a delicious yet low-fat twice-baked potato side dish with a blend of classic middle eastern flavours: chickpeas, cumin and coriander. serve with roasts or with your favourite middle eastern main course dish. adapted from "practical cookery: low fat". t
i am on a fresh ginger kick, plus it's the time of year (it's autumn as i write this) to use those fresh apples! i really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. makes
this amazed me when i first came up with it. the yeast is basically a flavoring agent, the dough works pretty well without it but it does add a tiny bit of springy-ness. measurements are (very) approximate, just follow the directions...
when i was young i use to help my mother out in the kitchen, mostly on holidays when we were preparing a big feast for the family. i do remember that we often made these scrumptious treats for family, but i do not have any recollection of where this recip
this is a great recipe from a coworker, who got it from a health canada publication like 20 years ago. kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.
this is the best tasting cheese ball i've ever had. it's actually more along the lines of a dip except that it forms into a ball. the accent is the ingredient that gives it extra appeal. i serve it when i'm having people over for a party or when i need to
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