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Ingredients (to serve 4):

• 2 cups of new potatoes
• 2 courgettes
• 1 tablespoon of olive oil
• 1 teaspoon of red wine vinegar
• 1 teaspoon of honey
• Salt and pepper, for seasoning
• 2 cups of raw salad leaves, such as spinach or arugula
• 1 tablespoon of mayonnaise
• 1 small bunch of fresh mint
• 1 small bunch of fresh chives
• 2 scallions, finely chopped
• 1/2 cup of fresh tomatoes, finely sliced

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Instructions:

1. Bring a pan of salted water to a boil. Add the potatoes and cook for 10 – 12 minutes, until they can be easily pierced with a fork.
2. Allow the potatoes to cool slightly. Meanwhile, mix the mayonnaise, olive oil, vinegar, and honey together. Stir vigorously until the liquids have emulsified. Season this dressing with salt and pepper.
3. Finely slice the courgettes into matchsticks.
4. Shred the fresh herbs and add these to the mayonnaise salad dressing.
5. In a large salad bowl, mix the potatoes, courgettes, salad leaves, and sliced tomatoes together.
6. Dress the ingredients with the dressing, stirring to ensure everything is well coated and combined.
7. Serve immediately.

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A post shared by Taste of Home (@tasteofhome)

The post This Early Summer Salad Recipe is a Quick Dinner appeared first on falafelandcaviar.com.

Herb Butter Roast

This method not only flavors the meat deeply but also helps the skin achieve a golden, crispy texture. Soften some butter and mix in a generous helping of chopped fresh herbs such as rosemary, thyme, and parsley. Add minced garlic and a squeeze of lemon juice for an extra zing. 

View this post on Instagram

A post shared by Sara Welch (@dinneratthezoo)

Beer Can Chicken

Start by preparing a dry rub of your choice, like paprika, brown sugar, garlic powder, and ground pepper. Rub this mixture all over the chicken, inside and out. Then, pour about half of a can of beer into the cavity of the chicken. As the chicken roasts, the beer will steam into the cavity, enhancing the meat with a subtle malt flavor and keeping it incredibly moist.

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A post shared by Jenny | So Much Food (@jennygoycochea)

Citrus and Spice Roast

For those who prefer a brighter flavor profile, a citrus and spice roast could be the perfect approach. Season with the zest of a couple of lemons, limes, or oranges, and spices like cumin, coriander, and a pinch of cayenne. For a final touch, stuff the bird’s cavity with the leftover halved citrus fruits.

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A post shared by Sainsbury's magazine (@sainsburysmag)

The post 3 Ways to Roast a Whole Chicken for Sunday Dinner appeared first on falafelandcaviar.com.

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A post shared by Cook's Country (@cookscountry)

Ingredients (to serve 4):

• 2 cans of black beans
• 2 cups of tomato passata
• 1 white onion
• 5 cloves of garlic
• 2 tablespoons of sunflower oil
• 1 teaspoon of smoked paprika
• 1 tablespoon of cocoa powder
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 vegetable stock cube
• Water, to loosen the sauce

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A post shared by Travelandmunchies (@travelandmunchies)

Instructions:

1. Finely slice the onion and dice the garlic.
2. Heat the oil in a large pan.
3. Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
4. Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
5. Crumble the stock cube into the mix and stir well.
6. Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
7. Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
8. After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
9. Serve alongside the rice or tortillas.

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A post shared by Suzanne| Fusion of cultures home cooking (@shecooksitalll)

The post This Bean Stew is Great With Rice or Corn Tortillas appeared first on falafelandcaviar.com.

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A post shared by HomemadeHeaven (@homemadeheaven)

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

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A post shared by Riikka Riutta (@riikanherkku)

Instructions

1. 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.
2. 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.
3. Preheat your grill or barbecue to medium-high heat. Brush the lamb koftas with olive oil to prevent sticking.
4. 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).
5. 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 Try Making These Delicious Lamb Koftas appeared first on falafelandcaviar.com.

Ingredients: (Serves 4)

• 2 pounds potatoes
• 1 large brown onion
• 3 cloves garlic
• 3 large carrots
• ½ white cabbage
• 1 large can of sweet corn
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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A post shared by Robin Pritchard (@robinpr71)

Instructions:

1. If you are starting from scratch, then chop the potatoes into 2-centimeter pieces and add them to a pot of salted, boiling water. Leave to simmer for 10-15 minutes.
2. Meanwhile, finely slice the onion, garlic, carrots, and cabbage. 
3. Heat some oil in a large frying pan and add the onion and carrot. Fry for 10 minutes. 
4. Drain the potatoes and then add them and the cabbage to the pan. Add the thyme, paprika, salt, and pepper. 
5. Fry for a further 5-10 minutes and then add the garlic and the drained sweet corn. 
6. Continue to fry for another 10-15 minutes, stirring regularly. You want to see plenty of browning on all the vegetables and the potatoes. 
7. Serve hot with your choice of protein.

The post The Most Delicious Potato and Veg Hash Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound ground pork
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup granulated sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons honey

Instructions:

1. Aside from the honey and water, combine the rest of the ingredients in the bowl of a stand mixer. Paddle the meat on medium for about 1 minute, until it appears to be a paste. You can also mix it by hand until you achieve the same result.
2. Place the meat in a bowl and cover it with plastic wrap with holes poked in it. Allow to marinate in the fridge overnight.
3. Preheat your oven to 250°F. In a baking tray, spread the meat until it forms a rectangular layer. Bake for 1 hour and 15 minutes.
4. Remove from the oven and drain any liquid before transferring to a cutting board.
5. Flip the jerky and return to the oven to bake the other side.
6. Place the jerky on the cutting board and cut into squares.
7. Make a glaze by whisking the honey and water together. Baste the glaze over the jerky and cook it in the oven for 3-4 minutes. Flip it over and cook the other side.

The post How to Cook Chinese BBQ Pork Jerky appeared first on falafelandcaviar.com.

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A post shared by Sam & Kirstie (@cooking_at_ours)

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

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A post shared by 和泉朋樹 (@izumitomoki)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with chopped cilantro, and serve over steamed rice or with warm naan bread.

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A post shared by kεУhυηtεr (@keyhunter)

The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.

Ingredients:

• Salt
• Freshly ground black pepper
• Olive oil
• 1 avocado
• 4 ounces feta
• 8 large eggs
• 2 cups salsa verde
• 1 teaspoon garlic powder
• 1 tablespoon coriander
• 1 14-ounce can of artichokes

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A post shared by Branja Miami (@branjamiami)

Instructions:

1. Place a large pan on a medium-high heat. Drain the artichokes before adding them to the pan, along with the spinach, some olive oil and salt according to taste. Allow to cook for 1 minute before adding salsa verde and garlic powder.
2. Once the pan starts to simmer, throw in the coriander and add the eggs, making sure to sprinkle salt on each one. Cook for around six to eight minutes, until the whites are almost set but the yolks remain runny.
3. As the eggs cook, chop up the avocado and crumble the feta. Once the eggs are done, add the avocado and feta to the mix and cook for another minute. Your green shakshuka is now ready to serve.

The post This Easy Green Shakshuka Makes for a Hearty Breakfast appeared first on falafelandcaviar.com.

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A post shared by Shadi HasanzadeNemati (@unicornsinthekitchen)

Ingredients:

• 3 zucchinis
• 6 large tomatoes
• 1 large eggplant
• 3 yellow bell peppers 
• 1 large yellow onion
• 3 cloves garlic
• 1 cup fresh basil leaves, torn up
• 2 teaspoons dried thyme
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

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A post shared by Adele Nicols (@veggiesouthernsoulfood)

Instructions:

1. Prepare all the vegetables by peeling, trimming, and chopping them into small chunks.
2. Heat a little oil in a large pot and add the chopped zucchini. Add a little salt and gently fry until slightly browned and then put to one side.
3. Repeat this with the bell peppers and eggplant. 
4. Heat a little oil in the pot and add the chopped onion. Season with a little salt and pepper and gently fry until soft and slightly browned. 
5. Add the garlic and the thyme and continue to fry for a further 5 minutes. 
6. Add the sliced tomatoes and cook until it begins to resemble a sauce. 
7. Remove from the heat and then add the cooked zucchini, bell peppers, and eggplant. 
8. Pour the extra virgin olive oil in and gently stir to ensure the sauce and oil are mixed throughout. You can arrange the veg into slices or leave all mixed, it’s entirely up to you.
9. Return to hob on low heat and place a lid on. Leave to simmer for 25-30 minutes.
10. Remove from the heat and stir through the basil leaves.
11. Leave to stand for 5-10 minutes before serving. 

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A post shared by Hungry Soul Food (@hungrysoulfood)

The post You Have to Try Making this Delicious Ratatouille appeared first on falafelandcaviar.com.

Ingredients

• 2 cups shredded chicken, cooked
• 1 cup shredded cheddar
• 1 cup queso blanco
• 1/2 cup vegetable oil
• 1/4 cup canned chilis
• 1/2 teaspoon salt
• 2 teaspoons hot sauce
• Pico de gallo
• 10 flour tortillas

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A post shared by Vidorra (@vidorracocina)

Instructions

1. In a large bowl, mix the chicken, chillis, salt, cheese, and hot sauce.
2. Spread 1/4 cup of the chicken mixture onto the bottom third of one tortilla. Roll up tightly and repeat with the other tortillas.
3. Put the tortillas into a skillet with the vegetable oil and place over medium-high heat. Cook until the tortillas are golden brown on all sides.
4. Fill with Pico de Gallo and serve.

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The post Dig Into These Delicious Chicken Flautas appeared first on falafelandcaviar.com.

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A post shared by Better Homes and Gardens (@bhgaus)

Ingredients (to serve 4):

• 2 cups of new potatoes
• 2 courgettes
• 1 tablespoon of olive oil
• 1 teaspoon of red wine vinegar
• 1 teaspoon of honey
• Salt and pepper, for seasoning
• 2 cups of raw salad leaves, such as spinach or arugula
• 1 tablespoon of mayonnaise
• 1 small bunch of fresh mint
• 1 small bunch of fresh chives
• 2 scallions, finely chopped
• 1/2 cup of fresh tomatoes, finely sliced

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A post shared by Allrecipes (@allrecipes)

Instructions:

1. Bring a pan of salted water to a boil. Add the potatoes and cook for 10 – 12 minutes, until they can be easily pierced with a fork.
2. Allow the potatoes to cool slightly. Meanwhile, mix the mayonnaise, olive oil, vinegar, and honey together. Stir vigorously until the liquids have emulsified. Season this dressing with salt and pepper.
3. Finely slice the courgettes into matchsticks.
4. Shred the fresh herbs and add these to the mayonnaise salad dressing.
5. In a large salad bowl, mix the potatoes, courgettes, salad leaves, and sliced tomatoes together.
6. Dress the ingredients with the dressing, stirring to ensure everything is well coated and combined.
7. Serve immediately.

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A post shared by Taste of Home (@tasteofhome)

The post This Early Summer Salad Recipe is a Quick Dinner appeared first on falafelandcaviar.com.

Herb Butter Roast

This method not only flavors the meat deeply but also helps the skin achieve a golden, crispy texture. Soften some butter and mix in a generous helping of chopped fresh herbs such as rosemary, thyme, and parsley. Add minced garlic and a squeeze of lemon juice for an extra zing. 

View this post on Instagram

A post shared by Sara Welch (@dinneratthezoo)

Beer Can Chicken

Start by preparing a dry rub of your choice, like paprika, brown sugar, garlic powder, and ground pepper. Rub this mixture all over the chicken, inside and out. Then, pour about half of a can of beer into the cavity of the chicken. As the chicken roasts, the beer will steam into the cavity, enhancing the meat with a subtle malt flavor and keeping it incredibly moist.

View this post on Instagram

A post shared by Jenny | So Much Food (@jennygoycochea)

Citrus and Spice Roast

For those who prefer a brighter flavor profile, a citrus and spice roast could be the perfect approach. Season with the zest of a couple of lemons, limes, or oranges, and spices like cumin, coriander, and a pinch of cayenne. For a final touch, stuff the bird’s cavity with the leftover halved citrus fruits.

View this post on Instagram

A post shared by Sainsbury's magazine (@sainsburysmag)

The post 3 Ways to Roast a Whole Chicken for Sunday Dinner appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Cook's Country (@cookscountry)

Ingredients (to serve 4):

• 2 cans of black beans
• 2 cups of tomato passata
• 1 white onion
• 5 cloves of garlic
• 2 tablespoons of sunflower oil
• 1 teaspoon of smoked paprika
• 1 tablespoon of cocoa powder
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 vegetable stock cube
• Water, to loosen the sauce

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A post shared by Travelandmunchies (@travelandmunchies)

Instructions:

1. Finely slice the onion and dice the garlic.
2. Heat the oil in a large pan.
3. Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
4. Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
5. Crumble the stock cube into the mix and stir well.
6. Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
7. Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
8. After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
9. Serve alongside the rice or tortillas.

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A post shared by Suzanne| Fusion of cultures home cooking (@shecooksitalll)

The post This Bean Stew is Great With Rice or Corn Tortillas appeared first on falafelandcaviar.com.

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A post shared by HomemadeHeaven (@homemadeheaven)

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

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A post shared by Riikka Riutta (@riikanherkku)

Instructions

1. 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.
2. 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.
3. Preheat your grill or barbecue to medium-high heat. Brush the lamb koftas with olive oil to prevent sticking.
4. 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).
5. 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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A post shared by The Fold | at River (@thefold_w5)

The post Try Making These Delicious Lamb Koftas appeared first on falafelandcaviar.com.

Ingredients: (Serves 4)

• 2 pounds potatoes
• 1 large brown onion
• 3 cloves garlic
• 3 large carrots
• ½ white cabbage
• 1 large can of sweet corn
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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A post shared by Robin Pritchard (@robinpr71)

Instructions:

1. If you are starting from scratch, then chop the potatoes into 2-centimeter pieces and add them to a pot of salted, boiling water. Leave to simmer for 10-15 minutes.
2. Meanwhile, finely slice the onion, garlic, carrots, and cabbage. 
3. Heat some oil in a large frying pan and add the onion and carrot. Fry for 10 minutes. 
4. Drain the potatoes and then add them and the cabbage to the pan. Add the thyme, paprika, salt, and pepper. 
5. Fry for a further 5-10 minutes and then add the garlic and the drained sweet corn. 
6. Continue to fry for another 10-15 minutes, stirring regularly. You want to see plenty of browning on all the vegetables and the potatoes. 
7. Serve hot with your choice of protein.

The post The Most Delicious Potato and Veg Hash Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound ground pork
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup granulated sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons honey

Instructions:

1. Aside from the honey and water, combine the rest of the ingredients in the bowl of a stand mixer. Paddle the meat on medium for about 1 minute, until it appears to be a paste. You can also mix it by hand until you achieve the same result.
2. Place the meat in a bowl and cover it with plastic wrap with holes poked in it. Allow to marinate in the fridge overnight.
3. Preheat your oven to 250°F. In a baking tray, spread the meat until it forms a rectangular layer. Bake for 1 hour and 15 minutes.
4. Remove from the oven and drain any liquid before transferring to a cutting board.
5. Flip the jerky and return to the oven to bake the other side.
6. Place the jerky on the cutting board and cut into squares.
7. Make a glaze by whisking the honey and water together. Baste the glaze over the jerky and cook it in the oven for 3-4 minutes. Flip it over and cook the other side.

The post How to Cook Chinese BBQ Pork Jerky appeared first on falafelandcaviar.com.

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A post shared by Sam & Kirstie (@cooking_at_ours)

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

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A post shared by 和泉朋樹 (@izumitomoki)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with chopped cilantro, and serve over steamed rice or with warm naan bread.

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A post shared by kεУhυηtεr (@keyhunter)

The post Here’s How to Make a Fantastic Chicken Curry appeared first on falafelandcaviar.com.

Ingredients:

• Salt
• Freshly ground black pepper
• Olive oil
• 1 avocado
• 4 ounces feta
• 8 large eggs
• 2 cups salsa verde
• 1 teaspoon garlic powder
• 1 tablespoon coriander
• 1 14-ounce can of artichokes

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A post shared by Branja Miami (@branjamiami)

Instructions:

1. Place a large pan on a medium-high heat. Drain the artichokes before adding them to the pan, along with the spinach, some olive oil and salt according to taste. Allow to cook for 1 minute before adding salsa verde and garlic powder.
2. Once the pan starts to simmer, throw in the coriander and add the eggs, making sure to sprinkle salt on each one. Cook for around six to eight minutes, until the whites are almost set but the yolks remain runny.
3. As the eggs cook, chop up the avocado and crumble the feta. Once the eggs are done, add the avocado and feta to the mix and cook for another minute. Your green shakshuka is now ready to serve.

The post This Easy Green Shakshuka Makes for a Hearty Breakfast appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Shadi HasanzadeNemati (@unicornsinthekitchen)

Ingredients:

• 3 zucchinis
• 6 large tomatoes
• 1 large eggplant
• 3 yellow bell peppers 
• 1 large yellow onion
• 3 cloves garlic
• 1 cup fresh basil leaves, torn up
• 2 teaspoons dried thyme
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

View this post on Instagram

A post shared by Adele Nicols (@veggiesouthernsoulfood)

Instructions:

1. Prepare all the vegetables by peeling, trimming, and chopping them into small chunks.
2. Heat a little oil in a large pot and add the chopped zucchini. Add a little salt and gently fry until slightly browned and then put to one side.
3. Repeat this with the bell peppers and eggplant. 
4. Heat a little oil in the pot and add the chopped onion. Season with a little salt and pepper and gently fry until soft and slightly browned. 
5. Add the garlic and the thyme and continue to fry for a further 5 minutes. 
6. Add the sliced tomatoes and cook until it begins to resemble a sauce. 
7. Remove from the heat and then add the cooked zucchini, bell peppers, and eggplant. 
8. Pour the extra virgin olive oil in and gently stir to ensure the sauce and oil are mixed throughout. You can arrange the veg into slices or leave all mixed, it’s entirely up to you.
9. Return to hob on low heat and place a lid on. Leave to simmer for 25-30 minutes.
10. Remove from the heat and stir through the basil leaves.
11. Leave to stand for 5-10 minutes before serving. 

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A post shared by Hungry Soul Food (@hungrysoulfood)

The post You Have to Try Making this Delicious Ratatouille appeared first on falafelandcaviar.com.

Ingredients

• 2 cups shredded chicken, cooked
• 1 cup shredded cheddar
• 1 cup queso blanco
• 1/2 cup vegetable oil
• 1/4 cup canned chilis
• 1/2 teaspoon salt
• 2 teaspoons hot sauce
• Pico de gallo
• 10 flour tortillas

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A post shared by Vidorra (@vidorracocina)

Instructions

1. In a large bowl, mix the chicken, chillis, salt, cheese, and hot sauce.
2. Spread 1/4 cup of the chicken mixture onto the bottom third of one tortilla. Roll up tightly and repeat with the other tortillas.
3. Put the tortillas into a skillet with the vegetable oil and place over medium-high heat. Cook until the tortillas are golden brown on all sides.
4. Fill with Pico de Gallo and serve.

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A post shared by Rooftop Taco & Tequila Bar (@rooftopos)

The post Dig Into These Delicious Chicken Flautas appeared first on falafelandcaviar.com.