Cook By Numbers

One Pot Recipes

1. Add oil and onions first. 2. Then add the mixed peppers3. Add half of the fajitas spice mix and salt and pepper.4. Dice the chicken breasts.5. Add them to the veg.6. Add the rest of the spice mix.7. More ground pepper.8. Once the chicken is almost fully cooked add the tinned tomato and let it simmer to reduce the sauce.9. Serve on soft flour wrap or corn or taco shells. Add cheese and creme fraîche. Guacamole. Enjoy !

Chicken Fajitas in a Wok or Slow Cooker

Ingredients3 mixed peppers sliced1 tin chopped tomatoes1 spice mix for fajitas4 chicken breasts1 big brown onion sliced finelySalt pepperOlive oil

Method

Xavier Seror

Servings: 4 servingsTime: 45mins

1. To make hassle back baby potatoes, Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon or between 2 bamboo skewers to use as a guide. Make your slices as thick or as thin as you like.

2. Add 4-5 tbsp coconut milk in a medium heat cast iron casserole or heavy bottom traybake, add Massaman Curry Paste in and stir well for about 2 minutes or until fragrant.

3. Season with palm sugar, fish sauce and tamarind paste. Add the remaining coconut milk in and mix well again. Taste and adjust to your preferred flavour, it should be sweet, salty and sour. Add half of roasted peanuts and mix well. Turn of the heat.

4. Add chicken, pepper, onion, potatoes and mix well.5. Add cinnamon stick, some star anises on top, place your pot or traybake with lid in the oven on 220’c

for about 30 minutes. Take it out and stir well, uncover the lid and pop back in the oven for a further 15 minutes or until sauce thickens and chicken is tender.

6. Serve with Thai jasmine rice or on its own.

One Pot Oven Baked Thai Chicken Massaman Curry With Hasselback Potatoes 🥘

Ingredients600 g (or about 6) boneless and skinless chicken thighs2 tbsp Lotus Thai Massaman Curry Paste (you can use any Massaman curry paste)1 small red pepper - cut into cubes1 tbsp palm sugar2-3 tbsp fish sauce1 tbsp tamarind paste200 g baby potatoes1 tin (400 ml) coconut milk30 g roasted cashew nuts or peanuts – lightly crushed1 cinnamon stick and 2 star anis, for extra flavour (optional)

Method

Yui Miles

Servings: 4 portionsTime: 50 minutes

1. Brown the pork shoulder in the coconut oil over a high heat then transfer to your slow cooker.2. Sprinkle over the salt and pepper, spices, garlic and ginger.3. Stir in the tomatoes and coconut milk. Give it all a good stir and cook on low for 8 hours.

One Pot Coconut Pork Curry 🥥

Ingredients400 g pork shoulder, diced2 tbsp coconut oil1/2 tsp saltGenerous pinch black peper2 tbsp medium curry powder1 inch ginger grated2-3 garlic cloves, crushed400 mls coconut milk400 g tinned chopped tomatoes

Method

Sonia

Servings: 4 servingsTime: 6 hours

1. Add vegetable cooking oil on medium heat pan, add garlic and stir well until garlic become golden and crisp.

2. Add prawns in and quick stir, wait until prawns about 60%cooked then add asparagus and stir well.3. Add oyster sauce, soysauce, fishsauce, sugar and chilli jame. Stir well and add a splash of water if the

sauce become dry. Seasoning with salt and pepper. Serve with Thai jasmine rice.

Stir Fry Asparagus and King Prawns in Thai Chilli Jam Sauce 🌶 🦐 🌿

Ingredients2 bunches asparagus (I use green and purple) break off the end bit and chopped in half10-12 raw king prawns (peeled and deveined prawns)2 clove garlic, finely chopped2 tbsp vegetable cooking oil2 tbsp Thai chilli jam #namprikpao1 tbsp oyster sauce1 tbsp soysauce1 tsp brown sugar

Method

Yui Miles

Servings: 2 portionsTime: 20 minutes

1. Marinade chicken breast with marinade sauce, add lemon juice and any chilli sauce, salt, ginger garlic paste optional

2. Marinade at least for 30min, then cook in high heat for 5 min or till tender3. ,Prepare the wrap with cooked chicken, garlic mayo, sliced onion, lettuce and hot sauce, add

cheese,fold the wrap then grill.

Chicken Wrap

Ingredients250 g Chicken breast2 tbsp Nando’s marinade sauce1 tsp lemon juicesalt1 tsp hot saucegarlic mayoCheeselettucesliced onionTortilla wrap1 tsp Ginger garlic paste

Method

F.B

1. Drizzle the potatoes in oil and bake at 190 C for 30 mins until newly cooked.2. Push the potatoes to on side and add the trout fillets, topped with a sprinkle of sumac and then the

lemon slices.3. Add the baby tomatoes at the far end. Bake again for 15-20 mins depending on the size of your trout

fillets.4. Scatter with spring onions and fresh basil to serve.

Sumac & Lemon Trout Traybake 🍋

Ingredients2 large baking potatoes, large diced2 tbsp olive oilPepper2 trout fillets1 tsp sumac1 lemon, sliced thinlySaltHandful cherry tomatoes1 tbsp sliced spring onions and basil

Method

Sonia

Servings: 2 servingsTime: 50 mins

1. Heat up the butter or oil in a frying pan. Add the crushed garlic fry for 30 secounds.2. Next season the chicken then add the cayenne pepper to both sides of the chicken and fry to colour

the chicken and to keep it firm. About 5 minutes.3. Meanwhile prepare the veg add to the slow cooker and set the time on low 6 hours4. Next add the lemon to the chicken also chicken stock cube to the boiling water mix then pour over

the chicken in the frying pan.5. Bring to boil then add salt (optional)6. Add the cornflour to 3 tsp cold water mix then add that to the pan stir.7. Next take the chicken off the heat and pour the stock all over the veg on the slow cooker.8. Add the chicken on top of the veg sprinkle the chicken with red pepper flakes and chopped fresh

parsley. Add lid and Leave to cook.9. When it's done take the food out of the slow cooker and add to a big plate while you thicken the

gravy10. Serve Hot.

My One Pan Lemon Pepper Chicken Meal

Ingredients1 Garlic clove crushed1 tsp Butter or olive oil2 Chicken Breasts seasoned salt Pepper1 pinch red pepper flakes1/2 Tsp Cayenne Pepper2 good squeeze of a fresh lemon8 little potatoes cut in half skin washed left on3 Carrots cut into lengths washed and skin on1 Chicken stock cube in 3/4 pint boiling water1 pinch fresh chopped parsley

Method

Maureen 😀

Servings: 2 servingsTime: 6 hours

1. In bowl,add chicken,ginger garlic paste and apply evenly.2. Add red chili powder,turmeric powder,coriander powder,garam masala powder,salt,fried onion,

cloves, cinnamon stick, lemon juice and oil mix well.3. Add yogurt and mix & apply evenly,cover and let it marinate for at least 4 hours or overnight in

refrigerator.4. Put the pan on stove,spread marinated chicken then layered mint leaves,fried onion,boiled rice and

pour ghee over the rice, yellow food colour mixture. 5. Then spread fried onion and mint leaves.6. Cover pan with foil tin well all sides then put the lid back & cook on high flame for 5 -6 minutes to

build up steam then set the flame to very low and cook for 30 -40 minutes.7. After 30-40 minutes turn the heat off remove the pan from stove and leave for 5 minutes then

remove the lid and foil tin mix gently with spatula. 8. Serve hot with salad and green chutney. 9. Enjoy !!

One Pot Chicken Biryani

Ingredients🌻 For Chicken Marination:1/2 kg Chicken with bones1 &1/2 Tbsp Ginger garlic paste1 Tbsp Red chili powder or to taste1/2 tsp Turmeric powder1 Tbsp Coriander powder1 tsp Garam masala powder1 & 1/2 tsp Salt or to taste1 small fried Onion1/2 cup Yogurt whisked2 lemon juice4-5 cloves1 inch cinnamon stick4-5 Tbsp oil

🌻For Layering:2 Tbsp GheeMint leaves handful2-3 Tbsp fried Onion2 cups basmati rice soaked & half boiled (70% done) with salt1/2 tsp Yellow food colour mix in 2 Tbsp of Water

🌻For Serving: Green chutney SaladMethod

Lubna’s Kitchen

Servings: 6 servings

1. Prepare ingredients. Zest the lemon as below2. Cook the mushrooms in medium heat for 6 minutes in a spin of olive oil. Take it out of pan3. Place bacon and onions in hot-pan, cooked until they become brownish4. Add cooked mushrooms and garlic pieces into the pan, stir them. Add risotto rice, and cider vinegar.

Wait until vinegar evaporated, then add boiling water 450 ml with chicken stock paste. Cook it for 5 minutes

5. Close the lid of the pan, placed it in heated 200 Celsius degree oven for 25 minutes.6. Take out the pan, and a spoon of butter and lemon drops, lemon zests and grated cheese. Mix them

properly. Then add the fresh tarragon and mix it again.7. Serve it with rocket salad on top of it, with some grated cheese as well

Ovenbaked Risotto

Ingredients1 onion3 cloves garlicGrated Italian cheese150 g Mushroom100 g baconHalf Lemon10 g fresh tarragonCider vinegarChicken stock pasteRocket

Method

Mier Mieraisan

Servings: 2 servingsTime: 50 minutes

1. Preheat oven to 121°C / 250°F.2. Arrange the tomatoes in a single layer in a 13-inch x 9-inch baking dish. Nestle the garlic, rosemary

and thyme next to the tomatoes and sprinkle with salt, pepper and red pepper flakes. Pour the olive oil over the tomatoes and herbs.

3. Roast the tomatoes for 2 to 2-1/2 hours until they are wrinkled and tender but still hold their shape. Cool to room temperature before storing in an airtight container in the refrigerator up to 2 weeks.

Cherry Tomato Confit

Ingredients2 pounds red cherry tomatoes,5-6 garlic cloves, peeled and smashed2 sprigs fresh rosemary3 sprigs fresh thyme1/2 tsp kosher salt1/2 tsp black pepper1 pinch red pepper flakes1 cup olive oil

Method

Lubna’s Kitchen

Servings: 1 & 1/2 - 2 cups

1. In a large bowl add the steaks, ginger & garlic paste, yoghurt and all the spices mix well cover and keep it for 2 -3 hour.

2. Heat oil in a pan add onions and fry till gets golden take out in a paper towel and crushed by hand set aside.

3. Now in a same pan add the steaks with the marination and fry 6 -7 minutes.4. Add crushed onions fry 2 minute.5. Now add tomato puree fry till gets oil separated.6. Add 1 & 1/2 glass of water, wait for a boil cover and cook medium flame till the water dries and the

steaks are cooked completely.7. Garnish with fresh coriander, green chillies and garam masala powder mix well and cook 2 more

minute.8. Serve hot with naan or chapati.

#Note:

#How_to_Tenderize_your_meat

Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender.

If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail.

🥘Beef Pasande 🥘 (Steak Curry)

Ingredients1 kg beef thin flattened steaks pieces1 tbsp ginger & garlic paste1 tsp salt (to taste)1 & 1/2 tsp kashmiri red chilli powder (to taste)1 tsp turmeric powder1 tsp coriander powder1 tsp cumin powder1 tsp cumin seeds2 black cardamom1 tsp black pepper corn1 tsp cloves5 fresh tomatoes (make a puree)3 tbsp plain yoghurt1 cup oil or ghee1 & 1/2 glass of waterHandful fresh coriander chopped(optional)4 green chillies chopped(optional)1 tsp garam masala powder

Method

Irum Zaidi Home Cooking

Servings: 6-8 servingsTime: 1-30min

1. The first (and most time-consuming) is cutting your veggies. Cut all of them in nice even, small, pieces.

2. Add them in a pan (I have a cast iron Dutch oven I use, but you can use whatever you have)3. As you see it's very simple. Add the zucchini, the onion, garlic, the sweet red peppers4. The carrots and the potatoes. Season with salt, pepper and some smoked paprika if you have (sweet

paprika is also nice).5. Finely cut the parsley, basil and mint and add them in the pan too.6. Add the juice of the orange, the olive oil and some balsamic vinegar. Mix well.7. Cover and put in an oven (180º C) for an hour. Check and if needed leave it for more time. The

vegetables need to be very soft. Serve it with some feta cheese if you have!

One Pot Vegetables

Ingredients2 medium potatoes2 sweet potatoes4-6 zucchinis2 carrots1 red sweet pepper1 onion2 cloves garlic1/2 bunch parsley, basil and mint1/3 cup olive oil1 orangesalt, pepper, smoked paprika

Method

Stella T

Servings: 2 peopleTime: 1 hour 15 minutes

1. In a food processor add chicken mince, ginger garlic paste, red chilli powder, cumin powder, salt, turmeric powder, green chilli crushed, fresh coriander, gram flour & mix well.

2. Add cooking oil & mix until well combined.3. Grease hands with oil & make round balls(makes 12).4. In a pan heat cooking oil & shallow fry until color changes to light golden (3-4 minutes). Takeout & set

aside.5. In a leftover meatball cooking oil, add fried onions, mix well & cook for 2-3 minutes.6. Add tomato puree, ginger garlic paste, mix well, cover & cook on low flame for 4-5 minutes.7. Add red chilli powder, salt, coriander powder, turmeric powder, garam masala powder, Kashmiri red

chilli powder, mix well & cook for 2 minutes.8. Add yogurt, almonds & cashew paste & mix well.9. Add fried koftay, mix well & cook for 2 minutes.

10. Add water, mix well, bring it to boil, cover & cook on low flame for 8-10 minutes or until gravy becomes thick & oil separates.

11. Add green chillies, fresh coriander, cover & simmer for 1-2 minutes.12. Serve hot with naan or chapaati.

🍲 Chicken Kofta Curry 🍲(Meatball Curry)

IngredientsFor the meatballs (kofta)1/2 kg Chicken Mince1 tsp ginger garlic paste1/2 tsp red chilli powder or to taste1/2 tsp cumin powder, 1 tsp Salt or to taste1/4 tsp turmeric powder, 1 green chilli (crushed)2 tblsp Fresh coriander chopped3 tblsp gram flour (roasted)1 tsp Cooking oil

-For the gravy-6-7 almonds, 6-7 cshew nuts1/2 cup cooking oil, 1/4 cup fried onion1 cup tomato (pureed)1/2 tblsp ginger garlic paste1 tsp red chilli powder or to taste1/2 tsp salt or to taste1 tsp Coriander powder, 1 tsp turmeric powder, 1 tsp garam masala powder1 & 1/2 tsp kashmiri red chilli powder1/2 cup yogurt (whisked)2 cups water

-For the garnishing-3 green chillies (chopped)Fresh coriander handful (chopped)Method

Irum Zaidi Home Cooking

Servings: 6 servingsTime: 1hr

1. Cut chicken and onion and put all in bag with seasoning. Mix with hand and marinade.2. In the same way, cut the chicken and vegetables, mix them with the seasonings, put them in a bag,

and marinade them.3. Put a bag in water and let the air out. These can be stored in the freezer and cooked in the bag

anytime.4. Cook bags in boiling water for 10 minutes covered with lid and medium low flame.5. After 10 minutes.6. Put egg in bag and boil for a minute to make soft egg.7. Broccoli8. Teriyaki chicken with soft egg9. Chicken and vegetables.

3 dishes Cooked in 1 Pot

IngredientsTeriyaki chicken1 chicken thigh1 small onion1 tablespoon soy sauce1 tablespoon sugar2 tablespoon Mirin1 teaspoon grated ginger

Salty pepper chicken1 chicken thigh1 small onion1 small potato1 shiitake mushroom1 green pepper1 teaspoon salt2 tablespoon mirin1 tablespoon honeyPepper1 tablespoon olive oil

Broccoliolive oil, salt, pepperMethod

Aunty Eiko's international cuisine experience

1. Preheat the oven to 200C/180C fan/gas 6. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Sprinkle over the thyme leaves and season with sea salt and ground black pepper.

2. Place in the oven and roast for 45 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. Remove from the oven and set aside while you prepare the base of the soup.

3. Meanwhile, place a large cooking pot over a high heat and add the remaining 1 tablespoon olive oil. Add the onion, celery and carrot and fry for 1 minute, stirring every now and then. Reduce the heat to medium and cook for 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.

4. Squeeze the cloves from the roasted garlic bulb and add them to the soup, along with the roasted tomatoes and their juices. Simmer for 25 minutes until the carrot is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup until completely smooth.

5. Serve the soup warm in deep bowls with some crusty bread and drizzle a little extra-virgin olive oil and thyme on the

6. top.

🍅🍝 Roasted Tomato & Garlic Soup 🍅🍝

Ingredients

900 g tomatoes, sliced in half2 whole bulbs of garlic, tops sliced off1 tbsp balsamic vinegar2 tbsp olive oil4 large sprigs of thyme, leaves picked off1 large onion, finely sliced2 stalks celery, finely chopped1 carrot, finely chopped2 tbsp tomato purée1 litres vegetable stockMy homemade crusty bread, to serveExtra virgin olive oil, thyme to serve

Method

Irum Zaidi Home Cooking

Servings: 4 servingsTime: 90min

1. Remove beans from their pods. Boil in water for about 45 mins.2. Drain and set a side. Meanwhile break up the pasta if using zitone, set a side3. Heat a Glug of olive oil in a pan and add the soffritto. When softened, add the beans and tomatoes.

Then the stock. Bring to the boil and season to taste. Leave to simmer for about 10 mins4. Mow add the pasta and stir frequently for about 2-3 mins. Simmer until pasta cooked al dente. Serve

with a drizzle of olive oil on top

Pasta e Fagioli alla Napoletana

Ingredients200 g borlotti beans400 g zitone pasta, broken up, or mixed small pasta50 g soffritto100 g plum tomatoesOlive oil1.5 litres hot vegetable stockSalt and pepper to taste

Method

Miss Fluffy's Cooking

Servings: 4 servingsTime: about 30 mins

1. Make the marinade sauce. Add all ingredients to a jug and whisk it or stir to mix.2. Add it to the chicken in a bowl and turn the chicken thighs over to cover in sauce. Cover the bowl and

leave for an hour.3. Add them to the bottom of the slow cooker pot and scrape out all the left over sauce in the jug and

spoon it over the chicken.4. Add the lid, set timer 7 hours on low. Pour off the liquid and add the cooked thighs to a serving dish5. Serve with a side of Salad or some boiled rice.

My Slowcooked Marinated Teryaki Chicken Thighs

Ingredients3 tbls Maple syrup or runny honey2 Tbls Soy sauce I used light soy sauce1 tbls Rice vinegar1 Garlic clove Grated1/2 tsp fresh ginger grated1 tbls Oyster Sauce

Method

Maureen 😀

Servings: 2 servingsTime: 7 hours

1. Gather some vegetables and herbs. Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

2. Coarsely chop all the vegetables. Wash any visible dirt off the vegetables and give them a rough chop. You don't even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

3. Cover with water and bring to a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

4. Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

5. Strain and store. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters. Pour the stock through. If not using immediately, divide the stock into storage containers, cool completely, and then freeze.

#Tip:

We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.

#Storage:

Refrigerate the stock in an airtight container for up to 1 week. Freeze for up to 3 months.

🍃🍅🌿🍄🌶🍆 Homemade Vegetable Stock 🌽🥕🥑🥒

Ingredients1-2 onions2-3 carrots3-4 celery stalks4-5 sprigs fresh thyme or any herbs1 small bunch fresh parsley1 tsp black peppercorns1/4 tsp salt

Optional extrasleeks, fennel, tomatoesmushrooms, mushroom stems, parsnips or any vegetables

Method

Irum Zaidi Home Cooking

Servings: 3 cupsTime: 1hr

1. In a large saucepan Dry fry some smoked pancetta until cooked. Drain any excess fat.2. Add the washed whole pears,chopped potatoes and two sticks of cinnamon.3. Fill with cold water, bring to the boil, reduce and cover until the pears and potatoes are soft.4. Drain well and leave to slightly cool down.5. Half the pears and scoop out the flesh, removing the skin and core.6. Add the pear flesh back in with the potatoes, add a knob of butter and milk and mash until creamy

and smooth.7. Only season to taste at this stage, remember the pancetta is naturally salty, so all I’ve added was

loads of black pepper.8. Serve on a plate with a pork chop, a scattering of parsley and a pear and apple chutney.

Stamppot (blauwe bliksem)

Ingredients4 large pears4 large potatoes2 sticks cinnamon100 grams smoked pancettaSmall knob of butterSmall amount of milkBlack pepper

Method

RECIPES FROM MY TRAVELS

Servings: 2 servingsTime: 25minutes

1. Take a large bowl n put in flour n all above ingredients.2. Make a dough like Roti flour... knacked with little oil..3. Make a small ball n roll it..4. Put a tawa on flame n roste it with little oil or ghee both side..5. Serve hot with tea, pickle or Chatni etc..

Coriander Fanugreek Thepla

Ingredients1 cup wheat flour1/2 cup fanugreek leaves1/2 cup coriander leaves3 tspn oilSalt as per taste1 tspn Turmeric powder1 tspn red chilli powder1 tspn coriander powder2 spoon curd1/4 tspn hingWater as required

Method

Deval maulik trivedi

Servings: 4 servingsTime: 25 minutes

1. Add everything in the pan (except cream and chicken stock) add 3 pints Water and bring to the boil turn low and simmer for 15 minutes.

2. When it's all softened and cooked add half to a blender blend until smooth then do the same again with the other half blend until smooth.

3. Add back to the same pan and then add the cream and chicken Stock sprinkled in and stir.4. Bring to the boil and then serve with a little chopped parsley. I made alot because of all the Cauliflour

but it can be frozen into containers until needed.

My Creamy Red Pepper Cauliflower, Leek & Potato Soup

Ingredients1 good size Cauliflower steam cooked4 potatoes washed cut in half3 full Stems Leeks chopped1/2 Small onion diced1 tsp Red pepper flakes1/2 Tsp Salt1 chicken stock cube1 tsp Garlic granules

Method

Maureen 😀

Servings: 6 servingsTime: 20 minutes

1. Cut beef into bite size. And cut tomato into dices. Grate onion, garlic and ginger in food processor.2. Fry onion slices with vegetable oil until good color and set aside.3. Mix all the ingredients in same pan and add water.4. Cook for 20-25 minutes with medium flame until thickened.5. Add fried onion and simmer for more 5-10 minutes6. Enjoy with paratha ❣

Super Easy Bangladesh Beef Curry

Ingredients500 g beef1 large onion2 pieces garlic1 big piece ginger4 tablespoon vegetable oil1 big tomato1/4 teaspoon chilli powder1 teaspoon turmeric powder2 teaspoon Garam masala1 stick cinnamon2 pieces cardamom2 pieces cloves1 cup water1 teaspoon salt

Fried onion1/2 onion and vegetable oil

Method

Aunty Eiko's international cuisine experience

1. Cut off the hulls (stems) of the eggplants and cut them into bite size pieces.2. Cut off the hulls (stems) of the green pepper, take out the seeds, and cut it into bite size pieces.3. Put all ① seasonings in a bowl and mix.4. Put the sesame oil into a frying pan, and warm it up. Add the vegetables and stir-fry.5. Turn off the heat, add the Miso sauce, stir well, then turn the heat back on again to finish cooking. (If

you put the sauce in with the heat on, it will Bounce, so turn off the heat. That mean, be careful burns.)

6. Make sure the vegetables are well coated with the miso sauce.7. Dish it up into a plate, and sprinkle the roasted sesame seeds.8. Learn more ⇒ https://youtu.be/_YJRjVXNd-M

Stir-Fried Eggplant and Green Pepper with Miso Sauce

Ingredients2 Eggplant1 Green pepper① Miso sauce2 tbsp Miso1 tbsp Light brown sugar1 tbsp WaterDash Roasted sesame seeds2 tbsp Sesame Oil

Method

Magical kitchen

Servings: 1 servingTime: 15 minutes

1. In pot,add water,red chili powder, turmeric powder, salt, ginger garlic paste, fresh coriander, green chili, yellow lentil gram, orange lentil gram, tomatoes, mix well and bring it to boil.

2. Cover partially and cook on low flame for 20-25 minutes or until tender.3. blend well with the help of the blender (optional).4. Add tamarind pulp,mix well and cook for 4-5 minutes.5. In frying pan, add cooking oil, garlic cloves until golden colour add button red chillies and mix.6. Add cumin seeds, curry leaves and fry for 30 seconds.7. Now pour tempering (tadka) in daal & serve with naan, chapaati or rice!

🍲Khatti Daal🍲 (tangy lentil)

Ingredients2-3 cups water or as required1 tsp red chili powder or to tast1/2 tsp turmeric powder1 tsp salt or to taste1 tsp ginger garlic paste2 tblsp fresh coriander2 green chillies1/4 cup yellow lentil gram (soaked for 30 minute)3/4 cup orange lentil gram (soaked for 30 minute)2 medium tomatoes (cut in cubes)1/2 cup tamarind pulp1/4 cup oil or ghee4-5 button red chillies1/2 tblsp cumin seeds10-15 curry leaves4 garlic cloves (sliced)

Method

Irum Zaidi Home Cooking

Servings: 5 servingsTime: 25min

1. Start by preparing your flowers. If bought they should be already cleaned. If you grow your own, just remove the stem and the needles around the base of the flower, don’t remove the centre. Cut your mozzarella in small cubes. Add the Parmesan to your ricotta and combine to a creamy mousse.

2. Fill your flowers by starting with few cubes of mozzarella, then a tsp of ricotta mixture or enough until the base of the petals start dividing, top with some more mozzarella and twist the tips of the petals.

3. Place in an oven dish with olive oil, season to taste, add some mint leaves and bake at 180 for about 15 min covered with parchment paper, then sprinkle with olive oil and back in the oven for another 5 minutes. Enjoy as a side dish or as a one dish wonder.

Baked stuffed courgettes blossoms(Ebook cover image)

Ingredients6 large courgettes flowers80 g sheep ricotta - or any other type but well drained from any whey1 tbsp grated Parmesan50 g mozzarella for pizzaSalt and pepper - optional2 tbsp olive oil for baking

Method

In cucina con Sofia

Servings: 2 servingsTime: 20 min