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Whether its "A list" or "home cooking" we love us some food lol : )
Bubble Tea (aka Boba), needs no introduction. You've had it many times - though the thought of making it at home seems daunting. It's not. And it tastes delicious. FULL RECIPE BELOW.
New drink recipes air weekly, so make sure you subscribe to Tastemade for this and lots of other great new programming. Directed/Shot/Edited: Eric Slatkin Food Styling: Jenny Park http://www.jennyparkfoodstyle.com/ Special Thanks: 626 Night Market **Check out the World's Largest Boba Cup at their next event! - http://www.626nightmarket.com/drinkbig MUSIC: "Flower of Love" by Teresa Teng Used with permission by P & C - LIFE RECORD INDUSTRIES PTE.LTD. Thirsty For Spotify Playlist - https://play.spotify.com/user/tastema... Boba Milk Tea Serves 1 INGREDIENTS: -2 cups light brown sugar -2 cups honey -1 cup black tapioca pearls (boba) -2 1/2 teaspoons black tea leaves -2 tablespoons fructose (can substitute simple syrup) -1/4 cup non-dairy creamer (can substitute with 2/3 cup half & half) 1. For boba: Place sugar and 24 ounces water in a small saucepan and bring to a boil. Boil until sugar dissolves. Remove from heat and stir in honey. Set aside until mixture cools completely. 2. Bring 6 cups water to a boil. Add tapioca pearls and stir. Boil pearls for 25 minutes, stirring occasionally. Remove from heat and cover for 30 minutes. 3. Drain pearls and stir into sugar-honey mixture and allow to soak until ready to use. (pearls will keep in an airtight container for up to 3 days) 4. For milk tea: In a small saucepan, bring 16 ounces of water to a boil and add tea leaves. Remove from heat and allow to steep for 5 to 10 minutes. Strain tea. 5. To assemble: Strain 2 heaping tablespoons of boba into a tall glass and fill with ice. Fill another glass with ice. Add tea, fructose and non-dairy creamer. Stir for 1 minute until well incorporated. Pour over, using a sieve or a strainer, into boba glass and then serve.
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In this episode of Sorted Food @ The Table, Ben and Barry show you how easy it is to make a delicious sushi platter. FULL RECIPE BELOW.
New episodes air weekly, so subscribe to Tastemade and make sure you don't miss an episode of this or our other new shows. Warm, fluffy clouds topped with chocolate glaze and coconut or blueberry chia seed jam... Mouth watering yet? Get Laura's vegan, sugar-free, gluten-free donut recipe now! FULL RECIPE BELOW
Eric Slatkin, Director Emily Mraz, Producer Joanna Gryfe, Associate Producer Jacob Metiva, Editor Ilana Fix, Editor Sharra Romany, Camera Chris Low, Camera Brian Stevens, Camera Colleen Haley, AC Justin Gay, Sound Linda Sammut, Hair & Make-up Sophia Green, Food Stylist Sarah Asch, Food Assistant Jamie Dore, PA Recipes by: Laura Miller For more info on Laura visit: http://www.imlauramiller.com Music by: http://bromeliadmusic.com DONUTS WITH BLUEBERRY CHIA JAM Donut Ingredients: 1 cup almond meal 1 cup sorghum flour 1 cup potato starch ½ tbl baking soda 1 ½ tbl baking powder ¼ tsp xantham gum ½ tsp salt ⅓ cup applesauce (recipe below) ¾ cup maple syrup Juice of 1 lemon ⅓ cup coconut oil ½ cup hot water donut process: Preheat oven to 325 Mix dry ingredients. Mix wet ingredients. Add the wet ingredients to the dry ones, and mix until thoroughly combined. Spray donut molds with oil Using a spoon, put ¼ cup of batter into each donut mold and make sure its spread all the way around. Bake for 10 minutes, rotate, then bake for another 5-7 minutes or until browned on the top and cooked through. apple sauce ingredients: 1 ½ lbs apples 3 tbls lemon juice ¼ cup maple syrup 2 tsp ground cinnamon apple sauce process: 1. Preheat oven to 325 2. Peel, core, and chop apples into 1” chunks 3. Toss apples with lemon juice, maple syrup and cinnamon 4. Use a silpat or parchment paper on a baking sheet and bake for 40 minutes, rotating half way through 5. Allow to cool, add to a food processor and puree until smooth blueberry chia jam swirl 2 cups blueberries 2 tbls chia seeds ⅓ c water blueberry chia jam swirl process: In a food processor blend chia seeds, water and blueberries Once the batter is in the pan, add a teaspoon of jam swirl to the top and swirl it into the batter with a toothpick [Thai Food] Custard Steamed in Pumpkin (Sang Ka Ya Fak Thong)
A delicious Thai dessert, with smooth and sweet pumpkin custard. It's not too difficult. You can make at home. How to Make Green Tea Popsicles ไอติมชาเขียวถั่วแดง (綠茶冰棒) - gotta love good food @gwaphousemag6/29/2015 4 Tbsp matcha green tea powder
350 Ml (1 1/2 cup ) Heavy cream 5 Tbsp condensed milk 3 Tbsp sugar 3 - 4 Tbsp hot water 1/3 cup Japanese sweet red beans FROZEN POPSICLES - Inspired by disney movie - Princess Elsa Ana - Two Easy Ice lolly pop or Frozen Popsicle recipe
Recipe on our blog: http://scandinavtoday.blogspot.com/20... This is a super easy and fast DIY tutorial on how to do it yourself. Here we show you how to make two different ways of Frozen Popsicles. Serve one of these Frozen Popsicles at your next Frozen party. My mother (Karen Grete) and I are so excited to make our first popsicle celebrating the movie Frozen. Being Scandinavian we wanted to celebrate the movie Frozen as it has many Scandinavian references such as Hans Christian Andersen, Norway. Also we enjoyed all of the characters in the movie including Princess Elsa and Princess Anna, Prince Hans, iceman Kristoff, reindeer Sven, daydreaming snowman Olaf and of course the kingdom Arendelle.Ice lolly pops blocks If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including FROZEN KIT KAT Cake w/ Marshmallow Olaf & Fozen Jelly Beans! Easy! Inspired by Disney Movie *FROZEN KIT KAT CAKE - How to Make a Frozen Peppermint Kit Kat Cake - Inspired by Disney Movie *FROZEN Snowflake Marshmallow Pops! - Inspired by the movie Frozen *SMØRBRØD Norwegian Smoked Salmon & Egg Open Face Sandwich. Homemade Recipe. Røkt laks og æg *Smørrebrød Fiskfilet med remoulade - Fillets of Perch or Plaice (Flounder) Open Sandwich *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce) *how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) *how to make aeblskiver (æbleskiver) *how to make Danish Christmas Klejner *how to make Danish red cabbage (rødkaal) *how to make easy Danish cucumber salad *NUTELLA MILKSHAKE !!!! ☀️ These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! Ice lolly pop blocks Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ By Danish Cook Karen Grete Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking Scandinavian foods! There are hot chocolates - and then there's Cioccolata Calda. Whether you drink it straight from the mug or use a spoon, you really can't go wrong. FULL RECIPE BELOW.
Thirsty For Spotify Playlist - https://play.spotify.com/user/tastema... Shot and Directed by Eric Slatkin Editor: Jacob Metiva Gaffer: James Navaira Food Stylist: Kari Lauritzen - http://theyellowbungalowla.com/ Title Graphics: Lydia Baillergeau - http://www.byairjo.com/ MUSIC: "Lontano da te" by Fred Buscaglione Courtesy of Vampisoul http://vampisoul.com/ Cioccolata Calda Makes 4 servings INGREDIENTS: -2 cups half & half* -2 T corn starch (used as a thickening agent, also allows chocolate to be heated to warmer temperature) -2 T granulated sugar -½ vanilla bean, split lengthwise -6 oz dark chocolate, at least 70% bittersweet, shaved into shards -pinch of salt *If half & half is not available, substitute 1 cup milk and 1 cup heavy cream. PROCESS: -Shave chocolate into shards -Add sugar and cornstarch into a medium bowl and whisk together. -Add ½-1 cup of the half & half and whisk together vigorously. -Mix the cornstarch first with sugar, then into the cold half & half. This prevents it from clumping when added to a hot liquid. -Pour remaining half & half into sauce pan, add vanilla seeds, and place over medium heat. -Whisk cornstarch mixture together again briefly, then add to sauce pan. -Cook mixture over medium heat, whisking constantly, until the mixture comes just up to a boil and thickens, 2-3 minutes. -Once the mixture comes to a boil, remove immediately from heat. -Add chocolate, and a pinch of salt. The salt brings out the chocolate flavor and balances the sweetness. -Stir mixture gently with a wooden spoon to melt the chocolate and incorporate the flavors. -Pour hot water into serving cups, remove, and dry with a clean towel, then pour about ½ cup of hot chocolate into each cup. Welcome to Season 2! This week Laura makes soft serve -- no dairy, no nuts, no fancy ice cream contraption... you're gonna go bananas for this. FULL RECIPE BELOW.
Subscribe to Laura's channel: http://www.youtube.com/lauramiller If you're not checking out Laura's instagram, you're missing out: http://instagram.com/sidesaddlekitchen Music by: http://bromeliadmusic.com Banana Soft Serve Recipe INGREDIENTS: soft serve: -5 bananas -blackberries / raspberries chocolate shell: -1 c coconut oil -1 c cocoa powder -3T maple/agave/honey -pinch sea salt macaroon crust: -3 cups coconut flakes -1 cup cocoa powder -¾ cup maple syrup -¼ cup coconut oil -1 T vanilla extract -½ teaspoon salt PROCESS -Peel bananas -Cut into chunks -Freeze -Blend in a food processor -For different flavors add berries and blend again -Combine ingredients for chocolate shell -Assemble Ways to complete it: -Ice Cream Sundae: pour chocolate shell over ice cream / add your favorite toppings -Bon Bons: freeze it / scoop into balls / dip into chocolate / add back to freezer -Ice Cream Cake: press macaroon crust into spring-form pan / pour in ice cream / freeze HEALTH BENEFITS -very high in potassium -easy to digest - good for sensitive stomachs -good source of manganese for bone health Credits: Director: Eric Slatkin Producer: Emily Mraz DP's: Ramy Romany / Carlo Orecchia / Chris Low Sound: Justin Gay Grip: James Navaira Food Stylist: Maria Zizka Hair and Make-up: Linda Sammut Editor: Jeremiah Mayhew Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Chef Roberto Martin puts a twist on a childhood favorite with a vegan fajita quesadilla that trades meat for a colorful array of deliciously seasoned veggies! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter! https://Twitter.com/HungryYouTube And like us on Facebook! http://Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCooking... https://twitter.com/_ChefRoberto ******* Fajita Quesadillas 1 Tbsp. high heat oil like safflower or grape seed oil 1 yellow bell pepper seeded and julienned 1 red bell pepper seeded and julienned ½ large red onion seeded and cut to a fine julienne 1 large zucchini, cut in half lengthwise then cut thin crosswise 1 tsp. lemon pepper ½ cup grated vegan cheddar ½ cup grated vegan mozzarella 1 bunch scallions, (green parts only) cut on the bias 8 flour tortillas Vegan butter or extra virgin olive oil as needed 2 small firm avocados Chipotle Crème as needed (recipe below) Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium size bowl. Season with salt and fresh ground black pepper. Heat a grill pan or large sauté pan over high heat. Add the vegetables and cook until they are soft and charred. Remove the pan from the heat and allow the vegetables to cool. Place the vegetables in a bowl and incorporate the cheese and scallions. Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve. Repeat with the remaining tortillas. Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil. Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted. Cut each Quesadilla in 3rds. Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème Makes 10 quesadillas. Chipotle Crème 1 (7 oz.) can Chipotle Chiles in adobo sauce 1 cup vegan mayonnaise Using a small bowl mix 1.5 Tablespoons of the thick liquid found in the can of chipotles with 1-cup vegan mayo. Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight fitting lid. Sauce is good for 2 weeks refrigerated. The eggs in bacon baskets are a great appetizer, aperitif or brunch idea! Try also the vegetarian version with grilled zucchini...
Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf... *** Here's the ingredients we'll need for today's recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs... now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese... 2 tablespoons of parmesan cheese... beat everything... until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they'll bake evenly. Now add salt... pepper, and the roughly torn basil leaves... be generous with basil! Give another stir... and take the pan: we'll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon... lay the second one crosswise... and line the rest of the muffin cup. If you don't have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don't need to grease the pan, since bacon is fat enough and it won't stick to the pan. They're ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown. Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can use grilled zucchini instead of bacon, but take care to line the mould with parchment paper... good, easy and quick! We used: For 12 servings: • 5 eggs • less than 1 cup (200 ml) of heavy cream • 24 slices of bacon • 2-3 tbsp of parmesan cheese • a few basil leaves • salt and pepper to taste |
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