Novi recepti

Svinjske ćufte Harissa po receptu od prosa od patlidžana i peršuna

Svinjske ćufte Harissa po receptu od prosa od patlidžana i peršuna

  • Recepti
  • Dish type
  • Prilog
  • Sos
  • Harissa

Ove sočne svinjske ćufte začinjene harisom poslužuju se na podlozi od sotiranih patlidžana i umaka od rajčice.

6 ljudi je ovo napravilo

SastojciServira: 2

  • 300 g svinjskog mlevenja
  • 2 žličice harissa paste
  • 1 šaka iseckanog svežeg peršuna
  • morska so i crni biber po ukusu
  • kokosovo ulje ili maslinovo ulje, po potrebi
  • 80 g prosa
  • 2 režnja češnjaka, zdrobljena
  • 1 patlidžan, narezan na komade 2 cm
  • 60 g spanaća
  • 200 g seckanog paradajza
  • 2 kašičice meda

MetodaPriprema: 10min ›Kuhanje: 25min› Spremno za: 35min

  1. Zagrijte pećnicu na 200 C / Gas 6 i prokuhajte čajnik.
  2. U zdjeli pomiješajte svinjsko mljevenje s polovicom harisse i polovinom peršina te začinite morskom soli i crnim paprom. Svinjsku smjesu razvaljajte u 12 ćufti i stavite na lim za pečenje. Prelijte polpete 1/2 žlice ulja.
  3. Stavite u pećnicu na 15 do 20 minuta, dok ne porumeni i ispeče. Okrenite do pola kuhanja.
  4. Zagrijte veliki suhi lonac i sipajte proso prije vode. Proso pecite 2 minute, neprestano miješajući. Ulijte 400 ml kipuće vode, smanjite vatru, poklopite i pirjajte 15 minuta.
  5. U međuvremenu, zagrijte tiganj sa 1/2 kašike ulja i dodajte bijeli luk i patlidžan i kuhajte 7 minuta dok patlidžan ne omekša. Umiješajte spanać, sjeckani paradajz, med i preostalu harissu i kuhajte još 5 minuta; začinite po ukusu.
  6. Proso ocijedite i promiješajte kroz preostali sjeckani peršin.
  7. Žlicom proso od peršuna stavite na tanjir, poslužite uz umak od patlidžana i prelijte svinjskim ćuftama.

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Kutije najboljih recepata u Velikoj Britaniji

Šta je najgore u kuhanju? Ako ste odgovorili "guljenje povrća", blizu ste - guljenje povrća je užasno - ali i dalje griješite jer je to trik pitanje. Najgora stvar u kuhanju uopće nije dio kuhanja: to je planiranje obroka i kupovina sastojaka.

Te dvije stvari će usisati vrijeme kao ničija stvar, ali možete ih preskočiti i još uvijek uživati ​​u zabavnom dijelu kuhanja - malo u kuhinji (osim ljuštenja) - tako što ćete vam kutije s receptima dostaviti na vrata.

Kutije s receptima postale su toliko popularne u posljednje vrijeme da su se kompanije pojavljivale posvuda, pa je bilo prilično teško birati između njih, pa smo pokušali što više marki pomoći vam u donošenju informirane odluke. Ključni faktor za mnoge ljude bit će cijena, koja se uvelike razlikuje od marke do marke, ali postoje i druge stvari koje treba uzeti u obzir. Preferencije u prehrani također su očito važne-većina marki će se pobrinuti za vegetarijance i vegane, ali drugi idu naprijed i nude pakete koji odgovaraju dijetama bez dijete, ili brze recepte s laganim obrocima za večere sredinom tjedna ili obroke namijenjene održavanju općeg zdravlja ciljeve kao što su povećanje ili mršavljenje.

Iz našeg iskustva također smatramo da je vrijedno uzeti u obzir i količinu i vrstu ambalaže koju kompanija koristi, jer cijelo opterećenje sastojcima podijeljeno na porcije može dovesti do toga da u kantu uđe mnogo plastike. U idealnom slučaju, kompanija će koristiti materijale koji se mogu reciklirati i ponovo će koristiti ambalažu.

Prilikom testiranja kutija s receptima također ocjenjujemo koliko su recepti ponovljivi. Ako se koriste gotove mješavine začina ili teško dostupni sastojci, velike su šanse da ćete uspjeti jednom i nikad više, pa odobravamo dodatne zasluge kompanijama koje šalju recepte koje je lako napraviti sa sastojcima čak i iz malog supermarketa. Dio privlačnosti kutije s receptima je ipak proširenje vašeg kulinarskog repertoara.

Imajući sve to na umu, ovdje su najbolje kutije s receptima koje smo isprobali po abecednom redu, s najboljim od najboljih danih znački Izbora urednika.


Sažetak recepta

  • Reynolds Wrap® Aluminijumska folija protiv lepljenja
  • 2 ½ kilograma mljevene junetine
  • 2 kilograma mlevene svinjetine
  • ½ šolje suvih mrvica hleba
  • 2 kašičice začina za biftek
  • ½ kašičice soli
  • ¼ kašičice bibera
  • 1 kašičica belog luka u prahu
  • 2 jaja
  • 1 (32 unci) posude za umake s roštilja
  • 1 (32 unci) staklenka žele od grožđa
  • 1 kašičica ljutog sosa

Zagrijte pećnicu na 375 stupnjeva F i obložite 4 lima za pečenje Reynolds & reg NonStick aluminijskom folijom (tupa strana prema gore).

Kombinirajte meso sa svim ostalim sastojcima za polpete i oblikujte oko 80 ćufti veličine zalogaja. Na svaki pleh stavite 20 ćufti i pecite 35 minuta ili dok ne porumene do kraja.

Dok se ćufte peku, sipajte umak za roštilj i žele od grožđa u šerpu i zagrejte na srednjoj temperaturi dok se dobro ne sjedine. Ako želite da vaše ćufte imaju malo više udaraca, dodajte malo ljutog umaka u smjesu. Kad su mesne okruglice gotove, možete ih gurnuti s tave u posudu za posluživanje. Sipajte sos na vrh i poslužite odmah. Gotovo jelo odlično se snalazi u mikrovalnoj pećnici ako ga vodite na zabavu i trebate ga zagrijati.


Slatki i začinjeni pureći ćufti sa Harissom

Ovi karamelizirani poperi od mesnih okruglica spoje se u trenu s fino naribanim lukom koji ih održava ultra vlažnima i nježnima. Slatke i pomalo začinjene, ove mini ćufte su sve samo ne dosadne.
Napisala Jill Nammar

Ovi karamelizirani poperi od mesnih okruglica sastaju se u trenu. Sitno naribani luk održava ih ultra vlažnima i nježnima. Mljevena puretina drži ih na svjetlijoj strani. Slatke i pomalo začinjene, ove mini ćufte su sve samo ne dosadne. Ljepljiva glazura od meda, ugodan kim i začinska harissa (ili sriracha) daju im marokanski štih. Sjajno zadovoljavaju, udaraju u sve prave note okusa.

Harissa je marokanska mješavina začina koja sadrži ljute paprike. Ako ga ne želite loviti, zamijenite ga s umakom od srirache, crvenim čili pahuljicama ili mljevenom crvenom paprikom. Teeny Tiny Spice Company iz Vermonta pravi odličnu mješavinu suhih začina harissa koju koristim u ovom receptu. Poslužite ih uz malo limete ili limuna.

  • 1 kilogram mlevene ćuretine
  • 1 srednji luk, nariban na najmanjim rupama rende za kutije
  • ⅓ šolje običnih prezla
  • 1 jaje
  • 1 žličica suhog začina harissa (ili kašičica sriracha umaka po ukusu)
  • 1 kašičica mlevene paprike
  • 1 kašičica mlevenog kima
  • & frac14 žličice mljevenog cimeta
  • 1 žličica suhe nane ili sušenog origana
  • Nekoliko kapljica meda
  • Sol po ukusu
  • Maslinovo ulje za kuhanje
  • Mogućnosti posluživanja: Iscijedite limun ili limetu, običan grčki jogurt za umakanje
  1. Mljevenu puretinu pomiješajte s naribanim lukom, mrvicama kruha, jajetom, umakom od harisse ili srirache, paprikom, kimom, cimetom, nanom i soli. Navlažite ruke i oblikujte smjesu u oblik velikih klikera.
  2. Zagrijte veliku tavu za prženje koja se ne lijepi maslinovim uljem. Ubacite ćufte u tiganj i zapecite ih sa svih strana. Ćufte se brzo kuhaju, pa namještajte vatru dok idete. Pazite da se ne prepeče. Treba ih skuhati, ali i dalje sočno. Kad su skoro gotovi, dodajte par kapljica meda i okrenite polpete u toplom medu za premazivanje.
  3. Sklonite s vatre i poslužite sa bilo kojim prijedlogom.

Jill je kuhala i servirala obroke većinu svog života. Dok je odrastala, njegovi roditelji su posjedovali restoran i slastičarnicu u kojoj je ona uronila u hranu. Kuhinja je zaista njena zona udobnosti. Na Jilline recepte utiču Francuska, Mediteran i Maroko, a često i svijetli okusi kuhinje jugoistočne Azije. Ona kuha kako bi inspirirala druge da u vlastitim kuhinjama kušaju ukusnu hranu. Svaki recept ima odjeljak s bilješkama s korisnim savjetima, tehnikama i tajnim sastojcima koje treba slijediti. Okusite i pogledajte kako je lako napraviti ukusna jela.


Pečenje piletine i patlidžana

Pečenje piletine i patlidžana


Iz kuhinje HELENNJONES

2 srednja pileća prsa
mala crvena paprika, patlidžan, praziluk i 3 rajčice narezane na ploške
paradajz pire 1 kašika
limete iseckani paradajz
povrtni temeljac pola litre
začin
1oz cheddar s niskim udjelom masti
2 kašike svežih prezla.

Zamagljena tava sa sprejem za kuhanje sa niskim udjelom masti i smeđom piletinom i patlidžanom.

Izvadite iz tave, dodajte poriluk, temeljac od bibera i pirjajte pet minuta, a zatim umiješajte pire od paradajza i paradajz iz konzerve. Pirjajte još pet minuta.

U posudi otpornoj na pećnicu na dno rasporedite pola patlidžana i rajčice, odozgo zapečenu piletinu i pola praziluka i papra. Sloj ostatka patlidžana i paradajza preliti preostalim sosom.

Prelijte naribanim sirom i prezlama i pecite 30 minuta u umjerenoj pećnici otprilike 5/6 plina


Najbolji recepti od leblebija

Sastojci

Oslić sa dimljenim slanutkom od paprike

Slanutak se ovdje kuha s lukom, češnjakom, čilijem, konzerviranim limunom i paprikom kako bi se stvorila ljuta, ukusna pratnja uz jednostavno oslića na žaru. Niskokaloričan i proteinski obrok.

Uštipci od slanutka s jogurtom, zelenim čilijem i salatom od krastavaca

Pretvorite svoj slanutak u ove lagano začinjene uštipke i poslužite sa ljutom salatom od krastavaca za brzi, niskokalorični ručak.

Saag chana masala

Klasični indijski kari Asma Khana od slanutka i špinata čini savršen prilog od povrća za svaku indijsku gozbu.

Miso slanutak i avokado na tostu

Pretvorite osnovne namirnice u trgovinu u zavoj ovog popularnog jela za užinu, oživljenog sezamom i mladim lukom.

Radga pattice

Svaki zalogaj ovih pite od đumbira i čilija od krompira je bomba sa ukusom. Lako se mogu pripremiti unaprijed i zagrijati za pikantnu poslasticu koja daje obilje okusa.

Salata od pšenice, bibera i bugarina

Pripremite našu živahnu salatu od povrća sa slanutkom za hranjiv obrok sredinom nedelje za manje od pola sata.

Krunacijska salata od slanutka i jabuke

Učinite ovaj klasični ručak omiljenim vegetarijancem tako što ćete piletinu zamijeniti slanutkom. Osvježavajuć, hrskav i pun okusa, ovaj jednostavan recept za salatu spreman je za samo 20 minuta.

Začinjen slanutak, krompir i kriška fila

U ovu vegetarijansku pitu stavite slanutak u središte. Naša začinjena slanutak pečena sa krompirom preliva se tankim hrskavim filo pecivom. Ovaj jednostavan recept prilagođen je povrću, spreman za manje od sat vremena i služi četiri. Naše kriške fila najbolje je jesti dan, dok je pecivo još hrskavo.

Svinjski kotleti sa slatkim i kiselim slanutkom

Za brzu i ukusnu večeru sredinom nedelje, pogledajte ovaj recept za sočne svinjske kotlete. Marinirani slanutak nudi pravu mješavinu slatkih i kiselih okusa, a za njegovu pripremu potrebno je samo 20 minuta. Polako!

Bakalar od paprike u jednom loncu sa slanutkom

Pogledajte naš lonac s jakim bakalarima sa sočnim rajčicama i bazom od slanutka. Ovo jednostavno pečenje na pladnju lagan je, niskokaloričan obrok sredinom tjedna za vrijeme kada nemate vremena, ali ipak želite nešto zdravo.

Začinjena salata od slanutka sa haloumijom i sočivom

Pogledajte naš recept za toplu salatu sa začinjenom lećom, zlatnim haloumijem i slanutkom. Ova jednostavna vege salata je niskokalorična i na stolu se nalazi za 40 minuta.

Marokanska supa od povrća sa slanutkom

Pogledajte naš jednostavan marokanski recept za vegansku supu s limunom, slanutkom i puno začina. Ova niskokalorična supa služi četiri i gotova je za manje od sat vremena.

Slanutak sa urmama, kurkumom, cimetom i bademima

Pogledajte naše jednostavno varivo od slanutka prepuno datulja, hrskavih badema i jarke kurkume. Slanutak koji se sporo kuha s velikim izborom začina zaista pojačava okus u ovom štedljivom jelu. Pokušajte uhvatiti izuzetno veliki, bucmasti slanutak u staklenkama za vrhunsku teksturu.

Začinjeni fileti skuše sa ljutikom i limunovim slanutkom

Ovaj recept za začinjene filete skuše sa ljutikom i limunovim graškom brz je i jednostavan za napraviti, a ispod 500 kalorija

Kari sa slanutkom i tikvicama

Ovaj curry od kokosa od slanutka i tikve odličan je zdrav, vegetarijanski obrok sredinom sedmice. Ako ga možete nabaviti, alternativa kokosovog mlijeka Alpro ima manje zasićenih masti i manje kalorija od običnog kokosovog mlijeka jer se pravi na bazi pirinčanog mlijeka. Ovdje isprobajte naše druge recepte za vegetarijanski curry

Brzo pečeno pile sa slanutkom

Ovo je savršena večera sredinom sedmice - samo prevrnite pileća prsa, cherry rajčice i slanutak na poslužavnik i pecite s estragonom. Večera jednostavno nije lakša od toga!

Salata od slanutka i fete

Ova smrvljena salata od slanutka i fete čini obilnu večeru bez kuhanja za dvoje za samo 15 minuta. Odlična je i kutija za ručak. Razbijanje slanutka pomaže im da upiju dio preljeva

10-minutna zdjela s rižom od marokanskih kozica

Ovaj recept za 10-minutnu zdjelu s marokanskom rižom sa kozicama daje velike okuse u trenu i ima manje od 500 kalorija, što ga čini savršenim za obrok sredinom sedmice.

Otmjeni humus

Ovaj raskošni humus s paradajzom i mladim lukom ima mnogo bolji okus nego što se kupuje u trgovini. Jedite kao umak ili u oblogama od falafela - to će vam biti novi favorit.

Pečena šargarepa sa hrskavim slanutkom i tahinijem

Obožavamo pečeni slanutak, a ovi lagani, posluženi s pečenom mrkvom i tahini umakom, najbolji su. Ostaci hrane čine odličan ručak.

Salata od bifteka i slanutka sa preljevom od harissa jogurta

Gotova za samo 15 minuta, ova salata od bifteka i slanutka s preljevom od harissa jogurta ima malo masti i GI. Brza, zdrava salata koja će vam provesti sedmicu.

Slanutak, crvena paprika i curry od špinata

Ovaj vegetarijanski slanutak, crvena paprika i curry od špinata začinjen je đumbirom, čilijem, garam masalom, kimom i kurkumom i čini izvrstan brzi obrok nakon posla, spreman za manje od 30 minuta i poslužen s indijskim naanom ili chapatisom.

Falafel zdjela za mezze

Ova brza i laka zdjela od mezze s falafelom čini izvrstan vegetarijanski obrok sredinom tjedna, prepun hranjivih sastojaka, uključujući domaći humus od slanutka.

Vatrena supa od slanutka i harisse

Brza i laka začinjena supa od leblebija. Ovaj vegetarijanski recept svoju toplinu dobiva od harisse, paste od ljute papričice iz Maroka. Brzo spremni za 20 minuta.

Topli oblozi od slanutka i kima sa umakom od jogurta

Začinjen slanutak preliven je jogurtom od korijandera i umotan u toplu tortilju. Ovaj recept bez krivice prepun je povrća i vrlo ga je jednostavno sastaviti.

Kus -kus sa začinjenim povrćem

Kus -kus je odlična baza za brzo i jednostavno vegetarijansko glavno jelo za dvoje. Samo dodajte papriku, mrkvu i slanutak za laganu večeru nakon posla. Ostaci se mogu odnijeti na posao za ručak sljedećeg dana.

Supa od brokolija i kokosa sa prženim slanutkom

Ova juha od brokolija i kokosa s prženim slanutkom moderan je način uživanja u juhi od brokolija. Uz kremasti kokos, malo čilija i hrskavi slanutak, ovo će vam postati novi favorit. Spreman za manje od sat vremena, čini ga dovoljnim za opsluživanje cijele porodice.

Hrskava salata od cuntera i kelja

Ova hrskava cezar salata od leblebija i kelja odličan je zdrav zaokret u klasiku. Hrskavi slanutak možete jesti i kao međuobrok.

Indijski losos sa varivom od slanutka

Ovaj recept za indijski losos s varivom od slanutka odlična je jednostavna večera za vas kad ste samo dvoje. Većina sastojaka ćete već imati u ormaru

Perzijski jagnjeći gulaš

Ovaj recept za jedno posudu s perzijskom janjetinom jako je jednostavan i sadrži manje od 500 kalorija - savršena hrana za udobnost sredinom sedmice

Salata od slanutka u velikoj zdjeli

Ova vegetarijanska salata od slanutka u velikoj zdjeli je super brza i laka za pripremu - savršena za ručak ili brzu večeru. Isprobajte naše utješne recepte za zdjelu.

Salata od pečene šargarepe, kima i slanutka

Pecite mrkvu i poslužite sa slanutkom za brzu salatu ili lagani obrok sredinom sedmice. Kumin dodaje suptilan začin, a feta izmrvljena po vrhu je sve što mu treba. Poslužite sa hrskavim hljebom sa strane ako želite.

Marokansko povrće i slanutak

Ovaj recept za marokanski tagine od povrća i slanutka je veganski, nemastan i zaista se lako pravi. Dovoljno je za četiri osobe, ali ostaci se dobro smrznu.

Curry od slanutka i karfiola

Uključite limenku slanutka u ovaj veganski curry bogat proteinima, uz puno toplih začina i kremasto kokosovo mlijeko. Hranjiv obrok sredinom nedelje.


Smjernice za recepte/skladište recepata - SWT 2019

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Opći savjeti i smjernice za regionalnu kuhinju
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1) Prilikom podnošenja regionalnih recepata za Susieinu svjetsku turneju, razmotrite recept u cjelini fokus nije na jednom sastojku, jer mnoge kuhinje dijele zajedničke sastojke. Na primjer, riža i soja sos tipični su sastojci mnogih azijskih kuhinja. Stoga drugi sastojci u receptu mogu pomoći u daljoj kategorizaciji recepta.

PRIMER: recept sa pirinčem i soja sosom i . . .
. Sečvanski zrn papra - mogao bi imati jači kineski utjecaj
. ptičji čili - mogao bi imati jači tajlandski utjecaj
. morske alge - mogle bi imati jači japanski utjecaj

2) Za kulinarsku potragu tražimo autentičan prikaz izvorne kuhinje neke zemlje.

Najbolji savjet koji ovdje možemo dati je izbjegavanje podnošenja recepata za određenu regiju, zasnovanih na jednom ili dva sastojka, i čekanje da vidimo koji su recepti odobreni. Dostavljajte samo recepte za koje smatrate da predstavljaju odgovarajući prikaz kuhinje te regije.

3) Iskreno, ne želimo nikoga obeshrabriti u objavljivanju novih recepata. Međutim, nemojte smatrati da je potrebno objaviti ili stvoriti mnoštvo novih recepata za bilo koju određenu regiju, samo kako biste ispunili najveći mogući broj recepata za svaku regiju. Više volimo kvalitetu nego kvantitet za naša iskustva u kulinarskoj potrazi.

4) Naslovi recepata ponekad mogu pomoći u razlikovanju određene kuhinje u receptu. Ali naslovi ponekad mogu dovesti i u zabludu. Na primjer, ruski preljev zapravo nije ruski, a švicarski odrezak nije iz Švicarske.

5) Nemojte pretpostavljati da se radi o autentičnoj regionalnoj kuhinji jer ste recept pronašli na web mjestu za kuhanje. Na primjer, većina web stranica klasificira Crab Rangoon kao tajlandski recept (iako neki od ključnih sastojaka recepta ne postoje u JI Aziji), ali to je zapravo američki recept.


Smjernice i korisni savjeti specifični za regiju

Benelux (Belgija, Holandija, Luksemburg)

Belgijska kuhinja uvelike varira sa značajnim regionalnim varijacijama, a odražava i kuhinje susjedne Francuske, Njemačke i Nizozemske. Ponekad se kaže da se belgijska hrana poslužuje u količini njemačke kuhinje, ali uz kvalitetu francuske hrane. Izvan zemlje, Belgija je najpoznatija po čokoladi, vaflima, pomfritu i pivu.

Iako Belgija ima mnogo prepoznatljivih nacionalnih jela, mnoga međunarodno popularna jela također su popularna u Belgiji, a većina onoga što Belgijanci jedu jede se i u susjednim zemljama. Stoga se 'belgijska kuhinja' obično odnosi na jela belgijskog porijekla ili ona koja se smatraju tipično belgijskim. Belgija ima mnoštvo jela koja su lokalna za određeno područje, a ipak se uživaju u cijeloj Belgiji.

Sljedeći popisi predstavljaju neke od popularnijih/uobičajenih sastojaka za sva područja Beneluxa. Neki se uzgajaju lokalno, drugi se uvoze, ali se redovno konzumiraju.

Pića
Pivo je gotovo nacionalni napitak u Belgiji, Nizozemska je poznata po svom džinu, a Luksemburg je poznat po vinarstvu još od rimskih vremena.
Pivo (pšenično, plavo, tripel, dubbel, voćno lambičko, bock, trappist ales, krupno)
Jenever (holandski džin)
Brandewijn
Advocaat
Kafa
Tea
Koffie verkeerd
Topla limunada (Kwast)
Anijsmelk
Topla čokolada
Mleko - belo, čokolada i mlaćenica
Vino

Breads
Ne samo za sendviče, hljeb može biti izdašan i bogat u Beneluksu, a neki zadovoljavaju slatkiše.
Sûkerbôle / suikerbrood (šećerni kruh)
Duivekater
Integralni hleb
Hagelslag
Craquelin
Belgijski crni hljeb
ražani hljeb
Pomfrit roggebrood
bijeli hljeb
Kerststol/Weihnachtsstollen
Laugenbrot

Sir
Iako je Holandija najveći svjetski izvoznik sira, sir se proizvodi i uživa u svim područjima Beneluksa.
Gouda
Edam
Frizijski
Limburger
Maasland
Leyden
Bruxelles
Chimay
Herve
Limburger
Maredsous
Passendale
Remedou
Kachkéis
Berdorfer

Voće
Raznolikost lokalno uzgojenog voća se širi, uvoz je također popularan.
Jabuke
Bobice
Trešnje
Grožđe
Kiwi

Breskve
Kruške
Šljive
Rabarbara
Jagode
Banane (uzgajane u tropima, najpopularnije su voće diljem svijeta, a Belgija je dom najveće zbirke banana na svijetu - za istraživanje i zaštitu vrsta!)

Povrće i žitarice
U teškim vremenima žitarice i krompir bili su glavna hrana uz dodatak sezonskog povrća.
Šparoge (posebno bijele)
Pasulj
Cvekla
Brokoli
Belgijska endivija
Prokulica
Kupus
Mrkva
Karfiol
Cikorija (vitloof)
Krastavci
Kale
Poriluk
Zelena salata
Gljive
Luk
Pastrnak
Krompir
Rotkvice
Spanać
Slatke paprike
Paradajz
Zob
Pirinač
Rye
Pšenica

Meso i plodovi mora
Široka raznolikost, ako ne i količina, mesa kreće se od škampa do kobasica do divljači i uobičajenijeg mesa uzgojenog na farmi.
Govedina
Piletina
Cod
Jegulja
Ham
Herring
Skuša
Dagnje
Ostrige
Pheasant
Mlečak (ploska riba)
Svinjetina
Rabbit
Losos
Sardine
Kobasice - mnoge sorte
Škampi
Sole
Pastrmka
Tuna
Bijela riba


Popularna jela širom Beneluksa

Predjela
Bitterballen
Boterhammen
Brabants obožavaju broodje
Jambon d'Ardenne
Pašteta
Tomate aux crevettes/Tomaat met Grijze Garnalen

Glavna jela/supe/variva
Balkenbrij
Boudin s umakom od jabuka i pire krumpirom
Boulets liégeois
Carbonade flamande
Chicons au gratin / gegratineerd witloof
Éisleker Ham
Erwtensoep
Filet Américain
F'rell am Rèisleck
Friture de la Moselle
Gromperekichelcher
Hong am Rèisleck
Hollandse nieuwe haring
Hutspot
Judd mat Gaardebounen
Kibbeling
Moules-frites
Nasi Goreng - holandsko -indonežanska pečena riža
Öennenzop
Pêche au thon
Slavink
Stamppot
Stoofvlees
Truite a l'Ardenaisse
Vol-au-vent
Waterzooi
Zuurkoolstamppot

Bočna jela, salate i umaci
Appelmoes
Appelstroop
Dinstana belgijska endivija
Coleslaw
Holandski Satay sos
Gromperekichelcher
Majonez (uključujući varijacije s dodacima kao što su češnjak, paradajz pasta, paprika, luk, curry.)
Salade de Liege/Salade liégeoise
Salata Wallonie
Stoemp
Tierteg

Slatka jela i deserti
Liège vafle, briselski vafli i Stroopwafel
Broodjes (punjene bagete)
Speculoos
Rijstevlaai
Appeltaart
Poffertjes
Oliebollen
Broodpap
Griesmeelpudding
Rijstebrij
Vlaai
Quetscheflued
.
.

Najvažnije o kubanskoj hrani je da je ukusna i robusna, but NOT SPICY . Uobičajena zabluda za pridošlice u kubansku kuhinju je da je slična meksičkoj hrani i stoga začinjena. Kubanska kuhinja izdvaja se po tome što je izrazito dobro začinjena.

Iako kubanska hrana ima španjolski, afrički, karipski, pa čak i neki azijski utjecaj, kubanska se jela češće temelje na španskim sastojcima/kuhinji, stopljenoj s regionalnom kuhinjom. Kubanska hrana općenito je zdrava, pa su prženi i kremasti umaci sekundarni. Kuba ima i susjede Jamajku, Haiti i Kajmanska ostrva, što znači da su afrički uticaji dio kubanske kuhinje. Jedan od najpopularnijih stilova domaće kuhinje na Kubi naziva se "criollo" u čast španskog porijekla. Ostali kubanski stilovi uključuju upotrebu "mojo" i "sofrito".

Kubanska hrana nije samo svinjetina, govedina i piletina - Kubanci se takođe ponose svježim plodovima mora koji su lako dostupni. Kubanska kuhinja koristi veliki izbor voća i povrća, međutim, oni se temelje na dostupnosti. Tipičan kubanski obrok općenito uključuje pirinač, crni pasulj i trputac zajedno sa nizom mesa, peradi i ribe. Moglo bi se pomisliti da je kubanska hrana samo meso i krumpir, međutim, složeni okusi začina, marinada i umaka zaista podižu kubansku hranu na novu razinu.

DODATNE NAPOMENE O KUBANSKOJ HRANI.
Ovo su opće smjernice. Svaki dostavljeni recept će se u cjelini pregledati i ocijeniti. Tražimo autentične i tradicionalne kubanske recepte.


Pića
Coffee- Café Con Leche, Café Cubano
Vino
Pivo
Rum
Lagana pića
Voćni napici

Kruh i zrna žitarica
Kubanski hleb (sličan francuskom)
Slatke kubanske kiflice (slične briošu)
Pirinač
Pšenica
Soja
Žitarice

Grah/Mahunarke
Crni grah
Veliki severni pasulj
Garbanzos
Grašak
Lentils

Začini/umaci
Sofrito
Mojo Criollo
Maslinovo ulje
Sherry ocat/šeri za kuhanje
Zalihe - piletina, govedina
catsup
dušo
Kubanski sos od belog luka
worchestershire sos
umak od soje
paradajz sos

Mlečni proizvodi
Mlijeko
Kajmak
Cream
Maslac
Jaja

Voće
Lemons
Limes
Grejpfrut
Kisele naranče
Seville pomorandže
Grožđice
Suhe šljive
Trputac
Banane
Avokado
Kokos
Mango
Papaja
Guava
Masline
Mamey sapote

Bilje i začini
Peršun
Origano
Vlasac
Cilantro/korijander
Muškatni oraščić
Paprika
Lovorov list
Šafran
Kumin
Piment
Majčina dušica
Annatto sjemenke/ulje Achiote
Vanilla
Cimet

Riba i plodovi mora
Inćuni
Red Snapper
Škampi
Jastog
Tuna
Crab
Brancin
Mahi Mahi
Grouper

Meso/perad
Govedina
Svinjetina - šunka, pečeno svinjsko meso, svinjsko meso, slanina
Piletina
Teletina
Janjetina/Koza
Spanish Chorizo

Povrće
Bijeli luk
Luk
Scallions
Paradajz
Celer
Mrkva
Krompir
Paprika - zelena
Repa Zelena/Collard Zelena
Zelena salata
Kupus
Pimento
Capers
Korijander
Poriluk
Masline (punjene pimentom)
Yuca
Krastavac
Bamija
Spanać
Taro Root
Slatki krompir/jam
Kukuruz
Šećerna repa
Malanga
Rotkvica
Kikiriki
Nuts
Tikvice
Bundeve
Chayote Squash
Jicama
Patlidžan

Tradicionalna hrana
Arroz con leche - puding od pirinča
Bistec Encebollado (odrezak od fila umačen u luk)
Crni pasulj i pirinač
Supa od crnog pasulja
Boliche - goveđe pečenje
Bonaito Con Mojo - slatki krompir u sosu od citrusnog belog luka
Bunuelos de Anis - kubanske fritule s mirisom anisa
Kelj kupus u umaku od češnjaka/limete
Caldo Gallego - zelena supa od repe
Carne Con Papa (gulaš od kubanske govedine i krumpira)
Piletina i žuti pirinač
Churrizo (prženo testo)
Cocido de garbanzos - varivo od slanutka
Croqueta
Kubanski kroketi
Kubanski sos od belog luka
Kubanski sendvič
Dulce de leche - sos od karamele
Elana Ruz - sendvič sa slatkim/slanim popodnevnim čajem
Empanade - škampi i govedina
Flan - desert na bazi kreme
Riba s umakom od escabechea
Fricase 'de pollo - pileći gulaš
Gambas y camarones
Guiso de Berenjena (gulaš od kubanskih patlidžana)
Guiso de carne con platano (gulaš od kubanske govedine i trpuca)
Huevos habaneros - jaja u havanskom stilu sa paradajzom, paprikom i kimom
Huevos frito con arroz - pečena jaja s rižom
La Caldosa - pileća supa
Maduros - prženi slatki trputci
Malanga fritule
Mango deserti
Mojo Criollo
Naziv con mojode ajo (slatkiši u umaku od češnjaka/limete)
Natilla - krema u španskom stilu
Pan con bistec - sendvič sa biftekom na presovanom kubanskom hlebu
Pan con lechon - sendvič od pečenog svinjskog mesa na prešan kubanski kruh
Papa Rellenas (kuglice od krompira punjene govedinom)
Papas Fritas
Pasteles de coco - kokosovo pecivo
Picadillo
Napuhane peciva
Pulpeta - mesna štruca
Rabo encendido - gulaš od volovskih repa
Ropa Vieja - narendani biftek ili drugi obrok u bogatom umaku
Torta od ruma
Sofrito
Sopa de Calabaza (supa od bundeve)
Torticas de Mor'on - kubanski šećerni kolačići
Gulaš od bijelog graha
Juka sa sosom od belog luka
.
.

Oksfordski priručnik "American Food and Drink" navodi da je fuzijsko kuhanje "kombinacija sastojaka, okusa i kulinarskih tehnika iz dvije ili više kultura za stvaranje novih jela" s jedinstvenim profilima okusa. Ovi novonastali recepti nastali kuhanjem fuzije obično se ne kvalificiraju kao autentični primjeri neke posebne kuhinje ili regionalnog stila kuhanja. Međutim, najuzbudljiviji element fuzijskog kuhanja su beskrajne mogućnosti novostvorenih „fuzijskih“ jela miješane kuhinje koje su potencijalno dostižne.

Fusion kuhinja postala je iznimno popularna na većini kontinenata između 1960-ih i 1970-ih, ali je svoju popularnost stekla 1980-ih kada su se počeli pojavljivati ​​slavni kuhari sa svojim jedinstvenim stilovima kuhanja u fuziji i počeli "normalizirati" kuhinju mješovite kulture. Međutim, koncept "fuzijskog" kuhanja zapravo postoji stoljećima. Kad je trgovina postala uobičajenija jer su se svjetski istraživači i navigatori zaputili u sve krajeve svijeta u velikim ekspedicijama 1700 -ih i kasnije, bilo je prirodno da domaći kuhari eksperimentiraju s uzbudljivom kolekcijom novih začina, nove opreme za kuhanje, nove hrane predmeta i novo podijeljenih znanja koja su vraćena iz nedavno otkrivenih dijelova svijeta. Takve mogućnosti otvorile su potpuno nove i inovativne mogućnosti kuhanja koje su kuhanje učinile inspirativnim i uzbudljivim za prosječnog domaćeg kuhara. Ovi novi zajednički koncepti kuhanja proširili su se po kontinentima, a vremenom su se usavršavali sa svakom novom generacijom koja je dodala još modernije ili suvremenije dodire omiljenim porodičnim receptima.

Fusion kuhanje nudi mogućnosti preklapanja različitih stilova kuhanja i kulturnih trendova, kao i eksperimentiranje s jedinstvenim kombinacijama sastojaka koje rezultiraju stvaranjem potpuno novih profila okusa. Glavni kuhar na Floridi Norman Van Allen zaslužan je za stvaranje izraza "fusion cuisine", posuđujući ga iz jazz narodnog jezika u kojem se tradicionalni jazz miješa s drugim muzičkim stilovima, poput rocka (ili drugih muzičkih elemenata) koji stvara novu muzičku formu koja nije sve jazz ili cijeli rock, ali pomalo oboje. Izraz "fuzija" potječe iz SAD -a, ali je dobro shvaćen u drugim regijama svijeta za opis stila kuhanja koji posuđuje elemente iz više kuhinja. Često se opisuje na različite načine, poput kuharskih emisija pod nazivom "East Meets West" i kuhara koji zaigrano opisuju svoje recepte kao "jelo s mješavinom". Neki su čak opisali neke svoje kreativnije recepte za fuziju kao hodžu. podge ili jelo od kaše.

Hrana zasnovana na jednoj kulturi, ali pripremljena od sastojaka i aroma koji su svojstveni ili uobičajeni za drugu kulturu, također se smatraju oblicima fuzijske kuhinje. Na primjer, pizza napravljena od sira od čedra i papra, salsa, prženi pasulj ili drugi uobičajeni taco sastojci često se prodaje kao "Taco Pizza", koja je spoj talijanske i meksičke kuhinje. Međutim, bilo koji recept za “Taco Pizza” možda se ne može kvalificirati kao autentično meksičko jelo, niti bi se mogao kvalificirati kao autentično talijansko jelo. Slični pristupi korišteni su za fuzijski sushi, poput valjanja makija s različitim vrstama riže i sastojaka poput curryja i basmati riže, sira i salse sa španjolskom rižom, ili začinjene mljevene janjetine i kapara valjanih s pirinčem u grčkom stilu i lišćem grožđa , koji podsjeća na dolmade iznutra. Krajnji rezultat je recept za sushi mješovite kuhinje koji nije autentičan japanski recept, niti je tradicionalno mediteransko jelo.

Iako recepti za fuziju mogu odstupiti od autentičnih kuhinja u regijama, često zadržavaju mnoge jedinstvene koncepte kuhanja i sastojke koji su jedinstveni za jednu ili više zajedničkih regija. Drugim riječima, iako recept za fuziju, po definiciji, više nije "autentičan" za bilo koju svjetsku kuhinju, neki su recepti za fuziju toliko dobro prihvaćeni da postaju moderan ili suvremen dodatak jednoj (ili obje) kuhinje regija iz koje potiče. Jedan primjer su špageti, za koje se u velikoj mjeri smatra da su tradicionalno talijansko jelo. Međutim, špageti ne bi nastali da nije bilo Azijata koji su donijeli svoju verziju tankih rezanci u Italiju (mislilo se da je to Sicilija ili Venecija) i dali Talijanima inspiraciju za stvaranje vlastite verzije tanke tjestenine koja je sada dobro ukorijenjena kao klasično jelo u italijanskoj kuhinji.

Postoji nekoliko vrsta kuhanja u stilu fuzije. Zapravo, u svijetu postoji mnogo restorana koji su specijalizirani za različite vrste kuhanja u stilu fuzije. Mnogi slavni kuhari pokrenuli su neke od popularnijih "fusion" restorana koji su brzo privukli posvećenu klijentelu na osnovu privlačnosti miješanih kuhinja, jedinstvenosti neobičnih kombinacija sastojaka koji su stvorili inspirativna jela koja su se svidjela raznim nepcima. Kuhari koji su učinili ove poznate restorane toliko popularnima predstavljaju mnoge različite vrste kuhanja u stilu fuzije.

Neki od poznatijih oblika kuhanja u stilu fuzije su:

California Cuisine - spoj talijanske, francuske, meksičke i istočnoazijske kuhinje koji uključuje koncept ideje europske delikatese, što je rezultiralo zbirkom jedinstvenih jela koja predstavljaju ove kulture uz korištenje netradicionalnih sastojaka (poput kalifornijske pizze koja nastao u Berkeleyju 1980 -ih).

Evroazijska kuhinja - Evroazijska kuhinja prvenstveno uključuje kulturne uticaje mješovitog evropskog i azijskog porijekla, a popularna je prvenstveno u Singapuru i Maleziji. Unutar ove kuhinje sastojci u evropskim jelima zamjenjuju se ili nadopunjuju azijskim sastojcima. Ili obrnuto, jer se sastojci u tradicionalnim azijskim jelima zamjenjuju evropskim.

Nova meksička kuhinja - to je produžetak šire jugozapadne kuhinje SAD -a. However, it incorporates more Spanish, Mediterranean, Pueblo Native American, and Cowboy Chuckwagon influences. And it's not the same as the "Americanized" version of Mexican food and traditional Tex-Mex cuisine that's more commonly found in Texas and Arizona. Some might find it interesting to note that New Mexico is the only state in the union that has an official "state question", which is "Red or green?" which refers to whether one prefers red chile sauce or green sauce as their preferred table condiment (much as some families always have salt and pepper or a bottle of ketchup that never leaves their table). The cuisine is most well-known for its use of various New Mexico red chile peppers and green chile peppers. The most common varieties being Hatch chile, New Mexico chile, Pueblo chile, and Rio Grande chile.

Nouvelle Cuisine - (translates to "new cuisine") - While it's a French style of cooking, it differs from the more classic cuisine of France or the older, more established French haute cuisine. Rather, Nouvelle Cuisine incorporates a cooking style that consists of lighter, more delicate dishes with an emphasis on presentation and on natural flavors. By contrast to French cuisine classique which was well known for extravagance, the emphasis in Nouvelle Cuisine is on minimalism. Therefore, heavy sauces, strong marinades, and lengthy cooking times are far less common in Nouvelle Cuisine.

Pacific Rim Cuisine - a unique cuisine that incorporates a variety of different cooking styles and ingredients that are typically used in the traditional cuisines of the nations that border the Pacific Ocean.

Yoshoku cuisine - popular in Japan, it's a style of cooking with significant western influences and consists primarily of "Japanized" versions of popular European recipes.

There are some examples of modern fusion cuisines that have become their own regional cuisine. For example, Modern Australian Cuisine is a unique cooking style that derives from British, Anglo-Celtic, Asian, and Mediterranean immigrants who settled in Australia and introduced region-specific cooking concepts and ingredients from their homeland, which produced a unique cuisine that's indigenous to Australia. In addition, there is also Tex-Mex Cuisine, which is a cooking style that incorporates influences from both authentic Mexican cuisine and traditional U.S. Southwestern cuisine. While it has similarities to both cuisines that it incorporates, the mixed-cuisine differs slightly from both authentic Mexican and authentic Southwestern cuisines.

Both (Australian and Tex-Mex) blended cooking styles have generally become accepted in their respective regions as a specific world cuisine. Therefore, Australian recipes and Tex-Mex recipes will not be approved for the Fusion round of the Tour , because Australia and Tex-Mex are regions that we frequently feature in the game. So these types of recipes would be better saved for the next visit to those two regions.

Examples of Some Fusion Recipes (sorted alphabetically)
Please keep in mind, this is only a guideline – some recipes listed below might not qualify if they are more “true” (in ingredients, preparation, and cooking style) to an original cuisine. And other recipes that aren’t included in this list very well might qualify for the Fusion round of the Tour.

It doesn’t mean that all ingredients in a recipe must be tied to a specific regional cuisine, because many recipes include a fair amount of ingredients that are common nearly everywhere in the world. But recipes submitted for the Fusion round of the Tour should include at least an ingredient or two that are common to or are indigenous to a specific world cuisine(s) which offers a new and more global flavor profile to an otherwise “plain” or basic recipe.

if a recipe has been approved for a specific regional cuisine in the past, then it's not a good fit for the Fusion cuisine round

May 21, 2019 #2 2019-05-22T02:32

Buon appetito!

Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

It is also known for its regional diversity, especially between the north and the south of the Italian peninsula. Ingredients and dishes vary by region and offer an abundance of variety and taste. It is one of the most popular and copied cuisines in the world and has influenced several cuisines, chiefly that of the United States. Much of Italian-American cuisine is based on that found in Campania and Sicily, heavily Americanized to reflect ingredients and conditions found in the United States.

The lists below show some of the most popular and/or most common ingredients in each category.

Pića
Apéritifs and digestifs are alcoholic drinks that are normally served with meals. An aperitif is served before a meal to stimulate the appetite and digestifs are served at the end of a meal to aid digestion.

Amaretto
Aperol
Pivo
Bellini
Campari
Chianti
Coffee
Disaronno
Frangelico
Galliano
Grappa
Limoncello
Prosecco
Sambuca
Strega
Vermouth
Wine

Breads
Rarely is there an Italian meal that does not include bread. There are over 350 bread types in Italy.

Ciabatta
Focaccia
Coppia Ferrarese (Italian sourdough bread)
Grissini
Pane di Segale - Italian rye bread
Pane Toscano
Pannetone
Pizza Bianca

Cheese
Italy is one of the most productive cheese regions in the world, with over 2500 varieties.

Asiago
Bel paese
Fontina
Gorgonzola
Mascarpone
Mozzarella
Parmigiano-Reggiano
Pecorino
Provolone
Ricotta
Taleggio

Voće
Jabuke
Apricots
Avokado
Bananas
Berries (blueberries, strawberries)
Cherries
Krastavci
Fig
Grožđe
Kiwi
Lemons
Limes
Mandarins
Melons (cantaloupe, watermelon)
Nectarines
Narandže
Peaches
Pears
Persimmons
Pineapple
Plums
Prickly Pears
Tangerines
Paradajz

Fish and Seafood
Albacore tuna
Anchovies
Calamari
Clams
Cod
Mackerel
Mussels
Octopus
Oysters
Shrimp
Smoked salmon
Tuna

Vegetables and Starches
Northern Italy is known for both growing (the most in Europe) and consuming large quantities of rice. In Southern Italy wheat and legumes are the staples.

Artichokes
Šparoge
Brokoli
Kupus
Carrots
Cauliflower
Corn
Eggplant
Fennel
Bijeli luk
Kale
Lettuce
Mushrooms
Masline
Onions
Pasta (there are more than 300 types of pasta)
Peas
Peppers
Potatoes
Pumpkin
Rice (arborio)
Spanać
Sugar beets
Tikvice

Beans/Legumes
Borlotti
Cannellini
Fava pasulj
Lentils

Meats and Poultry
Veal is a favorite meat in Italy and it appears in numerous recipes from every region.

Rome is famous for its lamb and Tuscany for its superb beef cattle. And, of course, pigs are known for producing Italy's renowned hams, sausage, and other cured meats.

Govedina
Capicola (coppa)
Cured meats (Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella. Nonno produced wonderful cacciatore, capocollo, salt pork, and soppressata.)
Janjetina
Pepperoni
Pork (ham, prosciutto)
Perad
Teletina

Spices, seasonings, and other
Almonds
Basil
Bay
Capers
Bijeli luk
Hot Pepper (Peperoncini)
Maslinovo ulje
Origano
Peršun
Rosemary
Sage
Majčina dušica

Popular Dishes

Antipasti (appetizers)
Bagna cauda
Breadsticks
Bruschetta
Crostini
Insalata caprese
Masline
Prosciutto e melone - prosciutto and melon
Salame

Entrees
These are regional and can vary greatly from the north to the south.

Bruschetta chicken
Lazanje
Lemon chicken soup with orzo
Osso buco
Pizza
Salted cod with tomatoes, capers, and olives
Saltimbocca
Spaghetti and meatballs

Salads
Caprese
Insalata
Panzanella

Sides
Pasta
Orzo
Risotto

Deserti
Amaretti cookies
Biscotti
Canolli
Ciambella
Crostata (pies)
Gelato
Granita
Panna Cotta
Semifreddo
Spumoni
Tiramisu
Zabaglione


ADDITIONAL NOTES ON ITALIAN CUISINE
These are general guidelines. Each recipe submitted will be reviewed and evaluated on it's own as a whole.

We are looking for authentic and traditional Italian recipes.

That being said…….so much of the food that we consider Italian in the US. well. isn't. It's Italian-American. And, for the most part, that's an entirely different cuisine - so different, in fact, that few Italians would recognize many of the dishes if served to them.

Italian-American dishes often use convenience products (marinara sauces, alfredo sauces, seasoning mixes, etc) that Italians rarely - if ever do. Here are a few Italian-American dishes that are not authentic Italian - but are actually American creations.

Garlic bread
Spaghetti and Meatballs
Fettuccini Alfredo
Chicken over pasta
Lobster fra' diavolo
Chicken or veal parmesan
Penne alla vodka
Cheesecake
Pepperoni

If you've read this entire section to this point, please let us know. The first person to send a Fun Mail to lazyme and say Buon Appetito will earn 10 points for their team.

Italian-American dishes will be accepted this year. Nema na čemu. lol.

Korean cuisine has evolved over time due to cultural and political changes and Korean Royal Court influence. Since Korea lies within a peninsula, fish and seafood tend to play a more important role in the coastal regions, and beef and pork are more common in the inland regions. But the majority of the cuisine for all of Korea is largely based on grains, vegetables and meat, though primary foods can vary somewhat between South Korea and North Korea.

Rice is a staple served at most meals in South Korea, and potatoes are a staple dish served at most meals in North Korea (primarily because rice and corn have long been considered staple dishes for wealthy or prominent families). Another difference is that the South Koreans eat a lot of chicken which can be prepared in a wide variety of ways. On the other hand, North Koreans don’t eat as much chicken, and it’s far more likely to be a whole chicken that’s boiled. It’s not to say that North Koreans never eat rice or corn, and that South Koreans never eat potatoes. To the contrary, but not to the degree that might be the case in the neighboring region.

Listed below are lists of the most common dishes and most common ingredients used in Korean cuisine. Please see the Welcome to Korea thread for more complete information on such topics as dining etiquette, mealtime customs, banchan (side dishes), and Korea’s “national dish” – Kimchi.

Common Korean Dishes

Bindae-Tteok – mung bean pancake
Boribap – rice with barley
Dongchimi – prepared as a kimchi (condiment) or banchan (side dish), made with Korean radish, napa cabbage, scallions, pickled green chili, ginger and Korean pear that are fermented in a salty brine
Hangover Stew – beef broth with cabbage, bean sprouts, radish, and congealed ox blood
Japchae – a banchan (side dish) made with sweet potato noodles with beef and vegetables (can be served warm or cold)
Jeotgal – a category of fermented seafood dishes that include shrimp, oysters, clams, fish and roe for the main ingredient (hundreds of various recipes exist for jeotgal)
Kalbi – Korean ribs (short ribs, beef ribs, pork ribs) and similar to Pulgoki
Kimchi - pickled vegetables (usually cabbage) that's used as a condiment or relish to flavor rice, soups, etc
Kongbap – white or brown rice with one or more types of beans
Mung bean pancakes (bindaetteok)
Patbap – short grain white rice with red adzuki beans (sometimes referred to as “birthday rice” because it’s commonly served as birthdays, holidays and other special occasions)
Pulgoki – Korean barbecue
Rice cakes - called Tteok (there are more than 200 varieties)
Samgyetang (a Korean soup made of gingseng-stuffed chicken, garlic, sweet rice
tangpyeongchae – mung bean jelly salad with shredded beef, pork, or abalone

Korean noodles ( guksu ) :
Dangmyeon – cellophane noodles (which are made from potato starch)
Memil guksu – buckwheat noodles (similar to Japanese soba noodles)
Olchaengi guksi – dried corn flour noodles (common in the mountains of Gangwon Province)
Gamja guksu – noodles made of potato starch, rice flour and glutinous rice flour
Gamjanongma guksu – chewy type of noodles made from potato starch (common in Hwanghae Province)
Milguksu – wheat flour noodles
Dotori guksu – noodles made from acorn flour
Chilk guksu – noodles made buckwheat and starch from kudsu root
Ssuk guksu – noodles made wheat flour and leaves of the Korean wormwood
Hobak guksu – noodles made from pumpkin and wheat flour
Kkolttu guksu – noodles made from buckwheat flour and wheat flour
Cheonsachae – semi-transparent noodles, made from the jelly-like extract from kelp

Most common Korean noodle dishes served Warm :
Janchi guksu – wheat flour noodles in a light anchovy and beef (or kelp) broth and served with a spicy sauce
Kalguksu – wheat flour noodles served with a seafood broth
Gomjuksu – wheat flour noodles in a beef-based broth
Jjamppong – wheat flour noodles with vegetables and seafood in a spicy broth

Most common Korean noodle dishes served Cold :
Bibim guksu – wheat flour noodles in a spicy sauce
Makguksu – buckwheat noodles served as a soup (most common in Gangwon-do province)
Naengmyeon – buckwheat noodles seasoned with a spicy gochujang sauce (several versions exist)
Jjolmyeon – thicker noodles served with spicy, tangy sauce (popular in Incheon)
Milmyeon – sweet potato noodles with vegetables served in a beef broth (unique to the city of Busan)
Kongguksu – wheat flour noodles served in a broth made from ground soy beans
Jatguksu – wheat or buckwheat noodles in a savory pine nut-based broth
Dongchimi guksu – wheat or buckwheat noodles seasoned with dongchimi (a Kimchi)

Korean Desserts – Tteok is the general term that refers to a wide variety of sweet rice cakes that are usually prepared as a dessert or for a quick snack. Hangwa is the general term for assorted types of confectionery that are traditionally eaten during holidays, special occasions and festivals. Hangwa are classified as yumilgwa (fried sweets), suksilgwa (cooked sweets), jeonggwa (crispy chewy sweets), gwapyeon (jelly-liked sweets), dasik (bite-sized cookie-like tea treats) and yeot (syrup-like sweets that are steamed and can be a syrup or solid form).

Common Korean Sweet Dishes
Bbopki (Honeycomb Toffee) – a brown sugar toffee with a light, sponge-like texture
Gangjeong ('puffed rice') - made with rice flour and deep-fried until puffy and coated in honey and rolled in nuts, seeds, coconut, etc.
Gyungdan – rice cake balls
Hodo Gwaja – walnut cookies or small walnut bite-size cakes
Hotteok - a pancake filled with fruit, nuts or seeds (a typical 'street food' sold by street-cart vendors)
Kkul-tarae - a sweetened honey pastry with a sweet nut filling
Makgeolli Sool Bbang - steamed cake made with Korean rice wine
Songpyeon – half-moon shaped rice cakes
Steamed Pears
Yaksik (or Yakbap) – sweet rice dessert, sort of like a thick rice pudding
Yakwa – honey pastry
Yaksik – steamed glutinous rice with an assortment of nuts and dried fruits


Common Korean Ingredients

Meats/poultry/Fish & Seafood
Beef – roasted, grilled (gul), broiled for soups and stews, or dried into jerky (yukpo)
Piletina
Svinjetina
Fish –anchovies, carp croaker, flatfish, hairtail, loach, Pacific herring, sea bass, sea bream, yellow corvina (usually dried), red snapper, codfish, Pollack, carp (in some regions), abalone, mackerel,
Seafood /shellfish – blue crab, shrimp, short-necked clams, cuttlefish, eel, octopus, oysters, squid, roe, several mollusk varieties, mussels
Sundae – a type of Korean blood sausage (beef or pork) stuffed with various ingredients

Fruits
Fruits are most often used as a natural sweetener and to make marinades.
Acacia - a small pod containing a black seed that’s used as a fruit in Korean cuisine
Apple
Blueberry
Cantaloupe
Cherry
Durian – most varieties are sweet, but some are banned in public areas due its foul odor (described as rancid onions)
Gardenia fruit
Grapes (Kyoho variety in particular)
Green plums – called maesil plums
Jujube - Korean dates
Kiwifruit
Korean Pears (Asian Pear) – a hybrid that’s between an apple and a pear
Korean Black Raspberry – red and sweet when young, turns sour and purple when ripe
Korean Yellow Musk Melons
Mango
Orange – Clementine, Mandarin, and Jeju tangerine
Peach
Persimmons
Pine fruit
Pomegranate
Quince
Strawberry
Yuja (or Yuzu) – citrus fruit, taste is between a lime, lemon, grapefruit and orange

Povrće
Avokado
Bean sprout
Cabbage – Chinese Cabbage
Carrot
Cherry tomato
Chili pepper (particularly red chili peppers and green chili peppers)
Chrysanthemum greens
Corn
Krastavac
Daikon (it can be used as a substitute for Korean radish)
Eggplant
Green bell pepper
Green chili pepper (the small sweet Shishito pepper is popular in Korea)
Green onion (or scallions / spring onions / Welsh onion)
Napa cabbage
Korean bellflower root (doraji)
Korean radish (mu)
Luk
Krompir
Soy bean sprout
Sweet potato
Spanać
Taro
Turnip
Tikvice
Watercress
Wild greens (collectively, they’re known as chwinamul) – such as bracken fern shoots

Noodles - different types
Acorn flour noodles (Dotori guksu)
Black bean noodles
Buckwheat noodles (Memil guksu) – similar to Japanese soba noodles
Cellophane noodles (Dangmyeon) – made from starch from mung bean or sweet potato starch
Chilk guksu – noodles made with a blend of Kudzu (pea type plant) and buckwheat
Corn flour noodles (Olchaengi guksu) – more common in mountainous regions
Gamja guksu – made from a blend of potato starch, rice flour and glutinous rice flour
Hobak guksu – made from pumpkin and wheat flour
Kelp noodles (half-transparent noodles) – rather bland with a chewy texture, popular for salads
Potato starch noodles (Gamjanongma guksu) – a more chewy texture than other noodles
Ramen noodles
Ramyeon – Korean instant noodles similar to ramen
Rice noodles
Shirataki noodles
Ssuk kalguksu – noodles made from sunflower seeds and wheat flour
Wheat flour noodles – several kinds such as milguksu, somen, somyeon, samen noodles

Grains and Legumes
Azuki beans (also spelled adzuki beans) – red mung beans
Ječam
Buckwheat
Lima bean
Millet
Mung bean (nokdu)
Mung bean sprout (sukju namul)
Pea
Red bean
Rice - sticky short-grain white rice (“sushi rice”) is most common, but brown rice is used
Sorghum
Soybean
Soybean sprout
Pšenica

Beverages - Non-Alcoholic
(Coffee is enjoyed by some Koreans, but tea is far more common than coffee in most Korean homes (as well as when dining out) because the beans and brewing machines are quite expensive. So most Koreans tend to get their coffee from coffee shops in town, and even then it's primarily the younger generation who partakes in coffee, espresso, cappuccino and latte drinks.)
Tea - green tea, black tea, herbal tea, and assorted specialty plant-based “teas”
Hwachae - fruit punch
Sikhye - a sweet rice drink
Sujeonggwa - persimmon punch
Tang - boiled water
Jang – a sour fermented grain juice
Suksu – made from various herbs
Galsu – a beverage made from fruit extract
Honeyed water
Juices – made from various vegetables or fruits
Sojino mlijeko

Beverages - Alcoholic
NOTE: There are more than 100 different liquors that are consumed in Korea, so only the most common are covered here.
Soju - the most common liquor in Korea, it’s produced from grain and a specific rice, but varieties made from sweet potatoes and barley are growing in popularity.
Beer – lagers brewed from rice are the most common (though they’re different than barley-based U.S. lagers)
Rice wine (several varieties used for drinking as well as in cooking)
Fruit wine
Sweet rice drink
Yakju – a liquor fermented from rice
Taku – a thick liquor made from various grains
Herbal wines - Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are the most popular
Maujuang wine – a wine made with Korean grapes and blended with French or American wines
Ginseng wine

Herbs / Spices / Seasoning Oils
Black pepper
Chili Paste
Chili powder – several kinds, but basic chili powder can be used in most recipes
Cimet
Dashi – shaved form or ground (similar to bouillon) used to flavor broths and stocks
Bijeli luk
Đumbir
Gochugaru – Korean chili powder ranges from mildly hot to very hot and texture varies from finely ground like chili powder to flaked like red pepper flakes
Dušo
Hot Pepper Paste
Lotus root
Lotus seeds – seeds are also often used as a medicinal herb
Medicinal herbs – Korean ginseng, reishi, wolfberry, angelica sinensis
Senf
Peppercorns
Perilla leaf – an herb in the mint family (resembles nettles though its leaves are rounder)
Perilla oil
Red pepper flakes (and finely ground red pepper)
Salt
Sesame Oil
Sesame Salt
Sesame Seeds – white and black, toasted or plain
Sichuan Pepper
Sugar - white granulated sugar, brown sugar, yellow sugar
White Pepper (primarily used for fish recipes)

Condiments, Sauces and Fermented Pastes
Bean paste – Korean Black Bean Paste is perhaps the most common
Black vinegar
Bonji™ – a brand of bottled sauce that can be a condiment, marinade or seasoning
Cheonggukjang – a fermented soybean paste used for flavoring sauces and soups
Corn syrup
Doenjang – fermented bean paste made from dried soy beans (used to make soy sauce)
Riblji sos
Ganjang – a type of soy sauce made from the fermented paste of soybeans
Gochujang – a spicy paste made from red chili peppers, rice, soybeans and salt
Hozon™ – brand of fermented paste used as a condiment, marinade or seasoning
Maju – fermented soybeans (used primarily in making condiments such as Doenjang)
Malt Syrup - similar to corn syrup or rice syrup, used to sweeten specific recipes
Rice syrup – similar to corn syrup, used for cooking and backing
Rice vinegar
Rice wine (for cooking)
Soybean Paste
Soy Sauce
Sesame oil
Ssamjang – a thick spicy paste used with food wrapped in leaves

Misc.
Bamboo shoots
Dairy – milk, cheese, sour cream, yogurt are rare (many Koreans are lactose intolerant)
Eggs – chicken eggs and quail eggs
Kelp (called dashima)
Seaweed
Tofu
Mushrooms – common white button, enoki, king oyster, oyster, pine mushrooms, rock ear, shiitake, stone mushrooms, snow puff, wood ear
Nuts – chestnut, walnut, gingko, pine nut

Moroccan cuisine is a mix of Arabic, Mediterranean, Andalusian and Berber cuisines that also has some European influences. The most famous dish of Morocco is couscous. Another popular dish is tagine or tajine, a hearty, savory stew usually made with beef and vegetables.

Moroccan cuisine is rich in spices and they are used extensively to flavor the food.

The lists below show some of the most popular and/or most common ingredients in each category.

Voće
Dried fruit (apricots, prunes, figs, raisins, dates)
Lemons
Melons
Narandže
Tangerines
Pomegranate
Persimmons
Grožđe

Fish and Seafood
Anchovy
Conger eel
European pilchard
Lobster
Mackerel (including horse mackerel)
Mollusks
Red snapper
Sardine
Sardinella
Shrimp
Skate
Sole
Spider crab
Swordfish
Tarbot
Tuna

Vegetables and Starches
Artichoke
Ječam
Cvekla
Carrots
Kus -kus
Krastavac
Eggplant
Brašno
Bijeli luk
Boranija
Masline
Onions
Peppers (sweet and hot)
Potatoes
Pumpkin
Paradajz
Griz
Slaouia (gourd)
Squash
String Beans
Pšenica
Tikvice

Beans
Black-eyed peas
Chickpeas
Fava pasulj
Lentils
White beans

Meats and Poultry
Pork is not consumed by Muslims in accordance with Islamic laws.
Govedina
Janjetina
Merguez
Poultry (chicken and turkey)
Teletina

Dairy
Jaja
Jogurt

Spices, seasonings, and other
Almonds
Aniseed
Bay
Korijander
Cimet
Klinčić
Kumin
Jaja
Fenugreek
Bijeli luk
Ground ginger
Harissa
Dušo
Hot red peppers
Oils (olive, vegetable, argan)
Olives (green and red)
Fragrant waters (orange, rosewater)
Origano
Peršun
Pepper (black and white)
Pistachios
Preserved lemons
Ras el Hanout (spice blend)
Rosemary
Saffron
Sage
Sesame seeds
Smen (a preserved butter)
Snails
Sugar
Sweet paprika
Spearmint
Majčina dušica
Turmeric
Warqa (very thin pastry dough similar to phyllo dough)

Predjela
Moroccan Cigars (ground beef wrapped in dough)
Zaalouk (smoked aubergine dip, seasoned with garlic, paprika, cumin and a little chilli powder)

Pića
'Asseer Rumman (Pomegranate/Orange Blossom Water)
'Asseer Limun (Orange juice)
Beet juice (Beets/Orange Blossom Water)
Grape juice (white grapes)
Mint tea

Breads
Baghira (spongy crumpet)
Harcha (a buttery bread)
Kaab el Ghazal (gazelle horns, are crescent-shaped pastries that have almond paste scented with orange flower water and cinnamon)
Khobz (crusty bread typically baked in communal wood-fired ovens)
Rghaif (flaky flat bread)

Doručak
Khlea (or khli or Kleehe - preserved dried meat)
Shakshouka (or Chakchouka) (a dish of tomatoes, onions, pepper, spices, and eggs)

Condiments and Sauces
Charmoula (A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron)
Pickled lemons and preserved lemons
Marinated Olives (Olives marinated in olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs)
Tahini Paste/Sauce
Moroccan Mint Sauce
Harissa Sauce
Lemon Yogurt Sauce

Deserti
Baklava (A rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey)
Briwat or Briouats (deep fried filo pastry in the shape of a triangle and filled with almonds)
Fekkas or Feqqas (Moroccan Biscotti)
Ghoriba or Ghriyyaba (Biscuits flavored with aniseed and sesame seeds, or almonds and raisins)
Kaab el ghzal (Almond Paste/Sugar)
Limun bel-Qerfa o khayezzou mahekouk(carrotte) (oranges/cinnamon)
Ma'amoul (Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Rozz bel Hleeb (Rice pudding) (Milk/Rice/Orange Blossom Water)
Chebakia or Shebakia (Fried dough "rose" dipped in honey and sesame seeds)
Seffa (Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds)
Sellou (Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients)
Sfenj (A doughnut sprinkled with sugar or soaked in honey)

Main Dishes
Baghrir (yeasted semolina pancake)
Bastilla (or Pastilla - savory pie made with chicken or pigeon)
Briouat (triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)
Brochettes (meat skewers made with lamb, liver, lamb sausage, chicken, or fish)
Chicken with Preserved Lemons and Olives
Couscous (semolina, meat, and vegetables. Traditionally Couscous with seven vegetables is the most famous)
Crumbed Calves Liver
Ferakh Maamer (spring chicken stuffed with sweetened couscous and enhanced with raisins, orange-flower water, almonds, and sugar)
Fish chermoula (a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce)
Kefta magawara (Kefta tajine served with tomato, eggs)
Kefta Meatballs (made with ground lamb or beef)
Kwah (kabob)
Lamb or Beef with Prunes
Mechoui (whole roasted lamb)
Mrouzia (sweet dish of lamb with raisins, almonds and honey)
Mqualli (chicken and citron)
Pizza (fairly light on the cheese and can come with a variety of toppings such as aubergine, courgette, olives, onion, tomato, bell pepper, chicken, and minced meat)
Rfisa (shredded pieces of pancake and chicken (djej beldi))
Sardines (baked, grilled, or stuffed)
Steamed Sheep Head
Stuffed Camel Spleen
Tagine (the sky's the limit on variations)
Tanjia (Red meat with preserved lemons (a typical dish of Marrakech)
Zaalouk (eggplant and tomatoes)

Salads
Bakoula (cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives)
Carrot and Orange Salad
Lhzina (oranges/paprika/black olives)
Moroccan salad

Prilozi
Eggplant Fritters
Makouda (deep-fried potato patty or balls)

Soups/Stews
Berkoukech (simple and earthy soup with giant couscous grains similar to pearl pasta, and also contains vegetables, pulses and meat)
Bissara (or B'ssara - lentil soup)
Harira (tomato based soup with lentils and chickpeas)
Supa od sočiva
R'fissa (stew made from lentils, chicken, fenugreek seeds, and mixed spices)
Snail Soup

ADDITIONAL NOTES ON MOROCCAN CUISINE
These are general guidelines. Each recipe submitted will be reviewed and evaluated on it's own as a whole.

We are looking for authentic and traditional Moroccan recipes.

Morocco's population is 98% Muslim. According to Islamic law, the consumption of pork and alcohol is prohibited.

Recipes containing alcohol or pork will not be approved.


Moroccan Couscous Salad – Health Benefits

Of course, taste alone doesn’t make a dish (though it really helps). Remember how you were always told you’ve got to eat five fruit or veg a day? Sounds like a lot really doesn’t it?

Well, turns out that was an underestimation.

If you’re serious about getting the most nutrition into your body, we’re looking at more like ten portions of fruit or veg per day, according to new research from Harvard and the Imperial College, London.

While that might seem difficult, it’s probably not a bad quota to aim for. And bell pepper, zucchini, pomegranate, fig, orange and raisins aren’t a bad place to start (all included in this couscous salad).

And what exactly is a ‘portion’ of fruit or veg? This handy list from the British National Health Service shows exactly what a portion of fruit or veg is. You might be surprised.These amounts of fruit and veg are being proven to help lower the risk of many chronic illnesses, heart disease, strokes and cardiovascular disease – among others.

The good news is that by even eating just a couple of portions a day, you’re already lowering those risks. So starting small is better than not starting at all.

Fiber is another area a huge amount of us are failing to meet the recommended levels.

Fiber is great for the digestive system, and also helps against heart disease, type two diabetes and high blood pressure.

The good news is that many fruits and veggies are great sources of fiber – as is couscous. Which means this Moroccan couscous salad really does the job.

So if you’re after a meal that’s high in fiber and also packs a huge fruit and veggie punch – then look no further. Oh, and did I mention it tastes great?


38 Essential, Easy Chicken Recipes for Every Night of the Week

Chicken is a staple in most home kitchens, and with good reason: Kids love chicken (and tasty chicken recipes) almost as much as adults, and the versatile, lean meat can be used in a huge range of recipes that are also actually pretty easy. There are plenty of chicken dinner ideas out there, but chicken recipes can be used at any meal, whether you&rsquore craving a chicken salad recipe or something heartier like a chicken parmesan recipe.

You may be used to the fancy, elevated chicken dishes you order at restaurants, but don&rsquot let that scare you away from these easy chicken recipes. You don&rsquot have to know how to bread chicken for most of them, and our clear, step-by-step, tested recipes will guide you through the whole cooking process&mdashyou don&rsquot even need to know the chicken stock vs broth difference, because these chicken recipes make it clear which you need. (And it&rsquos not the end of the world if you swap them, honestly.)

Here, you&rsquoll see chicken recipes for almost any kind of chicken dish, whether you&rsquore craving a classic like roast chicken, something indulgent like chicken wings, or something inventive like a chicken pizza. Click through for our best easy chicken recipes, and bid farewell to stressing over what to make for dinner forever.


Thursday, July 17, 2014

Huge Vegan Recipes List

Sorry, this one's not about grunge.

Here are the recipes I've collected. This will be continuing. I've separated them by specific food but you can also hold down the ctrl and f buttons to search for keywords. You can also google the food you're looking for with "vegan" in front of it to find more if you're curious, or skip the word vegan and just search in The Great Vegan Search Engine. Pretty much anything you can think of is here, though I'm sure there are things I'm missing or haven't even heard of, so suggestions are welcome.

keep potatoes whole, oil and salt and put in foil

bake the potatoes for an hour on 400 degrees

remove and turn oven to 450 degrees

scoop out inside (cool down a few minutes). be careful, don't be rough

brush with oil (I used coconut)

return to oven for about 10 minutes

remove and fill with everything! and anything you have

return to oven for 10 minutes

mix all dry ingredients together & set aside

mix together with your food mixer

cut & slice 3 fresh peaches and arrange in the bottom of the dish

spread the batter you have set aside on top of peaches and bake for 30 minutes in a 350' oven

it may take another 10 minutes

juts do the tooth pick test to see if its done. Izvadite iz rerne i ostavite da se ohladi. Then cut, serve and enjoy!"


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