Brave Swaan

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A tasty change from regular pancakes are these Buckwheat Cherry Sourdough Pancakes. When you mix buckwheat flour, sourdough starter, and sweet cherries, you get a tasty and unique breakfast treat. Great for brunch on the weekend!

Ingredients: 1 cup buckwheat flour. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup sourdough starter. 1 cup buttermilk. 2 large eggs. 1/4 cup melted butter. 1 cup fresh or frozen cherries. 1/2 teaspoon vanilla extract.

Instructions: The buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Along with the eggs, melt the butter and mix it with the sourdough starter in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The cherries and vanilla extract should be added slowly. Put a griddle or nonstick skillet over medium-high heat and use butter or oil to lightly coat it. For every pancake, put 1/4 cup of pancake batter on the griddle. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Top the pancakes with your favorite things, like yogurt or maple syrup, while they are still hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Attack SEO

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Cranberry and Lime Coconut Milk Jelly Shots. Perfect for impressing your friends at your next gathering.

Vegan Cranberry Lime Coconut Jelly Shots

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These pan-fried gyoza offer a unique fusion experience with savory porkbelly filling, napa cabbage, green onions, and ginger.

Russian Dumpling Gyoza

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This sweet and tangy homemade gooseberry jam is ideal for spreading on toast or topping yogurt or ice cream with.

Instructions: Wash the gooseberries and remove the stems. Place them in a large pot, cut in half. Stir in the sugar, water, and lemon juice until thoroughly combined. Cook, stirring occasionally, over medium heat until the sugar dissolves. Bring the mixture to a boil by increasing the heat to high. Reduce the heat to low and continue to cook, stirring occasionally, for 20-25 minutes, or until the mixture thickens and coats the back of a spoon. Remove the pot from the heat and set aside for a few minutes to cool. Fill sterilized jars halfway with jam and allow to cool completely before sealing.

Homemade Gooseberries Jam

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Decadent chocolate-covered lime coconut bites offer an irresistible combination of flavors.

Gourmet Lime Coconut Bites with Chocolate

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Smokey Turkey Bacon Delight: Try K.C.'s Award Winning Recipe for a new twist on the classic bacon explosion.

K.C.'s Award Winning Turkey Bacon Explosion

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A delicious vegan version of the classic vanilla custard slice, made with a creamy cashew-based custard and a crunchy cookie base.

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 2 tbsp cornstarch. 1 tsp vanilla extract. Pinch of turmeric for color. 8-10 vegan vanilla cookies. 1/4 cup melted vegan butter. Fresh berries, for garnish.

Instructions: Put the cashews that have been soaked, coconut cream, maple syrup, cornstarch, vanilla extract, and turmeric in a blender. Mix until it's creamy and smooth. Put the mixture in a saucepan. Cook it over medium heat while stirring it all the time until it gets thick. Take it off the heat and let it cool down a bit. Pulse the vanilla cookies in a food processor until they are small pieces. Melt some vegan butter and add it. Pulse again until everything is mixed. To make the base, press the cookie mixture into the bottom of a baking dish that has been lined with parchment paper. Spread the custard mixture out evenly over the cookie base after it has cooled a bit. Put the custard slice in the fridge for at least two hours, or until it's set. After it's set, cut it into squares and top with fresh berries.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lee Triplets

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A savory corn chowder with sausage and potatoes, perfect for warming up on cold days.

Corn Chowder with Sausages and Potatoes Recipe

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This lattice-top tart is a delightful combination of a flaky buttery crust and juicy fresh berries. It's a perfect dessert for showcasing seasonal fruits and impressing your guests with its beautiful lattice design.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2-3 tablespoons ice water. 2 cups fresh berries such as raspberries, blueberries, or strawberries. 2 tablespoons cornstarch. 1/4 cup granulated sugar. 1 teaspoon lemon juice. 1 egg, beaten for egg wash. 1 tablespoon coarse sugar optional, for sprinkling.

Instructions: Pulse the flour, sugar, and salt together in a food processor until they are all mixed together. Pulse in the cold cubed butter until the mixture looks like big crumbs. Add ice water one tablespoon at a time and pulse the food processor until the dough starts to stick together. Put the dough on a floured surface and knead it for a short time. Then, shape it into a disk, cover it with plastic wrap, and put it in the fridge for at least 30 minutes. Warm the oven up to 190C 375F. Mix the berries, cornstarch, sugar, and lemon juice in a bowl until everything is well mixed. On a floured surface, roll out the chilled dough until it is about 1/8 inch thick and fits your tart pan. Place the dough in the tart pan, cut off any extra, and crimp the edges however you like. Put the berry mix into the tart shell. Cut the dough into strips and arrange them over the filling in a lattice pattern to make the top. If you want, you can brush the lattice with beaten egg and sprinkle it with coarse sugar. Put it in the oven for 40 to 45 minutes, or until the crust is golden brown and the filling boils over. Let the tart cool down before you serve it.

Prep Time: 45 minutes

Cook Time: 40 minutes

Zia Soars

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These Cheddar Cheese Burgers with Red Onions, Avocados offer a flavorful twist on classic burgers.

Cheddar Cheese Burgers with Red Onions and Avocados

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Chianti Apple Cider Wine

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Aciniis doughnuts are handcrafted gourmet treats designed to delight your senses.

Acinii Doughnuts

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Hearty Chickpea Mushroom Soup recipe - packed with protein, fiber, and delicious umami flavors. Perfect for cozy nights in.

Bean Recipe - Chickpea Mushroom Soup

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Barbecue Charred Prawns

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Grain-Free Paleo Cheesesteak experience with this Portobello Bun Recipe. Savor the flavors of grass-fed beef and sauted veggies in this revamped classic dish.

Paleo Philly Shroom Bugers

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Sour Cream Chicken Quiche is a savory and creamy dish that's perfect for breakfast, brunch, or a light dinner. It's filled with tender chicken, a medley of vegetables, and a rich, custard-like filling with a hint of herbs and cheddar cheese.

Ingredients: 1 pie crust. 1 cup cooked chicken, diced. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 3 large eggs. 1/2 cup milk. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced tomatoes. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried basil. 1/4 teaspoon dried oregano.

Instructions: Preheat your oven to 375F 190C. Place the pie crust in a pie dish and set aside. In a mixing bowl, combine the cooked chicken, shredded cheddar cheese, diced onion, diced bell pepper, and diced tomatoes. In another bowl, whisk together the sour cream, eggs, milk, salt, black pepper, dried thyme, dried basil, and dried oregano. Pour the egg mixture over the chicken and vegetable mixture. Stir to combine thoroughly. Pour the combined mixture into the prepared pie crust. Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown. Remove from the oven and let it cool slightly before slicing and serving. Enjoy your delicious Sour Cream Chicken Quiche!

Prep Time: 15 minutes

Cook Time: 35 minutes

Tech Reviews

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These cherry popsicles are bursting with fruity flavor and are the perfect refreshing treat for hot summer days.

Ingredients: 2 cups cherry juice. 1/4 cup honey or sugar. 1 tablespoon lemon juice. 1 cup diced cherries.

Instructions: In a mixing bowl, combine cherry juice, honey or sugar, and lemon juice. Stir until well combined. Add diced cherries into the mixture and stir gently. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely solid. To remove popsicles from molds, run under warm water for a few seconds and gently pull out the popsicles. Enjoy your homemade cherry popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

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