pamela moriarty

pamela moriarty

pamela moriarty
More ideas from pamela
Spicy Fried Cauliflower "Chicken" | Soul Food Sunday {VIDEO}

Spicy Fried Cauliflower "Chicken" | Soul Food Sunday {VIDEO}

Spicy Fried Cauliflower "Chicken" | Soul Food Sunday {VIDEO}

Spicy Fried Cauliflower "Chicken" | Soul Food Sunday {VIDEO}

This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Just perfect for tea-time snack or as dessert. More importantly it’s extremely easy to make and it’s super delicious.

This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Just perfect for tea-time snack or as dessert. More importantly it’s extremely easy to make and it’s super delicious.

Baked Tapioca Cake

Baked Tapioca Cake

Cape Gooseberry aka rasbhari chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that balances the sourness of rasbhari

Cape Gooseberry aka rasbhari chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that balances the sourness of rasbhari

Get this classic Japanese agedashi tofu recipe from Pickled Plum - A Japanese inspired food blog. Over 300 printable recipes!

Get this classic Japanese agedashi tofu recipe from Pickled Plum - A Japanese inspired food blog. Over 300 printable recipes!

Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).

Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).