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Bean & Beetroots Salad
emointhekitchen This beetroot and bean salad are delicious and nutritious. I saved this recipe for just the right moment, and as I move less away from Easter and embrace the freshness of spring, it’s an excellent time to highlight it. Many of us spend endless hours in the kitchen preparing complicated meals, but no law states that a meal must be intricate to be enjoyable. Today, I am excited to share a dish that falls into the quick and easy category while being nutritious, delicious, and colourful. You can’t beat that! You will need: 3 beetroots 2 carrots 1 onion 1 can of red kidney beans 2-3 tablespoons vinegar 2-3…
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Moroccan Meatballs (Kefta Mkaoura)
emointhekitchen A favourite with kids and adults alike, Kefta Mchermel is a small, walnut-sized meatball in a spicy homemade sauce. Traditionally, one prepares this famous Moroccan dish in a Tagine. The final presentation is a comfort food that begs you to dig into the crusty Moroccan bread. Traditionally, people use bread to scoop up the meatballs and serve the Kefta Mchermel in the Tagine. A delightful combination of flavours and a little different. I made these in half sizes and served them. Serve with bread for a tasty and filling dinner. You will need: 5 onion 4 parsley 2 slices of white bread 1 egg 500 g minced beef 1…
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Potato Salad
emointhekitchen Potato salad (olivier salad, ruska salata) is a traditional Russian dish. Lucien Olivier created it. It is popular in the post-Soviet states and around the world. In Russia and other post-Soviet states and Russophile communities across the globe, salad has become one of the main dishes on zakuski—snacks tables served during New Year (“New God”) celebrations. In Poland, people serve it at Christmas and Easter. I crave potato salad. You’ll agree, so I hope you’ll try it soon. You will need: 6 medium potatoes 200 g beef 3/4 cup mayo 2 small carrots 5 cucumber pickles 1 cup canned peas 3/4 cup sour cream 2 tablespoons vinegar 2 tbs…
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Arabic coffee aka Qahwa (قهوة)
emointhekitchen The Dallah (coffee pot) is a traditional Arabic coffee pot used for centuries to brew and serve Qahwa, a bitter, spiced coffee, during holidays. In the Arabian Peninsula and Bedouin coffee traditions, the Dallah represents hospitality, generosity, and wealth. In the Middle East, the ritual of preparing, serving, and drinking coffee is associated with socializing and important ceremonies like births, marriages, and funerals. The Dallah has a characteristic shape with a bulbous body, a “waist,” a turret-shaped lid, a winding handle, and a long, beak-like spout. To make Arabic coffee, boil water, roasted coffee, and cardamom in a Dallah, then serve it unfiltered in small cups. You can add…
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Liver Congee
emointhekitchen Liver congee is a traditional Asian dish. It is made by simmering rice with a generous amount of water or broth until it reaches a smooth, porridge-like consistency. The liver adds a rich and savoury flavour to the congee. In Chinese cuisine, liver congee is often enjoyed as a comforting breakfast or a soothing meal for those feeling under the weather. The liver is known for its high iron content, making this dish nutritious for boosting energy levels. Additionally, the soft texture of the congee is easy on the stomach, perfect for those with a sensitive digestive system. One popular variation of liver congee is the addition of ginger…
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Armenian Harissa – Հարիսա
emointhekitchen In ancient times, harissa was considered a ritual and festive dish. It was prepared for festive days (weddings, folk holidays, etc.). After cooking all night in a clay pot in Toner(Թոնիր), it was eaten mostly on Sunday morning. It is considered the national dish of Armenia. According to Armenian tradition, the patron saint of Armenia, Saint Gregory the Illuminator, wanted to feed crowds of the poor, but it turned out that there was not enough meat. Then he ordered that wheat be added to the pots. When the wheat began to stick to the bottom of the pots during cooking, Saint Gregory exclaimed “harech”, which means to stir. The…
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Spinach Paneer Tofu
emointhekitchen Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in various dishes. Our inspired recipe has similar flavours and ingredients but swaps the cheese for tofu. You will need: olive oil 1 firm Tofu 2 tbsp cornstarch 2 tsp garam masala 1 tbsp nutritional yeast 1/4 tsp garlic powder 1/4 tsp cumin seeds 2 cloves 1/4 tsp cinnamon powder 1 shallots 5 cloves of garlic 1/4 tsp ginger powder 1 hot chile 1/3 cup tomato puree 1/4 cup cashews (soaked) 1 cup small coconut milk and add some water 1/4 tsp turmeric 1/4 tsp cayenne…
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Minestrone
emointhekitchen Minestrone “big soup” means “that which is served” – designed to fill you up. It is documented in an English cookbook from 1871. The tradition of not losing its rural roots continues today, and minestrone is now known in Italy as part of a style of cooking called cucina povera (“poor people’s cuisine”), meaning dishes that have rustic, rural roots, as opposed to cucina nobile (“noble cuisine”), or the cooking style and nobility of the aristocracy. The vegetables used may vary according to personal taste and availability. You will need: olive oil 1 leek 1/2 potato 1 shallots 1 carrot 4 cloves of garlic 1 can diced tomatoes 1…
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Salmon with Sesame seeds
emointhekitchen Salmon with sesame seeds is a popular dish that combines salmon’s richness with sesame seeds’ nutty flavour. This dish is not only delicious but also packed with nutrients that contribute to a healthy and well-balanced diet. To create this delicious dish, use fresh salmon fillets from a reputable supplier. The quality of the salmon is crucial for a tasty and tender result. Once you have the salmon, clean and debone it properly before continuing with the recipe. We need: 4 slices of salmon fish 1-2 dl Mirin 6 teaspoons of potato starch 1 tablespoon light soy sauce sesame oil 3 tablespoons ginger powder salt sesame seeds lemon or lime…
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Spring Rolls (Chun Juan)
emointhekitchen Spring rolls or pancakes are traditional Chinese New Year dishes for folk festivals. They are currently popular throughout China and other places. In addition to being eaten at home, people often use them to entertain guests. They have a long history. The fillings of spring rolls vary with the seasons, such as shepherd’s fillings, leek fillings, pea fillings, etc. I like the taste of chives. Whether it is fried or made into fillings, it is a special ingredient to enhance the flavour. Now is the season when chives are on the market. Making it into spring rolls is delicious. It is crispy and the filling is soft and fragrant.…
