I'm cheating here and am posting a recipe that is a bit different from the one I actually made today. Reason being that I used malted barley & hop today, requiring equipmemt that most people won't have. If this is against the rules, I'll post what I made today instead (i haven't tagged it as challenge for now) Note that the following recipe has been made by me several times Water: about 8 litre total Sugar: 800 gr Ginger: about 100 gram crushed Sliced limes or lemons: 4 or 5 Voss kveik... Read more ..read more

I really love this recipe for vegan banh mi. It does take a bit of prep time, but once everything is ready, it comes together quickly. I like to make the pickled veggies and marinate the tofu on the weekend, and then during the week I pull out a couple slabs of tofu at a time and pan-fry them to make sandwiches. Adapted from Vanilla and Bean. Ingredients: Tofu marinade: 2 tsp Sriracha 4 tsp maple syrup 1 tsp vegan fish sauce (you can substitute tamari, or regular fish sauce if not... Read more ..read more

This recipe is super yummy and incredibly easy as long as you’ve got a slow cooker. Serve it over rice, or on its own. Adapted from Skinnytaste. Ingredients: 8 boneless, skinless chicken thighs 4 medium carrots, peeled and sliced into rounds 1 onion, chopped 1/3 cup dried fruit - I usually use apricots, but you can use prunes or even raisins 1/2 cup green olives 3 cloves garlic, minced 2 tbsp all-purpose flour (you can use gluten-free) 2 tsp paprika 2 tsp ground cumin 1 tsp ground... Read more ..read more

Ingredients: 100 gms shrimp or prawns, peeled and deveined 90 gms (3/4 cup) all purpose flour 1 egg 220 mls ( about 1 cup) beer 1 1/2 tsps baking powder 2 tbsps grated ginger 150 gms (about 1 1/2 tp 2 cups) freshly grated coconut Oil for deep-frying Method: Defreeze the shrimp/prawns, unless you've bought them fresh, and lay them on paper towels to remove some of the moisture. In a medium bowl, beat the flour, eggs,beer, baking powder and ginger until you have a thick... Read more ..read more

If I bought a jar of pickles and ate them and saved the brine, could I slice my own cucumbers and put them in that used brine? It seems so easy, but I've never actually done it ..read more

[Mod comment: copied post to start new topic(TR)] I wanna lasagne, pasta bake thread ..read more

Ingredients: 2 salmon steaks, about 175-200 gms each 2 tbsps freshly grated ginger About 125 mls ( a cup?) dry white wine (I used an Argentinian Torrontés) Plenty of butter (and don't even dream about "I can't believe it's not...) Salt and pepper to season Method: Season the salmon steaks with salt and pepper. Heat a heavy frying pan (skillet) and add a generous chunk of butter.As soon as the butter melts and begins to sizzle, place the salmon in the pan, skin side... Read more ..read more

The soda you drink is really a combination of carbonated water and flavored syrup. So, let’s go make that syrup. I had planned to make just ginger ale, but I remembered I had a bunch of fresh mint that I planned to use for chimichurri. There was plenty available for this recipe, so in it went. I was initially concerned that the ginger would have too much of a bite, but the sugar balances it out nicely. And yes, TastyReuben, of course I added some vodka after making... Read more ..read more

Which tile layout should I go with? The one that looks more geometric or the one looks more spinny/snowflakey. I’ve been back to this so many times over the last few days and I’m annoyed with myself for being so indecisive! A new silk scarf is needed for my new motorcycle, the design was pretty quickly done but I can’t decide which repeat I prefer. Over to you… OPTION ONE OPTION 2 This is what the roses/cogs/ snowflakes are made up... Read more ..read more

The recipe is loosely based on 2 recipes from "Australian woman's weekly: lamb". Indeed lamb. But I used ground beef. And about 1/3 of the meat, same of the herbs and spices as almost all food is too lightly spiced for me (unless it is SE Asian and meant for the SE Asian market) Ground beef: 1 kg Garlic: 3 cloves Ginger: 1 tsp Szechuan pepper corns: 2 tsp Coriander leaves (but I used root): 2 tbsp (or 1 tbsp roots) Lemon/lime peel: 1 tbsp Fresh chili pepper (my addition): 1 Chop/grind... Read more ..read more