Mid-summer in the herb garden is full of glorious smells, but it's hard to beat the fragrance passing by the lemon balm patch. Lemon balm is at its fullest when temps are hottest in the
Scopri come ottenere e allevare polli a Eastward Octopia. Impara le migliori pratiche per allevare polli con successo in questo accattivante mondo di gioco.
It took me years to make a decent Cacio e Pepe, one of Rome’s traditional pasta dishes (the others are Carbonara, Matriciana, and Gricia). Since Cacio e Pepe has only three mai…
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
På bara 15 min bakar du dessa läckra frallor som är frasiga på ytan med ett saftigt innanmäte.
One of the best pasta recipes that takes 20 minutes to make in one pan. Throw all the ingredients in a pot or pan and dinner is ready for the entire family!
This creamy, garlicky aioli recipe is easy to make and will be your new favorite condiment!
These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams per patty. I recommend enjoying 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!
Ma Cuisine et Vous, petites verrines pour un apéritif gourmand
This quick and easy beef enchilada recipe only calls for 5 ingredients. It's the perfect main course for a busy weeknight!
The easiest and best French bread you will ever make. Simple ingredients, mixed in a stand mixer or by hand. Makes two huge loaves!
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
This easy meatloaf recipe is the best thing since sliced bread (Oh crap, that's bad now!! Forgot about carbs). Oh, well. It's still an amazing quick and easy dinner recipe for busy weeknight meals. The boxed stuffing makes all the difference!
In addition to its funny name, kohlrabi has an even funnier appearance — it looks kind of like an alien spaceship with its semi-flat, round body and skinny stalks. But as the saying goes, you should never judge a book by its cover, and that’s certainly true with kohlrabi. This is one vegetable that deserves a place in your kitchen. Whether it’s new to you, or a constant presence in your kitchen, here’s everything you should know about kohlrabi.
Learn how to make the perfect peanut sauce with just 8 simple ingredients and less than 10 minutes of your time! This is one of our go-to recipes in our house when we are in need of a good dip or dressing, and it hits the spot every time.
Deze salade met linzen, rode bietjes, geitenkaas, walnoten en dille is een echte smaakmaker. De salade vult erg goed. Het is een van mijn favoriete lunchsalades en hij kan ook prima als avondmaalti…
These delicious cutlets have been very popular in my catering this Fall. I created this recipe in the Summer, when me and my boyfriend were finishing the building of our log cabin. Suddenly we got really hungry and I happened to find a piece of zucchini and canned beans from our kitchen corner. And so the recipe was born. I must say these are the best vegan cutlets I have eaten so far. They are chunky, crispy and juicy and they kinda remind me the classic cutlets my grandma used to make. Since many nice folks have been interested in this recipe, I finally wrote it down and I am really happy to share it with you, since these cutlets are super tasty, cheap and very easy to make. about 20 medium cutlets Preparation time: 35-40 minutes. 2 x 14 oz / 2 x 400 g canned kidney beans 3 bigger onions medium zucchini (about 14 oz / 400 g) 3 tsp curry powder salt to taste (1-2 tsp) ¾ cup / 120 g whole-wheat flour or oat flour oil for cooking Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and cubed zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. If the cutlet dough doesn't want to stick together, add more flour. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard. Here's the video recipe:
J'achète beaucoup de légumes. Et j'oublie souvent que je suis seule à les écouler. C'est ce qui m'est arrivé avec des aubergines. Je pensais refaire une pa
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
If you're looking for the perfect pasta to help you create delicious, authentic Italian dishes, then look no further than Rummo Linguine Pasta. Made using only the finest durum wheat semolina, this pasta has a unique, slightly chewy texture that pairs perfectly with all kinds of sauces and seasonings. Whether you're whipping up a classic marinara or experimenting with something new, Rummo Linguine Pasta is sure to make your meals even more mouth-watering. So grab a box today and get cooking! Ingredients: Durum wheat semolina
Looking for a tasty but gluten free meal? Check out this wonderful, quick and easy recipe for gluten-free mini pizza cups! They’re perfect for school lunches, afternoon snacks, or even dinner! Ingredients: (Makes 20 if you double up the Bisquick batch) Gluten-free Bisquick Your Preferred Tomato Sauce Mozzarella Cheese Mini Pepperonis Instructions: 1. Preheat oven at 350 degrees. 2. Prepare biscuits according to Bisquick instructions. 3. Cut biscuits in half. 4.
Vegan Red Lentil Flatbread made with only 2 ingredients and ready in 15 minutes! This lentil flatbread is easy to make, gluten-free, oil-free and delicious. It's great as a pizza crust!
Pasta, ceci e patate, un piatto decisamente confortante, a metà fra una pasta e una zuppa. Buona serata e buon fine settimana!!! Ingredienti: olio extravergine d'oliva 2 spicchi d'aglio rosmarino salvia 400 gr di ceci secchi lessati al dente 2 cipolle 500 g di patate un cucchiaio di concentrato di pomodoro peperoncino in polvere brodo di verdure 150 g circa di pasta fresca (tagliatelle o reginette di semola di grano duro spezzate) parmigiano veg Scaldate un paio di cucchiai d'olio in una pentola di coccio, aggiungete uno spicchio d'aglio tritato, qualche ago di rosmarino e qualche foglia di salvia salvia tritati. Unite le cipolla a fettine e le patate tagliate a cubetti. Aromatizzate con il peperoncino e rosolate il tutto per qualche minuto, mescolando spesso. Unite i ceci, il concentrato di pomodoro e aggiungete sufficiente brodo caldo a coprire il tutto. Fate cuocere finché i ceci e le patate risulteranno ben teneri, con il coperchio ed aggiungendo brodo bollente se necessario. Con un mixer ad immersione frullate la metà della zuppa e salate. A questo punto avete tre possibilità: consumarla subito unendo la pasta e portando a cottura, lasciarla riposare la minestra qualche ora o fino al giorno dopo, il sapore ne guadagnerà, oppure potete anche congelare il tutto e al momento del bisogno scaldare la zuppa aggiungendo poco brodo di verdure. Poi unite la pasta e portate a cottura mescolando spesso, se preferite potete cuocere la pasta a parte con qualche mestolo di brodo di verdure e unirla alla minestra quando sarà cotta. Nel frattempo scaldate a fuoco dolcissimo due cucchiai d'olio con qualche aghetto di rosmarino, uno spicchio d'aglio e due foglie di salvia. Fate solo leggermente insaporire l'olio a fuoco basso per qualche minuto, facendo attenzione a non bruciare l'aglio e poi spegnete il fuoco. Filtrare l'olio eliminando aglio, rosmarino e salvia e versatelo sulla pasta e ceci, spolverate con pepe fresco appena macinato e servite con parmigiano veg, se gradito.
The BEST side dish ever! Simply roast your mushrooms in the most heavenly garlic butter sauce on ONE SINGLE PAN!
