recipe
Best recipes from the Feast community cookbook for your home kitchen.
"Have a Butchers at that!"
No matter where you are in the UK, brunch is big business. From the trendiest eateries in the big city independent quarters to the suburban backstreet caffs, you will find some homage to the quintessentially British Fry-up everywhere you go.
By Caroline Jane2 years ago in Feast
The Best No-Sugar-Added Apple Pie
This no-sugar-added apple pie gets its natural sweetness from antioxidant- and fiber-rich dates. Cider vinegar helps to enhance the flavor. We like Gala apples for their sweetness and crisp texture, but any sweet, firm apple will work well. If you like your apple pie on the tart side, add a Granny Smith to the mix. We use frozen pie crusts for the bottom and top of the pie. The dough should release easily from the tin for the top crust within about 10 minutes out of the freezer. If not, let it sit out a bit longer until it releases easily.
By Kaly Johnes2 years ago in Feast
How to cook Mopani Worms (Masonja) and Pap
How to Cook Mopani Worms. (Masonja). These worms are quite yummy. Below, I'll be explaining their cooking procedure. Mopane worms are the caterpillars of emperor moths. They live in the warmer portions of Southern Africa and eat primarily on mopane tree leaves. Delicious with an earthy and nut taste, this exquisite dish can also be savored dry as a snack. Or cooked in a stew.
By Gloria Penelope2 years ago in Feast
Grandma's "Poor Man's Meal" Recipe From The 1930's Kept A Lot Of Bellies Full For Cheap
This is a real recipe from the Great Depression Era, right from my own grandma's memory and recipe box. However, this recipe was not at all confined to just my family's recipe box. Thousands of families prepared and ate the Poorman's Meal during this time. The purpose of this meal was to be extremely cheap and filling, which is what people needed to survive in the 1930's. You had to be creative and think on your feet to keep your hungry household fed and happy. Learning to stretch food and ingredients became more of an artform and less of a chore. Let's take a look at the components that were combined to fill so many hungry bellies and why they worked.
By Rootbound Homestead2 years ago in Feast
Fruit Based Smoothies And Kiwi Fruit
Introduction Many years ago, because I am diabetic, a nurse told me I should not eat any fruit because it contains fructose and my diet should essentially consist of celery, carrots and turnips. When I mentioned this to the consultant they laughed and said we need some pleasure in life and that should include food, just eat them in moderation.
By Mike Singleton 💜 Mikeydred 2 years ago in Feast
Make Your Own Pasta
I recently bought a pasta attachment for my Kitchen Aid mixer and I have never enjoyed cooking so much. It might seem simple and silly--dried pasta in the store is fairly inexpensive and its a labor of love to mix up the dough and cut it into whatever type of pasta you're craving, but it truly has been so much fun. When I first began making my own pasta I mixed the dough by hand as most of the websites recommend (and rather, insist upon) but I've recently turned toward mixing the dough in my mixer and man-oh-man is that a time saver (and a muscle saver too). I just put the mixer on the first setting and let it slowly combine all the ingredients. I usually mix for ten minutes total or so, adding a little bit of water here and there if I think the ingredients aren't combining after a reasonable amount of time. It's super slick! I figure I'm using my mixer anyway with the pasta attachment, so there really isn't much of a reason not to use it for the dough creation process as well. Call me a cheater, whatever. I can handle it.
By Lizzy Gabrick2 years ago in Feast
An Ode to the Flavours of Rhodes
I write this as the sun shines. The blades of grass that are ankle-high on my lawn shimmer as the wind ruffles through them in swirls. They look like they are watching an erratic tennis match. From here, in my kitchen, it is tempting to imagine sitting amongst them, perhaps with a bowl of strawberries and cream on my lap. But then, a big, dark, blooming cloud sashays across and blocks out the sun, stealing the shimmer of the grass and the golden light from my patio window. Cold drops down like the blade of a sword, and I remember that I can't sit on the grass because the earth beneath it is soaked with months of rain and that if I wanted to enjoy the warmth of the outside, I would need thermals to see the distance. The swing in temperatures going on today is verging on violence
By Caroline Jane2 years ago in Feast
The Wellness Feast
In the bustling town of Evergreen Valley, nestled between rolling hills and lush forests, lived a community that valued health and wellness above all else. The townsfolk, guided by the wisdom of their ancestors, knew the secret to longevity lay not in magic potions or elusive elixirs, but in the simple act of nourishing the body with wholesome foods.
By Dairyhoney57 2 years ago in Feast
