Skip to main content

Freaky Flavor Delights

Extravagant and daring recipes in harmony with humanity and the cosmos.

Search This Blog

Posts

Scandi Rock Grapefruit Starter

on January 26, 2024

Arugula Dill Grapefruit Nordic Parmesan Pesto pine nuts Scandi Rock Smoked Salmon Starter.

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Cocoa Chicken Salad Sandwich

on January 25, 2024

Bread Chicken Cocoa Combination Culinary Culinary Adventure Discover Easy Experiment Flavor Honey Joy Mustard Quick Recipes Salad Tastes Unexpected Unique

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Pasta with Spicy Banana Sauce

on January 25, 2024

banana Cheese Chili Earnings Honey Impressions Network Pasta Spicy Unique

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Vegan Celestial Eats: UFO-Watching Snacks for a Chilly January Night

on January 24, 2024

avocado Celestial Cosmic Frozen Fruit Galactic Bars Hummus January Night Sky Nuts Popcorn Recipes Seeds Smoothies Snacks Spicy-Sweet Stargazing Toast UFOs Vegan Veggies

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Tivissa Salad

on January 24, 2024

arbequina olives black pepper cilantro hazelnuts Honey mandarin Oregano Salad segments Vinaigrette

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Shrimp and Garlic Curry with Pepper

on January 19, 2024

Cooked Curry flavorful Garlic garnish OliveOil Pepper Sauté shrimp Spices

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Last Lesson Closure Coffee

on January 19, 2024

cup espresso garnish gin nutmeg optional shot strong sugar wrap up

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Betrayer Artichokes

on January 19, 2024

appetizer artichokes black pepper chili powder Fresh Parsley Garlic Salt Spicy white wine wine sauce

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Mussels to Savor between Oostende and Cozumel (Belgian-Style Mussels with Pico de Gallo Salad)

on January 19, 2024

Belgian-style Broth Cozumel Culinary Journey Flavors Fusion mussels Oostende Pico de Gallo Salad Refreshing

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Tempestuous Coast Pie

on January 19, 2024

caramelized onion chestnuts flavorful garnish Honey Olive oil Pie Crust Red Pepper squid Tempestuous Coast Pie

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Tropical Taiga

on January 19, 2024

Blackberries Blueberries Maple Syrup Pineapple Raspberries Red Currants Refreshing Stuffed Tropical Taiga Vibrant

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Shepherd's Chickpeas

on January 19, 2024

Chickpeas Cinnamon flavorful Honey Lemon Mint Roasted Shepherd's side dish Zesty

+

Get link
Facebook
X
Pinterest
Email
Other Apps

Jacob Ivan

Links

Facebook
X
Linkedin
Pinterest

Archive

August 20241
July 20248
June 20245
May 20242
March 20247
February 20241
January 202416
December 202338
November 202318

Labels

Absinthe
accompaniment
adventure
Afternoon
agave syrup
Airy
Alcudia
Alginet
almond extract
almond meal

Show more Show less

Popular Posts

Snack for a Lonely Programmer on a Summer Afternoon

Ingredients: 1/2 baguette, thinly sliced 1/4 cup dark chocolate, chopped 1 tablespoon olive oil 1 teaspoon dried oregano Salt and pepper to taste 1 small glass of chilled Moscato wine Instructions: Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine chocolate, olive oil, oregano, salt, and pepper. Spread chocolate mixture on bread slices. Bake for 10-15 minutes, or until chocolate is melted and bread is toasted. Serve with a small glass of chilled Moscato wine. Tips: For a richer flavor, use dark chocolate with a higher cocoa content. If you don't have dried oregano, you can substitute 1/2 teaspoon of fresh oregano. You can also add other toppings to the bread, such as nuts, seeds, or dried fruit. Serve the bread with a variety of cheeses, such as brie, goat cheese, or cheddar. Enjoy! This recipe is a simple and delicious way to snack on a hot summer afternoon. The chocolate and oregano are a perfect combination, and the Moscato wine is a refreshing complement. ...

Smoked Salmon à la Phoenicia

Ingredients For the Smoked Salmon Balls: 200g (7 oz) smoked salmon, finely chopped 200g (7 oz) cream cheese, softened 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh chives, finely chopped 1 tablespoon lemon juice Salt and pepper to taste 1 cup panko breadcrumbs (for coating) 1 egg, beaten (for coating) 1 cup flour (for coating) Oil for frying For the Purple Sauce: 1 cup Greek yogurt 1 small beetroot, cooked and finely grated 1 tablespoon lemon juice 1 tablespoon honey Salt and pepper to taste Instructions 1. Prepare the Smoked Salmon Balls: In a large mixing bowl, combine the smoked salmon, cream cheese, dill, chives, and lemon juice. Mix well until all ingredients are evenly incorporated. Season the mixture with salt and pepper to taste. Using your hands, form the mixture into small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper. Chill the salmon balls in the refrigerator for about 30 minutes to firm up. 2. Coat the Salmon Balls:...

Trailside Resilience Kit

Introduction: Embarking on a hiking excursion is an exhilarating adventure, but unforeseen twists and turns, such as a sudden ankle twist, can happen when least expected. To ensure you're prepared for such situations, we present the "Trailside Resilience Kit" – a curated selection of nourishing and energizing provisions to keep you going. From hearty sandwiches to refreshing fruit elixirs, this kit is designed to mend both body and spirit, turning an unexpected hiccup into a memorable part of your journey. Rejuvenating Refuel Wraps: Ingredients: - Whole-grain wraps - Sliced grilled chicken or turkey (protein source) - Fresh lettuce leaves - Sliced tomatoes - Sliced cucumbers - Hummus or Greek yogurt spread Instructions: 1. Lay out the whole-grain wraps on a clean surface. 2. Spread a generous layer of hummus or Greek yogurt on each wrap. 3. Arrange the sliced grilled chicken or turkey on the wraps. 4. Add a layer of fresh lettuce leaves, sliced tomatoes, and cucumber...

Smoky Paprika Partridge with Caramelized Apples in Honey Glaze

Ingredients: - 4 partridges, cleaned and quartered - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 teaspoons sweet paprika - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon caraway seeds - Salt and black pepper to taste - 1 cup chicken broth - 2 tablespoons tomato paste - 1 cup dry white wine - Fresh parsley for garnish For Caramelized Apples: - 4 apples, peeled, cored, and sliced - 3 tablespoons unsalted butter - 3 tablespoons honey - A pinch of cinnamon - A pinch of sea salt Instructions: 1. Prepare Partridge - Season the partridge quarters with salt, black pepper, sweet paprika, smoked paprika, ground cumin, and caraway seeds. - In a large skillet, heat olive oil over medium-high heat. Brown the partridge pieces on all sides. Remove from the skillet and set aside. 2. Saute Aromatics: - In the same skillet, add chopped onions and minced garlic. Cook until softened and aromatic. 3. Deglaze and Sim...

City Walker Tea with Gingerbread Cookies

City Walker Chai Tea: Ingredients: - 2 cups of water - 1 cup of milk - 2 teaspoons of black tea (adjust to your preferred strength) - 1 cinnamon stick - 4-5 crushed cardamom pods - 4-5 cloves - 1 slice of fresh ginger - 1-2 tablespoons of sugar (adjust to taste) - Optional: a pinch of black pepper and nutmeg Instructions: 1. In a saucepan, bring the water to a boil. 2. Add black tea, cinnamon, cardamom, cloves, and ginger to the boiling water. 3. Reduce the heat and let the mixture simmer for 5-7 minutes to allow the spices to infuse. 4. Add milk and bring the mixture to a boil again. Be careful not to boil it over to prevent the milk from spilling. 5. Stir in sugar to taste and continue simmering for an additional 2-3 minutes. 6. If desired, add a pinch of black pepper and nutmeg for an extra kick. 7. Strain the tea into cups and enjoy. Gingerbread Cookies: Ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground gin...

Lumberjack's Cabin Spicy Carrots

Ingredients: - 4 carrots, peeled and diced - 2 tablespoons butter - 2 tablespoons flour - 2 cups milk - 1/2 cup grated Gruyere cheese - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh chives for garnish (optional) Instructions: 1. Boil the carrots in salted water until tender. Drain and set aside. 2. In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 2 minutes to create a base for the sauce. 3. Gradually add the milk, stirring continuously to prevent lumps. Continue until the mixture thickens and achieves a smooth consistency. 4. Stir in the grated Gruyere cheese, making sure it melts and the sauce becomes uniform. 5. Add the cayenne pepper, salt, and pepper to taste. Adjust the cayenne pepper according to your preference, keeping in mind it can be spicy. 6. Add the boiled carrots to the spicy white sauce, gently stirring to ensure they are well coated. 7. Let it simmer for a few minutes on low heat to al...

True Curry

Ingredients: For the fish: - 500g gilt-head bream fillets - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon turmeric - 2 tablespoons olive oil For the hazelnut sauce: - 1 cup toasted hazelnuts - 2 garlic cloves - 1 teaspoon red pepper powder - 1 teaspoon curry powder - 1/4 cup olive oil - 1/2 cup water - Salt to taste For garnish: - Fresh chopped parsley - Lemon slices Instructions: 1. Preparation of the fish: a. Preheat the oven to 200°C (392°F). b. In a small bowl, mix the salt, black pepper, and turmeric. Sprinkle this mixture over the gilt-head bream fillets, ensuring they are well coated. c. Heat olive oil in a skillet over medium-high heat. Sear the gilt-head bream fillets for about 2-3 minutes on each side until they are golden brown. Transfer them to a baking dish. 2. Preparation of the hazelnut sauce: a. In a blender, combine the toasted hazelnuts, garlic, red pepper powder, curry powder, olive oil, water, and a pinch...

Alcudia Stuffed Lemons

Ingredients: - 4 large lemons - 1/2 cup pitted green olives, chopped - 1/2 cup cucumber, finely diced - 1/2 cup red bell pepper, finely diced - 2 tablespoons fresh cilantro, chopped - 2 tablespoons extra virgin olive oil - Salt and pepper to taste Instructions: 1. Prepare the Lemons: - Cut a small slice off the bottom of each lemon to create a stable base. - Cut the top off each lemon. - Using a small knife and spoon, carefully scoop out the flesh of the lemons, leaving the peel intact. Set aside the scooped-out lemon for another use. 2. Prepare the Filling: - In a bowl, combine the chopped olives, diced cucumber, diced red bell pepper, and chopped cilantro. - Drizzle the extra virgin olive oil over the mixture and toss until well combined. - Season the filling with salt and pepper to taste. 3. Stuff the Lemons: - Spoon the olive, cucumber, pepper, and cilantro mixture into each hollowed-out lemon...

Powered by Blogger