Act fast! Interweave Press sale ends tomorrow 8/19
(This post contains affiliate links so if you buy something I’ll make a few pennies to help fund my yarn and vintage cookbook habits)
Save 40% On Digital Products at Interweave! Hurry, Sale Ends 8/19. Some Exclusions Apply.
A few favorites from Interweave:
#tbt Retro postcards! 1 of I don’t know how many
Pakistani Coconut Toffee (ناریل ٹافی ہدایت (انگریزی) جوز الهند وصفة الحلوى (الإنجليزية
Coconut Toffee
A traditional Pakistani sweet candy
Ingredients
- 1 coconut
- 9 Tbsp sugar
- 3 cups milk
- 1 tsp vanilla extract
- food coloring
Instructions
- Grate the coconut, mix it with sugar and milk. Set it on a fire and keep stirring till it becomes sticky and thick. Add vanilla and coloring and remove from the fire. Set it in a greased flat dish. Cut into small diamond shape pieces. Serve cold
Notes
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Printer friendly copies:
- COCONUT TOFFEE (Pakistan) full page
- COCONUT TOFFEE (Pakistan) 3×5 card
- COCONUT TOFFEE (Pakistan) 4×6 card0
Töltött Kaszinótojás Majonézes salátával (Stuffed eggs Casino with Salad) & Gellért Saláta (Beet Salad)
Töltött Kaszinótojás Majonézes Salátával
Servings: 20
Ingredients
- 10 eggs boiled
- 1 tbsp butter softened
- 1 tbsp sour cream
- 1 tbsp Dusseldorf style mustard
- 1 tsp salt
- pinch white pepper
- 20 rolled anchovy fillets stuffed with capers
Instructions
- Shell cold hard-boiled eggs and cut lengthwise into halves
- Puree yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
- Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
- Arrange eggs on top of Gellert Salata
Notes
[amazon_link asins='B00DBWB43G,B00RWVLWWA,B000G68IES,B004XOIFG0,B00RYR7KCS,B00VZ5PK2C,B01LXMMM6Z' template='ProductCarousel' store='instither-20' marketplace='US' link_id='9a83c9b7-821d-11e7-8b7c-739a61768d5c']
Printer Friendly copies:
- Töltött Kaszinótojás Majonézes salátáva 4×6 card
- Töltött Kaszinótojás Majonézes salátáva full page
- Töltött Kaszinótojás Majonézes salátáva 3×5 card
Gellért Saláta (Beet Salad)
Servings: 8
Ingredients
- 3 lb beets
- 1/2 cup white wine vinegar
- 1 Tbsp sugar
- 1 tsp salt`
- 1 tsp prepared mustard
- pinch caraway seeds
- 1 Tbsp horseradish freshly grated
- 1 head lettue
Instructions
- Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
- When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
- When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.
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