I’m very glad I tried this recipe, it’s very easy to be prepare and it was a great gem!
- 1 cup artichoke heart, cooked ( canned would be fine, and roughly chopped)
- 1/8 cup raw pine nuts
- 1/4 cup extra virgin olive oil
- 1 small garlic clove, peeled and minced
- 1/3 cup parmesan cheese, finely grated
- coarse salt, a pinch ( just a little since the parmesan is salty, you can always add more salt when finished)
- fresh ground black pepper, a few grinds
- 1 -2 teaspoon fresh tarragon leaves, thinly sliced ( use as much as you would like, to taste…I like 1 t.)
Source: http://www.food.com/recipe/artichoke-and-pine-nut-pesto-455807 by LifeIsGood
Another great summer salad perfect to be combined with grilled meat or other main dishes! A bit of summer for Mediterranean food lovers!
- 2 (19 ounce) cans garbanzo beans, drained
- 2 medium tomatoes, seeded and diced ( chick peas)
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup kalamata olive, pitted and halved
- 1/4 cup fresh parsley, chopped
- 4 green onions, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Source and recipe description: http://www.food.com/recipe/chick-pea-salad-412904 by breezermom
An incredible combination of flavors and a healthy chicken dish! A real keeper!
- 3 pounds eggplant (2 medium aubergines eggplants)
- 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4×4 cm, 1.6” x 1.6” chunks, 700 gr)
- 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
- 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
- 1 yellow onion (medium onion, coarsely chopped)
- 3 tablespoon olive oil
- Salt and ground black pepper, to taste
- FOR THE CHICKEN MARINADE
- 4 to 6 garlic cloves, finely chopped
- 30 ml yogurt (plain whole milk, 2 tablespoons)
- 1/2 tablespoon tomato paste
- 1 1/2 teaspoons cumin
- 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
- 1 teaspoon red pepper flakes
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil (to sauté the marinated chicken)
- FOR THE SAUCE
- 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
- 1/2 teaspoon tomato paste
- 1 1/2 cups water
Source and recipe description: http://www.recipezazz.com/recipe/turkish-eggplant-kebab-with-yogurt-marinated-chicken-patlicanli-kebap-oven-style-26435 by: ForeverMama
Tasty and impressive rice with wonderful texture! Great side dish for Turkish dishes and much more!
- 1 cup rice, uncooked
- 1 cup chicken stock
- 1 cup water
- 3 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/2 cup pine nuts
- 1/4 cup pistachios, shelled and unsalted
- 1/4 teaspoon ground mace (optional)
Source and recipe description: http://www.food.com/recipe/rice-with-pine-nuts-and-pistachios-457048 by LifeIsGood
A must for all coffee lovers! Super fast and great result. Enjoy slowly please!
- 2 shots espresso
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- whipped cream
Source and recipe description: http://www.food.com/recipe/viennese-spiced-espresso-426073 by momaphet
This spice blend has not to be missed! Roasting the spices (only the seed) in advance makes them more fragrant and this mixture makes then your dishes wonderful!
I will use this for many dishes, not only for the Ethiopian ones!
- 1/2 teaspoon fenugreek seeds
- 1/2 cup ground dried new mexico chiles
- 1/4 cup sweet paprika
- 1/2 tablespoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 4 green cardamom pods
- 2 tsp coriander seeds
- 1/4 tsp smokey cumin seeds (or ground)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 4 whole cloves
- 1/8 teaspoon ground cinnamon
- 2 whole allspice berries
- 1 tsp black peppercorns
Source and recipe description: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/berbere-spice-mix.html By Baby Kato @BabyKato
Beets are one of our favorite summer salad! For this recipe I reduced the potatoes to only one small one (about 150 g) as we were only 3 persons. The mustard seeds make this dish special and I loved the lemon (instead of vinegar) for this recipe.
I did not dice the onions, I simply sliced them and I placed them about 1 hr in cold water to make them milder (I knew mines were to strong).
I topped them with parsley to serve.
- 150 g yellow potatoes, peeled and diced
- 500 g red beets
- 1/4 c fresh lemon or lime juice
- 2 Tbsp peanut oil (or olive oil)
- 1/2 medium onion (yellow or red), sliced and placed in cold water to make it milder
- 1 jalapeño chile, seeded and finely diced (optional)
- 1/4 tsp kosher salt, to taste
- 1/4 tsp yellow mustard seeds (mustard preparation with whole seed would work as well)
- 1 pinch fenugreek powder (optional)
- chopped parsley to serve
Source: https://www.justapinch.com/recipes/side/potatoes/ethiopian-beet-potato-salad By Lori Loucas @jostlori
I love this recipe and having the ingredients on hand it’s very quick and spectacular to serve such a refreshing drink!
From time to time I prepare elderberry syrup (and other flowers syrups) and I store this in my pantry. We don’t drink very often sweetened drinks, but something like this is really irresistible!
For the children. simply sparkling water instead of prosecco!
- prosecco (enough to fill 3/4 of a glass)
- 1 Tbsp elderflower syrup
- soda water (enough to fill the remainder of the glass)
- mint leaves
- 1 slice lime
Read carefully the recipe description first and then prepare your coffee! It’s really delicious and the procedure perfect! Thanks a lot Annacia for this recipe, we enjoyed this very much! The quantity makes one big or two small Turkish coffees.
- 6 oz cold water
- 1 whole cardamom pod, or 1/8 teaspoon ground cardamom
- 1 whole clove, or 1/16 teaspoon ground clove
- 1/2 stick cinnamon
- 2 drops, pure vanilla extract
- 2 tsp sugar
- 2 tsp powdered coffee grounds
Source and recipe description: https://www.justapinch.com/recipes/919f02f6-65b4-11e7-84e7-42010af00ca0.html?r=1 By Annacia * @Annacia
Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.