-
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. You will need: 2 aubergine garlic powder green onion Korean chilli powder soy sauce fish sauce sesame oil sugar sesame seeds pepper tomato Procedure: Steam the aubergines for about…
-
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…
-
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…
-
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…
-
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…
-
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…
-
Tomato soup
emointhekitchen According to the theory of the five elements, the energy of wood rules the spring. We mainly take care of the liver and gallbladder. The energy of wood rises upwards, in all directions, ensuring the permeability of the organism. Rising qi, which takes the good and the bad with it, can manifest itself differently in our bodies. No wonder we often have a headache in the spring, heartburn burns, we have runny noses, and we are irritable. Either we beat the unpleasant manifestations of the rising energy of spring back with medication (for pain and to soothe) or we try to alleviate these manifestations by dietary rules. And accept…
-
Strawberry oatmeal risotto
emointhekitchen I would like to introduce you to the “Strawberry Risotto with Oatmeal”, which you should definitely make at this time when I can get delicious strawberries at a reasonable price! It is often thought of as a “winter” because demand increases for Christmas, but was originally the “spring” season for strawberries from March to May. A simple but delicious dessert risotto that is a little fashionable. It can be made in 10 minutes, so it is recommended for busy mornings, remote work lunches, and snacks when you are hungry. Strawberries are also rich in nutrients, such as vitamin C and polyphenols. Combined with fibre-rich oatmeal, it becomes the strongest…
-
Pancakes with mascarpone and strawberries
emointhekitchen Who says he can’t have fun on a weekday? And the almost summer weather directly supports it! So for today, I have delicious strawberry pancakes with mascarpone for you. We need: 200 g spelt wholemeal flour fine ½ teaspoons of baking soda 500 ml of rice milk 1 egg salt sunflower oil suitable for frying ¾ cup of mascarpone cheese, spoons of lemon juice sour cream, (oat, coconut, cashew) spoons of coconut oil, 300 g fresh strawberries, 2 tablespoons cane sugar Procedure: Mix spelt flour with salt and baking soda, add egg, rice milk and mix well. Coat the thick-bottomed pan with oil and fry on both sides over…
-
Korean-style fried tofu
emointhekitchen I also prepared a Korean-style fried that I want to eat when I want to add stamina or when I’m tired. It is spicy and sweet, so it tastes good. If you’re not a big fan of pork, use chicken or beef, and to make a vegetarian version, use mushrooms instead of meat and use vegetable broth instead of chicken broth. It’s delicious, so I can’t stop topping up (laughs) We need: 400g – Pork loin 1 tsp – Sugar Daisho Aji Shio Kosho – Salt and Pepper Potato starch 1 piece (160g ) – Atsu-age (Deep Fried Tofu) 3 pcs – Potatoes Sesame oil Sake Soy sauce, mirin,…
