recipe
Best recipes from the Feast community cookbook for your home kitchen.
Sourdough Starters
Sourdough – this word used to both interest me and terrify me when I was in cookery school. There is something totally magical about the premise of a sourdough. You’re telling me that you can make a whole loaf (a totally delicious loaf) using only flour and water? That sounds equally brilliant and insane. So, what is a sourdough, how does it work, why is every shop in Shoreditch advertising them?
By Faith Stratton8 years ago in Feast
Spicy Coconut Shrimp with Zucchini Over Rice
Hello, my little lovelies! So today's meal prep recipe was actually the product of a mess-up. I meant to make zucchini noodles with coconut shrimp, but I made a big mistake and the zucchini noodles over cooked, but they still tasted great in this recipe. This was the first meal prep recipe that I used shrimp in and it has become one of my favorite proteins to use in meal prep because 1) there's no fat and 2) it cooks fast and can take on any flavor you basically put on it. The way I see this and explain it is that it's a healthier version of the classic coconut shrimp from Chinese takeout. It still has the sweet coconut flavor but without the fattening cornstarch fried coating around it and here you can control the sweetness. I added a bit of a twist and threw in some red pepper flakes to add a bit of heat and to attempt to speed up my metabolism. Also adding vegetables to this (which is absent in coconut shrimp) makes this a lot more filling and satisfying and the best part is you don't feel bloated after eating this because it's dairy free so if you're lactose intolerant you're good to go in this recipe.
By Alix Nicole8 years ago in Feast
Spicy Curry Shrimp with Black Beans and Corn
Hello, my little lovelies! So as I stated before, I started meal prepping to lose weight and also save time once it comes to figuring out what I want to eat. One of my favorite proteins to use for meal prep is shrimp. It holds up quite well and it doesn't smell weird when you heat it up in the microwave. And one of my favorite things to use it in is curry, so I made this spicy curry shrimp and it is absolutely delicious. This can stay in your fridge for at least three or four days, it tastes absolutely delicious and it never loses its spice. This recipe is also great for those who don't eat dairy since the recipe requires coconut milk instead of dairy milk and also good for those who are pescetarian. If you don't like shrimp, you can switch this out with chicken or steak, or if you're a vegetarian, switch it out with tofu or any other meat substitute that you may have laying around the house. This recipe has lots of flavor, lots of spice, and is guaranteed to fill you up and warm your heart (and your mouth)!
By Alix Nicole8 years ago in Feast
Wilder Rant: Fancy Food Nation
Wilder rant alert, people. I merely tried to cook dinner. It didn’t go well. I wish I had a nice red wine to wash the taste of failure from my mouth, but alas…I do not. Ice cold green tea will have to suffice. There is nothing, absolutely nothing more awkward than messing up a recipe with the words “fool proof” in the title. I mean, it hurts almost as bad as having emotionally unavailable parents. I bet they’d love me if I could properly pan sear sea scallops, but I digress. This self-confidence shattering experience has brought me to the topic of this Wilder rant. When did cooking become so flipping pretentious? Has it always been this way? It is possible that it has. I will contend the advent of social media and blogging has opened the door for people with the most amazing boiled water recipe to think they are master chefs. I have seen identical banana nut bread recipes, but one of them is haughty enough to declare their recipe the best.
By Bird Wilder8 years ago in Feast
Breakfast for... Breakfast?
Firstly I'd like to state that this is my first story/recipe/whatever-I-want-to-call-it, so therefore if you are interested in reading more, then I'm sorry you must truly be delusional. That being said, I hope you enjoy the amalgamation of witless banter and bad decisions that is going to follow. Good luck.
By Mykelangelo R.8 years ago in Feast
Battenberg
Battenberg may seem intimidating when you first try to attempt it, I felt the same way when I first tried. I've been on the hunt for a recipe that tastes good, yields a professional looking cake but isn't ludicrously complicated. This is what I came up with.
By Faith Stratton8 years ago in Feast
Recipe | Chocolate Cake With Whipped Orange Filling
I made this particular cake for Father's Day. But of course you can make this any time and change the decorations. I know that my dad loves chocolate cake, so I was on the hunt for the perfect chocolate cake recipe. In the past, I have always struggled to get a chocolate cake to rise well during the baking process. For the design that I had planned, I needed to have the cake rise whilst baking. But I know that chocolate cakes are notorious for not rising much. You see my problem? I also know that chocolate cakes can be rather dry. So, I had a few different features of chocolate cakes that I wanted to avoid and I think I achieved that with this recipe.
By Abbie Waterson8 years ago in Feast
Instant Pot Cinnamon Honey Carrots
In my quest to find as many delicious Instant Pot recipes as possible, I have found perhaps the holy grail of carrot recipes. I am a huge fan of carrots. It’s possibly one of the best side dishes ever and always comes to mind whenever reminiscing about family dinners or events. Now those dinners were usually with my grandmother’s secret brown sugar glazed carrot recipe but the sweetness of the brown sugar is not missed one little bit. Perhaps the next recipe I cover will be my grandmother's grown sugar glazed carrots.
By Liana Hewitt8 years ago in Feast
Doughnuts and Me
Hi there! This is my first post and I could think of nothing better to yarn on about than my passion for baking doughnuts. My name is James and I have been baking from the age of 7. While my peers were out playing football or swapping Pokemon cards after school, I was in the kitchen making a mess (to the despair of my poor Mother). For years Mum was telling me, "Look James, you're fantastic at making cakes and I love eating them, but if you don't learn to clean up after you, I am going to have to take your wooden spoons and mixing bowls away". Over 15 years later I am still making a mess in the kitchen but to my Mother's delight, I have now learnt what a dishcloth is and does.
By James Kirkland8 years ago in Feast
