Receptai

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.

First boil the rice for eight minutes. Meanwhile, peel and finely chop the onion. Then chop the herbs. The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them. I used canned chickpeas, since I've never actually seen them dried. I decided to chop/mash them slightly so they would better incorporate into the filling. Chickpeas (or garbanzo beans) roughly chopped Now mince the lamb (I used my mini food processor). Here's where I ran into another problem: what to do with the lamb fat this recipe calls for? Mince it? Melt it? Does lamb fat even melt? I decided to mince mine. Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose. Minced lamb and its good friend, minced fat. Ew. The ingredients for the dolma stuffing include onion, cilantro, chickpeas and turmeric. Anyway, now get your hands into all that slimy raw meat and mix in the onion, spices, chickpeas, rice, chopped herbs and fat. Add a little salt and pepper for good measure. In fact, based on my results I would say to err on the side of a little extra salt and pepper. Mix well with your hands until the stuffing looks something like this. Fill the biggest saucepan you own with salted water and bring it to a boil over high heat. Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the water. Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it. The reason you are doing this is because it's difficult to get whole cabbage leaves off of an American cabbage. The cabbages you typically buy in our supermarkets come in very tight round balls, and because the leaves are crispy they will snap and crack when you try to pull them off in an un-blanched state. Blanching them for a few minutes makes it so they will come righ

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

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.

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.

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns. Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice. ▢ Let the potatoes cool in an uncovered bowl in the fridge. ▢ Stir the salt, sugar, melted butter, and cream into the riced potatoes. ▢ Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces. ▢ Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser. ▢ Heat up your griddle on medium/high heat. ▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard. ▢ Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side. ▢ Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.

In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm

Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Run a knife around the edge of the pie, remo

Instructions In a large pot, bring water and salt to a boil to boil the dumplings. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms. Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk. Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water. Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking. Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain. Serve with your favorite recipes.

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.

Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat. Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth. Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid. Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk. Serve and enjoy.

Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools. Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet. Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Enjoy

Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Add the carrots, stock and more seasoning to taste. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve.

step 1 Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead. step 2 To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

step 1 Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out. step 2 Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end. step 3 Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed. step 4 Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl. step 5 Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.