Along with trendy looks and home decor, Zara has now gifted us with some amazing recipes to try ASAP.
Whether its pizza sauce, BBQ sauce or cheese sauce, you can make it all at home! Yes, you read that right. These homemade sauces are easy to make at home and they are of course healthier alternatives to store-bought condiments. In this article, I’ve penned down part 2 of 6 of my all-time favorite recipes […]
your week will be SO much easier
Have you heard about the benefits of adding whole, fresh, and raw kibble toppers to your dog's food? Are you wondering which kibble toppers to use to enhance your dog's meal? Are you curious about how to start feeding raw but feel overwhelmed with all the information? Let’s look at the benefits that your Dachshund
WR Wonderfully Wonky Potatoes 3kg
A mixed seafood pasta in a spicy tomato sauce.
Including dips, bites, balls, sticks, and more!
Hey Everyone 💓 Whether you're vegan or just looking to add more plant-based meals to your diet, these red lentil savory pancakes are a delicious and...
OK. We talked Whole 30 Snacks last week. Today let’s talk about some of my Whole 30 Meal Ideas. I have ideas for you. PLENTY OF THEM!!! I’m pretty sure that if I do the Whole30 in another season, I’ll have a completely different set of options, but this is what I ate from mid September […]
How about a terrifying foodie tour of the globe just in time for Halloween?
Known as one of the world’s healthiest diets, this delicious meal plan is sure to open your eyes to a whole new world of incredible recipes.
A stir-fry supper packed with flavour but made with just six ingredients. Prawns, pak choy and straight-to-wok noodles are cooked in olive oil then lifted with soy sauce and wonderfully spicy and garlicky sriracha chilli sauce. Easy and fuss-free.
Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.
Simply put, a samosa is a savory fried or baked triangular shaped pastry that has a filling. The filling ranges anywhere from spiced vegetables, lentils, chicken or lamb. Samosas are said to have originated from the Middle East. They are popular in many parts of the world that at some point have had interaction with the middle East. In Kenya and Tanzania, this dish was introduced by Arab traders centuries ago. Growing up in Kenya, this was a dish that was popular especially during special occasions. At our house, this was a dish that was sure to make an appearance during birthdays, weddings, Christmas or any other festive occasion. I still insist that my mother makes the best samosas. Really, she does! I might be bierced, but even those who are not family members that have tasted her samosas say the same thing. She learnt how to cook them from Mama Asha, a long time family friend who is from the Kenyan coast, and a fabulous cook. At my house, I cook these as appetizers or for cocktail parties. These babies can be eaten as they are, with some chutney or dipped in sweet and sour sauce. Whichever way you decide to eat them, they're oh-so-good!!The size of these pastries make them perfect to tote around as you make conversation at a cocktail party :-) So chill your moscato and let's get to cooking! SERVING SIZE: Makes 24 samosas SPECIAL EQUIPMENT: -"Tawa" pan or crepe pan or any wide, flat pan. -Rolling pin. -Knife. -Measuring Spoons. -Pastry brush. -Floured baking sheet or baking sheet covered in silpat. -Clean cloth. -"Wok" pan or any deep pan (for frying the samosas). INGREDIENTS FOR PASTRY: -2 Cups sifted all-purpose flour. -1 teaspoon garlic powder (not garlic salt). -1/4 teaspoon salt. -2 tablespoons vegetable oil (for making the dough). -3/4-1 cup water (for making dough). -1/2 cup vegetable oil in a bowl. -1/4 cup water (for making paste). -1/4 cup all-purpose flour (for making paste). -Medium bowl filled with 1/2 cup all-purpose flour (for rolling out dough). -3-4 cups of vegetable oil for frying the samosas (I use canola). INSTRUCTIONS FOR MAKING THE PASTRY DOUGH: -Mix all the dry ingredients-Flour, salt, garlic powder. -Add the vegetable oil and mix again. -Slowly add the water a little at a time, kneading constantly for 10-15 minutes until dough is soft, but not sticky. -Let the dough rest for 15mins-1 hour in a lightly greased and covered container. -After the dough has had a chance to rest, remove it from the container and shape it into a ball. -Lightly flour your work surface. -Flatten the ball of dough into a thick disc using your rolling pin and divide the disc into two equal parts using a knife. -Further divide the two pieces into three equal parts and roll these parts into balls. -Place these balls on the baking sheet and cover them with the cloth to prevent them from drying (all of them except the one you're working on ). ***HEAT YOUR TAWA/FRYING PAN ON MEDIUM HEAT AT THIS POINT**** -Roll out each ball into a flat circle that's 8 inches in diameter and 1/8 inch in thickness. Roll the balls of dough from the center out, and rotate as you do this. This will ensure that the thickness is even throughout.-Dip your pastry brush into the bowl with the oil and gently brush it on the surface of the rolled out dough (about 1/2 teaspoon per circle of dough). -Lightly sprinkler the oiled surface of the dough with some flour. -Roll out another ball of dough and repeat the two steps above, then stack the rolled out dough circles on top of each other. Repeat this until all the 24 rounds of dough have been stacked on top of each other. Do not apply oil or flour on the topmost round of dough. -Lightly push down on the edges of the stacked dough (be careful not to seal the edges together, or it will make it hard to separate once cooked). -Use your rolling pin to further roll out the stacked dough to around 10-12 inches in diameter. -Gently drape the 12 inch stacked round of dough over your rolling pin (it will be heavy), and transfer it over to the pre-heated tawa/frying pan. -Let each side of the dough cook for 11/2 minutes until it starts to look transparent, but not burnt. Make sure you apply gentle pressure on the edges of the dough as it cooks so that the edges will be easier to separate. -Transfer the cooked round of dough to your work surface and gently begin to separate the layers of dough apart. -Re-stack the cooked rounds of dough, making sure to line the edges so that you can quarter it into equal sizes. -Use your knife to quarter the stacked dough. You should have a total of 24 parts when done. ***AT THIS POINT, MIX THE 1/4 CUP OF ALL-PURPOSE FLOUR WITH THE 1/4 CUP WATER TO FORM A PASTE*** -Use the clean cloth to cover the dough quarters except for the one you are using .This will prevent them from drying. -To form a samosa pocket, place a quarter of dough on your work surface with the pointy tip of the dough quarter facing away from you. -Starting on the side of the dough closest to you, take one corner of the quartered dough and make a fold half-way towards the pointed tip that's facing away from you and make a fold as shown on the video. -Use your finder to apply some paste over that fold as shown in the picture. -Then take the opposite corner of the dough that you folded and fold it over onto the pasted side (make sure not to fold all the way to the edge or you will make your samosa pocket too narrow, making it hard to fill). -At this point, your samosa pocket will resemble a triangle with a flap over it (unfolded). INGREDIENTS FOR FILLING: -1 Lb lean ground beef. -1 finely diced red onion. -1 teaspoon garlic paste. -1 teaspoon ginger paste. -1/2 a habanero pepper-diced (roasted for 15 mins in the oven, peeled and seeded). -1/4 teaspoon-1 teaspoon salt (according to your taste). -1/4 teaspoon turmeric. -1/4 teaspoon cardamom. -1/4 teaspoon coriander powder. -1 teaspoon ground cinnamon powder. -1/2 teaspoon Dhana Jeera powder (this can be purchased at any Indian grocery store on on amazon.com). -1 teaspoon cumin powder. -1/2 a bunch cilantro, finely chopped. -1/2 cup frozen peas. COOKING THE FILLING: -In a medium sautee pan over medium heat, brown the beef and add the onions, garlic paste, ginger paste, habanero pepper, salt and spices. Keep stirring and continue cooking until the water has completely cooked down. Be careful not to burn the meat. Remove from heat and transfer to a separate container to completely cool down (15-20mins). -After the beef has cooled down, stir in the frozen peas and chopped cilantro (these will cook when you fry the samosas). Now you are ready to assemble your samosas. ***AT THIS POINT, HEAT 3 CUPS OF VEGETABLE OIL IN A WOK OR DEEP PAN ON MEDIUM HEAT*** ASSEMBLING AND COOKING THE SAMOSA: -To fill the pocket, use a small cookie scoop or a teaspoon to stuff the samosa pocket (I used 11/2 teaspoons), then tuck the front flap of dough into the pocket to secure the stuffing (as shown in the video). -Apply some paste on the remaining top flap and fold it over tightly. Make sure there are no holes in your pocket or your samosa will come apart while frying or the oil will seep into the stuffing. Greasy samosas are not good :-/ -Keep stuffing all the pockets and cover them with the cloth until they're all filled. -To test your oil for readiness, drop a small piece of dough into the hot oil. It should sit at the bottom of the wok/pan for a few minutes, then raise to the top. If the dough raises up too fast after you have dropped it in, your oil is too hot and you need to reduce the temperature on the stove or your samosas will be cooked on the outside and the peas will still be raw-yuck! -Once you have tested your oil and are satisfied that the temperature is right, begin placing the stuffed samosas into the hot oil. Place them away from you as shown on the video so that the oil does not splatter and burn you. -Do not overcrowd the pan. Six samosas at a time will ensure that they cook evenly. Use your strainer to stir the oil and turn the samosas so that they are cooked evenly all around. Once they have achieved a nice golden brown color (as shown in the picture/video), it is time to remove them from the oil. -You can use a colander placed over a plate or a plate lined with paper towels to drain any excess oil. -Your samosas are now ready to be served. You can dip them in sweet & sour sauce or any kind of chutney. You can enjoy them with your favourite cold soda. These are best served hot. Enjoy :-)
Getting a bit bored of your usual meals? I've put together my favourite 30 meal ideas for isolation. Check it out today!
A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.
Khow Suey (Noodles in Coconut Curried Sauce) is a Burmese dish. This curried noodles dish is bursting with flavours. Khowsuey is a one pot meal with noodles, vegetables and coconut milk curry. The curry is well spiced with spices and garlic.
30-minute cheesy vegan crackers that taste just like Cheez Its! Simple, fast, and surprisingly close to the original. So cheezy!
Reteta culinara Gulas la ceaun cu vita din categoria Supe de carne. Cum sa faci Gulas la ceaun cu vita
This fun Plant Cycle Craft in 3D is the best way to teach your child about the Seed to Plant Life Cycle. Its easy enough for your 1st Grader to do themself and it's a great science lesson. We love to see how you made yours with #funhousetoyscraft on Instagram!Lets get crafting1. Cut out all of the 4 background's and the single items.2. Fold the background halfway then fold the bottom up. 3. Add glue to the "glue" area.4. Now you have the the first quarter of the Cycle. Make 3 more. 5. Glue the s
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. Dumplings are made with 1 part flour and 1 part cornmeal to make them standout from a traditional flour dumpling. This hearty dinner option is the perfect comfort meal.
