Otra receta tradicional de Semana Santa es la sopa de ajo. Un plato muy humilde y muy sabroso.
Si te ha sobrado pan del día anterior no lo tires y prepara esta sopa tan deliciosa.
Aquí tienes la receta 👇 https://recetasconsazon.com/receta/sopa-de-ajo/
Of all the ingredients that bring me joy, I think it’s got to be fresh curry leaves. It’s a flavor I’ve always enjoyed and frankly an ingredient I never thought about because, they just grow on trees back home.
In this home, I visit a herbs stall at the civic center farmers market. I get fresh curry leaves from her, along with dill, which I use for very different food prep.
Fresh curry leaves smell and taste like home, happiness, and not having to think about immigration paperwork
My favorite way to use fresh curry leaves is to make a muttai kalakki. Heat up some oil, add a few fresh curry leaves to flavor the oil, take a few spoonfuls of leftover curry or gravy / salan from an Indian dinner, mix it in with one or two eggs, then scramble them slowly and basically undercook it
Serve with more fresh curry leaves, and cut red Birds Eye chillies (my addition, because I need chillies)
The #cookbook stood as a simple, spiral-bound revelation when Habib-Kirske’s mother, Madelain Farah, first #SelfPublished it in 1972, fulfilling orders by mail herself (with young Habib-Kirske’s help). Back then, #recipes for the likes of hummus, tabbouleh & ful imdammas (falafel) weren’t easy to find & “ #Lebanese#Cuisine” became a treasured underground classic to #cooks from #Lebanon, other parts of the #MiddleEast & far beyond.
This looks pretty good and I love custard, but there's no way I'd make it anywhere near that sweet - if sweet at all! I might add some cinnamon and a little maple stevia though...anyway, something I might want to try while I have some whole milk in the house (which I don't usually)!
I’ve been getting my Chinese recipes from Xiaohongshu.
Mostly I’m irritated by English language Chinese recipes (even those made by Asian people) where they feel the need to explain basic things (like what is soy sauce and how to use it / buy it) or apologize for the food looking ugly (like so many YouTube cooks I watch, ugh)
Anyway, huge variety of diff cooking styles and techniques on Chinese social media, that English lang stuff barely scratches the surface of
Ich bin gestern über (m)einen großen (persönlichen) Schatten gesprungen und habe einen eigenen Youtube-Channel angelegt. Nach Versuchen auf Instagram kann ich so zukünftig ohne total knappes Zeitlimit vor mich hin labern und euch Sachen zu mittelalterlichen Rezepten erklärbär(inn)en. Und außerdem isses auch noch schnieke anzugucken.
Es hat mich sehr viel Überwindung gekostet (Anxiety, my ass), diesen Schritt zu gehen, obwohl ich an der Erstellung dieses Videos erstaunlich viel Spaß hatte.
Anyway - ich würde mich freuden, wenn ihr mal rein guckt, mir vielleicht nen erhobenen Daumen da lasst oder mich sogar abonniert - und den Link hier teilt.
Und Achtung: Alle Inhalte auf diesem Kanal sind auf Englisch - genau wie die Rezepte auf der dazugehörigen Seite.
Langfristig werde ich aber die Rezepte in deutscher Übersetzung auch auf meinem deutschsprachigen Foodblog veröffentlichen.
Vielen Dank fürs Teilen über die Grenzen meiner Mini-Instanz hinaus. Your actions feed my blog! 🥰
Cookbook author Laila El-Haddad's aunt, An'am Dalloul, known in her family as Khalto Um Hani, was killed in an Israeli airstrike in Gaza City last November. For Saveur, El-Haddad honors the memory of the woman who taught her to cook, and shares a recipe for sumagiyya — lamb stew. "With Ramadan fast approaching, and with no end in sight to the bombardment, it feels like I am the torchbearer now, the family’s keeper of treasured recipes," she says. "Like Um Hani, I will cook and I will teach, connecting the next generation of Palestinians to our homeland."
I watch a lot of Japanese Italian chefs on YouTube. I’m a fan of yōshoku (Japanese western food) and wafu pasta (Japanese pasta). If there’s a Japanese Italian restaurant (like there are many in Singapore / Bangkok / all of Japan / Vegas / Paris), they are always my favorite restaurants. Garlic butter shoyu shrimp and homemade cured salmon pasta is one of my faves. In SF, I have to make this stuff myself.
use Japanese mushrooms instead of things like porcini
cream exists (Hokkaido is a big dairy producer) but is used somewhat differently from northern Italy (where fresh pasta often accompanies creamy sauces). It’s used with things like cod roe and miso to add fat to umami things
Hey #foodies, I'm rehydrating some red #adzuki beans to make something with sweet red bean paste in them, but realized I don't have anything specific in mind yet
What's your favourite item/dish/treat featuring #redBeanPaste ?
One of my fave online Thai recipes person has a good recipe for a vegan pad thai, using the Teochew Thai umami powerhouse (fermented soy beans). I’m mad I didn’t think of that myself.
Personally I still think Thai food without fish sauce is ‘weird’ (in my culture, we use fish sauce almost as much as salt) but I’m happy to have another recipe in my book for friends