Ethiopian red chicken stew (doro wat) | A wat or wet is a red stew that uses the marvellous red berbere spice mix and a rich base of onion. A vast quantity of onions is used so it is a good idea to finely dice these in a food processor. If six tablespoons of berbere sound like a lot (it contains plenty of chilli powder), reduce the amount when you first cook this recipe – you can always make it hotter next time! For a healthier alternative you can replace the niter kibbeh with more olive…

Ethiopian red chicken stew (doro wat)

Vermicelli glass noodles are transparent when they are ready to eat. They are sometimes called bean vermicelli or cellophane noodles, and are not the same as rice vermicelli.

Rosol (broth) | This is my mother’s recipe and while she used to make it with chicken and beef, you can make it just with chicken. My partner likes to add one turkey leg, which gives the broth a deeper flavour. Rosol is a traditional Polish meat broth. The most popular variety is a clear chicken soup. It is commonly served with fine noodles, often homemade. Rosol is the most comforting food I can think of and is one of the few foods that can truly warm your body and soul. It’s a very popular…

Rosol (broth)

Rosol (broth) | This is my mother’s recipe and while she used to make it with chicken and beef, you can make it just with chicken. My partner likes to add one turkey leg, which gives the broth a deeper flavour. Rosol is a traditional Polish meat broth. The most popular variety is a clear chicken soup. It is commonly served with fine noodles, often homemade. Rosol is the most comforting food I can think of and is one of the few foods that can truly warm your body and soul. It’s a very popular…

Autumn abalone | Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. "Kate suggests a nice dry rosé with this dish and who am I to argue? Once…

Autumn abalone

Autumn abalone | Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. "Kate suggests a nice dry rosé with this dish and who am I to argue? Once…

Split pea and tomato sauce with noodles (dal dhokri) | This dish is a winner. The unctuously smooth noodles in a spicy tomato and toor dal sauce could seduce most mortals I know. In spite of the many ingredients, it's fairly simple to make. South Asia has scores of noodle dishes, and this Gujarati specialty is one of them. First a soupy sauce is made with split pigeon peas (toor dal) and tomatoes, then freshly made noodles are dropped in to cook. It is hot, slightly sweet and sour and quite…

Split pea and tomato sauce with noodles (dal dhokri)

Split pea and tomato sauce with noodles (dal dhokri) recipe : SBS Food from Madhur Jaffrey.

Matzo ball soup | Matzah, matzoh, matza - there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. Many Jewish New Yorkers serve matzo ball soup at their seder dinner to mark the start…

Matzo ball soup

Matzo ball soup | Matzah, matzoh, matza - there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. Many Jewish New Yorkers serve matzo ball soup at their seder dinner to mark the start…

Matzo ball soup | Matzah, matzoh, matza… there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. You can start this recipe a day ahead.

Matzo ball soup

Matzo ball soup | Matzah, matzoh, matza… there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. You can start this recipe a day ahead.

French onion soup (soupe à l'oignon) | So simple, so perfect, this is a recipe that can make the world seem alright again. It originated as a hearty soup for Paris market workers who needed to warm themselves up on cold mornings. France Vidal loves it as her winter treat and prefers not to use stock as the basis, using water instead. She advises to buy the best brown onions, fresh with papery skins, and to cook them until deeply golden, as that’s where all the depth of flavour and sweetness…

French onion soup (soupe à l'oignon)

🍓FRENCH ONION SOUP RECIPE🍓 unsalted butter brown onions, peeled and finely sliced flour litres water glass white wine French Gruyère cheese, ½ cut into cubes and ½ grated baguette 🌿Salt and 🌿pepper

Coconut fish cakes | These Javanese-style fish cakes are simple to prepare, easy to cook and packed with flavour. Any white-fleshed fish will work and, while we’ve gone for snapper, by all means substitute with what’s freshest, sustainable and well-priced at your fishmonger or supermarket. No chilli required here – just whip up a batch of cucumber pickles and you’re away!

Coconut fish cakes

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Dosai | Dosai is to a Southern Indian what roti or chapati is to a Northern Indian. It's a pancake made out of rice and lentil batter, naturally fermented overnight. With this recipe it will take some practise to pour, spread and cook the dosai well. I am still learning, it's a matter of practice and time.

Dosai

Dosai recipe - gluten free indian savoury crepe pancakes-ooh I love dosas

Steak 'n' onions | Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu. "A full, bloody steak dish deserves a rich red with plenty of tannic structure. The protein of the meat and the tannins in the wine meld in the mouth to leave a smooth and very satisfying sensation. You’ll want a modern Australian shiraz or GSM blend (Grenache Shiraz Mourvedre). That means plenty of flavour, but preferably not…

Steak 'n' onions

Steak and onions

Venison with wild herbs and potato | “Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United…

Venison with wild herbs and potato

Venison Cooking Tips It's lean, don't over cook it. Venison is very low in f.

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