Originally uploaded by zannnielim
Ingredients:
Cauliflower, cocktail tomatoes, hard boiled eggs, crabmeat, lettuce, cheddar cheese, onions, red bell pepper, capsicum, beetroot

Dressing:
mayonnaise, pepper, salt, lime juice, parsley

Originally uploaded by zannnielim

So this version is made by me today :)

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

I have made this many times, my husband Zsolt loves the szalonna (bacon) be served separately like this:-


but if you want to make a healthy weight-loss version of this stew, use olive oil and just a few drips.

Enjoy!

Originally uploaded by molamoni

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

Enjoy!

Originally uploaded by True Man's World

Ramen ラーメン rāmen is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū, dried seaweed 海苔 nori, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen ofHokkaidō.

Originally uploaded by palachinka



Ingredients
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared nokedli, as an accompaniment
Cucumber salad, as an accompaniment






Directions
1. In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

2. Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

3. Chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

4. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

5. While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

6. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

7. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with nokedli on the side, adding an extra dollop of sour cream to each plate.

Enjoy!

Originally uploaded by zannnielim


To be really honest, I don't mind an oven like this. I can imagine how delicious are pizzas or even traditional Hungarian Cassarole dishes will taste like if they are baked and prepared in this amazing oven. I love the Hungarian Potato Casserole, the Goulash Casserole and the Cabbage Casserole. This is what I've made for the Hungarian Layered Potato Casserole though not using this rustic looking outdoor oven.

Kitchen Tips: How to Roast Red Bell Peppers. Basic cooking techniques and tips for Roasting Red Bell Peppers

Originally uploaded by Sesselja María
The amount of potassium in one 8 ounce glass of orange juice can help reduce the risk of high blood pressure and stroke by 6 percent.
Orange juice is the most nutrient-packed fruit juice -- a nutrition powerhouse in a glass! One eight-ounce serving provides 110 calories and contains all the vitamin C you need in a day. It's also a good source of potassium, folate and thiamin. And there's more -- vitamin B6, niacin, riboflavin and magnesium.

Originally uploaded by Pillsbury.com



Apple-Raspberry Pie Recipe

Raspberries and grated orange peel add a fresh twist to apple pie!

INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
5 cups sliced peeled cooking or baking apples (3 large)
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon grated orange peel
1 container (6 oz) fresh raspberries (about 1 cup)
1 tablespoon cold butter or margarine, cut into small pieces
1 teaspoon granulated sugar

DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
3. Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
4. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.

Bake 50 to 60 minutes.

Originally uploaded by zannnielim

Originally uploaded by sara

Originally uploaded by Tina @ TW



Steamboat or Hot pot is 火鍋 huǒ guō consists of a simmering metal pot of stock at the center of the dining table. These thinly sliced mutton are also called instant-boiled mutton 涮羊肉 and are mostly found in the Inner Mongolian (better known as Mongolian Fire Pot). 涮羊肉火鍋 is created in the Yuan Dynasty and these fresh non-greasy yet tender mutton are specially chosen from the back, rear legs of the sheep. 


While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

Originally uploaded by room12p

Main Ingredients:
1 Pack Extra Soft Tofu (SoonDuBu), ¼ Cup Beef (2oz), ¼ Cup Kimchi, ½ Pack Enokitake Mushroom, ⅓ Cup Zucchini, ½ Onion, 1 Green Onion, 1 Hot Pepper, 1 Egg

Beef Ingredients:
½ tsp Cooking Wine, ¼ tsp Soy Sauce, ¼ tsp Minced Garlic, 1 Pinch Black Pepper

Broth Ingredients:
10 Clams, 2½ Cups Water, 5 Pieces Kelp (1x 2 inch)

Seasoning Ingredients:
2 Tbsp Red Pepper Powder, 1 Tbsp Oil, ½ Tbsp Hot Pepper Oil, 1 Tbsp Soup Soy Sauce, ½ Tbsp Minced Garlic, Some Salt and Black Pepper

Yield: 2 Servings

Originally uploaded by Sifu Renka

We shared this photo of lamb. One funny person drew my attention as he commented "Is the oven on?" Well, I think this rack of lamb is half cooked.

And here's the Gordon Ramsay lamb video recipe

Originally uploaded by super_tina

Recipe:-http://deelishrecipes.blogspot.com/2010/07/takoyaki-japanese-octopus-balls.html
Originally uploaded by nobrinskii

Originally uploaded by Flash Parker

perfect steak
Originally uploaded by zannnielim

Bombay Chicken Masala
Originally uploaded by zannnielim
Bombay Chicken Masala ஞ

The spices: -
Coriander,
Dried Plums,
Red Chilli,
Fennel,
Mango,
Cassia,
musk melon,
Turmeric,
Cumin,
Cloves,
Cardamon Amomum seeds,
Garlic,
Black Pepper,
Green Cardamom,
Nutmeg mace,
salt.

Basmati rice is best or use Jasmine rice as substitute.

1/2 kg of Chicken breast meat, cubed
Marinate chicken with a mix of garlic-ginger, salt, yogurt & lemon juice.
4 onions, diced
4 peeled potatoes, boiled & diced.
2 tomatoes

Heat oil, fry onions till golden brown, add potatoes, tomatoes.
Add chicken and water, cover and simmer for 20mins, add salt.

Cook the rice till half the water remains and place rice in layers with meat mix in between.

Let the rice simmer till fully cooked.

Serve with natural yogurt :)

Enjoy

Deiish Recipes
Originally uploaded by zannnielim

Makes about 2 dozen cookies

Ingredients:

1 1/3 cups all-purpose flour
1 cup semisweet chocolate powder
1 cup oatmeal muesli
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly firm and cut into chunks
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoons pure vanilla extract
1/3 cup sour cream

Directions

Preheat oven to 180 degree Celsius.
Line a few baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
Cream butter and sugars until light and fluffy.
Add eggs and vanilla; beat until combined.
Add sour cream, and beat until combined.
Add flour mixture; beat until just combined.
Fold in chocolate powder and oatmeal museli.
Drop dough in mounds (1 teaspoon each) at least 1 inch apart onto prepared baking sheets
(as you work, chill any remaining dough until ready to bake).
Bake until cookies are golden brown but still soft to the touch, 10 minutes (chilled dough will take longer).
Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Serve and enjoy.

OR you can store them for later consumption, but I recommend you to savour it immediately ;)

For the joy of cooking, eating and sharing of your recipes. Be it simple or with some level of complexity, feel free to share the yummy food photos of yours too! Whether you love to eat or love to cook, here is the place to share your recipes and food photos! 

All levels are welcome - beginner, novice, intermediate, advanced! Desserts, breakfast, lunch, dinner, appetizers, snack, Hors d'œuvre, antipasto.....

Noticed the double 'e' don't you?

Well, it started simply just because I really enjoy cooking and simply love the art of cooking. To be honest, I just cook with intuition. What I enjoy most is the creativity within the entire process.

There are a lot of wonderful recipes out there and I found it a joy to share it. So here it is, deelish recipes! Enjoy!