Among heartwarming foods, this beef/beet based borscht, is adapted from a Persian cook book and is known as “Russian Style”. I only cook it during very cold winter nights; that would be anywhere colder than -10C.
Ingredients (serving 4):
Fruit salad, with anything you fancy. Contained in this bowl are: Apple, Japanese peach, orange, red grapes, straw berries, pomegranate, kiwi, banana, plus canned peach and pine apple and whipping cream on the side.
Have you ever tasted this crunchy, refreshing and colorful berry-like fruit?
Did you know that Pomegranate is native to the area of modern Iraq and Iran, spread to Northern India, and is one of the most ancient fruits? Read the rest of this entry »
Shish-tauk, an originally Turkish term and a Lebanese way of marinating and broiling chicken, enjoys much popularity and countless recipes on the internet.
We in Montreal, though, would claim an exclusive right over this dish, as it is prepared in a specific ways by Lebanese chain fast food restaurants, most notably Amir Restaurant. I have been to Amir and taken out its sandwich and plate shish-tauk dishes often enough to come up with my own recipes for this easy and delicious sandwich!
Vegetarian, and vegan, stew-like dishes are healthy, easy and quick. Most important of all, when it comes to following a vegi recipe or inventing your own, sky is the limit! Having said that, there are certain “rules” I always follow to in order to come up with a delicious AND pretty looking vegetable-based dish.
- Use at least one type of grains to supplement meat/protean.
- Use potatoes or one type of pasta to make the dish thick and filling
- Consider the cooking time of the vegetables being used and add each one to the main pot appropriatly. Mixing everything together at the same time will certainly destroy the look of the dish