Let’s bring Greece onto your plates once more, this time with the help of stuffed squids cooked in the grill pan. And what filling suits them better than feta cheese? Mix it with cherry tomatoes and red pepper, then quickly prepare a parsley vinaigrette to serve the squids with, and eureka!
Grilled Squid Stuffed With Feta Cheese Read More »
When you say “cocktails,” the first thing it comes to mind is fruit, not veggies. Ok, maybe you think Bloody Mary or something like that, but on the whole, a cocktail is rather fruity than… veggy, right? Now, meet the new kid on the block: the cucumber. It is responsible for that fresh feeling in your drink. And it looks nice!
Gin Tonic With Cucumber and Strawberries Read More »
This smooth spinach cream soup may be the entree for your next lunch. Make it really creamy by adding heavy cream and butter into the mixture. It’s vegetarian, it’s nutritious, and it’s ready in just about 20-25 minutes.
Spinach Cream Soup Read More »
Why don’t you try this smooth white bean puree? You can flavor it with tahini, thyme, garlic, and even beef stock. And you can pair it with a thick onion and tomato sauce, which you can generously spice with paprika and turmeric. Yummy!
White Bean Puree With Spicy Onion and Tomato Sauce Read More »
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 »
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.
In order to prepare this traditional Chinese dish, you’ll need a bamboo steamer and Chinese serving cups. We’ll keep this delicate dessert simple (there are also savory versions) and enhance its velvety texture with whipping cream and milk. Sweeten with sugar and serve them topped with caramelized brown sugar.
Chinese Steamed Egg Read More »
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 »
So, shrimp cooks very quickly, everybody knows that. Here, you’ll only need 15 minutes to prepare a special shrimp stew. It is special because of the smooth and richly flavored sauce. The heavy cream makes it soft and milky, vinegar, and tomato juice lend it a tangy touch and the orange juice just makes it unique.
You can feel the happy pairing between the smoky mildly-sweet carrots and the salty fish fillets in this buttery puree. This was meant as a main course mainly, but if you’ll eat it as a spread we won’t tell. Nothing fishy about that!
Zander and Carrot Puree Read More »
