#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 😉

[recipess01]

Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Calories per Serving: ~480

Ingredients

For the Grilled Herb Chicken

500g chicken breast tenders

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp smoked paprika

Juice of 1 lemon

Salt & pepper to taste

For the Sweet Potato Fries

2 medium sweet potatoes (peeled and sliced into wedges)

2 tbsp olive oil

1/2 tsp paprika

1/2 tsp garlic powder

Salt & pepper to taste

For the Avocado Salsa

1 large avocado (diced)

1 cup cherry tomatoes (halved)

1/4 cup red onion (finely diced)

2 tbsp fresh cilantro (chopped)

Juice of 1 lime

Salt & pepper to taste

For the Garlic Yogurt Sauce

1/2 cup plain Greek yogurt

1 garlic clove (minced)

1 tsp olive oil

Juice of 1/2 lemon

Salt & pepper to taste

Directions

Prepare the Sweet Potato Fries:

Preheat the oven to 200°C (400°F). Toss sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until crispy.

Marinate the Chicken:

In a bowl, mix olive oil, garlic powder, oregano, smoked paprika, lemon juice, salt, and pepper. Coat the chicken tenders and let marinate for 10 minutes.

Cook the Chicken:

Heat a grill pan or skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and golden.

Make the Avocado Salsa:

In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Gently toss and set aside.

Prepare the Garlic Yogurt Sauce:

Mix Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl.

Assemble the Bowl:

Divide the grilled chicken, sweet potato fries, and avocado salsa among 4 plates. Add a dollop of garlic yogurt sauce on the side.

Serve and Enjoy:

Serve immediately for a fresh and flavorful meal!

Notes

Swap sweet potatoes with regular fries or roasted potatoes.

Add lettuce or spinach for extra greens.

For a spicy kick, add red chili flakes to the chicken marinade or avocado salsa.

[toprecipe24]

Cheesy Spinach-Stuffed Meatballs ✅🍔🍔🍔🍔

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1 teaspoon dried oregano

1 cup cooked spinach, finely chopped

1 cup shredded mozzarella cheese

2 cups marinara sauce

Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Meatballs:

In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, and oregano. Season with salt and pepper.

2. Stuff the Meatballs:

Take a small portion of the meat mixture, flatten it, and place a pinch of chopped spinach and mozzarella cheese in the center. Form the meat around the filling to create a ball. Repeat with the remaining mixture.

3. Cook the Meatballs:

Heat a skillet over medium heat and lightly brown the meatballs on all sides.

4. Simmer in Sauce:

Pour marinara sauce over the meatballs in the skillet. Cover and simmer for 15–20 minutes, until the meatballs are fully cooked.

5. Add Cheese:

Sprinkle additional mozzarella cheese over the meatballs, cover the skillet, and let it melt.

6. Garnish and Serve:

Garnish with fresh parsley and serve hot.

✅✅✅✅✅✅

See More recipe

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[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

[ifbfreshcatch]

Garlic Butter Prawns Recipe

Garlic Butter Prawns is possibly the easiest recipe I have, but also one of my family's favourite rich and flavourful prawns with garlic butter sauce, which is one of those go-to meals for any occasion. If you are in the mood to have a quick weeknight dinner or want something to dress up for entertaining, this should do the trick.

Why You’ll Love This Recipe

Quick & Easy – Ready in under 20 minutes.

Minimal Ingredients – Uses pantry staples like garlic, butter, and lemon.

Versatile – Pairs well with rice, pasta, or even crusty bread.

Rich & Flavorful – The combination of garlic and butter creates an irresistible taste.

Ingredients

To make this delicious dish, you’ll need:

Main Ingredients:

500g large prawns, cleaned and deveined

4 tbsp unsalted butter

5 cloves garlic, minced

1 tbsp olive oil

1 tsp red chili flakes (optional, for spice)

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

Salt and pepper to taste

Optional Additions:

½ tsp smoked paprika (for a hint of smokiness)

2 tbsp white wine (for extra depth of flavor)

1 tsp honey (for a slightly sweet contrast)

Step-by-Step Instructions

Prepare the prawns First, wash and de-vein your large shrimp If you are using the frozen prawns, defrost them in cold water for about 15 minutes and then use a paper towel to pat them dry. You need to de-moisturize the prawns so they sear properly instead of steaming from their own moisture.

Step 2: Sauté Garlic You will need to use a large pan or skillet and heat some oil with the lowest heat you can then add this to the mixture. Garlic- Add to some heated oil in the pan and sauté for 30 seconds or so or until fragrant. Garlic can get bitter so be really careful not to burn it.

Step 3 – Cook Prawns Place prawns on the pan in a single layer. They should be cooked for 2-3 minutes on each side until they turn pink and slightly tented. As with all prawns you do not want too cook them for too long as they will dry out and turn rubbery.

Step 4: Melt Butter and Season Reduce the heat and melt the remaining 4 tablespoons of butter while also coating it completely all over the prawns. Salt, pepper and red chili flakes (if using ) Sprinkle everything together and stir very well until the prawns are nicely coated.

Step 5: Finish with Lemon & Parsley Use the juice of 1 tablespoon fresh lemon to add color, tang and brightness to the prawns. Sprinkle freshly chopped parsley to garnish both visually and for freshness. If your wine is white, add this now and stir for 1 minute to amp up the sauce.

Step 6 : Serve & Enjoy Take off the heat of prawns just simmer and serve them. They pair beautifully with:

Garlicky Butter Sauce on Steamed Rice — This is perhaps my favourite concoction. Pasta: Add cooked spaghetti to your prawns for a quick gourmet pasta meal. Warm Baguette-crusty Bread – Absorb that creamy sauce Garlic Butter Prawns to Die For

Use Fresh or Manage Prawns– The best taste you can get is bright maintained from days ago fresh prawns. Fresh – Use this particular premium quality large prawns if freezing did not appeal. Do not Over Cook your Prawns – They are quick cook so be vigilant. As soon as they’re pink and they have the opaque, drop them. Give season with salt to taste — If you like a little kick in spicy, then add some chili flakes or just a little cayenne pepper. Double the Butter-Garlic-Lemon — If you like your dish saucier, just up the quantities of butter, garlic and lemon to taste making more delicious liquid to dip. Real Ingredients – Fresh garlic, lemon juice and parsley bring an entirely other level of flavor to the veggies over their processed version.

Garlic Butter Prawns Variations Creamy Garlic Butter Prawns: thick the sauce with ¼ cup of heavy cream Garlic Butter Prawns – For the spice card, toss in more red chili flakes, sriracha or freshly chopped chilies for chili heads. Garlic Butter Prawns with Vegetables: Add bell peppers, Zucchini or Spinach for some nutrition and vibrant colour! Garlic Butter Prawns: Asian style – 1 tbsp soy sauce and spoonful of sesame oil for more depth of flavours. Storage & reheating directions (chili) Refrigerator: Store leftovers in airtight containers for up to 2 days Freezer– Though prawns are at their best fresh, frozen cooked prawns can easily be stored for 1 month. Freeze thaw slightly before reheating. Reheating Hacks: Stovetop: Warm the pan over very low heat for a moist sizzling with just a touch of butter. Microwave – Steat within short bursts (15-20 seconds) Oven: Wrap it in tin foil and bake at 150°C (300°F) for about 10 minutes COMBO-2 PAIRING Garlic Butter Prawns go well with the following sides and drink recipes:

Side Dishes: Garlic Bread- Essential to get the buttery richness out of your sauce. Mashed Potatoes — Make a warming and comforting side that helps to focus flavour. Grilled Vegetables — A new vegetable addition with a touch of colour.

Drinks: Sauvignon Blanc or Chardonnay (to cut through the rich butteryness) — A refreshing (bleached in sauv) white wine like Citrus Lemonade – Kick the Garlic & Butter with this fresh acidity Ice Cold Beer – Perfect pairing for your sea-food, a light lager or pilsner. Final Thoughts Garlic Butter Prawns is a super-easy elegant meal that anyone can make. You can make it so decadent with such simple ingredients, it will make any seafood lover swoon. If you use it as a side or the main course, this recipe has got you covered.

Use this recipe with large prawns from IFBFreshCatch for maximum flavor and texture! Enjoy Your meal 🍤✨

[reahs-secret-recipes]

Here’s your revised recipe, incorporating the ingredients you mentioned:

Chicken Wing and Vegetable Curry (Tomato-Free)

Ingredients:

500g chicken wings

500g carrots (diced)

500g marrows (zucchini, diced)

4 medium potatoes (peeled and diced)

3 medium onions (diced)

2-3 cloves garlic (minced)

2 tbsp curry powder (adjust to taste)

3 cups vegetable broth (or chicken broth)

½ cup plain yogurt (to stir in)

1-2 tbsp lemon juice (for brightness)

1-2 tbsp olive oil (for searing and sautéing)

Salt and pepper to taste

Fresh spinach or kale (optional, for added greens)

Instructions:

1. Sear the Chicken Wings: Heat 1-2 tbsp of olive oil in a large pot. Sear 500g of chicken wings on both sides until golden, then remove and set aside.

2. Sauté the Aromatics: In the same pot, sauté the diced onions and minced garlic until fragrant.

3. Add Vegetables and Spices: Stir in the diced carrots, marrows, and potatoes. Add the curry powder and sauté for 2-3 minutes to coat the vegetables and toast the spices.

4. Add Broth and Wings: Pour in 3 cups of vegetable broth and return the seared chicken wings to the pot. Bring to a simmer.

5. Incorporate Yogurt: Reduce the heat slightly and stir in ½ cup of plain yogurt, mixing carefully to avoid curdling.

6. Add Greens: If desired, add a few handfuls of spinach or kale and let them wilt into the curry.

7. Simmer: Cover and simmer for 20-25 minutes until the chicken wings are fully cooked and tender, and the vegetables are soft.

8. Season and Serve: Season with salt, pepper, and 1-2 tbsp of lemon juice for added brightness. Serve hot.

Serving Suggestions:

Serve with basmati rice, naan, or flatbread for a complete meal. Garnish with fresh cilantro or parsley for extra flavor.

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Caloric Breakdown (for the entire dish):

Chicken Wings (500g): ~1,100 calories

Carrots (500g): ~200 calories

Marrows (Zucchini) (500g): ~85 calories

Potatoes (4 medium): ~520 calories

Onions (3 medium): ~120 calories

Yogurt (½ cup): ~80 calories

Olive Oil (1-2 tbsp): ~120 calories

Spinach/Kale (optional): ~50 calories

Total Calories for the Dish: ~2,215 calories (for the whole dish)

---

Per Person (3 servings):

Total calories per person: 2,215 ÷ 3 = 738 calories per serving

This makes for a hearty and satisfying meal!

[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.

[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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