We rounded up all of our best dairy- and meat-free ideas.
One of the most popular cakes in Poland is cheesecake. There are endless numbers of recipes. There are people who like it moister and some who prefer it drier. Some prefer it with a base, other wit…
Rich, cosy and comforting, this old-fashioned savoury mince is Aussie comfort food at its finest! It is the perfect meal for busy nights; easy to batch cook and freeze, super versatile and ready in around 20 minutes. And it can be used as a base in a number of different dishes! Serve it over buttered toast, rice or mashed potatoes, or find more variations from the list below.
This recipe tastes just like the real thing. Coconut bacon is savoury, sweet, salty and crispy.
Have you heard of Korean Egg Kimbap? It's a new trendy kimbap in Korea, and the dish is exactly as the name - Korean egg roll in kimbap
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
I have been introduced to a number of foods (mainly baked goods) at work and one of these was the friand, a lemon curd one to be precise. I tried it a while ago and the colleague at work left befor…
This recipe is modelled on one of my all-time favourite pasta dishes at one of my all-time favourite restaurants, Padella ❤️ Alongside Padella’s ever brilliant pici cacio e pepe (my number one must…
This madeleine recipe is a foolproof way to make the French tea cakes. Try the classic vanilla and then experiment with our eight delicious variations.
A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.
This recipe is modelled on one of my all-time favourite pasta dishes at one of my all-time favourite restaurants, Padella ❤️ Alongside Padella’s ever brilliant pici cacio e pepe (my number one must…
There are a number of foods you can eat to make the inevitable transition a lot more enjoyable. Your menopause diet starts now with this shopping list.
Summer is the perfect time to incorporate more Blue Zone recipes, with their emphasis on fresh, flavorful plant-based foods.
One of my goals this year was to read a book per month and it’s not going well so far. I am still stuck with number two, a great book, but my pregnancy brain lack concentration skills. Thus far I only managed to read a few pages per day even though I really like the...Read More »
A distant cousin to the bagel, this tender bread dough is filled with traditional onions and poppy seeds or any other number of fillings. Adapted from Smitten Kitchen
Wild Yeast San Francisco Style Sourdough Bread. The bread has an amazing sourdough "tang," and has a lovely airy and gelatinized crumb. Karen's Kitchen Stories.
One of the most loved Indian snacks is samosa so it is no surprise that there a number of delicious samosa fillings. Here are 10 to make at home.
Low-calorie diets like the Fast 800 diet have grown in popularity in recent years. These recipes, all under 350 calories a serve, can help reduce your calorie intake while still getting your intake of protein, veg and good carbs.
Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)
Hünkar Beğendi (The Sultan's Delight) recipe. Hünkar Beğendi or Sultan's Delight, is an old Turkish recipe going back a few hundred years to the Ottoman Empire.
Nadiya Hussain's clever take on instant noodles is a go-to comfort food recipe, with four variations packed with delicious flavours and satisfying ingredients. These stress-free noodles make a warming lunch or an easy weeknight supper.
I can't quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don't think I could ever get a supermarket to supply me with shells. You don't need to take the corals off, but I like to turn this into two meals, and fry up the corals the next day, with some butter and garlic oil and eat them squished onto chunky bread or toast, and spritzed with lemon juice and carpeted with parsley. These are really a starter, but I certainly wouldn't mind knocking a couple of shells' worth back for a special supper any day of the week. For US cup measures, use the toggle at the top of the ingredients list.
If you are looking for a way to lighten up your family's favorite recipes, you need to read Recipe Rehab and learn to slash the fat, not the taste.
Today I'm going to show you an easy way to make a delicious potato pancake, called gamjajeon (감자전) in Korean. I posted a recipe and video showing how to make traditional gamjajeon years ago, but this version uses a few shortcuts and is much simpler. In the traditional way, we grate the potatoes...
Kifli are some of my favorite cookies. I have tried a number of recipes over the years, but I keep coming back to one from my mother’s Hungarian friend in New Jersey. I halved the original re…
Authentic Polish Karpatka (Carpathian Cake) recipe.
Random Wednesday.... zero Number of wisdom teeth I have left as of last week. one Sensation - painful (especially when you've forgotte...
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This mock chicken recipe has been handed down for 4 generations and is a firm family favourite
Must be number 1 on our list of traditional South African favourites. Delicious served with rice and salad sambals. The recipe can easily be doubled.
Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Plus, learn the secret tip for the first batch to come out perfectly golden, rather than splotchy like they usually are! This recipe makes 12 pikelets. Don't bother counting the number of pikelets in the photos, I ate one. You should just be surprised that I managed to stop at ONE!
I regard this orzotto — think risotto, only made with barley, orzo in Italian — as a potato substitute, that's to say as a starchy accompaniment to a roast chicken or ham or bowl of meatballs and any number of stews. It's incredibly simple to make, since, unlike risotto, there is almost no stirring involved, and it can easily be done ahead of time. On reheating, you may want to add a little more liquid first, and perhaps — to stir through at the end with the Parmesan — a couple of spoonfuls of mascarpone. In fact, if you would like a creamier texture, I suggest you add the mascarpone first time around. This dish seems to win everyone over. It's just so charming to look at, as well as addictive to eat. The saffron-soused grains of barley positively ooze sunniness. I leave you with this thought: in my house there is a faction that insists on eating this with ultra-thin rashers of pancetta or bacon, fried to a crisp, crumbled on top. If you don’t have garlic infused oil, you can use regular olive oil instead, and add a clove or two of minced garlic to the pan once the shallot has softened. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
I can count on one hand the number of times I’ve cooked with any kind of heat this summer, and...
Plaited loaves look fabulous and provide lots of lovely golden crust with a soft fluffy crumb. The plaiting can be tricky so watch the video to help you pick up the technique.
The usual habitat for a chicken pathia seems to be a British curry house, I think this fiery sweet and sour number with Gujarati leanings should be shown a lot more love.
A smooth creamy cheesecake is essential when entertaining cafe style, and this is a classic baked number.
