Flipping through my (very) old Jamie Oliver The Naked Chef cookbook, I was inspired to make the mushroom risotto. The wonderful thing about Jamie Oliver’s recipes is that he gives you so many options to vary the same recipe.
In this mushroom risotto recipe, you may use any kind of mushroom you come across or have on hand.
But that’s not all: you can even use dried mushroom (which you re-hydrate)!
Isn’t that wonderful? Continue reading “253. Mushroom Risotto”
I could live on appetizers and side dishes.
Don’t you find the best part of a meal are the apps and the sides?
Appetizers can easily contain all the food groups, rendering the main dish moot in my opinion. Continue reading “252. Pear and Blue Cheese Crostini”
Lablabi is a popular Iraqi chickpea broth that is commonly sold even in the streets.
All it is, is boiled re-hydrated chickpeas. Literally.
The consumer then can add flavorings as they like: lemon juice, hot sauce, a good grinding of pepper, or simply consume it as it is. Continue reading “250. Lablabi: Iraqi Chickpea Soup”
This is a strange but amazingly delicious method to cook a whole fish, and does not taste overly salty at all.
It is very easy to make, and fun and sociable to eat.
The meat just magically separates itself from the bones, and almost presents itself as a fillet because it’s so easy to separate. Continue reading “249. Sea Salt-Crusted Whole Fish”
Don’t all breaded and fried foods taste delicious??
In an attempt to slightly healthify (?) breaded mushrooms, I opted for baking them instead.
So this isn’t really a recipe. It’s more of a technique which you may apply to alot of different food: mushroom, aubergines, chicken, fish… you name it. Continue reading “248. Baked Breaded Mushrooms”
These peanut butter cornflake bites are a must for all peanut butter lovers.
The combinations of texture and taste are incredible.
Chewey, crunchy, a little bit sweet, a little bit salty, and a whole lot of deliciousness! Continue reading “247. Peanut Butter Cornflake Balls”
Tabboula (aka tabouleh, tabouli) deserves its very own fan club. It is so popular, so delicious, so unique!
Tabboula is a Levantine Arab salad consisting of bulghul (cracked wheat), tomato, green onion, and parsley. The main ingredient is the parsley.
I have come across some salads labeled tabboula which are almost entirely made of couscous, with just a garnish of parsley.
That’s not tabboula, that’s a joke. Avoid them. This is the real deal. Continue reading “246. Tabboula”
Spicy roasted pumpkin and roasted pumpkin seeds lead to pumpkin soup!
‘Tis the season of pumpkin, after all…
This pumpkin soup heralds so many memories for me, and really is timeless.
It is one of the first things I learned to cook, and is still, in my opinion, one of the tastiest. Continue reading “245. Pumpkin Soup”