This recipe comes to us right from Indian cuisine. Follow us and you’ll get instant pickled lemon which you can serve as a sauce or even eat as a side-dish. Usually, Indians add a lot more spices and nothing can stop you to do exactly that. You can preserve this for up to 3-4 months, just to be sure. Just so you know, those spices are really doing their job!
Hot and Spicy Lemon Pickle Read More »
Today’s main course brings generously spiced baked potatoes and lemony tuna mixed with sweet corn, cherry tomatoes, and spring onion. We’ve spiced them potatoes with tarragon, curry, and garlic, but this shouldn’t stop you from adding other spices. And please, use just olive oil, this time.
Spicy Baked Potatoes With Tuna Salad Read More »
We’re not sure if, while cooking this delicious dish, we upgraded the pasta or the cauliflower. Anyway, it dawned on us that together they work wonders, especially when flavoring the oven-baking cauliflower with lemon juice, garlic, chili pepper, and olive oil.
Hot Cauliflower Pasta Read More »
Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!
Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli Read More »
Roasted veggies are sublime! Try using cabbage leaves filled with cauliflower florets and topped with cherry tomatoes, some greenies, and more cabbage, this time shredded. You’ll end up with the perfect crunchy and smoky vegan dish, or with a sublime side dish, for that matter. Don’t skip the spicing step.
Roasted Cabbage and Cauliflower Read More »
We want to wish you a couple of merry duck legs served over red cabbage and carrot. A lot of attention was put on these duck legs: first, we’ve spiced them, then seared them, and finally, we’ve slid into the oven for just the right amount of time. Serving them on a bed of red cabbage and carrot was just called for.
Braised Duck Legs With Red Cabbage and Carrot Read More »
Is there really any difference between chicken strips and chicken fingers? Yes. One has 14 letters and the other only 13. Our suggestion is to serve them over baked potatoes, but this is just a suggestion. You can have them with beer if you like.
What if we’d oven-baked the pork fillets instead of frying them? Before that and before coating them with flour, whisked egg, and panko, we’ll add some flavor by marinating them in soy sauce, olive oil, oregano, and basil. Just because we can.
Baked Crispy Pork Tenderloin Read More »
Making sandwiches is an art in itself. Here’s only one example. We coated these open sandwiches with a creamy mixture made with pork tenderloin, egg, spring onion, and chili, all mashed together and spiced. All this needed a matching topping, so the sesame seeds (white & black) won the contest.
Sesame Pork Open Sandwiches Read More »
Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?
Oven-Roasted Whole Chicken With Rice and Potatoes Read More »
This is not just another banana bread. This time we’d like to introduce you to the melted chocolate, too. Not just bananas, rum, eggs, flour, and sugar. We’ll fill and top the bread at the same time, by making a rectangular cut 1 or 2-inch deep where the melted chocolate will go.
Chocolate Banana Bread Read More »
Spread the joy in the morning and start your meals with this chicken breast spread. It’s all about cooking and mashing together sweet potato, broccoli, zucchini, and chicken meat. Psst, we don’t use any kind of oil, this time.
Chicken Breast, Sweet Potato, and Broccoli Spread Read More »
