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Gordon Ramsay & Spicy Cauliflower
emointhekitchen We’re going to talk about the amazing combination of Gordon Ramsay, spicy food, and cauliflower. First things first, let’s talk about Gordon Ramsay. He’s a world-renowned chef known for his fiery personality and incredible culinary skills. When it comes to cooking, this guy knows what he’s doing. So if he’s putting his stamp of approval on something, you know it’s going to be good. Now let’s talk about cauliflower. It is not only versatile but also full of nutrients. It is low in calories, high in fibre and full of vitamins and minerals. So there you have it, a tempting combination of Gordon Ramsay, spicy food and cauliflower. So…
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Millet & eggs
emointhekitchen Millet Autumn is a season that holds great significance in TCM. Recommends conserving and nourishing the body’s energy during autumn in preparation for the colder months ahead. It recommends specific foods and herbs to support the body during this season. Millet is a grain highly valued in TCM for its ability to harmonize the body’s spleen and stomach or vital energy. Millet can be incorporated into the diet in various ways, for example in porridges, soups or as a substitute for rice in dishes. Eggs Eggs are another important food during autumn. In TCM, they considered eggs to have a nourishing and soothing effect on the body. Eggs are…
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Apples and Honey Punch
emointhekitchen It’s that special time of year when we gather with loved ones, celebrate the Jewish Rosh Hashanah, and indulge in all the delicious flavours of the season. And one of my favourite treats during this festive holiday is a refreshing glass of apples and honey punch! This delightful punch is not only a tasty way to celebrate Rosh Hashanah, but it also symbolizes our hopes for a sweet and fruitful year ahead. We need: apples honey water lemon Procedure: To make this delightful punch, all you need are a few simple ingredients. Start by juicing some fresh apples to extract that natural sweetness. Then, mix in a generous amount…
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Carrot salad
emointhekitchen Nothing beats a hearty Armenian carrot salad to start your day off right. They packed this dish with nutritious ingredients like carrots, walnuts, and sour cream, and it’s hearty enough to keep you full until lunch. Plus, it’s so easy you can have it on your desk in no time. If you’re looking for a delicious and healthy way to start your day, look no further than this Armenian Carrot Salad. It will definitely become a breakfast staple in your household. You will need: 2 large carrots 1 clove of garlic salt, pepper, parsley, coriander (optional) 1 sour cream 50 g walnuts Procedure: Grate the carrot coarsely, chop the…
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İmam bayıldı
emointhekitchen Oh my goodness, have you ever heard of “İmam Bayıldı”?And the best part? It’s super easy to make! İmam bayıldı (“the imam fainted”) is a dish in Ottoman cuisine consisting of whole aubergines stuffed with onions, garlic and tomatoes and stewed in olive oil. Aubergines were introduced into Turkish cuisine during the Seljuk period by the Arabs and within a few years became one of the most beloved vegetables of Ottoman cuisine. The first recipe for the olive oil-based dish was published in “Melceü’t Tabbahin” by Mehmet Kamil in 1844. It is no surprise that the meatless dish became popular throughout the region and even reached Greece. The name…
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Falafel
emointhekitchen If you’ve never had the pleasure of sinking your teeth into a warm, crispy falafel, then you are truly missing out. Picture this – a flavorful blend of chickpeas, herbs, and spices, formed into little patties and deep-fried to perfection. The result? A heavenly bite that is crispy on the outside and soft and flavorful on the inside. Whether you enjoy your falafel stuffed inside warm pita bread, drizzled with tahini sauce and topped with crispy lettuce and tomatoes, or served alongside a refreshing side of hummus and tabbouleh, falafel is a versatile dish that never fails to bring a smile to your face. You will need: 1 cup…
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Edamame beans
emointhekitchen History Soybeans (edamame beans) were first cultivated in China some 7000 years ago. The place of origin is said to be East Asia and China. It is said that it was already eaten in its present form during the Nara and Heian periods. The term dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple. In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended that citizens eat the beans whole or use them ground up and added to…
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Omelette in Basturma
emointhekitchen Basturma is a traditional dried beef that’s been seasoned and cured with a mouthwatering blend of spices. It’s like a flavour explosion in your mouth! The process of making basturma involves marinating the beef in a mixture of garlic, cayenne pepper, paprika, and other secret spices, before drying and ageing it for several weeks. The result is a tender, flavorful meat that’s perfect for snacking on its own or adding to sandwiches and salads. In Armenia, basturma is a beloved staple and an integral part of their culinary heritage. It’s often enjoyed with a side of fresh bread, cheese, and pickles. Trust me, once you try it, you’ll be…
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Zucchini meatballs
emointhekitchen Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, these flavorful meatless meatballs are guaranteed to bring a smile to your face and a rumble to your tummy. Get ready for a taste sensation like no other! Trust me, these zucchini meatballs are so incredibly tasty that you won’t miss the meat at all. So, grab your apron and get ready to whip up some zucchini meatball magic in your kitchen. You will need: 450g zucchini 100g of oatmeal 80g of chickpeas flour 4 cloves garlic (or dried garlic) 1/2 natural tofu salt 2 tbsp chia seeds olive oil 1 tomato Grate…
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Kogomi (Fiddlehead fern)
emointhekitchen 《本草纲目》：“蕨处处山中有之。二三月生芽，拳曲状如小儿拳。其茎嫩时采取，以灰汤煮去涎滑，晒干作蔬，味甘滑，亦可醋食。” “Compendium of Materia Medica”: “There are ferns everywhere in the mountains. Buds are born in February and March, and their fists are like children’s fists. The stems are taken when they are tender, boiled in ash soup to remove the saliva, and dried as vegetables. It tastes sweet and smooth, and can also be eaten with vinegar.” Li Shizhen said: (1518 -1593 – Ming dynasty) Fiddlehead fern (ostrich fern; Kogomi; Matteuccia struthiopteris; こごみ; 荚果蕨; Pérovník pštrosí) is collected throughout Japan and also in other Asian areas where it is considered a delicacy. It grows in moist areas from spring to early summer and is often eaten as a…
