Veľmi chutný ovseno-semienkový chlieb bez múky a vajec ktorý vám poskytne dostatok vlákniny, bielkovín, zdravých tukov, vitamínov aj minerálov. V prípade, že by ste si ho chceli pr...
The cookbook calls this mess an "Upside-Down Ham-Yam Loaf" but I like my name better. Low-Cost Cookbook 1971 a Southern Living Publication
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
Eggplant is great when grilled on it’s own. It’s even better nestled between the layers of a caprese salad.
Click here to print the recipe Ingredients: 3 garlic cloves 1 inch ginger, peeled 1 stalk lemongrass, white part only, thinly sliced 2 kaffir-lime leaves 1 pound ground pork 1 tablespoon rice wine or dry sherry 1 teaspoon curry powder 2 teaspoons cornstarch 1 teaspoon sugar 8 anaheim chiles salt and pepper Directions: Wash the chiles and pat dry. Using a small pairing knife, make an incision from the top to the bottom part of the pepper. Scrape off the seeds and the membrane from the inside of each pepper. Set aside. Preheat the oven to 375 degrees F. Meanwhile, put together garlics, ginger, kaffir-lime leaves and lemongrass into a food processor. Pulse several time until the paste forms. Transfer ground pork and spice paste into a large mixing bowl. Add rice wine, sugar, curry powder, cornstarch, salt and pepper into the bowl. Mix all of the ingredients together until well combined. Stuff the pork mixture into each chile pepper using a teaspoon (do not overstuff the peppers). Set aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the peppers on the skillet, cooking them until the skin is charred, turning them halfway during cooking. Remove peppers from the heat and transfer them to a baking dish. Bake peppers in the oven for about 15-20 minutes, or until the pork is cooked through. Serve immediately with steamed rice and spicy peanut sauce (recipe below). Spicy, Sweet and Tangy Peanut Sauce Ingredients: 3 bird's eye chilies (or use 1 tablespoon Sambal Oelek) 2 garlic cloves 2 red shallots 1/2 teaspoon shrimp paste (or use 1 teaspoon fish sauce) 1 teaspoon sugar 1/2 cup roasted peanuts without skin 1 teaspoon olive oil 1 teaspoon rice vinegar 1 cup water Salt to taste Directions: Put the first 6 ingredients in a food processor, puree to combine. While the food processor is running, drizzle the oil, water and vinegar to thin out the sauce. Season with salt and transfer to a bowl. Serve with the stuffed peppers.
