Honey Macaroons are oven-baked biscuits soaked in syrup. Traditionally made as a Christmas sweet, the beauty of Honey Macaroons is that every home-cook can make them. Enjoy!
Fesenjān or Fesenjoon is an ultra-classic Iranian/Persian stew (khoresh) featuring pomegranate sauce and walnuts with chicken or lamb. Recipe courtesy of our friend and fabulous home-cook Minu Chamani.
Colcannon is one of the staple comfort food recipes of Ireland. Its name comes from the Gaelic “calceannann,” which means “white-headed cabbage.”
Bograč is a one-pot stew recipe, somewhat evocative of the Hungarian Goulash. Calling for three kinds of meat, namely venison or boar, beef and pork, Bograč is so popular that it is often referred to as one of the national dishes of Slovenia.
Eggplant Parmigiana or Parmigiana Di Melanzane is a traditional 3-ingredient recipe from Sicily, Italy. Contrary to what we would all think, “Parmigiana” does not mean “Parmesan cheese”. Parmigiana comes from the Sicilian word parmiciana which means “latticed” and it describes the way we arrange the eggplant slices in the baking pan or casserole prior to baking. Enjoy!
When we think of “Ireland” and “food” we often think of “potatoes” (and beer; and cheese and pubs :). Well, this is a nice, easy, tasty and hearty Irish recipe using potatoes as a base and a whole host of other goodies to give it taste and texture. Enjoy!
An easy, uncomplicated and hearty recipe this Korean Potato Soup. One would think that it is ideal for lunch or dinner but in Korea they also serve it as breakfast. Enjoy!
Lamb or Goat with Artichokes in Egg and Lemon Sauce is a classic, traditional Spring dish from Crete, Greece that’s simple to make and very easy to savour. The season for artichokes is between March and June. For the rest of the year you could use canned or frozen artichokes – but do avoid marinated artichokes – they are a totally different deal and will not go well with we’re making here. Time now to start cooking, eh?
Octopus with Pasta in the Pot – guaranteed to keep your body going whatever you have to do. It is going to take some time to cook – approx. 2 hours – but its level of difficulty is minimal: sautee, simmer, stir, do something else while food is cooking. (That difficult. 🙂 ) Enjoy!
Goat in Fruit Juice in the Oven. This one is very interesting. You marinate the goat meat in lemon and orange juice for 12hrs in the fridge. Then you cook it in the oven for approx. 60 minutes. It contains alcohol.
Lamb with Pasta in the Oven. A simple, hearty, traditional (insanely) delicious recipe from Crete, Greece requiring no particular preparation and… very little cooking skills. Of course, you can tweak the recipe with more/other spices but if you’re cooking this recipe for the first time… try to keep it simple. 🙂
Chicken Tagine – a simply mouthwatering traditional Moroccan recipe. Let’s get to work, shall we?
The Sardine Bouillabaisse Soup is as tasty and hearty as it sounds, really. 🙂 Enjoy!
This recipe for Morrocan for Potatoes with Fennel and Celery can be a starter, or a salad, or a main meal. There’s no rule. Enjoy! 🙂
Hot or cold, the Turkish Red Lentil Soup is a good one. It is nutritious too. Using vegetable broth/stock turns the recipe to vegetarian and vegan. Enjoy!
Slow Cooking Supreme, this one. Long time to prepare, simple to cook and mouthwatering taste. We picked this recipe when, at some point in life, we were roaming the mountains of Crete/Greece casting for a TV food & cooking show. A shepherd offered us this dish as lunch. Forgetting it proved impossible.
This is one of many Korean classic, traditional chicken recipes. Enjoy!
A dairy-less, meatless, satisfying and comforting one-pot recipe from India. Enjoy!
Similar to an Arabic dish called Kebsah but with a lot of twists. This chicken with cardamom and cumin recipe tastes better the next day, so, feel free to cook it in advance, store it and serve in the following day or two with a different side dish. Enjoy!
Baklava is Turkish Cuisine’s most emblematic and widely known dessert. Other nations in the area make it too, with certain twists. E.g. the Greeks prefer less spice in their Baklava, the Lebanese tend to want their Baklava drier (with less syrup) and cut in mouthfuls, etc.
Cooking this recipe may indeed reveal that “looks” don’t always pair with “taste”. Enjoy!
Lamb Stew with Dill in Egg and Lemon Sauce. This is an easy lamb stew recipe but who said “easy” can’t be “delicious”? Here’s the living proof of it.
Simple and extremely delicious, Veal in Lemon Juice is a yet another one-pot, minimum-cooking-skill Sunday lunch stew or weekday special. Enjoy!
Cuisine: IndianRegion: North This is a classic Yoghurt Marinated Indian Lamb Curry recipe that is very popular in the North of India. The recipe is also healthy and nutritious to boot. (Scroll down for the analysis.) Serves 6Cooking time: 40 – 60 minYou will need: a skilletNotes: requires marinating Ingredients 1 Kg (2 lbs) x boneless leg of lamb, cut into 1-in (2.5-cm) cubes 3 Tbsp oil 5 cardamom pods 3 bay leaves 1 inch (2.5-cm) cinnamon stick 1 Tsp cumin seeds 1 Tbsp ground coriander 4 fresh green chili peppers, without seeds, minced 1 tomato, chopped 2 cups warm water 1 cup plain yogurt 1⁄2 cup fresh coriander leaves (cilantro), chopped Yogurt Curry Marinade 3 onions, chopped 1 Tbsp Asian chili powder or ground cayenne pepper 1 Tbsp ground cumin 1⁄2 Tbsp ground turmeric 1⁄2 cup (@250g) plain yogurt 2 Tsp garam masala spice Salt, to taste Instructions In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth. In a large bowl, mix together the marinade and lamb, …
This Cuttlefish Casserole is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own health. Enjoy!
Vegetable Stew with Potatoes, Eggplants, Zucchini and Peppers. A clean, nice vegetarian and vegan recipe for a Summer vegetable stew. Can be served hot, warm or at room temperature. Enjoy!
Cottage Pie or Shepherd’s Pie is a traditional British classic dish warming hearts and bellies. 🙂 Enjoy!
Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.
The Moroccan Lamb Tagine with Dates, Almonds and Pistachios is a classic Moroccan Tagine recipe that’s usually made for weddings and family gatherings. It will take some time to cook but… as with almost all traditional recipes everywhere in the World there’s no shortcut: it. must. cook. slowly.
The Egyptian Fava Bean Stew or Fuul as a staple food is probably as old as Egypt. There are many variations (of course). We present an ultra-classic Fuul recipe as a basis – and then you’re free to change the flavour and/or add the topings of your choice.
The Anglo-Indian Mulligatawny stew is where West meets East, and vice versa. According to Wikipedia, “Mulligatawny is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to year 1784.” There are many variations of this recipe – some use ghee, others oil, some use lentils, other use lamb or beef, others are vegetarian. This one calls for lamb and lentils.
This is Green Split Pea Soup, Erwtensoep, is a Dutch winter classic and traditional recipe that offers enough strength to keep us going.
Baked Beans with Tomatoes and Mushrooms – Italian Style. Another hearty, wholesome recipe from Italy’s Tuscany. Baked Beans with Tomatoes and Mushrooms actually taste better the next day.
Italian Baked Beans with Tomatoes and Ham or Bacon – a hearty, winter day’s recipe for beans and meat. It actually tastes better the next day.
Burgers with Eggs and Lemon in the Pot – this is a unique one: minced meat is turned to burgers and then there’s sauteeing, simmering, eggs, lemon, flour, the works!
Lentil Stew with Swiss Chard and Lemon. A well known traditional Winter stew (or thick soup) from Lebanon.
Beef with Eggplants in the Pot. A classic, simple, traditional, wholehearted, insanely delicious stew, Beef with Eggplants in the Pot needs no particular introduction. You can cook this recipe “as is” or you can use it as a base for your own tailor-made adjustments.
Rabbit with Nutmeg and Almonds in Red Cider Vinegar or Red Sweet Wine. A Greek traditional cuisine classic, cooked in a pot, skillet or casserole. Substituting red wine with red cider vinegar makes it Halal.
Beef Shank with Red Wine in the Pot. Cooked in a pot, casserole or an iron dutch oven – a quick & easy variation on Osso Buco (which is an Italian traditional classic dish).
Spinach with Rice and Lemon is a Greek traditional classic dish everyone cooks at home, often, (No, you will not find at a Greek restaurant anywhere in North America unless it’s a simple Cookery that actually knows what it’s doing. 🙂 )
Fresh Tomato Sauce for Pasta or Dip. Equally good as a pasta sauce or dip. Your choice. 🙂
Vegetables in the Oven. This is a Greek summer classic recipe amounting to … throwing cut vegetables in a pan, sticking it in an oven and doing something else while the food is cooking. (Yes, that difficult. 🙂
Octopus Soup. This is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own body, mind and health. Enjoy!