Your goal is to use all the letters to make words that describe what you see in the photos. Have fun this spring!
Hey, guys try this new game! It is a mix of a word game/photo game and Mahjong Solitaire!

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Discoholic 🪩
Aqua Utopia|海の底で記憶を紡ぐ
Three Goblin Art
todays bird
he wasn't even looking at me and he found me

Andulka
NASA
2025 on Tumblr: Trends That Defined the Year
Claire Keane

if i look back, i am lost
taylor price
"I'm Dorothy Gale from Kansas"

Janaina Medeiros
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Cosmic Funnies
Cosimo Galluzzi
ojovivo
TVSTRANGERTHINGS
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@skilletsandpots
Your goal is to use all the letters to make words that describe what you see in the photos. Have fun this spring!
Hey, guys try this new game! It is a mix of a word game/photo game and Mahjong Solitaire!
Making pizza dough at home is fun and easy when you have the right tools and techniques. Fresh pizza dough made simple!
A fun free word game for the whole family and friends! Find all the words in the list to advance to the next puzzle.
Arctic Words_ Word Game
Word puzzles from the Arctic!
Are you up for a little snowball fight? No competition, no timer, just you, and the game. Put your work aside, close the television, pour yourself something comforting and play this new set of word puzzles! Play this free word game. Find all words in the list to advance to the next puzzle. Additional hidden words will give you extra bonus.
#free word games #unscramble words,scrabble #texttwist #crossword #wordfinder #crossword #clue #word of the day
Looking for a warm and easy soup for these cold winter days? Try this quick & easy leek soup. An easy leek soup without milk or cream.
Restore the text of the lost manuscript. This new word game is based on the short stories of a young and new writer.
Photo and video crosswords for the holiday season. Play alone, and your family. Play offline, available in 6 languages!
What are your ideas for an original Breakfast or Brunch Mine is cheese pancakes, Sirnikis, and thin pancakes with a lot of fruits. But here I would like to suggest an easy and fast recipe that can be whipped up in no less than 15 minutes. Try this Banana pudding/quiche with strawberries. How do you [...]
Fun and Free New Word Game Align the letters and find all the words! Put your mind at ease with these new word puzzles! Align the letters to form words. Find
How to make cookies without too much sugar To my opinion, the best way to cut down on the amount of sugar you need is to replace it with any type of fruit. You
Cream Puffs with Chocolate Ganache
Cream Puffs with Chocolate Ganache If you want an easy dessert for all occasions. That is it for Christmas, Easter or a just because you have a sweet tooth. Cream Puffs with Chocolate Ganache are ideal! So now the question is how should you call them? How to call Cream Puffs Some call them profiteroles, some call them cream puffs or even chou à la crème. Whatever name you want to use, it is up to you. The truth is that cream puffs are so good, I bet you you won't be able to eat just one! How to make Cream Puffs with Chocolate Ganache Preheat oven to 180°C / 350°F. Place water, butter, and salt in a saucepan and bring to a boil, stirring with a wooden spoon. Add flour all at once. Stir briskly until dough is smooth and flour is well blended. When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit. Place dough in a bowl. Add eggs one at a time, ensuring each one is completely blended in before adding the next one. Keep working the dough until smooth and shiny. It should hold a soft peak when lifted with a spoon. Place the dough in a pastry bag and squeeze small cream puffs onto a baking sheet lined with waxed paper. Bake 20-25 minutes until puffed and golden. Cool on a rack. When they are completely cool, cut off the top part of it. Using a teaspoon, put some chantilly cream inside the profiteroles and place back the top part on top of the cream. At this point, you can add some chocolate ganache on the top. Keep them into the refrigerator until ready to serve.
How to make the Chocolate Ganache In a bowl, place the chocolate. Set aside. In a saucepan, bring the cream and the maple syrup to a boil. Pour the cream mixture over the chocolate and let it melt for 2 minutes without stirring. With a spatula, mix the ganache until the texture is homogeneous. Add the melted butter and stir until everything is melted. Allow to cool for 2 hours at room temperature or until ganache is spreadable. How to make Chantilly Cream Using a stand mixer, mix all the cream, the sugar, the vanilla extract until you get a stiff peak. Keep aside in the refrigerator until ready to assemble your cream puffs. This cream is not too sweet, so you can use it also for your waffles in the morning.
Cream Puffs with Chocolate Ganache
An easy dessert for all occasions. Cream Puffs 2/3 cup water1/2 cup butter1/2 tsp salt1 cup all-purposed flour4 eggs1 tsp sugarChocolate Ganache1 1/2 cup semi-sweet chocolate3/4 cup 35% cream2 tbsp unsalted butter4 tbsp maple syrupChantilly Cream250 ml 35% cream1/4 cup sugar1 tsp vanilla extract Cream Puffs Preheat oven to 180°C / 350°F. Place water, butter, and salt in a saucepan and bring to a boil, stirring with a wooden spoon. Add flour all at once. Stir briskly until dough is smooth and flour is well blended. When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit. Place dough in a bowl. Add eggs one at a time, ensuring each one is completely blended in before adding the next one. Keep working the dough until smooth and shiny. It should hold a soft peak when lifted with a spoon. Place the dough in a pastry bag and squeeze small cream puffs onto a baking sheet lined with waxed paper. Bake 20-25 minutes until puffed and golden. Cool on a rack.Chocolate GanacheIn a bowl, place the chocolate. Set aside. In a saucepan, bring the cream and the maple syrup to a boil. Pour the cream mixture over the chocolate and let it melt for 2 minutes without stirring. With a spatula, mix the ganache until the texture is homogeneous. Add the melted butter and stir until everything is melted. Allow to cool for 2 hours at room temperature or until ganache is spreadable.Chantilly CreamUsing a stand mixer, mix all the cream, the sugar, the vanilla extract until you get a stiff peak. Keep aside in the refrigerator until ready to assemble your cream puffs. Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.
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Maple and Balsamic Chicken
How to make a Sweet and Sour Chicken If you are looking for an easy weekdays recipe and you like chicken, well this recipe is for you! Maple and Balsamic Chicken is easy and fast. You can eat it with your favorite kind of potatoes or a green salad. How to make Maple and Balsamic Chicken First, pour the olive oil, and the maple syrup into a bowl. Seasoned the mixture with salt and pepper.
Second, you need to clean the onions, the garlic. Crush the garlic into the bowl. Place the onion at the bottom of the baking dish.
Third, add the dijon mustard with the rest of the ingredients, into the bowl.
Fourth, add the balsamic vinegar into the bowl and mix all the ingredients carefully.
Now it is time to add the fresh cilantro with the rest of the ingredients.
Add the maple-balsamic mixture on top of the chicken. You can use chicken breast or chicken thighs. it is up to you. Bake in the oven for about 1 hour at 400 degrees, or until the chicken reach an internal temperature of 180 degrees.
Maple and Balsamic Chicken
How to make an Asian style chicken. 1/2 cup olive oil1/4 cup balsamic vinegar1/2 cup maple syrup1 tbsp dijon mustard3 tbsp fresh cilantro2 tsp ground pepper1 tsp sea salt4 onions peeled and chopped4 chicken thighs2 garlic teeth cleaned and crushed Pour the olive oil, and the maple syrup into a bowl. Seasoned the mixture with salt and pepper. Clean the onions, the garlic. Crush the garlic into the bowl. Place the onion at the bottom of the baking dish. Add the dijon mustard with the rest of the ingredients, into the bowl. Now, add the balsamic vinegar into the bowl and mix all the ingredients carefully. Now it is time to add the fresh cilantro with the rest of the ingredients. Add the maple-balsamic mixture on top of the chicken. You can use chicken breast or chicken thighs. it is up to you. Bake in the oven for about 1 hour at 400 degrees, or until the chicken reach an internal temperature of 180 degrees.
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Complete Guide to Integral Sourdough Bread
Integral Sourdough Bread If you want to know how to make your own bread starter and you want to know how to make an Integral Sourdough Bread, you came to the right place! I will explain to you how to make your own starter and I will give you an integral sourdough bread recipe. Wild yeast or commercial yeast We all know that most of the leavened bread recipes use either fresh or dry yeast to help the dough rise. However, traditional sourdough fermentation relies on "wild" yeast and lactic acid bacteria that are naturally present in the air and in the flour to leaven the bread. Wild yeast is more resistant to acidic conditions than any other commercial yeast. This is what allows it to work together with lactic acid-producing bacteria to help the dough rise. Where can you find lactic acid Lactic acid bacteria can be found in several other fermented foods, including yogurt, kefir, sour milk products, koumiss, soy sauce, pickled vegetables, and sauerkraut. What is a starter The mix of wild yeast, lactic acid bacteria, flour and water used to make sourdough bread is called a "starter." I will explain how to make your own starter further in this post. During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise. Because most of the sugar is consumed by the yeast and bacteria, the dough gets that specific kind of "sour" taste. Even though sourdough bread takes much longer to ferment and rise than other types of bread, it is much better for your health, easier to digest, gives you very good bacteria for your guts, and has a very pleasant texture. What is the difference between integral flour and whole wheat flour Whole wheat flour is made from hulled red wheat grain. It is processed to remove some of the bran and germ. Integral flour has all the germ and the bran from the red wheat. It was not processed and it provides much more fiber and other nutrients than any other type of flour. What do you need to make your own starter You will need two 1 liter jars. Using two jars makes it easier to feed the starter in a clean jar. Before you prepare the starter, I suggest to clean the jars very carefully. You can even rinse the jars with boiled water to make sure there is no soap residue or any contaminants left inside.
How long does it take to make a bread starter It will take about 15 minutes of your time each day for 7 days to make the bread starter. After that, you will have to feed it only once a week, and you can keep it for many months just by following this procedure. How to make a whole wheat bread starter Day 1: Put the bread flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter away from direct sunlight. Day 2: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter as before. Day 3: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Again, close the lid and leave the jar on the counter. Repeat this step for day 4, day 5 and day 6.
Day 7: Take out 50 grams of the starter and put it into the other jar. You will use 270 g for your bread making. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid properly and put the jar into the fridge. Let it rest for a week before you feed it again. Day 7 is the day you can make your bread!
How to feed your bread starter Once a week, let's say on Saturday night, take out the jar of starter from the fridge, place it on the counter for the night. The next morning, take out 270 g of starter to make your bread. Now add the rest of the starter into a clean jar. Now for the feeding, just add the flour (50 g white flour and 50 g whole wheat flour) and 100 ml of water, mix, close the lid and place it back into the fridge until next week. That's it! How to make integral bread with whole wheat sourdough starter Add 270 g of starter into a large mixing bowl. Add 350 ml of warm water (not hot) and mix carefully.
When the starter has dissolved in the water, add the two types of flour, the sea salt and mix with your stand mixer for about 5 minutes.
After 5 minutes, you will see that the dough starts to form a ball in the mixer. When the dough has completely detached from the sides of the bowl, remove it from the mixing bowl, put it into a lightly oiled bowl and cover with a plastic wrap. Let the dough rest in a dark warm place for about 2 hours. After 2 hours, the dough should get much bigger, almost double in size.
Shaping and preparing the dough for proofing For this step you will need a little bit of flour, proofing baskets, a blade or sharp knife and a bread cutter. First thing, sprinkle some flour onto your working area and place the dough. Now cut the dough into two balls with the bread cutter.
When the dough is cut, you need to form the two balls for proofing. Take one piece of the dough, stretch it and fold it onto the middle. Look at the pictures below.
The edge of the fold should land in the middle of the dough like so.
After that take the opposite half and fold on top of the fold, like so.
Now take the two folds together and fold towards you.
Again make sure the edge of the fold lands in the middle.
After that take the opposite half and fold it on top of the fold. Look at the two pictures below.
Here is the result of this folding method. See picture below.
Now take each ball and with your hands shape the dough to make the ball tighter. To achieve this result, push the ball away from you with your hands and bring it back towards you. The dough will have a rolling movement on the board. By doing so, the dough will roll from top to down naturally. Turn the dough 1/4 turn and repeat these movements until you tightened all sides of the ball.
Now it is time take a proofing basket, sprinkle some flour at the bottom and place the newly shaped ball upside down in it.
Do these steps for both loaves of bread. Cover the proofing baskets with a cotton cloth, and let them rest for another 2 hours.
Baking the integral bread with whole wheat sourdough starter After 2 hours of proofing, place two Dutch ovens with their lids on into the oven and crank the heat to 475 degrees Fahrenheit.
Preheat them for about 45 minutes. Now (carefully!), take the Dutch ovens and place the proofed dough into them. Now the folded side of the dough will be at the bottom of the Dutch oven, and the stretched side will face up. Make some scars on top of the dough with a blade. Close the lid and put them into the oven. Reduce the oven temperature to 450 degrees. Bake for 20 minutes. After 20 minutes, remove the lid and cook for another 15 minutes or until the crust is golden brown and crispy.
Complete Guide to Integral Sourdough Bread
Do you want to know how to make your own bread starter and how to make an Integral Sourdough Bread? Well, you came to the right place! I will explain how to make your own starter and I will give you an integral sourdough bread recipe that does not require much kneading:) Let’s get started… Bread Starter Ingredients350 g white flour350 g whole wheat flour770 ml waterIntegral Sourdough Bread Ingredients270 g bread starter350 ml lukewarm water10 g sea salt150 g integral flour (or whole wheat)450 g white flour5 g olive oil (just for oiling the bowl) Bread StarterDay 1: Put the bread flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter away from direct sunlight.
Day 2: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter away from direct sunlight.
Day 3: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid and leave the jar on the counter as before. Repeat this step for day 4, day 5 and day 6.
Day 7: Take out 50 grams of the starter and put it into the other jar. You will use 270 g for making your bread. Add the flour (50 g white flour and 50 g whole wheat flour) + 100 ml of water into the jar and mix very well. Then close the lid properly put the jar into the fridge. Let it rest for a week before feeding again. Day 7 is the day you can make your bread!To feed your starter, once a week, let’s say on Saturday night, take out the jar of the starter from the fridge, and leave it on the counter for the night. The next morning, take out 270 g of starter to make your bread. Now put the rest of the starter into a clean jar. Now for the feeding, just add the flour (50 g white flour and 50 g whole wheat flour) and 100 g of water, mix, close the lid and place the jar back into the fridge until next week. That’s it! Integral Sourdough BreadPut 270 g of starter into a large mixing bowl. Add 350 ml of warm water (not hot) and mix carefully.
When the starter has dissolved in the water, add the two types of flour, the sea salt and mix with your stand mixer for about 5 minutes.
After 5 minutes, you will see that the dough starts to form a ball in the mixer. When the dough has completely detached from the sides of the bowl, remove it from the mixing bowl, put it into a lightly oiled bowl and cover with a plastic wrap. Let the dough rest in a dark warm place for about 2 hours. After 2 hours, the dough should get much bigger, almost double in size.
The next step is shaping and preparing the dough for proofing. For this step you will need a little bit of flour, proofing baskets, a blade or sharp knife and a bread cutter. First, sprinkle some flour onto your working area and place the dough. Then cut the dough into two balls with the bread cutter.
When the dough is cut, you need to form two dough balls for proofing. Take one piece of the dough, stretch it and fold one side into the middle. The fold's edge should land in the middle like so.
After that, take the other side and fold it on top of the other fold like so.
Now take the two folds together and fold towards you.
Again fold only to the middle of the dough.After that take the other side and fold on top of the previous fold. Look at the two pictures below.
This will be the result of this folding method (see the picture).Now take each ball and with your hands and shape the dough to make the ball tighter. To achieve this result, push the ball away from you with your hands and bring it back towards you. The dough will have a rolling movement on the board. By doing so the dough will roll from top to down naturally. Turn the dough 1/4 turn and repeat until you have done these movements on all sides of the ball.Now it is time take a proofing basket, sprinkle some flour at the bottom.
Place the newly shaped ball upside down in it (the stretched side facing down). Repeat these steps with the second loaf. Cover the proofing baskets with a cotton cloth and let them rest for another 2 hours. After 2 hours of proofing, place two Dutch ovens with their lids on into the oven and crank the heat to 475 degrees Fahrenheit. Preheat them for about 45 minutes. Now, carefully take the Dutch ovens out and place the proofed dough into them. Once in the Dutch oven, the stretched side of the dough will be facing up. Make some scars on top of the dough with a blade. Close the lid, reduce the temperature to 450 degrees, put the Dutch ovens back in and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 15 minutes or until the crust is golden-brown and crispy.
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Vinegret a Russian Salad
What is Vinegret Vinegret comes from the french word, Vinaigrette, but it does not mean the same thing. Vinaigrette in french is basically a salad dressing made from oil, vinegar, spices, and/or lemon. As for a Vinegret, it is the name of a Russian Salad. It is a very popular salad throughout Russia and Ukraine. It is served during celebrations or special events. What can you find in Vinegret the Russian salad From all my research and my husband opinion, the best version is the one based on beetroots. You can find in Vinegret, beetroots, carrots, potatoes which they are all boiled, some onions, brined pickles, and green peas. Some people will even add meat, fish, beans but at home, I make it the traditional way. All about the vegetables, oil, fresh dill, salt, and pepper.
How to make Vinegret First, you need to boil the carrots, the potatoes, the beets, and the green peas. After letting the vegetables cooled down, before cutting them. When the vegetables are cool, cut (the carrots, the beets, the potatoes) into small cubes. Cut them the same size it is more pleasant to eat. Keep the green peas aside, for now, they are the last ingredient to add to the Vinegret. Put all the roots chopped vegetables into a large bowl. Chopped the onions, the pickles and add them to the bowl. Now you can add the green peas, the salt, pepper, the fresh dill, and the oil. Mix all the ingredients carefully. I highly suggest to use your hands, it is the best way to not crushed the vegetables, especially the green peas. Voilà! Вкусный русский салат!
Vinegret a Russian Salad
Healthy, easy and delicious beet salad! 3 potatoes boiled (diced)3 small carrots boiled (diced)2 cups green peas (canned or frozen)3-6 stalks of fresh dill (chopped)6 pickles (diced)1 onion (diced)6 green onions (diced (optional))1 tsp salt1/2 tsp ground pepper2 tbsp olive oil First, you need to boil the carrots, the potatoes, the beets, and the green peas. After letting the vegetables cooled down, before cutting them. When the vegetables are cool, cut (the carrots, the beets, the potatoes) into small cubes. Cut them the same size it is more pleasant to eat.
Keep the green peas aside, for now, they are the last ingredient to add to the Vinegret. Put all the roots chopped vegetables into a large bowl.
Chopped the onions, the pickles and add them to the bowl. Now you can add the green peas, the salt, pepper, the fresh dill, and the oil. Mix all the ingredients carefully. I highly suggest to use your hands, it is the best way to not crushed the vegetables, especially the green peas.
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Tasty Words
Learn, Play and have Fun! Finally, after months of work, many tests, and revisions, it is ready! Tasty Words is out! As I told many of you before, I am not only a food blogger but a game designer. And our new food-related Game is ready! Do you want to learn all the culinary terms? Do you want to keep your brain sharp... Tasty Words has it all! How many Culinary Terms do you know? There are more than 200 culinary terms, into the culinary dictionary. How many do you know? What is a Paupiette, Julienne, Bechamel? No, they are not names of celebrity. They are culinary terms! Do you want to have fun and learn them all at the same time? Then this game is for you! Most of you home chefs, cooks, and foodies, know those terms. Come and test your skills and keep your brain sharp! But don't you worry this game is more than that, you must download and try to see what it is all about! You will find questions, crosswords, and many picture game.
Playing game what better way to learn! It is scientifically proven that you learn better and faster while having fun. We strongly believe in that here at Second Gear Games, that's why we love making word games! But if you are a foodie, a home chef, a mom, a dad, or someone that just love everything about food. Well with this game, you will not only have fun, but you will also be challenged, you will be tested and you will learn!
Why making a Food Game? We have started our company 10 years ago. We made some RPG games, then moves to puzzles games and now our specialty is word games. For us, making word game is a fun way to keep our brain sharp. But this time we wanted to touch a very specific niche, FOOD!!! Everybody loves looking at great food pictures, on Instagram, on Youtube, they are everywhere. So we thought why not in a game! We hope you will enjoy it, we know one thing for sure, you will be hungry just after the first puzzle:)
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How to Make Tiramisu at Home
I personally think tiramisu is the best dessert on Earth! It was the dessert that I was craving non-stop during my pregnancies. I typically make all my desserts at home. Scratch that, I make all my food at home: bread, buns, pasta, yogourt, etc. But at that time I couldn't find any homemade tiramisu recipe that tasted good and was safe for me to eat while being pregnant. All the tiramisu recipes were with raw eggs and most of them with alcohol. So how to make tiramisu at home in a way that is safe for pregnant women and kids to eat? Well, my recipe does not have any raw eggs and alcohol. You might say it should not be called tiramisu. Let's look at it this way - there are different ways of making carbonara fettuccini and yet you would still call it carbonara. So let's not play with words, LOL. I call this Tiramisu because there are ladyfingers, eggs, mascarpone cheese, and the coffee flavor. Simple and amazing! This recipe is easy to make, and yet soooo delicious. This is one of my favorite desserts! I really hope you will enjoy it!
Tiramisu
This dessert is made of ladyfingers (also known as savoiardi in Italy, or as sponge fingers in British English) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. INGREDIENTS FOR TOPPING1 cup whipping cream2 tsp white sugar1/2 tbsp vanilla extractINGREDIENTS FOR FILLING1 cup whipping cream1/2 cup white sugar1 tbsp vanilla extract5 egg yolks2 cups Mascarpone cheese1/4 cup Marsala wine (optional)INGREDIENTS FOR LADYFINGER MIX1 ½ cup coffee5 tbsp white sugar1 tbsp vanilla extract1 box ladyfingers cookies (or my recipe)1/4 cup rum (optional) The toppingWhip the cream to soft peaks and stir in sugar and the vanilla. Keep it in the fridge until ready to assemble.
The cream fillingWhip the cream to soft peaks and stir in sugar and the vanilla. Keep it in the fridge until the filling mix is completed.Place a pot with 3 inches of water in it on medium heat and bring to a simmer. Put a metal bowl on top of the pot with the simmering water. Whisk together egg yolks, sugar (and Marsala wine if want to use it) in that bowl. Whisk constantly until the mixture has almost doubled in size. Make sure the mixture is warm so your eggs will get safely cooked. Eggs need to stay at 140°F (60°C) for at least 3 minutes to pasteurize (according to these instructions).Add the mascarpone cheese to the mix. Whisk vigorously until the cheese has become homogeneous with the egg yolks. The mixture will be a little warm. Remove from heat.Put the mixture into the fridge. It needs to cool down a little bit before you can fold the whipped cream.When the mix has cooled, fold in the whipped cream. Keep it in the fridge until ready to assemble.The ladyfingersTake freshly brewed coffee, add the rum (if you want to use it) and sugar until dissolved.
Let it cool down, otherwise, you will burn your fingers dipping the cookies in it :) AssemblyAt this point, you will need your presentation dish. It can be a big bowl, a cup, a glass or a baking dish. Whatever your inspiration is at the moment!
Dip ladyfingers in the coffee soaking liquid just for a moment. Do not let it soak too much, otherwise, they will become soggy.Place some of the soaked ladyfingers at the bottom of your dish or cup.Gently spread some of the mascarpone cheese mixtures.Sprinkle some cocoa powder.Now, depending on the height of your dish, repeat the previous 3 steps until you reach the top of your dish or cup.Finally, spread the whipped cream on top and sprinkle some more cocoa powder.
Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.
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Easy Gravlax Appetizer
Gravlax for the Holidays Gravlax has grown in popularity in North America with all the cooking shows and food blogs. As for myself, I started making my own easy Gravlax appetizer not because of that, but because of my father-in-law and my husband. Back when they were in Russia, they used to eat it very often during the holidays (that and caviar on blinis for breakfast, which was more affordable than you might think). Gravlax became our traditional appetizer. I make it very often, and there will be no exception this Holiday season! :) Important Points to Make a Successful Gravlax This recipe is very easy to make, but there is one important point when you make Gravlax. You need really fresh fish! Don't be shy to ask your fishmonger if the salmon you are about to buy is fresh. Tell him it's to make Gravlax with it. If he does not know what Gravlax is (which is unlikely), tell him it's to be eaten raw. He should be able to tell you if it's fresh enough for that, or he will get you another fresher piece of salmon. When and How to Prepare Gravlax When you buy fish to make Gravlax, you have to make it the same day you bought it. The steps are easy to follow and it doesn't take much time. Calculate that if you want to serve the Gravlax for your Christmas dinner or New Year's party, make your Gravlax 24 hours prior to the event. If you serve it on crackers, assemble your Gravlax appetizers at the last minute, just when you are about to eat them. Remember it is raw fish, so don't keep it too long on the table. I usually serve it in smaller batches just to make sure there are no leftovers. It is easy to refill the plate if you see it goes fast. This is a really easy and simple recipe and it can make a great addition to your festive table. Happy Holidays to all!
Easy Gravlax Appetizer
This is a really easy and simple recipe that can make a great addition to your Holiday table! Salmon Gravlax1 bunch fresh dill1 bunch fresh cilantro4 tbsp sea salt1 tbsp ground pepper1 cup vodka1 lemon2 pieces fish (300g each)4 garlic cloves1 piece of clothThe Spread1 cup yogurt or sour cream (or half and half)1/2 lemon (it's juice)1/2 red onion1 tsp dry dill1 tsp ground pepper Salmon GravlaxWash the fish carefully with cold water, keep the skin.Get a dish that can contain both fish pieces on top of each other and has a lid. Place the pieces of the fish at the bottom of the dish and pour the vodka on them.
Cut the lemon into two parts. Use one half to squeeze the juice. Cut the other half in thin slices.Sprinkle the sea salt and the ground pepper on the fish.Crush the garlic with a garlic crusher and spread it on both fish pieces.
Place the fresh herbs on one of the fish pieces.
Take one fish piece and place it flesh to flesh onto the other piece. Press them together.Put the lid on. If the lid is transparent, cover the lid with a cloth so no light can come in contact with the fish.Let it sit in the fridge for a full 24 hours.After 24 hours, remove the fish from the dish and slice it in thin slices. Put into a storage container and keep it in the fridge until you're ready to serve it.The SpreadCut the red onion into very small pieces. In a serving bowl, pour the yogurt or sour cream.Add the juice of 1/2 of a lemon.Add the dry dill and ground pepper.Mix carefully. Keep it in the fridge until ready to serve.
Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.
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Eggplants Polpette - Meatless Meatballs
What is Polpette? It is a ball of ground meat, fish or vegetables. It is covered with flour or breadcrumbs and then fried in oil. How do you make meatless Polpette? Easy. You can make any kind of Polpette, as long as you have enough imagination and you know how to pair ingredients. The sky is the limit! My kids love meatballs, but since I am trying to be a good mom, I am reinventing recipes to make my kids eat more vegetables. So I decided to make meatballs without meat for my kids! LOL What is the easiest way to make Polpette? I used 4 eggplants, cut into small cubes, added red onion cut into small cubes and garlic cloves. I put all my ingredients together in a bowl and poured some vegetable oil on them. I mixed carefully, added the spices and spread the vegetables onto a baking sheet. I placed that baking sheet into the oven for 35 minutes at 375 degrees. While it was cooking I went back to work ;) After 35 minutes, you need to let it cool until you are ready to roll the balls and fry them for supper! When you are ready to roll them, put all the cooled vegetables into a bowl, add the eggs, the breadcrumbs, and the cheeses, and mix carefully with a wooden spoon. To make the balls, take some of that mixture and roll it into a ball. I usually have 2 plates in addition to the bowl: one for the breadcrumbs and one for rolled balls. I roll with my hands, then cover the ball with the breadcrumbs and place it onto the other plate ready to be cooked! That's it! It takes about 15 minutes to roll them all and at most 15 minutes to fry.
Eggplant Polpette
What is Polpette?It is a ball of ground meat, fish or vegetables. It is covered with flour or breadcrumbs and then fried in oil. Eggplants Mix3 eggplants cut in small cubes1 tbsp salt2 tbsp dry basil2 tbsp dry oregano2 red onions3 garlic cloves3 tbsp vegetable oilEggplant Polpette3 eggs1 cup parmigiano cheese1 cup shredded mozzarella cheese1 1/2 cup breadcrumbs2 cups breadcrumbs Eggplants MixPreheat the oven at 375 degrees.Cut the eggplants into small cubes, and then put them into a bowl. Diced the red onions and put them into the same bowl with the eggplants.
Add the vegetable oil, and the spices and mix.Spread all the vegetables onto a baking sheet and bake the vegetables for 35 minutes at 375 degrees. When cooked let them cool down, this way it will easier to roll them.
The Eggplant PolpettePut all the cooked vegetables into a bowl.Add the eggs, the cheese and the breadcrumbs and mix with a wooden spoon.Pour 2 cups of breadcrumbs onto a flat plate. This will be for breading the Polpette.Take a spoon and take the quantity that you want in order to make the eggplant balls. Roll all your Polpette and set aside.Take each ball and roll them into breadcrumbs, do this procedure for all of them. Then set them aside. Into a skillets pour some oil. You don't want to deep fry them. Pour just enough oil to cook one side at a time. It takes about 3 minutes per side. If you have a deep fryer you can do it too, just follow the instruction of your machine:)
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