Peanut butter, also called peanut butter, is an easy way to add calories and good fats to your diet, helping you gain weight in a healthy way, naturally stimulating muscle growth, and boosting immunity. Continue Reading
For lovers of international food, I bring you a recipe from the Middle East that is very simple to make. Feel free to experiment with shatta sauces.
and this time I bring you a recipe from the Middle East that I know you will love. It is roasted cauliflower shawarma served with tahini sauce, feta cheese, green salad, and a powerful Palestinian sauce called that. Shatta and tahini sauces are quick and easy to make, so don’t be afraid to experiment. Making it at home is much healthier than buying it in supermarkets since it contains additives and sugar. Ingredients: (For four persons) For the shatta sauce 3 red chilies, washed and chopped.
For the shatta sauce
- 1 tablespoon salt
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- Olive oil (as needed) For the tahini sauce 1/2 cup of tahini
For the tahini sauce
- 1/2 cup of tahini
- 1/2 cup of water
- 2 cloves of garlic, peeled and crushed
For the filling
- 1 cauliflower, washed, and cut into chunks
- A teaspoon of paprika
- A teaspoon of cumin seeds
- 1/2 teaspoon of cinnamon powder
- Olive oil (as needed)
- Salt to taste
- 4 Arabic breads
- Plain Greek yogurt
- 1 romaine lettuce, washed and stripped
- A bunch of pea sprouts
- 1 cucumber, washed and sliced
- 4 boiled eggs, peeled and cut into four
- 1/4 cup feta cheese.
First, prepare the shatta sauce. Mix the chilies with the salt and let stand for three days. Then put the chiles in a food processor with the apple cider vinegar and lemon juice and coarsely puree. Pour into a container and add olive oil to cover it.
If you don’t have three days to marinate the chiles in salt, don’t worry, just follow the steps for a quick version. Next, prepare the tahini sauce. Transfer tahini, water, and garlic to blender and process until well blended. If you want a more runny sauce, you can add more water. Meanwhile, place the cauliflower pieces on a tray and toss with the paprika, cumin, cinnamon, olive oil, and salt to taste. Put in the oven and cook for 20 minutes or until done. Then heat the loaves. Then place them on a surface, put on top of each bread a tablespoon of Greek yogurt and a tablespoon of the tahini sauce in the center; On top place some lettuce leaves, some sprouts, some cucumber slices, some cauliflower pieces, some egg pieces, feta cheese, shatta sauce and more tahini sauce to taste. Fold in two turns to cover the filling and finish rolling in parchment paper.
Paella is a typical dish of the Spanish culinary tradition. The first paella cooked in history is the one with the typical recipe of the city of Valencia. Meat, fresh seasonal vegetables, aromatic spices, saffron, and the very original Bomba rice. The basic and fundamental ingredient of this dish, making it unique and appreciated all over the world, is the basis of many balanced diets. The cereal, belonging to the grass family, is grown and produced in the lake area of Albufera, in southwestern Spain. Continue Reading
Tasty, healthy, and cheap, mushrooms are the most consumed mushrooms. They also have few calories, a lot of fiber, and a high satiating capacity. With them, we can make countless recipes. We suggest you cook them in the oven and au gratin, they will please everyone you give them to try. Continue Reading
Mornay Sauce – Ingredients and original recipe
- Whole milk: 600 ml
- Butter: 45 g
- Flour: 45 g
- Nutmeg: to taste
- Fontina: 45 g (or Cheddar or Gruyère)
- Mustard: 1 tsp (Dijon)
- Egg yolks: 2
- Cream: 4 tbsp
- Salt: to taste
- Pepper: to taste
To prepare the Mornay sauce recipe, we must undoubtedly talk about the bechamel recipe. Mornay is in fact one of the French sauces that are obtained starting from the bechamel sauce and for this reason, the correct preparation of the latter is very important. Here are all the steps for the correct preparation of Mornay sauce.
Put the milk in a pan and bring it almost to a boil by cooking over low heat for 4-5 minutes. Then let it cool down.
In another saucepan, melt the butter over low heat. Add the flour and continue cooking for 30-40 seconds, stirring until a light yellow roux is obtained.
Remove the roux saucepan from the heat, filter the cold milk and pour it directly into the mixture, stirring vigorously to incorporate it.
Return the saucepan to the heat, over medium heat, and continue stirring with the whisk for 4-5 minutes until the sauce thickens and begins to simmer. Reduce the heat and cook over low heat for 20 minutes, stirring.
Season with salt and pepper and off the heat add the grated cheese and mustard.
Incorporate the egg yolks previously mixed in the cream and mix well.
Variants and curiosities
Mornay sauce is one of the white sauces that is also considered mother sauces. What are mother sauces? They are all those sauces that start from a roux base for their preparation. The roux is a mixture of flour and melted butter that serves to thicken the sauce which will then be used as an accompaniment or as a condiment. White sauces are usually easy to prepare and have extraordinary versatility. These mother sauces have long been the basis of classic European cuisine and without them, the cuisine of our continent would not exist. Bechamel and velvety are the two main white sauces. Different quantities and combinations of milk, cream and broth are added to the roux. There are numerous variations of the basic white sauces, several modern adaptations, and faster versions for those who don’t have time or who love to improvise.
Veal stew is one of the classic Sunday family second courses. Preparing the veal stew is simple, but there are some rules to get a perfect recipe. Veal stew with potatoes is the most classic, but you can also serve it with peas or with different side dishes that enhance the rustic but still delicate flavor of this ancient preparation. The stewed veal stew must be soft and succulent, so the first secret is slow cooking. Here are all the tips from Fine Dining Lovers for preparing veal stew. Continue Reading
Fatayer stuffed with spinach sautéed with pine nuts and spices, or chicken instead of the veal that we propose, are prepared with this same format and baked in the oven. Continue Reading
The Colorado Bulldog is a very tasty cocktail made with equal parts vodka, coffee liqueur, and milk. A recipe similar to that of White Russian but which, unlike this one, also includes cola: it is not known who invented it or when, but it appears as a variant of White Russian. The preparation is very easy to make at home: you will not need any special utensils, apart from the measuring cup, glass, and ice, and you can prepare a coffee-based drink perfect for an aperitif.
Here’s how to make it perfectly in a few simple steps. Continue Reading
There are times when the simplest recipes seem to get complicated. Something as simple as cooking grilled squid can become a disaster if we do not know the technique to make them tender and rich and not stiff and rubbery. Therefore, today we tell you the infallible recipe so that you can enjoy them as if they had just been served in your favorite beach bar. Continue Reading
If you are a bit down in the dumps and want to indulge in gluttony, you’ve come to the right recipe. A generous portion of french fries – crunchy to the right point and tasty like those you eat at fast food – will make you smile again! Continue Reading