Kartoffel-Couscous-Taler
These delicious savoury Zucchini & Ricotta Fritters with Feta and Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic. Zucchini & Ricotta Fritters with Feta and Dill Makes about 20 fritters 2 medium zucchini, coarsely shredded 1/4 cup ricotta cheese 1/4 cup Greek yogurt 2 tbsp feta, crumbled 3 garlic cloves, minced 3 large scallions, very thinly sliced 1/4 cups fresh dill, chopped 2 large eggs 2 tsp finely grated lemon zest Kosher salt and freshly ground pepper Olive or vegetable oil, for frying 3/4 cup all-purpose flour Lemon wedges and tzatiki, for serving In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.
Salty-sweet beet fritters with a tangy and herby yogurt dill sauce! A super versatile, plant-based side perfect for your next brunch, lunch, or dinner! Just 7 ingredients required.
This delicious salmon quiche recipe takes inspiration from Nordic cuisines by combining the flavours of salmon, dill and earthy rye flour.
Lemon potatoes with dill sauce are an easy way to enjoy new potatoes, no need to parboil as everything happens in the oven. Vegan, gluten-free.
Kartoffel-Couscous-Taler
This simple Whipped Feta with Beetroot, Dill & Pistachios salad plate is perfect for scooping up with warm flatbreads or serving alongside a Greek or Mediterranean-inspired feast!
Nigel Slater conjures up a winning trio of cake and bake recipes using courgettes, one of his favourite home-grown foods
I am convinced that it is when raw that beetroot is at its best, and this recipe offers the most persuasive evidence; I promise you that it is loved even by those who were traumatised by putridly sweet and vinegary school beetroot. The dill and mustard seed here resonate with Scandinavian flavours, but if you can't find fresh dill or just shudderingly abominate it, use flat-leaf parsley in its place. For US cup measures, use the toggle at the top of the ingredients list.
This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. It’s a great recipe for a chilly day!
While still based in tradition, Danish cuisine has embraced new flavours, foreign ingredients and a lighter touch, says Trine Hahnemann
Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes
Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I've used orzo but you can can swap this for pulses or grains.
Many years ago, my best friend got me totally hooked on Target’s/Archer Farms’ dill pickle cashews. Unfortunately, our love was short lived. One fateful day, they were discontinued. …
It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!
Learn how to make delicious probiotic-rich and budget-friendly Fermented Carrots with Dill using this step-by-step photo tutorial.
Nigel Slater celebrates the subtler side of cheese, with mascarpone-filled trifles and buratta with chicory
This gorgeous Lebanese shredded red cabbage, carrot and mint salad with oranges, red chilli, fresh herbs, toasted almonds, juicy pomegranate arils and pomegranate molasses is one of those versatile…
This week’s Food Network #FallFest is all about carrots. Fresh carrots have a lot of natural sugars in them and I love pressing to the wall by adding even more...Read More
Garlic & honey roasted carrots are tossed with salty feta cheese & fresh dill for a simple & tasty side dish! This recipe is full of flavor & one of the best ways to prepare fresh carrots!
Du liebst Kartoffeln und Pilze genauso wie wir? Dann probier doch mal diese simplen, knunsprigen Potato Cakes mit Pilzfüllung und frischem Dill!
Tarte tatin can be difficult to make but if successful it taste great. Our tarte tatin recipes inclues both the classic French versions as well as...
This vegan dill pickle and potato soup is next level comfort food! It's creamy, rich, packed with vegetables and a unique recipe perfect for any pickle lover.
These vegan beet + cumin fritters are the whole package. Beauty, nutrients, and simplicity wrapped up in cute little patties. A drizzle of tangy horseradish + dill yogurt balances and brightens, bringing life to each and every flavor within the savory magenta fritters.
During one of my culinary tours to Turkey, we had a Turkish cooking class at the Bizimev Hanimeli Restaurant, near the charming Sirince in the Aegean region. We made lightly battered, delicious cauliflower fritters as part of our class. Inspired by this dish, I created this version and tried baking cauliflower with beyaz peynir or feta, dill and onions in the oven. The result was a great success — baking brought out a sweetness in the cauliflower which balanced nicely with the sharp feta; a lovely dish, packed with flavour. Diced red pepper also works well in this dish. I serve this baked cauliflower with cacik yoghurt dip with cucumbers and shepherd's salad with sumac onions. It can be served hot or at room temperature with a grilled main course and lemon wedges on the side.
Saftige Hackbällchen mit cremiger Sauce, Kartoffelpü', Dill-Gurkensalat und Preiselbeeren. Original vegane Köttbullar so wie sie für uns sein müssen!
A nod to my newly discovered viking great-grandparent.
Learn how to make delicious probiotic-rich and budget-friendly Fermented Carrots with Dill using this step-by-step photo tutorial.
This preparation is simple, but it's still one of my favorite fennel recipes. The wedges caramelize in the oven, taking on an irresistible sweet and savory flavor.
Tired of soggy fermented pickles? This fermented cucumbers recipe makes it easy to ferment crunchy and crisp pickles. Learn the best techniques for fermenting sliced cucumbers ready to eat in just two weeks!
These delicious savoury Zucchini & Ricotta Fritters with Feta and Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic. Zucchini & Ricotta Fritters with Feta and Dill Makes about 20 fritters 2 medium zucchini, coarsely shredded 1/4 cup ricotta cheese 1/4 cup Greek yogurt 2 tbsp feta, crumbled 3 garlic cloves, minced 3 large scallions, very thinly sliced 1/4 cups fresh dill, chopped 2 large eggs 2 tsp finely grated lemon zest Kosher salt and freshly ground pepper Olive or vegetable oil, for frying 3/4 cup all-purpose flour Lemon wedges and tzatiki, for serving In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.
