Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Simple orange cake

Simple orange cake

This recipe of an orange cake is a fancy dessert you may bake for your regular family evening or present it as a nice treat for your guests. This is the best orange cake recipe for me that you can make fast without spending too much time in the kitchen. You may cook several variations of this cake using suggestions we give you below the basic recipe of orange cake and make your own unique dessert. Using various fillings you may get orange coconut cake or orange poppy seed cake or many other fancy and delicious versions. There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds. Sweet oranges are widely used in sweet dishes – flavoured with caramel, cinnamon or orange flower water – or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a touch of bitterness to cakes and desserts.

Saag aloo

Saag aloo

Saag aloo  is a North Indian dish made from spinach (saag) and potato (aloo) that has a uniquely delicious taste. It is perhaps one of the most popular Indian side dishes in the UK. It is ideal eaten with rice, lentil dal and another vegetable, meat or fish main course. You can also serve your saag aloo with the plain naan bread. Seasoned with black mustard seeds, grated ginger and turmeric, this dish will have your taste buds dancing all over the place. Double your portions and make a large batch of this delicious recipe as a vegetarian curry for 4 or more people. Saag aloo is basically fried potatoes dipped in spinach curry, and can be made with both spinach and mustard leaves, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).

What Are The Best Desserts?

What Are The Best Desserts?

What Are The Best Desserts? We no longer limit ourselves with the utilization of honey as well as berries with regards to making sweet foods since we could immediately make use of refined sugar for this purpose. Desserts shot to popularity because of the great utilization of refined sugar. There are a huge selection of sweet treats and every state and nation has their unique specialty. Yet, regardless of the several variations in the preparations of sweet goodies, there are specific types that are craved for by many. A few of the most famous and mouthwatering desserts are given below:

Cheese is favored by many which is why it’s considered to be among the primary ingredients when preparing the world’s most popular treat, which is the cheesecake.

Chicken livers in sherry sauce

Chicken livers in sherry sauce

Chicken livers in sherry sauce is well known Spanish dish. One corner of Andalucia includes Jerez de la Frontera and Sanlúcar de Barrameda. Much sherry is produced there. So many Spanish meals can be improved with a drop of sherry. It is a favourite in some of the tapas bars around the Spain. Kidneys are often cooked in the same way and this recipe can be adapted for kidneys if you prefer them. In Andalucia they sometimes replace the sherry with a dry Montilla wine which is very similar. Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course.

Ravioli with four-cheese sauce

Ravioli with four-cheese sauce

This ravioli dish has a smooth extra-cheesy sauce that coats the pasta very evenly. If you cannot find all of the cheeses, simply substitute your favourites. The aim is to have a total quantity of 225 g cheese and to include Parmesan in the selection. Always buy Parmesan in the piece and grate it yourself. Using the ready grated cheese may save time, but the flavour will not be as good. Here are used Parmesan (fragrant and tangy), Edam (sweet, slightly nutty), Gruyère (nutty, slightly sweet) and Fontina (delicate, good for desserts) cheese. You may like to try to use a different combination, with cheeses such as Gauda, Cheddar, Red Leicester or Wensleydale. Most cheeses are available all year round, but a few traditionally-made cheeses, such as Gruyère, have a season when they are considered to be at their best. If possible, it’s best to buy cheeses from a specialist who stores their stock well and will be able to suggest which cheese will be best for your purpose. Specialist suppliers will also allow you to taste a range of cheeses before purchase.