This delicious vegetable tempura with ginger ponzu sauce makes for a great snack or starter. You can use your favorite vegetables for…
This fast snack or side gives broccoli a light, crispy texture from being fried in panko flakes.
This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.
FrançaisMahjouba is one of the most popular street foods in Algeria. It is a sort of a pancake/crepe made of semolina, filled with a mixture of cooked onion & tomatoes. I love it served with a …
A very simple vegan recipe for a Korean side dish or banchan.
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Is there anything in this world that's not made better by sauce? Definitely not. Because if you don't already know: sauce is life. Slather these on sandwiches, drizzle them on salads, pour them over pasta - the options are endless.
These baked polenta fries are crunchy on the outside and creamy on the inside. Meet your new favorite snack.
Keto Tortilla Chips have just two main ingredients and are so simple to make when that craving hits.
This Spanakopita recipe is made with a rich spinach and feta filling layered between buttery crispy sheets of phyllo. This irresistible Greek spinach pie can be served as a side dish, appetizer or main entree.
The easiest and crispiest air fryer gnocchi recipe that takes less than 15 minutes to make. They are crispy on the outside and fluffy on the inside. Use frozen, shelf-stable, or refrigerated potato, cauliflower, and sweet potato gnocchi for an easy appetizer, snack, or side dish.
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a flavour bomb with every bite!
Japanese cabbage pancakes, or okonomiyaki, are an easy and delicious appetizer or side dish, made with fresh cabbage and scallions.
A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner. We’ve also got a similar carrot fritter recipe with spiced yogurt.
Today I'm introducing you to my family's all time favorite dish, haemuljeon, a Korean pancake made with a few different kinds of seafood. Growing up in a harbor city on the southern coast of South Korea, every meal table was abundant with seafood. The traditional open air market was very close...
This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!
Make these perfectly crispy latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.
If I was asked for my top secret weapon in getting my kids to eat healthier it would be presentation. Everyone eats with their eyes first but with kids it is a completely different ball game. If th…
Potato Pancakes are a popular irresistible potato treat in many Countries all over the world and everyone make them in different ways. They are basically made with a mashed potato mix formed into patties and cooked in a pan. I make them how we like in Italy: filled with Mozzarella cheese!We usually add some Parmigiano Reggiano cheese in the potato mix, but I didn't use it this time and made it in a very simple way using the ingrerdients you can find in your pantry.Of course you can add different kind of cheese for the filling or skip it, but I suggest to use it because stretchy cheese is always so irresistible!This is a savoury dish but I added a hint of sugar in the mix as I've seen in Korea: it gives a nice taste and the pancakes are still savoury.Serve it as side dish, for brunch, or for a savoury breakfast or meal: everyone will love them!
Throw away all your other recipes for Thai peanut sauce, this is the only one you need. This vegan peanut sauce is easy to make, creamy and perfect for salads, as a dip, noodles & more!
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple to make. An excellent paleo + whole30 snack or side dish made with only a handful of healthy ingredients + a skillet! For a vegan version grab your favorite vegan dipping sauce!
This Fry Sauce comes together in 1 minute, is creamy, satisfying, and seriously the best for French fries, vegetables and so much more. You can be sure you will l never want to eat anything without this sauce. A keeper that even pickiest kids will love and no one could ever tell it is vegan.
These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free , and super yummy! They make a great finger food, side dish, or party appetizer!
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
This Coronation Chicken is made with a Greek yoghurt and mayo sauce seasoned with curry powder, mango chutney and lemon juice. Chopped celery and toasted almonds are thrown in to the mix for some much needed added crunch to balance out all the creamy textures.
A vibrant and fresh vegetable salad loaded with fresh herbs and chunks of feta.
A nutty and savory snack of edamame pods lightly fried in toasted sesame oil and tossed in soy sauce.
Korean Spicy Bean Sprouts is a super delicious Korean banchan! Easy to make it is the perfect accompaniment to rice or any Korean main dish!
Real food sour cream and onion keto chips are gluten-free, low carb, and delicious. Great for a keto appetizer with dip or as a low carb side with soup!
Are you as addicted to scallion or shallot pancakes as I am? I find it hard to stop at one of these simple but absolutely delicious crispy pancakes filled with scallions and coriander. This recipe produces light, crispy and addictive shallot pancakes that are fantastic eaten alone or paired with some slow braised meats or salad!
A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. :) Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!
Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”
