I love the flavour of the instant Samyang Hot Chicken Flavour Ramen 2x Spicy, but it's way too spicy and hot. Does anyone know how I can make the sauce myself from scratch so that it tastes exactly the same as the red packet one, or if not very similar but with only just a little hint of...
This dish is very easy to make and you can adjust the amount of chilli according to taste. I served this with pulled pork (not shown).
Ingredients (serves 2)
½ large onion, chopped
70g of mixed bell peppers, chopped (use more if you wish)
1 tbsp oil
130g chopped tomatoes (I used tinned)
Edit: Apologies Morning Glory...looks like we had a similar idea.
250gms baby spinach leaves
180gms haloumi sliced
2 large onions blended
8 cloves garlic grated
Large knob ginger grated
2 large green chillies chopped
1 ripe tomato chopped
1 1/2 tsp freshly made garam masala*
As a compliment to the Recipe - Pomegranate Yoghurt Rice I made yesterday, today I made these Khandvi which are spicy chickpea flour pancakes that are then sliced into thin strips once rolled up and served with a spicy tarka. I'll add the final photos later today when I serve the knandvi with...
In Indian restaurants in the UK, saag paneer is usually made with spinach (palek saag). In fact, the word ‘saag’ is a generic word for greens in Hindi. If you make this dish using spinach, there is no need to precook it - you can add it straight to the sauce. But some types of chard need at...
We're quite used to rice and pomegranate seeds because we always include pomegranate seeds in our rice salads. However, we've never included yoghurt in our rice salads nor have we ever included curry leaves. So this recipe is quite new to us in that concept.
This is one of many recipes that I...
4 slices of thick cut spicy bacon (got it from the meat counter)
large white onion
1 bunch of Turnip Greens
1 bunch of Collard Greens
Crushed black pepper
Juice of one lemon
2 garlic cloves
Fry bacon. Once its done, remove from pan and...
On the question of whether this is a dessert-type thing or a sauce, I have to point to its likely usage. This might be something you'd put between two pieces of bread with peanut butter, but more likely not. The profile is more spicy than sweet, which was quite intentional.
Serves: 4 as part of a mezze
4 potatoes, peeled and cut into 1-2 cm cubes
Olive oil, for roasting
3 garlic cloves, finely chopped
2 chillies, deseeded and finely chopped
1 bunch of coriander, chopped
1 tbsp Aleppo pepper
Salt, to taste
This is (will be) a review of the recipe for Mushroom Curry from The Silk Road Vegetarian cookbook by Dahlia Abraham-Klein.
There's a long list of ingredients here, but most of them are spices. Some I have had to grind myself because I simply didn't have or couldn't find them already ground. I...
Spicy Apple Relish
Makes 20 2-TBsp servings
6 cups peeled, cored, sliced apples (Gala, Empire, Jonagold, or Fuji)
Juice of 1 lemon
2 cups brown sugar, firmly packed
1 large sweet onion, peeled and thinly sliced
2 medium jalapeño peppers, seeded and diced
1/2 sweet red pepper...
This is a great recipe for a slow cooker (crockpot) but you can cook it in a low oven just as well. I used a Hungarian paprika which is super hot. If you use a mild paprika add some chilli powder (to taste). The mixture of aromatic spices and red wine add a beautiful complexity to the the dish...
You could of course use just one type of mushrooms here if you wish but the mixed mushrooms do look more dramatic. You could also add cheese of your choice in which case I’d put it under the mushrooms so that the mushroom shapes still stand out. I love the way the individual mustard seeds are...
The Mexican spice achiote (annatto) has a wonderful ability to colour food yellow. Its often used in the manufacture of margarine, butter and cheese to achieve a golden colour. If you steep shelled hard boiled eggs in an achiote water salution they will turn a beautiful yellow colour and take on...
I have no idea why I decided to make coleslaw today. I cannot remember when I last even ate it!
Anyway, I made this today.
Prepared. by Yorky posted May 8, 2019 at 4:58 PM
2 tblsp Mayonnaise
2 tsp English mustard
1 tblsp Apple cider vinegar
Salt and pepper...
I’m calling this ‘the Mother Ship’ because apart from being delicious as it is, it forms the basis of so many other recipes. Its as easy as anything to do with virtually no preparation. No peeling required. Its also very economical. I use a 750g piece of gammon which at the time of writing cost...
Mudjadara* is a lovely comfort food from the Middle-East. It reminds me of Indian Kitchiri which is claimed to be the origin of British Kedgeree. The charred cabbage adds a delicious taste, although I don’t think its authentic. Make it as spicy as you choose by adding extra chilli if you wish...
January this year is a month to eat out of the store cupboards and pantry .we simply have too much in them and it is the best way of clearing space, so this is the first of my meals from the cupboards (and fridge/freezer).
To this end, I've settled for an easy, quick but tasty dish made from...