Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve
Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.
Step 1 Mix the cubed white bread with the milk, season with salt, and let the mixture rest for a while. Step 2 Now add the shredded potatoes, the grated cheese, eggs, and parsley. Step 3 Melt the butter and fry the cubed onions until golden brown in colour and put into the mixture. Step 4 Add the flour and gently knead the dough. Shape it into round dumplings, gently press them flat and fry them on both sides in butter until golden brown. Step 5 Serve in clear broth.
Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside. Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground). Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up. Add the sugar and one cup of water. Turn the heat down and cook until the water has reduced. Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!
Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan. Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Bring to a boil over medium heat. Remove the pan from the heat and add 1/3 cup dry sherry. Let sit until cool enough to handle. Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet. Pour the milk mixture over the bread and let it soak for 5 minutes. Flip each slice of bread. Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more. Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering. Meanwhile, whisk 4 eggs together in a medium bowl. Working with 1 slice at a time, dip the bread in the egg mixture to coat. Let the excess drip off, then add to the pan. Repeat with as many slices as needed until the pan is filled with a single layer. Fry until golden-brown on the bottom, about 4 minutes. Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more. Transfer to a paper towel-lined plate or baking sheet. Repeat dipping and frying the remaining bread. Drizzle with honey to serve.
Wash and chop the runner beans. Place in a saucepan with salted water and bring to a boil. Cook the beans for about 10 minutes or until al dente. Drain and set aside. Meanwhile, add the potatoes and cook until tender. Heat a small skillet with a little butter and sauté the onion until translucent. Add the garlic and cook briefly. Add the runner beans to the pan and stir-fry for a few minutes. Meanwhile, mash the potatoes with a masher. Add a knob of butter and a splash of milk. Add the bean mixture and grated cheese. Season with salt, pepper and mustard. Fry the bacon and serve with the bean mash.
1 Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. 2 Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together. 3 Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred. 4 Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape. 5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. 6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top. 7 Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up. 8 Serving Remove from the saucepan and leave to cool for 10 minutes before serving.
1 Prepare the Flour Batter Mix together the flour, water and salt ensuring all the lumps are dissolved. The mixture should be thick but still of a pouring consistency, add a little extra water if required. Put to one side. 2 Prepare the Batter Filling Mix together the butter, oil and chosen yogurt / cream ensuring all the lumps are dissolved. The mixture should be runny, leave to rest for 10 minutes before given it another good mix. The consistency should be similar to custard. Put to one side. 3 Baking Preheat the gill to a medium setting (I use mark 4 of 6). Take a large deep baking tray or pie pan and rub some olive oil over the base. Make the first layer of flour batter using a squirty bottle or laydel, don't try to pour the batter as it will be too thick in the pan. You need to make a star effect by leaving triangles between each line of batter layers. Place under the grill until golden brown. This will take between 3 - 5 minutes. 4 Remove from under the grill and using a brush or the back of spoon rub over the whole pan (both battered and un-battered areas) a layer of the batter filling. Then, add a layer of the flour filling, use the same star effect this time placing the lines of batter through the gaps left from the previous layering. Also, leaving the same triangle shapes between each line. Place under the grill until golden brown. This will take between 3 - 5 minutes. 5 Repeat step 4 until all the mixture has been used and ensuring each triangle gap is filled with flour batter on each layer - this will take around 2 hours. After every couple of layers, use one layer just to fill up any spaces (large gaps between the batter stars) that may have started to show. 6 Serving Once the Flija is ready serve straight away with honey or yogurt.
Clean and peel the potatoes and cut them into even size chunks. Boil them in salted water for about 10 min and then add the cleaned and chopped apples into the boiling water. Add the cinnamon stick as well. Leave to boil for another 10 minutes or until both apples and potatoes are to your liking. I like mine to be fairly chunky but that is a personal preference In the mean time bake the streaky bacon in a dry frying pan until crispy and set aside to drain on paper towels. Slice a few apple pieces and melt a little butter in a fryin pan. Add the apple slices to it and add a bit of maple syrup into the pan as well as some cinnamon. Let it simmer until the apple is soft. Prepare a plate with one whisked egg and one plate with sesame seeds. Cut your cheese into the required size. The smaller it is, the easier it is too handle. Dip the cheese into the egg and make sure it coats all sides. Then dip the cheese into the sesame seeds and make sure it is covered everywhere. Heat a non stick frying pan on high until nice and hot. Put the cheese slice in and bake until the sesame seeds are brown. You have to do this rather quickly or the cheese will melt completely. Turn and bake the other side. Drain the apples and potatoes and mash them together. Taste and add cinnamon and salt where needed. Remove the cinnamon stick before mashing
Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shredded kale to the onions and mix well. Turn the heat to medium-low, cover and cook for 5 minutes. After 5 minutes, remove the lid, add salt to taste, and stir in the cream. Continue cooking for another 5 minutes, uncovered, stirring occasionally. The cream will thicken slightly, making for a deliciously rich creamed kale and onions. Yumm! Serve it up with your favorite Kenyan stew, and a side of ugali!
Soak the dried mushrooms in 350ml boiling water and set aside until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly chop the remaining chestnuts. Heat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more. Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more. Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce. Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy. Remove and discard the rosemary sprigs, then set the mixture aside. Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready. Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water. Using your fingers, carefully separate the sheets and transfer to a clean tea towel. Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends. Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table. If you have any mushroom sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta. Pour the rest of the sauce over the top of the pasta, then bake for 10 mins or until the pasta no longer has any resistance when tested with a skewer. Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together. Scatter the rotolo with the crumbs and sage, then bake for another 10 mins, until the top is gol
Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet. Bake in the preheated oven until heated through, 8 to 10 minutes. While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl. Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.
. Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up. 2. Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it. 3. Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces). 4. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper. Mix until the lemon powder and salt dissolve. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking. Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk. Stir gently to combine.
Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender. Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander. Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
1. Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours. 2. Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt. 3. Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot. 4. Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out. 5. Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to a plate with pork. 6. Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed. 7. Top with garlic chips and serve with cooked white rice.
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season. Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.
step 1 Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. step 2 Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl. step 3 Stir in a squeeze of lemon juice and season to taste.
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
step 1 Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl. step 2 Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce. step 3 To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm. step 4 To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.
Gather the ingredients. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. Remove the pork chop, debone, and thinly slice the meat. Set aside. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot. Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside. If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!
Prepare the Batter: Whisk together chickpea flour, water, salt, and pepper. Let sit for at least 4 hours. Bake: Preheat the oven to 220°C (430°F). Pour olive oil into a round baking dish and heat in the oven. Pour in the batter and bake for 25-30 minutes, until golden. Serve: Slice and serve hot, optionally with black pepper on top. Pro Tips: Let the batter rest for at least 2 hours, or overnight in the refrigerator, to ensure the chickpea flour fully hydrates and the flavors meld. For a crispy edge, preheat the baking pan with oil in the oven before adding the batter.
step 1 Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients. step 2 Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins. step 3 Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.
step 1 First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container. step 2 To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden. step 3 Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely. step 4 To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight. step 5 Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin. step 6 Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste. step 7 Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other. step 8 Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top. step 9 Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.