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Indrani Sen

Our Cookbook  - 
Ilish machh bhape(steamed hilsa fish in mustard sauce)

The traditional cooking methods are so close to my heart,as along with them they bring the memories of my childhood and fragrance of the soil which nurtured me .It also helps me to stand apart,and establish my cultural identity through cooking.The hero of this dish ,which makes it immensely popular with the fish lovers all over India is “Ilish machh” or Hilsa fish.Hilsa is an anadromous fish which migrates from sea to the river during breeding and lays eggs in the delta region.They thrive in the river Padma in Bangladesh which is also known as the Ganges in India.This fish has become very expensive and rare catch these days due to pollution,excessive fishing and other factors.This fish if caught in the sea is not that tasty but when it is caught in the Padma river during breeding it develops a distinct taste to die for.

This dish is an ancient dish from the East bengal which involves steaming the the fish with poppy seeds and mustard seeds paste,after smearing with generous amount of mustard oil.The fish retains it inherent aroma and taste and is spicy due to the addition of mustard paste ,a culinary icon of Bengal.


FIsh (hilsa or any other fish like tilapia,makarel etc)
Mustard paste (3 to 4 tbsp)
Poppy seeds( 4 tbsp)
Mustard oil (2 tbsp)
Turmeric powder(1 tsp)
Salt(as per taste)
Desiccated coconut(2 tbsp)(optional)
Green chillies (3 to 4)


Wash the fishes and marinate with turmeric powder and salt.
Ground the mustard seeds ,poppy seeds and salt into a fine paste with 2 green chillies.
Apply on the fishes.
put the fishes into an air tight container and add 2 to 3 tbsp mustard oil on the mix.
Steam for 15 to 20 minutes.
Serve hot with steamed rice.

Shana Shameer's profile photoAzlin Bloor's profile photo
Love this curry, +Indrani Sen, such an inviting colour too!
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Joy Stewart

Our Cookbook  - 
Ham and Cheese Frittata

I originally wanted to call this Denver Frittata. Partly to amuse myself and partly because, finding myself with extra of the ingredients needed to make a classic denver omelet, I instead planned a frittata. A denver omelet is popular with restaurant goers (and therefore a common menu item at diners) because its simple, straightforward combination of ham, green peppers and cheese (often cheddar) plays very well together. Sauteed peppers offer a sweet and vaguely sour counterpoint to the fatty, salty and sweet crisped ham while cheddar offers a slight tangy, rich sharpness in the background.

Why a frittata? Well, to be honest I thought I knew what a frittata was for many years and as I learned from my friend Lisa, the blogger at Italian Kiwi, I was wrong. I’d been applying that term to any crustless egg pie, baked or fried. The problem is that frittata literally means “fried”. Not only is it fried, it is also composed of an aerated egg batter which has been vigorously whipped. The resulting fluffy egg pie seems so simple, yet is difficult to master. So I decided to make a frittata partly to practice my technique. As to the other part of my motivation? Fried fluffy savory egg pies are delicious.

”Denver” Frittata

Makes 1 (8 in) pie

4 jumbo eggs
1 ounce sharp cheddar, finely grated
1 ounce ham, diced
1/2 large green bell pepper, diced
1/4 cup neutral oil (divided)
Salt, to taste
Pepper, to taste

1. Whisk eggs together with the cheese and season with salt & pepper.
2. In a medium sized skillet or heavy bottomed saucepan (cast iron is best) , heat 3 Tablespoons oil. Over medium heat, saute the ham and peppers until peppers are soft and the ham has been seared all over (6 minutes).
3. While the peppers and ham saute, whip the eggs quickly and with great force. You will notice bubbles begin to form, then the egg batter will start to increase in volume.
4. Distribute the ham and peppers evenly across the bottom of the skillet and pour egg batter over them. Fry for five minutes and leave the frittata alone. No flipping or stirring necessary. If you’re worried it will burn, make sure you check for smoke or a burnt smell frequently and adjust heat as needed.
5. Slide a plate over your pan and carefully invert the pan onto the plate. Thump gently to loosen the frittata. It should come off mostly or all in one piece.
6. Return pan to the heat and add the remaining 1 Tablespoon oil. Slide the frittata back into the pan and allow it to finish cooking for 3 minutes.
Transfer to a paper towel lined plate and serve.
View this recipe on my blog at:
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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

Indrani Sen's profile photoJoy Stewart's profile photo
Thank you +Indrani Sen​! Yeah, they are a great quick meal and I am always surprised and happy if they turn out unburnt. :)
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Balvinder Ubi

Our Cookbook  - 
Tandoori Gobhi

I enjoy sharing recipes from my kitchen, especially when they are dishes I make again and again. Tandoori gobhi is one of those recipes in which cauliflower florets are marinated in traditional spice marinade and roasted till charred and golden. This is an easy and fun recipe for appetizer, or as a side with grilled meat and veggies or wrapped in a gluten free tortilla with yogurt cucumber dressing.

1 cauliflower or 600g florets
Traditional spice marinade
1 tbsp. lemon juice
2 tsp ginger and garlic paste
1 1/2 tbsp. Mustard or olive oil
1 tsp Kashmiri chili powder
1 tsp salt
1/2 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp ajwain/ carom seeds (optional)
1/2 tsp turmeric powder
3/4 tsp garam masala (optional)
1 tbsp. besan /bengal gram or chickpea flour (optional)
1 cup thick yogurt, whisked


Break or cut the cauliflower into even size florets. Rinse the cauliflower and let it thoroughly dry on kitchen towel.
Roast besan (if using) in a nonstick pan (Cuisinart enameled cookware works best for dry roasting)
Combine all marinade ingredients.
Toss the florets in the marinade taking care that they do not break. Coat all over including inside the nooks.set aside for 1 hour or more.
Preheat the oven to 450°F.( This is ideal for roasting, although you can adjust up or down as you prefer.)
Line a cookie sheet with parchment paper. Arrange the florets in single layer.
Bake in preheated oven for 35-40 minutes, turning halfway through to ensure they are nicely browned all over.

Recipe from :

Balvinder Ubi's profile photo
+Lisa Watson Thank you so much, Lisa! I think the reason so many people don't like cauliflower is because it is white in color and is not all that flavorful. But if you cook or roast with spices it just brings out delicious flavor and turmeric makes it more visually appealing.

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Paul Binns

Our Cookbook  - 
Grilled Shrimp Summer Salad with Citrus Vinaigrette

Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.


•1 head romaine lettuce
•1 lb shrimp
•1 nectarine
•1 mandarin orange
•1 red bell pepper
•Goat cheese
•Citrus vinaigrette
•Olive oil

1. Peel the orange and slice it up along with the nectarine.

2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.

3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.

4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.

5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.

6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2


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:

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Our Cookbook  - 

{This basic recipe is AMAZING, and it's soooo interchangeable!
Add your favorites, use what you have, try different herbs each time...I use this recipe 2-3x per week, all Summer long!}
Makes about 4- 6 servings
4 Roma tomatoes, seeded and diced
2 cucumbers, seeded and diced
1 green pepper, seeded and diced
1/2 small red onion, sliced
1/2 cup pitted black, or Kalamata olives (optional)
2 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
3-4 Tbsps Good quality olive oil, or avocado oil
Sea salt and freshly ground black pepper, to taste .

Optional add-in ideas:
4 ounces Greek feta cheese, diced
1/4 cup chopped flat-leaf parsley, no stems
1 Tbsp fresh chopped dill
2 Tbsp fresh chopped mint leaves
1 tsp sumac (Turkish) seasoning .
Toss all ingredients except feta cheese, gently in a large glass bowl. Let sit at room temperature for 1 hour. Toss in the feta just before serving and taste for seasoning and adjust seasonings, as you wish.

Jabeen Serwat's profile photo
So colorful! ❤️
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Debbie's Dish

Our Cookbook  - 
Peruvian Fish Chowder

This recipe for Peruvian fish chowder has been in my family for well over thirty-five years.

My mom’s hand written recipe has been passed down to me and she would be pleased to know how popular it has become over the years with family and friends. I did make some changes to her recipe by adding a few extra ingredients that I thought complimented it.

2 tablespoons olive oil (I used 1 tablespoon olive oil and 1 coconut oil)
2 garlic cloves minced
1 medium onion chopped
1- 28 Fl.oz( 796ml) can of diced tomatoes or 1 pound tomatoes peeled, chopped
2 teaspoons chilli powder
2 teaspoons salt or more to taste (original recipe says 1 tablespoon)
pepper to taste
1/4 teaspoon red chilli flakes
1 jalapeno diced and seeds removed if too hot
1or 2 small red chillis (optional)
2 green onions chopped
4 tomatillos chopped (optional)
1 medium yam, peeled, cut into 1/2 inch dice
1 potato, peeled cut into 1/2 inch dice
1 cup corn kernels
1/2 cup cream (I used heavy cream)
1 cup milk
1 1/2 2 cups water (add last 1/2 cup of water toward the end if it needs it)
2 ounces cream cheese, at room temperature
1 1/2 pounds white fish fillets
fresh cilantro sprigs
1 lime


In a heavy saucepan, heat the oil and add the garlic and onion. Cook on low until the onion is slightly golden but not browned.
Add the tomatoes, chilli powder, salt, pepper and red pepper flakes. Simmer for 10 minutes. Add the water, yam, and potato. Cover for 10 minutes and cook on medium low heat until the yam and potato are tender, but not mushy.
In a bowl, make a smooth paste with the cream cheese and ¼ cup of cream, beating with a fork or whisk until smooth. Add the other ¼ cream to paste. Stir this mixture along with 1 cup of milk into the soup and stir until cream cheese is mostly blended through. Add the corn, tomatillos if using, jalapeno, green onions, and red chilli. Bring to a simmer.
Cut the fish fillets into 6 pieces. Place into the soup, cover and cook for 4-6 minutes or until the fish is opaque inside.
Serve with fresh cilantro and a sprinkle of lime juice.
Joy Stewart's profile photo
Welcome to foodies+, +Debbie's Dish​! We're a very social group, so don't forget to check out others' posts, plus one, leave comments so we can get to know you! :)
I've had chupe de camarones, +Debbie's Dish​, but never chupe de pescatore. Looks delicious! Have you tried Ají Amarillo peppers? They might be wonderful in a spicy fish chowder.
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Azlin Bloor

Our Cookbook  - 
The Ultimate Burger, with a Middle Eastern Flavour

What is your idea of the ultimate burger? Should the swagger be in the burger patty or do you think it’s the extras that should do the talking?

Me? I’m definitely in the second camp! Now don’t get me wrong, I would still like some flavour in the meat as a starting point, but that’s all it would be, a starting point, the groundwork, so to speak. Then, we build on this foundation with multiple layers of aroma, taste and texture. Just take a look at the image above and you’ll see what I’m talking about. What goes on and around the meat is what turns the plain old burger into The Ultimate Burger!

My secret ingredient here, well, ingredients in the plural, are those green and white sauces you see in the picture, 2 staples in our home: Zhoug, the Yemeni Green Chilli Sauce and Za’atar Yoghurt. Both recipe links are given on the blog, but for now, let's get cooking!


Prep Time: 7 minutes
Cook Time: 6 minutes
Total Time: 13 minutes
Serving Size: 4


500g/just over 1 lb minced beef (20% fat)
1 medium onion
1 small handful flat leaf parsley (curly is fine too)
1 large clove garlic
1 tsp ground cumin
half tsp sumac (or a 1 tsp lemon juice)
half tsp salt
freshly ground black pepper

Everything else
4 burger buns of your choice
enough lettuce leaves for 4 buns
2 medium tomatoes
1 medium red onion
2-4 tbsp Zhug, to taste (it's hot!)
4 tbsp za'atar yoghurt
4 cheese slices, Cheddar is great
enough olive oil to cook


1. Quarter the onion and place it in a chopper.

2. Add the garlic and parsley and chop it to a fine blend, with no water added.

3. Now place all the burger ingredients into a bowl and mix thoroughly with your hands.

4. Form into 4 burger patties and place in the fridge while you get the vegetables ready.

5. Slice the tomatoes into rounds.

6. Slice the onions into rings.

7. Cook the burgers the way you want to, on the barbecue, under the grill (broiler) or on the stove top.

On the barbecue or under the grill

Lightly oil the top and bottom of the burger and cook for about 2-3 minutes on each side for medium, 3-4 for well done.

On the stove top

1. Heat 2 tbsp of olive oil in a large frying pan on medium high heat.

2. Cook the burgers for about 2-3 minutes on each side for medium, 3-4 for well done.


The burger can be packed in any order you like.
My way: lettuce, onion rings, tomatoes, burger, zhug, za'atar yoghurt, cheese.

More hints and tips:

Azlin Bloor's profile photo
+Sandra Rerecic thanks Sandra!
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Shana Shameer

Our Cookbook  - 
Thai Grilled Chicken and Arugula Salad

Goodbye to boring salads! An exotic salad that is pleasingly delicious with various layers of flavor! I love the two distinct dressings that make this salad so yummy.
A complete meal. For a vegetarian option replace the chicken with beancurd or paneer!
Serves 2

Ingredients :
For Chicken and Cooked Dressing :
• 300 gms chicken breast (boneless
• ¹/8 tsp ground turmeric
• 4 shallots
• 3 cloves of garlic
• 1 ½ tsp fresh  ginger
• 2 long mild green chillies - deseed if needed
• ¼ cup loosely packed Basil Leaves (Thai basil or holy basil)
• 1 stalks of lemongrass stalk, cut into rings
• 1 kafir Lime leaf, mid vein removed
• 1 candlenut
• 2 tablespoon peanut/sunflower oil
• ¾ cups of  coconut milk- unsweetened and slightly thick
• ½ teaspoon salt
• 1½ tablespoons fresh lime juice
• ¼ tsp freshly cracked black pepper
For Arugula Dressing :
• 50 gms baby arugula
• 1/3 cup mayonnaise
• 1 ½ Tbsp lemon juice
• 2 tsp prepared horseradish sauce
• 1 clove garlic
• 2 tbsp fresh parsley
• 1 Tbsp extra virgin olive oil
Other fresh ingredients for salad, to be tossed together :
• 60 gms baby arugula
• 1 large tomato, sliced or ½ cup cherry tomatoes, sliced
• 1 or 2 cucumbers, according to size - sliced
• 1 rib of celery, sliced finely
• 4 baby corns, sliced
• 2 baby carrots, sliced
• 2 ¼ cups red coral lettuce or other variety - torn
• 2 Tbsp sunflower seeds
• 1 Tbsp extra virgin olive oil
• ½ Tbsp lime juice
• salt to taste
Method :
For Arugula Dressing :
• Blend together the (Mayonnaise, horseradish,lemon juice, garlic, parsley, 60 gm/2 oz
•  of the watercress, 1 Tbsp olive oil and 1 Tbsp warm water) in a food processor till smooth and refrigerate.
For Chicken and Cooked Dressing :
• Marinate chicken breast with turmeric and a ¼ tsp salt for 30 minutes.
• Add the shallots, garlic, ginger, lemongrass, basil, green chilli, kafir lime and candlenut to a small grinder jar and grind to a fine paste. Do not add water.
• Heat oil in a non stick wok or pan.
• Add the ground paste and fry, stirring constantly till it no longer has the raw smell of garlic and ginger and oil seperates.
• Add coconut milk and simmer. Taste and season appropriately with salt and pepper.
• Add the chicken and coat well with the coconut sauce. Cover and allow to cook till the chicken is cooked with a nice coating of the coconut sauce. Add lime juice. Keep spooning the sauce over the chicken pieces, gently and do not allow sauce to burn on sides of pan.
• About 8 minutes to cook.  Don't overcook as the chicken is to be grilled further. 
• Remove the cooked pieces from sauce in the pan. Use a spatula to remove all the sauce and refrigerate this.
• Heat oil in a grill pan. Grill the chicken on medium heat till you get nice char marks and a lovely aroma. (Use a regular frying pan if you do not have a grill pan).
Assembling the salad :
• Toss all the fresh ingredients for the salad together.
• Add olive oil, lime juice, salt and toss once more.
• Cut up the grilled chicken while still warm and add on top of the salad.
• Now get both refrigerated dressings (arugula and cooked sauce) and dollop over the salad, seperately.
• So you have warm chicken over a cool salad with dollops of sauces in two flavors... enjoy with a  nice iced honey lemon drink!

Taken from
Shana Shameer's profile photo
Thanks so much +Germana Ferrante  :)
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Sandra Rerecic

Our Cookbook  - 
Inspired to share this from +Jasmina Brozović +Zvonimir Fras traditional recipes. This is recipe from my Croatian heritiage . The actual pot used is from Mom who's mother passed it down to her. Its great in Fall and WInter so its great time to post it. Takes time to make and there are a lot of steps but at end when you taste it its like a HUG in BOWL . :)

Croatian Winter Bean and Kraut Gulash

4 Red Kidney Beans canned. Do not rince
3 large or 5 small bags of Sauerkraut
2 -4 cups cold water
5 cloves garlic smashed
1 large chopped onion
1 cup špek or smoked bacon cubed
1 pound smoked sliced Croatian sausage.
Note : Use kranjska kobasice or you can use
a Polish kielbasa. without casing
2-3 large smoked ham hocks
5 large bay leaves

Salt, pepper and seasonings to taste

Cook Time: total aprox 120 min

Wash squeeze and drain all Sauerkraut set aside.
Place smoked ham hocks in large pot and add fresh cold water to cover.
Add chopped onion
Bay leaves
Garlic cloves
Bring to a boil, reduce heat to a simmer.
Cook Hock for 30 min until fork tender.

Add Sauerkraut
Return to a boil, reduce heat and simmer until sauerkraut is soft, stirring occasionally.
Once Sauerkraut is cooked, about 30 minutes, remove bay leaves and discard.
Remove bones from meat and return meat to the pot.
Add cubed smoked sausage and spek and canned red kidney beans.
Cook together for another 15 min.

While cooking heat a skillet with 3 tablespoons oil and one cup of flour. Add paprika.
Whisk until light brown in color and thick.

IMPORTANT STEP Mixing thickener with stew.
While on heat, a stock to skillet, stir then add back to pot. Repeat 3-4 times until thickener is gone.

Also Fresh beans that you soak overnight can also be used.. but get added to pot early on in the process with the hock and take longer to cook.

Sandra Rerecic's profile photo
+Kaitlyn Loske  Most likely , splatter from stirring and rewarming it up, It's a lot for one pot
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Shana Shameer

Our Cookbook  - 
Chicken Manchurian

Quick and Simple with Red Gravy
This has got to be the simplest Chicken Manchurian Recipe out there. Chicken Manchurian is an Indo Chinese dish. In this version, the chicken stays nice and juicy. There are very few basic ingredients. The sauce is a tomato based one as opposed to the dark soy based ones. Start to finish, this dish takes less than 30 minutes. Often served with Indian Flatbreads or Fried Rice. I used my 'quick deep fry' method prior to cooking in the sauce / gravy - this actually keeps the chicken from absorbing too much oil.  It is only half cooked and placed on kitchen paper towel before being cooked till tender in the gravy. Now, if you want to cut out the oil, altogether, you can do so as well by completely skipping that step and adding the battered chicken directly to the pan after sautéing the ginger and garlic.
Key Ingredients: Chicken, Ginger, Garlic, Tomato, Ketchup, Oil, Pepper, Chilli flakes, Flour, Corn flour, Herbs for garnish
Visit the link below for step-wise pictures.

Yield: (4 servings)
• 600 gms boneless chicken (thigh or leg meat preferred but breast is alright as well)
•  1 Tbsp ginger, finely chopped
• 1 Tbsp garlic, finely chopped
• 4-5 tomatoes - boiled, peeled and blended to a puree after cooled
• ½ cup ketchup
• 1 Tbsp oyster sauce
• 1 long mild chilli, chopped
• 1 ½ tsp mild dry chill flakes (remove the seeds)
• 1 tsp knorr chicken powder or similar seasoning powder
• 1 cup chicken stock. (Made from boiling neck/bone of chicken, perhaps a piece of the chicken in 1 ½ cup water and drained) . Without salt.
• Oil for frying (optional) plus 2 Tbsp
• Spring onion greens and/ or free coriander for garnish
• 1 Tbsp ginger julienne  for garnish

For the marinade / batter:
• 2 rounded Tbsp plain flour
• 1 Tbsp corn flour
• 1 tsp light soy sauce
• ¼ tsp salt
• ¼ tsp white pepper powder
• ¼ tsp baking powder
• ½ and egg or 1 small egg (both white and yolk)

• Cut the chicken into 1" x 2 " cubes.
• Rinse and drain.
• Apply all ingredients for marinade/ batter to the chicken. Rub well to coat evenly and thoroughly. Add just a small amount of water if the batter seems too thick. The batter should be slightly thick.
• At the same time bring oil for deep frying in a wok/pan. (Skip this frying step if you want to reduce oil).
• Add the chicken, one piece at a time to the HOT oil. There should be instant sizzle. Add a batch at a time, without overcrowding.
• Leave the chicken undisturbed for 40 seconds to keep the batter from coming off.
• Then gently separate and turn over the pieces. Fry till just light golden, maybe 20- 30 seconds more. Drain from the oil and place on kitchen paper. The chicken should not be fully cooked. The crust however, should still be golden and crisp.
• Heat oil (2 Tbsp) in a seasoned or non stick wok.
• Add ginger and garlic and sauté till fragrant, without going brown.
• Add the tomato puree. Cook, stirring till the puree thickens and oil separates.
• Add the chill flakes, chicken powder and salt to taste.
• Now add the ketchup and stir till thickened.
• Gently stir in the fried chicken and toss gently to coat.
• Add the clear stock now and bring to a boil.
• Add  sliced green chili.
•  Also add oyster sauce  and a little salt to taste.
• Lower heat, cover the wok with a lid and cook for 5 minutes.
• Remove from heat.
• Serve garnished with ginger julienne and chopped fresh herbs.

Taken from :

Steve Singh's profile photoShana Shameer's profile photo
Thats great! Glad you improvised. Happy to hear you got good results! :) +Steve Singh
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Lisa Watson

Our Cookbook  - 
Mrs Rawnsley's Sponge Cake

I recently was down in New Zealand to visit my family, and much to my delight, my mother gifted me my grandmother's old recipe book, full of recipes she collected over her whole life. Next to each recipe, she wrote the name of the person she got it from. This sponge cake comes from someone she knew called Mrs Rawnsley.

Who was Mrs Rawnsley? Where did she get this recipe for sponge cake from? Did she make it up herself? Did she get it from a friend or a neighbour? How did she fit into my grandmother's life?There are so many stories behind each name in the cookbook.

The book leads us along the path of my grandmother’s life. These kinds of books are far more than just collections of food we'd like to make. We all have a book like this inside of us: a trail of people we’ve met; laughed with; admired. Each recipe tells a story about an event in the collector's life. Anyway, whoever Mrs Rawnsley was, I can say that she was very good at making cake!

Eggs - 3

White Sugar - 3/4 cup
Milk - 1/2 cup
Butter - 40g (1 1/2 oz)
All-purpose flour - 1 cup
Baking Soda - 1 tsp
Cream of Tartar - 1/2 tsp


Grease a cake tin with butter and line the bottom with baking paper. Heat the oven to 180ºC (350ºF).
Beat together the eggs and sugar until they become pale and thick.
Boil the milk and melt the butter in it. Pour the milk mixture slowly into the creamed egg while beating the batter constantly.
Mix together the flour, baking soda and cream of tartar.
Gently beat the flour mixture into the batter.
Bake the cake for 20 - 25 minutes until golden brown and firm to the touch.
Leave to cool for at least 10 minutes before running a knife around the edges and tipping out onto a wire-rack to cool completely.
Dust with icing sugar before serving.

To find out more click on:


Lisa Watson's profile photo
Even not so great cooks usually have one wonderful recipe +Lafayette Polk ! :) It sounds as though your mother's preserves were delicious!
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Sandra Rerecic

Our Cookbook  - 
Trying the new ingredient for dinner tonight . Chicken Round Ravioli .I made it with own made garlic butter and Italian parsley sauce . Holy cow it was good! Why hadn't tried them sooner. I've used the same recipe for any type of Ravioli.

#pasta . #freshpasta . #food #cooking

Adjust the amount of butter and garlic to the amount of ravioli you are cooking for 4- 6 rounds i used

1 large garlic clove chopped finely
1 tablespoons softened butter and handful of dried parsley,

Boil pasta and drain reserving the pasta water.
In a large skillet brown garlic in butter Once the garlic is softened toss it in with the Ravioli.
Sprinkle in parsley and salt and pepper, add 1/2 cup pasta water until all pasta is dressed lightly,

Sandra Rerecic's profile photo
They are made fresh daily in the store. I did not make them ...Yes its just chicken and bit of ricotta I believe.

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Joy Stewart

Our Cookbook  - 
Leftover Shakshuka with Potatoes

Shakshuka. Say it with me Shak (Shahk). Shuka (Shookah). What is it? A fabulously flavorful, spicy, easy egg dish from the Middle East that can be eaten for breakfast, lunch or dinner. Eggs are poached in a zesty tomato and vegetable sauce and it is usually served with warm, fresh pita or crusty bread. I’ve known I wanted to try it since I first heard of it on Cutthroat kitchen. The camera closeup was of a cast iron pan filled with a chunky red sauce and dotted with perfectly poached eggs; I was intrigued.
After cooking a friend’s excellent recipe for Croatian Chicken Paprikash I was left with a lot of the wonderful sauce (through no fault of the recipe; I just fudged the amount of chicken to use since I like to use a different cut in my stews than her recipe recommends). I couldn’t bear to throw out so much excellent, savory flavor so I decided to add just a few ingredients and turn it into Shakshuka. I added potatoes to my Paprikash and they were full of flavor; a great starch for the Shakshuka. If you make Chicken Paprikash on Friday you can plan on incorporating the leftover sauce into a Shakshuka on Saturday morning for an easy, delicious breakfast. If you like egg dishes and savory breakfast, I highly recommend trying Shakshuka.


Serves 3

1 quart leftover sauce from Chicken Paprikash* (see recipe link below)
2 (15 ounce) cans chopped tomatoes
6 eggs
2 teaspoons cumin
Salt, to taste
Pepper, to taste

Chopped Italian Parsley
Feta Cheese

1. In a broad saucepan combine Paprikash sauce, cumin and chopped tomatoes. Bring to a lazy boil over medium heat and cook for 10 - 15 minutes, to thicken sauce.
2. Crack eggs in one by one, up to five around the edges of the pan and one in the center. Cover, reduce heat to low and cook for 2 - 3 minutes for poached eggs and up to 10 minutes for hard boiled eggs.
Serve garnished with generous helpings of minced parsley and feta cheese.

Croatian Chicken Paprikash by +Jasmina Brozović​:

*I like to add potatoes to my chicken paprikash. 2 large russet potatoes, scrubbed and chopped into roughly 1” pieces; they go into the stew when the liquid does.

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

Joy Stewart's profile photoSarah Audal's profile photo
+Joy Stewart Cross fingers! 
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Jasmina Brozović

Our Cookbook  - 
Apple Crumble Pie, my way :D

Apples are in season, and #foodies+ has another delicious challenge for all!

I can't wait to see your apple creations. In the mean time, I made mine with maple syrup and it makes all the difference. We did move to Canada after all :)

For the shortcrust pastry
220 g pastry flour
50 g sugar
pinch of salt
130 g cold butter, diced
1 egg, beaten

Make the pastry twice with the same ingredients. One ball of dough will be for the bottom of the pie and the other ball will be for the top.

In the bowl mix together flour, salt and sugar until combined. Add butter, and mix until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour mixture and knead until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. One ball wrap in transparent foil and refrigerate for 25-30 minutes and the other one wrap in transparent foil and put in the freezer!

For the filling

5-6 medium apples
1/4 cup maple syrup
2 tsp cinnamon
10 g vanilla sugar
1 hand full of oatmeal for sprinkling

Peel, clean and cut the apples into small cubes. Put them in a medium saucepan, pour over the maple syrup, add cinnamon and vanilla sugar. Simmer the apples over the low heat until soft.


Preheat oven to 180 °C. Butter a 26 cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30 cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork.

Pour over the apple filling. Take the dough form the freezer and grate in on top of the filling. Sprinkle with oatmeal.

Bake for 20-25 minutes or until the dough becomes golden brown.

Enjoy :)

Photo by +Zvonimir Fras

Jasmina Brozović's profile photo
Totally :D +Sarah Audal 
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Lisa Watson

Our Cookbook  - 
Italian Apple Cake

To celebrate Foodies+ Apple month, I'd like to show you how to make an apple cake from Italy. I love this recipe as it has no fat in it. That’s right folks: no butter and no oil! It is basically cooked apple held together with a tiny bit of cake, rather than a cake with a bit of apple in it. Don’t for a minute think, “But I want something richer and more dessert-like”! This cake tastes rich and will satisfy your craving for something sweet, while also satisfying that whole “eat more fruit” thing that those do-gooder people (like mothers and doctors) always keep insisting on.



Flour - 150 g (1 1/4 cups)
White sugar - 100 g (6 Tbsp)
Baking powder - 1 sachet (3 tsp)
Egg - 1
Milk - 175 ml (3/4 cup)
Apples - 1 kg (2 lbs)
Salt - a pinch


Butter a 25cm diameter cake tin, then sprinkle breadcrumbs on the bottom. Shake the tin so that the crumbs cover the bottom and sides, then tip the excess out.
Heat the oven to 180°C.
While the oven is heating, mix the flour sugar and salt together.
Dissolve the baking powder in the milk, then mix it into the dry ingredients.
Mix in the egg.
Peel and chop up the apples into small chunks. My mother-in-law cut them into eighths and then sliced each eighth into chunks. You can cut them however you like!
Mix the apples in with the dough until all the apples are coated.
Tip the mixture into the cake tin, then sprinkle 1 tablespoon of sugar over the top.
Bake for 45 - 60 minutes until the top is golden brown.
Leave in the tin for 5 - 10 minutes to cool before turning out.

For tips and tricks on how to make the perfect Italian Apple Cake click on the link here:

Joy Stewart's profile photo
Will do, +Lisa Watson! I'm looking forward to trying it!
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