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Absolutely almond cake
Link to video: Chicken tagine recipe
Codcakes in tomato sauce.
Nació en Francia en 1966 y allí se formó como Maestro Pastelero, Chocolatero y Heladero.
A great side dish that is both strikingly beautiful and has some nice health benefits.
Cheryl Day’s Back in the Day Bakery is one of my favorite “one day I’m going to drive to that bakery” dream destinations. Cheryl is one of the first people I thought about when I saw Black History Month coming around the bend. She has shared her blackened shrimp tacos and baked peach hand pies before.
For a simple peasant dish with just two ingredients – and humble ones at that – rösti is surprisingly difficult to pin down. In fact, it's almost as if the Swiss want to keep the recipe secret, tucked away in a subterranean vault, as establishing anything concrete about this Alpine favourite, from the type of potatoes used to the cooking method, is a feat akin to scaling the north face of the Eiger.
Pollock with watercress mayonnaise and Jersey royal potatoes recipe | Angela Hartnett | Life and styleSeasonal Jersey royal potatoes complement this pollock with watercress mayonnaise recipe. Photograph: Sarah Lee for the Guardian Serve this dish with Jersey royal potatoes. They are perfect with lamb or fish , and this watercress mayonnaise ties it all together beautifully.
If you're familiar with any aspect of Caribbean cuisine, then it will almost certainly be jerk. Let's face it: spicy, crisply barbecued chicken or pork are an easier sell for most of us than hard food or stew peas. Native to Jamaica, the tradition began with the indigenous Taíno people who would cook their meat over fires made from the aromatic wood of the island's allspice trees – still the only way, devotees claim, to get that really authentic flavour (no one seems to import it the UK, so I'll have to take their word for it).
Chicken cacciatore Cacciatore ( English pronunciation: /ˌkɑːtʃəˈtɔəriː/ ) means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes , onions , herbs , often bell pepper , and sometimes wine .
Surely moules marinières is the quintessential French holiday dish.
Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.
Nigel Slater's aubergine and feta flatbreads.
As we've been so soggily reminded over recent weeks, British summertime is as much a mindset as a season. Although such biblical deluges should come as no surprise (Elizabeth David, looking on the bright side in her essay, Summer Holidays, wonders "in what other climate could one do three month's work in a fortnight's holiday?"), they can still throw the cook slightly off balance. With barbecues and picnics off the menu for the moment, and stews, bakes and stodgy puddings singing their siren call again, it's not easy to feel inspired about summer cooking. Soup , I think, is the ideal solution.
Aunque con ciertas diferencias, el Tzatziki, Cacik, Tarator o Djadjik , es una salsa con ingredientes en común, yogur y pepino . Dependiendo de la consistencia que se le dé, se toma como sopa (añadiendo algo de agua), como salsa por ejemplo en los kebabs o como dip para tomar mojando pan de pita. Se dice que su origen podría ser mesopotámico, y por eso se encuentra en distintas culturas y países con distintos nombres , por ejemplo el tzatziki en Grecia, el cacik en Turquía, el tarator en Bulgaria, el Kheere ka Raita en La India, en Albania el Taratoi o el Mast o khiar en Irán. Además de ser una delicia, la salsa de yogur y pepino es una elaboración culinaria muy saludable.