Eayplate is currently accepting submissions for the “Easyplate 1st International contest”.
The contest is based not on our rate, but on the audience’s rate.
You can post a recipe in any language- we prefer English, so we don’t have to translate-, add a link to your webpage or blog as hyperlink and in your profile and then share your recipe with you friends.
A backlink to easyplate would also be appreciate.
Find more about it on:
A new simple salad… GOOD!
Gala Apple, Brussels Sprout & Carrot Salad With Candied Walnuts & Goat Cheese In A Honey Vinaigrette.
I’m seriously obsessed with this salad. All of the flavors harmoniously combine to create a delightfully crunchy, sweet and savory salad. If your dietary preferences restrict you from dairy, the salad is still just as yummy without the goat cheese. You must give this salad a try – it will quickly become one of your new favorites, too!
- 3 Gala apples, sliced
- 1 1/2 cups raw Brussels sprouts, trimmed & sliced
- 1 1/2 cup carrots, shaved (you can use a potato peeler for this)
- 1/3 cup candied walnuts, crumbled
- 4 oz goat cheese
- 2 tbsp olive oil
- 5 tbsp apple cider vinegar
- 2 tbsp honey
- garlic salt/black pepper
In a small mixing bowl, add the vinegar, honey, olive oil and garlic salt/black pepper. Whisk to combine. In a large mixing…
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I have to try it!
Well that’s the end of my undergraduate experience at university! Once again I had four exams, with three in the space of three days, so it’s no surprise that myself and fellow coursemates would want to relax and enjoy ourselves after some hard work.
Being the foodies that we are, and having typical British weather, we decided to have an indoor picnic which (as always) includes some tasty pastries. Before the picnic, me and my future housemate Jo decided to prepare the food, here are our recipes:
Cheese and Mustard Palmiers (also known as Elephant Ears)
- 1 block of pre-made puff pastry
- Dijon mustard
- Grated mature cheddar
As you can see, this recipe only requires three ingredients, but they provide plenty of flavour.
1. Roll out the pastry until it has the thickness of a pound coin.
2. Trim the edges and cut into strips, the width of which will…
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Thank you for the article!
Snacks throughout the day. I shouldn’t have had the danish, probably shouldn’t have had the Mounds bar either but it was starring at me in the grocery store like “Take me home with you!” so I did. As for the danish, I stupidly didn’t look at the nutritional info. I have a feeling that’s going to be my biggest problem until I really get use to doing it. I also ended up having another sandwich around 11pm because I was still hungry.
That’s the point… right!
One of the top 10 questions people who end up at this site put into search engines such as Google is a query about how to distinguish between porter and stout, something I’ve not actually tackled head-on yet. So – what difference is there between the two beers?
Not now, anyway, not in any meaningful way. I’m not sure that there was ever a point, even when porter was at its most debased, when you could point to any truly distinctive difference between porter and stout except to say that “stout” meant a stronger version of porter. Indeed, for much of the past 300 years, to ask “what’s the difference between porter and stout?” would have been like asking “what’s the difference between dogs and Rottweilers?”
Since the revival of porter brewing, or to be more accurate, “the revival of beers being called porter”, even the “different…
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