#Prawn toast recipe

[andylynes-blog]

Prawn French toast with walnut & coriander pesto by Michel Roux Jr

Croque aux crevettes A really special brunch dish, this is my French take on Chinese prawn toast. These are hearty sandwiches, so if you’re serving them as part of a brunch buffet, just a half will be enough – unless you’re not planning to eat again until the evening! The walnut and coriander pesto makes a nice change from the usual basil version. The recipe makes more than you need for the…

[askwhatsforlunch]

Toast Skagen

A refreshing but also indulgent entrée, this delicious Toast Skagen takes me back to warm Summer nights in Stockholm! Happy Friday!

Ingredients (serves 1):

1 heaped tablespoon Mayonnaise

1 fluffy sprig Garden Dill + a Dill flower, for garnish (optional)

1 thin slice red onion

1/2 teaspoon caster sugar

1/2 teaspoon apple cider vinegar

half a dozen beautiful prawns, cooked (boiled or seamed) and cooled

a slice Soft White Bread 

4 beautiful lettuce leaves, rinsed and dried

1/4 cucumber

1/2 small lemon

Spoon Mayonnaise in a small bowl.

Finely chop Garden Dill and red onion, and add to the Mayonnaise. Give a good stir until well-combined.

Then, stir in sugar and apple cider vinegar until well-blended. Set aside.

Peel the prawns and cut them into small chunks, saving one or two of the smallest whole.

Stir prawns into the Mayonnaise mixture, mixing well to coat evenly. Cover with cling film, and chill in the refrigerator, at least an hour.

Toast Soft White Bread, and allow to cool.

Arrange lettuce leaves onto serving plate.

Cut cucumber into thin slices and halve them.

Cut one or two very thin slices off the lemon halve.

Place toasted Soft White Bread slice onto the lettuce.

Top with prawn mixture, and garnish with a few cucumber slices, arranging the rest of them onto the lettuce, lemon slices, and Dill flower, if using.

Enjoy Toast Skagen immediately, with a glass of chilled dry white wine, like Chardonnay.

[f4unlette]

𝑚𝑒𝑎𝑙𝑠𝑝𝑜:

drinks:

⌗ 1.5l of water daily/min

⌗ diet soda or flavored sparkling water

⌗ chamomile, nettle, black or green tea

⌗ black coffee (if you feel the need to add something to your coffee, go for a zero calorie sweetener or a zero sugar flavored syrup)

breakfast:

⌗ overnight! low fat yogurt (~50cal), 1.5 tbsp chia seeds (65cal) and 5g honey (15cal)

⌗ low cal pancakes from the big man’s world website (150cal/serving) with almond milk (24cal/100ml), honey (20cal/5g) and blueberries (1-2cal/each)

⌗ 165-170cal lidl protein bar with 200ml almond milk (~46cal)

⌗ toasted rye bread (125cal/50g slice) with laughing cow light cheese (20cal/each) and/or low cal strawberry jam (8cal/portion) and tea

⌗ low fat natural yogurt with strawberries (4cal/each) and a super detox smoothie (58cal/100ml)

⌗ rice cakes (between 23-35cal each) with light cream cheese (15cal/10g), thinly sliced cucumber and yopro protein shots (58cal each)

⌗ almond milk (23cal/100ml) and 30g wheat cereal (100cal)

⌗ super breakfast (73-100cal/each) and banana (90cal/100g)

lunch/dinner:

⌗ (15 min, oven) mini pizza — portobello mushroom cap (20cal), tomato sauce (5cal/20g), light shredded cheese (80cal/serving) and basil leaves

⌗ low cal cottage cheese pizza (330cal) — recipe from graber.mp4 on tiktok :)

mix together 180g 1-3% cottage cheese with 1 egg and desired spices;

bake for around 30min at 180°c;

add toppings to liking: tomato sauce, light shredded mozarella and everything else is optional;

bake until the cheese melts (around 6min).

⌗ 80 cal mini tomato tortillas w/natural hummus (~25cal/10g), grilled mushrooms (~3cal/each) and shredded cabbage (25cal/100g)

⌗ lettuce wrap with light cream cheese, extra thinly sliced ham (11cal/slice), tomatoes (19cal/100g)

⌗ (140cal/100g) deluxe lidl mini potato gnocchi w/ tomato sauce slightly diluted in water (6cal/25g)

⌗ shirataki noodles (10cal/100g) in chicken broth (15cal) with gyoza (57cal/piece) and soy sauce (8cal/1 tbsp)

⌗ (sauteéd) oriental vegetable mix (17cal/75g) with soy sauce + tomato sauce (8cal/30g) and tiny shrimp/prawns (35cal/100g) with salt and pepper

⌗ boiled potatoes (83cal/100g), egg (75cal), carrots (~40cal/100g) with natural tuna (~80cal/tin)

⌗ white rice (130cal/100g) with sauteéd asparagus (20cal/100g), soy sauce and a sliced cucumber and cherry tomato salad (34cal/100g)

⌗ grilled chicken breast (165cal/100g) with calvé ketchup (8cal/10g), grilled mushrooms and steamed broccoli (31cal/100g)

⌗ oven baked bell pepper (20cal/100g) with an egg, black pepper and salt

⌗ oven baked salmon fillet (175cal/100g) with sautéed asparagus or broccoli and a boiled egg

⌗ (oven baked, 5-7mins, 200°c) tomato and basil zucchini rolls:

feta cheese, fresh basil leaves, diced sun dried tomatoes, pepper, zucchini

snacks/in between meals:

⌗ popcorn (150cal/30g portion: a huge bowl!)

⌗ roasted chestnuts (37cal/each)

⌗ 1/2 sliced apple (~45cal) and cinnamon

⌗ light string cheese (45cal/each) with extra thinly sliced ham

⌗ celery (14cal/100g), baby carrots (35cal/100g) and hummus

⌗ banana

⌗ plain alpro yogurt (51cal/100g)

⌗ apple cereal bar (78cal)

⌗ cereal bar with white chocolate and jam (82cal)

⌗ protein pudding (75cal/100g)

⌗ sugar free jelly (10cal/each)

⌗ plain popcorn (30cal/cup)

⌗ raspberries (1-3cal/each)

⌗ almonds (7cal/each)

⌗ protein bars

⌗ rice cakes

⌗ clementines (35cal/each)

⌗ zero sugar vanilla ice cream (57cal/50g)

⌗ alesto pitted and dried dates (20cal/each)

⌗ peach (50-60cal/each)

⌗ zero sugar gum

⌗ skinny rice bars (between 45-70cal/each)

⌗ low fat protein yogurt (64cal, 10g protein)

photos from pinterest

[imomisoplays]

Goan Prawn Curry

Sul sul, tombler!

This time we’re visiting India, more precisely the region of Goa, through its cuisine. Today, we’re cooking Goan curries, both prawn version and vegetarian (tofu) version. Goan curries are defined by three main elements: coconut milk, a range of curry spices, and a distinct sourness, which usually comes from tamarind but can also from vinegar or other ingredients. The sour flavor profile was an influence of Portuguese culture, Goa was a territory of the Portuguese Empire for around 450 years until it was annexed by India in 1961.

The recipe of Goan curries are made by @robinksimblr (click here to download the recipe). You would also need to install the latest version of Robin’s food enabler in order for the recipe to appear in your game. Now, let’s begin!

Vienna prepped the fish filet used in the non-vegetarian version by tenderizing, cutting, and seasoning the meat.

Next, we diced paprika and onion to add to the masala. Common ingredients for Goan curry is garlic, turmeric, red chilis, and coriander seed -- although every family might add their own special ingredients: cumin, mustard, ginger, even star anise and cloves!

After toasting and grinding the spices, combine everything in a pan over a medium-high heat: starting with onion, the masala, and a mix of coconut milk and water. Simmer for a bit until the sauce has thickened, then add the prawn (or tofu) and cook it a little bit more.

The way I gasped when I saw Vienna plating it into a gorgeous blue, patterned plate! Vienna also made a vegetarian tofu version to try together. I love the synergy between the traditional patterned plate and Vienna’s modern dining area.

In this occasion, let me introduce you to Vienna’s husband: Astarion Ancunin. Baldur’s Gate 3 fans might find his name familiar -- because yes, he’s based on the infamous vampire-slash-high elf. Astarion is a surgeon on Willow Creek Hospital, a career that gives him an easy access to blood, if you understand where that leads to. Due to the importance of his job, Astarion is rarely home during lunch time in weekdays, but today he’s taking a day-off to relax. Since their son is still at school, the couple enjoys a serene rest of the day together.

Later, after her son Frejr came home from his after-school activity, he interrupted accompanied Vienna’s aerobics session while trying some curries for supper.

A little story -- Yesterday I showed a picture of Goan prawn curry to an Indian friend of mine to ask her if it looks like the real thing, and my friend replied to me that she hasn't tried Goan curry yet. I checked and turned out she lives in a northern side of India and Goa is on the south. Really put me into perspective of how wide India is (said by a person who also hasn't tried every her own country's every regional cuisine). Anyway, I think that's it for this post. 'Til next time, and dag dag!

P.S. History of the state of Goa and recipe details for Goan curry are taken from this article, this article, and this Wikipedia page.

Imomiso’s note: This post is originally posted on the now deleted blog.

[myf00djournal]

Sunday ☀️

Had a sleep in until 7:30 which is phenomenal for me.

Went on a little 4km walk around my area and got a coffee.

Came home and then went out for groceries.

Had an acai bowl at a new place a few towns over but man it was small and expensive and wah. Oh well. I didn’t track it so imagine more carbs in my pie chart.

Made a loaded fries recipe I saw online using lean beef and spud lite potatoes. Delicious. Have another portion for tomorrow.

Had an apple

2 slices of toast w Nuttelex

Took the dogs on a short walk

Dinner was a Mumbai prawn curry on brown rice 🍚

Mixed protein with milk just then

Back into it tomorrow 💪🏽

[saintmeghanmarkle]

Sinners Recipe card Bingo by u/More_Bug_45

Sinners Recipe card Bingo Ok let us all toast a glass of Tig…. And to the saint’s new cooking shitshow endeavour.So for a bit of fun . Let’s put together a Bingo card of her features dishes. This narc is nothing but predictable so fairly confident we will have her card marked.Marry Me Roast chicken !🍗 Grilled Caesar salad with prawns 🍤 Creamy mush Zucchini (courgette) pasta 🥒Lemon olive oil cake 🍰 🍋 (the ex’s) Her fantastic bolognese?! (New addition she recently mentioned humbly how fantastic it was - copying the Wales’) 🍝 Some “vegan , sugar free , look at me I bake these for my kids because I’m such a good mother cookies” the organic free range sugar-free gluten-free taste- free waffles …🧇 using the gift the Queen gave Archie (Royal name drop!) Milk shakes , but with a twist for adults (cuz she thinks she’s so clever) 🥤🍷What else what else 😂 post link: https://ift.tt/LAKnjoH author: More_Bug_45 submitted: April 11, 2024 at 09:56PM via SaintMeghanMarkle on Reddit disclaimer: all views + opinions expressed by the author of this post, as well as any comments and reblogs, are solely the author's own; they do not necessarily reflect the views of the administrator of this Tumblr blog. For entertainment only.

[southeastasianists]

“Đi ăn nhậu tối nay không?” is a phrase you’ll hear often throughout Vietnam. In literal terms, it translates to “let’s go eat and drink tonight,” but the use of the word nhậu evokes something deeper. To nhậu is to come together over plentiful food, typically eaten with your hands, and drink, typically generous amounts of beer. It’s the quintessential act of daily celebration, for no reason at all, that often lasts for hours and sometimes includes spontaneous sidewalk karaoke. 

This is the ritual on display at Nhớ Tuyết, which literally means “missing or remembering snow,” though it’s really named after the owner, whose name is Tuyết. Come as the locals do: with a big group of friends. And enjoy a vast selection of seafood ranging from clams in lemongrass broth, to scallops topped with scallion oil and crushed peanuts, to colossal river prawns all cooked via your preferred preparation, whether that’s salt-toasted or tossed in a wok with tamarind sauce. 

Beyond the seafood, Ms. Tuyết is known for her proprietary recipe for pâté, which comes in a thinner-than-usual texture with a sheet of burnt rice for scooping up as sort of a dip. There are also plenty of options for vegetarian diners, including an off-menu tofu in salted egg sauce. Your meal here will typically come with a full case of beer. At the end of the meal, they’ll count how many cans are left and charge accordingly.

[greekcookingmadeeasy]

Majestic Sandwich Cake (Tower) With Shrimp Salad For Your Celebration Buffet

🎂

Majestic Sandwich Cake (tower) with Shrimp Salad for your Celebration Buffet - Megaloprepes Sandwich Tourta me Garidosalata gia to Yiortino Buffet sas

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My Short YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒    

12 pers.           Total: 1 hour + 7 h wait   

COOK. TIME ♨          DIFFIC. LEVEL 👩‍🍳⃒

Potatoes: 15 min

Eggs: 9 min.                      Medium

The month of December is a Festive month which means a lot of dinners with family and friends. That's why we are all searching for gorgeous and impressive recipes to serve! This dish is one of them.

In the late 60s and 70s, we used to prepare and serve at a party/festive buffet, what we called in Greek a "Sandwich Bomb".

Times have changed and so are food trends and the expectation of actually feeding the hungry guests.

Hence the inspiration of this majestic Sandwich cake. A "descendant" from the ones of bygone times, with the main idea remaining the same. Stacks of sandwiches layered with various fillings, elaborately decorated on top and cut like a celebration cake. A "New Age and Adult" Sandwich Cake for sure that will feed and unquestionably impress your guests.

I will show you how to decorate it but you could just let your imagination run wild and adorn this savory cake anyway you like. Pls enjoy my creation!

 

INGREDIENTS

Ingredients for the Sandwich layers:

·      500 gr. / 1 lb 2 oz / 30 slices White Bread for Toast, without crust

·      250 gr. /9 oz Shrimps, small, boiled

·      300 gr. / 10.5 oz / 2 Potatoes, boiled for 15 min, cut in thin rounds

·      3/4 of Cucumber, peeled, cut in rounds

·      125 gr. / 4.5 oz / 120 ml / 0.5 cup Mayonnaise, light

·      1 tbsp. / 15 ml Dijon Mustard, pit less

·      3 Large Eggs, hard boiled

·      About 100 gr. / 3.5 oz Lettuce leaves, washed

·      1 tbsp. fresh Parsley, finely chopped

·      Ground Salt and Pepper

 

Ingredients for the Sandwich garnish:

·      150 gr. / 5.5 oz Mayonnaise

·      1 Large Egg, hard boiled

·      7-8 Mini Tomatoes, halved

·      150 gr. / 5.5 oz Prawns, boiled, cleaned

·      1/4 of Cucumber, with peel!

·      8-10 Caper berries

·      3-4 Lemon rounds

·      6-8 Radishes, cut like flowers

·      4 Carrot rounds, cut like flowers

·      1 tsp. fresh Dill, finely chopped

·      4-5 fresh, flat Parsley, twigs

·      30 gr. / 1 oz Salmon Red Caviar (Brick)

·      5 gr. / 0.2 oz Black Caviar

·      2 tbsp. fresh Garden Cress

·      Ground Salt and Pepper, Flower of Salt

 

METHOD:

A.    Make the sandwich:

1.     The idea is to create a tall, round sandwich of 5 layers, before adding the garnishing.

2.     You need to use 5 layers of bread-spread with mayonnaise-while in between, you will lay out the following 4 fillings: boiled potatoes, cucumber, shrimp salad & lettuce and lastly boiled, egg slices.

3.     Use a spring form of 22 cm / 8.7 in. without bottom to help you shape the sandwich layers as a round cake, placing it on your round platter and here we go! 🎂 1st layer:

4.     Cover the bottom of the form with lettuce leaves to create a beautiful base.

5.     Cut the bread slices to fit in the bottom of the round form and try to cover it completely. That means, some slices will be whole and some will be cut round to fit around.

6.     Note: You won't use all the bread, but doo use some smaller pieces to cover all small openings.

7.     Spread a thin layer of mayonnaise on each bread slice before placing them in the form on top of the lettuce.

8.     Spread the thin boiled potato rounds on top of the bread, covering it completely and adding some seasoning. 🎂 2nd layer:

9.     Place a 2nd layer of bread slices covered with a bit mayonnaise followed by a layer of cucumber rounds.

10.  Season them with ground salt and pepper to taste and sprinkle the copped parsley on top.

11.  With your spatula, press the layers a bit. 🎂 3rd layer:

12.  Place a 3rd layer of bread slices covered with a bit mayonnaise followed with a layer of lettuce leaves.

13.  Make the easy shrimp salad by mixing the small shrimps with half of the light mayonnaise, the mustard and some seasoning.

14.  Spread the shrimp salad all around to cover the lettuce leaves. 🎂 4th layer:

15.  Place a 4th layer of bread slices covered with a bit mayonnaise.

16.  Cover them by spreading the 3 hard boiled eggs, thinly sliced and then seasoned. 🎂 5th layer:

17.  Place the 5th and last layer of bread slices, cutting with a knife or scissors any overhanging bread. With your spatula, press the layers a bit, to stay in place.

18.  Cover the form with the sandwich cake using plastic wrap and store in the fridge for 2-3 to set and chill.

 

B.    Garnish the sandwich:

19.  Remove the spring form from around the sandwich.

20.  Spread the mayonnaise reserved for garnishing to cover completely the top and sides of the sandwich cake.

21.  Now my idea is to create a stunning "Garden of Eden" theme on top of the cake. Hence, I used the parsley twigs as "tree trunks" and the radishes and carrots, shaped like flowers. 

22.  In the middle of the cake, place a lemon round followed by the red caviar and the black caviar in its middle. Around the red caviar, place the cucumber rounds, shaped like flower petals.

23.  Cut boiled egg in 2 halves and place them across the middle, adding a bit more red caviar on top of them.

24.  Place now 2-3 parsley twigs on the cake and around it put the carrots and radishes shaped like flowers.

25.  Use the garden cress to sprinkle it all around the bottom edges of the cake, to enhance the "garden" theme effect.

26.  Next add the halved tomatoes and capers at the top of the cake, followed by the prawns that should be scattered around the top and sides of the cake.

27.  Add the remaining lemon rounds, halved around the top of the cake.

28.  Season them with ground pepper and some flower of salt.

29.  Finish by sprinkling the chopped dill on top and adding the last parsley leaves to decorate the side and top of the cake.

30.  As I said, this is just a guideline, please feel free to use your imagination as I did, and decorate it as you like!

31.  Sandwich cake should now go back to the fridge, loosely covered with plastic wrap, to set and chill for 3-4 hours before serving.

 

C. Serving instructions:

Bring Sandwich Cake from the fridge and serve it directly as is, at your celebratory table.

To serve, cut it with a sharp, bread knife, in thick triangles like you would normally do for a sweet cake.

Serve it with champagne or chilled semi sweet white wine.

A really majestic Sandwich Cake with layers and layers of deliciousness that will impress your guests for sure.

It can be a grandiose centerpiece at any big celebration, Christmas or New Year's eve, Wedding, Anniversary etc.

A feast for your eyes and taste buds. Enjoy it dear friends. With love always, Deppy.

 

D. Storage info:

Like all sandwiches, this sandwich cake should be consumed the same day or next day at the latest, directly from the fridge. After that the bread becomes sodden.

  

Ε. A short Family story explaining the inspiration for this dish:

When I was a child in the late 60s and 70s, my Mom used to have Birthday and Nameday parties all the time for our family, with lot's of friends either adults or kids or both. At that time, there were certain foods that were very trendy and everyone was preparing them to serve at the festive buffet. One of the main delicacies was what we called in Greek a "Sandwich Bomb". That was actually a tower of sandwiches all wrapped up and concealed in aluminum foil, with the cylindrical shape of a "bomb". The foil was to keep them fresh while chilled in the fridge.  

It was the centerpiece, adorning the festive buffet, and I remember getting such a thrill opening the foil and revealing the "hidden" sandwiches inside. The sandwich filling would vary depending on the guests and the occasion. It could simply be layers of mayo, ham and cheese or more elaborate like e.g. paté, tuna, shrimp salad with lettuce or combos etc.

Times have changed, food trends and what is fashionable has changed immensely as well. However precious family memories remain intact in time.

This Sandwich Cake unique creation is dedicated to my beloved Mother 💗!

 

Check my Short YouTube Video: HERE

Μεγαλοπρεπές Σάντουιτς Τούρτα με Γαριδοσαλάτα για το γιορτινό Μπουφέ σας

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

    12                Συνολικά: 1 hour + 7 h αναμονή  

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Πατάτες: 15 min

Αυγά: 9 min.                      Μέτριο

 

Ο Δεκέμβριος είναι ο μήνας των Γιορτών, που σημαίνει πολλά τραπεζώματα με την οικογένεια και τους φίλους μας. Γι' αυτό και όλοι ψάχνουμε ξεχωριστά και εντυπωσιακά πιάτα για να σερβίρουμε! Αυτό το πιάτο είναι ένα από αυτά.

Στα τέλη της δεκαετίας του '60 και του '70, ετοιμάζαμε και σερβίραμε σε πάρτι/γιορταστικό μπουφέ, αυτό που ονομάζαμε "Σάντουιτς Μπόμπα".

Οι καιροί έχουν αλλάξει και το ίδιο και οι τάσεις στο φαγητό και η προσδοκία να ταΐσουμε πραγματικά τους πεινασμένους καλεσμένους.

Εξ ου και η έμπνευση μου γι αυτό το υπέροχο σάντουιτς Τούρτα. Ένας «απόγονος» από τα περασμένα χρόνια, με την κύρια ιδέα βέβαια να παραμένει ίδια. Στρώσεις από σάντουιτς με διάφορες γεμίσεις, περίτεχνα διακοσμημένες από πάνω και κομμένες σαν κανονική τούρτα. Ένα σάντουιτς Τούρτα "New Age και Ενήλικο" που θα ταΐσει και θα εντυπωσιάσει αδιαμφισβήτητα τους καλεσμένους σας.

Θα σας δείξω πώς να το διακοσμήσετε, αλλά μπορείτε απλά να αφήσετε ελεύθερη τη φαντασία σας και να στολίσετε αυτό το αλμυρό κέικ όπως θέλετε. Ελπίζω να απολαύσετε τη δημιουργία μου!

 

ΥΛΙΚΑ

Υλικά για τις στρώσεις του σάντουιτς Τούρτα:

·      500 γρ. / 1 lb 2 oz / 30 φέτες λευκό Ψωμί για τοστ, χωρίς κόρα

·      250 γρ. /9 oz Γαρίδες μικρές (κόκτειλ), βρασμένες

·      300 γρ. / 10,5 oz / 2 Πατάτες, βρασμένες για 15 min, κομμένες σε λεπτές φέτες (ροδέλες)

·      3/4 από Αγγούρι, ξεφλουδισμένο, κομμένο σε λεπτές ροδέλες

·      125 γρ. / 4,5 oz / 120 ml / 0,5 φλ. Μαγιονέζα, ελαφριά σε λιπαρά

·      1 κ.σ. / 15 ml Μουστάρδα Dijon, χωρίς σποράκια

·      3 Αυγά μεγάλα, βρασμένα σφιχτά

·      Περίπου 100 γρ. / 3,5 oz Φύλλα Μαρουλιού, πλυμένα

·      1 κ.σ. φρέσκος Μαϊντανός, ψιλοκομμένος

·      Φρεσκοαλεσμένο αλάτι και πιπέρι

 

Υλικά για τη γαρνιτούρα του σάντουιτς Τούρτα:

·      150 γρ. / 5,5 oz Μαγιονέζα

·      1 Αυγό μεγάλο, βρασμένο σφιχτό

·      7-8 Μίνι Ντομάτες, κομμένες στη μέση

·      150 γρ. / 5,5 oz Μεγάλες Γαρίδες, βρασμένες, καθαρισμένες

·      1/4 Αγγουριού, με φλούδι!

·      8-10 Καπαρόμηλα

·      3-4 ροδέλες Λεμόνι

·      6-8 Ραπανάκια, κομμένα σαν λουλούδια

·      4 ροδέλες Καρότα, κομμένα σαν λουλούδια

·      1 κ.γ. φρέσκος Άνηθος, ψιλοκομμένος

·      4-5 Κλαδάκια φρέσκος Μαϊντανός

·      30 γρ. / 1 oz κόκκινο Χαβιάρι σολομού (μπρίκ)

·      5 γρ. / 0,2 oz μαύρο Χαβιάρι

·      2 κ.σ. φρέσκο Κάρδαμο

·      Φρεσκοαλεσμένο αλάτι και πιπέρι και ανθός αλατιού

 

ΜΕΘΟΔΟΣ:

Α. Φτιάξτε το σάντουιτς:

1. Η ιδέα είναι να δημιουργήσετε ένα ψηλό, στρογγυλό σάντουιτς με 5 στρώσεις, πριν προσθέσετε το γαρνίρισμα.

2. Θα χρειαστεί να βάλετε 5 στρώσεις με φέτες ψωμί αλειμμένο με μαγιονέζα-ενώ στο ενδιάμεσο θα απλώσετε τις παρακάτω 4 γεμίσεις: βραστές πατάτες, αγγούρι, γαριδοσαλάτα & μαρούλι και τέλος βραστά αυγά σε φέτες.

3. Χρησιμοποιήστε μια φόρμα με ελατήριο (τσέρκι) των 22 cm / 8,7 in. χωρίς πάτο για να σας βοηθήσει να διαμορφώσετε τις στρώσεις σάντουιτς σα στρογγυλό κέικ, βάλτε τη πάνω από τη στρογγυλή πιατέλα σερβιρίσματος σας και πάμε λοιπόν να ξεκινήσουμε!

🎂 1η στρώση:

4. Καλύψτε το κάτω μέρος της φόρμας με φύλλα μαρουλιού για να δημιουργήσετε μια όμορφη βάση.

5. Κόψτε τις φέτες ψωμί για να χωρέσουν στον πάτο της στρογγυλής φόρμας και προσπαθήστε να την καλύψετε εντελώς. Αυτό σημαίνει ότι μερικές φέτες θα είναι ολόκληρες και κάποιες θα κοπούν στρογγυλά για να χωρέσουν.

6. Σημείωση: Δεν θα χρησιμοποιήσετε όλο το ψωμί, αλλά χρησιμοποιήστε μερικά μικρότερα κομμάτια για να καλύψετε όλα τα μικρά ανοίγματα.

7. Απλώστε μια λεπτή στρώση μαγιονέζα ελαφριά σε κάθε φέτα ψωμιού πριν τις τοποθετήσετε στη φόρμα πάνω από το μαρούλι.

8. Απλώστε τις λεπτές ροδέλες από βραστές πατάτες πάνω από το ψωμί, σκεπάζοντάς το εντελώς και προσθέτοντας λίγο αλατοπίπερο.

 

🎂 2η στρώση:

9. Τοποθετήστε μια 2η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα και στη συνέχεια μια στρώση από ροδέλες αγγούρι.

10. Αλατοπιπερώστε κατά βούληση και πασπαλίστε από πάνω τον ψιλοκομμένο μαϊντανό.

11. Με τη σπάτουλα σας πιέστε λίγο τις στρώσεις.

 

🎂 3η στρώση:

12. Τοποθετήστε μια 3η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα και στη συνέχεια μια στρώση από φύλλα μαρουλιού.

13. Φτιάξετ τη πανεύκολη γαριδοσαλάτα, ανακατεύοντας τις βραστές γαριδούλες (κοκτέιλ) με τη μισή ελαφριά μαγιονέζα, τη μουστάρδα και λίγο αλατοπίπερο.

14. Απλώστε την γαριδοσαλάτα γύρω-γύρω να καλύψει τα φύλλα μαρουλιού.

 

🎂 4η στρώση:

15. Βάλτε μια 4η στρώση από φέτες ψωμιού καλυμμένες με λίγη μαγιονέζα.

16. Σκεπάστε απλώνοντας τα 3 βραστά αβγά, κομμένα σε λεπτές φέτες και μετά προσθέστε λίγο αλατοπίπερο.

 

🎂 5η στρώση:

17. Τοποθετήστε την 5η και τελευταία στρώση από τις φέτες ψωμιού, κόβοντας με ένα μαχαίρι ή ψαλίδι ψωμί που προεξέχει. Με τη σπάτουλα σας πιέστε λίγο τις στρώσεις, να μείνουν καλά στη θέση τους.

18. Καλύψτε τη φόρμα με το σάντουιτς Τούρτα με πλαστική μεμβράνη και βάλτε το στο ψυγείο για 2-3 για να σταθεροποιηθεί, να δέσει και να παγώσει.

 

Β. Γαρνίρετε το σάντουιτς Τούρτα:

19. Αφαιρέστε τη φόρμα με ελατήριο γύρω από το σάντουιτς.

20. Απλώστε τη μαγιονέζα που έχετε κρατήσει για το γαρνίρισμα για να καλύψει καλά την κορυφή και τις πλευρές του σάντουιτς.

21. Τώρα η ιδέα μου είναι να δημιουργήσω ένα εκπληκτικό θέμα «Κήπος της Εδέμ» πάνω από την τούρτα. Ως εκ τούτου, χρησιμοποίησα τα κλαδιά του μαϊντανού ως "κορμούς δέντρων" και τα ραπανάκια και τα καρότα δίπλα, σε σχήμα λουλουδιών.

22. Στη μέση του σάντουιτς Τούρτα, τοποθετήστε μια ροδέλα λεμόνι ακολουθούμενο από το μπρίκ και το μαύρο χαβιάρι στη μέση του. Γύρω από το μπρίκ, τοποθετήστε τις ροδέλες αγγούρι, ώστε να κάνουν σχήμα πέταλα λουλουδιών.

23. Κόψτε το τελευταίο βραστό αυγό στη μέση και βάλτε τα 2 μισά από πάνω, προσθέτοντας λίγο ακόμα μπρικ πάνω τους.

24. Βάλτε τώρα 2-3 κλωνάρια μαϊντανού πάνω στο σάντουιτς Τούρτα και γύρω γύρω τα καρότα και τα ραπανάκια σε σχήμα λουλουδιών.

25. Χρησιμοποιήστε το φρέσκο κάρδαμο για να πασπαλίσετε γύρω γύρω στις άκρες του σάντουιτς, για να ενισχύσετε το εφέ «κήπου».

26. Στη συνέχεια, προσθέστε τις κομμένες ντοματούλες και τα καπαρόμηλα πάνω στο σάντουιτς, ακολουθούμενα από τις μεγάλες γαρίδες που πρέπει να είναι διάσπαρτες στην κορυφή και στα πλαϊνά του σάντουιτς.

27. Προσθέστε τις υπόλοιπες ροδέλες λεμονιού, κομμένες στη μέση στη κορφή του σάντουιτς.

28. Αλατοπιπερώστε και προσθέστε και λίγο ανθού αλατιού.

29. Τελειώστε πασπαλίζοντας από πάνω τον ψιλοκομμένο άνηθο και προσθέτοντας τα τελευταία φύλλα μαϊντανού για να διακοσμήσετε το πλάι και το πάνω μέρος του σάντουιτς.

30. Όπως είπα, αυτή είναι απλώς μια οδηγία, μη διστάσετε να χρησιμοποιήσετε τη φαντασία σας όπως έκανα εγώ και να διακοσμήσετε τη Τούρτα όπως θέλετε!

31. Το σάντουιτς Τούρτα πρέπει τώρα να επιστρέψει στο ψυγείο, καλυμμένο χαλαρά με πλαστική μεμβράνη, για να σταθεροποιηθεί και να κρυώσει για 3-4 ώρες πριν το σερβίρετε.

 

Γ. Οδηγίες σερβιρίσματος:

Φέρτε το σάντουιτς Τούρτα από το ψυγείο και σερβίρετέ το απευθείας ως έχει, στο γιορτινό σας τραπέζι.

Για να το σερβίρετε, κόψτε το με ένα κοφτερό, μαχαίρι ψωμιού, σε χοντρά τρίγωνα όπως θα κάνατε για μια κανονική Τούρτα γενεθλίων.

Σερβίρετε με σαμπάνια ή παγωμένο ημίγλυκο λευκό κρασί.

Ένα πραγματικά μεγαλοπρεπές σάντουιτς Τούρτα, με στρώσεις και στρώσεις νοστιμιάς που σίγουρα θα εντυπωσιάσει τους καλεσμένους σας.

Μπορεί να είναι ένα μεγαλειώδες κεντρικό πιάτο σε οποιαδήποτε μεγάλη γιορτή, παραμονή Χριστουγέννων ή Πρωτοχρονιάς, Γάμο, Επέτειο κ.λπ.

Μια γιορτή για τα μάτια και τους γευστικούς σας κάλυκες. Απολαύστε το αγαπημένοι μου φίλοι. Με αγάπη πάντα, Ντέπη.

Δ. Πληροφορίες φύλαξης:

Όπως όλα τα σάντουιτς, έτσι και αυτό πρέπει να καταναλωθεί την ίδια μέρα ή το αργότερο την επόμενη μέρα, απευθείας από το ψυγείο. Μετά από αυτό, το ψωμί θα πανιάσει.

 

Ε. Μια σύντομη οικογενειακή ιστορία που εξηγε�� την έμπνευση για αυτό το πιάτο:

Όταν ήμουν παιδί στα τέλη της δεκαετίας του '60 και του '70, η μαμά μου συνήθιζε να κάνει πάρτι για γενέθλ��α και ονομαστικές γιορτές όλη την ώρα για την οικογένειά μας, με πολλούς φίλους είτε ενήλικες ή παιδιά ή και τα δύο. Εκείνη την εποχή υπήρχαν ορισμένα φαγητά που ήταν πολύ trendy και όλοι τα ετοίμαζαν για να τα σερβίρουν στον γιορταστικό τους μπουφέ. Ένα από τα βασικά εδέσματα ήταν αυτό που ονομάζαμε «Σάντουιτς Μπόμπα».

Ήταν στην πραγματικότητα ένας πύργος από σάντουιτς όλα τυλιγμένα και κρυμμένα μέσα σε αλουμινόχαρτο, με το κυλινδρικό σχήμα μιας «βόμβας». Το αλουμινόχαρτο ήταν για να τα διατηρήσει φρέσκα όσο τα φυλάγαμε παγωμένα στο ψυγείο.

Ήταν το κεντρικό πιάτο, που κοσμούσε τον γιορταστικό μπουφέ, και θυμάμαι με πόσο ενθουσιασμό άνοιγα το αλουμινόχαρτο για να αποκαλύψω τα «κρυμμένα» σάντουιτς μέσα. Η γέμιση σάντουιτς διέφερε ανάλογα με τους καλεσμένους και την περίσταση. Θα μπορούσε απλά να είναι στρώσεις από μαγιονέζα, ζαμπόν και τυρί ή πιο περίτεχνα όπως π.χ. πατέ, τόνος, γαριδοσαλάτα με μαρούλι ή συνδυασμοί κ.λπ.

Οι καιροί έχουν αλλάξει, οι τάσεις στο φαγητό και τι είναι πια στη μόδα έχει αλλάξει πάρα πολύ. Ωστόσο, οι πολύτιμες οικογενειακές αναμνήσεις παραμένουν άθικτες στο χρόνο.

Αυτή η μοναδική δημιουργία για Σάντουιτς Τούρτα είναι αφιερωμένη στην πολυαγαπημένη μου Μητέρα 💗!

 

Κοιτάξτε επίσης την συνταγή μου σε Short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[foodloveslondon]

Opuz Hemel: A Modern Twist on Turkish Cuisine

Located in the heart of Hemel Hempstead, Opuz Hemel invites guests to experience the rich traditions of Turkish cuisine served with a modern touch. Known for its warm hospitality, elegant atmosphere, and exceptional food, Opuz Hemel offers the perfect dining experience for lovers of authentic flavors and contemporary style.

Exquisite Turkish Flavors

The menu at Opuz Hemel combines traditional recipes with a refined presentation, showcasing the best of Turkish cuisine:

Charcoal-Grilled Meats: Enjoy tender, succulent lamb shish, chicken skewers, and Adana kebabs, all perfectly grilled to capture smoky, mouth-watering flavors.

Signature Mezze: Perfect for sharing, the mezze platters feature classic dishes like creamy hummus, smoky baba ghanoush, stuffed vine leaves, and fresh tzatziki.

Seafood Specialties: From grilled sea bass to marinated king prawns, the seafood dishes are a refreshing option for those seeking lighter fare.

A Blend of Tradition and Modernity

At Opuz Hemel, every dish is carefully crafted using fresh, high-quality ingredients. Traditional Turkish recipes are elevated with a modern approach, ensuring that every bite is both familiar and exciting. The combination of rich spices, fresh herbs, and slow-cooked meats creates a feast that lingers in memory long after your visit.

Cocktails and Drinks to Complement

Opuz Hemel takes pride in its well-curated drinks menu, offering everything from classic cocktails to a selection of fine wines and refreshing mocktails. Whether you’re toasting with friends or sipping something special alongside your meal, the drink offerings enhance the overall dining experience.

Elegant Atmosphere for Every Occasion

The ambiance at Opuz Hemel is a harmonious blend of sophistication and comfort. With modern interiors, soft lighting, and spacious seating, it’s an ideal setting for:

Romantic Dinners: A perfect spot for an intimate evening out.

Family Gatherings: Share platters of delicious Turkish cuisine with your loved ones.

Celebrations: Birthdays, anniversaries, or work events—all celebrated with attentive service and exceptional food.

A Taste of Turkey, Close to Home

Opuz Hemel brings the rich culinary traditions of Turkey to Hemel Hempstead, offering an experience that combines authentic flavors, modern presentation, and warm hospitality. Whether you’re enjoying a quick lunch, a special dinner, or a casual evening with friends, Opuz delivers on all fronts.

Visit Opuz Hemel

For an unforgettable Turkish dining experience, visit Opuz Hemel and discover the vibrant tastes of Anatolia in a stylish, modern setting.

📍Address: 162 Marlowes, Hemel Hempstead HP1 1BA, United Kingdom Website: hemel.opuzkitchenandbar.com

[pangaatindianrestro01]

Discover the Best Indian Restaurant in Currumbin Valley: Pangaat Indian Restaurant & Bar

Nestled in the scenic beauty of Currumbin Valley on the Gold Coast, Pangaat Indian Restaurant & Bar stands as a culinary gem that offers a delightful experience of authentic Indian cuisine and stands as the best Indian Restaurant in Currumbin Valley. Whether you’re a resident or a visitor, this restaurant is a must-visit for those who appreciate the rich flavors and vibrant spices of India.

A Gastronomic Journey Through India

Pangaat Indian Restaurant & Bar brings the essence of India’s diverse culinary heritage to the heart of Currumbin Valley. The menu is thoughtfully curated to include a wide array of both vegetarian and non-vegetarian dishes, ensuring that there is something for everyone.

Vegetarian Delights

For those who prefer vegetarian options, Pangaat offers an extensive selection of dishes that showcase the best of Indian vegetarian cuisine. From the creamy richness of Paneer Butter Masala to the spicy tang of Chole Bhature, every dish is a celebration of flavors. The Dal Tadka, a classic lentil dish, and the Aloo Gobi, a delightful combination of potatoes and cauliflower, are must-tries.

Non-Vegetarian Specialties

Carnivores will find themselves in a paradise of taste at Pangaat. The restaurant’s non-vegetarian offerings are a tribute to India’s love for hearty and flavorful meat dishes. The Butter Chicken, with its creamy tomato-based sauce, and the Lamb Rogan Josh, a slow-cooked masterpiece, are just a few highlights. Seafood lovers can indulge in the Fish Curry or the Prawn Masala, each prepared with fresh, locally sourced ingredients.

Ambience and Experience

The ambiance at Pangaat Indian Restaurant & Bar is a perfect blend of traditional Indian decor and modern comfort. The warm and inviting atmosphere makes it an ideal place for family dinners, romantic dates, or casual outings with friends. The friendly and attentive staff ensure that every guest feels welcome and well taken care of.

A Toast to Indian Hospitality

True to its name, which means “a social gathering” in Hindi, Pangaat Indian Restaurant & Bar offers more than just a meal; it offers an experience. The bar boasts an impressive selection of beverages, including traditional Indian drinks like Mango Lassi and a range of alcoholic options. Enjoy a refreshing cocktail or a glass of wine as you savor your meal.

Community and Tradition

Pangaat Indian Restaurant & Bar is not just a place to eat; it’s a place where the community comes together to celebrate Indian culture and tradition. The restaurant frequently hosts events and festivals, bringing the vibrant spirit of India to the Gold Coast. Whether it’s Diwali, Holi, or a simple get-together, Pangaat is the place to be.

Why Choose Pangaat?

Authentic Flavors: Every dish is prepared with traditional recipes and the finest ingredients, ensuring an authentic taste of India.

Diverse Menu: From vegetarian delights to non-vegetarian specialties, there’s something for every palate.

Warm Ambience: The restaurant offers a cozy and welcoming environment for all occasions.

Exceptional Service: The staff at Pangaat are dedicated to providing top-notch service, making every visit memorable.

Cultural Experience: Immerse yourself in Indian culture with the restaurant’s events and celebrations.

Visit Pangaat Indian Restaurant & Bar Today!

If you’re in Currumbin Valley or anywhere on the Gold Coast, make sure to visit Pangaat Indian Restaurant & Bar for an unforgettable culinary experience. Indulge in the rich flavors of India and enjoy the warm hospitality that Pangaat is known for.

[askwhatsforlunch]

Tom Yam Kung

Spicy and fragrant, this hearty Tom Yam Kung make a deliciously comforting dinner on a chill night, and also brings back fond memories of visiting our parents in Laos a few years ago! Happy Tueasday!

Ingredients (serves 2):

500 grams/1.10 pound fresh prawns

1 1/2 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

1 large stalk fresh lemongrass

1 large shallot

6 leaves kaffir lime

1/3 hot chili pepper

1 heaped teaspoon tomato paste

1 lime

1 tablespoon nuoc mam (fish sauce)

1/2 tablespoon soy sauce

1 cup coconut milk

1 cup water

1/2 tablespoon demerara sugar

Peel fresh prawns, and rinse them under cold water. Drain thoroughly in a colander; set aside.

In a large pot over medium-high heat, heat toasted sesame oil.

Peel ginger, and cut it into very thin slices. Add ginger to the pot, and fry, a couple of minutes.

Cut lemongrass stalk into large bits, and slit each with a sharp knife. Add to the pot, and cook, 1 minute.

Peel and finely chop shallot. Stir into the pot, and fry, a couple of minutes more.

Finely chop hot chili pepper, and add to the pot, along with kaffir lime leaves.

Then, add reserved prawns, and cook, stirring often to coat in spices and oil, until the prawns turn a bright pink colour.

Stir in tomato paste, and cook out, 1 minute.

Thoroughly squeeze in the juice of the lime, and add nuoc mam and soy sauce, to deglaze. Cook, 1 minute more.

Finally, stir in coconut milk and water, and bring to the boil.

Once boiling, reduce heat to low, cover with a lid, and simmer, at least 30 minutes.

Stir in demerara sugar until completely dissolved.

Serve Tom Yam Kung hot.

[century--foods]

Tandoori Masala: A Spice Blend Rich in Tradition and Flavor

Introduction

Tandoori masala, an aromatic and flavorful spice blend, is central to many traditional Indian dishes, particularly those prepared in a tandoor, a cylindrical clay oven. With its deep red color and complex flavor profile, this spice mix is responsible for the distinctive taste and vibrant appearance of tandoori dishes like tandoori chicken, paneer tikka, and tandoori prawns. This article will explore tandoori masala, its ingredients, a detailed recipe for making it at home, and the various culinary uses of this versatile spice blend.

Tandoori masala is a blend of spices traditionally used in Indian cuisine, especially for marinating and flavoring meats and vegetables cooked in a tandoor. The word “tandoori” is derived from “tandoor,” an oven originating in the Indian subcontinent. This masala is known for its robust, smoky flavor and is typically bright red or orange, owing to the addition of red chili powder and sometimes food coloring.

The masala’s flavor is a harmonious balance of earthy, spicy, tangy, and smoky notes from various spices such as cumin, coriander, ginger, garlic, and cloves. Tandoori masala is used in marinades and cooking, adding depth and complexity to dishes.

Tandoori Masala Recipe

Creating tandoori masala at home allows you to alter the mixture to your preferences. Here is a traditional recipe for making tandoori masala:

Ingredients:

Cumin Seeds – 2 tablespoons

Coriander Seeds – 2 tablespoons

Black Peppercorns – 1 tablespoon

Cardamom Pods – 1 tablespoon

Cloves – 1 teaspoon

Cinnamon Stick – 1-inch piece

Nutmeg – 1/4 teaspoon, grated

Mace – 1/4 teaspoon

Dry Ginger Powder – 1 tablespoon

Garlic Powder – 1 tablespoon

Turmeric Powder – 1 tablespoon

Red Chili Powder – 2 tablespoons

Paprika – 2 tablespoons (for color)

Salt – 1 tablespoon

Instructions:

Toast Whole Spices: On a dry pan, toast the cumin, coriander, mustard seeds, black peppercorns, cardamom pods, cloves, and cinnamon sticks on medium heat until fragrant, about 2-3 minutes. Stir frequently and toast until fragrant.

Mix with Ground Spices: Combine the freshly ground spices with the dry ginger powder, garlic powder, turmeric powder, red chili powder, paprika, grated nutmeg, mace, and salt. Thoroughly mix to guarantee that all of the spices are distributed evenly.

Store: Transfer the tandoori masala to a sealed container and store it in a cool, dark place. It will stay fresh for up to six months.

Because it doesn’t contain artificial coloring or preservatives, this homemade tandoori masala is a healthier alternative to store-bought varieties.

Similarly, Easy And Healthy Recipes With Garam Masala

Health Benefits of Tandoori Masala

Tandoori Masala, a popular spice blend used in Indian cuisine, is known for its vibrant flavor and aroma. It is made from a combination of spices, including cumin, Coriander, turmeric, paprika, garlic powder, ginger, and various other ingredients, depending on the recipe. Beyond its culinary use, Tandoori Masala offers several health benefits:

Rich in Antioxidants

Turmeric: It contains curcumin, a powerful antioxidant and anti-inflammatory compound.

Paprika: Provides vitamin C and other antioxidants that help protect the body against free radical damage.

Anti-inflammatory Properties

Ginger and Garlic: Both have strong anti-inflammatory qualities, which can help lower inflammation and relieve ailments like arthritis.

Turmeric: Its curcumin component is also known for its anti-inflammatory effects.

Digestive Health

Cumin and Coriander: Aid in digestion and can help alleviate bloating and gas.

Ginger: Traditionally used to ease stomach discomfort and enhance digestive function.

Boosts Immune System

Garlic: Contains allicin, which has been shown to boost the immune system.

Turmeric: Enhances the body’s immune response.

Heart Health

Cumin and Coriander: It May help lower cholesterol levels and improve heart health.

Garlic: Known to reduce blood pressure and improve cholesterol levels.

Weight Management

Cumin and cayenne pepper can boost metabolism and help manage weight by increasing calorie burning and reducing appetite.

For More Details, Click Here

[garammasalaedmonton]

Indulge in the Exquisite Flavors of Authentic Indian Non-Veg Curries: A Culinary Journey Through Spice-Laden Delights!

Indian cuisine is renowned worldwide for its diversity and depth of flavors, and at the heart of this culinary adventure lie the indulgent non-vegetarian curries. Bursting with spices, herbs, and tender meats, Indian curries offer a sensory journey like no other. From creamy butter chicken to fiery lamb vindaloo, there’s a curry to tantalize every palate.

Origins of Indian Non-Veg Curries

Indian non-vegetarian curries have a rich history dating back centuries. Influenced by various invaders, traders, and settlers, Indian cuisine has evolved into a melting pot of flavors and techniques. The concept of using spices to flavor meats originated in ancient India, with each region adding its unique twist to the traditional curry.

Key Ingredients

Spices: The cornerstone of Indian cuisine, spices like cumin, coriander, turmeric, and garam masala lend depth and complexity to non-veg curries. Meat: From succulent chicken and tender lamb to flavorful fish and juicy prawns, the choice of meat is crucial in creating the perfect curry. Aromatics: Onions, garlic, ginger, and tomatoes form the base of many Indian curries, providing depth of flavor and texture.

Regional Variations

India’s diverse landscape gives rise to a myriad of regional variations in non-vegetarian curries. From the creamy kormas of the north to the coconut-infused curries of the south, each region boasts its signature flavors and cooking styles.

Popular Non-Veg Curry Recipes

Butter Chicken (Murgh Makhani): A creamy, tomato-based curry infused with tender chicken pieces and a hint of butter, this dish is a favorite worldwide. Rogan Josh: Hailing from Kashmir, this aromatic lamb curry is slow-cooked with a blend of spices, resulting in tender meat and a rich, flavorful gravy. Goan Fish Curry: With its tangy tamarind base and coconut milk, this coastal delicacy is a perfect balance of sweet, sour, and spicy flavors.

Cooking Techniques

The secret to a perfect Indian non-veg curry lies in the cooking technique. Whether it’s simmering on low heat for hours or flash-frying spices to release their aroma, each step plays a crucial role in achieving the desired flavor and texture.

Health Benefits

Beyond their irresistible taste, Indian non-veg curries offer a range of health benefits. Packed with protein, vitamins, and antioxidants from the spices and vegetables, they contribute to overall well-being and can boost metabolism and digestion.

Pairing Suggestions

Pairing Indian non-veg curries with the right accompaniments can elevate the dining experience. Whether it’s fluffy basmati rice, buttery naan bread, or tangy pickles and chutneys, the interplay of flavors adds depth to the meal.

Cultural Significance

In Indian culture, food is more than just sustenance; it’s a way of life. Non-veg curries play a significant role in celebrations, festivals, and family gatherings, bringing people together and creating cherished memories.

Tips for Perfecting Indian Non-Veg Curries

Tempering Spices: Toasting whole spices in hot oil releases their essential oils, enhancing their flavor.

Marinating Meats: Marinate meats in yogurt and spices to tenderize and infuse flavor.

Balancing Flavors: Achieve the perfect balance of sweet, sour, salty, and spicy flavors by adjusting ingredients to taste.

Conclusion

In the colorful tapestry of Indian cuisine, non-vegetarian curries stand out as shining stars, offering a symphony of flavors and aromas. Whether you’re a seasoned food enthusiast or a curious novice, indulging in the exquisite flavors of authentic Indian non-veg curries is sure to be a culinary journey worth savoring.

[certified-diplodocus]

Made Pad Thai a second time and I'm really happy with how it turned out: a lot more umami and more blended flavours, and I the noodles were nicely toasted because I was braver with the heat.

Recipe from Hot Thai Kitchen here if you want to try. Getting the ingredients was a bit of a pain but the actual cooking, as someone who doesn't do this very often, was very accessible: https://hot-thai-kitchen.com/best-pad-thai/#h-watch-the-full-video-tutorial

(video is very helpful, definitely watch it after reading once you're ready to go!)

Can't make my own sauce (no Asian markets here) so I used shop-bought, but I made it fishier by adding the following:

In pan with a spoonful or two of hot oil, fry prawn heads + shells until they're red (careful not to burn them), then crush them with the spatula and add a bit of water to make a fishy sauce. Strain out the shells; if you want, keep boiling it to reduce further.

Ajetes/green garlic instead of garlic chives; apparently it's a great substitute, though I've never had the chance to compare

[natureify]

Introduction to Non-Veg Pickles

Non-veg pickles are a beloved culinary tradition, cherished for their bold flavors and versatility. From tangy chicken to spicy mutton, these pickles add a burst of taste to every meal. Among the plethora of brands offering non-veg pickles, Natureify stands out for its commitment to quality and authenticity.

Exploring Natureify: The Brand Behind Non-Veg Pickles

Natureify is renowned for its premium range of non-veg pickles, crafted with the finest ingredients and traditional recipes. With a focus on natural flavors and sustainable practices, Natureify has earned a reputation for excellence in the culinary world.

Varieties of Non-Veg Pickles Offered by Natureify

Chicken Pickle

Natureify's chicken pickle is a tantalizing blend of tender chicken pieces marinated in aromatic spices and tangy seasonings. Perfect for spice enthusiasts, this pickle adds a fiery kick to rice, bread, or even as a side dish.

Fish Pickle

Indulge in the rich flavors of the sea with Natureify's fish pickle. Made from fresh, succulent fish and a medley of spices, this pickle is a delightful accompaniment to steamed rice, dosas, or as a topping for crackers.

Prawn Pickle

For seafood lovers, Natureify offers a prawn pickle bursting with the flavors of the ocean. Juicy prawns marinated in zesty spices create a mouthwatering pickle that pairs beautifully with bread, chapatis, or as a topping for salads.

Mutton Pickle

Savor the robust taste of mutton with Natureify's mutton pickle. Slow-cooked to perfection and infused with aromatic spices, this pickle is a true indulgence for meat lovers. Enjoy it with naan, parathas, or as a side dish with biryani.

Quality and Ingredients Used in Natureify Non-Veg Pickles

Natureify takes pride in using only the finest quality ingredients in its non-veg pickles. From handpicked meats to freshly ground spices, every jar is filled with the goodness of natural flavors and traditional recipes. With no artificial preservatives or additives, Natureify ensures purity and authenticity in every bite.

Health Benefits of Non-Veg Pickles

Contrary to popular belief, non-veg pickles offer several health benefits when consumed in moderation. Rich in protein and essential nutrients, these pickles provide a flavorful way to incorporate meat into your diet. Additionally, the spices used in pickling are known for their antioxidant and anti-inflammatory properties, promoting overall wellness.

Culinary Uses and Pairings

Natureify's non-veg pickles are incredibly versatile and can be enjoyed in numerous ways. Whether spread on toast, mixed into curries, or served alongside cheese and crackers, these pickles add depth and complexity to any dish. Experiment with different pairings to discover your favorite flavor combinations.

Customer Reviews and Testimonials

Customers rave about the quality and taste of Natureify's non-veg pickles, praising their authenticity and rich flavors. From satisfied home cooks to professional chefs, everyone agrees that Natureify's pickles are a cut above the rest.

Where to Buy Natureify Non-Veg Pickles

Natureify non-veg pickles are available for purchase online through the brand's official website and select retailers. With convenient shipping options and secure payment methods, acquiring these delectable pickles has never been easier.

Pricing and Value

While Natureify's non-veg pickles may come at a slightly higher price point, the unparalleled quality and taste justify the investment. Each jar is a testament to the brand's dedication to excellence, making it a worthwhile addition to any pantry.

Conclusion

Natureify non-veg pickles offer a culinary experience like no other, with their rich flavors and premium quality. Whether you're a fan of chicken, fish, prawn, or mutton, there's a pickle for every palate. Elevate your meals with the tantalizing taste of Natureify's non-veg pickles and embark on a gastronomic journey like never before.

[ickie-vickie]

Recipe for Couscous with Olives and Sun-Dried Tomato With toasted pine nuts and fresh parsley on top, lovely large pearls of Israeli couscous are tossed in a sauce of sun-dried tomatoes and black olives. No one will miss the meat, but if you want to make this a carnivore favorite, add chicken or prawns. 1/4 cup chopped fresh flat-leaf parsley, 2 cups pearl couscous, 1.25 cups water, 1 pinch ground black pepper, 1 shallot minced, 1.25 cups vegetable broth, 1/2 cup sliced black olives, 4 cloves garlic minced, 1 cup vegetable broth, 1/3 cup sun-dried tomatoes packed in oil drained and chopped, 1 pinch salt, 1/2 cup pine nuts, 5 tablespoons olive oil divided