Meatballs are traditional in almost all cuisines around the world. I have to apologise to everyone though as Cypriot meatballs -keftedes- are the best haha! I mean come on! To…
Everything you need to know about Japanese Style Bagels in this in-depth guide. Bagels in Japan have become more and…
Pork belly stewed with chorizo, vegetables, saba banana, and beans.
Traditional halloumi pies Χαλλουμοτες
Chicken Paprikash is a classic Hungarian dish that features tender pieces of chicken simmered in a rich and flavorful paprika-infused sauce.
Fried dough. Two simple, straightforward words. Fried. Dough. Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2″ of hot oil. POP goes the dough, co
Creamy and delicious, this Hungarian Chicken Paprikash recipe is an easy comfort food dish with a minimum of prep time, perfect for a weeknight dinner!
Homemade phyllo sheets are slightly cooked in simmering water, then stuffed with feta cheese and baked in oven.
This Scandinavian spice cookies are great to have with a fresh brewed cup of coffee.
The Jewish kitchen is one of perseverance. Nowhere is that felt more deeply than in the recipes of those who survived the Holocaust.
'n Springbok-pastei is altyd 'n wenner, soos dit 'n Springbok betaam! Sit voor met kweper- of appeljellie.
Old World Recipe for Croatian Nut Rolls as related to me by someone who baked these every Easter.
Fish 'n' chip quality potato scallops, in the convenience of your own kitchen — best served with Heinz Seriously Good Tartare.
photo: www.redonline.co.uk Creme Brulee Doughnuts Ingredients: For the doughnuts: 1 sachet dried active yeast 30ml warm wate...
Crisp romaine lettuce coated in a garlick-y Caesar dressing topped with fresh croutons and crispy, fried tofu chick'n.
Geymar (known as Kaymak in Turkey) is an Iraqi thickened cream that is traditionally made using water buffalo milk. It is indulgent and addictive, typically served for breakfast with flaky pastry called Kahi, and smothered in either honey or date molasses. You can recreate it at home using a mixture of cow's milk and whipping cream for the ultimate breakfast treat!
In this recipe, we'll take a culinary journey to explore the flavors of Chakalaka and guide you through a simple and authentic recipe
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Australian Gourmet Traveller recipe for mascarpone.
Croque Monsieur is essentially a toasted cheese and ham sandwich. Put a fried egg on top and you've got a Croque Madame (the egg is supposed to resemble a lady's hat). What makes the difference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese – in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!
This time last year we were in full countdown mode. On December 15th we departed for a three week European holiday that, for me at least, would become the first holiday season where I truly felt le…
Make and share this Zwiebelwähe (Swiss Onion Tart) recipe from Food.com.
My mom's super easy, no fuss Sri Lankan devilled chicken recipe that everyone craves. A dish that you should definitely try.
Can you smell its aroma? Can you taste its flavours? Now, you can easily make this restaurant-quality dish at the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests!
Moussaka is a classic Greek dish made from aubergines and lamb mince. This tasty recipe is well worth the wait, and can be made ahead.
Explore theprimitivemoose's 98 photos on Flickr!
I don't make a lot of biscuits, not really sure why. But making these amazing biscuits makes me want to make them all the time! They are Afghan Pistachio Biscuits, their texture is soft and crumby like shortbread and they're flavoured with the traditional Afghan holy trinity - rosewater, cardamom and pistachios (the basis for all Afghan desserts as far as I can tell!). Every month I take a country recommended by a reader and feature as many good recipes inspired by that country that I can in a month. Want to see some of the other ones I've had? January 2012 - Croatia Month February 2012 - Chad Month March 2012 - Bosnia Month April 2012 - Iran Month May 2012 - Scotland Month June 2012 - Cambodia Month August 2012 - Sweden Month September 2012 - Afghanistan Month This recipe is also part of the Eating the Alphabet Blog Hop, which this month is using the letters P, Q & R. Lots and lots of choices from those letters. My contribution is Pistachio based, one of my absolute favourite nuts to make sweets out of. This recipe, like a few others featured this month, was adapted from Afghancooking.net. It's a great resource for ideas, however some of the recipes haven't turned out like the photo and description would indicate. This one wasn't an exception. It said to cook the biscuits at 200 degrees C for 10-12 minutes! I gave them the benefit of the doubt and tried it. At 200 they overcooked in about 6 minutes. So I changed the temperature and the time and they turned out much better. Awb e Dundawn Adapted from Afghancooking Ingredients 3 cups wholemeal flour 1 cup soft icing mixture 1 1/2 tsp baking powder 1 tsp ground cardamom 1/2 cup Nuttelex (or other non dairy butter or margarine) 3/4 cup vegetable or canola oil 3 tbsp rosewater, plus 1 tsp 2 tbsp pistachios Whole pistachios, to garnish To Make 1. Preheat the oven to 180 degrees. 2. Mix the flour, icing mixture, baking powder and cardamom together in a bowl. 3. Add the Nuttelex and rub into the dry ingredients with your hands until the mixture is the consistency of coarse bread crumbs. 4. Add the oil and rosewater and knead into a ball. 5. Knead with your hands for a few minutes. The mixture will be slightly crumbly, but should stick together into a ball when pressed. 6. Line a baking tray with baking paper. Roll out pieces of the dough about the size and shape of a ping pong ball or a whole walnut. Place them on the baking tray a few centimetres apart. 7. Use your index finger to gently make an imprint on each biscuit, the edges will crack a bit as you do this, but that's ok. 8. Bake for about 8 minutes. The bottoms will be slightly browned but the tops should be still pale. They'll be slightly soft as you take them out of the oven, but will firm up as they cool. 9. While they cool make the pistachio filling. Place the pistachios and the extra 1 tsp rosewater in a food processor. Process until a coarse paste is formed. 10. Place about 1/2 tsp of pistachio paste in the imprint of each biscuit. Decorate with a whole pistachio if you wish. Makes about 20 biscuits. This month I'm featuring lots of amazing recipes from Afghanistan! Check out my other Afghan recipe posts: Mashawa (Afghan Spicy Beans) Halwa e Zardak (Rose, Cardamom and Carrot Pudding) Brides Fingers with Orange Blossom Syrup Sweet Potato and Coriander Bolani Spiced Tofu Palau (Afghanistan's National Dish)
These are such a fab idea for a party! Delicious and pretty Asparagus Phyllo Appetizers Ingredients: Coarse ground black pepper 2 teaspoons whole seed mustard 1 stick unsalted butter, melted 1 bunch g
Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.
How to make crispy Korean potato pancakes
This easy poached chicken with scallion ginger sauce requires just 7 ingredients and minimal time on the stove. It can also be made ahead and served at room temperature. The sauce is delicious, reminiscent of the sweet scallion ginger soy sauce usually added to Cantonese steamed fish dishes.
A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!
My journal as a Singaporean home baker and cook on tried and tested recipes.
Adapted from the Barefoot Contessa's Foolproof If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer. You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe. A few changes from the original recipe: You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time. If you are up for a little adventure... ... this is what I suggest: Buy two chickens. Cut them up (video guidance here). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these tarragon chicken breasts on a subsequent evening. With the wings, necks, backbones, and breast bones, make stock. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.
Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.
HungarianPlum Dumplings are made with mashed potatoes, the dough is the same aswhen you make gnocchi. Simple, tastyingredients, they can be eaten as dessert o rside dish. A family favorite and children’s delight. Potato dumplings stuffedwith plum, cinnamon, sugar and rolled in breadcrumbs.
Get those great karahi chicken curry flavours with the rich, lush sauce you only get in restaurants.
