I find a lot of AIP treats too sweet now that my palate has acclimatised somewhat. My January Whole30 certainly helped on that front and I'm all for keeping it up, if my lowered inflammation is anything to go on. As much as I love you, my friends, I can't post too many treats. You see, by...Read More »
Is there a risk of botulism in fermented foods? The leading cause of botulism is home canned foods using improper canning techniques.
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They avoid salt and oil, and only have cooked food every few days.
I regard this orzotto — think risotto, only made with barley, orzo in Italian — as a potato substitute, that's to say as a starchy accompaniment to a roast chicken or ham or bowl of meatballs and any number of stews. It's incredibly simple to make, since, unlike risotto, there is almost no stirring involved, and it can easily be done ahead of time. On reheating, you may want to add a little more liquid first, and perhaps — to stir through at the end with the Parmesan — a couple of spoonfuls of mascarpone. In fact, if you would like a creamier texture, I suggest you add the mascarpone first time around. This dish seems to win everyone over. It's just so charming to look at, as well as addictive to eat. The saffron-soused grains of barley positively ooze sunniness. I leave you with this thought: in my house there is a faction that insists on eating this with ultra-thin rashers of pancetta or bacon, fried to a crisp, crumbled on top. If you don’t have garlic infused oil, you can use regular olive oil instead, and add a clove or two of minced garlic to the pan once the shallot has softened. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Today I share with you THE BEST recipe for Thai Spring Rolls. This is the real thing so look no further! This is how I was taught to make them in a cooking
Using just a few simple ingredients, you can make your own crispy, savory, and gluten free potstickers at home!
Here, you’ll find a delicious way to enjoy your favorite meat!
I’ve been cooking Sameen Rushdie’s Panchphoran Aloo — as these are properly called — ever since her wonderful book, Indian Cookery, was first published in 1988 and, indeed, I wrote about them in my first book, How to Eat, published 10 years after. In other words, they’re a constant in my life, and once you make them, you will see why. I’m afraid I mostly cook them not in the context of an actual Indian meal, but to accompany fried eggs for brunch at weekends, or to give pep to leftovers in the week or whenever; they’re also a must for my Christmas cold cuts, though we don’t need to think about that right now! You can buy this particular mix of whole spices — panchphoran — ready mixed, though I just rummage through my very messy spice drawer gathering what I need, as I just wouldn’t let myself be without the wherewithal to make this on a greedy whim. For US cup measures, use the toggle at the top of the ingredients list.
This vegan matar paneer features a rich and spiced-up tomato gravy with tofu and peas. Serve with rice or vegan naan, you won't regret it!
Vegetarian cooking in India is healthy, delicious, easy and so flavorful!
Vegetable manchurian is one of the popular manchurian recipes from Indo chinese cuisine. Veg manchurian is made by tossing fried mixed veg balls in sweet, sour and hot manchurian sauce.
This easy Vegan Bombay Potatoes recipe is made with hearty ingredients like potatoes and chickpeas. Made in just 30 minutes but still packed with so much incredible flavours!
This easy one-pot Morrocan Vegetable Tagine is a wonderful mix of several different vegetables and chickpeas, all cooked slowly in ras-el-hanut spiced, tomato sauce. Recipes which incorporate more vegetables into your diet are a great way to ensure you are getting a wide range of plant-based goodness into your meals which is low in fat, high in fibre and full of nutrients which are easy to digest. I have used sweet red onions and chopped […]
Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.You can make it in about 30 minutes and serve it as a main dish with a bowl of rice, noodles, or warm naan bread. It's an excellent weeknight dinner recipe for the whole family.
A simple but very flavourful potato curry, Gujarati style.
Veg Kurma or Vegetable Korma is a rich creamy mix vegetable curry made with cashewnut and coconut gravy.
This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.
Paneer Naan Pizza is the best desi pizza you will have! Marinated paneer, vegetarian toppings, samosa and cheese over garlic naan bread, makes this pizza ultra delicious! This Indian-Italian fusion recipe is quick and easy to make.
Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
Veg kadai is a delicious Indian vegetarian dish comprising of a mixture of veggies in cooked in a gravy flavored with a special kadai masala.
Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!
Veg Kolhapuri is an invented dish, created by restaurants to mimic the flavours and cuisine of Kolhapur. Its spicy, fragrant and has a gravy that's rich with flavours and a truck load of veggies that stay crunchy.
Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.
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A tasty vegetarian curry recipe from Mary Berry's BBC2 series Simple Comforts, combining paneer, cauliflower, sweet potato, and spices.
