Cool Recipes images
Some cool recipes images:
Vintage Ad #590: Zesty Wartime Fish Loaf
Image by jbcurio
While space likely precluded the use of an image, we imagine the results weren’t picturesque.
Source: The Toronto Daily Star, June 18, 1945
spring sorrel soup
Image by Stacy Spensley
Ugly but delicious, I swear.
littlebluehen.com/?p=3284
Cool Recipes images
A few nice recipes images I found:
A match made in the Midwest! Getting ready to cook for #Shabbat using @bbqrabbi’s rub and @kitchentested’s low and slow oven method. #thefeedfeed #thisamericanbite #kosher #shabbatshalom #shabbatdinner #cooking #lowandslow #kosherfoodies
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1O5JOTc
Cool Recipes images
Check out these recipes images:
Grilled Salmon Kabobs
Image by cseeman
Great new recipe (here with grilled corn). Recipe found here – coreyrecipes.blogspot.com/2020/08/grilled-salmon-kabobs.html
Panetone… cake
Image by Pomax
This was kind of an experiment in baking, and ended up as a sort of panetone cake.
The idea started with two eggs and an electric whisk. Then it kind of turned into a cake batter, and then I added soaked raisins and cast the mix in round, metal coffee tins… so here goes:
– 2 eggs
– 3 tablespoons of brown sugar
– 1 teaspoon of vannilin
– teaspoon of yeast
– 3/4 cup of soaked raisins (I soak mine in half/half whiskey and rum)
– 1 tablespoon of (unsalted) butter
– flour
1) whisk the eggs until the eggwhites start to fluff up. Keep whisking until it doesn’t look like it’s going to get any fluffier. Add in the brown sugar and vanilla, and mix until uniform.
2) heat the butter to make liquid, add a bit of flour to the egg mix, then mix in the butter
3) add in the yeast. if you have fine yeast, no need to dissolve it. If you have coarse yeast, dissolve in a little water first. No need to get it to "froth", just make sure it’s dissolved properly, then mix in
4) start adding flour until the mix is a cake-dough consistency, which means it’s still sticky, but if you put a finger in it and pull it out, it will resist and the peak where you pulled out your finger will stay there, very slowly sinking back into the dough/batter. Now mix in the raisins.
5) line the inside sides of 2 coffee tins (I drink lavazza. I have like 20 of these tins sitting in my kitchen) with baking paper, and scoop (you can’t pour, it’s too solid) half in one tin, half in the other.
6) set this to rise for about 5 hours. It takes a long time to rise, but it will, and it will rise more than you would expect, so wait =)
7) bake at 180C for 40 minutes, then let cool down and simply tap it out of the tin by holding it upside down and pulling on the paper a little.
Finally, dust with some powered sugar, and consume.
The best part about this is that if you do not eat all of it, you already have the ideal container to keep them in: just slide the coffee tin back over the top!
Recipe box
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Recipe box
Image by Arlette
Ask, and ye shall receive: After I filled my little hand-bound recipe book, I wished I had a little recipe box sized to hold index cards. A few weeks later, there one was at the Salvation Army! I think I paid 50 cents for it.
Cassava food recipes
Image by IITA Image Library
Cassava food recipes displayed on the table.
Cool Recipes images
Some cool recipes images:
Fish Tacos
Image by Neilwill
Recipe – fitpigrecipes.com/recipes/mexican-fish-tacos/
Perfect sourdough recipe
Image by muffinn
750g/1lb 10oz strong white flour
460g/1lb 2oz water, a little lukewarm
50g/1 ½oz sourdough starter
15g/ ½oz fine sea salt
220C for 15 minutes then 20minutes at 200C in a fan oven
