I welcome you to Recipe Bazaar!

Time flies by doesn’t it? I started this beautiful corner two years ago and I am absolutely in love with it. I love the theme, the colors and the friends here. I have also put on a few pounds along the way. But it is now time to move to a new home!

I won’t abandon PPnSH completely but I have decided to continue sharing recipes at a brand new place I am calling the Recipe Bazaar! I hope you guys will join me there. If you are on Tumblr, give me a follow. More importantly, keep telling me about your favorite recipes! Thank you for sticking by, leaving comments and appreciation at PPnSH. I hope to see you guys at Recipe Bazaar! I am very excited. 

Psst . .  a recipe for Filo Parcels is up! Go here: http://recipebazaar.tumblr.com/post/69467623037/vegetable-and-cheese-filo-parcels

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5 ways to reuse Vanilla Beans

These Madagascar vanilla beans have to be the most expensive item in my pantry. So you have to understand if I’m having a hard time throwing the skin away once I’ve used all the seeds.

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If my vanilla pod came out of a wet custard mix, I give it a light wash and then dry it out completely before reusing it by one of the following five ways:

1. Make some Vanilla Sugar!

The most common method: put your empty vanilla pod into your sugar and voila, you have beautifully scented sugar to soak your french toast in. I love my vanilla sugar. Sometimes I use it to sweeten my tea for that extra flavor. Generally, its a ratio of 2 cups of sugar per vanilla bean. Remember, the longer you keep it in, the stronger the essence.

22. Make some non-alcoholic vanilla essence:

It absolutely annoys me when my vanilla essence disappears too soon. I use it in my french toast, my waffles, my pancakes, my cake and my puddings. There is never enough of it. Well, now there is. Try this non-alcoholic vanilla essence recipe.

3. Grind it to spice your Tea and coffee:

Dry out your bean for at least two days and then grind into fine powder. Mix with your coffee powder or your favorite tea leaves and add a tick to your morning caffeine. Easy, right? Remember to strain your tea/coffee!

4. Put it into your maple syrup:

This one is very effective! Just do it, you will know why.

5. Save it for your Home-made Jams:

While you boil your fruit for the jam, throw your used bean in. Let it boil with the fruit. Just before you blend your jam and add the pectin powder, take the bean out, wash and keep it for another use.

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Let me know how you reuse your vanilla beans. Have a nice day and thank you for reading!

Strawberry Swiss Roll

We were on a flight back from Kathmandu and we got upgraded to first class and the air-hostess asked us what we wanted for dessert. I read the menu and Gulaab Jamun was the only familiar treat so I ordered that. Eissa, who was 10 years old back then and was sitting right next to me, ordered the swiss roll. When I saw it, I wanted a bite of it. A bite turned to two, three and so on. To this day, Eissa will tell you I stole his swiss roll so this is for him. I heart you, buddy!

Eissa found this recipe in a magazine, years ago and I am so glad to have made this again. Here’s what you’ll need.  Continue reading

Spinach, Cheese and Pepperoni Omelet

I don’t like to have omelets very often. I have never been a fan. But when I am in the mood, I always try new flavors. My favorites? Onion and olives, cheese and tomatoes and the new favorite: spinach, cheese and pepperoni. The spinach adds a richness and moisture to the omelet, pepperoni makes it taste so delicious and the cheese. . . well, you know.

 

It is good breakfast. I have my omelets with ketchup and no bread. Would you like some? Here’s what you’ll need: Continue reading

French Apple Pie

I didn’t know what the Hunger Games was up until a month ago. I sat down and read all three books in a week. I am a fan. So while I fed on every piece of the Hunger Games that I could google, I found this: 

I am sure I am not alone when I say Jennifer Lawrence is freakin’ hilarious. Once I got past the adorable cast, I couldn’t help but drool over the mean french apple pie. The minute I heard him say it, I knew I had to bake it. They are right, the French really love butter. It is the crumble on the tart that melts your heart away. . .

Josh: “Brown sugar and butter crumbles..”
Elizabeth: “yes. yes.”
Jennifer: “Ahh oui”

Want to try the JHutch special? Here’s what you’ll need:  Continue reading

Strawberry and Chocolate Trifle

I started out weeks ago, in search of the perfect strawberry cheese cake recipe. But unfortunately I failed to find the one that Hira and I have been looking for. We want a recipe with the taste of the strawberry cheese cakes at Masoom’s. And since as all my efforts failed, I thought I’d give you guys a healthier but equally indulgent recipe. This one’s for Hira!

When you infuse milk chocolate into the cream, it tastes so different and divine. Here’s what you’ll need. Continue reading

Strawberry Sparkle

Farah and I came up with so many names for this when we were doing the photography until we found the old recipe book. It had the title: Strawberry Sparkle. I believe we came up with this a long time ago. It is a random creation by us siblings and such a hit. The first time we made this for our guests, it was so popular that we had to make another round.

Want to try this fizzy and fruity drink? Here’s what you’ll need:  Continue reading

Pepperoni Mac n’ Cheese

Once upon a time, my brother found this recipe book at a book fair that ought to teach kids simple recipes. We were kids and new to this whole cooking adventure. What was the first thing we made? Mac n’ Cheese. We haven’t stopped since. We now top these with Pepperoni slices and eat right from the bowl till it’s all gone.

Scherry, this one’s for you. Here’s what you’ll need: Continue reading