Charred paneer makes for the ultimate veggie-friendly barbecue snack. Sticky, spicy, and loaded into fluffy naan with curry yoghurt – need I say more? Sophie x
An easy guide on how to make a Mezze Platter, with hummus, tzatziki, tabbouleh, pita, and so much more!
This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.
Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.
131 dip types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best dips.
This homemade baklava recipe is the best baklava recipe I have ever made. It's a rendition of a Delish recipe that simplifies the whole process
Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school. kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic. Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
vegan caribbean recipes, vegan jamaican recipes, vegan versions of caribbean dishes, vegetarian caribbean cuisine, vegan jamaican patties
This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
These buns light and fluffy buns with a crispy bottom. In each bite you’ll get an aromatic blend of scallions, sesame seeds, and five spice powder.
Together with Tabbouleh, shanklish's salad is one of the most appreciated salads of Levantine cuisine. It is prepared with shanklish cheese, tomatoes, onion and seasoned with fresh parsley and olive oil.
An easy overnight treat to help you wake up to better health, this vegan chia pudding is layered with oat yogurt and our Liver Vitality Greens, and topped with fresh fruit. Whether pampering yourself on a sunny day, getting ahead of the seasonal blues, or hosting brunch at home, this unique recipe is certain to make ca
FIG & BRIE FILLO CRINKLE PIE. There is an abundance of fresh figs available right now, we think they’re perfect with slices of brie, sandwiched between layers of Fillo Pastry. Super quick and easy to...
Adjaruli Khachapuri, Cheese Egg Bread! This was one of the recipes that you tried and liked the most. I think this would be a great dinner option on these autumn days as the weather is getting colder.?
Make your own delicious, authentic bagels at home with this easy-to-follow recipe from the master of bread himself, Paul Hollywood.
Welcome to this months Eat the World recipe Challenge!! This month we are traveling to the countries of Sudan and South Sudan . The Su...
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The process was straightforward and the key was simply to heat it up to the right temperature. After that it was simple and like making bread from scratch I foud making my own cheese very rewarding an experience too. You'd think I'd just split the atom such was my pride at my voluptuously creamy mascarpone. "Try it!" I said to everyone within a spoons' reach. My 900ml of cream made 700grams of mascarpone and even then I was proud of having created something that would cost me about $20 to buy for a fraction of the price and not only that, it beyond fresh.
