picnic

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

milk

lemon zest, packed (see note)

lemon juice

baking soda

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

eggs

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

It's hard to go wrong with pork, veggies, herbs, and condiments on a crusty baguette! We especially love the crunch of the daikon and the creaminess of the mayo and hoisin. 

Classic Banh Mi

pork tenderloin

tbsp. rice wine vinegar, divided

garlic cloves, grated

tbsp. fish sauce

carrot,

daikon radish, thinly sliced

kosher salt

12-inch baguette, sliced in half lengthwise

mayonnaise

c. cilantro leaves and tender stems

This was so good and easy to make. My husband didn’t want to try it at first because he didn’t think he liked the ingredients together. After trying it, he ate what was left and then asked me to make more so he could take it for lunch (he never takes his lunch). This is great for a weeknight dinner. We will make this again! And again!

Turned out really well. Ran out of hoisin sauce so used the marinade left over from frying the pork!
Used cucumber instead of radish and also used spring onions. Found doing the bread for 10 minutes in the oven too long, five minutes was adequate.
Would definitely make again even though all the chopping took a while.

https://streaming.hearstdigitalstudios.com/84614a2b-7421-4b28-8665-acc6421928d2/video_rover_16x9_1080p_hd_1564414779_39414.mp4

Asian Sloppy Joes Will End Your Weeknight Dinner Rut

Have your dessert and cocktail magically come together in these Boozy Banana Puddings from Delish.com

Boozy Banana Puddings

vanilla pudding

c. milk

c. rum

(8-oz.) container whipped topping

bananas, sliced

c. crushed Nilla wafers

Whole Nilla wafers,

https://streaming.hearstdigitalstudios.com/c7fa429f-7a92-42cc-abbb-26eb5ae73156/video_rover_16x9_1080p_hd_1563314417_44367.mp4

Your summer party guests will go crazy for Boozy Banana Pudding

Boozy Banana Pudding Is Not For The Kids

Craving the authentic Kala Chana Sundal or Konda Kadalai Sundal? Try our easy Black Chickpeas Sundal recipe today!If you love black chickpeas, you have to try this Kala Chana Sundal recipe. Also known as Konda Kadalai Sundal, this dish is a South Indian delicacy often made as a prasad during Navratri or Ganesh Chaturthi. This Kala Chana Sundal recipe is made with black chickpeas, grated coconut, asafoetida, curry leaves and mustard seeds. If you want to try an effortless yet tasty side dish, you must make this Black Chickpeas Sundal recipe. Sundal is a perfect snack option and tastes best when paired with a piping hot cup of filter coffee or tea. Apart from being delicious, this snack recipe is high on health quotient as it is rich in protein. It is an easy Sundal recipe which can be made in just few minutes, saving on a lot of your time and effort. If you're running out of ideas for what to pack in your kids' lunch box, then this can be a healthy dish to try. You can easily pack this black chickpeas recipe in a tiffin box while travelling as it is not messy. Coconut adds a nice flavour and crunch to this snack recipe. If you're a spice junkie, then add more green chillis. Try this scrumptious tea-time recipe and relish its flavours!

Black Chickpeas Sundal Recipe

chickpeas

coconut grated

As required salt

Numbers red chilli

chana dal

urad dal

coriander seeds

refined oil

mustard seeds

asafoetida

curry leaves

Numbers green chilli

To make this delicious snack recipe, soak the black chickpeas in water overnight. Once done, wash them, add enough water and pressure cook them for 3-4 whistles. Now heat a pan over moderate flame. Add red chilli, chana dal, urad dal and coriander seeds in the pan and dry fry the ingredients till they turn golden brown. Remove from flame and allow to cool.

Now transfer these ingredients in a blender and grind them into a fine powder and keep aside. Heat a pan and add oil in it over moderate flame. Add asafoetida, mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the cooked black chickpeas, ground masala powder, green chilli and salt. Mix well.

Cook for 3-4 minutes, stirring continuously until all ingredients are well combined. Transfer the scrumptious snack in a serving bowl and garnish with grated coconut and stir well. You can serve this flavourful recipe with a piping hot cup of filter coffee or ginger tea.

Give your festivals and special occasions a treat of sweetness with this rich and creamy Badam halwa recipe. A rich dessert recipe that you can make for your family and friends on special occasions and festivals, Badam Halwa is truly delicious. This halwa recipe is cooked using blanched and peeled almonds which are further grinded into a paste and roasted in ghee. Furthermore, the roasted almond paste is cooked with milk and sugar and is garnished with cardamom powder and saffron. This dessert recipe is especially prepared in monsoons and winters as almonds can boost your immunity and keep you warm. Treat your loved ones with this lip-smacking sweet dish and enjoy!

Badam Halwa Recipe | Navratri Recipe | Almond Halwa Recipe

almonds blanched & peeled

cardamom

ghee

saffron

To prepare this mouth-watering dessert recipe, soak almonds over night, then blanch and peel the almonds in a grinder jar and grind almonds in it. Then add 2 teaspoons of milk in the jar in order to make a thick paste.

Take a deep-bottomed pan and keep it on medium flame, you can also use a kadhai instead of a deep-bottomed pan. Now, melt ghee in the pan and add almond paste in it. Stir well and cook the almond paste until golden brown in colour.

Stir in the remaining milk along with sugar in the pan and cook for about 10 minutes. Afterwards, remove the pan from the flame and sprinkle cardamom power along with saffron on it. (Optional: If you have silver varq, you can garnish the halwa with it.) Serve hot!

Make this blueberry cobbler for a summer cookout, or just for a weeknight in with your family.

Blueberry Cobbler

blueberries

c. all-purpose flour

tbsp. baking powder

sugar,

Vanilla ice cream,

These meat-free pasties are relatively quick and easy to make, but are full of flavour with smoked cheese, mustard and spring onions. 

Smoked cheese and onion pasties

250 grams/9 ounces floury potatoes, peeled

cheese,

tsp English mustard

spring onions, finely chopped

x 320 grams/11½oz ready-rolled puff pastry

egg,

salt and black pepper

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

When a coleslaw recipe is this easy, you need never buy it ready-made again. Feel free to try adding other crunchy veg like fennel, celery or celeriac. You can stir in fresh herbs or swap the mustard for a chilli sauce. 

Coleslaw

½ red or white cabbage, shredded

½ red onion,

carrot, grated

tsp white wine vinegar

tbsp wholegrain mustard

salt and black pepper,

Learn how to make coleslaw with our easy video recipe.

How to make coleslaw

Rice Krispies Buckeye Bars from Delish.com are for true chocolate peanut butter fans.

Rice Krispies Buckeye Bars

Cooking spray

butter

marshmallows

peanut butter

c. Rice Krispies cereal

c. (1 sticks) butter, softened

c. sugar

pure vanilla extract

c. chocolate chips

heavy cream

Flaky sea salt

I love the layer ratio. That's going to be tasty.

https://streaming.hearstdigitalstudios.com/8ecc7523-4389-4d66-84bb-0a00898f279c/video_rover_16x9_1080p_hd_1571076399_11567.mp4

Peanut Butter Fans Need These Buckeye Rice Krispies Treats

Quinoa Tabbouleh recipe | Epicurious.com

quinoa,

garlic clove,

olive oil

black pepper

English hothouse cucumber

cherry tomatoes, halved

flat-leaf parsley

mint

scallions, thinly sliced

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

This margarita recipe is three parts tequila, two parts good triple sec, and one part lime juice. On the rocks and with salt, of course.

The Classic 3-2-1 Margarita

Diamond Crystal kosher salt

lime wedge

silver (blanco), 100 percent agave tequila

orange

lime juice (from about 1 lime)

lime

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever. 

Best Ever Rice Krispie Treats

(1-1/2 sticks) unsalted butter,

Rice Krispies or crispy rice cereal (see note)

Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.) 

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