#food fusion recipes

[fullcravings]

Cannoli Cake

[kyaraben-time]

Source: shimamura417 on Instagram

[foodshowxyz]

Banh Mi Croissant 🥐 🤤

[sadsongbird]

Some ethereal rose-themed treats to indulge in this summer🌷:

🌸 Rose pistachio milk cake

🌸 Rose milk mousse

🌸 Spiced rose latte

🌸 Rose pistachio ice cream

🌸 Rose pistachio cupcakes

🌸 Rose cheesecake truffles

Most of these are relatively easy to make and they sound absolutely delightful!

[bangjiazheng]

Beef Steak with Pepper Sauce Recipe By Food Fusion

[dudeshusband]

another fun one i saw, because it was real and entirely lacking aesthetic, was a recipe for frybread from an apache woman

[fusionfood-fissionfood]

Everything Bagel Savory Pancakes

1 1/2 cup all-purpose flour

2 teaspoon bullion powder (i used chicken)

1 cup milk

1 egg, beaten

1 table spoon sour cream (optional)

1/2 table spoon baking soda

butter (i did not measure how much i used lol)

everything bagel seasoning (eastern auntie/grandma 'however much your heart desires' energy)

beat egg, milk, and sour cream together

stir in flour, little bits at a time. ( batter will probs be a lil thick. just add more milk if you want to stretch)

fold in bullion powder and baking soda.

bagel seasoning....dump that sommabich in

heat pan/skillet/ricecooker/wok/whatever cooking vessel you wanna make this in, what am I gonna do, judge you?

butter, melt it. nice big pat to make a nice big butter pool (if you can't tell, this recipe is for the soul not the cholesterol)

make pancake of desired size. i waited a little extra to get cwispy edges because why the fuck wouldn't i?

done

idk, top with savory condiments? i made a baller sweet pepper gravy with this

ideas for next time: green onions and/or chives, cornbread variant

[silverovaskitchen]

Food #002: Porcini and chestnut risotto (with a fusion twist)

MADE: 07 MAR 2023

Before anything, yes, I have a favorite bowl. I mean, who can resist the meow? 👀

Alright. So. When I made this, I had a revenge to take. The last risotto I ate before that (in a supposedly fancy restaurant!) was b l a n d —and I hate bland.

Hence, my mission here was to make a risotto that could be fancy AND not bland. Oh, and to use the jar of chestnuts that had been sitting in my pantry, too. I mostly based my recipe on this one, this one and a tiny bit of this one, but I did add some twists of my own... so please, Italian people, don't kill me for what I'm about to disclose 🙃

INGREDIENTS

250 g risotto rice (arborio/carnaroli)

30 g dried porcini mushrooms

1 cup (250 mL) porcini soaking liquid (see in recipe instructions)

2 1/2 cups (625 mL) vegetable broth (I used a cube of unsalted broth + water)

12 crumbled cooked chestnuts (+ some whole ones to serve)

1 or 2 shallots

1/2 cup (125 mL) sake (as a replacement to the traditional white wine, because that's all I have in my teetotaler's pantry)

20 g pecorino romano (it should be parmesan, but there are only very few cheeses I like and parmesan isn't one of them)

30 g butter (optional)

salt & pepper

olive oil

chopped scallion (to serve)

sanshō (Japanese pepper, to serve)

DIRECTIONS

(Optional) Stir fry the whole jar of chestnuts with salt and pepper for a few minutes, then reserve them. Crumble the 12 chestnuts that will go into the risotto.

Put the dried porcini in at least 1 cup boiling water for 10-20 mins. In the meantime, you can prepare the other ingredients (like chopping the shallots for instance)

In a saucepan, combine 1 cup porcini soaking liquid and the vegetable broth. Heat up until it boils and is completely mixed. Keep warm on the stove.

In a saucepan big enough to cook the amount of rice, stir fry the shallot in the olive oil over low heat, until it becomes translucent. Add all the rice. Stir everything and let toast for a few minutes, then add the sake to deglaze.

Add a ladle of hot broth. Gently mix and cook until the mixture starts to look dry. ONLY then add another ladle of broth, etc. (This process is very important! It ensures the starch in the rice gives a nice, creamy texture.)

When there's about half of the broth left, add chopped porcini and the crumbled chestnuts, mix, then keep adding broth ladle by ladle.

When you're done adding the broth and the rice is done, remove the risotto from the heat and stir in butter and pecorino. Salt and pepper to taste.

Serve hot with chopped scallion and sanshō sprinkled on top, as well as whole chestnuts.

Pic 1: showing off my giant ass jar of porcini

Pic 2: if you've never seen a jar of chestnuts, that's what it looks like in my local grocery store

[parveens-kitchen]

Crispy Cauliflower Fritters Sandwich with Purple Cabbage and Mayonnaise

Absolutely, here’s the full blog post with the rewritten introduction and Get ready to embark on a culinary journey that marries the crispy goodness of cauliflower fritters with the comforting embrace of buttery toasted bread. Our Cauliflower Fritters Sandwich is a fusion of textures and flavors that will delight your senses. With a creamy mayonnaise spread and the added crunch of purple cabbage…

[worldfoodwine]

Ground Turkey Stuffed Bell Peppers: Where Cultures Meet on a Plate! 🌶️

Hey foodies! If you're in the mood for something that's both comforting and exotic, you've got to try our Ground Turkey Stuffed Bell Peppers. This dish is a fusion of flavors from Mediterranean, Middle Eastern, and American cuisines. 🌍🍴

👉 Check the full recipe.

[sikfankitchen]

Shrimp Burger Inspired by "Chinese Honey Walnut Shrimp" 🍤🍔

[barwithnodoors]

Cosmic Cheese Fusion

From the Avengers Campus Cookbook

It's basically a recipe for pão de queijo. It's very easy and tastes really good, so worth trying. If you do, I suggest not using baking paper and just grease a muffin tin instead.

[stefford]

Fusion Dahl

Dahl that came out really well. I only realised how much I enjoyed it after I’d eaten it all in four consecutive meals. I took no photo and I only jotted down the ingredients, most of which I would say I just added the usual amount. Who really measures this stuff anyway? Red lentils 2 cupsStock 2 cups. Vegetable 🥦 if vegan, chicken 🐓 is fine.One tin crushed tomatoes 🍅1 Onion 🧅 choppedLots of…

[renewgoo]

How to Make a Pineapple Ginger Ice Cream Shake Sweet, Zesty, Spicy & Creamy Perfect Balance

In this video, we're making a refreshing and zesty Pineapple Ginger Ice Cream Shake. Watch as we blend together fresh pineapple chunks, spicy ginger, and creamy vanilla ice cream to create a sweet and spicy treat that's perfect for any occasion. With just the right amount of sweetness and spice, this shake is sure to become your new favorite. So join us as we whip up this tropical delight and get ready to experience a taste sensation like no other!

Here's a recipe for a refreshing Pineapple Ginger Ice Cream Shake:

Ingredients:

1 cup fresh or frozen pineapple chunks

1/2 cup vanilla ice cream

1/2 cup milk (or non-dairy milk)

1 tablespoon grated ginger

1-2 teaspoons honey (optional)

Ice cubes (optional)

Instructions:

Add the pineapple chunks, vanilla ice cream, milk, grated ginger, and honey (if using) to a blender.

Blend on high speed until the mixture is smooth and creamy.

If the shake is too thick, add more milk until you reach your desired consistency.

If you want a colder shake, add a handful of ice cubes and blend again.

Pour the shake into a glass and serve immediately.

Optional: Garnish with a pineapple slice or sprinkle some chopped ginger on top for extra flavor.

Enjoy your Pineapple Ginger Ice Cream Shake!

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[vmantras]

Spicy Mango Coconut Curry Recipe: Tropical Flavor Delight

This Spicy Mango and Coconut Curry is a tropical twist on a classic curry. The sweetness of ripe mangoes pairs perfectly with the creamy coconut milk and bold spices, creating a dish that’s both comforting and exotic. 📝 Ingredients: For the Curry: 2 ripe mangoes (peeled, pitted, and cubed) 1 cup coconut milk 1 tbsp coconut oil 1 medium onion (finely chopped) 2 garlic cloves…