This is the perfect recipe for your next brunch or special valentine breakfast. It should take about 20 minutes with already peeled beans. it’s amazingly simple to make and present beautifully. For the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as accompaniment to breakfast porridge. Traditional moimoi is wrapped in Banana leaves or Ewe Eran (Thaumatococcus daniellii). The inspiration for this came from Japanese rolled omelet. Ronke first experimented with the idea in late 2012 but it didn’t quiet work out. I tried to prepare it on a stove top using the wrong pan type. If you want to achieve this roll stovetop, you need a large nonstick pan like the one she used for the Breakfast Yam Casserole. It should be cooked on low heat in order to distribute the heat evenly.

These feta- and herb-packed flatbreads from Olia Hercules' Ukrainian cookbook Mamushka are a perfect springtime treat.

Is it true that you are prepared to leave on a culinary excursion to the core of Italy? Look no further than our true Genuine Italian Calzones recipe. These

These tangy little pancakes are the best sellers at San Francisco's State Bird Provisions restaurant. Make them once and you'll reconsider your morning breakfast routine. MAKES 4 SERVINGS INGREDIENTS 1½ cups all-purpose flour ½ teaspoon baking powder 1½ teaspoons kosher salt 1 egg ¾

Bánh Pa Tê Sô (also spelled Pâté Chaud) are deliciously flaky pies with a savory filling. I know what you’re thinking. Puff pastry isn’t exactly among the first things tha…

Hotteok (Korean sweet pancakes) recipe

SCRAPS #43: a flavorful breakfast inspired by the delicious street food in Patna, India

Ham in Bread is a delicious Easter classic recipe. Make a simple yeasted bread dough and wrap the ham in it. The result is a show-stopping centerpiece.

These make a great appetizer with the lemony dipping sauce ( included ) or any dipping sauce of your choice. Reprinted with permission from Raghavan Iyer and Workman Publishing

In this Iranian recipe from Orly Elyashar, rice and barberries are carefully wrapped in slices of eggplant.

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he b...

This pistachio cream filling is silky smooth and luxurious! It's subtly sweet and ultra-creamy. It's a perfect filling for French macarons but pipes beautifully on cupcakes and cakes too.

Guten Tag, fellow food enthusiasts! Today, I'm delighted to share with you a classic German recipe that warms the soul and brings a taste of tradition to your

Disclaimer: This recipe for vegan savory oats is sponsored by Produce Made Simple :)Thanks for reading and supporting my blog because sponsored posts like these make it possible for me to do what I do <3 If you’ve been around here before you know I have a weird relationship with oats. I appreciate oats and […]

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.

Well... it's total bullshit. Just like all Chinese superstitions are. But having said that, it would leave my current streak of grand slams over an age-old kitchen nemesis - at a time when my every other single happiness in life seems to be throwing themselves under a... #bao #blacksesame #bread

Basque Potato Tortilla This week, the French Fridays with Dorie group made Basque Potato Tortilla from Dorie Greenspan's cookbook Around m...

Flakey Indian flat bread. Rolled thin and layered with nutty ghee.

With regard to the assorted embroidery of German cooking, one dish that unequivocally requests consideration for its wealth and goodness is German Beef

Crunch phyllo triangles made with South African bobotie as a filling

It is with a profound excitement that I reveal this week's Kitchen Inspiration, which features none other than the Ivy, a restaurant that really needs no introduction. Read on for some incredibly tantalising recipes from this long-standing London institution...

Tired of your usual yogurt with cereal and fruit? Check out these 10 savory yogurt bowls for a healthy start of your day!

Try this super nourishing bone marrow custard recipe by the folks behind The Nourished Kitchen!

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Potato-meat dumplings known as zeppelins or cepelinai are a traditional Lithuanian dish. Most often they are served with bacon gravy and sour cream.

Bánh xèo tastes best on a cold and raining day. There's something about the cold and rain that beckon my senses to the beautiful sizzling aroma of turmeric, pork, shrimp, green scallion and bean sprouts. What could be better than enjoying a piping hot, crunchy delicious bánh xèo while listening to the falling rain from the kitchen nook on a cold crisp lazy afternoon? Maybe washing it all down with a exquisitely chilled lucky Buddha beer. Bánh xèo, literally translates to "sizzling cake", apparently named for the inviting sizzle when the batter meets the fryer. Southern-style bánh xèo contains coconut milk while certain central regions of Vietnam skip the coconut milk and sometimes the turmeric powder altogether. My girls are not too fond of the coconut milk so I usually skip it. My older daughter thinks turmeric is not only a powerful medicine that has many health benefits but also makes one smarter just by eating it once a week. I guess I need to come up with more dishes that require turmeric. Bánh xèo is traditionally made with rice flour and water but there are many methods that we can use to make it crispier. These include mixing rice flour with beer instead of water; mixing wheat flour with rice flour; grinding mung bean with rice to make the batter; mixing rice flour with baking powder. My mother usually squeezes some fresh lime juice into her rice batter to achieve this as well. A few months back, after looking at the lush mustard greens, chrysanthemum greens and varietal herbs growing in my vegetable garden, I could't resist the idea of bánh xèo. I found a couple bags of rice flour and cornstarch in the pantry. The chicken tenderloin and shrimps were in the freezer. I dug out some mango and mushrooms from the fridge. I decided to experiment a bánh xèo batter made of rice flour with cornstarch and lime juice. The result was beyond my expectation. After a few more tries to the achieve the same texture and paper thin crust, it was ready to be shared. * Recipe: Bánh Xèo printable recipe * * Ingredients for Batter 4 cups (16 oz) Rice Flour 3 tablespoons Corn Starch 4 cups Water 1 tablespoon Lime Juice 1/2 tablespoon Turmeric Powder 1/2 tablespoon Salt 1/2 cup finely cut Green Onion for Filling 1 pound of pork belly, thinly sliced 1 pound medium size Shrimp, deveined and peeled 1 teaspoon Salt 1 teaspoon Sugar 1 teaspoon Ground Pepper 1 teaspoon Garlic Powder Mushrooms (king oyster, enoki, and oyster mushrooms are my favorite) 2 bags Bean Sprout Cooking Oil For Fish Sauce Dipping 1/4 cup Fish Sauce 1/4 cup Sugar 1/8 cup fresh Lime Juice 1/2 cup Water 1 tablespoon Garlic, finely minced 1-2 Red Chili Pepper, finely minced Healthy Condiments Lettuce Leaves or Mustard Greens or Chrysanthemum Greens Cucumbers, sliced Mango or Granny Smith, cut into julienne strips, optional assorted Herbs * Directions Making Dipping Sauce Combine all the fish sauce dipping ingredients in a mixing bowl and mix well until sugar dissolves. Set aside. * Preparing Batter Combine the batter ingredients in a bowl and stir until well blended. * Preparing Filling In a skillet, add pork and cook for about 5 minutes until the fat part becomes transparent. Add shrimps and seasoning with salt, sugar, ground pepper, and garlic powder, and mix well. Cook for a couple more minutes. The meat and shrimps don't need to be cooked all the way. Remove from heat. * Frying Bánh Xèo Heat a non-stick pan over medium-low heat. Drizzle cooking oil into the pan. Add a few pieces of pork, shrimps and mushrooms, and cook until the meat and shrimps are golden brown. Spread the filling evenly on the pan. Stir batter well and ladle about 1/4 cup of the batter and quickly tilt to evenly coat the surface. The thinner the layer the better, so try to ladle less batter if the first one is too thick. Top the batter with bean sprouts. Place a lid over for about a minute. Remove the lid. I sometime drizzle a little more oil around the edges to make it extra crispy. When crepe begins to curl up on the edges and turns golden brown and crispy, fold the crepe in half. filling: chicken, shrimps, mushroom, bean sprouts vegan crepe- pan fried tofu, grilled corn, king oyster mushroom, bean sprouts vegan crepe Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients. * Presentation Bánh xèo is served wrapped in mustard leaf, lettuce leaf or rice paper and stuffed with assorted herbs, and dipped in a fish sauce dipping. It's a great way to catch up on your herbs and vegetables! Besides the basic vegetables and herbs, I also like to add some sweet, mildly tart and crunchy mango or Granny Smith apple, or try adding pickled daikon and carrot to create a different level of texture while adding more fruits or veggies. Bánh xèo will lose it crispiness if made in advance. To make bánh xèo crispy again, broil crepe on low for a few minutes. Make sure to leave the oven door open slightly open while broiling. * Eat well. Stay hungry.

Adjaruli Khachapuri, Cheese Egg Bread! This was one of the recipes that you tried and liked the most. I think this would be a great dinner option on these autumn days as the weather is getting colder.?

Beautifully seasoned, crispy on the surface and fluffy inside, this leavened scallion onion flatbread only takes 10 mins to cook in a pan.

No lattice-top? No pretty dashing colors of summer berries? Not even the scarce possibility of a scoop of ice-cream on top (people will eat anything with an ice-cream on top these days)(how's that heatwave going)? Just when my latest favorite creation was traffic-vetoed because of its...

Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.