A healthy but absolutely delicious lunch or dinner side dish which is packed with delicious and fresh veg and herbs. The quinoa, roasted tomatoes and chickpeas can be made up to 3 days in advance and stored in the fridge until ready to use. For intense colour use 3 colour quinoa but remember to use slightly more water – 1:1.25 ...
Tabbouleh is a Middle Eastern/North African salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice and salt. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze. To make a marvellous mezze, combine with pita and romaine lettuce leavesto be used ...
Layered with pasta, ratatouille, cheese and sliced aubergine this healthier take on the Italian favourite packs in all of your five-a-day and more. All made in a rice cooker using the SLOW COOK function. Add some chilli flakes to the mixture if you like a zing in your lasagna. Mature cheddar works well to cut through the flavours. ...
In India, do (pronounced ‘dough’), means two and pyaza is onion. Do pyaza refers to the onions being used in two ways. Diced onions are first fried with spices and then larger pieces of onions are added at the end to give a spicy dish which is also sweet from the onions. The pyaza style of cooking can be used ...
Served at room temperature or even cold this Basque cheesecake meets rice pudding is a creamy fragrant rice cake that’s soft set and scorched on top. Originally from Bologna and prepared for festivities it can be enjoyed all year round. Aborio rice slowly cooked in milk and spices to give a springy soft cake. . Add almonds, candied citron, amaretti ...
This dish from is as popular as Adobo although maybe not (yet) quite as popular internationally. The soups flavor is sour with fruits abundant in the Philippines like tamarind, guava, green mangoes or bilimbi (kamias). Add in some big, fresh, succulent shrimp swimming in a savory, sweet, and sour broth…the thought of it will instantly set off any mouth watering. ...
Aloo Gobi is one of the most popular dishes in Indian cuisine. It is made using two main ingredients – potatoes (aloo) and cauliflower (gobi). Commonly cooked with tomatoes and a selection of aromatics and warm spices that are simply magical when put together in this incredibly simple yet effective recipe. You want the veg to be cooked and tender ...
This kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg is the thing that really seals the deal and will satisfy the most fussy of eaters. Add some of the bright red, spicy Bibimbap Sauce and it completes the well balanced circular spread. Mix it all up for a delicious mess or go full veggie by replacing the beef ...
This is one of those ‘use it as you want it’ kind of recipes. The kind where you can put the soft spiced apples as an accompaniment with oats, granola, pancakes or simple ice cream. Apples and cinnamon are a winning combination and with the tarty comes the counterbalance of the sweet honey. To add some warmth we introduce nutmeg ...
A traditional dish that has many versions spanning from Dominican Republic to Spain to Korea. Made very easy in rice cookers with a CLAYPOT function. Ideally the rice cooker should also have a solid ceramic bowl for better effect due to the more porous nature of the bowl material which helps balance liquid absorption during cooking. Substitute the pork for ...