So I recently came back from Kuala Lumpur where I was visiting my cousins, and while I was there I became addicted to this bright green soup sold at a local food stall. I've searched the internet but can't seem to find any leads. The woman who sold it told me it was coriander soup, but I'm pretty sure that it was actually basil because it tasted like the best pesto I've ever had. It was pureed and didn't have any meat or noticeable spiciness or creaminess. It was hot. Anyone have ideas? I'm thinking of just pureeing fresh basil and coriander together and seeing if that gets anywhere close to it but if anyone knows what this is called or how to make it that would be awesome! It was such a great soup!!
My dad is an avid Francophile and me and my sisters adore French cuisine so we thought we would put together a fancy-ish dinner on Thursday to celebrate Bastille Day. Any ideas for the menu? We would prefer for the ingredients to be seasonal and easy to find in the United States.
So I read this post today, and as soon as I read the (brief) description my mouth was watering. A foinikaki is a Phoenician breakfast biscuit made with honey, orange juice, and flour. An internet search was futile. It seems no one outside of the SE universe has ever heard of a foinikaki, much less written down a recipe for it. Maybe it can be called by other names.
Anyone out here know something the internet doesn't know?!!
( I think it's the first time I searched something and only 5 options came up, all of which were either from the SE website or from other bloggers re-posting the original).
here is the post:
I started a bake sale thread last night and have had a ton of amazing responses, thank you so much to everyone who helped me out! However, I forgot to mention in the original thread that I'd like to provide some dairy-and gluten-free options for my customers. I myself am lactose intolerant (though I will cheat and take the pills when it comes to deserts with dairy in them), but I know some people have much more severe allergies and they can't 'cheat' like I do. I want them to be able to enjoy a delicious home-made treat as well!
So if anyone knows any gluten-or dairy-free baking recipes or has any tips about baking with gluten-and dairy-free ingredients, please feel free to leave them here or on the original thread.
On October 2nd me and some of my friends in my youth group are putting together a bake sale at the annual medieval festival in our town. I was wondering if any bake-sale veterans have any advice? Any classic, no-fail recipes? On the other end of the spectrum, if we go for gourmet (many of my friends who will be helping with the sale are avid bakers and love to read this site) how gourmet should we go? Also, we were considering selling bread as well as baked goods, do you think that's a good idea? Any suggestions would be appreciated. The theme of the sale doesn't have to be medieval, but if you know of any recipe that would add a medieval touch, please feel free to mention that too.
Thanks so much!
For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo....
On October 2nd me and some of my friends in my youth group are putting together a bake sale at the annual medieval festival in our town. I was wondering if any bake-sale veterans have any advice? Any classic, no-fail...