quinta-feira, 17 de abril de 2014

Flourless Chocolate Walnut Torte

April is always a happy month—Spring is in the air, flowers are blossoming, the sun is coming out to play, everywhere you go or turn to has a new and revived energy. Spring is just a happy time and happy time calls for a smashing and happy recipe that everyone can enjoy and celebrate, such as this Flourless Chocolate Walnut Torte recipe. Since Easter falls on this Sunday, I thought this recipe will be excellent for the family. This Flourless Chocolate Walnut Torte is so easy to make, extremely decadent, rich, and very easy to make. The toasted walnut topping adds a nice nutty crunch and make the chocolate torte even better. After baking, you need to chill the torte, preferably overnight. So, if you are making this recipe for Easter Sunday, you can start making this Saturday. The Martha Stewart Living Magazine April issue is available now at newsstand, so pick up a copy and check out all the amazing recipes now.

Cozinha Vegetariana de A a Z – Mais de 130 receitas sem carne



Autor: Dr. Oetker (Alemanha)

Páginas: 160

Editora Alaúde

COMPRAR



Cozinha vegetariana de A a Z é um livro versátil, com pratos sem carne para todos os gostos (vegetarianos ou não) e ocasiões: de panquecas com geleia a trouxinhas de acelga, de pratos simples para o dia a dia a receitas mais elaboradas, perfeitas para celebrar ocasiões especiais.



Todos os pratos são classificados em categorias como: refinado, muito fácil, quando tiver visitas, um pouco demorado... Assim o leitor consegue identificar facilmente as características dos pratos que escolher preparar.




Além disso, grande parte das receitas possuem dicas de variação e de acompanhamentos, para que sempre seja possível explorar novos sabores e combinações.



Nota - As receitas são ovo-lacto vegetarianas. Recomendamos a adaptação das mesmas para que não sejam utilizados ingredientes de origem animal.




One Good Find: Urfa Chile



Enlarge One of the most exciting spices I’ve recently come to love is Urfa chile, named after Urfa, the region in Turkey where it is grown. The main difference between Urfa and other similar chiles is the drying process. Urfa chiles are slowly sun-dried during the day, wrapped at night to steep in their own moisture, and then eventually ground into flakes. Because of this, the dark brown flakes remain oily, never completely drying out.



And how do you use Urfa chile? The raisin and tobacco flavors make this chile unique, so don't just use them to add a little heat as you might with Italian chile flakes. Instead, use them to add a sultry and warming element to vegetables and braised meat dishes, or try using Urfa in any recipe that calls for finishing with black pepper or substituting it for red pepper flakes. I also love it mixed in with mayonnaise, vinaigrettes, or added to pasta sauce for an addictive, smoky depth.



Urfa Chile, $4.71 for 55g at ottolenghi.co.uk



















Meet the 2014 BFBA Winners: My New Roots



My New Roots Enlarge Credit: Sara Britton Blog Name: My New Roots



Category Won: Special Diets Blog, Readers' Choice



Running Since: October, 2007



Geographic Location: Copenhagen, Denmark



When and how did you become interested in cooking with a focus on health and natural ingredients? I lived and worked on an organic farm in Arizona many years back, and I became enamored with growing vegetables, herbs and fruit, and eating really fresh food. It was there that I learned to really cook "from scratch" as well—everything from baking bread to soaking and cooking beans, making tofu, yogurt, and ghee. The first thing I did when I left the farm was enroll in school for Holistic Nutrition to further my understanding of how healthy food works in the body to prevent disease and heal illness.



What are your favorite posts? Birthdays, Layer Cakes and the Truth

Veggie + Egg Tower of Power

Big Comfy Sweet Potato

Grilled Halloumi and Peaches with Dukkah



Sara Britton Enlarge Credit: Sara Britton What is your process for developing a post? My process for developing post varies greatly. Sometimes it's a trip to the market, where I'll stumble upon some gorgeous looking veggie and it will psychically relay all the awesome things I could do with it. Other times, it's pulling up something from my garden, or a particular flavor I feel like tasting, or a texture, or a mood.



What do you draw inspiration from? I take most of my inspiration from nature, particularly the seasons and following the rhythm of deliciousness that cycles throughout the year. Traveling inspires me a great deal as well, discovering new dishes, flavors and techniques wherever I go. I also read a lot of cookbooks and read the odd food blog or two.



See the rest of the winners »



















A Páscoa está quase aí! Que tal variar a escolha do bacalhau por um outro tipo de peixe? Essa receita é bem brasileira e deliciosa! #receitasqualita #produtosqualita #moqueca #pascoa #foodporn #delicia #camarao Moqueca de peixe e camarão Ingredientes 400 g de cação Qualitá em cubos 400 g de camarão Qualitá 3 colheres (sopa) de suco de limão Sal e pimenta a gosto 4 colheres (sopa) de azeite de dendê 3 dentes de alho picados 1 cebola média fatiada 1 pimentão vermelho fatiado 1 pimentão amarelo fatiado 1 colher (sopa) de extrato de tomate 3 tomates fatiados 4 colheres (sopa) de coentro ou salsa picada 2 vidros de leite de coco Preparo Tempere o peixe e os camarões com o suco de limão, sal e pimenta.Aqueça o azeite de dendê e frite o alho. Acrescente a cebola e os pimentões e refogue. Ao refogado adicione o extrato de tomate e misture bem.Cubra com o leite de coco e cozinhe por 10 minutos com a panela semi tampada. Sirva com arroz branco.



A Páscoa está quase aí! Que tal variar a escolha do bacalhau por um outro tipo de peixe? Essa receita é bem brasileira e deliciosa! #receitasqualita #produtosqualita #moqueca #pascoa #foodporn #delicia #camarao Moqueca de peixe e camarão Ingredientes 400 g de cação Qualitá em cubos 400 g de camarão Qualitá 3 colheres (sopa) de suco de limão Sal e pimenta a gosto 4 colheres (sopa) de azeite de dendê 3 dentes de alho picados 1 cebola média fatiada 1 pimentão vermelho fatiado 1 pimentão amarelo fatiado 1 colher (sopa) de extrato de tomate 3 tomates fatiados 4 colheres (sopa) de coentro ou salsa picada 2 vidros de leite de coco Preparo Tempere o peixe e os camarões com o suco de limão, sal e pimenta.Aqueça o azeite de dendê e frite o alho. Acrescente a cebola e os pimentões e refogue. Ao refogado adicione o extrato de tomate e misture bem.Cubra com o leite de coco e cozinhe por 10 minutos com a panela semi tampada. Sirva com arroz branco.

CUPCAKE DE CENOURA COM COBERTURA DE BRIGADEIRO‼️ Parece gordice??? Pois não é. ���� Foi tanta foto linda que eu bati, que foi até difícil escolher qual postar. ���� Ficou divino gente. Aliás, so posto delícias ein? ���� Juro que já estou com vontade de fazer de novo. RECEITA TA NO SITE. Então acessem e façam vocês também. Varias opções de doces para o feriadão. Beijossss! #receitasaudavel #cupcakefit #cupcakedecenoura #brigadeirofit



CUPCAKE DE CENOURA COM COBERTURA DE BRIGADEIRO‼️ Parece gordice??? Pois não é. ���� Foi tanta foto linda que eu bati, que foi até difícil escolher qual postar. ���� Ficou divino gente. Aliás, so posto delícias ein? ���� Juro que já estou com vontade de fazer de novo. RECEITA TA NO SITE. Então acessem e façam vocês também. Varias opções de doces para o feriadão. Beijossss! #receitasaudavel #cupcakefit #cupcakedecenoura #brigadeirofit

Global Lamb Recipes



Lamb is an essential, even revered, ingredient all over the globe—here, more than 50 dishes featuring this flavorful meat.



















Egg Foo Yung



Enlarge Credit: Todd Coleman MAKES 8 OMELETTES



Ingredients


FOR THE SAUCE:

1 cup chicken stock

3 tbsp. soy sauce

2 tbsp. oyster sauce

1 tbsp. dry sherry
1 tbsp. cornstarch

2 cloves garlic, thinly sliced

1 ½" piece ginger, peeled and thinly sliced



FOR THE EGG FOO YUNG:

½ lb. ground pork

3 tbsp. soy sauce

3 tbsp. cornstarch

1 ½ tsp. rice wine vinegar

1 tsp. dry sherry

1 tsp. plus 1 tbsp. sesame oil

Kosher salt and ground black pepper

1 tsp. canola oil, plus more for frying

6 oz. raw shrimp, peeled, deveined, and finely chopped

½ cup water chestnuts, finely chopped, drained and squeezed dry

⅓ cup bean sprouts

⅓ cup sliced scallions, plus more for serving

6 eggs, beaten



Instructions


1. Make the sauce: Bring stock, 3 tbsp. soy sauce, the oyster sauce, 1 tbsp. sherry, 1 tbsp. cornstarch, the garlic, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.



2. Make the Egg Foo Yung: Mix pork, 2 tbsp. soy sauce, 1 tbsp. cornstarch, the vinegar, 1 tsp. sherry, 1 tsp. sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 tsp. canola oil in an 8" nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.



3. Pour canola oil into a 6-quart saucepan to a depth of 2". Heat until a deep-fry thermometer reads 350°. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower ½-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1½-2 minutes. Using a slotted spoon, transfer omelettes to paper towels. Serve drizzled with reserved sauce; garnish with scallions.




















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