Blog Post & Recipe:
Cheese & Bacon Scones with Homemade Piccalilli
Of course the piccalilli was made several weeks in advance to allow the flavours to mature but the scones were enjoyed fresh from the oven.
Blog Post & Recipe:
THAI SOBA NOODLE BOWL
I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It’s tougher to neutralize the spice in a soup like this, so start moderate.
Blog Post & Recipe:
Fresh Mint Hot Chocolate
What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.
Blog Post & Recipe:
Ginger Soba Noodles Recipe
You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.
Blog Post & Recipe:
It's the small things that make a difference - Pasta With Meat and Fennel Ragu
In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.
Blog Post & Recipes:
Things to do with (Estonian) black pudding aka verikäkk
Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings.
Fried black pudding with sour cream ... Fried black pudding ... Fried black pudding crisps
Blog Post & Recipe:
Recipe: Steamed Pork Buns (Baozi)
For the filling, combine the pork, cabbage, scallions, soy, sesame oil, and sherry in a large bowl. Set aside.
Blog Post & Recipe:
Miso Noodle Soup
This is one of those incredibly quick recipes that is perfect when the first cold days of autumn arrives. Have it for lunch or add some tofu and have it as a light dinner.
Blog Post & Recipe:
Hugh Fearnley-Whittingstall's cooking with milk recipes
This week, I'm marinating, poaching and simmering meat and fish in the white stuff, using milk – and buttermilk – to keep the flesh moist and to carry, round out and deepen flavour.
Pork in milk ... Buttermilk chicken ... Cullen Skink
Blog Post & Recipe:
Pumpkin Seed Mole | Mole Verde
In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color.
Blog Post & Recipe:
Dinner Tonight: Hot Soba
While I have a deep abiding love for noodles of all kinds, soba has never exactly worked for me at home. Part of the issue is that most recipes call for the soba to be cooked and then cooled. Obviously I'm doing something wrong, because they come out slinky and watery, and seem to repel flavor. Considering I suck at cold soba, I figured I should give hot soba a try.
Blog Post & Recipe:
Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; น้ำพริกตะไคร้)
Chili relishes are made by pounding together chilies with salty ingredients, such as fermented shrimp paste, salt or dry shrimp, to which various proteins are added, the mix is than further seasoned to sour, salty and sweet flavors. Burst with tastes, chili relishes are served in a central bowl and are eaten along with rice and a wide variety of condiments, sweet pork, grilled fish, salted meat and vegetables picked up fresh from the garden.
Blog Post & Recipe:
Oatmeal Popovers
Sure enough, the oatmeal in these popovers prevented them from rising quite so impressively, and most of them only had small pockets. They were, however, light and homey, and we ate them up with cups of tea
Blog Post & Recipe:
Beef Rendang
It's rich, spicy, flavourful, and very Southeast Asian ... the essential ingredients besides the meat are the spices (onion, curry leaves, curry powder, turmeric, and chili pepper) and the coconut milk. All the other ingredients are fair game to the diversity of adaptations.
Blog Post & Recipe:
Recipe for vegan Napa cabbage soba with spicy peanut sauce
Put this spicy peanut sauce on anything -- a piece of shoe leather, marshmallows, or even the cauliflower I dislike so much -- and I will eat it. Put it on something I do like, and I will lick my plate clean. Peanuts and Japanese buckwheat noodles (soba) have a natural affinity, but this dish will be just as good with spaghetti, or whole wheat penne, or just about any type of noodle or pasta. One tip: don't stir-fry the vegetables for more than a minute.
Recipe:
tofu & eggplant salad
This quick and easy salad is something I rustled up the other day for a vegetarian friend. Normally I would add a spoonful of pounded dried shrimps and season with fish sauce.
Blog Post & Recipe:
Grilled Tofu and Soba Noodles
To assemble, toss the soba noodles with a good amount of the dressing, reserving enough to drizzle generously on top of the tofu. Place the tofu on top of the noodles, and drizzle with more dressing.
Blog Post & Recipes:
Ingredient Spotlight: Banana Blossom
Found in Asian grocery stores in the US, banana blossoms can be eaten raw, and are also cooked in soups, stews, and curries. They can also be steamed and served with dips, and peeled apart like an artichoke ...
Recipes with banana blossoms: Banana Blossom Salad with Chicken and Asian Pears ... Banana Blossom Salad ... Shrimp and Banana Blossom Salad ... Banana Blossom Curry ... Banana Blossom and Prawn Curry ... Fried Banana Flower
Blog Post & Recipe:
What's the best barbecue marinade?
Most marinades work by using an acid base (vinegar, wine or lemon juice, for example) to weaken muscle tissue, making the meat feel softer and juicier in the mouth.
Felicity's perfect marinade
Blog Post & Recipes:
7 tips for full-flavoured vegetable stock
i. chop fine ... ii. lightly brown your aromatics ... iii. be generous with the mushrooms ... iv. go for tomato ... v. start with cold water ... vi. let it simmer ... vii. taste as you go
basic vegetable stock ... simple soba noodle soup
Blog Post &c Recipe:
Caramelized Plantains
Less sweet and more starchy than a banana, the plantains cooked up golden and crusty on the outside but tender and almost creamy on the inside ... When you buy a plantain at the store, don't buy one that is nearly black for the flesh will be too soft and won't cook up properly. You want one mainly yellow, with some black.
Blog Post & Recipe:
Tofu & Purple Cabbage with Soba noodles
I basically just cubed up the tofu; sliced the onion, cilantro and cabbage (both purple and some white) into slivers; drizzled a little rice vinegar on it all and gave it a healthy squirt of ...
Blog Post & Recipe:
Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche
We love beetroot and cook often with this wonderful vegetable. I only started growing them last year and found them easy to grow, the secret is not to water them too often otherwise the leaves grow and the root stays weak and skinny.
Website:
The Congo Cookbook (beware of popups)
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa ...
Chicken | Fish | Meat | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Snack | Beverage | Other
