Albóndigas de pescado con salsa verde, receta alemana.
Midye dolma, taramasalata, preserved lemon
Midye dolma, taramasalata, preserved lemon | There’s a mussel dish on the menu everywhere you go in Istanbul. Two of the best we experienced were fried mussels on a stick and stuffed mussels with rice. This dish brings both of those dishes in a really tasty combination.
Kale Caesar salad with roast chicken
Kale Caesar salad with roast chicken | I know that kale recipes are huge on the Internet, but here in South Africa, we tend to catch on to food trends a little late! For raw kale, I think it needs to be generously coated with a flavour-packed dressing with lots of acidity to help break down the texture slightly, and my new all-time favourite Caesar dressing is adapted from a Jamie Oliver recipe that has become a staple in my house – this dressing turns any green leaf into a taste sensation…
This recipe is wonderful. Recently I fixed a Panamanian dinner for close friends here in Colorado with arroz con pollo, plantain, stuffed chayote, mango salad and a coffee dessert. It was a big hit! Note: saffron is expensive and sometimes hard to find. I buy packaged saffron rice and substitute half that kind with regular plain white rice, and it gives it a wonderful flavor. Ingredients 3 lbs chicken pieces, about a cup of Crisco, 2 bay leaves, 15 oz tomato sauce, 4 cups rice, 1 bunch...
How to make pea and ham soup
How to make pea and ham soup | Pea and ham soup is a really satisfying dinner, ready in 15 minutes, using simple ingredients you probably already have in the cupboard.Equipment and preparation: For this recipe you will need a stick blender. This meal, if served as four portions, provides 236kcal, 17g protein, 25g carbohydrate (of which 7g sugars), 6g fat (of which 2g saturates), 6g fibre and 0.9g salt per portion.
Jaffna goat curry
Jaffna goat curry | Jaffna, in Sri Lanka, is known for its own style of spicy cuisine. This recipe for goat curry is as simple as popping all the ingredients in a pot and allowing it to simmer until the meat is tender and the gravy is thick and rich. This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also use lamb instead of goat.