Recipe Index — SK
Chestnut Sunflower Thimbles with Raspberry, Quince and Apricot Preserves (GF, V) Brownie Ganache Tart with Whipped Coconut Creme (GF) Buckwheat Skillet Cornbread with Whipped Honey Butter (GF)
It Doesn't Taste Like Chicken
Footer Stay Connected Copyright I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken.
EVENTS
Sarah hosts cooking classes and demonstrations all over the world. For bookings and all other inquiries, please contact<: samantha(at)mynewroots(dot)org Thank you too all the lovely people who visited the October ’14 events in Amsterdam! Check in here and on my facebook page for upcoming events. Events Archive
Make Your Own Ketchup, Mustard, Mayo …
Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth.
About the Perennial Plate
The Perennial Plate is a 2013 James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, the duo released short films that followed the culinary, agricultural and hunting explorations of Daniel Klein. In Season Two, Klein and Fine traveled across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. In their current season, Klein and Fine travel to China, Japan, India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Mexico, South Africa and Ethiopia to tell the stories of real food and the people who make it.
CHOCOLATE HAZELNUT and PEANUT BUTTER CREAM CAKE (aka THE ORGASM CAKE)
Oh yeah, I went there. Again. I made this cake for my mum's party, so fingers crossed that her friends like it. I'm also saving a piece as my secret santa gift for a party tomorrow night. Double fingers crossed. Or... fingers crossed on both hands; that's more comfortable.
Pumpkin Monkey Bread
September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did.
Golubka Kitchen
Hello and Welcome, My name is Anya Kassoff. Golubka is a place where I share my ideas about tasty and nourishing cooking. I’ve always loved experimenting in the kitchen, and making dishes that are not only delicious but also beneficial to our health excites me to no end. I truly believe that the healthiest meals are the best tasting meals when approached correctly.
Einkorn Grain
Einkorn or triticum monococcum, is said to be the original wheat, developed by farmers in the Middle East over 20,000 years ago. It became a diet staple across the Mediterranean because of its ability to survive on poor soils where other species of wheat fail. The crops eventually disappeared from fields in Roman times when other varieties of wheat became popular due to their bigger yield and easier processing. In 2008 Doves Farm began a collaborative project to establish the production of Einkorn products in the UK.
