Medical Medium: Crispy Spring Rolls - now at www.medicalmedium.com
Biff med bambuskott är en av de mest omtyckta rätter i kinarestauranger. Det bästa är att det är inte alls så svårt att laga denna underbara rätt själv hemma. Se bara till att ge köttet tid att marineras så den blir extragod och mör. Här kommer min version på biff med bambuskott som är minst
Medical Medium: Cassava Crackers - now at www.medicalmedium.com
Traditional Danish recipes are rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural Danish foods on or near
These Creamy Garlic Spanish Potatoes are the Healthiest Creamy Potatoes Ever. Packed with flavors, easy to make and done in 30 minutes.
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Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory, African stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
Medical Medium: Chili Cheese Fries - now at www.medicalmedium.com
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.
Simple and delicious flatbread for your mezes, stews and all things Turkish or Middle Eastern.
Med to make your mouth water: Greek lamb kleftiko
”Tonkatsu” Japansk schnitzel med syrlig råkostsallad, ris och soja-sesammajjo 👌🏻🔥 Har ni inte testat så Måste ni!! Receptet kommer här 💚🥢 4 port, 20 min Ingredienser 4 kalvfiléer, utbankade (4st sch
Growing up in a big Greek family means one thing: Sundays consist of gathering around Yiayia’s table with the extended family… and eating. The menu my 90 year-old grandmother cooks varies week-to-week, but some of the usual suspects are: lemony potatoes, homemade bread, homemade hummus, baked eggplant, some sort of legume dish to cater to the vego family members, slow-roasted lamb or chicken and, of course, spanakopita. Pastitsio and moussaka only make an appearance on very special occasions, like Christmas or Easter. Aside from bread and salad, there aren’t many dishes that get to secure a permanent weekly spot on the table. However, spanakopita is the exception. There’s just something about the cheesy spinach filling and pastry that could never get old. Secret spanakopita ingredient, revealed Most family members have tried to replicate her famous spanakopita, and it just never tastes the same. Only recently we realised every family member had a slightly different version of this recipe – this is classic Yiayia behaviour, as whenever we ask her for a recipe, she never seems to reveal the whole thing. Instead, we have to play detective and piece together the method and ingredients bit by bit (over the span of years). Determined to get all her spanakopita secrets, I finally convinced her to let me film her cooking it, from the start to finish. I shared it with the family, and everyone was shocked that she didn’t tell anyone the one game-changing ingredient: a very small amount of rice. What makes this spanakopita so good? The elements that make this spanakopita stand out among the rest is the perfectly balanced flavours in the herby, cheesy filling. If you’ve made it before, you know the bottom layer of pastry can go soggy (especially after a day or two). Enter the secret ingredient: a tablespoon of rice. This clever addition absorbs the excess moisture from the spinach and gives it a full bodied texture. Other key ingredients include lots of herbs – way more than I thought. Half a bunch of parsley, mint and dill are added, along with plenty of cooked onion and shallot for sweetness, freshly grated nutmeg, and surprisingly, there’s no garlic! Much to my suprise, she has now given me the green light to share her recipe…. with the internet. My Yiayia’s spanakopita recipe: Serves 8 Prep 20 mins Cook 45 mins 3 sheets frozen puff or shortcrust pastry, thawed (or filo pastry, see notes) 60ml (¼ cup) olive oil 1 brown onion, finely chopped 1 bunch green shallots, finely chopped 2 large bunches English spinach, trimmed, chopped ½ bunch continental parsley, finely chopped ½ bunch mint, finely chopped 10g punnet dill, finely chopped 1 tsp ground nutmeg 80g haloumi or tasty cheese, grated 180g block feta, crumbled 3 eggs, whisked 1 tbsp uncooked white long-grain rice Preheat oven to 180C/160C fan-forced. Lightly grease a 20 x 30cm slice pan. Line base and sides of the pan with 1 ½ pastry sheets, trimming edges to fit. Bake for 10 minutes or until lightly browned. Heat oil in a large frying pan over medium heat. Add onion and shallots. Season with salt and cook, stirring occasionally, for 5 minutes or until onion is soft and translucent. Meanwhile, place spinach in a colander and pour over boiling water. Using a wooden spoon, press as much liquid from spinach mixture as possible. Transfer spinach to a large bowl. Add the herbs, nutmeg, cheeses, onion mixture, eggs and rice. Season with pepper and mix well to combine. Spoon the spinach mixture into pastry case and top with remaining pastry sheets, trimming the edges to fit. Bake for 35-40 minutes or until pastry is puffed and golden. Cut spanakopita into squares. Serve warm or cold. Note: You can also use a 375g packet filo pastry, if preferred. Follow the below steps if using filo: Melt 100g of butter. Place 1 pastry sheet on workbench. Brush with a little of the butter. Top with 2 pastry sheets. Brush with a little more butter. Continue to layer pastry, brushing every second layer with butter, to form 10 layers. Use pastry layers to line base of baking dish. Spoon spinach mixture over pastry. Using remaining 10 pastry sheets and butter, repeat the above step. Use pastry layers to cover spinach filling. Brush top with butter. Can you freeze spanakopita? Spanakopita freezes very well, just wrap the uncooked dish in a couple of layers of plastic wrap and then a layer of foil (alternatively, make the spanakopita in a disposable baking tray). You can also freeze spanakopita after it’s cooked. Cut into portions and place on a tray in the freezer until partially frozen. Then transfer to a freezer bag where they can be reheated as individual portions for a snack or light meal. More spanakopita-inspired recipes: Zucchini slice spanakopita Traditional spanakopita recipe Spanakopita pasta bake
Home style tray bake Turkish meatballs.
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Possibly my best börek yet: Crispy pastry with aromatic spiced beef that brings you right to the Middle East.
Adeena Sussman—author of "Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"—guides us through the essentials of cooking authentic Israeli food at home.
Kladdkaka is one of swedens most popular and most famous cake. Every swede loves it (ok, there might be 1 or 2 people who don’t like it…) and it’s one of the first things we learn…
This tasty, nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you.
Delicious lamb stew with warming spices for cold winter days.
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
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Flaounes Κυπριακες Φλαουνες
Nigella Lawson is our kitchen inspiration. She's self-taught, worldly, sophisticated and homey. Need proof? These 12 delicious recipes.
This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve
These Fluffy Greek Yogurt Pancakes are light and delicious, plus packed with protein! The recipe is easy and fast, so perfect for a busy morning breakfast!
A perfect low carb marriage of eggs and beef... yes, please! Whip up this tasty gem anytime — breakfast, lunch or dinner — and dig in. Your taste buds will thank you!
Crock-Pot Tuscan Garlic Chicken Thighs Recipe – Packed with flavors and so easy to prep! This crockpot chicken thighs recipe makes an easy keto & low carb dinner the family will love. Loa…
We like to pair our Indian food dishes with cauliflower rice to keep things low carb, but one thing is still missing... naan bread! With this easy-to-follow recipe and video, you can make your own keto egg-free version of naan bread. Topped with melted garlic butter, it calms the craving but still keeps your carbs in check. Make sure to review our the "About the recipe" section below for tips and tricks.
Bite-size meatballs seasoned with Greek aromatic herbs, make the perfect appetizer.
Trader Joe’s Cauliflower Gnocchi is all the rage right now….but if you’re strictly paleo (note: I am not but always like to give options) then you sadly cannot partake in this since potato starch is one of the ingredients listed in their Cauliflower Gnocchi. What is Potato Starch? Starch in general is an odorless, tasteless, […]
These Vietnamese Pork Ribs are perfect as an appetizer, or as a main on for Asian-style meals. Using only few ingredients, the key to achieving this dark and robust glaze is the caramel sauce. Caramel sauce is one of the foundations in Vietnamese cooking, mainly in simmering meat such as chicken, pork, etc, providing that delectable taste and appearance.
This cabbage pancake is a popular dish throughout Japan and is easily adapted to one's preferences. While the fillings and toppings can vary, from pork and fried eggs to ginger and bonito flakes, the base features a cabbage pancake made with a savory batter—and that's what we do here to let the vegetable shine.
Indulge in the rich and comforting flavors of a classic Lamb Moussaka. This Greek-inspired dish features layers of tender ground lamb, eggplant, and a creamy béchamel sauce, all baked to golden perfection. With its aromatic spices and hearty textures, Lamb Moussaka is a crowd-pleasing dish that's perfect for special occasions or a comforting family dinner. Follow our easy step-by-step recipe to create this mouthwatering Mediterranean masterpiece in your own kitchen.
This popular chili paste used in North African cuisine is deliciously versatile. A little goes a long way to adding flavor and kick to your dishes!
