http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

Learn how to use coconut oil in your everyday drinks and enjoy some unique coconut oil drink recipes on us.

We all know how good coconut oil is for our health when cooking with coconut oil, but sometimes finding unique ways to add it to your diet can be challenging. But have you ever thought about adding it to a drink? Adding coconut oil to your favorite drink or using it in a new coconut oil drink recipe, is a great way to get your daily amount of coconut oil and all of the health benefits that go with it. You can easily add a tablespoon of coconut oil to any drink, which will result in a tasty drink with lots of flavor. Here are some coconut oil drink recipes we think you will love.

The Bottom Line

Have some fun adding coconut oil to your daily routine. Coconut nut oil tastes great and you can use it in just about anything. Your body will thank you!
And if you are still unconvinced then here is a research about the health benefits of coconut oil.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

As a real foodie, I’m always looking for new recipes and new inspiration and I’m sure you guys are too. I also really love cooking just by myself, since no-one can get in my way when I’m at my private Kingdom (read: kitchen). But.. of course, I get my new recipes and inspiration from fellow foodies and besides that, I also really love to exchange food experiences and recipes with others. This is why I really got excited when I bumped into the new peer-to-peer marketplace Withlocals.com.

They connect food lovers/travelers from all over the world with local foodies from Southeast Asia. So, if you love traveling and like to taste the real local food, you should try a Withlocals Eat experience. You can easily book a home-dinner with a local from one of the country’s Withlocals has launched in (Malaysia, Singapore, Thailand, Indonesia, Vietnam, Sri Lanka and Nepal).
Imagine.. you’re traveling to Singapore and you really love to try the real Singaporean food and maybe, also get some insights in those recipes. You can go on a home-dinner with a local, who will tell you all the ins and outs about his or her knowledge of Singaporean recipes. Of course, in exchange for some of your secrets.

To the foodies who live in one of the Withlocals countries: you guys can host home-dinners yourself! This way, you can show off your cooking skills and share your love for cooking with fellow foodies and .. earn some extra money by doing so! Besides an Eat experience, you can also offer a Tour or an Activity.
Got excited? Just easily register here, describe your signature dish and everything else the travelers can expect from your home-dinner, and you’re good to go! Enjoy exchanging recipes and talk ‘foodie-talk’ with your new friend!

I couldn’t help myself from nosing around in all those great home-dinners. When I would visit Malaysia in the near future, I would consider those two possibilities: the healthy diner in Petaling Jaya or the cooking class in Kuala Lumpur.
What would you choose? Please let me know!

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.

I am sending this to WIN S365s SANDWICH CONTEST!

1. In a small bowl combine all the ingredients of the gyro mix
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

I am sending this to Girard's Salad Dressing Giveaway at Living the Gourmet.

• 200 g Chicken breast, skinless and boneless
  
• Sea salt and freshly ground black pepper
  
• 2 tbsp Olive oil
  
• 1 Onion
  
• 1/2 head Iceberg lettuce, shredded
  
• 1/2 Tomato, thinly shredded
  
• Some fresh pineapple wedges
  
• 6-8 Fresh strawberries, cut into wedges

1. Cut the chicken breast into medallions. Sprinkle with salt and pepper. Peel and cut the onions in half, and then slice the onions lengthwise to desired thickness.
   
2. Heat olive oil in a skillet until sizzling hot. Drop medallions in the skillet and let them sear until tender and lightly golden. Remove and drain. Use the remaining oil in the skillet to caramelize the onions. Season with salt and pepper.
   
3. Arrange the salad, tomato shreds, caramelized onion, and fruits into two serving plates. Top with chicken medallions. Serve.

Chicken Medallions And Fruit Salad

A simple watermelon salad mixed with the loose leaf lettuce, grape tomatoes, and low-fat Salaskis feta in tangy balsamic vinaigrette makes a perfect light summer dinner fare. The combination rocks!
I am sending this to Side Dish Showdown: July at Cinnamon Spice&Everything Nice

1. Cut the watermelon flesh into bite sized pieces. Slice the grape tomatoes into halves. Rinse the leaf or curly lettuce with cold water, and pat them dry with a towel.
   
2. Divide the leaf lettuce in 2-3 serving plates or bowls, top with watermelon, grape tomato halves and crumbled feta.
   
3. Finally place all the dressing ingredients together in a jar with a tight fitting lid and shake well. Drizzle the dressing over the salad. Garnish with a cherry if desired and serve.

Watermelon Leaf Lettuce Salad with Light Feta

Recipe Source:
1. Vermont Sauerteigbrot from Petras Brotkasten
2. Bread: A Baker's Book of Techniques and Recipes
This is my submission to HBinFive at BigBlackDogs.

1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
   
2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
   
   
3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
   
4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
   
5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Vermont Spelt Sourdough

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes with Spring vegetables for May.

• 300 g Zucchini
  
• 1 tbsp Plain flour
  
• 1/5 tsp Sweet paprika powder
  
• Salt and pepper to taste
  
• Oil for deep frying
  

1. Cut the zucchini into even lengths of 8 cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the zucchini sticks in the flour, making sure they are well coated.
   
2. Heat a skillet 1/3 filled with oil until hot. Fry the zucchini sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Server hot with desired sauce.

Zucchini Fritters / 香酥西葫芦条