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Patricia Warnon

Now in Season  - 
After a long absence, here I am again with a fairly simple recipe but season.
Côte smoke filled the 2 cheeses

  - 1 side smoke per person

- 1 slice of Swiss cheese and pieces of cheese with walnuts

- 1 slice of ham

- Fat

- pepper


  - Cut your chop in half

- On part, a slice of cheese

- A ham

- End with pieces of cheese with walnuts

- Close with another slice of meat in spicy with toothpick

- In a pan, heat the fat over low heat

- Sauté on each side your meat

- When the cheese is melted, it's ready

serve on a hot plate.

Here I proposed with mashed spinach.
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Now in Season  - 
Foodies+ Star Recipe
Traditional Bengali Lamb Curry

Here it is, folks, our first Star Recipe and it's by +Indrani Sen.  
Congratulations Indrani!

Who doesn't love a good curry? Here's one that ticks all the boxes, as far as we're concerned.
So what happens now?

All of you have 2 weeks to recreate (lab) this recipe and post a picture of your final product along with:
** Your thoughts on the recipe itself, whether on the eating or the cooking, or both
** A link to the actual post, which you'll find below, so just copy and paste from here
** add the tag #foodiestar  

Everyone who labs this recipe will earn 5 points, and a further 5 points for each subsequent Star Recipe.
At the end of 2 months, we'll total up the points and the person who has the most points will:
** receive a surprise gift from foodies+
** have the opportunity to guest on one of +Azlin Bloor's shows on Hangouts on Air/YouTube.
** will have one of your recipes pinned for 24 hours on foodies+ here and our Facebook page

The featured recipient will automatically get 5 points to keep it fair all across. 
Here's the full recipe:

Lamb meat (with bone or boneless) 500g
Red chilly paste (hand ground 1 tbsp)'
Cumin seeds paste or powder (1 tbsp)
Coriander seeds paste or powder (1 tbsp)
Onion paste or grated (1)
Onion sliced (2 to 3)
Cinnamon,cardamom,cloves,black pepper (powdered) 2 tbsp (all powder)
ginger (1 inch)
garlic (10 to 12 small cloves)
Green chillies (4 to 5)
Curd (1/4th cup) optional
Mustard oil 1/4th cup
Turmeric (1 tsp)
Salt (as per taste)
Sugar (1/2 tsp)
Potatoes (cut into halves and fried in oil till brown)
Marinate the meat with turmeric salt and 2 tbsp of mustard oil for an hour.
Take a pan and heat oil.
Fry the onions till golden brown.
Add the onion grated followed by ginger ,garlic and green chilly(1) paste
Add red chilly paste followed by cumin and coriander.
Saute till the color changes and spice mixture leaves the sides of the pan.
Add the meat and all spice powder and cook again covered for around 20 minutes till the curry attends a dark color with the water dried.
Pressure cook with 1 cup of water and the potatoes till 2 whistles.You can check the color if it has dark color and the meat is tender with oil seen on the gravy ,break 2 to 3 green chilies and cook for  more 15 minutes on slow flame.
You can make the gravy thinner by adding boiling water with appropriate salt

Here's the link to the original post by Indrani:

There you have it folks! Let's have some fun! 

As mentioned, we'll also "analyse" the recipe in question in the comments below, we'd love for you to join in the conversation!

+nomad dimitri +Lisa Watson +Joy Stewart +John Nelson +Sylvie S. +Paul Binns +Rita Dolce +Jasmina Brozović +Simples Recipes +Steve Barkley +Stephen Rahauiser +Tom-Anita Morgan +Marlon Doll +Simonetta Held +Assunta Pecorelli 
Cedrick Niles's profile photoJustIn Biber's profile photoFelisa Mitchell's profile photoAnaar Dharamsi's profile photo
+Suizanur Sulaiman if you make this recipe, be sure to ket us know here on foodies+ but especially the cook herself, +Indrani Sen . x
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Now in Season  - 
Foodies+ Star of the Week
Who will it be?

You know how we love our various projects here on foodies+? Well, starting the 1st of Feb, we'll be rolling out a new initiative - the "Foodies+ Star of the Week"!

Every fortnight or so, the moderators (+Lisa Watson, +Joy Stewart & me, +Azlin Bloor) will pick a favourite recipe. We'll pin this recipe up for about a week and this is what we'd like you to do:

** Recreate the star recipe of the week in your own kitchen (we call this "to lab a recipe", here on foodies+) and post about it before the next Foodies+ Star is picked. 

The moderators will discuss the chosen recipe in the comments section, we'll talk about what attracted us to it, we'll talk ingredients, we'll talk substitutes. And we invite you to do the same, even if you have commented on the original post.

After all, this community is more than just a bulletin board of recipes - it's where we come together to TALK too! Right?
And learn.
And share.
And for those brave enough, heaven forbid, even disagree!

So! Who will it be?

Watch this space - the 1st of Feb is within tasting distance!

+nomad dimitri +John Nelson +Karin Frauenfeld +Rita Dolce +Paul Binns +Sylvie S. +Jasmina Brozović +Indrani Sen +Simples Recipes +Steve Barkley +Patricia Warnon +Catherine Russi +Tom-Anita Morgan +Simonetta Held +Marlon Doll +Stephen Rahauiser 
Azlin Bloor's profile photoMarlon Doll's profile photo
Awesome. Excited to see it start! 
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Patricia Warnon

Now in Season  - 
Potato gratin cauliflower flower
Ingredients: - 1 small cauliflower (bio)
- 10 beautiful potato
- Broth (vegetable cubes for pre-cooking vegetables)
- 1/2 liter of milk
- 2 tbsp. in s. of flour
- 1 egg
- 1 tbsp. in s. of flour
- Nutmeg, pepper, grated cheese (gruyere)
Preparation: - Preheat your oven to 180 ° - peel your potato
- Make small bouquets with your cauliflower
- Pre-cook your potatoes in broth
- Cut them into rings
- Butter a baking dish, make a layer of potato, a cauliflower and finish with
a potato
- Watering sauce all over the dish, sprinkle with cheese
- Bake
- The dish is ready when the top is brown or when the tip of a knife through your ingredients
Make the sauce: - In a skillet, fat blondir
- Off the heat, when it is melted, gradually add flour, stir with a whisk
- Gently pour the milk, return to the heat without stopping to mix
- Pepper, grated nutmeg and remove again the heat source
- Add egg and mix again quickly to not that the egg cooks
Dietrich Stroeh's profile photoJoy Stewart's profile photoKatenarin Jung's profile photoAnaar Dharamsi's profile photo
Yummy! Something to break my new year's resolution diet for, +Patricia Warnon​! 
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Patricia Warnon

Now in Season  - 
Tell me your opinion on this small simple recipe to make

Scampi salmon terrine with eggs

 - 4 salmon steaks

- 6 eggs

- 250 gr of scampi (frozen)

- 2 shallots, 1 tsp. in s. chives, 2-3 slivers of garlic, 1 tsp. c. parsley

- 1 large c. in s. mayonnaise

- Pepper and a hint of pepper (frozen)

- fat


 - In stove, melt a little fat, cook your salmon steaks

- Let cool

- Clean your scampi tails and cut into small dice, keep for garnish (see photos)

- At the same time, you will have hard boiled eggs, after having chipped, cut into small pieces 3 (when cooled)

- Scales the other 3 and make a pretty pattern (for garnish)

- In a dish crumble your salmon, add the pieces of eggs, pieces of scampi, aromatic herbs and pepper

- Put the mayonnaise and stir well, season

Presentation Example: place your mixture into small glasses, and place on a small plate surrounded salad. Hang a few scampi tails to them.
Ingrédients: - 4 pavés de saumon - 6 oeufs - 250 gr de scampis (surgelés) - 2 échalotes, 1 c. à s. de ciboulette, 2 à 3 éclats d'ail, 1 c . à c. de persil - 1 belle c . à s. de...
Patricia Warnon's profile photoAleks K. Shaw's profile photo
+Azlin Bloor I changed my photos today, I hope it will go. Good nig
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Azlin Bloor

Now in Season  - 
Happy New Year!

Wishing every single one of you a very happy 2016!
May all your dreams and hopes come true, and then some!

Let's have even more fun this year! 

The Foodies+ Team xx
Simples Recipes's profile photoJasmina Brozović's profile photo
Happy New Year to everyone! So good to be a part of this community :-D 
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Patricia Warnon

Now in Season  - 
stuffed egg mushroom shaped

This is the entrance to our Christmas


- Eggs (1 per person)

- 1/2 tomato per person

- 1 in natural tuna

- 5 Crab sticks

- 1 tbsp. in s. mayonnaise + 1 bit to make the little dots on the tomato

- Pepper, 1 onion, 2-3 slivers of garlic, parsley


- Cook your eggs (hard-boiled)

- When they are cooked + or 10 minutes, cut one end (take one that is less flat)

- Empty the egg, put the yolk in one flat

- Empty the juice of your tuna and crumbled, your crab cut into small pieces

- Peel onion and garlic and chop finely

- Add all the ingredients in the dish with the egg yolks

- Put the mayonnaise, parsley, pepper and toss it off, adjust seasoning

- With a small teaspoon or tea (if you have), shove your egg whites with stuffing

Presentation: on a plate, put some salad, amid thicket place your egg and place over half a tomato with a knife point make little mayonnaise spots.
Joy Stewart's profile photoPatricia Warnon's profile photo
+Lisa Watson +Joy Stewart  Thank you, good years and especially healthy
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Lisa Watson

Now in Season  - 
I forgot to take a photo of the table before the festivities began at the house of my parents-in-law where we have Christmas lunch every year. So, you're being treated to the typical Christmas meal in full swing with all the family, just as it always happens. The plates are only used at Christmas for this meal and come from my mother-in-law's great grandmother. You can't really see the table cloth but it's dark blue and covered with golden stars.  My mother-in-law's glasses are also from a few generations ago, so they are also only taken out for this one meal.

 In true Piemontese Italian style we had loads of appetizers, then pasta, then meat and vegetables, then cheese, then dessert, then coffee and grappa.  Here's a list of the food:

Appetizers: octopus salad, comté and cumin puffs, fennel and orange salad, fois gras on fig bread, marinated aubergines, caramelized onion frittata, roasted peppers with bagna caoda (a garlic and anchovy sauce typical of Piemonte) and artichoke salad with shavings of parmesan cheese

First Course: angolotti with butter and grated parmesan. Angolotti are small ravioli filled with roasted meat, cabbage and rice that are a speciality in Piemonte.

Second Course: "Brasato" (beef roast simmered in wine).  Every year my mother-in-law opens a very old bottle of Barolo wine to use for the recipe.  This year the bottle came from 1973. To go with it we had braised pearl onions.

Cheese: we brought a selection of cheeses from the fabulous cheese shop in our village where I get most of the cheeses for my "Name That Cheese!" posts.  I forgot to take a photo of that too and the family devoured them before I remembered!

Dessert: There was a choice of two types of panettone, pandoro, and fresh whipped cream to go with them.

Wines: Prosecco to begin, then some good bottles of Nebbiolo for the meal, followed by more prosecco for dessert, then grappa or single malt whiskey to finish.

Now can you see why I didn't remember to take a photo of the table setting? :) :)

Lisa Watson's profile photoJasmina Brozović's profile photoHyron Mark's profile photo
It is Mediterranean thing, if there is no leftovers for a week ahead, there were not enough food, LOL :D +Lisa Watson 
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Now in Season  - 
Wishing you all a very Merry Christmas with your loved ones!
Jasmina Brozović's profile photoLisa Watson's profile photo
I'm a little late, but happy holidays to everyone!
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Balvinder Ubi

Now in Season  - 
Sensational Sweet And Spicy Salmon

Greeting to all from Richmond British Columbia.

It's been a year since my presence on foodies+. With different priorities in life and juggling multiple tasks I was not able to blog or check on social media. Now I am back. Hopefully, I'll catch the momentum in this community with this recipe. It's a real tasty and simple spice rubbed salmon.


1 whole salmon fillet- approx 1.30 kg, skin on or skin off
3 tbsp. brown sugar
1 1/4 tsp salt
3/4 tbsp. red chili powder
3/4 tbsp. cumin, coarsely ground
1 tsp freshly ground black pepper
2 tbsp. lemon juice
zest from half lemon


Combine brown sugar, ground cumin, salt and freshly ground black pepper in a bowl.
Wash salmon filet and pat dry. Rub lemon juice and leave aside for 10- 15 minutes.
Preheat oven to 400 degrees F. Line baking sheet with aluminum foil. Spray with oil.
Place salmon on prepared baking sheet with skin down.
Add lemon zest to the spice mix.
Rub over salmon.
Bake uncovered, for 15-20 minutes or until fish flakes easily with a fork.
Serve with your choice of vegetables.

Recipe is also posted at

Jasmina Brozović's profile photoZeke Cao's profile photo
hahaha, no problem! +Balvinder Ubi 
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Lisa Watson

Now in Season  - 
Rainbow Chard With Pine-Nuts And Raisins

In my village a new, furtive fruit and vegetable seller recently appeared. A few times during the week, you need to wander through the cobbled streets and, if you’re lucky, you’ll find her and her battered old car full of fruits and vegetables from her garden.  She sells them straight out of the car, along with freshly baked bread-rolls and empanadas filled with vegetables that she’s harvested that morning. It’s probably illegal, but it’s fantastic, so nobody’s going to expose her!  This week, she had some rainbow chard sticking out of one of her boxes, and I grabbed it immediately.  I haven’t seen rainbow chard since I left California all those years ago! As I walked back through the village to my car, quite a few people stopped me to admire the colours of the chard: I think only in France would strangers stop you to comment on vegetables you are carrying! One man even suggested that I should put it in a vase instead of eating it because it was so pretty. 



Rainbow Chard - 1 large bunch
Olive oil - 4 Tbsp
Raisins - 40g (1/4 cup)
Pine nuts - 15g (1 1/2 Tbsp)
Salt and pepper - to taste
Sumac - 1/2 - 1 tsp
Water - 50 ml (1/4 cup)
Lemon juice - From 1/2 a lemon


Chop the stems of the chard into slices. Slice the  green leaves of the chard. Put the raisins in the water to soak.

Heat the olive oil in a large frying pan.  When it is hot, add the chard stems and cook for 5 minutes, stirring often.

Add the leaves and cook for another 5 minutes, stirring frequently.
Add the pine nuts and cook for another two minutes.

Add the raisins in their water and cook for 2 minutes.

Add salt and pepper to taste.

Take off the heat and add the lemon juice and stir in.

Sprinkle with sumac and serve immediately.

Find out more about the recipe and see the travel photo of the week here:

Azlin Bloor's profile photohassene djafer's profile photoJasmina Brozović's profile photoJoy Stewart's profile photo
There's nothing like vegetables straight out of the garden +Joy Stewart !
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Lisa Watson

Now in Season  - 
Name That Cheese! - Mont d'Or

About a month ago, I posted a Name That Cheese quiz to guess the name of this cheese.  Only now, I have had the time to write all about it.  I'm sorry for the delay!  Mont d'Or is an incredible French or Swiss cheese (depending on who you talk to) that you can eat straight out of its wooden box with a spoon if it’s really mature; or even better, you can bathe it in white wine and lavishly sprinkle it with cracked black pepper, then throw it in the oven. The melted, gooey goodness that comes out can be poured over potatoes and prosciutto, or you can simply tear off bits of crusty bread and dip them straight into the cheese, then try to get it into your mouth before it drips all over you. Are you drooling yet? I am!

Mont d’Or is a seasonal cheese.  It starts appearing in the shops in France from September on, and through the Winter. As the weather warms up, the cheese flies South to the Antarctic. Cheese-watchers turn out in droves to watch thousand-strong flocks of Mont d’Or cheeses heading out towards Africa and beyond. Um, OK….back to Earth here: the cheese is made over the Fall and Winter months from the fat-heavy milk from cows.  During the Spring and Summer, the milk from these same cows is used to make gruyere and comté.  The story goes that the mountain farmers who normally pooled their milk to make these harder cheeses would become isolated by snow during the colder months, so needed to preserve the milk themselves. They made small, soft cheeses which could be made at lower temperatures than those needed for comté and gruyere. The soft cheeses were also higher in fat content because of the changing diet of the cows as they came down from the mountain pastures to the valley floor for the Winter. The milk Mont d’Or is made with must come from cows who graze above 700 meters (2300 feet).  If they stray down to 699 meters, I’m not sure what happens then. The cows get a detention, maybe?

You can find out more about it on my blog here:

The original quiz is here:

Joy Stewart's profile photojeff vasan's profile photoAzlin Bloor's profile photoLorna Pento's profile photo
I love your suggestions as to what to do with this cheese, +Lisa Watson​​! Now to get my hands on some...
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Patricia Warnon

Now in Season  - 
Former vegetable stew

- 500 g of beef

- 1 kohlrabi

- 2 parsnips

- 1 large carrot

- 2 onions, 3 garlic flakes, rosemary, savory

- Butter, pepper

- 1 liter of meat broth


  - Peeling onions and garlic, finely cut

- Peel your vegetables and cut into pieces

- Make dice with your meat

- In a large saucepan over low heat to melt your fat

- Brown your meat and pepper

- Add your vegetables, your spices and your onions and garlic

- Slowly pour your broth

- Cook over low heat for roughly one hour

- Adjust the seasoning

If your sauce is too liquid, mix in a bowl of sauce Louchette with a little flour.

Transfer to your pot and stir.

I served it with rice
Patricia Warnon's profile photoJoy Stewart's profile photo
A hearty winter dish, +Patricia Warnon​! Delicious! 
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Jasmina Brozović

Now in Season  - 
Croatian Christmas Table
My apologizes for not posting this earlier, but a little Christmas spirit in 2016 won't do any harm :)

This is how it started. Beautiful table setting waiting for food :D
I did plan to have some food photos as well, but then... maybe next year ;-)

+Zvonimir Fras and I had our first Canadian Christmas in Toronto with my family. My aunt made a perfect Croatian menu, we felt like we never left Croatia.
For Christmas Eve we had baked garlic salmon, shrimp cocktails, Boursin cheese with cranberry crackers and puff pastry savoury appetizers with herbs, cheese and pork.

Christmas lunch started with beef soup with homemade noodles. Sarma (cabbage rolls stuffed with rice and mince meat) followed with mashed potatoes and smoked sausages. Main course was turkey with mlinci (Croatian flat bread poured with boiled salted water and fried in turkey fat). We also had cranberry sauce, cabbage slaw, salad and some baked cheese potatoes.

In addition to traditional Croatian Christmas cookies we had Kremšnite - Custard Cream Cake.

What a feast it was!

Have a great 2016 filled with love and happiness :)


photo by +Zvonimir Fras

#christmas #tablesetting #decoration #foodieschristmas
Joy Stewart's profile photoJasmina Brozović's profile photo
Thank you ladies :)) +Indrani Sen +Joy Stewart 
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Patricia Warnon

Now in Season  - 
Soup of the Périgord
Ingredients: - 20 slivers of garlic
- 1c.à s. of flour
- 2 liters of broth
- 1 egg
- Pepper, chopped parsley
Preparation: - Peel your garlic and finely cut - Melt in a pan, put your fat your flour to make a roux
- Pour your soup slowly, while mixing
- Put your garlic
- Simmer + or - 25 minutes
- Separate the white from the yolk
- Remove the pan from heat, add the egg white by mixing with a whisk
- Finally, at the last minute pour the yolk in your soup
- Pepper and sprinkle with parsley and you can be here with herb croutons
- It's ready
Thank you !!! Périgord
Lisa Watson's profile photoIndrani Sen's profile photo
the soup has interesting treatment of the egg..looks very nice +Patricia Warnon 
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Paul Binns

Now in Season  - 
Cream Cheese Pepper Jam Puffs

Since it is still the holiday season I thought I would post another simple and fantastic appetizer recipe for those parties we all have to host or go to. This idea came to me from another dish that I have found at many office parties. You know the one, someone brings a block of cream cheese, spreads some pepper jam on top, and serves it with some crackers spread around it. So easy and one of the best things I like to eat at a party. I thought why not switch it up a bit and turn it into an easy and bite size appetizer that everyone can enjoy. Cream Cheese Pepper Jam Puffs.
1 pack frozen puff pastry sheets
1 pack cream cheese
1 jar pepper jam
1. Cut puff pastry sheets into 2 inc squares.
2. In a mini muffin pan spray some cooking spray and press in each square of puff pastry.
3. Take a spoon and drop a dollop of cream cheese into each puff pastry cup.
4. Bake in 350 degree oven for 15 minutes or until pastry has browned around edges.
5. Remove, let cool, and drop a dollop of pepper jam on top of each bite.
     These are so quick, easy, and will definitely be a favorite at your next holiday party.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 5-10 +


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:

Gloria Duggan's profile photoPaul Binns's profile photoJess RQ's profile photo
Yes they would +Gloria Duggan​. Let me know how they favor.
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Joy Stewart

Now in Season  - 
Here is our Christmas table with the new baby themed ornaments gifted to us by Josh's parents. We were delighted! I photographed the table before we laid out dinner because as I predicted the table was chaos when I laid out the cabernet pot roast, mashed potatoes and wine sauteed haricot verts and crimini mushrooms. I also snuck in a picture of our Christmas cookies, because we had so much fun decorating them as a family.
Joy Stewart's profile photoJasmina Brozović's profile photo
Special Christmas :-) +Joy Stewart​ and special cookies :-) 
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Paul Binns

Now in Season  - 
Christmas Table Setting

Here is what the table looked like at my mother's house for this years Christmas dinner. We typically do the fish and pasta thing as we are Italian, however we throw in some ham and other things for my father who is Irish. We used to have the seafood and pasta night at my grandmother's house on Christmas Eve, however since she no longer is around we do it now on the day of.  Enjoy!

Beef, ham, shrimp scampi, calamari, fettuccini, sweat potatoes, wine.

Indrani Sen's profile photoPaul Binns's profile photo
Thank you +Tom-Anita Morgan+Indrani Sen​. You all too!
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Patricia Warnon

Now in Season  - 
For people who do not eat meat or just like us who enjoy it so much fish. I accompanied spinach because I think it is the vegetable that agrees with the fish, but to each his own.

Crusted Salmon with spinach cream


 - puff pastry

- 3 salmon steaks or cod

- 350 gr of spinach (frozen)

- 1 egg, pepper, 1 vegetable cube

- 1 bit cream spinach, they must not be too fluid


- Preheat oven to 180 °

 - In a pan, put your spinach, heat over low heat, pepper

- When they are thawed, pour your cream, mix

- Thaw your fish, pat

- Properly spread out your dough, drop your squares of fish and over add your spinach

- Coat your fish-spinach

- With a basting brush it with egg yolk

- Bake at 180 degrees for 40-45 minutes monitor

A dish that would suit well for people who do not eat meat.
Alante Marie's profile photoPatricia Warnon's profile photo
+Alante Marie Thank you, I hope it pleases and give me news. Good Sunday
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