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Chicory Salad with Apples, Peanuts and Gorgonzola
emointhekitchen The Egyptians cultivated chicory as early as 5,000 years ago. It was a medicinal plant used to support liver function, stimulate appetite, and calm anxious individuals. This salad is a delicious combination of bitter chicory, sweet apples, salty gorgonzola, and crunchy peanuts (or cashews, walnuts). Here’s a recipe inspired by classic chicory salad combinations: You will need: 2 buds of white chicory 1 sweeter and firmer apple 100 g Gorgonzola (Niva, Roquefort) 50 g peanuts 1 tablespoon apple cider vinegar 1 teaspoon honey Procedure: Cut the chicory buds lengthwise. Cut off the bitter end from the bottom. Cut the leaves into strips about 1–2 cm wide. Wash the apple,…
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🌱Spring Buckwheat Risotto with Green Herbs
emointhekitchen Buckwheat cultivation dates back to around the 6th millennium BC, originating in the regions of present-day southwestern China—particularly Yunnan Province—and Tibet. It is believed to have been introduced to Europe by the Saracen and Tatar armies. In the Czech Republic, the earliest archaeological evidence of buckwheat dates to the 12th century. According to Mattioli’s Herbarium (1596): “Buckwheat was not known to the old scholars who wrote about herbs; now it is abundant in colour in Bohemia and elsewhere, and forms a common, homely food for the people. In some places, poor people make bread from it, which is quite tasty, though dark in colour, filling, and well-suited for working…
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Moroccan Cauliflower
emointhekitchen Welcome to our culinary journey through the vibrant and flavorful world of Moroccan cuisine! Today, we’re exploring a simple yet delightful recipe featuring cauliflower, a vegetable often overlooked yet packed with potential. This Moroccan Cauliflower dish is not only easy to prepare but also bursting with aromatic spices that will elevate your meal to a whole new level. This cauliflower recipe is not just a feast for the palate; it’s also a visual treat. The golden-brown florets, drizzled with the rich tahini sauce and splashed with vibrant green parsley, make for a stunning presentation. So, gather your ingredients, invite some friends over, and let the delicious aroma of Moroccan…
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Herb Chicken
emointhekitchen If you’re looking for a mouthwatering dish that’s both simple and impressive, look no further than this herb chicken recipe. Perfectly cooked chicken thighs infused with aromatic herbs and a splash of white wine create a flavour explosion that will delight your taste buds. You will need: 5 pieces of chicken thighs 1/2 cup dry white wine 150g softened butter 4 garlic cloves, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped Salt, to taste Procedure: Preheat your oven to 200°C. In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and salt. Mix them until thoroughly blended. Gently loosen the skin of each…
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Bean & Beetroots Salad
emointhekitchen This beetroot and bean salad are delicious and nutritious. I saved this recipe for just the right moment, and as I move less away from Easter and embrace the freshness of spring, it’s an excellent time to highlight it. Many of us spend endless hours in the kitchen preparing complicated meals, but no law states that a meal must be intricate to be enjoyable. Today, I am excited to share a dish that falls into the quick and easy category while being nutritious, delicious, and colourful. You can’t beat that! You will need: 3 beetroots 2 carrots 1 onion 1 can of red kidney beans 2-3 tablespoons vinegar 2-3…
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Potato Salad
emointhekitchen Potato salad (olivier salad, ruska salata) is a traditional Russian dish. Lucien Olivier created it. It is popular in the post-Soviet states and around the world. In Russia and other post-Soviet states and Russophile communities across the globe, salad has become one of the main dishes on zakuski—snacks tables served during New Year (“New God”) celebrations. In Poland, people serve it at Christmas and Easter. I crave potato salad. You’ll agree, so I hope you’ll try it soon. You will need: 6 medium potatoes 200 g beef 3/4 cup mayo 2 small carrots 5 cucumber pickles 1 cup canned peas 3/4 cup sour cream 2 tablespoons vinegar 2 tbs…
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Hokkaido Pumpkin Curry
emointhekitchen Hokkaido pumpkin, also known as red kuri squash, scientifically known as Cucurbita maxima, is a type of winter squash that is native to Hokkaido, a northern island of Japan. Its vibrant red-orange skin and sweet, nutty flavour are what make this pumpkin variety well-known. People can prepare Hokkaido pumpkin in a variety of ways, including roasting, steaming, baking, or even using it in soups and stews. Its sweet flavour allows for its versatility as an ingredient that you can use in both savoury and sweet dishes. Due to the season of demand for pumpkins, it is often autumn. However, thanks to their long shelf life and ability to thrive…
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Recipes from Emma chicken breast and lettuce
emointhekitchen I am very happy to share the secrets of cooking daughter Emma’s recipes.💗 It’s easy, so try it… You will need: 2 pieces chicken breast 1 iceberg lettuce sunflower seeds 2 garlic 1 vegetarian cream 2 potato 1 red chilli Procedure: We fry the chicken breast and slice it into bite-sized pieces. Cut the potatoes. Heat the oils in a large pan over medium-high heat. Add the potatoes and season with salt and pepper. Cook until potatoes are golden and crisp, 5 minutes. Turn the potatoes and cook until golden brown on the other sides, for another 5 minutes. Meanwhile, prepare a creamy vegetarian dressing by blending together lemon…
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Grilled Aubergine
emointhekitchen Roasted aubergine, also known as eggplant, is a delicious and versatile dish that can be enjoyed as a main course or a side dish. In this recipe, I’ll show you how to make a flavorful roasted aubergine dish with tahini, and a few other ingredients. We need: ½ cup tahini 2 lemon juice salt pepper ½ cup water 2 aubergine olive oil 1 tablespoon Za’atar soy sauce sunflower seeds mint basil leaves Procedure: Preheat the oven to 200°C (400°F). Cut two large aubergines lengthwise. Criss-cross pattern using a sharp knife. Drizzle a little olive oil over the cut sides of the aubergine and season with salt and pepper and…
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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. 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…
