Tiramisu 

Originally uploaded by bradfordosgood
Beijing jianbing (北京煎饼) is a kind of breakfast crepe widely sold in Beijing. Similar but smaller crepe is also sold all over China. The motorized cooking plate speeds up the process for larger crepe. The red sauces are red tofu bean curd sauce and chili sauce. The crispy square is fried dough.-kkfung/youtube

Originally uploaded by zannnielim

Panettone is a type of sweet bread loaf originally from Milan. I took this photo in Venice Mestre.

Ingredients

1/3 cup water
2 eggs
2 egg yolks
1/2 cup butter (margarine)
21/2 cups all-purpose flour
3 tbsps sugar
1/2 tsp salt
1 package active dry yeast
2 tbsps grated orange (peel)
1 tbsp lemon peel (grated)
11/2 tsps vanilla
1/4 cup golden raisins
1/4 cup sliced almonds

Here's a video recipe:

Originally uploaded by aveoree
Mooncakes are chinese pastry traditionally eaten during the Mid-Autumn Festival.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.


This year, the Chinese celebrates this festival on 19th September 2013.

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Present ideas

Originally uploaded by paul goyette

Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.



Accompaniments | Dips and sauces | Garlic recipes | Grain and bean recipes | Greek recipes | Lebanese recipes | Middle Eastern recipes | North African recipes | Snacks and light bites | Starters | Turkish recipes | Vegetarian recipes

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

Originally uploaded by zannnielim
Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.

Photo: Deena/(stayathomefoodie.com/iceberg-wedge-salad/)

Originally uploaded by køkken69

Chwee kueh, is the dialect hokkien way of saying 水粿. "Water rice cake" is made by steaming rice cake. This is commonly a breakfast item in particular Singapore. The preparation is simply steaming the mixture of rice flour and water. This slightly viscous mixture when steamed in small cup-shaped containers gives its shape, and of course the softness texture is important. The toppings is truly the secret to a good tasty Chwee Kueh. Diced preserved radish and a good wallop of the right chilli sauce is the essence :)

Elana's pantry

The name of this dish means more than one piece of lasagna ribbon, Lasagne. This flat pasta interspersed with sauces, tomato sauce, ricotta cheese, ground beef, sometimes even spinach. Spices such as oregano, garlic, onion and flavored with wine! The best is when the pasta is made with semolina durum wheat. The following video recipe is a great one to share. Enjoy!



(AP Photo)