Potato and Beer “Burgers” 500 g potatoes beer flour salt black pepper nutmeg oil for frying Grate potatoes. Add beer and flour in the amounts that will make batter that is able to be shaped into burgers. Add seasonongs to your taste. Shape the burgers, dip each into flour and fry on heated oil on both sides. Enjoy with favorite…
It is my honor to present you another Weekend Herb Blogging roundup! This event was originaly created by Kalyn of Kalyn’s Kitchen and now it is successfully managed by Haalo of Cook almost Anything. Here are the entries, in order I recieved them: An epic post on wild mushrooms! Laurie Constantino, Mediterranean Cooking in Alaska. Zucchini takes over the world…
Soft Gianduia Cake (recipe is from Sale & Pepe magazine, Serbian issue for April 2010) 200 g gianduia chocolate 150 g butter, on room temperature 150 g powdered sugar 120 g sliced almonds 50 g corn starch 3 eggs powdered sugar and cocoa for dusting Line large baking pan with baking paper and arrange almonds over. Toast them in the…
Pain Perdu (French Toast) (recipe from Savoring Provence: Recipes and Reflections on Provencal Cooking) slices of a day old bread from a square cornered loaf 100 g butter, at room temperature 100 g red currant jam 500 ml milk 1 vanilla bean, split lengthwise 3 whole eggs, + 2 egg yolks 125 g + 2 Tbsp granulated sugar boiling water,…