It’s a brrrrr, wet and cold day in Durban, South Africa and kicking off my morning, I decided to make my home-made chilli bites mixture using a different variation of ingredients which I don’t usually use as I didn’t have enough gram flour (pea flour), but the results are equally successful, it’s very delicious, a not oily chillie bite, crispy on the outside and soft on the inside. Continue reading
I am going to show you how to cure with salmon with very simple ingredients and won’t take long time in preparation and getting ready. Continue reading
125g (1 stick) garlic butter
100g (1 tub) parmesan garlic seasoned butter
1 packet roasted vegetable seasoning (Knorr Veggie bake) Continue reading
Let’s get this New Year going, with the 2nd event in our ongoing monthly series:
Share and Inspire Others!
Our theme for January 2017
Please hop over to How to Participate to check out the original post, if you’re new and wish to participate in our Share and Inspire Others! Monthly Exchange, and see the rules or just need to refresh your memory, but please return back to this post.
January 1st – Theme will be announced and published on The Recipe Hunter blog.
January 10th – Submissions need to be received via email @ firstname.lastname@example.org
January 15th – Release of all entries from participants on The Recipe Hunter blog.
January 20th – Promote and do a post/reblog on your own blog, linking back to the original post.
Please remember, the subject line of your email, should be marked as follows:
January 2017 – APPETIZERS
The recipe you wish to submit, can be a previously prepared recipe. No need to have made it yesterday, or last week. As long as it fits the theme APPETIZERS, please email me @ email@example.com
Please drop me a NOTE on THIS POST, to let me know to expect your email entry. Thanks for participating. I am looking forward to each and every entry at your earliest convenience.
I leave you with a recipe of an Appetizer I made many a time before:
Es’s Roasted Avo
1 x 225g prerolled sheet of butter puff pastry
Sweet Chilli Sauce Continue reading
18 large white mushrooms
1/2 brick cream cheese
3 spring onions
1/2 cup grated cheddar Continue reading
GUEST POSTER – Recipe courtesy and by approval of BEWITCHING KITCHEN
Link: Original Post
Truffled honey. Can I get a group OMG going? I hope so… that stuff could probably be under a list of controlled substances… I better use mine up before it does makes into the list. But back to the focaccia. I wanted to bake something for a departmental get-together, scheduled for a Thursday evening. Weather forecast for that week was high 90’s, low 100’s, so turning the oven at 450F seemed wrong on many levels. But the weekend before we got a little break with some rain and cooler temps, so I decided to get the baking out of the way as early as possible on Saturday, then freeze my production until showtime.
GUEST POSTER – Recipe courtesy and by approval of GIMME SOME OVEN LOVIN’
Guest Blogger: GIMME SOME OVEN LOVIN’ Link: Original Post
This has to be one of my favorite Greek foods and lucky for you, they’re available at most Greek stores/restaurants. They are so full of flavor but still light and refreshing. While tiropites are usually served as appetizers, many choose them as a meal and get stuffed by their deliciousness alone.
I don’t have a recipe but this is how I throw it together:
For a dozen mushrooms (about 1½ – 2 inches in diameter):
Bake 2 lobster tails – I don’t really know how long, about 12-15 minutes at 425˚. Continue reading
1 x 250 g Tub Fat Free Smooth Cottage Cheese
3 Tbsp Crosse & Blackwell Trim salad dressing mix together with 1 tbsp low fat milk or you may use plain Greek Yoghurt
300g plain flour
1/2 tsp Salt
2 Tbspns oil
GUEST POSTER – Recipe courtesy and by approval of Archana
Guest Blogger: Archana Link: Original Post
Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…
GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen Link: Original Post
The word Tzimmes insinuated itself into languages of all countries where Jews have lived during the two thousand years of exile. Its meaning evolved from something sweet eaten on Rosh Hashana with a hope for a sweet year to anything sweet, delicious, beautiful, a bargain, an advantageous deal, etc. “Have a got a girl for your son, – a matchmaker would announce, – the very tzimmes of a girl!”
GUEST POSTER – Recipe courtesy and by approval of The Mint Thief
Guest Blogger: The Mint Thief Link: Original Post
A creamy and delicious hummus made with sun-dried tomatoes and basil. It comes together quickly and will be your favorite snack soon!
750 grams matjes herrings soaked for 25 minutes
6 onions finely chopped
6 granny smith apples finely chopped
6 large hard boiled eggs mashed
12 nice or any plain sweet biscuits
2 tablespoons vinegar
4 tablespoons sugar
Rinse the herrings and pat dry. Place the biscuits into a food processor and blitz to fine crumbs.
Place the crumbs into a large bowl.
Add the onions, and apples and eggs to the crumbs.
Place the herring into the processor and blitz till finely chopped. Add the herring to the crumb mixture and then add the vinegar and sugar.
Mix till everything is well combined. Place the herring into sterilized glass jars the and place in the fridge.
The herring needs a full 24 hours to settle and then taste to see if more sugar or vinegar is needed. I personally prefer my herring a bit sweeter.
This herring can be frozen and taken out the night before you want to use it. Defrost in the fridge.
This quantity will make approximately 2 liters enjoy
Prepared, tried and tested by: Sadsac Sadsac