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Aubergine, chilli & sesame seeds
emointhekitchen South Korea is a beautiful country with a rich culture and history. From the majestic mountains to the stunning coastline, there is so much to explore in Korea. And with friendly locals and delicious food, Korea is a great place to visit for anyone looking for an amazing travel experience. Aubergine is a very widespread vegetable, full of nutrition! Today, I will give you the Korean way of eating, a sweet taste and treat your table with extra exotic food. 2 aubergine garlic powder green onion Korean chilli powder soy sauce fish sauce sesame oil sugar sesame seeds pepper tomato Steam the aubergines for about 5 minutes and after…
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Aloo Gobi
emointhekitchen This Aloo Gobi recipe is healthy, hearty and so easy to make! A classic Indian dish of potatoes, cauliflower and spices. It is a popular vegetarian dish that can be prepared in many different ways. Some people like to add peas or other vegetables to the dish or prepare it with curry sauce. It’s usually vegan, gluten-free and can be made with just a few simple ingredients. This recipe is baked, not fried, so it’s a healthier version of the traditional dish. So if you’re looking for a delicious, vegan, gluten-free recipe, this Aloo Gobi is for you. It’s easy to make, healthy and so delicious. Try it out…
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Layered pancake salad
emointhekitchen Armenia, a small country in the Caucasus region of Eurasia, is home to some of the most delicious food you will ever taste. One of their most popular dishes is the layered meat and egg pancake. This dish is made with a thin dough that is filled with ground meat, eggs, and vegetables, then fried or baked. The pancake is a perfect example of Armenian cuisine – it is healthy, hearty, and absolutely delicious. If you ever have the chance to visit Armenia, be sure to try this dish. You won’t be disappointed. You will need: four pancakes 200 g of ground beef 2 onions a cup of water…
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Vegan and gluten-free cookies made with oatmeal and rhubarb jam
emointhekitchen Cookies made with oatmeal and rice flour are gluten-free and have a crispy rustic texture. It doesn’t use butter or eggs, so it’s perfect as a snack for those on a diet. This time, I filled the cookies with rhubarb jam, which is in season. Rhubarb is a familiar vegetable in Europe and the United States, but recently it has become common in Japanese greengrocers. At first glance, it looks like celery, but it cannot be eaten raw. It is used to make sweets such as jams and pies. In addition to fibre, rhubarb contains a lot of potassium and is rich in polyphenols. You can mix rhubarb jam with…
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Fried with lion’s mane mushroom
emointhekitchen Lion’s mane mushrooms (Hericium erinaceus) are a type of edible fungi that are native to China. They have a long history of use in Traditional Chinese Medicine, and they are becoming increasingly popular in the West as a culinary ingredient. Lion’s mane mushrooms have a distinctive appearance, with long, shaggy white “hair” that resembles a lion’s mane. They have a mild, earthy flavour and a firm, meaty texture. When cooked, they can be used in a variety of dishes, from soups and stews to stir-fries and even pasta. If you’re looking for a unique ingredient to add to your next meal, try lion’s mane mushrooms. You’ll be sure to…
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Mushrooms – Part Two
emointhekitchen Coriolus (Coriolus versicolor, Trametes versicolor, outkovka pestrá, Turkey Tail Mushroom, Chinese Yun Zhi (云芝), Japanese Kawaratake) is a wood-decaying mushroom, which belongs to the Polyporaceae. Coriolus grows throughout the entire year and can be found predominantly on the living wounded and dead stumps of deciduous trees in the mild climate belt of Asia, North America and Europe. Sporocarps of the fungus are fan-shaped, hence the English name, and they form clusters, which are roof-shaped. The cap itself has a diameter of about 2-8 cm and it has typical beige strips on brown or grey background, the surface of the cap velvety. Yun Zhi is a cloud-shaped fungus that grows…
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Sephardic Spinach Pie
emointhekitchen Sephardic Jews Sephardic Jews are a group of Jews who have their origins in the Iberian Peninsula. They are also sometimes called Spanish and Portuguese Jews. Sephardic Jews have a long and rich history, and they have made significant contributions to Jewish culture and tradition. Sephardic Jews have a unique way of celebrating holidays and lifecycle events. Their customs are a blend of Jewish, Spanish, and Portuguese traditions. One of the most well-known Sephardic Jewish traditions is the Passover Seder. The Sephardic Passover Seder is often quite different from the Ashkenazi Passover Seder. Sephardic Jews are known for their delicious food. Susan Barocas is an award-winning writer, chef, cooking…
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Armenian Easter rice with dried fruit
emointhekitchen Since ancient times, Armenians have prepared a unique sweet pilaf for Easter. This name for the dish is very symbolic because Ararat is the symbol of Armenia. And the fact that in the last century, after the peace treaty between Armenia and the Republic of Turkey, Ararat remained on Turkish territory, became a tragedy for Armenians. Armenian Easter is a time of traditions, family and delicious food. One of the most popular Easter dishes is rice with dried fruit. This dish is usually made with apricots, raisins and prunes, but you can use any type of dried fruit you like. Rice is first cooked with butter, then dried fruit…
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Armenian quiche called Manti
emointhekitchen Manti, also known as steamed dumplings, is a traditional dish in many cultures of Armenia and Turkey. The word “manti” comes from the Turkish word for “hand,” since these dumplings are typically made by hand. Manti can be made with various fillings, but the most common filling is minced lamb, beef or vegetables. The filling is wrapped in dough, which is then steamed. Manti is typically served with yoghurt, dipping sauces, and/or vegetables. If you’re looking for a delicious and hearty dish, Manti is a great option. It’s perfect for a meal, and it’s sure to please everyone at the table. I make traditional Manti with minced meat filling…
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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
