All about food and cooking. The most interesting recipes from around the world.

Tabula
(salad from Syria)

Ingredients:
1/2 tbsp bulgur
1 tomato
1 cucumber
1 large bunch of parsley, a few sprigs of mint and green onions
3 tablespoons olive oil
juice of 1/2 lemon
salt, black pepper to taste

Preparation: 
Pour a glass of boiling water over the bulgur, cover it with a lid and leave for 8-10 minutes. Loosen the bulgur with a fork and let it cool. 

Cut the cucumber into small cubes, the tomato is slightly larger, thinly slice the green onion, and finely chop the parsley and mint leaves. 

When the bulgur cools down, add the remaining ingredients to it, season with salt, sprinkle with olive oil and lemon juice and mix well. 

Our simple and delicious dish is ready, invite everyone to the table!

Recipes for breakfast, lunch and dinner :)

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✨ Sandwich with Omelet, Cheese, and Sausage:

1. Prepare the omelet:
Crack 2 eggs into a bowl, add a pinch of salt, and whisk with a fork. Pour the mixture into a heated pan with a little oil.

2. Add the bread:
Place 2 slices of bread on top of the egg mixture. Let them absorb some of the egg so they "stick" to the omelet.

3. Flip it over:
Once the omelet sets (becomes firm), carefully flip the bread along with the egg base to the other side.

4. Assemble the sandwich:
On one slice of bread, place a slice of cheese, a lettuce leaf, fried sausage, and tomato slices.

5. Cover with the second slice of bread:
Place the second slice of bread on top of the filling to form a sandwich.

6. Toast the sandwich:
Return the sandwich to the pan and toast it on both sides until golden and crispy.

Serve hot! This sandwich is perfect for breakfast or a quick snack. 😊

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Quick and Crispy Vegetable Fritters

Ingredients:

2 cups shredded zucchini
2 cups shredded carrots
2 cloves garlic, minced
90 gr flour
2 eggs, lightly beaten
2-3 sliced scallions
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Place the shredded zucchini in a colander and sprinkle it with salt. Let sit for 10 minutes then squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, salt and pepper. Stir the mixture until combined.

Line a plate with paper towels. Place a large pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop the vegetable mixture into the pan, flattening slightly.

Cook the fritters for 2-3 minutes then flip them once and continue cooking them an additional 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate and repeat the cooking process.

Serve warm with sour cream or yogurt

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⭐️Cooking art

🍓 Strawberry Cream Puffs

👉🏻 Strawberry and cream puffs guaranteed to please.

▫️1 cup all-purpose flour
▫️3 1/2 ounces milk
▫️3 1/2 ounces water
▫️2 teaspoons sugar
▫️1/2 teaspoon salt
▫️5 1/2 tablespoons unsalted butter
▫️4 eggs
▫️2 cups heavy cream
▫️1/3 cup powdered sugar
▫️1 teaspoon vanilla extract
▫️Fresh strawberries, cut into slices

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Strawberry Sorbet

Ingredients:

180 ml water
150 gr sugar

1 kg fresh strawberries, washed, tops removed and halved (or 1 kg frozen strawberries)
1½ tablespoons freshly squeezed lemon juice
2 teaspoons fresh lemon zest

Instructions: 

First, make the syrup. Pour the water and sugar into a saucepan and heat over medium-high heat, stirring often. Once the sugar is completely dissolved, remove from the heat and allow the syrup to cool completely.

Add ½ of the capped strawberries to a blender. Blend on high until the berries are smooth.
Add the remaining strawberries, lemon juice and lemon zest. Blend until smooth.

Lower the blender speed to low and drizzle in the syrup.

Pour the strawberry mixture into a loaf pan. Cover with plastic wrap and freeze for at least 6 hours to overnight. Scoop and serve.

If the sorbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.

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🌹Roses from Tomatoes

Pho bo
(Vietnamese soup)

Ingredients:
beef bones — 1 kg
beef — 500-600 g
water — 3.5–4 liters
onion — 1 pc.
ginger — 50 g + for serving (optional)
star anise — 2-3 stars
cinnamon — 1-2 sticks
pepper peas — 5-8 pcs.
coriander — ½ teaspoon
cloves — 3 pcs.
salt — 1-1.5 tablespoons
sugar — 1 tablespoon
rice noodles — 400 g
fish sauce — 5-6 tablespoons
green basil, green onion, mint, coriander, parsley — 1 bunch
chili pepper — 1 pc.
lime — 1 pc.
bean sprouts — optional

Preparation: 
Wash the bones well, pour water over them, let them boil, boil a little, drain this water, rinse the bones and the pan well. Pour the bones with water again and put them to boil — this will be the broth for the pho-bo soup. 

Cut the onion and ginger in half, fry well until black. Also fry all the spices (star anise, cloves, cinnamon, pepper, coriander), so they will give off their flavors better.
Add them to the broth.

When it appears, remove the foam from the broth. Cook the broth for 4-5 hours (or more) over low heat. 40-60 minutes before the broth is ready, add beef meat to it. At the end, add salt to the broth, add sugar, and fish sauce. 

Boil the rice noodles according to the instructions on the package. Then rinse the rice noodles with cold water. 

Slice the boiled meat thinly. You can also add raw beef to the meat. In this case, you need to take high-quality meat, freeze it slightly and slice it very thinly, it will be cooked directly in a plate with hot broth. 

Warm the noodles in the broth. Put it on the bottom of a plate, top with meat, white onion, green onion, chili, ginger, mint leaves, basil, parsley.
Pour the broth. Separately, serve all the greens, chili peppers, lime slices and fish sauce. 

Enjoy your meal!

This interesting dish is suitable for lovers of Asian cuisine.
Interesting recipes from every corner of the world!

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🍨 Healthy Strawberry Banana Frozen Yogurt 🍓🍌

✨ Ingredients: (for 4 servings)
3 cups frozen strawberry (450 g)
2 bananas, frozen, sliced
½ cup greek yogurt (145 g)

✨ Preparation:
Combine ingredients into a food
processor or high-speed blender, process until consistently pink and completely smooth.
Pour into a pan and smooth into an even layer.
Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
Scoop into a bowl and top with your favorite toppings.

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🥚 This easy Shakshuka

Is a quick vegetarian skillet meal featuring eggs poached in a spicy tomato sauce with red bell pepper and leek leaves.

Make it in 20 minutes with:
▫️1/2 cup Leek
▫️2 tbsp Parsley, fresh
▫️1 cup Red bell pepper
▫️4 Eggs, large
▫️2 cups Fody foods low fodmap arrabbiata sauce
▫️2 cups (or white) rice, cooked brown
▫️1 tbsp Garlic-infused olive oil
▫️1 tbsp Cumin, ground
▫️1/4 cup Feta cheese

⭐️ Chicken Momo

✨ Ingredients:⚖️
• Chicken boneless-300gm
• Spring onion -1/4 cup
• Onion-2
• Coriander leaf-1/4 cup
• Ginger garlic paste-1tbs
• Salt-1tsp
• Soya souse-1tbs
• Black pepper-1tbs
• Maida -2cup
• Salt-1tsp
• Oil-1tbs
• Water

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Turkish Flatbread (Bazlama)

Ingredients:

300 ml warm water
11 gr dried yeast (1 packet)
1 tbsp sugar
180 gr Greek yogurt
2 tbsp olive oil
1 tbsp salt
470 gr flour
¼ cup finely chopped parsley

Instructions:

Combine the yeast, sugar, and water. Allow to sit in a warm place for 10 minutes.

Whisk in yogurt, olive oil and salt.
Add flour and parsley and stir until the dough comes together. Knead for 5 minutes or until dough is no longer sticky.

Divide dough into 10 pieces, sprinkle with flour, cover with kitchen towel. Allow to rest for 15 minutes.

Preheat a pan to a medium-low heat. Roll each dough portion into a 20 sm circle. Brush the top surface lightly with olive oil. When the pan is hot, place the first circle in pan, oiled side down. Brush the top surface with oil. Cook for 1 to 2 minutes, until top surface is covered with bubbles and underside is golden.
Flip to opposite side and cook for another 60-90 seconds.

Stack flatbreads in a kitchen towel after cooking.

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🌱 Smoky chicken, crisp lettuce, and homemade Ranch make this Buffalo Chicken Salad

▫️2 1/2 cups Reserved slow cooker buffalo chicken
▫️1 Avocado, pitted, and diced
▫️1 cup Cherry tomatoes
▫️1/2 cup Red onion
▫️1/2 cup Ranch dressing
▫️4 cups Cauliflower rice or regular rice
▫️1/2 cup Blue cheese

🍚 Cauliflower Fried Rice!

Healthy + clean fried rice made with cauliflower, carrots, onions, garlic, eggs, sesame oil and THE BEST baked crispy tofu.

▫️1 medium-sized head Cauliflower
▫️2 Garlic cloves
▫️1 knob Ginger
▫️1 Green onions
▫️2 cups Peas and carrots, frozen
▫️3 Eggs
▫️15 oz Tofu, extra firm
▫️1 tbsp Soy sauce
▫️1 tbsp Cornstarch
▫️1 tbsp Olive oil
▫️1 Swish of olive oil
▫️1 Swish of sesame oil
▫️a lil bit of Sriracha

The Perfect Breakfast from What’s in the Fridge 😋

Ingredients:
🥙 Lavash
🥓 Sausage
🍅 Tomato
🧀 Cheese
🧈 A few pieces of butter
🥚 Egg

Preparation:
1. Wrap everything that’s “lying around” in the fridge in lavash, add an egg, and fry on both sides until golden brown. 🔥😄

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Classic seafood paella

Ingredients:
round—grain rice — 300 g
onion — 1 pc.
garlic — 4 cloves
tomatoes — 2 pcs.
shrimp — 100 g
mussels — 100 g
fish broth — 600 ml
paprika — 1 teaspoon
salt — to taste
peas (frozen) — 2 tablespoons
bell pepper — 1 pc.
olive oil — 2 tablespoons

Preparation:
Cut tomatoes and peppers into cubes. Chop the onion and garlic as convenient. 

Fry the shrimps and mussels in olive oil, and then remove from the pan. 
Add the onion and garlic to the pan and fry for 5 minutes. Then add the remaining vegetables and fry for 7 minutes. 

Add the rice (it is better not to rinse the rice), fry everything for about 5 minutes. 
Add paprika, salt, and mix. 

Then put the fried shrimp and mussels on top. 
Pour over the broth. Wait until boiling, cook over low heat until the broth evaporates from the surface.
Then cover with a lid and bring the rice to a boil. 

You can serve it to the table, bon appetit!

The most delicious from all over the world :)

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Asian Quinoa Salad

Ingredients:

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup cooked edamame
1 red bell pepper chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
60 ml lite soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp chopped green onion
2 tbsp cilantro
1 tbsp sesame seeds
1/4 tsp grated ginger
1/8 tsp red pepper flakes
salt and pepper to taste

Instructions:

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine.

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🥔 Vegetarian Shepherd's Pie

Real food meets comfort food!

▫️6 Carrots, peeled and chopped (about 2 cups)
▫️1 Herbs, fresh
▫️16 oz Mushrooms, fresh
▫️2 cups Peas, frozen
▫️3 Shallots
▫️6 Yukon gold potatoes (about 2 pounds)
▫️2 tbsp Tomato paste
▫️1 cups Veggie broth
▫️2 tbsp Flour
▫️1 tsp Salt
▫️1 Salt
▫️1/4 cup Butter or olive oil
▫️2 tbsp Olive oil
▫️1/2 cup Greek yogurt, full fat
▫️1/2 cup Red wine

Classic cottage cheese casserole
(the dish has French roots, but is also mentioned in ancient Greek books)

Ingredients:
500 g of cottage cheese
2 eggs
75 g of sugar
3 tablespoons semolina
2 tablespoons of raisins
1 pinch of salt
10 g of butter
1 pinch of vanilla

Preparation:
Whisk the cottage cheese with a blender.
Rub the yolks with sugar and vanilla, mix.
Add semolina and washed raisins, leave for 10 minutes. 

Whisk the whites with salt to peaks and gently mix into the mass.
Put the casserole in a mold, pour melted butter and bake in the oven at 180 degrees for half an hour under foil and 20 minutes without it. 
Enjoy your meal!

A very simple and delicious breakfast option, and we have even more recipes for different dishes every day!

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Mediterranean Stuffed Pork Tenderloin

Ingredients:

700 gr pork tenderloin

Filling:

1 tsp olive oil
3 garlic cloves
pinch red pepper flakes
60 gr spinach
salt
6 sundried tomatoes in oil
80 gr feta cheese

Coating:
60 ml balsamic vinegar
2 Tbsp olive oil
2 tsp mustard
1 Tbsp rosemary, chopped
1 tsp lemon zest
3 cloves garlic, grated
1 tsp salt
1/2 tsp black pepper

Instructions:

Preheat the oven to 220 degrees.

Cook the spinach with pepper flakes, grated garlic and salt in oil 2-3 minutes. Tap with a paper towel to delete any excess moisture. Mix with chopped tomatoes and feta cheese. Set aside.

Mix balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, pepper and set aside.

Cut the tenderloin lengthwise, leaving 1.5 sm intact on one side. Open the top half and spread the spinach mixture evenly. Fold back and tie it together. Brush all sides with the topping.

Roast for 15 minutes, reduce heat to 190 degrees and roast 25 minutes. Allow to rest for 10 minutes.

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