Kwani Litfest

Ang Concept - Gemma Kneale - Tell Tale Chapbooks - Certificate Of Global Studies - Bushel of Bees

[kwanilitfest]

Taste the irresistible blend of spicy and sweet in this recipe for Sriracha Honey Popcorn. It's the ideal snack for any occasion, including movie nights!

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 2 tablespoons sriracha sauce. 2 tablespoons honey. Salt, to taste.

Instructions: Pop the popcorn kernels using your preferred method microwave or stovetop. In a small saucepan, melt the coconut oil over low heat. Stir in the sriracha sauce and honey until well combined. Drizzle the sriracha honey mixture over the popped popcorn, tossing gently to coat evenly. Sprinkle with salt to taste. Enjoy immediately!

Prep Time: 5 minutes

Cook Time: 5 minutes

theetuin koewacht

[kwanilitfest]

A tasty potato and smoked salmon salad with a tangy dressing that's great for a quick and tasty meal.

Ingredients: 300g baby potatoes, boiled and sliced. 100g smoked salmon, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh dill, chopped. 2 tbsp capers. 2 tbsp olive oil. 1 tbsp lemon juice. Salt and pepper to taste. Mixed greens for serving.

Instructions: In a large bowl, combine the boiled and sliced baby potatoes, smoked salmon, chopped red onion, fresh dill, and capers. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad mixture and gently toss to coat all the ingredients evenly. Serve the salad over a bed of mixed greens. Enjoy your Potato & Smoked Salmon Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sam Wineman

[kwanilitfest]

Quick quinoa salad is a great low-carb and gluten-free lunch that you can make in less than ten minutes and take to the office. It's healthy and filling because it's full of fresh vegetables and dressed with a light lemony dressing.

Ingredients: 1/2 cup quinoa, rinsed. 1 cup water. 1/4 cup diced cucumber. 1/4 cup diced bell pepper. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Bring water to a boil in a small pot. Cover, add the rinsed quinoa, and cook for 8 to 10 minutes, until the water is absorbed and the quinoa is done. Use a fork to fluff up the quinoa, then let it cool down a bit. Put cooked quinoa, diced bell pepper, diced cucumber, diced cherry tomatoes, and chopped parsley in a bowl. Pour the lemon juice and olive oil over the salad. Add salt and pepper to taste. Add everything to the bowl and mix it well. Serve right away or put in the fridge to enjoy later.

Prep Time: 5 minutes

Cook Time: 8 minutes

GWC Math Guru

[kwanilitfest]

These chicory coffee meringues are delicate and airy, with a hint of rich coffee flavor, making them a delightful treat for any occasion.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 tsp chicory coffee extract. 1/2 tsp vanilla extract. 1/4 tsp cream of tartar. Pinch of salt.

Instructions: Preheat your oven to 225F 110C. Line a baking sheet with parchment paper. In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. This will take about 5-7 minutes. Once all the sugar is added, beat the mixture on high speed until glossy and stiff peaks form. Gently fold in the chicory coffee extract, vanilla extract, and a pinch of salt until well combined. Using a piping bag fitted with a star tip, pipe the meringue mixture onto the prepared baking sheet in small swirls or rosettes. Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are crisp and dry to the touch. Turn off the oven and leave the meringues inside to cool completely. Once cooled, carefully remove the meringues from the parchment paper. Serve the chicory coffee meringues and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

The Offical Lightning

[kwanilitfest]

Indulge in the rich combination of milk chocolate and fresh cherries with this delightful tart. The buttery cocoa crust perfectly complements the creamy chocolate ganache and juicy cherries, making every bite a decadent treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small cubes. 1 large egg yolk. 1 tablespoon cold water. 1 cup milk chocolate chips. 1/2 cup heavy cream. 1 cup fresh cherries, pitted and halved.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, cocoa powder, sugar, and salt in a food processor and blend them together. Press and hold to mix. Put in the butter and pulse the food until it looks like coarse crumbs. Mix the egg yolk and water in a small bowl with a whisk. Add it to the flour mix and pulse it a few times to make dough. Make a 9-inch tart pan with a bottom that can be taken out. Press dough into the bottom and up the sides of the pan. Use a fork to make holes in the bottom of the crust. Bake for 12 to 15 minutes, or until set. Take out of the oven and let cool all the way down. Heavy cream should be heated in a small saucepan until it just starts to simmer. In a bowl that can handle heat, put chocolate chips. Then, pour hot cream over the chocolate. After one minute, stir it until it's smooth. Spread out the chocolate ganache in the tart shell that has been left to cool. Put cherry halves on top of the ganache. Put it in the fridge for at least an hour before you serve it. Cut it up and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

Bushel of Bees

[kwanilitfest]

Instant Pot Bhapa Doi is a delightful Bengali dessert made with yogurt, condensed milk, and aromatic spices. The pressure cooking method ensures a creamy and perfectly set texture, making it a quick and easy treat for any occasion.

Ingredients: 2 cups Greek yogurt. 1 cup sweetened condensed milk. 1/4 cup sugar. 3 large eggs. 1/2 teaspoon cardamom powder. 1/4 teaspoon saffron strands, soaked in warm milk. 1 tablespoon slivered almonds for garnish. 1 tablespoon chopped pistachios for garnish.

Instructions: To make the yogurt smooth, put Greek yogurt, sweetened condensed milk, and sugar in a large bowl and mix them together using a whisk. Add the eggs and keep whisking until everything is well mixed. Mix in the cardamom powder and milk that has been soaked in saffron. Pour the mixture into an Instant Pot-safe bowl that can handle high temperatures. Cover the bowl with aluminum foil and make a sling out of the foil to make it easy to put and take the bowl out of the Instant Pot. Put the trivet inside the Instant Pot and add one cup of water. Use the foil sling to carefully lower the bowl onto the trivet. Set the vent to "Sealing" and close the Instant Pot lid. Then, choose "Pressure Cook" for 15 minutes at high pressure. Once the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, release any remaining pressure by hand. Use the foil sling to carefully take the bowl out of the Instant Pot. Once the Bhapa Doi is cool enough to touch, put it in the fridge for at least 4 hours or overnight. Before serving, top with chopped pistachios and sliced almonds.

Prep Time: 15 minutes

Cook Time: 15 minutes

northern ontario labrador retrievers

[kwanilitfest]

Enjoy the tasty tastes of peppermint and chocolate without feeling bad about it. Stevia is used to make this skinny peppermint mocha sweeter and lighter. It is made with almond milk.

Ingredients: 1 cup brewed coffee. 1/2 cup unsweetened almond milk. 1 tablespoon cocoa powder. 1 teaspoon instant coffee. 1/4 teaspoon peppermint extract. 1 packet of stevia or sweetener of choice adjust to taste. Whipped cream optional. Crushed peppermint candies optional.

Instructions: Put the almond milk in a saucepan and heat it over low heat until it's hot but not boiling. Add the instant coffee, cocoa powder, and stevia and mix them in well with a whisk. Take it off the heat and add the peppermint extract while stirring. Pour the coffee that has been brewed into a mug. Then, add the cocoa mixture and stir to mix. If you want, you can add whipped cream and crushed peppermint candies on top. Enjoy your peppermint mocha that is low in fat.

Prep Time: 5 minutes

Cook Time: 5 minutes

Cry Blend

[kwanilitfest]

Indulge in the perfect blend of rich brownie, creamy pumpkin, gooey caramel, and crunchy toffee with these Pumpkin Heath Caramel Brownies. A delightful autumn-inspired treat!

Ingredients: 1 box brownie mix. 1 cup canned pumpkin puree. 1/2 cup caramel sauce. 1/2 cup chopped Heath bars or any toffee candy. 1/2 teaspoon pumpkin pie spice.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package, but use pumpkin puree instead of water. Add pumpkin pie spice to the brownie batter and mix it in. Put half of the brownie batter into a 9x13-inch baking dish that has been greased. Spread half of the caramel sauce and half of the chopped Heath bars over the batter. Put the rest of the brownie batter on top, then the rest of the caramel sauce and the chopped Heath bars. To make it look like marble, gently swirl the layers together with a knife. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

sekinan archaeology

[kwanilitfest]

With melted cheddar cheese, juicy beef patties, and your choice of toppings, a classic cheeseburger is always a hit. It's the best food for comfort.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard, to taste.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Put the burger patties on the grill or pan and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. In the last minute of cooking, cover and put a slice of cheddar cheese on top of each patty. This will melt the cheese. Fry or grill the hamburger buns for a few seconds on each side while the patties are cooking. Place a lettuce leaf and tomato slices on the bottom bun of each burger, then top with the cooked patty and melted cheese. Sauces ketchup and mustard and sliced onions can be added to taste. The classic cheeseburger is now ready to be served! Just put the other half of the bun on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sunnyvale Art Gallery

[kwanilitfest]

A delicious Paleo-friendly blueberry coffee cake made with almond and coconut flour, sweetened with coconut sugar, and bursting with fresh blueberries. It's gluten-free, grain-free, dairy-free, and refined sugar-free, perfect for a healthy indulgence.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 3 eggs. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh blueberries.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease an 8x8-inch baking dish. Almond flour, coconut flour, coconut sugar, melted coconut oil, eggs, almond milk, vanilla extract, baking soda, and salt should all be mixed together well in a large bowl. Add the blueberries slowly and carefully. Pour the batter into the baking dish that has been set up. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Wait until the coffee cake is cool to cut it. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Kate Tattersfield

[kwanilitfest]

This raw vegan Ploughman's Apple Tart with Cheese is a delightful twist on the classic ploughman's lunch. It combines sweet, tart apples with creamy vegan cheese and a nutty crust for a refreshing and satisfying dessert.

Ingredients: 4-5 medium apples, thinly sliced. 1 cup walnuts. 1 cup dates, pitted. 1 tablespoon lemon juice. 1 teaspoon cinnamon. 1 cup vegan cheese, thinly sliced. 1/4 cup maple syrup. Pinch of salt.

Instructions: Use a food processor to mix the dates and walnuts together. Pulse the food until a sticky dough forms. To make the crust, press the walnut-date mixture into the bottom of a tart pan. Add the apple slices that have been thinly sliced to a bowl. Add the cinnamon, maple syrup, and a pinch of salt. Place the apple slices on top of the walnut-date crust in a way that looks good. Put the vegan cheese that has been thinly sliced on top of the apple slices. Add some more maple syrup on top if you want it to be sweeter. Put it in the fridge for at least 30 minutes before you serve it. Cut it up and serve it cold. Have fun with your cheese and apple tart from Ploughman's!

Prep Time: 20 minutes

Cook Time: 0 minutes

woolf music

[kwanilitfest]

A satisfying dinner can be prepared quickly and deliciously in the oven or on the grill with these Bacon Ranch Chicken Foil Packets. Tender chicken breasts and thinly sliced potatoes get an amazing flavor boost from the combination of bacon, ranch dressing, and cheddar cheese. Ideal for an easy and filling supper!

Ingredients: 4 boneless, skinless chicken breasts. 8 strips of bacon. 4 small red potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 1/2 cup chopped green onions. Salt and pepper, to taste.

Instructions: Set the temperature of your oven or grill to 375F 190C. Four large pieces of thick aluminum foil should be laid out. Put a chicken breast in the middle of each piece of foil. Add salt and pepper to the chicken to season it. Place a pair of bacon strips around every chicken breast. After distributing the sliced potatoes equally among the foil packets, encircle the chicken with them. After each chicken breast, drizzle two tablespoons of ranch dressing over it. Top each chicken breast with shredded cheddar cheese. Over the cheese, scatter the chopped green onions. Ensuring a tight seal, fold the foil over the chicken and potatoes. Cook the foil packets for 30 to 35 minutes, or until the potatoes are soft and the chicken is cooked through. You can also cook the packets on a grill. Serve hot, carefully opening the foil packets while keeping an eye out for steam.

Prep Time: 15 minutes

Cook Time: 30 minutes

Maria Lager

[kwanilitfest]

With this delectable recipe, you can indulge in the irresistible combination of rich brownies and creamy Oreo filling. These brownies are ideal for any occasion, whether you're craving something sweet or serving dessert to guests.

Ingredients: 1 box brownie mix. 1/2 cup vegetable oil. 2 eggs. 1 cup Oreo cookies crushed. 8 oz cream cheese softened. 1/3 cup granulated sugar. 1 tsp vanilla extract. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to the level shown on the brownie mix box. Put the brownie mix, vegetable oil, and eggs in a bowl and mix them together. Mix everything together well. Mix the Oreo cookies that have been broken up into the brownie batter. Spread half of the brownie batter out in a baking pan that has been greased. Beat the cream cheese in a different bowl until it is smooth and creamy. Grass-ground sugar and vanilla extract should be added to the cream cheese and mixed in well. On top of the brownie batter in the baking pan, spread the cream cheese mixture. Add spoonfuls of the rest of the brownie batter on top of the cream cheese layer. To make the brownie batter and cream cheese mixture look like marble, swirl them together with a knife. On top of the batter, put semisweet chocolate chips. Bake in a hot oven for the amount of time listed on the brownie mix box, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. The brownies should cool in the pan after taking them out of the oven before they are cut up and served. Have fun with your tasty Oreo Cream Filled Brownies!

Prep Time: 15 minutes

Cook Time: 30 minutes

sekinan essay

[kwanilitfest]

Instead of regular beef burgers, these canned salmon burgers are tasty and good for you. They are easy to make and full of flavor and protein.

Ingredients: 1 can 14 ounces canned salmon, drained and flaked. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped celery. 1/4 cup mayonnaise. 1 egg, beaten. 1 teaspoon Dijon mustard. 1/2 teaspoon Old Bay seasoning. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves and tomato slices for garnish.

Instructions: Put canned salmon, breadcrumbs, red onion, celery, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, salt, and pepper in a bowl. Mix the ingredients together well, then use your hands to make 4 patties of the same size. Make sure the grill or skillet on the stove is hot over medium-high heat. Lightly coat it with cooking spray or oil. Put the salmon patties on the grill or in a pan. Cook for four to five minutes on each side, or until they are golden brown and done. Grill or toast the whole wheat burger buns until they are just barely browned. To make the salmon burgers, put a lettuce leaf on the bottom half of each bun, then a salmon patty, and finally a tomato slice. Put the other half of the bun on top. Serve hot with any side dish you like. Have fun with your homemade salmon burgers from a can!

Prep Time: 15 minutes

Cook Time: 10 minutes

red white and blue rabbitry

[kwanilitfest]

Homemade peanut butter that is smooth and creamy, great for putting on toast, dipping fruit, or mixing into smoothies. This recipe only needs three simple things to make it vegan and gluten-free.

Ingredients: 2 cups unsalted dry roasted peanuts. 1 tablespoon maple syrup. 1/4 teaspoon salt.

Instructions: Add peanuts to a food processor and blend until smooth, about 5-7 minutes. Scrape down the sides of the food processor as needed. Once smooth, add maple syrup and salt, blend again until well combined. Taste and adjust sweetness or saltiness if desired. Transfer peanut butter to a clean jar or container and store in the refrigerator.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lgt Arnaut Daniel

[kwanilitfest]

This gluten-free hobo dinner is hearty and tasty, with savory sausages, tender vegetables, and a rich gravy.

Ingredients: 4 gluten-free sausages. 4 potatoes, thinly sliced. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 cup sliced mushrooms. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons gluten-free all-purpose flour. 2 cups gluten-free chicken broth. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. Tear off 4 large pieces of heavy-duty aluminum foil, about 12 inches each. In a bowl, mix potatoes, onion, bell pepper, mushrooms, garlic, olive oil, salt, and pepper. Divide the mixture among the foil pieces, placing them in the center. Place a sausage on top of each vegetable pile. Fold the foil over the sausages and vegetables, sealing tightly to create packets. Place the packets on a baking sheet and bake for 30-35 minutes or until sausages are cooked through and vegetables are tender. Meanwhile, in a small saucepan, heat olive oil over medium heat. Add gluten-free flour and cook, stirring constantly, for 1-2 minutes until golden brown. Gradually whisk in chicken broth until smooth. Cook, stirring constantly, until the gravy thickens, about 5 minutes. Season with salt and pepper to taste. To serve, open the foil packets and spoon gravy over the sausages and vegetables. Garnish with chopped parsley if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Odile

[kwanilitfest]

Savor the comforting tastes of gingerbread with this delectable hot chocolate recipe that fits the Paleo diet. Ideal for a cold day when you want something hot and cozy to drink.

Ingredients: 1 cup unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 1 tablespoon honey. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/4 teaspoon vanilla extract. Pinch of salt. Whipped coconut cream for topping optional. Cinnamon stick for garnish optional.

Instructions: In a small saucepan, heat the almond milk over medium heat until it begins to simmer, but do not let it boil. Add the cocoa powder, honey, ground ginger, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and a pinch of salt to the saucepan. Whisk continuously until all the ingredients are well combined and the mixture is hot. Pour the gingerbread hot cocoa into a mug. If desired, top with whipped coconut cream and garnish with a cinnamon stick for an extra festive touch. Enjoy your homemade Paleo-friendly gingerbread hot cocoa!

Prep Time: 5 minutes

Cook Time: 5 minutes

Kate Tattersfield