Moutabbal (baba ghanouzh) is an eggplant and tahini dip. Ingredients 1 large ripe eggplant (aubergine) 2–3 tablespoons (30–45 g) tahini 1–2 lemons, juiced and strained 2–3 cloves fresh garlic Salt Olive oil Procedure Roast the eggplant on open flame. If…
Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and…
Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is very different from northern varieties, and well suited to the cuisine of the region. Ingredients 1 ea. (1 pound / 450…
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well. Ingredients 1 ea. (1 to 1½ pounds) medium-large…
This recipe for Swedish Cabbage Soup (Kålsoppa) is based on 1 kg of white cabbage. Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed. Ingredients Butter for browning 1 yellow onion (optional), chopped 1…
Sukiyaki is a kind of shabu-shabu (a Japanese dish) but it is a bit sweeter. Ingredients Beef, sliced thin 1 napa cabbage Green onions Firm tofu Shiitake mushrooms Spinach Shirataki noodles Sauce Soy sauce Sake Sugar Water Procedure Wash the…
Ingredients 12 ea. large mushrooms 1 envelope vegetable soup mix 6 oz (220 g) crab meat ½ cup (120 ml) sour cream or plain yogurt 3 tbsp plain dry bread crumbs 1 tbsp fresh dill (optional) 2 dashes hot pepper…
Ingredients 2 pounds (900 g) crabmeat, drained if using canned 3 tbsp olive oil 4 tomatoes, peeled, seeded and chopped 1 tbsp palm oil ¾ cup coconut milk 2 tbsp fresh chopped parsley 2 tbsp fresh chopped green onions 4…
There are several ways to stew oysters. Two recipes are given below. Ingredients 2 dozen (24 ea.) raw, whole oysters 2 oz (55 g) butter ¼ cup cream ¼ tsp mace 2 bay leaves Salt, black pepper, and nutmeg, to…
This recipe is an Americanized version of spaghetti alle vongole, a Neapolitan dish that’s popular throughout Italy. The traditional, Neapolitan version calls for clams, spaghetti, garlic, olive oil, parsley, salt, black pepper and sometimes red pepper flakes. This American version…
Śląsko modro kapusta is a Silesian version of a side dish made with red cabbage. There also exists a version from the Greater Poland region. Serve as a side dish, normally with Silesian dumplings and roulade. Ingredients 1 kg red…
Ingredients Topping 300 g prawn, fried with 1 tbsp vegetable oil 8 crabsticks, cut into 6 parts and fried with 1 tbsp vegetable oil 5 fishballs, cut in circles and fried with 1 tbsp vegetable oil 3 tbsp parsley 2…