This cauliflower cream is an excellent idea to take advantage of the stems and leaves. Many people usually discard them, without considering that they contain many nutrients and flavor. And by the way, the same procedure of this recipe can also be applied for broccoli.
Category: Vegetarian
Radicchio and gorgonzola risotto
Radicchio and gorgonzola might sound strange for some people, but it’s a very popular combination in Italy. Purple chicory, better known under the name “radicchio”, is a rather bitter-tasting bud, much appreciated in Italian gastronomy. It is very common to find it combined with the strong flavor of gorgonzola cheese, sometimes also balanced with caramelized red onions.
How to prepare sabich, the trendy Israeli fast-food
Sabich (sabij or sabih) is a meal popularized in Israel by Iraqi-Jewish immigrants, and consists of a pita bread stuffed with fried eggplant, hard-boiled egg, salad, tahini or hummus, and a mango sauce called “amba”. It is usually eaten for breakfast and it is precisely believed that its name derives from the Arabic “sabah” (morning).
Sugar free keto chia pudding
Chia seeds are an important source of Omega-3, in addition to having a large amount of antioxidants, fiber and minerals such as calcium or magnesium. If you still don’t know how to start consuming them, you can easily incorporate them into your diet with this sugar free chia pudding, ideal for a very healthy breakfast.
Turkish style artichoke hearts recipe
This Turkish dish is known as Zeytinyağlı Enginar, literally “artichokes with olive oil”. This is a very refreshing traditional starter that is usually served cold and can be found on a mezze table.
Pumpkin flan, a surprising autumn starter
Despite what its name suggests, this flan is not a dessert. It’s actually a very tasty autumn appetizer that can be served hot or cold. Indeed, the technique of baking a flan with milk (or cream) and eggs can also be used by adding a salty main ingredient, thus creating a surprising recipe.
Foul mudammas, Egypt’s national dish
Foul mudammas is a bean-based dish, very popular throughout the Middle East, but mainly in Egypt, the country from which it originates and where it’s considered the national dish. The cooked broad beans are crushed until a creamy texture is achieved and seasoned in a very “Mediterranean” way with lemon, garlic, cumin, chili and olive oil, and are accompanied with vegetables and herbs such as tomato, onion, parsley, mint, etc.
Authentic Tuscan Ribollita recipe
Ribollita is a vegetable and white bean soup, typical of Italian Tuscany. It is a recipe for use and its name means “re-boiled”, since it was reheated the next day, also adding the stale bread that would have been left over.
Falafel recipe with all its secrets and tricks
If we talk about Middle Eastern food, these little croquettes are for sure one of the first options that come our to mind. Falafel is often made with a chickpea base paste, but originally in Egypt they used broad beans (foul in Arabic, the word from which the name of this recipe derives). It is also possible to use a mixture of these two ingredients, in variable proportions.
Grilled Manouri with honey and sesame seeds
Manouri is a Greek cheese original from Central Macedonia region. It’s produced from the whey of sheep’s milk, sometimes combined with goat’s milk. Manouri is similar to the famous Feta, although it has a higher fat content, which makes it creamier in flavor, also leaving certain lemony notes on the palate. We can enjoy it in desserts, cakes, salads, or grilled on a mezze table.
