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[sticky post] Community Design Photo Contest

Before the holidays, I was contacted by LiveJournal about working with them to create a new (professional!) design for cooking that was more user-friendly, organized and attractive. They'd also like to help us promote the community on LJ in other communities and sites (including promotional placement on the LJ homepage).

On the topic of the design, though; we'd like to hold a photo contest here so that the community is represented in the design as well! Photos will be arranged in a collage for the header of the community. We will need at least five photos for this, and the exact number will be based on how many submissions (and therefore placements) we receive.

  1. Submitted photos must be photos you took yourself.

  2. Submitted photos must be cooking/food-related and not have a promotion or advertisement of any kind.

  3. Each person may submit up to two (2) photos in a comment to this post. All comments are screened.

  4. Photos should be at least 800px wide.

  5. Retouching is permitted for things like contrast, brightening, etc. but try not to go overboard with it.

  6. Photos must be submitted before 11:59PM EST on Tuesday, January 27th, 2015 Tuesday, February 24th 2015 @ 11:59PM EST (will extend if needed).

The top 3 entrants will receive a free paid account that lasts a year! \o/

Submission form for submitting one photo:

Submission form for submitting two photos:

Microwave ideas

Hey all,

I was wondering, assuming anyone still uses livejournal ever, if anyone might have any suggestions for reasonably healthy and delicious recipes that are for the microwave, or no-cook recipes would be great too.

I'm currently living in a shared room for 3 months with only a microwave (not with oven function) and minifridge as the only kitchen amenities.

One of my roommates might be getting a hot plate, but as of right now we don't have anything. I'm only here for 3 months, and can't really transport more gadgets, and I'd really not like to spend money buying things like a slow cooker that I'd just have to dump in the end.

I don't make much money, and I'm a huge cooker and foodie normally, so the thought of living off of microwave packaged dinners for 3 months makes me kind of miserable.

I've got some reasonable sounding recipes for microwaveable desserts and breakfasts (generally involving oatmeal or eggs), but I'd really like some things I could make for lunch and dinner. Also things that can generally make just one or two portions, as we barely have any fridge space to store any leftovers.... >.<

Thanks so much!!

Boiled, baked and fried potatoes, french-fries and steamed potatoes – there dozens, if not hundreds of recipes of this vegetable known from the very childhood. For example, the most popular recipe of the project is potatoes baked with herbs orhomemade salad with baked vegetables and slices of rye bread.

But new potatoes do not have so rich taste yet. It’s still so young. However, boiled potatoes are always a very good way out. Sounds boing? Okay, let’s add a little bit of madness. Let it be new potatoes in dancing salad swing with fresh smoked salmon. Sounds complicated? And who promised it would be easy?

This salad recipe is very simple and even sounds familiar. But you’ll start appreciating the flavour in the course of cooking it. Chef Alexei Shvets is even crazier than us. He ordered “Let’s smoke it”, and waved his hand. In fact, smoked apple-flavored salmon tastes hell delicious and looks gorgeous. And he was not waving his hand, but for sure he was using the Smoking Gun device.

This smoking device is a real catch for all lovers of culinary experiments. Not only world-known chefs use this compact, powerful and user-friendly smoking machine (remember Alexei?), it can be simply used at your own kitchen. Yes, everything is very simple? just go to PolyScience and buy it.

Cook, smoke, eat!

New Potato with Smoked Apple-Flavored Salmon Recipe

New Potato with Smoked Apple-Flavored Salmon Recipe

Recipe type: Main Dishes
Cuisine: Ukrainian Cuisine

  • 80 g raw salmon fillet

  • 60 g new small potatoes

  • 10 g microgreen sprouts (lemon basil, parsley, reddish, peas, mustard)

  • 5 g grain mustard

  • 5 g onion flakes

  • Salt, Sriracha sauce to taste

  • Freshly ground black pepper to taste

  • Smoking Gun and apple sawing


  • 20 g lemon mayonnaise

  • 20 г sour cream

For lemon mayonnaise:

  • 2 egg-yolks

  • 15 g Dijon mustard

  • 25 ml lemon juice

  • Salt and sugar to taste

  • 300 ml lemon-flavored oil

For lemon-flavored oil:

  • 500 ml grape-seed oil

  • Peels of 2 lemons

Scene I – Potatoes and Preparations

  1. Peel new potatoes and boil in salted water with half a lemon.

  2. Remove the water and add butter.

  3. Cut the salmon into equal pieces, heavily brush with olive oil and place in the oven preheated to 60 degrees for 15 minutes. Chill.

Scene II - Oil

  1. Mix the grape-seed oil with lemon peels in a ziplock package or in a vacuum container.

  2. Treat the lemon with boiling water to evaporate fragrant oils.

  3. Put in the oven on a steam regime at 70 degrees or sous-vide regime for 2 hours.

  4. Strain the ready-made oil a fine sieve and pour into a bottle. It will be useful.

Scene III - Mayonnaise

  1. Mix all the ingredients except the oil, until smooth.

  2. Pour a thin stream of oil, while continuous whisking the mass.

  3. Key to perfect mayonnaise is the proportion of 1 yolk and 150 ml of oil. It will be useful.

Scene IV - Onion

  1. Cut each onion into 4-6 pieces, divide the layers and sprinkle with a little of olive oil.

  2. Put in the oven, preheated to 180 degrees until a light golden brown.

  3. Get it out, chill the oven, set the temperature to 80 degrees and put the onions back to complete dry-curing for 6-8 hours.

Scene V - Smoking

  1. Meanwhile, put the pieces of salmon in a small bowl and tightly wrap it with plastic foil.

  2. Make a small hole and insert the Smoking Gun tube into the hole.

  3. I also apply some tape to fix it accurately.

  4. Put the apple sawing to the gun, filling it by half.

  5. Switch on the Smoking Gun, set on fire and smoke.

  6. When all the sawdust burn out, turned the device off. Leave it for 5-7 minutes and then the salad can be assembled.

Final Scene – Hell with Scene, it’s high time to eat!

  1. Mix the lemon mayonnaise with sour cream.

  2. Put the potatoes and slices of smoked salmon on top.

  3. All the remaining ingredients put as long as much patience you have, because the flavor will make you insane. Well, how does it taste?

New potato with flavorful apple-smoked salmon – that’s not a figment of your imagination. That’s a salad recipe. Open your eyes, close your mouth and let’s cook it together.

I don’t know about you but I adore strawberry desserts. As soon as the berry season starts, I take best advantage of it. Great ladies from Make My Cake Patisserie shared with me a recipe of perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu. And almond cream gives it a nice flavour and taste.

It’s not a secret at all that everyone is crazy about strawberry desserts. Ask any confectioner. And, meanwhile summer is in full swing, I generously share with you a handful of sweet recipes that I had once published on my website: Strawberry kissfrom Ruslan Vycherov, strawberry gazpacho from Jan Nguyen and, of course, strawberry cheesecake from the same fairies – Anna Bahonko and Victoria Gladchenko

I also have in reserve another cool strawberry recipe – Turkish delight from James Roy Oakley.

Great ladies from Make My Cake Patisserie shared a recipe of a perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu.

There is so much strawberry everywhere, and you are already jumping into your shoes and running to get a few kilos of these sweet berries.

Great ladies from Make My Cake Patisserie shared a recipe of a perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu.

Strawberry Galettes with Almond Cream

Strawberry galettes with almond cream
Save Print
Recipe type: Desserts
Cuisine: French Cuisine
Serves: 12

  • 325 g flour

  • 1 tbs icing sugar

  • 100 g butter

  • 50 ml cold water

  • 500 g strawberry

  • 40 tbs sugar

  • 1 teaspoon vanilla sugar

  • 1 ½ tbs starch

  • 50 g almond flour

  • 1 egg + sugar

  • Berries, almond flakes and pistachio powder for decoration


  1. Combine the flour, sugar powder and salt.

  2. Add the butter and knead dough until the mixture resembles very coarse breadcrumbs.

  3. Add the water, knead the dough accurately and quickly until well-combined.

  4. Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.

  5. Cut the strawberry into slices and toss with sugar and cornstarch. Mix it gently.

  6. Take the dough from the fridge, roll it out and cut 8 circles of 12 cm in diameter.

  7. Cover the baking tray with parchment and put the circles.

  8. Put the almond flour, strawberry filling on top, leaving the edges free.

  9. Gather the edges of the dough by folding sections of the dough over the filling. Put in the freezer for 20 minutes.

  10. Preheat the oven to 175 C.

  11. Brush the edges with whisked egg, sprinkle with sugar and garnish with berries.

  12. Bake for about 30 minutes.

  13. Sprinkle ready-made galettes with icing sugar, almond flakes and pistachio flour.

Great ladies from Make My Cake Patisserie shared a recipe of a perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu.

Ribeye is a piece from the rib edge of expensive marbled beef, with a cross-cut resembling the shape of an eye. Hence the name is ribeye. Usually the beef from Australia, New Zealand and the United States is the best. Due to the high marbling, there is enough fat in ribeye, so it’s very soft. '

U.S. prime ribeye will suit perfectly for this recipe, but it can be replaced with more affordable local beef ribeye.

Popular ribeye recipes are steak recipes generally. But I want to share something really unique! Kenny Chan Kai-Tak taught me to cook this excellent dish of Sichuan cuisine – sliced prime ribeye poached in chili broth. As a result you’ll get a huge bowl of tender and succulent beef slices swimming in a deep-red spicy broth full of Sichuan chilies and spices.

But be aware while cooking it. Why? Read below.

Kenny says this dish is a soul of Sichuan cuisine. It is the best way to sample the unique spiciness and tongue-numbing heat of my native cuisine while letting the flavor and texture of the key ingredients shines. Now you’ll also know how to cook Sichuan-style ribeye.

But that’s Kenny’s words. And now listen to my story. My spooky story of how I’ve almost lost a few taste receptors. Well, maybe I have lost? Read my story below the recipe.

Poached Sliced U.S. Prime Rib Eye in Chili Broth

Poached in Chili Broth, Sliced U.S. Prime Ribeye Recipe
Recipe type: Meat and Poultry
Cuisine: Sichuan Cuisine

  • 225g U.S. prime rib eye

  • 150g bean Sprout

  • 18g leek

  • 3 tbsp paprika

  • 0,5 tbsp Sichuan Peppercorn Powder

  • 0.5 tbsp chopped Garlic


  • 2 tbsp bean paste

  • 2 tbsp mala sauce

  • 1 tbsp chopped garlic

  • 1 tbsp chopped ginger

  • 0.5 tbsp Chopped spring onion

  • 1.5 tbsp Dark soy sauce

  • 1 tbsp hua diao wine

  • 895g meat broth

Brown Gravy:

  • Mix 1.5 tbsp corn starch with 4 tbsp water


  1. Sprinkle salt and corn starch on the rib eye slices, then pan-fry the beef to medium well.

  2. Boil the bean sprouts in hot water and rinse.

  3. Place at bottom of the serving bowl.

  4. Heat and fry the seasonings in a Chinese wok.

  5. Pour in meat broth, hua diao wine and finally the brown gravy.

  6. Add the beef slices and mix well.

  7. Pour into the serving bowl when done.

  8. Add the leek, paprika, Sichuan peppercorn powder and garlic into the mix.

  9. Pour 300g boiling oil into the serving bowl and it’s ready.

Scan Halal is an app, available from Google Play and the App Store, that will enable the user to scan a product and determine its halal status, with zahiba, nonzahiba, and custom options.

(If this comm has a halal tag, I'm afraid I haven't succeeded in locating it; for that matter, I've never noticed a kosher tag, either.)

Tri-tip sandwiches

Hello all! I am looking for some advice on how to cook tri-tip from sandwiches. Normally I would grill it but my new apartment has some very strict rules on that and I haven't gotten an electric grill yet. I have the recipe that I want to use but I was hoping for some advice on how to actually cook the meat.

Also if anyone has any electric grill suggestions I would love to get those to. Thanks!

May. 8th, 2015

Yay, Foody Thursdays are back! Very easy to make dessert that could also be used as filling for cakes and pastries, and I will show you how next week, but for now - Cherry Cheese Dessert!

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Green chili cheddar scrambled egg souffle
I'm not sure if it can be called an actual souffle, but it puffed up like one.

I scrambled two eggs with half-and-half, green chili flakes, Trader Joe's Every Day Seasoning, and cheddar cheese, and baked it for 15 minutes at 400 degrees in a small Lodge cast iron melting pot. I got a nicely browned puffy omelet with a crispy crust on the bottom. The green chili flakes were the best part. I'll be making more of these.

Gluten free pancakes

I recently went onto a gluten free diet. Tonight I was going to have an omelet but wondered how it would be if I added potato flour, corn flour and xantham gum. So I did this, 2 eggs, salt to taste, 1 tablespoon potato flour, 2 tablespoons corn flour, 1/4 teaspoon Xantham gum and mix with electric mixer until blended and fluffy. Then poured into a hot pan, I used olive oil. Fry until browned, turn it then put shredded cheese on top. Turn off the burner and cover and allow cheese to melt. Very good!

Now I wonder how it would be if I added some milk. Could add sugar to the batter and then put syrup on it. I will have to play around for variations.

I will post other gluten free recipes but only the ones really worth while trying. I have made things that were terrible, not even edible.

Chicken with Coconut Rice

Chicken with Coconut Rice

This is a fabulous dish that is very easy and packs a lot of flavor!! This recipe is curtesy of Cuisine at Home.

Ingredients -


3/4 Cup Coconut Milk (Do not confuse coconut milk with cream of coconut.)
1/4 Cup Chicken Stock/Broth
2 Tbs. Oyster Sauce
2 Tbs Fresh Lime Juice
1 Tbs Soy Sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)

Season: Stir-Fry in 2-4 Tbs Vegetable Oil

1 lb boneless chicken breast cut into 1-2" chunks.
1 1/2 Cup of green beans (I used the frozen petite green beans, thawed)
1 Cup red bell pepper diced
1 Tbs Garlic, minced

Stir in; Garnish with

1 cup whole or sliced basil leaves (I use a tad more as we really like the flavor)
1 jalapeno thinly sliced with seeds
1/2 Cup dry roasted peanuts, chopped (we omit these due to allergies)

Directions --

Combine all ingredients for the slurry and set aside
Season chicken with salt and pepper and then stir fry in 2 T oil over high heat for 5-8 minutes or until no longer pink. Remove and set aside. Heat 1 T oil in same pan add green beans and stir fry 1-2 minutes, add bell pepper and garlic and stir fry another 2-3 minutes. Add chicken and any juices and stir fry 1-2 min. Stir in slurry mixture and cook 2 minutes allowing sauce to thicken. Stir in basil and jalapeno and garnish with peanuts. Serve over Coconut Rice (See Below)

Coconut Rice (Start this cooking then start working on the other dish. You can turn stove down to lowest heat to keep warm)

1 1/2 cups chicken stock
1 cup coconut milk
2 tsp sugar
1 tsp kosher salt (do not use table salt or you'll over salt it)
1 cup basmati or jasmine rice (rinse before adding to liquid)
Finish with 2 Tbs fresh lime juice and 1 Tbs unsalted butter.

Bring stock, coconut milk, sugar and salt to boil, add rice, cover and turn to low and let cook 15-20 minutes until liquid is absorbed. Remove from heat and let rest for 5 minute before stirring. Add fresh lime juice and butter and fluff.

This recipe is just wonderful!

poached eggs in tomatoes

so yesterday I had some leftover tomato sauce that needed using, and I wanted eggs. so I decided to poach them in the tomato sauce. it was amazing.

this morning I just used half a can of petite diced tomato and added some onion and spinach and served it with english muffins. this may be my new favorite thing to eat

it isn't the clearest picture, but I was a bit hungry at this point :)

I had never had poached eggs in tomatoes before and I am glad I finally discovered this delicious treat!


Buttermilk Scrambled Eggs

Yesterday I found that buttermilk, shaken well to make it homogenized and airy, can be used instead of milk or cream to make very tasty and fluffy scrambled eggs.  I think the shaken buttermilk is thicker than regular milk and not as sweet as cream, so it acts as a tangy dairy equivalent of whipped egg whites.


The Community Design Photo Contest is still underway!
We don't have many entries still, so I am extending the deadline indefinitely (but not for long) while we peruse the archives for beautiful photos and ask their owners if they'd like to enter..

Remember: There are now prizes! The three top entrants will receive a year's paid account! :D

Amuse Your Bouche supper club in London!

I hope nobody minds me posting this, please delete if inappropriate!

I run a popular vegetarian food blog called Amuse Your Bouche, which has been named as one of the UK's Top 10 food blogs. On 31st March I'm hosting my first ever supper club in London! I'm unbelievably excited. It's being held at a wonderful venue called Paradise by way of Kensal Green, and their amazing head chef is going to be serving up a three course dinner (all my own recipes), along with welcome cocktails, and there might just be a goody bag too ;)

The whole menu is vegetarian, and there are vegan and gluten free options too - but I've been told by a meat-eater that all the food was incredible, so don't be put off if you're carnivorous!

If anyone is in or near London and would like to come, you can find more details here: http://www.amuse-your-bouche.com/announcing-first-amuse-bouche-supper-club/

Thanks for letting me share! :)

Supper club collage
Purchased from Trader Joe's in West Hartford, CT.

The radishes were a surprise. They came out creamy soft and sweet. I cooked them alongside the pie at 350 F. for 45 minutes, with a dab of butter on each cut end. I think they make a great substitute for roasted potatoes.

Trader Joe&quot;s Steak & Ale Meat Pie and butter-roasted radishes

Community Design Photo Contest -- REMINDER!

The Community Design Photo Contest is still underway!

Entries are due in 3 days (Tuesday, February 24th 2015 @ 11:59PM EST). :)

Remember: There are now prizes! The three top entrants will receive a year's paid account! :D
The Community Design Photo Contest is still underway!
We don't have many entries still, so I am extending the deadline by one week.

Entries are now due by Tuesday, February 24th 2015 @ 11:59PM EST. :)

Remember: There are now prizes! The three top entrants will receive a year's paid account! :D

Brownie Blackout Mousse Cake

Mike lovvvvvves chocolate, but I could take it or leave it. Lately, without even realizing it, I've all but ditched chocolate from my repertoire. Instead, I've been making lemon like it's goin' out of style. Mike hates lemon.

Basically I've been kind of mean.

So for Valentine's Day, I made him ALLLLLLL THE CHOCOLATE in one dessert. And even I have to admit, this thing is amazing. I just polished off my third slice, oh man. It's super easy, too -- particularly if you split it up over a couple of days. And definitely make it in advance and let it chill overnight before eating it. It significantly enhances the flavor. Enjoy!

(P.S. Coffee lovers, please come read my coffee conundrum on the full post, linked below, and give me advice. I'm a newb.)

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To read my coffee opinions, give my coffee advice, and see more photos of this monster cake, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Community Design Photo Contest -- UPDATES!

We still don't have many entries for the Community Design Photo Contest, so I talked with LJ and they'd like to add prizes to the contest!

The top 3 entrants will each receive a free Paid Account (for a year)! Check it out here :)

I am also extending for a week to give people some time to enter, if they'd like.
The Super Bowl is today. The Chicken wings are popular item. This is one of the ways I prepare them.


Really simple

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The Community Design Photo Contest is still underway!
We don't have many entries, so I am extending the deadline by one week.

Entries are now due by Tuesday, February 3rd 2015 @ 11:59PM EST. :)

Little Mermaid Cake

Known and loved by many polish honey layered cake - this time in the shape of Little Mermaid. As many of you know, I don't take orders for the cakes anymore - no time baby! But for my favourite niece's birthday I am prepared to stay up all night :)
Little Mermaid Cake
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Almond Coconut Pastry Braid

I'm a little braid-crazy right now. I can't help it; this dough is the BEST EVER to work with. No chilling needed and it rolls out beautifully with minimal flour and minimal effort. If you're afraid of working with dough, THIS is the perfect beginner recipe for you! And look how pretty it is!

I stuffed this braid with a butter-almond-coconut concoction that is absolutely delicious. Enjoy!

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To see photos showing how to fold the braid, read about how critically embarrassed middle schoolers can be, and see more photos of the finished product, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Vegan vegetable vindaloo.

Vegan vegetable vindaloo with homemade curry paste.

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I LOVE pimento cheese and sometimes I get the biggest craving for a pimento-cheese-on-white-bread sandwich and a Coke. I have realized that homemade pimento cheese is VASTLY superior to the weird-orange store-bought kind (don't get me wrong, I love that crazy neon stuff too), and I've spent quite awhile perfecting the recipe!

This is simply the best pimento cheese ever: extra sharp cheddar, pimentos, perfect seasoning, and a jalapeño kick! Making this in the food processor will result in a more puréed condiment, while mixing by hand will leave things textured. I prefer the latter for presentation's sake, but the former when I'm in a hurry. Either way, this pimento cheese is ALWAYS better after being allowed to sit and meld in the fridge for a day before serving.

If you want to click over to the blog, I also include a recipe for Olive Cream Cheese in honor of a friend, Edward, who just passed away. It was his nostalgic childhood favorite.

What's your favorite simple sandwich?

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To grab the Olive Cream Cheese recipe, read about Edward, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, cookingupastorm

Lemon Cheesecake Braid

It's another pastry braid!! Because I'm obsessed.

This is actually my favorite braid so far, and that's saying a lot. I'm a huge fan of lemon, and this Lemon Cheesecake Braid is the perfect breakfast or dessert. The pastry gets crisp and and the filling is absolutely sublime. Again, these braids look totally fancy and will impress guests, but they're shockingly easy to make.

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To read about the precious family I used to babysit for and their current struggle, get braid assembly help, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

I got it as a gift and it smells just wonderful, btu I ahven't used it yet. I thought using it to replace the normal amount of sugar I use for making muffins would be a good idea, butis that wise? will it be too strong compared to normal sugar?

also, random, but sometimes (not always) while my muffins come out great and puddy and lovely, they kind of deflate a bit after I take them out. Thgey are still spft and moist and wonderful, but the top ends up kinda flattish (and not all of them, just some)...any idea why? and how to stop it?


Honey-Drizzled Cranberry Brie Pastry Braid

If you're having a New Year's Eve party (or even if you're just staying home in your jammies), this has to be on your table! This Honey-Drizzled Cranberry Brie Pastry Braid is totally gorgeous, absolutely delicious, shockingly easy! No, really, it's super simple to make.

Toast pecans for this recipe by baking them on a baking sheet for 4-6 minutes at 350 degrees F, tossing occasionally, until fragrant. If you wish, you can prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos on the blog that show the process of marking and assembling a Raspberry Almond Braid as an example. It’s super easy to do, but a little fiddly to explain in just words, so hopefully the photos will help.

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To read about how I was an accidental jerk in fourth grade, see braid assembly photos, and continue to bask in the glow of my blog redesign, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Rum Baba

I often cook pastry with my son. We usually work in a kind of tandem. He loves to play with dough, and I like to eat it all.

To say the truth, it has become kind of tradition. And the initiative in most cases comes from my little son.

We have already cooked Gugelhupf with him, and we make Tiramisu very often, as well as lots of other desserts.

There are several recipes I brought from my trip to Armenia still waiting to be uploaded.

The procedure is usually the following: we sit down on a sofa with my laptop and my son chooses a dish by a photo. And the next day we cook it after buying all ingredients necessary.

This time my son has chosen this splendid Rum Baba: a great dessert on the Christmas Eve. One can enjoy it with a bottle of fine wine (but don’t give it to your child, OK?).

Dough ingredients:

  • 150 g flour

  • 6 g fresh (pressed) yeast

  • 65 g milk

  • 2 eggs

  • 60 g raisins

  • 20 g sugar

  • 20 g rum

  • 35 g butter


  • 1 l water

  • 500 g sugar

  • 100 g rum

  • 1 vanilla bean

  • Mint


  1. Prepare syrup first and then allow it to cool down, because hot rum baba shall be put in cold syrup.

  2. To prepare syrup, put water in a saucepan, add sugar, vanilla and mint.

  3. Bring to the boil, cook for 4-5 minutes, put aside to cool down.

  4. To prepare dough, mix all dry ingredients together (flour, sugar, salt) and put in a deep bowl.

  5. Warm the milk up to30ºC (86ºF), add yeast, eggs, rum and mix thoroughly.

  6. Add liquid composition to flour and mix for 15 minutes.

  7. The dough shall be elastic and not sticky.

  8. Finally, add butter previously warmed up to room temperature and cut in small pieces.

  9. Leave dough in a warm place (up to 40ºC, 104ºF) for 1 hour.

  10. After the dough has risen and become 3 times bigger, punch it down and put into baking cups (either silicone or metal).

  11. Leave the dough to rise once more (it will take about 20-30 minutes) and put into the oven for 35 minutes at 180ºC (356ºF).

  12. Babas shall become golden brown.

  13. Take hot pastry out of the forms and put immediately in cooled syrup.

  14. Turn babas over from time to time and syrup them, allowing syrup to soak in.

  15. Then put pastry on a metal grid, allowing extra syrup to drain away.

  16. Rum baba is best served well cooled with berries and mint syrup in a plate.

  17. And bon appetite! ... With love :)

Read more interesting recipes at blog.foodnchef.com

Over-the-Top Loaded Potato Nachos

Over-the-Top Loaded Potato Nachos: roasted potatoes with tangy nacho cheese sauce. Perfect as a New Year’s Eve party appetizer! Orrr for eating all by yourself if you're stingy with your nachos.

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To read about my (lack of) social skills, hear about two other bloggers I love, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
My blog has just had a huge makeover! The new design includes a slideshow of featured recipes, a beautiful hand-painted logo, and an amazing new Recipe Index with photo galleries! I'm in love. Please come see if you're interested.

In the meantime, CAKE. This beautiful and simple cake is glazed right out of the oven. It’s the perfect balance of tart and sweet, and would be ideal for breakfast or dessert.

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To read about how this year of teaching compares with last year and see more cake photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

This reminds me VERY much of Field Roast's apple and sage breakfast links, except I added in pulsed mushrooms, onions and cranberries.

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Due to some relation to food, I’m suffering from extra weight. And I think, after visiting my blog that offers recipes of the world best chefs you can understand me.

To say the truth, I’m still looking for a solution of the problem how to keep myself fit. A diet? It’s boring. Sport? It’s difficult, considering the fact I travel a lot.

Eight Awesome Recipes from a Michelin Starred Executive Chef

There’s one more option: to eat tasty and healthy food. And the best places, where one can enjoy tasty food are Michelin starred restaurants. But what is to be done, if you don’t have time for this or just want to cook something by yourself? That’s why I’d like to offer one of 8 recipes from the best Michelin star chefs – participants of my Food’n’Chef project.

Are these dishes healthy? Sure they are! Since it was the main criterion of my choice.

But please note: some recipes are difficult to cook, and you’ll spend just half an hour for the other.

So, here they are:

Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras

Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras by Umberto BOMBANA, Chef of the 8 ½ Otto e Mezzo BOMBANA (3 Michelin stars) Hong Kong.

If you want something that is impossible to cook well without visiting the coolest deli in the city, without wandering through the benches with cheeses and not only – this recipe is for you. It’s also for you if in the freezer roe deer loin is waiting for its 15 minutes of fame. It by itself is a delicacy, and in combination with a dozen other ingredients – will be that culinary ghost, whose taste will be pursued for a long time and remembered when you have a regular meal again.

Recipe from Jean-Pierre Jacob: Roasted Salmon steak, carrot ginger

Roasted Salmon Steak, Carrot Ginger, Herbs Juice by 2 Michelin star Chef, Jean-Pierre Jacob, chef of “Le Bateau Ivre” restaurant (France)

Roasted salmon steak with carrot ginger and herbs juice. Three simple ingredients. This dish has beautiful colors. It’s very simple, without fat, cream, butter, because while cooking Chef Jean-Pierre Jacob always thinks about the figure of women, since he doesn’t want them to grow fat!

Recipe from Lau Yiu Fai: Poached Lobster with Bird’s Nest and

Poached Lobster with Bird’s Nest and Egg White by Lau Yiu Fai, Executive Chef of 欣圖軒 Yan Toh Heen (the 1-Michelin star Cantonese restaurant at InterContinental, Hong Kong)

The Chef is proud of this dish since their Yan Toh Heen team worked together to create it. They showcased this dish at the HKTB (Hong Kong Tourism Board) “Best of the Best” Culinary Awards in Fall 2012 and the dish won a gold medal.

It’s easy to prepare this dish at home. But there’s one condition: you should find Bird’s Nest – favourite Chinese delicates – in your town.


Squid with Fennel, Trumpets (Mushrooms), and Black Sausage by Oriol Ivern, by Oriol Ivern, Chef of the Hisop, Spain (1 Michelin Star)

The Chef has chosen this dish because it’s very typical for the Catalan cuisine to mix meat and fish and in Barcelona they call it “mar i muntanya” that means “sea and mountain”. But in this case Oriol tried to get the best from the squid and add some fresh ingredients to balance black Spanish sausage and the fennel.


Steamed Whole Fresh Crab Claw with Winter Melon by Lai Yau Tim, Chef of the Tim’s Kitchen, Hong Kong (1 Michelin Star)

Winter Melon / Wax gourd is the mysterious fruit, because exteriorly and by the taste it looks like a vegetable. It is often used in Asian cuisine, and another mystery is that it doesn’t taste like a melon or a pumpkin, but more like the most common grandma’s squash. So goes the world.

We won’t describe crab flavouring properties, because it’s a little torture to think about it without eating.

Hokkaido-Sea-Scallop-Carpaccio-Slow-Cooked-Egg-and-White-Truffle-Dressing копия

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing by Harlan Goldstein, Chef of the Gold by Harlan Goldstein, Hong Kong (2 Michelin Star)

This dish was created for the opening of the Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just make you heart go boom boom boom.

Black and white cuttlefish by Luigi Taglienti, Chef of the Il Ristorante Trussardi Alla Scala

Cuttlefish Black and White by Luigi Taglienti, Chef of the Il Ristorante Trussardi Alla Scala, Italy (1 Michelin Star)

When Luigi brought me this dish, I thought: ‘Oh my God, what on Earth is this? Some kind of Italian Yin and Yang? How will I shoot this?

But this is how sees modern recipes and the result of his culinary path. And this dish is also very popular in Luigi’s restaurant. Come to Milano, enjoy this dish, you can’t but fall for it! Or you can cook it at home. Here’s its recipe :)

Ravioli filled with ricotta and lemon from Amalfi by De Berardinis Luca, Chef of the Ristorante IL MILIONE_HD_1

Ravioli filled with ricotta and lemon from Amalfi by De Berardinis Luca, Ristorante IL MILIONE (1 Michelin Star), Italy.

There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love. And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants.

But you shouldn’t be envy at least today. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.

Super Fancy Chocolate Cheesecake Cake

This recipes combines a moist, rich layer cake with a tangy chocolate cheesecake to make a super fancy, super delicious holiday masterpiece. If you love chocolate, this is your dessert! We ate this for Thanksgiving dessert, but it's perfect for a Christmas table too.


recipe + photoCollapse )

To read about why my Christmas spirit has been hard to find, join me on the island of misfit toys, and see more cake photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Just today I’ve encountered an excellent idea of how to celebrate the New Year. Dispose randomly all seven deadly sins from the Bible in your company and enjoy them the whole night long.

And we started to discuss all these seven sins with my friends to find out the choice of each other. Well, I think you understand why it was me who chose gluttony.

And all of us came to the same conclusion, that it would be a bad luck for a person to get envy sin. Just try to imagine how difficult it might be to remain the only envy person, while everyone is enjoying their sins.

Well then…

There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love, while you’re wearing out the seat of your trousers in the office. It’s roughly speaking, in case you’re really envy. Remember, envy is a bad thing:)

And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants. And believe me, we do it with a really great pleasure. But gluttony has a by-effect. You gain weight really fast. I’ve already wrote about this here and here.

But you shouldn’t be envy at least today. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.

And I’ve got some more good news for you. You can hardly gain any weight with this dish.


  • 3 eggs

  • 200 grs flour 200 grs ricotta - 10 grs preserved lemon

  • 1 lemon (zest)

  • 100 grs crabmeat

  • 1 broccoli

  • 4 tomatoes (confit)

  • Aromatics herbs

  • 100 grs ricotta


  1. Mix the ricotta cheese with salt, pepper, candy lemon and fresh lemon zest.

  2. Roll out the dough and fill with the ricotta cheese.

  3. On the side, prepare a cream of broccoli, and keep aside some broccoli cream.

  4. Blanch the tomatoes, season with salt and pepper and put in the oven to dry.

  5. Cook the pasta and mix with the crab meat.

  6. Dispose the dish like mentioned on the picture.

Read more interesting recipes here blog.foodnchef.com

Arroz del Senyoret or Arroz a banda

Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge – creative and charismatic Spanish chef who shared the recipe of his dish for..

And I think, that this is the dish that’s cooked perfectly well everywhere in Spain. A bit better in some places and a bit worse in other. But it’s great everywhere.

I was lucky. I didn’t have to travel to Spain to taste real (not tourist) paella (although I would gladly enjoy beauty of this country). Jorge de Angel Moliner came to me to Odessa. And cooked this splendid dish.

And now, I’d like to share recipe of Arroz a banda, which can be literary translated as Rice apart. This is Valencia speciality, solely for locals. Plainly speaking, this is a taste of real Valencia.

Simple and tasty. This is real Spain!


  • 150 g Rice Bomba (Arroz Bomba)

  • 700 g prawn stock (or white fish stock)

  • 100 g angler

  • 150 g prawns 16/20, fresh-frozen

  • 100 g cuttlefish

  • 30 g Pomito

  • 8 g garlic

  • 1 Noras pepper

  • 1 g smoked bell pepper

  • Saffron or food colouring

  • Salt


  1. Roast chopped garlic in olive oil.

  2. Add seafood and fish and fry for 2-3 minutes, then put prawns aside.

  3. Add pomito and roast till they become orange.

  4. Add bell and Noras peppers, stir and add stock at once.

  5. Bring to the boil, add salt and saffron.

  6. Cook for 5 minutes and add rice.

  7. Cook until the rice absorbs the whole stock.

  8. Serve with aioli.

Lamb Roll

Everything is relative. There are no bad and no good things. There is only our perception of the situation.

You might make an objection, of course, and ask: ‘Will it be bad or good, if your friend misses a plane causing a problem for the whole system of non-refundable tickets?’ My answer will be ‘Bad’.

But what if I say, there was a plane crash? Will the fact that my friend missed the plane be bad or good then?

So, the situation is neutral. And we impose negative or positive connotation basing on our knowledge and the case itself.

The same is with Armenia.

Armenians like to joke that all their products are natural or ‘eco’, as people like to say nowadays. But they immediately add, they simply have no money for chemicals.

Is it good or bad? Yes! It’s good! It means, I can come to a friendly and picturesque country and enjoy natural cheap products!

But is it good for a farmer?

Globalisation is very slow and reluctant in Armenia. This highland and magic country respects traditions of local cuisine. French and Italian restaurants are still something unusual.
But there are plenty of restaurants and cafés with local and, take my word, delicious cuisine.

Is it good or bad?

Everything is relative.

And I want to start revealing Armenia not with a traditional recipe. To be precise, I want to show Armenia as a developing country that at the same time preserves local traditions.

That’s why, today’s dish is traditional for Armenia, but contains elements of French cuisine and serving.

Is it good or bad? Please welcome: Lamb Roll from Edgar Yeganyan – a charismatic Chef at Charles Restaurant.

P.S.: You can learn more about Armenian Roll from my travel notes about Armenia.


  • 200 g lamb fillet

  • 20 g lamb kidneys

  • 30 g egg-plants

  • 20 g tomatoes

  • 15 g onion

  • Basil, estragon, thyme, dill, parsley


  • 20 g courgettes

  • 30 g carrots

  • 150 g spinach

  • 20 g olive oil

  • Salt, ground black pepper


  1. Fry egg-plants and tomatoes in a pan for 5 minutes.

  2. Then put them on the meat and add lamb kidneys and chopped onion.

  3. Make a roll.

  4. Put into the heated oven at the temperature of 180C (356F).

  5. And leave for 20 minutes.


  1. Roast chopped courgettes, carrots and spinach in olive oil for about 5 minutes.

  2. Put garnish on the middle of a plate and add lamb roll on top.

Foie gras custard with crispy shallot

Pate is one of my vices. Strong coffee, aromatic roll, smell of freshly cut flowers put in a vase on the table and pate which is spread on the piece of bread by someone you love – this is the best and the most romantic breakfast.

Add a long kiss, tender touch and a sweet promising smile… Well, I’ve got somehow carried away. So let’s start cooking fantastic French pate of Malay style as offered by the most modest and one of the greatest chefs of Kuala Lumpur.

A royal dessertKhanom Mor Kaeng Khai is the most ancient Thai dessert originated since Sri Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen’s wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays were used instead.


  • 200 g duck foie gras, de-veined

  • 5 duck egg

  • 250 ml coconut milk

  • 125 ml cream

  • 150 g palm sugar

  • 5 pandanus leaves

  • 2 tbsp crisp fried shallot


  1. Blend the duck foie gras with 2 tbsp of crisp fried shallot and cream until its smooth, set aside.

  2. Break all the eggs into a bowl, add sugar and coconut milk.

  3. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.

  4. Strain the mixture through cheesecloth, add foie gras mixture, and mix well.

  5. Pour into baking pan and bake in an oven at 350F for 30 minutes or until the custard is done and the surface is golden brown.

  6. Remove from the oven, and allow to cool.

  7. Sprinkle with the crisp fried shallot, and cut into pieces to serve.

Find more interesting recipes here: blog.foodnchef.com


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