Every nation has some dishes that are associated with it. Sometimes this can be an entire culinary movement or perhaps a collection of ingredients and techniques. It gets a bit more complicated with massive, multicultural countries like, for example, the USA.
Falafel-Waffeln sind der neueste Food-Trend! Denn Foodies füllen Gemüse, Saucen & Co. längst nicht mehr in ein knuspriges Pita-Brot, sondern in eine Falaf...
Vinaigrette asiatique au beurre de cacahuètes qui transforme les salades... C'est bientôt l'été, et quand on pense à l'été, on pense aux jolies salades
Okonomiyaki Restaurants in Osaka always have many variations of Okonomiyaki to choose from. One popular variation is Ebi Okonomiyaki (Eb...
Shakshuka is a hugely popular Arabic dish consisting of poached eggs in tomato sauce. Originally from North Africa, it has become a popular dish for breakfast or lunch across the globe.
You know breakfast is going to be good when tattie scones are involved. This 3 ingredient Scottish breakfast is cooked to crispy, golden perfection with just potatoes, butter and flour - how it should be!
Der afrikanische Erdnusseintopf mit Süßkartoffel, Hähnchen, Paprika und Möhre ist perfekt für den Herbst. Das Ganze ist würzig, etwas scharf und einfach lecker.
Can you freeze aquafaba? Let’s learn everything there is to know about freezing aquafaba and incorporating it into your kitchen routine
Brazil is a huge country of varying climates and mixed terrains with an extensive coastline and an interior that is dominated by vast swathes of rainforest. Down the centuries, it has seen wave after wave ... Read more
Italienisches Ragout - so einfach schmorst du ein Ragout aus Rind oder Wild mit einer fantastischen Sauce gelingsicher im Ofen
A quick and easy homemade American style creamy fettuccine alfredo!
A legjobb....szeretjük, mert egyszerű, mert nyári, mert nagyon meggyes.... Mindig úgy gondoltam, hogy egyszer én is fogok rétesté...
1. Cibuli, česnek a mrkev nakrájejte na kostičky. Ve velkém hrnci rozpalte olej a vše orestujte 2. Zalijte vývarem a přisypte čočku. Vařte,...
Caviar d'aubergines Le caviar d'aubergine est un de ces dips ou tartinades si simples et si charmants qu'ils finissent par entrer dans nos cuisines pour toujours. De plus, cette crème d'aubergines cuites entières (au four ou au grill) est une entré incontournable des pays de Méditerranée notamment en proche et…
Υλικά 1 κολοκυθάκι κομμένο σε μικρές ροδέλες 2 χούφτες σπανάκι κατεψυγμένο 1 πράσο ψιλοκομμένο 4 φρέσκα κρεμμυδάκια ψιλοκομμένα 1 ...
Any day that my Palestinian mother fried up a batch of these garlic and onion-scented cauliflower pancakes was a good day for me. Served with a pile of Arabic bread, some fresh cut vegetables and olives, these savory omelette-like pancakes, full of softly-cooked cauliflower and fried in pungent olive oil, are enough to make you a believer in cauliflower. Unless, that is, you already are. In that case, ahlan wa-sahlan. Broccoli or Cauliflower? Cauliflower is like a close childhood friend to me. In the worlds were I grew up, in Egypt and the West Bank, cauliflower was on my plate many nights in a week - cauliflower with meat and rice (maqloubi), fried cauliflower with tahini sauce, cauliflower soup. Cauliflower, with its simple nutty flavor, sometimes crunchy and caramelized, sometimes soft and melting into rice, was as an everyday vegetable, familiar and delicious. Broccoli, on the other hand, was a complete mystery to me. I still remember the first time I ever had it: I was eight or nine years old, and we were back in the States for a visit and staying with a dear family. Their two twin boys, each of whom I called "Scott-or-Steve," were old friends of mine. We sat on their back deck and they danced their little broccoli florets around their plates and said eat the tree! eat the tree! My first tastes were rather reluctant, and I have to say that I didn't have it again for a long time. It wasn't until I went to college in the States that I quickly realized that if I didn't develop a taste for broccoli - and fast - then I wasn't going to be eating much in the way of vegetables. Where did all of the cauliflower and eggplant go? I wondered. The only way I found cauliflower was in an uninspiring steamed vegetable mix, where the cauliflower was inevitably wet, mushy and tasteless. A shame. Because cauliflower is so delicious! If you have never had delicious cauliflower, explore Indian and Middle Eastern cuisine, for they have a long (and tasty) history of preparing dishes with this cruciferous vegetable. In fact, the first written account of cauliflower originates in the Middle East, in the writings of two 12th century Arab scientists. And we have been experimenting with cauliflower ever since. This very traditional Palestinian dish of savory cauliflower pancakes will ease you into a love of cauliflower. These little pancakes are delicious cold, hot, or room temperature, and also suitable for breakfast, lunch or a light dinner. They come together very quickly, so they are perfect for any night when you need to get dinner on the table as soon as possible. We love to fold them up with flat bread and a few slices of cucumber or tomato, for a tasty little sandwich or on-the-go breakfast. Perhaps the best thing about making a batch of these pancakes (for this mother, at least) is that the leftovers are so handy the next day for a quick breakfast or a packed lunch. Savory Palestinian Cauliflower Pancakes 3 tablespoons minced parsley 2 scallions, minced 1 clove garlic, minced 3 tbsp. flour 1/2 cup cooked cauliflower, finely chopped 4 large free range or pastured eggs, beaten Salt and pepper to taste Olive oil for frying 1. In a medium mixing bowl, combine all of the pancake ingredients, beating thoroughly to combine. 2. Heat olive oil in a skilled over a medium flame. Pour about a quarter of cup of egg mixture to make a small pancake at at time. Fry until golden brown, then turning once. Sahtain! May this dish double your health! Related Posts: *Tahini-Lemon Cauliflower Bake *Zucchini Omelettes *Maqlouba, or Upside Dinner with Cauliflower *Fresh Herb Gaza Omelette, or Ijee *Sourdough "Pita" Bread, or Khubiz Arabi Shared on Fat Tuesday, Real Food Wednesday, Fight Back Friday .
In Marokko wird das bunte Gemüse traditionell in der Tajine, einem gebrannten Lehmtopf, zubereitet. Hier gart es aromaschonend im Backofen.
Je prolonge un peu ces quelques jours de week-end (avant les vraies vacances !!), avec une recette de gratin d'aubergine Parmigiana...
Das Rezept für das Serbische Reisfleisch ist super einfach und schnell zubereitet. Es ist ein sehr gelingsicheres und gesundes One Pot Rezept.
Italian street food will open up your culinary intrigue to a world of history and flavor.
Meine Lasagne-Suppe ist super einfach und schnell gemacht und du brauchst nur einen einzigen Topf.
Unser beliebtes Rezept für Bun Bao – Asia Burger und mehr als 65.000 weitere kostenlose Rezepte auf LECKER.de.
Du bœuf et des légumes sautés, épicés et caramélisés aux saveurs coréennes de gingembre et sésame
The national dish of Slovakia, bryndzové halušky, is potato-dough gnocchi smothered in salty sheep bryndza cheese and topped with bacon.
Forget takeout! This sweet and sour shrimp is so easy to make at home. The blend of shrimp, pineapple, and veggies is so full of flavor.
Guinean cuisine is incredibly rich and diverse, with a wide variety of dishes that you NEED to try. Let's have a look at the top 25 popular foods of Guinea!
Nanaimo Bars are a uniquely Canadian dessert that take their name from Nanaimo, British Columbia. Make this no-bake, three-layer recipe in easy-to-follow steps.
Can you freeze aquafaba? Let’s learn everything there is to know about freezing aquafaba and incorporating it into your kitchen routine
Paris is a beautiful city that you could spend weeks exploring. Short on time? Don't worry, here's how to make the most out of Paris in 3 Days.
I dolcetti al cocco sono una vera delizia, morbidi e molto saporiti, perfetti per terminare un pasto o per accompagnare una tazza di tè o di cioccolata. Vediamo insieme come prepararli e come poterli rendere ancora più golosi
