Nome originale: Salame di cioccolato Origine: Italia Numero di porzioni: 10 Tempo di preparazione: 30 min Criticita’: Non adatta per vegani, celiaci e allergici al lattosio Ingredienti 300 gr di biscotti secchi tipo Oro Saiwa 150 gr di burro 200 gr di cioccolato fondente 2 uova 100 gr zucchero 100 gr zucchero a velo 150 […]
CHANNA PULAO (Cardamom and cinnamon scented basmati rice with ginger and chickpeas) CHAPLI KABAB (coriender scented spicy meatballs with pomegranate seeds) DAHI BARAY (fried chickpea balls with yogurt and tamarind sauce) MURGHI KA SAALAN (spicy chicken curry in tomato sauce) PALAK MURGH (pakistani marinated chicken with basmati rice)
Original name: Pumpkin noodles Origin: Fusion Ingredients Curry Sauce 140 gr cashews, soaked until soft, drained and rinsed (already prepared) 2 tablespoons chopped shallot (cipolla tropea) 3 teaspoons curry powder 120 ml coconut milk Salt to taste Curried Squash 1 medium pumpkin, cut into noodles 1 green onion (cipolotto), chopped 50 gr dry black currants […]
Original name: Sebzeli Kuzu şiş Origin: Mediterranean area Ingredients 2 kg boneless lamb meat cut in small chunks 15 mushrooms cut in 2 pieces each 10 green peppers (frigitelli) cut in 3 pieces each 15 small shallots (scalogno) cut into 2 pieces each 30 cherry tomatoes 2 medium size eggplants cut into cubes (almost 30 […]
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Nome originale: Manjar de coco Origine: Brasile Numero di porzioni: 12 Tempo di preparazione: 60 min Criticita’: Non adatto per celiaci Ingredienti Budino al cocco: 2 litri di latte di cocco (5 scatole) 500gr di zucchero 1 litro di acqua 200 gr (circa 20 cucchiai da tavola) di amido di mais (Maizena) Salsa caramellata di […]
Nome originale: Haydari Origine: Turchia Numero di porzioni: 4 Tempo di preparazione: 5 min Criticita’: Non adatto per vegani e allergici al lattosio Ingredienti 500 gr di yogurt naturale + 200 gr di yogurt greco 1 bicchiere di formaggio feta, sbriciolato 2-3 spicchi d’aglio, schiacchiato 1 cucchiaino di menta secca ½ cucchiaino di peperoncino ½ […]
Asia is huge and as a result has extremely diverse climates, which means extremely diverse vegetation and eating cultures. In the East part steam cooking and stir-frying are common cooking techniques and you can find several dishes with rice, noodles, seafood (sushi), soybeans and soy sauce. Instead the Southeastern countries introduce a lot of fresh […]
Original name: Ispanakli Borek Origin: Turkey, Greece, Croatia Ingredients 3 sheets yufka (Turkish phyllo pastry) 4 spoons extra virgin olive oil ½ glass yogurt ½ glass water 2 eggs 1 small spoon of sesame seeds Spinach Filling: 300 gr spinach cut in 1-2 cm pieces 250 gr crumbled feta 1 medium size onion, chopped 1 […]
Nome originale: Sikma Origine: Turchia Numero di porzioni: 4 Tempo di preparazione: 90 min Criticita’: Non adatto per vegani, celiaci e allergici al lattosio Ingredienti Impasto: 250 gr di farina bianca 250 gr di farina di grano duro 400 ml di acqua ½ cucchiaino di sale Ripieno: 2 grosse cipolle, tritate finemente 50 gr di […]
Original name: Enginar Dolmasi Origin: Turkey Ingredients 4-5 artichokes, mid size 1 cup rice, a round and small sort 2 onions, fresh 1 cup dill, stem removed, chopped Optional, some fresh mint leaves, stem removed, chopped ½ cup olive oil 1 tbsp pepper paste (if not available, substitute with tomato paste) 2 lemons 2 limes […]
Original name: Pastitsio Origin: Greece Ingredients 1 kg pasta (Spaghetti no.5) 2 kg tomatoes 1 kg minced beef; alternative: 1 kg soy or seitan strips 4 red onions cut into little cubes 4 garlic cloves oregano 1.5 liters of milk 150 gr. butter 65 gr all-purpose flour olive oil nutmeg 150 gr. dry misithra cheese […]
Nome originale: Zeytin tapenade Origine: Area mediterranea Numero di porzioni: 4 Tempo di preparazione: 10 min Criticita’: Non adatto per vegetariani e vegani Ingredienti 150 gr olive nere snocciolate tagliate a piccoli pezzi 100 gr di pomodori secchi tagliati a pezzetti (se son salati, immergere in acqua per mezz’ora) 4 pomodori piccadilly tagliati in piccoli […]
Original name: Kereviz Salatasi Origin: Turkey Ingredients 1 celery root 2 medium size carrots grated 3 spoons of crushed walnuts 3 cloves of garlic 5 spoons of extra virgin olive oil 500 gr yogurt naturale 200 gr yogurt greco juice of ¼ lemon salt
