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Khadija Amazirh

Our Cookbook  - 
As I'm more on the sweet side, when I saw +Tom-Anita Morgan recipe, it looked so simple and easy and I just wanted to give it a try!! My little changes to the original recipe are like this: used only peaches, vegetable oil for the crust instead of walnut oil, needed more water for my flour, didn't use nutmeg. For the method, I prepared the filling first and set it aside then prepared the crust. The filling was a little bit liquid but even though I used it all and once the pie was baked it wasn't wet, it was just good!  I intend to prepare this pie again with bananas!
So here is my version:
Peach Pie
For the crust:
200 g all-purpose flour
½ teaspoon salt
4-5 tablespoons cold water
60 ml vegetable oil

Milk for brushing the pie

For the filling:
5 large fresh peaches
zest and juice of one lime
50 g brown sugar
50 g caster sugar
4 tablespoons cornstarch
½ teaspoon cinnamon
1. Wash and slice the peaches into thin segments. Mix the sugars, cinnamon and cornstarch together in a bowl. Pour this mixture over the peaches; add the lime juice and zest and mix. Set aside.
2- On a working surface, mix the flour and salt together. Add the vegetable oil and mix with a fork or with fingertips. Add gradually 4-5 tablespoons of cold water and mix. Knead the dough a little bit and shape it into a ball. Roll out the dough very thinly with a rolling pin; try to give it a square shape.
3. Place the dough on a baking sheet lined with parchment paper. Place the peaches segments in the middle. Don’t throw away the remaining liquid. Fold over the edges of the crust to have a square form. Brush the exposed edges with milk. Pour the liquid left from the peaches/sugar mixture over the peaches segments.

4. Preheat oven to 400*F for 10 minutes.

5. Place the baking sheet in the preheated oven; reduce the temperature to 350 F and bake for 45-50 minutes or until the crust turns a little bit golden. Remove the pie from the oven. Let it cool about 5 minutes on the baking sheet then transfer it to a wire rack to cool completely.

Hope you'll enjoy!

Original recipe:
#peach #easyrecipe #fruits  
Azlin Bloor's profile photoJosh Rado's profile photo
That looks delicious! 
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Indrani Sen

Our Cookbook  - 
Moti Biryani(rice and meat ball casserole)

This dish is from the era of Nawabs and Mughal rule in India.It is said that Biryani came to India along with the Persian invaders .In Lukhnow ,the Biryani at first was not at all a Royal or Shahi dish.The construction workers who worked for the palace used to prepare this wholesome meal by cooking meat and rice will all the spices together and smelling its beautiful aroma the Nawab ordered his Royal chefs to make this recipe a part of the Royal kitchen .

The Shahi Moti biryani is a creative endeavour of the Nawab Wajid Ali Shah who was the fifth King of Oudh.The original Moti biryani consisted of edible pearls made of eggs and gold and silver foils.They looked like gold and silver balls stuffed inside the chicken grilled and cooked with rice.But this has become a lost recipe and a later version consisted of meat koftas cooked with rice.

The recipe which I am sharing today is more like my own version and is healthier.My 9 year old daughter Arunima helped me to prepare the meatballs and it was her idea to make the meatballs sweet ,sour and lemony.The biryani was delicious.

For meatballs or koftas

Minced chicken (400 gms)
Chopped onions (1 cups)
Ginger garlic paste (2 tsp)
Green chilies 2 to 4 finely chopped
Mint leaves (2 tbsp)finely chopped
Lemon zest (1/2 tsp)
Lemon juice (1 lemon)
Sugar (1 tsp)
Rice flour (1/4th cup)

Mix everything together and form small balls.
Roll each ball in rice flour .
Steam them for 10 to 15 minutes
Gravy or sauce

Onions chopped(1 cup)
Tomatoes chopped (2)
Ginger garlic and green chilly paste (2 tbsp)
Red chilly powder(1 tbsp)
Oil (1/4th cup)
All spice powder( cinnamon stick (3 to 4 inch),2 to 3 cardamom,1 tsp black pepper, 3 to 4 clove,1 star anise,1 mace flower,1/2 nutmeg) grounded into fine powder

Fry chopped onions in oil till brown
Add chopped totatoes and cook till they melt.
Add ginger garlic paste and cook till oil separate
Add red chilly powder and all spice powder and cook
If the gravy is too thick add 1/2 cup of water and desired salt.
Then add the meat balls and cook in slow heat,till oil float on top.

Basmati rice (2cup)

Soak rice in water for at least half an hour .
Heat water in a broad vessel till it boils.
Add soaked and strained rice .
Add little salt.
When the rice is cooked but not soggy ,take it off from the oven and strain.
Assembling the biryani


caramellized brown onions.
Food color(green,yellow and orange)
Mint leaves (a fist full of)
In the same wok where the meat balls are cooked continue to cook them on slow heat
Add rice over the meat balls
Add some of the whole spices,mint leaves,caramellized onions and food color.
Cover cook for at least 15 to 20 minutes.
take it off just before serving.
Serve with curd or raita.
#biryani  #chickenrecipes #nomadkitchencounter  
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Look good!
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Shana Shameer

Our Cookbook  - 
Cholar Dal / Bengali Style Chana Dal AND Bhaja Moshla (dry spice mix) - 2 Foodies+ Labs
Tried this simple and straight forward Dal recipe by +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel 
It was heartwarming and delicious. The entire family loved this new s†yle of dal (for us).
The spice mix comes in quite handy too and I think I will be storing this in my pantry from now on:) Thanks Piyali for the recipes. Hugs xx
Here are the original posts:
Spice Mix:
Piyali travels and tells a story like no one else. I feel like I am traveling with her and tasting new things by reading through her blog:
One amazing friend I met through Foodies+ community on Gplus:)

Lisa Watson's profile photoShana Shameer's profile photo
Thank you Lisa :) +Lisa Watson
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Tom-Anita Morgan

Our Cookbook  - 
Thursday mornings I set aside to go to the local farmer's market. The fruits, veggies and meats are amazing! We love the summertime fruits and look forward to indulging ourselves with them whether it be for breakfast, dessert or just for a snack. I've made all sorts of combinations of pies, galettes, Dutch Babies and individual hand pies. They are all delicious! Here's how I made this one using my usual, flaky, buttery (but no butter) pie crust. You can substitute almost any fruit or berry. Just use your favorites, add the seasonings and enjoy!

PREP TIME: 20 minutes
COOK TIME: 40-45 minutes

For the crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil

Milk for brushing on top of the crust to give it a shine

For the filling:
3 large fresh peaches
3 ounces blueberries
3 ounces blackberries
1/2 fresh lemon juice + zest
1/4 C brown sugar
1/4 C white sugar
4 tablespoons cornstarch
1/2 t cinnamon
1/4 t nutmeg

1/2 t vanilla

1. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork. Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin.
2. Wash and dry the peaches and slice into 1/4" slices. Wash and dry the blackberries and blueberries. Place in a large bowl.
3. Meanwhile, mix the sugars, cinnamon, nutmeg, and cornstarch together in a small bowl. Pour over the peaches and carefully mix. Add the lemon juice, zest and vanilla. Thoroughly mix all of the ingredients and place inside the pie crust. It will mound a bit in the middle. Fold over the edges of the crust as shown in the photo. It may crack but don't worry about that, it's supposed to be rustic.
4. Preheat oven to 400*F.
5. Place the galette on a foil lined baking sheet with sides. (It does leak a bit.) Brush the exposed edges with milk and place in the preheated oven for 40-45 minutes. The galette is done when the crust turns light brown. Cool on a rack.

Bon appetit,

Tom and Anita
#peaches   #blueberries   #freshfruit   #galette   #dessert  
Tom-Anita Morgan's profile photoPaul Binns's profile photo
very nice +Tom-Anita Morgan 
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Indrani Sen

Our Cookbook  - 
Dorayaki (Dora cakes)
At home I hardly get time to watch TV shows like daily soaps etc because most of my daily life is spent juggling with traffic ,office work and home chores.The best time to relax is when my daughter returns home from the school and starts watching TV. Sometimes, I wait for the shrill voice of a naughty ,good at heart but coward Japanese boy "Nobita" and his Robot from the future "Doraemon". Doraemon is a 2D Japanese animation series developed by the Manga writing team Fujiko Fujio .Manga is a type of Comic series written in Japanese language. Doraemon has won several awards ,one of them was the best Kids' Show award at the Nickelodeon Kids choice award in India and became a Japanese cultural icon. Though it is only for the kids but most of the time I enjoy the value lessons which Doraemon teaches to Nobita .

The kid's shows influences the children in several ways and one of them is food. Nobita does not like capsicum is food so most of the kids who watch the show also dislike capsicum.Similarly the favorite food of Doraemon is "Dora cake" and the kids are completely crazy over them.One of these days ,my daughter was suffering from viral fever and took a promise from me that once she recovers completely ,I should prepare these Dora cakes for her.At this point of time ,I started researching for the recipe of Japanese Dora cakes which are actually known as "Doriyaki". It is traditionally made with bean paste but I used a chocolate filling.


Flour (Whole wheat /refined) 1 cup
1/2 cup sugar
2 tbsp honey
Soya sauce (2 tbsp)
Water or milk (little only if required)
Baking soda(1/2 tsp)
Oil (1/2cup)

chocolate melted( 1 cup)
Cream (1/2 cup)


Beat the ingredients of the pancakes together water to form a thick fluffy batter.
Keep the batter aside for 15 to 20 minutes.
If the batter is too thick add little water or milk.
The batter should be pouring but thick.
Grease a frying pan.
Add little batter to form small circular pancakes.the pancake will have bubbles on its surface and will almost double in thickness.At this stage ,flip and cook both the sides.
Keep aside the pancakes.
Now for the filling heat the cream and add melted chocolate.
Stir to form a smooth sauce.
Spread on one pancake and sandwich with another.
Your kids favorite Japanese Dora cakes are ready to serve.Serve them with any hot beverage.
#nomadkitchencounter   #japanesefood  
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Shana Shameer

Our Cookbook  - 
Oyakodon - A Foodies+ Lab
Tried my favorite Donburi Recipe by +Azlin Bloor , hoping to recreate it at home.. Was thrilled at how easy and delicious it turned out. Oyakodon means Mother and Child Rice Bowl making a reference to the Chicken and the Egg. Some changes I made: Cooked boneless chicken thigh/leg (with skin) in the broth and then got it crisp by placing it under the broiler for 10 minutes on high.
We were in a rush today, so I couldn't get a better picture. Will certainly make this again, and again - it's that easy to whip up.

I love to try out Japanese Cuisine at home.. since I have to always be wary of the contents of the stock at local eateries... it's a luxury to be able to make it all at home so conveniently, really! Next time I must get some Mitsuba (Japanese Coriander for the Garnish).
If you like a comforting and super quick and easy meal, which can even be made for one person - you must try it.
Below is the link to the original post by +Azlin Bloor

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Azlin Bloor

Our Cookbook  - 
Persian Roast Lamb
A touch of the Exotic with Pomegranate Molasses

This is one of the 3 recipes +Jon Hole talked about in his post yesterday.

This Persian Roast Lamb is one of my favourite ways to cook lamb, a very easy, straightforward marinade using some basic Persian ingredients and voilà – you’ve got yourself, a juicy, aromatic and delightful roast with a touch of the exotic!

I have some long standing Persian clients for whom I recently cooked this and it was such a great success that I was asked to make it again for an impromptu gathering they were having 2 weeks later.

What makes this lamb so special?
The use of pomegranate molasses. You can read more about this favourite ingredient on my blog, where I also show you how to make it at home if you can't find it at the stores. But there is always the online option! Link to the recipe at the end of this post.


Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 50 minutes
Serving Size: 6-8

1 leg or shoulder of lamb, weighing about 1.5-2kg (3.3-4.4lb)
1 large onion, sliced or chopped
250ml/1 cup chicken or vegetable stock or water
5 cloves garlic, finely chopped or crushed
4 tbsp pomegranate molasses
2 tbsp honey
1 tbsp EV olive oil
juice of 1 lemon
2 tbsp liquid saffron click to learn how to make this at home
1 tbsp ground cumin
1 tsp turmeric
1 tsp ground black pepper
2 strip of fresh rosemary, leaves only and either pounded or finely chopped


1. Preheat the the oven to 170˚C/325˚F.

2. Taking a small, sharp knife, make half a dozen slashes straight down into the lamb, especially around the thicker parts.

3. Mix the marinade ingredients together and rub all over the lamb, pushing down into the cuts and into the meat folds.

4. Line your chosen baking dish with the chopped or sliced onions.
Sit the lamb on the onions.

5. Pour your chosen stock or water in, making sure to pour it on the onions and not the lamb.

6. Cover with a foil and roast for 3 hours by which time your lamb will be almost done.

7. Take the cover off and roast for another 30-60 minutes, depending on how well done you like your meat.

8. When the lamb is done, you'll have a delicious bit of sauce/gravy that you can serve separately. Just get rid of excessive fat from it first, if you like, but I don't bother. Serve as suggested above.

More hints and tips:

Jefferson Louie's profile photo
Love lamb !!!
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Mike Peters

Our Cookbook  - 
Wasn't sure where to post these, as it's not really cooking; more like making...

But this is THE iconic summer food to me - a Bacon Lettuce Tomato sandwich.

Fresh made sourdough with a thick slathering of homemade mayo ( made from fresh laid eggs picked up at the farmers mkt the same morning ). Add two thick slices of super ripe beefsteak tomato atop leafy lettuce, topped with thick cured bacon.

I'm now hungry again, and think I'll make another!
Elias Hassan's profile photoFrank MC ARTHUR's profile photo
You did a fine job on the presentation and the sandwich was great. 
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Jasmina Brozović

Our Cookbook  - 
Cabbage and Beans Stew
Prisiljeno zelje s grahom

Sister Stefania Papailiopulos from Varaždin, Croatia held this dish worthy to include it in her published book “Our food and our health” way back in 1939.

Stews are excellent for your digestion and are a necessity in your diet.
This stew is tangy, crispy and healthy. Croatians usually use sour cabbage (sauerkraut) for various stews in winter. During the summer, when fresh cabbage is available and sauerkraut is not yet prepared, this stew with a touch of vinegar has that sourly taste of sauerkraut. The original name in literal meaning says “forced” cabbage with beans, because fresh cabbage is forced to taste like it’s sour.


half a head of fresh cabbage
250 g of tomato paste
2 tablespoons of oil
2 tablespoons flour
1 onion
1 tablespoon of vinegar (I use apple cider vinegar, but all are good)
salt, pepper, sugar to taste
500 ml of cooked beans (you can use canned)


Cut cabbage into stripes, thinner or wider as you prefer.
In a large cooking pot heat up the oil and add finely chopped onion.
When the onion gets transparent add cabbage stripes and season with salt and pepper.
Splash vinegar and simmer until the cabbage is cooked. I like it crunchy, but if you prefer it to be softer, cook longer until it’s tender enough.
Dust with flour, fry until the flour gets sticky and at than add tomato paste and sugar.
Stir and add water to cover the cabbage.
Boil for 5 minutes, than put the cooked beans in and cook just long enough to warm them up.
Add more salt and pepper if needed.

Serve with sausages, ribs, or just eat it with bread as a vegetarian treat that it is!
Our suggestion is to try this stew with ground meat fritters.

Fritters recipe:

More recipes from J&Z:

photo by +Zvonimir Fras


Lisa Watson's profile photoJasmina Brozović's profile photo
LOL :D +Lisa Watson The wonders of the world!
I bet it was, talk to you later :))
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Shana Shameer

Our Cookbook  - 
Jackfruit Fritters
At my place, weekend tea time is always special. It's the only time of the week when the whole family is together, so I try to make something to snack on along with our tea or Milo for the kids. Everyone looks forward to this time of chatting and our 'weekly roundups'! Oh and if guests pop by, all the merrier.

These crispy fruit fritters make for a perfect hot and crisp tea time snack.

• 8- 10 ripe but firm Jackfruit Segments / Pods / Bulbs. Rinsed and patted dry.
• ½ cup plain flour
• ¼ cup corn flour
• ¼ tsp mild chilli powder
• ¼ tsp salt
• ¹⁄8 tsp turmeric powder
• ¹⁄8 tsp sugar
• Oil for deep frying

• Make the batter by mixing the flours, salt, sugar, turmeric and chilli powder with about ½ cup water to get batter that is not too thick nor too thin (something like a pancake batter)
• Add oil to a small wok or pan for deep frying. Heat slowly.
• Mean while, remove the seeds from each section of jackfruit.
• Slit in half and then slit again so that you have 8 pieces per segment.
• When a piece is dipped in the batter the batter should adhere to the surface.
• Add all the slices into the batter.
• Check if the oil is hot enough by dropping in the smallest slice. It should sizzle instantly.
• Deep fry in batches - do not overcrowd.
• Fry for just under a minute till the batter is light golden.
• Drain on paper towels and allow to cool slightly and then serve immediately with Tea!
For step by step pictures, visit

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Paul Binns

Our Cookbook  - 
Chicken BLT Pasta

 Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.

Ziti pasta
1lb boneless skinless chicken breasts
4 strips bacon
1 clove garlic
Large handful of fresh spinach
1 cup halved cherry tomatoes
1 1/2 cup heavy cream
Fresh Parmesan
Fresh Romano cheese
1/2 cup white wine
1/2 tsp Italian seasoning

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

6. Cook pasta according to box. Mix into the sauce and serve.

 This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


#pasta   #chickenpasta  
Frank MC ARTHUR's profile photoPaul Binns's profile photo
Thanks +Jasmina Brozović  and +Frank MC ARTHUR glad you liked it
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Parna Das Basu

Our Cookbook  - 
At first very sorry for the bad quality of the phone is not upto the mark...:(..I told +Shana Shameer​​​ that I would like to suggest another variant of the Chholar Daal preparation she shared today, so here it is...

Chholar Daal (Bengal gram)
Dessicated coconut
Ginger paste
Bay leaves
Dry red chilli
Garam masala powder
Cumin seeds
Ghee (clarified butter)
Turmeric powder
Mustard oil
1) At first boil the Chholar dal without adding salt or turmeric powder. Keep aside
2) In a kadhai or wok, add 1 tbps mustard oil and let it heat up
3) Add bay leaves, cumin seeds and dry red chilli
4) when the seeds and chilli would start spluttering add the grated coconut and ginger paste and fry them for a little while. (Since I use very little oil, I always add a pinch of salt when the oil heats up, the volume of the oil increases by a bit and the spices don't get burnt
5) Add the boiled daal, turmeric powder (a pinch) and sauté it for 3-4 minutes after adding little water
6) Add salt and sugar to taste ( sugar to be added more than the salt in proportion as the preparation would be tasting on a sweeter side)
7) Add a pinch of Garam masala powder, finely chopped coconut and ghee, bring it to boil
8) switch off the burner, serve after giving 5 minutes standing time.

P.S - I haven't mentioned the quantity of the ingredients. It is totally up to your decision and field of experimentation. :)

I have added less amount of coconut (although added twice) because my in-laws have cholesterol problems, you can add more, it will increase the taste. 
Indrani Sen's profile photoJoy Stewart's profile photo
Welcome to foodies+, +Parna Das Basu​! Wonderful post! We call this a lab here and I have to agree with +Shana Shameer​ that we all have trouble getting good photos sometimes! Especially with soup--it really is one food that is not photogenic! 
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Joy Stewart

Our Cookbook  - 
Pepper Biscuits and Sausage Gravy

This post is inspired by one of my favorite concepts: breakfast for dinner. Growing up we would often get breakfast for dinner as a special treat. It usually meant eggs and some kind of vehicle for New York’s spectacular maple syrup (my mom’s banana walnut and blueberry pancakes stand out as favorites). I usually enjoy savory fare for breakfast, especially given the price of real maple syrup here on the West coast. So, instead of trying out pancakes or french toast I’ve decided to add one of my favorite breakfasts to our menu: biscuits and gravy with a perfectly fried egg.

While visiting my badass ship captain/carpenter/former lobsterman sister in Maine we stopped in at a little diner in Portland. As we approached the diner I could smell the wonderful aroma of sausage gravy and I had a feeling I was about to encounter a popular American classic: biscuits and gravy. It was indeed on the menu and it was absolutely delicious! Soft, fluffy New England style biscuits made a perfect vehicle for luscious, flavorful sausage gravy. Rich, runny egg yolk from a perfectly over-medium fried egg brought the combination together in a decadent, mouthwatering way.

The gravy is also lovely as a stand alone. White sausage gravy is creamy and tastes quite a bit more rich than it actually is. Sauteed onions make it sweet and it is kept from being too boring by the addition of bitter, lightly herbaceous celery and sweet thyme. If you’re wondering how the various parts of the dish come together: I sift the dry biscuit ingredients, then make the gravy, preheat the oven and stick the gravy pan on the back of the stove (next to the oven vent) to keep it warm as I finish getting the biscuits together; when the biscuits have ~5 minutes left in the oven I'll fry up some over medium eggs.

Black Pepper Biscuits

Makes one dozen

2.5 cups apf
4 Tbsp cold, unsalted butter, cut into small cubes
1 tsp salt
3 tsps baking powder
1/2 cup 2% milk
1/2 cup buttermilk
Generous pinch of freshly ground pepper

1. Preheat oven to 350. Sift together dry ingredients.
2. With your fingers, add butter: delicately pinch it with the flower between your fingers, until dough begins to resemble large, soft sand.
3. Add milk and buttermilk and mix gently until they have been incorporated. Stop mixing the instant the dough no longer feels wet.
4. Using your hands, break off 1/4 of the dough mixture. Roll gently, then flatten into a roughly circular shape roughly 1” thick. From the dough use a circular cutter or the mouth of a glass to cut out three biscuits.
5. Repeat with remaining portions of dough until all the biscuits have been cut out.
6. Spread biscuits out onto an ungreased cookie sheet and bake for 20 - 22 minutes, or until cooked through. Be careful not to overcook.

Serve warm smothered in white sausage gravy.

White Sausage Gravy

Makes 10 - 12 servings

4 pork sausages (preferably bratwursts)
3 cups milk
3 Tbsp flour
3 Tbsp unsalted butter
1 Tbsp olive oil
2 stalks celery, diced
1/2 medium yellow onion, diced
1/2 cup beer (or whatever you prefer to use to deglaze)
1/4 teaspoon cayenne
1/2 teaspoon dried thyme leaves
Salt, to taste
Pepper, generously, to taste

1. Heat a large, heavy bottomed saucepan over medium-high heat and add olive oil. Remove sausage casings, add the meat to the pan and crumble it up. Add pepper.
2. Sear sausage meat and when it is fully cooked through, (about 10 minutes) remove it from the pan and set aside, leaving the fat that has been rendered in the pan.
3. Add celery, onion and thyme and saute over medium heat until the vegetables are cooked through (roughly 5 - 7 minutes). Set vegetables aside with sausage.
4. Turn heat down slightly and melt butter, then add flour and cayenne. Cook, stirring near-constantly, until the flour turns golden. Deglaze pan with beer.
5. Turn heat to low and whisk in milk. Cook for five minutes, then reintroduce sausage and veggies and when everything is warmed through turn off heat. Gravy will thicken upon standing and will loosen the warmer it gets..
Serve gravy over biscuits and accompanied by eggs fried over medium.

View this recipe on my blog at:
Pin it:
For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#nomadkitchencounter #joyouskitchenblog

Lisa Watson's profile photoPaul Binns's profile photo
One of my favorite breakfasts +Joy Stewart 
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Khadija Amazirh

Our Cookbook  - 
Carrot Coconut Truffles

+Shubha A I'm posting the Carrot Coconut Truffles recipe.
This is one of the sweet bites my eldest sister used to prepare us when there is any celebration, along with other Moroccan cookies. It's an easy recipe. While surfing the net, I saw that there are other versions of this recipe. This one contains 4 ingredients which makes it very simple to prepare but there are others with more ingredients e.g. beside the carrots, there are nuts, butter, dates, oats....


Ingredients and Method:

200g finely grated carrots
200g caster sugar
160 g of desiccated coconut
1½ tablespoon of Greek yogurt or any other yogurt

Desiccated coconut for coating the truffles

1- In a frying pan cook the carrots and sugar over low heat until all the liquid evaporates.
2. Remove the pan from the heat and let the mixture cool completely then add coconut and mix.
3- Add the yogurt and mix again. Form small balls and coat them with desiccated coconut.

Hope you'll enjoy!

#morocco #moroccancuisine #carrots #sweetbites  
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Thank your +Naruto Girl and +Samantha Laird for your nice comments. +Naruto Girl they are so cute those signs you put on your comment!!
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Shana Shameer

Our Cookbook  - 
Mung Dal Tadka - Perfectly cooked and seasoned Lentils
What is it about the humble dal, that  makes it a comfort food that transcends cultures? Simple, healthy and just plain delicious.  Let's take a look at the different elements to consider if you want to make that perfect Dal!
First and foremost, if you are new to preparing dal, here's some things that might help. Dal is defined as being a split pulse, but generally the term is used for any dried bean or peas. Tur Dal, Chana Dal, Maash Dal, Masoor Dal... there are around 5 dozen varieties...
The term Dal is also used for the dish prepared using these lentils. It might be on the drier side and it might be more curry like. Some dals require a long soaking period. Some dals require dry roasting to release the flavors, prior to cooking. In this recipe, we are using husked green bean, which is called Mung Bean. It can be cooked without soaking, although some may argue this point. It is often the first dal given to a toddler, since it is easily digested and can be very smooth. It is also very nutritious.
Next, is our mode of cooking. These days many will resort to pressure cookers to cook the dal quickly. I am a fan of pressure cooking. I find that many Indian Meat dishes particularly are actually enhanced by using a pressure cooker. However, in the case of the humble dal, I would recommend taking the extra time to slow cook it, for the ultra smooth and luscious consistency. All the flavors get time to get to know each other during the cooking process. Quick cooking can cause the flavors to turn frigid.. they just need more time to 'melt' into the mix. Remember - Slow and Low. I also love cooking in heavy based pots or earthen ware, to prevent the dal from sticking to the bottom.
We also take into account the different additional ingredients. Dal is often mixed with other vegetables like cauliflower or various squash varieties. It is sometimes cooked with a ground coconut paste. Onions, Garlic, Ginger, Green Chillies and tomatoes... all of these are often used.
Salt is essential in the perfect dal, but too less or too much can make a huge difference. I have found the old wives tale of not adding salt at the beginning to be helpful. Salt is best added after the dal has softened. Always add a little at first if unsure.
Then theres the 'Tarka' - the Tempering of the dal, with oil or ghee and spice.  Although ghee (clarified butter) makes a dal all the more delicious, groundnut oil, coconut oil or bran oil are other good options. The oil is heated and spices like cumin, black cumin, mustard seeds, dried chillies , curry leaves and other whole spices are sometimes added. The spluttering mixture is poured over the cooked dal. After allowing the dal to rest briefly it can be served.
Okay, enough of that, let me tell you how to make a simple, humble and delicious dal.

Prep time: 5 min
Cook time: 40 min

1 ½ cups 
Mung Dal

  (husked- split green beans)
4 cups water and more as needed
1 small purple onion chopped
4-5 large cloves of garlic, chopped
1 Tbsp ginger, chopped
2 green chillies chopped
2 green chillies left whole
½ tsp turmeric powder
1 tsp salt or to taste

For tempering:
2 Tbsp ghee
¼ tsp black mustard seeds
¾ tsp cumin seeds
4 long dried red chillies, left whole or chopped and deseeded if you want to reduce heat
• *2 Tbsp shallots, chopped

• Rinse the dal thoroughly till the water runs clear.
• Add the dal to a heavy based pot or earthen pot.
• Pour in 4 cups of water.
• Bring to a boil  and remove the scum that appears on top.
• Add the chopped ginger, garlic, chopped green chili and onion and bring to boil again. Add the turmeric. Stir well.
• Lower heat and cook, partially covered with a lid and cook for 15 - 20 minutes, stirring occasionally.
• Once the dal has softened, add the salt and whole green chillies and continue cooking till you achieve the desired consistency, mashing the dal.
• Add more water as needed to continue cooking. Once the dal is nice and smooth and creamy with the right amount of liquid, you can remove from heat.
• Remember, to loosen the dal just add boiled water and simmer and to thicken it just simmer it down to thicken, making sure to stir it on low heat.
• Tempering : In a small pan, heat the ghee. Add the mustard seeds and wait till they splutter.
• Add cumin seeds, dried chillies and the chopped shallots.  Stir till the shallots turn light - dark golden according to preference. Light golden ( which I prefer) offers a milder flavor and browned onions add more depth/ strength of fried onion flavor.
• Pour over the cooked dal. Cover the pot and leave to rest for 10 minutes before serving for best results.
• Creamy, Delicious dal can be served with flatbreads or rice!

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Tom-Anita Morgan

Our Cookbook  - 
This is one of our favorite dinners! Rotisserie grilled chicken that's been marinated overnight in olive oil, garlic and lemon juice. It's always tender and juicy and awesome in taste! We buy organic, pasture raised chickens, the biggest we can find so we have plenty of leftovers to make other dishes. It takes about an hour on the rotisserie. Put it together with your favorite side dish and you're ready for a feast.

PREP TIME: 10 minutes then overnight marinating
COOK TIME: 1 hour +/- depending on size of chicken

3-4 pound organic chicken
1/2 C olive oil
1/2 C fresh squeezed lemon juice
Zest from 1 lemon
1 t salt
1 t oregano
4 large garlic cloves, sliced thin

1. Mix all marinade ingredients together and whisk to combine.
2. Wash and dry chicken, place in a 2 gallon sealable plastic bag.
3. Pour marinade over the chicken and make sure it covers all of the meat. Seal the bag and place in the refrigerator overnight. Turn occasionally while marinating.
4. When ready to cook, place the chicken on the rod for cooking, tucking in the legs and wings. Light the rotisserie, place the rod in the slot and you're ready to cook. While the chicken in cooking, baste with the marinade about every 15 minutes or so.

Bon appetit,
Tom and Anita

#chicken   #dinner #rotisserie #bbq
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Khadija Amazirh

Our Cookbook  - 
Pastilla (or Bastila as pronounced in Moroccan dialect) is a dish served for very special occasions such as weddings. The famous ones are Chicken Pastilla, Seafood Pastilla, Milk Pastilla and they are all so tasty!!
This is an experiment of mine, using apples as a filling.
Apple Pastilla
3-4 apples (about 570 g)
2 tablespoons lemon juice
70 g caster sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon (or less)
1 tbsp cornstarch
60 ml of water
2 tablespoons butter
10 sheets of filo pastry sheets
Icing sugar and cinnamon
1. Peel the apples, cut them into small pieces. Place them in a bowl; add the lemon juice and mix.
2. In another bowl, combine caster sugar and brown sugar, cinnamon and the cornstarch. Add this mixture to the apples. Add butter and water. Mix well. Put this mixture into a saucepan; bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes or until the apples become tender.
3. Brush a filo pastry sheet with melted butter. In the center, place a spoon of the apple mixture. Fold the corners of the filo pastry sheet to enclose the stuffing (see photo). Place the pastillas on a baking sheet lined with parchment paper. Brush them with a little soft butter. Bake in middle of oven at 180 degrees C for about 20-25 minutes or until they have a slightly golden color. Remove the pastillas from the oven, let them cool a little bit on a wire rack then sprinkle them with icing sugar and cinnamon.
Recipe with photos:
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Ecl Tan
+Khadija Amazirh I will. :)
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Tom-Anita Morgan

Our Cookbook  - 
This is the summer of cooking ribs. We have been enjoying buying meat from Family Friendly Farms at our local farmer's market. Among all the fine meats, they have a variety of ribs for sale. Their meat is all natural, grass fed from animals raised right on the farm. Their meat is first quality and scrumptuously delicious! There is a huge difference from fresh meat versus what you can purchase at the grocery store. We've been eating really well this summer! Of course, being foodies, we always eat well! This recipe is so tender and tasty! It's really worth the time and effort put into it. So, happy grilling you all!

PREP TIME: 15 minutes plus 1 hour inactive time
COOK TIME: 4 hours, 45 minutes

1 rack St. Louis style ribs
4.5 ounces ketchup
1/4 C honey
1/4 C white vinegar
1 T water
1 T molasses
3/4 t chili powder
1/2 t liquid smoke
1/4 t dry mustard
1/8 t nutmeg
1/4 t red pepper flakes
2 large garlic cloves, diced

1. Take the meat out of the fridge and let it set at room temperature for an hour. Meanwhile, make the BBQ sauce by placing all of the ingredients in a medium sized bowl and mix thoroughly.
2. Turn one side of a gas grill on low heat. Place the meat on indirect heat for 2 hours. If using a charcoal grill, place the charcoal on one side and the meat on another side.
3. After 2 hours, double wrap the meat in heavy duty aluminum foil and place back on indirect heat for another 2 hours. Place on direct heat for 30 minutes longer.
4. Unwrap the meat after 4.5 hours and brush with the BBQ sauce. Grill for about 5 minutes on one side then flip over and brush with more sauce and grill for another 5 minutes.
Remove from grill and serve with the extra BBQ sauce and your favorite side dish.

Bon appetit,
Tom and Anita
#bbq   #grilling   #ribs   #dinner  
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