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Anula's Kitchen

Saturday, May 16, 2015. Maple and Walnut Streusel Cake. Im a sucker for a good cake. I like cakes with different textures - soft, but something crunchy or creamy in them at the same time. This cake ticks all the boxes! Its soft, but has crunchy streusel topping and. crunchy surprise inside ;) Its a combination of different tastes too - cake is a vanilla sponge, soaked with maple syrup, while streusel is cinnamon with chopped walnuts. All that works perfectly together! How to make it. Monday, May 11, 2015.

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Anula's Kitchen | anulaskitchen.com Reviews

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Saturday, May 16, 2015. Maple and Walnut Streusel Cake. Im a sucker for a good cake. I like cakes with different textures - soft, but something crunchy or creamy in them at the same time. This cake ticks all the boxes! Its soft, but has crunchy streusel topping and. crunchy surprise inside ;) Its a combination of different tastes too - cake is a vanilla sponge, soaked with maple syrup, while streusel is cinnamon with chopped walnuts. All that works perfectly together! How to make it. Monday, May 11, 2015.

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Anula's Kitchen | anulaskitchen.com Reviews

https://anulaskitchen.com

Saturday, May 16, 2015. Maple and Walnut Streusel Cake. Im a sucker for a good cake. I like cakes with different textures - soft, but something crunchy or creamy in them at the same time. This cake ticks all the boxes! Its soft, but has crunchy streusel topping and. crunchy surprise inside ;) Its a combination of different tastes too - cake is a vanilla sponge, soaked with maple syrup, while streusel is cinnamon with chopped walnuts. All that works perfectly together! How to make it. Monday, May 11, 2015.

INTERNAL PAGES

anulaskitchen.com

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Anula's Kitchen: Transylvanian meatballs with garlic sauce...

http://www.anulaskitchen.com/2015/04/transylvanian-meatballs-with-garlic.html

Wednesday, April 01, 2015. Transylvanian meatballs with garlic sauce. If you're a fan of garlic you'll definitely like this little dish! I usually make my meatballs in some sauce, so it was a nice change to just pop them "dry" into the oven. I was surprised how well they turned out. Expecting dry, tough little balls of meat i was presented with juicy, not greasy/fatty (as all that melted onto my try! And very flavorsome meatballs! This recipe comes from "The Hairy Dieters Cookbook no.3". How to make it.

2

Anula's Kitchen: How-To...

http://www.anulaskitchen.com/p/how-to.html

How to joint a raw chicken. 275°F = 140°C = gas mark 1. 300°F = 150°C = gas mark 2. 325°F = 165°C = gas mark 3. 350°F = 180°C = gas mark 4. 375°F = 190°C = gas mark 5. 400°F = 200°C = gas mark 6. 425°F = 220°C = gas mark 7. 450°F = 230°C = gas mark 9. 475°F = 240°C = gas mark 10. 60 drops = 1 teaspoon. 1 dash = 1/16 teaspoon. 1 pinch = 1/8 teaspoon. 1 teaspoon = 1/3 tablespoon = 1/6 ounce. 2 teaspoons = 2/3 tablespoon = 1/3 ounce. 3 teaspoons = 1 tablespoon = 1/2 ounce. 4 tablespoons = 1/4 cup = 2 ounces.

3

Anula's Kitchen: December 2014

http://www.anulaskitchen.com/2014_12_01_archive.html

Monday, December 29, 2014. Best savory dishes of 2014. I cant really say that I bake more than I cook savory dishes in my kitchen. Id like to think that I do both equally often, I definitely enjoy both the same! I hope youll like my little sum up and here it is:. Sunday, December 28, 2014. Anula's Best Cakes of 2014. But seeing as 2014 was especially interesting and diverse in my kitchen I decided to divide the year into categories, I simply couldnt decide on one dish/cake only form each month! Which one...

4

Anula's Kitchen: Always perfect crispy duck breasts with orange sauce...

http://www.anulaskitchen.com/2010/09/always-perfect-crispy-duck-breasts-with.html

Monday, September 20, 2010. Always perfect crispy duck breasts with orange sauce. How to make it. 1 whole orange, sliced. Juice from 3 oranges. 3 tablespoons brown sugar. Take your duck breasts and score the skin all the way through the flesh. Season the skin (and only(! Skin) with salt and black pepper. Take a solid, heavy frying pan and turn the heat to 3/4 on your stove. Lay the duck skin down in the cold (! You can keep the fat for further cooking - for example for roasted potatoes :). But will try t...

5

Anula's Kitchen: November 2014

http://www.anulaskitchen.com/2014_11_01_archive.html

Thursday, November 27, 2014. Kouign-amann - Breton cake. One of my favorite treat in the whole wide world! One that reminds me of summers in France :) of my dear French friends. So few, everyday, simple ingredients and such an amazing result! Kouign-amann is an essence of Brittany for me (aside from salted caramel and galettes. Of course). How I missed that taste! But I didnt give up and. Im so glad I was daring enough to make it :) The recipe and instructions call for pastry rings, in which youre su...

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sylwiaseverydaygourmet.blogspot.com

Unsifted...: I am baaack! Pasta salad days...

http://sylwiaseverydaygourmet.blogspot.com/2010/07/i-am-baaack-pasta-salad-days.html

Thursday, July 15, 2010. It's been a looong while since I last posted. I've been going through some personal stuff and have been in a blogging funk.I think it is time that I snap out of it and get back to work :). Sopasta salad.Love it? Hate it or maybe you are one who can take it or leave it? 8 ounces sliced pepperoni , cut into 1/4-inch strips. 8 ounces soppressata or salami, halved and cut into 1/4-inch strips. 10 tablespoons red wine vinegar. 6 tablespoons extra virgin olive oil. 1 pound spiral pasta.

sylwiaseverydaygourmet.blogspot.com

Unsifted...: September 2009

http://sylwiaseverydaygourmet.blogspot.com/2009_09_01_archive.html

Sunday, September 27, 2009. Daring Bakers Challenge-Vols-au-Vent Puff Pastry. The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent. Puff pastry (aka pâte feuilletée) is something most of us usually buy at the grocery store, but in order to be really daring, we should make our own at least once in awhile, right? So, this one was a HUGE challenge for me! 2 tablespoons granulated sugar. 1 tablespoon eau-de-vie-de framboise or raspberry liqueur.

sylwiaseverydaygourmet.blogspot.com

Unsifted...: Chinese New Year-Dan Dan Noodle Soup & Gift

http://sylwiaseverydaygourmet.blogspot.com/2010/02/chinese-new-year-dan-dan-noodle-soup.html

Monday, February 15, 2010. Chinese New Year-Dan Dan Noodle Soup and Gift. Chinese New Year, Lunar New Year, or Spring Festival is the most important of the traditional Chinese holidays. It is commonly called "Lunar New Year", because it is based on the lunisolar Chinese calendar. The festival traditionally begins on the first day of the first month in the Chinese calendar and ends on the 15th; this day is called Lantern Festival. I'll take him over diamonds any day! 1/2 cup sesame seeds, toasted. 3 table...

sylwiaseverydaygourmet.blogspot.com

Unsifted...: May 2009

http://sylwiaseverydaygourmet.blogspot.com/2009_05_01_archive.html

Sunday, May 31, 2009. 4 pints grape tomatoes, red or mixed colors. 1 1/2 cups small-diced red onion (2 onions). 1/4 cup good white wine vinegar. 6 tablespoons good olive oil. 1 tablespoon kosher salt. 1 teaspoon freshly ground black pepper. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped fresh parsley leaves. 1 1/2 pounds feta cheese. Links to this post. Wednesday, May 20, 2009. Garlicky Shrimp with Bread Crumbs. 3 inch piece baguette , cut into small pieces. Table salt and ground black pepper. Label...

sylwiaseverydaygourmet.blogspot.com

Unsifted...: July 2009

http://sylwiaseverydaygourmet.blogspot.com/2009_07_01_archive.html

Thursday, July 30, 2009. Honey-Gingered Pork Tenderloin with caramelized mushrooms and mashed potatoes. Here is a quick dinner idea.I like pork tenderloin because it is tender and lean and there are a lot of different ways I can prepare it. Today I grilled it and served it with caramelized mushrooms and mashed potatoes. This recipe comes from Gourmet magazine, August 1998 issue. Two 3/4-pound pork tenderloins. 1/4 cup soy sauce. 1/4 cup oyster sauce. 2 tablespoons packed brown sugar. Links to this post.

sylwiaseverydaygourmet.blogspot.com

Unsifted...: June 2009

http://sylwiaseverydaygourmet.blogspot.com/2009_06_01_archive.html

Sunday, June 28, 2009. I've always wanted to try to make potstickers but never had the courage to try. This recipe is from www.thedaringkitchens.com. Double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe) 2 cups (250g) all-purpose flour 1/2 cup (113g) warm water flour for work surface. Links to this post. In the mood for Indian anyone? Chilli Tofu with Beans and Bok Choy. I was browsing the web for some inspiration and boy, did I find it. I have ...

sylwiaseverydaygourmet.blogspot.com

Unsifted...: Daring Bakers Challenge-Tiramisu

http://sylwiaseverydaygourmet.blogspot.com/2010/03/daring-bakers-challenge-tiramisu.html

Monday, March 1, 2010. Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 ). This recipe makes 6 servings. 2 large egg yolks. 1/4 cup/60ml Marsala wine (or port or coffee). 1/4 teaspoon/ 1.25ml vanilla extract. 1/2 teaspoon finely grated lemon zest. For the vanilla pastry cream:. 1 tablespoon/8gms all purpose flour. 1/2 teaspoon finely grated lemon zest. 1/2 teaspoon/ 2.5ml vanilla extract. 1 large egg yolk. 3/4 cup/175ml whole milk. For the whipped cream:. 3 eggs, separated.

sylwiaseverydaygourmet.blogspot.com

Unsifted...: July 2010

http://sylwiaseverydaygourmet.blogspot.com/2010_07_01_archive.html

Thursday, July 15, 2010. It's been a looong while since I last posted. I've been going through some personal stuff and have been in a blogging funk.I think it is time that I snap out of it and get back to work :). Sopasta salad.Love it? Hate it or maybe you are one who can take it or leave it? 8 ounces sliced pepperoni , cut into 1/4-inch strips. 8 ounces soppressata or salami, halved and cut into 1/4-inch strips. 10 tablespoons red wine vinegar. 6 tablespoons extra virgin olive oil. 1 pound spiral pasta.

sylwiaseverydaygourmet.blogspot.com

Unsifted...: January 2010

http://sylwiaseverydaygourmet.blogspot.com/2010_01_01_archive.html

Sunday, January 31, 2010. See you all soon! Links to this post. Subscribe to: Posts (Atom). I am an amateur cook and baker who enjoys experimenting in the kitchen. This blog came about as a way to document my kitchen endevors and share the recipes with friends and family. View my complete profile. FEEDJIT Live Traffic Map. FEEDJIT Live Traffic Feed. Sugar and Spice by Celeste. A Love for NEW Recipes! Perfect Composition Of Garlic Bread Recipe You Should Grab! A Spoonful of Thyme. New Year, New Blog.

fastfood2freshfood.com

From Fast Food to Fresh Food: Wild Orange, Rosemary, and Thyme Bread

http://www.fastfood2freshfood.com/2014/08/wild-orange-rosemary-and-thyme-bread.html

From Fast Food to Fresh Food. Sunday, August 31, 2014. Wild Orange, Rosemary, and Thyme Bread. Today, I'm so excited to return to blogging! It's been a long time, friends. If you're feeling adventurous, scroll down and take a look at the last time I posted. Yup- November of 2013. Lots has happened in my life since I've posted! But lately I've been missing cooking and sharing. So what changed that is luring me back into the blogiverse? Well, for starters, I got all new kitchen appliances! Is a company fou...

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Saturday, May 16, 2015. Maple and Walnut Streusel Cake. Im a sucker for a good cake. I like cakes with different textures - soft, but something crunchy or creamy in them at the same time. This cake ticks all the boxes! Its soft, but has crunchy streusel topping and. crunchy surprise inside ;) Its a combination of different tastes too - cake is a vanilla sponge, soaked with maple syrup, while streusel is cinnamon with chopped walnuts. All that works perfectly together! How to make it. Monday, May 11, 2015.

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