These amazing Sweet Potato Bars are absolutely AMAZING! They have a raw gingerbread crust, and are so easy to make. Oh, and they're perfect for the holidays!
Get the full recipe here: http://www.sweetpotatosoul.com/2013/1...
Want to eat delicious healthy food like this EVERYDAY? Check out www.21dayveganblueprint.com
This colorful Indo-Chinese rice recipe inspired by Chinese community, who live in Calcutta, here we use Chinese cooking technique and Indian seasoning.. Here is the ingredients list :
Homemade Gata Recipe. http://www.aashpazi.com/gata
Ingredients:
4 Cups All-Purpose Flour
3/4 Cup All-Purpose Flour
4 oz (113g) Unsalted Butter
1 Cup Plain Yogurt
1 Cup Powdered Sugar (Confectioners sugar)
1 Cup Sugar
1 Egg
1 Egg
2/3 Cup Vegetable Oil
1/2 Tsp Yeast (Instant)
1/2 Tsp Nutmeg (Powder)
1/2 Tsp Ground Cardamom
1 Tsp Ground Cinnamon
1 Tsp Baking Powder
Preparations:
None.
Directions:
DOUGH: For details click: http://www.aashpazi.com/gata
Gata is an Armenian sweet pastry. Gata is also know as coffee cake as it’s often served with coffee.
Gata is sweet and delicious but keep in mind it is still a pastry and may be high in sugar and calories, nevertheless, having a piece next to a morning coffee can get you…Read More http://www.aashpazi.com/gata-calories
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A quick and easy Healthy Tahini Granola recipe using date syrup and cardamom for a Middle Eastern twist.
GIVEAWAY
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I'm giving away one of Organic Burst's Beauty Bundles which contains 3 of their amazing full size superfood tubs. Check out my previous video to find out how to entre https://www.youtube.com/watch?v=2myr0...
I’ll be picking and contacting the winner next weekend (Sunday 15th March) If you win, I’ll need your details to pass on to Organic Burst as they will be shipping out the prize.
Make sure to SUBSCRIBE for many more upcoming healthy recipes. I'm also planning a few more fun giveaways ;)
Organic Burst Review:
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You can read my full review on Organic Burt’s products here http://nadiashealthykitchen.com/organ...
Organic Burst website:
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Or you can find out more about Organic Burst and their products on their website http://www.organicburst.com/?rfsn=732...
Full Recipe:
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Find the full recipe on my website http://nadiashealthykitchen.com/
With recipes passed down from generation to generation, Shane draws inspiration for his rabbit stew from a childhood favourite taught to him by his grandfather. This recipe requires the use of a dehydrator to make the sun-dried tomato paste. In a pinch you could use a store-bought paste.
Ingredients
1 large (about 1 kg) New Zealand farmed white rabbit, cut into large pieces
salt and pepper
50 ml olive oil
2 brown onions, diced
2 garlic cloves, sliced
3 fresh bay leaves
5 green cardamom pods, bruised
2 star anise
2 cinnamon sticks
1 tsp ground turmeric
1 tsp ground cinnamon
½ tsp cayenne pepper
¼ tsp ground cloves
½ tsp ground coriander
pinch of saffron
1 tsp salt
750 ml (3 cups) red wine
¼ cup sun-dried tomato paste
55 g (¼ cup) brown sugar
parsley leaves, to serve
Sun-dried tomato paste
1 kg oxheart tomatoes, quartered
generous pinch of sea salt
pepper
1 tbsp brown sugar
Herbed potatoes
100 g pink fir potatoes
150 g purple sapphire potatoes
100 g baby Dutch cream potatoes
150 g baby King Edward potatoes
100 g kestrel potatoes
4 French shallots, finely chopped
20 marjoram sprigs, leaves picked
20 flat-leaf parsley sprigs, leaves picked
olive oil, to drizzle
juice and finely grated rind of 1 lemon
salt and pepper
Gremolata
½ small baguette
2 tbsp olive oil
40 g unsalted butter, melted
60 g blanched almonds, roughly broken
80 g golden raisins
finely grated rind of 1–2 lemons
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
You will need to begin this recipe 2 days ahead.
To make the sun-dried tomato paste, arrange the tomato quarters in a single layer on a silicone-lined dehydrator tray. Season with salt and pepper. Sprinkle the brown sugar over the tomato then place the tray in the dehydrator and cook at 60°C for 24–48 hours. The tomato is ready when dry and shrivelled up. Once tomato is finished drying, place in a blender and blend until smooth. Refrigerate until required. The sun-dried tomato paste will keep covered with a layer of olive oil, in the fridge for 1 month.
Season the rabbit pieces with salt and pepper. Place a large heavy-based flameproof casserole dish over high heat. Add the oil and rabbit pieces and cook, until evenly browned. Add the onion and garlic and cook, stirring, for 2–3 minutes or until the onion softens. Add the bay leaves and all the spices and cook for a further 1–2 minutes or until aromatic. Pour in the red wine, then stir and scrape the base of the pan with the spoon. Add the sun-dried tomato paste and brown sugar. Stir to combine, bring to a simmer, cover and cook for 2–2½ hours or until the meat is falling from the bone. Remove the rabbit from the stew and gently pull the meat away from the bones in large pieces. Bring the liquid to the boil and cook for 10–15 minutes until slightly thickened. Return the meat to the dish and cover to keep warm.
Meanwhile, place all the potato in a large saucepan. Cover with cold water, bring to the boil and cook for 10–15 minutes or until just cooked through. Drain potatoes and very lightly break apart with a fork. Add the remaining ingredients, season to taste and toss gently to combine.
Process the baguette in a food processor to form coarse crumbs. Place a large frying pan over high heat and add the olive oil and butter. When the butter begins to foam, add the baguette crumbs and cook for 2–3 minutes or until lightly coloured. Add the almonds and cook for 1–2 minutes or until the crumbs and almonds are golden. Add the remaining ingredients, season to taste and toss to combine.
Spoon the rabbit and some sauce into a large bowl, top with gremolata and the parsley. Serve the smashed potatoes to the side.
This recipe is for simple and delicious cake, which is easy to make and loved by everyone.
You can make this serve this cake with other Afghani dishes and recipes, but its best served with tea/coffee or serving your guests. They will love it. Good luck and Thanks for watching.
This curry is one of the most versatile recipes you must have in your culinary arsenal, its so easy and tasty, not to mention adaptable to most ingredients and palettes. Once again this is my mums original recipe and has been tweaked to perfection over the years. This features on our dinner table at least once a week because its simply yummy.
INGREDIENTS
1 kg Chicken
2 tbsp. Cooking oil
2 cups Fresh coriander
1 cup Mint leaves, without stocks
6/10-nos. Green Chillies
10 Garlic cloves
1-inch Ginger
1tsp Pepper corns
1 tbsp. Cumin seeds
1.5 tbsp. Roasted coriander powder
5 nos. Cloves
5 nos. Green cardamom
1 inch Cinnamon stick
2 Onions, medium size quartered
Salt to taste
2 tbsp. Synthetic vinegar
Pinch of sugar
PROCEDURE
1. Cut chicken into eight pieces, wash and pat dry. I prefer leaving the skin on it add to the taste.
2. Blend all the ingredients in a mixer blender to a smooth paste.
3. Pour oil into a vessel, add the curry paste and fry on a high heat for a minute, add the chicken pieces, bring to a boil and reduce to a medium simmer, cover and cook for 20 minutes.
Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
A very light but healthy soup, clear soup, chicken soup, clear soup recipes.
http://vahrehvah.com/home-style-chick...
Ingredients: Bay leaf 1
Cinnamon 2
Cardamom 2
Cloves 3
Pepper corns 1 tsp
Coriander seeds 1 tsp
Ginger 1/2 tsp
Garlic 1 tsp Green chillies 3-4 Onions 1 Carrot 1
Cabbage ¼ cup
Chicken bones 150 grm
Salt to taste
Boneless chicken pieces 100grm
Coriander 1 bunch
Lemon juice 2 tsp
Method:
1. In a pressure cooker take bay leaf, cinnamon, cardamom, cloves, pepper corns, coriander seeds, ginger, garlic, green chillies, onions, carrot, cabbage, chicken bones and water.
2. Also add salt and pressure cook for 5 whistles.
3. After the whistles remove the lid and strain out the water after removing the chicken bones.
4. Switch on the flame and keep this for cooking by adding few boneless chicken pieces.
5. Boil for another 5-10mn then add coriander and lemon juice.
6. Switch off the flame and serve hot in a soup bowl.
