Bulgogi is one of Korea’s most popular dishes, and it’s traditionally made with beef (bul means fire and gogi means meat). Although this is what some (most?) would consider to be a biased column, I think the unique selling point of this particular dish is not the meat, but the all-singing, all-dancing marinade, which is as brilliant as it is balanced. It’s made using gochujang – a hot and sweet, postbox-red pepper paste – grated pear, ginger and soy sauce, which are all flavours the tofu and mushrooms in this dish will happily entertain.
I absolutely adore burgers. I am fully signed up to the environmental benefits of grass-fed beef, but I give a wide berth to factory-farmed animals not only for reasons of welfare, but also for their damaging effects on all sorts of aspects of nature. So, when hankering for a burger fix, I often like to try out different veggie versions to mix things up. This mouthwatering one is a definite keeper; the pickled chillies provide a delicious element of heat (look for Turkish and Spanish varieties – both are great).
Falafel burgers with feta tzatziki
You’ll need to soak the
If you ask us, potato is the most comfortable vegetable for us. A potato or two in the vegetable basket can be the answer for all our problems even at the weirdest hours of the day. And we just love how versatile and easily accessible the vegetable is. From comforting aloo jeera to the exotic gnocchi – we sneak in aloo in every dish possible. This is why we found a recipe that can help you whip up the popular desi Chinese dish – Manchurian with potatoes. Yes, you heard us. For this recipe, you can ditch chopping all other
Name one dish that proves to be most handy when you are confused about what to make. Whether it is aloo chaat for snacks, aloo paratha for breakfast or aloo ki sabzi for lunch or dinner, this veggie is always there to fall back on in the absence of a meal plan. And the best part about aloo recipes is that all of them taste amazing. Aloo ki sabzi is one of the simplest and yummiest Indian dishes found in almost all households. Kids don’t dislike it and adults love it. Dry (sookhi) aloo ki sabzi is so versatile that
I’m a fan of salt and sweet mixed together. My grandmother Lizzie Paulk often used biscuits in place of pastry in her recipes. Nowadays, most people use angel food cake or pound cake for this dessert, but I like the old-fashioned mix of the not-so-sweet biscuit with the sweetness of the strawberries and the whipped cream. I serve this dessert in the summer with fresh-picked berries from our local strawberry farm.
Swap option: Instead of making a composed cake, you can turn this into personal-sized bowls. Cut the cooked cake into cubes and assemble the cake pieces, berries