Let's cook something new!
Hey, all you food lovers!
It's been a year since I'm working remotely from home and that's why I cook every day. I like to discover new flavors and textures by making foods from around the world. One of the best parts of traveling and trying new dishes is to bring home that knowledge and try them in your own kitchen. It may not taste exactly the same :), but it will be so much fun.
I would love to know about delicious eatables from your hometown. You can also share some authentic recipes with me...or just the names and photos. Are you a locavore? What are the most awesome foods you’ve discovered?
To begin with, I would like to introduce my favorite food. Here in my country, there are so many local and seasonal dishes that are passed through generations. It’s been a tradition at our house to serve ”Zereshk Polo” (Barberries and Rice) to our guests. This food features many of the elements of Persian cooking. Chicken (or beef) is cooked separately in a tomato sauce, adding pepper, salt, turmeric, cinnamon, and most importantly, saffron. It’s served with crunchy-backed rice and roasted barberries and pistachios. So yummy!
your turn:)
12 comments
I made Cantonese claypot rice with a rice cooker.
The ingredients include peas, carrots, mushrooms, sausages, green peppers, onions, shallots, and ginger. It takes time to prepare the ingredients, but cooking is very simple.
Whoa, such a nice presentation, @Parvaneh Zand!
Food is my second addiction after Confluence, so I'm constantly looking for new recipes. I live in Sofia, Bulgaria, and I am proud to say our cuisine is full of variety and colors. However, one of my favorite traditional meals will always be Banitsa! Breakfast or dinner, it's always time for a chonky slice :)
Some time ago I even filmed the recipe on my cooking channel:
https://www.youtube.com/watch?v=nwZEtzKZt_w
A lot of people are familiar with tostones or patacones, like a twice fried smashed plantain. A favorite app or snack of mine though is something called arañitas. It is shredded fried plantains that look something like this.
One of the joys of remote work is being able to make pernil any time I want.
I love to grill just about anything from large pieces of meat to fish, vegetables, and fruits. I really love super fresh fish grilled with spices dredged in butter and Parmesan cheese.
I and also a big fan of bananas Foster and I'm working on perfecting that on the grill as well.
I love food. Multi-cultural Australia doesn't really have a national dish, so we can pick and choose from all things yummy. I'm trying new things all the time.
My newest thing is probably chocolate muffins made with kidney beans. Sounds odd, but they make rich gooey chocolate, are filling AND good for you - I use black sugar and cocoa powder to keep them as healthy as possible. But I do put dark chocolate chips in if I want a special treat.
Don't have a picture I'm afraid, but I usually make them in my croissant tray - which amuses me no end.
WHAT AM I THINKING!!!!!
I agree @Rob Horan. I just replace the "organic wholemeal coconut aminos" (randomly choosing vegan options all at once) with the more regular kind. Sugar instead of stevia, butter instead of oil (although I do use olive oil for my kidney bean muffins), chocolate powder instead of cocoa etc. Not had any significant failures with this approach.
Mine is:
2 cup-ish/500ml cooked kidney beans
2 eggs
1/2 cup-ish olive oil (butter if you prefer)
1/2 cup-ish sugar - to taste, you will probably want more I don't like really sweet
1 tsp baking powder
1 tsp baking soda
1/2 cup-ish chocolate powder (cooking chocolate, cocoa, drinking chocolate, whatever is your fave or have to hand. The first 2 might require more sugar if you like sweet.)
splash of vanilla (paste or essence)
chocolate chips optional
Whizz in a blender (this is a very wet recipe). Bake as a cake or muffins - I do mini-muffins at 160C for 30mins. Makes 12 mini-muffins.
I am a just-throw-everything-in-and-guesstimate kinda cook, so cant vouch for the actual numbers. But standard recipes will give you the proportions if you are worried.
Not sure about veggie and peanut butter.....
Asado Argentino con choripan y chimichurri. Que rico... no apto para vegetarianos.
I am from Spain, my roots are from Galicia and here the star dish is Galician Octopus
Here you have a sample, I love this dish although there are many other Spanish dishes that I love but today I wanted to highlight this one to make a nod to my land
Cheers
Hey all!
I'm from Greece, and from a small town in central Greece, called Karditsa. We have a tradition in making pies. All shorts of. One of my favorite pies we make, is Bajeena (μπατζίνα in Greek) [Had second thought on how to correctly write the English name]. This pie doesn't need any filo in it. You just make it with yellow pumpkin (or zucchinis if you want to), feta cheese, milk, egg, dill, salt and pepper. Yummy!
I love Philipino food. It is easy to make and the family loves it.
