Recipes Nose

A freezer stash of puff pastry is great to have at your fingertips. It’s a canvas on which you can throw together ingredients to make a variety of meals without too much thought – ideal for using up leftover veg, meats, or fruit. These are two of my most-used ways that work served hot or cold, but preheating the baking sheet is key to getting a crisp bottom. Tomato galette with basil chilli drizzle (pictured top) This is my puff-pastry ode to a cheat’s pizza, and a brilliant way to use slightly soft tomatoes, or ones lacking in flavour. I love the word “galette” – it makes it sound terribly fancy, but really it is just a free-form tart, so the more rustic, the better. The salting of the tomatoes is an important step to avoid a soggy-bottomed pastry. You could, of course, use this as a base for other bits, such as leftover chicken or ham, or antipasti. Prep 15 min Cook 1 hr 15 min Serves 4 1 tbsp vegetable oil 1 onion , peeled and thinly sliced Salt 500g ripe tomatoes 1 x 400

Grilled Chicken Avocado Salad This is a refreshing salad which combines tender grilled chicken with creamy avocado, leafy greens, cherry tomatoes, and a zesty lemon vinaigrette. The high protein content in chicken keeps hunger at bay, while the healthy fats in avocados support overall well-being. Adblock test (Why?) from "food recipes" - Google News https://ift.tt/uM14wrc via IFTTT

​​Ingredients​ 300 grams boneless chicken, 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 teaspoon paprika, 1 tsp red chili powder, 1 tbsp ginger garlic paste, salt and pepper to taste, 1 cup buttermilk, oil for frying. Adblock test (Why?) from "food recipes" - Google News https://ift.tt/Veg1ywz via IFTTT

This gravy is prepared by combining together cashew paste, and tomato paste in the other ingredients and requires a few ingredients. Here is all you need for this gravy: 250 gms cashews, 50 gms melon seeds, 20 gms poppy seeds, 20 gms white sesame seeds, 20 gms Peanuts, 4-5 green chillies, 2 inches ginger, 4-5 ice cubes, Whole spices like - green cardamom, star anise, black cardamom, cinnamon stick, bay leaves, cloves, black pepper. 50 ml oil 2 tsp cumin 250 gms tomatoes Salt to taste 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp roasted cumin powder 1/2 tsp red chili powder 1/2 tsp Kashmiri red chili powder 1 tsp sugar Adblock test (Why?) from "food recipes" - Google News https://ift.tt/QTbPOed via IFTTT

I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a couple of chopped tomatoes and handful of mint leaves to give a soft, squashy sauté that I could serve chilled as a salad or hot from the pan with cardamom and lemon rice. Instead, I decided to wrap the fragrant mixture in pastry, light as a feather, and put it on the table with a dip: an emerald yoghurt sauce with coriander and mint. The filling could have been wrapped like a ravioli or dumpling, or one of those little pastry twists like an Elizabethan purse. The point was to add a light, crunchy contrast to the silky, spicy filling. I made a frozen yoghurt, too, in a (successful) attempt to cool our palettes after the chilli spiced dumplings. The last of the season’s gooseberries gave the ice a refreshing kick. Aubergine filo dumplings with coriander and chutney You only need a couple

I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a couple of chopped tomatoes and handful of mint leaves to give a soft, squashy sauté that I could serve chilled as a salad or hot from the pan with cardamom and lemon rice. Instead, I decided to wrap the fragrant mixture in pastry, light as a feather, and put it on the table with a dip: an emerald yoghurt sauce with coriander and mint. The filling could have been wrapped like a ravioli or dumpling, or one of those little pastry twists like an Elizabethan purse. The point was to add a light, crunchy contrast to the silky, spicy filling. I made a frozen yoghurt, too, in a (successful) attempt to cool our palettes after the chilli spiced dumplings. The last of the season’s gooseberries gave the ice a refreshing kick. Aubergine filo dumplings with coriander and chutney You only need a couple

Weekends are all about waking up late, preparing a delicious breakfast, and enjoying it with family while watching your favourite series. But making a good breakfast doesn't mean spending hours in the kitchen! After all, no one likes to work after a long, tiring week. That's where a sandwich comes to the rescue. A sandwich is a universal staple, and you can never go wrong with it. In fact, it is so versatile that you have recipe options to suit your mood. On time-pressed days, just throw in some leftover sabzi between two bread slices, and you're good to go! Similarly, when you crave something exotic, just turn the pages of your cookbook and pick a fancy one to replicate. Everything can be made in under 30 minutes! This weekend, we have a delicious egg sandwich recipe that will leave you craving for more. And guess what is so special about it! Let us spill the beans for you - this is a Japanese-style egg sandwich that is fluffy, creamy and melts in your mouth in no time

I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a couple of chopped tomatoes and handful of mint leaves to give a soft, squashy sauté that I could serve chilled as a salad or hot from the pan with cardamom and lemon rice. Instead, I decided to wrap the fragrant mixture in pastry, light as a feather, and put it on the table with a dip: an emerald yoghurt sauce with coriander and mint. The filling could have been wrapped like a ravioli or dumpling, or one of those little pastry twists like an Elizabethan purse. The point was to add a light, crunchy contrast to the silky, spicy filling. I made a frozen yoghurt, too, in a (successful) attempt to cool our palettes after the chilli spiced dumplings. The last of the season’s gooseberries gave the ice a refreshing kick. Aubergine filo dumplings with coriander and chutney You only need a couple

​Undhiyu​ It's a popular one-pot casserole dish in Gujarat and is made with mixed vegetables like green peas, potatoes, purple yam, eggplant, raw banana, etc. The word "undhu", translates to upside down, where the dish is traditionally cooked upside down underground in earthen pots. Adblock test (Why?) from "food recipes" - Google News https://ift.tt/9rH03hX via IFTTT

[unable to retrieve full-text content] 10 cucumber-based dishes that are not salads    Recipes from "food recipes" - Google News https://ift.tt/danO5pz via IFTTT

This cranberry-topped whipped feta dip is here to save your holiday appetizer planning. Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce , toasted pistachios, and honey. The result is a salty, creamy, sweet, tart, and absolutely irresistible dip. Get the Cranberry Whipped Feta Dip recipe . Adblock test (Why?) from "food recipes" - Google News https://ift.tt/dLc5HCx via IFTTT

T he words “30-minute meals” can sound like a huge time commitment or a super-speedy way of getting dinner on the table. For me, it can be either, or both, depending on the day – what I do know for sure, though, is how much can be achieved just in half an hour, not least in terms of flavour twists and other next-level elements. The results feel simple and quick, yet at the same time deliciously over-deliver on the relatively short time invested. Green stir-fry with fluffy eggs and spring onion daqa (pictured above) My test kitchen colleague Chaya is from Mauritius, where stir-fries are often eaten with a garlic relish that’s quite similar to daqa , an Egyptian condiment. Here we merge the two to bring an acidic lift to vegetables. Serve just as it is, or with boiled rice or noodles. Prep 10 min Cook 20 min Serves 2 120g green beans , trimmed and cut in half 1 green pepper (130g), stem, seeds and pith discarded, flesh cut lengthways into 1½cm-wide slices 2 green chillies (40g)

July brought us record-breaking high temperatures, so it's no wonder that EatingWell readers were clicking on hydrating recipes the most. A majority of these dishes highlight refreshing seasonal ingredients like cucumber, spinach, tomato and zucchini, making them the perfect meals for keeping cool and energized. Recipes like our Lemon-Blueberry Cheesecake Bars and The Best Tomato Sandwich to Make All Summer Long are mouthwatering ways to beat the heat. The Only Chicken Marinade Recipe You'll Ever Need Photographer: Rachel Marek, Food stylist: Holly Dreesman This big, bold and easy chicken marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extra so we always have it on hand to use with chicken thighs, breasts and drumsticks. Also try it with extra-firm tofu, salmon, duck, pork, beef or lamb. Lemon-Blueberry Cheesecake Bars Are the Perfect Summer Treat Photographer: Rachel Marek, Food stylist: Holly D

“When mustard crackles in hot oil it releases its healing properties. That’s why tempering with spices like mustard, cumin, fenugreek seeds and adding turmeric is commonly used in Indian food. It is common to almost all recipes in Ayurveda,” says Gita Ramesh, author and entrepreneur. Her book, The Ayurvedic Wellness Cookbook:   Recipes for Balance and Rejuvenation, won the best in the world Gourmand World Cookbook Award 2023  at UMEA Food in Sweden recently(July3). It was recognised in two categories —Vegetarian and Diet. The Joint Managing Director of Delhi-based Kairali Ayurvedic Group, Gita did her Bachelor’s in Alternative System of Medicine and Master’s in Biochemistry. She has previously authored two books — The Ayurvedic Herbal Massage : with an easy to do self massage programme (1999) , and The Ayurvedic Cookbook, Get fit in just two weeks  (2013) — which were translated to various other languages, including Dutch. Edited excerpts from an interview : The book offers a

July brought us record-breaking high temperatures, so it's no wonder that EatingWell readers were clicking on hydrating recipes the most. A majority of these dishes highlight refreshing seasonal ingredients like cucumber, spinach, tomato and zucchini, making them the perfect meals for keeping cool and energized. Recipes like our Lemon-Blueberry Cheesecake Bars and The Best Tomato Sandwich to Make All Summer Long are mouthwatering ways to beat the heat. The Only Chicken Marinade Recipe You'll Ever Need Photographer: Rachel Marek, Food stylist: Holly Dreesman This big, bold and easy chicken marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extra so we always have it on hand to use with chicken thighs, breasts and drumsticks. Also try it with extra-firm tofu, salmon, duck, pork, beef or lamb. Lemon-Blueberry Cheesecake Bars Are the Perfect Summer Treat Photographer: Rachel Marek, Food stylist: Holly D