This recipe for mititei is usually served at small, family-owned diners that specialize in grilled food. Here's how you can enjoy the garlicky sausages at home.
Gebreid en gehaakt eten verrast de kijker en is humoristisch. Vind hier inspiratie om met breien of haken voedsel te creëren.
With just 4 ingredients and about 2 minutes effort you can have this flavourful, lightly spicy Gochujang Mayo ready to serve. Perfect in tacos, burgers, on fish cakes or just for dipping fries into, this easy is full of umami flavour.
Heading to southern Italy to check out the Sicily food scene? Food in Sicily is unlike any other regional Italian food. Here’s what to eat in Sicily, Sicilian desserts to try, and flavors of Sicilian cuisine to try when you’re there.
Als je op een koude winterweekenddag toch de hele zondag op de bank doorbrengt, dan is er toch niks lekkerders dan stoofvlees opzetten? Je huis ruikt heerlijk en je kunt je de hele dag in je joggingpak verkneukelen op de ultieme avondmaal die eraan zit te komen. Feest! Stoofvlees voorbereiden Haal je vlees uit de koeling en laat rustig op kamertemperatuur komen en dep aan beide kanten goed droog met keukenpapier. Verhit de roomboter in een braadpan en bak het vlees op hoog vuur rondom bruin in zo'n 3 minuten. Keer halverwege om en maak alvast op smaak met wat versgemalen peper. Stoofvlees braden Doe nu het vuur omlaag en verdeel het stoofvlees goed over de pan. Pel en snipper de sjalotjes en voeg samen met de kruidnagel, laurier en mosterd toe in de braadpan. Verkruimel nu de ontbijtkoek over het vlees en giet als laatst het bier en de bouillon over het vlees heen, zodanig dat het vlees helemaal is bedekt. Doe nu het deksel op de braadpan en laat minimaal drie uur op laag vlees sudderen. Vier uur is beter en vijf uur nog beter, vinden wij. Roer tussendoor wel een paar keer door, om te voorkomen dat er iets aankoekt. Stoofvlees met patat Staat je vlees de hele middag op en ruikt je hele huis naar Belgisch bier? Mooi. Dan is het tijd voor de finishing touch: patat. Die bak je in de oven volgens de aanwijziging op de verpakking. Mooier kunnen we het niet maken. Zelf zijn we (nogal) fan van de airfryer, want patat uit de airfryer is goddelijk. Net zoals drumsticks. Maar dat terzijde. Patat afbakken, stoofvlees verdelen en vooral niet te zuinig zijn met de saus. Die gaat namelijk fantastisch samen met friet. Oh, en wat je overhoudt aan saus: even door het vergiet gooien en je hebt een waanzinnige jus! ENJOY!{{widget type="\ElNino\CmsButton\Block\Widget\Button" template="ElNino_CmsButton::widget/button-black.phtml" link="/dagelijks-vlees/stoven.html" text="Bekijk alle stoofvlees >>"}}
Gai Lan, or Chinese Broccoli, was one of the few vegetables I learnt to eat as a kid. My dad would pick out the tender stems for me to eat and I would quietly enjoy them with steamed white rice. He knew I didn't like any vegetables that were leafy and fibrous, but those thick and tender Gai Lan stems were sweet and delicious. I have yet to get my own kids to eat anything green other than broccoli and peas, but perhaps next time. This vegetable is commonly served in Chinese restaurants, especially during Yum Cha when the yumcha ladies would push the stainless steel carts billowing with steam from the boiling water used to blanch these vegetables. And then there are the little bundles of gai lan arranged on the shelf, ready to be cooked to order. I must admit that when someone at the table orders this, I always try to avoid picking the thick long stems. I can't understand how anyone could manage to eat them with a pair of chopsticks and fit a whole 5-inch long stem of gai lan into the mouth, as sometimes, the stems can be a little tough to bite into. Gai lan is one of those vegetables, just like broccoli, that can keep in the fridge for at least a week. As the stems and leaves are relatively thick and "strong", they don't wilt as easily as other leafy vegetables. The easiest way to prepare gai lan is simply to blanch them and serve them with a drizzle of oyster sauce. Quick and easy! Gai Lan (Chinese Broccoli) with Oyster Sauce Ingredients 1 bunch gai lan, washed and cut into 3.5-inch lengths Pinch of salt, sugar and some vegetable oil 3 cloves garlic, chopped 1 1/2 tbsp premium oyster sauce 1/2 tbsp light soy sauce mixed with 1/2 tsp sugar Dash of pepper 1 1/2 tbps peanut oil Crispy fried shallots (optional) Method Bring a pot of water to boil with a pinch of salt, sugar and a few drops of vegetable oil. Blanch the stems first for 2-3 minutes or until tender to your liking. Remove the stems, drain and place on a serving plate. Then add the leaves to the boiling water for about 30 seconds until it turns a dark vibrant green. Remove with a pair of tongs, gently shake off the water and place them on the plate. Drizzle with oyster sauce, soy sauce and add pepper to taste. Heat up the peanut oil in a small pan, then fry the garlic until lightly browned. Remove and pour the hot oil over the vegetables (this will heat up the oyster sauce at the same time), and scatter the garlic all over. Top with crispy fried shallots if used. Toss lightly before serving with steamed white rice. Tip: Blanching any type of green vegetables in boiling water with added salt, sugar and oil gives the vegetables a vibrant green colour. When blanching vegetables, start with the stems first as these take longer compared to the leaves.
Easy to make and tastes better than store-bought! Make this bologna ahead of time and then have it ready to slice for a snack or sandwiches. It's even great fried! Great for your kids lunch box.
Pot luck parties are SUCH a good idea.
Sopressata is one of the most popular cured meats. It is made in many regions throughout Italy, each region boasting its own distinct flavor of sopressata. If you’re a sopressata lover and are up for a new challenge, try making some at home! Homemade sopressata is fresher, tastier, and it has intense natural flavors. Y
This Week’s Fresh Recipe Idea from Aldi Ingredients 1/4 cup The Olive Tree Olive Oil 1 large brown onion, finely diced 2 cloves garlic, minced 500g Brannans Butchery Pork and Veal Mince 2 cans Remano Australian Crushed Tomatoes 1 tbsp Stonemill Dried Oregano 1 tsp Stonemill Ground Cinnamon 3/4 cup uncooked Imperial Grain White Rice…
England is an absolutely beautiful country to explore. With historic cities, beautiful National Parks, and stunning regions like the Cotswolds, it's - 13 Best Places To Visit In South-East England - Travel, Travel Advice - England, Europe, United Kingdom - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
Namibian boerewors is a much loved part of Braaivleis or BBQ. It is a South African influence on Namibian cuisine. It is a staple now in Namibia. I actually made the sausage from scratch and
Kifőztük online gasztromagazin, receptek, tippek, ötletek 😀
Spicy Crispy Breaded Tofu Strips. Marinated Tofu breaded and grilled or baked. Flavorful and easy. Vegan Holiday Side. Vegan Recipe. Can be made gluten-free with glutenfree bread crumbs. Easily doubled. Glutenfree option
Voici 20 idées de plats végétariens faciles à faire! Des idées menus qui pourront vous servir dans la semaine lorsque voues êtes pressées par le temps!
This project has several steps, but it's spread out over a few weeks-- so it's very little effort, actually.
All Photos © Christine Elise McCarthy 2014 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. ~ All my posts now have a …
Whether you call them kabobs, kebabs, satays, brochettes, souvlakia, skewers, or kyinkyinga, meat on a stick made in Ghana is delicious on t...
A not-at-all classic recipe for khachapuri, the Georgian cheese-filled bread. Just before baking, I pile on pieces of crispy prosciutto and perfumed rosemary.
Whether you are a devout vegan or just a meatless Monday dieter, you likely crave salami once in a while. Traditional salami is an earthy, well-seasoned, cured log of either ground pork or beef. Imagine taking all those same flavors and transforming them into a vegan version without the meat. Vegan salami is a real...
The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!
Headed to Paris soon? Be sure to check out Printemps du Goût, the new gourmet shop featuring freshly made dishes, sweet treats, fine wine, and more, and located inside the legendary Printemps department store.
Bring the deli counter to your own kitchen by making these classic meats.
Spice rubs and marinating before cooking or grilling can mean the difference between a good piece of meat and in this instance, the best smoky beef fillet ever! As a nation of braai-obsessed South Africans, we know how to light the fires and take outdoor cooking to the next level. Inexpensive and versatile, spice rubs are my go-to ingredient when it comes to imparting flavour into meat bound for the coals. In the cooler months when comfort is king, my trusty cast iron pots are home to hearty bone-in beef stews. Left to splutter away for hours, tougher cuts of beef are rendered spoon-tender and softly yielding. That said, when the weather heats up and we head outside for leisurely summer braais, it’s a succulent beef fillet that I’m after. Prized for its buttery soft texture, fillet is considered the Rolls-Royce of steers. Although it requires little effort in the way of cooking, accurate timing and sturdy flavoring is key to its success. Delivering the perfect steak comes with a unique set of challenges. With meagre traces of fat marbling, keeping fillet tender and juicy can be tricky. Fat content of meat imparts distinctive flavour while simultaneously serving as a built-in baster. Having less fat to slow the internal temperature, it's easily overcooked, at times resembling more of a well-worn leather loafer than your favourite steakhouse classic. Timing and convincing flavour partners are thus vital to achieving ultimate fillet steak success. Don’t let this deter you. Help is at hand in the form of this homemade master spice blend. I’m going to call it Smoky Joe’s Essential Braai Spice Rub because it sounds like the kind of concoction I’d like to have in my kitchen arsenal. It’s great with red meats, chicken, fish and especially good with flash-fried buttery prawns. The spice rub gets its sassy attitude from a mix of smoky paprika, cumin and Natura Sugars Light Muscovado sugar. Aggressively seasoning the meat with the dry rub delivers big flavours with a deeply caramelized crust. So good! Debating the accepted degree of ‘doneness’ is best avoided. I’m going to leave that entirely up to you. Suffice to say - the term, well done, in carnivore circles, means overdone. Rare or medium-rare is the goal for succulency. Three golden rules to keep in mind for barbecue perfection - Food, Smoke and Flame. If however you’re from up North and waiting for summer to show its heated face once more, this fillet is pan-obliging too. Whether you prefer yours with just a brief whiff of smoked air, medium-rare or properly dead, make sure you #trysomethingnew. This fillet is cooked slightly longer and served with a chunky lemony salsa verde. Each to his own preference.
Make this flavorful vegan pepperoni from NoButcher at your home!
