Category: silent

Mixing German Cucumber Salad in a bowl

diet-eat.net – German Cucumber Salad | RecipeTin Eats

By:Nagi Published:12 May ’21Updated:12 May ’21 This is a great, easy and refreshing German Cucumber Salad that’s something a little different to the usual. Called Gurkensalat, it’s a staple side salad in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as making a perfect accompaniment to counter

Sauce Vierge ingredients in a bowl

diet-eat.net – Sauce Vierge | RecipeTin Eats

Sauce Vierge is a French modern classic. It’s a wonderfully fresh, vinaigrette-style sauce that’s particularly great with seafood. I featured and paired this elegant sauce with my Tuna Steak recipe. Its use doesn’t end with seafood though! Also serve it with chicken, pork or vegetables. You could also use as a salsa dip, or pile

Sweet Tart Crust (Sweet Pastry) - French Pate Sucree - ready to be filled

diet-eat.net – Sweet Tart Crust (French pastry – Pâte Sucrée)

If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it’s an excellent master pastry for all sweet tarts. Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is

Homemade Vegetable Stock being made

diet-eat.net – Homemade Vegetable Stock | RecipeTin Eats

This is a great, classic Vegetable Stock recipe that’s easy to make. It’s an essential in every kitchen, and will make anything you use it in tastier. As with all homemade stocks, it’s far superior to store bought! Naturally this is a perfect substitute for vegetarians and vegans whenever a meat stock is called for.

Close up of spoon drizzling Vermouth Jus

diet-eat.net – Vermouth Jus (Sauce for pork belly)

This is a recipe for Vermouth Jus which I’m sharing as the sauce for Crispy Slow Roasted Pork Belly, also published today. A jus is an intensely-flavoured, meat stock reduction sauce favoured by fine dining French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than say a typical

Apple Sauce fresh off the stove

diet-eat.net – Apple Sauce | RecipeTin Eats

This is a recipe for an Apple Sauce, one of the two sauces I chose to accompany a Slow-Roasted Crispy Pork Belly I also published today. What sets this sauce apart from your run-of-the-mill basic Apple Sauce recipes? Starting with a caramel rather than just mixing sugar into the sauce. The result is a distinctly

Wooden spoons tossing Cabbage and Carrot Thoran-style salad (Indian Salad)

diet-eat.net – Cabbage & Carrot Thoran-style Indian Salad

A surprising flavour combination will knock your socks off! This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut “sambal” of sorts (in India they might call it a “dry chutney”). Based on the traditional Indian Thoran dry curries, this is ridiculously delicious! Thoran-style Indian salad? Thoran is a

How to make Paneer - Fresh Indian Cottage Cheese

diet-eat.net – How to make Paneer (fresh Indian cheese)

This is a recipe for how to make Paneer, a cottage cheese from the Indian subcontinent used in traditional dishes such as Palak Paneer (Spinach Curry). It’s far superior to store-bought with a much softer, creamier texture. Super-easy to make, and so very satisfying! Paneer – Fresh Indian cheese Paneer is a fresh cheese that

Bowl of Couscous with fruit and nuts

diet-eat.net – Couscous | RecipeTin Eats

By:Nagi Published:18 Jan ’21Updated:18 Jan ’21 Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff! What exactly is couscous??

How to tell how fresh an egg is

diet-eat.net – How to tell how fresh your egg is (baking tip)

By:Nagi Published:15 Jan ’21Updated:15 Jan ’21 Fresh eggs are essential when used to give lift to cakes or to whip up into meringue to make pavlovas, soufflés or light-as-air Chocolate Mousse. This is because old eggs don’t whip up as well. Fresh eggs are also better for poaching because they have tighter whites so they

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