World Foodies
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World Foodies
Delicious food all over the world
Curated by Anik Buhlmann
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Rescooped by Anik Buhlmann from The Asian Food Gazette.
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Ginger tea

How to make ginger tea (saenggangcha). http://www.maangchi.com/recipe/saenggangcha : The full recipe including traditional version is on my website!

Via Frank Kusters
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Rescooped by Anik Buhlmann from Le Marche and Food
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Nocino (Green Walnut Liqueur)

Nocino (Green Walnut Liqueur) | World Foodies | Scoop.it

Would you call a liqueur "preserve"? Actually alcohol is a great way to preserve things, but in this case you're throwing away the "ingredient" and keep the alcohol (the "preserver")...
Whatever you call it I will post this anyway!
Nocino is probably one of the very few Italian recipes that are prepared in most regions from the far North down to the South. 

NOCINO

24 green walnuts 1 litre alcohol (95%) 4 cloves 2 cm cinnamom stick 300 gr sugar

 

Click for directions


Via Mariano Pallottini
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Rescooped by Anik Buhlmann from Le Marche and Food
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Tomato and bread soup with garlic croutons

Tomato and bread soup with garlic croutons | World Foodies | Scoop.it

Some people have soup snobbery and don’t consider it a proper meal; this repast is the perfect repost to those doubters. It is bursting with sunny Mediterranean flavours and as filling as any ‘proper’ meal.

Ingredients for 4:

Vine tomatoes – 1.5kg/3lbs

Extra virgin olive oil – 3tbls

Extra virgin olive oil with garlic – 0.5 cup/120ml

Crusty loaf – 300g cut up into cubes

Parmesan cheese – 2 tbls

grated Garlic – 3 cloves finely chopped

Tomato paste – 1 tbls

Arugula/Rocket – 40g

Lemon juice – 2 teaspoons, freshly squeezed

click for directions


Via Mariano Pallottini
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Homemade Coconut Milk Recipe from Dried Coconut

The recipe in this video is a simple recipe anyone living in a non-tropical climate can make with a high speed blender and a top quality organic dried coconut. 

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