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Every time I travel abroad, there is always someone asking me how to make sushi at home. I never get annoyed but you know... it is way more typical... So I made a recipe for the people who want to learn how to make sushi at home!
My favourite things to nibble at Christmastime, you ask? Abundant cheese boards|cheese balls|cheese cookies; spicy, bold chutneys|mustards|dips; crisp, salty crackers; garlicky, herbalicious mashed potatoes|Brussels sprouts|stuffing; any classic casserole laden with canned soup and crusted in crunchy breakfast cereal.....I LOVE SAVOURY, you dig? So, when it comes to my go-to snack for Christmas cocktail hour, nuts and bolts mix rules supreme. Toasty, crunchy, buttery....alive with the dark, mysterious Worcestershire flavour bomb and hot pepper twang of Tabasco.....and nostalgic with old school spices (garlic/onion powder, celery salt), typically sourced from jars that have been in the cupboard since the 1980s. Sit me in front of a fire, put a glass of wine in my hand and give me a bowl of this, you may never get rid of me.
This easy to make hummus recipe is a tasty addition to any meal or snack. Hummus originated in the Middle East, and has been a favorite in my family for years. That's why I selected this recipe for the Global Cuisine Design Challenge.
Did you know that traditional Swiss fondue is solely cheese fondue? No meat, no oil, no chocolate, no fruit (unless you eat it alongside). Only bread and cheese! What better combo? Enjoy a few other tips and facts about how to "Swiss fondue like the Swiss do."
This is my entry for the Global Cuisine Challenge. I love Italian cuisine and I would love to go back to Italy again someday soon to explore more of its food and places!
I personally use this recipe using our local Pan de Manila pan de sal bread and bottled pesto sauce. This is an easy recipe my kids love making it for their snack. :)
Ever wondered what goes in a traditional Swiss cheese fondue? What you call this last bit of cheese crust at the bottom of the pan? Here come the answers and the recipe for this Swiss winter staple which has somehow become part of global winter cuisine.
No German Christmas market without caramelized almonds. There is a little stand on every market during the holiday season, where you can buy this sweet, sticky and delicious treat. I learned from my mother in law how to make caramelized almonds at home. You can try a version with different nuts and spices, but the almonds will always be a classic.
Continuing on with the bread series, we have the chewy.. the salty.. the goes good with a beer.. and the very dippable…. drum roll please! SOFT PRETZEL! OHHHH LORD, are these good when they are done right. Do things in this exact order: Hit up your besties, go to a bar, grab your favorite pint (the liquid version of a pretzel), order 3 pretzels the size of your head, with some ooey gooey spicy cheese sauce, a reallllllyyyy nice course ground mustard, watch a game, and have ya-self a dang good day, son. I mean seriously? Come on. Is there any better way to enjoy this yeasted delicacy?
Every Christmas Eve, my family and I make all sorts of finger foods to eat while we watch "A Charlie Brown Christmas." These Martha Stewart sausage balls are always the star of the show; we make one tray to eat on Christmas Eve, and another to eat for breakfast while we unwrap presents on Christmas morning. In this illustration I wanted to document our favorite Christmas recipe and capture the charming 1960s style of our favorite Christmas movie, "A Charlie Brown Christmas."
I created this recipe as a student project in Ohn Mar Win's Skillshare Class "Food Illustration: Design a Vintage Style Illustrated Recipe."
My Fave Memory! For holidays, my mom always makes dill dip to put out with cut up veggies like carrots, celery and broccoli. I was never a fan of broccoli then, but dipping the florets for a generous helping of the dip endeared them to me because I thought they looked like trees with snow on top. It was one of the only ways I would voluntarily eat broccoli!