Quantcast
Channel: Food: Recipes and Articles
Browsing all 8476 articles
Browse latest View live

Hallacas

Eyal Chipkiewicz from Cruzao restaurant shares this healthy dish. According to Venezuelan popular myth, hallacas have their origin during colony times. Back then, plantation owners used to donate...

View Article


Causa Peruana

Some people say causa comes from the Quechua word “kausay” (sustenance of life). According to this, the dish would have pre-Hispanic roots, and in those days the dish was boiled potato eaten with...

View Article


Argentinian chocotorta

Caramel is the Australian version of the famous Latin American "dulce de leche", used in most Latin desserts. This "chocotorta" comes from Argentina. It was a recommended recipe that a company wrote...

View Article

Duck magret an l'orange

Bistro Thierry is a typical French bistro, located south-east of Melbourne. Here, you will find all the ambience of a classic French bistro. In this podcast, we talk with the chef, Frederic Naud. He...

View Article

Pickled ginger

Peel the ginger and cut into very thin slices. Place the ginger in a small saucepan of boiling water and boil for 30 seconds before draining. Place the ginger in a jar. Place the rice wine vinegar in a...

View Article


Tandoori-style chicken

It’s fun preparing this dish and, once you have understood it, you’ll enjoy creating your own spice mixture for a taste variation. Cook the chicken in a very hot oven and keep an eye on it during...

View Article

Traditional Maltese date slices

These date slices were originally deep-fried and sold by street vendors and served hot. Nowadays one can buy them fresh or frozen, but are mostly made in every home.

View Article

Poached tomato bruschetta

Moroccan chef Hassan M'Souli says if a tomato has a strong, fresh and fragrant smell it's a sure sign it’s a high quality fruit. Here he gives us another variation of the Italian classic bruschetta, an...

View Article


Chocolate and nutmeg tartlets with advocaat

Luscious tasting chocolate tartlets with nutmeg, served with an advocaat sauce.

View Article


Leche flan

The Filipino version of crème caramel, the leche flan is a cherished dessert enjoyed on Christmas and festive occasions throughout the year.

View Article

Bombas profiteroles

The Uruguayan "bombas" are very similar to profiteroles. This pastry was introduced in France by Caterina de' Medici, wife of Henry II of France, who brought from Tuscany several recipes, including the...

View Article

Kiflice

Preheat oven to 180°C fan-forced. Line 2 large oven trays with baking paper. Sift flour and baking powder into a large bowl. Using your fingertips, rub in butter and zest until mixture resembles...

View Article

Snapper cooked in paper (dentice in cartoccio)

Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Add garlic and ginger, and cook for 30 seconds or until fragrant. Add cavolo nero and celery, and cook for a further 5 minutes or until...

View Article


Crumbed lamb cutlets with mache and mint salad (costolette di agnello con...

Using a meat mallet, pound lamb cutlets lightly all over until 5mm thick. Place herbs, breadcrumbs and parmesan in a bowl and mix well to combine. Season with salt and pepper. To crumb lamb cutlets,...

View Article

Pumpkin tortellini with sage butter (tortellini di zucca con salvia e burro)

To make pasta, mound flour on a work surface, make a well in the centre and add egg, egg yolk, 1 tbs water and a pinch of salt. Using a fork, gradually draw in flour until mixture is thick, then work...

View Article


Strawberry cannoli (cannoli alla fragola)

If you like, substitute ready-made cannoli shells from delis and specialist food shops. For this recipe, you will need a sugar thermometer. Start this recipe a day ahead.

View Article

Yoghurt sorbet (gelato di yogurt)

For this recipe, you will need a sugar thermometer. Start this recipe a day ahead.

View Article


Crab in pepita sauce (cangrejas con pepitas)

To prepare crabs, break off tail flaps on the underside and discard. Cut each crab in half lengthwise, then carefully pull off back shells and reserve. Discard the ‘dead man’s fingers’ (soft gills),...

View Article

Plantain empanadas (empanadas de platano)

To make custard, whisk milk with 2 tbsp cornflour, egg, vanilla and sugar in a saucepan until well combined. Add cinnamon and bring to the boil, stirring continuously with a wooden spoon. Reduce heat...

View Article

Iranian lamb and herb stew with barberry rice (khoresh ghormeh sabzi bah...

The Iranian table always has bowls of fresh herbs and pickles for people to add to their dishes as they please. The rice is tinted yellow with saffron; a most prized spice in Iran that is so precious,...

View Article
Browsing all 8476 articles
Browse latest View live