Meatballs or koofteh, come in different size, composition, tastes and uses in Persian cuisine. The one I am about to describe is some sort of melange invented by me to meet the needs of, well…. hopefully, more than only myself!
Ingredients: (serving 4): Read the rest of this entry »
If you are a fish lover, try this method of pan frying fish fillet. It is a very simple and savoury way particularly popular in Iranian southern cities with Halva Fish. You could use Flounder or any other type of fish fillet with white meat and tender yet firm texture. I sometimes use Haddok and cod, this time though I am using Sole.
Ingredients (serves 2) Read the rest of this entry »
My garden is frozen already, but not my green tomatoes. Last year around the same time I picked my green tomatoes and benefiting from my blog reader’s comment, I successfully forced them in to ripening ! Here is how.
This year though I learned green unripe tomato could be used in a long list of delicious foods – from vegetarian stews, to chutney to green spaghetti. Here is a list of 20 recipes.
I did try some of them and LOVED this one: Spaghetti Con Pomodori Verdi I replaced Arugula with spinach and omitted basil. And it looked and tasted wonderful – rich, refreshing, and a lot of fun! The dish in the pic is my own creation 😉
What is your favorite green tomatoes recipe?
Ingredients (serving 2): Tilapia or Haddock, 4 fillets. Onion, 2 white medium, thinly sliced. Cranberries, (frozen or fresh ), 1 cup. Turmeric, 2 tbsp. Salt and oil.
Rapini, as you know, has a “bitter-ish” taste to it, which could be reduced but rarely completely eliminated. If you like that offensive yet pleasant and interesting taste, here is one recipe (among so many) to go with chicken.
Ingredients: Defrosted shrimp, half a kilo, peeled and deveined. Green onions, 4, chopped, white and green parts separated. Thai red curry paste, 1 tbsp. Garlic, 2 cloves, minced. Sugar snap peas, 10-12, strings removed. Coconut milk, 1/2 cup. Fish sauce, 2 tbsp. Fresh cilantro, 1 tbsp. chopped. Vegetable oil, 1 tbsp.
I first came across herbes de Provence when I was visiting Frankfurt on my way back from Paris. A friend had asked me to buy her a small container of this heavenly smelling spice and I had forgotten, but luckily found it right on a supermarket shelf in Frankfurt – and that’s actually when the request hit me!!
I find the delicate taste and aroma of this herb quite refreshing and amazing in a sense that it transforms your usual dish into a quite novel one. Here is how I used it with fried/oven-baked chicken.
Ingredients (for 4): one fresh chicken consisting of 2 breast’s filet, and 2 legs, cut, washed and dried. Olive oil, 3 tbsp. Onion, 1 large, thinly sliced. Saffron, ¼ of teaspoon. Fresh lime juice, 1 tbsp. Herbes de Provence, ½ teaspoon. Bell peppers, few slices. Salt and pepper, to taste.