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Silvia Tomo

Our Cookbook  - 
Could someone please tell me why it has been deleted my post? Thank you.
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+Azlin Bloor Thank you very much! I greatly appreciate your kindness. :)
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Shana Shameer

Our Cookbook  - 
This Baked Chicken with Kale and Béchamel Sauce is a meal by itself. The chicken is marinated overnight, breaded and baked prior to topping with Delicious Kale and Béchamel Sauce. Baked again to get the kale crisp and the sauce golden. The chicken is so tender and the pairing of the earthy Kale with the Oozy, Melty Béchamel works so perfectly.  Serve freshly baked and hot with a nice cold salad!


For Chicken:
• 2 large chicken breasts (600- 700 gms)
• ½ cup light cream
• ½ Tbsp Worcestershire sauce
• ½ tsp chilli powder
• ½ tsp pepper powder
• ½ tsp hot chili flakes
• 2 Tbsp lemon juice
• salt to taste
• ½ cup breadcrumbs
• 2 Tbsp melted butter

For Bechamel Sauce:
• ¼ cup butter
• ¹⁄3 cup flour
• 2 cups hot milk
• 1 egg
• 1 yolk
• ½ cup cheese (I use Kefalotyri or Mozzarella)
• salt and pepper to taste
• ¹⁄8 tsp grated nutmeg

• 3 cups chopped kale
• ½ tsp hot chili flakes
• salt to taste

• Mix all ingredients ' for the chicken ' except the butter and breadcrumbs together.
Butterfly the Chicken Breasts : Pat dry chicken. Lay each breast on chopping board.  With your hand flat on top of it, slice with a long, sharp, narrow knife into one side of the breast: starting at the thicker edge, working towards the thinner edge. DO NOT  cut all the way through to the other side. Open up the breast to resemble a Butterfly shape.
• Add the chicken to the cream marinade and refrigerate overnight.
• Lightly grease baking dish. Roll each butterflied breast in the breadcrumbs and lay flat on the dish. Pour melted butter over the top. Bake in a moderate oven (180–190°C) till the chicken is done. The crumbs should be golden. (Took 35 minutes in my oven).
• Chop up the kale, sprinkle very lightly with salt. Once the chicken is done, sprinkle red chili flakes over  the hot breaded chicken.
• Add kale over the top and press into the baking dish. Place back in ' broiler setting'. After about 10 minutes, the kale is reduced and slightly crisp on the edges.
• Remove again and Spread the Béchamel sauce over the top. Broil another 15 minutes.
• Remove from oven, serve with Fresh Salad.

For Bechamel Sauce (Prepare while chicken is being baked):
Roux: Melt butter in a saucepan. Add flour and stir till cooked and it looks creamy.
• Use a whisk to mix in the milk a little at a time, till you get a very smooth consistency. Add salt and pepper to taste.
• Now add the egg, yolk, nutmeg and cheese. Stir till cheese is melted through. Set aside till chicken and kale is ready to be topped.

Taken From:


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Thankyou +Jasmina Brozović 😊
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Indrani Sen

Our Cookbook  - 
Riblja-Juha-A Croatian-Fish-Soup
This is a Croatian fish recipe which I prepared for the Foodies+ Croatian food event.I thoroughly enjoyed cooking the dish.thanks to the wonderful recipe which I got at and Jasmina who gave me an opportunity to taste such international delicacy at home .I had Basa fish fillets which were skinless so did not try the grilled fish recipe which I was very keen on attempting.The Croatian grilled fish recipe needed whole fish to be grilled on fire.Will try that also some other day.The fish was moist and juicy and the stew was mild spicy just right to be served during the dinner.So enjoy this delicious recipe.


1 cup chopped onions
4 to 5 finely chopped garlic cloves
2 tablespoons oil
1 dried hot red chili
1 bay leaf
Coarsely ground black pepper(2 tsp)
8 to 10 pieces basa fish fillets.
3 to 4 tomatoes boiled,peeled,deseeded and pureed
2 tablespoons vinegar
2 tbsp cayenne pepper
Salt to taste
Cilantro or parsley for garnish


Marinate the fish fillets with salt and vinegar.
Add 2 tbsp of oil in the pan add bay leaves and red chilly.
add and fry onions till transparent.
Add chopped garlic.
Add tomato puree.
Add cayenne pepper and salt.
Cook the soup till it thickens and reduced and looks uniformly smooth.
Add the fish pieces along with the marinate.Add salt .
Cover and cook for 15 minutes.
Sprinkle black pepper and mix.
Garnish with parsley and serve with bread. #nomadkitchencounter
Lisa Watson's profile photoJasmina Brozović's profile photoRob Mosley's profile photoDestiny Fong's profile photo
We're right in the middle of it +Indrani Sen . Another 3 weeks to go before I get a kitchen.... Glad to hear you're missing the heat!
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Indrani Sen

Our Cookbook  - 
Pathar Bangla(Coriander Mutton Curry without garlic)
This is a special mutton curry from Bengal cooked in special occasions .In older days this dish was cooked without onion and garlic and the mutton used was the meat of a male goat (Patha)sacrificed in front of the Goddess Kali.Yes animal sacrifice in front of God was predominant among the community which is rarely seen during these days.The meat of the sacrificed goat was then distributed as "prasada" which means religious offering to God.This meat was cooked in a way without onion and garlic which were considered untouchable vegetables as far as God's offering is considered.This mutton curry was also known as "Prashadi manghso".This is a traditional curry cooked in the traditional way and only local vegetables were used.Tomatoes were not too much common in the curries of Bengal.But you can add tomatoes and onions to this recipe as per your taste.The recipe is from an old cookbook by "Purnima thakur".

Lamb meat or male goat meat(1 Kg)
Clarified butter or Ghee(1 cup)
Turmeric(1 tsp)
Onions (2 ) paste
Ginger paste(3 tbsp)
Coriander seeds( 6 to 7 tbsp) or 1/2 cup
Red chilly(7 to 8 )
Curd or unsweetened yoghurt( 1 cup)
Potatoes (4 to 5) cut into halves and fried
Cumin seeds( 3 to 4 tbsp)
Green chillies( 4to 5) or as per taste
Salt( as per taste)
Water (1 cup)

Make a smooth paste of coriander seeds and red chilies.
Add ghee in the pan and heat.
Add onion and ginger paste and fry.
Add the coriander and red chilly paste and fry.
Add turmeric and curd and fry till oil separates.
Add the mutton and salt to taste and keep sauting till the rawness of the mutton disappears.
Add potatoes followed by hot water and continue to cook (around 45 mins to an hour) till the meat leaves the bones and all the fat melts.
If the potatoes are cooked and mutton is not cooked to your preference then take out the potatoes from the gravy and add it later.
Add green chillies slit into halves.
Roast the cumin seeds and powder it .Sprinkle over the cooked mutton curry once it is ready.
Serve hot with steamed rice.
Indrani Sen's profile photoBalvinder Ubi's profile photoMiki Toya (Didier Merah)'s profile photo
Yes of course +Indrani Sen , my immediate neighbor in Gwalior was a bengali family. In armed forces everyone is like a family,..every month there was some celebration in every culture. The mongsho I had with khichdi was without onion or garlic. 
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Joy Stewart

Our Cookbook  - 
Lentil Stew with Bacon & Italian Parsley

Split pea soup, an American institution, is nearly always made with ham. It is actually a really lovely pairing, with the salty, fatty meat enhancing the sweet earthy nuttiness of the peas. That is, if you like ham. I’m not a huge fan of ham, although I love pork loin, belly, shoulder and of course, bacon. As well I’ve always preferred green or brown lentils to split peas. There’s just something about that subtle combination of sweet and bitter; it’s almost clean like a good sweet mountain well water. I’m happy to eat lentils on their own or with a few chopped carrots tossed in, but one day I pondered adding something more. Something more conventionally sexy like...bacon! Bacon works as well with lentils as ham does with split peas. A really great pairing. As lentils are a bit on the sweet side and I like a bit of bitter with bacon’s salty, fatty smoky goodness I hit upon delicately bitter parsley. The three ingredients make a great combination.

I like to serve this soup with my smoked trout salad from the previous post. It freezes really well (I use a muffin tin and plastic wrap to freeze individual portions of it) so it makes a really fabulous quick dinner when paired with a sandwich or salad.

Lentil Stew with Bacon & Italian Parsley

Makes approximately 10 bowls

3 slices thick cut bacon, chopped into 1/2 inch pieces
16 ounces green lentils, rinsed & picked through
~2 Tablespoons olive oil (enough to cover the bottom of cooking vessel)
500 grams (about 1.5 cups) mirepoix (from about 3 small carrots, 2 stalks celery & 1 medium yellow onion
1 shallot, chopped
75 grams (about 1/4 bunch) Italian Parsley leaves & stems, roughly chopped
1/2 teaspoon thyme leaves
1 bay leaf
Pepper, to taste
Salt, to taste

1. Heat a heavy bottomed stock pot over medium heat, then add oil to cover the bottom. Add bacon and cook until bacon begins to crisp and fat has rendered.
2. Add mirepoix and a pinch of pepper and saute for 4 minutes, or until onions are starting to caramelize.
3. Add parsley, bay leaf and thyme and cook for another 2 - 3 minutes, or until you start to smell thyme.
4. Add lentils and 10 cups water. Bring stew to a boil, then reduce heat to low and bring to a simmer. Simmer for 50 - 60 minutes, stirring occasionally. As the lentils begin to soften, use the back of your stirring utensil to gently mash the lentils in the pot. This will release some more of their flavor into the broth as well as thickening it.
5. When the broth has reduced slightly and the lentils are fully cooked, take stew off heat and serve. Salad or sandwich optional.

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

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#joyouskitchenblog #nomadkitchencounter
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Definitely going to check it out when I make it to Chicago, +Stanley Armstead​! Thank you for the recommendation! 
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Shana Shameer

Our Cookbook  - 
Kofta Meatball Curry - Simple Delicious
This is an absolutely delicious, melt in your mouth kind of kofta meatball curry. The meatballs can be made of minced mutton or beef. The flavors are subtle and mouth watering. I love to use grape cherry tomatoes for the gravy, blanched and peeled. I don't know why but I think they give better results than larger tomatoes for this curry. They seem less acidic.  The meatballs fall apart and melt in your mouth!! Yum! And the best thing is this curry is so easy to make. Great - served with Rice or Flatbreads. I love it with Chapathi.

For the Meatballs (Kofta):
• 300 gms minced beef or mutton - I use beef
• 2 Tbsp vinegar for rinsing
• 1 ½ Tbsp puffed chana dal ( see notes)
• 2 small onions, diced finely - should yield about ¾ cup
• 1 tsp fresh ginger
• 1 tsp fresh green chili - use mild or hot according to taste
• 1 tsp kashmiri (mild) chilli powder
• ¾ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp garam masala
• ¹/3 tsp dried mint ( use 2 tsp fresh if you can not find dried mint)
• 1 egg
• ¼ tsp salt (according to taste)
• Oil for frying (¾ cup oil is sufficient if frying in small batches in small wok)
For the Gravy :
• 2 Tbsp oil
• 2 small onion, sliced thinly
• 1 cup grape cherry tomatoes (160 gms approx). These tomatoes give the best flavor to this curry. If unavailable, use deep red, very firm tomatoes.
• 1 tsp ginger
• 1 tsp garlic
• ½ tsp chilli powder
• ¼ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• salt to taste (about ½ tsp)
• 3 Tbsp yoghurt, whisked
• 2 to 3 cups of water - to be adjusted.
• 1 tsp cream
For garnish:
• ginger and green chili sliced julienne
• Chopped, fresh coriander (cilantro)

Prepare the Meatballs.
• Place the mince in cool water for 10 minutes. Use a (fine hole) colander to rinse once.
• Sprinkle vinegar over the mince and leave for 1 minute. Rinse again with a slight scrubbing action, allowing some fat and the vinegar to be rinsed out through the colander. (This helps to remove any unimpressive odor the mince may have). Press the mince over the holes in the colander to squeeze out the water. Careful not to press the mince through.
• Add the puffed chana dal to a small dry pan and heat till they smell nice and nutty / buttery.
• Add this to a small grinder jar along with the ginger, green chili and spices (cumin , kashmir chilli powder, coriander powder and garam masala).
• Grind to a course powder.
• Add the minced meat to a bowl along with the ground spice powder, the diced onion, dried mint, egg and salt. Mix with hands till you get a nicely distributed smooth mixture.
• Roll into tight balls, about the size of a small lime, squeezing out any liquid as you do so.
• Place the meatballs on a tray and refrigerate for 2 hours. (Meanwhile you can boil and peel the tomatoes and prepare ingredients for the gravy).
• When it is time to fry, add the meat balls into hot oil. Maintain a constant strong sizzle in the pot without turning up the heat to high.
• Once the meatballs are added, do not stir for about a minute. Then roll over gently to fry the other side. Remove with slotted spoon/ strainer from the oil when they are golden brown and stay intact.
• When you start frying meatballs you can get started with the gravy on a separate burner.
For the gravy:
• Add the grape cherry tomatoes to a sauce pan of water and boil for 5 minutes.
• Allow to cool in the water and easily peel off the skin. Use the pulp and squeeze the peeled skins together to get any juice. Set aside.
• To the same grinder jar used earlier (wiped clean), add the ginger, garlic and all the spices. Grind till you get a paste, adding a little water if needed.
• Heat oil in a non stick wok / pan with lid.
• Add the onion and saute till softened.
• Now add the peeled, cooked tomato with its juices and cook down, mashing  lightly with a wooden ladle.
• Add the ground paste and cook till the tomatoes are saucy.
• Add the the whisked yoghurt and stir continuously to prevent any curdling.
• Add 1 to 1½ cups water and salt to taste (about ½ tsp).
• Bring to a boil Then cover and reduce heat. Allow to simmer of 30 minutes.
• By now  the Kofta Meatballs should be ready. Add the fried meatballs to the simmered sauce and add another cup of water. Swirl the pan.
• Bring to a boil and cover agin, reducing heat and simmering for another 20 - 30 minutes on very low heat, till gravy is nice and reduced. It should coat the meatballs nicely, not be watery and achieve a bright red color.
• At the very end, add the cream and swirl the pot to incorporate.
• Garnish with ginger and green chili sliced julienne and  the chopped coriander. Serve hot with rice or roti.
• Do not add water to the dish to give more gravy, this will dilute and ruin the expected flavors.. The curry is meant to have a thick gravy.

• Puffed Chana dal, is the skinned and split peas that have been roasted. They come from the Indian Brown Chick Peas. Also known as Roasted Gram Dal, Pottukadalai, Buna Chana, Chutney Dal, Split Daria...
• You can double this recipe.
• Use leftover meatballs to mix with some lightly buttered pasta and peppers. Or use in cheese sliders or wraps.
• If preparing ahead of time, make the meatballs up until frying and freeze or refrigerate them. Also make the gravy up until first simmer. Cool and refrigerate. When its time to cook fry  the meatballs and add to the sauce and cook for the remaining 20 to 30 minutes either on stove top or in microwave.
• I make the chapatis while the meatballs are being simmered. That way I can serve my hot hot chapatis with the hot, delicious meatball curry!
To watch the video for this recipe visit :
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:)+Julie Diaz.. Thank you . I hope you will .. Its yummy:)
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Paul Binns

Our Cookbook  - 

+Joy Stewart Thank you!

What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.
10 shrimp
1 6 oz jar crab meat
1 Pollock filet1
1 tuna filet
1 cod filet
28 oz can crushed tomato
6 oz can tomato paste
1 1/2 cup clamato juice
1/2 yellow bell pepper
1/2 red bell pepper
1/2 white onion
1 stalk celery
1 clove garlic
1 tbs chili flakes
1 clove garlic
1/2 cup red wine
Olive Oil
1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.
2. Cut up the fish filets into bite size pieces.
3. Stir in the wine and let reduce.
4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.
5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.
6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.
     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Serves: 4+


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Thank you +Wine Tourist Magazine​
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Khadija Amazirh

Our Cookbook  - 
Another contribution to the breakfasts around the globe event by +Shana Shameer . Not from Moroccan Cuisine, this time.
I'd like to share this Pear Pancakes recipe.
They are fluffy, soft and contain fruits.



300 g all-purpose flour
3 teaspoons baking powder
450 ml milk
2 eggs
2 pears

1. Grate the pears and set them aside. In a bowl, mix flour and baking powder. Add milk and mix well.
2. Add the eggs one at a time and mix again. Add the grated pears and stir gently.
3. In a preheated non-stick frying pan, pour ½ cup of the mixture. Cook the pancake on both sides until golden. Repeat this process until all the batter is finished.

Hope you'll enjoy!!
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Thank you +Joy Stewart!
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Azlin Bloor

Our Cookbook  - 
Gluten Free Vegetarian Chilli Bake
Make it VEGAN by losing the cheese

A very versatile chilli dish that you can easily make your own. This makes a frequent appearance in our home, with cheese for me, without for the rest of the family!

There are 3 EASY parts to this recipe:
** prepare the base, here I'm using potatoes (15 minutes)
** make the chilli (while the potatoes are cooking - 15 minutes)
** assemble and bake (20 minutes)

Easy, right?

Don't be put off by what looks like a long list of ingredients, it's just a matter of getting the vegetables all ready.

And you can also use other starch for the base, suggestions on the blog, link below.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 4

4 large potatoes
1 large onion
4 cloves garlic
1 medium carrot
1 medium courgette (zucchini)
1 red capsicum (bell pepper)
1 green capsicum
1 medium aubergine (eggplant)
2 - 5 red chillies, to taste
2 chipotle or 1 ancho
2 x 400g canned chopped tomatoes
200g red kidney beans
200g cannellini beans
3 heaped tbsp sundried tomato paste
4 sundried tomatoes in oil
2 tsp ground cumin
1 tbsp olive oil and a little bit more for greasing
small handful of fresh coriander
250g - 450g/half - 1lb cheddar cheese, grated, how much is up to you



1. Heat half a pan of water to cook the potatoes. Add some salt.

2. Scrub the potatoes clean and chop them up into bitesized pieces, about 2 inches or less.

3. Cook the potatoes in the boiling water for 10-15 minutes until just done. Don't overcook, you don't want them to turn to mush.

4. When done, drain and keep aside until the chilli is done.

1. While the potatoes are cooking, halve the onion, then slice into rings.

2. Slice the garlic.

3. Cut up the rest of the vegetables into roughly the same size, about 2 inches. You could just cut the carrots and courgettes in rings of about 1cm/half inch if it's easier.

4. Heat the olive oil on medium high heat and sauté the onions and garlic for about 1 minute.

5. Tip in all the vegetables and stir to coat with the olive oil.

6. Next, add the chillies, chopped tomatoes, the beans, tomato paste, sundried tomatoes and cumin. Stir to mix thoroughly and bring to boil.

7. Reduce to a simmer and cook, uncovered, for 10 - 15 minutes until the courgettes and aubergines are done.

8. Preheat oven at this point to 180˚C/350˚F.

9. Chop up the coriander.

The Bake
1. When the chilli is about done, with 2-3 minutes to go, lightly grease a large oven proof dish with some olive oil.

2. Arrange the cooked potatoes all around the base of your dish.

3. Take the chilli off the heat, stir in the chopped coriander and top the potatoes with this chilli, going for an even spread.

4. Sprinkle the grated cheddar all over the chilli and bake, uncovered, for 15 minutes until the cheese is all melted and brown.

5. If not using cheese, do the same, bake, uncovered, for 15 minutes until you have a slightly crispy top.

6. All you need with this is a green salad which in my books, is always needed to balance the chilli heat.

Taken from:

Balvinder Ubi's profile photoAzlin Bloor's profile photoLisa Watson's profile photo
+Balvinder Ubi thank you Balvinder, I love making it for guests as well, it's an easy crowd pleaser. x
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Marlon Doll

Our Cookbook  - 
Hey guys, long time no see! Here's how to Make Eggplant Pizzas. These mini aubergine pizzas skip the bread, making it quite low carb. This is probably my new favourite easy eggplant recipe, and I love eggplants when they're cooked well. 

I believe Julia Child came up with the original recipe and concept, but I've modified it to my taste and budget. 

Eggplant Pizza Recipe

1. Preheat oven to 400 degrees Fahrenheit. 
2. Slice Eggplant into 1/2 Inch slices, then sprinkle coarse salt on top of the eggplant to draw out bitterness and moisture. After 20 minutes, pat dry with a paper towel, and remove excess salt. If you have a young eggplant with very little seeds, you can skip this step.
3. Brush olive oil onto eggplant or dip eggplant into some, and place on a baking sheet with parchment paper for 10 minutes. 
4. Spoon on spiced tomato or pizza sauce onto the cooked eggplant slices. About 1 tbsp per. Add desired pizza toppings, salt tot taste, Italian spices, and mozzarella. Place in oven for about 10 minutes. Then broil for a minute or till golden brown. Watch carefully then remove and garnish with fresh herbs! 

- 1 Large Eggplant (1/2 Inch thick slices)
- 2 tbsp of Olive Oil
- 1 Cup of Pizza Sauce or Spiced tomato sauce. 
- 1-2 Cups of Desired Pizza toppings (thinly sliced)
- 1 tbsp of italian herbs 
- 1 Cup of Mozzarella (Shredded)
- 1/4 Cup of Fresh Herbs for garnish (basil, green onions, or parsley)
- Salt to taste

Kigoonya Isaac's profile photo
Personally I love eggplant then when you combine it with apizza then it becomes so delicious thanks dear
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Khadija Amazirh

Our Cookbook  - 
My contribution to the breakfasts around the globe event by +Shana Shameer : Rye bread with sesame and poppy seeds.


50 g of wheat bran
150g rye flour
400g all-purpose flour
430-450 ml lukewarm water
1 teaspoon salt
1 tablespoon of instant dry yeast
1 tablespoon oil olive
Sesame and poppy seeds
A little olive oil.


1. In a bowl, mix the dry ingredients. Add water gradually and continue mixing.

2. Knead the dough until smooth and homogeneous, about 10-15 minutes. Brush a bowl with olive oil, place the dough inside the bowl and turn it to coat with oil. Cover the bowl and let the dough double in size. Punch down the dough.

3. Shape the bread as a ring. Brush it with water. Sprinkle with sesame and poppy seeds. Place the bread on a baking sheet covered with parchment paper.Let rise about 30-35 min. Using a kitchen knife, Score the bread. Bake for 30-35 minutes at 180°C. Allow the bread to cool on a wire rack

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Thank you +Indrani Sen and +Shubha A 
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Paul Binns

Our Cookbook  - 
Pork Cutlet with a Sherry Mustard Sauce

 So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.
4 thick cut pork cutlets
2 tbs parsley
1 large shallot
2 cloves garlic
1/2 cup cherry tomatoes
1/2 cup green olives
1/4 cup cooking sherry
1/2 cup chicken broth
1 tbs brown mustard
Handful diced fresh basil
Olive oil
1. Take the pork cutlets and pound them down under some plastic wrap.
2. Salt and pepper and place in a zip bag.
3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit
for at least 30 minutes.
4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.
5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.
6. Pour in the cooking sherry and deglaze the pan.
7. Toss in the halved cherry tomatoes and halved olives. Saute.
8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.
9. Stir in the mustard and mix thoroughly.
10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.
Prep Time: 15 min
Cook Time: 20 min
Marinate time: 30 min
Serves: 4


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#pork   #cutlet  
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Beautiful choice of ingredients Paul :-) +Paul Binns​
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Paul Binns

Our Cookbook  - 
Orange Molasses Fried Chicken

 It was one of those weeks where I had to use up what I had in the fridge. I had many oranges that I had already removed the peels for making homemade Arancello, so in order to keep them fresh I needed to eat them all or use them for something. I was craving fried chicken so decided to combine the two into an interesting fried chicken dish. Orange Molasses Fried Chicken.


2 large boneless skinless chicken breasts
Flour for dredging
3 oranges juiced
1/2 cup molasses

1. I prefer to soak my chicken in a salt and water solution overnight brining them so they come out much more juicier and tasty.

2. Toss the chicken in a plastic bag with the flour to coat.

3. Pour enough vegetable oil in a pan over medium high heat to fry the chicken in.

4. Gently fry the chicken on both sides just until golden brown. Remove and let drain on a paper towel lined plate.

5. Preheat oven  to 350. Place chicken on a baking sheet and place in oven to cook through about 15 min.

6. Meanwhile juice the 3 oranges and combine with the molasses.

7. After about 15 min of the chicken cooking, brush  the orange/molasses glaze over each chicken on both sides. Let cook another  5 minutes in oven.

8. Brush more of the sauce over the chicken and let cook another 5 minutes. Remove and serve.

     It is at this point you should have a crunchy and sticky coating to the chicken breasts. So delicious and interesting that you will be making this again real soon.

Prep Time: 15 min
Cook Time: 35 min
Serves: 2


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#orangechicken   #friedchicken  
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Thank you +Cynthia Lewis​
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Shana Shameer

Our Cookbook  - 
Croatian Chicken Paprikash
Celebrating Croatian Cuisine with +Jasmina Brozović

Here is my go at Jasminas Croatian Chicken dish... I love the mixed paprika flavor in the succulent peppery chicken gravy.
I minced the pepper a bit smaller because the girls always pick at veggies.. I also used skinless chicken because I forgot to mention at the market to keep the skin on. We enjoyed this dish with pasta.. Definitely making again. I added a bit of extra spice and I used a pressure cooker. Thank you Jasmina for the recipe and your lovely introduction to the flavors of Croatia:)

Here is the RECIPE LINK.ć/posts/EYQGg6cLNtb

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You will enjoy it :)) +Joy Stewart Have fun!
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Paul Binns

Our Cookbook  - 
Carne and Queso Burrito

I must admit that I am one of those people who goes to that certain ethnic restaurant and orders the same thing. It doesn't matter where I am, what city I am in, or which restaurant; I always look for this one dish. Now, that is not to say I haven't tried other items on the menu. I have, and I always do at any different ethnic restaurant or different cuisine, however there is that one item that you just fall in love with. I am not sure if this even constitutes Mexican cuisine. All I know is I have found it at many different Mexican restaurants up and down the east coast. It always has a different name depending on the restaurant. So when it came time to name this post, I just called it what it is. A beef and cheese burrito. Nothing fancy, beef tips cooked with onion and stuffed inside a burrito topped with that all time favorite melted white queso cheese. Simple and delicious. I have to say I am a little addicted to that white queso cheese. I have attempted many recipes but have never quite gotten it right. So I on a whim actually found the cheese in a can at my local grocery in the Hispanic food section. Quick, easy, and no hassel. Carne and Queso Burrito.
1 lb flank steak
1/2 white onion
1/2 cup beef broth
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 can Queso Blanco
Flour tortilla

1. Combine cumin, chili, garlic, and paprika in a bowl. Rub all over the flank steak.

2. Dice up onion and toss into a crockpot. Place steak on top and pour in beef broth. Cook at high for 1 hour then turn down to low for another 3-4 hours.

3. Once completed to your preference in tenderness, warm up flour tortilla's, heat up Queso Blanco on stove.

4. Slice beef into strips or chunks. Place in center of tortilla alone with onions. Roll up. Cover with Queso blanco and salsa. Serve.


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They are just so freaking good +Lisa Watson​
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Indrani Sen

Our Cookbook  - 
Mahi Biryani
Mahi in farsi means fish and Mahi Pulao is a dish which is originally Persian .But Mahi biriyani is a delicacy which originated in the Murshidabad province of Bengal where fish is a staple food and its presence in food is considered auspicious and enjoyed by all .Murshidabad was the capital of independent Bengal before the British took over and was under the Nawabs of the Mughal dynasty .Nawab Murshid Quli Khan who was working as the divan, got the attention of Aurangzeb, who sent him to Bengal as the Divan in 1700. In 1717, he was appointed as the Nawab of Murshidabad.The cuisine of Murshidabad is hence a combination of Mughalai and Bengal cuisines ..a delicious and aromatic amalgamation of inherits the richness from the Persian and Mughal cuisine and the simplicity of flavors from the Bengali cuisine with its emphasis on fish and rice .

Fish 1 kg
Rice 1/2 kg
Oil 1cup
Onion finely sliced 3-4
Yoghurt 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Lemon juice 1 tablespoon
Green Chilies whole 5-6 nos.
Ginger 1 inch
Salt to taste
Red Chilies powder
1 teaspoon Black pepper whole
Mace 2 to 3
nutmeg (1/2 tsp)
Cinnamon stick 3-4 nos.
Cardamom green whole 5 to 6
Cloves whole 5 to 6
Coriander powder(1 tsp)
Cumin powder(1 tsp)
Tomatoes(2 chopped fine)
Saffron (1 tsp soaked in 1/2 cup thick milk)
Indian all spice powder(1 tsp)


Marinate the fishes with salt ,ginger garlic paste,red chilly powder and lemon juice for 4 to 5 hrs
Fry the fishes in oil till brown on all the sides (this is necessary so that the fishes don’t break)
Soak basmati rice for at least two hours in water.
Heat water with little salt and some whole spices(1 cinnamon stick ,3 to 4 cloves,4 to 5 crushed cardamom and 2 to 3 bay leaves).When it boils vigorously add rice.
Cook rice till fluffy but it should be little crunchy in the middle ie only parboiled.
Drain the rice immediately.
Add 1/4 th cup of clarified butter or ghee in the pan and add the roughly crushed whole spices.
Add chopped tomatoes and chilly powder,coriander powder and cumin powder.
Add a tsp of ginger and green chillies paste.
cook till tomatoes are tender and melts completely add unsweetened yoghurt and continue to fry .
Add the fried onions.
When the mixture starts leaving oil and looks greasy add the fishes and cook for 5 not stir too much as the fishes may break.
the gravy should not be too dry
Add the rice on top of the gravy and drizzle saffron along with the milk in which it was soaked.
Seal the pan with a lid with a flour dough and slow cook for 30 minutes.
When the steam starts coming out of the pan vigorously despite the seal.switch of the fire.
Open directly before serving
The flavor is better when cooked on charcoal rather than gas.

#nomadkitchencounter   #fish   #biryani  
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Your description is mouthwatering, +Indrani Sen​! Spicy marinated fish, saffron and rice sound like an awesome combination. Looks like a great one to try!
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Jasmina Brozović

Our Cookbook  - 
Croatian Chicken Paprikash - Slavonia Region
Pileći paprikaš

Cooking Croatian - Celebrating Croatian Cuisine on Foodies+

The cuisine of Slavonia owes a lot to the Hungarians that once ruled the region. Using liberal amounts of paprika and garlic, the cuisine is spicier than anywhere in Croatia.

Along with two other spicy stews, Fish Paprikash and Čobanac, Chicken Paprikash is one of the most prepared stews in Croatia. Paprika is a key flavour, while cabbage, cottage cheese and freshwater fish are also frequently served.


- 1 kg chicken piece (breasts, back... with bones and skin)
- 2 large onions, finely minced
- 3 large red peppers
- 3 tablespoons of oil
- 3 teaspoons sweet ground paprika (red,dry)
- 1⁄4 teaspoon chili or hot paprika
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 200 ml white wine
- 300 ml water/ chicken broth

There are many variation of this stew in Croatia. In Zagreb area instead of serving it with pasta, potatoes or homemade dumplings are added to the stew. But in Slavonia, it is made spicy and served with noodles.


1. Heat the oil in a large pot.
2. Add 2 large onions finely minced and saute them until they are soft and transparent. Add chopped red peppers.
3. Chop the chicken into small pieces. Add chicken pieces and saute it until the meat is white.
4. Add wine and saute it for 5 more minutes.
5. Spice the stew with sweet and hot paprika, salt and pepper. The spicier, the better!
6. Add water or chicken broth to cover the chicken.
7. Cook for 50 minutes or until chicken is soft on low heat.

Serve with noodles or mashed potatoes!
As a salad, I would recommend pickled red beet :)


photo by +Zvonimir Fras


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What a beautiful dish! +Jasmina Brozović
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Indrani Sen

Our Cookbook  - 
Breakfasts Around The World Event on Foodies+
Rice and jaggery pancakes
These pancakes are healthy and easy to make .I personally love them because they
are fast and easy to make and you need only three ingredients to make them.They are filling too.I
love the topping with blue cheese.You may also serve it with a sweet topping like jaggery syrup
which will go well with this dish.
1.Rice flour (1 cup)
2.Milk (2 cups)
3. Jaggery (1 cup grated)
4Desiccated coconut(2 tbsp optional)
5.1/2 tbsp baking soda
6.Butter[ 2 to 4 tbsp]
1.Melt the jaggery in a wok.Add little water if required.
2.Mix the rice flour with molten jaggery and milk and coconut to form a smooth batter.
3.Add baking soda and mix .Keep it for 5 minutes.
4.Add laddles of this batter on non stick pan and fry pancakes.Add 1 tbsp of butter and flip to the
other side.
5.Serve with blue cheese spread during breakfast.
Jasmina Brozović's profile photoBalvinder Ubi's profile photoAnna Bonafede's profile photo
How did I miss this enticingly sweet pancakes?
I adore these pancakes and stuff it with nuts like the arabic pancakes kataif. +Indrani Sen
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Paul Binns

Our Cookbook  - 
Butterscotch Pie

Was in one of those moods where I was craving a delicious dessert. I have no diner to head over too and the local grocery doesn't really make any good desserts, so I decided to take a try at making an old fashioned type of pie. One of those you only see in movies, or hear about from your mother or another older member of the family. So here goes; Butterscotch Pie. Creamy, nutty, sweet, and perfect topped with fresh meringue. 
2 tbs butter
1 cup brown sugar
1 tsp salt
1/2 cup heavy cream
3 tbs flour
4 egg yolks, (save whites for meringue)
1 1/2 cups milk
1 tsp vanilla
Pie crust
1. In a medium size sauce pan over medium heat melt butter. Add brown sugar, salt, and cream and cook for roughly five minutes stirring constantly.
2. Mix in flour and whisk until well combined and no lumps remain.
3. Slowly temper egg yolks into the mixture so as not to scramble.
4. Add in milk and lower heat and cook for about 10 minutes stirring frequently.
5. Let cool and mix in vanilla. Pour into pie crust.
6. Bake at 350 degrees for about 15-20 minutes or until crust has browned.
7. Whip egg whites with 1/2 cup sugar until stiff peaks form. Layer over pie and bake at 400 degrees until meringue browns on its peaks about 5 minutes.
This pie is perfectly sweet, filling, but also delicate in its flavors.
Prep Time: 0 min
Cook Time: 40 min
Serves: 4-8


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#pie   #butterscotch   #butterscotchpie  
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Yummy, +Paul Binns​! I love that merengue topping especially! 
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Khadija Amazirh

Our Cookbook  - 
My second contribution to the breakfasts around the globe event by +Shana Shameer .
BAGHRIR, a kind of pancake famous in Morocco. We eat it for breakfast with olive oil or a mixture of honey and melted butter and a cup of mint tea or coffee. So yummy!!
300 g fine semolina or durum flour
100 g whole wheat flour
100 g all-purpose flour
750 ml warm water
1 teaspoon salt
1 tablespoon dry yeast
½ tablespoon baking powder
1. In a bowl, mix the 3 types of flour, the salt and baking powder
2. In the blender, pour the water, add dry yeast then the flours, salt and baking powder mixture.
3. Mix for about 3-4 minutes
4. Pour the mixture into a bowl, cover it and let aside for 10 minutes
5. Heat a non-stick pan
6. Pour the batter (¼, ½ or 2/3 cup) into the pan
7. Let cook for 2-3 minutes. As the baghrir is cooking, lots of holes will appear on its surface.
8. Repeat the process until all the batter is finished
Hope you'll enjoy!
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+Khadija Amazirh Thanks, I will go over and take a look.
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