Finally summer! Finally, the weather that we can enjoy outside from morning to night: sun on our skin, wind in our hair – wonderful! On a perfect summer day, of course, you can dine under a blue sky. We have put together delicious summer recipes for light dishes and cooling drinks that you can prepare yourself quickly and with fresh ingredients from the garden. Here we go!
Summer is too short in our part of the world to not enjoy it to the fullest. Anyone who spends the whole day in the garden naturally wants to eat and drink there too. That is why we have put together 12 summer recipes for you – sorted by meals. These are easy to prepare and digestible; summer dishes with and without meat/fish as well as cold and warm can be served. You will also receive recipes for refreshing summer drinks. But the best thing is: at least one ingredient per recipe comes from your garden!
Summer for breakfast
It is well known that tastes are different at breakfast: While some prefer sweet things in the morning, others prefer to start the day on the hearty, hearty taste bar. Our summer breakfast recipes have something delicious for both flavors:
Baked porridge with berries from the garden
For a baking dish of fully baked oatmeal, you need the following ingredients according to the recipe by Christine from the blog Apple of my Eye :
- 2 cups of fresh berries (the recipe also works if you use frozen berries) from the garden, for example, strawberries, raspberries, blueberries, currants (white, red, and black)
- 2 organic eggs
- 3 tablespoons of honey
- 2 cups instant oat flakes (normal oat flakes extend the baking time)
- 1 teaspoon of baking powder
- 1/3 cup brown sugar
- 1 teaspoon of cinnamon
- 1 pinch of salt
- ½ tablespoon vanilla extract
- ¼ cup nuts (pecans or similar)
- 1.5 tablespoons butter or vegetarian alternatives
- 2 cups of low-fat milk or vegetarian alternatives
And this is how the porridge is baked:
- Preheat the oven to 180 degrees Celsius.
- Then mix the dry ingredients: oatmeal; Baking powder, cinnamon and sugar, salt
- Next, mix the milk, eggs, vanilla extract, and butter.
- Layer half of the berries in a flat baking dish. This is followed by the dry mix of ingredients made from oat flakes & Co. Pour the milk mixture over it. The second half of the berries are placed on top and spread the chopped nuts over them.
- The whole thing goes in the oven for 15 to 20 minutes or until the oatmeal has soaked up the liquid. With normal oatmeal, it takes around 35 to 40 minutes.
Our tip: The casserole tastes delicious hot and cold. You can also bake it in the evening and serve it cold in the morning!
Garden herb butter with feta cheese
For the wonderfully fragrant garden herb butter you need the following ingredients according to the recipe by Birgit from the blog EmmaBee :
- 125 grams of soft butter or vegetarian alternatives
- 100 grams of sheep cheese
- 2 spring onions
- 1 clove of garlic
- Herbs of your choice from the garden
- Pepper salt
- Lemon juice
The preparation of the garden herb butter is very simple:
Beat the butter and sheep cheese with the mixer until frothy. Then add onions, garlic and garden herbs – all finely chopped – and stir in. Finally, season the garden herb butter with salt, pepper and lemon juice. It tastes good on hearty dark bread as well as on a warm baguette and you don’t need any additional toppings, guaranteed!
Our tip: If there is any garden herb butter leftover from breakfast, you can serve it for dinner or a barbecue.
Detoxifying ginger-lemon water with cucumber and fresh mint from the garden
A refreshing and detoxifying summer drink is the ginger-lemon water with cucumber and mint according to the recipe from deceptivelydelicious.com. It not only quenches thirst but also stimulates fat burning and thus helps you lose weight. For maximum aroma, it is best to prepare the drink, also known as detox water or infused water, in the evening: cut a medium-sized cucumber from your garden into fine slices. Likewise an organic lemon and a thumb-sized piece of organic ginger root. Put both ingredients in a carafe and pour water over them. A handful of young mint leaves from your herb bed provide a fresh taste. Let the water cool overnight and enjoy it in the morning with its aromatic freshness.
Our tip: drunk three days before each meal, the ginger-lemon water with cucumber and mint more than lives up to its nickname “slim water” as part of a summer diet. Try it!
Summer at noon
Lunch in summer should above all be easy to digest and digestible. We have therefore selected two classic summer recipes for you, one for a crispy, colorful potato salad without mayonnaise that you can enjoy lukewarm or cold, and one for a one-pot pasta with spinach and smoked salmon.
Colorful garden potato salad
For the potato salad according to a recipe from the housewife’s side, you need the following ingredients in addition to two kilograms of waxy potatoes:
- 3 peppers, preferably colorful
- 1 cucumber
- 1 onion
- 2 sour apples
- 5 spring onions
- 1 bunch of radishes
- 3 large tomatoes
- a handful of garden herbs, finely chopped
- some hot vegetable broth
- 2 tablespoons of mustard
- 2 tablespoons of oil
- 1 natural yogurt (150 g) or vegetarian alternatives
- Salt and pepper, possibly garlic
Boil, peel, and slice the first potatoes from your garden. Then stir the vegetable stock with hot water and pour it over the potatoes. Then chop the vegetables and fruit into bite-sized pieces. Mix together the mustard, yogurt and oil and season the mix with pepper and salt. The dressing comes over the potatoes. Then fold in the vegetables.
Our tip: For an “animal” variant of the colorful garden potato salad, you can add smoked salmon, sausages, or garlic salami (in cubes or slices).
Quick one-pot pasta with smoked salmon
For the quick one-pot pasta made to a recipe from Stern you need:
- 1 finely diced onion
- 250 grams of pasta
- 300 milliliters of vegetable broth
- 100 milliliters of cream or vegetarian alternatives
- 150-gram handful of spinach
- 200 grams of smoked salmon in fine strips
- 1 to two cloves of garlic
- if no children eat: 100 milliliters of white wine
- Salt pepper
The preparation of the one-pot pasta is very quick: peel the onion, cut it in half and finely chop it. Likewise the garlic. Then put the onion, garlic, pasta, vegetable broth, cream, possibly white wine and parmesan in a saucepan. Let the whole thing boil. While doing this, stir regularly. Then let the whole thing simmer for about six minutes with the lid closed on medium heat. Wash the spinach and add it to the pan with the smoked salmon. After simmering for another minute or two, the spinach will have collapsed. Season the one-pot pasta with salt and pepper.
Our tip: The leftovers of this creamy pasta also taste as good cold as a pasta salad!
Refreshing apple iced tea with cinnamon
For the apple iced tea, simply change the recipe for homemade apple and cinnamon tea from Hannah. Instead of serving hot, the tea is served iced, which means that you should prepare it in the evening. Throw two apples cut into pieces, two sticks of organic cinnamon, broken if necessary, and a piece of chopped ginger in a liter of boiling water. Let the brew briefly boil and then steep for a quarter of an hour. Chill the tea overnight and serve it on ice, preferably with a slice of apple in it.
Our tip: You can also freeze the tea as an ice cube and serve it in a glass, where it slowly melts in the summer heat.
Summer for coffee
We think: A pastry with freshly harvested rhubarb should go with the summer coffee in the garden. Because its pleasant acidity combines inimitably with the sweetness of the dough. We will also serve you a recipe for a quick ice cream (without an ice machine) made from the fruits of your garden.
Blackberry ice cream in a lemon (without egg and without ice machine)
What would summer be without delicious ice cream ?! We found a great ice cream recipe on Jenny’s blog Sugar, Cinnamon, and Love that you can prepare without an egg or ice cream machine and serve in lemon peel. The ingredients you need for this are:
- 4 organic lemons
- 375 grams of fresh blackberries from your garden
- Zest of half an organic lemon
- 1 tablespoon of honey
- 1 can (400 grams) of sweetened condensed milk
- 2 tablespoons of melted butter or vegetarian substitute
- 500 grams of whipped cream or vegetarian substitute
And this is how you get a little closer to the (garden) homemade ice cream heaven: Cut the organic lemons in half lengthways, remove the pulp (do not throw away, you can throw it in the iced tea or detox water, for example!). Mix blackberries, lemon zest and honey very finely with the blender or puree. Mix the berry puree with sweetened condensed milk and melted butter. Whip the cream until stiff. Pour the cream into the blackberry mixture. Then fill the finished ice cream into the lemon halves. Leave them in the freezer for at least four hours.
Our tip: If you have more ice than can fit into the hollowed-out lemon halves, put it in a lockable container and also in the freezer compartment. Then you can even refill the empty lemon peel.
Watermelon smoothie with coconut and fresh garden mint
No summer day without a watermelon – that much is certain for us. We deliver the colorful fruit to your coffee as a smoothie, pepped up with mint from your herb garden according to the recipe. In addition to a quarter watermelon, you also need fresh mint leaves and 150 milliliters of coconut drink. The melon must be peeled and pitted. Then put it in the blender with the washed mint and coconut drink. It is served well chilled.
Our tip: If you leave the smoothie mixture in the ice-cream compartment longer, you will get a delicious sorbet.
Summer for dinner
Summer evenings are mild and long. Just right for convivial meals with family and friends. One dish should not be missing: mozzarella with freshly harvested garden tomatoes and homemade basil pesto. This goes well with a slice of black bread with spicy herb butter (see above) or with grilled vegetables. We also serve you a recipe for a quick garden tarte flambée.
Mozzarella with garden tomatoes (on a stick) and homemade basil pesto
For our starter, the photo above provided the idea. All you need is small tomatoes, buffalo mozzarella, olive oil, pepper, salt, basil leaves, and commercially available skewers.
The pesto made from a recipe by Saskia on the blog food likers is what you do:
- Basil leaves (2 pots),
- roasted pine nuts (30 grams),
- Olive oil (80 milliliters),
- Parmesan (50 grams),
- and a clove of fresh garlic from the garden.
Mix all the ingredients in the blender or with the hand blender until you have a creamy sauce: the basil pesto à la Genovese.
Serve the tomatoes with mozzarella on a skewer with a pile of pesto in between with your garden dinner. You can dust the whole thing with homemade herbal salt and freshly ground pepper and drizzle with a little olive oil.
Our tip: Assorted on a baking sheet, the mozzarella tomato skewers can also be briefly baked in the oven. The delicious aroma is intensified many times over.
Tarte flambée with leek
A tarte flambée is a light summer dish that can be prepared quickly and even on the grill. Our garden tarte flambée based on a Springlane recipe has the following ingredients:
- 1 leek from your garden
- 5 grams of fresh rosemary from your garden
- 1 ready-made tarte flambée batter
- 75 grams of sour cream
- 100 grams of grated mozzarella
- olive oil
- 1 tablespoon butter or vegetarian alternatives
- Salt pepper
Halve the leek stick, wash it, and cut only the white and light green part into fine strips. Pluck the rosemary needles from the stem and finely chop them. In the meantime, the oven can be preheated (20 degrees Celsius top/bottom heat). Then put some olive oil and the butter in a pan and fry the leeks and rosemary for 10 minutes over low heat, until the leeks are soft.
Roll out the tarte flambée batter on a baking sheet lined with parchment paper. Brush it evenly with sour cream and spread the leek on top. Season with salt and pepper. Then the mozzarella is sprinkled over it. The tarte flambée should bake for 15 minutes on the middle rack.
Our tip: For a particularly crispy tarte flambée, you can first bake the dough solo, then top it and bake it again.
As a drink for dinner, we serve you gherkin lassi based on a Severin recipe. For this you need:
- 350 milliliters of natural yogurt
- ½ cucumber from your garden
- 1 teaspoon lemon juice
- some freshly grated ginger
- about 1 pinch of wasabi paste
- 1 pinch of cumin
- 1 pinch of salt
Peel the cucumber and cut it into pieces. It is then pureed with the yogurt and seasoned with lemon juice, ginger, wasabi paste, cumin, and salt.
Our tip: If the lassi is too thick, you can dilute it with cold water or milk.
You have 12 recipes for summer dishes for a summer day in the garden – made from many ingredients you harvest yourself. It remains for us to wish you bon appetit and plenty of suns! Or are you more hungry for a spring-like recipe?
Are you looking for additional inspiration for recipes from the garden? Have a look on our Pinterest board for summer recipes: Hello sun drop by. There we have put together a multitude of great ideas for all things summer.
The History of Italian Pizza
When you think of pizza, what comes to mind? Most picture a crispy round pie, laden with grease, cheese, and bright red tomato sauce. Like man and machine, the humble pizza pie has come a long way since its invention many years ago!
We all know that pizza originated in Italy, but do you know how this beloved delicacy got its start? What did the first Italian Pizza look like, and would you even recognize it today?
If you’re curious about the origins of pizza, read on to learn the history of everyone’s Friday night favorite! You might even learn some rustic pizza recipes to prepare the next time you have company!
Pizza has been around in one form or another since antiquity. Not all of the earliest pizzas looked like the pizzas you might order today. Many of them resembled flatbreads, more like open-faced sandwiches with sweet and savory toppings.
Darius the Great of Persia was cooking up flatbread-style pizza as early as the sixth century BC. The Persians topped their pizza with cheese and dates. Without woodfired pizza ovens, they had to bake their pizzas on the shields that they used in battle!
You can even find something like pizza mentioned in Ancient Greek literature. If you read The Aeneid in school, you might have noticed that the characters enjoyed eating a meal of pitas topped with vegetables. This early pizza was even significant to the plot, as it appeared in a prophecy earlier in the epic poem!
Some of pizza’s earliest ancestors still exist today, only with different names. Have you had focaccia, pita bread, lepinja, or coca? If so, you have already experienced a piece of pizza history pre-dating the Italian pizza!
The Early Italian Pizza
Think about the best pizza you’ve ever had. It probably wasn’t a pile of vegetables on top of a pita! The pizza you know today was probably derived from the Italian pizza, which began its life in sixteenth century Naples.
A lot of us use pizza as a survival food while living in college dorms. In the sixteenth century, pizza was food for the poor. It was a “street food,” resembling a galette, and was rarely prepared in the kitchen like a proper meal.
Tomatoes wouldn’t become part of pizza history until after Europeans had come into contact with the plant in the Americas. These tomatoes, along with oil and fish, would top the galette crust.
Believe it or not, the earliest Italians thought that tomatoes were a poisonous plant and would not cook with them! The poorest Italians were the first to take a risk, and that risk certainly paid off. The rumors of the dish were enough to bring tourists into the poorest parts of Naples to sample the delicacy!
It wouldn’t be until about the nineteenth century that all of the components of our favorite modern pizza would combine. Although apocryphal, the first Margherita pizza was supposedly prepared in honor of Margherita of Savory. She was a beloved Italian queen.
The chef responsible was Raffaele Esposito. He decorated the pizza with red sauce, white cheese, and green basil to represent the flag of Italy. The popularity of the monarchy would lead to the popularity of the dish, cementing these toppings as the “default.”
In many pizzerias, you can order a Margherita Pizza by name, even today! It is a simple, rustic slice – and a piece of pizza history!
During the 19th century, there were already about 120 operational pizzerias in Naples. They employed both pizza makers and pizza sellers. The pizza sellers worked on the street, as it was still a street food for many years.
Pizza Sweet Pizza
Even until the early 20th century, pizza looked and tasted different than you might expect. In fact, it was a sweet dish rather than a savory one! Today, “dessert pizza” is a novel specialty, but it used to be the most common iteration of our cheesy favorite!
The first mention of the Neopolitan pizza, the round, cheesy pizza we enjoy today, would be in a cookbook in 1911. The author described Pizza alla Napoletana as a pizza crust topped with mozzarella, tomato, mushrooms, and sardines.
True Neopolitan Pizza and Pizza Today
Did you know that there are strict standards for what we call Neopolitan Pizza today? The True Neapolitan Pizza Association was founded in 1984 to declare specific rules regarding what could be considered authentic pizza.
The rules state that authentic pizza must be baked in a domed, woodfired pizza oven. The dough must be kneaded by hand, without the aid of any technology, including a rolling pin! An authentic pizza also cannot be larger in diameter than 35 centimeters.
Given those strict standards, even the biggest pizza fans may have never enjoyed a “True Neopolitan Pizza.” Some pizzerias are even stricter in their standards. They may only use one specific kind of tomato, or dictate the direction that sauce and oil can be added to the crust!
The thickness and texture of the crust varies regionally. The famous Chicago Deep Dish would not be considered a true Neopolitan, nor would the massive slices served up in your average New York City pizza joint!
Today, you can frequently get a pizza delivered from the oven to your door in thirty minutes or less. On websites like https://wiseguypizzapie.com/, you can even order your pizza online, without speaking to a single human soul! Pizza has come a long way, and it has taken about seven thousand years to get here!
From Antiquity to the Freezer Aisle
No true pizza fan would deny that the Italian pizza has come a long way from its origins in the Mediterranean. Today, you can pick up a frozen pizza from the supermarket and have a hot slice ready in just a few minutes. Pizza is a beloved, accessible food, and it’s not going anywhere anytime soon!
Did this article make you hungry? Put your pizza in the oven and then check out the rest of the blog while it’s cooking. You’ll find plenty of articles about all of the foods you love!
Wedding Day Planning Tips to Make the Occasion a Success
Did you know that couples and wedding planners spend 200 to 300 hours preparing for the wedding? Depending on the size, location, and dreams of your wedding, there are many things to take care of.
If you are getting married soon or want to help a friend prepare for theirs, there are certain steps you should follow. Continue reading to discover some of the best wedding day planning tips and tricks that will make your day magical!
Make a Plan
The first step to wedding day planning is identifying what you want and how you will get it.
You can set goals and plans for your wedding at this point to start getting the ball rolling. Keep in mind that your goals and plan should be realistic and achievable. You should start looking at the prices of venues you are considering to determine if you can afford that option or if you need to go another route.
Think about where you want the wedding to be, who you want there, and how you picture the ceremony and reception going. It is okay if some of the details are vague at this point.
Set a Budget
Once you have a plan being developed you can start thinking about your budget and prepare financially.
Take a look at your income and the extra money that you and your significant other have each month. Determine how much money you want to put towards wedding expenses and do your best to stick with your money-saving goals.
You shouldn’t be putting all of your savings and disposable income towards the wedding. Otherwise, you could be unprepared for accidents or job loss. Always make sure that you leave some cushion so that you don’t go broke.
Consider Your Wedding Day Meal Plan
Have you started thinking about cocktail hour snacks, dinner, and wedding cake options?
The wedding day meal plan is an important step of planning that you must take some time to organize. By working with vendors you can create a menu that is unique to your tastes and will satisfy guests.
Many people are getting wedding cupcakes towers instead of cakes because they are easier to distribute and are fun to eat. You should also think about those with limited diets, including a vegetarian option might be a good idea.
Keep Your Guest List Light
If you want to know how to plan a wedding day that isn’t swamped with people, keep your guest list light.
The smaller the guest list, the easier it will be to accommodate everyone’s needs. Having fewer guests attending the wedding will also save you money in the long run.
Think about family members and friends that you definitely want at the wedding. If you have someone on the list that you haven’t spoken to in years, consider leaving them off the list and sending them a note. A smaller wedding is often more intimate and casual.
Ask for Professional Help
No matter what point you are at in the wedding planning process, there is always someone that you can ask for help from.
Professional wedding planners, vendors, and stylists are at your disposal waiting to help you with any issues that come up. Getting professional help can save you time and money, it can also prevent frustration when dealing with all of the details.
Wedding professionals often have inside connections and resources that they are willing to share. These resources can resolve issues that you didn’t think you could overcome and you don’t have to worry about managing everything.
Notify Guests With Plenty of Time
When it comes to wedding planning, you will want to ensure that you give your guests enough notice of the wedding.
Guests may have to take off work or find a babysitter for your wedding. The sooner you can get your wedding day details out, the sooner you can find out how many people will be attending.
Waiting until the last minute to notify guests of the wedding could put you in a situation where you overspend and overcompensate. Be prepared for guests to decline the invite, even with notification in advance.
Determine If Kids Are Welcome
If you want to save money and make things go smoothly at your wedding, you will need to determine if kids are allowed.
Most people recommend allowing kids to the ceremony and not the reception. Reception parties can get crazy and be overwhelming when kids are running all over the place. If you want to save money, notify guests that only adults are welcome.
This is becoming a common trend with weddings because there are fewer details to consider. Without kids at the wedding, you won’t have to ensure they are kept busy with toys and games or that they like the food options.
Be In the Moment
When planning a wedding, it is easy to become overwhelmed with all of the tiny details.
Being in the moment can help keep you level-headed and appreciating each step of the way. Losing yourself in wedding planning can lead to disappointment if things don’t go exactly how you planned. Instead of letting the small things get to you, take a deep breath and remember the love you have for your fiance.
Don’t be afraid to take time away from everyone to relax and unwind. This will make the memory of your wedding much happier and not as exhausting.
Crush Your Wedding Day Planning
There are many steps to consider when dealing with wedding day planning.
By utilizing this guide, you can stay on track with planning and always be prepared for the next steps. These tips can help you take care of the most important factors that guests and you will notice on the big day.
Don’t forget to take time for yourself and be in the moment. This will make the memory of your wedding much happier.
Be sure to check out the rest of our blog for more articles about how to plan a wedding day and incorporate delicious foods!
7 Tips on Cooking Asian Meals for Beginners
Asian cuisine is booming all over the world. A 2018 survey revealed that Chinese and Japanese cuisine are two of the top five most popular cuisines internationally.
You don’t have to order takeout to enjoy a succulent Chinese meal. You can start cooking Asian meals in the comfort of your own home.
What ingredients and tools should you have on hand? Where can you go to find the most popular Asian recipes? How should you plan out your meals?
Answer these questions and you can prepare delicious chicken and broccoli in no time. Here is your quick guide.
Get Your Ingredients
Asian ingredients are varied. Asian meals use many different proteins, including non-animal sources like tofu. Grains include rice, noodles, and powders like cornstarch.
Every pantry should have some basic ingredients, and you can buy the other ones you need for particular recipes. Rice wine is essential for adding flavor and removing pungent odors in dishes. Garlic, ginger root, and spring onions are aromatics in many dishes.
You should have several bottles of different sauces on hand. Oyster sauce is savory, while soy sauce is salty. Oils are also important, namely sesame and peanut oil.
Buy Your Tools
A wok has several advantages over a traditional frying pan. Its bowl shape distributes heat evenly, and it requires less oil to fry food.
Find a flat-bottom wok with handles and a lid. You can choose one of any size, depending on the recipes you are making and the number of people you are cooking for.
Many people think a cleaver is for cutting large sections of meat. You can use one for that purpose. But a cleaver does act as a great all-purpose tool, good for smashing garlic and small ingredients.
Find a cleaver made from stainless steel. Buy a sharpener so you can keep the blade precise. You should also get a knife block that insulates the blade from moisture.
Learn Essential Techniques
When you are stir-frying, you need to get your pan piping hot. Stand back and let your burner come up to heat.
Then add your oil. Find a high-heat vegetable oil, like safflower or sunflower oil, and do not use olive oil.
You must defrost your meat before cooking with it. Let it sit out for 20 minutes at room temperature. You can take advantage of this time by marinating the meat in seasonings.
When preparing your vegetables, you should cut them on the diagonal. This exposes more of their surface area, letting them cook faster and absorb sauces. Hold your vegetable firmly, then cut it at a 60-degree angle.
Cook the meat, then cook the vegetables. Never cook them together because the vegetables will not cook evenly. You can toss the meat with the vegetables at the end, but only after everything is done cooking.
Do not overstock your wok. Cook your meat in two batches if you have too much.
Start Storing Asian Ingredients
Some ingredients can be stored in your cupboard after you open them. Rice and its derivatives, like rice wine, can stay in the cupboard. You can also put soy sauce and sesame oil there.
You can put onions and garlic out on your counter. Find a bowl to put them in so their skins don’t fall onto the floor.
Meat and vegetables must go in the refrigerator after they are opened. You should also put oyster and chili sauces into the fridge. Store them separately so they don’t spill onto other foods.
Read About Popular Asian Recipes
Once you have everything you need, you can start cooking recipes. Visit websites like The XCJ that offer recipes and cooking guides. Print out the ones you find and put them in a binder that compiles your favorites.
Make sure that you follow the recipes word-for-word. Adding too much of one ingredient can throw off the flavors and textures of your dish.
If you are a frequent patron of a particular Chinese restaurant, you may be able to get some of their recipes. Ask the chef after you’ve had a meal.
Write a Daily Plan
Don’t decide on a whim that you are going to make a recipe. You may not have the ingredients and you may take a long time preparing the ones you do have.
Sit down at the start of the day and decide what recipe you are going to cook. If you want to think long-term, make a plan for all the recipes you will cook in a week.
Write down the ingredients you need and check to see if you have them. Go to the store as soon as you can to buy the ones you don’t have. If you wait until the afternoon, they may already be gone.
Add Your Own Style
Once you have some skills in making recipes, you can start to add your own flair to dishes. You can top your stir fry with things like cilantro or scallions.
You can do a lot by making Asian desserts. You can mix and match different dishes. You can prepare fried bananas with a side of fresh mango pudding or kulfi.
How to Start Cooking Asian Meals
Cooking Asian meals is not difficult. Stock your pantry with essential items like rice wine and soy sauce. Get a wok and cleaver that let you prepare many recipes.
Master the essential skills of stir-frying, especially with heat management. Make sure your pantry and fridge can hold your ingredients. Then go and get your favorite recipes.
Start preparing your meal well in advance so you have everything you need. Develop your style through mixing and matching ingredients and dishes.
Cooking cultivates the imagination. Get creative by following our cooking coverage.
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