The post Use These Tips to Make the Best Scrambled Eggs appeared first on falafelandcaviar.com.
]]>Good Quality Eggs And Pans
First and foremost, start with fresh, high-quality eggs. The foundation of any great scrambled eggs dish lies in the freshness of your ingredients. Opt for free-range or organic eggs for a richer taste and vibrant color.
Next, ensure your cooking equipment is up to the task. A non-stick skillet is ideal for preventing eggs from sticking and makes for an easy cleanup. Heat the skillet over medium-low heat to avoid overcooking and achieving that sought-after velvety texture.
Season Well
Don’t forget the seasoning! Salt and pepper are essential, but feel free to get creative with herbs, spices, or grated cheese to infuse extra flavor. For added richness, a dollop of butter towards the end of cooking will elevate the taste to a whole new level.
Patience Is A Virtue
Lastly, be patient and stir consistently. The key to perfect scrambled eggs is low and slow cooking, allowing the eggs to gradually set without turning rubbery. Stir gently and continuously, ensuring an even cook and preventing any browning.
With these tips you will be serving up delicious scrambled eggs in no time – a breakfast delight that’s sure to become a morning favorite!
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]]>The post Try Making These Delicious Lamb Koftas appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 pound of ground lamb
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon olive oil
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the ground lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cinnamon, cayenne pepper, salt, black pepper, parsley, and mint. Mix well until all the ingredients are evenly incorporated.
- Divide the mixture into equal portions and shape each portion into a cylindrical kofta around the soaked wooden skewers. Make sure the koftas are firmly packed so they hold their shape during cooking.
- Preheat your grill or barbecue to medium-high heat. Brush the lamb koftas with olive oil to prevent sticking.
- Grill the koftas for 8-10 minutes, turning occasionally, until they are cooked through and nicely browned on all sides. Ensure the internal temperature reaches 160°F (71°C).
- Once cooked, remove the lamb koftas from the grill and let them rest for a few minutes before serving. Serve the delicious lamb koftas hot with your favorite accompaniments such as pita bread, yogurt sauce, hummus, or a fresh salad.
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]]>The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 1/2 pounds of boneless, skinless chicken thighs
- 2 large onions
- 3 tomatoes
- 3 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 1/2 cup of plain yogurt
- 1 cup of coconut milk
- 1/4 cup of chopped cilantro (for garnish)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt
- Black pepper
Instructions
- In a large pan, heat vegetable oil over medium heat. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste to the onions and cook until fragrant.
- Incorporate the spice blend (coriander, cumin, turmeric, chili powder, garam masala, salt, and pepper). Stir well to coat the onions in the aromatic spices. Add diced tomatoes to the pan and cook until they soften and release their juices.
- Toss in the bite-sized chicken pieces, ensuring they are evenly coated with the spice and tomato mixture. Pour in plain yogurt, stirring continuously to create a rich and creamy curry base.
- Lower the heat and let the chicken simmer until fully cooked and tender. Finish by adding coconut milk to the curry, infusing it with a luscious creaminess. Adjust seasoning to taste and let the curry simmer for an additional 10 minutes.
- Garnish with chopped cilantro, and serve over steamed rice or with warm naan bread.
The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.
]]>The post Delight Your Guests with These Delicious Hasselback Potatoes appeared first on falafelandcaviar.com.
]]>Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted melted butter
- 2 cloves of garlic
- 2 tablespoons fresh parsley
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside. Wash the potatoes then place them on a cutting board, flat side down. Using a sharp knife, make vertical cuts across each potato, about 1/8 inch apart, being careful not to cut all the way through. The potato should still hold together at the bottom.
- In a small bowl, mix together the melted butter, minced garlic, and chopped parsley. Place the sliced potatoes onto the prepared baking sheet. Using a pastry brush, generously brush the butter mixture over each potato, making sure to get in between the slices.
- Season the potatoes with salt and pepper, to taste. Bake the potatoes in the preheated oven for 40-45 minutes, or until they are tender on the inside and golden brown and crispy on the outside.
- If desired, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of baking for an extra layer of flavor.
- Remove the Hasselback potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley, if desired, and serve hot.
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]]>The post How To Make Ginger Nuts at Home appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 cup of unsalted butter, softened
- 1 tablespoon golden syrup or molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the golden syrup or molasses to the butter-sugar mixture and mix until well combined. In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too dry, you can add a splash of milk to help bring it together. Once the dough is formed, use your hands to roll it into small balls, each about the size of a walnut.
- Place the dough balls onto the prepared baking sheet, leaving some space between each one to allow for spreading during baking. Gently flatten each dough ball with the palm of your hand or the back of a spoon to create round discs.
- Bake the ginger nuts in the preheated oven for 10-12 minutes, or until they are golden brown and slightly firm to the touch. Remove the baking sheet from the oven and allow the ginger nuts to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the ginger nuts in an airtight container at room temperature for up to one week. Enjoy these homemade ginger nuts as a delicious treat with your favorite hot beverage or as a sweet snack any time of day.
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]]>The post Follow This Recipe to Make Your Own Lamb Koftas appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 pound of ground lamb
- 1 small onion, finely grated
- 2 cloves of garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil (for cooking)
- Lemon wedges (for serving)
- Yogurt sauce or tzatziki (for dipping, optional)
Instructions:
- In a large mixing bowl, combine the ground lamb, finely grated onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, ground paprika, ground cinnamon, ground nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Using clean hands, shape the lamb mixture into small, oval-shaped meatballs, about 1-2 inches in diameter. You should be able to make approximately 12-16 koftas, depending on the size.
- If grilling, preheat your grill to medium-high heat. If frying, heat a skillet or frying pan over medium heat and add a drizzle of olive oil.
- Grill or fry the Lamb Koftas in batches, cooking for about 3-4 minutes per side, or until they are cooked through and nicely browned on the outside. If grilling, you can also thread the koftas onto skewers for easy handling.
- Once cooked, transfer the Lamb Koftas to a serving platter and garnish with fresh parsley or cilantro. Serve hot with lemon wedges for squeezing over the koftas and yogurt sauce or tzatziki for dipping, if desired.
- Enjoy the irresistible flavors of your homemade Lamb Koftas as a flavorful appetizer, main course, or part of a Mediterranean-inspired feast. Pair them with rice, couscous, pita bread, or a fresh salad for a complete meal that will satisfy your cravings and leave you longing for more.
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]]>The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of granulated sugar
- 1 cup of water
- 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
- Zest of 1 lemon
- 1/4 teaspoon salt
- Optional: Lemon slices or mint leaves for garnish
Instructions:
- In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, and the mixture forms a simple syrup. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.
- Once the simple syrup has cooled, stir in the freshly squeezed lemon juice, lemon zest, and salt. Mix well to combine, ensuring that the lemon juice is fully incorporated into the syrup.
- Pour the lemon mixture into a shallow dish or baking pan. Cover with plastic wrap and place it in the freezer.
- Every 30 minutes, remove the sorbet mixture from the freezer and use a fork to scrape and fluff the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the sorbet reaches your desired consistency.
- Once the sorbet is firm but still scoopable, transfer it to an airtight container and store it in the freezer until ready to serve. When serving, scoop the sorbet into bowls or glasses. Garnish with lemon slices or mint leaves for an extra touch of freshness, if desired.
- Enjoy this refreshing lemon sorbet on its own as a light and tangy dessert, or pair it with fresh berries, shortbread cookies, or a drizzle of honey for added indulgence.
The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.
]]>The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.
]]>Ingredients:
- 8 ounces of pasta (such as spaghetti or penne)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tin of diced tomatoes
- 1 tin of tuna in olive oil, drained
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until soft and fragrant, about 2-3 minutes.
- Add the diced tomatoes (with their juices) to the skillet, stirring to combine with the garlic and onion. Cook for another 5 minutes, allowing the flavors to meld together.
- Add the drained tuna to the skillet, breaking it up with a fork into smaller pieces. Stir well to incorporate the tuna into the tomato mixture. Season the sauce with dried oregano, salt, and pepper to taste. Allow it to simmer for an additional 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the cooked pasta to the skillet, tossing gently to coat it evenly with the tomato and tuna sauce. Serve it hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired. Enjoy this flavorful and comforting dish with your favorite crusty bread or a side salad for a complete meal.
(@cheflamineacasa_)The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.
]]>The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
]]>
(@jodiesveganlife)Ingredients:
- 1 cup of dried red lentils
- 1 tin of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.
The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
]]>The post Try This Delicious Recipe for Vegan Sausage and Mash! appeared first on falafelandcaviar.com.
]]>
(@theveganmumcooks)Ingredients:
- 4 vegan sausages (your choice of flavor)
- 4 large potatoes, peeled and cubed
- 1/2 cup of unsweetened almond milk (or any plant-based milk)
- 2 tablespoons vegan butter
- Salt and pepper, to taste
- 2 onions, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups of vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 teaspoon dried thyme
- 1 teaspoon balsamic vinegar
Instructions:
- Cook the vegan sausages according to package instructions until browned and heated through. Set aside and keep warm. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- Sprinkle flour over the caramelized onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the vegetable broth, soy sauce, dried thyme, and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Simmer the gravy until thickened, about 5-7 minutes. Season with salt and pepper to taste.
- Drain the cooked potatoes and return them to the pot. Add vegan butter and almond milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Serve the sausages alongside a generous serving of creamy mashed potatoes, smothered in the rich onion gravy.
- Enjoy this delicious dish as a comforting and satisfying meal that’s sure to please vegans and non-vegans alike!
The post Try This Delicious Recipe for Vegan Sausage and Mash! appeared first on falafelandcaviar.com.
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