Prep Time: 5 min, Cook Time: 20 min Total Time: 25 min Servings: 4 INGREDIENTS For the Fried Halloumi 450g Halloumi cheese, cut into large cubes drizzle olive oil 1 tsp A Spice Affair’s Butter Chicken Seasoning For the Indian Butter Sauce ½ cup butter (¼ cup for onions + ¼ cup to add to sauce at the end) 1 onion, chopp
The traditional Moroccan matbucha can be an all-day kitchen affair. We came out with this shortcut recipe that is as delicious as the original, and much faster and easier to make.
Temps de préparation : 15 min, Temps de cuisson : 25 minTemps total : 40 minPortions : 4-6INGRÉDIENTS4 c. à café d'huile de noix de coco ou d'olive 1 oignon moyen, haché3 gousses d'ail, émincées1 patate douce moyenne, pelée et coupée en cubes1-1.5 c. à soupe d'assaisonnement Curry Madras A Spice Affair, au goût1 boîte
Chicken Tangri Kabab are chicken drumsticks that are marinated in a spiced green herb and gram flour (besan) marinade and oven-grilled. A delicious restaurant-style kabab recipe!
Ras el Hanout, a North African Spice mix, is a pungent, earthy spice blend with a balance of sweet and bitter elements, as well as floral notes. Its name translates from Arabic as "head of the shop" because all the best spices go into it!
This traditional Sri Lankan recipe for Bibikkan is bound to leave you wanting more. Sweet and spicy, this coconut cake is a local favourite.
The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.
Citizens, one of the first recipes ever posted here on TFD was for the classic Tunisian spicy red condiment known as Harissa (recipe here). There is, however, another much rarer variant of this spicy delight that
Cooking in a clay pot is one of the most glorious ways to guarantee the most juiciest meat and a thick sumptuous sauce from all the juices from the chicken, beautifully combined with the yogurt, herbs and spices. This is a simple one pot cook which is packed with flavour that will have you wiping your plate clean with your flat breads! INGREDIENTS (serves 4) Don't panic you do not have to make your own spices you can buy good Tandoori spice mix from most supermarkets, which means just skip to adding all spices to the yogurt marinade part. 4 chicken quarters 1 tbsp ghee 1 large onion puréed 2 cloves garlic puréed 5 cardamom pods, seeds only 1tsp cumin seeds tiny pinch ground cloves 1/2 tsp black peppercorns 2 tsp coriander seeds 1/2 tsp turmeric powder 1/4 ground cinnamon 1/4 tsp grated nutmeg 2tsp Kashmiri chilli powder 1tbsp tandoori masala powder 1lrg pinch of salt 2" piece of ginger grated 6 cloves of garlic grated 1/2 juice of a lemon 300g Greek yogurt First make the marinade for the chicken, in a dry frying pan gently warm up the coriander seeds, cumin seeds, black peppercorns, place in a pestle and mortar or a coffee grinder and pound to a powder, next intake a saucepan add the ghee and on a medium heat add the puréed onions and garlic, cook for 5 minutes until softened, add the ground spices and all the dry ingredients mix well. Next place the yogurt in a bowl and add the 6 cloves of grated garlic, ginger and the lemon juice and all the other mixed spices, mix well and coat the chicken quarters thoroughly with the marinade, leave in the bowl, place in the fridge for at least 30 minutes, overnight is even better. Take your terracotta crock pot, tandoori oven or chicken brick and pour the chicken and marinade into the pot with a little water, place the lid on and cook for approx 45 minutes at 180 degrees for the first 20 minutes and 160 degrees for the rest of the time, check that your chicken is cook through before serving. When you take the lid of your tandoori pot the aromas will be outstanding, serve with fluffy rice, flat breads and a side of yogurt with some Harissa paste rippled through.
Henry Harris shares his recipe for this classic French sauce - perfect with delicately flavoured meat and fish
Soft, sticky, sweet, and rich this French Red Onion Marmalade (Onion Jam) makes for a wonderfully delicious topping for pizzas, bruschetta, sandwiches, and burgers. Try it my way.
With just the right balance of tart lemon and pungent garlic, this is a bold-flavored marinade for tofu, chicken, or pork.
Thai Mango Salad is both sweet and spicy! It starts with green unripened mangoes and is typically served as an appetizer. It's refreshing from the sweet and tart green mangoes, with just a hint of sweetness from brown sugar, and a kick from Thai chilies. This authentic mango salad recipe is one that you are going to love!
Spiced peaches are a wonderful alternative to regular canned peaches. The addition of whole spices creates a savory treat everybody will love all winter. Make some extra jars to give as gifts - everybody will love this unique Southern treat! (This recipe makes 7 quarts which is the perfect amount for one batch in a water bath or steam canner. I suggest using wide mouth quarts for this recipe as it is much easier to pack the peaches.
Mini Moroccan meatball couscous soup starts with a flavorful broth spiced with Moroccan flavors with meatballs and pearl couscous This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and comforting!
Kick-start your morning with our spicy Breakfast Eggy Crumpets! Cooked in bacon grease and topped with habanero cheese, this hot breakfast will wake up all your senses. Easy to customize for any spice level, perfect for a flavorful morning meal.
Instant Pot Yogurt? It's an easy way to reinforce your love of yogurt! Just press the right buttons and in a few hours, you'll have amazing homemade yogurt.
Kachimoru was a dish we’d have on the table almost everyday back at my grandmother’s house in Kerala. A simple, spiced yogurt curry that's so easy to make.
A spicy roast eggplant shakshuka, with cumin, fresh herbs and served with crusty ciabatta bread.I have also added cooked chickpeas (or a drained can) to this recipe which works well.
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with nutrients, and perfect for meal prep or family dinner. The best way to warm up with when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
An easy, family-friendly meatball sub recipe made with fresh meatballs, marinara, mozzarella, and Italian spices, all baked to melted perfection and served warm. They are ideal for movie nights, sleepovers, game day, and pool parties.
I often forget to appreciate the basic things in life until I actually experience it. While making bánh tráng (rice paper) from scratch, I realized how time consuming it is for a person to sit next to a steamer all day to produce one thin rice paper at a time. For most of us, it's not worth our time since rice paper is so inexpensive. You can get a thick stack in store for under $2. But that's what many people who live in the countryside of Vietnam still do for a living. Making rice paper is absolutely simple, but it does require many tedious hours constantly working with your hands in repetitive mode every second. Hats off to all the people who do this kind of work day in and day out. It's simple, but not easy. Every time I munch on a rice paper cracker now, I will appreciate it so much more. A few weeks ago, a friend invited me over for lunch. Mì Quảng gà (Quang style chicken noodle) was what she fed me. I was fascinated to see her making the noodle from scratch. What can be better than having a meal with freshly made noodle. Yum! I had a big bowl of it and wished I had a bigger tummy for seconds. It was so delicious that I had to pack a bowl and deliver it to my husband right away so he didn't miss out anything while at work. lol. A civil engineer who gave up her career as soon as her first daughter was born to become a "domestic engineer." She has been putting her skills to work in her own kitchen, home and garden. I had learnt from her how to create a fabric ring that fits into my steamer to make the rice paper and noodle. Armed with this knowledge and tool, I've been cranking out rice papers, noodles, bánh cuốn (rice paper roll), and bánh ướt (literally "wet rice cake"). Obviously, spending time in the kitchen is one of of my joys. I can stand in the kitchen all day long if I have the luxury of doing that. Hence the reason why I greatly enjoyed making the rice papers. My first time making sesame rice paper was a success beyond my expectation. Once the rice paper is toasted, the texture turns crunchy but not hard and the wonderful aroma of roasted sesame seeds brings out the flavor of the rice paper cracker. It's all worth it when you hear the cracking sound of the rice crackers once they're off the oven and the next minute your family ask for more. Here is the recipe for you to try. If it doesn't turn out the way you had envisioned on your first attempt, don't despair. Learning to cook means never being afraid to mess up. * RECIPE: Sesame Rice Crackers Printable Recipe * Ingredients 3 cups of Rice 4.5-5 cups Water, depends on the type of rice you use 1 teaspoon Salt 1/2 cup Black Sesame Seeds * Making Ring and Cloth for the Steamer/Pot 2 pieces of Metal Straps, 6.5 in diameter, available at Home Depot 1/2 yard of 36" wide Cotton Fabric Measure your pot for the size. Screw one end of the metal ring to the other with the nut provided and then bend it into a circle. Measure the diameter of the ring to ensure it's the same size as the pot. Screw the second nut on to complete the circle. * 1/2 yard of 36" wide Cotton Fabric can make 1 round cloth with double layer like this. 1 layer cloth would work too. Place the metal ring in the center of the damp cloth. I find it's a lot easier to stretch the cloth when it's wet. Pull the two strings tightly until the cloth is stretched tight and smooth. Tie the strings to secure. Instead of using the metal ring, you can also use the bamboo ring, or a large cotton cloth to cover the top of a tall pot. Use an elastic wrap to secure the cloth to the pot. Be sure to stretch the cloth really tight. * Making Drying Mat 1/2 in Black Plastic Hardware Cloth, 3ftx15ft 2x2 Redwood, 8ft 8-10 Zip Ties * Cut wood into two pieces the same size as the two end of the mat. Use zip ties to fasten the wood onto the mat. Wash the mat with soap thoroughly before use. * Directions Preparing Batter As for rice, I used Homai California Calrose Rice. I just happened to have this brand of rice in my pantry but you may try any type of rice you prefer. You might need to adjust the amount of water depending on the type of rice you use. Rinse rice a few times until water is clear. Soak overnight. I usually soak my rice in the morning, grind it it in the evening, and use it the next morning. Rinse it for the last time. Drain the rice. In a Vitamix blender or a high-powered blender, add rice with 4.5 cups of water. Let your blender run at maximum speed of 10 on high for about 30 seconds or until blended. You want to blend the rice as smoothly and finely as possible. Strain it with a strainer to remove bubbles. Add salt. Mix it well. Let it sit for at least half an hour or overnight to allow the batter to absorb the liquid and the air bubbles to settle before steaming. Add sesame seeds into the batter and stir it well. * Steaming Rice Paper Fill the bottom steamer with 2/3 water. Place the fabric ring inside of the top steamer. Make sure it's straight. Bring the steamer to a rapid boil. Ladle about 1/3 cup of the batter onto the fabric screen. The size of the rice paper depends on the portion of the batter you pour onto the fabric screen and how big you spread the batter. Use the bottom of the metal or coconut shell ladle like the one I used to help spread the rice batter thinly and evenly over the stretched fabric. Be sure to spread this quickly using a circular motion. Cover it up with lid and let it steam for about 3-4 seconds. Remove the lid and spread another layer of batter on top of the cooked one. The rice paper for rice paper cracker needs to be thick, therefore, pouring two layers of batter is a must. It will take a few more seconds for the steam to cook the smooth rice batter. The rice paper will puff up when it's ready. Use a flat and long bamboo stick to remove the rice paper, then place it directly on a drying mat. If you have a wide roller like the one in the picture, use it to roll the rice paper up and then unroll intact onto a drying mat. This roller simplify this process compared to the flat bamboo stick I used. This roller will be my next project. If you don't have enough space to put the drying mat in your kitchen while making the rice paper, place the rice paper on the small rack then flip it over on the drying mat at your convenience. Repeat the steaming process until done. * Drying Rice Paper Dry the rice papers on the mat or the bamboo screen like the way people do in Vietnam in full sun for a couple of hours, then move to a shaded area. Drying too long in the full sun will cause the rice paper to warp. I placed my drying screen on a long table. Another way is by suspending the mat/screen by tying the ends to the trees or chairs. * Presentation Place one rice paper in a microwave and cook it for 1-2 minutes until it puffs up and turns slightly brown. Enjoy it by itself or break into pieces and use it to scoop your favorite Vietnamese salad or cerviche. It's definitely a must-have for Quang noodle dish as seen below. Have fun!
Immerse into a world of salty-fresh seafood, tropical flavors, and plenty of citrus and spice with these glorious Bahamian foods.
Malai Broccoli is crispy outside and soft melt in the mouth inside when you make it in Air fryer. It's super convenient, smokey and tastes absolutely incredible. If you have a love-hate relationship with broccoli try this malai broccoli recipe made in the Air Fryer.
