We made this today and really liked it. A somewhat healthier option for a burger. We used whole grain rolls and switched out the Sriracha for a (in my opinion) much better hot sauce. Other than that I can wholeheartedly recommend the recipe.

Ingredients:

• 3 spring onions
• 426 g salmon
• 1 lemon
• 1 egg
• 1.5 tbsp breadcrumbs
• 1 tbsp olive oil
• 1 cucumber
• 4.5 tbsp mayonnaise
• 1 tbsp water
• 2 tsp sriracha
• 200 g sliced pointed cabbage
• 150 g carrot julienne
• 4 baker's rolls

Directions:

Cut the spring onion into rings. Drain the salmon. Grate the yellow zest of the lemon and squeeze the fruit.

Beat the egg. Mix the salmon well with the egg, breadcrumbs, half the spring onion, 1 tsp lemon juice and 1 tsp lemon zest.

With damp hands, form into 4 burgers of Ø 8 cm.

Heat the oil in a frying pan and fry the burgers for 12 min. over medium-high heat until golden brown and cooked. Turn halfway through.

Meanwhile, cut the cucumber into thin slices. Mix the mayonnaise with

I've come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely.

Ingredients:

• 2 tbsp traditional olive oil
• 600 g sliced leek
• 1 chicken stock cube
• 1 courgette
• 400 g tinned artichoke hearts
• 300 g fusilli
• 20 g fresh parsley
• 1 lemon
• 240 g sardines in water -180 g Taggia olives
• 1 tbsp dried tarragon
• 250 ml cooking cream

Directions:

Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squee

This recipe has become one of my personal favourites. It's quick and easy to prepare, yet also delicious and healthy. What's not to like?

Ingredients:

• 2 red onions
• 4 tbsp white vinegar
• 1 cucumber
• 4 tomatoes
• 3 tbsp mild olive oil
• 200 g falafel
• 8 tortilla wraps
• 200 g spicy hummus
• 75 g julienne carrots

Directions:

Slice the onions into wafer-thin rings and place in a heatproof bowl.

Bring the vinegar to a boil in a small saucepan, pour over the onion, season with pepper, stir and leave until ready to use. Halve the cucumber lengthwise, remove the seeds with a teaspoon.

Halve the halves widthwise and slice the pieces lengthwise into thin slices. Slice the tomatoes into 1cm slices.

Heat the oil in a frying pan over medium heat and fry the falafel for 5 min. Turn halfway through.

Heat the tortilla wraps according to the instructions on the packaging. Spread the wraps with the hummus and divide the carrot julienne, tomato, cucumber, falafel and pickled onion over the

Cooked this easy yet delicious recipe for dinner today. If you like tomatoes, this is highly recommended.

Ingredients:

• 200g medium onions
• 2 cloves garlic
• 1 bag pepper mix
• 2 tbsp mild olive oil
• 1 tbsp tomato puree
• 300g brown rice
• 800g tinned diced tomatoes
• 2 tsp ground cumin
• 0.25 tsp chilli flakes
• 600ml water
• 240g sardines in sunflower oil
• 10g fresh parsley

Directions:

Chop the onions and finely chop the garlic. Clean the peppers and cut into 1½ cm pieces.

Heat the olive oil in a frying pan and fry the onion and garlic for 1 min. on medium heat. Add the tomato puree and pepper and fry for 3 min.

Add the rice, diced tomatoes, cumin, chili flakes and warm water and bring to the boil. Simmer gently on low heat for 35-40 min.

Season with salt if necessary.

Drain the sardines and reserve the oil. Divide the sardines into pieces and finely chop the parsley. Divide the sardines and parsley over the rice and sprinkle with the sardine oil.

Original Source (in Dut

We made this yesterday and it was a great success with our daughter. It's really easy to make, if you have access to store bought Spaetzle. If you don't, there are numerous recipes to make them yourself

Ingredients:

• 2 onions
• 1 clove of garlic
• 400 g cherry tomatoes
• 100 g baby spinach
• 500 g of Spätzle
• Salt
• 4 tbsp olive oil
• Pepper
• 0.5 tbsp sugar
• 200 g sour cream
• 30 g Parmesan (grated)

Directions:

Peel the onions, halve them and cut them into strips. Peel the garlic and cut them into slices. Wash and halve the tomatoes. Wash the spinach and shake dry. Prepare the spaetzle in hot salted water according to the instructions on the packet. Meanwhile, heat the oil in a large pan. Fry the onions and garlic until translucent, add 300 g of the tomatoes and fry briefly. Season with salt, pepper and sugar. Stir in the sour cream and Parmesan. Drain the spaetzle, let it drain and mix it with the spinach into the tomatoes. Allow the spinach to wilt slightly. Season with sal

this is the final product, really the best pasta I ever had.

1. Get half-kilo of fresh tomatoes, three onions, and three carrots. You can use the cheapest tomatoes for this, the heat treatment will average the taste. Wash everything. Chop onions and carrots, dump into the frying pan. Add salt.

2. Fry diced onions and carrots in a pan, using a generous finger-thick layer of oil, preferrably olive, until the onions don't sting anymore and carrots start to soften.

3. Cut tomatoes in 2 pieces each, you'll mash them anyway so thin slices do not matter. Dump tomatoes into the pan. Cover with a lid, cook on a slow fire for about 10 minutes until they become sauce. Mash and stir each 3 minutes so they won't burn. Cooking less will prese

RIP to the best yum-yum sauce recipe I have found, https://japanese-steakhouse-white-sauce.com/home/ (working wayback machine link). In its honor I'm posting the recipe here, along with my family's modifications.

OG recipe:

• Mayonnaise (Hellman's), 1-1/4 cup
• Water, 1/4 cup
• Tomato paste, 1 teaspoon
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Sugar, 1 teaspoon
• Paprika, 1/4 teaspoon
• Cayenne pepper, dash

You can just mix everything together in this version, no particular order. The author stresses that it won't taste right if you use a different brand of mayo. He says it makes it taste too strongly of mayo. He particularly cautions the use of low fat or reduced calorie mayo, and the substitution of ketchup for the tomato paste. Once mixed the sauce should be refrigerated immediately and allowed to chill overnight for best results. Best within 7-10 days.

OG "from scr

I was frustrated earlier trying to figure out what to cook for dinner for a few picky eaters, so I typed:

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chicken
no strawberry
no gravy
no olives
rice
noodles
spices
onion
garlic

  

into Goblin Tools. The recipe it came back with is delicious. I cooked it and got no complaints from anyone, which impressed me so I figured I'd share it. I added 1/2 teaspoon of garam masala to the spice mixture but other than that I cooked it exactly how it says to in the recipe.

The recipe (exactly as returned):

Dish Name: Spiced Chicken and Rice Pilaf

Serving Size: 4

Ingredients:

• 500 g (1 lb) chicken, cut into pieces
• 250 g (1 1/4 cups) rice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 750 ml (3 cups) chicken broth or water
• Salt and pepper to taste
• 2 tbsp oil

Instructions: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the minced garli

This recipe is great to repurpose lunch leftovers for dinner. It's also relatively mess-free. Loosely based on egg-fried rice.

Amounts listed for two servings, but they're eyeballed so use your judgment.

Ingredients:

• Cooked leftover rice. 200~300g (cooked) is probably good enough. It's fine to use pilaf, just make sure that the rice is cold, a bit dry, and that the grains are easy to separate.
• Two eggs. Cracked into a small bowl and whisked with salt, pepper, and MSG. Or the seasoning of your choice.
• Veg oil. For browning.
• Water. Or broth if you want, it's just a bit.
• [OPTIONAL] Meats. Leftover beef, pork, or chicken work well. Supplement it with ham, firmer sausages, and/or bacon; 1/2 cup should be enough for two. Dice them small.
• [OPTIONAL] Vegs. I'd add at least half raw onion; but feel free to use leftover cooked cabbages, peas, bell peppers, etc. Or even raw ones. Also diced small.
• [OPTIONAL] Chives. Mostly as a finishing touch. Sliced

Sharing this recipe since it is delicious, don't know if I'm breaking any rules here since this is my first time posting

Since there was some curiosity about what a sushi-bake is, here's my own recipe for it. Sushi-bake is basically a "deconstructed" sushi roll where the ingredients are layered instead of rolled then baked in the oven. There are different variations of how it's made, so this is my take on it. Apologies if I don't have exact measurements of portions, as I just wing it and base it on the taste.

Ingredients:

• Sushi rice (regular white rice is fine if you don't have sushi rice, but add a bit more water when cooking to make it more moist).
• Rice vinegar.
• Any protein of your choice like crabstick, tuna, or salmon; shredded.
• Fruit/vegetable. Cucumber, mango, avocado, or any other ingredients you'd like to add to your sushi; sliced and cubed.
• Japanese mayo (i.e. kewpie).
• Sriracha. In my case, I used a gochujang-based hot sauce with truffle oil.
• Furikake.
• Sesame oil (optional).
• Sugar/sweetener (optional).
• Mozarella cheese (optional).

Recipe:

1. Cook sushi rice as di

cross-posted from: https://lemmy.world/post/13617366

Based on video:

https://www.youtube.com/watch?v=S7eHENYUeeg

Ingredients, translated to help:

Black beans - feijão preto | Tofu | Onion - cebola | Garlic - alho | Green bean - vagem | Zuchinni - abobrinha | Bell pepper - pimentão | Tomato sauce - extrato de tomate | Tomato (take the watery inside out) - tomate | Carrots - cenoura | Salt - sal | Black pepper - pimenta do reino | Bay leaves -folha de louro | Fried Cassava - mandioquinha | Capsicum bacattum -pimenta dedo de moça | Tabasco spice - pimenta tabasco | Chives - cebolinha | Coriander - coentro | Coco pieces - coco |

Tabasco spice

Rice - arroz | Orange slides - laranja | Corn flour

I don’t have a super definitive recipe as I kind of winged this. Really good though!

• 1-2 batches of whatever pizza crust recipe you use (I just used my regular bread recipe, added extra water, and did a pouliche the night before)
• Paneer, cut into squares (marinated overnight in garlic, ginger, oil, lemon juice, and butter chicken sauce)
• Store bought butter chicken sauce
• Peas (I just cooked frozen peas in the microwave)
• cheddar cheese, shredded
• melted butter (about a Tbsp)

Preheat the oven to 475F, put your pizza stones inside it to heat up.

Rollout your dough on a silicone baking mat, and spread on the sauce. Top with paneer and peas, and cover with a generous coating of cheese. Brush the edge of the crust down with melted butter. Transfer to the oven, lowering temperature to 450F. Bake for 10 minutes, then broil on high until crust achieves your desired level of blackened (about 2 minutes for me).

Let cool as long as you can stand it, and enjoy!

Palak paneer

Punjabi-style samosa

This was my first time making samosa, and they're wonky looking but delicious.

He put lemon in the coconut (milk)
\ He fried the shrimp up
\ He put lemon in the coconut (milk)
\ He fried the shrimp up
\ He said, "Honey, I have but one little wish".
\ He said, "honey, for you to try this little dish".
\ He said, "Honey, taste this tiny shellfish."
\ He said, "Honey, C'mon try this little dish".

Aaaaaand, that is pretty much the only reason I wanted to post this, 😂. I think I pulled something laughing so hard when it came to me. 🤣

Anyway, it is really good. Like really really good.

10 small shrimp, deveined.
\ 1/4 c. The thick coconut cream on coconut milk.
\ 1 tsp. Lemon juice.
\ 1 clove crushed garlic
\ pinch of ground ginger
\ a large handful of Rao's Fusilli noodles.

cook noodles then cool and set aside. Keep 1/4 cup of the noodle water.

fry shrimp in a tablespoon of coconut oil til well cooked. Add in coconut cream, ginger, and garlic. Cook for about a minute or two. Add in noodle water. Cook for about two minutes. Toss in noodles, add salt and pepper

I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that's why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).

And just in case the link doesn't work again, 🙄 , https://forum.lettucecraft.com/t/rosemary-lamb-pie/28337

Oof! Quite pained from making this, but meh, I'm in pain all the time anyway, 🤣 🤣 🤣 .

Anyway, this is quite good, and I do think I should have added a wee bit more liquid to it before baking, but meh, not a problem, heh.