There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why.
For years we were bitter that the nearest Nando's wouldn't deliver to our home which was only about 5kms away. But that didn't stop us from eating at
Wurstsalat ... a traditional meat salad from southern Germany. In the north, it's Fleischsalat. Both are wonderfully different and utterly delicious! Perfect party pairing.
Mulligatawny is Kramer's favourite soup in the infamous Seinfeld 'Soup Nazi' episode. "No soup for you!" This classic golden coloured Anglo-Indian soup, which translates literally as 'pepper water' in Tamil, is an accurate description, because it's a wonderfully spicy soup with a big personality. Perfectly balanced and intoxicatingly fragrant, this luscious curry-flavoured dish combines an aromatic blend of Indian spices, garlic and chicken simmered to perfection in a fragrant broth of diced leeks, carrots, celery, apple and potato thickened with rice, yoghurt and heavy cream. Hearty, delicious and absolutely divine, Kramer isn't the only one who adores this soup. It's pretty hard to resist. Mulligatawny Soup Serves 12 2 garlic cloves, minced 1/2 tsp ground cumin 1/8 tsp ground cloves 4 tsp curry powder 1/4 tsp ground ginger 1/4 tsp garam masala 1/4 cup unsalted butter pinch of cayenne pepper 4 lb chicken, whole or breasts & thighs only, cut into serving pieces 4 celery stalks, thinly sliced 2 large onions, chopped 3 carrots, diced 2 leeks, thinly sliced - white part only 11 cups chicken stock salt and pepper to taste 2/3 cup rice, uncooked 2 tart apples, peeled, cored and diced 2 tbsp fresh lemon juice 1 cup plain yoghurt 2/3 cup heavy cream chopped cilantro, for garnish Naan bread, optional Combine the garlic and the spices (cumin, cloves, curry powder, ginger, cayenne pepper and garam masala) then set aside. In a large skillet, melt the butter over medium-high heat. Add the chicken pieces and sauté until lightly brown on all sides. Transfer the chicken to a large pot, cover and set aside. Drain all but 1 tbsp of fat from the skillet and add the celery, onions, carrots, leeks, and the garlic-spice mixture and blend well. Add 1/2 cup of the chicken stock and cook over low heat, stirring constantly, until the vegetables are tender, about 6-8 minutes. Then add to the chicken. Stir in the remaining chicken stock and season with salt and pepper. Bring just to a boil, then cover, lower the heat and simmer 30 minutes. Remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking 15 minutes. When the chicken is cool enough to handle, tear the meat into bite size pieces, discarding the bones and skin. Return the chicken to the soup and blend in the apples and yoghurt. Simmer another 10 minutes. Degrease soup if necessary. Stir in lemon juice, and then the cream. Ladle into warmed soup bowls or a heated tureen, and serve garnished with some chopped cilantro and a basket of warm naan or crusty bread on the side.
German Potato dumplings is a delicious side dish served with saucy meat or chicken ,it's made plain or stuffed with meat or croutons. Here I made the basic easy recipe and you can try it stuffed or plain. Ingredients: ( makes 8-10 dumplings) 1 Kg Potatoes (cooking potatoes) 1 egg 3 Tablespoons Flour 2 Tablespoons Corn Starch Salt and Pepper Method: Peel Potatoes and boil them in salted water till tender (around 25 minutes or more according to Potato type and size) Remove from water and drain very well. Mash Potatoes in a large bowl and add the egg, flour, starch , salt and pepper and mix well with a fork then continue with hands till you have a smooth formable dough. Make 8-10 mandarine sized dumplings. Boil salted water in a large pot over the oven. Add the dumplings to the boiling water for 8-10 minutes . When the float in water you know they are done and remove from water. Here I served it with Chicken steak with gravy Sauce. TIPS: *They are best eaten with "Saucey" not dry food. * You can make small dumplings and cook it with soups. You know they are done when they flot on top of water in the cooking pot. Die klöße im siedendem Wasser ca. 8-10 miuten lassen bis sie hochsteigen. نعلم أن الكرات طبخت عندما تطفو على سطح الماء Kartoffelklöße Zutaten: (8-10) 1 Kg Mehlig Kartoffeln 3 TL Mehl 2 TL Stärke 1 Ei Salz und Pfeffer Zubereitung: Kartoffel schälen und im kochendes Wasser ca. 25 minutes kochen und abtropfen lassen. Mit andere zutaten mit den händen glatt mischen. Machen 8-10 Mandarine große kugeln. Die klöße in sidendenWasser ca. 8-10 miuten lassen bis sie hochsteigen. Vom Wasser nehmen and abtropfen lassen. Mit Fleisch mit Soße servieren. كرات البطاطس الألمانية هذه أحد الأطباق الجانبية المشهورة في ألمانيا وتقدم مع اللحم و- الصوص ، لا تقدم مع الأكل الناشف. و تقدم أيضاً كقطع صغيرة (بداخل الشوربة (تترك لتطهى مع الشوربة بدلاً من الماء المكونات : 1 كغ بطاطس للطهي (وليس للتحمير ) / 3 ملاعق كبيرة دقيق / 2 ملعقة كبيرة نشا / بيضة / ملح وفلفل الطريقة : تقشر البطاطس وتسلق في ماء مملح مغلي حوالي 25 دقيقة (أو أكثر حسب حجم ونوع البطاطس) ثم ترفع من الماء وتصفى نضع البطاطس المسلوقة مع باقي المكونات و نهرسهم جيداً باليدين حتى نحصل على خليط قابل للتشكيل . نبلل اليد بالماء ثم نعمل ٨ كرات صغيرة في حجم اليوسفي في حلة كبيرة على النار نغلي الماء ونضع كرات البطاطس ونتركها حوالي ٨-١٠ دقائق حتى تطفو على سطح الماء ثم نزيلها من الماء ونقدمها مع الفراخ (كما في الصورة ) أو اللحم .
This recipe for traditional Polish sernik has a sweet butter pastry crust and a sweetened, dry-curd cheese filling.
This cool and creamy cucumber laban Lebanese yogurt sauce is perfect with grilled meats, salmon, or as a side salad with a variety of Lebanese specialties.
My version of pasta alla puttanesca has had a slight name change. And yes, I realise that it’s not really necessary to translate the title, as this store cupboard standby of pasta with anchovies, olives, capers, garlic, chilli flakes and tinned tomatoes is widely enough known, but humour me: Slattern’s Spaghetti it now is! Although you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems to be, however, that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh, but are happy to use stuff out of cans and jars. Whatever you call it, it is as flavoursome to eat as it is easy to cook. Do add more fire, in the form of chilli flakes if you wish, though I should warn that even if the first mouthful doesn't seem that hot, the fieriness builds up as you eat. And you can fiddle around with quantities as pleases you generally; vegetarians and vegans, for example, can just leave out the anchovies and maybe bump up the olives and capers a bit. I recently had a twitter conversation with one Jim Hewitt (@jimbarleycorn) about the new name for this, and I gratefully end with this fabulous message of his: "On those days when my mum couldn't be bothered to brush her hair and cooked dinner using whatever was in the cupboard she would say: "Hush. I'm slatterning!" This is perfect for a slatterning day." For US cup measures, use the toggle at the top of the ingredients list.
Frikadeller
This is my mom's recipe and she actually made those doughnuts on the pictures. So, she is the star of this post. Simple but amazingl...
Located at the heart of the busy Waikiki, Roy's excels at the Euro-Asian cuisine which makes Hawaiian food so distinctive, and embody the 'aloha' spirit of Hawaii by combining European techniques, Asian cuisine and Hawaiian hospitality. Founder Roy Yamaguchi opened the restaurant in 1988 and has taken it from strength to strength, infusing his food with an emphasis on locality and freshness which links it directly to Hawaiian culture and traditions. He's gone on to open 31 more restaurants around the world, and has hosted his own TV show called Hawaii Cooks in which he celebrates the culinary tradition of the island's fusion cuisine. Roy's features the finest seafood, with a focus on delicacies from the oceans surrounding Hawaii, such as ono, opakapaka and onaga in addition to an array of hand-cut meats, fresh shellfish and innovative sushi, sashimi, nigiri, poke and of course pupu appetizers to go along with their extensive cocktail and wine list, for a taste of the Hawaiian islands Yamaguchi-style. Roy Yamaguchi Roy's Hawaii Cooks cookbook Roy's menu Roy's Hawaiian Martini with vodka, coconut rum, pineapple juice and garnished with fresh pineapple Roy's Big Eye Ahi Poke-tini with Maui onion, ogo, inamona, chill, Hawaiian salt and green onion Roy's 'Frying Dragon' Roll with unagi, avocado, Misoyaki butterfish, macadamia nuts, spicy wasabi sauce Crisp Garlic Humus Tortellini with spiced tomato dill sauce Big Island Hearts of Palm Carpaccio with Nalo arugula, grape fruit, Kahuku sea asparagus with soy ginger vinaigrette Roy's Blacked Big Eye Tuna with spicy soy mustard and butter sauce with bok chou and rice www.royshawaii.com Macadamia Nut Crusted Mahi Mahi with Thai-Style Coconut Basil Sauce Serves 4 Recipe courtesy of Roy Yamaguchi, Roy's Waikiki Crust and Mahi Mahi: 4 7-ounce Mahi Mahi Fillets Salt and freshly ground black pepper 2 tbsp crushed macadamia nuts Thai-Style Coconut Basil Sauce: 2 tbsp olive oil 1 tbsp minced fresh ginger 1 tbsp minced garlic 1 tsp minced dried shrimp 2 tsp fish sauce 1 cup canned chicken stock 1 cup canned coconut milk 1 tbsp palm sugar 10 fresh basil leaves, finely shredded Heat the olive oil in a large covered sauce pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm. Season the fillets with salt and pepper to taste on each side. Spread the macadamia nuts on a plate and crust the fillet on one side only with the nuts. Heat a frying pan over medium-high heat. Sear the Mahi Mahi for 2 to 3 minutes on each side, or until opaque throughout. Transfer to warmed plates and spoon the sauce around the fish.
Get this tested recipe for Gluten Free Cannoli - light, crisp fried cannoli shells with lightly sweet ricotta and mascarpone filling. Perfect!
Have you ever fermented pineapple? If not, you should! The pineapple and peppers in this recipe go great together. And it's really easy. Try it out today!
Keto muffins come in all sorts of wonderful flavors. Check out this amazing collection of the best sugar-free, low carb muffin recipes.
It's gnocchi time! Making them is a very fun process even if I'm not very good at making these grooves. But anyway. Who cares? I knew I was going to fry them so it didn't really matter. And frying them in brown butter is the best part. Oh, no, eating is the very best part. Homemade Potato Garlic Gnocchi 2 small potatoes, boiled 2 garlic cloves, minced 1 egg, lightly beaten 1 tsp dried basil 1 tsp dried oregano pinch pepper large pinch salt 100 - 125g flour 1) Mash your potatoes with a fork and mix together with garlic. Add the egg and all the seasonings. Start adding flour and when it starts to be hard to mix the batter, transfer it to the board and start kneading. When it almost stops sticking to your hands, stop adding flour. 2) Roll the dough into a 1-2 cm thick log and cut it every 2-3 cm. Make grooves with a fork, make an indentation with your thumb or simply leave them as they are. (I'm not very good at making grooves so next time I'm not going to torture myself trying to make them). 3) Cook in a salted boiling water. Just don't pack the pot! Cook half of these at first. When they come to the surface, let them cook for a few minutes and remove from water. 4) To make them crispy, melt about a tablespoon of butter in a large saucepan. Cover and let the butter brown over medium low heat, stirring occasionally. When It starts smelling yummy, add half of the gnocchi and increase the heat. Let cook until golden brown on both sides. Repeat with the remaining gnocchi and a tablespoon of butter. Serves 2-3. Recipe by collecting memories
Giulia Scarpaleggia shares her family's secret Carnival sweet treat recipes.
When making an Italian frittata, don't limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pac...
These are absolutely the best home made pancakes we have ever eaten!! They are super tall, light and fluffy and yet they don't get all mushy...
Ditch the box mix and make buttermilk pancakes from scratch with this quick and easy pancake recipe. They're the fluffiest pancakes ever!
We spoke to dietitians to learn about the health effects of bread and which healthy breads they suggest for weight loss.
A sweet, crunchy biscuit that's always popular.
the Sunday Sweet braided Bread is a German tradition for the Sunday breakfast or brunch. We call it a Zopf in German; very easy to make.
Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself),...
This is an easy Emeril Live recipe for little Portugese cookies that look mmm, mmm good! I haven't tried these yet, but I'm trying these soon!
Click here to print the recipe Traditional meatballs have never been a big hit in my household. Don't ask me why, I don't know.But put some exotic flair to it, they will be gone in 10 minutes, followe
It’s that time of year when you get to pull out your most-loved recipes and dig into some comfort food! This Potato Pie is the perfect dish to add to your rotation and will quickly become a family favourite. This potato pie is layered with PEI potatoes, COWS cheddar cheese and bacon, and…
A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!
Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! Crust: 1 cup cold butter 2 cups flour 2 Tablespoons sugar Combine flour and sugar; cut in butter until crumbly. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes. Cool slightly. Custard: 6 egg yolk 1 cup whipping cream or half and half 2 cups sugar 4 Tablespoons flour 1/2 tsp salt 5-6 cups rhubarb, cut into small pieces Beat egg yolks, cream, sugar, flour and salt together. Fold in rhubarb and pour over baked crust. Bake at 350°F for 45-55 minutes (until custard is set). Meringue: 6 egg whites pinch of salt 3/4 cup sugar 1 tsp vanilla Beat egg whites with salt and vanilla until foamy. Add sugar gradually, and beat until stiff. Spread over custard and bake at 350° F until golden (about 10 minutes). Serves 12-15 *This is a large recipe...can be halved and made in an 8 inch square pan.
Step-by-step method for making Soy and ginger salmon parcels with sesame sugar snap salad yourself.
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
These cookies are a traditional Australian recipe. These were sent to the anzac's while they fought at Gallipoli, where my great great grandfather served for his country.
Discover the ultimate German schnitzel recipe with Oma's quick and easy method - perfect for any occasion! Taste the authentic flavors of Germany today.
This is a revisited version of 'Oncle Hu’s ntw method' and pastrami recipe originally posted in The Seitan Appreciation Society's facebook group.
The most uniquely delicious Korean stew made with fermented soybean paste (Doenjang). Fabulous with Korean BBQ and Jeon!
This is better than any sticky chicken when we eat out.
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why.
