In the winter of 1944, at the height of the Holocaust, Jewish photographer Henryk Ross buried a box of photographs in the ground. Just over a year later, he returned to unearth the photos, and the tragic story they told still resonates to this day.
For all you seafood lovers out there, this recipe can be prepared in no time at all and has a tangy lemon twist that complements the avocado perfectly. The prawns on avocado salsa recipe is proudly brought to you by MiNDFOOD.
Doskonałe tradycyjne oponki serowe. Miękkie, lekkie i bardzo smaczne.
This Filipino-Cajun po' boy consists of aromatic fork-tender lechon pork served on French rolls with lettuce, cucumber, and tomato salad.
Sweet roasted parsnips and onions sparkle with sumac’s gentle acidity and feta’s briny richness in this quick and simple winter side dish.
This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting, it's perfect for cold weather cooking
Ready in 30 minutes, this delicious chunky potato soup is a quick, Czech-countryside classic, made with roux, potatoes, dried porcini mushrooms, parsnips, and carrots.
Warmer weather and busy days does not mean we can't have a comforting home cooked meal ready to go for dinner. This month I brought out t...
Hotteok (Korean sweet pancakes) recipe
This classic German dish of crispy breaded cutlets smothered in a rich mushroom sauce has to be experienced! Serve it with your favourite carb, like dumplings, spätzle, mashed potatoes or even buttered herbed egg noodles. Easy for weekdays, but fancy enough for weekend entertaining.
Hearty homemade pie meets a traditional British takeaway for a doubly satisfying family supper for those evenings when only comfort food will do
Keep warm and carry on this winter with these essential curries, soups, pasta bakes and slow cooker recipes. Designed to share, these recipes also make for perfect leftovers the next day.
If this winter has you chilled to the bone, this Beef Bourguignon is just the kind of boeuf-y, hearty meal you need to warm you from the inside out. Using the sous vide method allows the meat to really absorb all those flavors. It also allows you to cook that bad boy for 16+ hours at the perfect temp.
This post is sponsored by Ozone Coffee UK It’s time for Brunch. I’m not talking eggs Benedict, or avocado on toast, but coffee absolutely does make an appearance. This weeks recipe is a fabulous layering of flavours and textures and a coffee lovers dream. It starts with a classic brioche, whic
Good (n' thrifty) cooks cook with Campbell's Soups.
Lil Deb's Oasis in Hudson, New York, will make your kitchen feel like a tropical paradise—whatever the weather.
The ultimate chocolate chip cookies made with brown butter, chunks of caramel, salted peanuts and lots of chocolate
The most delicate, tender and buttery scone, filled with a superb cinnamon, brown sugar and cardamom filling. Bake them just for the aroma!
Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser
Virginie Wiggins is back to share her pomegranate tartlets recipe. Not only did she write this post and let me try her delicious tartlets, but she let Myles play at her house with her boys while Jonat
These Famous Maryland Foods include crab cakes, Berger cookies, stuffed ham, steamed crabs, Smith Island cake, and caramel cream candies.
A savory and spicy dumpling filling full of chili crisp. It's spicy, savory, sweet and all the things you want to eat during the winter in a dumpling.
It feels so good to be home! The cool winds of autumn are blowing through London. It’s time to wrap up in polonecks and beautifully British trench coats. Classic Trench Coat Cashmere poloneck Skinny jeans Black aviators Chanel Boy bag (15% off with “MIDSALE” code) And slip into those winter boots, of course. Lace up Over […]
Special request from my boy again...his favourite Curry Puffs! Therefore I took this opportunity to test out another recipe :) This time round the pastry uses fully butter, with added egg and simple plain flour unlike the previous potato curry puffs (without egg added) I've attempted :) Both pastry are good, crisp and flaky while they are still warm. But if you preferred a slightly chewy pastry, you may like to try the pastry dough which consist of rice flour and tapioca flour. Besides passing the taste, I'm also satisfied with the looks of the puffs :D Definitely looking much better than my first attempt! the filling...Chicken Potato Curry. Looks spicy? hehehe not really, spiciness level have adjusted to suit my kids ^.* the pastry dough...do not over knead as it will result a tough pastry instead of flaky. wrapping up.... Recipe ref : '新之味' Oct 2013 Issue Ingredient (12 puffs) Filling 3 tbsp oil 125gm Hai's Instant Curry Chicken Paste 1 small onion, diced 2 medium potatoes, peeled and diced 100gm minced chicken 3/4 cup water salt & sugar to taste Pastry 100gm butter, cubed and chilled 350gm plain flour 1 egg, lightly beaten 100ml water Method Prepare filling : Heat oil in pan. Saute onion until soft and fragrant. Add in curry paste and fry for 2 mins. Add in potatoes and minced chicken and mix well for another 2 mins. Add in water and bring to cover. Cover and simmer on low heat until the potatoes are tender and gravy thickens. Top up more water if necessary. Mixture should be fairly moist and not too dry. Add salt & sugar to taste. Cool down completely before use. Pastry : Rub chilled butter into flour until mixture resembles fine breadcrumbs. Mix in beaten egg and add water gradually and knead into a smooth dough. Do not over knead. Cover and rest for 15 mins. Divide dough into 12 equal portions (you may divide it into 15 portions if prefer a smaller puffs). On a lightly floured surface, roll out dough into a round flat disc. (do not roll out too thin) Add in filling onto dough and fold into half. Pinch the edge to seal and pleat. Repeat step until all dough are used up. Heat some oil in a deep saucepan. Deep fry curry puffs over medium heat until golden brown on all sides. Remove and drain on kitchen paper. Best serve warm. Cook-Your-Books #17 @ Kitchen Flavours And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
This dish will serve a small army so throw any leftovers in the freezer and eat later in the week.
