#cooked 500g of spinach

[kirazdaha]

why the fuck is spinach so watery.

[dinosaurcharcuterie]

I'm not saying my family panicked last year about having to do one meatless dish at the Christmas dinner table, I'm just saying we weren't able to make it, we were 400km away from the impact site, and we were still involved in a 3 hour video call on the subject of "all vegan ground meat is sold out; the veg(etari)ans will surely starve to death if they only have the starter, soup, dessert, cake and coffee with cookies".

This year, I'm very very casually asking a month in advance what they're feeding the plant based folks. Just because. No reason. I need weekend dinner inspo. I'm feeling festive. Yep. Totally that.

Also, if anyone has a "[holiday] is ruined!" last minute plant based recipes masterpost, feel free to link below.

[billyandterror]

do you like big breasts? 😉

Bloody hell, I didn't expect to see it here. Shame on me, I s'pose. But yeah, sweetheart, I do, thanks for asking! More than that, I'm gonna kindly share me favorite breasts with all of you lot, here goes:

Ingredients

For breasts:

4 chicken breasts

10g of butter

1 sprig of fresh thyme

2 tbsp of pine nuts, toasted

salt

black pepper

1 tbsp of olive oil

For potato purée

500g of potatoes

110g of unsalted butter

6g of salt

80ml of milk

1 large potato, peeled

salt

4 tbsp of olive oil

And finally for spinach (very important, don't forget!)

400g of spinach

For the mush, peel 'em and chop 'em into 'bout 2cm chunks, then steam the potatoes for 'bout 35 minutes 'til they're soft. Chuck 'em in the blender, pour in the milk and butter, and blend it all on full for 30 seconds. Give it a scrape down the sides! Have a taste for seasoning and sling in more if it needs it! Don't be tight with the salt, whack in as much as you fancy. Blend it again for another minute. Keep it warm!

10g of butter

Now to the method, my friend, and make sure you wear an apron to avoid gettin' mucky. I always keep mine carefully:

For the potato lattice, heat the oven up to 180°, no lower. Use a mandolin to slice 'em into 1mm thick rounds. Then cut 'em into fine strips and give 'em a good seasoning with salt.

Pop an ovenproof fryin' pan on the heat and pour in enough oil to just cover the base. When the oil's hot, lay 'em potato strips in the pan in a lattice shape. Then shove the pan in the oven and cook it for 5-10 minutes 'til it's all golden. After that, whip it out of the pan and let it drain on a bit of cloth to soak up any extra oil.

For the bird, take it out the fridge half an hour before ya start cookin'. Place a pan over the high heat and chuck in a tablespoon of oil. Once it's hot, slap 'em chicken breasts in there and cook 'em 'til they're coloured all over - I like mine nice and crispy. Turn down the heat, now, sling in yer butter, and keep cookin' 'em 'til they're caramelised, 'bout 5-7 minutes or so. Give 'em a bit of seasoning and whack 'em in the oven for 6-7 minutes.

Strip 'em thyme leaves from the stem and sprinkle 'em over the bird. Take the chicken outta the pan and let it rest on a plate with all the cookin' juices.

For the spinach, sweat it in the butter and give it a good drain - press it between two cloths to soak up the extra water.

To plate up, scoop some of the mush onto the plate. Pop a little pile of the spinach right in the middle of yer plate. Slice up them chicken breasts however you fancy (I like 'em in diamond shapes meself) and roll 'em around in their juices before placin' 'em on top of the spinach. Chuck in some potato lattice and scatter some pine nuts and herbs around!

Enjoy yer meal, love, hope I've been a bit of a help 😉

[littlehen]

Recipe: Italian Wedding Soup (with Pastina)

I actually got round to making this [X] which I reblogged ages ago! This was so delicious that everyone had seconds.

Make the meatballs: put 250g turkey mince in a mixing bowl. Add half a cup of unseasoned breadcrumbs (60g = 1 slice of bread). Add 1 egg, S+P, 1 tsp garlic powder and 1 tsp dried herbs e.g. parsley. Mix it all up with your hands.

Roll the meat into little meatballs the size of cherry tomatoes. Place them on a foiled baking tray. Bake in the oven at Gas 5 for about 25 mins. Take them out and carefully nudge them with a spoon to give them a little roll around the tray before their final 5 mins.

Make the soup while the meatballs are cooking. Prepare 3 carrots sliced, 2 celery stalks diced, 1 medium onion diced, 3-4 garlic cloves minced, handful fresh spinach chopped slightly (optional)

Put 1 or 2 tbsp olive oil in a deep pan over medium heat. Add all the veg except the garlic and spinach. Cook 6-7 mins. Add garlic, cook 2 mins.

Add S+P, 1 tbsp Italian herbs, 2 bay leaves (and I added a sprig of fresh thyme from the garden) and 1.8L chicken stock. Add 1 cup/100g pastina (little pasta shapes e.g. stars, margheritine or broken up spaghetti). Bring the broth to a boil, then simmer 5 mins.

Add the meatballs and continue to simmer 5 mins. Add the spinach for 2 mins.

Serve and top with a handful of finely grated parmesan. (I bought bread too, but it has all that pasta so we didn't need it.)

Picture’s not very pretty but I was in a hurry to eat. The meatballs look raw with this filter, but I promise they weren’t! Turkey mince comes in packs of 500g so I actually used that much and 1 cup of breadcrumbs (all other amounts the same), I put half the meatballs in the soup and the other half I'll use in packed lunches during the week. You could just buy a tray of meatballs for convenience (cut 12 in half to make 24 little ones) but it’s much better value for money to make them.

[ricoydelicioso]

High Protein Lemon Garlic Shrimp Linguine! Only 490 Calories

High Protein Lemon Garlic Shrimp Linguine! Only 490 Calories🍤🍋🧄🍝

This might just be the best pasta recipe I’ve made, the amount of flavor is insane for how easy it is to make with minimal ingredients🤌🏽

Macros per serving (4 total)

490 Calories | 51g Protein | 45g Carbs | 11g Fat

Ingredients (4 servings)

800g Raw Argentinian Shrimp (I get these frozen from Lidl)

3 Garlic Cloves Minced

2 tsp Italian Herbs

1 tsp Chilli Flakes

1.5 tsp Smoked Paprika

1 tsp Salt

3/4 Lemon Juice

2-3 tsp Olive Oil

40g Light Butter (for cooking)

Fresh Parsley

Extra Lemon Juice

250ml Milk

120g Light Cream Cheese

40g Parmesan

Extra Seasoning (Garlic, Paprika, Chilli Flakes, Salt, Italian Herbs)

25ml Pasta Water

500g Cooked Linguine Pasta (or any pasta of your choice)

Handful of Spinach

Serve & Enjoy!

Important Cooking Notes

When marinating the shrimp you can use garlic powder instead and you can omit the olive oil to save calories

After the Shrimp is cooked, lower the heat and add butter, parsley and lemon

Make sure the heat is on low when you add the milk and cream cheese. Stir gradually till it thickens then add the pasta

[goaheadandgetinthebog]

ok first things first there is nothing wrong with making some toast, putting some cheese on it and grilling that (under a grill not in a pan) then heating up a tin of baked beans and pouring them on top. add some hot sauce. beans on cheese on toast.

Secondly:

Put a tin of baked beans, tin of chopped tomatoes, few handfuls whatever veg you like chopped kinda small and 2 teaspoons dried oregano, thyme, pepper and a stock cube in a pot. Add 2 or 3 large spoonfuls of peanut butter. Cook on medium for 30 minutes. Have with whatever pasta you like.

Tin of drained black beans, tin of drained pinto beans, sweetcorn, diced red pepper, diced avocado. Mix olive oil with cumin and tumeric for a dressing. Add a good sprinkle of salt and pepper. Very nice and filling salad. Add spinach if you like it.

Put chopped butternut squash and chopped carrots in a pan. Cover with water and add 2 or 3 stock cubes and a teaspoon each of coriander and tumeric. Cook until soft. Blend. You made soup. I can buy those as frozen bags so there is so little prep. So have a look for those. Adjust seasoning if it's not enough.

Toast 2 teaspoons of black onion seeds. Add a tin of passatta or chopped tomatoes. Add 1 teaspoon garlic powder and black pepper. Add a good glue of olive oil. Cook for 20 minutes and have with orzo or whatever pasta you like. If you grill some red peppers and chop these up in it it'll add some veg. I also add kale or spinach to mine. And sometimes caneloni beans.

Look up how to make dhal. It's so easy and so tasty. The red lentils kind is delicious.

Cook an onion until soft. Add garlic. Add 4 or 5 blocks frozen spinach or kale, a good few handfuls of frozen peas, any other green veg you want. I add presoaked barley for texture and fillingness. Then enough water to cover and a stock cube. Cook for 30 minutes then blend. Super healthy green soup.

And finally, I don't know if they sell bags of stew mix everywhere, but they're a staple in Scotland. They're bags of barley and lentils, usually 500g ISH. If you can soak them for a few hours. If you can't they them, use barley and red lentils. Cook an onion until soft, then add chopped carrots, turnip and potato if you feel like it. Add your stew mix and enough water to decently cover it. Add stock cubes and some spices (whatever you fancy, I use tumeric and coriander because I like those). Cook if until everything is soft. If you didn't presoak it it's gonna take longer. There you go, lentil soup. You make a pot of this on Sunday in the winter and you will be eating it all week. The soup does tend to absorb more water overnight so just add some more. It's amazingly good for you. Traditionally there is bacon or ham but I am vegetarian so no there's no.

Hope this is helpful to someone somewhere.

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[wellplayedclothingllc]

This vegan twist on the classic homity pie is filled with a hearty mixture of potatoes, onions, leeks, spinach, and vegan cheese, all encased in a golden pastry crust. It's a comforting and satisfying dish perfect for any occasion.

Ingredients: 500g floury potatoes, peeled and diced. 200g onions, finely chopped. 200g leeks, finely chopped. 200g spinach, chopped. 150g vegan cheese, grated. 1 tbsp olive oil. 1 tsp dried thyme. Salt and pepper to taste. 1 vegan shortcrust pastry sheet.

Instructions: Preheat the oven to 200C 180C fan. Boil the diced potatoes until tender, then drain and mash them. In a large pan, heat the olive oil over medium heat. Add onions and leeks, and saut until softened. Add the mashed potatoes, spinach, vegan cheese, dried thyme, salt, and pepper to the pan. Stir until well combined and heated through. Roll out the vegan shortcrust pastry sheet and line a greased pie dish with it. Spoon the potato mixture into the pastry-lined dish, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp. Serve hot or cold, sliced into wedges.

Prep Time: 30 minutes

Cook Time: 35 minutes

Rose W

[culturevixen]

Let me take you on a journey of rediscovering one of the most loved Nigerian dishes—Egusi Soup and Fufu! Picture this: you’re in your cosy London kitchen, cold outside, but the warmth of palm oil and spicy peppers is about to make your kitchen feel like Lagos/Abuja in the middle of summer.

Egusi Soup: A Bowl of Pure Nostalgia

I remember watching my aunties make this when I was little, but now it’s my turn to revive those flavors. Let’s start with Egusi Soup, the crown jewel of Nigerian cuisine!

What You’ll Need:

• 2 cups egusi (ground melon seeds) — this is where the magic happens.

• 500g of assorted meat (goat, beef, tripe)—you know it’s not a proper Nigerian meal without all the meat!

• 200g stockfish or dried fish (trust me, this adds that unforgettable flavor).

• Palm oil—a Nigerian kitchen must-have (or you can put olive oil ify you want to be healthier), about ½ cup.

• 1 onion, chopped—because onions make everything better.

• 3 Scotch bonnet peppers or more (if you can handle it)—for that fiery kick!

• 2 tablespoons crayfish (ground)—this is where we’re elevating the game.

• A bunch of ugwu (pumpkin leaves) or spinach—keeping it fresh and green!

• Salt, stock cubes, and locust beans (if you want to go all out traditional).

Let’s Cook:

1. The Meat Situation:

First, we have to get those meats tender. Season with salt, onions, and maybe a stock cube or two. Let it simmer until it’s nice and soft. Throw in your stockfish during the last few minutes. The smell? That’s the scent of home!

2. Fry That Egusi:

Heat up your palm oil, and as soon as it’s warm, add the chopped onions and let them get all soft and fragrant. Then in goes the ground egusi—fry that bad boy for 10 minutes while stirring. This part is essential! It’s what makes the soup rich and full of depth, kind of like our heritage.

3. Spice It Up:

Now add the blended peppers, crayfish, and locust beans. The aroma? It’s everything! Slowly pour in your meat stock while stirring like your life depends on it (seriously, no lumps!). Add the cooked meat, and let the soup come together for about 15 minutes.

4. Green and Gorgeous:

Time to add the ugwu or spinach! This is what gives the soup that beautiful splash of green. Let it cook for another 5 minutes. Taste, adjust your seasoning, and then let the soup simmer a little longer until it’s thick and luscious.

Fufu: The Soulmate

You can’t have Egusi without its perfect partner—Fufu. This is the part that always brings a smile because it’s the simplest yet most satisfying thing to make.

Here’s How You Do It:

1. Boil Water:

Pretty self-explanatory, right? You want it hot and ready.

2. Mix & Knead:

Slowly pour in your fufu flour while stirring like you’re in a dance-off with your pot. Keep stirring until the mixture comes together in a smooth dough. Knead it to perfection, no lumps allowed!

3. Shape It:

Roll it into little balls and there you go—pillowy goodness, ready to be dipped into your delicious Egusi soup.

The Grand Finale:

Now, sit down, tear off a piece of that fluffy fufu, dip it in your Egusi soup, and take a bite. The flavours hit you all at once—the rich, earthy taste of egusi, the spicy warmth of the peppers, and the tender meat… honestly, it’s like a hug from the motherland.

Each bite is a reminder of home, culture, and history. Rediscovering these dishes feels like reclaiming a part of myself, a connection to my roots that’s so beautifully intertwined with every flavour. So, whether you’re in Lagos/Abuja or London, this is a taste of Nigeria right on your plate! Enjoy, or as we say, “E ku orire!” (Well done!).

[babywirehead]

sundried tomato pasta

500g pasta probably macaroni

500 - 700g tomatoey sauce

200g cherry tomatoes

lots of sundried tomatoes

1 cup frozen peas

1/2 cup cashews or other nuts

1 big onion

spinach

vegan cheese

garlic, olive oil, salt, pepper, basil, lemon juice, paprika

METHOD:

cook the pasta according to instructions cut cherry tomatoes in half dice onion with sunglasses on drain pasta and set aside heat oil in a big skillet over a medium heat add onion and cook about 5 mins or until translucent add garlic and cook for another minute add sundried tomatoes and cook for 3 mins add the sauce and stir, simmer for 5 mins stir in the cherry tomatoes and frozen peas, cook for 5 mins grate vegan cheese into it season with salt, pepper, basil, lemon juice, paprika mix the sauce with the cooked pasta

[theempanadasking]

Authentic Argentinian Empanadas | The Empanada's King

A Culinary Journey Through the History

Argentinian empanadas are more than just a simple snack; they are a tradition that reflects the rich history and culture of Argentina. This delicious dish has its roots in colonial times, with influences from Spanish cuisine and indigenous techniques. Over the centuries, Argentinian empanadas have evolved, becoming an icon of the national cuisine. Each region of Argentina has added its own touch and variations

The Origin and Evolution

The history of Argentinian empanadas begins with the arrival of Spanish colonizers in the 16th century. They brought with them the tradition of the empanada, a dish that was already popular in Spain and dates back to Moorish times. In Argentina, empanadas adapted to local ingredients and indigenous culinary traditions. Beef, which became a staple of Argentine cuisine, replaced other types of meat, and local

Authentic Ingredients 

The magic of Argentinian empanadas lies in the quality of their ingredients and the variety of their fillings. From the classic beef empanada, with a juicy filling of beef, onion, egg, and olives, to more creative versions with chicken, ham and cheese, or even spinach for vegetarians. The dough, made with flour, water, and fat, is the secret to achieving a crispy and golden texture

The basic ingredients for a traditional beef empanada include high-quality beef, onion, hard-boiled egg, olives, and a mix of spices such as cumin, sweet paprika, and chili powder. However, there are countless regional and family variations, each with its own unique combination of ingredients

Regions and Their variations

Each region of Argentina has its own version of the empanada, and each one is worth exploring. Tucumán empanadas, for example, are famous for their juiciness and intense flavor, while Salteña empanadas tend to be spicier and contain potatoes in the filling. Mendoza empanadas are known for their knife-cut beef filling, which gives them a uniq

Traditional Argentinian Empanadas

Ing

500g of ground b

2 large

2 hard-boiled eggs,

Green olives, slic

Spices: cumin, sweet pa

Empanada dough (available at supermarkets

Preparation

Cook the Filling: In a large skillet, sauté the onion until golden. Add the beef and cook until well done. Add the spices and mix well.

Add Eggs and Olives: Incorporate the chopped hard-boiled eggs and sliced olives. Mix and let cool.

Fill the Empanadas: Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and seal the edges with a fork or by crimping.

Bake: Preheat the oven to 200°C (390°F). Place the empanadas on a baking sheet and bake until golden, about 20 minutes.

Variations and Creativity in the Kitchen

In addition to traditional empanadas, creativity in Argentine cuisine has led to many other variations. Chicken empanadas, for example, are a delicious and popular alternative. They are prepared similarly to beef empanadas but with shredded chicken and a mix of vegetables such as bell peppers and carrots.

Ham and cheese empanadas are another favorite option, especially among children. The filling of ham, cheese, and a pinch of oregano perfectly combines with the crispy dough. For vegetarians, spinach and cheese empanadas are a healthy and delicious choice. Fresh spinach, combined with ricotta cheese and spices, makes these empanadas light and flavorful.

Fried vs. Baked Empanadas

In Argentina, empanadas can be cooked in two main ways: fried or baked. Fried empanadas, typical of the northern region, have a crispy texture and an irresistible flavor. They are fried in fat or oil until golden and served hot. Baked empanadas, on the other hand, are more common in the central and southern regions of the country. They are cooked in the oven until the dough is golden and crispy. Both versions are delicious, each with its own charm.

Argentinian Empanadas Around the World

The popularity of Argentinian empanadas has crossed borders. Nowadays, it is common to find restaurants and food trucks offering this delicacy in cities around the world. Each bite is an invitation to explore Argentina's rich culinary heritage. In countries such as the United States, Spain, and Australia, Argentinian empanadas have earned a prominent place in the culinary scene, thanks to their unmistakable flavor and versatility.

The Importance of Empanadas in Argentine Culture

In Argentina, empanadas are not just food; they are an integral part of the culture and social life. Empanadas are enjoyed at family gatherings, celebrations, and parties. They are a popular picnic food and a perfect appetizer for any occasion. In many families, the preparation of empanadas is a tradition passed down from generation to generation, with secret recipes and special techniques to make the best crimping.

Tips for Making the Best Empanadas

If you want to make Argentinian empanadas at home, here are some tips to ensure they are perfect:

Fresh Ingredients: Use fresh, high-quality ingredients for the filling.

Rest the Dough: Let the dough rest in the refrigerator for at least 30 minutes before using it. This will make it easier to work with and crispier when baked.

Don't Overfill: Don't put too much filling in each empanada. This can make it difficult to close them and cause them to open during cooking.

Firm Crimping: Make sure to seal the edges well. You can use a fork to press the edges or do the traditional crimping with your fingers.

Oven Temperature: Preheat the oven and make sure it is well heated before placing the empanadas. This will help them cook evenly and turn golden.

Visit Us and Try the Best Empanadas

At our restaurant, we take pride in offering authentic Argentinian empanadas prepared with love and the best ingredients. Whether you prefer the traditional beef or want to experiment with new flavors, we have an option for every taste. Visit us and discover why Argentinian empanadas are so beloved around the world! Our commitment is to provide a unique dining experience where each bite transports you to the corners of Argentina.

Argentinian empanadas are more than just a dish; they are an essential part of Argentina's cultural identity. Whether you make them at home following a traditional recipe or enjoy them at our restaurant, each empanada is a celebration of Argentina's rich culinary heritage. Don't wait any longer and let yourself be seduced by the irresistible taste of Argentinian empanadas!

Enjoy authentic Argentinian empanadas at The Empanada's King. Explore a variety of flavors and fillings, handmade with care to bring you the true taste of Argentina.

[gaycooks]

Pesto Lasagne

Ingredients

190g jar pesto 500g tub mascarpone 200g bag spinach, roughly chopped 250g frozen pea small pack basil, leaves chopped, and a few leaves reserved to finish small pack mint, leaves chopped 12 fresh lasagne sheets splash of milk 85g parmesan, grated (or vegetarian alternative) 50g pine nuts green salad, to serve (optional)

Method

Step 1

Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.

Step 2

Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.

[littlehen]

Recipe: Warming Winter Vegetable Stew

This is my favourite cosy dinner recipe! I cook it often in the winter, it's delicious :)

This is a really tasty stew and easy to make. The flavour is tomatoey with some warming spices. It’s very versatile, put in whatever vegetables you like or need to use up. Vegan too. Serves 4.

Ingredients:

2 tbsp olive oil, 1 sliced carrot, 1 diced onion

Spices etc, put all these in a dish together so you can easily add them in: 1 crushed garlic clove, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground turmeric, 1 tsp either paprika or baharat spice mix, salt and pepper

300-500g passata (i.e. a medium-sized carton, it would also work with a can of chopped tomatoes)

1 cubed large sweet potato, 425g tin kidney beans, 50g grains (e.g. pearl barley, quinoa, bulgur wheat, etc), 1 litre vegetable stock

100g savoy cabbage (or kale) with tough stems removed, roughly chopped or sliced in strips. (Or baby spinach, just needs less cooking)

handful of frozen peas, no need to defrost

To serve: nice bread, e.g. sourdough toast or spelt

Method:

Heat the oil in a casserole pot.

Add carrot and onion. Sauté for 5 mins over medium heat.

Add the dish of spices, cover the veg in the pan with the spices. Fry for about 1 min until fragrant (don't burn them!)

Add passata and simmer 5 mins (could add a tsp of sugar to cut through the tomato acidity. But I add peas at the end because they’re sweet: either way is good.)

Add sweet potato, kidney beans, grains and stock.

Bring to the boil, then reduce the heat and simmer gently for 20 mins until the sweet potato and grains are almost cooked.

Add cabbage, peas. Cook another 5 mins. (Or if using baby spinach, cook 3 mins until just wilted.)

Serve with a large chunk of bread to dip in.

Source: I googled vegetable stew recipes and got this one by Fearne Cotton [X], I have only modified it a little bit here to include ingredients I like. For example, I’m not a fan of kale and I think a dash of baharat spice mix really adds depth. (Another swap: the kidney beans and cabbage together can be a bit... windy. Spinach is just a bit lighter on the digestive system.) This time when I took the photos, I had sugarsnap peas in the fridge, so I chopped them up and used those instead of my usual peas. I also threw in some cubes of butternut squash.

🥓 For a carnivorous option, chop up some thick bacon and cook it in a frying pan and add it at the same time as the cabbage, or you could put sausages.

[matovilkaeats]

Gimbap

Ingredients

6 cups (1.4 litres) cooked short-grain rice

500g (1.1 lbs) beef rump, cut into strips

3 tbsp soy sauce

3 tbsp oyster sauce

1 tsp white pepper

1 tbsp sugar

1/4 yellow pickled radish, cut into strips

2 carrots, cut into matchsticks

4 eggs

1 bunch English spinach

2 cloves garlic

sesame oil

sesame seeds

salt to taste

8 sheets seaweed paper (Gim in Korean, Nori in Japanese)

Method

Start by marinating the beef strips in the soy sauce, oyster sauce, white pepper, and sugar. Leave in the fridge to marinate for 1-4 hours. When ready to cook, heat a large cast-iron pan or flat-top until very hot, drizzle some oil, and fry the beef quickly, being careful not to overcook.

To cook the carrots, simply heat some oil in a frying pan and sauté the carrots for 2-3 minutes with a little salt, finish with a little sesame oil, and leave to cool.

To make the omelette, beat the eggs well, then in a non-stick pan over medium heat with a little oil, add the eggs and stir. Once the eggs start to thicken, leave to set and cook through. You don't want any colour, so keep an eye on the temperature of the pan. Once the omelette is cool, simply roll up and slice into strips.

To cook the spinach, bring a large pot of water with a big pinch of salt to boil. Once boiling, add the spinach and cook for 1 minute before placing it into ice-cold water to stop the cooking. Drain well and squeeze all the moisture from the leaves. Dress the cooked spinach with some grated garlic and a drizzle of sesame oil.

To season the cooked rice, add it to a bowl with 2 tablespoons of sesame oil, 2 tablespoons of mixed and toasted sesame seeds, and a pinch of salt. Mix well and leave to cool to room temperature.

To assemble the Gimbap, place a sheet of seaweed paper onto a bamboo mat with the shiny side facing down. Next, spread the cooked rice across the sheet in a thin layer, leaving about a 2cm (0.8 inches) gap at the top of the sheet. Spread a small amount of each of the ingredients (spinach, carrots, beef, radish, and egg) across the centre of the rice, then roll tightly towards the top of the sheet with the gap, using a little water across the seaweed sheet to help it stick.

Roll tightly, then rub some sesame oil on the outside to make it easier to slice. Slice the Gimbap into 8 even pieces and you're good to go!

[felixaimegregoiremulol]

The Eru recipe soup:A speciality that Comes to us from thé South-west of Cameroon;thé recipe of Eru IS a fish that IS more unanimous in all pour tables.When WE talk about eru's Dish in cameroonian cuisine,just know that it is a mixture of two vegetables:Eru(a kind of spinach known as Gnetum africanum) and waterleaf(a kind of spinach with small leaves).Préparation Time:30 minutes Cooking Time: 1 hour 15 minutes.Total Time:1 hour 45 minutes.(A)Ingrédients: (1) 500g Smoked fish (2) 750g spinach (3) 500g Beef (4) 500g Beef skin in pieces. (5) 100g dried ok or Eru leaves. (6) 30g crayfish-small dried shrimps crayfish-Madjanga. (7) 500 ml Red palm oil (8) 2 pinches chili powder.important note: Eru leaves are difficult to Cook,they should bé soaked for 3 to 6 jours beforehand.You Can also soak the leaves(Eru) for 1 hour long and boil them with baking soda(Kanwan) for 30 minutes.For one serving of Eru(or ok),use serving of spinach or waterleaf.Small clarification:Spinach IS différent from waterleaf and for those who Can not easily find waterleaf,spinach IS a good substitute.(B)Préparation of Eru: (1)wash and cut UP all your vegetables(Eru).(2) If you are using dried Eru,start by soaking it in water. (3)After having cut and washed thé Beef skin,boil it for 30 minutes then Add thé Beef previously cleaned and cut.Remember to Add salt to it.(4) let boil for 10 minutes until thé gravy IS obtained.You Can Add hot Pepper to it.Add thé soaked fish at thé end of Cooking.You have to keep thé juice,it will bé useful for the reste of thé Cooking.(5) in a pot,stir in thé spinach or waterleaf.After 10 minutes,Add thé Eru and let thé mixture simmer.Stir occasionally. (6)Add thé méat and fish,stir thé mixture and simmer for 5 minutes.(7) Then Add thé pan juices and palm oil stir and simmer for 15 minutes.(8)Finally Add your crayfish and simmer for 5 to 10 minutes.

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[schwazombie]

A rough recipe for @sophellkopter (also you can always ask me for recipes <3 )

Gnocchi & Mushroom Soup

You need:

200g oyster mushrooms

Suppengrün (for folk who aren't from around here seeing this, that's a little pack that has carrot, celeriac, parsley/parsley root, and leek)(I didn't use the leek in this!)

100g baby spinach (I've used chopped kale before, too!)

1 medium onion (I used 1/2 of those big Gemüsezwiebeln)

3 large cloves garlic

200g cream

ca 1,5L veggie broth (I used 3 little spoons full of the Maggi Gemüse Brühe that comes in a little glass jar and added hot water; didn't really measure)

500g gnocchi

Cooking oil

Flour

Dried thyme, garlic powder, Kräuter der Provence / herbs de Provence, celery salt (or regular salt -- I just like celery salt), hard cheese e.g. Parmesan, Grana Padano for topping

Instructions:

Wash your veggies

In a large heavy-bottomed pot (I used my cast iron pot) add oil to cover the bottom and heat over medium high heat

Shred your oyster mushrooms. I used a fork to pull them like I would if making pulled chicken/pork, you can also just strip them apart. If you want to make this soup as a non-vegetarian sort of deal, you can take cooked chicken and shred it up instead (and in that case use chicken broth instead of veggie broth I guess)

Add mushrooms to your pot, stirring occasionally until they brown up and the liquid has started to cook off

While the mushrooms are going, peel and dice your Suppengrün (I think I managed about a 1,5cm dice, but this is a bit rustic so you can be rough with your measurements), onion, and garlic (if dicing garlic is not your jam and you have access to a garlic press, go for it). If using broth powder instead of ready-made broth, get your water boiler going

Once the mushrooms have cooked down turn down the heat to medium and add in your Suppengrün, adding oil if needed. Cook, stirring, for 2-3 minutes

Add onion and garlic. Continue to cook while stirring for another 2-3 minutes. You can always add oil if needed.

Flour time! Add flour and stir to coat your veggies -- they should look kind of like you dropped them in wet sand and be kind of sticky. Go slowly with this. You can always add more flour but you can't take it back out. If you're using broth powder, add that in now too!

While stirring, pour in veggie broth / hot water if you're using broth powder. You want to completely cover the veggies. Add the cream. Add thyme, Kräuter der Provence, garlic powder, and celery salt to taste. Note: the soup isn't super thick yet, but that's fine. It'll thicken up once the gnocchi gets added!

Bring your soup to a simmer, add gnocchi, and get it up to a simmer again if needed. Give it a stir, put on the lid, and let it simmer for around 20 minutes or until the veggies get tender. Stir every now and again to make sure nothing is sticking to the bottom, and if it's getting too thick (or cooking down -- turn down your heat a bit, too if that's the case) you can add more broth/water or even milk if that's your jam. This soup is pretty stew-like but you can thin it up to your preferences with liquid.

Remove the lid and add the spinach. Stir it in and help the spinach wilt down

Give it a final taste and add any extra seasoning you need.

Ladle out some soup, top with cheese, and enjoy :)

I think this recipe came out to 5 servings or so? But that also depends on the size of your servings. You can store leftovers in the fridge and reheat it later (adding in a bit of milk if it gets too thick because this soup DOES get thick). Other herbs I've used in this to give it a slightly different flavour profile: rosemary in addition to thyme, rosemary instead of thyme, I've also thrown in a few sage leaves before. I've also made this soup using the leek from the Suppengrün -- just clean and slice it into rings and add it when you add the onion and garlic.

Hope you enjoy! :D

Would anyone like to sample the content of my cauldron?

[thebest-recipes-to-try]

Easy Oven-baked Frittata

My most memorable frittata experience was in Florence. Wandering through the streets I found a little hole-in-the-wall lunch place that had lines of frittata-stuffed panini on display. With just a lick of mayo and a sprinkling of rocket, I continued my journey, thinking this was the most inspired sandwich ever! I’ve been playing around with frittatas ever since and I’ve hit payload with this baked frittata recipe. It’s a chunky, cheesy, protein hit. The potato provides the carbs making it a filling dinner and I love the fact that I can adapt it depending on what’s in my fridge. As long as I have eggs and cheese I’m set to go. What I also love about this frittata recipe is that it’s baked. That means the oven takes care of it rather than me having to tend to it on the stove top. And the leftovers are perfect for lunch, served in a panini if the mood takes you.

Ingredients:

2 medium (400g) sebago potatoes

2 tbsp olive oil

1 red onion, chopped

70g pancetta, chopped

100g baby spinach

200g red grape tomatoes, halved

1 red capsicum, chopped

8 eggs

1/2 cup thickened cream

1/2 cup shredded parmesan cheese

1/4 cup grated Devondale Tasty Cheese Block (500g)

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Directions:

Step 1

Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.

Step 2

Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted.

Step 3

Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.

Step 4

Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve and enjoy.

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