This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets
Full of antioxidants and vitamins A, C and E, it’s always a joy to hear asparagus is back in season. To celebrate, we asked some of our favourite cooks how they work with this versatile ingredient. Whether you’re after a classic soup or comforting pasta dish, here are nine simple yet delicious recipes to try.
When in Rome, stuff your late-season tomatoes with rice and roast them with potatoes.
Wild garlic soup or ramson soup is a simple, creamy and very delicious spring soup. Easy recipe for any day of the year, with simple ingredients.
Traditionally served during the Jewish festival of Hanukkah, latkes are a kind of shallow-fried potato pancake. This recipe from Jessie and Lennie Ware is especially moreish.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
Every summer we find ourselves with more vegetables than we know what to do with. The solution? An Italian soup called ribollita. Actually, it's an Italian stew. Or actually, an Italian pancake. It's all three of those things, depending on how long you cook it.
Exciting times – Ottolenghi’s got a new cookbook out. This one’s all about using simple, homemade condiments to elevate crowd-favourite staples like roasted mushrooms or fried eggs. Here are three of the recipes we rate…
Zaista volim otkrivati nove načine pripreme, tehnike rezanja, kombinacije namirnica, začina i okusa. Na nedavno završenoj Školi prirodne kuhinje otkrila sam novi način pripreme povrća – kinpira. Kinpira je tradicionalna japanska tehnika pripreme povrća, najčešće korjenastog (mrkve i korjena čička), koje se jede kao prilog ili kao nadopuna njihovih popularnih Bento boxova (malene porcije hrane […]
Težina pripreme: srednje Vrijeme pripreme: 25 min Broj osoba: 2 Sastojci 400 g šparoga ...
Brza i veoma ukusna tortilja s povrćem i dvije vrste sira.
These are ten of the best recipes from Ottolenghi FLAVOUR, including a one-pot vegan pasta dish and a brilliant twist on parmigiana.
Hurry up and eat before pumpkin spice comes and ruins literally everything.
A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.
I have been far too slack on blogging recently – we have moved to a charming little apartment with a less than desirable kitchen (glass electric stovetop = a lot of uneven cooking), and this …
Pire krumpir je čisti klasik, ali probajte ovo! Šest predivno pečenih krumpirića u kombinacijama koje ćete obožavati!
Exciting times – Ottolenghi’s got a new cookbook out. This one’s all about using simple, homemade condiments to elevate crowd-favourite staples like roasted mushrooms or fried eggs. Here are three of the recipes we rate…
A tasty nourishing supper with a touch of herbs and heat. By Nigel Slater
Crispy little cakes with a lime yogurt dipping sauce make for a great appetizer, or light vegetarian meal with salad and rice on the side. Also makes a lovely side for grilled chicken or fish. The mint, barberries and pine nuts give these a lovely Levantine flavour profile.
Hearty vegan Mexican-style sandwiches made with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
General Tso's cauliflower is the vegetarian version of the beloved Chinese American General Tso's Chicken. It's just as crispy and tasty!
Caramelized onion orzo - so simple, so comforting, so good.
Umjesto kuhanja u vodi, krumpire ispecite u pećnici i poslužite s umakom od rajčice i sira ili gorgonzole sa špinatom...
za prste polizati
For a twist on the classic, this version of traditional Greek spanakopita uses an assortment of greens and tender herbs in addition to spinach.
Hetty McKinnon is a vegetarian cookbook author and food writer. In 2011, she established Arthur Street Kitchen, a local salad-delivery business run out of her home in Sydney. In 2015, she and her family relocated to Brooklyn, where she promptly published three bestselling cookbooks: Community, Neighbourhood, and the award-winning Family. As the editor and publisher of the multicultural food magazine, Peddler, Hetty also hosts its podcast The House Specials, and is a regular recipe contributor to The New York Times, Bon Appetit and Epicurious. Here, she shares four tasty springtime recipes to try at home…
Recept za slasnu gustu juhu sa začinima i namirnicama koje podržavaju snažan imunitet.
A breakfast bowl, where the "bowl" is just an avocado filled with incredible breakfast ingredients.
London-born Jenny Linford became interested in food as she grew up in Singapore and Italy. She’s now written 15 books on the subject, the latest of which is a collaborative effort with Kew Gardens – and a host of big-name chefs including Claudia Roden and Thomasina Miers. It explores cooking with some of the 50,000 edible plant species in the world. Covering leaves, roots and squashes, grains and pulses, fungi, herbs and spices, and fruit and nuts, the book features over 60 delicious and unusual vegetarian recipes. Here, Jenny shares her top tips and three chefs share their veg-packed dishes for you to try at home…
London-born Jenny Linford became interested in food as she grew up in Singapore and Italy. She’s now written 15 books on the subject, the latest of which is a collaborative effort with Kew Gardens – and a host of big-name chefs including Claudia Roden and Thomasina Miers. It explores cooking with some of the 50,000 edible plant species in the world. Covering leaves, roots and squashes, grains and pulses, fungi, herbs and spices, and fruit and nuts, the book features over 60 delicious and unusual vegetarian recipes. Here, Jenny shares her top tips and three chefs share their veg-packed dishes for you to try at home…
Think you can't go without mashed potatoes for Thanksgiving? This showstopper of a side dish might just change your mind.
Pire krumpir je čisti klasik, ali probajte ovo! Šest predivno pečenih krumpirića u kombinacijama koje ćete obožavati!
It wasn’t long ago when I introduced you to Halloumi cheese in a refreshing and popular chopped salad. I can’t say enough about this awesome cheese… it has an amazing flavor and great texture. As I mentioned before, it is probably the only cheese out there that can really take heat and keep its shape. […]
Many years ago I was looking for a recipe to serve along side grilled shrimp. After searching through tons of magazines I found this recipe for Confetti Couscous Salad. I don't even recall in what publication I found the recipe but it has been a family favorite ever since. The first time I make a recipe I usually follow almost everything exactly, and then make notes if I do end up changing something as I'm sure a lot of cooks do. This salad however did not need one thing different or changed, the recipe was great as is. The salad is made very quickly and full of delicious flavors. The name of the salad comes from the beautiful color of bright green celery, orange carrots and the dark red of plump dried cranberries. Couscous, toasted almonds and a light vinaigrette round out this tasty dish. I serve this salad most often with grilled seafood or chicken but it would taste great with just about anything. I truly hope you will give this one a try, it is a great salad. Confetti Couscous Salad ~serves 4-6~ (Print this Recipe) Ingredients: 1 cup chicken broth 1 cup uncooked couscous 1/2 cup celery, chopped 1/2 cup carrot, shredded 1/4 cup green onions, finely sliced 1/2 cup dried cranberries 1/4 cup sliced almonds, toasted Dressing: 3 tablespoons red wine vinegar 1 tablespoon olive oil 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper Directions: In a small saucepan, bring chicken broth to a boil. Stir in couscous; cover and remove from the heat. Let sand for 5 minutes. Fluff with a fork; cool. In a serving bowl, combine the couscous, celery, carrot, onions, and cranberries. In a small bowl whisk together the dressing ingredients. Pour over salad; toss to coat. Add almonds just before serving. This salad can be served chilled or at room temperature.
Zaista volim otkrivati nove načine pripreme, tehnike rezanja, kombinacije namirnica, začina i okusa. Na nedavno završenoj Školi prirodne kuhinje otkrila sam novi način pripreme povrća – kinpira. Kinpira je tradicionalna japanska tehnika pripreme povrća, najčešće korjenastog (mrkve i korjena čička), koje se jede kao prilog ili kao nadopuna njihovih popularnih Bento boxova (malene porcije hrane […]
