Nothing better than hot, fresh donuts! Mandazi are African donuts that are spiced with a little cardamon, cinnamon, and coconut milk. They are delicious served with a...
The ultimate no-food-in-the-fridge dinner. Quick, easy and made with bits you might have in the cupboards. It's one of my most popular recipes ever for a reason!
Cotton soft, yeast-based buns are filled with savory feta cheese and parsley filling and baked until golden.
These small Italian doughnuts are half doughnut and half filling. They taste amazing andcan be eaten in one or two bites. Before you know it, you’ve eaten the whole lot. Make sure to fry the…
Have you ever eaten clouds before? Well you're about to. Enjoy this special Chremslach pancakes recipe - traditionally eaten at Passover.
Serbian doughnuts (krofne) are eaten year-round but especially before the Great Lent begins. After frying, they can be dusted with sugar.
Tuna salad - the French way! Hefty and interesting enough for lunch, but not so heavy it loses its summery appeal.Use the best tuna you can get, in oil not spring water!
Kichel is a traditional Jewish sweet and airy cracker or cookie made with egg, flour, and oil. These are soft and crispy at the same time, and can be made either sweet by sprinkling some sugar before baking, or savory by omitting the sugar. These can be eaten plain, or dipped into the sauce or drink of your choice.
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
These are the meals people keep coming back to every May, year after year. As the cold season starts, there’s an increased interest in soups, stews, slow cooker recipes and more… and these 70 are the best of the best. They’re the most clicked on, the most cooked and the most eaten
There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It's an old, old recipe popularly exhumed — I believe — by the late, great Richard Sax. Think of it as a kind of marshmallow-based pavlova. That's to say, you whip egg whites as if making meringue, spread on a swiss roll tin (or that's how I make it) and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten". For US cup measures, use the toggle at the top of the ingredients list.
🖨️ Print post A New Twist on Our Ideas About Health, Food and Nutrition Note to Wise Traditions readers: The intention of this article is to provide a […]
This Portuguese Malassadas recipe is great, I have eaten these on different occasions and it's one of the best I have tried.
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!
Through their shared love of 80s music, nostalgic personal stories and comfort food recipes, Felix & Greg fill an epicurean niche that’s hard to resist. Dig in!
Crunchy, juicy and full of flavour, Karaage Chicken is the lightest and most delicious fried chicken you'll ever eat. You'll be amazed at how easy it is to make this Japanese fried chicken which can be eaten as a appetiser or a main dish.
Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!
Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.
Mekitsi is a Bulgarian fried dough recipe that can be made for breakfast or brunch. Similar to donuts, but it can be eaten with powdered sugar (for sweet lovers) or some cheese (as a savory variation).
Sfineġ tal-Inċova are a fluffy yet crunchy Maltese speciality traditionally eaten during the Lent period, specifically on Good Friday. Basically, they are a fried dough ball with an anchovy on the inside.
Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!
Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)
The ultimate no-food-in-the-fridge dinner. Quick, easy and made with bits you might have in the cupboards. It's one of my most popular recipes ever for a reason!
Msemen is a fairly flaky, crispy Moroccan pancake (Rghaif) or flatbread that’s made from a combination of plain wheat flour and semolina.
By James Correia When it comes to one of the most commonly eaten dishes in Portugal, we turn to bacalhau. It’s a recipe that can have virtually hundreds of different recipes. But for now I will be sharing with you my family’s recipe that has been followed for generations, all the way back to my great-great-grandparents. A main reason why we eat this often is for the simple fact that it’s what we have being surrounded by water: fish! Our family only makes this dish for special occasions like Christmas or Easter and sometimes for family get-togethers. If you’re going to some Portuguese event, you know that you will see one of the hundreds of versions of this dish. The reason I chose this dish is because I love it, and for the simple fact that you are able to change the recipe according to your preference. If you don’t like something in this recipe, it's alright to change it to something you might like, and that’s what’s so great about this dish. Hundreds of versions of this recipe are able to make everyone happy with their meal. You cannot go wrong when you have a plate of bacalhau to share with your entire family. Recipe Ingredients – cod – 6 onions – 4 eggs – 12 potatoes – 1 can chickpeas – 1 cup portuguese olive oil* – olives – hot peppers *can be bought at any Portuguese bakery known as “Azeite” Saloio. Procedure When you purchase fresh cod, you must wash out the salt. For 3 days in a row, leave in water; every 24 hours, change the water. Cut the cod into 9 pieces, then boil for 15 minutes. Remove cod from the water, and keep water for later. Pull the cod apart into small pieces, then set aside. With the water from the cod, boil the potatoes which have been peeled and cut for about 10 minutes. Add the eggs to the boiling water (same time: 10 minutes). As the potatoes are being boiled, prepare the onions for sauté. Prepare a pan with ½ cup of Portuguese olive oil. Add the onions and sauté. Mix regularly until they turn golden brown. Layer the onions on the bottom of a Pyrex (12 inches). Layer the cod. Layer the potatoes, then add 1 boiled egg, scrambled up. Repeat another layer, following steps 10 to 12. Add the remaining Portuguese olive oil. Use the remaining 2 eggs for decoration on top, with olives and peppers. Cover with aluminium foil. Bake in oven at 350°F for 45 minutes. Remove from over and serve. Enjoy! Photo source: http://www.receitando.net/wp-content/uploads/2010/05/
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Fougasse is a beautiful French flatbread that is similar to Italian focaccia. Try Foodal's version, mixed with fresh rosemary and thyme.
Mini Dutch Babies Are The Cutest Things We've Ever Eaten (& Dairy Free Too!)
Rømmegrøt is a warmed Norwegian porridge, like a rich pudding, eaten with a drizzle of melted butter and a good sprinkling of cinnamon, a longtime family tradition!
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
