Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that are also gluten free.

INGREDIENTS

• Water 110 ml, warm
• Sugar 120 g, plus 2 tsp
• Yeast 1 tbsp, fast-action dried
• Rice flour 200 g
• Sweet rice flour 100 g
• Tapioca flour 150 g
• Gelatine 2 tsp, powdered
• Xanthan gum 1 tbsp
• Salt 1 tsp
• Eggs 4 large
• Sunflower oil 55 ml
• Cream 110 ml, warm, 48% fat
• Cider vinegar 1 tsp
• Vanilla extract 1 tsp
• Lemon 1/2 unwaxed, lemon juice an zest grated
• Orange 1/2 unwaxed, orange juice and zest grated
• Raisins 55 g
• Sultanas 55 g
• Hazelnuts 75 g, chopped, roasted

Preparation time: 1 h
Cooking time: 35 m
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare the gluten free bread recipe start greasing a 900g loaf tin.
2. Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.
3. Mix together all the dry ingredients in a mixing bowl until evenly distributed.
4. Whisk together all the wet ingredients, including the fruit zests.
5. Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.
6. The dough should be very soft and sticky.
7. Stir in the dried fruits and hazelnuts.
8. Place in the tin and smooth the top.
9. Leave to rise in a warm place for 30-40 minutes.
10. Heat the oven to 180°C (160° fan).
11. Bake for 30-35 minutes until golden brown on top and cooked through.
12. Cover the top with foil if the top is browning too quickly.
13. Cool on a wire rack.

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How to make at home vegan zucchini bread recipe prepared with onions, garlic and mixed seeds: a healthy and tasty recipe perfect for a brunch or a quick snack.

INGREDIENTS

• Zucchini 3 medium, grated
• Salt 2 tsp
• Olive oil 2 tbsp
• Onion 1 small, finely chopped
• Garlic 2 cloves, crushed
• Flour 350 g, strong, white, plus extra for dusting
• Yeast 7 g, fast-action dried
• Thyme 1 tbsp chopped
• Seeds 200 g, mixed: flax, sunflower, sesame, pumpkin, etc.
• Water 125 ml, warm

TO GARNISH

• Thyme sprigs seeds

Preparation time: 1 h 10 m
Cooking time: 1 h
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare a healthy vegan zucchini bread recipe start putting the grated zucchini in a colander and sprinkle with 1 tsp of the salt.
2. Leave to stand for 20 minutes, then, squeeze out as much moisture as possible.
3. Rinse thoroughly, then squeeze again.
4. Heat half the olive oil in a frying pan and cook the onion and garlic for 4 minutes until softened.
5. Add the zucchini and cook for 2 minutes.
6. Strain well and set aside to cool, discarding the liquid.
7. Grease a baking tray.
8. Place the flour in a mixing bowl, stir in the yeast, the remaining oil and salt, thyme, seeds and the zucchini mixture. Mix well to combine.
9. Make a well in the centre and add the water.
10. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes until smooth, then shape into a ball and place on the baking tray.
11. Flatten the ball of dough with the palm of your hand and loosely cover with oiled cling film.
12. Leave to rise in a warm place for 25-30 minutes until doubled in size. 7 Heat the oven to 220°C (200° fan) gas 7.
13. Brush the top with a little water, then sprinkle with the sea salt.
14. Bake for 30-40 minutes until golden.
15. Place on a wire rack to cool.
16. Garnish the vegan zucchini bread with thyme sprigs and seeds.

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Looking for new lemonade ideas? Try this easy strawberry lemonade with basil leaves: delicious and refreshing, it's the perfect drink to quench your thirst!

INGREDIENTS

FOR THE LEMONADE

• Strawberries 225 g, hulled and chopped
• Sugar 240 g, caster
• Water 1,5 l water
• Lemon juice 400 ml, freshly squeezed

TO SERVE

• Ice 120 g, crushed
• Blackberries 120 g
• Strawberries 75 g, with stems
• Basil 1 small bunch, leaves separated basil flowers, optional

Preparation time: 24 m
Recipe category: Drink
Recipe yield: 8

HOW TO MAKE THIS RECIPE

FOR THE STRAWBERRY LEMONADE

1. To prepare the strawberry basil lemonade first combine the strawberries with 3 tbsp sugar and 250 ml water in a food processor or blender.
2. Blend on high for 30 seconds. Pass the juice through a fine sieve into a large jug.
3. Add the remaining sugar and lemon juice, and stir well until the sugar has dissolved.
4. Stir in the water, cover, and chill for 4 hours.

TO SERVE

1. After chilling, fill the glasses with crushed ice, blackberries, strawberries, basil leaves, and basil flowers if using.
2. Top up with the strawberry lemonade before serving.

Source: http://ift.tt/2lhYcRw

Looking for new lemonade ideas? Try this easy lavender ginger lemonade recipe, refreshing and delicious: perfect to quench your thirst!

INGREDIENTS

• Water 500 ml, plus extra to serve
• Sugar 225 g, caster
• Ginger 1 knob, fresh (~ 10 cm), peeled and grated
• Lavender 1 tbsp, culinary, dried leaves
• Lemon 5 large, Meyer preferably, freshly squeezed
• Ice cubes to serve

HOW TO MAKE LAVENDER GINGER LEMONADE RECIPE

1. To prepare lavender ginger lemonade recipe first combine the water, sugar, and ginger in a heavy-based saucepan.
2. Bring to a simmer over a moderate heat, stirring gently to help dissolve the sugar.
3. Once the sugar has dissolved, remove the saucepan from the heat and stir in the lavender.
4. Set aside to infuse for 15 minutes.
5. Use a fine sieve to strain the liquid into a jug before stirring in the lemon juice.
6. Cover and chill until cold, about 4 hours.
7. When ready to serve, fill glasses with ice cubes and pour over the lavender ginger lemonade, topping it up with more water.

Source: http://ift.tt/2lcP2cR

Looking for new margarita ideas? Try this easy cucumber margarita recipe, refreshing and ready in ten minutes: perfect for your party or a special menu!

INGREDIENTS

• Cucumber 2 slices, fresh
• Lime juice 125 ml, fresh
• Cointreau 125 ml
• Tequila 185 ml
• Ice 1.35 g
• Grand Marnier 60 ml

FOR GARNISH

• Cucumber peel fine strips
• Lime zest

HOW TO MAKE CUCUMBER MARGARITA

1. To prepare an easy cucumber margarita recipe first combine cucumber, lime juice, Cointreau, tequila and ice cubes into a blender.
2. Blend until thin and smooth.
3. Pour into salt rimmed glasses and add a tablespoon of Grand Marnier to each.
4. Garnish the cucumber margarita with cucumber peel and lime zest.

Source: http://ift.tt/2lIFJiK

Guinness Irish stew is the perfect recipe to celebrate St. Patrick's day: add the iconic Irish beer to lamb and vegetables, to make the stew even tastier!

INGREDIENTS

• Lamb stock 2 l, divided
• Barley 175 g, pearl
• Lamb 1,35 kg, shoulder, cubed
• Salt to taste
• Pepper black, freshly ground, to taste
• Oil 3 tbsp
• Flour 75 g, unbleached
• Celery 4 stalks, washed, trimmed and chopped
• Onion 2 large, yellow, peeled and chopped
• Garlic 3 cloves, minced
• Carrot 3 large, peeled and roughly chopped
• Guinness Stout 350 ml
• Parsley 1 bunch fresh
• Thyme 1 bunch fresh
• Rosemary 1 bunch fresh
• Potato 3 large, peeled and cubed
• Cornstarch 2 tsp
• Water 4 tsp

HOW TO MAKE GUINNESS IRISH STEW RECIPE WITH LAMB AND VEGETABLES

1. To prepare the classic Guinness Irish stew first set over medium heat bring 3 cups of stock to a boil in a medium saucepan; add barley.
2. Reduce heat to low and gently simmer for 20 minutes. Set aside.
3. Meanwhile, pat the meat dry with paper towels.
4. Season the meat with salt and pepper.
5. Heat the oil in a 6 quart Dutch oven.
6. Brown the meat on all sides over medium-high heat.
7. Using a slotted spoon remove the meat from the pot.
8. Sprinkle flour over the meat shaking off any excess; set aside.
9. Add the celery, onions, garlic and carrots to the pot and saute until onions are soft and translucent.
10. Add Guinness and deglaze the pot, scraping up all the caramelized bits on the bottom and sides of the pan.
11. Chop the parsley leaves; reserving the stems.
12. Tie the parsley stems and several sprigs of thyme and rosemary into a bundle; drop the bundle into the pot.
13. Chop the remaining thyme and rosemary; set chopped herbs aside.
14. Return the meat to the pot. Add the potatoes, barley and enough stock to cover meat and vegetables.
15. Bring to a boil over medium heat.
16. Reduce heat to very low and simmer for 2 to 3 hours, or until meat is fork tender.
17. Stir occasionally; adding remaining stock as necessary.
18. Check seasoning; adjust to taste. Stir in chopped parsley, thyme and rosemary.
19. Mix cornstarch in water and stir.
20. Add to stew, stirring to incorporate.
21. Cook over low heat for 5 to 10 minutes or until stew thickens.
22. Ladle into bowls.
23. Serve the Guinness Irish stew with crusty bread and of course more Guinness if desired.

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Looking for new scone ideas? Try these lemon poppy seed scones, an easy recipe perfect for your breakfast or afternoon break.

INGREDIENTS

• Flour 350 g
• Baking powder 1 tbsp
• Sugar 225 g, granulated, plus extra for sprinkling
• Poppy seeds 3 tbsp
• Lemon zest 2 tsp, fresh, grated
• Salt 1 tsp
• Butter 10 tbsp, unsalted, chilled, cubed
• Eggs 1 large
• Lemon juice 2 tbsp fresh (1 lemon)
• Milk 75 ml, whole, more if needed (plus extra for brushing)

Preparation time: 15 m
Cooking time: 22 m
Recipe category: Breakfast
Recipe yield: 8

HOW TO MAKE LEMON POPPY SEED SCONES

1. To prepare lemon poppy seed scones first position oven rack in the top third of oven.
2. Preheat oven to 190ºC.
3. Grease and lightly flour a baking sheet.
4. Mix flour, baking powder, 1 cup sugar, poppy seeds, lemon peel and salt into the bowl of a food processor.
5. Add butter and cut in by pulsing on and off, until the mixture resembles coarse breadcrumbs.
6. In a medium bowl, whisk egg and lemon juice until blended.
7. Add to the flour mixture and pulse until moist clumps form.
8. Add milk and pulse until dough just comes together, adding more milk 1 teaspoon at a time if dough seems dry.
9. Using clean floured hands, gather dough into a ball.
10. Knead lightly until smooth and roll out to a 8/10 cm thickness.
11. Cut out rounds using a 5 cm cookie cutter.
12. Re-roll the scraps and cut out more rounds.
13. Place the scones on the prepared baking sheet and brush lightly with milk and sprinkle with remaining 1 tablespoon sugar.
14. Bake until scones are golden brown and a cake tester inserted in the center comes out clean, about 18 to 22 minutes.
15. Cool the lemon poppy seed scones on a wire rack and serve.

Source: http://ift.tt/2jx5bbX

A classic mojto recipe you can't miss: prepared with mint, white rum and cane sugar, it's one of the most iconic Caribbean cocktails. Delicious and refreshing!

INGREDIENTS

• Lime 1/4, thinly sliced
• Cane sugar 2 tsp
• Mint 6 leaves
• Rum 60 ml, white
• Ice cubes 5 - 6
• Mineral water

TO GARNISH

• Mint 1 sprig

Preparation time: 10 m
Recipe category: Drink
Recipe yield: 1

CLASSIC MOJITO RECIPE: HOW TO MAKE MOJITO

1. To prepare a classic mojito recipe first put the sliced lime, sugar and mint leaves in the glass and crush with a pestle.
2. Add the rum and ice cubes.
3. Top up with mineral water and stir briefly.
4. Serve the classic mojito garnished with mint.

Source: http://ift.tt/2kwVN5A

Looking for new sandwich ideas? Try an easy muffuletta sandwich recipe, a traditional dish from New Orleans prepared with salami, mortadella and pickled onions.

INGREDIENTS

• Onion 100 g, pickled silverskin, drained and halved, reserving 2-3 tbsp of the liquor
• Wine vinegar 2 - 3 tbsp, white
• Sugar
• Olive oil 2 - 3 tbsp
• Pepper 2 red, diced
• Olive 200 g, black and green (pitted), chopped
• Celeriac 100 g, cut into batons
• Carrot 2, cut into batons
• Oregano 2 tbsp, freshly chopped
• Loaf 1 large, round white, with sesame seeds
• Salami 150g, in slices
• Provolone 150 g, in slices
• Mortadella 150 g, in slices

Preparation time: 1 h 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: American

HOW TO MAKE MUFFULETTA SANDWICH RECIPE

1. To prepare muffuletta sandwich, a classic recipe from New Orleans, in a pan first warm the reserved pickling liquor, the vinegar, 2 tbsp water, a pinch of sugar and 2 tbsp oil.
2. Put the peppers, olives, celeriac, carrots and onions in a bowl.
3. Pour over the hot liquid, season with salt and ground black pepper and leave to cool.
4. Stir in the oregano and check the seasoning.
5. Cut the loaf in half horizontally and brush the cut surfaces with a little oil.
6. Top with the salami slices and then half of the vegetable salad (without liquid).
7. Place the cheese and mortadella on top and finish with the remaining salad.
8. Replace the top half of the loaf, wrap in cling film and put in the refrigerator for around 30 minutes for the flavours to soak into the bread.
9. Cut the muffuletta sandwich into wedges and serve.

Source: http://ift.tt/2jRDLvV

Try an easy spinach dip recipe prepared with fresh spinach, cream cheese, cottage cheese and yogurt: tasty and delicious, it's ready in less than 15 minutes!

INGREDIENTS

• Cream cheese 225 g
• Cottage cheese 225 g
• Yogurt 180 - 225 g, plain
• Parsley 2 tbsp, chopped
• Garlic 1 clove
• Scallion 3 chopped
• Spinach 80 g, leaves
• Salt to taste
• Black pepper freshly ground, to taste

Preparation time: 15 m
Recipe category: Appetizer
Recipe yield: 8

HOW TO MAKE SPINACH DIP WITH FRESH SPINACH

1. To prepare the spinach dip recipe with fresh spinach first put all the ingredients into a food processor or blender and blend until combined.
2. Add more yoghurt to achieve a softer consistency.
3. Pour into cold sterilised jars and seal tightly
4. Serve the spinach dip with some bread.

Source: http://ift.tt/2ksKUpv

Find out how to make sweet and sour dipping sauce, served with krupuk (shrimp crackers): easy and delicious, it's perfect to bring an Asian touch to your menu.

INGREDIENTS

For the Krupuk:

• Peanut oil 250 ml
• Krupuk 1 package (shrimp crackers)

For the Sweet and Sour Dipping Sauce:

• Tamarind 1 tablespoon
• Shrimp paste 1/4 teaspoon (Terasi)
• Water 150 ml, hot
• Apple 3 ripe, peeled, cored and diced
• Mango 1 soft, peeled, seeded and diced
• Orange 1, sweet, peeled, pith removed,chopped
• Pineapple 1/2, fresh, peeled, cored and diced
• Cucumber 1 small, peeled
• Scallion 4, washed and peeled
• Sambal oelek 1 teaspoon
• Soy sauce 3 tablespoons, sweet
• Palm sugar 110 g

Preparation time: 15 m
Cooking time: 10 m
Recipe category: Appetizer
Recipe yield: 4
Recipe cuisine: Indian

HOW TO MAKE THIS RECIPE

FOR THE SWEET AND SOUR DIPPING SAUCE

1. To prepare a delicious sweet and sour dipping sauce, first combine tamarind, shrimp paste and hot water in a small bowl. Let it soak.
2. In a large bowl, combine apples, mango, orange, and pineapple.
3. Slice the cucumber in half lengthwise, remove the seeds and dice; add to the bowl with the fruit.
4. Cut the cleaned spring onions into rings and add to the fruit mixture bowl.
5. Stir the tamarind mixture until it becomes thick and brown.
6. Strain through a fine mesh sieve and combine with the sambal oelek, soy sauce and palm sugar.
7. Pour over the fruit, stirring to incorporate.

FOR THE KRUPUK (SHRIMP CRACKERS)

1. Heat the oil in a wok or saucepan. Once the oil is bubbling, working in small batches, fry the shrimp crackers quickly.
2. Remove crackers from oil using a slotted spoon and drain thoroughly on paper towels.
3. Serve the sweet and sour dipping sauce immediately with Krupuk (shrimp crackers).

TIPS

Tamarind, shrimp paste, sambal oelek can all be found at your local Asian market.

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Looking for breakfast ideas? Try the authentic Belgian waffle recipe at home, easy and delicious: enjoy it with whipped cream, confectioners sugar or chocolate.

INGREDIENTS

• Butter 350 g, softened
• Eggs 6, slightly beaten
• Brown sugar 400 g, packed, dark
• Sugar 8 tbsp, granulated
• Vanilla extract 2 tbsp, pure
• Rum 2 tbsp
• Whiskey 2 tbsp
• Flour 600 g, unbleached
• Whole wheat flour 150 g,
• Icing sugar for sprinkling (optional)

Preparation time: 12 h 15 m
Cooking time: 20 m
Recipe category: Breakfast
Recipe yield: 6

HOW TO MAKE AN AUTHENTIC BELGIAN WAFFLE RECIPE

1. To prepare authentic Belgian waffle recipe at home, blend together the butter, eggs, brown sugar, granulated sugar, vanilla, rum and whiskey in a large mixing bowl. Mix well.
2. Slowly add flour one cup at a time until all the flour is incorporated.
3. Refrigerate waffle dough for 12 hours or overnight.
4. Preheat the waffle iron.
5. Place about 1 tablespoon of waffle dough in the center of each section of the waffle iron.
6. Cook waffles according to manufacturer's instructions or until cooked through and golden brown, approximately 1 to 3 minutes.
7. Repeat process until all the dough is gone.
8. Transfer immediately to a wire rack.
9. Sprinkle with confectioners sugar if desired, once authentic Belgian waffles are cool.

BELGIAN WAFFLE RECIPE - SOME TIPS

• If you prefer non-alcoholic cookies, you may substitute water.
• Yield will depend on type of waffle iron used.
• Can be frozen in air tight containers.

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Wondering how to make pineapple upside down cake? Here's an easy recipe prepared with pineapple: a classic dessert back from the 1920's and still very iconic.

INGREDIENTS

• Brown sugar 3 tbsp
• Pineapple 6 rings, canned
• Butter 110 g
• Sugar 110 g, superfine
• Eggs 2, beaten
• Flour 110 g
• Baking powder 1 tsp
• Bicarbonate of (baking) soda 1/4 tsp
• Pineapple juice 3 tbsp, from the can

Preparation time: 15 m
Cooking time: 30 m
Recipe category: Dessert
Recipe yield: 8

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE

1. To prepare an easy pineapple upside down cake first heat the oven to 190°C (170° fan).
2. Butter a 23 cm cake tin.
3. Sprinkle the brown sugar on the base of the tin and arrange the pineapple slices in a circular pattern.
4. Beat the butter and sugar in a mixing bowl until light and fluffy.
5. Beat in the eggs until blended.
6. Sift in the dry ingredients and stir until blended.
7. Stir in the pineapple juice.
8. Spoon the mixture carefully over the pineapple rings, spreading it out gently.
9. Bake for about 30 minutes until the cake is cooked through.
10. Cool in the tin for a few minutes, then invert the pineapple upside-down cake onto a plate.

Source: http://ift.tt/2jhHGDl

If you're looking for new scones ideas, try these easy yogurt scones at home: the perfect recipe if you're planning a tasty brunch or an afternoon tea.

INGREDIENTS

• Flour 225 g
• Salt 1 pinch
• Butter 40 g
• Sugar 1 1/2 tbsp
• Plain yogurt 75 ml
• Milk 75 ml, plus extra to glaze

Preparation time: 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: English/Scottish

HOW TO MAKE YOGURT SCONES RECIPE

1. To prepare the yogurt scones first heat the oven to 220°C (200° fan).
2. Grease and flour a large baking tray.
3. Sift the flour and salt into a mixing bowl.
4. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
5. Gradually stir in the yogurt and milk to form a light spongy dough.
6. Turn out onto a lightly floured surface and knead lightly until smooth.
7. Roll or pat out 2.5 cm thick. Cut into rounds with a floured 5 cm cutter.
8. Lightly knead together the trimmings and cut out more rounds. 
9. Place on the baking tray and brush the tops with milk.
10. Bake for 12-15 minutes until well risen and golden.
11. Cool on the baking tray for a few minutes, then place the yogurt scones on a wire rack to cool completely.

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Chef Ángel León's recipe enriches a classic risotto with both squid and marine plankton, giving extra flavour and texture.

INGREDIENTS

• Marine Plankton 2g
• Squid 130g
• Leeks 20g
• Butter 40g
• Fish broth 400g
• Water 6g
• Onion 140g
• Garlic One Clove
• White wine 60g
• Arborio rice 100g

Preparation time: 30 m
Recipe category: First course
Recipe yield: 2

HOW TO MAKE THIS RECIPE

1. Sauté the onion, leek and garlic in the butter without over browning them.
2. Add the squid, cut into smaller pieces.
3. Fry, then pour in the white wine, letting it evaporate.
4. Add the rice and gradually the broth.
5. When cooked, remove the pan from the heat and bond with the plankton previously rehydrated with water or broth.
6. Season with salt as required.

Source: http://ift.tt/2iKIyQw

Looking for new avocado dip recipes? Try this easy vegan avocado tip recipe, prepared with shallot, lime and coriander: delicious and ready in 10 minutes!

INGREDIENTS

• Shallot 1
• Avocado 2, ripe
• Lime 1
• Coriander 1 tbsp, fresh, chopped
• Salt
• Pepper black, freshly ground
• Cayenne pepper
• Chives 1 tbsp

Preparation time: 10 m
Recipe category: Side
Recipe yield: 4

HOW TO MAKE THIS RECIPE

1. To make an easy vegan avocado dip recipe first peel and finely chop the shallot.
2. Slice the avocado in half.
3. Remove the pit and scoop out the flesh.
4. Cut the lime in half and squeeze out the juice.
5. Puree the avocados with the juice and coriander until smooth.
6. Stir in the onion.
7. Season to taste with the salt, pepper and cayenne pepper.
8. Garnish the vegan avocado dip with the chives and a little cayenne pepper.

Source: http://ift.tt/2i6rTZj