The video features a recipe for scrumptious gingerbread crepes with eggnog whipped cream. While crepes originated in France, they are surprisingly easy to whip up from a mixture of flour, eggs and milk. The gingerbread crepe recipe includes a wggnog whipped cream filling topped with cinnamon and powdered sugar.
Find more recipes for crepes on Recipebridge.
With Super bowl just right around the corner, we have some fun tailgating recipes with Rob Barrett. These recipes are cooked roadside, and easy and ready to eat off the grill.
Find more tailgating recipes on Recipebridge.
Cashew nuts come from cashew trees and are the seed of the fruit from this tree which are produced in South America and is native to Brazil. Coming in variety of forms including sweet and savory, they are popular in many cookery books and a range of recipes for their versatile nature.
Nutrition
With a good amount of protein in the cashew nuts, these are great for helping you feel fuller for longer so make a good and very wholesome snack. The protein in these nuts also helps give you energy, help build muscle and provide you with additional amino acids.
They are high in many vitamins and minerals but also high in fats, so only a few should be eaten at a time. However, they are good for lowering cholesterol so a few cashews a day is still part of the necessary fat that your body needs to survive.
If you need a bit of inspiration with using cashew nuts in your recipes, you might want to give some of these a go:
Savory
Sweet
How to Roast Cashews
Roasting cashews is a great way of adding a little flavor and warmth into those cold winter nights.
You will need:
Cashew nuts can be roasted, toasted, spiced, buttered, soaked, salted, seasoned and cooked in a variety of ways and in a range of recipes.
A sweet and delicious method is Honey Roasting. You will need:
Preheat oven to 350F and line a baking sheet with tin foil.
Measure out ingredients and mix maple syrup, honey and butter. Microwave until butter is melted.
Add vanilla, cinnamon and salt to the honey mixture and stir. Place cashews in a bowl, pour honey mixture over the nuts and toss.
When coated spread on the prepared baking sheet and bake for 6 minutes.
Remove from oven, toss again and return to oven for 6 more minutes.
Remove and pour into a clean bowl, toss with the sugar plus a pinch of salt to taste and let cool, stirring occasionally.
Find more cashew recipes on Recipebridge.
Celebrate National Pie Day today with a pie of your choice! There are so many varieties of this soft pastry crusted dessert that it is difficult to decide which you may eat on this special day so why not try making something new or simply making an old favorite and get friends gathered around to share?
The pie has two main components – the crust and the filling
How to Make a Pie Crust
You will need:
Pie Fillings
There are so many varieties of pies out there that it would take forever to list them all, but some particularly popular ones are:
…plus many more!
Here’s our selection of 7 pie recipes to try:
What are some of your favorite pie recipes?
The eggplant, also known as an aubergine in the UK, is a large purple skinned fruit which is widely used all over the world in recipes. It is part of the nightshade family and is related to other vegetables such as peppers, sweet potatoes, tomatoes and potatoes.
Mainly known as the eggplant due to its bulky ‘egg’ shape, there are a few different varieties which are a different colour, shape and size such as the Japanese, striped and white eggplants but the traditional eggplant is the most commonly found in any supermarket.
Wherever you are in the world, you will be able to find an eggplant, but it may come with a different name, just as the UK calls it an aubergine. In India for example, it is known as a brinjal, the south of the USA it is known as a guinea squash, and in Italy it is known as a melanzana which directly translates as ‘crazy apple’.
You can roast, fry or grill an eggplant and each way of cooking is delicious – you just need to decide which you like best!
Did You Know?
Nutritional Value of an Eggplant
All in all, the eggplant is a very popular food for dieters because of its low fat and calorie count. It is also very filling so when cooked well and eaten as part of your meal, it’s a good filler and will prevent unhealthy snacking during the day.
Roasting an Eggplant
You will need:
2 lb eggplant
Kosher salt
2 to 3 Tbsp extra-virgin olive oil
8 fresh thyme sprigs
Lemon wedges (optional)
Wipe the eggplant clean and slice it in half lengthwise. Use the tip of a knife to score the flesh deeply in a diamond pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts.
Press on the edges of the halves to open the cuts and sprinkle a little salt over the surface and into the cuts. Set aside, cut side up for 30 min. Heat oven to 400°F. Line a baking sheet with parchment.
Squeeze the eggplant over sink to extract the salty juice and wipe dry with a paper towel. Brush each half thoroughly with olive oil. Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown colour. Allow to cool for at least 20 min before handling. Turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing. If using in other recipes, scoop the flesh from the skin with a spoon.
How do you like to cook eggplant?
The cooking mom, Amy Hanten from Wisconsin shares some cranberry recipes. Her cranberry meatballs are wonderful for game day.There are more recipes from cranberry sauce, to cranberry muffins.
Find more cranberry recipes on Recipebridge.
January 16th is celebrated worldwide as International Hot and Spicy Food Day. So here’s a day dedicated to spices that add a hot punch into our recipes. Spices like garlic, ginger, onion, peppers, cinnamon and nutmeg are often associated with adding an element of heat to most recipes. Of course, the amount of heat depends upon the amount of these spices added. While spicy dishes are a personal preference, hot foods can actually be good for you because of their antimicrobial and medicinal properties.
One such hot and spicy seasoning mix is the Caribbean or jerk seasoning. Jerk seasoning is quite a staple in many Jamaican recipes. You can even make a dry jerk rub to store, and use over any meats and fish. If you are not a big fan of hot foods, then you can cut back on the heat by reducing the amount of red pepper in the seasoning.
How to make your own spicy jerk seasoning?
Here’s a simple recipe to make your own jerk seasoning. You can adjust the spice level by adjusting red pepper to taste.
Ingredients:
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon
Directions:
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks. Use as you like on your choice of meats and fish.
Jerk chicken is one of the most popular recipes to use jerk seasoning, and a staple in Jamaica.
Find more jerk seasoning recipes and recipes for jerk chicken on Recipebridge.
As always, we love to hear from you. Post recipes or your favorite spicy dishes on our Facebook page or Tweet us!
Chef Chris Cook The Emily Morgan hotel in San Antonio is presenting a recipe for cooking chicken confit with some squash puree. Confit which means cooked in its own fat. Chris is using a light oil to cook a whole chicken, and cure it for one day with salt, sage, think holiday herbs and spices and cook very slowly in a very neutral oil. Though a long process, the result is no less that scrumptious and stunning.
Find more recipes for chicken confit on Recipebridge.
Everyone loves a glass of fresh squeezed juice in the morning – it’s refreshing, delicious and gives you a healthy boost so that you can start your day in the right way. While fresh squeezed juice is great in itself, many recipes can also be enhanced by adding a juice of some kind too.
It’s National Fresh Squeezed Juice Day on January 15th and this day celebrates everything to do with the juice, from its many varieties to its various uses, to its enormous health benefits.
Not only a great way to meet your fruit and vegetable requirements during the day, having fresh squeezed juice with a meal or using it as an ingredient in particular is a great way of adding different textures and flavors to various recipes.
There are many methods to squeezing juice from your fruit and vegetables – and the best way is really whatever is easiest for you! Most people like to do it manually to get the pulp, whereas others prefer a liquidiser so that the juice is smoother to drink or to use in cooking.
Juicing Hard Fruit and Veggies
It is most difficult to get the juice out of harder items of fruit or vegetables, therefore a good juicer with a centrifugal mechanism works best as the small blade within the machine can tackle tougher skins and flesh. This makes it easier to make smoothies containing hard vegetables such as carrots or cucumber.
Juicing Soft Fruit and Veggies
A manual juicer is fine for you if you don’t mind working your arm as you squeeze the juice out of your fruit or veg of choice. However, even a cheap juicer can save you a lot of time and effort and will see much faster results – hopefully with a good amount of juice squeezed too.
Orange Buttermilk Pancakes
You will need:
Mix all ingredients together and beat until smooth. Add oil to a skillet and place over a medium heat. Using about 1/4 cup of batter for each pancake, pour onto the hot skillet (this will make between 4 and 6). When bubbles appear over the top of the pancakes and edges are beginning to look a little dry, turn and brown the other side lightly. Adjust heat as necessary to brown evenly.
Chicken in Apple Juice
You will need:
1 (3 1/2 lb.) chicken
2 onions, cut in chunks
1 c. apple juice
Juice of 2 lemons
Salt to season
Place chicken in roasting pan. Spread onion chunks in pan. Pour enough apple juice in pan to come up about 3/4 inches. Pour lemon juice over chicken. Sprinkle lightly with salt. Roast uncovered in a preheated oven at 350F for 1 1/2 hours. Basting frequently.
Here are another 5 recipes using fresh squeezed juice:
Fresh squeezed juice can add so much flavor and freshness to many recipes.
There is nothing more comforting and warming on a chilly Saturday afternoon or late in the evening after work than fixing up a plate of baked beans and toast. Possibly the most simply dinner to prepare, this is a classic British food for any meal of the day – especially for those on a budget and in need of some great comfort food.
The origins of the classic baked beans and toast meal are a little unclear but we can safely assume that they were a massive part of World War II when rationing was taking place. Baked beans from Heinz in the USA didn’t make it into Britain until the early 1900s and as they were affordable, the beans on toast tradition came about and it has stuck around ever since!
This dish has caught on quite a bit over the past few decades, but it is still mostly popular in the UK. The idea of the dish is ‘simplicity’ and ease, which is why buying a can of baked beans and sticking a couple of slices of bread in the toaster is generally the easiest thing to do.
However, if you’re feeling a bit more adventurous you might want to make your baked beans from scratch – and even choose a different variety of toast so that this dish tastes different each time.
You will need:
1. Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 45 minutes-1 hour until tender, then remove from the heat and set aside for 30 minutes. Drain well.
2. Heat the oil in a large saucepan over a medium heat, add the onions and pancetta and cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans. Serve the beans on toasted bread with grated cheese, if you like.
If you’re not sure what type of bread best complements your baked beans, then experiment! Toast a bagel, try a variety of white, brown or wholegrain bread to see which you like best. There is no right or wrong way of making baked beans and toast – it’s all about personal preference.
I like to top my beans on toast with grated cheddar cheese and sprinkle with a little ground black pepper. For a bit of a different taste to your baked beans and toast why not add a bit of Worcestershire sauce too? Enjoy!
Find more recipes for baked beans and toast on Recipebridge.