Latest Recipes
Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF
This is a great dish. Add more or less harissa to spice it up or down. Great to enjoy with friends served straight from the tagine with some moroccan mint tea!
the best vegetarian breakfast burrito you'll ever taste
spicy, healthy, filling = bomb
Chewy Taro Root and Cheese Croquettes
I wanted to cook something for my kids using the bumper crop of taro root harvested in my garden. ＊Moisten your hands at Step 3 so that your hands won't become sticky. ＊Taro root is sticky enough, so coat with panko without dredging with flour or egg. Recipe by inuyasha
Gratinée of Avocado, Camembert Cheese and Honey Mustard
I love the combination of avocado, cheese and honey mustard. This is the drinking appetizer version of Avocado, Honey and Cheese On Toast. Please try other additions besides the tuna and corn used here. For 2 servings. Recipe by usaco3
Wiener Sausage Koinobori (Flying Carp)
I was trying to figure out how to make the scales easily on sausage koinobori. I use 1 whole wiener sausage, but you can also slice it in half lengthwise to make 2 koinobori out of 1. For 2 koinobori (flying carp). Recipe by momo**
Tanabata The Milky Way Salad Chirashi Zushi
We had a Tanabata festival meal with our family friends and I wanted to make something special for the occasion. I didn't have small cookie cutters at the time, so I used a knife to cut vegetables into stars. Using a cookie cutter would simplify this task and result in prettier shapes. You can add red or yellow paprikas or mizuna leaves to add colour to this dish. There are no prep steps to make this dish so it's super easy. Recipe by moto825
Cream Croquettes That Won't Burst!
My husband's favorite dish is cream croquettes, but I never used to be too fond of them, so reluctantly experimented with them. After coming up with a delicious way of making them, they're one of my favorites, too! Make a thick batter. Chill well and remove any air pockets. If it's too sticky to form, use a little oil. Make sure the breadcrumbs are fine and evenly coated. Deep-fry in 355°F/180℃ oil. You could put anything inside! Adjust so that the ingredients will be about 230 to 250 g. Recipe by Rimuyuramanma