#crisp anise seed

[jessehisco]

Crisp Anise Seed Butter Cookies Recipe Crisp butter cookies flavored with anise seeds. A classic Christmas cut-out cookie.

[mytinyblackheart]

Crisp Anise Seed Butter Cookies - Cut-Out Cookie Crisp butter cookies flavored with anise seeds. A classic Christmas cut-out cookie.

[carlairenesjournal]

Crisp Anise Seed Butter Cookies Crisp butter cookies flavored with anise seeds. A classic Christmas cut-out cookie.

[kannoaya]

Crisp Anise Seed Butter Cookies - Cut-Out Cookie Crisp butter cookies flavored with anise seeds. A classic Christmas cut-out cookie.

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[thecheekychef]

Polpette di Finocchietto

Polpette di Finocchietto

wild fennel fritters with pecorino

INGREDIENTS

6c. wild fennel fronds, picked from stems, boiled, squeeze-dried

1 large red onion, finely diced

2 eggs

3/4c. breadcrumbs

1/2c. grated pecorino cheese

1/4c. small dried raisins or currants

pinch of peperoncino

1T wild fennel seeds

sea salt and black pepper to taste

3c. vegetable oil to deep fry

PROCESS

Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.

In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!

Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.

Notes from the Chef:

Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde” dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.

So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.

Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.

Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.

[thewolfparadox-things]

Hircine's charcuterie board

Meats: Salami: A cured sausage made from pork shoulder or leg. Prosciutto: A cured ham that is typically thinly sliced. Venison salami: A salami made from venison, which is the meat of a deer. Coppa: A cured pork shoulder that is typically seasoned with fennel. Sopressata: A cured salami that is typically seasoned with garlic and chili peppers. Cheese: Parmesan: A hard, dry cheese that is made from cow's milk. Cheddar: A hard, yellow cheese that is made from cow's milk. Goat cheese: A soft, white cheese that is made from goat's milk. Brie: A soft, creamy cheese that is made from cow's milk. Crackers and bread: Water crackers: Crisp, thin crackers that are made from water and flour. Biscotti: Twice-baked cookies that are typically flavored with almonds or anise. Crostini: Toasted slices of bread that are typically topped with cheese or meat. Fruits and vegetables: Dried figs: Sweet, chewy figs that have been dried. Grape tomatoes: Small, sweet tomatoes that are typically red or yellow. Cucumbers: Long, green vegetables that are typically eaten raw. Apples: Crisp, sweet fruits that are typically eaten raw. Condiments: Honey: A sweet, viscous liquid that is made from honeybees. Mustard: A condiment that is made from ground mustard seeds. Jam: A sweet, thick spread that is made from fruit. Jellies: A sweet, clear spread that is made from fruit. To serve, arrange the meats, cheeses, crackers, bread, fruits, and vegetables on a wooden board or platter. Drizzle with honey, mustard, jam, or jelly, and enjoy!

Here are some additional tips for making a charcuterie board:

Variety is key: When choosing meats, cheeses, and other ingredients, try to include a variety of flavors, textures, and colors. This will make your charcuterie board more visually appealing and interesting to eat. Think about the occasion: If you're making a charcuterie board for a special occasion, you might want to include more expensive or exotic ingredients. For a casual gathering, you can keep things simple and use more affordable ingredients. Don't forget the presentation: A well-presented charcuterie board is sure to impress your guests. Take some time to arrange the ingredients in a visually appealing way. You can use different types of plates, bowls, and platters to create a unique look. Have fun! Making a charcuterie board is a great way to get creative and experiment with different flavors. Don't be afraid to try new things and see what you like.

Image from https://www.killingthyme.net/2020/11/06/how-to-make-a-charcuterie-board/

[faewitchsherbs]

𝕭𝖆𝖘𝖎𝖑

𝕮𝖔𝖒𝖒𝖔𝖓/𝖋𝖔𝖑𝖐 𝖓𝖆𝖒𝖊(𝖘): Basil, Great Basil, St. Joseph's Wort, St. Joseph's Herb, Witches Herb 𝕭𝖎𝖓𝖔𝖒𝖎𝖆𝖑 𝖓𝖆𝖒𝖊(𝖘): Ocimum basilicum 𝕱𝖆𝖒𝖎𝖑𝖞: Lamiaceae~ Mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, perilla, ect.

𝕸𝖊𝖉𝖎𝖈𝖎𝖓𝖆𝖑 𝖚𝖘𝖊𝖘: Eases insect bites, fevers and stomach cramps/digestive problems. Used to detoxify from cannabis and drugs that store themselves in fat cells. Can increase sex drive, mood lifting, as well as a mild sedative; used to help treat depression, anxiety, difficulty sleeping, as well as mental burnout. 𝕾𝖎𝖉𝖊 𝖊𝖋𝖋𝖊𝖈𝖙𝖘: contains a chemical alled estragole, which has caused liver cancer in laboratory mice. Oils and extracts might slow blood clotting and increase the risk of bleeding in people with bleeding disorders. Extracts might lower blood pressure.

𝕸𝖆𝖌𝖎𝖈𝖆𝖑/𝖒𝖊𝖙𝖆𝖕𝖍𝖞𝖘𝖎𝖈𝖆𝖑 𝖚𝖘𝖊𝖘: Aids in keeping love Banishes negativity Dispels confusion, fears, and weakness Exorcism Fertility Love Peace Protection Protects against insanity Sympathy Wealth Wisdom

𝕯𝖊𝖎𝖙𝖞(𝖎𝖊𝖘): 𝕰𝖑𝖊𝖒𝖊𝖓𝖙(𝖘): Fire 𝕻𝖑𝖆𝖓𝖊𝖙(𝖘): Mars 𝖅𝖔𝖉𝖎𝖆𝖈(𝖘): 𝕲𝖊𝖓𝖉𝖊𝖗(𝖘): Masc 𝕮𝖍𝖆𝖐𝖗𝖆(𝖘):

𝕻𝖔𝖎𝖘𝖔𝖓𝖔𝖚𝖘? 𝕴𝖋 𝖓𝖔, 𝖋𝖑𝖆𝖛𝖔𝖗𝖘 & 𝖔𝖗 𝖚𝖘𝖊𝖘: no- Has a taste between savory and sweet, with hints of mint, anise, and pepper. 𝕮𝖔𝖒𝖒𝖔𝖓𝖑𝖞 𝖚𝖘𝖊𝖉 𝖎𝖓: On pastas, and great with balsamic reduction sauce

𝕻𝖗𝖔𝖕𝖆𝖌𝖆𝖙𝖎𝖔𝖓- 𝖂𝖍𝖊𝖗𝖊 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: in 75-85 degree weather 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: 2 weeks after the last frost 𝕳𝖔𝖜 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: sow 2-3 seeds per pot, about 1/4". Keep moist until germination (which should take 5-7 days, 𝕻𝖗𝖊𝖋𝖊𝖗𝖗𝖊𝖉 𝖈𝖔𝖓𝖉𝖎𝖙𝖎𝖔𝖓𝖘: moist soil but not too wet, warm weather but not too much sun. 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖈𝖔𝖑𝖑𝖊𝖈𝖙 𝖘𝖊𝖊𝖉𝖘/𝖘𝖕𝖔𝖗𝖊𝖘/𝖊𝖈𝖙: 𝕺𝖙𝖍𝖊𝖗 𝖙𝖎𝖕𝖘: (pay attention to wilting, in my experience basil can be a bit fragile {especially when they're store bought plants])

𝕳𝖔𝖜 𝖙𝖔 𝖎𝖉𝖊𝖓𝖙𝖎𝖋𝖞: Gloss, oval shaped leaves with smooth/slightly toothed edges that typically cup slightly. Leaves are arranged oppositely along the square stem. Small, clustered flowers are white to magenta and grow in stalk shapes. Smells like sweet Anise, Licorice, and Lemon.

𝕳𝖆𝖗𝖛𝖊𝖘𝖙- 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: Whenever needed 𝖂𝖍𝖆𝖙 𝖙𝖔 𝖑𝖔𝖔𝖐 𝖋𝖔𝖗: Nice crisp leaves that are close to full size 𝖂𝖍𝖆𝖙 𝖕𝖆𝖗𝖙𝖘 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: leaves 𝕳𝖔𝖜 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: Pinch off each leaf at the base, where the leaf meets the stock. Harvest from the top of the plant, where the leaves regenerate fastest. 𝕳𝖔𝖜 𝖙𝖔 𝖉𝖗𝖞/𝖘𝖙𝖔𝖗𝖊: Wash the basil leaves, dry them with a towel, and then tie them up using their stems. Then, hang them in a cool, dry place (ideally high in your kitchen). It'll take 4 to 5 weeks to fully air-dry.

[thefreshdirect]

Exploring the Culinary and Health Wonders of Fennel

Fennel, with its aromatic fragrance and distinct flavor, has been cherished for centuries in culinary traditions around the world. Beyond its culinary uses, fennel boasts an array of health benefits that have earned it the title of a superfood. Join us as we delve into the fascinating world of fennel, exploring its culinary versatility, nutritional value, and potential health advantages.

Culinary Delight

Fennel, known scientifically as Foeniculum vulgare, is a flowering plant belonging to the carrot family. Both the bulb and the feathery fronds of the fennel plant are edible and prized for their flavor. The bulb has a crisp texture and a mild, slightly sweet taste, reminiscent of licorice or anise. Fennel seeds, which are commonly used as a spice, have a warm, aromatic flavor profile.

Versatile Uses in the Kitchen:

One of the most appealing aspects of fennel is its versatility in the kitchen. From soups and salads to roasts and stir-fries, fennel can be incorporated into a wide range of dishes. When raw, the bulb adds a refreshing crunch to salads and slaws. When cooked, fennel becomes tender and develops a rich, caramelized flavor that enhances both savory and sweet dishes. Fennel seeds are often used to flavor bread, sausages, and pickles, adding depth and complexity to recipes.

Nutritional Benefits:

In addition to its culinary appeal, fennel offers an impressive array of nutrients and health-promoting compounds. It is rich in fiber, vitamins (including vitamin C, vitamin K, and folate), and minerals (such as potassium and manganese). Fennel also contains phytonutrients like flavonoids and antioxidants, which have been linked to various health benefits, including reduced inflammation and improved digestion.

Potential Health Advantages:

The phytonutrients found in fennel, particularly its potent antioxidants, contribute to its potential health advantages. These antioxidants help combat oxidative stress and neutralize harmful free radicals in the body, which may reduce the risk of chronic diseases like heart disease and certain cancers. Additionally, the fiber content of fennel supports digestive health by promoting regularity and preventing constipation.

Incorporating Fennel into Your Diet:

Incorporating fennel into your diet is easy and enjoyable. Try adding thinly sliced raw fennel to salads or using roasted fennel as a flavorful side dish. You can also experiment with fennel seeds in your cooking, whether sprinkled over roasted vegetables or infused into sauces and marinades. With its delightful flavor and numerous health benefits, fennel is a welcome addition to any kitchen.

Conclusion:

From its culinary versatility to its potential health advantages, fennel is truly a remarkable herb. Whether you're looking to enhance the flavor of your favorite dishes or boost your overall well-being, fennel offers a wealth of benefits. So why not explore the world of fennel and discover all that this remarkable herb has to offer? Happy cooking and happy eating!

[moonicupcake]

Mooni cupcake

Here, we serve our product, made with love. Firstly, we do not add sugar to our products. In addition, we add high-quality ingredients like brown sugar, jaggery, etc. And the best quality battle is adding to our products. The first product we introduce is a cupcake. There is a wide range of cupcakes in our cafe. Cupcake with edible flowers: rose, hibiscus, dandelion, lavender, marigolds, anise hyssop, squash blossoms, butterfly peas, violas and pansies, chamomile, nasturtiums, boreal, and sweet williams. Cupcakes with exotic fruits, such as dragon fruit buttercream-frosted cupcakes, honey passion fruit cupcakes, etc. Cupcakes with exotic fruits, such as dragon fruit buttercream-frosted cupcakes, honey passion fruit cupcakes, etc. Cupcake with berries, dry fruits, and nuts. Cakes with herbs, namely mint chocolate and lemon rosemary cupcakes. Edible herbs are refreshing and have nutritional value. Secondly, we introduce pie. The pies are heartwarming and glorious. The perfect balance of sweet and sour. Pies have incredible flavors and authenticity.

Apple pie, made with crisp apples and raisins, is a deliciously warm and comforting dessert. Pecan pie: a recipe with a twist of whipped cream and a gluten-free version with maple syrup Pumpkin pie: pumpkin pie topped with cranberries Key lime pie: fancy recipes with uncomplicated desserts Rhubarb pie and vanilla pie recipe Peach pie is the perfect balance of sweetness and tartness. Strawberry pie: sweet and tangy, rhubarb and strawberry recipe The combination of tart rhubarb and juicy strawberries baked into a flaky crust is a delicious treat. Mississippi Mud Pie: deliciously rich filling and crunchy crust Blueberry pie: buttery crust and juicy blueberry fillings Cherry pie: made with fresh cherries, a flaky pie crust, and the right amount of sweetness and spices       

Then, we introduce muffins. Muffins are healthy and tasty with dry flowers, nuts, and herbs. Namely, chocolate chip muffins, strawberry muffins, pumpkin spice muffins, banana nut muffins, blueberry muffins, apple cinnamon muffins, gingerbread muffins with maple cinnamon glaze, lemon poppy seed muffins, brown butter bran muffins, etc.     The birthday cupcake is decorated and flavors the theme. Wedding cakes are specially customized for your occasion. We use safe alternatives for vegan products. The richness of food can be explored in our cafe. Appropriate amounts of sweet and majestic flavors can produce wonders in your mouth. Cupcakes are the ideal gift for your loved ones. You can treat yourself to what you love. Here, the food is in perfect balance. A moderate amount of healthy food can give a person a healthy life. We are animal lovers, so how can we hurt them? So we decided to produce vegan food products in our store. Alternatives to veganism are safe and trustworthy. As a child, I was madly in love with cupcakes. You know cupcakes are irresistible. And it looks so good. Moreover, everyone loves cupcakes, and they are perfect for every event. Yeah, they deserve your heart. Customers can trust us fully. We only use safe vegetarian alternatives. We don't use any additives or preservatives. Birthday cakes, anniversary cakes, and wedding cakes are available. Cakes are available in various flavors. We prioritize your needs. An endless variety of pies and chocolates are available here. We use the highest-quality ingredients for cupcakes and muffins. Different fruit cakes are highly recommended. Cupcakes come in hundreds of flavors. We can customize cupcakes according to your occasion.

Cupcakes can create magic in your mouth. Be yourself, and eat what you like. Prioritizing their health is more important. The cakes are soft and tasty. The cakes are a pure delight. It is very moist and soft. Coconut cheesecake and mango cake are special. We can deliver cakes to your home. The famous shapes of the cupcake are unique and according to your needs. You can share with your loved ones. You can surprise loved ones with cupcakes. Edible flowers and herbs make you healthy and have a lot of health benefits. coffee cake for coffee lovers. Milk chocolate, white chocolate, dark chocolate, and so many other wide ranges of chocolate are available here. Cakes, cupcakes, muffins, chocolate, and traditional snakes are available here. Healthy ingredients are added to make you feel satisfied. Beautiful, elegant, and simple cakes are highly recommended. Wedding cakes are designed according to your plan. yummy cupcakes with different colors and shapes. It can nourish your soul. Mindful eating is possible because of what we are eating. Baking cakes with passion and love makes them special. Enjoy our products with your loved ones. giving gifts to build never-ending relationships. Our products are perfect for your celebration.     Cupcakes are vegan and different from others. The edible flower is added to the product. The fresh flower cupcakes we serve are from the garden. It is so fresh to consume. The dried flowers are dried in front of the sun and preserved for future use. Then we use pressed flowers for their beauty and color. Cupcakes with exotic fruits are from tropical regions. The tropical fruits are sweet and taste different. Custard apple, dragon fruit, passion fruit, jackfruit, etc. The dry fruits are highly nutritious and have a high value in our diet. There is a different kind of berry that is extremely tasty and healthy. Strawberries, blueberries,blueberries and all other berries have great vitamin value. The cupcakes we create are healthy and have many benefits. The muffins we bake are different and delicious. It has nuts and dry fruits. Usually, muffins are baked with dry ingredients. Dry flowers and herbs are included in the muffin. Pies are the most attractive part of our cafe. The sweet and sour pies are made with fruits. Pie crust is made with high-quality ingredients. The other food products are chocolates and donuts. Donuts based on theme. Such as unicorns, galaxies, and so on. The chocolate is high quality and filled with nuts, fruits, and flowers.

Different varieties of cupcakes             Hibiscus cupcake Citrus hibiscus cupcake Coconut hibiscus cupcake Pineapple hibiscus cupcake Lavender cupcake Triple-berry cupcake Strawberry cupcake Passion fruit and vanilla cheese cupcake Dark chocolate and passion fruit cupcakes White chocolate raspberry cupcake Dragon fruit cupcake Blue butterfly pea frosting vanilla cupcakes

Different varieties of pie

PEANUT BUTTER CHOCOLATE MOUSSE PIE. TROPICAL PASSION FRUIT MOUSSE PIE. BOSTON CREAM PIE. BLUEBERRY LATTICE PIE. GRILLED PEACH PIE. CHOCOLATE COCONUT CUSTARD PIE. TANGY KEY LIME PIE. STRAWBERRY RHUBARB PIE PUMPKIN PIE SWEET POTATO PIE TRIPLE CHOCOLATE PUDDING PIE WATER PIE BUTTERMILK PIE MINI MUSHROOM PIES WITH THYME CLASSIC CHEESE PIE

Different varieties of muffins     Dry fruit and jaggery muffins Millet muffins with dry fruits Vegan blueberry muffin Plum muffin Sour cream blueberry muffin Dried mango muffin Greek yogurt blueberry muffin Apricot muffin Baked oatmeal muffins Banana muffin Pumpkin muffin Apple muffin Soft and moist carrot muffins Spinach, cheddar, and basil muffins Green smoothie chocolate chip muffins Blueberry basil corn muffin Parmesan and basil mini muffins Tomato basil muffins Cakes Classic Yellow Cake with Chocolate Frosting. Coconut Bundt Cake with White Chocolate-Coconut Glaze. Cream Cheese Pound Cake. German Chocolate Cake. Peanut Butter Cup Overload Cake. Salted caramel apple cake. Snickers Cake. Red velvet cake. White cake and vanilla. Strawberry and Angel Food Cake. Chocolate Cake. Carrot Cake. Rainbow Cake.

We also serve Indian desserts. Those desserts are really tasty.               and delicious.  They are all vegan, which is the core essence of   love.The first dessert we introduce is gulab jamun. It is very famous and sweet. The other desserts are jalebi, ladoo, and rasgulla. All are sweet and heartwarming. Kesari is very famous in India. Especially in south India. Everyone loves this dessert because of its texture and flavor.

Different varieties of payasam are available in our store. It's all made with high-quality ingredients. Payasam is made of jaggery, fruits, and dry fruits in the most traditional way. We replace milk with almond milk, coconut milk, and soy milk. Because of the vegan way we choose. Ada Pradhaman from Kerala is made of jaggery, ada, and coconut milk.

Our special product

PUMPKIN PIE The pumpkin pies are special because of their color, odor, and taste. The dessert pie has a spiced, pumpkin-based custard filling. They contain brown sugar, cinnamon, ginger, nutmeg, etc. Pumpkin pie symbolizes gratitude and appreciation when it's harvesting time. These are nutritious and eye-catching. This will be the best way for your loved one to show gratitude and appreciation.  

PASSION FRUIT CUPCAKE

Passion fruit is popular because of its healing properties and because it boosts the immune system. The cupcakes, cakes, and pie made of passion fruit have the essence of love. Passion fruit lemon cupcakes and coconut passion fruit cupcakes are available. The best products with passion fruit are served.   BUTTERFLY PEA CUPCAKE         The butterfly pea flower is rich in antioxidants and associated with several health benefits. The color is attractive. The flowers are connected to the transformation from within. This must be a good treat for yourself. COCONUT CHEESECAKE

The coconut cheesecake is creamy and rich with coconut and cheese. The classic taste of coconut makes you impressed. It is a fine source of energy.   Mango and Peanut Cake       The peanut butter is creamy and moist. The classic flavor of mango is added to it and can make magic.

[ravika-spices]

Veg Fried Rice Masala Recipe for Perfect Flavor with Ravika Spices

If you are looking for a quick and easy way to make delicious veg fried rice at home, then you need to try this veg fried rice masala recipe. This recipe uses Ravika Spices, a brand that offers authentic and quality spices for your kitchen. You can easily find them in any online store or supermarket. They are packed with flavor and aroma and can transform your veg fried rice into a feast.

Ravika Spices

Ravika Spices is a brand that offers a range of spices for your Indian and Indo-Chinese cooking. They have spice blends like biryani masala, chicken masala, mutton masala, fish masala, pav bhaji masala, chole masala and more. They also have pure spices like turmeric powder, red chilli powder, coriander powder, cumin powder and more. All their spices are made with natural ingredients and no artificial colors or flavors. They are also hygienically packed and sealed to retain their freshness and quality.

Veg Fried Rice Masala Recipe

Veg fried rice is a popular Indo-Chinese dish that is made with cooked rice, vegetables and sauces. It is a simple and easy dish that can be made in a jiffy with leftover rice and veggies. To make it more flavorful and aromatic, you can use Ravika Spices Veg Fried Rice Masala. This is a spice blend that contains spices like cumin seeds, fennel seeds, star anise, bay leaf, red chillies, coriander seeds and more. It adds a nice color, taste and aroma to your veg fried rice. Here is how to make it:

Ingredients

- 3 cups cooked basmati rice

- 2 tbsp oil

- 1 tsp cumin seeds

- 1/4 tsp asafoetida

- 1 onion, finely chopped

- 1/4 cup chopped spring onion whites

- 1 tbsp ginger garlic paste

- Salt to taste

- 1/4 tsp turmeric powder

- 2 tsp Ravika Spices Veg Fried Rice Masala

- 2 cups chopped mixed vegetables (carrot, beans, cabbage, capsicum etc.)

- 2 tbsp soy sauce

- 1 tbsp vinegar

- 2 tbsp chopped spring onion greens

Method

1. Heat oil in a large wok or kadai on high flame. Add cumin seeds and asafoetida. When they crackle, add onion and spring onion whites. Fry for 2 minutes or until golden.

2. Add ginger garlic paste and salt and fry for another minute.

3. Add turmeric powder and Ravika Spices Veg Fried Rice Masala and mix well.

4. Add the chopped vegetables and stir fry for 5 minutes or until crisp tender.

5. Add the cooked rice and toss well to coat with the spices and vegetables.

6. Add soy sauce and vinegar and mix well.

7. Garnish with spring onion greens and serve hot or warm.

Tips

- You can use any leftover cooked rice or cook fresh rice for this recipe. Make sure the rice is not mushy or sticky.

- You can use any vegetables of your choice or whatever you have in your fridge. You can also add tofu, paneer or mushrooms for some protein.

- You can adjust the amount of salt, soy sauce and vinegar according to your taste preference.

- You can also add some red chilli sauce or green chilli sauce for some extra spice if you like.

- You can serve veg fried rice as it is or with some manchurian gravy or chilli paneer gravy on the side.

[themoroccanfood]

Here's a recipe for Moroccan Chabakia:

Ingredients:

2 cups all-purpose flour

1/2 cup sesame seeds, lightly toasted

1/2 cup vegetable oil

1/2 cup butter, melted

1/2 cup honey

1/4 cup warm water

1 tsp ground cinnamon

1/2 tsp ground anise seeds

1/2 tsp ground turmeric

1/2 tsp salt

Vegetable oil, for frying

Additional sesame seeds, for decoration

Instructions:

In a large bowl, combine the flour, toasted sesame seeds, cinnamon, anise seeds, turmeric, and salt. Mix well.

Add the vegetable oil and melted butter to the dry ingredients, and mix until well combined.

Gradually add the warm water to the mixture, and knead the dough until smooth and pliable.

Divide the dough into small balls, about the size of a walnut. Roll each ball out into a thin strip, about 3 inches long and 1 inch wide.

Using a pastry wheel or a sharp knife, cut each strip into a decorative shape, such as a diamond or a scallop. Make a small hole in the center of each piece.

In a deep fryer or a heavy pot, heat the vegetable oil over medium-high heat until hot but not smoking. Fry the chabakia, a few at a time, until golden brown and crisp, about 5-7 minutes.

Drain the chabakia on a paper towel-lined plate to remove excess oil.

In a separate saucepan, heat the honey over low heat until warm and runny. Dip the chabakia in the warm honey, coating them well on all sides.

Arrange the chabakia on a serving platter, and sprinkle additional sesame seeds over the top for decoration.

Serve the chabakia warm or at room temperature, and enjoy their sweet and nutty flavor!

Note: Chabakia is traditionally served during Ramadan, but it's delicious any time of the year. You can store them in an airtight container at room temperature for up to a week.

More Moroccan recipes : www.themoroccanfood.com

[2023eportfolio]

Iran and Georgia

INTRODUCTION

This week, I will be learning…

Method: frying, grilling, roasting, salad dressing

Menu: Steamed Rice pg. 630 Persian Flatbread pg 636 Tahchin Morgh (Rice Stuffed with Chicken) Mirza Ghasemi (Eggplant Dip) Fesenjoon (pomegranate & walnut chicken stew) pg 627 kabab Koobideh (ground beef)

Sustainability Topic: water

Prior Knowledge

We have made some kebabs before. I am not sure what Iranian or Georgian food I have had before. The rice technique seems appealing. I think the shape always adds a great look to rice.

Learning Objectives

This week, we will Introduce the rich and varied histories of Iran and Georgia, their diverse geographies, cultural influences, and climates. Introduce the culinary culture, regions, and dining etiquette in Iran and Georgia. Discuss the importance of religion and the Silk Road on both cuisines. Discuss the importance of the supra and tamada on dining etiquette in Georgia. Identify the foods, flavor foundations, seasoning devices, and favored cooking techniques. Teach the techniques and the marvelous, creative dishes of ancient Persia, Iran, and the Republic of Georgia.

RESEARCH

Method of Cooking

Fat: Olive oil, butter, clarified butter, vegetable oil, sheep tail fat, dehen (seasoned sheep tail fat)

Sweet: Sugar, honey, pomegranate molasses, grape molasses, carob molasses

Sour/alcohol: Lemon, orange, bitter orange, red or white wine vinegar, pomegranate syrup, sumac powder, yogurt, kishk (fermented and powdered yogurt and bulgur)

Salty: Salt, olives Spicy-Hot: Red chili pepper flakes, white and black pepper

Spice: Aniseed, cumin, allspice, cinnamon, saffron, cardamom, bay leaves, nutmeg, cloves, mastic, mahlab (ground cherry kernels), za’atar (spice blend of thyme, sesame, and sumac), mastic, seven-spice blend

Aromatic Seasoning Vegetables: Onion, garlic, carrot, celery, green onions Herbs, Seasonings, and condiments: Italian parsley, mint, cilantro, oregano, orange blossom and rose flower waters, rose petal jam

Other important Foods: Sesame seed, tahini (sesame paste), nuts (pine nuts, pistachios, almonds, walnuts), burghul (bulgar wheat), short-grain rice, freekeh (roasted green wheat), fillo pastry, chickpeas, lentils, fruit (apricots, cherries, quince, dates, figs), olives, grape leaves, cabbage, eggplant, zucchini, tomatoes, cucumbers, romaine, artichokes, okra, green beans, fish, meat (lamb, chicken, goat), pastirma or basturma (spice-rubbed, dry-cured beef)

Popular Dishes: Khobz arabi (flatbread) and khobz marquq (paper-thin flatbread), baklava, hummus (chickpea and tahini dip), baba ghanouji (eggplant dip), kibbeh (dish with lamb and bulgar), fattoush (salad with dried or toasted flatbread), labneh (strained yogurt), m’jaddarah (lentils, rice, and crisp-fried onion), tabbouleh (bulgar wheat salad), falafel (deep-fried chickpea balls), mezze (any dish served in small portions as appetizer), shawarma (shaved grilled meat)

Drinks: Ayran (yogurt drink), tea, Arabic and Turkish coffee, arak (anise-flavored liqueur), lemonade, beer, wine, jallab (drink made with ice, grape molasses, and nuts)

https://www.hungrypaprikas.com/ayran/

Origin and History

“Iran has long been an intersection of East and West, absorbing dark invasions, trade, disaster, conquests, migrations, and settlements. Over centuries, Persian, Byzantine, Frankish, Slavic (Balkan), Roman, Venetian, and Turkish foods and techniques, like paprika, lemons, tomatoes, bell peppers, and potatoes, influenced the continually evolving Iranian cuisine. “ (1)

Map of Cuisines

What influences the various areas being studied? For example, does the area have maritime influences, mountains, dry, Mediterranean climate, what is the weather like? 

Prepare the following questions for class discussion:

Iran/Persia

What is the reason for the early sophistication of Persian Cuisine?

What other cultural influences shaped Persian-Iranian cuisine? 

What was the Silk-Road? 

Name two important Persian dishes?

Republic of Georgia

What cultures left their influences on Georgian cuisine? 

Discuss the foods and herbs important to Georgian cuisine.

What is the premier soup of Georgia? What are its main ingredients?

In your research, bring one-two interesting findings from the area to share in class. 

Dish Method Variations

Falafel: Bake or Broil: Brush the balls or pat- ties with olive oil and bake in preheated 400 degree F oven 20 minutes, then broil to brown them.

Sources

1) Discovering Global Cuisines

2)https://www.whiskaffair.com/sumac-onions-recipe/

RECIPES

[vidalinav]

“I got this for you,” Nesta says sternly. 

Emerie looks to the colorful array of glass bottles splayed out of her counter top.

Spices... and a lot of them. Emerie counts fifteen. Turmeric. Paprika. Mustard Seed. Anise and chili powder. Salt and pepper. 

“I brought you tea, too,” Nesta adds, holding up a paper bag. “It’s almost winter so I thought you might need more...” 

Her words drift off and she looks to the windows coated in frost. Winter is already here, Emerie notes, but she doesn’t tell her pretty friend that. 

“Thank you,” she says, a little too breathless to be casual. Her body thrums with nerves and it’s a confusing feeling to both want to run and want to never leave this moment. 

“I made you a coat!” she blurts. Emerie pauses, adding as an afterthought, “so you won’t be cold... I--I don’t like that your cold.” 

Emerie doesn’t like that Nesta’s uncomfortable, she means. Her mind dwells on it for days. Nesta’s hungry, so she makes food. Nesta’s cold, so she commissions for some fur and spends all week lining a coat. It’s like her body can’t function outside of the thought. 

And well... Emerie doesn’t like Nesta associating Windhaven with the discomfort. She knows how backwards Illyrians can be. She knows all the ways she’s wished to run from this town and these people, but... she’s Illyrian. She can’t run from who she is, and Emerie wants desperately for Nesta to like who she is. 

She’s never wanted anything so much. 

Nesta’s gaze drops to the spices. “You made me a coat.” 

“You don’t have to wear it, but if you want to... it’s there.” 

“No one’s ever made me anything,” she says softly.  

They should have, she thinks, but Emerie refrains from the angry remark. She knows all too well how poorly Nesta’s treated and even though she wants to simply tell the female that she can stay with her--live with her, Emerie holds her tongue. 

It seems... too intimate somehow. 

“No one’s given me a gift before,” Emerie mutters. “Or cared enough to make sure I had tea.” 

“They should have,” Nesta says, as sure as the crisp snow that falls outside. As sure as ice and frost. 

Emerie feels her face warm, and she clears her throat, trying not to lay her palms on her cheeks to cover the evidence. Nesta follows the color, though, and Emerie has the sudden inclination to hide herself behind the counter. 

“You’re more genuine than anyone I’ve ever met,” Nesta says. Her fingers tap on the counter in a one, two, three. She must know that her heart is beating in tandem, the same heady speed. “Everything you’ve done for me... I’ll never be able to repay you.” 

“I just want you to be... happy.” 

Emerie curses herself for the word. Happiness? As if it’s something so easily acquired and not easily moved. 

Nesta smiles, just a small grin. She steps closer, and where Emerie’s hand lays on the countertop, Nesta sets hers on top. 

“I feel happy when I’m with you.” 

~

@dustjacketmusings

[lilyoffandoms]

Blades Drabble - Tyril x Maiele

For day three of @choicesnovchallenge2021 (culture | sandwich | tradition). I guess more tradition than culture but both fed this idea.

I’m sharing this early in case any of y’all wanna make this recipe for your own upcoming celebrations. Enjoy the recipe below. If any of y’all give it a go I’d love to hear your reactions.

Warnings & A/N: Alcohol mention and recipe. Guess it’s kinda a continuation of this one and a slight nod to my own family’s personal tradition the night after Dia de Muertos.

He sat beside the golden light of the fire. The breeze cold and crisp as it blew gently down the mountain slopes. Contrasting with the warm smokiness of the final flames of the year. A time to mark the coming darkness of winter until the return of light at spring. The final night of the Feast of Farin.

When all the guests had left, it was the duty of the House Ascended to tend the flames through the night, symbolizing the promise of the continuation of light before distributing a candle lit from that fire to each house at the first rays of dawn. Each home would then tend that flame throughout the coming months in their own way until each brought it back to light the fire in spring.

Small portions of their herbs and flowers, dried throughout the growing season as their harvests came in, would be tossed into the flames. Each family presenting a small bundle that would scent the autumn air when burned. A gift offered up with their prayers to the Light.

Maiele lost himself in the flames as he did every year. Memories of the scorched fields of that final battle marring the beauty of the light before him.

But even fire brings cleansing, he thought. Some seeds do not grow without the fierce and tormenting touch of fire.

He allowed his thoughts to drift to that more positive thinking. This flame was not the destroying flame of the Shadows but the life giving flame of the Light.

Tyril rejoined him, sitting beside him on the blanket spread over the frosted earth. Handing him a cup of mulled wine brewed with the very last spices harvested and saved from the year before. The scent of cinnamon, clove, star anise, and peppercorns mixed with the sweetness of the honey and the fruitiness of the wine with a feeling of warmth left to trail down the throat from the gingered bandy.

While the drink itself wasn’t the elvish tradition, it was one Maiele had insisted upon. One that was entirely in remembrance of his adoptive mother. A recipe she had perfected over the years and one that always brought him comfort on nights like this.

Together they tended the fire, adding fresh pine logs that had once been the brightest of decorative trees from the previous winter’s feasts. Stoking it when the logs shifted until it burned brightly once more. Tossing their own bits of dried flowers and herbs onto it throughout the stillness of the night as they told and retold stories of years past and what they wished for the coming years as well.

They took turns reading to each other from various books and poetry, refilling mugs when they ran dry, snuggling under layers of blankets and lounging on pillows, heads resting in each other’s laps at times between stollen and lazy kisses.

While he enjoyed the bustle of earlier in the evening, the dancing, the food, the chatting, it was this time that Maiele looked forward to the most. When everything had been put away for another year, orderly arranged in their proper places, the guests dismissed with hugs and well wishes, and it was just the two of them in the middle of the night with only the crackle of the fire and the howl of wolves and coyotes, and the sound of the others voice to enjoy amongst the quite stillness.

——————————

Abuela’s Vino Caliente

750 milliliters dry red wine* (or a big ole bottle as Grams wrote it)

2 oranges, sliced into rounds

1/4 cup honey, more if ya want

6 whole cloves

3 cinnamon sticks

6-8 whole black peppercorns

1 small sprig rosemary

2 star anise

1/3 cup gingered brandy**

Combine all the ingredients, except the brandy, in a heavy bottom saucepan and bring to a simmer (do not boil, you want to keep the alcohol or honestly what’s the point). Cover and simmer on low for a minimum of twenty minutes but up to a few hours.

Add brandy just before serving for best ginger flavor and garnish with orange, cinnamon, or whatever you desire. I like to garnish with a burnt sprig of rosemary that I then burn in the flames of our fire.

* my Grams noted that you shouldn’t bother with a good expensive bottle just grab that cheapo. My partner may have brought a really nice bottle of wine to her once and was quickly scolded in the most gramma of ways to not waste such good drink on vino caliente or little old ladies. She then pulled the cheapest ass bottle of wine he’s probably ever seen out (I still recall the look of horror on his face) and proceeded to make her recipe while drinking the bottle he brought (and she didn’t share it with anyone 😂)

** My Grams grew her own ginger and saved it every year by soaking it in brandy (my note: again something cheap but dear lord make it drinkable). She harvested it in fall and left it to soak until the following year when she would break it open for this recipe on the first day of Dia de Muertos. I try to do the same each year, drinking a glass for her on the first day and making this mulled wine the night after our celebrations are completed. If you make it, wash your ginger and cut it into approximately one inch chunks. Put them in a clean glass jar and cover with brandy. Let soak for at least four weeks. But if you can wait I highly recommend longer as the flavor is superb then.

——————————

Not sure this is even worthy of tagging these tags but I’m going to because I want my family’s stories shared in some small way.

Choices Tag: @storyofmychoices

Tyril Tag: @voseho

[wrfood]

MSG / BBQ noodle bowl

MSG SAUCE:

1T Chili Oil (or chili crisp) chili oil recipe: chili oil

1T Ya Cai

1T thinly sliced scallions

1t light soy

¾t MSG (half this to a little less than ½t if using chili crisp)

rounded ½t sugar

SAUCE BBQ VERSION:

½T (or a little more) Chili Oil (or chili crisp)

1T Ya Cai

1T thinly sliced scallions

1T Japanese BBQ Sauce (Bachans)

½t light soy

½t sugar

½t toasted sesame seeds

SIDES / OPTIONAL TOPPINGS:

toasted sesame seeds

thinly sliced napa cabbage

extra green onions

thinly sliced cucumber

POACH CHICKEN way 1: (better results)

Ideally, leave chicken breast out on counter for 1hr. to come to room-temp.

Bring water to a boil. Enough water that it’ll cover the chicken by at LEAST a centimeter, maybe a bit more.

Season chicken on both sides.

When water is at a hard boil, add chicken- wait for it to simmer again, then shut off and wait. 20-25min. Check temp. At 165 it’s done.

If it’s super fat, you can occasionally turn the heat on for a min.

POACH CHICKEN way 2:

1 poached chicken breast - season with:

salt

five spice

garlic powder

onion powder

pepper

3 dried chilis (in the pan with it)

(optional) star anise

If poaching chicken: put breast in a sauce pan. season both sides. Then add 2cm of water over high heat. (1-2min until boil)

Once boiling, reduce to a simmer. then wait 11-15min. Check temp- should be 165.

Put sauce ingredients in the bottom of a bowl. No need to mix.

Boil water for noodles.

Cook ramen noodles, (or any noodle of choice) and put on top, then any toppings. Serve IMMEDIATELY and mix.