving recipe from I cannot wait to give this a go and I had to share it with you, of course! 😁 A thousand BIG THANK-YOU’s to this lovely blogger, for allowing me to share!

Milanka's Fine Food


For my 100th recipe post I would like to share with you a simple pickled Artichoke recipe.  If you have never eaten or cooked this vegetable do not be alarmed by it’s exotic appearance.  It can be prepared in a number of different ways, on this occasion I will simply pickle and preserve them.  Artichokes were enjoyed by the ancient Romans, Greeks and throughout the Mediterranean as well as the Arab cultures and North African. They  have a dramatic flower like appearance however, prepared in traditional Italian marinated style they evoke magnificent flavours and textures.  A friend was kind enough to share with me a large number of Artichokes from her sister’s garden.  How could I refuse fresh Artichokes lovingly grown in a home garden! I hope that you enjoy this  simple healthy recipe using this magnificent fresh vegetable which contains the highest level of antioxidants for vegetables.

8-10 Artichokes (trimmed, washed, outer leaves removed)
1/4 cup…

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Sesame Chikki(Sesame Brittle)

I had to share this awesome sesame brittle recipe from ! I always buy lots of this when I see it in the market, & now with this gem of a recipe, I plan to gift brittle to all! Thanks for letting me share 🙂

Smart Veg Recipes

Sesame seed Chikki is popular and authentic Indian candy made with Sesame seed dry fruits , sugar and flavored with cardamom give yummy,healthy,crunchy treat.Sesame seed rich calcium,minerals,rich vitamins,antioxidants and also good for winter. It is very easy to make within 15 minutes, and it can store 2-3 months in airtight container.

Ingredients(10 pieces)

  • Cashew nut,,pistachio – 2 tbsp roughly chopped
  • Sesame seed-150 gram/1 cup
  • Ghee-2 tsp
  • Sugar-1 cup
  • Cardamom powder-1 tsp


Step 1 –Heat nonstick pan add 1 tsp ghee melt it 3-4 seconds,add sugar and melt sugar in medium flame with continuous stirring it will take 10-12 minutes . When sugar melt completely add cardamom powder and dry fruits,sesame seed (dry roasted sesame seed on pan 1 minute)mix it 30-60 seconds and pour mixture into greased rolling board and roll out with rolling pin as possible as thin quickly within 3o seconds.Cool it for 5 minutes,when Chikki little…

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Super C Tropical Chia Pudding #pandavita

Hello there 🙂

Chia pudding. Ah, chia pudding…we see it all over our instagram feeds and kind of wonder to ourselves: so, whats the big deal? Chia seeds contains TONS of Omega 3’s. More than eating spoonfuls of dried flax. So, if you don’t eat a lot of fish, a person still needs omega 3’s for brain function, among other things. The reason for the big Chia Pudding craze is because your body will not fully absorb the nutrients from Chia seeds if they are eaten whole. So, soaking your Chia seeds causes them to break open and gelify (is that a word, or did I just make that up?). The gel is what contains the nutrients which are most needed, so Chia pudding or a variation thereof is the best way to get what you’re looking for. Vitamin C is necessary, not only for helping to keep the sniffles at bay during the cold months, but also because Vitamin C helps your body absorb more of the vital nutrients you need. All supplements are helpful, but I very much prefer plant-based nutrient sources as opposed to lab created chemical cocktails. Hence this recipe, which is entirely plant based and is seriously healthy for you.

What you need:

  • ½ dl Chia seeds
  • 3 dl coconut almond milk
  • 1 Teaspoon Organic Baobab powder


What you do:

  • In a bowl, mix the 1 tsp Baobab powder and 3 Dl of Almond coconut milk well (you don’t want any clumps).
  • Then pour in the chia seeds and stir, making sure to keep the chia seeds separated and mixed well with the Baobab – Almond/Coconut milk.
  • You can either leave it to sit for about 90 mins, or my personal favorite, is to set in the refrigerator overnight and serve for breakfast.
  • Stir occassionally
  • Eat and enjoy!


And remember, if you would like to order the Baobab powder, you can find it from Panda Vita with international shipping and use promo code LEB15 to get 15% off!


I hope that you enjoy this recipe as much as I do. It’s a very light tropical, creamy taste. And the best part is: You get an entire days worth of Vitamin C and Omega 3’s in one sitting!

Thanks for reading!


Sesame Tofu (vegan/vegetarian/gluten-free)

Hello 🙂 I HAD to share this awesome recipe for sesame tofu from This is my all-time favourite dish to order when I find myself in a restaurant that makes it, and I have been searching high and low for the perfect recipe that is simple enough for me to follow. I found it here! WAAHHOOOO!! Thank you to this lovely blogger who has allowed me to share this recipe. I look forward to making it on the regular! 🙂

Your Home for Homemade Japanese Food

“Sesame Tofu” is not a traditional Japanese dish. I have never had “Sesame Tofu” in Japan. When I had “Sesame Tofu” at a Chinese restaurant in the U.S., I was amazed at how delicious it was! So I tried to cook it myself.

This sesame tofu recipe is perfect! It is not too sweet and not too greasy, so it is in keeping with my dishes. It is a gluten-free and vegan dish! Delicious!! In addition, tofu has a lot of nutrition. As you know, tofu is high in great protein so it is often used as a meat substitute for vegans and vegetarians. Also tofu itself is low calorie (33 kcal / 2 oz.) so it is good food for people who care about their diet.

In this recipe 7 ounces (1/2 pack) of tofu can serve 2 people. You may think it is too small an amount compared…

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