Happy Sunday Friends! I’ve been so excited to make and share this pavlova with you! Pavlova is one of those wonderful desserts that can be dressed up a thousand ways. Since the fruit selection in my neck of the woods is winding it’s way down to about 5 options (pears, apples, bananas, oranges, and clementines),...Read More »
Learn how to make authentic Korean food vegan with popular influencer Joanne Lee Molinaro and author of The Korean Vegan cookbook.
It looks like celery juice is a food trend this year. I'll pass. However, I do have an green food option for
inspiration by D.H
Senegal Favorite Food Vermicelli with chicken is a dish of African Senegalese origin to enjoy with family. Rice noodles or vermicelli...
I am born and bred in South-Estonia. I still live here and I couldn't imagine it any other way. South has a special place in my heart. It just has this uniquely different vibe. My vegan cooking workshops usually take place in Tallinn, which is in north and it's fun, but I love to drive back to our little forest cabin afterwards. Even if it's 3am. I guess there's no place like home. The culture-historical region where I'm from, is called Mulgimaa. We have our own dialect and we also have our own historical foods. Some of them are widely loved, like today's recipe, which is even considered Estonian national food in some cases. My mom has been cooking mashed potatoes with barley since I remember. She learned to make it from my dad, who learned to make it from his grandmother and so on. There are different versions of it, but the base is always the same - potatoes and barley. This dish is often served with pan-fried cubed lard and onions, but since I'm a vegan, I just love it with the onions or "beef" it up with delicious pan-fried eggplant, which has a really nice hearty texture. Some people also like to eat it with sour cream, but I replace it with sunflower sour cream. The main reasons we love this dish so much, it's because it's really filling, delicious, very affordable, doesn't need much labor and it heats up really nice when pan-fried the next day. That way it gets golden brown and crispy...yum! We also love to eat some home-made preserves with. For example tomato and green bean preserve or some spicy pickles. So it's all in all a winter season food. And since the days are getting a bit chillier here, it's the perfect time to share this recipe. Happy cooking and if you have some time, I would love to hear about your favorite foods from your region! Time: a bit over an hour Serves: 4 people Mashed potatoes with barley: 3 ⅓ pounds / 1 ½ kg potatoes ½ cup / 100 g pearl barley 2 onions 2 tsp fine salt (I used pink salt) 2 - 3 bay leaves 6 ⅓ cups / 1,5 liter water For serving: 3 onions 1 medium eggplant salt and pepper to taste sunflower sour cream, if you like Peel the potatoes and cut the bigger ones into half. Put them into a thick-bottomed pot along with thoroughly rinsed barley, chopped onions, salt and bay leaves. Cover everything with water and bring to a boil. Cover the pot with a lid and let it boil on a medium heat for at least an hour. In the meantime, you can prepare the onions, eggplant and also sunflower sour cream, if you like. Pan-fry the onions in plenty of oil, until really golden brown. Season with salt and pepper. Cut the eggplant into small cubes. Heat up a pan, add plenty of oil and half of the eggplant cubes. Sprinkle some salt on them and pan-fry them for a few minutes, until they are translucent and golden brown. Put the cubes on a plate covered with a paper towel, so it absorbs the extra oil. Pan-fry the remaining batch of eggplant cubes exactly the same way. Now check on the potatoes. If they still have too much water left (it shouldn't be too soupy), let it boil without a lid on high heat for about 5 minutes. Now mash everything using an old-school potato masher, definitely not a hand blender. Taste for salt and add more, if needed. Serve with pan-fried onions, pan-fried eggplant and some sunflower sour cream.
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping.
Adapted from Sarah Owens' cookbook,
These African doughnuts are soft, pillowy, fluffy on the outside with incredible flavor! Perfect for snacking, breakfast or entertaining. And the twists are such fun shapes. Enjoy, friends!
A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers — a perfect job for kids — before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.
This is my friend'a take on the Afghan classic, borani banjan, fried eggplant on a flavorful tomato-onion base, drizzled with sour yogurt.
This delicious crockpot curry chicken recipe will get your olfactory senses tingling with anticipation.
Comfort food in our house which is very simple and rewarding. This dish is rich but not too overwhelming and has a great balance of heat and spice that will keep your guests coming back and looking for more.
It looks like celery juice is a food trend this year. I'll pass. However, I do have an green food option for
A sweet, soft, and chewy Japanese treat with cute colors that range from pink, white, and green.
This is the easiest and quickest Greek recipe I’ve made so far. You know, for a Greek recipe. If you asked 10 people how to make cheese pie (or tiropita), I bet you’d get 10 different answers…
These are literally my favorite cookies of all time. All time. Koulourakia are a traditional cookie served at Easter time. There are a bunch of different recipes for this cookie, but basically it…
Que diriez vous d'un bon petit plat mijoté? Moi, j'adore ça! Il faut très peu de temps pour la préparation, et après, tout se passe tranquillement. Pendant que ça mijote, on peut se prendre du bon temps, lire un magazine en buvant un verre de Riesling par exemple. Un petit coup d’œil régulièrement suffit. On en profite pour mélanger un peu et goûter... Et je ne vous parle pas de la bonne odeur dans toute la maison. C'est ce genre de plat qui me ferait presque apprécier l'hiver, c'est pour dire! Poulet au Riesling: (d'après Simply Delicious) 4 cuisses de poulet 500 ml de Riesling 2 oignons 3 gousses d'ail 2 tranches de poitrine fumée (0,5 cm d'épaisseur environ) 300 g de champignons bruns (ou de Paris) 1 grosse cs de crème épaisse 1 cs de farine 25 g de beurre 1 cs d'huile d'olive 2 feuilles de laurier thym sel, poivre persil Couper les cuisses de poulet à la jointure. Les faire dorer dans une cocotte dans le beurre fondu et l'huile d'olive, à feu vif. Quand elles commencent à avoir une jolie couleur dorée, les saupoudrer de farine. Laisser dorer encore quelques minutes. Réserver les cuisses de poulet dorées. Dans la cocotte, faire revenir les oignons émincés finement. Ajouter la poitrine fumée coupée en petits lardons puis les gousses d'ail finement émincées. Ajouter les champignons lavés avec un chiffon humide et coupés en 2 ou 4 selon leur taille. Saler, et laisser cuire, jusqu'à ce qu'ils aient rendu leur eau. Remettre les cuisses dans la cocotte. Ajouter le Riesling, le laurier et le thym. Reporter à ébullition, puis laisser mijoter, couvercle fermé et à feu tout doux pendant environ 35 minutes. Enlever le surplus de gras à l'aide d'une cuillère. Ajouter la crème et laisser encore mijoter pendant un dizaine de minutes sans couvercle. En fin de cuisson, saler et poivrer. Servir bien chaud, avec du persil et des petites pommes de terre vapeur, ou encore des pâtes... Ne pas oublier d'accompagner avec un beau morceau de pain doré et croustillant! Pour finir: le Riesling est un vin blanc d'Alsace dont j'apprécie la douceur. Bien évidemment, on pourra utiliser un autre vin blanc, mais avouez que c'est quand même plus classe de faire un poulet au Riesling, qu'un poulet au vin blanc! Il est de toute façon toujours important de choisir un bon vin. Un vin de mauvaise qualité ne peut pas donner un bon plat. En même temps que j'écris l'article, je me dis que j'aurais du l'accompagner de Spaetzles, les délicieuses pâtes alsacienne, qui sont en plus si simples à réaliser... Mais pourquoi, je n'y ai pas pensé avant?
I have one more cookie recipe you, just in time for Christmas. These cookies are a traditional Greek cookie served at Christmas time. They are like a shortbread cookie with almonds and covered in a…
" Tell me about despair, yours, and I will tell you mine. Meanwhile the world goes on." - Mary Oliver, from 'Wild Geese.' I won’t say much here, rather, what I will say, is I know these are the ones you’ve been waiting on. Rich with dark chocolate, ultra-fudgy to the point of
Hierdie heerlike resep begin met een basisresep waarmee die lekkerste kos opgetower kan word.
Caprese Chicken Saltimbocca combines prosciutto-wrapped chicken cutlets with tomatoes, mozzarella, and basil.
With brown rice, green goddess dressing, and asparagus, these goddess bowls are positively bursting with flavor.
Khoresht Gheimeh Recipe
Try your hand at this delicious Brazilian dessert made with dried coconut. It's naturally gluten free, grain free, wheat free and high in protein.
Kolaczki are Polish Cream Cheese Cookies. They are a flaky pie crust like cookie filled with assorted jams, cheese or poppy seed mixture.
Australian Gourmet Traveller recipe for red quinoa and quail egg salad.
This month’s Arabic flavor assignment was to make an Egyptian classic. Meamar Rice.The exact translation of the name is loaded rice. The reason behind the name is that this rice is usually ba…
I've spent the last few weeks — no, months — frustrated with my house. When I bought it last summer, I was under the impression that it was in good condition and that I wouldn't
While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.
Cette gourmandise aurait été ramenée de Florence sous le règne de Louis XII. Composés d'amandes, de miel, de zestes d'orange et de chocolat, les Florentins accompagnent à merveille un bon café. Pour que le plaisir soit total, le Florentin doit être riche en amandes et en orange et croquant à souhait. Les meilleurs sont ceux que l'on fait soi-même ou que l'on achète chez le pâtissier. Ne croyez pas qu'ils soient compliqués à faire. Hormis le tempérage du chocolat, le reste est un jeu d'enfant. Florentins: (d'après Fou De Pâtisserie) 130 g de sucre 70 g de miel 70 g de crème liquide 70 g d'écorces d'orange (recette ici) 150 g d'amandes effilées 150 g de chocolat noir (Tanzanie 75%, Barry) 1,5 g de beurre de cacao (Mycryo, Barry) Mettre le sucre, le miel et la crème dans une casserole. Faire cuire à 118°C. Pendant ce temps, peser les amandes et couper les écorces d'oranges en petits cubes. Quand le mélange atteint la bonne température, enlever la casserole du feu et ajouter les amandes et les écorces. Mélanger. Préchauffer le four à 170°C. Verser une cuillère de préparation dans des moules à muffins en silicone. Avec ces quantités, j'ai fait 24 Florentins. Mes moules étant par 12, j'ai donc fait deux cuissons. Enfourner pendant 10/12 minutes. Ils doivent avoir une belle couleur dorée. Laisser refroidir avant de démouler. Tempérer le chocolat. Placer le chocolat dans un bain marie. L'enlever dès qu'il commence à fondre, car la température ne doit pas excéder les 40/45 °C. Laisser refroidir à 34/35°C tout en remuant à l'aide d'une spatule. Ajouter le beurre de cacao. Continuer à mélanger jusqu'à atteindre 31/32°C. Préparer un bain-marie à 32°C et y déposer le saladier de chocolat afin de le maintenir à la bonne température. Tremper chaque Florentin dans le chocolat. Enlever l'excédent et les déposer au fur et à mesure sur une silpat ou une feuille de Rhodoïd. Laisser durcir avant de les décoller. Pour finir: comme j'avais justement une jolie boite vide de Florentins, j'en ai profité pour les ranger dedans. C'était parfait! Croyez-moi, faits maison, ils sont bien meilleurs que ceux qui s'étaient trouvés dans la boite... S'il vous reste un peu de chocolat tempéré, vous pouvez le laisser durcir sur la silpat et le remettre dans la boite pour une utilisation future. Vous pouvez aussi l'utiliser comme j'ai fait ici.
When you can't decide between chicken or sausage and peppers—so you have both.
At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory caramelized black pepper chicken.
Panelle is one of the most Iconic Sicilian street food recipes! These chickpeas flour fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll, a typical scene in the Markets of the city of Palermo! Born as a food for poor people, Pannelle have been conquered the palate of all the social classes: from the poorest to the noblest! Here the traditional recipe and the origin of Panelle!
