Steps

• Wash and rinse the lentils, put in a medium pot and cover with water (1 inch over) and bring to a simmer on medium-high. Cook covered on medium for 10 min.
• Wash the chard, remove the stems and chop into thin strips and add to the lentils (add water if necessary). Cook for 5-10 min
• Meanwhile, saute the onions in a couple of tbsp of olive oil, chop the corriander and mince the garlic. Add them to the pot, add the cumin and salt and cook covered for another 5-10 min (until the lentils and chard are completely cooked)
• Finally add the lemon juice and turn of the heat

Steps

1. In one pan sieve 200 gms chapati atta. Add , cooking oil, and salt.
2. Mix it well.
3. Add mashed potatoes, onion, green coriander leaves, green chillies & lemon juice mix it.
4. Add little water to make a soft dough.
5. Keep a side for about 10 to 20 minutes.
6. Make frying pan (Tava) hot on medium heat.
7. Take small ball from dough and roll it in circular shape .
8. Place it on hot tava. When it gets little brown, apply oil or ghee.
9. Turn it and again apply oil or ghee on other side.
10. Keep turning simultaneously until it gets golden brown.
11. Tasty Aloo Parathas are ready!!!
12. Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.
13. see the video for rest of instruction

Steps

Calabrian Chile Sauce
Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine.

Arancini

1. Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
2. Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
3. Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
4. Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
5. Line another rimmed baking sheet with parchment. Scoop about ¼ cup risotto into your hands and form into a patty about 2½" in diameter (it doesn’t need to be perfect!). Place 2–3 pieces mozzarella in the center of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2" ball. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on prepared baking sheet. Repeat with remaining risotto and mozzarella. Freeze balls 10 minutes.
6. Meanwhile, pulse panko in a food processor or place in a ziptop plastic bag and crush with a rolling pin until finer crumbs form. Transfer to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.
7. Pour oil into a medium heavy pot fitted with thermometer to a depth of 2". Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls. Serve warm with sauce alongside

Steps

1. Put the chickpeas in a pot and cover with water and put over medium heat for around 10 minutes (chickpeas are already cooked but I like to soften them up, so the time depends on how soft you like them).  Drain the chickpeas and set aside in a bowl. Keep half a cup of their water for the dressing
2. In a seperate bowl, combine the lemon juice, olive oil, chickpea water, garlic, salt, cumin, and 2-3 tbsp of cooked chickpeas (mash them first)
3. Pour the mixture over the chickpeas and stir.
4. Taste and adjust (lemon, oil, salt, cumin). Sprinkle some cumin on top and serve

Steps

Heat the oven to 450 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs and milk. Fold the wet ingredients into the dry ingredients, then fold in the clarified butter. Transfer the mixture to a blender and blend to fully incorporate the ingredients.

Heat a small (5- to 6-inch) cast iron skillet over medium-high heat until hot. Add a small pat of butter to the pan, swirling the pan until the butter is melted and bubbly. Spoon in about 3/4 cup batter, spreading the batter so it reaches the edges of the pan in an even layer.

Cook the batter in the pan until the bottom forms a crust and the batter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake until the cake is almost set but jiggles slightly in the center, 2 to 3 minutes.

Return the pan to the stove-top and flip the cake over in the pan. Continue cooking over medium-high heat until the cake is set and a crust has formed on the bottom of the cake, 1 to 2 minutes. Remove from heat.

Spread 2 to 4 tablespoons maple butter over the cake, sprinkle over a little coarse sea salt and garnish with green onion. Serve immediately.

Steps

1. In a large pot over medium heat, add the lentils and water and bring to a simmer. Cook, for about 1 hour (keep stirring)
2. Remove from heat and blend in a food processor or using a hand held blender. Blend to desired consistency
3. Put the pot back over low heat, add the rice and cook for 10-15 minutes. Keep stirring to stop rice from sticking
4. In the small pan, saute the chopped yellow onion in olive oil for 5 minutes, then add the onion to the soup
5. Add the salt, black pepper, cumin, and chopped parsley to the soup, and stir to combine. Cook for a couple of minutes

Steps

1. Wash and drain the lentils and place in a pot. Add the water and bring to a boil, cover and let simmer over low heat for 30 min (or until lentils are cooked). Drain the lentils and set aside (keep the water for later)
2. Saute the onions in the olive oil until soft. Add the lentils, the washed borghol and 1 1/2 - 2 cups of water (from earlier) and bring to a boil. Reduce heat to low and simmer for 20 min (until borghol is cooked). Add salt, cumin and a tbsp olive oil
3. Serve with fried onions on top (optional)

Steps

1. Finely chop the onion and tomatoes. Rinse the bulgur, drain and set aside
2. In a medium pot, heat the olive oil and saute the onions until translucent
3. Stir in the diced tomatoes and saute until softened
4. Mix in the washed bulgur, then disolve the tomato paste in the water/stock and add enough to cover the bulgur. Stir well and let it come to a simmer
5. Simmer for about 5 min until most of the water has been absorbed, lower the heat and cover and cook for 10 min

Steps

1. Wash the zucchini, cut the edges and grate them in small flakes with an hand grater or with an electric one
2. Place the zucchini in a colander to naturally drain their liquid. Adjust with a pinch of salt on top: it will help the zucchini to loose their water. Set it apart for 30 min.
3. Meanwhile place the chopped half onion and the garlic clove in a blender and blend everything for 30 sec. Try to reduce the onion in very small pieces, the smaller, the better.
4. Add the cannellini beans previously removed from the can and washed under running water. Blend everything in order to obtain a nice creamy mix.
5. Take a medium size bowl and add the cannellini beans mix and the eggs. Stir.
6. Slowly add the rice flour and mix in order not to form grains. Add the parmesan and stir
7. Add the feta cheese and the zucchini. If the zucchini look still kind of watery to you, drain some extra water with your hands and add the zucchini to the mix. Stir everything.
8. Using a silicon cupcake mold, place two generous tablespoons of mix in each hole and fill it. As the muffins do not have any baking powder inside they will not raise a lot. Bake the muffins in the pre-heated oven at 350 F. for 45 minutes. Let them cool down and enjoy! I think that they are best if served warm.

Steps

Pie Dough
Yields a 9''x13''x1''/23x33x2.5cm greased baking tray line with parchment or silicone mat.
Rub butter into flour and salt with your finger tips, or use a food processor. Add the egg and water, and mix until just combined. Chill to harden. Work out dough to soften onto a floured countertop. Roll out into a 3mm thick rectangle (Larger than the tray). Lay dough over the prepared baking tray, and with your thumbs apply pastry against the edges of the pan, prick with a fork and chill to rest. Trim off excess dough, and keep refrigerated for up to 3 days; uncovered – or freeze for weeks.

Pesto
In a food processor, blend basil leaves with olive oil, garlic, nuts, parmesan, and lemon juice. Season with salt and pepper to taste. Pesto will solidify once refrigerated. Use about half of the pesto, and save remaining for later use.

Montage
Spread tomato paste on the chilled crust. Top with bread crumbs (It absorbs extra moisture from the tomatoes). Drizzle a generous amount of pesto, and overlap tomato slices, garnish with olive halves, and season with some dried oregano, salt and pepper.

Baking
Preheat oven with a pizza stone (Look up at Shop Page). Bake tomato pie in a 400ºF/200ºC oven for 40 minutes. Then, carefully remove tart from the baking tray and slide directly onto the hot pizza stone; finish baking for 15 minutes more. Garnish with cherry tomato halves and basil leaves. Serve tomato tart warm – Bon appétit!

Steps

1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper.
2. Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick.
3. Whisk tamari, maple syrup, Worcestershire sauce, paprika, black pepper, liquid smoke, garlic powder, and cayenne pepper together in a large mixing bowl. Slowly drizzle in olive oil while whisking continuously.
4. Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine.
5. Bake in preheated oven about 35 minutes. Remove from oven and brush lightly with reserved brine. Bake another 15 minutes and turn slices over. Continue to bake until slices are browned and crisp, 15 to 20 more minutes. Thinner slices will be done before thicker ones, so check them occasionally and remove slices that crisp up first.

Steps

1. Sort, rinse, and soak the beans overnight (eight hours) on counter, uncovered, in 4 cups cold water with 1/2 tsp. baking soda.
2. Drain and rinse beans, then spread out on a kitchen towel and pat dry. You want them as dry as possible to help the patties hold together when cooking.
3. Put beans, garlic, both onions, parsley, and cilantro in a food processor. Pulse a few times, then scrape down sides of bowl. Pulse again until the beans are ground but not pureed. You should be able to take a small handful, squeeze it, and have it hold together.
4. Transfer the mix to a bowl and add the salt, spices, flour, and 1/4 tsp. baking soda. Mix well, then form into patties. I use a 2 T measuring spoon, slightly mounded, and I squeeze several times, rotating the ball, until it's a nice, compact rounded shape (kind of like a donut hole).
5. Put patties on a cookie sheet (the recipe says "lined with plastic," but I've done it without). When you have formed them all, sprinkle with raw sesame seeds.
6. Heat oil to 375 in a saucepan or wok. (You'll know it's ready when a small piece of chickpea mixture starts bubbling when it hits the oil.) Fry 4-5 patties at a time for about 3 minutes or until golden brown. I roll them over a few times while frying to evenly brown. When done, remove them with a slotted spoon and place on a plate lined with paper towels to soak up the oil. Keep warm but not covered.
7. Serve with warm pita bread and tahini sauce. They can be served as an appetizer, but they're also great stuffed inside pita as a sandwich.

Steps

1. To prepare the farinata, place the chickpea flour (1) in a bowl and create the classic fountain shape; then pour the water at room temperature (2) a little at a time. Mix everything well, being careful not to form lumps, until you obtain a liquid and homogeneous mixture (3)
2. Cover with the film (4) and let the mixture stand out of the fridge from 4-5 hours up to 10 hours, stirring occasionally. After the necessary time, you will notice the foam on the surface: remove it with a skimmer (5) and mix (6)
3. Add to the mixture 50 g of oil (7) and salt (8) and mix again (9)
4. Grease 3 trays of 32 cm in diameter with the remaining amount of oil (tradition would provide copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle distribute the chickpea mixture (10). Uniform the thickness with the help of a fork (11) to ensure a uniform cooking, then bake in a preheated oven at 250 ° and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes  (if using ventilated oven keep it only for 7-8 minutes at a temperature of 220 ° and then continue normally). After this time move the pan in the upper part of the oven and cook for another 10-15 minutes depending on your oven, until the farinata is a beautiful golden hazelnut color. Remove the farinata (12) and enjoy it very hot

Steps

1. Cut the bean pods into small bite sized pieces, chop the corriander and mince the garlic
2. In a medium pot, over low-medium heat, fry the onions in a couple of tbsp olive oil until translucent
3. Add the beans, season with salt and pepper and fry for a couple of minutes (nassifon) on low heat until color turns darker shade of green
4. Add the miced garlic and chopped corriander and cook for a couple of minutes

Steps

Drain the papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.

In a mortar and pestle, pound garlic and chilies until there are no more chunks (pieces of chili skin is fine).

Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.

Add long beans and pound just until they’re broken.

Add dried shrimp and peanuts and pound to break the peanuts up slightly.

Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.

Add shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s done!

Plate and sprinkle with the remaining peanuts

Steps

1. Add the eggplant, chayotes and cabbage to 5 cups of boiling water and let it cook for 45 minutes
2. Clean your meat with lemon, vinegar and salt and repeat the process 3 times to disinfect the meat. You will then pour boiling hot water to the meat and you will let the meat marinate. After that you will let the meat cook for 45 minutes on medium high heat. Make sure to brown the meat by adding water over time. You will then add tomato paste to the meat.
3. You will then add the cooked shrimp, watercress & carrots on medium high heat for 10 minutes. Make sure to add 1 cup of hot water so that way the carrots and watercress can be steamed cooked.
4. After 45 minutes of the eggplant, chayotes and cabbage has been cooked you will then blend the vegetables together in a blender.
5. PLEASE BE SURE TO ONLY HIT PULSE 5 TIMES ON YOUR BLENDER, THIS WILL HELP PREVENT THE STEW FROM BEING TOO WATERY
6. After you have finished blending the vegetables, you will add it to the meat. After 5 minutes has passed, you will add the butter, parsley/thyme and hot pepper and green peppers with the cloves attached.
7. Please be sure to add some salt to your liking and let the stew cook for 15 minutes. After about 15 minutes remove the hot pepper and the parsley. You will then add All Purpose Flour this will help prevent the stew from becoming water over time. Let it sit for 5 minutes on medium low heat and you are ready to eat !

Steps

1. Wash the dandelions and cut of the tough ends, then poach in boiling water until stems are soft (breaks when pressed between your fingers)
2. Drain the greens and squeeze the water out (use paper towels to dry them out) and roughly chop them (to your liking)
3. Saute the finely chopped onion in a couple tbsp of olive oil until translucent (a few minutes), add the chopped greens and saute for a few more minutes
4. Season with salt and drizzle a but more olive oil and taste. Serve with fried onions on top

Steps

In a high power blender place all the ingredients and process for 1-3 minutes. You may have to stop and scrape the sides a couple of times

Whisk or blend the tahini with the lemon juice until it becomes thick and pale, add the yogurt and olive oil, whisk or blend again then add the chickpeas and salt.

Steps

1. Cut the pumpkin (or squash) into quarters and bake in a 350 F (175 C) oven for 1 hour (or until tender). Once tender and easily pierced with a formk, scrape out the insides. If you use canned pumpkin instead, empty the cans contents into a fine sieve and let them drain for 30 min
2. Wash the bulgur but don't leave soaking in water like you would do in the meat kibbe recipe. In a large bowl, add the pumpkin, onions, bulgur, salt and kibbeh spices and mix well. Add the flour 1 tbsp at a time until you get the right consistency and mix very well. Let the mixture rest in the fridge for 30 min
3. Meanwhile, prepare the stuffing by sautéing the onion in a large pan with a couple of tbsp of vegetable oil until translucent. Add the spinach and chickpeas and cook for a couple of minutes. Finally, add the pomegranate molasses, and season with salt and pepper and set aside
4. Start forming the kibbeh balls, and dip your index finger in cold water to help form the cavities in the balls and stuff each ball with 1-2 tsp of the filling. Deep fry in hot oil (350 F - 170 C) or bake in 350 F oven

Steps

1. Add sugar and water to a small saucepan and bring to a boil. Turn the heat low and stir for a few minutes until the mixture is a clear syrup. Set saucepan aside
2. Cut the kumquats into thin round slices (remove the seeds)
3. Once the syrup is cool enough, dip the kumquat slices into the syrup and lay them out individually on a baking sheet with some space between each piece
4. Bake for 1 hour at 175F and flip them halfway or use the dehydrator to dry them out

Steps

1. On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
2. In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

Steps

1. Lightly cut the flesh so that the marinade gets into it. Put them in a mixing bowl. Crush the lemongrass and finely mince it. Cut the ginger into chunks. Put them in a mortar, add 1/4 tsp salt and 1 tsp sugar and crush them. Then add 1/4 tsp ground pepper, 1 tsp garlic powder, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soy sauce, 1/2 tsp dark soy sauce and mix all. Add the marinade to the chicken and mix well. Let it rest for at least 1 hr
2. Cook 150g of rice noodles in boiling water for 5 minutes. Drain them, rince with cold water and let them drain for 1 hr. Once cooled, make several cuts with scissor
3. Cut 1/4 of a cucumber into small sticks, 1/3 of the lettuce into small pieces. Season 1 grated carrot with 1 tbsp white rice vinegar, 1/4 tsp salt, 1 tsp sugar
4. Put 1 tbsp of oil in a pan over medium heat. When the oil is hot, put the chicken pieces. Let them brown for 4 minutes on the meat side and 5 minutes on the skin side. Remove them and let them cook down for 10 min before cutting them into pieces
5. Wet a clean cloth and wring it out. Spread it on a board. Fill a large bowl with very hot water. Quickly dip a rice paper in the water, put it on the cloth. Add some chicken pieces, thai basil, mint, cilantro, carrots, bean sprouts, cucumber, lettuce, and rice noodles. Flap both sides towards the center. Both sides must be straight and parallel. Roll by keeping the ingredients inside and tighening until the end. Keep them under a dry cloth to prevent them from drying out
6. Serve with dipping sauce

Steps

Start by cooking the lentil. In a saucepan combine lentil and hot water. Bring to a boil on high heat,then allow to simmer on low, about 7-10 minutes. Check, stir a few times to see if the water is about to evaporate

When barely any water is left ,add bulgur, mix and turn off the heat. Allow to sit about 15-20 minutes, the bulgur will soften by that time

While that’s getting ready prepare the tomato paste. In a fry pan sautée the onions until golden brown, add tomato and pepper paste, spices

Add the paste to lentil and mix well to incorporate, salt to taste. Allow to cool down before you add chopped greens and lemon juice

Shape the lentil kofte with medium ice cream scoop or by hands

Serve over finely chopped lettuce leaves

Steps

poach the lentils and vegetables in water (until cooked 1/2 hr)
blend everything in a blender
pour blended mixture in a pot
add 1 cinnamon stick, salt, black pepper, cumin, 2 tbsp olive oil (or a knob of butter

Steps

1. Make the dough (use 1/4 tsp of salt) and let it rest for 15 min, meanwhile mash the garlic cloves with the remaining salt an set aside
2. Roll the dough to 1.5 cm thick cylinders, then cut into 3 cm pieces. Roll these pieces with your palm and press with your finger tips (as you roll). Poach them in salted boiling water and drain when ready (they only take a minute, you know when they float to the top) and keep the water aside
3. In a large bowl put the minced garlic, the poached dough, the kishk and few tbsp of the dough's water and mix until it comes together. You want it to have a creamy consistancy so if its dry add some water and if its wet add some kishk. Also add kishk to your liking, so if you love kishk go crazy with it ;-)
4. Finally, drizzle a couple tbsp of olive oil and mix well. Taste and add salt if needed

Steps

Kofta

1. Grate the paneer in a bowl and add boiled potato in it, mash the potatoes with grated paneer.
2. Add little salt, red chilli powder, garam masala powder and maida, mix it well.
3. Knead the mixture for a minute and make a dough.
4. Take a small portion of mixture and roll it into small ball, press inside with thumbs to make bowl shape.
5. Stuff little dry fruits inside the ball, seal the edges properly and roll it into ball again.
6. Dust it with little maida and keep it aside for frying, make all the balls in the same way.
7. Heat oil in a frying pan, put 3-4 balls at a time.
8. Fry it on low-medium flame till it turns golden brown, keep flipping to cook all sides.
9. Take out the fried kofta on kitchen towel and keep it aside.

Masala Paste

1. Heat a pan and add butter, once the butter has melted, reduce the flame to low.
2. Add almond, cashew, ginger, garlic, green chilli and onion, fry it for 2 minutes on medium flame.
3. Add chopped tomato, fry the tomato on medium flame till it turns soft ( 2-3 minutes).
4. Turn off the flame, take it out in a blending jar and let it cool down.
5. Blend it into thick smooth paste (do not add water), take it out in a bowl and keep it aside for further use.

Curry

1. Heat a pan, add dry fenugreek leaves and roast it for few seconds on low flame.
2. Take out the roasted fenugreek leaves in a plate and keep it aside for further use.
3. Add 2 tbsp oil in the same pan, once oil is heated, reduce the flame to low.
4. Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a minute on low flame.
5. Add the prepared masala paste, and fry it for 2-3 minutes on low flame, keep stirring in between.
6. Add one  glass of water and  salt to taste (Remember, we had already added salt in kofta).
7. Cook it for 2-3 minutes on low-medium flame, add fresh cream, mix it and cook it for one more minute.
8. Add garam masala powder, roasted kasuri methi, mix it properly in the curry.
9. Turn off the flame and let the curry cool down a little, add fried kofta in the curry and mix it.
10. Ready to serve, you may garnish with fresh cream before serving.

Steps

Grate the onions and finely chop the tomatoes

In a frying pan add 2 tbsp olive oil and saute the onions and tomatoes until they soften. Stir in the tomato paste and mix well. Remove from the heat

In a small bowl, add the onion tomatoe mixture, the rest of the olive oil and the sesame seeds and mix well

Roll the dough into circles of your desired diameter. Press each circle with your fingertips to make little indentations for the topping to rest in

Spread 1 tablespoon of the kish mixture over each dough disc, leaving a 1/2-inch border around the edges

Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats. Bake until lightly browned and crisp, about 8 minutes.

Steps

1. cut the potatoes in half
2. add salt to water (2 tbsp) and boil the potatoes 25 min
3. drain the potatoes and place back into the pot on low heat to evaporate remaining moisture
4. mash the potatoes a bit then add butter
5. mash the potatoes and add the milk
6. whisk the mixture and season with salt and white pepper

Steps

• Poke the eggplant in several places with a fork. On the stove top, or on the grill, roast the eggplant on the open flame and turn it every couple of minutes untill it is  all soft and charred.
• Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
• Peel the eggplant (you can keep a little of the charred peel for more smoky flavor). Chop the eggplant finely,
• Add the rest of the ingredients and toss to combine
• Decorate with mint, a drizzle of olive oil and pomegranate molasses and enjoy

Steps

1. Peel the eggplants and cube, add salt and let their water squeeze out. Drizzle with olive oil and bake for 30 min at 200 C until golden brown and soft
2. In a large skillet, sauté the onions in a couple of tbsp of olive oil until translucent
3. Add the garlic, chickpeas and dried mint and sauté for a couple of minutes
4. Add the grated tomatoes and sauté, season with salt and pepper and taste
5. Put everything in a casserole dish, place the eggplants and pour over the sauted mixture.
6. Add water (until half covered), cover with tin foil and bake on low-medium heat (160 C) for 30 min (or until done)

Steps

1. Prick the eggplants and place in a baking dish and bake in a 200 C oven for about 45 min to 1 hour
2. Cut the eggplants in half, scoop out the insides and place in a bowl. Mash with spoon or potato masher
3. Mix the tahini, yogurt, and lemon juice. Add them to the mashed eggplants and mix well. Add the minced garlic and salt. Mix well and taste
4. Serve in a small plate, and drizzle olive oil on top

Steps

1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Steps

1. Finely dice the onion, then saute with a couple of tbsp of olive oil for a few minutes until translucent. Set aside
2. Rinse the lentils a few times and add to a medium-sized pot. Add the water and boil over medium-high heat for 15 minutes. (skim any foaming residue on top)
3. Add the rice and the onions to the lentils, mix well and add the salt, cumin and pepper. Cook for 15-20 min on medium-low heat (keep stirring every now and them to prevent the lentils from sticking to the bottom of the pan)
4. Once the lentils reach a thick consistency and the rice is fully cooked, turn of the heat and pour into deep dishes

Steps

1. Preheat oven to 180 C / Gas 4. Grease and flour a baking tray.
2. Bring the milk, oil and salt to the boil in a medium saucepan.
3. As soon as it starts boiling, add the tapioca flour all at once. Stir constantly until it forms a dough that pulls away from the sides of the pan.
4. Remove from heat and let the dough cool.
5. Mix in eggs one at a time, and then mix in all of the cheese.
6. With greased hands, shape small balls and place on the prepared baking tray, leaving some space between them.
7. Bake for about 25 minutes, or until puffed and golden. Serve warm.

Steps

Dough

1. Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

1. Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
2. Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

1. Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
2. Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
3. Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
4. Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
5. Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
6. Paratha Samosa is the best served hot and crispy.
7. If they are made in advance re-heat using a skillet or oven.
8. Enjoy with hari cilantro chutney.

Steps

Marinara

1. Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
2. Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Eggplant and Assembly

1. Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
2. Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
3. Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
4. Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
5. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
6. Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Steps

1. Prick the potatoes with a fork and rub about 1 tsp of olive oil all over the whole parsnips. Roast the potatoes and parsnips on a baking sheet in a 400F oven for approximately one hour or until very tender when pierced with a fork.
2. Allow to cool sightly and as soon as you can handle them, remove the skins from the hot potatoes and parsnips. Press the potatoes through a potato ricer if you have one, or grate them over the large holes of a box grater. Puree the parsnips using a stand or immersion blender, until smooth. (Or simply mash them with a fork as a did in the video). If the parsnips are large, the hearts may be tough, if this is case, simply remove and discard them and work with the tender flesh only. Place the grated potato and parsnip on a clean board. Whisk the egg yolks and pour over the parsnip and potato mash. Using a flour sifter or fine-mesh sieve, sprinkle on about 1/4 cup of the flour and begin to incorporate the flour very loosely, using a pastry blender or a wooden spatula. Avoid overworking or kneading the dough. Cutting in the flour prevents the gluten in the flour from developing and yields a more tender gnocchi. Keep adding flour and incorporating it until the dough becomes less sticky. You can begin folding the dough gently onto itself to incorporate the last amounts of flour. Add more flour as needed, to obtain a dough that holds together well and is not overly sticky, but is not stiff and dry either. Roll the dough into a log, cover with a cloth, and let it rest for 15 minutes while you prepare the pesto.
3. Place all the pesto ingredients except the oil in a food processor and pulse until finely chopped. Add the olive oil and pulse just until incorporated, or until your pesto reaches the consistency you prefer. (Some people like a smooth pesto but I like to see flecks of green and I try to avoid a puree). Taste and add salt, pepper, and more lemon juice as needed.
4. Take the gnocchi log and slice it into about 6 even pieces. Roll each piece into a long snake about 1/2 inch in diameter. Cut the gnocchi pieces so they are about 1-inch long. Dust with flour and avoid piling them together so they don’t clump.
5. Bring a large pot of salted water to a boil. Delicately drop the gnocchi into the boiling water, in about 3 or 4 separate batches. They will drop to the bottom and after about a minute, they will float to the surface. Let them float for about 30 seconds and then remove with a strainer or slotted spoon and transfer into a heated pan with the 2 Tbsp of butter. Allow the gnocchi to turn golden brown and at the last minute, add a generous dollop of pesto, making sure not to leave the pesto in the hot pan for more than a few seconds otherwise it will begin to turn a brownish green. Serve hot, with a bit of extra grated parmesan.

Steps

1. Slice the tomatoes in half lengthwise and place them in a medium mixing bowl. Add the salt, garlic, jalapeño, olive oil, lemon juice and green onions, and stir to combine. Set aside to let the salt draw out the tomato juices.
2. Toast the couscous in a dry medium saucepan over medium-high heat and cook, stirring frequently, until it smells nutty, 3 to 5 minutes. Add 3 cups water and 1 teaspoon salt, and bring to a boil. Reduce heat and cook, partially covered, until the couscous is just tender but still a little chewy, 5 to 7 minutes. Drain, rinse under cool running water and shake well to remove as much moisture as possible.
3. While the couscous is still slightly warm, add it to the tomato mixture and toss to coat. Set aside to cool completely.
4. Add the cucumbers, feta, mint and parsley just before serving, and stir gently to combine. Add black pepper to taste and stir that in. Taste again and add more salt or lemon juice if your think it’s necessary.

Steps

1. combine sugar, rice vinegar and bring to a boil
2. when the sugar dissolves, remove from the heat
3. thinly slice the young ginger with a mandoline
4. mix sea salt with ginger slices and set aside for 1 hour
5. squeeze the ginger dry with paper towel
6. place the dried ginger in a sterilized jar
7. pour the vinegar mixture over the ginger
8. cover the jat and refrigerate for 5 to 6 days

Steps

1. Cut each plantain in half and place them in a pot with boiling water (no added salt to the water)
2. Leave to cook for 15 minutes, or until the plantains are very soft
3. Remove the plantains from the water and leave to cool down without removing the skins.
4. Once they are cool remove the skins and place the flesh in a bowl.
5. Once all the halves have been peeled rice them with a potato ricer as to create a plantain mash.
6. If you feel the mash is very "mushy" you can add a couple of tbsp of flour to stiffen the mash a bit.
7. Start to make each ball making a deep indentation in middle for the filling.
8. fill with a mixture of beans and cheese.
9. Once all the balls are made, pass them through beaten egg and breadcrumbs
10. Fry the balls in enough oil until they are golden brown

Steps

1. Mix the fine bulgur with boiling water.
2. In the meantime, place the onion, black pepper, cinnamon powder, cumin powder and chili flakes in a food processor and blend. Add this mix to the soaked bulgur and set aside for 1 hour.
3. Place the potatoes in a pot and cover with water. Bring to a boil, cover the pot and then reduce heat to low and cook until tender for about 30 minutes. Drain and cool.
4. Peel the potatoes and mash using a ricer or a potato masher. Set aside.
5. After 1 hour, knead the soaked bulgur while gradually adding ½ cup of cold water. Knead for about 15 minutes (the more you knead the better the result). The bulgur should be much softer at this point.
6. Add the mashed potatoes and salt to the bulgur and knead well until the mixture is fully integrated.

Stuffing

1. Place the ground meat in a skillet over medium heat. Add the canola oil and sauté the meat for 7-10 minutes.
2. Add the onions and cook for an additional 5-7 minutes.
3. Add the salt, sumac, white pepper, cinnamon powder and chili flakes. Mix well and add the roughly chopped walnuts. Set aside to cool down.

Shaping and Frying

1. Once the filling has cooled down to room temperature, we can start working with potato kibbeh dough.
2. Divide the kibbeh dough to small balls roughly the size of an egg.
3. Using damp hands, create a hole in each ball with your index finger.
4. Gradually flatten the dough and elongate the sides. Make sure you do not tear it.
5. Place one teaspoon of the filling inside and seal it. Repeat as necessary.
6. Freeze the potato kibbeh balls for at least 30 minutes before frying.
7. Heat up the canola oil in a deep fryer to an adequate frying temperatue and fry every 4 together.
8. Cook to crispy and brown (about 10 minutes). Remove with a slotted spoon and drain on a paper towel. Serve warm

Steps

1. Shred the mushrooms using a fork. Chuck the caps and stems by pinching them and allowing it to break into chunks
2. Add mushrooms into bowl and mix in the seasonings and liquid smoke
3. In a separate bowl mix together oil and marmite (this just breaks down the marmite to easily mix into mushrooms)
4. Add oil marmite mixture to mushrooms and mix together
5. Preheat oven to 400º. Add mushroom mixture to parchment lined baking sheet and bake for 20-30 minutes, cooking out most of the moisture
6. Once cooked add to hot skillet and allow to slightly crisp then add bbq sauce of choice!
7. Add to bun and enjoy

Steps

Dough

• Add carom seeds, salt and oil(4 tbsp) into the flour, mix it properly.
• Add water and knead the flour into smooth dough( little stiffer than roti dough), cover it and keep it aside for 15 minutes.

Masala/stuffing

• Mash the potatoes and keep it aside.
• Heat oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
• Add green peas, fry it for a minute on medium flame.
• Add turmeric powder, red chilli powder, crushed cashew and cook it for few seconds.
• Add potato, garam masala powder, roasted cumin powder, chat masala powder, dry mango powder and salt to taste.
• Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between.
• Turn off the flame and add coriander leaves, mix it and let the masala/stuffing cool down completely.

Samosa

• Make equal size of dough-balls to make samosa, take one dough-ball and dust it with plain flour.
• Roll it into small roti/poori shape and cut it into two equal parts.
• Take one part, apply little water on the edges and join the edges to give it cone shape.
• Fill the prepared cone with stuffing, apply little water on the edges and seal it.
• Repeat the process to make remaining samosas.

Frying

• Heat sufficient oil in a kadai or thick bottom pan, let the oil heat properly.
• Once the oil is heated, reduce the flame to low
• Put 3-4 samosa at a time in hot oil, fry it on low flame for 2 minutes.
• Fry it on low flame till it turns golden brown from both sides, keep flipping in between.
• Once the samosa turns golden brown, take it out on the kitchen towel.
• Repeat the process to fry remaining samosa.
• Samosa is ready, serve hot with green chutney and red chutney.

Steps

1. Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2.  
3. Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
4.  
5. Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
6.  
7. Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
8.  
9. Mix the yoghurt and coriander together and season to taste.
10.  
11. To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
12.  

Steps

Roughly chop all the ingredients, then put in a food processor and blend into the consistancy that you desire (add a few drizzles of olive oil if needed)

Steps

1. In a large pan or wok, cook the shallots on a medium heat until they are golden brown in color, and push it aside.
2. Turn the heat on high and mix in the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.
3. Make the wrapper: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. Then add about 2 Tbsp of vegetable or shallot oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. Remove the saran wrap and place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders, (Cover the dough with a saran wrap); cut each cylinder into about 15 grams pieces. Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. Alternatively, use a dumpling press, if you have.
4. Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of banana leaf, if using. Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. Serve warm with some soy and chili sauce.

Steps

1. Heat up the oil in a karahi or wok to a medium heat.
2. Slice the onion lengthways very thinly and place in a bowl.
3. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
4. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hands. 
5. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
6. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
8. Once golden brown and crisp remove from the oil and set on some kitchen paper.

Steps

1. Finely chop the mint, parsley, and tomatoes and set aside
2. Drain the rice, add the chopped mint, parsley and tomatoes. Add the salt, allspice, lemon juice, and olive oil and mix well
3. Prepare the vine leaves. If they are green, poach for few minutes before using them. Roll the vine leaves by placing a small amount of the mixture in the middle and rolling like a cigarette
4. Slice the potato into 1 cm slices and place on the bottom of the cooking pot and then stack the vine leaves on top. Add water to cover the cine leaves. Place a plate on top and weigh down with a small bowl or cup. Cook on medium high heat until the water boils, then turn the heat down to medium low and remove the weight
5. Let it cook until the water is almost gone and then remove the plate. Leave a bit longer until all the water is gone

Steps

In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.