Post has shared content
I love this combination for the breakfast from +Gloria Ruvalcaba
Good old butter fried bread with fresh apples, raisins, apple cider and sugar. Love it!😍🤤
Photo
Add a comment...

Post has shared content
Add a comment...

Post has shared content
Add a comment...

Post has shared content
One of the cuisines to try soon by +Anna's Soul Travel
Lawar

Lawar is a dish typical of Bali Island. For the first time, I tried it at a special ceremony the day before Galungan, when our landlady invited us to see how one of their traditional dishes was prepared. Typically, it is made from Balinese traditional spices such as kunyit, shrimp paste, salt and ground pepper, galangal and other roots; Grated coconut, green beans, boiled young jack fruit and occasionally, singkong leaves, all chopped up and all blended. It can be entirely only with vegetables, but usually it is made with pork or chicken. Very, healthy, light and fresh dishes for hot days.
Enjoy it!
Namaste,
Anna

#AnnasSoulTravel
#ExploreBaliFood

Photo
Add a comment...

Post has attachment
Add a comment...

Post has shared content
Parmesan Cheese Beignets by +A Tall Order
Parmesan Cheese Beignets

Today I'd like to share my cheesy balls with you.

These Parmesan cheese beignets are the perfect way to spruce up your meal. Whether you add them to a pasta dish or a soup, you will love them! They're wonderfully light with a great taste of cheese that everyone will enjoy. They're simply choux pastry with cheese added.

If you dislike Parmesan or are vegetarian, don't worry - just swap out the Parmesan for your favourite cheese instead. Anything from a blue Stilton to strong cheddar works well.

Recipe

Ingredients:

55g butter
75g hot water
75g milk
90g strong bread flour
2 eggs
Pinch of salt
50g grated Parmesan cheese

Method:

Sift the flour and salt then keep to one side.
Melt the butter in a medium saucepan with the milk and water. Once butter is melted turn up the heat to bring to the boil.

As the liquid mixture comes to boil stir in sifted flour and salt.

Continue to stir and cook out over a medium heat until the dough forms a ball in the pan.

Remove from pan and press out onto a tray to cool slightly.

Once the dough is just warm to the touch add to a stand mixer. (Can also mix with a spoon by hand, just harder.).
Start to slowly beat the dough and add the eggs slowly till fully combined.

The recipe can vary. You're looking for a consistency that just drops off the spoon. Once achieved don't add any more egg or it'll be too wet.

Now add the grated Parmesan cheese. Mix until fully incorporated.
Spoon the mixture into a piping bag for cooking.

Heat a deep fryer to 180 degrees. Pipe the mixture slowly with one hand, using scissors in the other to cut the dough at around 1-2cm pieces. All depending on the size your looking for. (You can also use teaspoons to spoon the mixture if you're not confident.).

Fry for around 2 minutes, drain well and season before serving.

Enjoy with a delicious soup, a topping for pasta's or snacking on their own. Why not sprinkle with a little paprika too for extra enjoyment.

For recipe of the delicious Butternut & Coconut Soup in the picture head to-
http://chefstallorder.blogspot.com/2017/03/butternut-squash-coconut-soup.html

For more pictures of the beignets head to-
http://chefstallorder.blogspot.com/2017/03/beignets.html

#theyummyballsoffoodies+
#lovemyballs
#chefstallorder
#atallorder
Photo
Add a comment...

Post has shared content
Carrot wraps filled with falafel..what a healthy indulgance!
VEGETARIAN CARROT TORTILLA WRAP WITH FALAFEL.
To my surprise I saw here in my deli some tortilla wraps made of vegetables ...... carrot, beetroot, parsnips ..... how interesting. I had actually planned vegetarian falafel, maybe I can combine this well :-))))

INGREDIENTS:

FALAFEL:
500 grams chickpeas(cooked)
1 onion sliced
1/2 bunch parsley sliced
1/2 bunch coriander
2 cloves of garlic
1/2 green pepper
2 tsp turmeric
3 teaspoons ground cumin
1 teaspoon baking powder
pepper and salt
frying oil

METHOD:
Mash the chickpeas with the rest of the ingredients in a food processor until a paste.
Heat the frying oil up to 180 degrees Celsius. Shape with two wet spoons balls of chickpea paste and fry for 5 minutes until golden brown.

INGREDIENTS FOR THE FILLING:
4 carrot wraps or regular ones.
1 sliced ​​avocado
3 spring onions, sliced
2 tomatoes cut
2 sweet peppers sliced
1 large carrot into thin grated
halved falafel balls
cilantro, pomegranate vinegar, olive oil, salt and pepper

METHOD:
mix all ingredients and place a little on the wrap (enough to roll him) roll the wrap firmly.
bon appetit.
Photo
Add a comment...

Post has shared content
need to try soon
Chicken & Biscuits Bake

INGREDIENTS
6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough (8 biscuits each)
PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. In a large pot over medium-high heat, melt the butter.
3. Add the onion, stir until softened. About 1 minute.
4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
8. Transfer to a 9×13-inch baking dish.
9. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
10. Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
11. Cool slightly before serving.
12. Enjoy!
via: http://bzfd.it/2jAgSif
Animated Photo
Add a comment...

Post has shared content
Loved this complex exotic delicious recipe
Good morning everybody!
This is my second variation about Cappon Magro. With this recipe I take part at an important culinary contest and I was grated with the publication on an important Italian professional magazine.

IL Cappon Magro nel Raviolo

For the dough
250 gr re-milled durum wheat semolina
40 gr egg
40 gr water
20 gr white wine, vermentino
1 piece beetroot

For the stuffing
2 potatoes
1 carrot
1 celery
150 gr green beans
Egg white

For the parsley pearls
1 bunch parsley
Crushed Ice
Sparkling water
5 gr calcium lactate
5 gr sodium alginate
Colatura of anchovies

For the bisque
10 carapaces red shrimps
1 carrot
1 celery
1 red onions
3 scorzonera raddish
1 glass vermentino wine
1 tbs double concentrate tomato paste
Salt and pepper

For the powder capers
300 gr salted capers

To finish
4 red shrimps
Focaccia croutons
Some buds
Extra vergin olive oil

Mix the beetroot with water, add egg and wine. Work the dough with semolina and let it rest covered, better if vacuum.
Boil the vegetables for stuffing letting them underdone. Smash potatoes and cut the others in regular cubes.
Heat a casserole and toast the carapaces. In the meantime, peal and parboil the raddish. Add in the casserole cutted vegetables and oil; let it taste and add wine. Cover with hot water and put tomato paste. Cook for an hour skimming the bisque. Blend with a mixer and strain through a chinois.
Put in a mixer the parsley with ice and sparkling water, strain. Add colatura di alici. Take 250 ml. and add the sodium alginate, blend again and let it rest at least an hour in the refrigerator.
Dissolve the calcium in a liter water and drop the parsley with a syringe without needle. Take the pearls out after 2 minutes, drain and put in clear water.
To prepare the powder capers, desalinate them very well and bake at 80 degrees for at least 4 hours. Blend when cold.
Roll the dough very thin, stuff with vegetables and close the ravioli. In a pan put butter, 1/2 cm water and 10 ml balsamic vinegar. Salt lightly and bring to boil. Cook the ravioli and turn halfway through cooking.
Heat the bisque and thicken with a mix of butter and flour.
Put a bit of bisque on a dish, lay down the Raviolo and Polish with oil. Garnish with capers powder, parsley pearls, some buds, croutons, boiled shrimp and oil.
Thanks for the patience! 😂

#nomadkitchencounter
PhotoPhotoPhotoPhotoPhoto
10/11/16
5 Photos - View album
Add a comment...

Post has shared content
Lamb stew over aubergine cheese sauce..fabulous recipe by +Azlin Bloor
Hünkar Beğendi or A Sultan's Delight
A Turkish Classic, an old Ottoman Recipe

Fancy something different and exotic to cook this weekend?
Hünkar Beğendi or Sultan’s Delight, is an old Turkish recipe going back a few hundred years. There are a number of stories that explain the beginnings of this magnificently named Ottoman dish, one of them includes Empress Eugenie, wife of Napoleon III, who was supposedly visiting in the 19th century.

Whether the dish was created for a 17th, 18th or 19th century sultan, suffice it to say, said sultan was so ecstatic over it, they personified his euphoria in the name!

And how can you blame him? The contrast between the meltingly tender lamb, cooked in a simple but richly flavoured stew, and the smoky aubergine cheese sauce is simply exquisite!

You'll find lots of hints and tips on the actual blog post, including how to make this ahead, link below.

Much of the total time below is just the lamb stew simmering away for an hour or so.

*********************************************

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Serving Size: 4 - 6

Ingredients

The Lamb Stew
900g/1 lb leg of lamb, diced
2 Tbsp flour
1 tsp mild chilli powder
half tsp salt
freshly ground black pepper
3 Tbsp olive oil
1 tsp sugar
2 medium onions, halved then sliced
1 green capsicum (bell pepper), halved, then sliced in 1cm/half in strips
4 cloves garlic, finely chopped
4 medium tomatoes, roughly chopped, about 2.5cm/1 in
2 Tbsp sundried tomato paste
1 tsp dried oregano
500ml/2 cups chicken stock

Beğendi
4 medium aubergines (eggplants)
3 Tbsp butter
3 Tbsp flour
500ml/2 cups whole milk
30g/1 oz parmesan cheese, grated
30g/1 oz medium cheddar, grated
salt and pepper
1 large handful fresh parsley, chopped

********************************

Instructions

1. Let's start by preparing the aubergines. Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.

2. While the aubergines are roasting, let's make the lamb stew. Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.

3. Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.

4. Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.

5. Add the garlic and capsicum (green pepper) and cook for a minute, stirring.

6. Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.

7. Add the stock and bring to boil.

8. Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.

9. Let's make the Beğendi. The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.

10. Chop or blend to a smooth purée and set aside.

11. Now, let's make some Béchamel Sauce. Melt the butter in a medium sized saucepan over medium heat.

12. Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.

13. Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.

14. Cook the béchamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.

15. Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.

16. Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.

17. Stir in half the chopped parsley.

To Serve

You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.

Scatter with the other half of the parsley and serve with plenty of bread.

Full blog post: http://linsfood.com/hunkar-begendi-sultans-delight/

#nomadkitchencounter
#linsfood
#turkishfood
#lambrecipes
#nomadkitchencounter
Photo
Add a comment...
Wait while more posts are being loaded