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The olleta is a classic dish in the mountain area of Alicante, Spain. A hearty stew similar to a soup. 1/4 pork ribs, 1/4 pig's ear, 1 Pig's Foot, 150gr. white beans, 150gr. pinto beans, 150gr. shredded wheat, 2 sausages, 2 carrots, 2 turnips, 4 "penques" (thistle), 1 potato, 2 chard leaves, salt, oil. Leave beans to soak overnight. Chop veg. Place all ingreds in a pot with water. Season. Simmer for 2 hours. 3 minutes before turning off heat, peel sausage skin, crumble and pour into pot.

The olleta is a classic dish in the mountain area of Alicante, Spain. A hearty stew similar to a soup. 1/4 pork ribs, 1/4 pig's ear, 1 Pig's Foot, 150gr. white beans, 150gr. pinto beans, 150gr. shredded wheat, 2 sausages, 2 carrots, 2 turnips, 4 "penques" (thistle), 1 potato, 2 chard leaves, salt, oil. Leave beans to soak overnight. Chop veg. Place all ingreds in a pot with water. Season. Simmer for 2 hours. 3 minutes before turning off heat, peel sausage skin, crumble and pour into pot.

Here is "Verkukes "a rich recepe for winter days.Berbers of North Africa  cook it for specific health purposes. It is prepared to cure influenza and severe cough.It is made of veg:onion,tomato,hot green and red pepper,spinach,potato,green season's onion leaves and ofcourse some precious Sorrel leaves. All thes ingredients are cooked for about 45 minutes in water to which is added some olive oil,salt,a pinch of black pepper and a spoonful of paprika. The sauce is added to steamed barley…

Here is "Verkukes "a rich recepe for winter days.Berbers of North Africa cook it for specific health purposes. It is prepared to cure influenza and severe cough.It is made of veg:onion,tomato,hot green and red pepper,spinach,potato,green season's onion leaves and ofcourse some precious Sorrel leaves. All thes ingredients are cooked for about 45 minutes in water to which is added some olive oil,salt,a pinch of black pepper and a spoonful of paprika. The sauce is added to steamed barley…

First attempt at making karacha dosai was a success! Recipe from mythu @bumble_b_ 's mom. 1:1:1 rice flour, maida and rava. Salt. Green chillies. Crushed pepper. Cumin seeds. Curry leaves. Chopped coriander. Water. Mix to form watery batter.  Ideally let the batter ferment for a few hours. To make instantly, add some buttermilk. Super crispy and a motley of simple flavors.  #karachadosai #dosa #dosai #southindianfood #vegetarian #indianfoodblogger #rava #sooji skip the buttermilk to make it…

First attempt at making karacha dosai was a success! Recipe from mythu @bumble_b_ 's mom. 1:1:1 rice flour, maida and rava. Salt. Green chillies. Crushed pepper. Cumin seeds. Curry leaves. Chopped coriander. Water. Mix to form watery batter. Ideally let the batter ferment for a few hours. To make instantly, add some buttermilk. Super crispy and a motley of simple flavors. #karachadosai #dosa #dosai #southindianfood #vegetarian #indianfoodblogger #rava #sooji skip the buttermilk to make it…

Inji Curry     Ginger – 100 gm     Tamarind – size of a small lime     Chilly powder – 2 tsp     Coriander powder – 3 tsp     Jaggery – size of a gooseberry     Mustard – 1 tsp     Curry leaves     Salt     Fenugreek powder – 1 tsp     Coconut oil

Inji Curry Ginger – 100 gm Tamarind – size of a small lime Chilly powder – 2 tsp Coriander powder – 3 tsp Jaggery – size of a gooseberry Mustard – 1 tsp Curry leaves Salt Fenugreek powder – 1 tsp Coconut oil

olive oil, for cooking 1 onion, chopped 1-2 celery stalks, chopped (with leaves, if there are any) 1-2 carrots, chopped 1-2 garlic cloves, crushed salt and pepper 3-4 cups (a 1 L carton works well) chicken or veg stock 1 14 oz (398 mL) can diced or whole plum tomatoes, with their juice 2 cups canned or cooked navy or white kidney (cannellini) beans (one 19 oz/540 mL can) 1 thin-skinned potato, diced (optional) a couple sprigs of rosemary and/or thyme 1 small bunch (or a few large leaves)…

olive oil, for cooking 1 onion, chopped 1-2 celery stalks, chopped (with leaves, if there are any) 1-2 carrots, chopped 1-2 garlic cloves, crushed salt and pepper 3-4 cups (a 1 L carton works well) chicken or veg stock 1 14 oz (398 mL) can diced or whole plum tomatoes, with their juice 2 cups canned or cooked navy or white kidney (cannellini) beans (one 19 oz/540 mL can) 1 thin-skinned potato, diced (optional) a couple sprigs of rosemary and/or thyme 1 small bunch (or a few large leaves)…

How to cook the ultimate lamb shanks : 2 lamb shanks  6 garlic cloves  2 onions  2 carrots, chopped  300ml white wine  Approx 150ml water or beef, lamb, chicken or veg stock, enough to submerge shanks  Juice and zest of 1 orange  1tsp fennel seeds  110g red lentils  1 sprig of thyme, leaves removed  1 sprig rosemary leaves  Salt and pepper  50ml olive oil or butter  1 large handful dried apricots

How to cook the ultimate lamb shanks : 2 lamb shanks 6 garlic cloves 2 onions 2 carrots, chopped 300ml white wine Approx 150ml water or beef, lamb, chicken or veg stock, enough to submerge shanks Juice and zest of 1 orange 1tsp fennel seeds 110g red lentils 1 sprig of thyme, leaves removed 1 sprig rosemary leaves Salt and pepper 50ml olive oil or butter 1 large handful dried apricots

Cedar-Planked Salmon with Maple-Mustard Glaze. Notes: Soak plank for 6 hours, dry off top of board and rub with veg oil, marinate salmon for 1 hour before grilling (use half the marinade of maple syrup & grainy mustard), salt salmon right before grilling. For 1 inch thickness, leave on grill for 30 mins with cover on. Half way through, baste with remaining marinade.

Cedar-Planked Salmon with Maple-Mustard Glaze. Notes: Soak plank for 6 hours, dry off top of board and rub with veg oil, marinate salmon for 1 hour before grilling (use half the marinade of maple syrup & grainy mustard), salt salmon right before grilling. For 1 inch thickness, leave on grill for 30 mins with cover on. Half way through, baste with remaining marinade.

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