This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
I created this recipe looking for a bread alternative not using any grains, processed sugar and processed oils.
I created this recipe looking for a bread alternative not using any grains, processed sugar and processed oils.
It is sitting between bread and cake feel and my wife loved it. I used pasture-raised eggs to my recipe, just because it is more nutritious. But regular eggs should be fine.
It is sitting between bread and cake feel and my wife loved it. I used pasture-raised eggs to my recipe, just because it is more nutritious. But regular eggs should be fine.
Credits to creator of recipe, Mike Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
Credits to creator of recipe, Mike Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
I decided to post it on here to be more available.
I decided to post it on here to be more available.
Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.
Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.
This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that I'll try and explain to the best of my abilities but watching someone do it would be more then helpful.
This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that I'll try and explain to the best of my abilities but watching someone do it would be more then helpful.
@ -34,4 +34,4 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes.
9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes.
10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found.
This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found.
Recipe can be expanded or contracted to your needs. I personally divide the recipe in half to fit my 2 quart saucepan (recipe calls for a 3 quart). I recommend using Orville Redenbacher's popcorn kernels, as they are specifically formulated to pop consistently. Follow these directions precisely, and I will guarantee you will have no burnt or unpopped kernels.
Recipe can be expanded or contracted to your needs. I personally divide the recipe in half to fit my 2 quart saucepan (recipe calls for a 3 quart). I recommend using Orville Redenbacher's popcorn kernels, as they are specifically formulated to pop consistently. Follow these directions precisely, and I will guarantee you will have no burnt or unpopped kernels.
Aioli is pretty much just mayonnaise with garlic, although traditional aioli only includes olive oil and garlic, and no eggs or acid. This recipe uses raw eggs, so if that is sketchy in your region use pasteurized eggs 🥚.
Aioli is pretty much just mayonnaise with garlic, although traditional aioli only includes olive oil and garlic, and no eggs or acid. This recipe uses raw eggs, so if that is sketchy in your region use pasteurized eggs 🥚.
A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we will be making it in the oven and/or on the stovetop. Naan is not eaten solely but acts as assortments with meat, veggies, or egg items.
A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we will be making it in the oven and/or on the stovetop. Naan is not eaten solely but acts as assortments with meat, veggies, or egg items.
Pan pizza gives a thick and crispy crust 🍕. For this recipe, start early with the dough, preferably the night before. It takes a lot of time, but little effort and gives a fantastic result.
Pan pizza gives a thick and crispy crust 🍕. For this recipe, start early with the dough, preferably the night before. It takes a lot of time, but little effort and gives a fantastic result.
## Ingredients
## Ingredients
@ -30,12 +30,12 @@ author: arth-patel
1. Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt.
1. Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt.
2. Let the mix marinade for at least an hour.
2. Let the mix marinade for at least an hour.
3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough.
3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough.
4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two.
4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two.
5. Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears.
5. Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears.
6. Add the tomato purée, dry fenugreek leaves, and let it cook for about 15 minutes.
6. Add the tomato purée, dry fenugreek leaves, and let it cook for about 15 minutes.
7. As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more.
7. As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more.
8. Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well.
8. Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well.
9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.)
9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.)
This is the most traditional dish that every household eats in Quebec. As a kid, you would eat Pâté Chinois at least once a week, either at home or at the school's cafeteria,. It is very similar to a Shepherd’s Pie, as it is divided in 3 layers of ingredients: meat, legumes and mashed potatoes. The literal translation of the name is something like _chinese pie_. You can search for the origin of the name on the internet, I'm not an history teacher.
This is the most traditional dish that every household eats in Quebec. As a kid, you would eat Pâté Chinois at least once a week, either at home or at the school's cafeteria,. It is very similar to a Shepherd’s Pie, as it is divided in 3 layers of ingredients: meat, legumes and mashed potatoes. The literal translation of the name is something like _chinese pie_. You can search for the origin of the name on the internet, I'm not an history teacher.
Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western palette. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible.
Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western palette. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible.
14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't dry out
14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't dry out
15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so
15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so
16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli
16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli
17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams
17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams
18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick
18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick
19. You may need to brush some water onto the dough if it is too heavily floured and not sticking
19. You may need to brush some water onto the dough if it is too heavily floured and not sticking
20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them
20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them
21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later
21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later
22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked
22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked
23. To cook, throw them in salted boiling water and they will let you know when they're done when they float to the top (1-2 minutes)
23. To cook, throw them in salted boiling water and they will let you know when they're done when they float to the top (1-2 minutes)
24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version
24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version
Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boiled with milk and a little sugar to form porridge. It is served warm with butter and cinnamon mixed with sugar.
Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boiled with milk and a little sugar to form porridge. It is served warm with butter and cinnamon mixed with sugar.
You'll need a good-sized lidded pot that can go in the oven for this. But if you don't have that then you can use a large roasting tray with sides and cover it with foil, sealing it as best you can. It's an excellent celebration or Sunday meal.
You'll need a good-sized lidded pot that can go in the oven for this. But if you don't have that then you can use a large roasting tray with sides and cover it with foil, sealing it as best you can. It's an excellent celebration or Sunday meal.
If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and effort. You can look up videos to explain some of the methods listed, such as the stretch and fold, or different ways to shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you don't have a scale, get one!
If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and effort. You can look up videos to explain some of the methods listed, such as the stretch and fold, or different ways to shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you don't have a scale, get one!
A delicious spicy pasta dish, super easy to make. I'm a student and it's relatively cheap for how much food you get. I found it in a newspaper a while back and thought I'd share it with you guys because it's my favourite meal. I also like to drink the excess red wine while cooking which adds to the enjoyment of cooking.
A delicious spicy pasta dish, super easy to make. I'm a student and it's relatively cheap for how much food you get. I found it in a newspaper a while back and thought I'd share it with you guys because it's my favourite meal. I also like to drink the excess red wine while cooking which adds to the enjoyment of cooking.
Strawberry Compote (клубничный компот) is a chilled sweet drink that is popular in many post-soviet countries. It is similar to strawberry jam or conserves in taste (less sweet/concentrated flavor), but resembles fruit punch in looks and consistency. It is very easy to adjust this recipe and scale it up/down.
Strawberry Compote (клубничный компот) is a chilled sweet drink that is popular in many post-soviet countries. It is similar to strawberry jam or conserves in taste (less sweet/concentrated flavor), but resembles fruit punch in looks and consistency. It is very easy to adjust this recipe and scale it up/down.
Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist.
Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist.
@ -22,8 +22,8 @@ Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings pe
## Directions
## Directions
1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later. 
1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later. 
2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning. 
2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning. 
3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes.
3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes.
4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat.
4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat.
4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for flipping later.
4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for flipping later.
5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before adding syrup. Maybe you prefer adding fruits of your choice.
5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before adding syrup. Maybe you prefer adding fruits of your choice.
Mhowser
11 months ago