Receptai

step 1 Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt. step 2 Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.

step 1 Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden. step 2 Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly. step 3 Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric. 2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden. 3. Add garlic, green chilies, and tomato; cook until softened. 4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves. 5. Add beef pieces and stir on medium heat until the meat is well coated with spices. 6. Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut). 7. Remove beef carefully and set aside. Strain and measure the broth. 8. Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil. 9. Lower heat, cover, and cook the rice until fluffy. 10. Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine. 11. Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes. Remove coal before serving. 12. Fluff rice and serve beef mandi with salad or chutney.

1 Mix butter with sugar until creamy. 2 Add oil flour and semolina and mix. 3 Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy. 6 Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm. 7 Refrigerate for 1/2 an hour. 8 Get back to the dough and shape it as balls that weigh 30 gm. 9 Take the date filling out of the fridge and start to stuff each dough ball with dates ball. Then use the mamoul mould to give it this shape. 10 In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above.

Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling. Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown. With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato. Serve with a little pico de gallo or guacamole dip sauce.

Prepare the Fire: Start a wood fire in your grill and let it burn down to coals. Season the Meat: Generously salt the beef cuts. Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while. Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster. Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables. Pro Tips: Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature. Season the meat just before grilling to ensure it retains its moisture and flavor. Serving Suggestions: Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.

For the sandwich cookie cream the soft butter for about a minute, then add the sugar and cream for another two minutes. Incorporate the egg fully before mixing in the egg yolk. Once everything is nicely combined, add all remaining ingredients and mix one more time. Form dough into a ball and wrap in plastic wrap. Chill for at least half an hour or overnight. 2 Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper. 3 Divide dough in half, put one back in the fridge and roll out the other thickly on a lightly floured surface. Cut out cookies with either the bottom of a glass or a cookie cutter around 6cm in diameter. Repeat with all the dough. 4 Bake for about 8-10min, the cookies will look very pale. Let cool off before filling half with each a teaspoon of dulce de leche. Place other half of cookies on top and roll the sides of each cookie in the coconut flakes (it helps if the dulce de leche was pressed down to the sides of the cookie). Enjoy.

step 1 Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce. step 2 Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat. step 3 Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together. step 4 Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan. step 5 Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping. To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

step 1 Heat the olive oil in a large frying pan over a high heat, or if using an air-fryer, heat to 205C for 3 mins. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred. step 2 Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread, if you like.

Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.

Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes. Add garlic and stir for about 1 minute. Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened. Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat. Serve with white rice, bread, or on its own.

step 1 Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved. step 2 Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine. step 3 Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. Prepare the sauce: Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside. Blanch or steam the broccoli: Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly. Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink. Add the sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli. Serve immediately, with steamed rice or on its own.

step 1 Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper. step 2 Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water. step 3 Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks. *Meanwhile, steam or cook the vegetables according to package directions. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

step 1 For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura. step 2 Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds. step 3 Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2-3 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.

Grind almonds in an almond grinder or food processor. ▢ Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough together with your hands until it comes together in a ball. Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day. ▢ Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs. ▢ Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections. ▢ Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to make rings. ▢ Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.

Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

step 1 Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more. step 2 Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

step 1 Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally. step 2 Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside. Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Saute the onions in the 3-4 tablespoons olive oil Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side Add 1 liter of water or just enough to cover the meat Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min) Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter) Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes Add salt to taste Serve with a generous amount of lemon juice. You can serve it with some short grain rice or some pita bread

For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use. 2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties. 3. Carefully slice each burger bun into three acrossways, then lightly toast. 4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve. 5. After waiting half an hour for your food to settle, go for a jog.

Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool. Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas. In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.