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Weekly Opening Report: The Week of October 7, 2013

Every week, we take a look at some of the restaurants that have opened or will soon open across the country. Here’s this week’s roundup:New York CityKokum: Featuring the original and authentic cuisine of the Kerala region in Southern India, this restaurant, named after an Indian fruit often used as a souring agent in Indian cooking, just opened in Curry Hill, according to a press release.
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The latest recipes

Chicken steak with tomato sauce

Portions: -Cooking time: less than 60 minutes RECIPE PREPARATION Chicken steak with tomato sauce: The chicken is proportioned and then each piece of meat is put in oil and placed in the tray sprinkling a little salt on top. Put in the heated oven and leave until browned. Meanwhile, prepare the sauce, put all the contents of the can in a larger bowl and lightly mash the tomatoes with a fork, add the finely chopped garlic spices, and hot water over the tomatoes mix well and then pour the mixture over the steak in the pan and bake for another 15 minutes.
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Dairy-Free Aniseed Biscuits recipe

RecipesDish typeBiscuits and cookiesThese biscuits are packed full of flavour and are easy to make. Enjoy with a cup of tea or coffee.2 people made thisIngredientsServes: 25 125g caster sugar2 eggs2 teaspoons aniseed powder125g plain flour1 pinch bicarbonate of sodaMethodPrep:10min ›Cook:12min ›Extra time:8hr drying › Ready in:8hr22minBeat sugar and eggs until light and fluffy.
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Easter Bunny Buns

Adorable little bunny buns that would be great hopping addition to your Easter table.MORE+LESS-1can (11 oz) Pillsbury™ refrigerated French bread1(8.4 oz) bottle of Betty Crocker™ Decorating Cupcake Icing Pink (or add some red food coloring to white frosting)Mini chocolate chips or mini candy covered chocolate piecesHide Images1Preheat oven to 350°F and line a cookie sheet with parchment paper.
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Roast pork loin stuffed with mushrooms recipe

RecipesIngredientsMeat and poultryPorkRoast porkPork loinTender and juicy pork loin is roasted with a deliciously aromatic mushroom stuffing then wrapped in smoked bacon resulting in an attractive and flavourful pork roast.15 people made thisIngredientsServes: 6 1kg boneless pork loin1 teaspoon dried thyme3 cloves garlic, mincedsalt and pepper, to tasteFor the mushroom stuffing2 tablespoons unsalted butter1 onion, chopped300g mushrooms, chopped3 tablespoons dried breadcrumbs1 tablespoon grated cheese2 tablespoons chopped fresh parsley100g smoked bacon rashersMethodPrep:20min ›Cook:1hr ›Extra time:15min resting › Ready in:1hr35minPreheat the oven to 180 C / Gas 4.
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Salad with mozzarella - morsels

Recently I bought a sensational buffalo mozzarella, produced right at her mother's Italy, at home. I can honestly say that so far I haven't really eaten mozzarella. I had missed in culinary shows how to prepare small balls from successive, folded layers. About the taste what can I tell you fresh, delicious and creamy.
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