Ida Victoria: Hjemmelaget sennep med honning. Jeg lar meg ofte friste av alt det søte og gode Therésia bak den svenske bloggen Söta Saker blogger om. Hun lager SÅ mye godt, og alt suppleres av fantastiske og fristende bilder. I dag lager jeg honningsøtet sennep etter hennes oppskrift, som skal helles på pene glass og bli julegaver. Originaloppskrifen finner du ved å trykke her. Jeg har tatt meg den frihet å oversette oppskriften hennes fra svensk til norsk: 26 g brune sennepsfrø26 g gule sennepsfrø1 tsk salt1 ss sukker1½ ss hvitvinseddik2 ss olivenolje1 ss flytende honning Hell sennepsfrøene i en skål og slå over kokende vann så de dekkes helt.
Sil frøene og bland inn sukker, salt og eddik. Rør inn honning og olje og miks ytterligere en stund. Et par erfaringer jeg vil tipse om, er for det første å bruke en ganske stor bolle når sennepsfrøene skal legges i bløt - de sveller ganske mye! Jeg lagde firedobbel porsjon, og av det fikk jeg fem fulle honningglass med sennep. “Outrageously Delicious” Kale & Artichoke Dip. There are times I’m just not interested in how many calories and fat grams are in something. If I’ve decided that I’m going to splurge, then let the splurging begin, and not another thought on the matter. And because I consider myself a person that tends to eat predominantly on the “healthier side” of the food spectrum, when I decide to indulge a little, then I do it with full enjoyment and with disregard for the damage I’m about to incur, calorically. The way I look at it is tomorrow’s another day; and I can always get back on track then, right? Tonight, it’s all about getting my comfy-food fix on, and I’ve got my hungry eyes fixed on an outrageously delicious little dippy-do.
One of my favorite appetizers to let my splurging nature go wild on is a hot, cheesy dip with some crispy, crunchy little chip-y thingies to plunge into it. The comforting goodness—the creamy, warm heavenly-ness—that a hot dip appetizer provides isn’t quite like anything else, don’t you find? Ingrid Ingredients: All About Kecap Manis, Indonesia's Favorite Condiment. If you've eaten nasi goreng—or had your eye on Yotam Ottolenghi's Black Pepper Tofu in the Genius Recipes cookbook—you're familiar with kecap manis (though maybe you've seen it spelled ketjap manis). Pronounced kuh-CHOP MAH-nees, it translates to "sweet sauce": "Kecap" is a catch-all term for the five essential Indonesian fermented sauces (and yes, it's related to kê-tsiap, the distant fermented-fish-sauce ancestor of our beloved ketchup), and "manis" means sweet (in this case, the source is palm sugar).
Syrupy where Japanese soy sauce is thin, caramelly and slightly smoky where shoyu is salty, kecap manis is, by many accounts, the most popular sauce in Indonesia. In "History of Soybeans and Soyfoods in Southeast Asia," soy expert William Shurtleff reported that kecap manis accounted for 90% of the country's total soy sauce production as of 2010. But kecap manis adds a layer of flavor (as well as a sticky richness) that a hacked version does not.
Buddha’s Hot Sauce | Natural Farmacy. Buddha’s hot sauce is a lovely chilli sauce that can change even the biggest cynics mind from thinking natural food is boring and bland. I am addicted to this as it reminds me of a home-made version of my beloved Sriracha sauce. A batch of this makes a lot so be ready to share. This stores really well: in the refrigerator for up to a month in a closed container, or it can be canned or frozen for later use. Start with an assortment of fresh, hot peppers such as pimento peppers, Thai chilies, jalapeño and serrano. Assorted fresh hot peppers Lightly grill the hot peppers to bring out a smoke flavor Grill the peppers until blackened Buddha’s Hot Sauce Ingredients 1 1/2 cups smoked peppers 1 tablespoon ginger, grated 3 cloves garlic, chopped 2 medium tomatoes, chopped 1 onion, chopped 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 1/4 cup cilantro, fresh and chopped apple cider vinegar salt and pepper to taste Directions: Blend ingredients until well mixed.
Green Beans with Peanut Sauce | Rasa Malaysia. Green Beans with Peanut Sauce Makes 1 cup | Prep Time: 10 Minutes | Cook Time: 5 Minutes Ingredients: 8 oz green beans 1 tablespoon oil 2 cloves garlic, finely minced Ground peanuts, optional Peanut Sauce: 1/2 cup creamy peanut butter 3/4 cup coconut milk 2 tablespoons Thai red curry paste 2 tablespoons apple cider vinegar 1 tablespoon sugar or to taste 2 tablespoons ground peanut Salt to taste Method: Cut off the top and bottom points of the green beans, rinsed and set aside.
Add all the ingredients of the Peanut Sauce in the saucepan. As soon as the sauce starts to bubble, turn off the heat. In a pan, add the oil and saute the garlic until light brown. Most-Pinned Recipes. Truly Amazing Cashew Queso Sauce Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 46 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.
Author Notes: Make this sauce at your own risk: It's smoky, tart flavor is absolutely addictive, and once you try it, it'll be hard to stop smothering your veggies, burritos, nachos, baked potatoes, and salads. Makes 1 1/2 to 2 cups 1 cup raw cashews, cashews, soaked for at least 3 hours, drained, and rinsed 3 tablespoons tomato paste 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/3 cup nutritional yeast 1 cup plus 2 tablespoons water 3/4 teaspoon salt 2 tablespoons lemon juice Blend all of the ingredients together in a food processor or a high speed blender till smooth. This recipe is a Community Pick! Vegan Worcestershire Sauce - Forks Over Knives. Most commercial Worcestershire sauces contain anchovies, although there are a few vegetarian brands on the market. While nothing beats the ease of bottled sauce, this DIY recipe is allergen-free and very inexpensive to make.
Worcestershire sauce is traditionally used as a condiment for meat, and consequently is a great marinade for veggie burgers and acts as a flavoring agent in many meat substitute recipes. From Happy Herbivore Light & Lean Instructions: Whisk all ingredients together with ¼ cup of water until well combined. Add salt if desired. Store in an airtight container in the fridge.
Chef’s note: Soy sauce may be substituted for the tamari. Find this recipe and more in the Forks Over Knives Recipe App. Worcestershire Sauce Recipe: Easy Homemade Substitute. Worcestershire sauce recipes can be intimidating. An authentically homemade Worcestershire sauce recipe requires a rather long fermentation process, and most of us aren’t that patient. It requires anchovies. Do you eat anchovies? (Maybe you do. They’re nutritious little buggers.) And store bought Worcestershire sauce? Maybe even shed a tear. Enter my homemade Worcestershire Sauce recipe. I’ve seen a few of the homemade Worcestershire sauce substitute recipes out there, and almost all of them are missing the single most important ingredient in a good Worcestershire sauce — anchovies. But, how hard is it to stir in some anchovy paste? I also know that a real Worcestershire sauce would contain tamarind paste, but (unlike Thai fish sauce, which is usually stocked right next to soy sauce) that’s an odd ingredient that most grocery stores don’t carry.
Hope you enjoy! (makes 3/4 cup) The Players (where to find organic, bulk spices) The How-To That’s it. Again: It’s not 100% “authentic.” Related. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♦ 505 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Romesco sauce is one of the secret weapons in my kitchen arsenal.
Food52 Review: WHO: pierino is a spirited cook with a penchant for olive oil. Serves 8, i hope 2 to 4 dried peppers of your choice, but I like Spanish ? Your Best Stale Bread Contest Winner! More Great Recipes: Condiments|Appetizers|Vegetables|Olive Oil|Bread 💬 View Comments (42) Share this Recipe Tweet this Recipe. Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão) Recipe on Food52. Homemade Sriracha. Note: This post contains an updated recipe after numerous trials and some obsessive tweaking, as well as a note about the updates at the end of the intro, before the recipe itself. If I had to sum this post up in two words, those words would be “F#@% YES.” Sorry, that’s a bit of an aggressive way to start off a post! But seriously, can you blame me? I have been obsessing over making this stuff for nearly eight months, ever since Joshua Bousel detailed his experiments with homemade Sriracha on Serious Eats. I planned my entire garden around it, sacrificing what would have been a variety of peppers to grow only jalapeños.
And then I waited, and waited, and WAITED for those darn peppers to turn from green to red. After a couple weeks, I finally had enough peppers to start my first batch. In a side-by-side comparison, the differences between the two sauces are quite clear. So, why make your own Sriracha? Doubling the sugar, and going with dark brown. Yield: 1 1/2 cups. Homemade Spicy Harissa recipe on Food52.com. Adzhika, Hot Pepper Relish with Walnuts, Sage and Many Other Spices recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles.
Get inspired. Sign Up ♥ 20 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serve this with fresh melon slices as a show stopping appetizer at your next outdoor party and everyone will be talking about it. (less)Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serves a crowd This recipe was entered in the contest for Your Best Edible Gift This recipe was entered in the contest for Your Best Spicy Recipe This recipe was entered in the contest for Your Best Walnuts & Sage Share this Recipe Tweet this Recipe. Food52. Amy Scattergood's Harissa. In the last week, I have eaten harissa with boiled potatoesstewed beansscrambled eggs and a 3-minute eggpasta (I know, I know)andsardines on toast.
Yes, it's true. Apparently, harissa is something that goes well with everything. I had no idea. Clearly I have some catching up to do. I used Amy's recipe to start, but then I saw Mary's post on the same subject and decided to do a little fusing of the two. One thing I have to say before you go and make this yourselves? 4 ounces dried chiles (I used New Mexico chiles, but you could also use guajillo chiles or an equal mixture of both)1 clove garlic, peeled1 teaspoon kosher salt1/2 teaspoon ground cumin1 teaspoon ground coriander3 sun-dried tomatoes, dry-packed1 large red bell pepper2 tablespoons best-quality olive oil, plus extra for storage 1. 2. 3. 4.
How Do I Love Thee Muhammara? recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 103 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I first tasted this at a conference for food bloggers in London, and I was SOLD. Food52 Review: Red pepper lovers, gather round!
Makes 1 1/2 cups This recipe is a Community Pick! Share this Recipe Tweet this Recipe. Spicy Tomato Pickle » Divine Taste. Family recipes, recipes that have been cooked for eons are very close to my heart. These recipes acquire a certain character and repute after being cherished by generations. Tastes, preferences and choices change as time moves further and as the plethora of choices increase, but such recipes withstand the test of time. They bring back memories, refresh long forgotten associations and evoke emotions within us. Tomato pickle has been an important part of my childhood holidays. The recipe that I’m sharing with you today does not belong to either of my aunts. My sister with her mother-in-law I had heard quite a few things about Uma aunty’s tomato pickle.
I immediately wrote to this charming and erudite lady and got the recipe with the side note that she learnt how to make this from her mother-in-law who could make pickles and lehiyams (home remedies) in a flash. Just a little of this spicy and sour pickle goes great with Indian breads, parathas, rice, dal and pulao. Muhammara / Roasted Bell Pepper and Walnut Dip recipe on Food52.com. Sweet and Spicy Grape Chutney recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 130 Save ▴ If you like it, save it!
Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Growing up in India, fruit chutneys were almost always a regular part of our daily meals. Food52 Review: WHO: Madhuja lives in Colorado and hated cooking while growing up, but loves it now! Serves 4-6 Your Best Grapes Contest Finalist! Share this Recipe Tweet this Recipe. Red Pepper, Pomegranate and Walnut Dip Mouhamara. Magic Sauce Recipe. Eric Korsh's Farm Lettuces Salad with Dill Vinaigrette Recipe on Food52. Fig and Olive Tapenade recipe on Food52.com. Tahini Dressing Recipe - Vegan Sauces and Condiments. Honey Ginger Almond Butter recipe on Food52.com. Roasted Apple Butter recipe on Food52.com. Apple, Pear and Lemon Thyme Preserves recipe on Food52.com. Simple Roasted Eggplant with Berberé Aioli recipe on Food52.com.
Today is...Fava Beans!: Horseradish (Armoracia rusticana) Bon Appétit's Radicchio Salad with Sourdough Dressing recipe on Food52.com. One Peanut Sauce, Five Dinners. Recipe Box: Pumpkin Seed Pesto. Unforgettable Pesto. {Gluten Free, Vegetarian Recipe} Classic Cashew Cheese recipe on Food52.com. Miso Tahini Dressing Recipes from The Kitchn. Easy white bean dip with sun-dried tomatoes [Vegan] Turmeric-Tahini Dressing Recipe. Spicy plum & apple chutney. Pear and serrano salsa [Vegan] Pineapple Salsa. Spiced Apple Sauce with Red Wine.
Sesame Sumac Pesto Recipe. Almond Spinach Basil Pesto. Simple Vegan Pesto Recipe on Food52. Salad Dressing recipe on Food52.com. How to make mustard | Wrightfood. Hjemmelaget majones på to minutter.