21/06/2017 These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. Ingredients: 25g/1oz butter 115g/4oz leeks, trimmed, finely sliced (prepared weight) 1…
The whole family will love this budget-friendly bacon and vegie noodle slice.
These crispy Fillo bites are a great savoury finger food option for your next party, or a wonderful snack when you feel like something small to enjoy. We love using this quick and easy technique, where Fillo Pastry is simply filled, rolled and sliced to create something delicious. It’s amazing what
Luxembourg is a small country at the heart of Europe between France, Germany, and Belgium and has lovely traditional dishes it loves to share with
An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.
Dumpling recipes. Since Austrian knödel are my favorite mood food my collection of sweet and savory dumpling recipes has grown during the past years. When I dig into them, I bite into my home cou
This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.
A savoury spicy dried broad bean dip.
With olive and garlic studded throughout the simple yeast-free dough, these delicious scrolls are perfect straight from the oven for afternoon tea or alongside your main meal.
These Scallion Bing or Chinese Flat Bread, also known as 羌饼 or qiāng bǐng, are a thick savoury bread that’s pan-fried until golden brown and crisp.It’s really fragrant with a crispy crust and a chewy, fluffy inside with layers of scallions and sesame seeds. This is similar to a scallion pancake, except that these are fluffy on the inside from leavened dough.
These Nargis kebabs really are a hidden jewel of Indian cuisine, they are almost certainly the inspiration behind the British Scotch Egg.
Filled with hummus, carrots, celery, and parsley, these are the perfect go-to snack
Kolokithopita is a traditional Greek savoury pie made with pumpkin, herbs and cheese. Crispy Fillo Pastry layers with a delicious savoury vegetable filling. It’s a great vegetarian dinner recipe, or a delicious nutritious lunch idea. This kolokithopita recipe, or Greek pumpkin pie recipe is made fol
When I included these black pudding meatballs in Cook, Eat, Repeat, I thought they would be a niche choice, but I have been gratifyingly overwhelmed by the number of people who have made and loved these. Even when I thought take-up would be small, there was never a chance I would have left them out of the book: I love them far too much for that. I included them in the Loving Defence of Brown Food chapter, even if they are too cheery in their tomato sauce to count as brown food, exactly, as I felt they probably were going to be fully appreciated by true brown-food lovers. Even unapologetic meat eaters can be disgusted by the dark mysteries of blood. And while it's not entirely rational, our emotional responses so rarely are. Besides, I make no attempt now to convince anyone about these: I love them too much to waste making them for people who fail to appreciate them, no matter how brave they feel for trying. And cooking is by no means always altruistic. The quantities below make for a big old batch of black pudding meatballs, simply because they are one of my absolute favourite things to eat, an instant sparker of joy; I honestly feel so much better about life knowing there's always a container or three of them in the freezer. I thrill at their deep gloriousness every time I eat them. It's up to you what you eat them with but I must tell you that the Brown Butter Colcannon is sensational with them. But if I'm eating alone, I like them best with good bread and butter. For US cup measures, use the toggle at the top of the ingredients list.
Do not confuse classic cheese and onion flan with quiche. It is much softer in texture and is so, so easy to make.
Like spanakopita, tiropita is also a savoury Greek pie encased in a filo crust, however instead of a spinach, herb and feta filling, tiropita is filled with a mixture of cheese and eggs.
✅ Are you travelling to Albania? Are you a foodie? Make sure you check out these 39 traditional Albanian food options while you're there!
Recipe video above. These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it's pretty fully loaded! They're commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)
Nando’s Peri Peri Chicken and Rice at home and even better! It’s the most delicious one pan dinner that takes less than an hour to make and everyone will love. The dish is packed with flavor, spice, and color so what’s not to love! For the sauces, I purchased these off Amazon from Nando’s. They […]
Sambal goreng boontjes, een klassiek groentengerecht dat niet mag ontbreken op de Indische rijsttafel. Heerlij als bijgerecht!
Sfoof - Lebanese Turmeric Buns
Deep-fried tofu with a sweet and spicy sauce on a bed of shredded cucumber, garnished with plenty of ground peanuts Today, I am sharing ...
According to your votes for which Chris Cosentino recipe we should reveal, yes you do
This delicious Peanut Chicken Traybake, mixed with gnocchi, onions and broccoli, is a crowd-pleasing recipe that makes an easy midweek dinner.
Crunchy on the outside, chewy and soft inside, is there anything better than gamja jeon? These simple Korean potato pancakes are the perfect savoury snack for dipping!
This is a recipe courtesy of Mr Yotam-I-made-vegetables-sexy-Ottolenghi. But I added some parsley, and substituted his feta for ricotta. Charring the eggplant gives these a lovely smokiness. Makes …
For a sublime taste of France, make Rick Stein's tender chicken legs stuffed with Comté and mushrooms, as seen on his BBC2 series, Rick Stein's Secret France.
Börek, or small, beautiful rose-shaped gülbörek, are one of my biggest weaknesses; both to cook and to devour. I find them so therapeutic ...
Mayonnaise and chutney may sound like an unusual combination for a chicken casserole, but this saucy, flavoursome dish is much-loved and never fails to increase the appetite.
I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though. There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance of flavour. 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.
En kæmpe favorit herhjemme: luftig, svampet drømmekage opskrift med sød og sprød kokostopping.
Nam Khao is one of the most loved Lao dishes. I mean, why wouldn’t it be? It has a top-notch texture. And, it is full of so much aromatic flavor. It is one of my favorite foods to make and share with others. What is Nam Khao and What Makes it So Fantastic? When I introduce people to Lao food, Nam Khao is always one of the first dishes I show them. It is always a hit. Everyone’s reaching for their next bite before finishing their first. What makes Nam Khao so delicious? Well, to start, there are many versions of this dish. That’s because this dish has transformed from its original recipe. Nam Khao originated in a small village called Thadeua in Laos. Oftentimes, Nam Khao is referred to as Nam Thadeua, in honor of its origins. Traditionally, Nam Khao is a mixture of crispy deep-fried rice with soured pork, dried coconut, red curry, and fresh herbs. This creates a dish with bright and bold flavors like you’ve never tasted before. I love using Lao Thai Nam’s pork nam sticks or pork sausage. It gives this dish more depth along with authentic Lao flavor. Also (when I have time,) I like to make a version that uses extra small rice balls. This lends an extra crispy layer, adding a perfect bite to this dish. I also fry up fresh bird’s eye chili to make a delicious and spicy garnish. You will most likely find Nam Khao at many Lao celebrations. I love eating it with lettuce wraps. Typically, I will go the extra mile and add some extra pork nam on top. Frequently Asked Questions About Nam Khao What curry paste should you use? I go with pre-made red curry paste. It saves time and is available in Southeast Asian markets. If you are adventurous and have the time, making your own curry paste is great too. Red curry paste requires chilies, lemongrass, galangal, cilantro roots, makrut lime leaves, shallots, garlic, and shrimp paste. What type of lime leaves do I use? The lime leaves you use must be from the makrut lime tree. They are super fragrant. Other lime leaves do not have the same flavor at all. In Southeast Asian cooking, we use the lime typically for cooking and the makrut lime itself to make cleaning supplies. What type of shredded coconut should I use? I always recommend using dried coconut. Wet coconut will make your dish mushy! What Lao Thai Nam product should I use? Any of Lao Thai Nam’s pork nam works perfectly in this dish. This pork is technically fermented so you can eat it raw. You can also cook it if you want to be extra safe. Nam Khao (Lao Crispy Rice Salad) Recipe Cook time: 30 minutesServes 3-4 Ingredients: 2 cups Jasmine rice uncooked 2-½ cups Water 1 Egg 3 tablespoons Red curry paste 1 cup Dried coconut shreds 2 tablespoons Makrut lime leaves 1 pinch Salt 1 pinch MSG 2 tablespoons Fish sauce 1 whole Lime juice 1 cup Cured pork, Lao Thai Nam 1 cup pork skin 1 cup Cilantro, diced 1 cup Green onion, diced ⅓ cup Roasted peanuts, lightly crushed Garnish Fried bird eye chili, lettuce, cucumber Instructions: Step 1: First, make your rice. Rinse the rice 3 times and drain it well. Then, add it to a soup pot. Pour over the water. Bring everything to a boil then cover and reduce to low for 15 minutes. I prefer this rice cooking method as it gives you more quality control. Step 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. Step 3: Rinse the cooked pork skin then drain. Make sure to cut the strands of pork in about 2-3 inch sizes. Then, place aside. Step 4: In a small bowl, whisk the egg. Add in the red curry paste. You will have to smash the curry into the egg or else it will become lumpy. Make sure the curry paste is evenly incorporated. Step 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and msg. Make sure to mix everything evenly to avoid clumps. Step 6: Lightly oil your hands. Then, form ⅛ cup size balls with the mixture. Making the balls smaller will give you extra crunchy bits in the final dish. Step 7: Heat cooking oil to 350F. Put about 3-4 balls in at the oil time. You want to make sure you don’t over-pack the fryer or else it will not fry evenly. Fry the balls for 6-8 minutes. Step 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. Make the crumbles different sizes. Step 9: Time to season! Add the fish sauce and lime juice. Mix everything well. If the dish isn’t salty enough, add regular salt instead of liquid. This will take away from the crunchiness of the dish. Step 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. Make sure the pork and herbs are cut into small pieces before adding. Step 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat! This is one of my favorite recipes of all time. I hope you enjoy making it as much as I do! Recipe by Saeng Douangdara Saeng Douangdara is an acclaimed Los Angeles-based cooking instructor and personal chef. He was born in a refugee camp after his parents fled Laos. He is one of the leading forces in elevating Lao cuisine. Douangdara is passionate about food education. Through his online work, he explores Lao food through his Youtube channel “Saeng’s Kitchen” and most recently his show with Delish called “Smelly Good.” His philosophy around cooking is to make it approachable, educational, and fun! His goal is to use food as a catalyst to teach people about the history and culture of Laos. Find him on all social media accounts @saengdouangdara
During the coronavirus pandemic, Aussies have got much more creative with lunch, whipping up savoury slices with the kids and eating fritters while working from home. Here are the most-clicked on, most-cooked, most-loved recipes from the last few months.
Su Boregi which means "Water Borek" is one of the most loved boreks in Turkey, and is by far the best of all Turkish Pastries.
The final two heart-healthy ingredients - pistachios and cherries - make for the perfect figgy dessert pairing. Greek yogurt, honey, and vanilla bean are all that's needed to prepare four super-sized, creamy parfaits. Pistachios make for such a nice flavour with the figs, but for the next morning, the poached fig mix easily goes into breakfast mode with some muesli and walnuts stirred in with the yogurt. Either way, dessert or brekkie, it will put a smile on your heart. The heart-loving menu: Brekkie: Muesli-Pancakes with Honeyed Berries Lunch: Black Bean Chili with Swiss Chard Dinner: Pan-fried Fish with Blood Orange and Avocado Salsa Dessert: Vanilla-Poached Fig, Cherry & Pistachio Parfaits Continue to Recipe... Vanilla-Poached Fig, Cherry & Pistachio Parfaits Adapted from Bon Appétit Dec 2002 Serves 4 Eat with a late harvest Viognier (or Muscat) 1/3 cup honey 2 cups water 1 1/2 cups / 10 oz / 300g dried figs - stems removed and halved/quartered 1 vanilla bean - seeds scraped and pod reserved (how-to video) 1/2 cup / 3.5 oz / 100g dried cherries a large pot of Greek style yogurt 1 oz (25g) pistachios - 1/4 cup 1) In a medium saucepan over med-high heat, bring water to boil and stir in honey. Scrape the seeds from the vanilla bean and add both the seeds and the pod into the pot. Stir in the halved figs, top with a lid, and let softly simmer for 15 minutes. 2) Add in the cherries and simmer another 15 minutes. It should have thickened considerably, but still have quite a bit of liquid. 3) Let cool a bit, pour in a bowl and then refrigerate three hours. Layer the figs and their sauce with yogurt in glasses to create the parfaits. Top with chopped pistachios. Enjoy. - Jo
A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
