This traditional, hearty Russian dish can be prepared with pork for a little variety. This same recipe can be used with beef if desired. The point is—stroganoff is not strictly for beef!
Stuffed cabbage, often referred to as 'Oumens or oumas onder komberse', is given a healthy makeover with the addition of current 'it' grain, freekeh. Slow-baked in a light tomato sauce until the meat is succulently tender, this is comfort food with benefits. Made famous by the Cape Malay community, there are more recipes for stuffed cabbage than you can shake a stick at. Usually dotted with butter and braised in a simple stock, I've chosen to cook the cabbage parcels in a tomato sauce. The resulting pan juices are somewhere between a tangy sauce and a spoonable gravy. Meatballs have a tendency to be rather dense and so I almost always add fresh breadcrumbs to the mix. It makes all the difference. A quick word on Freekeh. This wholesome grain is gaining huge popularity amongst chefs and health-consious food enthusiasts. Freekeh wheat is harvested unripened and then roasted, a process which imparts an almost smoked nutty taste with a toothsome bite. You can choose between cracked wheat freekeh, which is not dissimilar to the texture of bulgur wheat, or a whole grain version. Either option will taste the same, although the cracked wheat combines more easily with the meat for this recipe. Buy freekeh online from TRIFC or Wellness Warehouse. For the parcels, I've used savoy cabbages. I love the graduated shades of the ruffled green leaves. You can of course use any cabbage if you can't find savoy. Blanching the leaves is essential, making them manageable and easy to roll. Once this step is out the way, it's plain sailing to wrap and roll these meaty packages. Serve the stuffed cabbage with a side of butterbean mash and warm, crusty bread.
1 cup flour 1 ¼ teaspoons baking powder 3 tablespoons sugar Pinch salt 1 egg ¼ cup water oil Makes about 2 dozen Sift flour and baking powde...
Dressed in a savory and nutty sesame sauce, Broccolini Gomaae is a delicious vegetable side dish that goes well with everything. You‘ll only need 15 minutes from start to finish to prepare this easy Japanese salad.
Polish Angel Wings or Chrusciki are delicate crispy little cookies. They are made from an egg yolk dough then rolled out super thin, cut into strips and deep fried. Chrusciki are traditionally made around Lent but we love to eat around Christmas as well.
Who doesn’t love a night out with the girls at Cactus Club? In Kelowna, Cactus is a restaurant staple. Like clockwork, when I'm at Cactus Club I ALWAYS used tp order the Bandara Salad (when it was still on the menu). Lately, I've had a hankering for it, so today we're making it at home!
This Vegetable Noodle Soup is so easy and quick to make in 20 minutes. It's simple comfort food, vegan, and really hits the spot.
Stay at Home Mum's Pink Mousse
Who doesn’t love a night out with the girls at Cactus Club? In Kelowna, Cactus is a restaurant staple. Like clockwork, when I'm at Cactus Club I ALWAYS used tp order the Bandara Salad (when it was still on the menu). Lately, I've had a hankering for it, so today we're making it at home!
What’s the USP? As the title (which bears a striking similarity to the BBC TV show Thrifty Cooking in the Doctor’s kitchen with Dr. Rupy Aujla on which Monroe appeared as guest) sugges…
Zeppole di Ricotta As served at Via Napoli, Italy Pavilion-EPCOT. Discover our recipe rated 4.8/5 by 25 members.
Túrós Rétes, also known as Hungarian cheese strudel, is a beloved cottage cheese dessert in Hungarian cuisine that has been enjoyed for generations.
Greek orange custard rolls are super easy to make. The recipe reads like war and peace but it really entails making a custard, folding and rolling the filling. Make a sugar syrup and bake. Too easy!
Who doesn’t love a night out with the girls at Cactus Club? In Kelowna, Cactus is a restaurant staple. Like clockwork, when I'm at Cactus Club I ALWAYS used tp order the Bandara Salad (when it was still on the menu). Lately, I've had a hankering for it, so today we're making it at home!
You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream. Our white ragu skips tomatoes in favor of bright lemon and rich cream. We ensured plenty of savoriness by creating fond twice. We first browned finely chopped pancetta, onion, and fennel in a Dutch oven and then added water and a touch of cream to create a braising liquid. A pork shoulder, which we halved crosswise to make cooking faster and shredding easier, simmered in this liquid in the oven, where a second fond formed on the sides of the pot. After scraping this second fond into the sauce, we brightened its flavor with plenty of lemon juice before adding the pasta.
Learn how to cook beef shin in this handy how to, including a basic method for creating a warming stew at home.
A light egg sponge cake with no butter, it's sandwiched together with jam and whipped fresh cream.
Well folks, we made it. Another hump day in the books. Time to gear up for the weekend with some dank ole' memes and dope photos.
No matter how you slice it, this is BBQ Brisket made easy!
Cold weather getting you down? Bust out the slow-cooker and enjoy one of these easy slow-cooker recipes.
