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from allrecipes.co.uk

Sweet and sour sauce with pineapple

Sweet and Sour sauce recipe: 1 cup water, 1 1/4 cup sugar, 3/4 cup vinegar and 1/4 cup orange juice. Mix together and boil in saucepan. Once boiling add cornstarch mixed with cold water to boiling mixture. Continue adding cornstarch/water till desired consitency is reached. I used about 2 tsps cornstarch with 1 tbsp water. A few drops of food coloring to add color. Of course I used red so it would resemble the Chinese Buffett sauce.

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from allrecipes.co.uk

Sweet and sour sauce with pineapple

Sweet n sour sauce with pineapple

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from The Happy Foodie

Meringue Roulade with Rose Petals and Fresh Raspberries

Need we say more? Yotam Ottolenghi's meringue roulade with fresh raspberries, rose petals and pistachios from his latest cookbook Plenty More. Drool.

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Oven fries with honey mustard tahini dressing (mix 4TB dijon + 2TB tahini + 2TB raw honey + 1TB apple cider vinegar + squeeze of lemon juice and water to thin)

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from MsMarmiteLover

Tapas inspiration from Seville

Tapas inspiration from Seville Go to Seville. It is one of the most beautiful cities in the world with amber lit streets shadowed byorange-scented trees at night white horse-drawn carriages and walls covered with blazing pelargoniums during the day. Look up Shawn Hennessey who runs tapas tours. She will take you to some hidden gems which you would be unlikely to find by yourself little makeshift tapas restaurants in the back room of shops plus historic tapas bars. My favourite places to…

Habshi Halwa. Wheat flour: 1 cup Milk: 2 liters Ghee: 1 cup Sugar: 500 Gms Cardamom powder: ½ tsp Cocoa powder/Brown food color: 1 tbsp Citric acid/tatri: ½ tbsp Water: 3 cup White vinegar: 2 tbsp Liquid glucose: 2 tbsp (optional) Walnuts: 100 Gms Almonds: 100 gms Pistachios: 100 gms. Boil 2 c water and the sugar. Mix wheat flour and 1 c. water. Boil milk, add citric acid, and stir and boil until only 1/2 c water remains.

Turkish Shepherd's Salad -- add some bulgar and you would have Tabouleh. This truly is one of my favorites.

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