beetroot recipes: April 2013

The Perfect Cake Recipe For Those Who Have to Stay Away From Dairy Products

There are a lot of people out there who absolutely love dairy products or more specifically who love cakes but cannot eat them because of cholesterol problems. Such people have been advised by their doctors to stay away from eggs and milk especially. Now eggs are a crucial part of the cake; an ingredient that holds the cake together. Milk is another important ingredient but cake recipes have been developed over time to cater to the needs of those people who cannot eat products with milk or eggs in them. This is one such cake recipe that will surely be a huge hit with all those people who are under restrictions.

The ingredients used in the cake recipe to make six servings are:

One and a half cup of sifted unbleached all-purpose flourTwo teaspoons of baking powderHalf a teaspoon of baking sodaQuarter a teaspoon of saltThree quarters of a cup of white sugarEgg replacer - three tablespoons (dry form)Four tablespoons of waterSour cream - one cupHalf a teaspoon of vanilla extractQuarter cup of fresh blueberriesQuarter cup of chopped walnuts (this addition is up to you)Five tablespoons of white sugarTwo tablespoons of soy margarineHalf a teaspoon of ground cinnamonThe procedure to follow for this type of cake recipe is:An oven is heated to 350 degrees Fahrenheit. Accordingly a 9 * 9 inch baking pan is greased for use.

Take a large mixing bowl. At first in this cake recipe, you need to resift the flour and the baking powder, baking soda, salt and sugar. In another bowl, you need to take the dry egg replacer and add to it some water which should approximately be about an egg's quantity. Once the egg replacer mixture forms, vanilla and sour cream are mixed in. This forms the egg mixture. Once you add the egg mixture to the flour mixture, beat it thoroughly. Next the batter is spread in uniform layers in the baking pan. If you want, at this point, you can add blueberries and walnuts to this mixture. Slightly stir this to ensure that these additional items stay in the top layer alone.

Use another bowl, in order to prepare the topping you need to add to the cake. It will require about five tablespoons of sugar, margarine and cinnamon. The mixture is mixed with a fork until it looks like a cornmeal which means it should not look smooth. The topping is then sprinkled over the batter in any way that you like.

The cake is then baked in an oven that has been preheated for about twenty to twenty-five minutes. Another way to ensure that the cake has been thoroughly cooked is to insert a toothpick in the batter. When and if it is properly heated, the toothpick will come out of the crown of the batter on its own. Before you serve the cake, it is advisable that you cool the cake a little.

Impress Your Breakfast Guests With Healthy Muffin Recipes

Breakfast is the most important meal of the day. It provides energy and nutrients to your body for the day ahead. It also helps to kick start your metabolism. Most experts believe that men and women who eat breakfast regularly are more likely to lose and maintain weight when compared to individuals who skip their breakfast. It is, however, important to get a healthy start to the day, and well-balanced and nutritious breakfast could be your first step towards overall health and well being. Your healthy breakfast menu should include significant amounts of fiber along with lean proteins and carbohydrates for instant energy.

Creating a healthy breakfast menu can be challenging. The task is greater when you have guests at home. While you want to make something special for them and make them feel welcome, you do not want to make unhealthy doughnuts and pastries. Muffins are a great choice. You can use healthy muffin recipes to create exotic yet nutritious choices for your guests and family members. With the healthy recipes, almost everyone can enjoy a second serving without feeling guilty about the calories.

You can go online to find several healthy muffin recipes. You can also visit the local book store to find breakfast cookbooks with healthy muffin recipes in them. Popular choices include:

Yamberry Muffins - These consist of cranberries and sweet potato. You can also use barn or whole grain flour to increase the fiber content. The recipe is rich in vitamin A and C, and other essential nutrients.Lemon-Raspberry Muffins - Another one of the healthy muffin recipes, it includes whole grain flour along with vitamin-rich lemon juice and raspberry fruits.Banana Bran Muffins - These are rich in fiber, potassium and other important nutrients. You can add nuts rich in omega fatty acids to increase their nutrient value.Cornmeal Muffins - Individuals looking for healthy muffin recipes will also enjoy cornmeal muffins made from whole cornmeal flour. You can add spices such as cinnamon and ginger which have the ability to reduce the risk of cardiovascular illnesses.Buttermilk Muffins - These contain whole wheat flour, essential fatty acid-rich walnuts and pecans along with spices.

Your choice for healthy muffin recipes will essentially depend on your personal preferences. You can also consider the choice of your guests, especially if you know them well. Do not include ingredients that you or the guests may be allergic to. Most healthy muffin recipes are easy to make. You will find most ingredients at a grocery store near you. You should also prepare certain things ahead of time to save time and effort in the last minute.

You can also buy recipe mixes from regular or online stores. Make sure everything is made from highest quality ingredients. The recipe should be easy to make as well. Many bakeries also serve and sell healthy muffins in their menu. You can simply pre-order, and have them deliver the muffins to your home. Most products will stay fresh for two to three days.

Begin Your Cooking Adventure by Making American Pancakes

You love cooking but had never made an effort to cook with your mother around .You want to surprise your partner with good breakfast dish this Sunday. In this case you have to learn more about preparing American pancakes.

What is an American pancake?

An American pancake is a thin layer of cake made from a batter and cooked on low heat in a pan from where it derives its name. American flapcakes can be served with various toppings made from sweet savories like bacon to simple fresh fruits and creams and syrups made from maple sap.

What is the difference between American flapcakes and other pancakes?

Pancakes are usually made from three main ingredients which are flour, eggs and milk. The batter is usually watery and the flapcake are like French crepes. The pancakes might also have dark spots in them which are air bubbles and are very tasty to eat.

American pancakes are also made from eggs, flour and milk. But they use baking powder to make the texture of the pancakes fluffy and soft. The batter used to make the American pancakes is thicker. Americans always eat pancakes for breakfast.

What is the recipe to make delicious American pancakes?

Here is a simple method to prepare delicious American pancakes for breakfast. For the syrup you can use maple syrup that is available in the supermarkets. The basic cooking elements needed to prepare American pancakes are:

135 grams of plain flour

130 ml. milk

1 egg beaten to a fluffy mixture

2 tablespoons sugar

1 tablespoon baking powder

1 pinch of salt

30 grams butter

Here is the actual process of preparing American pancakes.

In a large mixing bowl add the sifted flour with the sugar and salt.

In another bowl add the milk and the egg and mix them to a fluffy consistency.

Introduce the liquid mixture into the flour mixture and beat till there are no lumps in the pancake mixture. The best method is to gently fold in and then beat it up in one direction.

On a warm saucepan heat a small portion of the butter and let it warm on a low heat. The butter should not burn. Add a small quantity of the thick American pancakes batter and spread it in a round circle.

Do not make the pancakes thick. They should be around 1 cm in diameter. Slowly cook one side of the pancake till it's brown and flip the other side. You should not quicken the cooking process and the American flapcake should be lightly browned. If you do quicken it they would become dark brown and bitter.

You can repeat the process until you have used the batter. Before serving you can warm it in an oven.

Serve these warm American flapcake with warm butter coated lavishly over it and add some maple syrup.

You can also add fresh fruits like strawberries and blueberries with cream as side toppings.

Using this American flapcake recipe will surprise your partner. But remember that now that you have started your cooking adventure, cooking regularly would bring you more joy and satisfaction.

American pancakes (Amerikanske pandekager is the term in Danish) is one of the best ways to start your cooking journey.More recipes you can find on this website .

Artichoke Asiago Cheese Bread ♥

Artichoke Asiago Cheese Bread

Today's fun recipe for spring, a savory quick bread studded with artichoke hearts, olives and cubes of asiago cheese.

Who else regularly falls down an internet rabbit hole? What, who me? who you? It starts so innocently, doesn't it? Just a mindless click of a finger, following a link or a Pin or a Facebook share, never realizing that ten minutes later, we'll look up, wondering, Now, where was I? Acck. Our screen-filled lives make it so easy to get lost, to focus intently on something of momentarily great but altogether fleeting import.

And then again, the rabbit hole can lead to cheese bread! A savory cheese bread, to be exact, plump with artichoke and if you like, olives too. Last week, I asked if favorite recipes should be added to my small collection of artichoke recipes. E-mail subscriber Louise Black wrote back right away, "We have visited Castorville, California (the Artichoke Capital) many times and eaten at the Giant Artichoke Restaurant there. They serve Artichoke Quiche, Artichoke Quick Bread and lot of other artichoke food! Would love to have the recipe for the quick bread and quiche."

Hint, hint. Artichoke quick bread? Dowwwwwwwwwwwwn the rabbit hole I went. And when I returned to screen-free consciousness, this is what emerged from the oven, a moist loaf of cheesy bread stuffed with artichokes and olives. Thanks for the suggestion, Louise, this is one rabbit hole I'm happy to have dropped into!
Keep Reading ->>>

Artichoke Recipes ♥ Alphabet of Vegetables

Artichoke Recipes from A Veggie Venture

Hello Vegetable Lovers: Over the next while, watch for some housekeeping with the Alphabet of Vegetables here on A Veggie Venture. The goal is to separate out our "most favorite" vegetables so their pages will load more quickly, handy for all but especially those of us who check for recipes on our phones and tablets. ~Alanna

PS Facebook & Pinterest users, if you love A Veggie Venture, be sure to "like" and "share" and "pin" this page! More and more, search engines and even real-live human beings rely on social media indicators to identify favorite sources of trusted information.

ARTICHOKES: THE BASICS
The artichoke season is "spring". Did you know that the edible portion of an artichoke is really a large flower bud of a kind of thistle? Artichokes are native to the Mediterranean region and are celebrated in Italian, Greek and North African cookery. Today we best know the "globe" artichoke, mostly large but also in small, younger and more tender artichokes. In the U.S., nearly the entire artichoke crop comes from a single county in California.

To cook a whole fresh artichoke, first snip off the thorns which protect the outer leaves. After cooking it by steaming or microwaving, break off the leaves one by one, then scrape one between your front teeth, releasing a tiny pocket of flesh. The "choke" itself is at the bottom, thistle-y and inedible. The "heart" is the most coveted part of the artichoke. Artichoke hearts are sold in frozen and canned form, they're good for casseroles and dips and yes, convenience, but nothing like the luxurious seduction of slowly tackling a whole artichoke leaf by leaf. It's a spring tradition!

What's your favorite artichoke recipe? or what artichoke recipe did you hope to find here? I'm always looking for new ones, especially healthy artichoke recipes. Leave me a quick note in the comments! ~Alanna

ARTICHOKES: BASIC TIPS & TECHNIQUES
How to Cook Artichokes in the Microwave

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How to Cook Eggs in a Coffee Cup in the Microwave ♥ Happy Birthday, Alex!

How to Cook Eggs in a Coffee Cup in the Microwave

Today's easy breakfast recipe: Eggs cooked in a coffee mug in a microwave. Quick and easy and so very adaptable. Yes, mine includes veggies, spinach and red pepper. And for any naysayers? It's surprisingly good!

Hey Vegetable Lovers, This recipe is dedicated to my sister's son Alex, my nephew, who turns 21 next week. If you have any quick and easy recipes that a young man should learn how to make, would you leave them in the comments? Links from bloggers welcome!

Dear Alex,

Forgive me, won't you, Alex, for remembering the sweet time when you and I first bonded? It was Thanksgiving Day and your mom and I were busy in the kitchen, stuffing the turkey, mashing the potatoes, stirring the gravy. Your seven-month self wanted attention! So I spent the day cooking with you in my arms: it wasn't efficient but it's my very favorite Thanksgiving memory. As you've grown older, Alex, your Generous Heart gets bigger and bigger, it's no wonder that at Stevi and Tony's wedding last month, a certain four-year old flower girl was smitten by your attention, gifting you her last cake pop to say goodbye.

So here's the thing. My birthday "present" is a small kick in the you-know-what, aiming you toward the kitchen. It's time to learn how to cook a few basics. Eggs are a great place to start. They're cheap, they're good for you and they can be cooked a hundred different ways. So this is your first recipe, it's not even really a "recipe" – you can be as creative as you want, you can make it your one favorite way or you can make it different every time. It's a lot like your mom's Homemade Egg McMuffins which we all love so much. But this is even easier, you just mix it all up in a big coffee mug!
Keep Reading ->>>

Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

Specialties of The South of France

The French are known for many things-their great sense of style, their worldly attitude in life, and of course, their great appetite for food. French cuisine is one of the best gastronomic delights in the world. It's not surprising to know that French restaurants are among the most in-demand among diners, especially for special occasions.

However, French food is not limited to the usual baguettes and casseroles. French cuisine has so much more to offer to those who love to eat. The south of France is probably the most popular region in the country when it comes to great food offerings. Thanks to the abundance of fresh produce due to great climate, the south of France, particularly the region of Provence, enjoys a distinct gastronomy. Whether you are staying in a hotel nice, hotel orange, or a hotel avignon, you will surely have lots of options for fantastic meals.

Bouillabaisse in Marseilles

Marseilles is known not only for their great culture and people, but also for their food, particularly the bouillabaisse. This soup or stew is a traditional dish that has become a staple of most Provencal recipes. It contains at least three kinds of fish, ones that you can find locally. Varieties found in a single serving of bouillabaisse include Burbot, John Dory, Red scorpion fish, European conger, tub gurnard, and spotted weaver. The preparation and serving of this dish is very specific. You have the fish broth mixed with spicy sauce called rouille to put on bread or croutons. The fish will be mixed in olive oil on another pan or plate, and then added with more rouille. Fish dishes, such as the bouillabaisse are usually paired with white wine, but in Provence, they also serve it with rose wines, which is a specialty in the region. The growing and harvesting of rose wines are another great aspect of gastronomy in Marseilles.

Other Specialty Dishes in Provence

The other cities in Provence also have their own specialty dishes, just like Marseille has the bouillabaisse. Lemon-based dishes and desserts are the specialty in the city of Menton, which is famous for their lemons. Every year, there is a festival in the city in celebration of the fruit itself. Nice, a famous region in the French Riviera, has the Salade Nicoise as its specialty. The name of the dish itself, which translates to "salad of Nice," is proof enough of the association.

If you happen to drop by Aix en Provence, make sure to have some of their Calissons d'Aix, sweet pieces shaped like petals and consists of icing and paste. The paste is made by mixing candied fruit and ground almonds.

In most Provencal recipes, you will notice that their specialty dishes are based on ingredients that are native to the region. A lot of dishes in Provence have fair amounts of olives and garlic, which are abundant in the region. A nice example is the sauce called Aioli, which is made of eggs, garlic, and olive oil. The sauce is usually served with boiled eggs, boiled fish, and boiled vegetables. Tapenade, another popular Provencal dish, is made of finely chopped olives and mixed with anchovies, capers, and oil. Tapenade is mainly used as a condiment or spread.

There are other more specialty dishes that you can find in Provence and other parts of the south of France. Make sure to sample most of them if you plan to take a vacation in the region for a great gastronomic experience.

Easy Recipes in a Pinch

Everyone has been in this situation: you get home, go to make dinner, and realize you forgot to pick up groceries and don't have a lot to work with around the house. So what do you do? You can go to the grocery store, but at this point it's probably getting late and you are probably getting hungry. You can go the takeout route of course, but this can get expensive and the food often isn't as good as your home cooked meals. Fortunately there is another option: you can find easy recipes that use the few ingredients you do have in your kitchen. There are many easy recipes that require very few ingredients but are still delicious and filling.

Macaroni and cheese is one of the simplest things to make in a pinch. Most people have macaroni or a similar type of past around the house, and there are many easy recipes for cheese sauce that require little more than cheese and milk. If you happen to have onion salt, red pepper flakes, or other seasonings around the house, these will improve the sauce. If just plain macaroni and cheese doesn't sound appetizing to you, you can easily turn it into a macaroni casserole. Add some veggies - ideally fresh, but frozen or canned will work - and then sprinkle some bread crumbs on the top and bake in a casserole dish. Tomato soup or tuna can also be added to change it up a little. There are endless possibilities when it comes to macaroni casserole.

Another great staple to keep around the house for when you need easy recipes is tomato soup. The soup on its own might not be enough for dinner, but there are many easy recipes that start with tomato soup. Add a quarter cup of cream cheese to a can of tomato soup, along with some chopped onions, basil, or oregano of you have, and you have an easy recipe for tomato bisque. You can also add pasta such as rotini or fusilli, along with some vegetables and some leftover roast beef or sausage if you have any, and you have a delicious, hearty soup that's easy to make and ready in minutes. This recipe is particular great because the leftovers are good to bring to work for lunch the next day, so it's simple and convenient. You don't have to have a lot of ingredients around the house to make a good meal. If you are creative and have an understanding of what goes together, you will be able to whip up a delicious and fulfilling dinner in no time at all. The key is to find easy recipes that only use a few ingredients, and to always have these recipes on hand in case you find yourself in a position where you need to use them. You might even like some of them so much that you will end up using them even when you have other ingredients and other options for things to eat for dinner!

If you are looking for easy recipes ( http://www.jennycancook.com/recipes/ ) that have your families health and wellness in mind, check out what we have to offer online. To know the five healthy factors to consider on what to eat or drink, visit livestrong.com Rate this Article

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Corrina Kuhar has published 1 article. Article submitted on March 25, 2013. Word count: 501

iCloneit Dare to Be The Master Chef

Creativity, in every sense has a million aspects and meanings. You can be creative about your dressing, art, and even your lifestyle. So why not be creative with your food too? Why not experiment beyond what you normally create in kitchen and surprise your family with a thoroughly creative, yet tasty meal?

Of course you might fantasize baking and cooking like a Master Chef, making exotic delicacies. But the point is, you might succeed to make your food get that innovative, wildly tantalizing look but what about the taste? Surely, it's a chef's ultimate nightmare, copying a recipe off a source, spending loads of money on the ingredients and effort on the cooking but watching the horrified expression of the guests sputtering and gasping after a single bite. So a word of advice: choose reliable sources for your recipes, choose iCloneit.

The biggest advantage of using iCloneit is that it absolutely guarantees you taste; for the iCloneit team carries out a very lengthy procedure to validate a recipe. When they wish to replicate a famous food item, say Subway Sandwich, they research and experiment. Not once but repeatedly, adding more, making the recipe much tastier than before.

It is approved only if it tastes exactly as the food item they had wished to clone. And then, they post it on their forum for its users. A simple look into their review column can prove just how successful their each recipe has been!

What's more, iCloneit can only be bought for a mere 99 cents which is negligible when you consider the worth of this app. It caters globally, thus the recipes are compatible to different countries world-wide. The yummilicious recipes recently updated are:

Hard Rock Cafe Baked Potato SoupHungry Jacks/Burger King WhopperKFC Original ChickenKFC Zinger BurgerMcDonalds Big MacMcDonalds French FriesPizza Hut PizzaPopeye's Fried ChickenSubway Sweet Onion Chicken Teriyaki

As you can see, these are the coveted recipes of world-wide favorite eat-outs, costing a fortune and which have almost never been replicated exactly.

As a consumer, you need not worry about the hygiene, freshness or authenticity of the recipe at all. And you drastically cut down the cost of having a meal at a restaurant, when you can have a same or maybe yummier one at home!

If you have a secret recipe of your own, you are more than welcome to share it with the iCloneit team on. It may, after testing, be updated on the app and featured globally!

iCloneit is compatible to iPhone 3GS, iPhone 4, iPhone 4S, iPhone 5, iPod touch (3rd generation), iPod touch (4th generation), iPod touch (5th generation) and iPad.

So let's all pitch in to eat well and eat fresh!

Do you think your clone recipe has what it takes to make it on to iCloneit? Submit your recipe to us and you may see it in future updates thanks for supporting the icloneit community.

Variations on a Bread Making Theme

You know how sometimes even the best cook can get distracted and forget an ingredient? That happened to me once many years back, and I completely forgot to put in the 3 eggs called for in my bread recipe. I was so distracted that even when I had only added 7 cups of flour and the dough already looked too dry, I still didn't realize what was wrong. I made the bread, baked it and we were eating the first loaf. There was a difference in color that I wondered about. That was when I realized that I had utterly forgotten to add the eggs.

Things like this can happen to the best of us, but what I want to demonstrate with this story is that bread making is a forgiving art. Add a little more of this, a little less of that, and you still have a very good loaf of bread. After that episode of forgetfulness, I got thinking. I tried making the bread with only a half stick of butter and two eggs. It turned out great. I substituted 2 cups whole wheat flour for part of the flour and it was great. I wondered what other things I could do with this original recipe.

Remember that when making a substitution or using a different ingredient, the total amount of flour needed will vary. If substituting 2 cups of whole wheat flour, do this at the beginning of the recipe. This way, toward the end of adding flour, you will know that since whole wheat is a thirstier flour, you will likely need less than the full amount. This holds equally true with flax seed. I often mix 1 cup of ground flax seed into the original 2 cups of flour, mixed with the powdered milk and yeast and add it at the beginning. Flax seed soaks up liquid, so the ultimate amount of flour will be less by nearly a cup.

Another variation I use often is with oatmeal. When the boiled water is poured over the stick of butter, honey and salt, I add in a cup or so of old fashioned rolled oats to the hot liquid to soak. Once cooled enough, proceed with the recipe as stated, knowing you will need less flour than called for. Keep an eye on the texture of the dough, noting that if the dough starts trying to climb up the dough hook, it is more dry than needed. Softer dough will yield more tender bread.

If you like nuts, such as walnuts or pecans, they can be added either finely ground or coarsely chopped, as desired. The amount of flour should not vary widely with the addition of nuts. Use raisins the same way, for that variation. For cinnamon raisin bread, when patting out one loaf of dough, and prior to rolling up, brush the dough with melted butter and sprinkle with cinnamon, or cinnamon and sugar. If raisins have not been added to the dough itself, they may be sprinkled on before rolling up the loaf.

If you choose a less sweet dough, lower the amount of honey by half, and add in another half cup of water, to keep the amount of dough approximately the same. If you want to use only egg whites instead of whole eggs, that is acceptable. If you have leftover egg yolks and need to use them, just yolks in the recipe will work fine. Either way, remember that slightly less liquid is being used, so either compensate by adding a little more water or a little less overall flour. Eggs, either whole or just the yolks give the bread a lovely golden color. If you want to increase the golden color even more, use saffron. Take a pinch of saffron and either grind to a fine powder or crumble finely and add to the boiling water at the beginning of the recipe. Alternatively, soak the saffron threads in the boiled water, then remove the threads before pouring into the mixer bowl.

If you want to make dinner rolls such as cloverleaf, one loaf of dough will yield a dozen rolls, made in greased muffin tins. Baking time is approximately 12 to 15 minutes. If you would like to make buns, one loaf will make about 6 to 8 buns. Divide one loaf worth of dough into the appropriate amount of equal sized pieces. Take one piece and make a nicely formed ball by tucking under repeatedly. Then either with hands or a rolling pin flatten the dough to an exaggeratedly wide and flat round. It may take some work. Lay these onto a greased baking sheet and allow it to rise. Bake for about 15 to 18 minutes.

These are some of the many ways to make changes and alterations. Get familiar with the dough and how it works and there is no limit to what can be done.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Chris Rawstern Photo

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors

How to Cook Kobe Beef Recipes the Traditional Japanese Way?

Kobe beef comes from the Japanese Wagyu cattle that are very famous for its tenderness and appetizing flavor. Because this is a famous Japanese creation, there is no better way of cooking it than how the Japanese would. Here are some Kobe beef recipes that can be made out of this famous meat. If you try one of these recipes for Kobe beef, you will definitely like the tastes of it and find a flavor that is different from the previously ordered Kobe steaks or New York strip steak online.

Wagyu shabu-shabu

Here are the ingredients:

One pound of Kobe beef tenderloin or sirloin cut into paper-like slicesOne pound of tofu cut into desired sizesOne-half pound of shirataki noodlesOne pound of Chinese cabbageOne-half pound of watercressMushrooms to prepare: one-half pound of regular mushrooms, one-half pound of enokitake mushrooms and six to eight shitake mushroomsBite-sized cuts of kombu or seaweedLemon juice (one part)Soy sauce (two parts)

Here are the simple steps in cooking Wagy shabu-shabu:

Place all ingredients in one large platter, except for the lemon juice and soy sauce.Put the kombu slices in cold water; then heat it by placing them on top of a fired stove. Remove it once the water comes to a boil.Keep the water on a gentle boil.Cook the vegetables in the boiling water first as Kobe beef are cut into thin slices and will be cooked fast.Put the soy sauce and lemon juice in a saucer as dip.

Kobe Teppanyaki

The ingredients for this delectable recipe are as follows:

One pound of cubed sirloin or tenderloin Kobe beef12-18 pieces of fresh shrimp12 shitake mushroomsTwo large carrotsTwo large green peppersOne Chinese cabbageOne onionYakiniku sauce

Here are the instructions on how to cook Kobe Teppanyaki:

All ingredients must be cut into bite-sized portionsHeat a frying pan and oil it, and fry all the items in it. Be careful to place all similar food items together.Once cooked, dip fried items in the Yakiniku sauce for a sumptuous meal.

Kobe Beef Sukiyaki

These are the needed ingredients for this recipe:

One pound of cubed sirloin or tenderloin Kobe beefFive-ounce can of drained bamboo shootsOne-half pound of shitake mushrooms, cut in thin slicesBeshel green onions, evenly cutThree celery stalks, sliced diagonallyThree cups of fresh spinachTwo tablespoons of salad oil

Here are the ingredients for the sauce:

One-half cup of beef brothTwo tablespoons of sakeTwo tablespoons of sugarOne-third cup of soy sauce

Follow these steps when cooking:

Heat an oiled skillet and cook the meat from side to side while mixing it with the sauce.Put the vegetables, except for spinach, in different parts of the skillet and cover.Simmer for 10 minutes; then add the spinach.Simmer for another five minutes and it is ready to serve.Here are some Kobe beef recipes that can be made out of this famous meat. If you try one of these recipes for Kobe beef, you will definitely like the tastes of it and find a flavor that is different from the previously ordered Kobe steaks or New York strip steak online .

Healthy food recipes to keep a healthy diet

If you want to eat healthy and live a good long life with your family, you should start looking for fresh ingredients. Good food recipes contain mostly vegetables, whole grains and fruit. So take the time and shopping for fresh ingredients make the food better and tastier too. Furthermore, healthy food recipes for breakfast are crucial and will make you its all day. Always for the right ingredients in breakfast as they are responsible for your overall health. We can learn some quick recipes for your breakfast, some easy to cook recipes for kids, in this article.

In fact, there are many factors that prevent people from a healthy breakfast such as resources, time and money. These factors are responsible for the weak immune system, less energy body and stressed throughout the day. Quick and healthy breakfast recipes for a cookbook, which are possible are the cheese sandwich with a Blueberry cocktail, toast with an omelet, milk with banana, peanut butter and almond Butter Oatmeal Raisin sandwich. You can even have fast food, such as eggs, cereals, milk and oats. Skipping breakfast will lead to many health related problems, and will also be adding body fat.

Coming up on healthy food recipes for kids, always in need of proper nutrition for growth and development. The selection of food for the child's early age influences their health risk to future food habits in later life stages. How kids eat everything, would never fail to get them to eat everything on their plate. You should always go for healthy snacks for the kids, like all kids love to have snacks that attractive. Powerballs made from honey, grain, dry fruits, and butter are good for children. Crunchy vegetable Nuggets are healthy recipes for kids.

You can try the noodles and pasta too, as they are delicious and healthy food recipes for kids. If you want to know more about healthy foods recipes for breakfast, you can visit the cooking sites, as are many of the healthy food recipes. Make sure that you use the folders that contain the perfect nutrients to keep you healthy all the time. In addition, remember that would consume more food, less food to maintain a healthy diet. Try to add a delicious, nutritious and the active ingredients in your diet in order to be in equilibrium.

Nikita Verma writes about many Indian food recipes related topics. She gained knowledge in different parts as a healthy food recipes, vegetarian recipes, Indian food recipes, Delhi Metro Rail map, etc.

Christmas Recipes Ideas to Special Treats For Christmas Celebrations

Xmas is just a sacred occasion falls on December 25th each year and brings many of hopes and blessing to people. Observed as a birth date of Jesus Christ, Xmas is usually a very blessing time for everyone and people of Christian community are getting busy in making preparation for festival. Perhaps, you will also busy for christmas celebrations that are ahead of you. However, December month is totally dedicated to that festival and we seems to busy for whole month because also for New Year just beyond us. What you are thinking to make your best celebration? The ideas of celebration annoy most on sometimes but planning carefully gives full support in making festive day best and memorable. Just get the ideas to know about the celebrations and they gives tips to make some special arrangement for festive day to mesmerize your family and loved ones.

If you are looking for celebrating Xmas, it will really be very amusing and wonderful ideas for you and your family. Just thinking about christmas holidays and make a special planning for your vacation. There are many options for you to spend you vacant days with special one. Trip to distant place can be wonderful idea that will amuse you during the vacation. Have you holiday's ideas? If not, you can get lots of festival ideas that meet at varied online sources comprise large amount of information and ideas over Xmas and suggesting for some best holiday's deal to make a special trip to best location around the world with the Xmas fever. You must get about the deal to ensure your vacation to your favorite place with your family.

You can arrange also christmas party to make a different festive fever. It is really a unique idea to spend lots of moment with buddies and close ones and gives also chance to pay few memorable times to your family. Party idea is considered as a best because it can be conducted in any occasions whether it is birthday, married anniversary, bachelor party and other occasions. You can also arrange such party for Xmas to delight your guests and family and bring some delightful moment amongst them. If you have no ideas to arrange a party, just take some latest and trendy ideas online that help in best arrangement for the day with the tips of choosing theme, carols, games and party menu.

It is always special when you looking for christmas recipes to make some special treats for your family and guests. It is really a time to eat number of delicious recipes, dishes and sweets to enjoy with the family. If you want to treat your family with special dishes, get various ideas to prepare a special recipes and dishes. They are easily available on the web and you will get several latest and trendy ideas of recipes help you in preparing lots of tasty and mouthwatering dishes for your guests. Just step out and try to make some special treats.

Make your holiday's trip with christmas cruises is very desirous ideas of spending vacation. If you want to treat someone special with the special idea of holiday vacation, just look for some deal of cruises available with several packages just about your budget. They also suggest some holiday destinations that you can choose for trip with special one.

Seasonal recipes to fill a Homebrew bottles for the whole year

If you are reading this then you probably already know that good homebrew requires weeks of fermentation before drinking. This means that you need to make your seasonal homebrews during the season before when you want to drink them. But what about seasonal cooking should keep your homebrew bottles stored throughout the year? Spring cooking for summer drinking In the warm summer months you'll want a light refreshing beer, so during the spring, you should think about cooking beer Pilsner type cream ales, fruit beers and maybe a kolsch beer. Here is a simple recipe Pilsner for a start. This recipe is enough to make the batch size 5.68 gallons. Homebrew bottles and supplies needed include 6 + gallon pots to boil, 5 gallon igloo/Gott cooler and, of course, a lot of homebrew bottles. In the summer, Cook for an autumn drink Autumn beer should be a little harder than a summer beer, so you'll want to check out the variety as a pumpkin beer, English pale ales, Brown beer, and maybe the Marzen/Oktoberfest beer. Brown ales and beer can cook in many ways change the taste and alcohol content, but the following recipe is always popular, regardless of experience. British Pale Ale

British Pale Ale

homebrew supplies for this recipe you will need are identical with the ourBohemian of the Pilsner, although the lot size is slightly smaller at 5 litres. Fall food for winter drinks Winter is always associated with the dark nights, cold nights and warm fire, therefore, will want a heavy, heady beer homebrew bottle to fill. Christmas is the perfect celebration to try your cooking so why not start some stouts, porters and other dark beers, ales, Scottish beers and (if you can wait for about a year) barley wine? Below is the best recipe for Scottish beer warm even the coldest heart. Single Malt Scotch But Single Malt Scotch Ale

Single Malt Scotch Ale

this recipe makes about 5 litres and is relatively easy to cook. The alcohol content is high, almost 9%, which is ideal for the Christmas and new year celebrations. Winter brews for a spring of potable Spring is a time for clearing the cobwebs and lightening the mood, so you should think about brewing a few lighter beers. Some of the favorites among the best domestic include India pale ales, beer and, of course, the Irish Irish stout, spring fruit beer and Belgian Wit beer or white are also excellent. The following recipe a hefty to begin the school year well and make it to the spring are worth remembering. Keep it simple Stout

Keep It Simple Stout

this recipe makes 5 gallon batch of Basic, a hefty, but if you want something a little more flavor, it is appropriate to add a little more special baked or toasted grains similar to JBC Online is your place for the purchase of the Homebrew bottles for all your needs. Whether you're undertaking a small project in your garden shed or the craftsman beer on a larger scale, the JBC offer bottles and equipment in all shapes and sies. Rate this article

Seasonal recipes to meet your Homebrew bottles haven't rated all year RoundNot

Bensonn Bravo published 12 articles. Article on 11 February 2013. Word Count: 454

My Kitchen Aid Mixer For Bread

When I first started making the bread recipe that came down from my grandmother, I made it true to the recipe. Back in the 1970s I had nothing to facilitate bread making but my two hands. I made bread that way for many long years, until I got my Kitchen Aid. I avoided getting a Kitchen Aid mixer for a long time, feeling I didn't need it, but once I got one, it changed my life, and the way I made bread.

At the time I got the Kitchen Aid, I had reduced the size of the bread recipe to make only the 2 loaves that a bread making machine could handle. The bread machine was literally used to its death, and when the Kitchen Aid mixer came into my life, it was a love affair. I started making the whole bread recipe with the original ingredients, but some things just seemed to lend themselves to change. I switched from scalding milk to using just hot water and mixing powdered milk into the initial flour mixture. I changed using sugar to using honey. Then Bread Flours came on the market, with the higher gluten content and that was another change. There is little difference in the flavor of the outcome. This is my recipe.

My Kitchen Aid Mixer Bread

1 1/2 cups boiling water

1 stick unsalted butter

2 1/2 teaspoons salt

1/2 cup honey

2 cups bread flour

1 cup powdered milk

2 packets of Rapid Rise or Instant Yeast

1 1/2 cups cool water

3 eggs

6 cups additional bread flour, plus more for dusting

Place the first four ingredients in the bowl of a Kitchen Aid or other large, heavy duty mixer. Allow the butter to melt and the water to cool to lukewarm, about 1/2 hour to 45 minutes. (I usually start this before breakfast, then eat and get back to the bread once I am done eating.) In a small bowl combine the 2 cups of flour, powdered milk and yeast and stir to combine. When the mixture in the mixer bowl has cooled, add in the other 1 1/2 cups cool water and the flour, milk and yeast mixture. Attach the dough hook and set the mixer to the lowest setting to combine. Set the mixer to the next higher setting and add in the eggs, allowing them to be completely incorporated. Add in 5 cups of flour, one cup at a time, allowing most of one cup to be incorporated before adding the next. For the last cup of flour, watch carefully. If the dough begins to crawl up the dough hook, it has too much flour. If it puddles without shape, there is still too little. Depending on the type of flour and the ambient humidity, you may need more than 8 total cups of flour, or less.

Once the proper amount of flour is incorporated, allow the mixer to run, kneading the bread for another 8 to 10 minutes. At this point, stop the mixer, lower the bowl (or raise the top), remove the dough hook and allow the bread to rise for about 1 1/2 to 2 hours, until it has doubled in size.

Once dough has risen, generously flour a work surface and turn out the bread. Fold it back and forth over on itself to expel large air pockets.

Grease or spray with cooking spray 4 medium loaf pans about 4 x 8 inches. Divide the dough into 4 equal portions. With one portion, flatten it well with your hands, and begin tucking and rolling it into a log. The edges need to be tucked in and under to create an even log shape. Place in one of the prepared pans and repeat with the other 3 sections of dough. Set pans of dough aside to rise in a warm area for 1/2 hour to 45 minutes, or until doubled in size.

Preheat oven to 350 degrees. Place pans in oven to bake for approximately 30 minutes, until nicely golden. Turn out of pans onto counter or racks to cool. The loaves should sound hollow when tapped on the bottom.

When my children were younger, one loaf would be devoured before it had a chance to totally cool. Still, with three extra loaves, what to do? They freeze exceptionally well. When a loaf is needed, remove from freezer and allow it to thaw naturally. If you are in a hurry, one minute in the microwave will thaw it enough to be able to slice. Make this bread and enjoy it.

Chris Rawstern Photo

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors.

Making jelly

There are many favorite foods that you can find on the market in the UK, but a man who has lost a lot of ground since the end of World War II is in the jelly. It was a dish that was so popular, because the River was full of eels and it was very easy to make and was able to feed a lot of people with a cheap meal at any time of day.

There were many options that you can find when it came to the jelly and it was caused by many things that people might try to at the time. This process was still the same, but the various components that are used in it made it taste different than the others. In fact, some herbs and a few spices were enough to make unique every time you put it in your mouth.

When people wanted to make a jelly, first Gutted fish and then they chopped it on round pieces. Then all that was cooked and collagen, which issued, clashing water, forming a porridge. People would be revived, use a lot of things, and that is why it has been more than one flavor you could find when he ate.

These days it's much harder to find such food because it is not as popular as it was in the past and now you are able to find many other things like frozen shrimp and other species of fish and sea food, to serve as a base for amazing food. Space for a traditional taste is much narrower, but this does not mean that you are not able to find it.

Even in the case of frozen shrimp and other seafood can be a lot more popular, that today, if you want to be sure that it will still taste the eel is based on a recipe that has been passed for generations, you need to turn to the best for him. If the local market does not have what you are looking for, you can use the web site to learn more about it.

For example, if you visit frozenfishdirect.co.uk, you'll be able to try out a wide range of options. Anything from frozen prawns to lobster and traditional taste of eels can now arrive at the door in a lot less time than you can imagine. All you have to do is take all the time you need to look at the options, you can go, and if you like what you see, you can place your order. This is where you will find the best quality in seafood that you buy.

In the jelly are the old traditional recipe, which you can find in London, but it's not nearly as popular as it was back then. Thanks to the work of a dedicated team that wants to keep alive, you are now able to have frozen shrimp, fish and other seafood, which you may have in mind at the door only when you place your order on a page named above.

N2o Chargers Limit Your Kitchen Budget Not The Variety Of Dishes You Cook And Serve

Using whip cream is the normal practice in every kitchen. It is used to decorate and flavor the variety of dishes. Many times we postpone the idea of making something new and refreshing change the mood of family members just because of the ever rising cost of packed cream. The dishes that you make at home, would the self also to cost much because of using ready-made packed with whip cream. However, despite paying much, we do not get the satisfaction. The packed cream that we buy from the store is not as fresh as is homemade cream.

We can make a whip cream at home in desired flavor and quantity with more hygienic controls at much lesser price. The time factor may be the other concern of some readers but there is nothing to worry. Within 5-6 minutes, you can have the white soft cream at less than half of the price printed at packed cream packs. The whole process is quite safe because neither electricity nor you use direct flame. So, invite the kids too to have fun and to contribute in making refreshing dish. For all of these benefits, what you need is the duo of Nitrous Oxide Cream whippers packs and one such dispenser. Cream dispenser is a gadget that is used for years. It may be a lifelong kitchen partner if it is kept properly clean and dry.

Nitrous Oxide Cream whippers come in a variety of packs that contain 8, 12, 16, 24 or 36 like units. Packs containing more units are also available. Therefore, buy the most appropriate size. There is a long list of reputed brands. Selection of brands mainly depends upon personal liking, price and availability. Selection of N2O chargers on the basis of personal liking is tough for the new users; however, online discussion forums may be helpful in a great way.

N2O chargers are small sized cylindrical units. These are made of food grade stainless steel. One side is kept flat or slight curved while the top end has a releasing tip. The N2O gas is filled at high pressure. When it is shacked in such dispenser after attaching it with specially made for the socket, the released gas gets mixed in to the raw cream converting it in to the best. The sugar and color additions can be done as per personal preferences.

The quality of all the reputed N2O chargers brands is almost Sam even then you will see the significant difference in prices which can be because of commercial reasons or because of difference in N2O gas quantity in Nitrous Oxide Cream whippers.

John Pattison working with Nitrous Oxide Online for the last ten years and have a wide knowledge of Charger, Nitrous Oxide Nitrous Oxide Cream Whippers, Nitrous Oxide Chargers, Nitrous Oxide Cream Canisters, N2O Chargers, Liss Whipped Cream Chargers, Nitrous Oxide Cream etc. Rate this Article

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John Pattison has 1 published article. Article submitted on December 05, 2012. Word count: 423

Perfect Pan-Fried Broccoli ♥ Recipe

Perfect Pan-Fried Broccoli

This recipe for cooking broccoli in a skillet comes from Cook's Illustrated. And lest you think that "pan-fried" means frying the broccoli in lots of fat, think again. This recipe uses just a single tablespoon of fat for a whole pound of broccoli! If it were me, I would call the recipe "heat-fried" broccoli because the skillet is brought to a hot-hot-hot temperature.

~recipe & photo updated & republished 2013~
~more recently updated recipes~

ORIGINAL POST Bye bye 2006. Hello 2007. Bye bye Christmas cookies. Hello ... broccoli. But if you too are coming off a sugary, buttery holiday high, this delicious pan-fried broccoli will make the trip back to real-life food really easy. I'm willing to bet it's one we'll all make again and again. I know I will.

I call the recipe "perfect" pan-fried broccoli because it is slightly adapted from the "test til it's perfect" folks at Cook's Illustrated. I keep old issues nearby because they're packed with recipes and tips that build technique and confidence. I really do recommend a subscription, for both new and experienced cooks.
Keep Reading ->>>

A Simple IPA Recipe

For the uninitiated, IPA stands for India Pale Ale. It's not that it came from that country. It was first brewed in Europe. Because it was sent way the hell over the India, it needed to have a real punch to take such a long journey. The strength kept it from becoming loaded with bacteria. Remember, back in the day there was no FedEx. It needed to be strong.

And then there was the lion's share of hops. This additive is a natural preservative.

Now with That Out of the Way

Check out this recipe to make one kind of an IPA at home. This is the stuff you'll need as you begin this long trip toward the popular ale. You should end-up with a 2-gallon batch.

Wyeast #1028: London ale1 ounce of 5.5% Willamette bittering hops)1/2 ounce, Willamette finishing hops5 ounces, crystal malt2½ pounds pale maltMeasurements - OG: 1.043 and FG: 1.008

What's an OG? It's an abbreviation for "original gravity." This is a measurement of how much sugar you get from the grains. Assuming you have 10 pounds of 2-row malt, you're looking at a 1.057 OG beer at 80% efficiency. If you're efficiency plummets to 60% you'll end-up with 1.043 OG count for a 5-gallon batch. Since the sugar content is low, you'll need to use fewer hops which will mess-up your alcohol content.

FG means "final gravity." For instance if your IPA has an OG of 1.054 but an FG of 1.020, you missed the boat. The final taste will have too much body, masking the bitterness of the malt. The balance will be too rich.

O.K. The primary fermentation will take about a week. The secondary one only needs 4 days.

The Batch

Start by mashing 5 quarts at 140 degrees. Be mindful, the better the water, the better the brew. Read the pH to 5.3. If it's not there, act accordingly by adding more mash or water. Rip the fire up to 150 degrees. Watch the temperature, letting it simmer for 2 hours. The final 5 minutes, crank the flames up to 170 degrees. Mash 2 hours, maintaining temperature at 145-150 degrees. Mash out 5 minutes at 170 degrees. Sparge with 2 gallons of 165 degree water. Sparging? Wiki explains it this way "drain the wort completely from the mash, after which more water is added, held for a while at 170 degree and then drained again. The second sifting can be used in making a lighter-bodied low-alcohol beer known as small beer, or can be added to the first draining. Some home brewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs."

Anywho, after sparging, boil it for another hour-and-a-half. Add the hops in the last hour. Then 5 minutes before the end of boiling, add the finishing hops.

Let 'er ferment as proscribed above.

How do you get the carbonation to happen? Take 1/16th of a teaspoon of corn sugar and dump it in the bottle, fill it with the final product and cap it. There should be enough yeast still in the brew to make it all bubbly so when you open a cold one, it should hiss at you.

Stan Schubridge is a freelance writer living in Brooklyn, New York. Stan writes mostly for Beertaps.com which is an eCommerce company out of New York that sells all the Beer Tap Handles one could need.

Quince Paste

I had a productive little day on Easter Sunday, after acquiring a bag of gorgeous quinces...

The first batch were poached in sugar syrup, with a vanilla pod - in the oven at about 150 degrees celsius for about 6 hours. They are freaking delicious.

The rest of them became quince paste. I've never attempted this before, and am pretty pleased with the results.

About 1.3 kg of coarsely chopped (and peeled and cored) quince into heavy saucepan, with about half a cup of water. Cooked until soft (around 30-40 mins). I added a bit of water during the cooking time as the pot dried out and the fruit started sticking. Once the quince was soft, it went into the food processor and got whizzed. Back into a clean pan, with 700g white sugar (next time i'll use raw sugar, because I think it tastes better, will give a better colour... and I think raw sugar is slightly less evil than white sugar).

Raw quince

1.281kg of raw quince to be exact!

Softened

Whizzed

Mixed with 700g white sugar

Then cooked the guts out of it for about 4 hours, until the mixture was thick, and I thought cooking it any further would lead to burning!

It took about 4 hours to go from this...

To this:

I put double-layered gladwrap into muffin tins, found some small plastic containers in my tupper-cupboard, and pushed the quince paste into the shapes. Sealed the gladwrap around the paste, and stuck in the fridge to set (about an hour)

Nana Alice's muffin tin getting a workout!

The finished product

Taste tested tonight with wine, cheese and crackers. Winning combo.

It was a lot of work, and I may not do this again (have a new appreciation for the availability of quince paste in the local produce stores!), but am glad I gave it a shot. A few little treats for some special people in my life!