When I saw this recipe I knew I had to try it. While the recipe is technically quite close to a scotch egg what it actually resembles much more closely is falafel stuffed with a boiled egg. The scotch eggs do not really end up tasting anything like your meaty scotch eggs but it is a great twist on falafel. Make sure you spice your chickpea mixture well as the flavor seems to get a little lost after frying.
I made a turnip gratin previously but I wasn’t in love with it but I think I’ve cracked the code this time. This potato gratin is so good it’s hard to stop eating! Layering the cheese and milk mixture is the most important part but also don’t cheap out and use poor quality cheese because the minimal nature of the ingredients means that basically there’s no where for flavors to hide.
These are like naan on steroids. They’re very unassuming but they were super quick to make and absolutely delicious. I didn’t do a great job at pan frying but they still were crispy and crunchy and completely satisfying. I made the dough the night before and then fried them up in the morning so that’s an option if you’re a little low on time or you like to last minute cook in the morning.
I’ve had “make ravioli” on my to do list for about 8 years and I finally did it and guess what: it was great! It probably would have been a lot easier with a pasta sheeter but doing the whole process by hand was actually not hard or that time consuming. It’s the type of recipe that you struggle with the first time but I feel like you’d get exceptionally better after 3-4 times. This is a recipe you can use to impress EVERYONE but also it was just very fresh tasting, cheap, delicious, and worth a try.
These are a total hit, I would absolutely suggest that if you would like to eat bread and potatoes at the same time that you do it in knish form. The dough for these is VERY forgiving and the filling is hearty and homey at the same time so these would be great next to a bowl of soup or a salad to make a full meal.
A basic staple of cooking re-fried beans. I hemmed and hawed if I wanted to post this recipe because it’s so basic and also because I used to buy re-fried bean (gasp!) instead of making them but since moving to Estonia that is no longer an option so now I make my own. They’re super easy to make and delicious so if you don’t have access to canned ones, give it a go.
Unlike my other pretzel recipes for softer type pretzels, these come out with the hard tack shell of the outside and the just soft inside like you’d see in a pub. They’re perfect for dipping, game night, or serving as a fun side with a thick soup.
Super easy and basic cheese sauce that produces a really delicious and non-Velveeta semi-liquid for all your cheese sauce purposes. Good for casseroles, vegetables, mac and cheese, and even my preferred usage: nachos!
So these little balls of goodness are absolutely delicious. The recipe makes enough that you could easily make them for a party where they’d be a crazy center piece and probably everyone would be impressed by them but I have to say they’re a ton of work. While most recipes call for already made risotto, the part where you make the risotto is the least work by far. Even with ready-made risotto you’re looking at a battering and breading process and then frying. To me that always produces delicious results, a ton of dishes, and exhaustion. So make these if you like getting at least 4 bowls and 2 pans dirty and you have the energy of a 6 year old at a birthday party.
Surprisingly simple and really filling Dum Aloo is basically simmered and spiced potatoes. I like to chop small potatoes in to bite sized pieces because my mouth is small (and they cook quicker that way) but generally they’re cooked whole.