Recipes from Tue, 1 Apr 2008

11 Popular recipes

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11:52

Creamy local cheese and country pâté with cornichons on brown bread

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Creamy local cheese, country pâté with cornichons, saucisse, and mimolette on a crusty brown bread.
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12:07

Pink pomegranate and meringue dessert

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A little left over meringue, a touch of cacao, and these verrines were born.
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13:09

The most expensive spice saffron: a pinch of luxury

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The most expensive spice on earth, saffron, weighs in over one thousand dollars a pound -- fortunately, it is used by the pinch and bought by the gram. It is (...)
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16:56

Marshmallow Frosting

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This is sticky, and sweet – obviously, just like a melted marshmallow. The kids love it, but cleanup is a bitch. ingredients: 1 Tablespoon milk 3 Tablespoons (...)
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06:15

Harm choy tong pickled mustard cabbage soup

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**Non-Halal**I was lamenting to hubby one day that it must have been moons since I last drank Harm Choy Tong (Pickled Mustard Cabbage Soup in Cantonese) as my (...)
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03:45

Red pepper tomato sauce

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Ahhhh… it’s Spring in San Diego. The flowers are blooming away. The days are warm enough for short sleeves. The frogs are croaking in the canyon at night, (...)
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12:02

Pomegranate and Ginger Muffins

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For February, Sra of When My Soup Came Alive is hosting A Fruit A Month, and has chosen the pomegranate as the star.The pomegranate is another unusual and (...)
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21:24

Purple Sprouting Broccoli with Anchovy Herb Butter

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Purple sprouting broccoli , so pretty you want to pop it in a vase , tender stems and floury ferrous tips . Inspired by my Lunch at the Larder decided made up (...)
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04:43

Baked Tomatoes

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This is a very easy side dish to make and they taste delicious. Both of my kids love these tomatoes & so do my husband and I. They pair nicely with, pork, (...)
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04:29

Tofu Omelette Strips with Roasted Salsa

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This one takes a little bit of time but it is totally worth it. Plus, it is a very nice looking dish that is perfect for impressing your friends at your next (...)
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20:13

Swedish dark rye bread kavring recipe

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I've had some people e-mail me and ask for a recipe for Kavring, which is a sweet Swedish dark rye bread. I can't say that I have one - the very few times that (...)
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