Paneer is my first love. Paneer should be not mistaken for cottage cheese. Paneer is made out of milk while cottage cheese contains some heavy whipping cream, also paneer isn’t salted, so be very generous with the salt that you include for this recipe. For this recipe, I used the store bought paneer for this recipe instead of making it at home, but in the near future I’ll post a recipe and teach you how to make the perfect paneer at home....
Using minced (ground) pork or chicken means there is little prep, and having the noodles cook in the one pan is an added bonus. The sauce is a creamy fusion of coconut milk, peanut butter and red curry paste, and it’s such an easy way to add a lot of flavour with little effort. The lime at the end adds just the right amount of acidity to cut through the creaminess....
What do you need for this recipe? Okay, what you really need - butter, eggs, goat cheese, and maybe some green onions / scallions. You can also add a bunch of Italian seasoning that could go well with this. You could add a kick with some jalapenos. The possibilities, as always, are endless. I like my scrambled eggs with goat cheese, but you can absolutely add cheddar (which gives it a sharper flavor) or you can add parmesan (nuttier flavor)....
WHAT ARE SEEKH KABABS? Tender Pakistani Seekh Kababs (Ground beef) are famous across Pakistan. Seekh means skewer and Kabab means meat cooked over a fire. They are long sausages made of minced beef, and this recipe contains my special Homemade Seekh Kabab Masala. This Pakistani Appetizer recipe will transport you back to Burns Road in Karachi, Pakistan where you can find easily the world’s best Seekh Kababs. I tried to replicate the recipe because that’s the only taste of Seekh Kabab that I eat....
I consider myself extremely lucky to have an entire gallon sized container packed FULL of leftover turkey meat. Using two cups of turkey to make this salad barely even made a dent in it. Since I’m now 8 months pregnant and down to the final countdown, I have grand plans to stock my freezer with turkey pot pies this week so we’re all set after baby comes. This turkey salad has dried cranberries, but if you have leftover fresh cranberries (which are less sweet and more tart) those can also be used....
Are you guys fans of ice cream sandwiches? I hope so, as this is what is on the menu today! At times when sticking your head into the fridge at regular intervals seems like an inspired idea, sinking your teeth into a soft and chewy biscuit followed by a refreshingly cold and creamy ice cream centre is just as good. These vegan and gluten-free ice cream sandwiches are a hot weather must!...
No matter how vicious winter’s storms are here, Greek summer NEVER disappoints. This week we are enjoying 30 degrees Celsius and we’re hitting the beach every day ‘after work’. I’m usually putting my towel down at about 4pm in the afternoon and even then it’s still pretty hot. It’s such a massive departure from living in London, commuting an hour to and from work and hitting the couch at 9pm, exhausted and getting mentally ready to get up at 7am the next day....
We’ve had some stunning weather these past few days. Evenings have finally warmed up and they invite you to sit outside for hours with a light supper and a glass of icy cold beer or white wine. Today’s dish is my idea of an ideal warm-weather supper. It is bursting with flavour, colourful, filling and yet still light. The Mexican theme has been inspired by all the amazing recipes I’ve seen all over the blogsphere for Cinco de Mayo – I know I am late to the table, but there is never a bad time to a have a good burrito with a proper vegan tortilla filling!...
Hope you have good things planned this weekend? We have just got to London where I will be staying for the next few weeks as I have some stuff I need to take care of. We’ve packed the car with random bits and pieces that you so take for granted at home as I’ll be living out of a suitcase and a few boxes for a while. I also won’t have access to a fully equipped and well-stocked kitchen so I won’t be able to do any recipe development for a while either, but don’t worry I shot several extra recipes before we left and I hope to be back in Bristol by the time they run out…...
It’s almost the weekend again, yay! I am looking forward to this one immensely given that the last one did not feel like a weekend at all. We put the final coat of paint on the guest bedroom’s walls last night and the room looks fantastic this morning. Once our guests leave, we will paint the skirting boards and the radiator (like the walls, it’s been also painted lilac!! by the previous owners) and then on to the fun stuff – picking a light, furniture, soft furnishings, maybe a couple of plants that will endure my gardening anti-talent 😉 ....
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Quick and easy-to-make recipe ready in 25 minutes, perfect for busy weekdays and lunch on the go. Add more hearty vegetables to your diet without sacrificing flavor. Naturally vegan and can be made gluten-free! Use a dairy-free sauce or dip when serving, and substitute flour tortilla with corn tortilla to make it gluten-free....
Although I am no Italian, I happen to have grown up on gnocchi, so they are my ultimate comfort food. In Poland, they are called ‘kopytka’ (something that translates as ‘little hoofs’) and apart from the nutmeg, they are very much the same as gnocchi, yet bigger and less cute looking as they aren’t typically ridged. My Gran used to make them all the time when I was a kid and I loved them, especially the pan-fried sort, basted in butter…(yup!...
Man, it was so haaaaard to keep this recipe under wraps! It took a lot of tries to get this puppy just so and once I finally succeeded, I was so excited I wanted to share!! Duncan says I’m like an excitable little bird sometimes, especially when it comes to food discoveries. I’m declining to comment… 😉 So this indecently fluffy peanut butter mousse with creamy chocolate ganache on top was destined to be published later in the year, but there was no way I was gonna wait that long!...
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Tried and tested one-bowl vegan recipe with tons of pumpkin flavor. This basically requires you to mix all the ingredients and bake it. No need for a stand mixer, no need for multiple bowls even! Can be made refined sugar free. The recipe as written uses ⅓ cup each of granulated and brown sugar....
Today’s recipe is hands-down our favourite pasta dish. I have also cooked it for many of our friends who came to stay (or whose kitchens I invaded in an attempt not to make our veganism a complete pain in the neck) and they were all pretty impressed with the flavours of this dish. It is my take on a famous Italian classic – pasta alla puttanesca – in this case I’m calling it vegan puttanesca....
Now that autumn is finally here, we have a classic French recipe to share with you: vegan tarte tatin. This dish marries up apples, autumn spices and brandy and presents them on a deliciously flaky pastry crust. This dish is so wonderful because you get that amazing apple pie experience without all the difficult and intricate pastry work that sometimes comes with making an actual pie. You just bathe the apples in some olive oil, maple syrup and spices, whack a sheet of puff pastry on the top of the pan and stick it in the oven for 30 minutes… Turn it upside down and you have a rich autumn dessert that you won’t be able to stop eating!...
Avocado The great thing about avocado is that it’s almost always in season thanks to perfectly complementary growing seasons in Mexico and California, two of the largest avocado producers (from November to April, then May to August). So, they’re basically in season year-round. One quick tip for buying avocado - don’t buy the prepackaged versions. They might all ripen on the same day and leave you with nothing for the rest of the week....
Cherry season is typically during the months of May to July. However, sweet cherries and sour cherries are harvested at different times. Read on to find out more about when specific types of cherries are in season, and great recipes to use those cherries in. Sweet cherries are typically harvested earlier in the season, while sour cherries are harvested a bit later. Types of Cherries Cherries can broadly be grouped into two categories: sweet cherries and sour cherries....
First, the produce is significantly less expensive than it is in Massachusetts, probably because there is a much better selection of local, seasonal selections (and because the cost of living is generally lower). In the peak of July, zucchini and corn abound. Oh, and the TACOS! Everywhere you look, there’s a taco truck or a taqueria. In the grocery store (HEB is my new favorite place in the world!), there are fresh baked tortillas every day that are still warm when you put them in your cart....
WHAT IS GARAM MASALA POWDER? It brings an enticing blend of aromas and flavors to dishes such as Mutton Korma, Gobi Gosht, and Mutton Masala. This Pakistani/Indian spice blend is one of the most common spices in our cuisine. HOW TO MAKE IT SPICER? Generally, garam masala powder isn’t spicy. However, I would highly recommend not to make it spicy because as I said before, the main purpose of the garam masala powder is to give the dish an aroma and that finishing touch in taste....
