background preloader


Facebook Twitter

Getostrisotto med rostade rödbetor. Huvudrätt.

Getostrisotto med rostade rödbetor

Beet Crust Pizza. Pin by Sara Olsson on ät! Beetroots 3 Ways & An Award Nomination. I’ve been going beetroot crazy for the last few weeks after I bought more beetroots than I initially needed for my “Heartbeet” soup below.

Beetroots 3 Ways & An Award Nomination

So I decided to experiment and have a go at a few recipes I’d been meaning to try from my ever expanding ‘Recipes To Try’ bookmark folders. The recipe that really stood out was this Chocolate Beetroot cake recipe by Nigel Slater - it’s absolutely amazing - light and fluffy, spongy and gooey all at the same time (I'm trying my best not to use the word moist!). Be warned though, it’s one of those recipes where you need a bowl for almost every ingredient as you need to separate eggs, whip egg yolks and egg whites separately, purée beetroot, sift dry ingredients, melt chocolate, make espresso, etc.

Pumpkin and Cauliflower Casserole. Herbed Spaetzle, Recipe from Martha Stewart Living, October 2006. Butternut squash-kale tart — passports & pancakes. Butternut Squash-Kale Tart adapted from The Sprouted Kitchen Cookbook For the crust: 1 cup whole wheat flour (or all-purpose if that's what you have on hand) 3/4 cup all-purpose flour 1 stick cold salted butter, cut into cubes 1 tablespoon apple cider vinegar 3 tablespoons ice-cold water For the filling: 1 pound butternut squash, peeled and cubed (2 small or 1 large) 2 tablespoons olive oil salt & pepper 1/2 teaspoon nutmeg 2 cloves garlic, minced 1 bunch kale, stems removed, coarsely chopped 1 teaspoon red pepper flakes 1 small onion, peeled, halved, and thinly sliced 2 tablespoons balsamic vinegar 3 eggs 1 cup grated Gruyere , coarsely grated Instructions: In a food processor fitted with an S-blade, add the flours and pulse to combine.

butternut squash-kale tart — passports & pancakes

Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a 13-inch circle. While the crust is cooling, make the filling. Heat a large sauté pan over medium-high heat. Squeeze out any excess liquid from the kale and return to the bowl. Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart. This tart is really fun.

Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart

And different. And delicious. I can’t promise a quick-and-easy dinner with this recipe — beets must be roasted; a tart shell must be baked — but with a little planning, assembly of this tart is quite simple. And it is so worth the effort. How to Make Tofu Really Freaking Delicious - Tofu 101. Crispy Pan-Fried Tofu When I talk with folks about meatless meals, the conversation always comes around to tofu.

How to Make Tofu Really Freaking Delicious - Tofu 101

I find people in two camps: (1) those who hate it and are sure it is always bland (2) those who want to like it, but aren’t really sure how to work with it to make it delicious. I’m here to help. There are many different kinds of tofu and ways to prepare it. You can buy it anywhere from soft as custard to extremely dense; it can be fermented, pressed, deep fried, dehydrated, etc. By the way, please notice the title of her book: Asian Tofu. But back to the point: Today, I’m not going to teach you a bunch of ways to cook tofu. Vegetarian Bibimbap - Korean Rice with Vegetables And Kochujang. Vegetarian Recipe: Korean Dolsot Bibimbap. The best kind of bibimbap, in my opinion, is dolsot bibimbap, in which the ingredients are served in a heated dolsot, or stone pot.

Vegetarian Recipe: Korean Dolsot Bibimbap

The heat from the pot makes the rice sizzle and turn crispy on the bottom. Here the egg can be added raw and it cooks as it's mixed into the hot bowl. Don't have a dolsot? No problem; it can also be made in a cast iron skillet. (And if you prefer not to use raw egg, you can fry the egg first, or omit it altogether.) The toppings in this recipe are pretty basic and open to modification. Vegetarian Korean Dolsot Bibimbap Makes 2 hearty portions or 4 regular portions 1/2 cucumber, juliennedSalt8 ounces firm tofuToasted sesame oil1 large carrot, julienned1 cup soybean sprouts5 cups spinach leavesToasted sesame seeds4 cups cooked rice1 egg1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissorsGochujang (red pepper paste) Tofu: Rinse and drain tofu. Carrots: Heat a tablespoon of sesame oil in a pan. How to make Dolsot Bibimbap, Korean stone bowl bi bim bap recipe with vegetarian option.

The following is the summary of seasoning ingredients for each topping.

How to make Dolsot Bibimbap, Korean stone bowl bi bim bap recipe with vegetarian option

You can also find these amounts in the cooking directions below but we thought this chart may help you see everything at once. Please note that these amounts are for the default serving of 4. The amount of salt may vary depending on the type of salt you use. PURI RECIPE (POORI RECIPE) I am posting some basic recipes here, like the curd rice post.


Now puri/ poori recipe. I am trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know how to make puri. But I think this post could help a bit beginners who struggle to puff the puri/ poori. Raks kitchenIndianBreakfast.