Recipes

Eat thoughtfully, live joyfully.

Maybe it’s the homesteading wave taking over TikTok, the endless how-to guides making it feel less intimidating, or the fact that you can buy a starter online, but sourdough’s popularity continues to skyrocket—with no signs of fading anytime soon. Our Hotline producer recently did a deep dive on all things sourdough, answering any lingering questions you might have about creating your own starter or where to buy one.

As someone who barely knew the basics but suddenly found my feed flooded with fermentation updates, I was shocked to learn that sourdough starter isn’t just for bread—the options are truly endless. Pancakes, English muffins, brown butter cookies? Yep. Pizza dough, cinnamon rolls, even dog treats? Absolutely. If you’ve got an active starter, or discard, here’s how to put it to work. We rounded up 24 sourdough baking recipes (and even a salad dressing) to elevate your charcuterie spreads, brunches, and more.

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I’m a great cook, but only a so-so baker. Over the past few years I’ve been trying to get deeper and deeper into the worlds of doughs, breads, and cakes. Through this journey one question has lingered at my mind: Why do we still use dry active yeast?

It’s really sensitive to storage temperatures and requires activation in liquid before using, which only adds time and a ton more variables to the baking process. This has stuck with me because a superior product, which has existed for around 50 years, is sitting right next to it in the grocery aisle: instant yeast.

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If you come across a chessboard at a thrift store, you might pick it up, only to put it back down after noticing a few scratches and an incomplete set.

For thrifting connoisseur Elizabeth Rooney, though, it’s an immediate add to cart—not as a game board, or even as a coffee table accessory, but as a key hook. She’s also turned vases into countertop wine holders and vintage brooches into fridge magnets (an ingenious way to display those wedding invites and holiday cards).

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Moms juggle a million jobs—project manager, personal chef, chauffeur, CEO of the household—often all before 9 a.m. And these days, now more than ever, they’re balancing it all on top of a full-time job.

In 1975, less than half of moms with kids under 18 were in the workforce. Today, that number is closer to 71%, according to the Department of Labor. And yet, the challenge of balancing work and family hasn’t gotten any easier—especially with rising childcare costs and ever-evolving career paths.

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Nothing says summer like a bright, juicy corn on the cob, cooked just right, and slicked with butter. To get that though, you first have to shuck that ear of corn. If you’re like me, all winter you look forward to the communal act of pulling out your largest bowl and sitting down with a cousin or a friend to tear husks for a BBQ—this article might not be for you. But for many, corn cleaning is a tedious task that can become finicky as you attempt to remove every little silk. For those who fall in the latter category, I have a method that promises perfectly clean cobs every time, with almost no effort.

Step one: Grab an ear of corn and a knife. Chop off the wider, root end of the cob (opposite where the silks are coming out). The silks of the corn are all connected at that end, so by slicing it, we are freeing the hairs for easier removal.

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

A few weeks ago, I included a photo of me standing on heater vents during a photo shoot for Schoolhouse. I couldn’t say what it was for then, but now, happily, the news is out. We did a lighting collection called Bento with Roll & Hill creative director Jason Miller and their Design Team. Bento highlights both brands’ love of color and utility. There’s a chandelier in the collection that’s an ideal over-island fixture. It creates a brilliant task light for chopping and, if dimmed, a moody glow for when you have guests at a nearby table. The fixture works equally well, aesthetically and functionally, over a long dining table, spreading its light over a large expanse, and the reeded glass base means there are no glaring bulbs.

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The secret to the juiciest, most flavorful pork chop is sitting right in your fridge—right there, at the bottom of a pickle jar you’ve nearly kicked.

Why can’t we apply the ingenuity of a jam jar cocktail or a peanut butter jar salad dressing to elevate the humble pork chop? What if the stars align, and you find yourself at the very end of a pickle jar, with a couple of choice cuts in the fridge?

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Turns out tea isn’t just for sipping anymore—it’s showing up in cocktails everywhere. Whether it’s the rise of nonalcoholic alternatives or a renewed love for botanical flavors, tea adds depth without extra sweetness, making it perfect for both cocktails and mocktails.

If you’re looking to stock your bar cart, Absolut Wild Tea is a black tea-and-elderflower-infused vodka, while Empress Indigo Gin gets its striking purple hue from butterfly pea flower (bonus: it turns pink with lemon juice!)—a nod to classic afternoon tea service.

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Want to mix patterns at home and don’t know where to start? Don’t stress, we’ve got you covered (this is the year of maximalism, after all). Whether you lean toward understated designs—think soft neutrals—or like to mix and match bold stripes and playful patterns, the secret lies in finding the right balance. And remember, don’t overthink it. Your home should feel fresh, fun, and totally you. Here’s your guide to playing with patterns—no design degree required.

Keep it Neutral

Overwhelmed by color? We get it (and we’ve been there, too). Bold patterns can be intimidating, but there’s an easy trick to making them feel effortless: Start with a neutral base. Think soft beige, warm gray, or crisp white—these grounding shades create the perfect backdrop for mixing prints without the visual chaos. Once you’ve got your foundation, you can layer in playful stripes, florals, or geometric designs without having them compete for attention. The best part? A neutral base gives you the freedom to swap patterns in and out as your style evolves—making it easy to mix and match to your heart’s content.

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If you’re anywhere near Chicago, like me, you probably saw snow last week—only for it to miraculously melt just in time for spring’s official arrival. As of March 20, we’ve entered one of the superior seasons for fresh flavors, vibrant cocktails, and lazy afternoons with a spritz in hand. Maybe it’s the seasonal fruit, maybe it’s the sunshine, but suddenly, Prosecco tastes bubblier, white wine is crisper, and the garnish possibilities are endless.

To celebrate, we’ve rounded up some of the best spring cocktails and mocktails—each one easy, delicious, and perfect for making the most of peak-season ingredients. Grab a glass, toast to sunnier days, and let’s get shaking.

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Our Favorite Recipes, Curated and Collected

Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.

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This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.

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Basque cheesecake boasts a deeply caramelized top and bottom, with a creamy center thanks to a high-temperature bake. No crust required.

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Cauliflower cooked down into a savory-sweet sauce with Sicilian staples: anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs.

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This pasta bursting with clams, mussels, shrimp, squid, and fresh tomato is a coastal Italian classic.

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Eggs and cheese come together to form this silky, meatless Neapolitan sauce.

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A shortcut homemade pork sausage is the key to this creamy, hearty Umbrian pasta.

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Vegetables are the star of the show in this meatless Tuscan "fake" ragù.

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Cozy, comforting pasta with ham, cream, and peas.

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Pasta with brothy chickpeas is Italian comfort food at its best.

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Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg.

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Onions are the star of the show in this slow-cooked beef ragù from Naples.

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Sweet and tender roasted beets, carrots, and onions, tossed with a zippy lime dressing and topped with crunchy, golden shallots.

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A rich, meaty variation on the classic Apulian pasta. Pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette.

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Orecchiette with olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs. Straight from the heel of Italy.

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A baker, photographer, cookbook author and teacher.

I looked out the bathroom window this week and—boom—the trees have exploded in green buds overnight. We knew it was spring, but the absolute evidence of it snuck up on me. Time feels faster these days, which means it’s probably time to catch up. Are we spring cleaning, friends?  Do you have the mop and bucket and squeegee out?  Are we opening the windows and letting the fresh air in? (Caution: I did this the other day and spent an hour try to get to small birds out of my house.)  Are we making a list of nemeses for personal growth? 

Continue reading A Nemesis for Spring at Joy the Baker.

Egg in a hole may be a humble breakfast, but when elevated with spiced butter and fresh herbs, it becomes something truly elite.

Here’s the deal, friends: egg in a hole is straight forward enough, but – what a little seasoned butter won’t do. We’re not reinventing the wheel here—just adding a little secret flair, which is entirely necessary given the price of eggs these days. The beauty of this recipe isn’t so much in the technicalities but in mastering a life skill: how to make a quick breakfast feel like it’s worth more than the grocery store receipt.

Continue reading Texas Toast Egg In A Hole at Joy the Baker.

Good morning, friends! It’s that time of year when I start making ambitious plans (lol who am I kidding – there’s no time of year when I’m not trying to do the absolute most). I’ve been in the bighouse in Bellville for nearly a year (can you believe!?) and it’s feeling time for a  spring cleaning, gardening to beat back the weeds, and maaaybe even pulling out the spring dresses over winter sweatpants.

Continue reading What’s in the Springtime Bucket? at Joy the Baker.

Hi friends! Thank you for your Dublin recommendations!! I will be highlighting a few in the links below, but goodness Ireland was so wonderful. Even though it was February and the weather around 40 degrees, it was -12 in Chicago, so Ireland felt like summer.

Now that I’m back in the swing of life, March has been a bear. My girlfriend and I are moving in June and the mental prep of moving is… there are hardly words for it.

Continue reading A Wee Recap at Joy the Baker.

A List of Small, Perfect Things 

(A short list inspired by this photo Will sent me of our pup Graham while I was away working this past weekend.  A list because life is just a series of tiny, wonderful moments between dishes, tax season, and flight delays)

1. A cold pat of salted butter melting into the warm top of a Lemon Poppy Seed Muffin—some things in life should be both indulgent and dramatic. 

Continue reading A List of 10 Small But Perfect Things at Joy the Baker.

Hello! How are you? I hope you’re doing well. After a series of challenging months, I think I’m feeling better. Maybe? I don’t want to speak too soon or jinx anything, but I feel like myself more and more each day. It’s a relief — it feels a little bit like discovering that favorite sweatshirt you thought you lost, and realizing it’s still as soft and perfectly worn as you recall. 

The thing is that nothing has changed — not really.

Continue reading The Practice of Hope at Joy the Baker.

Not that I’m counting (except I totally am), but this marks my third Mardi Gras season outside of New Orleans, and it remains hilarious to me how this weekend in parades and parties are the only thing happening in Nola, while the rest of the world just goes about its regular March business. Back in Louisiana, today would find me perched at my friend Suzonne’s kitchen island, a Bloody Mary in hand, taste-testing her gumbo and potato salad before we made our way to the parade route (or let’s be honest, her front porch).

Continue reading Spring Hopefuls at Joy the Baker.

The scene is all set for your Oscars party: You’ve sent out the invites, printed ballots, and watched at least a few of the films. But you still need some ideas for dishes to serve alongside all the glitz and glamor. Don’t worry, we have you covered. Below are a few of our favorites to accompany this year’s Best Picture Nominees. We included a cocktail, a few apps, some mains and, because this is Joy the Baker, plenty of desserts.

Continue reading Your Oscar Party Menu, 2025 at Joy the Baker.

Friends, hello – how are we? Cold? Exactly.

It’s not that I’m here to wish away February but I just can’t seem to get warm this week.  Here is a short list of things I’m looking forward to in March because that’s where I want to be, mentally –

• The sun setting at a reasonable hour so I no longer feel like I should be in pajamas by 5:30 PM.

Continue reading No Use Crying Over A Deep Sea Angler at Joy the Baker.

This Chocolate Croissant Overnight Breakfast Casserole is the make-ahead magic your weekend brunch needs—flaky, buttery croissants soaked in a rich custard with melty pockets of chocolate in every bite.  It couldn’t be easier which is absolutely key for winter weekend baking!

I suspect we don’t give grocery store croissants enough credit. Sure, they’re more soft than shattery, definitely more pillowy than crisp, but that just makes them perfectly toastable and downright re-workable, right?

Continue reading Chocolate Croissant Overnight Breakfast Casserole at Joy the Baker.

Simple Recipes from my Paris Kitchen

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I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. […]

The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. In fine food shops and Italian markets, I love to study the different shapes and imagine which will lend themselves to smooth sauces or chunky ones. I love their names (rooster’s crests, radiators, little ears, thimbles), the traditional packaging, and the fact that, for just a few euros, I can treat myself to a package of something novel — not to mention the promise of an easy meal. Before I had children, I had to rein in my purchases, as my kitchen cabinets overflowed faster that Maxence and I actually ate pasta. But with two young boys who would eat it at every meal if I let them — their dream breakfast is cold leftover pasta, a recessive trait for sure — I am free to buy whatever I please, knowing I will easily find a use for it. And I recently fell hard for a package of lumaconi, those large snail-shaped pasta sold in big bulging packages that scream “Buy me, I’m special!” Lumaconi are the kind of pasta whose life pursuit is to be stuffed with a sauce and gratinéed in the oven for an immensely satisfying vegetarian main dish, or a festive side to a roast bird. And as the holidays approach, I thought I would suggest a simple, seasonal sauce of roasted butternut squash and chestnuts. You sprinkle the whole thing with cheese so it will brown nicely… … and you squeeze lemon juice over the top just before serving. You end up with a golden and appetizing dish that boasts al dente pasta, a silky sauce that sticks to the ribbed sides of the lumaconi, little pockets of melty cheese with chestnut bits, and a top layer that is toasted and crunchy and irresistible. (Keep an eye on the little cousins who may be tempted to eat just the top.) It’s a recipe that is wowing but easy to make — the technique is straightforward, and many of the steps can be made in advance — and easy to live with — it’s lovely at room temperature, and almost tastes better reheated. Grating cheese with a microplane zester. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Stuffed Lumaconi with Butternut and Chestnuts Recipe Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour Serves 4. Ingredients 1 small butternut squash or other firm-flesh winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, flesh cubed (no need to peel if organic) Olive oil Fine sea salt 100 grams (3 1/2 ounces) cooked peeled chestnuts from a jar, chopped 1 small bunch flat leaf parsley, finely chopped 1 organic lemon Coarse sea salt 250 grams (9 ounces) uncooked lumaconi (large snail-shaped pasta, such as these) 150 grams (1 1/2 cups) freshly grated cheese, such as Comté or Parmesan Instructions First, prepare the filling. Preheat the oven to 200°C (400°F). On a rimmed baking sheet, arrange the butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well. Insert in the oven and roast for 30 minutes, until tender. Process in a blender or food mill until smooth. This can be prepared up to a day ahead, or even frozen. Thaw before using. Measure 500 grams (2 cups) of the butternut purée into a medium mixing bowl (reserve the remaining purée for another use). Add the chestnuts, parsley, and 1/2 teaspoon salt. Grate the zest of the lemon finely into the bowl and mix thoroughly. Next, cook the pasta. In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes. Drain, return to the saucepan, drizzle with olive oil, and shake to coat so they won't stick to one another as you work. Assemble and bake. Grease a round 25-cm (10-inch) baking dish or cast-iron pan with olive oil. Increase the oven temperature to 220°C (425°F). Spoon about 1 tablespoon of the filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When you're done, dot the top of the lumaconi with any remaining sauce. Sprinkle with grated cheese and bake for 20 minutes, until the top is browned in places. Squeeze some lemon juice over the top and serve, with a lightly dressed green salad, or as a side to roast chicken. Notes If you have access to high-quality, ready-made puréed winter squash, you can use that in a pinch. This recipe can be made with other kinds of large, stuffable pasta, such as tube pasta or conchiglioni. 3.1 https://cnz.to/recipes/pasta/stuffed-lumaconi-butternut-chestnuts-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.

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After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup […]

The post Chunky Pumpkin Soup Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup convert. This change of preference happened overnight, and I don’t know what prompted it, but ever since the beginning of the fall and the first batches of the season, I can’t think of a more desirable soup format than cubes, coins, and ribbons of vegetables intermingling in a broth. There’s chew and slurp, and the combination of the two provides a greater satisfaction than one or the other. A few things to keep in mind when preparing that type of soup: first, the vegetables need to be cut into even sizes and shapes, so they’ll form a coherent ensemble in the bowl. This is of less concern when you’re preparing a mixed soup, but here you have to imagine that the pieces you add in will essentially remain the same when cooked, so you want smaller than bite-sized morsels. Second, you’ll get best results if the ingredient mix you use includes one that’ll give body to the soup, and by that I mean enough starch that the broth has substance, rather than feel watery. A small amount of floury potatoes or split peas works well. Third, if you find yourself in a position to add a sprinkle of fresh herbs — leaves or blossoms — at the surface of the bowls, the soup will light up and love you for it. Nuts are a fine topping, too, and if you happen to have a colossal supply of walnuts, you may agree that they’re very much a one-nut-fits-all for autumn soups. My current favorite version, which I’ve been making weekly for the past month, is this chunky pumpkin soup: it involves pumpkin (now that’s a surprise), shallots, potatoes, and the greens from Swiss chard or a bunch of young turnips. Here are the tricks that make it, in my humble opinion, really really good: one, I use a mix of floury and waxy potatoes, so the former thicken the soup while the latter provide little cubes of potato flesh to bite into. And two, when the soup is cooked, I lace it with a good spoonful of harissa, the North African purée of hot chilies and garlic, and this gives it a one-two punch of warmth and spiciness. Like all soup recipes, this one may be configured to fit your preference and the ambiant mood in your vegetable drawer: just last week, I included the stem of a head of broccoli leftover from making a broccoli salad (please tell me you don’t throw these out), and two weeks before that, I’d added white radishes, finely sliced to the point of transparency, and scattered at the surface like rice paper confetti. ~~~ If you’re celebrating Thankgiving this Thursday and are still trying to decide what to make, this soup could be a good, easy option. I can also suggest the following recipes: ~ Carrot and rosemary mini-scones, ~ Mâche salad with endives and beets, ~ Sunchoke soup with bacon, ~ Brussels sprouts with onions and squash seeds, ~ Saffron-roasted cauliflower, ~ Swiss chard gratin with vegan bechamel, ~ Gratin dauphinois (potato gratin), ~ Carrot and ginger quickie pickle, ~ Banana pecan cake with maple glaze, ~ Quince and almond cake, ~ Brown butter spiced crisp. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Chunky Pumpkin Soup Recipe Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves 6 Ingredients 3 medium onions or large shallots, finely minced 2 teaspoons cumin seeds one big wedge pumpkin, about 1.5 kilos (3 1/3 pounds), seeded, peeled and diced 4 small or 2 medium potatoes, ideally half waxy and half floury, scrubbed (I don't peel them) and diced vegetable or chicken stock, ideally homemade the greens from 2-3 stalks of Swiss chard or the tops from a bunch of turnips, finely minced 1 tablespoon harissa, or to taste cilantro blossoms or leaves, for garnish walnuts, shelled and crumbled, for garnish (optional) vegetable oil salt Instructions Heat a good drizzle of oil in a soup pot. Add the onions, sprinkle with salt, and cook over medium heat for a few minutes, stirring frequently, until softened. Add the cumin seeds and cook for another minute or two, until fragrant. Add the pumpkin and potatoes, sprinkle with salt, and add stock to cover the vegetables (top up with water if necessary). Cover, bring to a simmer and cook for 15 minutes, until the potatoes are cooked through and the pumpkin is soft. Remove the soup from the heat, and mash it just a little with the wooden spoon so you have a good mix of textures. Dissolve the harissa in a spoonful of the cooking liquids in a small bowl, and stir it into the soup. Add the minced greens and stir them in; they will cook quickly in the hot liquid. Taste, adjust the seasoning and heat, then serve with a sprinkle of cilantro blossoms or leaves, and crumbled walnuts, if you have them. 3.1 https://cnz.to/recipes/soups/chunky-pumpkin-soup-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Chunky Pumpkin Soup Recipe appeared first on Chocolate & Zucchini.

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I love the bulk section at my local organic store. I love that it allows me to cut down on […]

The post Soy Sauce Roasted Cashews Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I love the bulk section at my local organic store. I love that it allows me to cut down on the packaging, as I strive to bring back and reuse the same paper bags until they give out in exhaustion. I love that I pay less for the exact same products or ingredients, and I love that it gives me an opportunity to purchase sample-size amounts of new foods without committing to a whole package. This is how I recently got ahold of some shoyu roasted cashews from Jean Hervé — an all-around fantastic brand for nut butters — that proved all kinds of good, crunchy and toasty and salty but not overly so. I found myself reaching for small handfuls that soon turned into bigger ones while preparing dinner, and sprinkling them over my lunch salads as well, and soon enough my sample was gone. Of course I could have just gone out and bought more — oh, how I love pulling down on those levers! too! — but when I compared the price of plain cashews with the soy sauce roasted ones, I calculated that they were charging 30% more for the soy sauce marinating and the roasting, which seemed like steps I could very well accomplish myself. And it was indeed a most straightforward process: you simply pour soy sauce over the cashews, and let them soak it in overnight before roasting in the oven, where the cashews will crisp up as the soy sauce dries up and caramelizes. These you can nibble on with a pre-dinner drink — I like to present them on the adorable mini cutting boards that Earlywood now makes — or snack on during the day (word of warning: very. hard. to stop.), or sprinkle over your salads, or package up and present as a low-effort but well-received edible gift. Mini cutting board from Earlywood. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Soy Sauce Roasted Cashews Prep Time: 1 minute Cook Time: 25 minutes Total Time: 12 hours Makes 2 cups. Ingredients 300 grams (2 cups) unroasted, unsalted cashews 2 tablespoons Japanese soy sauce (use gluten-free tamari if gluten is an issue) Instructions In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Stir well to coat. Close the container and let rest on the counter until the next day, shaking the container every once in a while so the cashews absorb the sauce evenly. The next day, the cashews should have soaked it all up. Preheat the oven to 150°C (300°F). Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown. Let cool completely before serving. These cashews keep for a month in an airtight container at cool room temperature. 3.1 https://cnz.to/recipes/appetizers/soy-sauce-roasted-cashews-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Soy Sauce Roasted Cashews Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook!

I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with […]

The post Belgian Waffles (Liège-Style) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with sugar crystals seemed to me infinitely superior to the thin waffles stuffed with vanilla cream that my sister prefered and I ignored disdainfully. I hadn’t eaten such waffles since my teenaged days — I stopped buying supermarket pastries years ago — but they made a major comeback into my life earlier this year, when a tiny Comptoir Belge opened a stone’s throw from my house, at 58 rue des Martyrs. This stand offers Belgian waffles in the style of Liège, cooked fresh while you watch and sending seductive, buttery wafts right up to the little carousel on Place Lino Ventura, a powerful marketing ploy indeed. And the first time I tried them, you could have knocked me over with a feather. A far cry from its distant plastic-wrapped and palm-oiled grocery store cousin, the artisanal and freshly cooked Liège waffle is a study in contrast between the thinly crisp shell, the tender and brioche-y insides, and the thick sugar crystals that melt and caramelize in the waffle iron. And since I recently received from Cuisinart (see note at the bottom of this post) a fabulous griddler with waffle plates, it wasn’t long until I tackled this monument of Belgian gastronomy. In my research I found dozens of recipes, with such widely varying proportions my head spun, and my solution was, as it always is, to draw up a spreadsheet comparing the different ingredient amounts in proportion to the flour weight (you can take the cook out of the engineer, etc.). This led me to formulate a recipe that would be best suited to my taste, i.e. less sweet and less butter-heavy than average, while still retaining 100% of its deliciousness. The resulting waffles are an absolute delight, the recipe is easy, and the dough freezes perfectly well, allowing you to invite your sister over for an impromptu snack one afternoon and, with hardly a finger lifted, have her discover in turn how a Belgian waffle really should be eaten: still warm, caramelized, chewy, irresistible. Want more fabulous waffle recipes? Follow my waffle board on Pinterest! Transparency note : The griddler and waffle plates were sent to me to review by Cuisinart France through their PR agency. I will note that this was actually the model I had set my heart on and was about to get as a birthday gift from my parents when I had the opportunity to receive it for free. All opinions expressed here are my own. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Liège-Style Belgian Waffles Recipe Prep Time: 30 minutes Cook Time: 4 minutes Total Time: 2 hours, 45 minutes Makes 15 waffles. Ingredients 200 ml (3/4 cup plus 1 tablespoon) lukewarm milk (you shouldn't feel a temperature difference when you dip your finger in) 12 grams (1 scant tablespoon) active dry yeast (I use the SAF brand) 500 grams (1.1 pounds) all-purpose flour (about 3 3/4 cups, but I strongly recommend you use a scale to measure this amount) 10 grams (2 teaspoons) fine sea salt 1 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill) 2 tablespoons unrefined cane sugar (I used Belgian cassonnade, the traditional unrefined beet sugar) 2 large organic eggs 150 grams (1/2 cup plus 2 tablespoons) butter, softened 190 grams (1 1/4 cups) Belgian pearl sugar (available online from the Waffle Pantry, or homemade) Cooking oil, for greasing the waffle iron Instructions In a bowl, combine the milk and yeast and let stand for 15 minutes, until the surface is foamy. (If that doesn't happen, your yeast is probably too old; start again with a freshly purchased packet.) In the bowl of a stand mixer fitted with the dough hook attachment (see below about making the dough entirely by hand), combine by hand the flour, salt, cinnamon, and brown sugar. Add in the milk mixture and the eggs, and stir by hand again (I detach the dough hook and use that) to moisten most of the flour so it won't fly off everywhere when you turn the mixer on. Turn the mixer on and knead at low speed for 5 minutes, until the dough is smooth and elastic and no longer sticks to the sides of the bowl. Add in the butter. Knead for another 2 minutes, until the butter is fully incorporated. The dough will be quite sticky. (The kneading can also be done by hand. It's more of a workout, obviously, and the part when you have to work in the softened butter can be a bit messy. The key is to not lose hope -- the dough will eventually absorb the butter -- and take heart in the fact that you'll have the softest hands afterward.) Cover the bowl tightly with a kitchen towel and leave to rise at warm room temperature, away from drafts, until doubled in size. The exact time needed will vary depending on the temperature in your kitchen, but it should take about 2 hours. Fold the pearl sugar into the dough -- this will deflate it and that's okay -- so it's evenly distributed. Divide the dough into 15 pieces, each about 75 grams (2 2/3 ounces), and shape them (roughly) into balls. Let rest at room temperature for 15 minutes before cooking. (See note below on refrigerating or freezing the dough for later.) Preheat your waffle iron to medium-high; on my own griddler, the ideal temperature is 190°C (375°F). Brush the waffle plates with oil (this is unnecessary if they're non-stick) and place one ball of dough in the center of each waffle segment. Close the waffle iron and cook for 4 to 5 minutes, until golden brown. Lift the waffles from the iron (I use wooden tongs) and let cool 5 to 10 minutes on a rack before eating. Notes You can set aside some or all of the balls of dough to cook later: right after dividing the dough, arrange on a plate, cover with plastic wrap, and refrigerate for up to a day. Remove from the fridge 15 minutes before cooking. You can also arrange the extra pieces on a baking sheet lined with parchment paper or a silicon baking mat. Place in the freezer for 1 hour, or until hard, then collect the pieces into an airtight freezer bag. Thaw at room temperature for 3 hours before cooking. 3.1 https://cnz.to/recipes/bread-brioche/belgian-waffles-liege-style-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Belgian Waffles (Liège-Style) Recipe appeared first on Chocolate & Zucchini.

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When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast […]

The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast of France, one of our favorite daytrips is to drive over to Colmar, a historic Alsatian town on the other side of the mountain. We’ve been going for as long as my parents have had the house, a little over twenty years, and though Colmar is as gorgeous as Alsatian towns get (i.e. very), with paved streets, pretty canals, and amazing architecture, the capital-D Draw for me is the flammekueche we get for lunch. Also known as tarte flambée, the flammekueche (pronounced flam-küsh*) can be described as the Alsatian pizza: a super thin round of dough topped with cream, finely sliced onions, bacon strips, and sometimes mushrooms (la forestière) and cheese (la gratinée), baked in a woodfire oven until the edges are golden brown and crisp. Sitting at one of the outdoor tables outside our favorite restaurant in Colmar, we make conversation as we wait for our tartes flambées to arrive, and our collective joy vibrates through the air as the waitstaff brings them out, all hot and fragrant, on wooden boards. I would never have thought to make my own had it not been for Frédérique, the textile designer and special correspondent who will be sharing her guide to Strasbourg next month, and offered her recipe for flammekueche as a bonus. As she explained, it is a popular dish to make for a casual meal with friends throughout Alsace. In fact, it is so common that supermarkets sell ready-made rounds of dough that you can just garnish and bake. I’ve never come across those in Paris, and soon found out the dough is so easy to make there is hardly a need for a shortcut: it’s just flour, salt, oil, and water — no yeast to intimidate the cook. And once you’ve got your dough rolled out thinly, it’s just a matter of scattering a few toppings over it, and bake in a very hot oven. Within minutes, you can have your very own tarte flambée sizzling on your table. Indeed, I can’t think of a more festive food to share with friends over drinks. But it comes together so fast Maxence and I have also enjoyed it for a weeknight dinner. In fact, I did a test run one night, and we loved it so much we had tartes flambées for dinner four. nights. in a row. We called it Alsatian week. * Alternate spellings are numerous depending on the region and the dialect: flammkuche, flammkuchen, flammekuechle, flàmmeküeche… Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Flammekueche (Alsatian Pizza) Recipe Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Makes 2 flammekueche, to serve 4 as a main dish, 8 as an appetizer. Ingredients For the dough: 250 grams (2 cups) all-purpose flour 1/2 teaspoon fine sea salt 3 tablespoons organic canola oil About 120 ml (1/2 cup) water For the filling: 6 tablespoons very thinly sliced onion, red or yellow 75 grams (2 2/3) thick-cut uncooked bacon, sliced into 1-cm (1/3-inch) strips (called lardons in French) 60 ml (1/4 cup) thick crème fraîche (substitute sour cream) (see note) 1/4 teaspoon fine sea salt Freshly ground black pepper Freshly grated nutmeg 6 tablespoons freshly grated cheese, such as Comté or Gruyère (optional) Chives, snipped Optional additions: sliced mushrooms or sliced French Munster cheese Instructions First, make the dough. In a medium bowl, combine the flour, salt, and oil. Stir in the water slowly, using a fork or a dough whisk, until it comes together. (The exact amount of water needed will vary depending on the quality of your flour, how you've measure it, the humidity, etc. Adjust accordingly.) Turn the dough out onto a lightly floured work surface and knead lightly to form a ball. (If preparing the dough in advance, place the ball on a plate, cover with plastic wrap, and refrigerate for up to a day.) Preheat the oven to 250°C (480°F) and line a baking sheet with parchment paper. Divide the dough in 2 equal pieces; cover the one you won't be using right away. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a thin, approximate circle, about 35 cm (14 inches) in width. In a bowl, combine the crème fraîche with the salt, black pepper, and nutmeg. Spread half of this on the circle of dough. Top with half the onion and lardons. If using grated cheese, add it now. Bake for 10 minutes, until the crust is golden brown at the edges and the filling is bubbly. Transfer to a cutting board. Sprinkle with chives, and cut slices with kitchen shears or a pizza wheel. Make a second flammekueche with the remaining ingredients. Notes Some Alsatian cooks make flammekueche with just crème fraîche, others with just fromage blanc (a fresh cheese that's the consistency of yogurt), others yet with a mix of the two. I've used crème fraîche only for simplicity. More is not better when it comes to tarte flambée toppings: don't pile on everything you've got, or it will be soggy and out of balance. 3.1 https://cnz.to/recipes/appetizers/flammekueche-alsatian-pizza-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.

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Tarte fine caramélisée aux pommes When I wrote about my enthusiasm for quick and easy puff pastry, I promised I […]

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Buy Clotilde's latest book, The French Market Cookbook! Tarte fine caramélisée aux pommes When I wrote about my enthusiasm for quick and easy puff pastry, I promised I would soon share the apple tarte fine I made with it, and that day has come. A tarte fine — literally, “thin tart” — is a classic type of French tart assembled on a flat disk of puff pastry, with no raised borders. This means it requires no tart pan, a trait that will no doubt appeal to the minimalists and the ill-equipped. It is a type of tart I’ve always thought elegant for its understatedness. The filling is typically made up of just fruit, and moderate amounts of it, so as to remain super thin. And every bite is as much about the crust as it is about the filling, which makes it an ideal opportunity to showcase your new puff-pastry-making skills. Apple Tarte Fine: a Study in Simplicity And indeed this recipe is a study in simplicity: a thin round of rough puff that caramelizes in the oven — the trick is to butter and sugar the parchment paper you will bake it on — to form a crisp, flaky, buttery frame for a rose-shaped arrangement of thinly sliced apples. That’s it. Bake and serve. It does just as well slightly warm or at room temperature, and you could also make it with pears if you wanted to, but the one thing I will advocate for is serving it on its own. No custard, no ice cream, no crème fraîche. Just the solo silhouette of the tarte fine on a plate. Join the conversation! Have you made or tasted a tarte fine before? Does the gorgeous simplicity of it appeal to you as much as it does to me? Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Caramelized Apple Tarte Fine Recipe Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Serves 6 Ingredients 40 grams (3 tablespoons) high-quality unsalted butter, melted 40 grams (3 tablespoons) blond unrefined cane sugar 1 quick and easy puff pastry (you can substitute a sheet of store-bought, all-butter puff pastry, about 250 grams or 9 ounces, thawed if frozen, but it will be a lot better with the homemade pastry) 3 small apples, about 450 grams (1 pound), peeled, cored, and thinly sliced into circles 1 pinch fine sea salt Instructions Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper and brush the parchment paper with half the melted butter to form a 25-cm (10-inch) disk shape. Sprinkle that zone with half the sugar. Roll out the puff pastry on a lightly floured work surface until you can cut out a 25-cm (10-inch) circle using an upturned cake pan or plate as a template. (Stack up the scraps of puff pastry and keep well-wrapped in the fridge to make palmiers.) Transfer the pastry circle cautiously to the prepared sheet, placing it exactly on top of the buttered and sugared area. Arrange the apple slices in an overlapping pattern on top of the pastry, starting from the outside and leaving a 1.5-cm (1/2-inch) margin. Brush the margin and the apples with the remaining butter, and sprinkle with a touch of salt. Insert into the oven and bake for 30 minutes, until the apple slices feel soft when pierced with the tip of a knife. Sprinkle with the remaining sugar and place under the broiler for 2 minutes, watching closely, until the sugar is caramelized. Let cool and serve, slightly warm or at room temperature. Notes Slicing the apples into circles -- rather than half-moons -- makes it much easier to garnish the tart in a pretty pattern. To do that, you need to first peel the apples, core them with an apple corer, and then slice them crosswise from top to bottom. A mandolin slicer makes this super speedy and even. 3.1 https://cnz.to/recipes/cakes-tarts/caramelized-apple-tarte-fine-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Caramelized Apple Tarte Fine Recipe appeared first on Chocolate & Zucchini.

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Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort. […]

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Buy Clotilde's latest book, The French Market Cookbook! Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort. My enthusiasm for it started as an offshoot from my beloved Roasted Cauliflower à la Mary Celeste, in which broccoli can be used with good results. But in truth, roasted broccoli isn’t an exact substitute for cauliflower: the tops of the florets become a bit drier and quite a bit crunchier when submitted to high heat, so roasted broccoli seems to call for a creamier treatment. And what creamier companions than an herbed tahini dressing and a cubed avocado tossed in? Also: what tastier, more satisfying trio? I usually eat half of this salad warm the day I make it, and try to contain my excitement until lunch the next day, when I can finally have the other half; it’s best to take it out of the fridge 30 minutes before eating. The trick to this salad is to not be shy about roasting the broccoli: you’ll get the most vibrant flavor and most interesting texture contrast from broccoli that is frankly black at the tips. The only damper on my charred broccoli enthusiasm these days is that is it harder than one would think to find glowingly fresh broccoli at the organic stores around me. You can tell broccoli is fresh when the heads are firm, with tight florets that take some effort to separate. Yet more often than not, a quick pat on the heads stocked in the produce bin reveals soft heads with distracted florets. I did learn recently that you can revive those heads by cutting a slice off the tip of the stem and putting it in a glass of water as in a vase, and I plan to try this next time, should my craving become too strong. Join the conversation! Do you share my love of roasted broccoli? What’s you favorite way to serve it? Charred Broccoli Salad on Video! My friend Katie Quinn filmed me making this salad, and you can watch the video on her YouTube channel! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Charred Broccoli and Avocado Salad Recipe Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves 2. (Recipe can be doubled.) Ingredients 1 large head broccoli, about 750 grams (1 2/3 pounds) Olive oil for cooking 2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices 1 rounded tablespoon tahini (sesame paste, available from natural food stores and Middle-Eastern markets) 1 tablespoon lemon juice 1 ripe avocado, diced Fine sea salt Freshly ground black pepper Instructions Preheat the oven to 200°C (400° F). Cut the broccoli into even-sized florets. Peel off any tough part on the stem, cut it lengthwise into four long logs, and slice not too thinly. Put the broccoli on a rimmed baking sheet, drizzle generously with olive oil, sprinkle with 1/4 teaspoon salt, and toss well to coat (it works best if you just use your hands). Insert into the oven and roast for 30 minutes, until charred at the edges. While the broccoli is roasting, prepare the dressing. Put the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little fresh water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and adjust the seasoning. When the broccoli is cooked, transfer to the bowl, add the avocado, and toss to combine. Taste and adjust the seasoning again. Sprinkle with black pepper and serve. This is great when freshly made, but it can also sit at room temperature for a little while, or get packed for lunch and refrigerated. 3.1 https://cnz.to/recipes/vegetables-grains/charred-broccoli-and-avocado-salad-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Charred Broccoli and Avocado Salad Recipe appeared first on Chocolate & Zucchini.

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Gluten-free baking can be discouraging for those who only want to dabble at it: you often dive into a tempting […]

The post Gluten-Free Chocolate Cookies (Just 4 Ingredients!) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! Gluten-free baking can be discouraging for those who only want to dabble at it: you often dive into a tempting recipe only to discover it calls for three different types of flour and various thickening gums. It sounds daunting, and you don’t necessarily want to invest in ingredients that will just go rancid in your kitchen cabinet. “Naturally” gluten-free chocolate cookies I am more attracted to naturally gluten-free baked goods that use “regular” ingredients — though I recognize the notion is highly personal. But in the case of these gluten-free chocolate cookies, they can be put together by hand in no time at all, from just four easy-to-find ingredients: almond flour, cocoa powder, sugar, and butter. These gluten-free chocolate cookies are a recipe idea I’ve had on the mind for a long time, and I recently came around to developing it, to great success. Knowing that they are based on such a simple formula, you may be just as wowed as I was tasting these divine little sablés — crisp as you bite in, then meltingly tender on the tongue, not too sweet but strongly chocolate-y, with roasted notes and the touch of salt that changes everything. Though I generally use a silicone baking mat for cookies, I find it more convenient to use a good parchment paper here. I use it to roll up the dough into slice-and-bake logs, wrap them up for setting in the freezer, and slide the cookies onto a rack super gently at the end of baking — gluten-free cookies are typically fragile when still warm, so they need to cool completely undisturbed before they’re all crisped up and ready for action. Tell me everything! Do you also feel put off by recipes that call for two kinds of gums and various specialty flours? Did a particular recipe or circumstance convince you to give in and build a gluten-free pantry? PS: Here’s an index of my gluten-free recipes. And if you decide to invest in a bag of almond flour (I buy it by the kilo at G. Detou in Paris), I can offer many more recipes to make good use of it. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Gluten-Free Chocolate Sablés (Just 4 Ingredients!) Recipe Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 1 hour, 5 minutes Makes 40 two-bite cookies. Ingredients 200 grams (2 cups) almond flour 40 grams (1/3 cup) unsweetened cocoa powder 40 grams (3 tablespoons plus 1 teaspoon) organic coconut sugar or unrefined cane sugar (such as Rapadura) 100 grams (7 tablespoons) unsalted butter, softened 3/4 teaspoon fine sea salt Instructions In a bowl, mix together the almond flour, cocoa, sugar, and salt. If there are clumps, crush them out carefully with a fork. Add the butter and mix with a fork or pastry blender until the mixture comes together. Divide the dough in half. Place one half on a piece of parchment paper and use the paper to roll the dough into a log, about 3 cm (1 1/4 inch) in diameter. Repeat with the second piece of dough. Wrap the logs tightly and place in the freezer for 30 minutes. Preheat the oven to 150°C (300° F) and line a baking sheet with parchment paper. Using a sharp knife, cut the dough logs into 1-cm (1/3-inch) slices. Arrange on the baking sheet. Bake for 20 minutes, switching the sheet halfway through for even baking. Let stand for 5 minutes on the sheet, then slide the parchment paper onto a rack. Allow to cool completely. 3.1 https://cnz.to/recipes/cookies-small-cakes/gluten-free-chocolate-sables-cookies-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Gluten-Free Chocolate Cookies (Just 4 Ingredients!) Recipe appeared first on Chocolate & Zucchini.

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If you’ve been feeling blah about the official arrival of fall this week, I have a lovely and easy recipe […]

The post Peanut Noodles with Kale and Mushrooms Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! If you’ve been feeling blah about the official arrival of fall this week, I have a lovely and easy recipe to make you feel every shade of happy about the shift of seasons and the new produce it brings. {Related: Never sure what’s in season when? Grab my free seasonal produce calendar right this minute!} Today’s recipe is a simple dish of noodles dressed in a peanut sauce, and tossed with garlicky kale and sautéed mushrooms. It is the kind of vegan dish that feels satisfying and savoury. One you can serve to conventional omnivores without them complaining about being fed rabbit food; one that you will look forward to when you go home to make it on a weekday night and suddenly realize that, wow, the days are getting shorter fast. These peanut noodles with kale and mushrooms taste vibrant and rich, they are nourishing and well-balanced, and they also fit easily into a busy schedule. You can have it ready in about 30 minutes start to finish, and you can break down the preparation by preparing the sauce and sautéing the vegetables the day before, and cooking the noodles the day of. These days, the noodles I like to buy — the ones pictured in this post — are organic rice noodles flavored with turmeric from Autour du Riz, and the bright yellow color does help with morale. As a bonus, if you make a full recipe of these peanut noodles for four but there’s just two of you at home, you can divide what’s left into handy lunch boxes, and take it to work the next day. I like to eat the leftovers cold as a salad, but they reheat well in the microwave as well. Oh, and spoiler alert, this fine dish of peanut noodles with kale and mushrooms is one of the recipes featured in the vegetarian batch cooking plan for fall that I am preparing for you! Very excited to share this with you soon — stay tuned. For My Friends Down Under I’m sure you’re feeling great about the arrival of spring! Celebrate with this Greens and Walnut Quiche. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Peanut Noodles with Kale and Mushrooms Recipe Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Serves 4. Ingredients 2 tablespoons all-natural unsweetened peanut butter The juice of 1 organic lime 2 tablespoons sesame oil 2 tablespoons soy sauce or fish sauce 400 grams (14 ounces) dry noodles of your choice 1 tablespoon olive oil 150 grams (5 1/3 ounces) kale, about 4 stalks, center stem removed, leaves sliced into ribbons 400 grams (14 ounces) brown mushrooms, trimmed and sliced 1 clove garlic, finely minced Instructions In a small bowl, thin the peanut butter with the lime juice, whisking until smooth. Whisk in the sesame oil and soy sauce. Stir in a little water as needed to get a pourable sauce, creamy and not too thin. Cook the noodles according to package instructions, and drain when cooked. In the meantime, in a large skillet, heat the 1 tablespoon olive oil, add the kale and mushrooms and garlic, and cook 4 to 5 minutes, until softened. Add the vegetables and peanut sauce to the noodles, and toss to combine. Taste, adjust the seasoning, and serve. Notes The peanut sauce can be made up to a day ahead. Cover and refrigerate. The kale and mushrooms can be cooked up to a day ahead. Cover, refrigerate, and reheat before serving. If there are leftovers, I like them cold as a salad the next day. 3.1 https://cnz.to/recipes/pasta/peanut-noodles-kale-mushrooms-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Peanut Noodles with Kale and Mushrooms Recipe appeared first on Chocolate & Zucchini.

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I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with […]

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Buy Clotilde's latest book, The French Market Cookbook! I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with cosy coffee shops that sell coffee, yes, but also pretty little sandwiches, and the kind of wholesome home-style sweets that go so well with a steaming cup of something. And though each place had a selection all its own, I soon identified a few classics you could count on finding pretty much everywhere: kardemummabullar, the Swedish cardamom rolls (also available in a cinnamon version, and sometimes chocolate or blueberry!), and chokladbollar, ping-pong-sized chocolate balls coated in grated coconut. What makes chokladbollar especially seductive, beyond the simple presence of, you know, chocolate and coconut, is that they’re made with ground oats. This gives them a lightly nubby texture, and infinitely pleasing nutiness. It was love at first bite in a herregud* kind of way. I ate my fill while in Stockholm, and couldn’t get them out of my head once home in Paris. I researched the recipes available out there, created a comparison spreadsheet (yes, I am that kind of person), and found that most of them called for impressive amounts of sugar and butter. And so, I set out to create a version of my own using coconut oil more moderately instead (nothing against butter, you can use that instead if not vegan), and just the right dose of sugar to round out the other flavors. Hey, want to see a video? I hesitate to call them good for you but this version is as close as chokladbollar will get, and they won’t leave you feeling icky like a ball of sugared butter might. These no-bake treats are quick and easy to make using a blender, and if you have kids to occupy, definitely get them involved in the rolling. (Read more about my beloved blender in my review of the Optimum 9400 by Froothie. Promo code included!) If you’re planning to make food gifts this year, or need something lovely and unusual to greet your out-of-town relatives with, or bring to a holiday party, this is a guaranteed success. I’ve already given some away as hostess gifts in pretty beribboned sachets, and they were a hit. PS: 12 Best Food Gifts for the holidays, my recipe for Vegan Hot Chocolate, and my epic Stockholm mini-guide. * That’s OMG in Swedish. I’ve yet to learn WTF, but I want to. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe Prep Time: 15 minutes Total Time: 1 hour, 15 minutes Makes about 20. Ingredients 200 grams (2 cups) quick-cooking oats (certified gluten-free as needed) 100 grams (1/2 cup) muscovado sugar or other unrefined cane sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon fine sea salt 130 grams (2/3 cup) coconut oil, softened (substitute the same weight in unsalted butter, softened) 2 tablespoons strong coffee, cooled (substitute non-dairy milk or water if avoiding caffeine) 35 grams (1/3 cup) unsweetened grated coconut, for coating Instructions In a blender or food processor, combine the oats, sugar, cocoa powder, and salt. Process in a few short pulses to grind the oats to a fine powder. Tip into a large mixing bowl. Add the coconut oil and coffee, and mix, first with a dough whisk or spatula, then with your hands, until a dough forms. It should be slightly sticky. Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go. In a shallow soup plate, put the grated coconut. Roll the balls in the coconut to coat. Refrigerate for at least 1 hour. I like them best brought slightly back to room temperature before eating. The chocolate balls will keep for a couple of weeks, refrigerated in an airtight container. 3.1 https://cnz.to/recipes/cookies-small-cakes/vegan-swedish-chocolate-balls-chokladbollar-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe appeared first on Chocolate & Zucchini.

Healthy Vegetarian Recipes.

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.

Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.

Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!

These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.

These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.

The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.

This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.

This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.

We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat!

We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat!

Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.

Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.

Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you've ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender!

Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you've ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender!

They may be America’s least popular fry, but some chefs are still devoted to them.

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Asian Plant-Based Deliciousness

Do you have 15 minutes? If yes, then this easy saucy tofu is for you! It’s super simple to make with only a few ingredients on hand. You’ll have a delicious weeknight dinner in no time. 🙂  I’m a big tofu fan – soft, medium firm, and firm, all the textures I love. While there...

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Do you have 15 minutes? If yes, then this easy saucy tofu is for you! It’s super simple to make with only a few ingredients on hand. You’ll have a delicious weeknight dinner in no time. I’m a big tofu fan – soft, medium firm, and firm, all the textures I love. While there are many ways to prepare tofu, I always look for a simple one especially when I’m in a time crunch. This easy saucy tofu dish packs with flavor yet are so simple with only a few ingredients. Win-win for me. Another win is you only need one wok or pan to make this dish. I have been so blessed with all the fresh tofu that I can get from the market here in Chengdu. Each stall sells a variety of soybean products including assorted tofu, tofu skin, and fried tofu puffs. The two main ingredients here are – tofu (medium or firm) and large green onions or scallions with lots of white parts. The white part lends a great aroma to the tofu that brings out a tad of sweetness. Then, the smaller or younger ones with more green parts are used for garnish. The sauce is as simple as vegan oyster sauce, soy sauce, sugar, cornstarch, and water which you will mix together with the chopped white parts of the scallions. Note: Because I’m using both the white and green parts of the green onions, I’m referring to them as scallions to reduce confusion. Another tip that I love about this dish that I learned from the ‘Little Red Book’ is to sprinkle some salt on a heated wok to prevent tofu from sticking to it. You can definitely skip this step when a non-stick pan is used. Easy Scallion (Green onion) Tofu step-by-step First, press a block of firm tofu with a towel to remove moisture. If using medium-firm tofu, lightly pat the block instead due to the softer texture. Also, medium-firm tofu will release more liquid so it will splash more during cooking. Next, clean the scallions and slice the white part into chunks and place them in a bowl. Slice the green parts into tiny ‘coins’ for garnish. The same goes for the chili. You may skip the chili for less heat. In the same bowl with white scallion parts, add vegan oyster sauce, soy sauce, sugar, cornstarch, and water and stir to combine. For a darker sauce, feel free to add a little dark soy sauce to the mix. Now, heat a wok or non-stick pan over medium heat. Add 2 tablespoons of oil (I used avocado oil), less for non-stick pan. Sprinkle the heated wok with salt. Slowly slide in the tofu. Use a spatula or spoon to cut the tofu into large chunks. Pan-fry until slightly golden, flipping only after a thin crust is formed. Pour in the sauce and gently toss to combine. Taste test and adjust saltiness with more soy sauce if needed or additional water for a saucier dish. Garnish with green scallion parts and chili, then give it a final toss. Serve immediately with rice. Other tofu dishes to try Lemongrass Tofu Teriyaki tofu balls Vegan tofu salmon Vegan unagi made from tofu and potato This easy scallion (green onion) saucy tofu is VEGAN a perfect one pot meal quick to make easy to prepare delicious to eat a great way for meal prep made with minimal ingredients If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Easy Saucy Tofu in 15 minutes Look no further for a quick and easy saucy tofu that you can make in one pot without a fuss. It's flavorful and a perfect dish with a bowl of rice for your weeknight dinner! 5 from 6 votes Print Pin Rate Course: Main Course Cuisine: Asian, Chinese Keyword: 15-minute, tofu Cook Time: 15 minutes minutes Servings: 2 Author: woonheng Ingredients 300 g firm tofu pressed 2 large scallions/green onions 1 red chili skip for no heat Cooking oil Salt to prevent tofu from sticking to the wok Sauce 1 tablespoon vegan oyster sauce 1 tablespoon soy sauce plus more ½ teaspoon sugar 1 tablespoon cornstarch ¾ cup of water Instructions Separate the white and green parts of the scallions then cut the white into bite-size chunks. For the green parts, I sliced them into tiny ‘coins’ for garnish. Same goes with the chili. Heat a large wok over medium heat and add 2 heaping tablespoons oil (you may use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks. Let each side pan fry until slightly golden where tofu can hold their shape. Tip – only flip the tofu once a crust is formed. Meanwhile, in the bowl with white scallions part, stir together vegan oyster sauce, soy sauce, sugar, and cornstarch with water until well combined. When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavors meld, with a few toss in between to prevent tofu from sticking. Taste test and adjust saltiness with more soy sauce if needed or additional water for a saucier dish. Garnish with green parts of scallions and chili and give it a final toss. Serve immediately with a bowl of rice. Video Notes When using a non-stick pan, you may skip salting the pan It’s best to flip the tofu once a thin crust is formed to prevent breaking the tofu into tiny pieces If there are no large scallions with lots of white parts available, you may sub with leek and adjust the sugar down, if preferred. Feel free to pin the below picture on your Pinterest Board for easy reference. The post 1-pot Easy Scallion (Green Onion) Saucy Tofu in 15 minute appeared first on WoonHeng.

This peanut sprouts stir fry is one of my favorite quick dishes to make when they are in season. Have you ever tried peanut sprouts? I’m a big fan of mung bean, soybean, and pea sprouts for stir-fry dishes. So, when I first tried the peanut ones in Chengdu, I was surprised at how tasty...

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This peanut sprouts stir fry is one of my favorite quick dishes to make when they are in season. Have you ever tried peanut sprouts? I’m a big fan of mung bean, soybean, and pea sprouts for stir-fry dishes. So, when I first tried the peanut ones in Chengdu, I was surprised at how tasty and crunchy they were. Now that I find them easily at grocery stores here, it’s the best time to make a dish out of them. What does peanut sprout taste like? If you haven’t tried peanut sprouts before, please try them! They are also called longevity bud/sprout – 长寿芽 a great source of protein sweet nutty crunchy like jicama Since peanut sprouts are normally larger than mung bean or soybean, they do take longer in cooking. So, please adjust the water amount (more for a softer texture) and cooking time when making them. Also, I’ve seen others eat them raw but I haven’t tried them myself. Personally, I like them in stir fries because you don’t need much seasoning, all I added was light soy sauce and vinegar. Peanut Sprouts stir fry step-by-step First, prepare the aromatics – ginger, garlic, scallion, and dried chilis. I simply sliced them and removed the dried chilis’ seeds to reduce the heat. You can either use tofu skin or pan-fry some firm tofu for the dish. I used smoked tofu and cut them into strips. Next, clean peanut sprouts with water. Then, remove the peanut skin and trim off the end. If I get a larger stem, I’ll cut it into two parts. Now, heat a large wok or pan over medium heat with a tablespoon of oil. Sautè ginger and garlic until aromatic. Add the dried chili and give it a toss. Add the tofu strips and peanut sprouts, then stir fry for a minute or so to lightly pan-fry the sprouts. Season with light soy sauce, Chinese black vinegar, and stir fry until the flavors meld. Since peanut sprouts have little moisture, I added 1/2 cup of water and let it simmer until they are as crisp as I like. Or you may cook them until they have no raw taste. For a softer texture, add more water and cook the sprouts until the texture that you like. Adjust the seasoning if preferred. Fold in the scallions, stir fry, and finally, drizzle toasted sesame oil before serving. Other stir-fry dishes to try Mung bean sprouts stir fry Bok choy stir fry Oyster mushroom stir fry Edamame mushroom stir fry This peanut sprouts stir fry is Easy to prepare Delicious to eat Quick meal – done in 15 minutes a great side dish protein packed If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng in your photos on Instagram or Facebook. Happy cooking, friends! 15 minute peanut sprouts stir fry Have you try peanut sprouts before? If not, give this easy 15 minute peanut sprouts stir fry a try! The sprout is sweet, nutty, and crunchy that goes so well with rice or a dish by itself. 5 from 1 vote Print Pin Rate Course: Side Dish Cuisine: Asian, Chinese Keyword: 15-minute, Stirfry Cooking: 15 minutes minutes Servings: 2 Author: woonheng Ingredients 200 g peanut sprouts 1 tablespoon thinly sliced ginger 1 garlic clove sliced 3 dried chili seeds removed 100 g tofu (about ½ cup) used smoked tofu 2 stalks of scallions roughly chopped 1 tablespoon cooking oil used extra virgin 1 ½ tablespoons light soy sauce ½ tablespoon Chinese black vinegar used Chinkiang, plus more to taste ½ cup of water plus more if needed Salt to taste if no soy sauce is used Toasted sesame oil for taste Instructions Rinse peanut sprouts with water a few times. Then, remove the skin and trim off the sprout end. You may cut each sprout into two parts if the stem is too long. Set aside. Prepare the aromatics. Thinly slice ginger and garlic. Then, with a pair of scissors, cut the dried chili into bite-sized pieces. I removed the seeds to reduce the heat. Heat a wok or non-stick pan with oil over medium-high heat. Stir fry ginger and garlic until aromatic, about a minute or so, then add dried chili. Toss a few times and add tofu strips. Add peanut sprouts, and stir fry for a minute or so to lightly char the sprouts. Peanut sprouts take a little longer to cook compared to mung bean and soybean due to the size. Season with soy sauce and vinegar. You may use salt, if preferred. Add water and let it simmer until the sprouts are crisp* to your likings. Add more water if you prefer a softer texture. Taste test and adjust the seasoning accordingly with more soy sauce or vinegar. Fold in the scallions, toss and drizzle in sesame oil before serving. Video Notes Please note the 15-minute is from stir-frying the dish. It will take a little longer if you need to pan-fry the tofu. Enjoy this delicious meal with rice or by itself. * Or you may cook the sprouts until they have no raw taste – adjust the water accordingly Feel free to pin the below picture on your Pinterest Board for easy reference. The post Easy 15 minute Peanut Sprouts Stir-Fry 花生芽 appeared first on WoonHeng.

What is vegan yu xiang rou si – shredded pork? It translates to: Yu – Fish Xiang – Fragrance Rou – Meat, usually pork Si – shreds The original yu xiang dishes do not contain any fish but the combination of sauces and spices made them taste like that. I’ve dined at a few places...

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What is vegan yu xiang rou si – shredded pork? It translates to: Yu – Fish Xiang – Fragrance Rou – Meat, usually pork Si – shreds The original yu xiang dishes do not contain any fish but the combination of sauces and spices made them taste like that. I’ve dined at a few places here in Chengdu and one of the typical dishes on the menu is yu xiang rou si. So, I’ve chosen this as my first Sichuan dish to learn and make at home. Many vegetarian and vegan restaurants have really amazing meatless dishes that use whole foods as the base of their cooking. One ingredient I find here the most is MUSHROOMS which is perfect for today’s dish as the texture resembles meat the most. Vegan yu xiang rou si (shredded pork) step-by-step Step 1 – First, prepare the mushrooms. Clean the mushrooms with a brush then simply tear them into strips with your fingers. Or you can use a fork as a claw to shred them into strips. There are 3 ways to prepare the mushrooms: You can blanch them in boiling water for a minute or so, then drain and squeeze out all the liquid until ready to use. Massage with salt, and let it rest for about 10-15 minutes. Then rinse with cold to remove the excess salt and squeeze out the liquid until ready to use. The above two methods can really remove the ‘mushroom’s taste’ and make it more ready to absorb the sauces. I personally love the mushroom’s taste so I use the last method which is to simply pan fry the strips until they start to dry up. This method gives the mushrooms the meat strip’s texture that I love before tossing them with the sauce. Step 2 – Next, finely chopped ginger, garlic, and pickled chili. TIP #1 – ginger to garlic ratio is 1:3 and I used 1:2.5. I used a red vinegary-type pickled chili but you can use other spicy ones instead. If a spicy one is used, please increase the vinegar or sugar amount to balance out the heat. Then, prepare the pairing ingredients. I’m using fresh bamboo shoots, wood ear mushrooms (rehydrate if using the dried ones), and scallions. Step 3 – To me, the soul of this dish comes from the sauce. It’s savory and the vinegar adds a refreshing punch to it. To make the sauce, simply mix together soy sauce, dark soy sauce (for color), Chinese black vinegar, cooking wine, sugar, mushrooms seasoning, cornstarch, and water until well combined. Set aside. Step 4 – Heat a large wok with 2-3 tablespoons of oil. Add mushrooms and quickly toss until they are coated with oil. Cook until the mushrooms release their liquid, tossing regularly. Once the moisture has been released, mushrooms will start to shrink. Continue to cook until they are golden. TIP #2 – If using a non-stick pan, pan fry the mushrooms without oil until they release their moisture. Cook until they start to dry up and add a tablespoon of oil then continue to sauté until golden. Push the mushrooms to the side of the wok, add a little more oil and sauté ginger, garlic, and chili until you can’t smell the raw taste of the spices. Toss with the mushrooms until they are coated. Add bamboo shoots and wood ear mushrooms, stir fry for about 30 seconds or so to cook the wood ear mushrooms. Next, add chopped green onions, toss. Step 5 – Finally, swirl in the sauce and quickly stir fry everything together until well combined. The sauce will immediately bring all the mushrooms together which will give the dish a bright shine. Taste test and add more vinegar or soy sauce, if needed. I like to serve it immediately with a bowl of rice. Other king oyster mushrooms dishes to try Lemon Chick’n Roasted Chick’n Sesame Chick’n This Vegan Yu Xiang Rou Si (shredded pork) is Made from king oyster mushrooms Easy to prepare accompanied with a flavorful sauce – yu xiang (fish fragrant) without the fish best served with a bowl of rice quick to make – less than 30 minutes If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends Vegan Yu Xiang Rou Si (Shredded Pork) A very delicious and popular dish in Sichuan that I veganized using king oyster mushrooms. The sauce is absolutely fragrant and savory making it an appetizing dish for every day meal. 5 from 3 votes Print Pin Rate Course: Side Dish Cuisine: Asian, Chinese, Sichuan Keyword: 30-minute Prep Time: 20 minutes minutes Cook Time: 10 minutes minutes Total Time: 30 minutes minutes Servings: 2 Author: woonheng Ingredients 1½ pounds king oyster mushrooms 2 teaspoons minced ginger about ½ inch piece 1½ tablespoons minced garlic about 6 cloves 2 pickled chili sour, finely chopped (see notes) ½ cup fresh wood ear mushrooms sliced ½ cup fresh bamboo shoot sliced 3 stalks of green onions roughly chopped into 1-inch stick 2-3 tablespoons of cooking oil used olive oil Yu Xiang Sauce 1 ½ tablespoons light soy sauce plus more if needed 1 tablespoon Chinese black vinegar used Chin Kiang 1 tablespoon cooking wine ½ teaspoon dark soy sauce (optional) for color 1 tablespoon sugar 1 teaspoon mushrooms seasoning used granules 3 teaspoons cornstarch ½ cup water Instructions Clean mushrooms with a brush, then using your fingers, tear them into thin strips. Optionally, use a fork to shred them into strips. If dried wood ear mushrooms are used, rehydrate until soft and slice into strips. Mix yu xiang sauce in a bowl until well combined. Heat a large wok over medium heat with about 2 tablespoons of oil. Add mushrooms and stir fry until they start to release its moisture. Continue to cook for another 2 -3 minutes until they start to dry up (the amount of mushrooms should shrink to a little over half than you originally put in). Adjust the heat down if it browns too fast or up if it takes longer. Push the mushrooms to the side of the wok, then add ginger, garlic, pickled chili, adding more oil if needed. Sauté until you can’t smell the raw taste of ginger or garlic. Fold everything together and stir fry for a few seconds. Add the wood ear mushrooms, bamboo shoots and toss until wood ear mushrooms are fully cooked through. Fold in the chopped green onions. Pour in the sauce, and quickly toss for about a minute or so until all ingredients are coated. Taste test and add more soy sauce or vinegar accordingly. Serve immediately. Video Notes *Pickled chili – please see above on how it looks like. If you can’t find this, please substitute with other pickled chili and adjust the vinegar and sugar accordingly to balance the heat. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Yu Xiang Rou Si – Shredded Pork appeared first on WoonHeng.

This easy vegan zucchini pocket pie is filled with loads of zucchini and carrot that is wrapped inside a vegan store-bought scallion pancake – DELISH! Zucchini has a mild taste and can be used in savory or sweet dishes. If you have tried my other zucchini recipes, you’ll know I love to massage them with...

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This easy vegan zucchini pocket pie is filled with loads of zucchini and carrot that is wrapped inside a vegan store-bought scallion pancake – DELISH! Zucchini has a mild taste and can be used in savory or sweet dishes. If you have tried my other zucchini recipes, you’ll know I love to massage them with salt. This method seasons the veggies and allows you to add more volume (because it shrunk after you extract the moisture) to a dish at the same time. I came up with this recipe because I finally found the vegan scallion pancake from Trader Joe’s. While the pancake tastes really good by itself, I wanted to incorporate some veggies into it and make it a snack. It’s SOO Good, I can finish 2 by myself. The steps are easy and I tested 3 ways to cook them for you – pan-fry, bake, and air-fry. These vegan zucchini pocket pies are inspired by my Chinese Chive Pocket recipe. Oh, if you are not near a Trader Joe’s, you can still enjoy the scallion pancake from these recipes – Thai basil Zhua Bing or Shou Zhua scallion pancake. How to make vegan zucchini pocket pie Step 1: Prepare the filling First, reconstitute wood ear mushrooms in water (skip this step if using fresh ones). It took me about 30 to 45 minutes to get them fully hydrated depending on the size of the mushrooms. Then, slice them thinly. Next, using a grater, shred zucchini and carrot in a large bowl, separately. Massage each ingredient with salt and let them sit for about 15 minutes to draw out the moisture. Tip: You should see a small pool of water at the bottom of the bowl and the ingredients are tender. While waiting, soak dried mung bean vermicelli or fensi in hot water until softened, about 5-8 minutes. Snip it to make them shorter. When ready, place zucchini in a nut milk bag and wring out the excess liquid, then transfer to a large mixing bowl. Repeat the same for carrots. Add cut-up mung bean vermicelli, mushrooms, and chopped green onions, then season with vegan oyster sauce, mushrooms seasoning, white pepper, and toasted black sesame oil. Taste and add a pinch of salt or soy sauce, if needed. Step 2: Assemble Since the store-bought cong you bing came in frozen, I place them on the countertop to soften them while I prepare the filling. Please do not thaw the pancake completely! It will be hard to roll out when it’s too soft and it will stick to the packaging that comes with it, making it really messy to assemble. Place one pancake along with the wraps on a working surface. Each pancake is stored in between two wraps, so I kept it this way. Using a rolling pin or glass jar, roll it into a larger circle, about 10 to 12 inches in diameter. If you find it hard to roll, use the rolling pin to press down the pancake to thin it out or thaw it for another 5 minutes. On the other hand, if it’s too soft, stick it back in the freezer to harden it. Remove the top wrap and place a mound of filling on one side of the pancake. Use the bottom wrap to lift the pancake up to create a half-moon pocket. Pinch to close all the openings. Gently flatten the pocket so it will cook evenly later. Continue with the rest of the ingredients until you get 5 pockets. Tip: Store the wrapped pocket in a freezer along with the wrap if you are not planning to consume them all. I normally placed it in an airtight container to avoid freezer burn taste. Step 3: Cook – 3 ways I have tried 3 ways to cook these pockets so you can choose which one is your favorite method. Method 1 – Bake Preheat oven to 400F. Place pockets on a greased baking pan. Spray or brush the top with oil. Bake for 15-18 minutes, flip and bake for another 8-10 minutes until golden brown. Serve as-is or dip with your favorite condiment. Method 2 – Pan fry Set a non-stick pan over medium heat and drizzle a little oil. Place pocket in and cook until golden brown, about 5-8 minutes. If it browns too fast, please reduce the heat. Flip and continue to cook for another 3-4 minutes. Push the pocket to the pan’s rim so all sides get cooked as well. Method 3 – Air fry Preheat air fryer to 390F for 3 minutes. Spray the inner basket with oil, place in the pocket. Brush or spray the top with oil. Air fry for 10 minutes until golden brown, flip in between if needed. Vegan zucchini pocket pie FAQ 1. Which method is the best way to cook these pocket pies? Personally, I like the pan-fried method the most because I can control the crispiness and color. I find that the pockets’ fragrance is at its maximum with this method. Air-fried or baked pockets are best served immediately as they will lose their crunch over time, making them a little chewier. 2. My shredded zucchini is still dry after 15 minutes in salt – why? Ah, this happened when they are not properly salted. Be sure to massage in the salt so all the shreds are coated with salt. 3. My filling is mushy and tearing the pancake up while I wrap it Be sure the filling is not too wet and all ingredients are cut small. If this is your first time making a pocket, pack it with less filling. 4. Storage tips – Store them right after you seal the pockets along with the wrapper that comes with it in an airtight container. Then, freeze until ready to use. When ready to eat, choose any methods above to cook them, no thawing is needed but increase the cooking time by 5-10 minutes. This vegan zucchini pocket pie is Easy to make Simple hack using store-bought cong you bing (scallion pancake) Filled with loads of vegetables Crispy on the outside and flavorful on the inside Best served hot Great for reheating – simply stick it in a toaster to warm it up Please check out other delicious recipes made with zucchini Vegan Dumpling Wrapper buns – made using store-bought dumpling wrapper Easy Tom Yum zoodles soup Sheng Jian Bao – pan fried steamed buns Vegan Zucchini Pocket Pie This vegan zucchini pocket pie is one of my favorite snacks to make. The filling of each pocket is loaded with zucchini, carrot, mushrooms, and mung bean vermicelli. The shortcut to this pastry is using store-bought cong you bing (scallion pancake) – easy peasy! 5 from 2 votes Print Pin Rate Course: Appetizer, Breakfast, Main Course, Snack Cuisine: Asian, Chinese Prep Time: 40 minutes minutes Cook Time: 25 minutes minutes Total Time: 55 minutes minutes Servings: 5 Author: woonheng Ingredients 1 pound zucchini 2 small-sized carrot ½ cup dried wood ear mushrooms also known as black fungus 1 bunch vermicelli 50g optional, softened 3 stalks of scallions finely chopped ½ teaspoon of mushrooms seasoning plus more if needed ½ tablespoon vegan oyster sauce plus more if needed a few dashes of white pepper ½ tablespoon toasted sesame oil salt to taste and more for salting 5 frozen scallion pancake used Trader Joe’s brand Instructions Prepare the filling Soak dried wood ear mushrooms in water until fully hydrated, then slice them into thin shreds. Shred zucchini and carrot into separate bowls. Massage zucchini with 1 teaspoon of salt and carrot with ½ teaspoon of salt. Let them sit for at least 15 minutes. Soak a bunch of dried mung bean vermicelli in hot water until soft, if using. Drain and snip it into smaller chunks. When ready, place zucchini in a nut milk bag and wring out the moisture. Repeat the same for carrots. Place all ingredients in a bowl along with chopped green onions. Season with vegan oyster sauce, mushroom seasoning, white pepper, and toasted sesame oil. Taste test and add more salt if needed. I added an extra ½ teaspoon. Mix all ingredients using a pair of chopsticks until well combined. Assemble the pockets Place a slightly thawed frozen pancake on a work surface. The pancake is in between two wraps, keep it this way. Using a rolling pin, roll out the pancake into a larger circle, about 10 to 12-inches in diameter. Remove the top wrap. Place a mound of filling on one side of the pancake. Lift the bottom wrap to meet the top. Pinch all the openings to get a half-moon pocket pie. Use a fork or your fingers to pleat to seal the openings completely. Slightly flattened the pocket pie so it will cook evenly later. Cook the pockets To bake, preheat the oven to 400°F (200°C). Place pockets on a greased baking pan and spray or brush the top with oil. Bake for 15-20 minutes, then flip and continue to bake for another 8 – 10 minutes until golden brown. Oven temperature varies, so please watch the pockets carefully during the last 5-10 minutes or so and adjust the heat accordingly. To pan fry, set a non-stick pan over medium heat and add a drizzle of oil. Place the pocket in and pan fry for about 10-12 minutes until golden. Flip and continue cooking. When both sides are golden, push the pocket to the rim of the pan to cook the sides of the pocket until all dough is fully cooked through. To air fry, preheat the air fryer to 390°F for 3 minutes. Spray the inner basket with oil. Place the pockets in and spray or brush the top with more oil. Air fry for about 10 minutes or until golden brown. You may turn once or twice in between so both sides cook evenly. [I have a small air fryer, so I could only fit in 2] Serve immediately. Video Notes 1. When cooking using any method, please watch the heat carefully, especially during the last 5-10 minutes. 2. I prefer to preheat the air fryer for an even heat distribution when cooking. 3. Some zucchini may contain lots of moisture, so please wring out as much liquid as possible as mushy filling will easily tear off the pocket when wrapping it. Feel free to pin the below picture on your Pinterest Board for easy reference. The post The Easy Vegan Zucchini Pocket Pie You Need Now appeared first on WoonHeng.

This vegan unagi made from eggplant is absolutely delicious and super drool-worthy! I’m a big fan of Chinese or Japanese eggplant because the texture is tender once cooked. If you are not a fan, you can try my Vegan Unagi made from tofu and potato. It tasted just as great! Vegan Unagi (Eggplant) Step-by-Step Step...

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This vegan unagi made from eggplant is absolutely delicious and super drool-worthy! I’m a big fan of Chinese or Japanese eggplant because the texture is tender once cooked. If you are not a fan, you can try my Vegan Unagi made from tofu and potato. It tasted just as great! Vegan Unagi (Eggplant) Step-by-Step Step 1: Prepare the eggplant There are a few ways to cook the eggplant (see tips below) and today, I’m using the steam-pan-fry method. I like the softer texture on the inside while keeping the skin intact which makes the flipping and basting easier during cooking. First, trim off the eggplant top, then cut it into logs of 2 or 3 depending on how long the eggplant is. I cut mine into two. Place them on a steamer safe plate and steam over high heat until tender, about 8-10 minutes. The time depends on how large your eggplant is. Once it’s cool enough to handle, slice the eggplant lengthwise in half so it opens up like a book, but do not cut it through (see video or picture). Repeat the same on the left and right to flatten the eggplant. Now, score the flesh vertically to create the mark. These marks will help increase the sauce absorption. Step 2: Make the sauce Using the same sauce as my Vegan Salmon Bowl, this sweet and savory baste is as simple as mixing together mirin, kombu dashi powder, soy sauce, and sweetener. If you can’t find instant kombu dashi, feel free to use kombu and mushroom to make the stock – please refer to my Miso Ramen. Alternatively, you may use this sauce from my other vegan unagi recipe, if you like. Note: I found the kombu dashi powder online at Amazon or WorldMarket (brand – Muso Vegan Umami Broth) or at Mitsuwa Marketplace. Step 3: Turn it into a vegan unagi bowl Next, it’s time to cook the beautiful eggplant that you’ve created. Heat a non-stick pan over medium heat with a spoonful of oil. Carefully transfer the eggplant over to the hot pan, cut side down. Lightly pan-fry until slightly golden before flipping. This brown layer will prevent the flesh from tearing apart. Continue to cook the skin while basting the top with sauce. I used about 2.5 tablespoons for each eggplant. If the sauce starts overflowing from the flesh, use a spatula to push the sauce close to the skin. Once the skin is slightly brown, flip one more time so the flesh can sip all the remaining sauce from the pan. If you have extra sauce, you may reduce it and use it as a drizzle. Flip one more time if needed to ensure the skin is fully cooked through. Optional but highly recommended side – charred scallions! Simply place cleaned scallions on a heat-safe plate, add a drizzle of oil, and sprinkle with salt. Then, char using a hand torch. Similarly, you may broil or grill the seasoned scallions for similar results. To serve, place rice in a bowl, top with a square sheet of nori (highly recommended), then the vegan unagi along with the charred scallions. Drizzle with the extra sauce (optional) and garnish with sesame seeds. Other ways to prepare eggplant Trim off the top. Poke eggplant a few times using a fork. Wrap it tightly with foil. Bake at 450°F (232°C) until soft on the inside, which can take about 30-45 minutes depending on the size. Then, continue to step 3 above. Roast eggplant in an open fire until the skin blistered. Place it in a bag or wrap it with a towel to allow the heat to soften the skin. Peel off the skin and continue to step 3. This method creates a more fragile eggplant, so carefully flip it over during cooking. Pan-fry-steam – this method is another one of my favorites to prepare eggplant at home. Trim off the top and then slice the eggplant in half, horizontally. Score them diagonally, both ways to create a diamond shape. Heat a non-stick pan with a drizzle of oil. Place the eggplant in the hot pan, scored side down. Cover with a lid. The steam will slowly cook the eggplant until tender. Flip and cook the skin for another minute or so, adding a little bit more oil if needed. Continue to step 3. Other eggplant recipes to try Yu Xiang Qie Zi (Spicy Garlic Eggplant) Easy Dou Ban Jiang (Fermented bean sauce) Eggplant Stuffed Eggplant with Omnipork Air-fried eggplant with tomato This Vegan Unagi made from eggplant is Delicious Flavorful Easy to make one of the best ways to eat cook eggplant If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Unagi Bowl made from eggplant This vegan unagi is made from eggplant that has a tender texture on the inside that is basted in a delicious sweet and savory sauce. It's perfect when serving with a bowl of your favorite grains and I highly recommend a nori sheet for the extra seafoody taste. 4.94 from 16 votes Print Pin Rate Course: Main Course Cuisine: Asian, Japanese Keyword: Eggplant, veganunagi Prep Time: 10 minutes minutes Cook Time: 20 minutes minutes Total Time: 30 minutes minutes Servings: 2 Author: woonheng Ingredients 1 pound Chinese or Japanese Eggplant A few stalks of scallions 1 sheet of nori cut into square to fit the bowl Sesame seeds Cooked rice or your favorite grains Cooking oil Sauce 3 tablespoons mirin ⅓ cup of hot water 1 teaspoon kombu dashi or kelp powder see notes 2 tablespoons light soy sauce 1 tablespoon maple syrup ½ teaspoon sugar US Customary – Metric Instructions In a medium bowl, whisk the mirin, hot water, kelp powder, light soy sauce, maple syrup, and until combined. Set aside. Trim off the eggplant top, then cut into 4 or 5-inch sections. Steam over high heat until tender, about 8-10 minutes. I used a bamboo steamer in this step. Once the eggplant is cooled down, use a sharp knife to cut it open like a book but be careful not to cut through the skin. Then, make another slit on the right, then left. Now, score the flesh to create a holder for the sauce. (See pictures above or video) Heat a non-stick pan with a drizzle of oil over medium heat. Place the eggplant in, cut side down. Pan-fry until golden brown before flipping. Slowly baste the flesh with sauce, one tablespoon at a time. I used about 2.5 tablespoons for each eggplant section. Then, flip one more time so the flesh is now at the bottom and allow it to absorb all the remaining sauce from the pan. You may have extra sauce left and this can be reduced further in a pan and used as drizzle. To serve, season scallions with oil and salt. Using a hand torch, char until golden brown and fragrant. To assemble, place cooked rice in a bowl, top with cut nori, then eggplant. Drizzle with the extra sauce (optional) and garnish with sesame seeds and charred scallions. Video Notes *If you can’t find kelp or kombu dashi powder, feel free to use homemade kombu dashi stock to replace the 1/3 cup of water. Leftover sauce can be reduced to serve as a drizzle or stored in a jar (refrigerated) for the next meal. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Unagi from eggplant appeared first on WoonHeng.

This vegan cheese potato bread captured my attention when I was searching for bread recipes on YouTube. It has garnered more than 50M+ views on YouTube – it looks so simple and is definitely very satisfying to watch. I recreated it vegan styled! If you are a potato lover like me, then you need to...

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This vegan cheese potato bread captured my attention when I was searching for bread recipes on YouTube. It has garnered more than 50M+ views on YouTube – it looks so simple and is definitely very satisfying to watch. I recreated it vegan styled! If you are a potato lover like me, then you need to give this recipe a try! The filling taste like mashed potatoes and the outer layer is thin and crispy. It’s like a crossover between quesadillas and bread – it’s TOO good! While the original recipe uses bread flour, mine uses all-purpose flour. The bread flour version is a little more crispy but the filling tastes great in both. My hubby likes the bread flour version and my kids prefer the latter. How to make Vegan Cheese Potato Bread Step 1: Prepare the dough The dough is super simple – all you need is to mix the ingredients together to form a soft dough. Because of the high water content, you can simply mix with a spatula then switch to your hand and knead it into a cohesive ball. Next, massage in the softened vegan butter and knead again until the butter blends in completely. I used a glove to help prevent sticking to my fingers. Once you get a cohesive ball, cover with a damp paper towel and lid, then, refrigerate it while you work on the filling. Step 2: Prepare the filling Clean the potato with a scrub. Poke a few holes using a fork. Add enough water to cover the potato and cook it until fork-tender, about 30-45 minutes. Next, cool the potato in an ice bath. Peel off the skin when you can handle it. Mash the potato and season with nutritional yeast, salt, chopped scallions, and a big heaping spoon of vegan mayo. Mix to combine, taste test, and adjust the saltiness accordingly. Step 3: Assemble Lightly dust a work surface with flour. Take out the dough from the refrigerator. Using a rolling pin, roll out the dough into a thin large circle, about 12 to 14-inches, without breaking it apart. Shred some vegan cheese on top towards the middle. Then, top with the seasoned mashed potatoes and more vegan cheese, if needed. Lift the sides up and pinch to seal, just like how you seal a dumpling. Next, gently flatten the bread into 10 to 12 inches (depending on the size of your pan). Step 4: Cook and Serve Melt a tablespoon of vegan butter in a hot skillet. Place the bread in, seamed side down. Brush the top with melted vegan butter. Pan-fry over medium-low heat until deeply golden on both sides, flipping a few times. Cut into bite-sized pieces and serve warm! TIP: Please watch the heat carefully when pan-frying. If the bread browns too quickly, lower the heat. Also, it’s important to roll out the dough thinly to get an even brown layer overall. My taste verdict The filling tastes like a super savory mashed potato – so so good! Please note that my filling is a little different than the original recipe. The crunchy outer layer reminds me of quesadillas – so so good! Yes, I said that twice. When I took a bite, I couldn’t believe how tasty it was. The original recipe served it with honey but I ate mine as-is or served it with some chili oil. Other bread recipes to try: Curry Potato Buns Vegan Ikan Bilis (Anchovies) Bun – my favorite Malaysian street food Scallion Shao Bing This Vegan Cheese Potato Bread is inspired by the popular cheese potato bread that garnered 50M+ (at the time I tested this recipe) views on YouTube is easily customizable – feel free to add some mashed chickpeas to the mix as well is best served warm (right off from the pan) IS DELISH and TASTY! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Cheese Potato Bread This vegan cheese potato bread has a delicious filling with a crispy outer layer. It's flavorful and made with just a few simple ingredients. 4.67 from 3 votes Print Pin Rate Course: Appetizer, Breakfast, Side Dish Cuisine: Asian Keyword: Asianbread Servings: 2 Author: woonheng Ingredients 120 g all-purpose flour ¼ tsp salt ¼ tsp baking powder 75 g plant milk room temperature (used Oatly) 1 tablespoon vegan butter softened, plus more for cooking 1 medium-sized potato 1 tablespoon nutritional yeast salt to taste a handful of chopped green onions 1½ tablespoons vegan mayo vegan cheese as your heart desires Instructions Prepare the dough. Stir together flour, salt, and baking powder in a large mixing bowl. Using a pair of chopsticks or spatula, stir the flour while adding the milk until incorporated. You may have dry spots of flour left in the bowl. Add the softened and use your hand to knead it into a soft dough. (Since this is a soft dough, I used a glove to prevent sticking). Cover the dough with a damp paper towel and cover the bowl with a lid. Refrigerate for about an hour or overnight. Prepare the filling. Clean a potato and punch a few holes with a fork. Place in a pot and cover with enough water. Boil until tender, about 30-45 minutes. Transfer the potato to an ice bath to cool down. Then, peel off the skin. Mash the potato in a bowl until no lumps appear. Season with nutritional yeast, salt (I used ¼ teaspoon), chopped scallions, and vegan mayo. Mix to combine. Taste test and season accordingly. Please note that some vegan cheese is saltier, so adjust the taste as needed. Lightly dust a work surface with flour. Remove the dough from the refrigerator. Roll it out into a large thin circle, about 12 to 14 inches in diameter. Shred about ½ cup of vegan cheese in the middle of the dough. Then, top with the seasoned mashed potatoes and more cheese if needed. Lift up the sides of the dough and start to pleat to seal towards the middle to close all the openings (see video). Then, gently flatten it using a rolling pin into a 10 to 12 inches diameter bread. To cook the bread, melt a tablespoon of butter in a hot skillet. Place the bread in, seamed side down. Brush the top with melted vegan butter. Pan-fry until each side is deeply golden, flipping a few times if necessary. Serve warm as-is or with a side of chili oil. Video Feel free to pin the below picture on your Pinterest Board for easy reference. The post The 50M+ YouTube views Cheese Potato Bread is now vegan appeared first on WoonHeng.

This vegan spiral mantou, 馒头 (bun) or mantau (Cantonese) is made with simple pantry ingredients. I love to serve them plain or as a dessert with jam or savory with stuffed stir-fried veggies and protein. This recipe is inspired by – Tinrry Baking Mantou or mantau is a type of bun that is usually made...

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This vegan spiral mantou, 馒头 (bun) or mantau (Cantonese) is made with simple pantry ingredients. I love to serve them plain or as a dessert with jam or savory with stuffed stir-fried veggies and protein. This recipe is inspired by – Tinrry Baking Mantou or mantau is a type of bun that is usually made from plain flour, water, and yeast with a touch of sugar in most cases. The bun is usually a little denser compared to others. It’s one of the basic yet delicate bun recipes to learn. In Malaysia, we have pandan flavored mantou that is tiny and my mama would get them for breakfast. For the basic mantou recipe, please check this or my good friend, Wei’s blog. Today, I’m using a different method to create this spiral version that requires only one proofing, right before steaming. Please check out the how-to steps and tips below. Vegan Spiral Mantou (Bun) Step-by-Step Step 1: Prepare the dough First, place water in a large mixing bowl, then sprinkle instant yeast on top. Add sugar, then flour and oil. Fit a mixer with a paddle attachment. Using medium-low speed, combine all the ingredients together until there are no dry spots of flour left in the bowl. Stop the mixer and change to a hook attachment. [If you have a double spiral hook attachment, use that instead of changing from paddle to hook]. Knead over medium speed until a smooth dough forms, about 5 – 8 minutes. The dough should be smooth, soft to touch, and doesn’t stick to your hand [check video or picture] Divide into 2 equal portions. Cover and work with one dough at a time. Step 2: Roll out the dough To remove the air bubbles, first knead the dough again (see the below pictures). Then, fold it into a rectangle, and use the rolling pin to flatten it into a larger rectangle. Repeat this step 2 more times to get a smooth dough. Tip: Dust some flour between each roll so the dough can be lifted up easily. Roll into a large rectangle and cover to prevent the dough from drying out. Always place the smooth surface (white dough) at the bottom so when you roll it up, it will be on the outside. Next, work on the second dough. Poke a hole in the middle, add cocoa powder and dip your fingers with water. Knead the dough with your hand until all the cocoa powder is incorporated. Note: The dough may seem lighter in color but it will turn darker later. Roll out the dough into a large rectangle, similar size to the first dough. Place the chocolate dough on top of the white. Then, roll it up tightly, like a swiss roll. Pinch the openings (the long part) to seal. Cut into 6 portions for larger or 8 for smaller buns (I used a serrated knife to get an even cut). Place each on parchment paper. Transfer to a bamboo steamer, 1 to 2-inches apart. Now, add enough water to the pot and warm it to about 98.6°F (37°C). I tested it with my palm – it should feel just right without any heat. Place the bamboo steamer on top and proof the bun for about 30-35 minutes. Two ways to check the bun readiness Size – Once the bun size is proof to 1.5X than the original size, it’s ready. This method is harder to gauge but aim to look for a fuller bun when checking. Touch (my favorite method) – Gently poke the bun’s surface with your finger. If the surface slowly bounces back, then it’s ready. The bun should feel light and soft. Step 3: Steam the bun Slide a fork or chopstick in between the lid and bamboo steamer to create a slight gap. Set the steamer to medium heat. Steam for 18 minutes. Turn off the heat, and let the buns sit in the steamer for another 5 minutes before removing. Serve warm with butter or jam. Vegan Spiral Mantou Cooking Tips Folding method – When rolling the dough, I aim to fold it into a rectangle. This is the easiest way to remove air bubbles while minimizing the flattening buns after steaming. To start, roll the dough into a long oval shape. Fold the sides to the middle, followed by the top and bottom to form a long rectangle. Then, use the rolling pin to press and flatten it into a rectangle. Repeat the steps 2 more times. This is a great way to roll it into a rectangle later. Dust flour on the work surface – You may find that the dough keeps shrinking back or sticking to the surface. Dust the surface with flour when rolling to prevent this from happening. Aim to have a smooth surface (the white dough) at the bottom, so when you roll it up, it’s on the outside. Always remove as many air bubbles as you can to prevent buns from collapsing when steamed. Which type of steamer to use for smooth buns? The best is a bamboo steamer with a bamboo lid because the water condensation can be absorbed through the basket instead of dripping on the buns. This steamer will yield the best smooth buns. A stainless steamer can be used but a cloth-covered lid is needed. I used a bamboo basket and place a fork or chopstick to create a gap between the lid and steamer. Vegan Spiral Mantou FAQ Can I knead by hand? Yes, you can, but it takes a lot more effort and time to get a smooth top. Why do I need to roll and fold the dough into a rectangle so many times? This is to remove any air bubbles and create layers in the buns. You’ll hear a popping sound each time you roll and the sound will slowly diminish as you are in your 3rd rolling and folding the dough. My bun collapsed or is not smooth – This happens when you overproof the buns or use too much liquid. The best way to make buns is to weigh the ingredients. The all-purpose flour I used has 11.7% protein content. Some flour does absorb liquid differently. So, if you think the dough needs more water, please knead a few more times before adding more liquid. Why is my chocolate dough looks light? The color hue varies based on the type of cocoa powder you use. I used unsweetened cocoa powder from Trader Joe’s. Please note that the color will turn darker during proofing and after steaming, so it’s normal to be light in the first place. This Vegan Spiral Mantou has a hint of sweetness – adjust the sugar if you prefer sweeter mantou. I prefer to keep mine simple because I often serve it with butter or jam or stuff it with savory veggies. only requires 1 proofing once steamed and cooled down, you can store them in an airtight container in a freezer. Just reheat in a steamer or microwave when ready. If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Spiral Mantou (Bun) This chocolate spiral mantou (bun) is vegan with a hint of sweetness. The buns are soft, fluffy, and tasted delicious with butter or jam. They can be stuffed with your favorite savory protein or veggies. 5 from 1 vote Print Pin Rate Course: Appetizer, Breakfast, Snack Cuisine: Asian, Chinese Keyword: Asianbread, Bao, Buns Servings: 3 Author: woonheng Equipment Steamer Ingredients 300 g all-purpose flour 155 g of warm water ¾ teaspoon instant yeast 2 teaspoons sugar 1 teaspoon cooking oil 2 tablespoons cocoa powder Instructions To make the dough, place water in a large mixing bowl. Sprinkle yeast on top followed by sugar, then flour, and finally oil. Fit the mixer with a paddle attachment. Knead to incorporate the ingredients or until there are no dry spots of flour left in the bowl. Stop the mixer and scrape off the mixture from the paddle attachment. Switch to a dough hook, knead again using medium-low speed until you get a cohesive dough with a smooth outer layer, about 5-8 minutes. Divide dough into 2 equal portions and cover one with a lid or damp towel to prevent it from drying out. Knead the other one to remove air bubbles. Roll into an oval, then fold in the sides followed by the top and bottom into a rectangle. Using a rolling pin, press to flatten the dough. Repeat the same step 2 more times. Then, roll it out into a large rectangle (about 18X12), dusting more flour on the work surface as you go. The flour can make the rolling easier and prevent the dough from sticking to the surface. Alternatively, you may roll it out into a rectangle on parchment paper. Note that this may create wrinkles on the dough. Next, uncover the 2nd dough and make a hole in the middle. Add a spoonful of cocoa powder, and dip your fingers with water. Sprinkle it on the cocoa powder and knead until incorporated. I used 2 tablespoons for extra cocoa flavor. Now, repeat the same steps and roll into a rectangle as big as the white dough. Stack the chocolate dough on top of the white. Lift up the bottom (long side) and roll it up into a swiss roll. Pinch to seal, leaving two ends untouched and cut into 6 portions (for larger buns) or 8 portions (small buns). Place each bun on parchment paper and transfer to the steamer rack Fill the steamer pot or pan with water and heat it to about 37C. Place the buns on top and cover with a lid and proof for 30-35 minutes. Check the bun readiness – using your finger, gently poke the bun. If it bounces back, then it’s ready. The buns should feel light and soft. Stick a fork or chopstick in between the lid and steamer to create a gap. Turn on the heat to medium and steam for 18 minutes. Turn off the heat, and let the buns cool down inside the steamer for another 5 minutes before uncovering. Serve warm with a jam or vegan butter. Video Notes I used unsweetened cocoa powder from Trader Joe’s. If you use the sweetened version, you may opt to skip the sugar when making the dough. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Spiral Mantou (Bun) at home appeared first on WoonHeng.

Mmmm… this layered green onion shao bing is crispy on the outside and packed with lots of aromatic green onion on the inside! I have seen many versions of shao bing on the travel channel and mentioned this is one of the delicacies from Northern China. Though, the shao bing shown is not usually filled...

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Mmmm… this layered green onion shao bing is crispy on the outside and packed with lots of aromatic green onion on the inside! I have seen many versions of shao bing on the travel channel and mentioned this is one of the delicacies from Northern China. Though, the shao bing shown is not usually filled with green onion. My first taste experience of this green onion shao bing was in Taiwan. It’s the best breakfast of the whole trip. Imagine, holding a warm stuffed crispy flatbread and a sip of warm soymilk while enjoying the weather – Perfect food! I’m really happy to share that you can easily recreate this shao bing at home. The biggest tip to create that crispy outer layer is to bake over high heat for a short time. The vibrant green onions stay green while keeping the golden brown crispy crunch on the outside. Steps to make Green Onion Shao Bing Step 1: Prepare the dough Place flour in a large mixing bowl. Then, sprinkle yeast evenly on top. Using a pair of chopsticks, slowly stir in the water until they are no dry spots of flour left in the bowl. Clean the chopsticks, and knead it into a dough. Cover with a damp paper towel, then, place a lid over the bowl. Let it proof until 1.5X its original size, about 30-35 minutes. [Overproofing the dough will affect the texture once baked]. Step 2: Prepare the oil paste and green onions To make the easy oil paste, place flour in a bowl and heat the oil in a small pot. To check if the oil is ready, stick a chopstick in the middle of the pot. Once you see tiny bubbles form around the tip of the chopstick, then the oil is ready. Carefully pour the hot oil onto the flour, then stir to combine into a paste. Let it cool. Meanwhile, chop green onions and set them aside. Step 3: Roll and Bake Preheat oven to 475F°F (245°C). Next, dust the work surface with flour. Transfer the proofed dough over and roll it into a rectangle, about 2-mm thick (mine came to about 16″x11″). Using your hands, spread 2/3 of the oil paste on top, then sprinkle it evenly with salt and Chinese 5-spice powder. Place 2/3 of green onions in the middle of the rectangle, vertically. Press to adhere (see below). Lift the bottom dough and flip it over to cover the green onion. Gently press to remove air bubbles. Then, spread the remaining oil paste and green onion on top. Finally, bring the top dough to cover and seal all the openings. Then, flip over, so the seamed side is down. Make a sweet coating by whisking together maple syrup and plant milk. Brush the top generously with this wash. Then pack with sesame seeds. Gently pat to adhere. Cut into 6 equal portions. Transfer them to a lined baking tray. Bake for 12-15 minutes until golden brown. Serve as-is or cut it open and stuff with your favorite protein. Green Onion Shao Bing Cooking Tips Don’t overproof – A lot of recipes call for proofing until double its original size, but this recipe only needs 1.5X, and it’s quite speedy depending on the weather. Amount of yeast varies depending on weather, so if you have a colder weather, increase the amount by 1g. High heat baking – This recipe requires high heat for that quick rise in the oven to get that crispy outer layer while keeping the inside soft and fluffy. I placed mine on the 2nd rack from the top. My oven is older so if yours is new, you may need to lower the temperature but never go under 450F. If your Chinese 5-spice powder has less cinnamon taste, you may add a little sugar to the mix. A sweet wash (maple syrup and plant milk) at the top is needed to balance out the saltiness and makes it easier for the sesame seeds to adhere. Other bread recipes to try: Scallion Star Bread – baked Multi-layered Shou Zhua Bing – scallion pancake Curry potato bun This Green Onion Shao Bing has a crispy golden outer layer and packed with lots of green onions on the inside! It’s vegan, delicious, and easy to make! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Green Onion Shao Bing (Baked Bread) This simple and delicious baked bread is crispy on the outside and packed with lots of aromatic scallions on the inside. They are best served hot as-is or stuffed with your favorite protein. 5 from 5 votes Print Pin Rate Course: Appetizer Cuisine: Asian, Chinese Keyword: Asianbread Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Dough resting time: 40 minutes minutes Total Time: 1 hour hour 20 minutes minutes Servings: 3 Author: woonheng Ingredients 300 g all-purpose flour 3 g instant yeast use 4g if weather is cooler 175 g warm water 150 g scallions 5.5 oz ½ teaspoon salt* see notes dash of Chinese 5-spice powder 2 tablespoon maple syrup See notes 1 tablespoon oat milk sesame seeds preferably raw white sesame seeds Oil Paste 3 tablespoons flour 4 tablespoons cooking oil Instructions Place all-purpose flour in a bowl then sprinkle yeast on top. Using a pair of chopsticks, slowly add the water while stirring the flour until there are no dry spots of flour left in the bowl. Then, switch to your hand and knead into a soft dough. Cover with a moist towel and place a lid over. Let it proof until 1.5X than its original size, about 30-35 minutes. While waiting, make the oil paste. Add flour to a bowl and heat the oil. (To test the oil readiness, stick a chopstick into the oil, once you see bubble forms around the tip of the stick, it’s ready). Carefully pour the hot oil into the bowl with flour. Stir to combine into a paste and let it cool slightly. Preheat the oven to 475F°F (245°C). Next, dust the work surface with flour. Uncover the bowl and transfer the dough over. Roll it out into a large rectangle aiming for 3mm thickness. Mine came out to a 16"X10" rectangle. Spread ⅔ of the oil paste over and place the chopped onions in the middle of the dough. Gently press green onions to adhere (see video or pictures above). Lift up the bottom layer and flip over to cover the green onions. Then, spread the remaining oil paste and green onions on top. Bring the top part over to cover and then pinch to seal all the openings. Flip it over so the seamed side is facing down. Now, whisk together maple syrup and milk together until incorporated. Brush the dough with a layer of wash. Then, pack the top with sesame seeds. Cut into 6 equal portions (I used a serrated knife). Transfer to a baking tray, 1-inch apart. Bake for 12 minutes until golden brown. (Fully baked bread will have a hollow sound when you tap on it. The inside should be fully cooked through as well). Serve hot as-is or cut it open and stuff with your favorite filling. Video Notes Highly recommend weighing the ingredients using a scale You may line the baking pan with parchment paper so you can easily lift them up when ready. If you can’t find raw white sesame seeds, you may use toasted but the bread will look darker once baked and may taste burnt if overcooked. For a less sweet wash, use 1 tablespoon maple syrup and 2 tablespoons plant milk 1/2 teaspoon of salt is just right for this recipe, you may adjust it down or balance it with some sugar if preferred. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Green Onion (Scallion) Shao Bing – Baked Bread appeared first on WoonHeng.

This vegan salmon bowl hits all the right spots! Scrumptious, simple, easy, and super yum with mayo and then scorched vegan cheese. I love wrapping tofu with nori/seaweed to create the seafood taste. I first shared this method for my Vegan Fish Head noodle soup a few years back and loved it so much. This...

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This vegan salmon bowl hits all the right spots! Scrumptious, simple, easy, and super yum with mayo and then scorched vegan cheese. I love wrapping tofu with nori/seaweed to create the seafood taste. I first shared this method for my Vegan Fish Head noodle soup a few years back and loved it so much. This time, I marinated the tofu first, then pan-fry with sauce before adding the nori. This prevents the nori from shrinking too much during cooking. Vegan Salmon Bowl Cooking Tips Types of rice – I personally love short grain or sushi rice for this bowl. However, other grains such as brown or Jasmine works too. Which tofu to use – I used firm tofu that were simply drained and pat dry. No press needed. If you look at the video, you’ll notice that my tofu slab looks like ‘sponge’ with holes. Those gems are needed to absorb the marinade. Use a spatula to transfer the tofu to avoid breaking them, if your tofu is softer. Yes, extra firm is great, you just need to marinate the tofu longer. Sauce – I have 2 types of sauces here, one for marinate and one for basting or seasoning. The marinade is a simple mix of soy sauce and kelp or dashi powder. For seasoning, I used mirin, hot water mix with kelp powder, soy sauce, sugar, and maple syrup. Please note that I used light soy sauce which is generally less salty with a touch of sweetness. Adjust the saltiness if other soy sauce is used. If you like teriyaki sauce, then check out this recipe. Is cheese necessary? It’s not, but it does adds an umami taste to the vegan salmon. If you don’t have a blow torch, you may place the cooked and wrapped tofu slabs on a baking pan, then top with vegan cheese and broil until it melts. This will also make the tofu drier though, so I suggest that you do this step quickly. How to Make this Delicious Bowl First, drain out the tofu water, then pat dry with a towel. Cut the block into 3 equal slabs or about 1.5cm thick. Place soy sauce and kelp powder in a pan. Marinate tofu (rubbing all sides with sauce) for about 15 minutes. Next, make the sauce. Place the mirin, hot water with kelp water, soy sauce, sugar, and maple syrup in a bowl. Stir to combine. Then, make the spicy mayo sauce by combining 3 tablespoons of vegan mayo with 1 tablespoon of Sriracha or chili sauce. Cut a nori sheet into 3 long strips, set aside. Heat a large non-stick pan over medium heat and add a drizzle of oil. Lower the marinated slab onto the hot pan. Cook in batches if needed. Pan-fry until a thin crust forms on both sides. Add 2-3 spoonfuls of sauce, and move the tofu around the pan to catch as much sauce as possible. TIP – What to do with the leftover sauce? Don’t worry, you can cook it further until thicken and drizzle it on top of rice (tastes just like unagi sauce). Or save it for other marinades. Once the tofu turns deep golden or when it has absorbs all the sauce, remove it from the pan. Place it on a nori strip and wrap around it. To serve, scoop rice into a bowl and top with furikake (rice seasoning made from seaweed and sesame seeds). Place tofu slab on the rice, add a few squeezes of spicy mayo, and a handful of vegan cheese. Using a blow torch, melt the cheese, then garnish with chopped scallions. Serve warm. This Vegan Salmon Bowl is made from marinated tofu wrapped in nori! It’s then mix in with spicy mayo and scorched cheese – what a DELISH YUM! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Salmon Bowl made from Tofu This vegan salmon bowl is made from marinated tofu and then pan-fried till golden brown before basting with a delicious sweet savory sauce. Once it's wrapped with nori, the flavor immediately elevated to a delicious dish! It's simple and easy to make. 5 from 3 votes Print Pin Rate Course: Main Course Cuisine: Asian, Japanese Servings: 3 Author: woonheng Ingredients Cooked grains of choice 14 oz firm tofu cut into 3 slabs 1 tablespoon light soy sauce ¼ teaspoon dashi powder or kelp powder or mushrooms seasoning 1 Nori sheet – cut into 3 strips Sauce 3 tablespoons mirin ⅓ cup of hot water mix with 1 teaspoon kelp powder or use kombu dashi stock 2 tablespoons light soy sauce 1 tablespoon maple syrup ½ teaspoon sugar Spicy Mayo 3 tablespoons vegan mayo 1 tablespoon chili sauce or sriracha Garnish Cheese Scallions Furikake rice seasoning made from nori and sesame seeds Instructions Drain tofu, then pat dry with a towel. Slice into 3 rectangle slabs. Mix 1 tablespoon soy sauce and kelp powder in a pan (big enough to fit all the tofu). Marinate tofu for 15 minutes (rubbing the surface with the marinade). To make the sauce, combine mirin, hot water with kelp powder, soy sauce, maple syrup and sugar in a bowl. Stir to combine. To create a spicy mayo, mix together vegan mayo and chili sauce until incorporated. Next, heat a large non-stick skillet over medium heat. Add about a tablespoon of oil. Carefully slide marinated tofu onto the hot pan. Cook in batches if needed, adding more when necessary. Pan-fry until tofu is golden brown (the larger surface). Add 2-3 spoons of sauce. Gently push the tofu around the pan so it catches all the sauce. Meanwhile, place a nori strip on a plate. Lay the cooked slab on top and fold the nori needs over. Place cooked rice in a bowl and sprinkle with furikake. Next, top with vegan salmon, drizzle with spicy mayo, and top with a handful of vegan cheese. Using a hand torch, melt the cheese and garnish with chopped scalions. Serve warm. Video Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to Make Delicious Vegan Salmon Bowl from Tofu appeared first on WoonHeng.

This green bean crispy garlic fried rice takes no time to make yet it’s DELICIOUS! Top with crispy garlic that you can make in one pan! Rice is a staple in my household, any kind actually. I have short grain, sushi, black rice, brown rice, Jasmine, and Basmati. Oh yes, glutinous rice too for my...

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This green bean crispy garlic fried rice takes no time to make yet it’s DELICIOUS! Top with crispy garlic that you can make in one pan! Rice is a staple in my household, any kind actually. I have short grain, sushi, black rice, brown rice, Jasmine, and Basmati. Oh yes, glutinous rice too for my sticky rice dumpling and dessert. It’s crazy to look at the pantry but I use a certain type of rice for specific dishes. For example, you can’t make porridge with basmati because it won’t break down like jasmine. So, what type of rice is great for fried rice, you asked? Well, most rice work. I’ve never tried with glutinous rice though because I usually fold and toss this type of rice with sauce instead of ‘fry’ them. Personally, I love brown or black (forbidden) rice a lot when I’m eating alone. Usually, for my kids’ lunch, I’ll use Jasmine or Basmati. Oh yes, this fried rice is simple! We need some easy meals in this busy life, right? Green Bean Crispy Garlic Fried Rice Cooking Tips Dancing rice – When making fried rice, I like to cook my rice until I see the grain jumping in the pan. This shows the rice is dry enough and fully cooked through as fried rice. Day old rice vs freshly cooked rice – I don’t have a preference, although, day old rice is quicker when I’m hungry. If you using freshly cooked rice, you’ll just have to let them cool down and uses a little less water when preparing it. Crispy Garlic – You can use mince or slice garlic in this recipe. The trick is to not cook the garlic over high heat or you’ll get burnt garlic. I’m using the same oil to sauté the mushrooms. Protein – I used firm tofu that I simply mashed and mushrooms. Mushrooms need to be sautéed until fragrant first before adding tofu. Tofu needs to be ‘brown’ to remove the moisture – trust me this step makes it look like ‘egg’. Greens – Fried rice is the best with green beans, greens’ stems or carrot. How to make green bean crispy garlic fried rice First, have your rice ready. Store-bought cooked rice or homemade version works – just be sure they are completely cool. Fluff using a pair of chopsticks or fork to loosen the grain, if needed. Second, chop all your aromatics and greens. I’m using Bunashimeji (Beech Mushrooms) and simply trim off the ends. You may use a brush to remove the debris or quickly rinse them. I would pat them dry if you pick the latter method. To keep things simple, I remove the drain out the tofu water and pat dry with a towel. Next, heat a pan or wok over medium heat and add enough oil to cook the garlic. This step is to infuse the oil with aromatics. You may use the same step for shallots if preferred. Once the pan is heated through, add the garlic, then, turn down the heat, and stir continuously to prevent garlic from burning. Sieve out the garlic for later use. Now, use the same oil to sauté the mushrooms until golden brown before repeating the same step with tofu. When tofu starts to brown, season with salt. Next push the ingredients to the side of the pan and stir-fry the green beans until it turns from light to darker green or until as crisp as you like. Add the rice, mushrooms seasoning, pepper, and soy sauce. Toss until all grains are well coated. Aim to cook until you see some grains start to jump from the pan. Taste test and season accordingly. Top with toasted sesame seeds, sesame oil, chili oil with sediment before serving. Other easy recipes to try: Curry Butter Spaghetti Thai Basil Fried Rice Edamame Mushrooms Stir-Fry This Green Bean Crispy Garlic Fried Rice is delicious, vegan, easy and tasty! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Green Bean Crispy Garlic Fried Rice This Green Bean Crispy Garlic Fried Rice is packed with lots of crunchy green beans, tofu, sesame seeds! It's vegan, easy-to-make, simple, and it's my quick go-to meal for lunch or dinner. 5 from 2 votes Print Pin Rate Course: Main Course Prep Time: 10 minutes minutes Cook Time: 10 minutes minutes Rice Cooking Time (in rice cooker): 30 minutes minutes Total Time: 20 minutes minutes Servings: 2 Author: woonheng Ingredients 3-4 cups cooked rice used Basmati 4 garlic cloves sliced 3.5 oz mushrooms used Bunashimeji or Beech 4 oz firm tofu drained and pat dry ¾ cup of chopped green beans salt and pepper to taste ½ teaspoon mushroom seasoning ½ tablespoon light soy sauce or to taste drizzle of sesame oil toasted sesame seeds chili oil with sediment or to taste cooking oil US Customary – Metric Instructions Heat a large pan or wok over medium heat. Add about 1-2 tablespoons of cooking oil. Once the oil is heated through, turn heat to low-medium. Add garlic slices and sauté until they crisp up, stirring frequently to prevent burning. Turn down the heat further if it browns too quickly. Sieve out garlic and set aside. Using the same oil, sauté mushrooms until golden brown or aromatic. Push to the side and cook tofu until they have a light brown crust, adding more oil if needed. Season with a pinch of salt. Toss the ingredients together for a few seconds. Then, push them to the side of the pan, add another teaspoon of oil and cook green beans until they turn from light to darker green. Season with salt. Add rice, mushroom seasoning, pepper, and soy sauce. Toss everything together. Using the back of the spatula, loosen the grain if needed. Cook until the grain starts to jump up from the pan. Garnish with toasted sesame seeds and chili oil with sediment. Serve hot. Video Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link, I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks. Please note that the sauces generally have a lower price at the store. Feel free to pin the below picture on your Pinterest Board for easy reference. The post Easy Peasy Green Bean Crispy Garlic Fried Rice appeared first on WoonHeng.

This marmite lotus root is inspired by a famous dish that my family loves to order at Fan Cai Xiang – a vegetarian restaurant in Kuala Lumpur, Malaysia. Marmite has been a part of my diet ever since I was a kid. This savory spread is very versatile. I used it with porridge, make soup,...

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This marmite lotus root is inspired by a famous dish that my family loves to order at Fan Cai Xiang – a vegetarian restaurant in Kuala Lumpur, Malaysia. Marmite has been a part of my diet ever since I was a kid. This savory spread is very versatile. I used it with porridge, make soup, or as a ‘jam’ for toast. I’ve always loved Marmite more than Bovril (a beef extract) even before I was vegetarian. Marmite is a common ingredient to elevate a savory dish and can be found on the menu at Dai Chow or restaurants alike. This spread was not readily available when I first came to the US so I always packed a large jar with me every time I visit home. Now, you purchase it online, or at stores like WorldMarket and Kroger. Marmite Lotus Root Key Ingredients Lotus root – It’s often used as the main ingredients for a savory soup and stir-fries. Once you’ve coated lotus root with batter and fried, it remains crunchy and sweet. Tip – cut into 1cm thick rounds as too thin will reduce the crunchiness. Marmite – it’s a savory yeast spread that taste so good in soups, stir-fries with high content of B12. Seasoning – I’m using light soy sauce, vegan oyster sauce on top of marmite. To balance the saltiness, a combination of sweetener gives this dish a perfect savoriness. So, I used maple syrup and sugar. How to make Marmite Lotus Root Making this dish is as simple as the steps below! Prepare the lotus root Peel off the skin and trim both ends. If you plan to keep the skin on, lightly scrub the root with a brush. Then, slice each root (rhizome) into 1-cm thick rounds. Make a batter and prepare the sauce Whisk together all-purpose, rice flour, and plant-based milk (I used oat milk) until well-combined. If it’s too thick, add 1-2 tablespoons of water and whisk again. Check the consistency – dip lotus root and it should run through the holes and cling to it nicely. To make the sauce, first, dissolve marmite in hot water. Then, add the light soy sauce, vegan soy sauce, maple syrup, and sugar. Whisk until the sugar is dissolved. Cook Lotus Root – Fry or Air-fry Method 1 – Fry Fill a large pan with enough oil (rise up to 1-cm to the side of the pan). Heat to 350°F (175°C). To check if the oil is ready, you can either test with a cooking thermometer or chopstick. If you see bubbles forming around the chopstick, then, the oil is ready. Or drop a tiny blob of batter into the oil, if it starts to sizzle, the oil is ready. Dip lotus root in batter, shake off excess, and carefully lower it into the hot oil. Add as many lotus roots as the pan fits, slightly apart. Fry until golden brown for about 3-5 minutes on each side, flipping occasionally. Remove and transfer to a wire rack to keep the crunch. (Frying time varies depending on the oil’s temperature). Method 2 – Air-Fry Preheat the air fryer to 390F (about 3 minutes). Grease the inner rack and arrange the coated lotus root in one single layer. Spray the top with additional oil. Air-fry until golden, about 8-10 minutes, with a flip in between if needed. Toss with sauce To serve, place the sauce in a heated pan and cook until it starts to thicken. Add the lotus root, then quickly toss with the sauce until well coated. Garnish with sesame seeds before serving as-is or with a bowl of rice (my favorite way). Marmite Lotus Root Cooking Tips Cutting method – The original dish that I’ve tried at Fan Cai Xiang is in matchstick form. I wanted to keep the lotus root shape so I sliced them in 1cm thick rounds. This size keeps the lotus root crunch but thin enough to catch the sauce nicely. Batter consistency – I used all-purpose and rice flour along with oat milk to create a thick batter (with additional 1-2 tablespoons water if needed). To check the consistency, dip cut lotus root in the batter and make sure it covers all the open areas such as the holes (see video). That being said, you can definitely use gluten-free flour and adjust the water amount until you get the consistency as shown. Sauce – A savory and sweet combo made from a combination of umami sauce such as vegan oyster sauce, soy sauce and balance with two types of sweetener – maple syrup and sugar. Air-fry vs fry method – the fried version is a little more puffed up compared to the air-fried. Air-fried usually loses some of its crispiness after a while, so I suggest that you keep them warm in an oven if you are frying in batches. This Marmite Lotus Root is crunchy on the inside and savory on the outside. It is vegan, allium-free, and super YUM! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Marmite Lotus Root This marmite lotus root is crunchy on the inside and flavorful with a sticky savory sauce. The recipe is vegan, allium-free and easy to prepare. I shared two ways to prepare the lotus root – fried and air-fried. Print Pin Rate Course: Appetizer, Main Course, Side Dish Cuisine: Asian, Chinese, Malaysian Keyword: Alliumfree Prep Time: 15 minutes minutes Cook Time: 20 minutes minutes Total Time: 35 minutes minutes Servings: 2 Author: woonheng Ingredients 1½ lbs lotus root Batter 90 g rice flour 90 g all-purpose flour 1 cup plant milk + 1-2 tablespoons water Sauce (see notes) ½ tablespoon marmite ½ cup hot water ½ tablespoon light soy sauce (see notes) ½ tablespoon vegan oyster sauce 1 tablespoon maple syrup 1 tablespoon sugar Garnish toasted sesame seeds Instructions Prepare the lotus root: Peel off the skin and trim off the ends. Slice each rhizome into 1-cm thick rounds. Create a batter by whisking together rice flour and all-purpose flour with 1 cup of plant milk. If it’s too thick, add 1-2 tablespoons of water. The consistency should be thick enough to coat the lotus root with little dripping. To fry the lotus root, add enough oil to a large pan or wok and heat it to 350°F (175°C). Dip lotus root in the batter. Carefully, lower the lotus root into the hot oil. Add as many coated lotus roots as the pan fits with a slight gap. Use a tong or chopstick to flip while cooking. Fry until both sides are golden brown, about 3-4 minutes on each side. (tip: let crust forms before flipping) Fry for a little longer if you want a deeper color. To air-fry, preheat to 390F (200°C). Then, grease the inner rack with oil. Place battered lotus root in and spray the top with additional oil. Air-fry until golden brown, about 10-12 minutes (please take a peek once in a while to avoid over cook) with a flip in between. Repeat either method until all lotus root is fried. Prepare the sauce. Whisk together marmite, water, soy sauce, vegan oyster sauce, maple syrup, and sugar in a bowl until sugar is dissolved Heat a pan over medium heat. Slowly pour the sauce in. Stir with a spatula and cook until the sauce starts to thicken. Add the lotus root and quickly toss to combine. Serve warm with sesame seeds with a bowl of rice. Video Notes If you haven’t tried marmite before, please start with the lower amount. The sauce is thick and please add more water and adjust the taste for a more saucy dish. Please note I’m using light soy sauce which is less salty than the original. If you use other soy sauce, please adjust the amount of saltiness accordingly. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Marmite Lotus Root at home? appeared first on WoonHeng.

This vegan curry butter spaghetti is as easy as it is and as tasty as it looks. Only 30 minutes (or less depending on the noodles or pasta you are using), this slurpilicious bowl is savory and yummy! Spicy, slurpy, creamy in one bowl – what’s not to love about this dish, right? Is this...

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This vegan curry butter spaghetti is as easy as it is and as tasty as it looks. Only 30 minutes (or less depending on the noodles or pasta you are using), this slurpilicious bowl is savory and yummy! Spicy, slurpy, creamy in one bowl – what’s not to love about this dish, right? Is this a traditional dish? Well, maybe not but it’s inspired by dry curry dishes from Malaysia. The word dry is a little confusing if you haven’t tried the dish before because you may be thinking of dry spice. It’s actually a curry that’s reduced into a thick sauce, almost gravy-like consistency. While my recipe may not have the thickness of dry curry, it definitely is a drier version compared to normal curry. Each noodle thread clings to the spicy sauce perfectly with a slippery touch from the butter. It’s just so delicious and you won’t believe it takes less than 30 minutes to make! To keep things simple for my quick meal, I’m using Mama Lam’s vegan Malaysian curry paste. I have heard of this brand a long time ago but never got to try it. The paste comes in mild or medium, and I love how the taste brought me back home. Some other brands that I like include Mekhala Living, Ayam’s Brand (check the ingredient), and some local curry pastes. How to make vegan Curry Butter Spaghetti It’s super simple and easy! First, cook your spaghetti as directed (always season your water with salt) – save some starch water for the curry. Next, prepare the curry. Towards the last few minutes of cooking the spaghetti, heat a pan with oil. Temper curry leaves (optional step but highly recommended especially if you can find fresh curry leaves). Add the curry paste, quickly stir to combine. Add the coconut milk and stir – the color will change from red to a nice golden combination. Season with mushrooms or umami (Yondu) seasoning. Add the pasta water and bring to boil. Taste test and season accordingly. I didn’t add any additional salt to mine. Ladle the curry into a bowl. Drain out the spaghetti and add to the bowl. Add a blob of butter and toss noodle with curry until well combined. Garnish with chopped scallions, fried shallots and serve hot. Vegan Curry Butter Spaghetti Cooking Tips Can I use other noodle or pasta? Yes, please adjust the curry amount accordingly. Some noodles absorb more curry compared to others such as vermicelli. Can this be gluten-free? Yes, you can use rice ramen or vermicelli. Curry paste – I used ready-made and adjusted the taste with mushrooms seasoning. If you like to use homemade sambal, please check this recipe. Yes you can add other proteins such as pan-fried tofu or curry marinated tofu and other blanched or stir-fried vegetables such as bok choy, broccoli to make a complete meal. Check out my other noodle recipes Curry Chee Cheong Fun – my favorite Malaysian breakfast! Kung Pao Noodles – super easy and flavorful Black Garlic Chili Oil Noodles – another quick and easy meal This Vegan Curry Butter Spaghetti is ready in < 30 minutes! It’s delicious, creamy, and slurpilicious! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Curry Butter Spaghetti This vegan curry butter spaghetti is simple, buttery, and slurpilicious! Look no further for a delicious, creamy, spicy dish that takes less than 30 minutes to make. 5 from 1 vote Print Pin Rate Course: Curry, Main Course, Side Dish Cuisine: Asian Keyword: 30-minute Prep Time: 5 minutes minutes Cook Time: 20 minutes minutes Total Time: 25 minutes minutes Servings: 1 Author: woonheng Ingredients 1 serving spaghetti 2oz dried/quarter sized bunch salt 1 tablespoon vegan butter used Miyoko's 1 stalk scallion chopped 1 tablespoon fried shallots Curry 1 tablespoon cooking oil few curry leaves 1 – 1.5 tablespoon curry paste ¼ cup coconut milk ¼ teaspoon mushrooms seasoning or ½ tablespoon of Yondu ½ cup of pasta water plus more if needed Instructions Fill a pot with enough water to cook 1 servings of spaghetti. I used about 5 cups with 1 teaspoon of salt. Cook spaghetti as directed on the package. During the last few minutes of cooking, heat a large non-stick pan with oil over medium-high heat. Add curry leaves and let it sizzle (temper) for a few seconds. Add the curry paste and give it a quick stir. Pour in the coconut milk and add the mushroom seasoning, then stir to combine. Finally, add the pasta water and stir. Taste test and season with more salt if needed. Ladle the curry into a bowl. Strain out the spaghetti and add to the bowl. Top with butter and toss to combine. Garnish with scallions and fried shallots before serving. (You may add your favorite protein toppings such as tofu, marinated tofu and blanched/stir-fried vegetables for a complete meal) Video Notes Spaghetti cooking time varies by brand – please check the package instruction I used Mama Lam’s curry paste (check their website for vegan version) or you can use homemade sambal Other curry paste alternatives include red or yellow Coconut milk I used – Savoy. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make 30-minute Vegan Curry Butter Spaghetti appeared first on WoonHeng.

When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

A wonderful kimchi soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.

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There is a kimchi soup I had stuck in my mind for years. I encountered it at Namu Gaji, a lively, welcoming, neighborhood spot run by the three (Dennis, Daniel, and David) Lee Brothers. The restaurant was situated diagonally across from Dolores Park in San Francisco, and was the perfect place to settle in along the street-facing bank of windows to chat and people-watch over sizzling okonomiyaki or a fiery stonepot of market vegetables. I would see the Namu Gaji crew often at the Saturday morning farmer’s market, shopping for ingredients or feeding market-goers from their Namu stall. Lots of heart on all fronts. Kimchi Soup: The Inspiration The soup – I don’t remember it being on the menu, although it could have been. I simply remember chatting about soup with one of the waitstaff there and shortly thereafter a bowl of fire-brothed magic appeared. It was a cabbage soup, but feisty and invigorating with lots of spice. You could see the flecks of red throughout, and the broth had little pools of spicy goodness suspended on top. I remember thinking to myself, it was as if someone had brothed out some amazing kimchi and called it a day – deceptively simple, in the best way possible. This is what I was attempting to channel when I stepped into the kitchen to prepare today’s recipe. I added mushrooms and tofu, broccoli, and some other tasty flare to make a substantial one-pot meal of it – feel free to use as many, or as few, of the suggested toppings as you like. Suggested Toppings and Ingredients roasted cherry tomatoes scallions sautéed or roasted mushrooms green onions furikake or sesame seeds fresh lemon or lime juice More Soup Recipes A little side note, if you enjoy making soups as much as I do, you’ll want to start making your own homemade bouillon powder. So easy, and nice to keep on hand! Tortellini Soup Wild Rice Soup Roasted Tomato Soup Lively Up Lentil Soup Split Pea Soup Miso Soup Ribollita All soup recipes Continue reading Kimchi Soup on 101 Cookbooks

This is a fantastic way to enjoy broccolini resulting in a big bowl of green! The broccolini is tossed with big croutons, lots of sliced scallions, mozzarella, toasted almonds, and a hit of serrano pepper.

Continue reading Broccolini with Scallions on 101 Cookbooks

Broccolini is the tender, stalky, baby alternative to broccoli in your kitchen. If you’re wondering how to cook and enjoy it, this recipe is an easy winner. The backstory is that my friend Malinda has a real knack for making big vegetable platters and salads. Remember the fennel salad in Super Natural Every Day? That was hers. We were at her house for dinner and she made a broccolini situation I absolutely loved. I helped myself to three servings. There were blanched lengths of broccolini, big shards of homemade croutons, creamy pockets of burrata, and toasted almond slices. Broccolini with Scallions: Inspiration Eating with Malinda was a reminder of how good certain things are. Sometimes I forget that big, rustic homemade croutons are worth making. And burrata or mozzarella? It’s great in salady things and veg-platters – it doesn’t have to be summer, and you don’t have to include tomatoes. Things like that. Ideas like these get pushed out of my brain from time to time and it’s nice to get reminders and inspiration from friends. Malinda and I chatted in the kitchen before dinner about dressing for the broccolini (and broccoli/broccolini in general). She mentioned she likes to accent hers with a bit of anchovy when there aren’t vegetarians around. I told her I often do the lemon zest/red pepper flake combo when I’m throwing broccoli together on a weeknight. And as that sentence was coming out of my mouth, I thought, wow, what a yawn. At home I would eventually build on M’s broccolini with lots of scallions, some serrano chile, and lots of toasted almonds. So good. What Makes Broccolini Special? Similar to broccoli, but with long tender, stalks, broccolini is mild tasting (compared to broccoli raab), can be quick to cook, and is nutrient-packed. You might see it in some places named baby broccoli. Broccoli raab (also know as rapini) is another thing altogether, more closely related to turnips than to broccoli. Broccoli raab is more bitter, peppery and strong but can be prepared in a similar way to both broccoli and broccolini. How to Cook Broccolini Broccolini is easy to work with. And there are many ways to cook it — braise, sauté, blanch, grill, roast. In this recipe I have you boil the broccolini, but you can certainly make a version using roasted broccolini, or grilled broccolini. To boil broccolini: Prepare an ice bath. Boil the broccolini in salted water for about a minute, or less if the broccolini is young and very tender. Plunge into the ice water bath, or run under cold water, to stop the cooking. To bake broccolini: Heat oven to 375°F, Place broccolini on a baking sheet, toss with a splash of olive oil, sprinkle with salt, and bake until edges have browned and crisped, tossing once or twice along the way. To grill broccolini: Toss broccolini with a bit of olive oil and season with salt and pepper. Arrange on the hottest part of the grill and cook until they crisp and brown, 3 to 5 minutes. To steam broccolini: Bring a couple inches of water to a simmer in the bottom of a steamer. Arrange broccolini in steamer basket(s). Cook for a few minutes, or until broccolini is tender and bright. What Else to Serve with Broccolini I often cook broccolini to use as the vegetable component to the rest of a meal For example: It’s great on top of this vegan ramen, especially baked or grilled. The bit of char flavor is chef’s kiss. Broccolini is great as a pizza topping, I usually give it a quick blanch in boiling water first, shock it cold in some ice water and then use it as a pizza topping from there. Grilled to put on top of bruschetta. Baked into a sheet pan frittata, and then used as a component in a frittata sandwich. More Broccoli and Broccolini Recipes You can basically swap in broccolini for the broccoli in any of these recipes. Roasted Broccoli Braised Broccoli with Orange and Parmesan Double Broccoli Quinoa Broccoli Apple Salad all broccolini recipes Continue reading Broccolini with Scallions on 101 Cookbooks

Coated in a silky, garlic-spiked, miso butter, these citron noodles are a celebration of spring produce. Fava beans and citron zest mingle with the pasta, crunchy furikake joins the party, then everything gets a feisty chili crisp finish.

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These citron noodles were inspired by the Buddha’s hand citron I bought at the farmers’ market last week. I find it near impossible to pass them up, and love their ability to perfume my entire kitchen while I dream up their citrusy fate. The fava beans came from the next stall, and everything else you see here was already on hand at home – furikake, chili crisp, butter, and miso. It all comes together into the ultimate spring pasta bowl. And yes, you can enjoy a version of this using lemon or orange zest. Absolutely delicious! Ingredients Here’s a look at the ingredients needed for this recipe. I didn’t end up using the kale chips. In the recipe, note the ground cardamom called for in the miso garlic butter. I really love the way it plays off the floral notes of the citron. So if you have it, definitely use it. Fava note: If you’ve never cooked with fresh fava beans before, here’s what to do. To get them to look like the favas in this photo, you’ll be shelling them twice. Remove the favas first from their big, puffy pods. Bring a pot of water to a boil, salt the water, boil the favas for a minute or so. Drain. Now, remove the second skins, and you should have fava beans that are ready to eat and look like the ones above. How to Clean and Zest a Citron Working with standard citron, the kind that looks like a lumpy, oversized lemon is pretty straight-forward. Give the skin a gentle cleaning with warm water. Working with a fingered citron (or Buddha’s hand citron) can be a bit trickier. I like to keep a toothbrush in my kitchen to clean tight areas, like the creases you see in the citron I used for this recipe, the corner of a towel can work as well. Here’s the process: Give the citron a gentle scrub to remove any dirt. Cut the citron into long quarters, and begin to use the tooth brush to get into any creases. Break off citron fingers as needed to work into the deeper cracks. Use a y-shaped vegetable peeler to gently remove the zest, avoiding the white pith. Use a sharp knife to slice the peel into very fine flecks. Citron Noodles: Variations Other citrus: It can be tricky to find citron – both the fingered varietal and the one that looks somewhat like an lumpy, oversized lemon. You can use another citrus zest here otherwise a combination of more than one – lemon, orange, lime, makrut lime – all wonderful to experiment with. Kale chips: I use furikake here, but if I was out, I’d use kale chips to top the noodles. Vegan version: to make a vegan version of these citron noodles, dilute the miso with a tablespoon of the pasta water to thin it out. Use olive oil in place of the butter, and whisk the thinned out miso into the olive oil. This way you avoid clumping. With artichokes: Swap out the fava beans, swap in pan-fried artichokes. Here’s a primer on how to cook artichokes. They’re so good, and frozen artichokes work wonderfully if you aren’t up for the prep involved with fresh artichokes. More Citrus Recipes Sunny Citrus Recipes Super Orange Citrus Rice 15 Inspiring Winter Citrus Recipes Glazed Lemon Cake Ginger-kissed Grapefruit Juice Grapefruit Curd with Ginger Citrus Salt More Noodle Recipes Walnut Miso Noodles Ten+ Popular Noodle Recipes Vegetable Noodle Soup Sriracha Noodle Salad 20 Fantastic Noodle Soups Favorite Rice Noodle Stir Fry Fire Broth Noodle Soup Spicy Coconut Curry Noodles Continue reading Citron Noodles with Miso Garlic Butter on 101 Cookbooks

I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.

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I like to use edible flowers – both fresh and dried – in my cooking. The fragrance, the color, the range of petal shapes, tastes and flavors – it all makes them irresistible to me. Spring and summer are when I encounter the widest range of edible blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I’d write up a few of the things you can do to ensure a supply throughout the year. Edible Flowers: Safety First! Before consuming any flower, check with a medical or plant expert. You need to act with caution and know exactly what you’re consuming. Also, please keep in mind, not all parts of the flower are edible, and some varietals should be avoided if you are pregnant or nursing. There are some many good online and offline references, so be sure to read up. Books About Edible Flowers Books about edible flowers are a great way to learn about this rich topic and there are some wonderful titles available, both new and old. These are a few to look for: Edible Flowers: How, Why, and When We Eat Flowers by Monica Nelson — I contributed a miso soup with chamomile recipe to this beautifully comprehensive title from the founding creative and photo director of Wilder Quarterly. The book highlights 100 edible flowers arranged alphabetically along with recipes from a wide range of chefs and cooks. And, if you’re looking for an even deeper dive, there is a fantastic list of related books on the topic in the back of the book. The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers by Erin Bunting Eat Your Flowers: A Cookbook by Loria Stern Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher The Edible Flower Garden by Rosalind Creasy (1999) Edible Flowers & Leaves Volume II by D. & P. Gramp (2013) Where to Buy Edible Flowers Farmers’ markets are a great place to buy edible flowers. Ask if you don’t see them displayed. Because they are fragile, farmers often keep them in a cooler. Beyond that, you can sometimes find them in the produce department of certain grocery stores, typically refrigerated near the herbs. Grow Your Own The most economic way to source edible flowers is to grow them yourself. Harvesting flowers from your own yard is incredibly rewarding (and beautiful!). Chive flowers, thyme and oregano flowers, lemon blossoms, and rose geranium are in bloom at different times throughout the year in our yard. They’re often the perfect accent that makes a salad or cake extra special. Look for plants at your local nursery or chat with any plant seller at your local farmers’ market, they often focus on edible varietals. There are also seed packets of available online and at garden centers. What Are Some Common Edible Flowers? Hibiscus, camomile, rose, violet, calendula, chive, basil, borage, thyme, zucchini blossom, and nasturtium are commonly used in cooking, baking and beverages. There is a more comprehensive list below. Keep in mind, not all flowers are edible, some are poisonous, and proper identification is essential. Again, not all parts of the flower are edible, and some varietals should be avoided if you are pregnant or nursing, so please read up with some of the references I link to up above. What to Make with Edible Flowers I’ve included a number of the things I’ve learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain edible flowers, is simply dry the petals. These organic rose petals (pictured) are about halfway through the process of drying, instructions below. They lose an incredible amount of volume as they dry, so even if you feel as if you’re starting with more petals than you could possibly use, keep in mind you’ll end up with far less than when you started. Flower Inspiration There are many amazing cooks and chefs working with edible flowers. One of my favorites is April Valencia at Masa Memory. The #edibleflowers hashtag has nearly a million posts. You’ll see a lot of flower cookies, flowers on cakes, petals in ice cubes and the like. And then the occasional floral wildcard. Follow along to see the creative uses. More Ideas There is a goldmine of ideas down in the comments, so be sure to browse those for ways to put your edible flowers to work. A few stand-outs: Chelsea mentioned making a rose petal za’atar and I love that idea. Holly talks through making chive blossom salt in the comments, and it sounds amazing. And don’t forget zucchini blossoms – Erin shares the memory of a version stuffed with manchego, lightly battered and fried, but then drizzled with some honey. Or, imagine a hot honey drizzle! Rose Geranium Lime Sugar One of the most prolific plants in my yard is a rose geranium. Sprawling out every year from a shallow pot, it determinedly sends up pretty lilac-shaded flowers. Keep an eagle eye out for rose geranium at your local nursery, the leaves perfume the world around them – perfect for infusing sugars, alcohol, and baked goods. I included a recipe for this rose geranium sugar in the Spice / Herb / Flower / Zest PDF I made for members of this site. You can find it in your account if you’re a member, or sign-up to be a member here. Edible Flowers: Recipes I’ve included more ideas and information in the recipe section below. Please let me know if you have other favorite edible flower ideas, uses, or references. I saw a rose petal paste the other day that looked incredible, and I’m always looking for other ideas, techniques to explore. On the list to try: Lilac Honey, Lilac Ice Cream or Lilac Sugar, and chive blossom vinegar. Here’s a rose petal granola, and a beautiful rhubarb rosewater syrup. These buttermilk berry muffins are dusted with rose cinnamon sugar. And I like to infuse iced green tea with a bit of rose in the infusion. Lastly, here’s a post I wrote about how to dry herbs, many of the best practices related to edible flowers applies here as well. Enjoy! Continue reading Edible Flowers on 101 Cookbooks

Crepes don’t have to be difficult! Once you master this basic crepe recipe you can make perfect sweet or savory crepes on a whim.

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When you’re craving classic, thin, tender crepes this is the crepe batter to make. There are a few techniques to know and a world of toppings to consider. Beyond that, all it takes is a bit of practice with a good pan, and you’ll be cranking out crepes, reliably, in no time. Key Ingredients in Basic Crepes You likely have many or all of the ingredients needed to make crepes! If you mix up some batter now, you can make crepes for your next meal. Milk: You can use full-fat or low-fat milk. Milk substitutes like oat milk or almond milk can also deliver good results. Flour: Unbleached all-purpose flour is the go-to for basic, classic crepes like these. That said, experimenting with other flours can result in wonderful crepes. I make rye crepes regularly, and included a recipe in Super Natural Cooking where the crepes were made with a blend of corn flour and quinoa flour. All this to say, once you get the basic technique for making crepes down, have fun branching out on the flour front. Eggs: You’ll see different ratios of eggs across crepe recipes. Eggs provide structure, but when you have too many eggs in relation to the flour, you end up closer to the omelette side of the spectrum. That’s not the texture I’m after. In this recipe you have 2 1/2 cups of flour and 4 eggs, and you end up with a crepe batter that is easy to work with. How To Make Crepes People seem to think making crepes is tricky. The one variable you need to get right is the pan. I recently tried to make crepes using our well-seasoned carbon steel skillet on induction and it was a no-go. Such a mess. If you have a pan that is crepe friendly, ideally ceramic or non-stick, you’ll be fine. I’ve been using the one pictured above lately (a SENSARTE White Ceramic Non-stick 12-inch Crepe Pan), and love it. This one: The steps to reliably good crepes are as follows: Make the batter: This takes less than five minutes. You mix all your ingredients, then go on with the rest of your day. Day dream about toppings. Let the batter rest: This is a key step in making crepes. The batter rests for an hour or so allowing the flour to hydrate, thicken, and develop some strength and tenderness. Prepare your toppings: You want to have any toppings ready to go when you start cooking the crepes. I like to create a crepe topping bar so people can easily personalize their crepes. Cook the crepes: The fun part! Cook crepes one at a time and serve. Crepe Making Tips & Tricks Transfer the batter: Take the time to transfer crepe batter to a pitcher for easy pouring and less mess. I like to fill a big measuring cup (the kind with the little easy-pour lip) full of the crepe batter. It makes pouring the batter into the pan tidy and easy. For easier clean up: Put a layer of parchment paper under your crepe-making zone for easy clean up. Crepe batter has a tendency to get everywhere. Make your crepes confidently. Use a light but determined touch if you are using the rake tool to spread batter across a flat crepe maker or pan. Or, a smooth swirl of the wrist to send batter evenly across a standard pan. Be quick and confident, and don’t be afraid to make a bit of a mess. See previous tip. Patching is fine! On occasion you’ll miss a spot when swirling or spreading your crepe batter. Quickly add a spoonful of batter to patch things up, not too much, and move on with your cooking. Making a filled crepe: Start with toppings at room-temperature. Slightly undercook the first side of the crepe, until it is just golden. Cook the second side for a flash, then flip back to the first side and fill. Finish cooking until crepe is done and toppings are hot and/or melted. Fold and eat. By undercooking the first side a bit you buy yourself some time later as you are waiting for your fillings to heat up a bit. What To Serve with Crepes The thing to remember here is the crepes are the main event and simple accent toppings tend to work best. For example, if you’re making sweet crepes, a smear of good jam and a dusting of powdered sugar is all you need. Maybe a sprinkling of pretty edible flowers. Or, a bit of fresh passion fruit, salted butter, lemon zest, and a touch of sugar to finish (pictured here in lead photos). Resist the impulse to overload the crepe. Some other ideas on the sweet front: a finishing smear of compound butter – the saffron date butter is a favorite on the sweet front, and you can’t go wrong with scallion dill butter on a hot crepe. roasted strawberries, squeeze of fresh lemon, powdered sugar. a crepe topped with a scoop of frozen yogurt or this honey ice cream. serve a sugar dusted crepe with a bit of this grapefruit curd spiked with ginger on the side. And the savory front: roasted cherry tomatoes, goat cheese, torn fresh basil, and a drizzle of chili crisp is easy and always a hit. a simple crepe I made for lunch yesterday was sprinkled with a bit of gruyere, generously dusted with homemade onion powder, cooked extra golden, and then folded. I also love this version with za’atar in place of the onion powder. Soooo good! My favorite savory crepe topping is thinly sliced potatoes that have been cooked in a skillet. These potatoes with a few deeply caramelized onion, some crumbled goat cheese, and a good shake of this citrus furikake is chef’s kiss. If you have some of these baked mushrooms sliced thinly to toss in there, even better. Good pesto, sheep’s milk ricotta, and a dusting of Parmesan. Crepe: Variations Once you’re confident with this basic crepe technique, the ways to experiment are endless. Some ideas: Add herbs: As a last step, add a few tablespoons of finely chopped herbs to the batter – chives, dill, cilantro and basil are all favorites. I lean towards soft herbs here. Infused milk: Flavor the milk in the crepe batter with whatever you can dream of. Saffron is a beautiful favorite, and if you’re going the sweet route adding cinnamon to the batter is always fragrant and wonderful. Adding a spoonful of mustard to the batter brings something unexpected to the party, same goes for curry pastes, or even bouillon powder. Just avoid anything overly lumpy. Flours: As I mentioned up above, experimenting with the world of flour flavors in your crepe batter is rewarding. You can start but substituting 1/4 cup of an alternate flour and see how it goes. Make note and adjust the next time around. Crepe Shapes Crepes can take on a wide range of shapes. Have some fun with your folds and rolls! Each shape brings something different to the plate. The easiest shape is to simply fold a crepe in half before serving. Go a step further and fold the halved crepe into quarters for a wedge-shaped crepe. You can roll them. I often prefer a lazy roll, something not too tight, you can see an example in my hand here. You can also fold crepes into a packet shape by folding the rounded edges towards the center – this is a shape typical of Breton-style buckwheat crepes. Make Ahead Crepes You can pre-cook crepes ahead of time if you like. This is convenient if you’re preparing to feed a bunch of people at once. Stack cooked crepes between sheets of parchment paper, then reheat in a lightly buttered pan and fill with toppings when you’re ready to eat. Advantages and disadvantages of using an electric crepe maker For many years a 13-inch wide Tibos electric crepe maker was how we made crepes. It perches confidently on the counter, plugs into an electric outlet, and is a lot of fun! It came with a kit containing an assortment of tools that assist in the delicate and (sometimes) precarious art of crepe making along with a booklet of instructions. And for those of you who are adverse to single-use appliances, it can be used to make a lot beyond crepes; pancakes, buckwheat galettes, blinis, tortillas, crespelle, palatchinken, bricks, chapatis, beghrirs, spring roll skins, etc – all fair game. The main downside to the stand-alone crepe maker is clean-up. It’s a heavier lift than wiping down a simple crepe pan. Inevitably crepe batter gets in the cracks and ledges and cord, so keep that in mind. This is the main reason I tend to reach for a pan versus the crepe machine more often than not. A crepe pan is also less expensive. So if you’re new to crepe making, start with a crepe and and if you want larger crepes or find yourself wanting to level up, then consider a dedicated electric crepe maker. More Crepe Recipes Rye Crepes There’s also a recipe for crepes made from Corn Flour and Quinoa Flour Crepes in Super Natural Cooking. Pancake Recipes Adventure Pancakes (Recipes For The Road PDF) Cottage Cheese Pancakes Dutch Baby Pancake Lemon Ricotta Pancakes Blueberry Beet Pancakes (vegan) Fluffy Pancakes More Breakfast Recipes Healthy Granola The Best Waffle Recipe (seriously!) Homemade Cinnamon Rolls A loaded frittata Tofu Scramble Herb Cream Cheese Scrambled Eggs Baked Oatmeal is always popular More breakfast recipes Continue reading Basic Crepes on 101 Cookbooks

This sourdough granola is the way to go if you love huge, golden, oat clusters. It’s maple-sweetened, cinnamon-kissed and a great way to use up a good amount of sourdough discard.

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I started making sourdough granola not long after getting serious about regularly baking sourdough loaves at home. It became a favorite way to use up sourdough discard and the big, oat clumps the sticky discard effortlessly enabled quickly made me take notice. It became a thing around here. I like this granola loaded with clumps, everything golden and crisp. Maple syrup delivers just enough soft-edged sweetness, cinnamon plays a more assertive role. And to get everything to crisp up and brown there are a couple important techniques I use outlined below. How To Make Sourdough Granola You’re going to need sourdough discard from feeding a sourdough starter. Beyond that, the one thing you need to know: this granola is wet, damp, going into the oven. The discard and maple syrup are the culprits. Your goal here is to battle that. You want to bake every bit of moisture out of those clusters without over-baking or over-browning the whole situation. Halfway though baking you might doubt yourself, the granola looks sad and it’s (literally) steaming. Have faith! A good amount of olive oil here helps with the crisping, but the little trick that really delivers a good bake: allow the granola to cool in the oven by propping the oven door open a bit with a wooden spoon. It takes an extra 45 minutes or an hour, but it delivers. Look at the close-up pictures. Crunchy! Beyond that, here are the major steps. Mix your liquids. Ignore the wooden spoon you’re seeing in the photo here. Use a fork instead. It helps to break up the sourdough discard more quickly. You want a fairly uniform appearance, but if it’s a bit stringy or there are a few lumps, that’s fine. Combine dry ingredients. Then add them to the wet ingredients. Mix really well (see above), and then mix some more. Spread across a large sheet pan. The larger the better. Or spit across two pans. Bake, tossing regularly after about 20 minutes, or as things are starting to brown at the edges. After about 50-60 minutes toss one last time, turn off the oven, prop open the oven door and walk away for a while. When you come back you’ll have perfect granola! Sourdough Granola Variations Ginger-Cinnamon Sourdough Granola: Add 1 tablespoon ground ginger to the recipe below. Smoked Cinnamon Sourdough Granola: I bought this smoked cinnamon a while back and it is really something special. I shy away from using it full-on in a recipe like this one, and prefer to make a blend instead. You use 1 1/2 tablespoons of cinnamon here, just swap in 1 teaspoon of the smoked if you get your hands on some. Seeds! If you want to add some seeds to this granola, go for it. You can leave the amount of walnuts the same and add up to 1/3 cup of seeds. Sesame, sunflower, and hemp are all fair game. Spices: Experiment with added spices or swapping in other spice blends. Some ideas: cloves, star anise, curry powder, baharat, etc. Use sourdough granola in your baking projects: Mix a couple cups of clumps into your next batch of cookies or use it to top a favorite ice cream or frozen yogurt. More Granola Recipes Peanut Butter Granola Rose Petal Granola The Perfect Healthy Granola (low oil & naturally sweetened) More Sourdough Recipes Sourdough Galette with Delicata Squash Continue reading Sourdough Granola on 101 Cookbooks

Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.

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Making homemade onion powder is a labor of love. It’s for anyone who can’t stand to throw away the vibrant, unruly tops of spring onions you’ll find at many farmers’ markets this time of year. Instead of tossing those leaves, consider turning them into a powder, it will shift your perception of what onion powder can be. You don’t need a dehydrator, just a bit of patience to chase any dirt or grit hiding in tubular-shaped onion tops. Prepping the onion greens is a bit of a chore, but the resulting powder is so much more flavorful and nuanced compared to store-bought versions. How To Make Homemade Onion Powder This recipe doesn’t require a dehydrator, although an oven with a convection setting works well. Here are the basic steps. I typically start with onions that look something like the ones pictured above. Lots of greens that I don’t want to throw away – so much flavor in there! Preparation: Trim the green parts away from the rest of the onion. I like the floppiest parts for this recipe and technique, nothing with too much structure. I use those sturdier parts for other things like salads, or in soups, etc. Clean: The tube shape of the onion tops is good at hiding dirt and grit. You want to split each of them all the way up and give everything a good rinse. You can see above, post-rinse, drying on clean kitchen towels to absorb any residual water. You want everything to go into the oven as dry as possible. Bake: Above you can see the onion tops arranged on a baking sheet just prior to baking. Attempt to minimize overlapping. You can see (below) the transformation that happens over the baking process. You want to bake until everything is brittle and crushable. Crush into powder: You can crush the onions into a powder a number of ways: use your fingers, a mortar and pestle, or a blender. I typically use a mortar and pestle, it delivers a fine grind and the cleanup is easier than using a blender. You can see how much the onion collapses into the powder below. My advice is to always bake as many onion tops as your oven or sheet pans can handle while you’re at it. How to Use Homemade Onion Powder The ideas here are literally endless. Swap your homemade version in for any recipe that calls for onion powder. It’s a great finishing touch as well. Some other favorite ways to use it. There are so many! Combine onion powder along with lots of chopped fresh herbs in a compound butter. Then slather on the popovers we talked about a few weeks ago. As a finishing touch on these poke bowls. Sprinkled on simple hard-boiled eggs as part of a feel-good lunch. I like to make a version of these oven fries where I skip the paprika, and then sprinkle the fries with a LOT of homemade onion powder as soon as they come out of the oven. So good along with the hot garlic. Do an onion-forward twist on this furikake. Do a more rustic, more flaky crush of your powder for this. Use it to season homemade labneh. Level up your homemade bouillon powder, this recipe uses 3 tablespoons of onion powder. This onion powder is magic on a baked potato after a dollop of sour cream or salted yogurt. If you love a wedge salad, use it to level up your ranch dressing Sprinkled on my fave vegan chili. I could keep going, but you get the idea. Make it, use it! How To Store Homemade Onion Powder You can store onion powder in an airtight container for a month or so. I keep mine on the counter so it is top of mind. This way I use it quickly. Tips and Tricks If you want a less rustic, more fine powder, after initially grinding into a powder, sift through a sieve. You can dust the tops of dishes the same way you would do with sifted powdered sugar. More Homemade Spice Blends Salad Booster Homemade Celery Salt Citrus Salt Za’atar 8 Homemade Spice Blends Citrus Furikake Continue reading Homemade Onion Powder on 101 Cookbooks

This one-pot, garganelli pasta is an easy weeknight win. It's pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.

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One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below. Why I Love It The reason I come back to this recipe often is because it checks an impressive number of boxes. It’s a one pan meal that includes greens, protein from the lentils, and a robust range of whole healthful ingredients. It’s a total crowd-pleaser, and leftovers are A+ as well. Video: Garganelli with Kale and Lentils Garganelli Variations Variations couldn’t be easier once you get the hang of the cooking technique here. You can easily do a vegan version of this, or use whatever gluten-free pasta you like. Swap in another pasta shape you have on hand in place of the garganelli. A number of you have mentioned variations you’ve enjoyed in the past (see below!), and there are more ideas in the comments. Michelle says, “This was great. Added Zaatar and topped with toasted almonds, hummus, and a couple of strips of good Parmesan. Also added the juice of one of the lemons, kalmatta and green olives and used GF pasta. Awesome!” Emily mentioned, “Made tonight as I happened to have all the ingredients in the pantry or in this week’s veg box. Absolutely delicious with fresh basil, a drizzle of tahini, a very soft boiled egg (too uncoordinated for poached) and a squeeze of lemon juice.” Caroline used a whole grain pasta and says, “Thank you for the recipe, it was so easy and delicious! I used spelt spirals and chickpeas instead of lentils, and tried it with tahini and lots of grated Grana padano. I found that it did need quite a lot of salt to bring out the flavor- so I might try adding olives or capers, or using vegetable stock the next time!” More Pasta Recipes Harissa Spaghetti Penne alla Vodka Spaghetti with No-Cook Sauce Mediterranean Pasta Salad Pici Cavatelli Pasta with Crushed Creamy Walnut Sauce Baked Ziti Homemade Tagliatelle Pappardelle Homemade Pasta more pasta recipes Continue reading Garganelli with Kale and Lentils on 101 Cookbooks

Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. Here, you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!

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Today we’re going to tackle vegan ramen. Slurping noodles from a big bowl of feisty, aromatic broth is hard to beat, and I wanted to share how great ramen bowls can come together relatively easily, year round. Ramen is incredibly versatile, and I play fast and loose with the concept overall. You have the ability to adapt the noodles, the tare (seasoning), the broth base, and the toppings. I’ll talk through a bunch of the ways you can play around below. The goal here is to give you a great jumping off point. This approach allows you to wing it on a weeknight based on what you have on hand. What Makes a Great Vegetarian or Vegan Ramen? If I’m eating out, and a vegetarian or vegan ramen is on the menu, I’ll order it. I’ve had some incredible versions, although, broadly speaking, they can be very salty, and quite oily. This version is not that. In fact, part of what I love about making ramen at home is that you can season your broth to be just how you like it. You can really personalize it. This recipe delivers a rich miso-scallion nut milk broth. You introduce your favorite noodles, a blitz of seasonal toppings, and spicy turmeric oil to finish. The whole situation is incredibly delicious. How to Choose Your Noodles There are many different noodles you can use here. Seek out fresh udon or ramen noodles, or keep a variety of dried noodles on hand for last-minute ramen. Soba noodles work great. I’ve also been using some of the whole-grain noodles, and they’re pretty good. The noodles in the photograph (above) are millet & brown rice ramen noodles. What is Miso Tare? Think of this as the seasoning paste for your ramen broth. I’ve included a base recipe here, but please(!) use it as a jumping off point. It’s fine to adapt with other chopped herbs and spices as well. My main advice – make a big batch of the miso tare and keep it on hand. I keep some in the refrigerator, and the bulk portioned out in the freezer. This is the secret to quick weeknight ramen. If you’re avoiding soy, use a chickpea miso. The Importance of Great Broth You want to get the broth right. My favorite broth base for this is a blend of homemade cashew milk & almond milk. It has beautiful body and flavor, and grips the noodles nicely. That said, there are plenty of nights when I’m feeling lazy, and I just grab for whatever almond milk is in the refrigerator. Still delicious. The Secret Turmeric Weapon This is another component you can keep on hand. Both in the refrigerator and/or freezer. If you have everything else needed to make a ramen bowl, but don’t have the spice oil – cheat with a dollop of something spicy from the condiments in your refrigerator, or stir some crushed chile flakes into a bit of oil over gentle heat, and use that as a finishing drizzle, or to toss the raw veggies. Keep your Vegan Ramen Seasonal The ramen you see pictured is a late-summer version, but part of the fun here is adapting through the year. Toss quick-cooking vegetables like broccoli, asparagus, and cauliflower into the noodle water for the last minute, and drain everything together. No need to get an extra pot going. If you like this recipe, be sure to browse all these other favorite soup recipes as well! Other favorite noodle recipes include: my favorite pad thai, sriracha rainbow noodle salad, and black sesame otsu. Pasta with Smashed Zucchini Cream is also really good, or browse this list of tasty noodle soups! More Vegan Recipes Vegan “Fish” Tacos Vegan Pozole Vegan Sushi Vegan Nachos Simple Vegan Mayo Vegan Tamagoyaki even more vegan recipes! Continue reading Really Great Vegan Ramen on 101 Cookbooks

This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.

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If you’re up for a family-sized batch of rye crepes, this is your recipe. It’s basically a doubled version of the crepes I included in Super Natural Every Day. They’re made from a blend of rye flour and all-purpose flour, and over the years we’ve filled them with a wild assortment of delicious fillings. I’ll talk through some favorites down below! Rye Crepes: The Recipe & Method To make rye crepe batter you combine the flours with egg and then gradually thin the batter with water. Strain it and allow the batter to rest for 30 minutes. Gather your fillings in the meantime, and you’re ready to cook some crepes! A couple notes related to the recipe. Straining the batter: Making crepe batter is a breeze. The one step that caused some push-back in the original recipe was straining the crepe batter. This step gives you a silky smooth batter to work with and if you have the appropriate strainer, it’s no big deal. A lot of people didn’t have the “right” strainer or couldn’t be bothered. So yeah, a quick blitz with an immersion blender isn’t exactly the same, but it’s a fine alternative. It will still get you where you want to go. Rye flour ratio: When I was working on this recipe back in 2010, I tested a range of flour ratios to find the best balance between whole grain flour and (rye) and all-purpose flour, and landed with the amounts shared in the recipe here. I found that bumping the rye up more than this yielded flabby, heavy crepes. They took too long to cook and this resulted in steamed crepes. You can experiment, but I think this blend, and recommend it as a starting point. Crepes: Make Ahead You can pre-cook crepes ahead of time if you like. This is convenient if you’re preparing to feed a bunch of people at once. Stack cooked crepes between sheets of parchment paper, then reheat in a lightly buttered pan and fill with toppings when you’re ready to eat. Rye Crepe Fillings There are a bunch of great filling suggestions down in the comments, so if you don’t see something inspiring here, poke around down there a bit. As far as fillings go, there are so many options. I like to set up a zone of toppings and fillings and then go for it. Resist the urge to overfill. Cheese: I love a thin layer of grated Gruyere, or a bit of crumbled goat cheese. Small amounts of stronger cheeses is the strategy. Potatoes: A forever favorite filling – thin slices of panfried potatoes along with a homemade pesto is simple and amazing. Hot Sauce: Consider spiking your crepe with a favorite hot sauce or salsa. Cooked seasonal vegetables: Slice them thinly and arrange them sparsely inside each crepe. Things like grilled or roasted peppers, broiled farmers market carrots or shredded cabbage. Sweet crepe fillings: For dessert crepes, these love to be made with grated chocolate, smashed berries, a smear of your favorite jam, or a generous drizzle of honey. A goat cheese and honey crepe is amazing topped with some snipped chives. Put an egg on it: Add a beaten egg to your crepe pan and toss a cooked crepe down on top of it. Once the egg sets flip, sprinkle with grated cheese and any other toppings you like, fold in half and enjoy. Pancake Recipes Adventure Pancakes (Recipes For The Road PDF) Cottage Cheese Pancakes Dutch Baby Pancake Lemon Ricotta Pancakes Blueberry Beet Pancakes (vegan) Fluffy Pancakes More Breakfast Recipes Healthy Granola The Best Waffle Recipe (seriously!) Homemade Cinnamon Rolls A loaded frittata Tofu Scramble Herb Cream Cheese Scrambled Eggs Baked Oatmeal is always popular More breakfast recipes Continue reading Rye Crepes on 101 Cookbooks

A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.

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The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl. I made a quick, creamy walnut-miso dressing and used it to coat whole wheat noodles, plenty of sliced asparagus, leftover tofu, and a few other ingredients I had within reach. I was quite hungry or I might have taken the time to top off with a poached egg or two. Something I’ve done many times in the years since I first made this. The main components here are whole wheat noodles tossed in a walnut-miso dressing. To make this seasonal I added the asparagus, scallions, and a big dollop of warming chile paste. I tossed some leftover tofu on top as well. The noodles and dressing are the foundation here, play around with all the different ways you can finish off the bowl to make a balanced meal of it. For example, in the past I’ve used vibrant chard leaves and stems (pictured below), and another version using caramelized onions, roasted squash, greens, and a bit of cheese. If you’re looking for a summer or early fall version try roasted tomatoes, basil, and roasted peppers. The Ingredients Noodles: you can use a range of noodles here. My favorite for this recipe is this farro spaghetti but use whatever whole wheat, or whole grain pasta you like. Soba noodles are another good option! Toppings: Blanched (grilled or roasted) seasonal vegetables, herbs and scallions, something spicy (Calabrian chile paste, sesame chile paste, or sriracha), a poached egg, sliced avocado Miso: Feel free to experiment with the type of miso you use in the dressing. I started off using a mild white miso paste, but now tend to use red miso. Nuts: I nearly always use toasted walnuts here, but toasted cashew or almonds are also fair game if that’s what you have. The name of the game here is flexibility. Once you have the pasta and dressing dialed in, really focus on making the vegetables and other toppings great. And if you like this recipe, here’s where you can find many more pasta recipes. More Noodle Recipes Citron Noodles with Miso Garlic Butter Ten+ Popular Noodle Recipes Vegetable Noodle Soup Sriracha Noodle Salad 20 Fantastic Noodle Soups Favorite Rice Noodle Stir Fry Fire Broth Noodle Soup Spicy Coconut Curry Noodles Iced Sesame Noodles Continue reading Walnut Miso Noodles on 101 Cookbooks

Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.

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It’s time to tackle another pasta shape! Tagliatelle is a wonderful pasta originating in Bologna. For reference, it’s typically much less wide than pappardelle, less wide than fettuccine as well. I love the lightness of tagliatelle in comparison, and tend to go rogue with how I serve it. A bowl of homemade tagliatelle is special and in this post I’m going to talk through the process of making the pasta, and then we’ll talk about some favorite ways to enjoy it. About this Tagliatelle Recipe Similar to pappardelle, when you enjoy tagliatelle in a restaurant the ratio of eggs to flour is often much, much higher than what I make at home. With the former, the weight of egg yolks can equal the weight of the flour. That means, you might need nearly two dozen yolks for the amount of flour we’re going to use today. This version is going to use some eggs, but nothing extreme. For home-style tagliatelle, I use 4 eggs for 400g of flour. It ends up being more egg-y than this basic homemade pasta recipe, but it works great, I usually have the ingredients on hand, and it’s perfect for everyday cooking and eating. How Wide Should Tagliatelle Pasta Be? The question of the day is, how wide should tagliatelle be? It is a popular packaged, dried pasta shape, but the width varies between brands, so that isn’t much help. I was always a bit stumped until I learned of the existence of a golden tagliatella (the singular of tagliatelle). This, btw, is one of my favorite Italian stories. Bologna’s Chamber of Commerce keeps a single, gold, tagliatella on hand as a reference. It is in a wood box, and you can apparently view it by appointment. So, if you’re going by the literal gold standard, aim for 7mm uncooked. And, as far as I’m concerned, if you’re going to make a pasta shape in solid gold, you get the final word. Which Flour Should I Use? The tagliatelle you see pictured above was made with unbleached all-purpose flour. I typically use “00” flour, but came up short. “00” is powder-fine and made with low gluten, soft wheat flour. It’s wonderful for an egg pasta dough like this. But, as in this case, if you don’t have “00” you can certainly use all-purpose flour. I’ve also had success (referring to notebook) using 260g unbleached all-purpose flour and 140g einkorn flour. And, if you want to incorporate whole wheat flour start with 70g or so and build up from there to your liking. How To Make Tagliatelle Dough By Hand This is covered in the recipe below, but I wanted to include some step-by-step information and photos in case you find yourself confused. Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt. Use a fork to break up the eggs without breaking through the walls of your flour mound. You want to try to keep the eggs contained, but if they break through, don’t worry – use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you’ve got a dough coming together. If you’re exclusively using all-purpose flour, you might not need more water. Other flours can be a bit thirstier, you can drizzle a bit water as you go if you feel like your dough is too dry. It should look like the pictures, you want to avoid having a wet dough. With some of the other flours I typically end up using 4-5 tablespoons of water total. As I’ve mentioned in other pasta posts, I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much. That said, drizzling works too. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Now it goes into a bag to rest for a few minutes. How to Roll and Cut Fresh Tagliatelle by Hand If you don’t have a pasta machine, this is how to roll out tagliatelle dough by hand. Make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don’t dry out. You’ll need a floured work surface, and you’ll want to keep the pasta floured a bit as well, so it doesn’t stick to itself. If the dough is sticking, rub with a bit more flour. Move it around a bunch. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I’ll want because the pasta swells a bit as it cooks. Ideally, you can get it thin enough to read a paper through the pasta sheet. Once the dough is in a flat sheet, carefully roll the sheet like you’re rolling up a poster. Cut the dough into strips 7mm wide, that’s about 1/4-inch. Transfer the cut pasta to a floured baking sheet, toss with a bit more flour, and swirl into little nests. Repeat with the remaining dough. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it. How to Roll and Cut Fresh Tagliatelle by Machine For tagliatelle I typically use a hybrid method. I use my manual pasta machine to create the thin pasta sheets. I then cut the pasta into tagliatelle by hand. Here’s the step-by-step: If your dough was refrigerated, bring it to room temperature before rolling out. Sprinkle a baking sheet generously with flour and aside. When you’re ready to roll out the pasta, cut it into six equal pieces. Squish one of them flat-ish with your fingers. Re-wrap the remaining dough immediately so it doesn’t dry out. Feed your flattened wedge through the pasta machine on its widest setting. Run it through 2 or 3 times. You want to get it into a rectangular shape if possible. Fold the dough in thirds so you have a long rectangle. Feed it through the pasta maker 2-3 more times on the widest setting. Continue to feed the pasta dough through the pasta maker, decreasing the width as you go. I run the pasta through a 2-3 times on each width, and dust with a bit of flour on both sides if I’m getting any stickiness. I typically roll tagliatelle out to the 6 setting on my Atlas 150. Related, I love my Altas hand-cranked pasta machine, and I’ve used it forever. They’re relatively inexpensive, and a great investment if you think you might want to make homemade pasta more often. I hand cut the tagliatelle once I’ve made pasta sheets because the closest shape included with my machine is fettuccine I’ve also had great success using the pasta attachment to the Kitchen-Aid. So, if you already have one of those, consider the attachment. Now that you have your pasta sheets, proceed back to the hand-cutting instructions. Cut the sheets into strips roughly 7mm thick. My pro-tip here is to cut more narrow than you think you should. My first few sheets of tagliatelle always turn wider than I intend. It’s a fight I fight every time with this pasta for some reason. Transfer the cut pasta to a floured baking sheet, toss the pasta with a bit of flour, and swirl the pasta into little nests. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it. The tagliatelle are lightly dusted and then shaped into nests that you can use immediately, or freeze to use at a later time. How To Freeze Tagliatelle Freezing is my preferred method of storing any tagliatelle I’m not cooking immediately. Arrange freshly made, well floured, uncooked nests of tagliatelle across a floured baking sheet. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pasta into boiling salted water, and increase the cooking time a bit. What To Serve With Tagliatelle Tagliatelle might be traditionally served with one of a range of sauces – a Bolognese meat ragù or cream sauce, but with the exception of serving it with a favorite mushroom ragù, I tend to keep things on the lighter side with this pasta shape. Some examples: Spicy Tagliatelle: We had this for lunch today, pictured below. Tagliatelle tossed with a quick chile-flecked, strong citrus juice and soy sauce dressing. Loaded up with lots of roasted mushrooms, with mint, cilantro, and green onions. So good! Simple Tagliatelle with Lemon and Parmesan: Toss cooked tagliatelle along with a couple splashes of pasta water with a few tablespoons of butter or olive oil (whatever your preference). Add the zest of a couple lemons or oranges and a big squeeze of the juice. Shower generously with freshly grated Parmesan and finish with lots of black pepper and fresh chives. Tagliatelle with Caramelized Lemons: Colu Henry has a brilliant tagliatelle recipe in Back Pocket Pasta where she uses olives, arugula, garlic and caramelized lemons. It’s an easy fave. Mushroom Tagliatelle: Toss freshly cooked tagliatelle with a good splash of pasta water and plenty of this mushroom ragu. Tagliatelle with Simple Red Sauce: I’m also a fan of keeping it red and simple sometimes. This five-minute tomato sauce with some fresh basil leaves, and a bit of lemon zest to finish things off is all you need. Variations on the Tagliatelle Dough You can see in some of my other pasta recipes how to tweak basic tagliatelle pasta dough by adding different seasonings, juices, purees (in place of the water), and spices. For example, I added black pepper and turmeric to this sunny-looking cavatelli. And beet juice to electrify this fettuccini. More Ideas! Making fresh pasta is one of my favorite things to do. It’s even better when you have others around to help, taking turns in shifts. I did a basic primer on making homemade pasta a while ago, if you love fettuccine noodles or anything along those lines, start there. You can also try making gnocchi (it’s perfect with this pesto), or a favorite simple tomato sauce. And all my pasta recipes live here. Have a blast and enjoy! More Pasta Recipes Mushroom Lasagna Pappardelle Cavatelli Pici Beet Fettuccine Pasta with Crushed Creamy Walnut Sauce Stuffed Shells Baked Ziti Harissa Spaghetti Penne alla Vodka more pasta recipes Favorite Pasta Sauces Pesto Five Minute Tomato Sauce Mushroom Ragù Other Favorite Italian Recipes Gnocchi Bruschetta Fregola Sarda Continue reading Homemade Tagliatelle on 101 Cookbooks

Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.

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The most delightful thing my oven produces is the popover. Gougères are a close second, but a seeded popover, like this one, wins for sheer drama. They’re golden-crusted bready crescendos made from the simplest ingredients. A crunchy exterior belies a billowy eggy interior that absolutely begs for a slather of compound butter or honey. Popovers are worth learning to make well. This task, I’ll be honest, takes a bit of practice. I’ve chipped away at my recipe and approach over the years and thought I’d post it here today to encourage you to give them a go. So fun, so good, and endlessly adaptable. Popovers: Before You Start I’m going to talk about technique down below, but before you dive down the rabbit hole related to the endless number of popover techniques out there, you really want to make sure your oven is on point. Make sure you have even constant heat and good control over temperature. A blast of heat in the beginning gets that upward push going, then a more gentle heat cooks the popovers through while allowing a beautiful crust to develop. Just know, while a bad run of popovers might not be pretty, they’ll likely be tasty regardless. Variables Before we get to the recipe, I’ll mention that just about every variable related to making popovers is up for discussion. This is whether you’re talking about the recipe or the technique. There is debate on what type of flour to use, baking powder vs. no baking powder, batter resting time, oven temperature, food processor vs. blender vs. mixer, preheating the baking tins or not, etc. People are passionate, they’re emphatic. Some famous popover recipes use a much higher ratio of flour than I do here, I just never had any success with that. I’ve written a few tips into this recipe, deriving from things I’ve learned the hard way – for example, it is absolutely worth dirtying a pitcher and using it to quickly fill your pans. So, the recipe below includes everything that has worked for me over the years, the keys to delivering reliable popover beauties. Have fun! The Fill Line One last detail to be mindful of. How full should you fill popover pans? I fill my tins a hint over 1/2 full with batter, and get great pop. I’ve gone higher, but sometimes get spillover, particularly with an eggier batter. Good luck friends – let me know how it goes! More Puffy Recipes Dutch Baby Pancake Gougeres Fluffy Pancakes More Recipes with Seeds Seeded Pumpkin and Feta Muffins Six Seed Soda Bread Seed Pâté Big Sur Bakery Hide Bread Homemade Chili Crisp Toasted Pumpkin Seeds Continue reading Seeded Popovers on 101 Cookbooks

The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.

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If you’re the kind of person who keeps chili crisp on hand in multiple, making your own is going to be a revelation, especially this version. This is chili crisp flecked with fresh orange zest and fried shallots. It is chili forward and as feisty as the chili flakes you choose. A spectrum of spices works in fragrant concert with toasted nuts (and pepitas!), and the wildcard ingredient is finely chopped dates. Like all your favorite chili crisps, this brings plenty of fire, crunch, umami, spice, and chewy sweetness to everything you spoon it on. Homemade Chili Crisp: The Inspiration One of the things that initially excited me about being on the early internet was being able to connect with people from all over the world. It seemed magical to me. Many of the people I met during that era, decades ago, are still a part of my life now. A lot has changed since then, but there are moments when I still feel the magic. An example is connecting with Rawaan Alkhatib. She’s a creative delight and multi-talented whirlwind. A couple weeks ago she sent me her debut cookbook, Hot Date! and all my plans for the rest of the afternoon went out the window. It’s exactly the kind of cookbook I love and the most charming, high frequency love letter to dates imaginable. Rawaan wrote it, she illustrated it, and she calls the project “a hot pink, hot date, disco oasis dreamhouse.” I 100% concur. Today’s recipe is her take on chili crisp – a date-centric, kaleidoscopically-spiced launch off the beloved Chinese condiment. You have to try it. Chili Crisp Ingredients A few notes related to key ingredients in this recipe. Red Chile Pepper Flakes: As I mention in the recipe below the chili flakes in this recipe really set the tone and foundation – vibe, heat level, flavor, etc. Rawaan recommends using mild red chili flakes, such as Urfa biber or gochugaru. That said, don’t let the idea that you don’t have the “right” chile flakes on hand deter you from making this – use what you have and adjust the next time around. That’s what’s great about making your own chili crisp. For example, I’ve done a version of this chili crisp using my favorite smoked chili flakes. It transforms the crisp into something deep and moody, completely different than the version with unsmoked chili flakes. A long way of saying, play around! Chile Powder: This is where your heat level can really come into play and vary. The main thing is to use a pure, 100% chili powder, not a blend of spices labelled chili powder. Similar to the discussion of chili flakes above, your choice is going to impact your heat level and set the foundation here. Nuts: I’ve been using pistachios because I have a huge bag of them, they’re a beautiful bright green, and they’re delicious. Slivered almonds are in Rawaan’s recipe, use what you have! Shallots: Crispy fried shallots are a key ingredient here. You have two options – buy them or cook them yourself. If you opt for the latter, here’s how: Peel shallots and evenly slice transparently thin. Place in small, saucepan, barely cover with oil, and cook over medium heat, stirring often, until shallots are deeply golden brown. Remove shallots from oil with a spider or slotted spoon and allow to cool and crisp on a plate lined with paper towels. I add a couple pinches of salt. Reserve oil for another use, like this amazing cilantro salad. Dried Mushroom Powder: This brings the umami to the party. I keep porcini mushroom powder on hand, you might have shiitake or another type of mushroom, use whatever you have. If you have dried mushrooms on hand, you can give them a spin in a high speed blender to turn into a powder. Dates: One of the components that make this chili crisp unique. Here’s one of Rawaan’s illustrated pages. How To Make Chili Crisp The most time consuming part of this tends to be wrangling the ingredients. The next thing you do is make a flavor-packed chili and spice mixture with chile flakes, chile powder, orange zest, and all kinds of other ingredients that smell incredible. Set that aside, and cook garlic and ginger in a good amount of oil. You cook these until the garlic starts to look a bit toasted. At that point stir in the nuts and seeds. Continue cooking until the garlic gets golden and crispy. You can see things getting close in the photo above. Push the garlic and ginger aside and add the fried shallots, dates, and the spice mixture off heat. The spices will hit the hot oil and get fragrant and toasted. See below. Once the spice mixture is toasted, stir everything together until the ingredients are well combined. Store, refrigerated, in a glass jar. Ways To Use Chili Crisp Here’s a list of all the ways I’ve been using it, plus a few ideas on my radar as I finish off the current jar. Spooned over perfect guacamole. Finishing accent on this breakfast casserole. Spread across the bottom of this quiche before filling with the remaining ingredients prior to baking. Over a simple tofu scramble in the morning. Also great in a breakfast burrito. Breakfast / brunch has been a thing lately. In her headnotes, Rawaan mentions that her favorite way to use this chili crisp is to, “spread it thickly onto a slab of sheep’s milk feta, shingle that with thinly sliced figs, and bake in the oven at 350°F / 180°F until the cheese turns soft and custardy, but still retains its shape.” Sounds amazing. Over a baked potato (or baked sweet potato), with more fried shallots if you have them and a dollop of sour cream, creme fraiche, or salted yogurt. These brownies with a baby scoop of good vanilla gelato and a spoonful of this chili crisp. Other Chili Crisps to Try I’m still tasting my way through the always evolving chili crisp landscape. Arguably, you can’t go wrong with KariKari chili crisp, or Fly By Jing Xtra Spicy Chili Crisp – I tend to re-buy both of those. Also! I was over at my friend Jessica Winzelberg’s the other day and we ended up talking through her chili crisp collection faves including this kombu-accented one and this crispy chili made with Marcona olives. More Condiment Recipes Pesto Compound Butter Ponzu Sauce Citrus Salt Za’atar Grapefruit Curd Citrus Furikake more homemade spice blends Continue reading Homemade Chili Crisp on 101 Cookbooks

This flatbread is made from white whole wheat flour and packed with seeds - pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin for flatbread pizza or leave it thick, enjoy it straight, or bake it with toppings. Whatever you like, really!

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I stumbled on some notes about making flatbread while tidying up my desk recently. The recipe was attempting to do a version using whole, uncooked millet and quinoa. The notes in the margin cautioned me to use less crunchy ingredients the next time around. This time I went the seed route, and the resulting flatbreads were fantastic and wildly flexible. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Here’s how. When I pull the flatbread dough extra thin, I often like to add a thin later of toppings. Here are a bunch of pizza topping ideas to reference. The version in the photo above was baked with paper thin slices of sautéed potatoes, a bit of cheese, a pinch of fresh thyme. When I leave the flatbread a bit thicker, like you see in the lead photo, I usually skip the toppings, preferring it right out of the oven with a bit of salted butter (or a compound butter!) – and preferably alongside a big bowl of good soup. How to Make Flatbread Making this flatbread dough is basically the same as making pizza dough. With a heavy load of seeds and using a different flour. To start you combine the seeds and flour with instant yeast and cold water. You don’t need to worry about proofing the yeast, just mix well, knead for a bit and move on. You can absolutely make this dough without a mixer and I have notes on how in the recipe below. After kneading for a bit your dough will feel more elastic and resilient. And look something like the photo below. Divide your flatbread dough into six equal wedges. Shape each piece into a ball, rub with a bit of olive oil and refrigerate overnight or until ready to bake. A reminder, ideally, you’ll make the dough the night before, it takes about 10-15 minutes to prepare the dough, and then you pull it out and bake it the next day. This helps develop the good flavor. More Bread Recipes Black Bread Oatmeal Bread Zucchini Bread Skillet Cornbread Braided Onion Bread Lemon Focaccia Six Seed Soda Bread Also! If you’re inspired to use your oven some more, here’s where you can browse all the baking recipes. Continue reading Seeded Flatbread on 101 Cookbooks

Coffee lovers – getting your fix has never been easier. Have quality coffee delivered straight to your door with our reviews of the best coffee subscriptions.

If you’re the sort of person who notices they’re running low on coffee while bleary-eyed brewing up a cup in the morning, but forget to pick any up the rest of the day, a coffee subscription is an ideal way to ensure you never run out. There’s a wide variety of subscriptions to choose from – from small independent roasters to some familiar brands, all offering a variety of grinds, beans and styles to choose from. You might find your favourite new bean and stick with it like clockwork, or allow the roasters to make the choices for you – letting you go on a taste adventure through coffees from all over the world. Most places will also grind the coffee for you and do so to suit the brewing method you use, or you can purchase the whole beans to grind yourself (see our pick of the best coffee grinders). To test the best coffee subscriptions, we sampled sixteen different brands, tasting at least two types of coffee from each. These were delivered as whole beans and tested in a home setting, using the same grind, water type, water temperature and brewing method across all samples. Read on to discover our reviews of the best coffee subscriptions to buy online. Best coffee subscriptions at a glance Best coffee subscription for never running out: Grind Coffee, from £13.50 per month Best flexible coffee subscription: Pact Coffee, from £7.95 per fortnight Best value coffee subscription: XXX Best coffee gift subscription: XXX Best organic coffee subscription: xxxx Best single origin coffee subscription: xxxx Best affordable coffee subscription: Best coffee subscription for gifting: Best coffee subscription for discovering new roasters: Best for coffee blends and easy ordering: Best for expertly curated coffee: Best for professional-grade coffee: Square Mile Coffee Roasters, from £11 per month Best simple coffee subscription: Best coffee subscription for discovering new roasters: The Local Coffee Club, from £11.99 per month Kiss the Hippo Rounton Volcano Origin Rise Best coffee subscription boxes to buy in 2025 Grind Available from Grind (from £13.50 per order) IMAGE Best subscription for never running out About: Grind started as a café-bar in East London and now comprises eleven locations, including espresso bars, cocktail bars, restaurants, a coffee roastery and a recording studio. Grind’s subscription service provides you with access to its house blends, which can be bought as beans, ground or as compostable pods for a coffee machine. Value for money: 2 x 227g compostable refill pouches* for their branded coffee tins = £13.50 per box. (*purchase a £9 tin of whole coffee beans first to use, then store the new coffee in) Packaging: two refill pouches in the delivery is a neat idea, keeping the second half fresher for longer and helping you to never run out. Grind’s tins are in a cheerful yet stylish pale pink with a tight-fitting lid, so are worth purchasing first before subscribing to the bags. Subscribing: choose your quantity, delivery frequency between one to eight weeks and your chosen flavours, e.g. for ground coffee whether you want their house blend, black blend or decaf. If it’s your first order, you can choose the Trial Box of a mix of different blends to find the right Grind coffee for you. You can also fill in how much coffee you drink a day to estimate how much you’ll need. We tasted the Black Blend, which we found to be smooth with a touch of smoke and a hint of fresh hazelnuts. It’s very easy drinking and has been thoughtfully blended to be enjoyed without milk. We also tried the House Blend, which has an incredibly rich and complex aroma. This is a well-balanced coffee drink, ideal for everyday drinking and designed to work as well with milk as without. Sign up to a Grind Coffee subscription (from £13.50 per order) Pact Coffee Available from Pact Coffee (from £7.95) Best flexible coffee subscription About: Celebrating its 10th year in 2022, Pact is now a B-Corp certified company with an easy-to-navigate ordering process. The coffee arrives through the letterbox, and although you can’t adjust how many bags you get, you can change the frequency instead to match your level of coffee consumption. Value for money: from £7.95 for 250g bag every fortnight. Packaging: Pact is looking for and has been conducting trials on recyclable coffee bags. Currently its resealable bags are not recyclable in all areas. However, the pods are aluminium and are recyclable. Subscribing: Subscribing is simple and very customisable. The website lets you choose early on whether you want to opt for decaf or regular and asks you to select your preferred coffee making method from a list of 8 options to determine the grind. You can also choose to the day how often your coffee is delivered – meaning instead of just every 7 or 14 days you can choose every 13 or 15. We tried Pact’s house espresso and found the beans had a milk chocolate and roasted hazelnut aroma. When brewed, the coffee had a clean complex flavour profile with hints of black tea, malt and chocolate. We also tested its La Pedregosa coffee, which is from its “microdot” premium subscription. On opening the bag you get an overwhelmingly delicious aroma of butterscotch. After brewing, the aroma is bitter cocoa, baked plums and lemon zest. There’s a touch of liquorice on tasting with a rich almost umami bitterness and more roasted plum skin as the flavour develops. Sign up to a Pact Coffee subscription (from £7.95 per fortnight) Balance Coffee Available from Balance Coffee (from £9.44) Best coffee subscription for gifting About: Balance coffee is a London-based company that sources its beans worldwide and roasts them in London. Its website explains the health benefits of coffee, and therefore the importance of testing their coffee for pesticides, mycotoxins and moulds. It has a range of gift subscriptions available, along with other coffee-related gifts and kit. Value for money: from £9.44 for 250g bag. Packaging: it’s recyclable and made from paper, printed with tasting notes, roasting date and country of origin for the beans. Subscribing: Select from whole bean, filter, cafetière or espresso ground and whether you want to receive it weekly, fortnightly or monthly. You can also select the weight from 250g, 500g or 1kg bags, which makes it good for large households or small offices. For the tasting, we tried the “stability blend”. The beans gave off a fresh light aroma packed with crisp sea air and crunchy savoury biscuits. When brewed the aroma imparted diverse notes of honeysuckle and short ribs. The coffee had a beautifully rounded flavour profile, with good lingering bitterness reminiscent of papery hazelnut skins. Fresh cherries, peanut, maple syrup and fig coat the palate. We also tasted the “level up” coffee – the aroma of this coffee was packed with chocolate hazelnut richness, which continues through tasting. Cocoa-heavy brownies, a touch of toasted coconut and sour cherry notes prevented any sickliness. Sign up to a Balance Coffee subscription (from £10.99 per bag) Batch Coffee Available from Batch Coffee (from £15.50 per month) Best for discovering new coffee roasters About: Batch is different from some other subscriptions, as it doesn’t roast its own beans, instead packaging and curating coffee from other roasters. Batch selects your coffee from a growing list of independent UK and Irish roasters and sends out its coffee in double pack boxes, so you can try two samples side by side. Choose from five grind options or whole bean. Value for money: rolling subscription costs £15.50 and includes 2 x 200g bags of coffee fortnightly or monthly. Choose from four subscription plans, which work out cheaper the more you pay upfront. The three-box rolling subscription for 3 x 200g bags is £17.50, but if you prepay for 12 boxes that becomes £15.50 per box. Packaging: It arrives in a letterbox-friendly cardboard box and in fully recyclable bags. Its box and pack is peppered with QR codes, which means you can get as nerdy as you want to and there’s not lots of extraneous paperwork in the box. The QR codes link to brewing guides, lots of detail about the coffee itself and a printable flavour wheel. For this sample, we first tried the Hermosa from Meletius. The beans themselves had an element of red lentils/split peas on the nose, but found a lot of depth and subtle sweetness in the tasting. Scorched toast, brown sugar and vanilla sit alongside earthier notes of wood, oats and cashew nuts. We then tried Divino Nino, from New Ground. The brewed coffee had notes of roasted carrot and blanched hazelnuts on the nose but the palate explodes with walnut, touch of mint tea and dark rum. It also had lingering bitterness with a hint of liquorice. Sign up to a Batch Coffee subscription (from £17.99 per month) Caravan Coffee Roasters Available from Caravan Coffee Roasters (from £8 per bag) Best for coffee blends and easy ordering About: each bag of coffee from London-based Caravan Coffee Roasters comes with a card highlighting detailed tasting notes, a brewing guide and background information on the blend or the producers. Value for money: 1 x 250g bag every month for three months = £9.50 per month (£28.50 total). Packaging: the white paper bags are plastic lined with a resealable top, making it easy to keep your coffee fresh without needing to decant it into another container. On the front of each bag, there are details of where the coffee is from and brief tasting notes. Subscribing: a simple, step-by-step ordering process. You can completely tailor the subscription to you. Choose between filter or espresso, your pick of four flavours, frequency of delivery (weekly, fortnightly, monthly), bag size (200g or 1kg), ground or whole bean coffee and either a three, six or 12-month subscription. We tried Caravan’s Special Brü and picked up tasting notes of blackcurrant and cream with low acidity. It’s an easy-going coffee which transported us to a modern, city coffee shop, and would be perfectly partnered with a fried egg on a brioche bun for brunch. The Market Blend scored well too – a decent, straightforward but great quality coffee. Sign up to a Caravan Coffee Roasters subscription (from £8 per bag) Monmouth Coffee Company Available from Monmouth Coffee Company (from £7.50 every two weeks) Best for expertly curated coffee About: each coffee comes with a postcard of information about where it’s from, how it was processed and tasting notes. Value for money: 1 x 250g bag coffee every month for three months = £22.50. Packaging: the coffee comes in chic, brown, biodegradable/compostable paper bags with a simple, coloured tag at the top which tells you who and where your coffee comes from. Subscription boxes are delivered in a neat, letterbox friendly cardboard box. Subscribing: the site’s subscription page is easy to navigate and offers several options. Choose if you want delivery every fortnight or month, take your pick of six different grinds, four roasts and three bag sizes. The subscription is a repeat model and you can pause, change or cancel at any time. The coffee we tasted was outstanding. We tried a bag of Finca Perla Del Valle, which we describe as a strong, punchy, dark roast which is creamy, with hints of tobacco. It has light and dry sweetness and is incredibly drinkable – it would be a dream with a cinnamon bun in hand. We also tasted Fazenda Santa Lucia. This is super strong – a deep, dark roast, almost acrid, but with a really full delicious flavour. This is everything you would need from a coffee to get you through an unbearably early morning. Delicious and very, very awakening. Both examples got top marks for flavour in our taste test. Sign up to a Monmouth Coffee Company subscription (from £7.50 a fortnight) Square Mile Coffee Roasters Available from Square Mile Coffee Roasters (from £11) Best for professional-grade coffee About: Square Mile is focused on wholesale and ensuring its coffee tastes as good as possible when it gets to the cup, so has lots of technical advice and information on its blog. Value for money: 1 x 350g bag monthly to UK = £12.50. Packaging: slightly bigger pack sizes here (350g instead of the more common 250g). Its black plastic bags are printed with a faint map design from its signature map of a square mile of London from the 1700s. Each also displays a sticker of the name of the coffee, tasting hints and a short sentence about the coffee, where it’s from and the process used. As the packs are larger, you will find the bags and boxes don’t yet fit through the letterbox, but the brand is still working on ironing that out. Subscribing: choose from a blend, its choice or decaf and whether you want to use it for filter or espresso coffee. You get an option of 350g or 1kg quantities and whether you want it weekly, fortnightly or monthly, on a recurring or fixed term subscription. The website walks you through the process seamlessly. On tasting, we found the Huye Mountain coffee very acidic, smooth and with high bitterness, like a 90% dark chocolate – not for the faint hearted. With the Muungano, we got the gooseberry straight away. There’s an oiliness too that balances well, like gooseberries and custard. Superb. Sign up to a Square Mile Coffee Roasters subscription (from £11) Rave Coffee Available from Rave Coffee (from £8.95 per month) Best simple coffee subscription About: a note card with each coffee gives details of the coffee, the farm, the processes etc but also has a space on the back for you to pick out your tasting notes and give your own rating. The cards are small and easy to keep hold of, allowing you to build up a vocabulary of what coffee you really like. Value for money: 1 x 250g bag = £8.95. Packaging: the coffee comes in a biodegradable, resealable bag. Affixed to the bag with a bulldog clip is a card about that coffee. Subscribing: choose from traditional or discovery coffees, how you want to brew it and whether you want one, two, three or four bags a month. The subscription process is very simple to use. We tasted a couple of Rave’s single origin coffees; the Guatemala san jeronimo Miramar coffee we thought was a bit more of a darker roast than we expected. It has quite a lot of bitterness but it’s smooth, nicely balanced and easy drinking. Initial miso notes give way to red apple skin (red apple is a tasting note they give which we agree with) and a nice chocolate aftertaste unfolds. Their El Salvador, Los Pirineos coffee has a good balance of richness and acidity, with hints of complexity. It transports you to a cosy café. Sign up to a Rave Coffee subscription (from £8.95 per month) The Local Coffee Club Available from The Local Coffee Club (from £11.99 per month) Best coffee subscription for discovering new roasters About: this subscription service is designed to help you discover independent roasteries in your local area, covering London, Bristol and Bath, Scotland and South Wales – though you can still sign up if you live outside these areas. Each bag of coffee comes with an A4 sheet detailing the origin of the beans, how they were farmed and where they were roasted. Value for money: 1x 250g bag = £11.99 Packaging: Local Coffee Club sends everything in a letterbox-friendly cardboard box, and all the roasteries we received coffee from packaged the beans in recyclable bags. Subscribing: select your location (there’s also an ‘everywhere’ option, if you want to try coffee from roasteries beyond your local area), then choose the quantity (250g, 500g or 1kg), the date you’d like to start receiving coffee from, and whether you want the beans to be roasted for filter or espresso. Our first delivery came from family-run Carnival Coffee Roasters in south London, which sent us Rotutu beans from Timor-Leste. The coffee was smooth and sweet, with notes of cherry, toffee and orange zest. We also received a guest espresso from Ethiopia via Wood Street Coffee in north-east London, and Esquipulas beans from Nicaragua via Redemption Roasters – this has notes of milk chocolate, almond and dates, and we loved it so much, we ordered a second bag. Sign up to The Local Coffee Club (from £11.99 per month) Related content Best coffee machines Best bean-to-cup coffee machines Best espresso machines Best coffee pod machines Best filter coffee machines Best cafetières Best coffee grinders Best coffee beans Best gifts for coffee lovers Best advent calendars Best cocktail subscriptions and clubs Best chocolate subscriptions and clubs Best sweet subscriptions and deliveries Best meal delivery services Best De’Longhi coffee machines How long do coffee beans last? For more top coffee buys, check out expert barista Celeste Wong’s recommendations for the best moka pots, gooseneck kettles, coffee grinders and decaf coffee to buy on our sister brand, olive magazine: Best moka pots to buy Best gooseneck kettles to buy Best coffee grinders to buy Best decaf coffee to buy This review was last updated in January 2025. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

We reviewed charcoal barbecues that cost under £100 to find the best cheap BBQs for summer entertaining.

No matter where you are in the world, as soon as the sun comes out, it’s hard to beat cooking outdoors on an open flame. Buying a barbecue for the first time can be daunting. Fancy electric or gas grills can cost the earth, while traditional coal barbecues range from rickety but fit-for-purpose budget grills, to enamelled kettle barbecues that wouldn’t look out of place on a Texan range. We love the primal process of creating fire ourselves, so we whittled down our testing group to charcoal barbecues only. Read our full list of the best charcoal barbecues to buy. Best budget charcoal barbecues at a glance Best budget barrel barbecue: Argos Home charcoal oil drum barbecue, £50 Best basic charcoal barbecue: VonHaus Barrel charcoal barbecue, £69.99 Best large charcoal barbecue: Lifestyle 22″ kettle charcoal barbecue, £41.99 Best multi-functional barbecue: Bar-Be-Quick Tandoori Smoker and Grill, £85 Best overall budget barbecue: Weber compact 47 charcoal barbecue, £75.99 Best smoker barbecue hybrid: Bar-Be-Quick smoker and grill barbecue, £85 Best budget charcoal barbecues under £100 Argos Home charcoal oil drum barbecue Available from Argos (£50) Best budget barrel barbecue Pros: Easy to use and light Good heat coverage Effective heat distribution Cons: No tool storage Poor quality in parts Star rating: 4/5 Compared to other charcoal barbecues on the market, Argos’ basic barrel barbecue offers excellent value for money. An obvious strength is the price point. For under £50 you’re afforded plenty of cooking space for two, or elements for four people. The efficiency and quality of cooking is worth more than £40 alone. Vents in the bottom basin feed the coals with air to keep them heated. The shape of the barbecue means it’s easy to achieve an even coal distribution so cool spots that are common in kettle barbecues are easily avoided. For the money, you can’t get much better. Read our full Argos Home charcoal oil drum barbecue review Available from: Argos (£60) VonHaus Barrel charcoal barbecue Available from Amazon (£69.99), VonHaus (£79.99) Best basic charcoal BBQ Pros: Good build quality Big cooking surface Good height Cons: Poor-quality wheels Star rating: 4/5 An excellent example of the way barrel barbecues should look and work, Vonhaus’ basic model has the archetypal style without compromising on capacity. You can cook for a crowd thanks to a 73cm x 39cm grill. Under its fold-down lid, potato chips cooked exceptionally well with defined charring. Courgettes didn’t stick and a whole spatchcock chicken cooked through in less than half an hour. It’s a bit tricky to clean, although that isn’t unusual for barrels. It also lacks tools, which is a minor issue. Read our Vonhaus Barrel charcoal barbecue review Available from: Amazon (£69.99) VonHaus (£79.99) Lifestyle 22″ kettle charcoal barbecue Available from Robert Dyas (£41.99) Best large charcoal barbecue Pros: Large cooking area Adjustable twin air-vent system Cons: Ambiguous building instructions Cheap-feeling handles Star rating: 3.5/5 If you don’t mind interpreting diagram-based instructions with no text and have a set of basic tools in your cupboard, you’ll feel rewarded by this barbecue once built. It’s a cheap but cheerful model that’s lightweight to lift and manoeuvrable thanks to its wheel. It will need to be under cover for wetter months. Some useful features make it feel like a value-for-money purchase, the first of which being two cooking grills. They don’t produce the char lines you look for from grills, and ingredients need to be oiled to prevent them from sticking, but you have the option to cook with high heat just above the coals, or lower and slower at the top. An adjustable twin air-vent system gives you adjustability over the temperature with the lid on, which cooks ingredients the most efficiently. A removable ash-catcher is another user-friendly feature. Read our full Lifestyle 22″ Kettle charcoal barbecue review Available from: Robert Dyas (£41.99) Bar-Be-Quick Tandoori Smoker and Grill Available from Argos (£85), Robert Dyas (£99.99) Best multi-functional barbecue Pros: Versatile Skewers included Cons: Poor heat retention Star rating: 3.5/5 This is a brilliant option for anyone who is looking for an entry-level to low and slow outdoor cooking, offering a standard BBQ grill along with a ‘tandoori’ attachment, smoker and fire-pit functions. For the price, you trade off some build quality. The ‘tandoori’ function overstates the product’s ability – for example, you’re not able to blister naan breads on the side. But for anyone who wants an affordable multi-functional and portable barbecue, this is a great price. Read our full Bar-Be-Quick Tandoori Smoker and Grill review Available from: Argos (£85) Robert Dyas (£99.99) Weber compact 47 charcoal barbecue Available from Amazon (£75.99), BBQ World (£89), Very (£99.99) Best overall budget barbecue This porcelain-enamelled, dinky version of their heftier grills is rust-proof, comes with an ash catcher and is perfect for small gardens. If you’re in the market for a serious barbecue arsenal, Weber’s chimney starter kit is well worth looking into. It’ll get your charcoal ready in quick-time and we found it ridiculously helpful when testing 15 barbies on a drizzly day in spring. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”464547″ fallback_link_text=”Latest Deals” original_product_name=”Weber Bar B Kettle” /] Bar-Be-Quick smoker and grill barbecue Available from Argos (£85), Robert Dyas (£99.99) Best smoker barbecue hybrid We were super impressed by the fact this unassuming cylindrical contraption features four cooking functions. Speaking purely on barbecue terms, there are two tiers and the bottom one can be turned into a lidded portable barbecue. It’s not as sturdy as a traditional smoker, but it can retain a constant heat for up to three hours, so you could smoke whole chickens or pork ribs with ease. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”459411″ fallback_link_text=”Latest Deals” original_product_name=”Bar-Be-Quick smoker” /] Which barbecue should I buy? The most important things to consider are how many people you’ll be cooking for, how much storage space you have, especially once you’ve factored in bags of charcoal and other barbecue accessories (some barbecues come with very handy protective storage cases, too), plus where and when you’ll be barbecuing. For a lot of people, small portable barbecues work for trips away, but they’re also a perfectly acceptable garden barbecue for couples, families with young children – or just people who don’t mind cooking in batches. It’s also worth being realistic about how often you’ll use a barbecue. If you’re likely to only dust it off once or twice a year, an expensive gas grill with a huge footprint probably isn’t worth it. Read on to discover our top buys. How we tested budget barbecues We tested a representative sample of barbecues and scored them against the following criteria. We tested each barbecue using an identical batch of popular BBQ food like burgers, chicken, sausages and halloumi & vegetable kebabs. Ease of assembly: barbecues have to be put together from scratch, so we assessed for easy instructions. Clear manuals, minimal nuts and bolts and a logical construction process were judged favourably. Manoeuvrability: unless you live in a balmy climate, you’ll have to move your barbecue in and out of indoor storage. Wheels and handles help in this respect. Footprint: we looked for barbecues with neat shapes that can be slotted into a small storage space. Ease of cooking: we judged the size and height of the grill and temperature control – food that’s charred outside but raw inside is the ultimate culinary no-no. What didn’t set us alight? Barbecues with poor air circulation: For coals to burn efficiently you need good ventilation from underneath, so any barbecues with coals laid on a flat surface don’t tend to work as well. Design over practicality: Some gimmicky table barbecues or mini bucket barbies might look cool, but if you can’t fit more than a couple of sausages on, what’s the point? Barbecue recipes and tips… Best portable barbecues How to barbecue safely Our best ever barbie recipes How to throw a last minute barbecue Our barbecue section Best charcoal for BBQs Best gas BBQs Best charcoal BBQs If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk. What’s your barbecue of choice? We’d love to hear your product suggestions…

Research reveals it’s healthier to eat most of your daily calories earlier in the day. Let’s take a look at why.

The old adage to breakfast like a king, lunch like a prince and dine like a pauper, may now be scientifically backed, but for most Brits dinnertime remains the biggest meal of the day. So how does eating your largest meal at night, and particularly when it’s close to bedtime, affect you? Read on to learn more. Next, discover all you need to know about diets, including whether a low-fat diet is healthy, what makes the Mediterranean diet so good for you and a deep-dive into the keto diet. Plus, see our healthy recipes for weight loss. How can the time I eat affect my weight? According to recent research, eating the majority of our daily calories earlier in the day is better for us – preventing weight gain, stabilising blood sugar and reducing the time that blood sugar is above normal levels. Why should this be the case? Well, studies suggest that calories consumed at different points in the day may have different effects on our energy use and our circadian rhythm. One of the reasons is that, as the day draws to a close, the body begins to release the sleep hormone, melatonin, which results in less insulin and affects our ability to digest sugars, like glucose. Insulin has a circadian rhythm – levels are naturally higher in the morning and afternoon. This means that, for the majority of us, our bodies are better equipped to manage the glucose from digestion earlier in the day. What’s more, eating a large meal too close to when your body is shutting down to rest, may be a risk factor for chronic disease, including diabetes. Consequently, skipping breakfast and eating a greater proportion of your calories later in the day is likely to encourage the body to store more fat, while snacking after dinner, has been seen to result in fat gain. To put this to the test, researchers put 10 people with prediabetes and obesity into two groups, one restricting their calories to the first eight hours of the day, creating a fasting window out of the remaining 16 hours; the other eating 50 per cent of their daily calories after 4pm for seven days. They concluded that eating earlier has a range of benefits, including improving metabolic health and potentially preventing diabetes. Consequently, consuming the majority of your calories at breakfast and lunch may make it easier to control your weight, avoid fat gain and lower your risk of diabetes, especially at mid-life. So, if you follow a fasting routine, how can you apply this knowledge? What is fasting? When we refer to ‘fasting’ we’re talking about the abstinence from all or some food and drink for a given period of time. You may also see it referred to as ‘intermittent fasting’ or ‘time restricted eating’; both these terms suggest eating patterns that expand the amount of time your body is in a fasted state. This state is achieved by reducing your ‘eating window,’ or the time during which you eat. What are the health benefits of fasting? Fasting appears to have several benefits including helping your body use stored body fat more easily; increasing the diversity and number of beneficial bacteria in the gut; and reducing some of the risk factors for heart disease such as high blood pressure and cholesterol. Animal studies have shown that fasting may delay ageing and promote levels of human growth hormone, which plays an important role in the body’s repair mechanisms; and improve brain function, particularly in people with Parkinson’s and Alzheimer’s. Learn the top 10 health benefits of fasting Listen to the BBC Good Food podcast, fasting for weight loss; read more on healthy ways to lose belly fat and the dangers of abdominal fat Is fasting safe for everyone? Fasting should be avoided if you’re underweight, if you have or are recovering from an eating disorder, are pregnant or breastfeeding. Before starting a new diet, speak to your GP, particularly if you’re under 18, elderly, have a pre-existing medical condition (including diabetes, high blood pressure, kidney stones, acid reflux) or are on medication. For women of reproductive age, the timing of a fast may be best performed during the follicular (early) stage of the menstrual cycle. Fasting diets compared There are different ways to incorporate fasting into your daily or weekly plan. The 5:2 diet The 5:2 diet was created by the late doctor Michael Mosley in 2013. The rules are simple: dieters eat ‘normally’ for most of the week but on two non-consecutive days they eat just 25 per cent of their usual calorie intake (500 calories for women and 600 for men). Women are expected to lose about 1lb a week, although men may lose more. On ‘fasting’ days, people are advised to choose nutrient-dense foods such as lean protein including poultry and vegetables rather than calorie-counted ready meals, which aren’t as satisfying. Some people report feeling tired, experiencing poor concentration, headaches and dizziness on fasting days so staying hydrated with water and herbal tea is important. Learn about how to go on an anti-inflammatory diet The 16:8 diet Similar to the pattern of eating analysed by the researchers from NYU’s medical school in its study (see above), this is where the day’s eating is concentrated into an eight-hour window. The Fast 800 diet Another diet, originally created by Dr Michael Mosley, this regime is aimed at rapid weight loss and is not recommended for people who are underweight or have an eating disorder, are type 1 diabetics, have had a heart condition or are recovering from surgery or doing any endurance exercise. In stage one, lasting between two and 12 weeks, participants eat 800 calories a day of lean protein and vegetables to prompt the body into ketosis, which burns fat. In stage two, participants eat 800 calories for two days a week, following a low-carb Mediterranean diet for the remaining five days. Stage three is the maintenance phase when participants continue with a low-sugar, Mediterranean-style of eating. Side effects may include hunger pains, headaches and constipation and up to three litres of water is recommended a day to overcome tiredness. Read more about what you can eat on the 800 fast diet. So, when is the healthiest time to eat? Starting your day by eating breakfast within two hours of waking and setting a curfew for nighttime meals and snacks may reduce hunger and help control your overall calorie intake. If you’re not hungry at breakfast, it may be that eating late in the evening is affecting your appetite – making changes may improve appetite first thing and bring numerous other health benefits, too. Further reading… A healthy diet for those aged 65 and beyond Does diet affect gut health? How many calories should I eat? What is the prediabetes diet? What is personalised nutrition? This page was reviewed on 12th March 2025 by Kerry Torrens. Kerry Torrens BSc. (Hons) PgCert MBANT is a BANT Registered Nutritionist® with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

They may be small but the humble pea has some impressive benefits. Find out what makes peas so good for us and whether frozen are as healthy as fresh.

What are peas? Peas are not actually a vegetable but a legume, and belong to the same family as lentils, chickpeas, beans and peanuts. In the UK, peas are in season between May to October, but the majority of peas we eat are frozen, making them an all-year staple. Health benefits of peas include: Good source of plant-based protein Useful source of vegan iron Contain antioxidant plant compounds May improve blood sugar control May support digestive health May support heart health May help balance cholesterol May be cancer protective May protect vision, as we age May support the immune system Discover our full range of health benefit guides and check out some of our favourite pea recipes, including pea and mint soup and pea, ham hock and watercress salad. Nutritional profile of peas An 80g (cooked) serving contains: 63kcal/263kj 5.4g protein 1.3g fat 8.0g carbohydrates 4.5g fibre 184mg potassium 104mg phosphorus 1.2mg iron 13mg vitamin C Are frozen or fresh peas healthier? Nutritionally, there is little difference between fresh and frozen peas, this is because they are frozen soon after harvest, preserving their nutritional value. Frozen peas enable you to use only what you need, making them a healthy, cost-effective option. Top health benefits of peas 1. Good source of plant-based protein Plant proteins are a sustainable option and could be added to supplement the animal-based proteins in your diet. As one of the best plant sources of protein, peas make a satisfying component of any meal. They have a protein content of about 20-25%, and provide all nine essential amino acids. 2. Useful plant-source of iron Peas are a useful vegan source of iron, which is needed for making red blood cells and transporting oxygen around the body. However, like other plant sources of iron, it is less absorbable than animal sourced iron, although this may be boosted by combining peas with vitamin C-rich vegetables. 3. Contain antioxidants Peas contain active plant compounds, such as flavonoids and phenols, which have an antioxidant effect, protecting the cells of the body against a process called oxidation. 4. May improve blood sugar control With a low glycaemic index (GI) and high fibre content, peas are a useful if you need to monitor your blood sugar levels. They contain starch in the form of amylose, which slows our digestion and studies show helps to improve our blood sugar balance. Peas also contain magnesium, B vitamins and vitamin C, all of which help support blood sugar management. 5. May support digestive health As they are rich in fibre, peas support digestive health, and the fibre they provide fuels the beneficial gut microbes, which play a pivotal role in our health. Much of the fibre content is soluble, which may alleviate constipation. Eating more fibre is associated with a reduced risk of a number of conditions, including obesity, type 2 diabetes, heart disease and cancer. 6. May support heart health Peas contain heart-friendly minerals including magnesium, potassium and calcium and are also rich in antioxidant nutrients, like vitamin C, as well as phytonutrients including carotenoids and flavanols which are heart protective and support cardiovascular function. 7. May help balance cholesterol The soluble fibre peas contain help us manage cholesterol levels, especially the so-called ‘bad’ cholesterol, LDL cholesterol. Animal studies have also demonstrated that the active plant compounds in peas may help balance levels of total and LDL cholesterol. 8. May be cancer protective Regularly including legumes, like peas, in your diet may reduce the risk of cancer due to their high antioxidant levels. Peas also contain natural compounds called saponins, these compounds have been shown to help protect against certain forms of cancer. 9. May protect vision as we age Peas are a useful source of the carotenoids, lutein and zeaxanthin. These nutrients act as blue light filters protecting the eye, including the macular, from damage. 10. May support immune system Peas are a useful source of immune supportive nutrients including vitamins A, C and E as well as zinc and plant compounds, like catechins and coumestrol, all of which support our immune function. Are peas safe for everyone to eat? Legumes are a common allergen, and peas are no exception. Special attention should be taken if you have been diagnosed with a legume allergy, this might include peanuts and soya. Like other legumes, peas contain plant compounds including lectins and phytic acid that may inhibit our absorption of some of their nutrients including iron, magnesium and calcium. Peas also contain carbs, known as FODMAPs, these escape digestion and are fermented by bacteria in the gut and in some sensitive people may cause bloating, discomfort and wind. Read more from the NHS about food allergies and when to seek help. So, are peas good for you? Unless you have an allergy, peas are a healthy food and make a useful contribution to a varied and balanced diet for most people. However, those with a digestive sensitivity to FODMAPs should be mindful of portion size. Want more like this? Now try… Health benefits of potatoes Health benefits of spinach Health benefits of mushrooms Health benefits of sweet potato Health benefits of hummus Check put our healthy pea and frozen pea recipe collections: And why not try our favourite pea recipes: Pasta with salmon & peas Leek, pea & watercress soup Corn & split pea chowder Herby broccoli & pea soup Orzotto with pancetta & peas This article was last reviewed on 17 March 2025 by Kerry Torrens. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

If you’re concerned about high blood pressure, find out how a healthy diet and lifestyle may help reduce your risk of associated illness.

High blood pressure is one of the most prevalent conditions of the adult population – with one in three adults in the UK diagnosed with this condition. Your ethnicity, genetics, age and whether you have certain health conditions may make you more likely to have high blood pressure. Certain life stages may also be relevant such as post menopause and during pregnancy. Next, read up on ways to lower cholesterol and whether saturated fat is bad for you, plus, find out about ultra-processed foods and how much fat to eat each day. What is high blood pressure? When your GP measures your blood pressure, they are taking a measure of the blood passing through the blood vessels and the amount of resistance the blood meets while the heart is pumping. This pressure indicates the force inflicted on the walls of your arteries as blood is pumped around the body. You need a certain amount of pressure to keep blood flowing but if the pressure is too high it can create microscopic tears in the artery walls and speed up the condition commonly referred to as ‘hardening of the arteries.’ If you are told your blood pressure is high – a condition also known as hypertension – this means the the force of blood pushing through your blood vessels is higher than is considered healthy. High blood pressure rarely has symptoms and for most people, the only way of knowing they have the condition is to have their blood pressure measured. People with high blood pressure are at greater risk of having a heart attack or stroke. However, the good news is, if you do have high blood pressure, there are ways of bringing it down, including through diet. Know your numbers Your heart is a pump that beats by contracting and then relaxing. The pressure of the blood flowing through the arteries varies at different times in the heartbeat cycle. A blood pressure reading gives two numbers – the first number is the systolic pressure, when the heart contracts and forces blood round your body. The diastolic pressure is the second, lower value and is the pressure recorded between heartbeats, when the heart is resting. Normal blood pressure readings for adults are between: 90/60 mmHg and 120/80 mmHg High blood pressure readings for adults are between: 135/85 mmHg or higher if taken at home and 140/90 mmHg or higher if taken in a GP surgery, hospital or a pharmacy. For more information, refer to the NHS website Learn more about checking your blood pressure at home. Note – if either your systolic or diastolic readings are high, this can indicate high blood pressure. What diet and lifestyle changes help blood pressure? Managing your weight Achieving and maintaining a healthy body weight is the most important recommendation for those with high blood pressure. For some people, even losing modest amounts of weight can lead to a reduction in blood pressure. However, aim to lose weight slowly and healthily (ideally between 1lb and 2lbs a week that’s 0.45kg – 0.9kg) to increase your chances of keeping it off. Regular exercise may help reduce blood pressure and plays an important part in losing weight. Skip the salt There’s a link between having too much salt in your diet and having high blood pressure. Most of us consume more salt (sodium) than we need. The target is to have no more than 6g of salt per day. Food labelling laws require salt to be presented on the food label – getting into the habit of checking before you buy packaged foods can help you choose lower salt versions where relevant. Reducing the amount of salt you eat may help keep your blood pressure down. If this is relevant for you, aim to cook without adding any salt, and avoid adding salt at the table. Instead use herbs and spices to flavour your food. That said, the majority of the salt we eat is hidden in processed foods, so you should check the ingredient labels on foods and opt for the ones which have the least salt. Avoid foods that are known to be salty – such as sauces, canned soups, processed meats, salted nuts and snacks such as crisps and biscuits. Many basic foods such as bread and cereals also contain a lot of salt. Try our low-salt recipes: Low-salt breakfast Low-salt lunch Low-salt dinner Fruit and vegetables Fruit and vegetables contain potassium, which helps to balance excess sodium (salt) in the body. Aim to include potassium-rich foods such as bananas, apricots, green leafy vegetables and citrus fruits like oranges, daily. However, before significantly increasing your intake of potassium, check with your doctor. Some people, for example those with kidney disease, may need to avoid both potassium and salt. Try some of these fruit and veg-packed recipes: Forest fruit & banana smoothie Summer fruit compote Mixed vegetable tagine Alcohol If you do enjoy the occasional alcoholic beverage, be sure to stick to Government guidelines – that’s no more than 14 units per week, spread across three days or more. Alcohol is high in calories and so contributes to weight gain. Remember intakes above 12g per day (the amount found in 280-330ml beer / 100-120ml wine), is associated with hypertension. For more information on alcohol consumption, visit drinkaware.co.uk. The DASH diet Developed by America’s National Heart, Lung and Blood Institute (NHLBI), the DASH diet has been successful in helping people to lower their blood pressure. The acronym stands for ‘Dietary Approaches to Stop Hypertension’ and the first principle recommends you cut right back on the amount of salt you eat. The diet is rich in vegetables, fruit and low-fat dairy foods and restricts saturated fat. Long-term benefits of this eating plan depend on the ability of individuals to make long-lasting dietary changes. If you are thinking of trying the DASH diet check with your GP first in case there are any special circumstances that might make it unsuitable for you. Other lifestyle factors that may help to lower blood pressure include avoid smoking and minimising stress through relaxation. For more information on blood pressure and keeping yours at a healthy level visit bloodpressureuk.org. Enjoyed this? Now read… Spotlight on… heart disease What is diabetes? What are heart-healthy portions? Understanding high cholesterol 10 ways to lower cholesterol This article was last reviewed on 12th March 2025 by Kerry Torrens. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

Not just reserved for warm weather, the best gas barbecues are versatile and easy to use. Here, we've collaborated with Gardeners' World to bring you expert reviews of the top models we've tested

When the temperature outside starts heating up, so do our barbecues. Come rain or shine, we Brits embrace outside cooking over the warmer months, so much so that research for the 28th National BBQ Week last year revealed three in four UK households owned a barbecue last summer, with gas barbecues being the most popular choice. Gas-powered grills are quicker to heat, easier to use and more precise to cook on than charcoal. Dials set the temperature exactly where you need it to be and the barbecue will be ready for cooking in 15 minutes or less. Throw on a couple of Good Food’s best ever barbecue recipes or pick up one of our best BBQ boxes, and you’ll have a feast fit for a king! Even better, once you’ve finished, there’s no need to scrape up the burnt coals. Just turn it off and give the grates a good scrubbing. If you’re shopping for a new gas BBQ, there’s tonnes of choice and top brands like Weber, Char-Broil and Everdure all offer several options at a range of prices. Luckily, we’ve narrowed things down so you don’t have to. Replacing an old barbecue? Here’s how to recycle electricals and appliances. [squirrel-affiliate-playlist squirrel_playlist_id=”846″ /] Best gas BBQ at a glance Best premium gas barbecue: Weber Genesis Series EPX-335 Smart Gas Barbecue, £1,769 Best easy-to-assemble gas barbecue: Napoleon Rogue R425 gas grill, £641.21 Best gas BBQ for families and hosting: Weber Spirit E-425 Gas BBQ, £699 Best portable gas barbecue: Weber Q1200 gas barbecue, £259.25 Best gas barbecue for feeding a crowd: Weber Genesis E-315 gas barbecue, £929 Best gas BBQ for novices and tech enthusiasts: Char-Broil Evolve Gas, £699 Best gas barbecue for versatility: Broil King Crown 490, £949.95 Best barbecue for couples or small families: Char-Broil Grill2Go, £178.76 Best basic gas barbecue: Boss Grill Deluxe Portable, £229 Best budget gas barbecue: George Foreman GFSBBQ1 Single Burner, £99.99 Jump to: Best gas BBQs to buy in 2025 How we tested gas barbecues What to look out for when buying a gas barbecue What gas do you use for a barbecue? Can you use a gas BBQ in winter? Best barbecue recipes Best gas BBQs to buy in 2025 Weber Genesis Series EPX-335 Smart gas barbecue Available from Weber (£1,769) Best gas barbecue Pros: Expandable cooking grate/keep warm grill Illuminated controls for night-time cooking Six utensil hooks Extremely high quality component parts Extra-large sear zone Grease scraper included Cons: Short power cord Batteries required for ignition and LED lighting Barbecue cover not included in the price Star rating: 5/5 New for 2022, the Weber Genesis is a professional-grade gas barbecue for home use. It’s our top pick for anyone wanting to create big barbecue flavours easily year-round from a relatively seamless outdoor cooking experience. It’s a beast, large enough to cook for up to 10 at a time. For the price, we expected exceptional quality along with bells and whistles, and we weren’t disappointed. Among the features were night vision LED lighting, Bluetooth and Wi-Fi connectivity, plus alerts for step-by-step barbecue recipes direct to your phone; a modern nudge that could prove useful when distracted during busy barbecues with friends and family. We particularly liked the inclusion of a meat thermometer for safely cooking cuts of meat. The sear zone also proved ideal for achieving the higher heat needed for giving steaks iconic grill lines and caramelised flavour, while kebabs cooked at a different temperature alongside. An extendable rack for keeping cooked ingredients warm before they’re dished up also proved useful during testing. The same quality results could be achieved from a smaller and cheaper model, but this barbecue is as reliable as your stovetop indoors. Read our full Weber Genesis Series EPX-335 Smart gas barbecue review. Available from: Weber (£1,769) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646450″ /] Napoleon Rogue 425 gas grill Available from BBQ World (£641.24) Best easy-to-assemble barbecue Pros: Quick to heat up Good temperature control Excellent cooking results Thoughtful design Easy to move around and lock Striking aesthetic Cons: Expensive Non-stick coating disappointing Star rating: 5/5 A wonderful all-rounder, the Napoleon Rogue 425 gas grill passed every cooking challenge with ease and surpassed its rivals in terms of quality. It provided extra-fast pre-heating and the best overall heat retention – a vital tool when you’re cooking for a crowd or slow cooking large cuts. It was one of the simpler builds, having fewer, higher-quality parts. Despite having one of the largest overall grills, it impressively folds down brilliantly (even the side hob can be tucked away) and won’t take up half your garden space. It’s also packed with well-made functional extras (a side hob, storage shelf for condiments and tools, for example) which are the cherry on top of what overall feels like a robust, well-engineered and food-focused gas grill. Read our full Napoleon Rogue 425 gas grill review. Available from: BBQ World (£641.24) Weber Spirit E-425 Gas BBQ Available from Weber (£699) Best gas BBQ for families and hosting Pros: Two boost burners for extra searing Snap-Jet one-handed ignition for each burner Even cooking across the entire grill Built in lid thermometer to keep an eye on the temperature Cons: Quite heavy and no handle to help wheel it around Star rating: 4.5/5 Ideal for big families or hosting social barbecues, the Weber Spirit E-425 has a large cooking surface with four burners and two fold-away side tables, complete with hooks to hang accessories like the Weber Precision Barbecue Set. The barbecue takes about an hour and forty minutes to assemble, and it’ll be safe to use on any outside surface. There are two wheels to help you position it, but because there’s no handle on the side, it’s a bit of a hassle to move around. When it comes to cooking, the Weber Spirit E-425 is impressive. It can be ignited one-handed and the four dials offer precise temperature control. It heats up in a matter of minutes and there’s a built-in lid thermometer. You’ll get evenly cooked, succulent meats and juicy vegetables wherever you place them on the grill. We especially like the Sear Zone which blasts extra heat to create crisp sear lines on the food. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”649715″ /] Weber Q1200 gas barbecue Available from Weber (£259.25), BBQ World (£329) Best portable barbecue Pros: Easy to use Cooks well Portable Compact to store Uses smaller gas cartridge than majority on the test Cons: Expensive Compact-sized grill means best suited to smaller gatherings Non-stick coating disappointing Star rating: 4.5/5 As you might expect with this trusted brand, the Q1200 portable gas barbecue is easy to use and cooks well, albeit without the fancy features of larger models. Despite using a small C500 gas cartridge, it heats efficiently, but the temperature quickly drops if the lid is opened for any length of time. It takes several minutes to regain heat after this, especially once the grill is covered with food. It’s worth noting that the compact-sized grill makes it ideal for cooking a few steaks for a cosy gathering of four, rather than a prolonged burger-flipping session catering for a larger party. While it creates good char lines, sections of the grill are solid, which reduces the areas where you can achieve this authentic barbecue finish. Clear instructions mean it’s easy to assemble, and it can be used without the stand, so it’s a sensible option if space is tight or to take out and about. One word of warning: make sure the plastic side tables don’t accidentally touch the hot grill as they are likely to scorch. This is a versatile bit of kit, which can be used with or without the stand, making it completely portable, whether you’re in the garden or on the beach. Read our full Weber Q1200 review. Available from: BBQ World (£259.25) Weber (£305) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646452″ /] Char-Broil Evolve Gas BBQ Available from Appliances Direct (£699), Robert Dyas (£729.99) Best gas BBQ for novices and tech enthusiasts Pros: Heatproof outer body including lid and handle, no risk of burning yourself App control: monitor and adjust the temperature in real-time Easy to move around thanks to four wheels, secure once locked Comes with two plug-in temperature probes Very clear digital display Cons: Requires access to electricity to ignite it Heat doesn’t effectively reach the front corners of the cooking areas Temperature fluctuated occasionally throughout cooking Smart controls might be over the top for some Star rating: 4/5 If you’re a fan of smart tech or a beginner barbecuer, Char-Broil’s Evolve Gas is an app-controlled barbecue that allows you to set and monitor its temperature from your phone. The main benefit is that you can turn it on and control it from afar. But on the flip side, you will need access to power in your garden to ignite it. Assembling the barbecue is simple, and the four wheels make it easy to move around. It’s also safe to use on any patio or decking because the entire outer body is almost completely heatproof (including the lid). The Evolve Gas takes about 15 minutes to heat. Food cooks evenly, and you’re able to achieve well-defined sear lines on meats and vegetables. Admittedly, the corners of the grill are cooler than the centre, but to help achieve perfect results, two temperature probes are included in the box. Plus, there’s an auto-clean function that blasts leftover grease to dust that you can easily wipe away. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”649717″ /] Weber Genesis E-315 Gas Barbecue Available from Weber (£929) Best gas barbecue for feeding a crowd Pros: Large cooking area Easy to light Integrated thermometer included Hood retains heat well Cons: A lot of non-recyclable packaging Assembly is time consuming Temp control dials feel cheap and flimsy Breaks on the wheels are stiff Star rating: 4/5 For those who regularly entertain, this three-burner BBQ from Weber is great for a large household or feeding lots of hungry visitors. It features a ‘PureBlu’ burner system that generates consistent heat across the surface, and we were impressed by just how much cooking space there was to work with. Be prepared to put some effort into assembly – it requires at least two people and took us around two hours (it’s worth downloading the Bilt app for the 3D guide). This was disappointing given the price, and we felt at least some of it should have come pre-assembled. There was also an excessive amount of non-recyclable packaging used. Hooking it up the gas and getting it lit was a much speedier process, and we could easily monitor the temperature by referring to the gauge on the hood. The hood itself has a cool-touch handle and retained heat well. The control dials feel a little flimsy, but the rest of the BBQ is robust and backed by 12-year warranty. All the ingredients we barbecued had good charring and an excellent smoky flavour running through them. The chicken legs, which we grilled on the warming rack with the hood down, were also nicely caramelised and succulent. Available from: Weber (£929) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646461″ /] Broil King Crown 490 Available from BBQ World (£949.95) Best gas barbecue for versatility Pros: Large cooking area Lots of space for different cooking options Intuitive dials Retains heat well Easy to move around and keep in place Cons: Very laborious and difficult assembly process Unable to get the ignition to work Star rating: 4/5 Equipped with a generously sized grill as well as added hob-top, rotisserie attachment and keep-warm shelf, the Broil King Crown 490 really does provide everything you need for a versatile barbecuing experience. The controls work much like a standard hob; they’re large, intuitive and well labelled. The lid is lightweight, but retains heat well, meaning you needn’t worry about opening it up too often to check on the progress of your food. There’s also a very responsive temperature dial on the outside of the lid and the handle remained cool throughout the test, too. We like to think we’re well-versed when it comes to building barbecues, but building this model left us worn out and frustrated. With no accompanying text in the manual, you have to rely solely on imagery to get you through the build. A lot of the bolts and screws look very similar, but serve different purposes, so matching them up was a fiddly endeavour. Building this model took a laborious hour and half, and even then some of the screws didn’t sit flush, and we still had a big wiring job to do. We were disappointed to find we had to connect all the electrical elements; it’s not something we’d expect from a model at this price-point. We weren’t able to get the ignition button to spark, so we had to use a lighter to get this model going. However once it was up and running it took around 10 minutes to reach 200C and cooked every test recipe to near perfection. The spatchcock chicken was juicy and well browned, the steak had defined grill lines and our vegetables cooked well. Available from: BBQ World (£949.95) Char-Broil Grill2Go Available from Amazon (£178.76), Appliances Direct (£179.99), Robert Dyas (£188.99) Best barbecue for couples or small families Pros: Compact and lightweight for moving round the garden (9.7kg) Easy to set up and use Good cooking results Comes with scraper Cons: Some flare-ups despite manufacturer claims Tricky to cook slower dishes Cool spot in whole front of barbecue, and hotter on right side No extra tools/storage Star rating: 4/5 The Char-Broil Grill2Go gas BBQ is a simple, single-burner gas model. It reaches temperature in under five minutes and has a handy thermometer in the lid. Though it has a relatively large 44 x 28cm cooking area, it’s easy to move around the garden, so it would be a great companion while camping, too. Burgers come off this barbecue looking picture-perfect, with well-defined grill lines. The Grill2Go is also excellent at retaining moisture, which can be tricky on a barbecue. Our vegetable kebabs had crisp, charred outsides and succulent insides. However, this model suffers from the success of its char-lines, which can quickly blacken food even at lower temperatures, making it difficult to cook through larger ingredients. Nevertheless, we think this grill is excellent for couples and small families. Because it heats up so quickly, it’s just the thing for everyday grilling, too. Read our full Char-Broil Grill2Go review. Available from: Amazon (£178.76) Appliances Direct (£179.99) Robert Dyas (£188.99) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646283″ /] Boss Grill Deluxe Portable Available from Appliances Direct (£229), Amazon (£276.97) Best basic barbecue Pros: Useful screw and bolt tray with pop-out labelled pouches Attractive keep-cool handle Intuitive controls Large barbecuing area Easy to move around Cons: Cord for gas is a little short Not the tallest Wobbly Star rating: 4/5 The Boss Grill Deluxe Portable is a simple, double-burner barbecue. It doesn’t come with all the high-tech features of some of the other models on this list, instead it’s geared towards getting the basics of barbecuing right. When it came to assembling this model, we found we’d have liked a lot more information in the manual: it was lacking in text and the accompanying imagery didn’t illustrate the assembly process as clearly as we’d have liked. But, once it was assembled, the Deluxe Portable ignited in a matter of moments and took just five minutes to heat up. The Boss Grill model offered even and consistent heat. All of our test dishes cooked as we were expecting, showing well-defined grill lines from top to bottom. This is a generously sized barbecue for a family of four or a small gathering, and it gets the basics right. Read our full Boss Grill Deluxe Portable review. Available from: Appliances Direct (£229) Amazon (£276.97) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646455″ /] George Foreman GFSBBQ1 Single Burner Available from Amazon (£99.99) Best budget barbecue Pros: Low price for a gas barbecue Even heat coverage Easy to set up with clear instructions Cooks well Cons: Very basic with no extra tools or functions Have to assemble the regulator yourself, which is fiddly Poor one-year warranty Star rating: 4/5 The George Foreman GFSBBQ1 is a single burner barbecue for three people, but we think you could stretch this to four. With excellent, even heat coverage, it reaches temperature in just five minutes, and the temperature is easy to control. It cooked well, and our test recipes all turned out delicious. However, what you see is what you get – there are no extra functions or hidden storage. Though it produces good char-lines, these aren’t as good as other models on test, and it took longer to cook. We also found that the 70cm width of this barbecue slightly defeats the point of a table-top design, as it takes up a lot of room on most patio or garden tables. Though the main body of the barbecue is easy to set up, only needing to screw in the lid, you have to put together the regulator yourself, which is very fiddly. That said, this model delivered good results, and it’s all you need for a few burgers on a sunny afternoon. Read our full George Foreman GFSBBQ1 Single Burner review. Available from: Amazon (£99.99) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457863″ /] Other gas BBQs tried and tested Weber Spirit II GBS gas grill review, £393.55 Napoleon Phantom Prestige 500 SIB review, £1,789 Boss Grill Georgia Classic review, £269 How we tested gas barbecues We teamed up with our friends at Gardeners’ World for this test, and together we considered everything from the time taken to build, the quality of materials, how easy it was to cook on and the quality of the food cooked, plus more. Safety was a must when testing these hefty bits of kit. Each reviews expert wore a robust apron and heat- proof gloves when working with the barbecues. For the best gloves, tongs and other barbecuing essentials, head over to our best barbecue tools guide. To put each barbecue to the test, we cooked a range of barbecue staples including toasted burger buns, chunky barbecue potato slices, courgette slices, a whole aubergine and halloumi kebabs. Some of the models we tested had either sizzle plates or an additional hob, on which we cooked a simple sirloin steak. For the models with a rotisserie function, we also made a rotisserie chicken. All barbecues were tested against the following criteria: Versatility and efficiency: we wanted a generous cooking space for the size of the barbecue. Additions like different plates, warming racks or the option for additional cooking accessories were a plus Performance and cooking results: we wanted to see even and well-defined grill marks and fully cooked food at a steady and consistent temperature – no burned ingredients here! Value for money: we considered whether the price of the barbecue was consistent with its performance and versatility in use Simple and easy to use: we favoured barbecues that were quick and efficient to build thanks to a clear manual, we also looked for intuitive and responsive controls, and a gas flame that was easy to see Sustainability: we looked at the materials used to package and ship the barbecue; excessive use of plastic and polystyrene meant it lost points Overall quality of materials: a high quality build with structural integrity guaranteed to withstand the elements For more information on our test processes, read our behind the scenes piece on how we test and review products. What to look out for when buying a gas barbecue Assembly For ease and speed, we suggest opting for a barbecue that is quick and easy to assemble. The likelihood is that the more advanced the model, the more likely it is to take longer to assemble. We favoured designs that had clear and concise instructions that weren’t overly complicated to put together. Design Practical design makes all the difference when you build a barbecue, and in the long-term, a sturdy, waist-height model with easy-to-clean parts will make using the grill regularly more appealing, and help you to cook with confidence. Materials We all know what the great British weather can be like, so good quality, robust materials are a must. For the main grilling plates, look for models with efficient heat conductors and retainers, like cast iron or steel. Cooking options A basic gas barbecue will offer enough space for a few burgers, kebabs and buns. If that’s what you’re after, then great! But other models also offer sizzle plates for meat, additional gas hobs, rotisserie functions and warming racks. When it comes to cooking, a two-sided grill that is a good few inches away from efficient gas burners is ideal – this will allow you to manage cooking at different temperatures and avoid burning the food. This will also let you grill large cuts as well as sear smaller produce. Size Do you have a small courtyard garden, a decent amount of outside space or something in between? The barbecues we tested range in size from compact portable options up to real behemoths. The size of your barbecue shouldn’t dominate your garden, so work out how much space you’re willing to give up as larger models in particular are not likely to move. Ease of storage After use you’ll want to store your barbecue somewhere safely. Some models come with a cover to keep it safe from the elements, or these can be bought separately. Others come with side units that can be folded down and out of the way to give you a little more space. If space is at a premium, these are things you’ll want to think about. What gas do you use for a barbecue? So, you’ve decided to opt for one of the best gas barbecues on this list. The next thing you’ll need to do is get your hands on some gas. But which gas do you need for your barbecue and how do you go about sourcing it? The gas models on this list require either propane or butane gas – two of the most commonly used gases for domestic barbecues. Without getting too deep into all the science behind the gases, the main difference between propane and butane is their boiling point. Propane has a boiling point of -42C and butane’s is -2C. This means propane can be stored outside in all weathers, whereas butane is less effective in cold weather. But don’t make the mistake of thinking these gases are interchangeable – they’re not: the gas connectors for propane and butane are different. To add to the confusion, some barbecues on this list take a propane/butane blend. Always buy the type of gas stated by the brand of the barbecue you’re buying. Gas bottles can be refilled or bought directly from suppliers like Calor and FloGas or from home and DIY stores like Homebase and B&Q. A quick Google search is the best way to find your nearest gas supplier. Do note that if you’ve never bought gas before, you’ll need to pay for the gas canister, too, which will push the upfront cost up. The cost of the gas will vary in price depending on how much you’re buying. Expect to pay £20-£35 for 4-6L of gas. Mid-sized bottles (7-12L) range in price from £35-£55. And anything larger will cost £55 upwards. Can you use a gas BBQ in winter? The short answer is, yes – if you want to get more from your barbecue year-round, you don’t necessarily have to wait until the weather gets warmer. There are a few things to bear in mind, however: Allow for extra preheating time: Your barbecue probably will take longer to heat during the winter, so be prepared to wait for a little longer than you might in the summer months. Keep the lid closed as much as possible: This will help you better contain the heat during cooking. Use a meat thermometer: Cooking times may vary when grilling outdoors in cold weather, so to ensure your meat is thoroughly cooked, insert a thermometer into the thickest part of the meat – you can find product suggestions in our guide to the best meat thermometers. Best barbecue recipes Sticky chicken & chorizo skewers Molten cheese stuffed burgers Tamarind squash & halloumi skewers Charred aubergine, pepper & bulgur salad BBQ rum & caramel bananas Best vegan barbecue recipes Top 20 family barbecue recipes Best ever barbecue recipes Best family barbecue desserts Best vegetarian barbecue recipes Best healthy barbecue recipes Last minute barbecue recipes Related reviews Best charcoal barbecues BBQ deals Best portable barbecues Best Weber BBQ Best pizza ovens Best barbecue food best BBQ tools Best pizza oven accessories Best Ooni pizza oven Best Ooni accessories Best pizza oven accessories Barbecue tips and tricks Which barbecue should I buy? Top tips for a successful barbecue Easiest ever barbecue menu Top tips for stress-free barbecuing How to cook meat properly on the barbecue The great British barbecue How to season cast iron If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

Keep it simple in the kitchen with our effortless app-only dinner ideas: hearty jacket potatoes, creamy risottos, flavour-packed traybakes, and feel-good salads

Check out these premium easy dinner ideas, then try more of our app-only recipes.

You know it’s Easter when you’re tucking into a sweet, buttered hot cross bun – this year we have some clever ways to use up any leftovers.

The provenance of the hot cross bun is up for debate, but they were first referenced in the Oxford English Dictionary in 1733. Typically eaten on Good Friday to represent Jesus’s crucifixion – hence the cross on top – they also mark the end of Lent. Although the traditional recipe is made with dried fruit and mixed peel, they are now available in a variety of flavours all year round. That’s almost three centuries of bun-making lineage, so we think it’s time for a shake-up. Discover our classic hot cross bun recipe, then try these original recipes, which make brilliant use of your leftover fruit buns, including a sweet twist on dippy egg and soldiers, a chocolatey bread & butter pudding, and chocolate brownies studded with hot cross bun chunks. Learn the basics by watching our video on how to make hot cross buns, then discover three ways to flavour hot cross buns, Easter baking recipes, the best Easter cakes for kids and how to make decorated Easter eggs. 6 ways to use up leftover hot cross buns 1. Hot cross bun French toast dippers Create a fun twist on dippy egg and soldiers with yogurt-filled chocolate eggs and even a lemon curd ‘yolk’. Use leftover hot cross buns to make a French-toast style dipper for dunking. Discover more French toast ideas. 2. Chocolate hot cross bun bread & butter pudding One for the chocoholics: these hot cross buns are slathered with chocolate spread and covered in a chocolate custard for a rich sweet treat. Serving 10 to 12, it’s also an easy dessert for entertaining. If you have any leftover hot cross buns, try our hot cross bun lemon pudding, too. 3. Hot cross bun & butter pudding Are you a fan of a classic bread & butter pudding? If so, you’ll love this decadent twist that uses up hot cross buns. It’s a nifty way to use up any Easter leftovers, plus you’ll get to enjoy the delicately spiced hot cross flavour in a different form. You can make this pudding a day ahead – ideal if you’ve got guests coming over. Discover our top 10 bread and butter pudding ideas. 4. Hot cross bun bacon butties Take your bacon sandwich to the next level for Easter weekend by swapping bread for a hot cross bun. It’s an indulgent, treat-yourself breakfast which is ready in just 15 minutes. The combination of sweet and savoury makes this a great spring brunch. See more Easter brunch recipes. 5. Air fryer hot cross bun brownie Looking for more air fryer recipes? We’ve given brownies a delicious Easter twist with hot cross bun chunks. Feel free to add any additions you like, too – marzipan, chopped nuts and crystallised stem ginger work well. Try our 10 best brownie recipes if you’re a fan of this chocolatey treat. 6. Hot cross bread & lemon pudding Try this zesty spin on traditional bread and butter pudding for a family-friendly spring bake. It’s a brilliant bake for those who like lemon-flavoured desserts, using both lemon curd and lemon zest. Serve warm from the oven spread with a dollop cream or vanilla ice cream, if you like. See our best-ever lemon dessert recipes. Find more Easter baking inspiration… Our best hot cross buns recipes Hot cross buns – recipes and tips Paul Hollywood: How to make the best hot cross buns Top 10 Easter bread recipes Top 10 showstopping Easter bakes Top 5 next level simnel cake recipes Thought of any more inventive ideas with hot cross buns? Leave a comment below…

An increasingly popular ingredient – as well as a delicious drink – is matcha really packed with goodness? Our expert nutritionist investigates

What is matcha tea? Matcha is a type of green tea, produced from the same plant as ‘regular’ tea – Camellia sinensis. Originally served at tea ceremonies in Japan, matcha tea is now widely available and used in the food industry and in cooking. Matcha’s different appearance, taste and nutrient profile to black tea is because it is grown and produced differently. The plants are covered with bamboo mats during most of the growing period, which increases the amount of chlorophyll in the leaves and results in its characteristic bright green colour. Made from the youngest, freshest part of the plant, the leaves are steamed to preserve their colour and nutrients, then dried using a specialist tencha-ro machine. The stems and veins of the remaining “tencha” are removed and the leaves are ground to a fine powder. This means when we enjoy a cup of matcha we consume the whole leaf rather than just an infusion of its leaves. This means matcha contains more fibre than tea, and counts as a plant food (useful to know if you’re following the 30 plants a day plan!). Some products sold as ‘matcha’ may in fact be powdered versions of green tea. These products look very similar so it’s not always easy to differentiate them – these are the powders often used in food products such as cake and ice cream. Matcha benefits include: Rich in protective polyphenols May boost brain health, function and alertness May have a stress-relieving effect May support a healthy heart May be good for bone health May aid weight management May support blood sugar management May improve gut health Discover our full range of health benefit guides and read more about the profile of other teas in our series: including ginger tea, peppermint tea, chamomile tea and rooibos tea. Check out our selection of matcha recipes including our delicious matcha latte or our matcha with vanilla. Nutritional profile of matcha tea Thanks to their unique growing conditions, the tea plants produce higher amounts of amino acids, including L-theanine, plant compounds called polyphenols as well as antioxidant nutrients such as vitamin C. Matcha is also relatively high in caffeine compared to other teas. It’s worth remembering that the nutritional value of your prepared tea will depend on the temperature of the water you use – so always use hot, but not boiling water, for optimal results. What are the health benefits of matcha? 1. Rich in protective polyphenols Compounds called polyphenols are known to protect the body against disease and make an important contribution towards a healthy, balanced diet. Matcha tea is especially rich in these protective plant compounds, although the tea is not necessarily as high in the catechins that green tea is famed for. This is because the younger leaves and the shaded growing conditions produce lower levels of some of these compounds, such as epigallocatechin and epicatechin, while having significantly higher levels of others, such as epigallocatechin gallate. The unique manufacturing process also preserves much of the plant’s nutrient value. 2. Boosts brain health, function and alertness Matcha is a concentrated source of polyphenols, chlorophyll, caffeine and L-theanine – all of which benefit brain function. As a stimulant, caffeine acts on the central nervous system, increasing energy metabolism throughout the brain as well as heightening alertness and memory performance. Caffeine also has antioxidant properties and in conjunction with the catechins in matcha, may help prevent the occurrence or progression of neurodegenerative conditions such as Alzheimer’s and Parkinson’s diseases. 3. May have a stress-relieving effect The amino acid L-theanine may have benefits for the nervous system. From a calming perspective, it helps increase levels of the relaxing neurotransmitter GABA which soothes and relaxes the mind. However, how effective your cup of matcha is depends on the authenticity of its origin and the important process of shading during the growing stage, because this increases levels of L-theanine. Traditional Japanese matcha is rich in L-theanine, with lower levels of caffeine and catechins. Sadly, commercially processed matcha often fails to meet this ratio and as a result lacks these stress-busting benefits. 4. May support a healthy heart and cardiovascular system Studies suggests that like green tea, matcha is a good choice if you’re looking to reduce your risk of heart disease and associated conditions, including heart attack and stroke. One way it may help is in its beneficial effects on cholesterol management. 5. May be good for bone health Some studies suggest that by choosing tea, especially varieties of green tea, you may help strengthen your bones and as a result reduce your risk of bone fracture. Green tea, including matcha, appeared to be more beneficial in increasing bone mineral density than other kinds of tea owing to its higher levels of plant compounds, that reduced oxidation and increased antioxidant capacity. 6. May aid weight management The plant compounds and caffeine in varieties of green tea like matcha may boost metabolic rate and speed up fat burning in those with a high proportion of abdominal fat, according to studies. These effects can be enhanced when the consumption of matcha is combined with a daily programme of 30 minutes of brisk walking. 7. May support blood sugar management Studies suggest green tea, including matcha, may improve how responsive we are to the blood sugar hormone insulin. As a result, it may have a beneficial effect on our ability to manage our blood glucose levels. 8. May improve gut health Plant compounds including polyphenols, pass unabsorbed to the large intestine where they are broken down by gut bacteria. In this way, they provide a source of fuel for the beneficial bacteria that reside in this part of the gut, allowing them to thrive and diversify and helping to improve gut function and modify the immune system. How to prepare matcha tea Sift 1-2 tsp matcha powder into a tea bowl and add hot – but not boiling – water. Whisk the tea vigorously in a zig-zag motion until it’s frothy and enjoy! Is matcha tea safe for everyone? Matcha tea is generally recognised as safe for most of us. However, if you’re sensitive to caffeine, it’s advisable to limit the total number of caffeinated drinks you consume, including matcha. Consuming too much caffeine from any source may disrupt your sleep and, in some people, increases anxiety; if this is relevant to you, look to reduce your intake and aim to have your last caffeinated drink at about 12 noon. Other groups who should limit their caffeine intake include pregnant women. If you’ve been diagnosed with iron-deficiency anaemia you should be aware that, similar to other teas, matcha contains tannins. These natural compounds interfere with the absorption of iron, hence it’s wise to avoid drinking tea with your meal – instead wait for at least one hour before you have a brew. What should I look for when buying matcha tea? When purchasing matcha check that the powder is vibrant green in colour, that it has an ultra-fine silky texture and is packaged to limit exposure to air and light. You should expect to pay a little more than for other green teas because of the specialised growing conditions and manufacturing process. Your cup of matcha should be aromatic with a fresh but grassy smell and a hint of sweetness. The matcha used as an ingredient in food products is unlikely to be a premium matcha and more likely to be a powdered green tea, so is unlikely to contribute the same, if any, health benefits. Overall, is matcha tea good for you? Tea offers numerous health benefits – it’s a relaxing drink that helps increase our attention and focus, is heart-friendly, good for the gut and may help manage blood sugar. Tea, and especially matcha, makes a useful option if you are looking for a flavourful, low-calorie, unsweetened hot drink. Looking for more information on how much caffeine is in tea? Our in-depth guide compares different types of tea and discusses which factors affect the caffeine content. Found this useful? Now read… Our best ever tea recipes 6 health benefits of ginger tea 5 health benefits of peppermint tea 5 health benefits of chamomile tea Is green tea good for you? Kerry Torrens BSc. (Hons) PgCert MBANT is a registered nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food. Find her on Instagram at @kerry_torrens_nutrition_ All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

Asma Khan talked to us about why she chose an all-female team at her renowned restaurant Darjeeling Express and how she was told she would never make it

Asma Khan is not just a chef – she’s a changemaker. As the owner of Darjeeling Express, an all-female-run restaurant, and a star of Chef’s Table, she has built a career on breaking down barriers in the food industry. Her kitchen is staffed by home cooks rather than professional chefs, a decision that challenges traditional ideas about who belongs in restaurant kitchens. Asma is passionate about food, but even more so about justice. From fighting for gender equality to celebrating home cooking, her work is about more than what’s on the plate. We sat down with her to talk about the power of food, why women belong in professional kitchens, and how cooking can be a revolutionary act. Listen to the full episode of the Good Food podcast then delve into the podcast archive for more culinary adventures. Cooking is about faith Asma’s love of food is deeply personal, rooted in tradition and intuition. Cooking a biryani, for example, is not just about following a recipe – it’s about trust. “The whole process takes six to eight hours. How long you cook it for really is guesswork and intuition. I mean, it runs on faith.” She describes the moment when she knows the dish is ready. “You’re not waiting for noise. You’re waiting for silence.” She laughs at the memory of others doubting her method. “People say, ‘We can’t hear anything now.’ But I can. I can hear the bubbles somewhere, deep in that pot, sealed up. And then I wait for the silence.” For Asma, the act of cooking is filled with patience and love: “I believe that the love and patience I put into the biryani will mean that it works.” Women have always been cooks, but never chefs At Darjeeling Express, Asma’s team is made up entirely of women – grandmothers and mothers, home cooks who have never worked in professional kitchens. “In every home, from Afghanistan to Sri Lanka, it’s a woman cooking. But in restaurants? The kitchens are dominated by men.” She challenges the outdated idea that women should only cook for free, within their own families. “They think no one should pay us for our food. That food should only be given out of love. But why should I only be doing one? Why can’t I cook for love and for money?” The restaurant’s kitchen is unlike any other. There is no hierarchy, no shouting, no rigid structures. Instead, the team works together, supporting one another. And when the pressure is on, they sing. “I love that moment when they take a breath in for the chorus and then everyone sings at the same time. This is the power of a collective of women.” We eat last, we eat least For Asma, cooking is not just about serving delicious food – it’s about reclaiming space. She speaks about how, in many cultures, women are expected to serve men first, eating only what is left behind. “Women eat last. We eat least. Our food is very patriarchal.” She recalls how some of the women in her kitchen grew up eating only the scraps. “They had only ever tasted the gravy of a dish, or been given the bones to suck on. The prized pieces of meat were always for the men.” At Darjeeling Express, things are different. The dishes they cook are a celebration of women’s stories, their struggles, and their strength. “We make dishes that are symbolic for us, that have significance to our story. This is not just a kitchen. This is a battle cry for justice.” Standing on the shoulders of giants Asma’s journey into food was not a straightforward one. She has a PhD in constitutional law and never imagined a career as a chef. “I never thought there was space at the table for someone like me. There was Madhur Jaffrey, and then there was no one.” For years, she watched as male chefs dominated the food world, many of them trained in culinary schools rather than at home. “They learned in stainless steel empires, not from their grandmothers. They didn’t stand there slowly roasting spices, watching, learning by instinct. They learned food as a profession.” She was repeatedly told that her restaurant would fail. “Even female chefs told me I needed professional men in my kitchen. But I knew I had to succeed – not for myself, but for the women who had been invisible for so long.” Her success, she insists, is not just hers. “I stand on the shoulders of giants. The women who cooked for generations without recognition. I will not be the last. I am clearing the path for the next.” Food should be cooked with love, patience and respect When asked what good food means to her, Asma’s answer is simple. “It’s food that is cooked with love, patience and respect. You don’t need to rush. Give it time.” For her, cooking is an act of care – not just for others, but for yourself. She encourages people to cook even when they are alone. “I hear this all the time: ‘Oh, I’m by myself, so I won’t bother.’ No. Cook for yourself. You are worth it.” Her latest book, Monsoon, is an extension of this philosophy. It celebrates seasonal produce and simple home cooking. “This isn’t restaurant food. It’s real food. The kind of food you make at home, using what’s in your fridge. You don’t need expensive ingredients flown across the world, wrapped in cling film. Use what is around you.” Her passion for food is matched only by her passion for justice. “Every meal is a story. Every dish we cook is a way of saying – we are here, we matter, we always have.”

Baking and cooking recipes for everyone

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a...

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a good thing the two go so well together. And I’m happy to help them hook up. I remember a neighbor had a big rhubarb plant in their backyard and we used to dip the raw stalks in a cup of sugar and eat them. (Somehow, we knew not to eat the leaves, which are toxic.) I still remember, not just the fact that you could get free food from the earth, but that something could have so much flavor. Some kids aren’t fond of things that are tangy but I’ve always loved the contrast of sweet and tart. Recently I was so excited to find such beautiful berries that I bought three big baskets of them. I made a little batch of Strawberry Rhubarb Jam, and another batch of Strawberry Vodka, both of which I hope will prolong the season…unlike this tart, which lasted not so long around here. I first learned to make tarts like this from Jacques Pépin, when he came to work with us and began his shift by rolling out dough for fruit tarts. He actually double-doughed his tarts, rolling out two rounds of dough, and sandwiching the fruit between the two. Being French, he brushed the top with lots of butter and liberally dusted the top with sugar. Today I usually make them open-faced, but do brush the crust with lots of butter and a generous sprinkling of sugar, which makes a crunchy crust, and is a nice contrast to the tender fruit-forward filling. When I posted a picture of this tart on social media, with a promise to share the recipe, a friend, Ann Mah, asked me how I dealt with all the juice from rhubarb, which can exude a moderate amount. Hothouse rhubarb is generally redder in color and holds its color better than field-grown rhubarb once baked. However, I’ve never found much of a correlation between if it’s grown indoors or out, and how much juice it exudes. That said, as insurance, I sprinkle the dough with a little bit of almond flour to absorb any errant juices. But I don’t mind things being a little bit messy; a friend’s Norwegian grandmother once told me that if pie doesn’t fall apart when you slice it, it’s not going to be any good. This tart slices nicely but tastes great. So you’re getting the best of both worlds here, in more ways than one. Print Strawberry Rhubarb Tart I often sprinkle a little almond flour on the tart dough, to soak up any extra juices that may come out of the fruit when it's baking. You can use cracker or bread crumbs, crumbled amaretti cookies, a bit of flour, or leave it out. For those who want to reduce the sugar, feel free to cut the sugar in the filling down to 1/2 cup (100g). For another variation, you could swap out fresh pitted cherries for the strawberries, or mix a basket or two of raspberries or blackberries with the rhubarb, in place of the strawberries. This tart is sometimes called a galette or crostata and is baked free-form. It could also be baked in a tart pan as well. Be sure to cover the baking sheet well if using parchment paper, to catch any juices that may run out during baking. I used an unrimmed baking sheet for this one but use a rimmed one if you want to make sure you're containing any errant juices. Servings 8 servings Ingredients For the tart dough 1 1/2 cups (210g) flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup (4oz, 115g) unsalted butter cubed and chilled 6 tablespoons (90ml) ice water For the filling 3 cups (13oz, 380g) diced rhubarb (trimmed and cut into 1/2-inch, 2cm pieces) 2 cups (10oz, 300g) strawberries hulled and quartered zest of 1 lemon preferably unsprayed 2/3 cup (130g) sugar 1 1/2 tablespoons corn starch 2 tablespoons almond flour (optional) 1 - 1 1/2 tablespoons melted butter turbinado or granulated sugar for finishing the tart Instructions To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas. Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it plastic, and refrigerate for at least 30 minutes. Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on top, but do not mix the ingredients together yet. (If you do, they'll start to juice and may be overly juicy by the time you're ready to use them.) Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and place it on the baking sheet. Sprinkle the almond flour over the tart dough, if using. Mix the fruit together with the sugar and corn starch and place the fruit into the center of the tart dough, then spread it with your hands, leaving 3-inch (8cm) of space between the fruit and the edge of the dough. Fold the edges of the dough up and over the fruit filling. Brush the crush liberally with melted butter and sprinkle with sugar. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack. Notes Serving: Serve the tart on its own, or with Vanilla Ice Cream, White Chocolate and Fresh Ginger Ice Cream, or Cinnamon Ice Cream, or a dollop of crème fraîche. Storage: The unrolled dough can be refrigerated for up to three days, or frozen for up to two months. The baked tart is best the same day but can be stored at room temperature for up to two days. (The dough will get softer the longer it sits.)

Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often...

Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often nothing more than a buttery financier or a tender madeleine. At home, French children at home are often given a split piece of baguette with a bar of dark chocolate tucked inside to keep them happy until dinner. But my snack of choice is invariably les chouquettes: Cream puffs covered with crunchy nuggets of sugar, then baked until golden-brown. The eggy, pillowy puffs are piled uneventfully behind the counter and sold in crisp little paper sacks, each one holding about 100 grams, or about 10. I found that engaging the counter person in a few words of niceties will often mean that before the ends of the bag are twisted shut, an extra puff will be tossed in as a little gift for l’américain. Nothing is easier to make than chouquettes and you can bake them right with ingredients you likely already have on hand. The only thing you’ll need to find is pearl sugar, which gives the puffs their signature crunch. Some tell me you can buy it at Ikea stores, or you can find it at King Arthur or on Amazon. If you have sugar cubes, you can crush those up into rough chunks and use those, although they’re not quite the same. And if you’re like me, and like chocolate, you could press some chocolate chips into a few of the puffs before baking. This is one of my favorite of all French snacks and I can polish away a whole bag, or tray, in no time. These are best made and eaten right away, or later the same day – if they last that long! Print Chouquettes From The Sweet Life in Paris Shaping the mounds of dough is easiest to do with a pastry bag, although you can use two spoons or a spring-loaded ice cream scoop. Pearl sugar is available in the U.S .from King Arthur and at G. Detou in Paris, and is also available from French companies such as Daddy (called perles de sucre) and Vahiné (sucre chouquettes). You can approximate pearl sugar by crushing sugar cubes in a sturdy zip-top freezer bag with a rolling pin or hammer. Course Dessert Cuisine French Servings 6 servings Ingredients 1 cup (250ml) water 1/2 teaspoon salt 2 teaspoons sugar 6 tablespoons (90g) unsalted butter cut into small chunks 1 cup (140g) flour 4 large eggs at room temperature Glaze: 1 egg yolk mixed with 1 teaspoon milk Pearl sugar Instructions Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat. (Depending on the size of your baking sheets, it may take two.) Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Put the pan back on the heat and stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet. You can also use a pastry bag fitted with a plain 1/2-inch tip and pipe them. Place the mounds evenly-spaced apart on the baking sheet(s). Brush the top of each mound with some of the egg glaze then press the pearl sugar over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.) Bake the cream puffs until puffed and well-browned, about 25 to 30 minutes. If they get too dark midway through baking, lower the heat of the oven to 375ºF (190ºC) and continue baking. (If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.) Notes Storage: The cream puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

In some places, eggs are in short supply. For bakers, that may present a problem for us. But the folks at King Arthur Baking have provided an excellent guidelines to using egg substitutes, with tips for using everything from seltzer and flax seeds, to chickpea liquid and fruit puree, so you can keep on baking. Check out their detailed guide to egg substitutions guide here!

In some places, eggs are in short supply. For bakers, that may present a problem for us. But the folks at King Arthur Baking have provided an excellent guidelines to using egg substitutes, with tips for using everything from seltzer and flax seeds, to chickpea liquid and fruit puree, so you can keep on baking. Check out their detailed guide to egg substitutions guide here!

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow bergamots, hefty pink grapefruits from Florida (although some infer appellations from elsewhere – namely, the Louvre), leafy lemons from Nice, and lots and lots of oranges. The stands are so...

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow bergamots, hefty pink grapefruits from Florida (although some infer appellations from elsewhere – namely, the Louvre), leafy lemons from Nice, and lots and lots of oranges. The stands are so piled up that it’s not uncommon to be walking down the aisle and have an orange roll off of the piles and land on your foot. (Which is why it is a good idea to wash any fruit before you use it.) This means I’ve got so many jars of marmalade, that when my friend Luisa stopped by and saw the jars piled on top of a shelf in my bedroom, she said “I’ve doing the same thing ” at her apartment in Berlin. Sometimes I think jam-making could be classified as an epidemic and if so, there’s ample evidence that I’m ready for an intervention. While kumquats were once classified with their look-alike citrus brethren and sistern (admittedly, it can be hard to tell as it’s difficult to get a look under their navels), they are now placed in another genus category (Fortunella), even though they share many characteristics of citrus fruits. One of those characteristics is that they are winter fruits. And another is that they are très bon pour la santé (good for your health), containing lots of vitamin C. And they also make you feel happier, since not only does their tangy-bitter flavor brighten up even the darkest of winter day, nothing makes me happier than to wake up in the morning and gaze at my shelf of marmalade first thing in the morning. I was especially happy when I was doing my shopping at the outdoor market and came across a big bin of kumquats. I scooped up a nice-sized bag of them and brought them home, where they patiently waited in the refrigerator until I decided what to do with them. Originally I’d considered giving them a quick-candying and strewing them over poached prunes with a scoop of ice cream. But I ended up sticking my fingers into the bowl of prunes a few too many times during the week and ended up with a small puddle of cinnamon-spiced dark syrup pooled in the bottom of a container in my refrigerator, which I didn’t think would go with anything. So I decided to get out my little serrated knife, slice up my Fortunella fruits, and make marmalade. I added a couple of lemons not just to bulk it up, but because I thought with the added sugar, the marmalade would benefit from some extra acidity. I normally spoon my marmalades on morning toast, but after I made this batch, I had cleaned up the kitchen and was going to reward myself to a nice bowl of split pea soup for lunch with some Comté cheese and – like most good ideas (and a few of the bad ones) – it suddenly occurred to me that the tart marmalade might be nice with the nutty cheese I was cutting into batons. And sure enough, it was. Fortunately I have three nice jars of marmalade to add to my collection. So far this year I’ve made Seville orange marmalade (eight jars) and four jars of mixed marmalade, using the bergamots and citron that were plucked off a tree in Sicily. After all that slicing, seeding, and simmering, the last pot of marmalade has been jarred and stored; they’ll last me through the winter. And if I am prudent, a number of spring and summer mornings as well. Print Kumquat Marmalade Many of the little rings of kumquats will, unfortunately, come apart as you cook the marmalade. The reward, however, is gorgeous jars of tangy marmalade that you’ll be happy to spread on your morning toast or serve with a bit of cheese after dinner. I served mine with Comté, but a nice goat cheese or another nutty mountain cheese, like Gruyère, would pair nicely with it. It takes a bit of patience to slice and pluck out all the seeds from the kumquats, but you can get 2 to 3 jars of marmalade for your efforts. I use a small serrated knife to slice off the stem end, then start slicing the kumquats crosswise, until I get close to the center. Finally, I stick the tip of the knife into the area where the seeds are and slip them into a small bowl. Because the seeds are rather large, any that you miss you can usually find just by doing a little scanning of your pile of sliced kumquats. I use oval Nagami kumquats, which are more puckery than the round Meiwi kumquats, which you sometimes come across. Do try to get organic or unsprayed fruit from your local market or natural food store. The kirsch is optional, but it does nicely round out the flavor of the marmalade. You can substitute another liquor, such as gin, Grand Marnier or Cointreau, light rum, or a dash of brandy. Or it can be omitted, if you wish. Ingredients 2 lemons stemmed, halved lengthwise, seeded, and very thinly sliced 1 pound (450g) kumquats stemmed, seeded, and sliced Reserve the seeds from the lemon and kumquats 5 1/2 cups (1.3L) water 2 cups (400g) sugar pinch of salt Optional: 1/2 teaspoon kirsch or other liquor Instructions Put the lemon slices in a large non-reactive pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain. (Discard the water.) Put the blanched lemons back in the pot. Tie the seeds from the lemons and kumquats securely in a piece of cheesecloth and add the seed sack to the pot along with the sliced kumquats and water. Bring to a boil; remove from heat, cover, and let stand 24 hours. The next day, put a small plate in the freezer. Add the sugar and salt to the pot, and cook the marmalade for 30 to 45 minutes over medium heat. Remove the bag of seeds and when it’s cool enough to handle, squeeze the seeds in the cheesecloth using your hands or place it in a ladle and press it with the back of a soup spoon (being careful not to break the fabric and release the seeds) over the jam pot to so the pectin goes directly into the marmalade mixture. Continue cooking until it has reached the jelling point, about 220ºF (104ºC) degrees, if using a candy thermometer. To test the marmalade, turn off the heat and put a small amount on the plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle a bit when you slide your finger through it. If not, continue to cook until it wrinkles slightly on the chilled plate when you nudge it. Remove from heat, then stir in the kirsch (if using), and ladle the mixture into clean jars. Notes Note: I store my jams and marmalades in a cool place, often the refrigerator if not planning to use them within a few weeks. if you wish to can or preserve them, you can check out these canning tips. Related Recipes Kumquat Marmalade (Recipe Girl) Kumquat Marmalade with Star Anise (Drizzle & Dip) Sunday Morning Kumquat Jam (Amateur Gourmet) Small Batch Kumquat Marmalade (Food in Jars) Maple Kumquat Marmalade (A Bloggable Feast)

Whenever I mention “Chocolate Chip Cookies,” this recipe seems to come up in the conversation. I’ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I’ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in...

Whenever I mention “Chocolate Chip Cookies,” this recipe seems to come up in the conversation. I’ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I’ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in the chocolate chip cookies may be in the butter, or sprinkled on top. Or there might be a double-dose of chocolate in them. But I haven’t done too much tinkering with the butter, because to me, that’s one thing that’s non-negotiable in chocolate chip cookies. But when I heard about tahini, my loyalty to butter was put into question. You (and I) can relax, because these chocolate chip cookies do use butter, but get an underlying richness from sesame paste, a common ingredient in Middle Eastern cooking that I always keep on hand. So although I thought I’d done everything possible that a man could do to a chocolate chip cookie, and then some, I was finally ready to tackle a batch of these chocolate chip cookies. The recipe is adapted from Modern Israeli Cooking by Danielle Oron, that also was in the New York Times. In addition to having everything on hand, they were easy to mix up, and the soft sesame paste made a dough that was hard not to snack on before the cookies went into the oven. I prefer to chop chocolate for chocolate chip cookies, rather than use conventional chocolate chips. I have nothing against chocolate chips, but most are made of what’s called baking-resistant chocolate, which is designed to hold their shape once baked. I like big, oozing chunks of chocolate in my chocolate chip cookies, and I don’t care so much what they look like, so much as how they taste. So I took a knife to a block of chocolate and made my own. Some makers are now producing what are called chocolate “chunks” which may or may not have similar qualities, but chopping a block of chocolate, while a bit messy, puts me in one of my happy places. And I’m happy to make my own chips, or chunks, I should say. These cookies were some of the best chocolate chip cookies that have ever come out of my oven, and I don’t say that lightly. The tahini gives them a gentle savory taste, with a faint musky flavor that pairs remarkably well with dark chocolate and a touch of salt, so don’t be afraid to use a very strongly flavored chocolate. I futzed with the original recipe a little, to make them chewier, and couldn’t resist adding even more chocolate. But can you blame me? Print Salted Chocolate Chip Tahini Cookies Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classicsby Danielle Oron I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. (But feel free to use chips if you'd like.) Normally when I chop chocolate for cookies, I add any small bits and pieces on the cutting board along with the bigger chunks. But for these, I wanted distinct, more assertive pieces of chocolate, so I sorted through and just used large chunks, saving the smaller bits for another baking project. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges. Note that the dough is best when it rests in the refrigerator overnight. You could bake them sooner, if you just can't wait. Servings 18 Ingredients 8 tablespoons (115g, 4 ounces) unsalted butter at room temperature 1/2 cup (120ml) tahini well stirred 1/2 cup (100g) granulated sugar 1/2 cup (90g) packed light brown sugar 1 large egg at room temperature 1 large egg yolk 1 teaspoon vanilla extract 1 cup plus 2 tablespoons (150g) flour 3/4 teaspoon baking soda 1 teaspoon kosher or sea salt 2 cups (280g) bittersweet or semisweet chocolate chunks or chocolate chips flaky sea salt such as Maldon or fleur de sel Instructions In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.) Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way. Notes Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they're baked. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months. Notes: Nut and seeds butters, such as peanut and almond, have different oil content than tahini, and I don't think they could be swapped out. (If you do try it with another nut or seed butter, let us know how they come out in the comments.) For those looking for a chocolate chip cookie without tahini, check out these Salted Butter Chocolate Chip Cookies or my recipe for Chocolate Chip Cookies in Ready for Dessert. Related Posts and Recipes Salted Chocolate Chip Cookies Tahini and Almond Cookies Baking Ingredients and Substitutions How to Make Tahini Ingredients for American Baking in Paris Soom Tahini (Amazon) Gluten-free baking and Substitutions

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th. Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find...

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th. Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find bakeries peddling them until the end of the month of January. It’s hard to blame them (and those of us who buy them) because they’re so good. Years ago, I used to bake them when I worked in restaurants, and they’re called Pithiviers, named for the town in the Loiret (south of Paris) where they allegedly originated. There are two kinds of King Cakes in France; one is layers of puff pastry filled with almond cream, and the other is a circular yeasted cake, more popular in the south of France, festooned with colorful, sticky candied fruit. Although the ones from the south look more festive, there’s something appealing about munching on flaky, buttery puff pastry with a layer of crème d’amandes stuffed inside. (Some use almond cream enriched with a bit of pastry cream, which is easier if you have a bakery, where pastry cream is often on hand.) The good thing about making your own is that you can dial up the almond filling. Plus every year, in addition to extending the period of availability, prices seem to nudge up and I’ve seen some jaw-dropping prices in bakery windows. On the other hand, some bakers get creative and use hazelnut or pistachio flour instead of almond, or perfume their galettes with rose, candied kumquats, and even chocolate. Taking liberties with tradition is a tricky thing in France as it’s not always a good idea to mess with a good thing, but it is tradition to bake a fève (bean) into the tart and whoever gets the bean (preferably a child – and crafty parents have learned to cut around the pieces to make sure a kid gets the trinket!) gets to be the roi (king) for the day and wear a gilded paper crown that bakeries often give with the galettes. Nowadays les fèves come in all shapes, sizes, and materials. Cartoon characters are popular in France, as are French historical or religious figures. And upscale bakeries like Pierre Hermé, Ladurée, and Aoki, have annual fèves that change. Not only is it fun to see them, but some have become quite collectible. Elsewhere, it isn’t considered a wise idea (ie: hiding things in baked goods) that can be dangerous to young folks if swallowed, so if you want to join the tradition and add a fève, you should be more prudent and use a whole almond or a piece of dried fruit instead. Because who doesn’t want to be king for a day? (Even those of us who don’t completely enclose all of the filling!) Print Galette des rois When working with puff pastry, it’s important to keep it well-chilled and work quickly when rolling as it tends to get stubborn as it warms up. Keep the second piece in the refrigerator until after you’ve rolled out the first. After rolling, brush off any excess flour. And make sure to seal the edges really well to avoid the filling leaking out. NOTE/UPDATE: Speaking of leaking, every year I get a message from someone whose filling leaked out. It's very important to make sure the edges are well-sealed. Use plenty of water and do your best to ensure that the filling is very well enclosed. I'm unable to answer further questions on that subject as that's the best advice I can give you. Frozen puff pastry can often be found in the freezer section of well-stocked supermarkets. Avoid brand that list fats other than butter in the ingredients for best results. If you don’t want to use alcohol, simply omit it or use a few drops of orange flower water in its place. A few people noted in the comments that some of the butter ran out of the tart during baking. Although I don’t do it, some recipes advise that you can add 2-3 teaspoons of cornstarch to the almond filling, which you are welcome to do as extra insurance. Ingredients Almond Filling 1 cup (100g) almond flour 1/2 cup (100g) sugar pinch salt zest of 1/2 orange unsprayed 3 1/2 ounces (100g, 7 tablespoons)) unsalted butter cubed, at room temperature 2 large eggs at room temperature 2 teaspoons rum 1/8 teaspoon almond extract 1 pound (450g) puff pastry divided in two pieces, chilled a whole piece of almond or candied fruit to be the fève Glaze 1 egg yolk 1 teaspoon milk Instructions To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill. Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet. Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes. Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish. Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well. (At this point, you may wish to chill the galette since it’ll be a bit easier to finish and decorate, although it’s not necessary. It can be refrigerated overnight at this point, if you wish.) To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking. Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. (And handing me a bill for it.) Bread pudding is home...

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. (And handing me a bill for it.) Bread pudding is home fare, but if you want to go out and shell out some big bucks for a bowl, that’s fine with me. But once you taste this one, I doubt you’ll find a better one anywhere. I was inspired to make it while paging through Autentico, by Rolando Beremendi, a terrific book on how to cook authentic Italian cuisine, without any preachy baggage. It’s fresh and modern. Sure he’s an evangelical for using the best Italian ingredients, but he makes his case by showcasing the beautiful products available in Italy (Rolando owns Manicaretti Italian food imports, which are sold at Market Hall Foods), such as Tuscan farro, which I used to make his Farro torta the other day, spicy peperoncino piccante (red pepper paste), Sicilian capers, and jars of honey that range in flavors from chestnut to eucalyptus, depending on availability. During the holidays, panettone starts showing up on the shelves at markets and food shops. But not just in Italy; panettone has become popular around the world. The sweet bread is usually studded with candied fruit, citrus zest, and raisins, which bakers often take in different directions, adding everything from chocolate to caramel. Rolando’s Budino de panettone intrigued me, using panettone as a base, topped with demerara sugar. So I used his budino as inspiration for this bread pudding, baked in a pan where brown sugar had been moistened with butter, so it creates a juicy, caramel-like topping, with the bonus of additional sauce to spoon over the bread pudding when it’s turned out. It’s not swimming in sauce but has just enough so that anyone who wants an extra spoonful can have one. And who doesn’t want an extra spoonful of sauce? It’s that time of the year, when you may be gifted one too many panettones (or panettoni). And while you might not think it’s possible to have too much panettone, this is a welcome reprieve from French toast or panettone ice cream, if you do find yourself with an overload of loaves. Print Panettone Bread Pudding Inspired by Autentico by Rolando Beremendi Because of the brown sugar, that makes a nice, caramel-like sauce while the bread pudding is baking, you've got some leeway with the granulated sugar. I used 1/2 cup (100g) in the custard, but you can dial it down to 1/4 cup (50g), or anywhere in between, since panettone is already sweetened. (And they vary in sweetness, too.) If you don't have panettone, you can make this bread pudding with brioche or challah. Since those breads aren't so sweet, I'd use 1/2 cup (100g) of granulated sugar. I have a fairly heavy-duty square cake pan so I melted the butter and brown sugar together right in the pan on the stovetop. If your pan is flimsy, and you're concerned, you can cook the butter and brown sugar together in a saucepan, then pour it into your cake pan. Don't worry too much if the brown sugar is a bit thick and/or lumpy; once baked, it'll smooth out nicely. Servings 10 servings Ingredients 1 1/4 pounds (560g) panettone, cubed (about 9 cups) 3/4 cup (170g) packed light or dark brown sugar 6 large eggs at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup (100g) granulated sugar (see headnote) 3 cups (710ml) milk or half-and-half 3 tablespoons (45g) unsalted butter cubed Instructions Preheat the oven to 350ºF (180ºC). Spread the cubed panettone on a baking sheet and toast in the oven until lightly browned, turning them over once or twice during baking, so they toast relatively evenly. They'll take about 20 minutes or so. While the panettone is toasting, warm the butter in a sturdy 9-inch (22cm) square cake pan over low heat on the stovetop with the the brown sugar, stirring until the butter is melted and the sugar is moistened. Use a spatula to coax it so it covers the bottom of the cake pan, with no bare spots. Remove from heat and set aside. Arrange the toasted panettone cubes evenly in the cake pan. Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard. Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack. If serving it warm, let the bread pudding cool for at least 30 minutes. Run a knife around the edges to loosen the bread pudding from the pan and set a large serving platter or rimmed baking sheet upside down over the bread pudding. Grasping both the cake pan and serving platter, simultaneously turn both over, being careful to avoid getting any of the warm brown sugar sauce on you. Remove the cake pan, and cut into squares for serving. Notes Serving: Some like their bread pudding warm, but this one is equally good at room temperature, or even chilled. You can serve it on its own, with a pour of heavy cream (or whipped cream), or a scoop of your favorite ice cream, such as Vanilla Ice Cream or Cinnamon Ice Cream. I served mine with Sorghum Ice Cream. Storage: You can refrigerate the baked bread pudding for up to three days. If you want to make it in advance, you can store it in the cake pan, then unmold it before serving.

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on...

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand. It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either. One of the best articles I’ve read this year was How to Beat Decision Fatigue. It’s estimated we make 35,000 decisions a day, 226 of which are about food. And I can safely say that I could probably multiply that number by four or five. (Don’t even get me started on how many times I agonize over just buying a plane ticket.) All the thinking, and overthinking that we do – is it worth it? I don’t know, but I’ve decided to do what I can to make fewer decisions in the upcoming year. This year ended with a flurry of travel on book tour. Not only was I struck by how great it was to meet many of you, but so were the people at the venues hosting my events. During a podcast interview, I realized that I’ve been blogging for nearly twenty years. It started off as being a place to share stories and recipes, some goofy (haiku about Italian candy), to thoughts after I lost a good friend. Things have changed, such as I finally got someone to set up a printing option for recipes (thanks, Emily!), but most of the tech stuff that needs to be added, or that needs to be updated every year, sails right over my head. So I have to hunker down and figure it out. But I consider myself fortunate. When a recipe I’m testing doesn’t work, or I make a goof in the kitchen or screw up the tech stuff, I think about how many people don’t even have food to eat or electricity. And here I am, worried about a lopsided tart crust or a missing apostrophe. So I’m ending the year being thankful for having food on my table, and to everyone in my life, including you, my readers, for sticking around. French Toast, which the French call Pain perdu (lost bread), doesn’t involve that much decision-making. But when I got an unexpected gift of several types of panettone, I made French toast with some of my bounty. So I’m ending this year on a simpler note than I thought. Recently heard something while idling through tv stations in a hotel room on my book tour. It was from the great Judith Sheindlin, otherwise known as Judge Judy. She was presiding over two people who had a problem with each other, which they carried over into social media. As the two people resumed bickering in front of her, she quickly cut them off (as she famously does), and said, “And I thought social media was supposed to bring people together!?” In spite of all the noise, and sometimes disagreeing, I’m glad we’re still together, after all these years. Print Panettone French Toast If you don't have panettone, substitute thick slices of another egg-enriched bread, such as brioche or challah. Course Breakfast Servings 2 servings Ingredients 2 large eggs 6 tablespoons whole milk 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon pinch salt 4 slices panettone about 1 1/4-inch (4cm) thick) butter for frying the French toast Instructions In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over the do the same to the other side of the bread. Heat a good-sized pat of butter in a large skillet over medium heat. Add the custard-soaked slices of bread to the pan and cook until they're browned on the bottom, about a minute. Turn the slices of bread over and fry on the other side until browned on the bottom. Notes Serving: Serve the French toast warm from the skillet with maple syrup, agave nectar, or your favorite topping for breakfast. (Blueberry compote or sauteed apples are also nice.) A little pat of butter could also go on top as well. It can be served for dessert, as the French do, which is called pain perdu (lost bread), along with a scoop of ice cream and some caramel sauce.

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the...

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays. One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup. To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in. DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s fewer dishes to wash to boot. If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; ) In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon. The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late. But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do. Print Pumpkin Cheesecake with Pecan Praline Sauce If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier. Servings 12 servings Ingredients For the crust 1 1/2 cups (180g) Graham cracker crumbs 4 tablespoons (60g) melted butter 2 tablespoons sugar 1/4 teaspoon ground cinnamon For the pumpkin cheesecake filling Three 8-ounce (680g) packages cream cheese at room temperature 1 1/4 cups (250g) sugar grated zest one lemon preferably unsprayed 4 large eggs at room temperature One 15-ounce (425g) canned pumpkin puree 1/2 cup (125g) sour cream or whole-milk plain yogurt 1 tablespoon cornstarch or 2 tablespoons flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 teaspoon dried ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves pinch of salt Pecan praline sauce 3/4 cup (105g) packed light or dark brown sugar 1/2 cup (125ml) heavy cream 6 tablespoons (85g) unsalted butter 1/4 cup (60ml) maple syrup 1/2 teaspoon kosher or sea salt 1/4 cup (60ml) bourbon 1 1/2 cups (160g) pecans toasted and coarsely chopped 1/2 teaspoon vanilla extract Instructions To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake. Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC). To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt. Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan. Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving. Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla. Notes Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water. Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator. Related Recipes and Links Dulce de leche cheesecake Ingredients for American Baking in Paris Pumpkin Ice Cream Cheesecake Maple Pumpkin Flan Homemade Graham Crackers (Smitten Kitchen) Homemade bourbon (Bourbon of the Day) Homemade salt (Ruhlman)

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw...

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424). (Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.) I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people. Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off. The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris. People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.) So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun. I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands. Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day. I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire. Happy Thanksgiving! Print Cranberry Sauce with Candied Oranges Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish. Ingredients 1 large naval orange preferably unsprayed, or another variety, with seeds removed 3/4 cup (180ml) water, plus 3/4 cup (180ml) water 1/2 cup (100g) granulated sugar 1/2 cup, packed (90g) light brown sugar 2 tablespoons dark rum 1 stick cinnamon 1 1/2 tablespoons cider vinegar 1/8 teaspoon ground allspice 1 cup (110g) fresh or frozen cranberries Instructions Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices. In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water. Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly. As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool. In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat. Notes Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature. Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving. Related Recipes Cranberry Sauce with Red Wine and Figs Chocolate Pecan Pie Mom’s Roast Turkey (Simply Recipes)

For people who, like, totally love food.

This pasta chopped salad is the perfect spring dish! Tender asparagus, havarti cheese, microgreens and herbs all tossed in a sun dried tomato vinaigrette. So easy and delicious! Here’s what you can eat for the next few weeks! This pasta chopped salad is filled with all sorts of spring produce, sharp cheese, microgreens and a […]

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This pasta chopped salad is the perfect spring dish! Tender asparagus, havarti cheese, microgreens and herbs all tossed in a sun dried tomato vinaigrette. So easy and delicious! Here’s what you can eat for the next few weeks! This pasta chopped salad is filled with all sorts of spring produce, sharp cheese, microgreens and a deliciously tangy sun dried tomato vinaigrette. It’s easy, simple, tastes amazing and looks pretty darn cute too! Tiny pasta. It’s cute! I can’t help myself. There is something about an asparagus pasta salad that we just love! I think it’s because it is SO simple – I toss the asparagus in with the pasta for the last few minutes and it comes out perfectly crisp and tender. Add some other additions, a wonderful dressing, and you’ve got an easy side or even a lunchtime pasta salad. It’s no secret how much I love a good chopped salad. There is just something about every piece being the same size… you can get a bite of everything off the fork. I love how crunchy it is and the combo of flavors that come together since it’s all evenly chopped! So, I took a tiny cut of pasta and made something similar to a chopped salad. Basically a chopped salad with some pasta. This combo isn’t entirely new for us as I already make a spring pasta salad with asparagus that we really enjoy. It has honey mustard dressing. It’s wonderful any time of year! But this version, with all the tiny bits of flavor, the adorable pasta and the sun dried tomato dressing? SO, so good. (more…) The post Pasta Chopped Salad with Sun Dried Tomato Vinaigrette. appeared first on How Sweet Eats.

Truly mind blown that March is over. I am still loving this iced cherry chai! Park bike & play day. Got a little rainy. Max requested pulled pork! I got these shoes for Emilia for summer/spring and I want them in my size. Will play anywhere. The kids built this and call it their “deer […]

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Truly mind blown that March is over. I am still loving this iced cherry chai! Park bike & play day. Got a little rainy. Max requested pulled pork! I got these shoes for Emilia for summer/spring and I want them in my size. Will play anywhere. The kids built this and call it their “deer nest.” They made it for the deer. End of basketball for this girl! Always.playing.hockey. Took a little trip to cheesecake factory, aka the kids’ favorite. They were verrrry excited. Wild boy. This chicken chopped salad with SO GOOD I was to recreate it. Her outfit!!!! Sephora had a lip gloss charm event. If you bought one, they were putting a charm on when you left! She LOVED this. These two somehow convinced Eddie to go sleep in Max’s room while they had a sleepover with me. We watched ice skating, basketball and giggled for hours. It was verrrrry cute. I need a good nights sleep tonight though, ha! The post A Week In the Life, Vol 13. appeared first on How Sweet Eats.

Lots of delish spring meals are on the menu this week! What’s on your menu this week?! What To Eat This Week Spring pistachio pesto pizza Chipotle cauliflower enchiladas Bang bang salmon bowls Chicken parmesan gnocchi soup Lemon artichoke chicken pasta salad Mediterranean beef bowls Crispy potato egg souffle bites Chickpea tortellini salad

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Lots of delish spring meals are on the menu this week! What’s on your menu this week?! What To Eat This Week Spring pistachio pesto pizza Chipotle cauliflower enchiladas Bang bang salmon bowls Chicken parmesan gnocchi soup Lemon artichoke chicken pasta salad Mediterranean beef bowls Crispy potato egg souffle bites Chickpea tortellini salad The post What To Eat This Week: 3/30/25. appeared first on How Sweet Eats.

Hey hey weekend! First up, I started a new substack called curated cravings! It’s a little bit more personal than here, so subscribe if you’d like! Nothing is changing here, it’s just extra content that is new and exciting. Plus some sneak peeks from the book! HUGE news! I released the bonus cookbook if you preorder a copy of […]

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Hey hey weekend! First up, I started a new substack called curated cravings! It’s a little bit more personal than here, so subscribe if you’d like! Nothing is changing here, it’s just extra content that is new and exciting. Plus some sneak peeks from the book! HUGE news! I released the bonus cookbook if you preorder a copy of Easy Everyday. If you’re local to Pittsburgh, you can also RSVP to the book launch night! This week on the blog, I shared these chipotle cheddar cauliflower enchiladas. I also shared these crispy potato egg souffle bites, some of my favorite drinks for spring and this banana cake with chocolate peanut butter frosting. I shared my amazon spring favorites and I also shared my March favorites! There’s a new menu for the week and a new peek inside our everyday life. I also shared my easter faves, kids’ easter basket items and spring favorites too! And I shared a bunch of my favorite home items since moving last year! You can find all my favorites in my amazon store front and LTK shop! You can finally order a copy of my next book, Easy Everyday. I would be so thrilled if you ordered today! And be sure to join the Facebook group for the super fun community! xo WHAT I’M LOVING THIS WEEK This is the perfect iced matcha latte. Furikake chex mix!! Oh my yum. I need this steak taco salad. Texas toast egg in a hole! Perfection. Love this mexican vegetable soup. Dubai chocolate cookies. OMG! These guinness brookies are so creative. Tequila sunrise popsicles. Yes please. This bourbon chicken looks incredible. Shredded beef enchiladas. Yessss. Gorgeous lemon blueberry cake. Lemon bundt cake too! Love an oatmeal breakfast cookie. Soft boiled egg salad is amazing. The post Currently Crushing On. appeared first on How Sweet Eats.

This is my favorite banana cake with chocolate peanut butter frosting! It’s just like banana bread in cake form, feeds a crowd and is blanketed with an incredible cream cheese frosting. Perfect snack cake! I’ve got your weekend treat! This banana cake is topped with chocolate peanut butter frosting and it is divine! The loveliest […]

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This is my favorite banana cake with chocolate peanut butter frosting! It’s just like banana bread in cake form, feeds a crowd and is blanketed with an incredible cream cheese frosting. Perfect snack cake! I’ve got your weekend treat! This banana cake is topped with chocolate peanut butter frosting and it is divine! The loveliest snack, a great after-school snack or even a fantastic weekend dessert. We love it! The cake is made with plain greek yogurt and it’s incredibly fluffy for a banana dessert. It’s light and airy but so reminiscent of banana bread – it’s like instant nostalgia in cake form. If you’ve made my banana cake with coffee frosting before, then you know alllll about this incredible recipe. The cake is the perfect mix between banana bread and sheet cake. My kids go crazy for it. I love it because it makes a big 9×13 inch cake, and these days one loaf of banana bread is gone in a day around here. However… this lasts a little longer. And the frosting! Chocolate peanut butter lovers unite! Oh but wait – it’s not just chocolate peanut butter. It’s chocolate peanut butter cream cheese frosting!!! Cue all the exclamation points. I am such a cream cheese frosting freak. I don’t even LIKE frosting in general. But cream cheese frosting? I love. The tangy creaminess… oh it’s just perfect. And there is something about it when it’s mixed with peanut butter! Like peanut butter cheesecake. Major favorite forever. (more…) The post Banana Cake with Chocolate Peanut Butter Frosting. appeared first on How Sweet Eats.

A peek at everything I loved in March 2025! FOOD Sour cherry preserves. I’m on a real english muffin, almond butter, cherry jam kick. It’s so good. Bees Knees salted honey. This… is amazing. I thought I loved hot honey? New obsession unlocked. Blueberry yogurt pretzels. I first had blueberry pretzels 12 years ago and […]

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A peek at everything I loved in March 2025! FOOD Sour cherry preserves. I’m on a real english muffin, almond butter, cherry jam kick. It’s so good. Bees Knees salted honey. This… is amazing. I thought I loved hot honey? New obsession unlocked. Blueberry yogurt pretzels. I first had blueberry pretzels 12 years ago and I constantly think about them. They are so good. Like deliciously artificially good. Such a fun snack! My kids are loving them too. Starbucks Iced Cherry Chai. I can’t get enough of this. It is so super delicious! The cherry cold foam… oh my gosh. HOME Breville air fryer pro. I’ve had this for years but am instantly reminded how wonderful it is. It’s super easy and such a great air fryer! Easy plant. I’ve wanted to get house plants since we moved in. We have TONS of natural light and I knew I needed to find the right plants but I also wanted good, high quality ones. We just don’t have many places around here that fit the bill. In my search I discovered easy plant and I bit the bullet a few weeks ago. I got a trio and two stands and I LOVE them!! The pot makes the watering process so easy and there is no guessing game. I don’t have a green thumb so this is key. I am so happy with them! Fresh Wave odor absorbing gel. I use this in my car under the front seats. If you have kids and they are in activities and you basically live in the car every evening… um you get it. This is great! No scent – it doesn’t make the car smell fragrant – but it does absorb odors. I change it out every two to three months or so. Artificial tulips. These fake flowers are the most realistic ones I’ve ever seen. They are so good and I’ve used them for years. Make it instantly feel like spring! BEAUTY RMS magic luminizer. If you’ve followed along, then you know I’ve loved this for years. This provides the most natural glow that is so so pretty. I use it on my cheekbones, bridge of my nose, cupids bow, brow bone, etc. It’s so natural and you only need the tiniest amount. I love it. Kitsch XL thermal rollers. I’ve been using these to add body to the top of my hair and am so happy with them! Crown Affair hair towel. I’ve now used this for over a year (or more) and I have two that I can switch between. They just released it in black and if you have dark hair that is dyed, it’s such a game changer. I use this daily and can’t live without it. The strap and the back makes it SO worth it. FASHION Varley Zip Through Knit. Particularly in the azure blue! I got one of these a few years ago and LOVE it for spring and summer. Their new blue shade is absolutely stunning and I’m so glad I grabbed it. It’s much brighter than their usual neutrals. Joy lab high rise skort. I LOVE THIS. It is so comfortable, so cute and such great quality. And the leopard print is so good (so are the solids) – you know how leopard can be iffy? This one is super cute! MZ Wallace Denim small sutton. Maybe it’s because I love the 90s at heart but a denim bag is my favorite. I have multiple MZ Wallace bags that I’ve used for well over 10 years (my first diaper bag with Max!) and the quality is incredible. They are just so easy to use and fit so much. MEDIA Substack! In case you missed it I launched a substack this month to celebrate one month out from Easy Everyday and I love it. It feels like old school blogging – more personal – and it’s such an incredible community. You can subscribe here! Care and Feeding. Definitely my fave this month – a hard read but so good. Paradise. What an incredible thrilling show! The cast is awesome. KIDS Scented water wow books. My kids loved water wow books when they were younger. I grabbed the scented ones for something fun for Jordan to do at his siblings’ sports and activities. He (and Emilia!) both love them and it keeps them entertained for quite a while. Gemstone name necklace. These are sooo cute – I’ve got them for my nieces and Emilia and just bought another for a birthday. The downside is that they take forever to arrive but they are adorable and great quality! Daise foaming body wash. Both Max and Emilia LOVE these. All of the scents are so good! I mentioned this sundae one last month, but this is a fraction of the price! [none of this is sponsored, i just love to tell you what i love every month! there are a few general affiliate links above! xo] The post March Favorites. appeared first on How Sweet Eats.

My favorite spring cocktails and mocktails are filled with aperol spritzes, kombucha smashes, grapefruit margaritas and more. Perfect way to wind down just as the weather gets warm and springy. It’s officially spring! I mean, spring is definitely in the air over here. We get one small tastes of it and I am here for […]

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My favorite spring cocktails and mocktails are filled with aperol spritzes, kombucha smashes, grapefruit margaritas and more. Perfect way to wind down just as the weather gets warm and springy. It’s officially spring! I mean, spring is definitely in the air over here. We get one small tastes of it and I am here for all the warm weather beverages. There is just nothing like when the weather first warms up and drags you out of the winter gloom. Since things are ever-so-slighty looking up, there is a great reason to enjoy a cocktail (or mocktail) on the patio in the lovely spring weather. The days are longer, spring is so close we can taste it and it’s the perfect reason to make a fun drink. I’m very partial to a spritz these days or even a smash with some fresh fruit. Something very light and refreshing and simple. There are a few of my favorite mocktails sprinkled in here, along with some of the best spring cocktails I’ve made over the years. They are so delish! Which one is calling your name? 18 Spring Cocktails and Mocktails (more…) The post 18 of My Favorite Drinks For Spring. appeared first on How Sweet Eats.

These egg and potato souffle bites are one of my favorite things to make for easy breakfasts and snacks. Crispy potatoes, melty gruyere cheese, fluffy, tender egg muffins – they are so satisfying and delicious! Breakfast is on the menu today! These souffle egg bites are so delicious, easy to prepare for breakfasts ahead of […]

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These egg and potato souffle bites are one of my favorite things to make for easy breakfasts and snacks. Crispy potatoes, melty gruyere cheese, fluffy, tender egg muffins – they are so satisfying and delicious! Breakfast is on the menu today! These souffle egg bites are so delicious, easy to prepare for breakfasts ahead of time and even something that you can make for dinner with bacon and sourdough toast. Sounds amazing if you ask me! I’m almost always craving breakfast. It’s the OG comfort food. And because there are just SO many variations that you can make with eggs, you know they are always a winner. I have a similar recipe for these in my next cookbook, Easy Everyday! They are something I make constantly and we LOVE them. They are better than traditional egg muffin bites because you whip the egg whites first. It gives them a lighter, fluffier texture. They are so satisfying to make and to eat! I store them in the fridge and either eat them cold or warm them up for a few seconds in the microwave. And the best part: there are so many variations! You can add just about any fillings that you love. (more…) The post Crispy Potato Egg Souffle Bites. appeared first on How Sweet Eats.

It’s amazon spring sale time! You guys loved when I shared this during prime day, so I wanted to share again. You can find all my picks for the sale here (everything is something we have or I bought during this sale!) and see a few up above. But I wanted to mention my top […]

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It’s amazon spring sale time! You guys loved when I shared this during prime day, so I wanted to share again. You can find all my picks for the sale here (everything is something we have or I bought during this sale!) and see a few up above. But I wanted to mention my top 10 (well, 12, because I can’t help myself) – the things that I think are stand outs and what I use daily or weekly! Amazon spring sale favorites + the best of the best. Here are my top 12 spring sale picks! Hulken bag! This might be the first time it’s on amazon! I use this more than ANY bag. It’s incredible for using for trips, groceries, school stuff, work. etc. I can’t live without them. Zero gravity chairs. I bought these last summer and we LOVE them. They are incredibly comfortable, super light and easy to move around and we all love them. 63K reviews don’t lie. Tineco vacuum map. How can I profess my love for this? Sometimes I use this EVERY SINGLE DAY – every day of the week! It is the best. It cleans my floors like nothing else. Oura ring. I am IN LOVE with my oura ring. The data it provides for sleep, stress, recovery, etc is incredible. Yes it tracks activity/steps and all that, but it’s all the other data that blows my mind. I wish I would have got it sooner! Cosmetics bag. My favorite makeup bag! I’m on my second one and just love these. They open so nicely. Weighted vest. I only have a 12lb weighted vest but I love it. I actually like wearing it around my kitchen more than just walking with it! Dyson car vacuum. Hello, my entire life revolves around vacuums now. This is 40? I bought this yesterday during the sale!! Very pumped. Air doctor air purifier. I’ve had these in our home since we moved in! I knew it would help in a new build especially when there was still work being done in our basement. I am so happy with these! Lens wipes. I have a box of these at all times and I keep the packets EVERYWHERE!! Not only do I use these constantly for my own glasses and sunglasses, but even my kids use them for their sunglasses. They are excellent. Rotary grater. Anything that requires a lot of cheese? This is what you need to use. Or even for taco night. It is fabulous. Briotech spray. Look up the uses for hypochlorous acid spray and your mind will be blown. I am never without this now. Bioderma shower oil. So guess what I use this for? To remove sunscreen on myself and the kids! The fact that it has a pump is gam changing. And I use that super thick white sunscreen all over them – oil cleansers are the only thing that removes it. I love this one, it lathers up, removes everything and then I go in with regular soap! What are your top picks?! I’ve love to hear below! The post Amazon Spring Sale Favorites. appeared first on How Sweet Eats.

1. Tomorrow night (3/26) I’ll be live on instagram and facebook talking all about Easy Everyday! You can get a special signed copy of the book too! 2. This is my dream: pistachio ricotta cake. 3. In what I can only describe as my worst nightmare, I think we have a mouse (mice?!) in our […]

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1. Tomorrow night (3/26) I’ll be live on instagram and facebook talking all about Easy Everyday! You can get a special signed copy of the book too! 2. This is my dream: pistachio ricotta cake. 3. In what I can only describe as my worst nightmare, I think we have a mouse (mice?!) in our walls. Oh my gosh. I mean, I’m convinced it’s a tiger, but you know. 4. the amazon spring sale is today! Here are all my favorites. 5. Tell me your favorite luggage brand/pieces! 6. 20 quotes to change the way you look at stuff/clutter. 7. Just your reminder that easter peanut butter m&ms reign supreme. 8. TV things!! Oh my gosh – Paradise! Why have I not watched this until now?! I was in the vortex all weekend and it is incredible. I adore the whole cast. SO GOOD. Hate how the season ended. Eeeep. 9. I really want to try the crispy spaghetti that’s everywhere. 10. We’re got another easy everyday sneak peek recipe up! THREE WEEKS!! The post Tuesday Things. appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

When you’re craving intense flavor and satisfying crunch, something salty and sweet with just a hint of heat, this sesame-forward snack mix hits all the right notes, with the perfect variety of crunchy bits and a flavor-packed glaze featuring soy sauce, sesame oil, honey and spices. Because of the honey in the glaze (which is […]

The post Sweet & Spicy Sesame Snack Mix first appeared on Love and Olive Oil.

When you’re craving intense flavor and satisfying crunch, something salty and sweet with just a hint of heat, this sesame-forward snack mix hits all the right notes, with the perfect variety of crunchy bits and a flavor-packed glaze featuring soy sauce, sesame oil, honey and spices. Because of the honey in the glaze (which is prone to burning), this snack mix bakes at a lower temperature for a longer time, resulting in a perfectly crisp texture every time. And while the longer baking time might test your patience, the favor-packed results are well worth the wait. Might I suggest making an extra large batch (because it surely won’t last long!) Taylor is a snack fanatic, always crunching on something even if we just finished dinner, going through bags of various snack mixes at an alarming rate (at this point he should probably just change his last name from Hackbarth to Snackbarth). Lately, however, he’s gotten a bit bored of the same generic snack mix, and was hankering for something bolder with more spice and a more unique flavor profile. So he set out to make his own flavor-packed snack mix. If you’ve ever searched the internet for homemade snack mix recipes, you’ve probably noticed that almost every snack mix recipe out there is some variation on the same thing (basically the original Chex Mix recipe right from the box). A little Worcestershire, a sprinkle of garlic and onion powder, butter and salt and that’s it. How boring. Instead, let’s turn that generic flavor up a notch with a gut-punch of sesame (both oil and seeds in addition to the sesame sticks within the snack mix itself), plus soy sauce for saltiness and umami, honey for sweetness, and Korean gochugaru pepper flakes for smokey heat. (more…)

Creamy, dreamy, lemon-packed cheesecake bars with a crispy lemon cookie crust and a swirl of bright and tangy Meyer lemon curd… like a cross between a lemon bar and a classic cheesecake, it’s the perfect bite for springtime! A cheesecake bar is a quicker, easier way to satisfy your cheesecake craving, without having to deal […]

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Creamy, dreamy, lemon-packed cheesecake bars with a crispy lemon cookie crust and a swirl of bright and tangy Meyer lemon curd… like a cross between a lemon bar and a classic cheesecake, it’s the perfect bite for springtime! A cheesecake bar is a quicker, easier way to satisfy your cheesecake craving, without having to deal with the hassle of waterbaths or leaky springform pans. Instead, bake a thinner layer of cheesecake (swirled with Meyer lemon curd) in a standard square baking pan and then cut them into perfectly layered squares. I’ve had a lemon cheesecake on my to-make list for some time now, and when a box of Meyer lemons showed up in the mail from my aunt in California (thanks, Sally!) I knew it was the first thing I wanted to make. (I still have a whole bunch left even after testing this one multiple times so… send your recipe ideas and requests, please!) Anyway. Cheesecake! I knew I wanted lemon cheesecake, and I also wanted to do easier cheesecake bars rather than a full sized cheesecake. I debated back and forth how best to make a mashup of cheesecake and lemon bars. I tested both this swirly version (loosely based on my peach cheesecake bar recipe), and a version that was basically like my favorite Meyer lemon bars with an extra layer of cheesecake in between, with a shortbread crust and a solid layer of lemon curd on top. And while the lemon bar version was good, ultimately the lemony swirls were just too pretty to pass up (yes, I fully admit to judging a dessert by its cover, but in this case the taste certainly measured up to the appearance). With a perfectly proportioned layer of creamy cheesecake, a swirl of Meyer-lemon curd, and a crisp lemon-scented cookie crust, the final recipe is definitely one you’ll want to save and share. (more…)

This quick and easy stovetop applesauce comes together in under 30 minutes (including the time it takes to peel and dice the apples!) It’s a small batch recipe perfect for when you just need a few servings, and don’t have time to sit around watching a pot simmer for hours. Lightly spiced and subtly sweetened […]

The post 30 Minute Stovetop Applesauce (Small Batch) first appeared on Love and Olive Oil.

This quick and easy stovetop applesauce comes together in under 30 minutes (including the time it takes to peel and dice the apples!) It’s a small batch recipe perfect for when you just need a few servings, and don’t have time to sit around watching a pot simmer for hours. Lightly spiced and subtly sweetened (but also very flexible if you want to adjust the sugar and spices to taste), this applesauce is perfect by the spoonful, and also as a topping for your next batch of latkes, dolloped on french toast or waffles, or as an accompaniment to a juicy seared sirloin or pork chop. Homemade applesauce in under 30 minutes? Sign me up! I love just how superbly simple this recipe is. And it’s not one of those tricky recipes that claims to be 30 minutes but in reality requires 25 minutes of prep time before you even start cooking. No, this recipe is truly a 30 minute recipe. In fact, even accounting for the time to snap photos of the process along the way (which always slows me down), my applesauce was done in exactly 27 minutes (yes, I timed it!) That includes peeling and dicing the apples, cooking them, and running it all through a food mill. (more…)

A classic cookie gets a pistachio twist, made with a triple dose of nutty pistachio flavor. The dark chocolate kisses nestled into the centers are melty and molten right out of the oven (my favorite way to enjoy them), but firm up again after an hour or so, making these cookies perfect for shipping or […]

The post Pistachio Butter Blossom Cookies first appeared on Love and Olive Oil.

A classic cookie gets a pistachio twist, made with a triple dose of nutty pistachio flavor. The dark chocolate kisses nestled into the centers are melty and molten right out of the oven (my favorite way to enjoy them), but firm up again after an hour or so, making these cookies perfect for shipping or sharing. These wickedly green cookies are buttery and tender, with a kiss of luxurious dark chocolate in the middle that would please even the grinch. I’ve packed as much pistachio flavor as I possibly can into these two-bite cookies, with pistachios in three forms: pistachio butter, pistachio flour, and pistachio extract. The classic peanut butter blossom, now with 100% more pistachio (green is the new beige, after all). These cookies are a result of having a glut of homemade pistachio butter leftover from my recipe testing experimentation last year. It felt too indulgent to use for something as menial as an afternoon snack (although apple slices + pistachio butter is sublime), so I was saving it for a special occasion (and by special occasion I mean a recipe as fabulous as this one). Mission: accomplished! I just know you’ll love these cookies as much as I do. Pistachio is such a nuanced flavor, much less in your face than peanut butter or even hazelnut, and even using pistachios in three forms (butter, flour, and extract) these cookies are still not in-your-face pistachio like, say, pistachio gelato; rather, they are more like a soft and buttery sugar cookie with an undertone of earthy, nutty pistachio and a hint of fragrant almond. (more…)

Nutty, fluffy, and fully flourless (and by flourless I mean there’s no wheat flour; it’s made with naturally gluten-free hazelnut flour), this tender and flavorful hazelnut cake has a soft, supple and satisfying texture and a swirl of fluffy whipped Nutella ganache on top, with candied hazelnut spikes for a showstopping finish. Hazelnuts have a […]

The post Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache first appeared on Love and Olive Oil.

Nutty, fluffy, and fully flourless (and by flourless I mean there’s no wheat flour; it’s made with naturally gluten-free hazelnut flour), this tender and flavorful hazelnut cake has a soft, supple and satisfying texture and a swirl of fluffy whipped Nutella ganache on top, with candied hazelnut spikes for a showstopping finish. Hazelnuts have a distinctive, earthy and nutty flavor compared to other nuts, and this cake showcases a triple dose of it, with a tender cake base made with hazelnut flour (or very finely ground hazelnuts), a cloud of whipped milk chocolate and Nutella ganache, and a sprinkle of candied hazelnuts on top for a little extra crunch and pinache. Finally, my flourless cake trifecta is complete: pistachio, almond, and now hazelnut! I topped this stunner with a swirl of fluffy whipped Nutella ganache and a sprinkle of candied hazelnuts for added texture and crunch (and also a few hazelnut spikes because, why not?) There’s a reason I keep returning to to this kind of cake, where the magic of nut flour (in this case, hazelnut) combines with eggs, sugar, and butter and miraculously bakes up into a fluffy, tender cake with a texture unlike anything you’ve ever had before (unless you’ve made one of my other flourless cake recipes, of course!) I feel like most other flourless hazelnut cake recipes out there are heavy on the chocolate, more a flourless chocolate cake with an undertone of hazelnut. This recipe, on the other hand, while it does bring in some chocolate in the topping (hazelnuts and chocolate do go oh so well together after all), it is, first and foremost, a hazelnut cake, and that’s the flavor that shines. (more…)

Indian Vegetarian Soul Food | Delicious, Easy Vegan & Vegetarian Recipes Powered by Indian Flavours

Learn how to make the delicious and traditional Pakistani morning special, the Halwa Puri Chana Breakfast! What is Pakistani Halwa Puri? This wholesome and filling vegetarian breakfast consists of spicy chickpea curry (chana), fried wheat flour bread (puri) and sweet semolina pudding (halwa, or sooji halwa). The Puri serves as a vessel for the halwa …

The post Halwa Puri Chana Breakfast appeared first on Sanjana.Feasts.

Learn how to make the delicious and traditional Pakistani morning special, the Halwa Puri Chana Breakfast! What is Pakistani Halwa Puri? This wholesome and filling vegetarian breakfast consists of spicy chickpea curry (chana), fried wheat flour bread (puri) and sweet semolina pudding (halwa, or sooji halwa). The Puri serves as a vessel for the halwa and chana (chickpea curry), allowing you to scoop up and enjoy the spicy, crispy and sweet flavours and textures of the dish. It’s a popular choice with locals in Pakistan and can be a tasty weekend breakfast for a crowd. For example, when you have some time to prepare something a little more special for your family. How to make the Pakistani Halwa Puri Chana Breakfast In this post, I’ll break down all the steps for making a Halwa Puri Chana Breakfast at home, just like the style served in cafe’s across Pakistan and in some parts of India. However, you’ll find my approach is suited to your home kitchen, making your cooking much easier. Is Halwa Puri Vegetarian? Yes, this recipe for Halwa Puri Chana Breakfast is vegetarian and can easily be made vegan with some simple substitutes. For example, replace ghee or butter in the recipes with oil or vegan butter. You may use oil in the chana recipe and I recommend using vegan block butter for the halwa. Don’t make the sooji halwa with oil. Is Halwa Puri Healthy? Halwa Puri Chana, while delicious, is generally considered to be high in calories and fat. Like with most ‘full’ breakfasts, moderation is key since much of it is fried and contains butter and oil. I reserve Halwa Puri Chana for special occasions. It’s perfect during Ramadan or other religious festivals, pre-or post fast when you need some fuel food! What goes well with Halwa Puri? Chana (chole or chickpeas), cooked with plenty of spices goes perfectly with halwa puri, since it provides a balanced flavour profile alongside the sweet halwa and crispy, chewy puris. How to make Puris for Halwa? We make traditional Puris for Halwa Puri with wheat flour (all purpose flour/maida). This differs to wholewheat puris. Personally, I find that the wheat flour puris have a chewier texture than my regular Gujarati Puris which in this case, is ideal for scooping up the tasty chana and sauce, as well as folding around the sweet halwa. To make a comparison, I would say that Pakistani Puri when eaten fresh is crispy and has a texture similar to a fried laccha paratha. More recipes you might like Jalebi recipe Gulab Jamun recipe Samosa recipe Pakora recipe Kheer recipe Here’s my complete guide to making a Halwa Puri Chana Breakfast with all the detailed instructions and recipes card you need to master this Pakistani favourite at home. Ready? Chana recipe for Halwa Puri Chana A delicious, spicy chickpea curry recipe to go with your puri and halwa. What type of chickpeas should I use? I recommend cooking dried chickpeas from scratch over tinned (canned) chickpeas for this recipe since the chana are such an important part of this breakfast dish. The texture of soaked and pressure cooked chickpeas is unmatched. You’ll also find the grade of some dried chickpeas is much higher, thus boiling up into a much larger chickpea with a phenomenal texture. I use Turkish dried chickpeas like these AKSOY dried chickpeas and look at the size difference compared to standard canned chickpeas – this makes a huge difference to the final texture of the chickpea curry! Before we get into the recipe, I will also mention a tip I love for creating a perfectly silky and rich sauce for your chickpea curry. Are you ready for this? My secret for making the most delicious chana (chickpea curry) The secret to making an incredible chickpea curry sauce or sauce for your chana is to take a small portion of the cooked curry (about 1/8th of it) and to blend it into a very smooth paste. Add this thin, hummus-like paste back in to the simmering chickpea curry and watch the sauce transform from something rather watery, to a sensational, rich chana dish with no cream whatsoever! Yield: Serves 6 Chana recipe for Halwa Puri Chana Print The most delicious, flavoursome Chana curry recipe for serving with Halwa Puri, the South Asian breakfast popular in Pakistan and Northern India. Learn how to make incredible tasting chickpeas in a rich and creamy gravy - your family and friends will go wild for this Asian breakfast of champions! Ingredients 400g dried chickpeas 1/4 tsp bicarbonate of soda (baking soda) 1L hot kettle water, for soaking the chickpeas 1.6L hot kettle water, for boiling the chickpeas 6 tbsp ghee 1 star anise 2 black cardamom 5 cloves 2 tsp black peppercorns 1 tsp cumin seeds 1/2 tsp carom seeds (ajwain) 1 large onion, finely chopped 6 large cloves garlic, minced 1 tbsp minced ginger 3-4 green chillies 1 tsp chilli powder 1 tsp turmeric 1 1/4 tsp salt 200g plain yoghurt 2 tsp garam masala Chopped coriander, ginger juliennes and green chilli slices, to garnish Instructions Wash the chickpeas in plenty of cold, running water. Place them in a large bowl (at least double the size of the amount of chickpeas) and soak in 1L hot kettle water and the bicarbonate of soda (baking soda). Cover and leave overnight, 8-12 hours. The next day, drain and discard the soaking liquid from the chickpeas. Rinse them well in plenty of running water. Place the chickpeas in a pressure cooker or Instant Pot, along with 1.6L hot kettle water. Do not add salt. Pressure cook for 40 minutes. My chickpeas were very large so they took longer than a small variety would. Adjust the timings based on the chickpeas you are using. Once the chickpeas are cooked, carefully release the steam and open the lid. Set aside, keeping the chickpeas in their cooking liquid. Place a large, heavy-based pan over a medium heat. Add the ghee, star anise, black cardamom, cloves, black peppercorns, cumin and ajwain, along with the onions. Sauté for 15 minutes, until the onions begin to brown. Next, add the garlic, ginger and chilli. Cook for a few moments before adding the yoghurt, turmeric, chilli powder and salt. Cook, stirring all the time for 5-6 minutes, until the masalas thicken and turn into an aromatic curry paste. Add 1L of the chickpea cooking liquid and stir well to combine. Next, add the chickpeas and bring the curry to the boil. Cover and cook over a medium-low heat for 15 minutes. Stir often to prevent anything catching on the base of the pan. Remove 1/8 of the curry (about a ladle full). and set aside to cool. Blend this into a very smooth, hummus-like paste. You may need to thin it out with a touch more of the chickpea cooking liquid to help the blade turn in the blender. Add this back into the simmering curry and stir well. You'll notice the curry gravy takes on a thicker, creamy texture. Cover the pot and continue to simmer for 15-20 minutes, stirring frequently. The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy. Garnish with chopped coriander, ginger juliennes and green chilli slices. Serve the chana with puri and halwa. Notes Freeze any leftovers in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure reheated food is piping hot before serving. Use canned or jarred chickpeas for a shortcut version of this chana recipe. Remember to use the canning liquid for the best gravy. Adjust salt accordingly if canned chickpeas are salted. The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy. Tastes even better the next day! Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 608mgCarbohydrates: 43gFiber: 11gSugar: 9gProtein: 14g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Pakistani / Category: Breakfast Recipes Puri recipe for Halwa Puri Chana When properly made, a Puri should be light, airy, and slightly crispy. It should puff up during frying, creating a hollow interior. It’s normal for this to flatten out as the Puri cools a little. Which flour to use for Puri As I note above, it’s most traditional to use plain wheat flour (all-purpose flour/maida) for this type of puri because it requires a firm texture for scooping. You can use wholewheat flour but be aware that the texture may not be quite the same. Key factors for Good Puri Proper kneading: The dough must be kneaded well to develop gluten, which is essential for the Puri to puff up. Correct rolling: The Puri should be rolled to an even thickness to ensure uniform cooking. Adequate oil temperature: The oil must be at the right temperature for the Puri to puff and cook properly. A note on oil temperature Maintaining the correct oil temperature is crucial for achieving perfectly puffed-up Puris. The oil must be hot enough to cause the Puri to puff quickly, but not so hot that it burns. I maintain a temperature of 190ºC and use a slotted spoon to gently press the Puri in the hot oil, encouraging it to puff evenly. Yield: Serves 6 Puri Recipe for Halwa Puri Chana Print Learn how to make the crispiest, puffy Puri to enjoy with your Halwa Puri Chana breakfast. This recipe is perfect for scooping up hearty chana and sweet semolina halwa. It's also a tasty bread for tea time, alongside a cup of masala chai. Prep Time: 1 hour Cook Time: 20 minutes Additional Time: 1 hour Total Time: 2 hours 20 minutes Ingredients 500g plain white flour (all purpose flour/maida) 3/4 tsp salt 1 tsp sugar 360ml warm water 6 tbsp any flavourless oil, plus more for deep frying Instructions Place the flour in a large, wide bowl suitable for kneading. Add the salt and sugar. Slowly add the water until the dough comes together and forms a medium-soft ball. Knead for 8-10 minutes, until very smooth and elastic. If you don't have a kneading plate you can do this on a clean work surface. but do not add any additional flour. Divide the dough into 12 equal portions and brush very generously with oil. Cover with cling film and allow the dough to rest for 1 hour. Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter. Heat the oil to 190°C/375°F. Pat or roll out the dough into a circle about 3-4mm thick. I use my fingers and palms to do this but you can use a rolling pin if you prefer. The most important thing to remember is that the surface and thickness of the puri should be as even as possible. Carefully pick the puri up and place it into the hot oil. Only fry one puri at a time. The oil should be smoking hot. Carefully press the surface of the puri with a perforated spoon and use it to pour oil over the top too. This should encourage the puri to rise. Once risen, turn the puri quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil. Place the puri on a plate lined with paper towels to absorb any excess oil. Repeat the rolling and frying process for all the puris. Notes Puri are best eaten straight away. Do not make ahead of time as they will become chewy. Not suitable for freezing. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 430Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 295mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 9g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Pakistani / Category: Bread Halwa recipe for Halwa Puri Chana Ghee or butter? I always cook my Sooji Halwa in salted butter. It’s the way my family have always done it and I adore the rich flavours and dimension you get from using this instead of ghee. Roasting the semolina (sooji) Another vital step for making Halwa for Halwa Puri Chana is to ensure your semolina is throughly roasted until it turns a deep, pinkish shade of golden brown. Do this over a low heat and stir constantly to prevent uneven roasting. If you undercook the semolina, it will taste be tasteless and if you overcook it, it will taste burnt. Watch my video to see the exact colour it should be. With experience, you’ll be able to tell when it’s ready just from the aroma! Milk or water? There are various options when it comes to using milk or water for preparing halwa. For me, it should always be balanced, which is why I opt for a combination of evaporated milk and water. I like the dairy flavour of evaporated milk and the water will lighten things up a touch so the pudding is not too heavy. Note that I’m using evaporated milk, not condensed milk. Yield: 12 servings Halwa recipe for Halwa Puri Chana Print Halwa or Sooji Halwa is a delicious and integral part of an Halwa Puri Chana breakfast. My recipe can be ready to eat in as little as 30 minutes and has the perfect balance of sweet and buttery. I've pulled together all my best tips for making this iconic, South Asian halwa at home so that you can too. Serve hot or warm. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 125g salted butter 165g coarse semolina 400ml tin evaporated milk, (or whole milk) 400ml water 160g granulated sugar 8 green cardamom pods, seeds ground Pinch of saffron Yellow food colour, optional 1 tbsp edible rose petals, to garnish Instructions Melt the butter in a large non-stick pan and add the semolina. Sauté on a low heat for around 12-15 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty. Add the milk, water, saffron, cardamom, food colour and sugar. Stir well and cook over a medium-low heat for a further 10-15 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides. Garnish with edible rose petals. Serve the halwa hot. Notes Store the halwa in an airtight container in the fridge for up to 3 days. Do not freeze. To reheat, microwave the halwa in short bursts hot and then allow to cool slightly before eating. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Nutrition Information: Yield: 12 Serving Size: 1 grams Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 4g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: Pakistani / Category: Dessert Recipes If you like this, you’ll love my recipe for Aloo Paratha Aloo Paratha recipe With love and Halwa Puri Chana, Sanjana Try This Next 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Halwa Puri Chana Breakfast appeared first on Sanjana.Feasts.

Get the recipe for Creamy Red Lentil Curry (Thai Inspired). A vegetarian lentil curry made with budget-friendly red lentils, coconut milk and aromatic Thai red curry paste. This delicious and nutritious recipe for creamy red lentils is easy enough for weeknight cooking and ideal for batch cooking. The whole family will love this plant-based coconut …

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Get the recipe for Creamy Red Lentil Curry (Thai Inspired). A vegetarian lentil curry made with budget-friendly red lentils, coconut milk and aromatic Thai red curry paste. This delicious and nutritious recipe for creamy red lentils is easy enough for weeknight cooking and ideal for batch cooking. The whole family will love this plant-based coconut and lentil curry. This Creamy Red Lentil Curry (Thai Inspired) is… Vegetarian and vegan Gluten free Nutritious – with plant-based protein and fiber Simple to make Perfect for batch cooking What are red lentils? Split red lentils (masoor daal) One of the most accessible lentils. Masoor daal, also known simply as split red lentils, are usually found in their split form. Whole is fine to use too, but might take a little longer to cook. Moon-shaped red masoor are particularly handy to stow away as they’re quick to cook and make a mean daal or curry dish. Can I use other lentils for this dish? Absolutely. Feel free to use other lentils to make this dish. Some options that work well are: Split yellow gram (channa daal) Whole green lentils (sabut masoor) Split mung beans without skin (moong daal yellow) Note that using other lentils could mean cooking time is longer, or more water is required when making this creamy Thai-inspired red curry with lentils. What kind of red curry paste is best for curry? There are many brands of Thai red curry paste available in supermarkets and specialist Asian shops. I choose a vegetarian option which is free from the usual shrimp paste and fish sauce. This Mae Ploy Thai Red Curry Paste is suitable for vegetarians and vegans and is the one I use for this recipe. What’s in Thai red curry paste? Traditional Thai red curry paste recipes can vary from home to home and brand to brand. Many people use commercial Thai red curry pastes and customise them to their taste at home. Most red curry paste is made with a combination of: red chillies, galangal, lemongrass, lime leaves, coriander and various other spices. The veggie version simply omits the fish products. How to freeze lentil curry This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave. Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required. Step-by-step instructions for making Creamy Red Lentil Curry (Thai Inspired) Full recipe card with ingredients below. 1. Wash and soak the red lentils This will remove any surface dirt from the lentils. Soak them in hot water with baking soda to help them soften quickly. This helps to reduce cooking time and also makes the lentils easier to digest. 2. Cook out the curry paste Sauté the curry paste in coconut milk until the oil separates from the paste. Ensure the paste is very well cooked before moving on to the next step, this should take 8-10 minutes. 3. Add onions, tomatoes and spices I like to keep the onions chunky but you can chop them finely if you prefer. Tomato paste adds delicious sharpness and colour. Whole and ground spices like star anise, cumin and turmeric bring the curry to life. Brown sugar or palm sugar is essential for balancing out the heat. 4. Pour in the coconut milk Thick coconut milk gives the curry a delicious, creamy finish. I use full-fat canned coconut milk but you could also use low fat coconut milk if you prefer. 5. Tip the lentils into the dish and cook Add the drained lentils along with hot water. Cover with a lid and cook for 20 minutes, until the lentils are very tender. Beat with a whisk for a minutes. 6. Add basil and serve with rice Tip in the Thai basil (or Italian basil) and stir well. Serve hot with rice and lime wedges. Creamy Red Lentil Curry (Thai Inspired) recipe | How to make coconut milk and lentil curry Yield: 6 servings Creamy Red Lentil Curry (Thai Inspired) Print Delicious Creamy Red Lentil Curry (Thai Inspired). Simple ingredients like coconut milk & red curry paste. With plant-based protein & fiber. Serve with rice, roti or any grain of your choice. Cook Time: 45 minutes Additional Time: 10 minutes Total Time: 55 minutes Ingredients Ingredients 275g red lentils 1/8 tsp baking soda 800ml hot kettle water, divided 400ml coconut milk, divided 3 tbsp Thai red curry paste 1 large onion, roughly sliced 1 star anise 1/2 tsp cumin seeds 2 tbsp tomato purée 1/2 tsp turmeric 1/2 tsp ground cinnamon 1 tbsp light brown sugar 1/4 tsp salt (adjust to taste depending how salty the curry paste is) To garnish Large handful Thai basil leaves (or use regular basil) 1 red chilli, chopped (optional) 1 lime, cut into wedges Instructions Place the red lentils in a bowl and cover with warm water. Wash the lentils well, rubbing them to remove any surface dirt. Change the water 2-3 times to repeat the washing process. Drain and add the baking soda. Fill the bowl with around 400ml boiling hot water, enough to submerge the lentils by 2-3 centimetres. Allow to soak for 30 minutes. Heat 5-6 tablespoons of coconut milk in a heavy-based pan. Once it's boiling, add the red curry paste. Stir and cook the curry paste out until fragrant, about 8 minutes. The oil will begin to separate from the paste. Add the onions, star anise and cumin. Sauté for 10 minutes, until the onions have softened. Next, add the tomato paste, coconut milk, ground cinnamon, turmeric, sugar and salt.. Stir well and cook the curry out over a medium heat for 5 minutes, making sure it doesn't burn. If it seems dry, add a small splash of water. Drain the lentils and add them to the pan along with 400ml hot kettle water. Bring to the boil. Cover the pan with a lid and allow to simmer over a medium heat for 20 minutes, or until the lentils are very tender. Stir often to prevent burning. As the lentils cook, the curry will thicken and settle at the bottom so ensure you stir more frequently as it gets to this stage. You can turn the heat down if you find it's sticking to the base of the pan too much. If the curry becomes too thick, top it up with more hot kettle water. Remember that the curry will thicken the longer it stands. Stir in the Thai basil and serve with rice and lime wedges. Notes HOW TO FREEZE RED LENTIL CURRY This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave. Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Vegetarian Thai Red Curry Paste Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 307Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 752mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 12g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Pin this Creamy Red Lentil Curry (Thai Inspired) recipe If you like this, you’ll love my Shahi Daal The post Creamy Red Lentil Curry (Thai Inspired) appeared first on Sanjana.Feasts.

Let’s make Kewa Datshi (Bhutanese Potatoes & Cheese). It’s the ultimate one-pot meal. Did you know Bhutan’s famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal? In Kewa Datshi, the sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This …

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Let’s make Kewa Datshi (Bhutanese Potatoes & Cheese). It’s the ultimate one-pot meal. Did you know Bhutan’s famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal? Let’s make Cheese and Potato Kewa Datshi from Bhutan In Kewa Datshi, the sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself! What is Datshi? The traditional version calls for datshi, a Bhutanese fermented cottage cheese made with cow’s milk. Since datshi isn’t a commonly available ingredient outside of eastern South Asia, I’ve found the next best option is American sliced cheese or processed cheese, which melts perfectly into the dish for a creamy sauce. If you’d like a touch of extra sharpness, try adding a touch of whipped feta or cream cheese, although this isn’t necessary. Kewa Datshi: A one-pot delicacy from Bhutan My first taste of Kewa Datshi was in a Bhutanese restaurant local to me. As a teen, I didn’t eat much spicy food (although I love it now). Kewa Datshi was the perfect introduction to Bhutanese cuisine, since it’s typically known as ‘foreigners delight’. My gracious waiter saw me coming a mile away! There, I enjoyed the dish with rice which was perfect for mopping up the soupy cheese sauce. I’ve made the dish a number of times since, based on what I tasted all those years ago and I think this recipe is pretty much identical. Best of all, it requires very little effort, no dry spices and few other ingredients. Kewa Datshi is an ideal dish for busy weeknights and can be made ahead of time. Variations of Kewa Datshi Kewa Datshi is a versatile dish and you can make it with various ingredients from potato, to mushroom and green chilli. Ema Datshi: A comforting and spicy style of the original cheese dish using only green chillies. This is one for people who like their dishes hot! Shamu Datshi: Mushrooms and cheese, cooked together for a stew-like finish. I love the heartiness of this version. Kewa Datshi: The potato and cheese delicacy we’re making today! Add peppers and tomatoes for depth of flavour. Ingredients for Kewa Datshi Potatoes – Any floury variety such as Maris Piper, King Edward or Russet is ideal for making Kewa Datshi. Onion – I use red onions but brown, yellow and white onions are all fine. Red pepper (capsicum) – Adds flavour and colour to the dish. Tomato – For a touch of sharpness and colour. Garlic – I use large cloves of garlic, peeled. Mince them finely. Green chillies – Split the chillies so that the dish has flavour but isn’t too spicy. Keep the chillies whole if you prefer it less spicy. American sliced cheese or processed cheese – This is the best cheese to use if you can’t get local datshi (Bhutanese cheese). Regular Cheddar will not melt well and could make the sauce split. Water – Hot kettle water. Salt – I use Himalayan salt but any will do. How to serve Kewa Datshi Traditionally, Kewa Datshi is served with red rice or Tibetan steamed buns called tingmo, but you can enjoy it with any type of rice, or even with paratha. If you can find frozen bao buns in your local Asian grocery shop, it’s also delicious with these. This is quite a close alternative to tingmo. Ready? Let’s make Kewa Datshi (the perfect introduction to Bhutanese cuisine). Kewa Datshi recipe | How to make Kewa Datshi (Bhutanese Potatoes & Cheese) Yield: Serves 4 Kewa Datshi (Bhutanese Potatoes & Cheese) Print Bhutan's famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal. The sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 5 medium potatoes, peeled and sliced into 1cm coins 3 large cloves garlic, minced 1 small red capsicum, finely sliced 2-3 small hot green chillies, slit 1 medium red onion 1 large, ripe tomato 1/2 tsp salt 425ml hot kettle water 8 slices American cheese Instructions Place a large pot over a medium heat. Add all the ingredients except for the cheese. Cover and cook for 20 minutes, until the potatoes are fork tender. Arrange the cheese slices in a single layer on top and cover again. Cook for a further 5 minutes, until the cheese melts. Remove the lid and stir gently to combine. The water and cheese will melt together to create a sauce. When stirring, take care not to break the potatoes too much. Serve hot with rice or paratha. Notes Store any (cooled) leftovers inside an airtight contain in the fridge for up to 2 days. Not suitable for freezing. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 352Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 844mgCarbohydrates: 55gFiber: 6gSugar: 8gProtein: 13g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Bhutanese / Category: Curry Night Recipes If you like this Kewa Datshi (Bhutanese Potatoes & Cheese), you’ll love my recipe for Saag Aloo How to make saag aloo Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Kewa Datshi (Bhutanese Potatoes & Cheese) appeared first on Sanjana.Feasts.

The only Saag Aloo recipe you’ll ever need. This comforting Indian vegetarian dish combines vibrant spinach, tender potatoes and warming spices like garam masala, ginger and garlic. This recipe is… I serve Saag Aloo with roti but it’s also great with naan, paratha or rice. Give it a try next curry night! What is Saag …

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The only Saag Aloo recipe you’ll ever need. This comforting Indian vegetarian dish combines vibrant spinach, tender potatoes and warming spices like garam masala, ginger and garlic. This recipe is… Vegetarian Comforting Quick and easy Gluten free (see ingredients for note on asafoetida) I serve Saag Aloo with roti but it’s also great with naan, paratha or rice. Give it a try next curry night! What is Saag Aloo? In the Hindi language, Saag refers to leafy greens and aloo means potatoes. What does saag refer to in Indian food? Serve this popular Indian vegetarian dish with roti Saag Aloo is typically a dish of any leafy greens cooked with potatoes, although in most cases (certainly in the UK), the green vegetable of choice is spinach. This is usually the most widely available and inexpensive option. You may also see spinach in dishes on western Indian restaurant menus referred to as palak. This is a more specific word for spinach in Hindi which, for some reason is only used for dishes like Palak Paneer and not Saag Aloo (which is also made exclusively with spinach). Go figure. For this dish you can use leaf spinach, baby spinach leaves, frozen spinach, or even tinned (canned) spinach. All produce slightly different results but offer the flexibility any busy home cook will value. How do you pronounce Saag Aloo? Master this Indian restaurant favourite at home A quick meal and can be made vegan and gluten free Saag Aloo should be pronounced like ‘saahg ah-loo’. Elongate the ‘a’ sound when saying saag and ‘ah’ when saying the first part of aloo. Whatever you do, don’t say ‘sag’, as in ‘saggy’. A traditional and authentic Saag Aloo recipe? … doesn’t exist! Saag Aloo is a staple dish in both Indian homes and Indian restaurants around the world. The diversity in preparation is vast since spinach, potatoes and spices are the only common denominator among all the recipes out there. Some cooks keep things mild and simple, and others give the dish fiery heat. Indeed, some like their Saag Aloo with a sauce, while others prefer a dry-style sautéed finish. The spinach can be smooth, or coarse. The potatoes can be small or chunky. You can add cream or keep things light. You don’t have to add tomatoes or even onions, although may cooks choose to. There are a hundred different ways to make Saag Aloo and this is just one of them. My preference is a light, dry curry with meltingly tender potatoes and a medium aromatic spice level. This simple version starts with a fresh green curry paste made with a handful of ingredients. Experiment and see what you like best! Don’t waste the potato peels! I wash my potatoes thoroughly before drying and peeling them. For a zero-waste garnish, deep fry the potato peels. They’re so crispy and taste wonderful on the curry. How to make Saag Aloo (Spinach and Potato Curry) 1. Peel and chop the potatoes Maris Piper or King Edward floury potatoes for Saag Aloo Peel the potatoes (fry the peels for garnish) Wash and peel the potatoes and cut into rough chunks, about 2.5cm. Reserve the peelings (see notes). 2. Boil the potatoes Simmer the potatoes in salty turmeric water The potatoes aloo should be golden and tender Place the potatoes in a large pot of water and bring to the boil. Add the salt and turmeric. Cover and cook over a medium heat for 5-7 minutes, or until the potatoes are almost cooked, but not all the way. Drain and set aside in a colander. 3. Prepare the spice paste Make a coarse spice paste with green pepper! In a pestle and mortar, bash together the chillies, pepper, garlic, ginger and salt until they form a coarse paste. Set aside. 4. Cook the spice paste with onions and tomatoes A vibrant green base for your curry Onions just need to soften Cook out the curry paste Heat the oil or ghee over. medium heat in a large saucepan or deep cooking pot. Add the cumin seeds and asafoetida. Allow to sizzle for a few seconds before tipping the pounded masala paste. Sauté over a medium heat, stirring continuously for a minute. Add the onion, tomato, smoked paprika and turmeric. Stir well. 5. Add the spinach and blend First, wilt the spinach Blend the spinach for a smoother finish Turn the heat down slightly and add the spinach. Stir well. Once the spinach has wilted, turn the heat off and use an immersion blender to blitz the spinach mixture to a coarse paste. You can blend it more or less depending on your taste. I find that blending helps the spinach coat the potatoes. Skip this step if you prefer. 6. Add the potatoes, heat through and serve Add potatoes to the spinach mixture Saag Aloo is ready to serve! Add the potatoes and garam masala to the spinach masala. Continue cooking (uncovered) for a further 5-10 minutes over a low heat, stirring occasionally. Saag Aloo recipe | How to make Indian Spinach and Potato Curry Yield: Serves 4 Saag Aloo Print The only Saag Aloo recipe you'll ever need. This comforting Indian vegetarian dish combines spinach, potatoes and warming spices like garam masala, ginger and garlic. I serve Saag Aloo with roti but it's also great with naan, paratha or rice. Give it a try next curry night! Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Ingredients 800g potatoes, peeled and roughly cut into 2.5cm chunks 1 tsp salt 1/2 tsp turmeric 3 medium-hot green chillies 1 small green pepper, finely diced 6 cloves garlic, minced 2cm piece ginger, minced 1/2 tsp salt 300g spinach, coarsely blitzed in a food processor 2 tbsp oil or ghee 1 tsp cumin seeds 1/4 tsp asafoetida (check for gluten free or omit) 1 medium onion, finely chopped 1 large tomato, roughly diced 1 tsp smoked paprika 1/4 tsp turmeric 1 tsp garam masala Instructions Wash and peel the potatoes and cut into rough chunks, about 2.5cm. Reserve the peelings (see notes). Place the potatoes in a large pot of water and bring to the boil. Add the salt and turmeric. Cover and cook over a medium heat for 5-7 minutes, or until the potatoes are almost cooked, but not all the way. Drain and set aside in a colander. In a pestle and mortar, bash together the chillies, pepper, garlic, ginger and salt until they form a coarse paste. Set aside. Heat the oil or ghee over. medium heat in a large saucepan or deep cooking pot. Add the cumin seeds and asafoetida. Allow to sizzle for a few seconds before tipping the pounded masala paste. Sauté over a medium heat, stirring continuously for a minute. Add the onion, tomato, smoked paprika and turmeric. Stir well. Turn the heat down slightly and add the spinach. Stir well. Once the spinach has wilted, turn the heat off and use an immersion blender to blitz the spinach mixture to a coarse paste. You can blend it more or less depending on your taste. I find that blending helps the spinach coat the potatoes. Skip this step if you prefer. Add the potatoes and garam masala to the spinach masala. Continue cooking (uncovered) for a further 5-10 minutes over a low heat, stirring occasionally. Notes Keep leftovers refrigerated for up to 3 days. Heat thoroughly before serving. Reserve the potato peelings and deep fry to use as a crispy potato chip garnish (optional). Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 951mgCarbohydrates: 55gFiber: 8gSugar: 6gProtein: 9g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Indian Curry Recipes If you like this, you’ll love my recipe for Palak Paneer Learn how to make Palak Paneer Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Saag Aloo appeared first on Sanjana.Feasts.

Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. This recipe for Paneer Tawa Masala …

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Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Paneer Tawa Masala is a wholesome vegetarian curry Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. This recipe for Paneer Tawa Masala is… Easy to make A delicious vegetarian curry Perfect as a main course or side dish Full of bold, punchy flavour What is Paneer Tawa Masala? You will need spring onions, curry leaves, ginger and chillies. Cook this dish in a tawa (flat or slightly concave pan). Paneer Tawa Masala is an Indian dish that gets its’ name from the flat-top or slightly concave griddle it’s cooked on. It’s rich with spices and delicious for any Indian curry night. Tawa masala is also a popular dish in Pakistan, where it is usually made with meat. Serve this semi-dry Paneer Tawa Masala with roti, naan or paratha. My version of Paneer Tawa Masala brings Indian paneer together with Pakistani-style flavours. It has the bold, punchy flavours of black pepper, ginger, coriander seeds, fennel seeds and spring onions. You’ll love this hot and spicy vegetarian paneer curry with roti, paratha or naan. However, you could also try mixing in cold, leftover rice to make a tawa fried rice. The choice is yours. Just don’t forget the squeeze of lemon at the end! How to cook paneer Paneer is a semi-hard cheese with a mild, milky flavour. Optional: pan fry the paneer before using. Paneer is a mild and succulent semi hard Indian cheese, sometimes referred to as ‘cottage cheese’, although the taste and texture is completely different to the Western style of cottage cheese. It’s made using fresh milk that’s separated with either lemon juice, milk or yoghurt, before being rinsed and pressed into a block. You can find blocks of paneer in large supermarkets or Indian food stores. To cook paneer, simply slice it into any shape you like (cubes, triangles and rectangles are popular) and add straight to a curry or pan fry first to give it a golden crust. Note that like halloumi, paneer does not melt. Add fresh coriander, spring onion greens and tomatoes for a fresh finish. You can also grate paneer or blend using a food processor to mince it up. This is ideal for making stuffings for paratha, samosas, paneer spring rolls, malai kofta or kebabs. Paneer holds its’ shape very well. Another popular way to cook paneer is to make Paneer Tikka, a style of tandoori paneer kebab, a recipe used for making Paneer Tikka Masala. Paneer, cooked two ways for a unique vegetarian curry Black pepper is the star of the show in this Paneer Tawa Masala. In this paneer sabji (paneer curry) recipe, we’ll be cooking the paneer in two ways. First we’ll slice it into square pieces, pan fry and then hot soak for the tawa masala. Hot soaking makes paneer nice and soft. Secondly, we’ll mash grated paneer into the sauce for a thick and velvety finish. This mashed paneer will temper some of the heat in the spices and thicken or give the sauce a rich body that clings to the paneer pieces. What’s a good paneer substitute? Tofu or halloumi are both good substitutes for paneer. If you can’t get your hands on paneer, or are avoiding it for dietary reasons, you can substitute it with firm tofu (vegan option) or halloumi (rinse before using). Paneer Tawa Masala Ingredients Measurements in recipe card below. How to make Paneer Tawa Masala 1. Make the tawa masala spice blend Use a dry pan to toast the spices. Pound the spices in a pestle and mortar. The tawa masalas should be coarse. In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside. 2. Prepare the paneer (Indian cottage cheese) Paneer is available in big supermarkets or in Indian shops. Shallow fry the paneer for a golden crust. Soak the fried paneer in hot kettle water for the softest results. Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and pour over hot kettle water (enough to cover) while you get on with the rest of the recipe. 3. Cook the base curry These aromatics smell incredible! Sauté the ingredients in the tawa, stirring all the time. Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down. Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened. Keep the spices moving over a medium-high heat. Add paneer and mash using a potato masher (watch the video for a visual tutorial). Add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon). 4. Add the paneer slices to the curry A fresh finish with spring onion greens, coriander and tomato. Serve the dish hot. Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes. 5. Garnish the Paneer Tawa Masala You might also like to garnish with fresh ginger juliennes. The Paneer Tawa Masala is ready! Garnish with fresh coriander, dried fenugreek (kasoori methi) and the reserved spring onion greens and tomatoes. Get the recipe card for Paneer Tawa Masala (Tawa Paneer) below. Can I freeze Paneer Tawa Masala? Yes, this dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot. Other popular paneer curry recipes you might like Paneer Makhani Shahi Paneer Matar Paneer Paneer Tikka Masala Palak Paneer Paneer Tawa Masala recipe | How to make Tawa Paneer Yield: Serves 4 Paneer Tawa Masala Print Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. Serve this semi-dry Paneer Tawa Masala with roti, naan or paratha. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 500g paneer 2 tbsp oil Hot kettle water to soak paneer (enough to cover) 1 tbsp ghee 1/2 tsp cumin seeds 1/4 tsp asafoetida 20 curry leaves, finely chopped 1 tbsp minced ginger 2 tsp minced garlic 1-2 hot green chillies, slit lengthways 8 spring onions, finely sliced (greens reserved for garnish) 2 large tomatoes, finely chopped (reserve a small handful for garnish) 1 1/4 tsp salt 100ml water, to adjust sauce consistency 2 tbsp chopped coriander 2 tsp dried fenugreek leaves (kasoori methi) For the masala: 2 tbsp whole coriander seeds 1 1/2 tbsp black peppercorns 2 cloves 2 tsp fennel seeds Instructions In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside. Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and cover with hot kettle water while you get on with the rest of the recipe. Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down. Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened. Next, add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon). Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes. Garnish with fresh coriander, dried fenugreek leaves (kasoori methi) and the reserved spring onion greens and tomatoes. Notes This dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot. To increase the veg content, you can replace some of the paneer in the dish with sliced peppers (capsicum). Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 521Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 86mgSodium: 1683mgCarbohydrates: 15gFiber: 5gSugar: 6gProtein: 25g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Curry Recipe If you like this, you’ll love my recipe for Shahi Paneer Shahi Paneer recipe More delicious ways to cook paneer | Paneer curry recipes 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe 7 Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe The post Paneer Tawa Masala appeared first on Sanjana.Feasts.

Choose from over 40 delicious vegetarian curry recipes from classics like Tikka Masala, Korma, Keema and Rogan Josh, to home-style favourites like Palak Paneer, Saag, Rajma and Chana Masala. These vegan and vegetarian curry recipes are deeply flavoursome and the instructions are easy to follow, even if you’ve never cooked Indian food or curry before. …

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Choose from over 40 delicious vegetarian curry recipes from classics like Tikka Masala, Korma, Keema and Rogan Josh, to home-style favourites like Palak Paneer, Saag, Rajma and Chana Masala. These vegan and vegetarian curry recipes are deeply flavoursome and the instructions are easy to follow, even if you’ve never cooked Indian food or curry before. Burnt Aubergine and Spinach Curry Tofu Tikka Masala Each dish can be adapted to suit your taste and depending on what you have in the cupboard. Whether you’re a long-term vegetarian, or are simply looking to introduce more plant-based meals into your diet, these vegetarian curry recipes will give you plenty of flavor options to explore. What is the secret to a good curry? Saag Paneer Rajma (Kidney Bean Curry) Tofu Korma Time. In order to develop fully, spices and ingredients need time to simmer, infuse and deepen. Of course, it’s possible to make some curries quickly. The best ones are usually the dry sabzis consisting of stir-fried vegetables like this Gujarati Potato and Okra Curry, or 30-Minute Tindora and Corn Curry. For restaurant-style Indian vegetarian curry recipes like Paneer Tikka Masala, Saag Paneer, Malai Kofta and Rajma, time is your greatest ally when it comes to the secret to a good curry. Always be sure to brown your onions properly if a recipe calls for that, season with salt adequately and remember that your vegetarian curry will most likely taste better the next day! The same is true for daal (lentil-based dishes) like Daal Makhani or Tadka Daal. What are the basics of curry? Spinach and Mushroom Curry Cabbage and Potato Curry Vegetarian Keema Curry The secret behind my mother’s superpower is about to be revealed. If you have any vegetables or lentils you want to make a basic, everyday curry out of, this is the formula for how to do it. It’s a very unspecific guide, but it generally works for the simplest vegetarian curries and daals. To make curry out of anything, add your ingredients in the following order: FAT WHOLE SPICES ASAFOETIDA (if using) AROMATICS (brown the onions, add garlic, ginger, curry leaves afterwards) TOMATOES GROUND SPICES VEGETABLES OR LENTILS (plus water, if required) TIME After slow or quick cooking, the dish can be garnished with fresh coriander before serving. Five spices to make any curry great Every cook has their own go-to collection of spices depending on the style of curry they like to make most often. My top five spices to make any curry delicious are… Cumin, coriander, turmeric, chilli powder and garam masala (is that last one cheating?). Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Vegetarian Curry Recipes appeared first on Sanjana.Feasts.

Delicious Indo-Chinese Chilli Paneer Fried Rice is an easy dish of wok-fried rice, paneer (Indian cottage cheese) onions and peppers. It’s full of spicy, garlicky flavours and touch of sweetness from my secret ingredient… mango chutney! This Chilli Paneer Fried Rice is… Put leftover rice to good use Leftover rice never tasted so good. In …

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Delicious Indo-Chinese Chilli Paneer Fried Rice is an easy dish of wok-fried rice, paneer (Indian cottage cheese) onions and peppers. It’s full of spicy, garlicky flavours and touch of sweetness from my secret ingredient… mango chutney! This Chilli Paneer Fried Rice is… Vegetarian Easily veganized (use tofu in place of paneer) Nut free Quick and easy to make Low waste Put leftover rice to good use Leftover rice never tasted so good. In fact, I make extra rice so that I have enough ‘leftovers’ to make this the next day. Do you do that? I make my Chilli Paneer Fried Rice with leftover (day old), cold, cooked white Basmati rice. This rice ensures the grains stay separate. However, you can use any kind of leftover rice you like for making this dish. In fact. I will often use a packet of microwave rice (uncooked), adding it straight to the wok if I’m short of time. An easy dinner idea with paneer This is the easiest dinner idea! Indo Chinese-style paneer in a soy, chilli and garlic sauce, with vibrant peppers and onions. If you haven’t tried Chilli Paneer before, you might try to give my original restaurant-style Chilli Paneer recipe a go. What’s Indo-Chinese food? Hakka Noodles is a simple Indo-Chinese noodle dish with mixed vegetables Veg Manchurian is a delicious Indo-Chinese dish made with fried vegetable balls and a sticky, spicy sauce Indo-Chinese food, also known as Desi Chinese is a cuisine that originates from the Hakka Chinese community of Kolkata, West Bengal. If you prefer, you can make a vegan version of this recipe with tofu, seitan or tempeh instead of paneer. The secret ingredient: mango chutney Mango chutney has an incredible, fruity flavour and the sweetness balances out the spicy red and green chilli heat beautifully. Feel free to use any brand of mango chutney you like the taste of. I like Geeta’s brand, although this will work with any sweet mango chutney. How to make Chilli Paneer Fried Rice – Step-by-step instructions 1. Prepare paneer for chilli paneer Cut the paneer into cubes Toss the paneer into seasoned flour Shallow fry or deep fry the paneer I use a regular block of shop bought paneer. This will hold its’ shape much better than homemade paneer. Firstly, cut the paneer into cubes. Dust in cornflour (cornstarch), white pepper and salt. Shallow fry in any flavourless oil (such as rapeseed or sunflower), turning often until lightly golden brown all over. Be careful, it can burst and spit so stand back. This simple process for frying paneer without using a lot of oil will create a light and crunchy crust. You may also deep fry the paneer. 2. Wok-cook the vegetables Have all the vegetables prepared before you begin Cook chilli paneer over a very high heat for the best flavour Heat a few tablespoons of oil in the wok and add the garlic, chillies, green pepper, spring onions, soy sauce and mango chutney. Stir fry over a very high heat for 30-40 seconds. 3. Add the paneer and leftover rice Add the paneer back into the wok, along with the rice. Stir fry over a very high heat for 1-2 minutes, until all the ingredients are evenly coated and the rice is completely heated through. Garnish with reserved spring onion greens and serve the Chilli Paneer Fried Rice. Chilli Paneer Fried Rice Recipe | How to Make Chilli Paneer Fried Rice Yield: Serves 2-4 Chilli Paneer Fried Rice Print This is the easiest dinner idea! Chilli paneer meets hot and spicy fried rice in this Indo-Chinese wonder of a dish. Enjoy as a main dish or side. Soy, chilli and garlic sauce offer big flavours while vibrant peppers and onions add crunch. Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 5 minutes Ingredients 225g paneer, cut into 2cm cubes 1 tbsp cornflour (cornstarch) 1 tsp ground white pepper 1/4 tsp salt For the rest of the fried rice 3 tbsp sunflower or rapeseed oil 6 large cloves garlic, crushed 4 green and red chillies, sliced on the bias 1 green pepper, sliced into 3cm strips 8 spring onions, sliced on the bias, some greens reserved for garnishing 1 tbsp light soy sauce 3 tbsp your favourite mango chutney (I like Geeta's) 400g cooked Basmati rice, cold Instructions Toss the paneer cubes in the cornflour, white pepper and salt mixture. Ensure it is evenly coated. Heat the oil in a large wok. Add the paneer and cook, stirring all the time until the cubes are light golden brown. Remove the paneer from the wok using a perforated spoon and reserve the remaining oil in the wok. Transfer paneer to a plate. Heat the remaining oil in the wok and add the garlic, chillies, green pepper, spring onions, soy sauce and mango chutney. Stir fry over a very high heat for 30-40 seconds. Add the paneer back into the wok, along with the rice. Stir fry over a very high heat for 1-2 minutes, until all the ingredients are evenly coated and the rice is completely heated through. Garnish with reserved spring onion greens. Notes If using leftover rice, do not freeze. For super soft paneer, first soak the uncooked paneer cubes in hot water for 10 minutes. Pat dry before coating in cornflour. Don’t over fry the paneer. It can turn hard and chewy. This recipe serves 2 as a main dish and 4 as a side dish. Feel free to use brown rice or quinoa in place of white rice if you prefer. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 466Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 39mgSodium: 861mgCarbohydrates: 46gFiber: 4gSugar: 10gProtein: 16g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian Fusion / Category: 30-Minute Meals 12 Indo-Chinese Recipes with Big Flavor 12 Indo-Chinese Recipes with Big Flavor Try one of these delicious Indo-Chinese recipes tonight. The flavours of India and China come together in a blended fusion cuisine that's big on flavor. These Indo-Chinese recipes are vegetarian, easy and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my famous Chilli Paneer and Hakka Noodles combo! Yield 6 servings Chilli Paneer (Restaurant-Style) Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles. Get the Recipe Crispy Chilli Oil Aubergine Crispy Chilli Oil Aubergine is a fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This Indo-Chinese dish is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. It’s delicious as a starter, main or alongside other dishes. Get the Recipe Vegetable Manchurian Flavour bomb incoming! For the ultimate Vegetable Manchurian, I toss crispy vegetable dumplings in a hot and garlicky Indo-Chinese sauce. It’s fiery, loaded with flavour and gives your favourite Asian restaurant a run for its’ money. Get the Recipe Air Fryer Sesame Mogo Toasts I couldn’t be more excited to share my little creation of Vegan Air Fryer Sesame Mogo Toasts with you. A lighter, vegan take Chinese restaurant favourite, sesame prawn toast using spiced cassava (mogo) to replace the shrimp. Get the Recipe General Tso's Paneer American Chinese takeout favourite General Tso’s Chicken gets a vegetarian makeover with this Desi Chinese-inspired fresh stir-fry dish, General Tso’s Paneer. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Yield 4 servings Vegetarian Hakka Noodles Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are. These Vegetarian Hakka Noodles are the ultimate quick meal. Get the Recipe Paneer Gua Bao – Taiwanese Folded Buns I first fell in love with the spongy, cloud-like morsels that are Taiwanese folded buns when I sampled them from popular London street vendors, Yum Bun. After hearing all the Momofuku hype, these little burger-like buns had finally reached the streets of Britain. My first folded bun was filled with juicy Portabello mushrooms and crunchy, miso-glazed walnuts and they stirred one question in me. Gua Bao, where have you been all my life?! Get the Recipe Chilli-Garlic Tofu Noodle Bowls One of my favourite weeknight dinners is Chilli-Garlic Tofu Noodle Bowls. Stir-fried tofu with colourful veggies, noodles and heaps of chilli. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. Get the Recipe Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings) Gujarati rice dumplings dusted in cornflour and fried until crispy on the outside. Right before serving they are tossed in an intense sticky chilli sauce with lots of veg. Don’t be put off by the amount of ginger, chillies and garlic – it’s a lot but necessary to stand up to the somewhat plain rice flour khichi. It’s a delicious starter and a new, creative take on a Gujarati classic. My recipe for Sticky, Crispy Chilli Khichi serves six hungry people. Get the Recipe Indo Chinese-Style Chilli Yuba Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce. “Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise. During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk. Get the Recipe Crispy Chilli Pumpkin Try this recipe for Indo-Chinese Crispy Chilli Pumpkin tonight! Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. Be warned; This gets more and more addictive with each bite. It’s no secret that I’m a Chilli Paneer fiend. It’s probably one of the most iconic Indo-Chinese dishes, alongside the likes of Hakka Noodles and Vegetable Manchurian. Get the Recipe The post Chilli Paneer Fried Rice appeared first on Sanjana.Feasts.

Try one of these 12 Indo-Chinese Recipes with Big Flavor tonight. The tastes of India and China come together in a world-famous fusion cuisine that’s big on flavor and color. These Indo-Chinese recipes are vegetarian, easy to prepare and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my …

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Try one of these 12 Indo-Chinese Recipes with Big Flavor tonight. The tastes of India and China come together in a world-famous fusion cuisine that’s big on flavor and color. These Indo-Chinese recipes are vegetarian, easy to prepare and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my famous Chilli Paneer and Hakka Noodles combo! I always advocate for doubling up on my Vegetable Manchurian, too. Indo Chinese food around the world Hakka Noodles Vegetable Manchurian Indo-Chinese food, also known as Desi Chinese or Indian Chinese is a cuisine from the Chinese community of Kolkata, West Bengal. While Indo-Chinese is an integral part of India’s culinary scene, it’s also made its way around the world and is loved among Indian communities outside of India too. It’s a popular street food choice, as well as a restaurant favourite. Indeed, many Indian restaurants today even have separate menus for their Indo-Chinese dishes. Items for stocking your Indo-Chinese pantry Dried red chillies Go as hot or as mild you like by switching up chilli varieties and quantities. Aromatics and spices Ginger, garlic, spring onions, chilli powder, white pepper. Condiments and other seasonings Tomato paste, vegetable stock, sugar, Shaoxing wine, chinkiang vinegar (or any rice wine vinegar), vegetarian oyster sauce, dark soy sauce, MSG, mirin, sesame seeds and toasted sesame oil (used as a seasoning, not a cooking fat). Oils and flours Cornflour (cornstarch) mixed with cold water to create a slurry. Add this in and mix well to thicken the sauce once it comes to a boil. Cornflour is also required to make a light and crispy batter. Are you ready to get into the recipes? These simple Indo-Chinese meals will breathe life into your everyday cooking. Let’s go, friends! 12 Indo-Chinese Recipes with Big Flavor 12 Indo-Chinese Recipes with Big Flavor Try one of these delicious Indo-Chinese recipes tonight. The flavours of India and China come together in a blended fusion cuisine that's big on flavor. These Indo-Chinese recipes are vegetarian, easy and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my famous Chilli Paneer and Hakka Noodles combo! Yield 6 servings Chilli Paneer (Restaurant-Style) Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles. Get the Recipe Crispy Chilli Oil Aubergine Crispy Chilli Oil Aubergine is a fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This Indo-Chinese dish is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. It’s delicious as a starter, main or alongside other dishes. Get the Recipe Vegetable Manchurian Flavour bomb incoming! For the ultimate Vegetable Manchurian, I toss crispy vegetable dumplings in a hot and garlicky Indo-Chinese sauce. It’s fiery, loaded with flavour and gives your favourite Asian restaurant a run for its’ money. Get the Recipe Air Fryer Sesame Mogo Toasts I couldn’t be more excited to share my little creation of Vegan Air Fryer Sesame Mogo Toasts with you. A lighter, vegan take Chinese restaurant favourite, sesame prawn toast using spiced cassava (mogo) to replace the shrimp. Get the Recipe General Tso's Paneer American Chinese takeout favourite General Tso’s Chicken gets a vegetarian makeover with this Desi Chinese-inspired fresh stir-fry dish, General Tso’s Paneer. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Yield 4 servings Vegetarian Hakka Noodles Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are. These Vegetarian Hakka Noodles are the ultimate quick meal. Get the Recipe Paneer Gua Bao – Taiwanese Folded Buns I first fell in love with the spongy, cloud-like morsels that are Taiwanese folded buns when I sampled them from popular London street vendors, Yum Bun. After hearing all the Momofuku hype, these little burger-like buns had finally reached the streets of Britain. My first folded bun was filled with juicy Portabello mushrooms and crunchy, miso-glazed walnuts and they stirred one question in me. Gua Bao, where have you been all my life?! Get the Recipe Chilli-Garlic Tofu Noodle Bowls One of my favourite weeknight dinners is Chilli-Garlic Tofu Noodle Bowls. Stir-fried tofu with colourful veggies, noodles and heaps of chilli. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. Get the Recipe Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings) Gujarati rice dumplings dusted in cornflour and fried until crispy on the outside. Right before serving they are tossed in an intense sticky chilli sauce with lots of veg. Don’t be put off by the amount of ginger, chillies and garlic – it’s a lot but necessary to stand up to the somewhat plain rice flour khichi. It’s a delicious starter and a new, creative take on a Gujarati classic. My recipe for Sticky, Crispy Chilli Khichi serves six hungry people. Get the Recipe Indo Chinese-Style Chilli Yuba Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce. “Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise. During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk. Get the Recipe Crispy Chilli Pumpkin Try this recipe for Indo-Chinese Crispy Chilli Pumpkin tonight! Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. Be warned; This gets more and more addictive with each bite. It’s no secret that I’m a Chilli Paneer fiend. It’s probably one of the most iconic Indo-Chinese dishes, alongside the likes of Hakka Noodles and Vegetable Manchurian. Get the Recipe The post 12 Indo-Chinese Recipes with Big Flavor appeared first on Sanjana.Feasts.

Learn how to make my all-purpose Curry Powder Recipe (Indian Madras Style). A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad and Malaysian Curry Puffs. I find I get the most use out of Madras curry powder when I …

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Learn how to make my all-purpose Curry Powder Recipe (Indian Madras Style). A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad and Malaysian Curry Puffs. I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma. Spice level This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste. How to store curry powder Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months. How to use curry powder Madras Mac and Cheese Paneer Katsu Curry A handful of recipes in my cookbook, such as my Madras Mac and Cheese (page 62), Singapore Poha (page 93) and Paneer Katsu Curry (page 84), call for it. Curry powder is an all-in-one affair used for adding a generic Indian curry flavour to all sorts of dishes, much like the many types of masala powders there are. Ideas for this curry powder blend Add this curry powder to simmering coconut milk for an instant curry sauce Sprinkle over roast potatoes, fries or roasted vegetables Mix into butter for an easy curry butter Stir into mayo, yoghurt or sour cream for a quick dip. Curry mayo is delicious! Where does curry powder come from? The concept of curry powder was entirely a British construct, created to mimic the Indian flavours enjoyed in the Subcontinent while under British rule (1858–1974). It was later introduced to other countries occupied by Britain. Before long, curry powder reached almost every part of the world, from Eastern and Southern Africa to the Pacific and Indian Ocean, the Caribbean, China, Malaysia and Japan. Today it has a place in my kitchen cupboard beside other masala mixes I use often, such as Garam Masala, Biryani Masala and Seekh Kebab Masala. Do I need to toast spices for curry powder? All spices have different roasting times and so, if you do have time, dry roast each one individually in a small frying pan (skillet) to ensure every player brings its A-game. If you don’t have time to roast them separately, I recommend that you at least take the process of roasting everything together as slowly as time permits. Do this over a low heat. This will ensure the oils are released gently and you can keep an eye on the spices so that nothing burns. How I make Curry Powder Recipe (Indian Madras Style) I usually dry roast all my spices together, very slowly until aromatic. I don’t recommend roasting spices in the oven unless you’re particularly eagle eyed. If you do try to oven roast spices, do it one ingredient at a time and take care not to burn them. Lightly bash cloves and cardamom pods in a mortar with a pestle prior to roasting. They can pop and project themselves out of the pan. You always don’t need to roast the spices! Not all pre-mixed masalas require you to roast the whole spices prior to grinding. You can simply pre-roast the ones you intend to stir into the finished dish as a final flourish. You can also at as they are alongside a meal (think gunpowder/podi from South India). What is in curry powder? Curry Powder Recipe (Indian Madras Style) My recipe for curry powder balances hot and aromatic spices for a well-rounded curry powder that brings warmth and bold flavour to any dish. The ingredients include: coriander, cumin, mustard, fenugreek, black pepper, star anise. cloves, cardamom, curry leaves, chilli, turmeric, onion powder, garlic powder, ground ginger, cinnamon. Find all the quantities in the recipe card for curry powder below. Curry Powder Recipe (Indian Madras Style) | How to make Indian curry powder at home Yield: Makes approximately 100g Curry Powder Recipe (Indian Madras Style) Print A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad! I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma. This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients 4 tbsp coriander seeds 2 tbsp cumin seeds 2 tsp mustard seeds 1 tsp fenugreek seeds ½ tsp black peppercorns 1 star anise 3 cloves 3 green cardamom pods 10 curry leaves ½ tsp chilli powder 1 tbsp ground turmeric 2 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1 tsp ground cinnamon Instructions Heat a dry frying pan (skillet) over a medium-low heat. Roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, star anise, cloves, cardamom, and curry leaves over a low heat. Stir continuously to ensure none of the spices “burn. The process will take around 8–10 minutes. Remove the pan from the heat and transfer these spices to a plate to cool completely. Grind the roasted spices in a high-powered blender or coffee grinder to a very fine powder. Add the ground spices and blitz once more to incorporate. Notes Storage instructions for curry powder Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months. Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright. The post Curry Powder Recipe (Indian Madras Style) appeared first on Sanjana.Feasts.

With just 2 main ingredients, you can make this Gluten Free Naan Recipe (Indian restaurant style) in 30 minutes at home. The texture is soft and chewy, just like all great naan recipes. The first time I tried it, I couldn’t believe how similar the taste and texture is to regular naan made with wheat …

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With just 2 main ingredients, you can make this Gluten Free Naan Recipe (Indian restaurant style) in 30 minutes at home. The texture is soft and chewy, just like all great naan recipes. The first time I tried it, I couldn’t believe how similar the taste and texture is to regular naan made with wheat flour. A soft and chewy texture Indian naan is best eaten with your favourite Indian curries and daals. You can tear, scoop and dunk this flatbread without the naan falling apart. This gluten free naan recipe contains… No yeast No yoghurt Easy to find ingredients No eggs or dairy Spread with garlic and coriander butter, if desired. You won’t believe how easy it is! Ingredients for gluten free naan Gluten free self raising flour – I use ‘Freee Foods’ by Dove’s Farm. You can buy it in most large supermarkets or substitute it for your favourite brand. Note that there may be subtle differences between brands but you must use a flour blend like this and not just any flour made of single grains as the recipe will not work. Dove’s Farm Freee lists ingredients as ‘Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)’. Hot kettle water – Adding hot water straight from the kettle is an old Indian technique for keeping homemade bread like naan and roti soft. When working with wheat flour, the hot water inhibits gluten formation (keeping the roti softer for longer). However, with a gluten free flour blend, the hot water activates the natural starch in the grains, thus creating a dough with greater elasticity. The xanthan gum in the flour blend also helps with binding. Optional add-ins to make your naan taste more like an Indian restaurant-style naan – Nigella seeds (kalonji), salt, sugar and garlic and coriander butter. Wait, no yoghurt? Adding yoghurt to this gluten free naan recipe isn’t necessary. In fact, not all naan recipes call for yoghurt. The purpose of adding yoghurt to naan is to quickly mimic the properties fermentation by adding flavour and promoting a tender finish. However, when working with gluten free flour, you’re already going to obtain a soft finish if you use hot water for binding the dough (remember the starch!). The optional add-ins like nigella seeds (which are also added to traditional naan recipes) will give the bread a great flavour. Sugar is added to promote browning and give the bread depth of flavour. This recipe and method cuts out unnecessary ingredients and steps. Super straightforward! Where does naan come from? An early version of leavened bread in India/Hindustan dates back to 1300 AD, after the Egyptians introduced yeast to the subcontinent. It’s said the Naan we have now come to know through Indian cuisine was later influenced by Persia and the Mughal Empire (1526–1761). The word ‘Nan’ in Persian means bread. It was food for nobility, typically served with kebabs and other grilled meats, and mostly in the northern regions. The concept of tandoor (clay oven) cooking was also adopted. Over time, naan has been shaped into what we know it as today; A leavened flatbread that’s both soft and chewy. Steps for making gluten free naan Measurements for ingredients in the recipe card below. Step 1 – Mix the dry ingredients Stir together the gluten free flour, nigella seeds, salt and sugar. Step 2 – Add hot kettle water Pour the water in, mix briefly with a spoon until cool enough to handle. Knead for 4-5 minutes and then cover with cling film. Step 3 – Divide dough into pieces and shape Divide the naan dough into 6 equal pieces. One by one, knead the dough into a smooth ball. Lightly dip both sides in flour and and shape into rounds by patting into a circle about 3mm thick. You can also very gently roll with a rolling pin. Step 4 – Cook the gluten free naan Gently lift the dough and quickly place it onto a pre-heated non stick pan. It should bubble within 5-10 seconds (if it doesn’t, the pan isn’t hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over. Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob. This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don’t want to do this, you can cook it for longer in the pan, until the desired browning is achieved. Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief. Step 5 – Brush with garlic and coriander butter Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately, Gluten Free Naan Recipe (Indian Restaurant Style) | How to make gluten free naan Yield: Makes 6 pieces Gluten Free Naan Recipe (Indian Restaurant Style) Print With just 2 main ingredients, you can make Gluten Free Naan (Indian restaurant style) in 30 minutes at home. No yeast, no yoghurt, no specialist ingredients required. 100% gluten free and vegan naan recipe. Spread with garlic and coriander butter, if desired. You won't believe how easy it is! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 250g gluten free self-raising flour (I use FREEE by Dove's Farm) 1/2 tsp salt 1/2 tsp sugar 1/2 tsp nigella seeds 170ml hot kettle water Garlic butter 70g salted butter or dairy-free alternative 2 large cloves garlic, minced 2 tbsp finely-chopped coriander Instructions First, make the garlic and coriander butter by melting the butter in a small saucepan. Add the minced garlic and cook for around 30 seconds, until fragrant. Stir in the coriander and set aside. In a large bowl, mix together the flour, salt, sugar and nigella seeds. Pour in the hot kettle water and stir with a spoon to form a shaggy dough. After a minute it should be cool enough to handle. Knead to form a soft, smooth dough, about 4-5 minutes. It will feel a little sticky but don't add any extra flour. Cover with cling film. The recipe will make approximately 6 small naans or 4 large ones so divide the dough accordingly but do so one at a time as you work and not all at the beginning as the dough can dry out. Keep it covered with cling film as you work. Pre-heat a non-stick pan over a medium heat. Give your first portion of dough and quick knead on a wooden rolling board, chopping board or clean work surface. It might feel a little sticky but don't knead in any extra flour. Dust the dough ball in some extra gluten-free flour and very gently roll up and down a few times to form an oblong shape. Carefully turn and repeat to create a circle about 3mm thick. Gently lift the dough and quickly place it onto the pre-heated pan. It should bubble within 5-10 seconds (if it doesn't, the pan isn't hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over. Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob. This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don't want to do this, you can cook it for longer in the pan, until the desired browning is achieved. Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief. Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately, Notes These gluten free naan are best eaten immediately. You can store them in an insulated container for up to a hour, after which time they may begin to dry out. To reheat, brush with some water and reheat in a pan (covered for a few minutes). Nutrition Information: Yield: 3 Serving Size: 1 Amount Per Serving: Calories: 471Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 1537mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 9g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian If you like this, you’ll love my recipe for Gluten Free Roti (3 Ingredients!) Gluten Free Roti recipe (3 ingredients) What to serve with naan Dal Makhani (Indian black daal) Spinach and Mushroom Curry Cabbage and Potato Curry Shahi Daal With love and gluten free naan, Sanjana 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe 7 Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe The post Gluten Free Naan Recipe (Indian Restaurant Style) appeared first on Sanjana.Feasts.

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Roast serves 8 The little black dress of the serving platter. Always a classic. Always in style. For Vegansgiving, but really also for any holiday, this studded bundle of fun is the centerpiece of your dreams. It’s a meaty blend of chickpeas and seitan, with a basic-but-in-a-good-way stuffing inside. The flavors are delicious but subtle;...

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Roast serves 8 Faux Turki Roast, photo by Kate Lewis The little black dress of the serving platter. Always a classic. Always in style. For Vegansgiving, but really also for any holiday, this studded bundle of fun is the centerpiece of your dreams. It’s a meaty blend of chickpeas and seitan, with a basic-but-in-a-good-way stuffing inside. The flavors are delicious but subtle; think thyme and rosemary and garlic and just a hint of smoke for that turki flavor. Easy to pair with any rich gravy and other more in-your-face flavors making it the perfect centerpiece. And if you want to have some fun with the filling, you can totally add in some chopped sausage, bacon or nuts. The method is pretty simple so don’t be deterred: you blend up a seitany-beany concoction for the turki meat, roll it out, place the stuffing down the middle and wrap it all up in tin foil. Then it bakes! Once it’s baked, you baste it with a little olive oil and veggie broth to infuse the skin with some flavor while also making it more tender – but still with some chew – and ready for that carving knife. Or just a regular knife, don’t be so dramatic. Here it’s served with some roasted veggies and garnished with rosemary and parsley, but you do you, boo. This recipe is from my cookbook Fake Meat! You should probably buy it Recipe notes: ~if you are using fresh bread cubes, bake the cubes for about 5 minutes in a 350 F oven so that they are dry and slightly toasted. Ingredients For stuffing: 1/4 cup olive oil, divided 4 cloves minced garlic 6 cups stale white bread in 1/2 inch cubes (see note) 1 tablespoon fresh rosemary 1/2 teaspoon dried thyme 1 cup broth 1/2 teaspoon black pepper 1/2 teaspoon salt For the roast: Blender: 3/4 cup canned chickpeas 1 cup vegetable broth 1/2 cup aquafaba (juice from the cooked chickpea water) 1 1/4 teaspoons salt 2 tablespoons olive oil 2 teaspoons liquid smoke 1 teaspoon apple cider vinegar 1/2 teaspoon agave Everything else: 2 cups vital wheat gluten 1/4 cup nutritional yeast 1 teaspoon ground sage 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon ground white pepper For basting: 2 tablespoons olive oil 1/4 cup vegetable broth Let’s make it! Prepare the stuffing. Preheat a large skillet over low heat. Saute garlic in 2 tablespoons of oil, just to warm through. Add rosemary and thyme. Scatter in bread cubes and drizzle with remaining olive oil, flipping to coat. Add broth, pepper and salt and toss again. It will be moist but still crunchy. Taste for salt. Let cook for about 10 minutes, then set aside to cool. Prepare the roast. Preheat oven to 350 F. In a blender, puree chickpeas, broth, aquafaba, salt, olive oil, liquid smoke, apple cider vinegar and agave. Get it as smooth as possible, scraping down the sides with a rubber spatula as needed. In a large mixing bowl, mix together the wheat gluten, nutritional yeast, sage, onion powder, garlic powder and ground white pepper. Make a well in the center and add the blended mixture. Use gloved hands to knead for about 3 minutes. Form roast. Prepare a piece of tin foil that is about 22 inches long (or big enough to wrap the turkey). Spray with cooking oil. On a clean surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space on the left and right side. Make sure the filling is compact, use your hands to form it into a nice, tight bundle. Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Pinch together the seam and the sides to seal. It doesn’t have to be perfect, things will snap into shape when baking. Place the roll in the center of the tinfoil and wrap up securely, twisting the ends of the tin foil. Transfer to a baking sheet and bake for an hour and 20 minutes. Rotate the roll every 20 to 30 minutes for even cooking. Let cool a bit then unwrap. Lightly grease with a little olive oil. Place back on the baking sheet and spoon on vegetable broth. Place back in oven 15 minutes or so, to brown a little bit, basting with vegetable broth and turning about halfway through, to prevent drying out. If heating from refrigerated, it will be closer to 20 minutes, rotating often. Let cool a bit, slice and serve!

Makes 8 tacos Here I go again with my fave bean & squash duo, adzuki beans and butternut squash. I just love this combo – the sweet nuttiness of adzuki pairs perfectly with the earthy, warm ambrosia of butternut. They’re pals! And so it follows that I’d bring that combo to Taco Tuesday. Here, the...

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Makes 8 tacos Here I go again with my fave bean & squash duo, adzuki beans and butternut squash. I just love this combo – the sweet nuttiness of adzuki pairs perfectly with the earthy, warm ambrosia of butternut. They’re pals! And so it follows that I’d bring that combo to Taco Tuesday. Here, the adzuki are refried with the usual suspects, a little cumin and cilantro, while the butternut roasts away in the oven with just a touch of maple. Everything comes together in a corn tortilla, simply topped with a little red cabbage because it’s gorgeous and crunchy. Wonderful for a crisp autumn evening, watching the leaves turn. These are going to be in my upcoming 30 minute meals cookbook which has an entire taco (and friends) section! It will be out in Fall 2025. Recipe notes: ~Of course you can dress this up a little extra! Sour cream, avocado, or a more adventurous slaw would all be welcome. ~I used conveniently packaged butternut so that I could have it ready in thirty minutes, but if you’re peeling and cubing you’ll need one large butternut. ~If you can’t find adzuki beans then pinto would be great! But honestly, any beans are just fine. Black beans, lentils, whatever. Ingredients For The Roasted Butternut Squash 12 ounces (340g) peeled, diced butternut squash 2 tablespoons extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon Aleppo pepper flakes 1/2 teaspoon salt For The Refried Adzuki Beans 1 medium yellow onion 2 tablespoons olive oil 1 teaspoon cumin 1 tablespoon hot sauce 1 cup lightly packed cilantro, leaves and soft stems 15 ounce (425g) can adzuki beans, drained and rinsed 1/2 teaspoon salt For the Assembly 8 medium corn tortillas Thinly sliced red cabbage Fresh lime Addition Aleppo pepper Let’s make it! Preheat oven to 425°F (220°C). On a baking sheet, toss butternut squash with olive oil, maple syrup, aleppo pepper flakes, and salt to coat. Roast for 15 to 18 minutes, tossing once, until tender. Now prepare the beans. Preheat a sauce pot over medium heat. Finely chop the onion. Sauté chopped onion in olive oil with a big pinch of salt to soften, about 5 minutes. Add cumin and cilantro and toss to coat. Add beans, and salt and heat though for about a minute. Mash with a potato masher or fork so that it’s a nice mixture of creamy and chunky. Add hot sauce. Continue cooking for about 3 minutes. Time to assemble! Warm the corn tortillas by folding them up in tin foil and placing in oven for about 5 minutes while the butternut is cooking. You can also fold them in a paper towel and place in microwave for 30 to 45 seconds. Spoon about 1/4 cup of the Refried Adzuki Beans onto a warmed tortilla, followed by 1/4 cup roasted butternut squash. Squeeze lime over the butternut. Top with some sliced cabbage and extra lime juice and pepper flakes.

serves 6 Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They...

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serves 6 photo by Kate Lewis Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They release their natural juices into the broth, lending it plenty of body. Everything comes together like a deconstructed lasagna with all the ingredients we love: noodles, olives, ricotta, tomato of course, and kale. Don’t forget the fresh basil. This recipe is from the beef stew chapter of Fake Meat. Recipe notes: ~Use rugged kale here – like curly or russian. It will hold up better. But if you use a tender kale like lacinato then just add it at the end, with the basil. ~This is easily made gluten-free with gf noodles, like wow. ~This recipe uses one of my favorite flavor-building methods – toasting the nooch with the spices! It lends a delish cheezy flavor that elevates your dinner game with minimal effort. Ingredients 1 medium yellow onion, cut into small dice 2 ribs celery, thinly sliced 1 red bell pepper, seeded and diced 2 tablespoons olive oil 1 teaspoon salt plus a big pinch 8 cloves garlic, minced 2 tablespoon nutritional yeast flakes 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes Several grinds freshly cracked black pepper 4 cups vegetable broth 3/4 cup dried brown or green lentils 1 (28-ounce) can fire-roasted diced tomato 1/2 cup tomato paste 1/2 cup pitted black olives, sliced in half 8 ounces kale, chopped 8 ounces lasagna noodles 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish) For the toppings: Vegan riccota (there’s a recipe here if you’d like to make your own) 1 cup sliced black olives Red pepper flakes 1/2 cup loosely packed fresh basil leaves Directions 1 – Preheat a 6-quart pot over medium-high heat. Sauté the onion, celery, and bell pepper in the oil with a big pinch of salt for 8 to 10 minutes, until the onion is lightly browned. 2 – Add the garlic and sauté until fragrant, about 30 seconds. Add the nutritional yeast, thyme, oregano, red pepper flakes, and 1 teaspoon salt and toss to coat the veggies, letting the nutritional yeast toast a bit, for 2 minutes or so. Grind in fresh black pepper. 3 – Add the broth and scrape the bottom of the pan with a wooden spatula to deglaze. Stir in the lentils. Cover and bring to a boil. Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, 20 to 30 minutes. 4 – Add the diced tomato, tomato paste, olives, and kale. Bring to a boil, letting the kale wilt. Break the lasagna noodles up into about 3-inch pieces and stir them in. Cook until the pasta is tender, about 20 minutes. Stir occasionally and add a little water if things start to look too thick. 5 – When the pasta noodles are cooked, dinner is ready! Stir in the fresh basil to wilt. Taste for salt and seasoning. Let sit for about 10 minutes so that the flavors can marry. Scoop into bowls, garnish with dollops of ricotta, the sliced olives, red pepper flakes, and more fresh basil.

Makes 16 wings This recipe is from the Wings chapter of Fake Meat, and it’s the OG of vegan wingz. Let’s take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS” because we all...

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Makes 16 wings photo styling by me, photo by Justin Limoges This recipe is from the Wings chapter of Fake Meat, and it’s the OG of vegan wingz. Let’s take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS” because we all knew it didn’t. And no one, but no one, even considered that a wing could be vegan. Except Kate’s Joint in Alphabet City. I could write a whole think-piece on the place, but let’s just focus on the buffalo wings. Fat rectangles of chewy tofu, coated in an herbed breadcrumb filling, and dripping with buffalo sauce. On the side, a pinch dish of creamy tofu ranch. No table was without a few orders. On your first bite, everything just burst into your mouth in the most obscene way. And now you can create that feeling at home! So scruff up your tables, hire some crust punks to sit outside your window, and enjoy. Oh, and scroll to the bottom for a bonus recipe if you’d like to make your own ranch <3 Recipe notes: ~This recipe makes sixteen wings, which isn’t enough for a party. Well, maybe a party of two! So double or triple or quadruple the recipe if you are in serious Puppy Bowl mode. ~I don’t press the tofu for these. I don’t know, Kate’s might have, but I like the moisture when you bite into one, as well as the fact that it cuts down on a lot of prep time. ~Kate’s tofu wings were rectangles, so I recreated the shape here. You can use any shape you like, but don’t expect any points for authenticity. Here are directions for butchering tofu to end up with the correct shape: 16 sixteen stubby little rectangles. Don’t press the tofu, just a drain and quick little squeeze with some kitchen towels to keep it dry is all you need. Now, let’s process. Use a 14-ounce (400 g)z rectangular block of rectangular tofu,; this will work best. Place the tofu on one of it’s long sides and slice the tofu in half down the middle into two planks, like you’re making an open book. You should now have two large rectangles. Now slice both of them in half the short way. You’ll have 4 four rectangles. Take each rectangle and cut it vertically into 4 four pieces. Ta-da! Ingredients 1 14-ounce block extra-firm tofu, sliced into 16 rectangles (see note above) 1 teaspoon salt, divided 3 tablespoons olive oil 1 tablespoon fresh lemon juice 3 tablespoons cornstarch 1 cup cold unsweetened soy milk 1 tablespoon tamari 2 cups panko breadcrumbs (use gluten-free if you’d like to make this gluten-free!) 3 tablespoons chopped fresh rosemary 1/2 teaspoon salt Safflower oil, for frying FOR THE SAUCE: 3/4 cup buffalo hot sauce (Frank’s Red Hot) 1/4 cup vegan butter, melted (I like Miyoko’s) FOR SERVING: 2 cups carrot sticks 2 cups celery sticks Vegan Ranch Dressing (bonus recipe below the directions!) Directions Press each tofu rectangle with a kitchen towel to quickly dry it. Place in a single layer on a small baking sheet. Sprinkle with 1/2 teaspoon salt and drizzle with the olive oil and lemon juice. Toss to coat. Let rest while preparing everything else. You will be using this same tray for the breaded tofu. Now make the slurry and breading: Scoop the cornstarch into a wide-rimmed bowl, add half the soy milk along with the tamari, and stir well until it’s a thick smooth paste. Mix in the remaining milk. On a large rimmed plate, mix together the panko, rosemary, and remaining 1/2 teaspoon salt. Dip a piece of tofu into the the slurry with one hand, letting the excess drip off. Transfer to the panko bowl and use the other hand to sprinkle a handful of breadcrumbs over the tofu to coat it completely. Return it to the tray and bread all the other pieces in the same way. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with a clumpy hand. Preheat a large cast-iron pan over medium-high heat. Pour in a layer of oil, about ¼ inch thick. Fry the tofu in the hot oil until golden on the top and bottom, working in batches if necessary; it will take about 8 minutes total. The sides will get fried in the process, but add a little more oil if needed. Use a thin metal spatula to flip. While the tofu is frying, make the sauce: Simply mix the melted butter with the buffalo sauce. You can melt the butter in a large ceramic bowl in the microwave then mix in the hot sauce to save on doing dishes. Lift each wing from the oil and dunk it into the buffalo sauce to coat.Transfer to serving plates and serve immediately with the carrots, celery, and ranch. BONUS RECIPE! To make your own vegan ranch: 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1 1/2 teaspoons onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/2 teaspoon salt, plus more if needed 2 tablespoons fresh lemon juice 3/4 cup vegan mayo, prepared or homemade In a small mixing bowl, add the parsley, dill, chives, onion powder, garlic powder, black pepper, and salt. Drizzle in the lemon juice and give it a stir. Let sit for about 5 minutes, soaking up the flavors and wilting the herbs. Add the mayo and stir well. Depending on the kind of mayo you used, you may need to add a little water to thin it out. Do this by the tablespoon until the consistency seems correct, thick but pourable. Taste again for salt and seasoning.The flavors enhance as it sits, so it’s even better the next day! Seal in an airtight container and refrigerate for up to 5 days.

serves 6 to 8 If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon. It’s from the Beef Stew chapter of Fake Meat and it’s...

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serves 6 to 8 photo styling by me, photo by Justin Limoges If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon. It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! All it took was a cast iron grill to change everything. Jackfruit is grilled and charred to rep the beef, along with its trusty sidekick, porcini mushrooms. Lentils add meaty body and smoked paprika brings the bacon kick that vegans love so much. I love toasting slices of garlic for this stew, so don’t you dare get lazy and mince it. Serve over ridiculous amounts of mashed potatoes. Recipe notes: ~Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird. ~Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse. Ingredients 5 tablespoons olive oil, divided 2 20 oz cans green jackfruit in water 2 cups pearl onions 2 cups sliced shallots 1/4 cup sliced garlic 2 cups peeled carrots, sliced into 1/4 inch coins 3 tablespoons fresh thyme, chopped 4 bay leaves 2 teaspoons smoked paprika 1 teaspoon salt 1 1/2 cups dry red wine Fresh black pepper 1/2 cup green or brown lentils 1 oz dried porcini mushrooms 5 cups vegetable broth (or Beefy Broth page XX) 2 tablespoons tomato paste 1/4 cup all purpose flour 1/2 cup water To serve: Mashed Potatoes 1/4 cup chopped fresh parsley Directions 1 – Drain and rinse jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces, it looks kind of like a seed. Toss the rest in a mixing bowl with 3 tablespoons of olive oil and a big pinch of salt. 2 – Preheat a cast iron grill over medium heat. When pan is hot, place jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. 3 – In the same mixing bowl, toss pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes. 4 – In the meantime, reheat a 4 quart pot over medium high heat. Saute shallots and a pinch of salt in remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add garlic and carrots, saute for about 5 more minutes. 5 – Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute. 6 – Add wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing grind in ample amounts fresh black pepper. 7 – Add lentils, porcinis, vegetable broth and tomato paste, cover and bring to a full boil for 5 minutes or so. Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about 30 minutes. 8 – In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the water/flour slurry to the pot, mixing well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water. 9 – Mix in the jackfruit and pearl onions and heat through. Shut off heat and let the stew hang out for about 15 minutes, for flavors to marry. Serve with mashed potatoes and garnish with parsley.

My new cookbook is available for preorder! It’s out January 10th. Read all about it here. Fake Meat uses every vegan ingredient available to recreate classic meaty dishes at home. This was truly a labor of love. I created the recipes during lockdown, while everyone else was making sourdough. It was an interesting challenge, since...

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My new cookbook is available for preorder! It’s out January 10th. Read all about it here. Fake Meat uses every vegan ingredient available to recreate classic meaty dishes at home. This was truly a labor of love. I created the recipes during lockdown, while everyone else was making sourdough. It was an interesting challenge, since ingredients weren’t always easy to come by, so I had the opportunity to get really creative. There’s plenty of tofu and seitan, but also fun ways to use cauliflower, mushrooms and artichokes to create flaky, juicy, meatiness. And fishiness. And chicky-ness. I even found a way to love jackfruit! (Spoiler: it’s to season and grill it for charred flavor and texture). I’ll be posting that recipe as a sample this week – a beautiful Boeuf Bourguignon from the Beef Stew chapter. Yes, there’s a whole chapter on beef stews! Jacques Beef Bourgignon, styling by me, photo by Justin Limoges There will be preorder incentives coming, so save that proof of purchase. OK, I’ll be posting some samples in the weeks to come and I can’t wait for you to flip through this baby. In the meantime, go check out the preorder page and read more about it.

Baking season is upon us! And before we dive into pumpkin spice, let’s make a sweet stop at chili season.  Cayenne and chocolate is a tale as old as time. Or at least as old as Mayan civilization. These cupcakes will make you the talk of the chili festival. A little cayenne in the batter...

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Baking season is upon us! And before we dive into pumpkin spice, let’s make a sweet stop at chili season. Cayenne and chocolate is a tale as old as time. Or at least as old as Mayan civilization. These cupcakes will make you the talk of the chili festival. A little cayenne in the batter and a simple chocolate glaze are refined and elegant. Top with some spicy pecans, though, to really get everyone in the mood. These are just a little spicy so as not to scare off anyone who absolutely can’t handle heat, but if you’re looking to really do some damage, just double the cayenne in both the cake and the pecans. Originally published in The Superfun Times Holiday Cookbook, which you should totally buy. Photo by VK Rees. Ingredients For the cupcakes: 1 cup unsweetened soy milk (or your favorite nondairy milk) 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 1/2 teaspoons pure vanilla extract 1 teaspoon grated orange zest 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cayenne For the pecans: 1/2 cup pecan pieces 1 teaspoon refined coconut oil 2 tablespoons pure maple syrup or agave 1 tablespoon sugar 1/4 teaspoon salt 1/8 teaspoon cayenne pepper For the chocolate glaze: 2/3 cup unsweetened almond milk (or your favorite nondairy milk) 4 ounces bittersweet chocolate, finely chopped 1 tablespoon pure maple syrup Directions Make the cupcakes: Preheat the oven to 350°F. Line a standard-size muffin tin with paper or foil cupcake liners. Spray lightly with cooking spray. In a large bowl, whisk together the milk and vinegar and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the milk mixture and mix vigorously until foamy. Mix in the orange zest. Sift in the flour, cocoa powder, baking soda, baking powder, salt, and cayenne. Mix until no large clumps of flour are left. Fill the lined muffin cups three-quarters of the way. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a cooling rack and let cool completely. Remove from pan when they are cool enough to handle. Make the pecans: Have ready a plate lined with parchment. Preheat a small pan over medium heat. Toast the pecans for 2 minutes. Add the coconut oil and toss to coat. Stir in the maple syrup, sugar, salt, and cayenne and cook until bubbly, about 2 minutes. Spread the coated pecans onto the parchment and let cool. Make the chocolate glaze: In a small pan, bring the milk to a boil over medium heat. Turn off the heat and use a rubber spatula to stir in the chocolate and maple syrup, until smooth. Let cool for about 15 minutes. Assemble: Break the pecans apart into smaller pieces. Spoon the glaze onto the cooled cupcakes. Top with the pecans. Set aside in a cool place to let the chocolate set before serving.

Serves 4 First let’s get this pronounced correctly because you’re saying it wrong: “CA-PRAY-ZAY.”  Great. Moving on, I must tell you that the tomatoes are the most important element. So if it’s just not the season and you can’t find big, juicy, just-off-the vine ‘matos, then don’t bother. Now that those things are cleared up,...

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Serves 4 First let’s get this pronounced correctly because you’re saying it wrong: “CA-PRAY-ZAY.” Great. Moving on, I must tell you that the tomatoes are the most important element. So if it’s just not the season and you can’t find big, juicy, just-off-the vine ‘matos, then don’t bother. Now that those things are cleared up, let’s get CA-RAY-ZAY. Fresh basil, sweet balsamic reduction, olive oil and flaky sea salt make for the simplest but most sublime summer salad. Traditionally, mozzarella is the cheese of choice, but ricotta is not unheard of and almond ricotta is a nice introduction to vegan cheesemaking. Use the fruitiest, fanciest “good stuff” olive oil for this recipe. Recipe notes: ~Balsamic reduction is a tangy, sweet and sticky project that tastes great and is such fun to swirl on a plate. However, caprese doesn’t require it (and, actually, a caprese snob might look down their nose at it) so if you feel like skipping this step, go ahead. Like I said, it’s all about the tomatoes. ~BUT! If you want to make the reduction, here’s how: Pour two cups of balsamic into a small pot, turn the heat on medium-high and bring to a boil. Lower heat and stir every few minutes with a fork, keeping it simmery but not at a full boil. It takes about 20 minutes, but a sticky, syrupy consistency should happen. The liquid will reduce by about half. Err on the side of caution and don’t set the heat too high, or you might end up with a too-stiff concoction. Once it’s thick and syrupy, transfer to a small, sealable container. ~You can use all types of tomatoes here. Don’t worry about shape and size, throw some cherry tomatoes on there! Cut wedges and slices. I kept it simple with slices for this pic, but you don’t have to. Ingredients For the ricotta: 1 1/2 cups slivered almonds 1/2 cup warm water 2 tablespoons olive oil 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1/2 teaspoon salt For the salad: Balsamic reduction (see note) 4 large vine ripened tomatoes Maldon or coarse sea salt Olive oil for drizzling Fresh black pepper 2 cups fresh basil leaves Directions 1 – Make the ricotta. Place the almonds in a high speed blender and pulse into crumbs. Add the remaining ricotta ingredients and blend until thick and pasty, with a ricotta-like texture. Use a rubber spatula to transfer to a well-sealed container, and chill until ready to use. 2 – Assemble the salad by using a spoon to drizzle balsamic reduction on a plate in a circular motion. Place tomatoes on the balsamic. 3 – Dollop on almond ricotta. Drizzle on olive oil and sprinkle with Maldon. Grind some fresh black pepper over everything. Top with fresh basil leaves and serve immediately.

Serves 4 Fried rice is a meal you can have every night of the week and never tire of. I’ve proven this point time and time again; it was my go to when ordering takeout for most of my life in Brooklyn. But the home cook has to get it right: keep the heat high...

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Serves 4 Fried rice is a meal you can have every night of the week and never tire of. I’ve proven this point time and time again; it was my go to when ordering takeout for most of my life in Brooklyn. But the home cook has to get it right: keep the heat high enough to sear each ingredient. A wok is the ideal vessel, but a large cast iron is fine, too. There’s something so seductive about smoky meatiness with tropical juiciness and this fried rice satisfies with the combo of porq and mango. The flavor is zhuzhed up with ginger, lime and star anise for the most winningest formula. Getting the fruit a little caramelized is clutch for the most intense experience. Suprerfirm tofu marinaded in some stuff makes a really nice, meaty porq! But, truth be told, you can use any protein here (seitan? tempeh? vegan sausages from the store?) and skip the whole marinade thing, you’d still have a really nice, quick meal. Recipe notes: ~I was a fried rice dummy until I learned that cold rice is key. Maybe you have some leftover rice hanging out? Awesome! If not, for best results, cook the rice and then spread it out on a sheet pan to cool completely. This way, it won’t clump together. Once cool, you can store in tupperware to use later on. If you’re really rich and lazy, some supermarkets sell frozen jasmine rice that you can use in this recipe straight from the freezer. Just allow some extra cooking time. ~I love the rich butteriness that coconut oil brings to fried rice, but olive oil would work just fine, too. ~If you don’t have beet powder hanging around, are you even vegan? It’s ok. Just dice up a small beet and add it to the marinade. It will release its juices and dye your tofu just the same. Simply remove the pieces before cooking the tofu or you’ll end up with beet in your fried rice. Which, actually, is not a big deal. Ingredients 14 oz package superfirm tofu cut into 1/2 inch cubes Marinade for Tofu Porq: 1/4 cup apple cider vinegar 1 tablespoon beet powder 1 cup vegetable broth 1/2 teaspoon liquid smoke 2 tablespoons pure maple syrup 1/4 cup tamari 1 tablespoon olive oil 2 teaspoon garlic powder For the Fried Rice: 3 tablespoons refined coconut oil, divided 2 cups cubed mango 1 small red onion, diced medium 1 bunch scallions, white and light green parts thinly sliced, dark green parts in 1 inch slices 3 star anise 2 cloves garlic, minced 2 teaspoons minced ginger 1/2 cup fresh chopped cilantro 4 cups cooked and cooled jasmine rice (or frozen prepared) 1 tablespoon sriracha 1 tablespoon tomato paste 2 tablespoons tamari or soy sauce 1 tablespoon fresh lime juice 1 teaspoon agave Directions Make the tofu porq: 1 – Mix together all marinade ingredients in a shallow bowl. Add the tofu cubes and toss to coat. Marinade for an hour, stirring occasionally. 2 – Preheat a large cast iron pan over medium high heat. Spray with cooking spray. Sear the tofu, flipping often, for about 7 minutes, until nicely browned on most sides, it doesn’t have to be perfect. Turn off heat while you begin the fried rice. Make the rice: 1 – Preheat a large wok over medium-high heat. Sear mango in one tablespoon of oil. Sear for about 4 to 5 minutes to caramelize a on a few sides. Transfer to the pan with the tofu. 2 – In another tablespoon of oil, saute the onion, scallion and star anise with a pinch of salt, for 3 minutes, just to sear slightly. Add the garlic and ginger and saute for about a minute. 4 – Add the last tablespoon of oil and the rice and fry for about 5 minutes, using a thin metal spatula to flip and toss, making sure it doesn’t stick to the pan. Use spray oil to help keep things from sticking. 5 – In a mug, use a fork to mix together sriracha, tomato paste, tamari, lime juice and agave until the tomato paste is relatively smooth. 6 – Drizzle the liquid mix into the rice, tossing to coat. Cook for 3 more minutes. 7 – Add the pork and mango and toss. Taste for salt and seasoning. Remove star anise pods. Serve!

makes 1 dozen balls “You eat with your eyes first.” Well, your eyes are about to feast. Yes, these mozzarella balls are creamy, tangy, and rich. But they are also absolutely beautiful, floating in brine, looking straight out of an Italian deli. “But how can I, who has never achieved anything in my life, make...

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makes 1 dozen balls “You eat with your eyes first.” Well, your eyes are about to feast. Yes, these mozzarella balls are creamy, tangy, and rich. But they are also absolutely beautiful, floating in brine, looking straight out of an Italian deli. “But how can I, who has never achieved anything in my life, make these?” you might wonder. And the answer isn’t years of study in a cheese cave. It’s an ice cream scoop, a high-speed blender, and some ice water. This method was perfected by Miyoko Schinner, of Miyoko’s cheese fame. Recipe notes: ~Make sure to use agar powder, not flakes. And if you want to substitute, it’s on you, but I highly recommend just using the exact ingredients and you will get excellent results! ~These balls do melt. They don’t get, like, AS melty as some store-bought vegan mozzarellas, but they do work great on pizzas and even in grilled cheese. Definitely flatten the balls or break them apart for best results. ~BUT! I really like them raw. They are super yum in a capers with heirloom tomatoes, olive oil salt and plenty of basil. Ingredients 2 teaspoons agar powder 1 1/2 cups whole unroasted cashews 2 tablespoons refined coconut oil, melted 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast flakes 1 teaspoon onion powder 1 1/2 teaspoons salt, plus more for brine 3 tablespoons tapioca starch Directions In a large coffee mug or glass measuring cup, mix the agar powder into 2 cups water and let sit for about 30 minutes. In a high-speed blender, blend the cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, onion powder, salt, and tapioca with agar and water mixture until completely smooth, about 2 minutes. Scrape down the sides of the blender with a rubber spatula to make sure you get everything. Transfer to a saucepot. Heat over medium and cook, stirring often with a rubber spatula, until the cheese mixture is thick and glossy and pulling away from the sides of the pot, about 10 minutes. Fill a 6-quart pot or bowl halfway with water and add about 15 ice cubes. Salt it well so it tastes like seawater.This is the brine for the mozzarella. Use an ice cream scoop to scoop a cheese ball into the ice water. Dip the ice cream scooper all the way into the ice water to release the ball. It will firm up and start setting right away. Continue until all the mixture is used. Cover the container, refrigerate, and let the cheese set for at least an hour. It’s ready to use!

This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com On this episode of Cook-Along with Babish, we're making steak and eggs au poivre! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Ultimate Steak & Eggs Recipe Serves 2 Steak and Eggs au Poivre Ingredients 2 beef tenderloin steaks 1 tablespoon kosher salt 4-6 tablespoons mixed whole peppercorns 1 tablespoon vegetable oil 1 tablespoon butter 1 small shallot, minced 1/4 cup brandy 2 cups beef stock or 1 cup beef demi glace 1/4-1/3 cup heavy cream Method Generously coat the beef tenderloins on all sides with kosher salt, allow to stand at room temperature for 45 minutes-2 hours. Preheat oven to 325F. Crack peppercorns in a mortar and pestle until all the berries are at least halved - shake in a fine mesh sieve to filter out the fine grinds. Pack the top and bottom of each steak with coarse peppercorns. In a medium nonstick pan, heat vegetable oil until almost smoking. Press steaks into oil and cook for 1-3 minutes per side, until the peppercorns are deeply toasted but not burnt. Transfer to a wire rack set in a rimmed baking sheet and finish in the 325F oven to desired doneness. Wrap in aluminum foil and allow to rest at least 5 minutes before serving. Meanwhile, make the sauce: melt butter in a medium stainless sauté pan over medium heat, until foaming subsides. Add shallot and sauté, tossing frequently for 1-3 minutes, until translucent. Add 2-3 tablespoons of peppercorns and toast for 30 seconds. Remove pan from the heat, add brandy, and flame if desired. Return the pan to the burner, add beef stock and simmer until reduced by 75% (if using demi glace, reduce by 50%). Add cream and simmer until smooth and thick. In a medium nonstick pan, melt butter until foaming subsides. Fry eggs sunny-side up in one side of the pan so they form a half-circle. Carve the steak and serve with the eggs, drizzle with peppercorn sauce. Pommes Darphin Ingredients 2 russet potatoes, peeled 1 quart water 1 teaspoon kosher salt 3 tablespoons potato flour 1 large egg, beaten with a pinch of salt until smooth 4 tablespoons butter, melted, divided Method Preheat oven to 400F / 375F convection. Julienne the potatoes into strands the size of ramen. Plunge immediately into a bowl of water until ready to cook. Drain and thoroughly dry the potatoes on clean kitchen towels. In a large bowl, combine potatoes, 2 tablespoons butter, potato flour, beaten egg, hot paprika, garlic powder, onion powder, and salt. Toss to combine until the potatoes are evenly coated in a pasty pink mixture, adjust as necessary if too thin or thick. Heat remaining 2 tablespoons butter in a medium nonstick skillet until foaming. Press down potato mixture into a thin, uniform layer (using another pan if necessary) and cook over medium heat, swirling and rotating frequently for 5 minutes, until the edges turn deep golden brown. Flip using a plate (or a wing and a prayer), transfer pan to the oven, and bake for 10 minutes. Slide potato pancake out onto a wire rack set in a rimmed baking sheet, reduce oven temp to 325F, and bake for anywhere from 5-20 minutes, taking care not to burn, until ready to serve. Charred Scallion Gremolata Ingredients 6 scallions, roots removed 1/2 cup chopped fresh parsley 1 clove garlic, roughly chopped 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Hold the lighter-green parts of the scallions directly over an open flame on your stove, one or two at a time, until lightly charred. Roughly chop, and in the bowl of a food processor, combine the scallions with the remaining ingredients. Pulse until a roughly-chopped sauce forms, and adjust for seasoning as necessary. To Assemble: spread gremolata on potato pancake, top with steak and eggs, and drizzle with peppercorn sauce.

On this episode of Arcade with Alvin, we're making the giant prime rib from Monster Hunter Wilds! On this episode of Best with Babish, we're ranking every way to cook an egg! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

On this episode of Best with Babish, we're ranking 30 frozen chicken nuggets! On this episode of Best with Babish, we're ranking every way to cook an egg! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter 0:00 – Intro 0:49 – Yummy Dino Buddies 3:43 – Applegate Naturals 4:45 – John Soules Foods (Jurassic World) 6:35 – Tyson Dino Nuggets 7:53 – Perdue Organic Simply Smart 9:04 – Perdue Chicken Breast Nuggets 10:13 – Kidfresh White Meat Nuggets 11:36 – Perdue Dino Nuggets 12:29 – Morning Star Mickey Mouse Shaped Chik'n 13:57 – Tyson Boneless Chicken Bites 15:17 – Golden Platter All Natural 16:16 – John Soules Foods (Minions) 18:31 – Gardein Ultimate Plant -ased Chick'n Nugget 20:23 – Perdue Panko 21:17 – Bell & Evans Chicken Breast Nuggets 23:00 – Of Tov Teddy Bites 24:50 – Beyond Chicken Nuggets 26:07 – Simulate Spicy NUGGS 29:02 – Perdue Popcorn Chicken 29:51 – Quorn Meatless Nuggets 31:13 – Yummy Hot Chicken Fries 32:25 – Impossible Chicken Nuggets 33:55 – On-Cor Chicken Nibblers 35:08 – Wellshire Chicken Dino Bites 37:47 – MorningStar Farms Chick'n Nuggets 38:43 – Caulipower "I Love It" Nuggets 40:50 – Tyson Air Fried 41:58 – Yummy Original Nuggets 43:15 – Tyson Chicken Nuggets 44:28 – Sugar Hill Farms 47:03 – Outro

Thank you to AllerEase for sponsoring this episode! Use code 15BABISH to get 15% off a mattress protector here: https://amzn.to/41zJyvj On this episode of Best with Babish, we're ranking every way to cook an egg! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter 0:00 - Intro & Scoring System 2:00 - Sunny Side Up 3:30 - Over Easy 4:54 - Over Medium 5:44 - Over Hard 6:36 - Soft-Boiled Egg 8:02 - Medium-Boiled Egg 9:41 - Hard-Boiled Egg 10:48 - Poached Egg 12:35 - French Soft Scrambled 14:09 - Cloud Egg 16:26 - Classic American Scrambled 17:55 - American Omelette 20:10 - French Omelette 22:00 - Sous-Vide Soft-Boiled 24:04 - Sous-Vide Hard-Boiled 25:15 - Soy-Marinated (Ramen) Egg 26:34 - Coddled Egg 27:59 - Pickled Egg 29:26 - Steamed Egg Custard 31:30 - Espresso Egg 33:09 - Fried Egg 34:44 - Kai Jeow (Thai Omelet) 36:17 - Final Thoughts

For the second episode of our new Cook Along series, I'm making you my ultimate steak sandwich, loaded with gruyere, pickled chiles, and creamed spinach! Recipe and playlist below! Playlist for Today's Episode: https://open.spotify.com/playlist/4vGo1zGprbcmZPJyixZ0md?si=5e9d2efdff6f414c Get the Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore Playlist for Today's Episode: https://open.spotify.com/playlist/4vGo1zGprbcmZPJyixZ0md?si=5e9d2efdff6f414c BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Steak Sandwich Recipe Ingredients 1 boneless ribeye, 1.5” thick 1 tablespoon kosher salt 1 teaspoon freshly-ground pepper 1 head of garlic 2 tablespoons olive oil, divided Salt & pepper to taste 4 Fresno chiles (or jalapeños, serranos), thinly sliced 1 shallot, sliced 1 cup apple cider vinegar 1 cup water 2 tablespoons kosher salt 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/3 cup honey 4 large shallots, peeled and sliced on a mandolin 1 cup vegetable oil 2 tablespoons unsalted butter 1 shallot, minced 1 clove garlic, minced 1 tablespoon flour 1.5 cups half & half 10oz bag frozen spinach, thawed 1/2 teaspoon freshly grated nutmeg 2 ounces shredded parmigiano reggiano Salt & pepper to taste 1 small pan cubano (or hoagie roll) 1 cup grated gruyere, smoked gouda, or Comte cheese (or a mix of all) Dry brine the steak: generously coat all sides of the steak with salt and pepper - allow to rest at room temperature for 40 minutes to 2 hours (or overnight in the fridge). Make the roasted garlic: Preheat oven to 400F. Cut off the top of the head of garlic, exposing each clove - reserve cut-off garlic scraps. Drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil. Roast in the oven for 1 hour, until cloves are browned and jammy. Make the pickled chiles: combine chiles, sliced shallot, and reserved garlic clove scraps in heat-proof bowl. In a medium saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, and honey - bring to a simmer and cook for 5 minutes, until salt and honey are dissolved. Pour over chile mixture, cover, and let rest for at least 20 minutes. Drain and set aside (cover leftover chiles with pickling liquid and keep in the fridge for up to 2 weeks). Make the fried shallots: Combine shallots and 1 cup vegetable oil in a saucepan. Heat over medium-high heat until bubbling, reduce heat and fry gently, stirring frequently, until golden-brown. Drain on paper towels (reserve shallot-infused oil for other recipes). Make the creamed spinach: In a large sauté pan, heat butter over medium flame until foaming subsides. Add shallot and sweat for 1-3 minutes, until lightly browned and translucent. Add garlic and sauté for an additional 30 seconds, until fragrant. Add flour and mix until the vegetables are evenly coated - add cream and mix, cooking for 1-2 minutes, until beginning to thicken. Add spinach and nutmeg, reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, until very thick. Remove from heat, stir in parmigiano reggiano, season to taste with salt and pepper, cover and set aside. Make the steak: In a cast iron pan, heat vegetable oil over medium heat until smoking. Increase heat to medium-high, press steak into the center of the pan, and weigh down with a heavy pan or chef weights. Cook for 3-5 minutes on the first side, until deeply browned, and flip. Cook for an additional 5-7 minutes, flipping as necessary, until rare (125F at its thickest point). Remove from the pan, cover with aluminum foil, and allow to rest for 10 minutes (residual heat will bring the temp up to medium-rare). Scoop roasted garlic out of the skins. Slice steak thinly, on a bias, across the grain. Assemble the sandwich: Toast the bread in the reserved beef fat in the pan (supplement with olive oil if there isn’t enough fat). Spread roasted garlic on both sides the toasted bread. Spread creamed spinach on the bottom slice, top with pickled chiles, and shingle steak over top. Top the steak with fried shallots, and press cheese over top - broil or torch until cheese is melted. Top with bread, press, slice in half, and enjoy.

“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste. 00:00 Intro 00:57 Chef’s Briefing 01:38 Breaking Down the Pig 05:00 Menu Planning 06:08 Checking on Salumi 08:23 Cooking Pig Skin Ragù 10:35 Pasta Research & Development 14:28 Lunch Service Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“Brigaid is a company that hires professional chefs to work in school kitchens. We get to work with real ingredients and limit the amount of processed food that kids get on a daily basis.” Today, Bon Appétit spends a day on the line with Chef Persefoni Vordokas, a Brigaid program chef at Dream Charter School. 00:00 Intro 01:03 Prepare for Breakfast Service 02:50 Breakfast Service 05:02 Chicken Prep 07:04 R&D Carrot Slaw 09:59 Finish Lunch Prep 12:34 Pre-Shift Meeting 13:12 Line Set Up 14:32 R&D Meatballs Director: Gunsel Pehlivan Director of Photography: Luke Riffle Editor: Misa Qu; JC Scruggs Talent: Persefoni Vordokas Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Line Producer: Joe Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Alexis Winston Camera Operator: Carlos Araujo Assistant Camera: Lucas Young Sound Recordist: Michael Guggino Production Assistant: Quinton Johnson Post Production Supervisor: Andrea Farr Post Production Coordinator: Rachel Kim Supervising Editor: Eduardo Araujo Assistant Editor: Fynn Lithgow Director of Content; Production: Ali Inglese Senior Director; Creative Development: Dan Siegel Senior Director; Programming : Jon Wise VP; Head of Video: June Kim Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Here is our food itinerary for a perfect Sunday in Madrid. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets. 00:00 Intro 00:13 Youfan with Crab 01:46 Pao Pao Bing 03:35 Trotter Soup 04:59 Lard Vermicelli 07:24 Oyster Omelet 08:49 Tian Bu La 10:24 Pig’s Blood Cake Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

BA staffers blind-tasted twelve bourbons priced at around $50–find out which they thought was most worth the money. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

BA staffers blind taste-tested 19 prominent supermarket Caesar dressings to find the best one. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit staffers blind-tasted several prominent boxed mac and cheese brands and ranked them from best to worst. Find out which box impressed them the most and which fell short. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so delicious at NYC’s favorite restaurants. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Sommelier André Hueston Mack returns to Bon Appétit, this time to taste and give his expert opinion on over a dozen liquors and spirits sold at Trader Joe's. Which of these discount bottles can hold their own against the pricier brand name options? Watch to discover where it makes sense to save a buck without sacrificing quality during your next trip to TJ's. 0:00 BA’s Guide to Trader Joe’s Liquor & Spirits 0:20 Texas Vodka 2:12 Versatile Spirit Vodka 3:16 Kentucky Bourbon Straight Whiskey 4:36 Tennessee Bourbon Whiskey 5:43 Tequila Blanco 7:04 Tequila Añejo 8:12 Espada Pequeña Mezcal 9:35 Blended Scotch Whisky 10:47 Highland Single Malt Scotch Whisky 12:36 Special Reserve Irish Whiskey 14:33 Rum of the Gods White Rum 16:01 Rum of the Gods Dark Rum 16:58 The Art of the Still Organic Gin 18:05 Final Thoughts Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City. #ItalianFood #NewYork #Lasagna 00:00 - Rolo’s lasagna 00:53 - Make bolognese 02:23 - Cook bolognese 05:05 - Make pasta dough 07:18 - Shaping the pasta 10:03 - Make béchamel 11:46 - Assemble the lasagna 12:57 - Cook lasagna Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit asks 20 chefs at top New York restaurants: what shoes do they wear in the kitchen? Birkenstocks? Danskos? Crocs?! Watch to find out the best footwear for long days working in some of NYC's busiest restaurants. Shop the footwear featured in this episode: Birkenstock Tokio Super Grips: https://fave.co/41jnN2D Van’s: https://fave.co/4ikaLZx Nike: https://fave.co/4h1L92C Converse high tops https://fave.co/4hY6f3g Gucci slippers Men: https://tinyurl.com/3au3yw9y Women: https://tinyurl.com/377vde52 MISE: https://fave.co/3QEHGw7 Brooks Adrenaline Men: https://fave.co/3QFWcDM Women: https://fave.co/3QFWcDM Hokas Men: https://fave.co/3XoI9Gq Women: https://fave.co/4ilSpr2 Blundstones Men: https://fave.co/4gYfUWh Women: https://fave.co/3DmofoH New Balance Arishi Men https://fave.co/3D8TMur Women: https://fave.co/3D8TMur Crocs Sports Clogs: https://fave.co/43bQbX4 _When you buy something through our retail links, we earn an affiliate commission._ Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“A lot of our drinks start off as a food item... There are two to three days of preparation behind that.” Today, Bon Appétit spends a day on the line with mixologist Faye Chen, co-founder of Double Chicken Please in NYC. Named one of the world’s best bars, Double Chicken Please specializes in food-flavored cocktails that start in the kitchen. Director: Gunsel Pehlivan Director of Photography: Luke Riffle Editor: Jared Hutchinson; Ryan Jeffrey Talent: Faye Chen Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Line Producer: Joe Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tanía Jones Camera Operator: Miguel Zamora Assistant Camera: Mickey Staten Sound Recordist: Michael Guggino Production Assistant: Alex Koebke Post Production Supervisor: Andrea Farr Post Production Coordinator: Rachel Kim Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell Director of Content; Production: Ali Inglese Senior Director; Creative Development: Dan Siegel Senior Director; Programming : Jon Wise VP; Head of Video: June Kim Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try one of the island’s best breakfast spots. Fuhang Soy Milk is Taipei's largest breakfast operation and can serve up to 1,000 people an hour on their busiest days. Find Fuhang Soy Milk at 100, Taiwan, Taipei City, Zhongzheng District, Section 1, Zhongxiao E Rd, 108號2樓 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail. 00:00 Intro 01:39 Pork Prep 04:02 Cook Meatiest Cuts 06:22 Cook Toughest Cuts 07:22 Salsa Prep 08:01 Cook Small Cuts 08:52 Final Assembly Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

If you’re going to dinner with SNL star Sarah Sherman, there better be bread on the table. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Buongiorno!! Indulge in a slice of this sensational anode so easy cherry almond coffee cake and I just know you will love it as much as we do! Recipe Below! RECIPE: 2 cups of all purpose flour 1 tsp of baking powder 1/4 tsp of salt 1/2 cup (1 sticks) of butter softened 1 cup of sugar 1 cup of buttermilk Splash of vanilla 1/2 tsp of almond extract Zest of 1/2 lemon 2 eggs 20oz can of cherry pie filling For the topping: 1/3 cup flour 1/3 cup of sugar 3 tbsp of melted butter Mix and refrigerate while you make the batter Bake in a 9x13 or a 9” Bundt pan at 350 for about 45 min!

A sensational spring version of a classic and I am telling you, everyone will just love it! RECIPE: For the Chicken: 4 Leg Quarters Plenty of Salt and Pepper to taste 2 Tbsp of Coriander Seeds Olive Oil 2 Large Onions, thinly sliced 1 Head of Garlic, smashed and peeled but not chopped 1 Lemon, cut into chunks For the Salsa: 3/4 cup of Chopped Castalvetrano Olives Handful of Chives, finely minced Handful of Parsley and Dill, well chopped (skip the dill if you prefer) Juice of 1 Lemon Olive Oil (to your preferred consistency, careful using extra virgin, it can be a tad bitter) Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:43 - Toast Seeds 02:41 - Season Chicken 03:45 - Slice Onions 05:36 - Assemble Chicken and Onions and Bake 06:08 - Make Salsa 09:50 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341

Hi friends! I made a batch of these the other day and had rio share with you! I already have a full recipe and video on these so go check that out for more in depth walk through but they are just so easy and delicious and perfect for meal prep! I made them into patties to have as an appetizer and use the rest to stuff into pitas but you can make them into regular meatball shape if you'd like! Recipe linked below! RECIPE: https://www.laurainthekitchen.com/recipes/greek-meatballs-with-tzatziki/

Hi friends!! Gosh you have got to try this recipe, it's so sensational I cant even begin to explain it. It's like an Italian take on chicken Salad and I am telling you, once you make it this way you will never want to make it another way again. So flavorful, so delicious and so easy! Perfect with a cracker or in between 2 slices of white bread, the absolute BEST!! Recipe Below! RECIPE: 1 1/2 cups of Very Shredded Cooked Chicken Breast 3oz of Provolone, finely diced 3oz of Salami, finely diced 1 Shallot or 1/4 of a small onion, finely minced Handful of Cherry Tomatoes, quartered or halved depending on size 6 or 7 Peperoncini, chopped Handful of Parsley, finely chopped 2/3 cup of Mayo (or more if you want it creamier) 1/4 cup of Parm 1 clove of Garlic, grated 1 tsp (or to taste) of Italian seasoning 1 to 2 Tbsp of Red Wine Vinegar 1 Tbsp of Peperoncini Brine Salt and Pepper to taste

The BEST carrot cake recipe ever ever ever!! I just know you will love it and it's perfect for Easter! RECIPE: For the Cake: 2 1/4 cups of All Purpose Flour 2 tsp of Baking Powder 1 tsp of Baking Soda 1/2 tsp of Salt 2 tsp of Cinnamon 1/4 tsp of Nutmeg 1/8 tsp of Cloves 1/8 tsp of Ginger 4 Eggs 3/4 cups of Vegetable Oil 1 cup of Granulated Sugar 1 Cup of Brown Sugar 2 tsp of Vanilla Extract 1/3 cup of Apple Sauce 1/3 cup of Sour Cream 2 1/2 cups of Finely Grated Carrots For the Frosting: 12oz of Softend Cream Cheese 12 tbsp of Unsalted Butter, softened 2 tsp of Vanilla 3 cups of Powdered Sugar 1/4 to 1/2 tsp of Salt 1/2 cup of Chopped Toasted Pecans, optional Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:00 - Make the Cake Batter 03:22 - Bake the Cakes 03:59 - Make the Frosting 06:12 - Assemble 09:00 - Top the Cake 10:27 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Rigatoni and seafood can be best pals (traditionally a shape used for meat sauces) and this quick little seafood marinara is simply divine and takes minutes to prepare. I just know you will love it!! 8oz of rigatoni 3 Tbsp of EVOO one for the seafood rest for sauce 2 cloves of garlic 14.5oz can of cherry tomatoes 10pz of mixed seafood of choice (this was actually a frozen pack I defrosted and worked so well) Salt to taste Fresh parsley

A sensational spring version of a classic and I am telling you, everyone will just love it! RECIPE: For the Veggie Mixture: 2 Tbsp of Olive Oil 1 or 2 Shallots, thinly sliced 1 Medium Zucchini (or a handful of mini ones) , diced 1/2 Bunch of Asparagus, about half a pound, trimmed and cut into 1” pieces 10oz Box of Frozen Shopped Spinach, thawed and squeezed of ay liquid 1/2 cup of Fresh or Frozen Peas Fresh Chopped Parlsey and Basil Salt to taste For the Béchamel: 8 Tbsp of Unsalted butter 8 Tbsp of Flour 4 Cups of Milk Salt and Pepper to taste Pinch of Nutmeg Additional Ingredients: 9oz of No Boil Lasagna Noodles 2.5 cups of Whole Milk Ricotta 1 Egg 3 cups of Freshly Grated Mozzarella Lots of Grated Parm Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:28 - Prep the Veggies 05:16 - Make the Bechamel 08:42 - Assemble the Lasagna 12:15 - Bake 13:04 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Hi bestie!! You have got to try this!! The combination of creamy, sharp and salt meets herby and fresh is just so so so good! Perfect with its, bread and alongside just about anything, it's just that good! Recipe below! For the Whipped Feta: 8oz of Feta 4oz of Cream Cheese 1/2 cup of Sour Cream 1 (or 2 up to you) Cloves of Garlic Zest of 1/2 Lemon 2 Tbsp of Extra Virgin Olive Oil For the Salad: 14.5oz Can of Butterbeans, rinsed and drained 1/2 of a Seedless Cucumber, partially peeled and diced 2 Stalks of Celery, peeled and thinly sliced 1 Shallot, thinly sliced Handful of Parsley, finely chopped Juice of 1/2 Lemon or more, up to you 1 tsp of Calabrian Chili Paste, optional 2 Tbsp of Extra Virgin Olive Oil Salt to taste

A total classic and for good reason! Simply the best and you must make them! RECIPE: For the Custard: 2 1/2 cups of Whole Milk 4 Egg Yolks 4 Tbsp of Granulated Sugar 4 Tbsp of All Purpose Flour 2 Tbsp of Cornstarch 1/8 tsp of Salt Zest of 1/2 of a Lemon 1 Vanilla Bean, split down the center, seeds scraped from pod For the Zeppole, 1 Cup of All Purpose Flour 1 Cup of Water ½ cup of Unsalted Butter 3 Tbsp of Granulated Sugar ¼ tsp of Salt Zest of ½ Lemon 1 Tbsp of Limoncello, optional 3 Large Eggs 1 Egg beaten with one tablespoon of water to make an egg wash 00:00 - Intro 00:29 - Make the Custard 04:30 - Make the Dough 08:43 - Form the Baked Zeppole 09:36 - Bake 11:17 - Fry the Zeppole 13:18 - Assemble 15:58 - Dig In!

Buongiorno!! I couldn't wait to share this recipe with your for this easy, economical and quick recipe that is truly so delicious it's hard to even explain but you just need to give it a try. It's so delicious, tastes so luxe and comes together with just a few ingredients =, I just know you will love it! RECIPE: 2 Heads of Broccoli 8oz of Spaghetti 1/4 cup of Good Olive Oil 1 to 2 Cloves of Garlic Pinch of Hot Pepper Flakes Touch of Lemon Zest Plenty of Grated Parm Salt and Pepper to taste 2 Tbsp of Butter

A super quick and easy option the whole family will love! Add a handful of spinach or some broccoli and you have a full meal. One of my sister's favorites!! RECIPE: 8oz of Rigatoni 1lb of Chicken Breast, cut into bite size pieces 1 Tbsp of Cajun Seasoning 1 Tbsp of Garlic and Herb Seasoning 3 Tbsp of Olive Oil 4 Cloves of Garlic, mined 1 1/4 cup of Heavy Cream Fresh Parsley Salt and Pepper to taste 1 cup of Freshly Grated Parm Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:15 - Prep the Chicken 02:20 - Cook the Chicken 03:30 - Make the Cream Sauce 04:10 - Cook the Pasta 04:52 - Finish Up 06:15 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Hi friends! Gosh I've been SOOOO excited so share this quick little recipe with you for this unbelievably delicious danish we can't stop making and eating. It's truly EVERYTHING especially with a cup of coffee in the middle of the afternoon for a little pick me up, you will absolutely love it!! Recipe below! RECIPE: 1 sheet of Puff Pastry, thawed 5oz of Cream Cheese, softened at room temperature 3 Tbsp of Sugar 1 Egg Yolk 1/4 tsp of Almond Extract Pinch of Salt Zest of 1/4 of a Lemon 1/3 cup of Cherry Pie Filling , I used the SOLO Brand, Cheery and Pie Filling Egg Wash Sliced Almonds For the Glaze: 2 Tbsp of Powdered Sugar Drizzle of Whole Milk or Heavy Cream Drop of Lemon Juice

Hi Friends, wanted to share this really easy and delicious pasta all norma with you thats a family favorite and been making it for years!! There are many variations of it but as long as it has tomatoes, eggplant and some kind gf cheese, you're golden! It's really so delicious I know you will love it! RECIPE: 1 Medium firm Eggplant Light Olive Oil (or veg oil) or frying Extra Virgin Olive Oil 14.5oz can of Cheery Tomatoes plus about 1/2 cup of water Ricotta Salata Parm to taste Fresh Basil Salt to taste 8oz of Penne

Hi Friends! I wanted to Share with you how I take my homemade ricotta recipe and turn it into ricotta salata, it's one of my absolute favorite things to have in the fridge and goes so well with so many things! I just know you will love it and it's a great thing to make yourself if you cant locally source it. Recipe amounts below! RECIPE: 1 Gallon of Whole Milk 1 Tbsp of Coarse Kosher Salt 1/2 cup of distilled White Vinegar

Such a delicious and inviting recipe! Would be perfect for Easter or any special dinner! RECIPE: For the Sauce: 3 Tbsp of Olive Oil 1 Small Yellow Onion, minced 1/4 cup of Vodka 28oz Tomato Puree 2/3 cup of Heavy Cream Basil Salt and Pepper to taste For the Stuffing: 2.5 cups of Ricotta 10oz box of Frozen Chopped Spinach, thawed and squeeze all the liquid out 2 Cloves of garlic, minced Pinch of Nutmeg 4oz of Freshly Grated Mozz 1/2 cup of Freshly Grated Parm 1 Egg Salt and Pepper to taste Additional Ingredients: 12oz of Jumbo Shells 4oz Grated Mozz More Parm Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:45 - Start The Sauce 02:36- Build Sauce 04:38 - Make the Stuffing 06:37- Stuff The Shells 08:07 - Bake Shell 10:15 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341

Whether you’re making it for a holiday celebration or for an after-dinner dessert, this indulgent and rich tart will satisfy your sweet tooth. We show you how to make a toasted white sesame tart with bittersweet chocolate ganache. Complete with a crumbly crust, each bite is full of chocolate flavor and the crunch of the baked sesame seeds.

Experience the rich flavors of Rome with Rigatoni Alla Zozzona! This pasta recipe combines the best of amatriciana and carbonara, with a savory twist of sausage, guanciale, and creamy egg yolks. Each bite brings the fusion of smoky, salty, and hearty flavors that make this an underrated Italian classic. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Pasta Alla Zozzona is a Taste of Rome

Learn how to make this irresistible Crispy Kimchi Cheese Rice, a fusion dish that’s bursting with exotic flavors and unique textures! This recipe combines the tangy spice of kimchi with savory cheese and crispy rice, creating the perfect balance of flavors. It’s an easy, satisfying meal that transforms your leftovers into a new favorite comfort food. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Crispy Kimchi Cheese Rice Recipe

Crispy on the outside and tender on the inside, this classic southern appetizer tastes even better when made from home. We show you how to make fried green tomatoes with a delicious remoulade dipping sauce!

With chunks of dill pickle and crunchy panko crumbs sprinkled throughout, this creamy appetizer will quickly become a go-to party favorite recipe. We show you how to make a fried pickle dip with freshly chopped dill and potato chips!

These sugar cookie ice cream sandwiches are a summertime dream dessert. Learn how to make easy summer fruit ice cream sandwiches using naturally sweet fruit preserves and vanilla ice cream!

Learn how to make delicious honey butter toast! This simple yet irresistible treat combines the rich flavor of sweet honey and plenty of fresh fruit on perfectly toasted bread. We’ll guide you through the quick and easy steps to create this snack that’s perfect for breakfast, brunch, or a sweet treat any time of day. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Honey Butter Toast

Earthy beets meet sweet cherries in this eye-catching and refreshing sweet-tart-savory soup recipe. Learn how to make a chilled beet and cherry soup to cool off the guests of your next summer party.

Learn how to make delicious Falafel Smash Tacos with an easy-to-follow recipe. Combining crispy homemade falafel with fresh vegetables and a tangy sauce, these tacos are a perfect fusion of Middle Eastern and Mexican flavors. Perfect for a quick and healthy meal, these plant-based tacos are sure to become a favorite in your household. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Falafel Smash Tacos

Use this recipe to make an amazing Cabbage Tarte Tatin! Perfectly caramelized cabbage pairs with a flaky pastry crust for a unique twist on a classic French dish. We’ll guide you through each step, from prepping the cabbage to achieving that golden, crispy finish. Ideal for a savory side or a vegetarian main course, this recipe is sure to impress. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Cabbage Tarte Tatin

Serve this Asparagus Upside Down Sheet-Pan Dinner as a main course or as a side for an unforgettable evening.

Contributor Jenny Dorsey has a conversation with famed Catalonian chef Sergi de Meià about mussels escabeche, then walks us through the steps to make this classic Spanish dish at home. Mussels escabeche features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more. Mussels Escabeche Recipe: https://www.seriouseats.com/recipes/2020/10/mussels-escabeche.html Subscribe to Serious Eats on YouTube: https://bit.ly/2BIlM59 *CONNECT* Facebook: https://facebook.com/seriouseats Instagram: https://instagram.com/seriouseats Reddit: https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Sunny Lee pays tribute to one of her all-time favorite Korean banchan, pa-muchim: a marinated scallion salad of raw shaved onions and scallions dressed with mustard, vinegar, gochugaru, and sesame oil. With her take on this recipe, she turns an accident into inspiration and creates a recipe that you'll want to make again and again. Full Story: https://www.seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.html For more recipes by Sunny Lee: https://www.seriouseats.com/user/profile/sunny-lee You Might Also Like... Gamja Bokkeum with Sunny Lee: https://www.youtube.com/watch?v=3Cc-JbAzV9s Lamb Biryani with Nik Sharma: https://www.youtube.com/watch?v=gxoQyKWAD8k The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Gamja bokkeum is a simple glazed potato banchan you won't be able to stop making, or eating. Writer and Serious Eats Contributor, Sunny Lee shows you how to quickly whip up these irresistible spuds that will hog the spotlight from any main dish. Full Story: https://www.seriouseats.com/recipes/2020/02/korean-soy-glazed-potatoes-gamja-bokkeum-recipe.html For more recipes by Sunny Lee: https://www.seriouseats.com/user/profile/sunny-lee You Might Also Like... Lamb Biryani with Nik Sharma: https://www.youtube.com/watch?v=gxoQyKWAD8k The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Romesco Sauce: https://www.youtube.com/watch?v=FqMBoFzvTEM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Biryani is a celebration of aroma, color, and flavor, with perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb. Nik Sharma shows us how to make this spectacular dish at home (along with special guest, Paddington Sharma). Full Story: https://www.seriouseats.com/recipes/2020/07/lamb-biryani.html For more Nik Sharma, check out his new book-- The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes: http://abrowntable.com/the-flavor-equation You Might Also Like... Gamja Bokkeum with Sunny Lee: https://www.youtube.com/watch?v=3Cc-JbAzV9s The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Romesco Sauce: https://www.youtube.com/watch?v=FqMBoFzvTEM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.