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Indrani Sen

Now in Season  - 
Foodies+  Star recipe
Katayif-a middle eastern pancake
by  +Rita Dolce
Tried these amazing soft delicious pancakes ..Challenge I faced was I measured 200 gm flour and 300 gm water but I think water was wrongly measured and was more  so had to add a little more flour to the batter.The filling was made of walnuts.I shallow fried them in butter.Instead of orange blossom water I used orange crush (something in between syrup and jam) and drizzled strawberry syrup and also for a healthier version I used whole wheat flour.Determined to make these again.My daughter loved it too.I think I made the pancakes a little bigger than they were supposed to be but it tasted awesome.The taste was soft outsde and crunchy and juicy insde.Never tasted something like these before .Thanks Rita.

 Here's her original version:

#foodiestar  #labsatfoodiesplus  
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Tempting and colourful, great job! +Indrani Sen
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Patricia Warnon

Now in Season  - 
Egg tart and vegetables méditeranéens

- 1 puff pastry

- 1 red pepper, 1 green, 1 yellow

- 1 large zucchini

- vegetables soup

- Frozen Mediterranean spices

- pepper


- Place your pastry into your tart pan

- With a fork pricked the bottom of it, without piercing

- In a dish, beat your eggs, pepper

- Cut your slices zucchini

- Make thin strips with peppers you'll seeded beforehand

- Pre-cook in vegetable broth your peppers and courgettes, drain well

- Pour the eggs on your dough

- Scatter your vegetables on eggs

- Sprinkle with herbs

- Bake at 180 ° for 15 to 20 minutes

It can eat it hot, warm or cold according to taste

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+Kigoonya Isaac hello, I hope to hear. Have a good day !
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Patricia Warnon

Now in Season  - 
- 400 gr of risotto
- 500g Roast Ardennes
- 250g peas
- 200 grams of peppers
- 250g mushrooms
- Aromatic herbs
- 3 onions, 3 flakes of garlic, pepper or chili paste
- 3 tbsp. to s. olive oil, 1-2 butter
- 1 liter 1/2 vegetable broth
- In a pot, melt butter, sauté your meat on all sides
- Cook on low heat while monitoring
- Heat your wok, pour oil
- When it is hot, add your onions and your garlic (temperature low)
- Put your risotto, stir regularly (it should become translucent)
- Cut your meat into cubes
- Add your vegetables, your meat and your aromatic herbs, stir gently
- Pour your broth 2 large ladles, let it absorb, mix
- Continue the operation until not having stock
- Pepper or to chili paste and if like us you enjoy spicy combine both
Put a circle in the middle of a deep dish and fill with the preparation. Remove it gently.
Given the time, my vegetables are frozen
Azlin Bloor's profile photoAnna Bonafede's profile photo
Lovely presentation, +Patricia Warnon. Have you heard of the monthly foodies+ challenge? This month we will be doing a pancake from the Middle East. Why don't you join us? Take a look at the foodies+ post right at the top of this community.
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Joy Stewart

Now in Season  - 
Jasmina's Pinca Bread

I tried out Jasmina's Pinca Easter bread for Easter--it tastes really yummy! I made a few modifications: I didn't have any lard so I used 150 grams of butter, but I had sort of a hard time making conversions so I think I added too little flour. The dough was sticky and didn't come together as it baked. The consistency of the baked bread is lovely, but the shape is flatter than I'd like. It was my first time making yeasted bread, so I'm chalking it up to inexperience. The other changes I made: I didn't have candied fruits, so I used dried mixed fruits soaked in cointreau alongside the rum soaked raisins. I also didn't have vanilla sugar, so I used approximately 1/2 teaspoon vanilla bean paste.
If you like sweet bread and you need a snazzy holiday loaf I highly recommend giving Pinca a try!
Original recipe here:
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U ,65, g. 
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Indrani Sen

Now in Season  - 
Foodies+ star recipe
Baked foodies+ recipe experience of handling yeast and making bread for the first  time but the bread came out very well filled with orange and lemon flavour super soft..only thing ,i may have browned the top more..apart from that may be Jasmina can tell me..thank for this recipe +Jasmina Brozović  at least i started my hands on breads..

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Thank you  Joy +Joy Stewart 
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Patricia Warnon

Now in Season  - 
apple muffins earth and peas


  1 kg of potato

- 2 garlic flakes, 3-4 chives

- 1 egg

- 15 cl cream

- 250g frozen peas

- vegetables soup

- 2 onions, 2 garlic flakes

- Nutmeg, pepper


 - Heat your oven to 200 °

- Peel and cut your diced potatoes

- Cooked in broth

- When they are ready, pass the potato masher, after having purified

- Add your cream, nutmeg and pepper

- Meanwhile, you peel and thinly slice your garlic and your onions

- Put them in melted butter and your peas, pepper

- Butter your muffin pan, make a layer of mashed potatoes, up to half, 1-2 c. to s. peas

and finish with a layer of mashed potatoes

- Bake 15 to 20 minutes, monitor

I took the picture with muffins and returned on his foot.

To make the drawing above, take a fork and go on mashed potatoes, before baking.


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A big thank you, I am always happy to share my daily recipes and more especially if they please. Good late evening and always a pleasure to read you. See you soon +Indrani Sen 
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Balvinder Ubi

Now in Season  - 
Holi Inspired Lavash Pinwheels

Continuing the Holi party, here's my contribution.
Not quite a traditional Holi recipe, but certainly inspired by the seasonal fruits and festival of colors.
A very happy Holi to foodies members

For lavash
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp instant yeast
2 tbsp. almond meal
1 tsp xanthum gum
1/4 tsp cumin seeds
1/4 tsp salt
Freshly ground black pepper
1 tbsp honey
1 tsp apple cider vinegar
1 tsp oil
3/4 cup of warm water (+/-)

For Mango cream cheese
2 tbsp. mango salad dressing
2 tbsp. cream cheese at room temperature (vegans can use vegan cream cheese or blended soft tofu)

Few strawberries, chopped
1/2 mango, chopped
Baby spinach leaves

Preheat your oven to 400F.
Mix the dry ingredients together in the bowl of a mixer (sorghum, tapioca, potato starch, millet, almond meal xanthum gum, yeast, salt, cumin and freshly ground black pepper).
Mix together the wet ingredients and pour into the dry. Mix on low until blended.
Beat the dough on high for 2 minutes.
Line a 10x14" cookie pan with parchment paper. Put spoonful of mixture at different places on prepared sheet.
Spread the dough as thinly as possible to cover the pan with moistened spatula (To do this, keep dipping the rubber spatula in to water, this helps the dough to push it out easier)
Bake in the preheated oven for 13-15 minutes until the top and the edges are browned.
Cool completely (at this point you can store lavash in an air tight bag wrapped in the parchment paper to eat it later for dinner or as a snack).
Add mango salad dressing and cream cheese to a mixing bowl and mix thoroughly to combine.
Lay lavash on cutting board. Trip the hard edge. (I did only from the end side)
Spread mango cream cheese over the entire surface. Arrange spinach leaves, mango, again spinach and strawberries in four rows leaving two" from the beginning and 3" from the end.
Tightly roll up lavash from one end to another.
Once rolled up, lay seam-side down. for slicing.
Use a serrated knife, trim excess off ends, and slice into desired thickness pinwheels.
Transfer the pinwheel appetizers to a serving platter, seam side down.

Recipe is also posted at


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+Indrani Sen thank you my friend, when I saw so many colorful posts from all you guys I start raking my brain for ideas. Then I revisited this old post of mine and made it more attractive. So glad you liked the idea. Yes, you can make it anytime. I am going to make this again for my Kitty friends on this coming weekend.
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Patricia Warnon

Now in Season  - 
Wings skates with vegetables and potato battle

 - 2 line wings

- 15 large potato

- 3 carrots

- 1/4 celeriac

- 1 small zucchini

- 2 onions, 3 cloves garlic

- Flour to coat your skate wings

- vegetables soup

- Butter, pepper, aromatic herbs and cream


 - Peel your potatoes, your carrots, your celeriac and onions and garlic

- Cut into small dice and chop your onions and garlic your

- Cook your vegetables in a vegetable broth

- Coat your fish meal

- Cook them in a little butter (2 to 3 minutes per side, depending on size)

- Drain the vegetables and in a small saucepan, heat the butter in a little

- Sprinkle with aromatic herbs and pour your cream, mix well

- Heat your deep fryer

- Cut your potato chips and then diced

- Pre-bake at 150 ° and then bake at 180 °

On a flat put your line wings with vegetables and potatoes or battle

to individual plates.
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+Kigoonya Isaac Thank you, I am a simple woman loving home cooking. Have a nice week end
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Balvinder Ubi

Now in Season  - 
Trying out Foodiestar recipe - PINCA

Just finished making +Jasmina Brozović's Croatian loaf. I must begin by saying that I am no expert in making bread, and making a gluten-free bread is very different than making a gluten bread. I have never made Pinca before, so I don't know what the original taste is like, hence I cut the recipe in thirds to test it out.

My recipe made three pretty decent loaf buns of about 4" in size.

I had to make a few changes to her recipe, mainly converting to gluten free. All the kneading was done by my mixer and I wasn't quite sure what flours to choose but then I thought of my brioche recipe which is quite forgiving and have made it many times. I don't eat lard so I used extra butter instead and skipped the egg yolk.

After the first rise I divided the dough in three equal pieces, loosely formed balls, and put them on a tray lined with parchment paper. Her loaf had a cross cut in the middle, but since my dough was wet I left it as is. After about 15 minutes I noticed the top had ripped. Before it fully ripped, I heated up the oven and pushed the tray in for baking. The loaves started to brown too soon, so I covered them with aluminum foil and took them out after 30 minutes and brushed with melted butter.

I was quite pleased as I took the tray out of the oven. The buns looked great! They had a nice crust on the top and bottom, but were a bit dense from inside. Yet, they still tasted delicious when I bit into them. I loved the combination of citrus, rum, vanilla, and raisins.

The only downside I see (from my past experience in making other breads), is that I tried to keep my dough dry and kneadable like a standard dough, which does not work for gluten free flours.
I will definitely try this again with a more moist dough and in a bread container.

Thank you so much +Jasmina Brozović for introducing me to a wonderful sweet bread and thanks +foodies for hosting the challenge.

Original recipe:


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Nicely done +Balvinder Ubi 
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Lisa Watson

Now in Season  - 
Pears In Red Wine Syrup

I was at the greengrocer (does anyone still actually use that word?) the other day and found some pears that I’ve only ever seen in Italian restaurants: small brownish-green pears called the Martin Sec, which are a very old variety of pear. They are not that good to eat raw, but are fabulous when cooked.  A traditional North-west Italian way of cooking them is to stew them in red wine with sugar and cloves.  

The story is that long ago, this pear dessert was typically served at the end of festive meals eaten by farming families in the North-west of Italy as everyone had a pear tree (or could steal some from the neighbour’s tree!) and some old wine lying around the house. I’m not sure who has leftover wine in their houses, but I could believe the bit about them having a pear tree with almost inedible pears that needed something doing to them before they tasted good.



Small pears - 8
Red wine - 400ml (1 2/3 cups)
White Sugar - 180g (3/4 cup)
Cloves - 6
Cinnamon stick - 1/2


Wash and dry the pears.
Place them, standing up, in an oven-proof heavy-bottomed pot/casserole dish.
Add all the other ingredients.
Simmer uncovered on a medium heat for 35 minutes.
While the pears are simmering, heat the oven to 180ºC (350ºF).
Place the uncovered pot in the oven and leave to bake for 30 -40 minutes, until the pears look soft and slightly shriveled.
Using a slotted spoon, remove the pears from the liquid and set aside.
Pour the wine mixture through a fine sieve, then boil the liquid until it becomes syrupy in consistency.  the volume will decrease by about half and will become thicker.
Pour the wine syrup over the pears.

The pears can be made a day in advance.  They can be eaten warm or at room temperature. They go wonderfully with a scoop of vanilla ice-cream.

pucci kao's profile photoHarin Sagar's profile photoMirela Defta's profile photoJess RQ's profile photo
Well, I've made poached pears before but your method is more sophisticated than just boiling, so I'm going to give it a try +Lisa Watson​.
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Paul Binns

Now in Season  - 
Becca's Rustic Crostata

 This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)
2 pie crusts
3 cups ricotta
1/2 cup feta
1/2 cup Parmesan
10 oz fresh spinach
1/2 white onion
1 clove garlic
1 egg
1 tbs oregano
Olive oil
1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.
2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.
3. Remove from stove and mix into the cheese mixture.
4. Stir in the oregano and juice from half a fresh lemon.
5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).
6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.
     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.
Prep Time: 10 min
Cook Time: 30 min
Serves: 8+

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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+Paul Binns ;)
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Patricia Warnon

Now in Season  - 
cod fillets, scampi sauce and mashed potatoes with herbs

- More or less 12-15 scampi

- broth

- A little flour

- Heavy cream

- butter

- Cod fillets

- Pepper, nutmeg, parsley, chives


- Cook your prawns in broth

- When they are cooked, take them out with a slotted spoon

- In a saucepan, melt butter

- Remove from heat add the flour while mixing

- Back on low heat, pour slowly, all by stirring, juices of scampi

- When you have enough sauce, add heavy cream, your herbs, pepper and mix

- Insert your scampi, mix gently

- Meanwhile, make your mash, then add parsley and chives your

- Do not forget to cook your cod in the peppering
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+Joy Stewart Hello and thank you. Have a good day !
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Lisa Watson

Now in Season  - 
Bleu De Termignon: - Last week's


Thank you to everyone who had a guess at last week's cheese!  It was a very difficult one, as only around 100 rounds of it are made in France each year by four farmers who live in a cluster of houses high in the french alps near the Italian border. They have less than 60 cows each.  I would have been amazed if anyone actually knew what it was! The cheese is called Bleu de Termignon.

The cows who donate their milk for this cheese graze above 2300 metres (7500 feet); only in the Summer months of course, as in the Winter, their fields are covered in snow. . The cheese is made between mid-June and the end of September.  After milk from the two mlkings (from two successive days) has been mixed together, it is salted and left in wooden buckets to set.  After 15 days, it is moved to a special cellar to begin its “blue” process, which takes about 4 to 8 months.  The difference between the Bleu de Termignon and other blue cheeses such as Roquefort and Gorgonzola is that the mold you see in the cheese is entirely naturally formed, rather than being inoculated into the cheese. For this reason you can get a bleu de Termignon that isn’t “bleu” at all!

The cheese has a crumbly texture and is surprisingly mild in taste. Unfortunately, I didn’t get to taste much of it as I brought it out when we had cheese-loving visitors over and most of it disappeared.  Oh well, that gives me an excuse to buy some more....if I can find any!

You can read more about this interesting cheese on:

#namethatcheese   #cheese  
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Hahaha +Jasmina Brozović !!! I love to make others drool! :) :) 
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Azlin Bloor

Now in Season  - 
Happy Easter to everyone on Foodies+!

+Jasmina Brozović's Pinca was a really great choice for this month's Foodies+ Star Recipe challenge. I am bowled over with the number of people who took up the challenge, thank you very much folks, it sure is fun, isn't it?

I finally got around to making it yesterday for breakfast. It was a really interesting dough to make, I must confess to being a bit perturbed by its softness, thinking I'd miscalculated something in my haste. I made it while making dinner, then left it to proof overnight, ready for the final rest and bake in the morning.

It was fantastic straight out of the oven, and then, later in the afternoon, toasted and topped with butter. Very soft and moist in texture. It didn't last very long, everybody loved it.

I don't drink rum, so didn't have any to use and you'll be proud of me when I tell you that I resisted the urge to add Cointreau! I also doubled up on the butter instead of using lard as I don't use the latter.

All in all, a very good recipe, I shall be making again, I'm sure. Do they ever spice it up, Jasmina, I'm curious, maybe with mixed spice, or just cinnamon?

Original recipe:

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+Rita Dolce lol, thank you! x
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Lisa Watson

Now in Season  - 
Here's a special Easter edition of NAME THAT CHEESE!

I visited my cheese man (yes, I have a cheese man!) this week and he offered me a piece of this blue cheese that I absolutely have to share with you.  If anyone actually manages to guess this one, I'll send you a prize from the South of France!  I'll even give you a few clues, but if you Google it, it doesn't count!

This cheese is incredibly rare.  It's made by only four cheese makers.  they make 100 rounds of cheese a year and that's it!

So, can you Name That Cheese? Answer tomorrow!

+Azlin Bloor +Tom-Anita Morgan +Simples Recipes +nomad dimitri +Patricia Warnon +Joy Stewart +Indrani Sen +Balvinder Ubi +maria nasir +Simonetta Held +Jasmina Brozović +Marlon Doll +Paul Binns +Rita Dolce +Trystan Johnson +CONJURUPFOOD Annajane +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel +Sylvie S. +John Nelson 

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Love blue cheese!
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Paul Binns

Now in Season  - 
Thai Prew Wan Burger

 I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).
1 lb burger.
Brioche buns
1 cucumber
1 tomato
1 8 oz can crushed pineapple
1 small bundle green onion
1 1/2 tbs soy
1 1/2 tbs oyster sauce
1 tbs sugar
1/4 cup  ketchup
1 tbs Thai chili sauce
1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.
2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed
pineapple. Dice up the green onion and combine.
3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.
4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.
5. Stir together until combined and remove from wok. Sit aside.
6. Now grill the burgers to your taste.
7. Serve mixture on top of burger patty. Top with Brioche buns.
     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves:  4


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:


#thaifood   #burger  
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Thank you +Indrani Sen 
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Patricia Warnon

Now in Season  - 
potato pancakes with a small dish of cream and egg fried spinach


 For the puree:

- 8-9 potato

- Milk (depending on the consistency you enjoy)

- 2 eggs

- vegetables soup

- 2 tbsp. to s. ricotta

- Pepper, nutmeg

Preparation for the puree:

- Peel and cut your diced potato (easier to cooking)

- Cook them in the broth

- When it is ready, go to the ricer

- Pour your warm milk

- Add the ricotta and mix your eggs directly

- Pepper, grate your nutmeg over

 - Toss again

- Meanwhile, heat the frozen spinach in a pan

- Add a little cream and season

- Heat your waffle iron first, depositing a large dollop of mash

- Close your waffle iron

- In a hot frying pan, your fried eggs

Arrange on a plate two cakes to potato accompanied by a small dish of spinach-cream and fried egg.
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+Kigoonya Isaac Thank you, I try to just cook with seasonal produce. Have a good day
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Patricia Warnon

Now in Season  - 
potato soufflé fish and vegetable brunoise


 - 1 kg of potato

- 2 large leeks

- 3 large carrots

- 2 stalks celery

- Onion and garlic finely chopped

- 2 pieces of cod

- Vegetable broth (for cooking potatoes and vegetables)

- Grated cheese, cream

For the puree:

- 2 eggs, 1/2 liter of milk

- Pepper, nutmeg


 - In the fat cook your catch

- Then crumble

 - Peel your potatoes, cut into pieces (wash well)

- Clean your leeks and celery your

- Peel your carrots

- Cut your vegetables into small dice,

- Cooked in vegetable broth

- Do the same with your potato

- When they are cooked to the puree, pepper

- Well purify your vegetable brunoise

- Stir your mash and your flaked fish and onion and garlic

- Pour your cream and stir again

- Insert your mixture in a baking dish

- Sprinkle it with cheese grated

- bake
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+Kigoonya Isaac Thank you very much. Have a good day
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Rita Dolce

Now in Season  - 

Foodies+ Star Recipe
Pinca - Croatian Easter Bread

I can resist anything but a good bread, cookies, cakes, chips, etc.... :D
As soon as I read the foodie challenge of this month I decided to  try Jasmina´s recipe for many reasons.

I used only 1/3 of the amount of ingredients, 250 g of bread flour to make 6 little round buns, more than enough for me to enjoy during a day or 2! Yes, I´m capable of devouring all this bread in no time! 
For this amount of flour I used one egg, I substituted the lard with butter, used 50 g, and since I didn´t have rum, I used a mix of cointreau and kirsh and no raisins for me, just dried cranberries and blueberries. Also since I didn´t have sour cream I used yogurt. 
As for the candied fruits I used orange and lemon. 
The other 2 changes were using fresh yeast (12g) and brown sugar and some milk to brush the buns, which explains the rather light brown color instead of the dark one in Jasmina´s version! 

Oh and I forgot, after the 2nd rise, as it was late, I decided to leave the dough in the fridge over night, that´s what I usually do with brioche and it did work just fine, as it allows the flavor to develop. 

And last but not least, sorry for this long post, this pinca bread is really really delicious, I had 1 and a half bun after lunch with orange jam and a cup coffee, and I had to restrain myself  from eating the 2nd half (which I wasn´t supposed to eat in the first place).

Thank you +foodies+ for this challenge and a big thank you to +Jasmina Brozović for this lovely recipe! And I was really HAPPY BAKING! 

#foodiestar   #nomadkitchencounter
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+Azlin Bloor Ok, I will start now! :)
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Patricia Warnon

Now in Season  - 
Chicken Vegetable Spaghetti

 - 300g spaghetti

- 2 chicken breasts

- 100 gr of broccoli

- 1 leeks (only keep the green)

- 2 yellow carrots

- 1 red pepper

- 100 grams of black fungus (dry)

- vegetables soup

- 1 can of tomato paste

- 2 to 3 slivers of garlic, 1 tbsp. c. coriander, a pinch of fennel or more (if you like the taste)

- 1 tbsp. c. chives, 1 c. c. parsley

- Pepper, chili paste

- butter


 - Take a frying pan, melt the butter and gently tan your chicken breasts

- When they are ready cut into cubes

- Meanwhile, peel your carrots, diced

- Properly wash your leek leaf, make thin strips

- Cut your peppers in 2 seed and do pieces

- Soak the mushrooms in a bowl of boiling water

- Take a large pot, blondir butter and add your chicken and all your

vegetables, toss

- Do not forget all your spices, mix again

- Pepper and chili paste to a tip (optional)

- It stirs again, adjust the seasoning if necessary

- Cook your pasta in a simmering broth

- Purify and transfer them into your pot and all the right ingredients

Another way to eat pasta 

If you are vegetarian do not put chicken
Lisa Watson's profile photo
Sounds like a great one-pot dish +Patricia Warnon !
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