Mango Lassi is a thick, sweet and creamy mango and yoghurt drink, a refreshing Indian summer drink, that can also be used as a dessert after and Indian meal. You can add extra sweetness to it, if you like, with sugar or honey. If you’re making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp.
Try this Tarragon Seafood Potato and Avocado Salad recipe – serve the seafood mix on a bed of watercress or butter lettuce with slices of avocado, or as a sandwich in toasted brioche buns or on crusty bread.
Aush is a soup of Afghan origin and made with noodles along with an assortment of vegetables in a rich tomato based broth. It is usually topped with sour cream and dried mint leaves. The aush can be rightly called the Afghani form of minestrone soup. Kidney beans and chick peas are often added to it in order to make it heavier. Aush is usually enjoyed in the winter or autumn season when the temperature dips considerably.
The melomakarono is an egg-shaped Greek dessert made mainly from flour, olive oil and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday period.
Afghan cuisine is largely based upon the nation’s chief crops; cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yoghurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan’s culinary specialties reflect its ethnic and geographic diversity. Though it has similarities with neighbouring countries, Afghan cuisine is undeniably unique.
South Asian Sweets are a unique type of confectionery in Indian, Pakistani and other South Asian cuisines. The Hindi-Urdu word used to refer to sweets and confectionery is mithai. South Asian sweets are made with sugar, milk and condensed milk, and cooked by frying. The bases of the sweets and other ingredients vary by region.
Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.
Tonkatsu is a style of preparing meat that was inspired by Korean Barbecue, but was adapted to the Japanese cuisine in early 1900’s. Tonkatsu sauce is a type of barbecue sauce has a bit more of a complex taste than typical BBQ sauces. It’ll offer a sweet yet savoury mix that’s sure to bring wonderful results to your meat dishes.
Chinese invented fried rice but we think it’s the genius of the Thais that make fried rice sinfully delicious — they concocted pineapple fried rice. With the addition of fresh pineapple, flavoured with shrimp paste, fish sauce, and comes in a hollowed out pineapple, pineapple fried rice is the only fried rice you’ll really wanted to eat.
This Nutella cheesecake is the stuff dreams are made of. Originally we thought that this lovely cheesecake was just the sort of count-no-calorie indulgence that the Xmas season demands, but in rethinking we have since decided that something this good, and this speedily simple to conjure into being, needs to be in our lives all year round.
Bolani is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish.
Shir berenj is an Afghan rice pudding. Rose water, cranberries and pistachios make this dish unique to Afghanistan and neighbouring countries. Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food. Milk, water, rice and cardamom are its indispensable ingredients, and depending on the cook, optional ingredients can include: sugar, rosewater, or cream.
Liberian Potato Salad is a traditional Liberian recipe for a classic salad of potatoes, mixed beans, French beans, onions, tomatoes, sweetcorn, and cucumber served in a spiced mayonnaise flavoured with mustard. This dish is frequently used as an accompaniment to fried chicken at a summer beach picnic.
Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations.
Kabuli Palaw, Qabili Palaw or simply Palau is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb, chicken, or beef. It is the most popular dish in Afghanistan, and is considered the national dish.
These easy-to-make fluffy dumplings bathed in a rich golden syrup sauce have been a comforting family dessert for generations. Being both economical and filling, they are also a good friend to the cook with a household budget to balance.
Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.
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Xató is a typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà). This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the almonds are reduced to fine particles.
Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries.
The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.
Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.
This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.
The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies.
Menemen is a Turkish dish which includes egg, onion, tomato, green capsicums, and spices such as ground black pepper, ground red pepper, salt, oregano, and mint. Black or green olives can also be included as ingredients. Turkish meat products such as sucuk (a spicy sausage) or pastırma (thinly sliced dried cured beef) can be added, although this strays from the traditional recipe.
Şakşuka is a vegetarian medley of chunks of eggplant, seasonal vegetables like zucchini, green and red capsicum, onions, garlic and sometimes potato that are fried in olive oil and mixed with lots of spicy tomato sauce to make a thick, spreadable mixture.
Huevos Rancheros is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.
Hot sauce skhug is extremely popular in Middle Eastern cuisine. The sauce, a creation of the Yemeni kitchen, was brought to Israel by Yemeni Jews. It’s been said that it is hard to find a home in Israel that doesn’t have a jar of this scalding condiment. Skhug can be green or red, prepared with green and red hot peppers respectively, as well as brown, when prepared with tomatoes and spicy peppers. The sauce is served with flat bread and goes well with humus, falafel, and shawarma.
Annatto is safe for most people when used in food amounts; it can cause rare allergic reactions in those who are sens...
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An Apple A Day
Jake came rushing in to see his Dad. "Dad!" he puffed, "is it true that an apple a day keeps the doctor away?"
"That's what they say," said his Dad.
"Well, give me an apple quick ? I've just broken the doctor's window!"