Showing posts with label International Recipes. Show all posts
Showing posts with label International Recipes. Show all posts
Friday, 13 November 2020
13:17
Unknown
Thursday, 12 November 2020
Wednesday, 11 November 2020
Black Chickpeas in a Tamarind Mustard Sauce
One of my go-to simple meals when I don't wish to spend much time thinking about what to make is chana masala, the classic Indian spiced chickpea and tomato curry that I've made and enjoyed probably hundreds of times over the years. This dish started out just with that idea, but after deciding to cook the curry with black chickpeas instead, I ended up creating something altogether different and wonderfully rich and robust after a little added thought. In India, chana masala is frequently made with black chickpeas instead of the yellow chickpeas that are much more commonly used in North American cooking — in fact, I expect that many people don't know that chickpeas aren't always yellow. Also known as brown chickpeas or kala channa,...
This is a summary only. Visit foodandspice.com for full recipes and photos!
This is a summary only. Visit foodandspice.com for full recipes and photos!
Tuesday, 10 November 2020
Monday, 9 November 2020
INTERNATIONAL: Bread of the Week 44: Fruit and Nut Breads: Recipes and Videos
Above: Generic Fruit and Nut Breads photos
Grandma's bread LINK to Grandma's Bread Recipe
Switzerland LINK to Swiss Bread Recipe
No Knead LINK to No Knead Recipe
Whole Wheat VIDEO https://www.youtube.com/watch?v=y4nCgFQ0sJ8&ab_channel=SWATHYNANDHINI
Chocolate Chips VIDEO https://www.youtube.com/watch?v=4V-EwK2W5FI&ab_channel=caribbeanpot
Sunday, 8 November 2020
Friday, 6 November 2020
The Best 3-Ingredient Cookbook Review & Roasted Grapes and Yogurt Recipe
The Best 3-Ingredient Cookbook by Toby Amidor is a book a lot of people could use right now. If you are feeling like you can’t face cooking anymore, don’t know how to cook, have very little in your fridge or pantry or are cooking for fussy eaters, it solves the question: What should I eat? Eat, not cook, because some of the recipes don’t even require using the oven or stove.
I don’t remember exactly when I met Toby but we have been on several press trips together. She’s a dietician, but also a home cook and I can attest she thoroughly enjoys eating. Her recipes are good reminders of what you can do with very little but also include some really ingenious things you probably haven’t seen before. She has a 3 ingredient oatmeal raisin cookie and two-grain free pancake recipes, one for pumpkin oat pancakes and another for peanut butter banana pancakes.
The book has recipes that are for every meal including snacks and treats, and have codes to indicate things like whether they are freezer friendly, food for meal prep, one pot, vegan, vegetarian, dairy-free and gluten-free. They also include scaled-down versions for fewer servings. The book includes tips for new cooks, cooking for two and cooking for students. The recipe I made from the book was Roasted Grapes and Yogurt made with vanilla Greek yogurt, grapes and honey, it was a hit.
Roasted Grapes and Yogurt
Slightly adapted from The Best 3-Ingredient Cookbook
2 servings
Ingredients
1 cups seedless red and green grapes
3 cups vanilla non-fat Greek yogurt
2 teaspoons liquid honey
1 Tablespoon olive oil
Instructions
Heat oven to 400 degrees.
Heat an ovenproof skillet over medium heat. Add the oil and when shimmering add the grapes. Heat for 2 minutes then transfer the skillet to the oven. Roast for 15 minutes. Remove skillet from the oven and let cool for 10 minutes.
Divide yogurt into two bowls. Drizzle each bowl with a teaspoon of honey and then add top each bowl with the grapes and any liquid.
Enjoy!
Disclaimer: I received a review copy of the cookbook and this post includes an affiliate link.
INTERNATIONAL: GREECE: Greek Recipes from GreekB...
INTERNATIONAL: GREECE: Greek Recipes from GreekB...: LINK to Greek Recipes from Greek Boston and a video on Greek Street Food in Athens
INTERNATIONAL: GREECE: Greek Recipes from GreekBoston.com and Greek Street Food Video in Athens
LINK BELOW TO Greek Street Food in Athens
https://www.youtube.com/watch?v=OGidDmGpXcg&ab_channel=LukeMartin
Wednesday, 4 November 2020
INTERNATIONAL: BORDERLESS CUISINE 2 - Fiilled Pastries
(Links for filled pastries or doughnuts below)
***Link for Borderless Cuisine 1 at bottom of page***
PACKZI (pawn ski) is a Polish pastry.
***Link for Borderless Cuisine 1 at bottom of page***
PACKZI (pawn ski) is a Polish pastry.
BERLINER is a German pastry.
KRAPFEN is an Austrian and a northern Italian pastry; in other parts of Italy it is a Bombolonas, in Croatia a krafne, in Bosnia and Serbia a krofne, Czech Republic a kobiliha, in Hungary a fank and there are other names for this doughnut or pastry.
In Poland, pączki are eaten especially on Fat Thursday (Tłusty Czwartek), the last Thursday prior to Ash Wednesday and the beginning of Lent. Although they look like German Berliners, North American bismarcks or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Powidl (stewed plum jam) and wild rose hip jam are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, custard, raspberry and apple.
A Berliner Pfannkuchen (Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, custard, mocha or advocaat filling, or with no filling at all. The yeast dough contains a good deal of eggs, milk and butter. The classical Pfannkuchen made in Berlin the dough gets baled, deep-fried in lard, whereby the distinctive bright bulge occurs,
and then filled with jam. The filling is related to the topping: for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
LINK to Polish Packzi
and then filled with jam. The filling is related to the topping: for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
Portugal - Bola de Berlim
Eastern Canada - Kitchener
Italy - Bombolonas (originated from krapfen)
Polish Packzi
Polish and Russian packzi
Note, I know that we are way past Fat Thursday (when Packzi is served) not Fat Tuesday, but I found them at Walmart of all places. Had had never eaten them so I bought 6 for only $4.00 and they are delicious and rich!! Not good to eat if you are on a diet!!
Babka is also Russian
Zeppole di San Giuseppe are delicious choux pastry doughnuts filled with vanilla cream and decorated with an amaranth cherry. Usually prepared for Saint Joseph’s Day on March 19th, you can guilt-free enjoy them year-round in Italy. In Padua,
LINK TO Zeppole San Guiseppe and VIDEO link below
BONUSES BELOW!!
------------------------------------------------------------------------------
