basic recipe

Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.

Homemade Curry Powder Spice Mix

Coriander powder

Cumin powder

Turmeric powder

tbsp Cayenne (mild

tbsp Smoked sweet paprika (for color)

tsp Ground ginger

Pepper powder

tbsp Dry coriander seeds

tbsp Dry cumin seeds

Dry whole paprika (hot or mild)

Dry smoked paprika (Sweet for color)

Black peppercorns

Combine all the spices in a small spice jar. Give it a good mix.

Store at room temperature for up to 3 months.

For ground spices

Add the whole paprika in a frying pan and toast them over med-low heat for a minute.

Then add the whole spices and toast them for a minute more until fragrant. 

 You will start to get the beautiful aroma of spices 

Take it off the heat and let cool until barely warm.&nbsp;

Place all the whole and powder spices in a spice blender and blend until smooth

Pulse it a few times until finely ground.

Store in an airtight spice jar for up to three months.

For whole spices

Learn how to make the best fried eggs with this easy recipe! The trick is to cook them in hot olive oil so they develop irresistible lacy edges and lots of flavor. You can cook 1 to 2 eggs at a time in a skillet.

Favorite Fried Eggs

olive oil

Cooking 1 egg? Pull out a small skillet, preferably cast iron. Cooking 2 eggs? Use a medium-to-large skillet and use 2 tablespoons of olive oil.

Crack an egg into a small bowl or ramekin and place it near the stove. Warm your skillet over medium-high heat until it&#8217;s hot enough that a drop of water sizzles rapidly on contact.

Reduce the heat to medium and add the olive oil to the pan. Gently tilt the pan around so the olive oil covers the base of the pan. The olive oil should be so warm that it shimmers on the pan (if not, give it a little more time to warm up).

Carefully pour the egg into the skillet and watch out for hot oil splatters (if you&#8217;re planning to add another egg to the same pan, pour it onto the side so there&#8217;s room for another).

Let the egg cook, gently tilting the pan occasionally to redistribute the oil, until the edges are crisp and golden and the yolk is cooked to your liking, about 2 minutes for runny yolks or 2 1/2 to 3 minutes for medium yolks. (If you&#8217;re adding another egg to the skillet, go ahead and do it while the other is cooking.)

Transfer the cooked egg(s) to a plate. If you&#8217;d like to cook more eggs in the same skillet, add another drizzle of olive oil, leave the heat at medium (you might even need to dial it down a bit to avoid smoking) and add your next egg. Repeat as necessary.

This technique works great in a heavy All-Clad fry pan also.  Thought I'd try it before buying a cast iron skillet.  The secret is in the preheating of the pan:-) And no, I don't work for All-Clad haha.

My ten year old son made your fried egg recipe this morning. He's a fried egg aficionado with a vegan mom so your recipe brought him hope that we might finally succeed with his breakfast. He LOVED it and declared that this will be his fried egg recipe from now on!

Great recipe. I love a good fried egg with a runny yolk. Thank you for sharing.

Oh wow, thank you for sharing these detailed instructions with us. This fried egg looks so scrumptious. Going to try this for breakfast tomorrow. &lt;3

There are so many ways of cooking eggs and this one is my favourite too, however, I don't like it toasted and crispy. So I just lower the heat when cooking.

I never would have thought I wanted my eggs crunchy on the edges, but I was working from home today and decided to try for lunch.  They are amazing!  Thanks :)

I have never fried an egg in olive oil before, but after trying this I don't want to use anything else! It gave me the tastiest, crispiest egg white edge ever, I cleared it, which is amazing because I don't like egg white, only the yolk.  No more fried eggs just to eat the yolk!

Mmmm! This is so delicious! I'm eating it right now with toast. Time for another one. Thank you!

Thank You Kate. I simply love making my morning egg this way, so much better. I can't wait to try some of the above recipes, they look so yummy. Great work !!!

Hi Kate! I absolutely love this "recipe" and these step by step type posts on "basics" that you've been doing recently. They're so incredibly helpful to me. I now make a version of your frittata each week and tried this method for fried eggs last night and they turned out perfectly. Thank you!

Great photos. I got up from the computer and cooked two eggs. Right this minute. Oops...I spilled a little egg yolk on the space bar. I only wish I had some cherry tomatoes in the fridge. The pesto recipe looks to good to pass up.

Hi! Recipe looks amazing, but I need help!

Do your eggs ever bubble? When I make the switch from medium-high to high and drizzle the oil, I wait about 30 seconds to drop the egg. It sort of bubbles if the heat is too high, and if the heat is on medium, it doesn’t cook that well-just burns the edges. Btw-I’m using a regular pan, not a cast iron skillet.

Hey Kate best fries egg recipe ever 
Will defitnetly use it again - Lydia ☺

Your blog is delicious!! I absolutely love reading it.  Thank you!

can i use canola oil instead of olive oil? pls let me know. Thanks

Thanks for letting me know of conola oil, I was not aware of this.


Super easy, I really loved making fried eggs. I made it two days in a row. I will continue to make them now that I know how to make them. Thanks a lot.

https://content.jwplatform.com/videos/0VRh4GoI.mp4

Watch how to make the best fried eggs in this short recipe video. This will become your go-to fried egg cooking technique!

Fried Egg Recipe

Making yogurt at home requires only two ingredients. And, while store-bought yogurt may be convenient, you can&#039;t beat the rich, creamy, and wholesome goodness of homemade yogurt. Use it with granola, parfaits, and other favorite recipes.

Homemade Yogurt - 2 ingredients

milk

Plain bioactive yogurt

plain bioactive yogurt

yogurt

Fruit puree

tsp Citric Acid

Place milk (and cream) in a saucepan and heat on medium until almost comes to a boil.

Turn the heat off and let cool to room temperature (115 F).Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.

Pour the milk in a glass jar or stainless steel bowl - never use aluminum.Tip - Never use aluminum for marination or when using yeast as it causes oxidation.

Add the yogurt to the milk and combine well with a whisk. Tip - I like to take half a cup of milk in a bowl and add the yogurt. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.

Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.

After 4 to 6 hours,  the yogurt should have set. Place it in the fridge and let chill for a couple of hours.

Homemade Yogurt

Add the citric acid to the milk and combine well with a whisk. Tip - I like to take half a cup of milk in a bowl and add the citric acid. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.

Homemade yogurt without yogurt starter

Colorado Chile Salsa recipe from Pati&#039;s Mexican Table Season 9, Episode 1 &quot;Tucson: Gateway to Sonora&quot;

Colorado Chile Salsa

tomatoes

colorado chiles

garlic

onion

salt

black pepper

vegetable oil

Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.

Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.

Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.

Chubby Flour Tortillas recipe from Pati&#039;s Mexican Table Season 9, Episode 901 &quot;Tucson: Gateway to Sonora&quot;

Chubby Flour Tortillas

all purpose flour

vegetable shortening (plus 2 tablespoons for rolling the pieces of dough)

evaporated milk

Combine 1 pound of all purpose flour and the salt in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup plus 2 tablespoons of the vegetable shortening by spoonfuls or chunks. Start mixing with your fingertips, or with the mixer on low speed, until the fat has been broken into very small pieces and evenly distributed through the flour.

In 4 to 5 additions, add the evaporated milk, each time folding it through the flour in a circular motion scraping from the bottom and folding the dough from the center out to the edges of the bowl, or beating continually on low speed in the mixer. If using a mixer, turn the speed to medium and beat for 7 to 8 minutes, until the dough is elastic and no longer sticky. If kneading by hand, at first it will be very sticky and lumpy, but as you continue to knead, it will become more elastic and less wet, with fewer and fewer lumps. After 8 to 10 minutes the dough should be completely smooth and springy to the touch, though it will still be a bit sticky. Gather it into a ball, place back in the bowl and cover the bowl with a clean kitchen towel. Let it rest for 20 to 30 minutes.

Divide the dough in half. Grab one piece and squeeze out 1 1/2-inch balls of dough between your thumb and index fingers, as if you were making biscuits. Repeat with the other half of the dough. Alternatively, divide the dough in half, then in half again, and repeat until you have 16 pieces. Set them on the counter as you move along.

Sprinkle 1/4 cup flour on the countertop and grease the palms of your hands with one of the remaining tablespoons of vegetable shortening. Roll the balls in your hands to grease them, then roll them generously in the flour and place back in the bowl or on a sheet pan. Repeat with the remaining dough and shortening. Cover the balls with a kitchen towel and set aside to rest for 20 to 30 minutes.

Preheat your comal, griddle or nonstick skillet over medium-low heat for at least 5 minutes.

Lightly flour your work surface and your rolling pin and one at a time, roll out each ball into a 1/8-inch thick tortilla. Rotate the tortilla on your work surface about 5 or 6 times as you roll it out. Do not worry if you don’t get perfect circles. As soon as you are done rolling out a tortilla, throw it on the comal and cook for about a minute, until you begin to see bubbles forming on top. Check to see if the bottom has become a little freckled and if so, flip the tortilla and cook on the other side until it puffs way up and the side that is now on the bottom begins to freckle. Remove and place in a clean kitchen towel. Continue to roll out and cook the tortillas one by one, placing them in the towel as you move along. Serve warm.

How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

The Easiest Basic Meringue Recipe

Egg Whites

sugar

Switch oven on to 110C, 225 F, 1/4...

Separate the egg whites and add them to...

Separate the egg whites and add them to the mixing bowl.

Make sure your mixing bowl is free from...

Make sure your mixing bowl is free from any grease &amp; very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.

Please take care not to get any egg...

Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

Whisk on high speed until the whites are...

Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

Add the sugar and whisk again on high...

Add the sugar and whisk again on high speed for 1 more minute.

Once you have added the sugar and whisk...

Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo

Once glossy, it is at this point you...

Once glossy, it is at this point you may wish to add some food coloring or 1/2 teaspoon of a flavoring, such as Almond or vanilla.  You can add 2 drops of red food coloring and the meringue will turn pink etc.

If you want to, you can put the...

If you want to, you can put the meringue mixture into a piping bag and make patterns, but I just use 2 big spoons, scoop out amounts and place on the tray on top of parchment / greaseproof paper. I like the meringues a bit 'uneven' and rough shaped!

Vanilla pastry cream is also known as crème pâtissière in French. It is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice cream, and more. Made by tempering egg yolks with hot milk then cooking it gently to achieve a smooth, creamy and velvety cream.

Vanilla Pastry Cream or Creme Patisserie

Egg yolks (large)

tbsp Cornstarch

Vanilla bean (OR 1 tsp vanilla bean paste)

Salt

tbsp Butter ((optional))

Heat milk - Pour milk in a heavy bottom saucepan over medium heat. Cut the vanilla bean in half length-ways, open the pod and scrape the seed. Add the pod as well as the scrapings and let the milk come to a boil.

In a separate mixing bowl, mix the egg yolks, sugar, salt, and cornstarch/cornflour. Whisk until light and almost foamy. You want to get the sugar to almost dissolve. Once the milk is ready. Reduce heat. Remove the pot of milk from the heat. Pro tip - Use a mixing bowl large enough to accommodate the milk.

Tempering the milk - Carefully and gently - pour some of the hot milk mixture into the egg mixture while still continuously stirring or whisking to prevent the eggs from curdling.

Once more than half the milk has been poured into the eggs mixture the eggs have been tempered. Now, transfer all the milk and egg mixture back into the saucepan.

Then, place the pan back on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all.

Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids.

Let cool completely before you store in the fridge or use as stated in the desired recipe.

https://www.youtube.com/watch?v=diz12s1jsLA

Vanilla pastry cream is also known as Crème pâtissière in French. It is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice cream, and more. Made by tempering egg yolks with hot milk, then cooking it gently to achieve a smooth, creamy, and velvety cream
Get the full recipe with progress pictures here - https://veenaazmanov.com/classic-french-vanilla-pastry-cream/

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Pastry Cream   Crème Pâtissière - Simple and Easy in 10 Mins

The classic Dutch pancake, pannenkoek, is a whole pan size pancake that is thicker than a crêpe This Dutch pancake recipe is a family recipe from a real Dutchie. You can make them sweet or savory.

Recipe Classic Dutch Pancake

eggs

cinnamon (Optional)

vanilla-flavored sugar (Optional)

Mix all the dry ingredients together in a bowl: the flour and the pinch of salt. Do you want to make sweet Dutch pancakes, with sweet toppings? Then you can add the cinnamon and vanilla flavored sugar as well.

Add 500 ml milk, 1 drizzle of olive oil, and 2 eggs, and mix everything together with a mixer, whisk, or blender to a smooth pancake mix.

Put some oil or butter in a frying pan and wait for it to heat up. Scoop some dough into the pan with a ladle. Stir with the pan until the batter is evenly spread all over. Fry the pancakes on medium-low heat.

When the pancake has set and the top is no longer liquid and has a nice color on the bottom, you can turn it over with a spatula. Leave the pancake on the fire for a while until the bottom has also got a nice color. Optional: do you want to add bacon, ham, apple, or something else to your pancake? Then you have to do that now before the dough is completely hard.

Put the pancake on a plate and decorate it with your favorite toppings. Like with the classic Dutch combination of icing sugar and syrup or cinnamon and sugar. Repeat the steps a few more times until the mixture is completely used up.

Top 8 basic recipe recipes from across the web

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Top Tags

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Top 8 basic recipe recipes from across the web

The most viewed basic recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Curry Powder Spice Mix

Favorite Fried Eggs

Homemade Yogurt - 2 ingredients

Colorado Chile Salsa

Chubby Flour Tortillas

The Easiest Basic Meringue Recipe

Vanilla Pastry Cream or Creme Patis...

Recipe Classic Dutch Pancake

The most viewed basic recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine