Mascarpone Macaroni
Mascarpone Macaroni is a creamy and indulgent pasta dish originating from Italy. This recipe features tender macaroni noodles coated in a rich and velvety sauce made with mascarpone cheese, butter, and Parmesan cheese.
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Salmon with Herb Sauce
Salmon with Herb Sauce is a flavorful and healthy recipe that is believed to have originated in France. It features a fresh salmon fillet that is topped with a creamy herb sauce made from a combination of herbs such as parsley, chives, and dill, along with sour cream, lemon juice, and garlic.
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Tomato and Bean Soup
Tomato and Bean Soup is a hearty soup recipe that originated in Italy and is made with simple, wholesome ingredients such as canned tomatoes, white beans, onions, and garlic.
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Mango Tomato Salsa
Mango Tomato Salsa is a fresh and flavorful salsa recipe that is believed to have originated in Mexico. It features a combination of ripe mangoes, juicy tomatoes, red onions, jalapenos, cilantro, and lime juice to create a sweet and spicy salsa that is perfect for dipping tortilla chips or as a topping for tacos, grilled
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East West Sauce
East West Sauce is a delicious and versatile condiment that blends together the flavors of the East and the West. This recipe combines soy sauce, rice vinegar, honey, sesame oil, and garlic to create a sweet and tangy sauce that pairs well with a variety of dishes.
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East Indian Marinade
East Indian Marinade is a spicy and flavorful recipe commonly used to marinate meats, poultry, or seafood before grilling, roasting, or baking. The marinade typically consists of a mixture of Indian spices such as cumin, coriander, turmeric, ginger, garlic, and chili, which are combined with yogurt or lemon juice to create a tangy and complex
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Lemon and Herbs Marinade
Lemon and Herbs Marinade is a tangy and flavorful marinade recipe that is believed to have originated in the Mediterranean region, where citrus fruits and fresh herbs are abundant. This marinade features a combination of lemon juice, olive oil, garlic, and a variety of fresh herbs, such as oregano, thyme, and rosemary, which create a
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Beefy Pepper Marinade
Beefy Pepper Marinade is a bold and flavorful marinade recipe that is believed to have originated in the United States. It features a combination of soy sauce, Worcestershire sauce, balsamic vinegar, garlic, and crushed black pepper to create a savory and slightly spicy marinade that is perfect for beef steaks or other hearty meats. To
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Spicy Apricot Chutney Khubani Chutney
Sweet and spicy, this chutney goes well with grilled chicken or fish. I particularly enjoy it with Five Spice Blackened Salmon and Salmon Kebabs And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks,
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Red French Dressing
Red French Dressing Recipe Red French dressing is a salad dressing that is characterized by its reddish color, tangy taste, and slightly sweet flavor. The origins of this dressing can be traced back to the 19th century in France. It is typically made with ingredients such as ketchup, vinegar, sugar, Worcestershire sauce, onion, and paprika.
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The World’s Finest Leg of Lamb
Enjoy the very best of Finest lamb with this delicious recipe perfect for a family get together on Sunday..
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Simple Turnip Greens
Turnips are tender sweet and juicy as can be by taking of advantage of both their leaves and their bulbs this insanely easy and delicious side dish require very few other ingredients allowing the turnip flavor to shine through
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Dirty Bag Shrimp
It is the quintessential meal for dinner or breakfast brunch It is good real good it is the perfect shrimp recipe This is truly everyone”s favorite dish
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Alfredo Sauce Heavy Cream Parmesan
This Creamy Alfredo Sauce turns a busy weeknight dinner into a something special This creamy and delicious homemade creamy Alfredo sauce that you will ever make.Alfredo Sauce is usually use on the top of the pasta.
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Beef and Broccoli with Garlic Sauce
A traditional beef and Broccoli covered in a rich garlic sauce…this delicious Indian recipe served as a side dish.
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Beef Baked with Yogurt and Black Pepper
This Warming Baked beef recipe is a real crown pleaser. perfect served with Nan Roti Rice on a cold winter nights.
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MIRCHI BHAJI
A great Indian snack that goes down a treat with a cold beer – these paneer cheese-stuffed chillies are dipped in a gram (chickpea) flour batter that gives a fabulous nutty flavour. This is a recipe that is very easily doubled or even tripled to feed a party crowd. To get ahead, stuff the chillies
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EGG BHURJI WITH BUTTERY PARATHAS
Softly set scrambled eggs loaded with vegetables, spices and herbs make a spectacular and unusual brunch dish. Traditionally eaten without cutlery, and using torn off bits of bread to scoop up the egg, this is a very popular street breakfast in India to fuel the workers.
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BESSARA WITH CUMIN AND LEMON AND GARLIC OIL
In its native Morocco, this tasty soup is often eaten as a hearty workers’ breakfast, served from street stalls and hole-in-the-wall cafés. With such a simple pulse-based dish, getting the seasoning right is absolutely key to elevating it from potentially bland to really sublime, and here a sprinkle of spice and a good drizzle of
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GRILLED CHERMOULA HERRINGS
Herrings are like the big cousins of sardines and with a little more flesh to the bone they are less fiddly to eat. You could very easily substitute sardines if they are easier to find, however. Either way, just make sure your fish are spanking fresh in this simple barbecue recipe with a Moroccan street
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PAV BHAJI
Said to have originated as a cheap fast food for the mill workers of Mumbai in the mid-nineteenth century, this simply translates as ‘bread’ (pav , a soft white roll) and ‘mashed vegetables’ (bhaji ). However, the generous quantity of butter, along with the exquisite spice blend, elevates this dish beyond the humble. The spice
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GOZLEME WITH SPINACH, FETA AND PINENUTS
Gozleme are incredibly tasty stuffed flatbreads from Turkey. The dough is made with plain yogurt, which makes it a delight to work with: smooth, stretchy and very well behaved. They would usually be cooked on a flat griddle over a wood fire, so in the spirit of tradition I like to fire up my barbecue
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VERDURI FRITTI
This is a delightfully moreish but wonderfully simple recipe from the deep south of Italy. These deep-fried courgette and aubergine sticks are best eaten as soon as you make them, but be warned: they will be really hot so nibble gingerly at first.
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