Recipe Journal

Mantabour | Armenian Yogurt and Dumpling Soup

April 14, 2013
Made by Me, Main Courses, Noodles + Pasta, Recipe Journal, Soup + Stew, The Khohanotz
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Manti are tiny ring shaped tortellini-like dumplings (agantch, in Armenian) that are either baked or boiled like pasta. Tanabour, Madzoon Abour or Spas is a classic soup made with yogurt; but traditionally made with dried buttermilk. Once combined together it turns into a one-dish meal better known as Mantabour.

NO RECIPE RECIPES | Heirloom Tomato, Watermelon and Ricotta Salata

March 13, 2013
Appetizers, Cold Appetizer, Entertaining, Made by Me, Recipe Journal, Salads, Sides
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A refreshing combination of heirloom tomato and watermelon wedges with layers of contrasting flavors and ricotta salata cheese.

Perfect for spring or summertime entertaining.

Citrus Fruit Marmalade Tart

February 21, 2013
Cookbook Recipe, Desserts, Made by Me, Pastries, Pies + Tarts, Recipe Journal, Winter
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The recipe comes from The Big Sur Bakery Cookbook; a crostata, rustic tart or pie, with bitter orange chocolate marmalade, almond pastry cream (frangipane) and seasonal citrus fruits.

EVERYDAY FOOD | Stir-Fried Hokkien Noodles

February 9, 2013
Everyday Food, Made by Me, Main Courses, Noodles + Pasta, Poultry + Game, Recipe Journal
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Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.

Whole Larder Love | Grow. Gather. Hunt. Cook

January 31, 2013
Cookbook Review, Food Photography, Green Living, Lifestyle
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australia, Ballarat, blog, books, family cook, farm-to-table, food+cooking, home garden, how-to, hunting+gathering, lifestyle, local food, photography, Rohan Anderson, rural living, slow food, sustainable food, Whole Larder Love

Whole Larder Love, a book by Australian DIY-er Rohan Anderson.

Author Rohan Anderson came out with his first how-to manual and cookbook last year, Whole Larder Love, based on his blog in which he documents his modern-day hunting and gathering lifestyle through skillful photography and personal experiences in sustainability and green living. Anderson now lives entirely off the land with his family just outside the historical rural town of Ballarat in Australia.

With Thanksgiving just around the corner I am bombarded with amazing holiday concoctions from talented bloggers around the web. I came across this Parsnip Gratin recipe featured on Feasting At Home and had to share it with you guys.

Sholeh Zard | Persian Rice Pudding

November 13, 2012
Custards + Puddings, Desserts, Made by Me, Recipe Journal, The Khohanotz
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Sholeh Zard is a centuries old golden rice pudding flavored with saffron and rose water. Its fragrant taste and decorative garnishes used give this Persian recipe its distinct character. One can get quite creative using toppings such as cinnamon, pistachio, almond, candied orange peel and edible miniature roses.

Aghi Gesgoudz (Plit, Txvatsq) | Savory Armenian Cookie

October 26, 2012
Breads + Savory Pastries, Cookies, Made by Me, Recipe Journal, The Khohanotz
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Fatayer bil Jibneh | Savory Cheese Hand Pies

October 16, 2012
Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Journal, The Khohanotz, Yeast Breads
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Simply put, fatayer is pizza-like dough, rolled crispy thin or fluffy thick, and stuffed with filling; herbed cheese in this case. Various adaptations of these savory hand pies can be found throughout the Levant, the South Caucasus, Southeast Europe (The Balkans), North Africa, Anatolia and surrounding regions.

Usually served during breakfast, they are equally great to snack on throughout the day or devour with a cup of tea at an afternoon tea gathering; not to mention the perfect party food ~ no forks or knives needed.

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Recipe Journal

Mantabour | Armenian Yogurt and Dumpling Soup

NO RECIPE RECIPES | Heirloom Tomato, Watermelon and Ricotta Salata

A refreshing combination of heirloom tomato and watermelon wedges with layers of contrasting flavors and ricotta salata cheese.

Perfect for spring or summertime entertaining.

Citrus Fruit Marmalade Tart

The recipe comes from The Big Sur Bakery Cookbook; a crostata, rustic tart or pie, with bitter orange chocolate marmalade, almond pastry cream (frangipane) and seasonal citrus fruits.

EVERYDAY FOOD | Stir-Fried Hokkien Noodles

Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.

Whole Larder Love | Grow. Gather. Hunt. Cook

Whole Larder Love, a book by Australian DIY-er Rohan Anderson.

Pumpkin Almond Pound Cake Recipe

Mushroom, Sausage, Fruit and Nut Holiday Dressing

Haricots-Verts Casserole with Porcini Mushroom and Panko Onion Rings

Parsnip Gratin with Gruyere and Thyme | by Silvia Fountaine

With Thanksgiving just around the corner I am bombarded with amazing holiday concoctions from talented bloggers around the web. I came across this Parsnip Gratin recipe featured on Feasting At Home and had to share it with you guys.

Sholeh Zard | Persian Rice Pudding

Fatayer bil Jibneh | Savory Cheese Hand Pies

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A refreshing combination of heirloom tomato and watermelon wedges with layers of contrasting flavors and ricotta salata cheese.

Perfect for spring or summertime entertaining.

The recipe comes from The Big Sur Bakery Cookbook; a crostata, rustic tart or pie, with bitter orange chocolate marmalade, almond pastry cream (frangipane) and seasonal citrus fruits.

Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.

Whole Larder Love, a book by Australian DIY-er Rohan Anderson.

With Thanksgiving just around the corner I am bombarded with amazing holiday concoctions from talented bloggers around the web. I came across this Parsnip Gratin recipe featured on Feasting At Home and had to share it with you guys.

Subscribe + Connect

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