Search

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

An IPA-style beer using 100% Canadian ingredients, to be sold by dozens of local brewries across the country with representation from all 10 provinces (& Yukon so far). A portion of proceeds will go to Canadian NFPs or charities. A recipe is also available for homebrewers.

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

Recipe (in German)

cross-posted from: https://gregtech.eu/post/6538495

[Recipe] Pesto a la Pedro, a delicious dish we have eaten so many times in my family

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

cross-posted from: https://gregtech.eu/post/6538495

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

cross-posted from: https://gregtech.eu/post/6538495

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

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

Recipe. Plating was so pretty, I had to share.

First time having it too. I think I found my go-to quick dessert recipe.

Recipe.

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.

Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).

Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.

Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.

Let cool at least slightly, but it's good hot, warm, or cold.

En guete!

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:

 undefined

    
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

Recipe

On whole wheat rolls made for [email protected].

Mixed and did first rise in my bread machine

Recipe

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