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Giangi's Kitchen
My Channel of Happiness by Savoring the Flavors of Life
My Channel of Happiness by Savoring the Flavors of Life


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One of my favorite French Dish. Enjoy!
Coquilles St Jacques à la bretonne / Scallops A La Bretonne
It's French Friday

As usual for French Friday, here I am with a new recipe! This time I am making you travel to Brittany where scallops make the most delicious appetizers. This one in particular is one that I grew up with and that my grandmother made for me countless times. The particularity of this dish is that you get a crumbly/crunchy top and a creamy and smooth filling.

Even though the recipe may look a bit fancy, this is actually very easy to make! Unfortunately, it is hard for me to find fresh seafood in Toronto and especially scallops in their shells, but there are always alternatives. This recipe can be made without the shells as well, so if you are in the same situation as me, don't worry, you can still try this delicious recipe! This appetizer is so flavorful and buttery and it's a real treat!

Here is the recipe:

Ingredients (for 2 persons):

2 scallops in the shell
150 g scallops
1 onion
1 small garlic clove
1 slice white bread
2 tbsp chopped parsley
1 tsp flour
83 ml white wine
25 g butter
33 ml milk
8 g bread crumbs


1- Open the scallops and clean them well. You only need to keep the muscle and the red roe inside. Cut the muscle in half as well as the red roe and clean them well to remove the dirt. Place them in a container on the side and clean the shells. If you can’t find scallops in their shells, simply use regular scallops and use a bit more than the recipe calls for.

2- Cut the crust of the bread and let the soft inner part soak in milk. Dice the onion and the garlic clove thinly.

3- In a frying pan, melt the butter and add the onion and garlic to let them sweat in the butter. Cover the pan and cook for 40 min. Make sure to stir regularly so the onion and garlic don’t burn. They must slowly caramelize in the butter.

4-Add the flour and mix well. Then add the white wine, mix well and let the mixture thicken.

5- Add in the scallops and red roe (if you can find it). Then add the bread soaked in milk and the parsley. Mix well and season with salt and pepper to taste.

6- You only need the deeper parts of the shells for the presentation, so keep these two and get rid of the others. Brush some cognac inside the shells and add the preparation in each of them. Cover with breadcrumbs and place a cube of butter on top. Broil the shells in the oven until it is nicely caramelized and enjoy! If you don’t have scallop shells, no worries! Simply add the preparation in little ramekins and do the process the same way!

Check out the recipe on the blog:

#seafood #FrenchFriday #scallops #Frenchfood #nomadkitchencounter #FrenchTouch #appetizer #recipe
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This Italian wedding soup is one of my favorite
Italian Wedding Soup (Minestra Maritata)

Italian Wedding Soup has nothing to do with weddings or any kind of celebration. The literal translation, Minestra Maritata, means soup that is married together. Basically it just means the ingredients "wed" well together into a delicious warming and hearty soup with the best flavors.


•l/2 lb ground beef
•1/2 lb ground Italian sausage
•1 egg
•1/2 cup bread crumbs
•1/4 cup parsley
•1/2 cup shredded mozzarella or Romano

•24 oz chicken stock
•1/ carrot chopped
•1 stalk celery chopped
•1/2 white onion chopped
•1 bunch greens, (I use escarole, kale, chard)
•1 cup orzo or acine di pepe

1. Combine ground beef, sausage, egg, bread crumbs, parsley, shredded cheese and salt and pepper. Form into small meatballs.
2. In 350 degree oven bake on baking sheet for 30 minutes.
3. Meanwhile in a large stock pot drizzle some olive oil and saute the onion, carrots, and celery.
4. Mix in torn greens and saute until wilted.
5. Pour in the chicken stock and bring to a simmer.
6. Toss in the meatballs and continue to simmer for about 20 minutes.
7. 10 minutes before serving stir in the pasta of choice such as orzo or acine di pepe.

This soup's flavors are the perfect meal for not only a cold winters night but anytime of the year.

Prep Time: 15 minutes
Cook Time: 30 plus 30-40
Serves: 4+


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A new and delicious spin to your burger
Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo
For Japanese Wednesday and Fusion Month

I'd been wanting to do a post on rice burgers for so long, and am finally doing it as a fusion recipe for our theme this month.

It's a pretty straightforward burger recipe, the only added work is the making of the rice buns, which involves: cooking the rice, cooling and shaping. Cooking the rice hours earlier is always a good idea.

I make my own kimchi, but naturally, I don't expect you to do the same, so use a good quality shop bought one. The recipe looks super long, that's mainly because I've broken it all down into little steps. Head on over to the blog for all the handy hints on the ingredients.

Ingredients (Serves 4)

Beef Patties

500 g (1.1 lb) minced beef, at least 10% fat
1 medium onion, fairly finely chopped
1 clove garlic, finely chopped
1 tsp fine salt, no additives

Rice Buns

1 kg (2.2 lb) sushi rice
1.25 litres (5 cups) water
2 tsp salt
Shichimi Togarashi as needed (also optional)
>> read more on the blog, or do a search here on foodies+

Optional for Rice Buns
2 Tbsp rice vinegar
1/2 tsp white sugar

Toppings and Garnishes

2 handfuls salad leaves
Kimchi as needed
2 medium salad tomatoes, sliced
some slices of cucumber
onion slices

Wasabi-Mustard Mayo

1/2 cup mayonnaise
1 tsp wasabi powder (or what you can get)
1 tsp Dijon mustard

Extras (optional)

Sriracha or other chilli sauce
Cheese (because cheese is always good!)


Rice Buns

1. Rinse the rice once, drain, and top with the 1.25 litres (5 cups) of water. Place on high heat and bring to a boil.

2. When the water is boiling, lower the heat right down, cover and cook for 15 minutes. At the end of the 15 minutes, take it off the heat, and leave to cool completely, or until it's cool enough to handle. Cook the rice hours earlier or even the day before, for the easiest option.

3. If you don't have much time, tip the hot rice onto a large tray, spread it out and leave to cool, tossing it a couple of times, so all the rice has a chance to air and cool.

4. Add the sugar to the vinegar, stir to dissolve and leave aside until needed. In the meantime, attend to the beef patties.

5. When the rice is cool enough, add the vinegar mix (if using), and mix it all in thoroughly.

6. Add 1 Tbsp of the togarashi, and mix it all in. You can increase or decrease this, it's up to you. The togarashi is a bit spicy.

7. Divide the rice into 8 balls.

8. Form 8 burger buns with these rice balls, either with your hands, or using the burger press. If not frying, leave them aside, uncovered, so they dry up slightly and firm up. If you are leaving them for longer than 30 minutes, cover with clingfilm.

If Cooking the Rice Buns

1. Heat a large frying pan on medium heat. Depending on the size of the pan, fry your rice buns in 2, 3 or 4 at a time. Brush one side of the the rice buns with a little sesame oil and fry in the pan for 3 minutes. Brush the other side before flipping over and doing the same. Set aside until assembly.

Beef Patties

1. Combine all the ingredients in a bowl and massage the beef for 30 full seconds, to incorporate all the ingredients and to loosen the mince.

2. Form into 4 patties, either with your hands or with a burger press. Place on a tray, cover lightly with foil or clingfilm, and place in the fridge for 30 minutes or until you are ready to cook them.

3. Wash the burger press, dry and set aside, if you are using one and plan to use it for the rice buns too. If your rice is cool, attend to the rice buns now, while the patties are chilling. You can also cut your vegetables and get all the garnishes and sides ready.

Cooking the Beef Burgers

1. Heat a frying pan on high heat for 1 minute. Brush the beef patties with oil on both sides and place in the pan. Reduce the heat to medium and cook the beef patties for 2-3 minutes on each side, pressing down with your spatula, to make sure that the whole patty surface comes in contact with the pan. How long you cook it for depends on how you like your meat cooked: medium or well done.

2. Cook all the beef burgers, you may have to do it in batches, depending on the size of your frying pan.

Assembling the Rice Beef Burgers

1. Start with some lettuce on the lower rice bun.

2. Top with a beef patty.

3. Follow with the wasabi-mustard mayo, then the kimchi. Use as much or as little as you like.

4. You can either top the burger with the rest of the vegetables, or place them on the side of the plate for easier eating.

5. Serve with any other toppings, garnishes and sauces you fancy.

Full blog post:

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That is what I call a burger. Yum!!
When we worked in our bakeries or our snack, we realized a lot of this hamburger, he walked thunder.
We had cans of three different sauces, but I do not know if I have permission to show these

Hamburger house with three sauces

- 4 rolls
- 600 g of minced meat (beef-pork)
- 2 tomatoes
- some oak lettuce leaves
- 1 onion
- 4 slice of Emmental
- 1 egg
- 2 c. to s. crumbs
- 1 C. to s. parsley
- 1 C. to s. chives
- 1 C. to s. oregano
- pepper
- 3 sauces (1 bit of curry sauce, 1 little dressing sauce, 1 little ketchup)
- peel your onion and cut into strips
- slice your tomatoes
- wash your salad
- put your meat in a large dish, add your egg, your breadcrumbs and aromatic herbs your pepper
- with a between-room, take 4 burgers
- heat a few seconds your bread in the microwave
- Place some salad, 2 slices tomato, 1 burger (meat), 1 slice of Swiss cheese, no onions and ends with 1 bit of the 3 sauces #hamburger
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Doesn't this Baklava cheesecake looks delicious?
Baklava cheesecake for fusion month

The baklava cheesecake is a winning fusion recipe in my book and it does justice to both recipes it is based on. It has all creaminess you would expect from any self-respecting cheesecake and all the nutty crunchiness of baklava. The sugar syrup with its fragrant orange and rose water notes helps of the dessert elements to come together happily!

Baklava fillings are nut based. The most common ones are pine nuts, walnuts, almonds, cashews and pistachios. I could have used any of these for the recipe as they are all delicious, but I used pistachios because I like its subtle flavor and its lovely green color contrasts the cheesecake's pale yellow hues. If you don't like pistachios, you can use the nuts of your choice.

There are few steps to make this baklava cheesecake; nothing too complicated but it needs a bit more of your time.

For the base (18cm springform pan) you need:
- 4 to 8 filo pastry sheets (depending on the size of the sheets)
- 50 g melted butter
First, brush each filo sheet with butter and lay in the greased springform.

You can simply stack the sheets on top of each other. Alternatively, you can fold each one into thirds, put the first layer in the middle, then put the other folded sheet on top to form a cross and cover the rest of the pan with more sheets.

You need to put enough pastry to cover the pan and have a strong base to hold the cheesecake filling. You can add more sheets if you like but keep it moderate. Don´t forget to brush each sheet generously with butter, then trim the excess edges but leave some hanging on the sides of the pan.

Bake in a preheated oven (180C) for about 15 min or until golden brown.

For the syrup:
- 150 g sugar
- 100 g water
- 1/2 cinnamon stick
- few drops of lemon juice
- 1 tsp orange blossom water
- 2 to 3 dried rose buds (optional)
- 1 tsp rose water
Combine sugar, water, cinnamon and rose buds, and simmer over a gentle heat. Once the sugar is melted and the mix bubbles, add the lemon juice and simmer for a couple of minutes. Turn off the heat and add the rose and orange blossom waters.

For the pistachio filling:
- 100 g chopped pistachios
- 30 g sugar
- 1/2 tsp cinnamon (adjust to your taste)
- 15 g syrup
Mix everything together until you get a wet mixture and spread it over the baked and cooled filo pastry base and set aside.

For the cheesecake filling:
- 600 g cream cheese at room temperature
- 3 large eggs at room temperature
- 100 g sour cream or thick yogurt
- 120 g sugar
- 1 tbsp corn flour
- 1 tsp rose water
- 1 tsp orange blossom water
- dash of salt
- 1/2 tsp cinnamon (or to your liking)
- 15 g of syrup

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the sour cream, cinnamon, salt, syrup, corn flour, rose and orange blossom water and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed and scrap the sides of the bowl from time to time.
When everything is combined, pour the batter over the filo and pistachio layer and bake in a preheated oven (150 to 160 C).

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent). This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour.

Let the cake cool completely before you put it in the fridge overnight.

Decorate to your liking. Slice the cheesecake, drizzle some syrup on top and enjoy!
Full blog post:

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During my trip I enjoyed this Easy Milk Pudding and love it. Cannot wait to try this recipe.
Easy Milk Pudding

           *Hi to all my lovely friends here is the very delicious and mouth watering milk pudding which is very easy to make my kids love it very much . Frndz if you like it plz subscribe my channel on YouTube and support me I need help.*

Milk pudding is very tasty and delicious desert every one like this so much . Their is varieties of pudding mix is available in market today .I make milk pudding from agar agar. 

     . * Ingredients*

 Agar agar 8g
Milk 600ml        
Strawberries 5 to 10 chopped
Sugar 100g or as required
Water 1 cup
Vanilla essence 1 teaspn

How to make :

Soak the agar agar in water for 15 min.
In pan add milk and boil . When milk is boiling add sugar and essence mix well boil for 5 min . Then drain the water from agar agar add it in boiling milk and mix till melt .

Stain the milk in bowl with strainer.

Use cupcakes mould for setting of pudding add chopped strawberries in each mould pour the mixture of pudding in it . Store it in fridge for 30 min or till set.
After 30 min  pudding is ready to eat
Here is the link subscribe my channel
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A wonderful Persian friend makes this dish for me and I am completely in love with it
Eshkeneh, Persian Onion Soup

Eshkeneh is an ancient recipe that dates back to Parthia, to around 250 BCE. The Parthian Empire, known also as the Arsacid Empire, being strategically situated on The Silk Road, was a major political and trade power. It stretched from what is now central-eastern Turkey, to Eastern Iran.

But, mine is not a history blog, and so I shall return to the subject of soup, specifically Eshkeneh, the Persian Onion Soup.

Eshkeneh is a very easy recipe to put together, and takes about 30 minutes. Although it is popularly known as Persian Onion Soup, there is more going on in there, with eggs and fenugreek sharing the spotlight. You can make Vegan Eshkeneh very easily, by leaving out the eggs and using only olive oil.

Full recipe, video and a full write up on the ingredients (including substitutes) will be found on my blog post. Link is at the bottom of this post.
IF YOU CAN'T GET FENUGREEK LEAVES, use 2 handfuls of spinach plus 1/2 tsp fenugreek seeds or 1/4 tsp cumin. More on the blog.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 2


1 large white onion
1 small clove garlic
1 fresh bay leaf
1/2 tsp turmeric
1 large handful fenugreek leaves
1 medium potato
1 Tbsp EV olive oil
1 tsp salted butter
625ml - 750ml (1 1/2 cups - 2 cups) vegetable or chicken stock
1/2 tsp salt
1 Tbsp sour grape juice (verjus) or 1 Tbsp fresh lemon juice
1 Tbsp fresh lemon juice
2 eggs

To Serve
freshly ground black pepper
More sour grape juice (verjus) and lemon juice


1. Halve the onion, then slice it thinly. Finely chop the garlic.

2. Finely chop the fenugreek leaves, stopping short about 2 inches from the end of the stems.

3. Chop up the potato into little cubes, as in the video. You can peel the potato or leave it unpeeled, in which case, be sure to scrub it clean.

4. Heat the oil and butter in a medium saucepan on medium heat, and sauté the onions for 2 minutes.

5. Add the garlic, fry for 30 seconds, followed by the bay leaf and turmeric, and fry for another 30 seconds.

6. Tip the potato cubes in and stir to coat. Follow with the fenugreek leaves, stir, lower the heat all the way down, then cook for 2 minutes.

7. Add the stock and salt, increase the heat, then bring to a boil. Reduce the heat to low, cover, and cook for 8-10 minutes until the potato cubes are cooked.

8. Add the sour grape juice and lemon juice, stir and taste. Add a touch of salt if needed. Now, let's add the eggs.

9. Take the bay leaf out. Lightly beat the eggs, pour them into the soup, heat still on low. Immediately, using a fork or ladle, swirl the eggs in swirls. It'll only take a few seconds for the egg to cook. Turn the heat off and serve up. Do not overcook the egg.

10. Serve with some freshly ground black pepper with some sour grape juice or lemon juice on the side for more tanginess.

Full blog post:

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This wonderful dish from +Azlin Bloor looks amazing.
Kedgeree, an Anglo-Indian Recipe
Foodies+ Fusion Month

Kedgeree, a favourite festive brunch recipe in my family, dates back to Victorian England, when it would have been part of the often elaborate breakfast spreads of the upper classes. A dish of rice with smoked fish and boiled eggs, it also has a discernible curry flavour.

Kedgeree is based on the Indian rice and lentil dish called khichdi or khichri. The word khichdi means mishmash or hodgepodge, and is itself a recipe with a long history, going back to the 14th century, and maybe even earlier.

It was brought back to the UK by the Brits. So, kedgeree, with its Indian spices and British additions, is a bona fide Anglo-Indian mishmash.

As always, a lengthier explanation of the recipe will be found on my blog post, the link is at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 4-6


500g (1 lb 1 oz) smoked haddock
500g (2 1/2 cps) basmati rice, rinsed and drained
400ml (2 3/5 cups) chicken or vegetable stock
500ml/2 cups whole milk
2 Tbsp salted butter
4 cardamoms
1 small cinnamon stick
2 cloves
1 fresh bay leaf (or 2 dried)
1 large onion, chopped
1 green chilli, left whole
2 Tbsp mild curry powder (or hot, if you prefer)
4 boiled eggs
juice of 1 lemon
2 handfuls of peas (petit pois), fresh or frozen
1 tsp salt
1 small handful fresh parsley
freshly ground black pepper
lemon wedges to serve


1. Place the haddock in a shallow pan, cover with milk and bring it to a gentle boil, then lower heat, and simmer for 10 minutes.

2. Drain, set aside to cool, and reserve the poaching liquid for the rice. Flake the haddock when cool (while the rice is cooking).

3. Heat the butter in a large saucepan or casserole dish on medium heat and fry the dry spices (cardamom, cinnamon, cloves, bay leaf) for a minute.

4. Add the onions and fry for a couple of minutes until the onions are soft.

5. Add the green chilli and curry powder and fry for 30 seconds.

6. Add the rice and stir to coat thoroughly for about 60 seconds.

7. Add the stock and 300ml (1 1/5 cup) of the poaching liquid (milk), making a total of 700ml (2 2/5 cups) liquid. Add the salt, stir and bring to a boil.

8. Cover with a tight fitting lid, lower the heat right down and simmer for 15 minutes.

9. While the rice is cooking, take 2 of the eggs, and mash them up with the back of a fork. Or you could use an egg slicer, and slice it in different positions. These mashed up eggs are going to be mixed in with the rice. Set aside.

10. When the rice is done, fluff it with a fork, then add the haddock, chopped eggs, lemon juice and peas. Stir everything up gently, cover and cook on very low heat for another 5 minutes, essentially to cook the peas and heat the haddock and eggs.

11. When done, check seasoning, add some salt if needed.

12. Top with some freshly ground black pepper and the chopped parsley and serve immediately with the wedges of lemon.

Full blog post:

+Balvinder Ubi's Kedgeree recipe, without smoked fish:

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Doesn't this Thai Mango Salad looks amazing?

Thai Mango Salad with Paneer
Foodies+ Fusion Month

The ever popular Thai Mango Salad gets a simple Indian makeover here ! This lovely Sweet and tangy salad gets a twist with some gorgeous golden paneer (or cottage cheese) that absorbs the tangy sauce to provide a sublime sensation . This was one of the first recipes on my blog. Always made it for gatherings and was pretty popular. I hadn't made it in a long time. The Fusion Food Month on Foodies+ reminded me that my husband loves this salad.


Ingredients :

2 green mangoes or use 1 green mango and 1 semi ripe mango for added flavor - 'Julienned'
½ cup beansprouts
¼ cup spring onion greens julienned
1cup fresh Paneer/Cottage cheese cubes
½ cup salted peanuts or cashews
Thai red chillies, chopped to taste
3 Tbsp Olive oil

For the sauce :

1 - 2 Tbsp light soy sauce
2 - 3 Tbsp good quality thai fish sauce
1 - 2 tsp chilli sauce
2 Tbsp light brown sugar
Juice of 1 small yellow lime (approx 1 Tbsp)
optional: 1 tsp ginger juice ( juice from crushed ginger)

Method :

Stir together all the ingredients for the sauce. Do a taste test. It should be a good balance of sweet, sour and spiciness.
Pan fry the paneer/cottage cheese in olive oil till light golden and set aside.
Toss together all the ingredients and add sauce little at  time, testing the flavor.
The paneer/ cheese should absorb just the desired amount of tanginess from the sauce.

Notes :

Simple variations:
Use diced cucumber and green capsicum instead of beansprouts and cut the mango into larger bits. Add chopped cabbage.
Or use ripened mango only, diced carrots , cashew and shredded lettuce.


Taken from my blog:
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Foodies+ Weekly Roundup

This week has been incredible busy on Foodies+! One of the most important posts of the week is on Making Comments Mean Something. This is a reminder written by +Azlin Bloor to remind new and old members about what keeps Foodies+ as one of the top interactive communities on Google+. Please have a read of it if you haven't already:

and now on with the posts!


Fusion Recipes Theme

As we're sure you all know, the theme on Foodies+ this month is all about Fusion Food. You can check out the post about it here;

We've had quite a few recipes coming in already! Thanks to everyone who has contributed this week.

Kedgeree, an Anglo-Indian Recipe

+Azlin Bloor threw together a traditional breakfast dish from the UK with hints of India in it

Thai Mango Salad with Paneer

+Shana Shameer merged Thai and Indian to make a sublime salad

Dal Fusion

+Cassandra Hickling took us on a trip around Asia with her fusion recipe

Carrot Halwa & Shrikhand Tarts

+Subham Roy sweetened the pot by making these tiny tarts



Balvinder’s Red Lentil Dal

+Joy Stewart tried out +Balvinder Ubi's recipe for dal



Spaghetti With Bacon And Cheddar Cheese

+paul sheppard showcased an interesting pasta recipe for his first post on Foodies+

Vegan Spaghetti Bolognese

+FrenchTouch demonstrated that you don't need meat to make a great ragu

Tagliatelle With Steak And Mushroom Sauce

+Paul Binns made pasta at home with a warming sauce

Spaghetti With Red Sauce

+Nazia Siddiqua made a delicious pasta sauce with a difference



Duck Breast And Soba Noodles

@made K showed us a wonderful way to serve soba

Slow-Cooked Lamb Neck

+rick van elswijk made some mouth-watering lamb

Gozlemes With Chicken and Lentils

+Patricia Warnon gave us a great idea for a flatbread stuffing

Crispy Chicken and Spinach

+ZOAAA Classy Flavours fried up some chicken

Quinoa Salad with Chicken

+Patricia Warnon also rustled up a healthy salad

and a Rice Pilaf with Vegetables

Cabbage and Sprouted Mung Bean Fritters

+Balvinder Ubi showed us how to make some fritters full of goodness

Paneer Maratha

+ZOAAA Classy Flavours had a busy week on Foodies+ this week and also shared this restaurant-style recipe with us

Grilled Chicken with Mustard Cream Sauce

Another new member +Subham Roy presented us with a tasty grilled dish



Crunchy Oats Choco Bites

+ZOAAA Classy Flavours tempted us twice this week

with these chocolate-filled, but healthy treats

and with

Milk Pudding

Coconut Mochi Balls

+Indrani Sen sent us a siren-song from Japenese shores with these sweet balls

Aperol Everything Cakes

+Helen Chin 's latest cake creations were just astounding




Rice and Beef Stuffed Pepper Bites

+Eating Cheating made some perfect party food

Homemade Freezer Burritos

+Joy Stewart gave us a fantastic idea to make breakfast fun

Prawn Cocktail Canapés

+Subham Roy was a very prolific contributor this week and also served up these tasty treats

Leek and Potato Soup

+Sandra Rerecic simmered a comforting soup



Uzbek Plov Master Class in Bukhara - Uzbekistan

+Ursula Streit took a cooking class in Uzbekistan*

Crab Sandwiches in Cornwall, England

+Sabine Mey-Gordeyns shared her experiences in Cornwall with us


Have a very happy week!

Photo thanks to +Balvinder Ubi
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