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Red Lentil Soup – About Kitchen Konfidence

Recipe Archives – Lemon Sorbet Recipe


Little one Apricot Clafoutis
Blood Orange Olive Oil Cake
Blueberry Ice Cream
Brooksters [Brownie + Cookie]
Cardamom Vanilla Panna Cotta
Champagne Grape Granita
Cherry Coulis
Cowboy Cookies
Earl Grey and Lemon Cookie Dough Ice Cream
Fig and Balsamic Jam
Fig, Pistachio, Olive Oil Cupcakes
Frozen Mojito Melon Skewers
Ginger Cake with Salted Caramel Sauce
Gingerbread and Trappist Ale Ice Cream
Goat Cheese Ice Cream with Fried Bread Crumbs and Balsamic Strawberries
Golden Watermelon Sorbet
Green Apple and Sparkling Cider Sorbet
Java Chip Ice Cream
Julia’s Lemon Bars
Meyer Lemon Curd
Nutella Scones
Olive Oil Granola
Oatmeal Chocolate Chip Cake
Oatmeal Chocolate Chip Cookies
Parsley Ice Cream
Pickled Strawberry Jam
Pluot Sorbet
Pumpkin Ricotta Crostata
Salted Brown Butter Rice Crispy Bars
Salted Caramel Pots de Creme
Smoked Chocolate and Tequila Ice Cream
Strawberries in Lemon Syrup
Tart Cherry and Pine Nut Biscotti
Toasted Quinoa Shortbread Cookies
Spiced Poached Peaches
Watermelon Sorbet
White Peach Ginger Ice Cream
Whole Wheat Brown Butter Shortbread Cookies

Bacon Infused Vodka
Posted on December 9, 2010 by Brandon Matzek

Bacon and Habanero Infused VodkaI just lately had a scrumptious brunch at Croce’s Restaurant & Jazz Bar. Eating on your own and al fresco, I loved a substantial breakfast quesadilla partnered with a killer brunch cocktail – a bloody mary with bacon and ghost chili infused vodka. Considering that I have a fantastic love for fiery alcoholic drinks, upon tasting this bloody mary, I instantly knew I was going to have to recreate this at property. An powerful combine of savory and spicy, this Bacon and Habanero infused vodka helps make the excellent base to a mouthwateringly intricate bloody mary (cocktail recipe to be featured subsequent week). Keep on reading for the recipe.

BaconHabanero and Serrano ChilisBacon and Habanero Infused Vodka
Adapted from Croce’s Restaurant & Jazz Bar.

6 strips of bacon
3 habanero chili peppers
2 serano chile peppers
1 liter great quality vodka (this is not exact)

Coconut Red Lentil Soup
Posted on August 24, 2010 by Brandon Matzek
electronic mail

Coconut Lentil SoupIf you have by no means smelled or tasted toasted curry powder before, you need to give this recipe a attempt. Heating curry powder in a dry skillet above lower flame releases these kinds of a wonderfully sophisticated aroma (that my friend mentioned he could scent all the way from the road!). This Coconut Red Lentil Soup moyen toasted curry powder with tender lentils, fresh ginger, abundant coconut milk and plumped up golden raisins. A mixture that is exotic, healthful and mouth-watering scrumptious! Carry on looking at for the recipe.

LentilsCoconut Red Lentil Soup
Slightly adapted from 101 Cookbooks.

1 cup yellow split peas
1 cup red split lentils
7 cups drinking water
1 medium carrot, reduce into a ½ inch dice
2 tablespoons refreshing ginger, peeled and minced
2 tablespoons curry powder
2 table spoons butter
8 scallions, thinly sliced
⅓ cup golden raisins
⅓ cup tomato paste
1 14 oz. can coconut milk (complete body fat)
2 teaspoons good grain sea salt
Fresh cilantro, chopped