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Shir Khorma / Iranian Date Walnut and Ginger Drink 🫖 #Iranianrecipes #Persianfood #cooking #tasty #foodie

Ghapama (Stuffed Pumpkin) a traditional Armenian delicacy made by the Armenian community of Iran 🎄 #Christmas #averytastychristmas Ingredients: Medium sized pumpkin Handful of walnuts, pistachios, almonds Handful of pitted dates, dried apricot and raisins 1 tsp cinnamon 1 tsp nutmeg 1 tbsp salt 1 tbsp agave syrup/maple syrup/honey 1/6 tsp saffron dissolved in 1/4 cup boiling water 2 cups basmati rice Method: Cut the top off the pumpkin and remove the seeds from the inside. Brush inside and outside with oil. Half cook the rice - boil 2 cups of rice with 1 tbsp salt and water until half cooked. Drain and wash with cold water. Set aside.Roughly chop the nuts and dried fruits. Sautee in some oil for a few minutes. Add cinnamon, nutmeg and syrup.Layer the rice, and toasted nut mixture inside the pumpkin. For every layer add a sprinkle of cinnamon and nutmeg, and some saffron water. Once the pumpkin is full, add the lid back on.Bake at 180 for an hour or until the pumpkin is cooked through

Chou farci I’ve been wanting to make this for ages! It’s a standout dish. I love that whole cabbage leaf on top! It’s showstopper but it’s actually so easy! If you’d like to give this a go but don’t feel the need to make it on this scale. This recipe works well when just stuffing individual leaves. Below is the recipe I used for a large version. #cabbage #stuffedcabbage #seasonalcooking #pork #mushrooms Ingredients - 1 whole large cabbage - savoy probably works best - 1kg pork mince - 1 large carrot - 1 onion - 2 celery sticks - 3 garlic cloves - 150g chestnut mushrooms - Thyme - Tomato paste - Nutmeg - 1 teaspoon allspice - 250ml chicken stock - Butter - 2 eggs - 75g dried breadcrumbs - Parsley - Salt - Pepper - Olive oil To start, take your cabbage, remove the core and separate the leaves. We want to keep the leaves as whole as possible. We’re going to blanch the leaves in boiling water for a couple minutes until they become malleable. Don’t boil them for too long or they’ll loose some of that great colour. Remove the leaves from the water and set them down on a tea towel to cool. Next take your pork mince, and brown it off with some olive oil in a large pot. Once it’s got a bit of colour, remove the meat and replace with your mirepoix of onion, carrot and celery. Slice up your garlic and add that in a minute or so later. Dice up your mushrooms and once the veg has softened add them into the pot. After a couple more minutes, return the meat to the pot. Season well with salt and pepper, a grating of nutmeg and a teaspoon of allspice. Next, squeeze in 2 tablespoon of tomato paste. Stir it in and then add in a cup of chicken stock. Cook this gently for about 5/10 minutes until the liquid has been cooked off. At this stage you can transfer across into a large bowl and allow to cool down.

Chicken Shish Kababs 🌙We’re back with Sunset Suppers, cooking a Bangladeshi-inspired dish using Lidl staples you can buy all year round | AD

Easy Fruit Summer Rolls with Coconut Yoghurt #Coconut #Foodie #tasty #cooking #recipes

Shir Khorma / Iranian Date Walnut and Ginger Drink 🫖 #Iranianrecipes #Persianfood #cooking #tasty #foodie

Ghapama (Stuffed Pumpkin) a traditional Armenian delicacy made by the Armenian community of Iran 🎄 #Christmas #averytastychristmas Ingredients: Medium sized pumpkin Handful of walnuts, pistachios, almonds Handful of pitted dates, dried apricot and raisins 1 tsp cinnamon 1 tsp nutmeg 1 tbsp salt 1 tbsp agave syrup/maple syrup/honey 1/6 tsp saffron dissolved in 1/4 cup boiling water 2 cups basmati rice Method: Cut the top off the pumpkin and remove the seeds from the inside. Brush inside and outside with oil. Half cook the rice - boil 2 cups of rice with 1 tbsp salt and water until half cooked. Drain and wash with cold water. Set aside.Roughly chop the nuts and dried fruits. Sautee in some oil for a few minutes. Add cinnamon, nutmeg and syrup.Layer the rice, and toasted nut mixture inside the pumpkin. For every layer add a sprinkle of cinnamon and nutmeg, and some saffron water. Once the pumpkin is full, add the lid back on.Bake at 180 for an hour or until the pumpkin is cooked through

Chou farci I’ve been wanting to make this for ages! It’s a standout dish. I love that whole cabbage leaf on top! It’s showstopper but it’s actually so easy! If you’d like to give this a go but don’t feel the need to make it on this scale. This recipe works well when just stuffing individual leaves. Below is the recipe I used for a large version. #cabbage #stuffedcabbage #seasonalcooking #pork #mushrooms Ingredients - 1 whole large cabbage - savoy probably works best - 1kg pork mince - 1 large carrot - 1 onion - 2 celery sticks - 3 garlic cloves - 150g chestnut mushrooms - Thyme - Tomato paste - Nutmeg - 1 teaspoon allspice - 250ml chicken stock - Butter - 2 eggs - 75g dried breadcrumbs - Parsley - Salt - Pepper - Olive oil To start, take your cabbage, remove the core and separate the leaves. We want to keep the leaves as whole as possible. We’re going to blanch the leaves in boiling water for a couple minutes until they become malleable. Don’t boil them for too long or they’ll loose some of that great colour. Remove the leaves from the water and set them down on a tea towel to cool. Next take your pork mince, and brown it off with some olive oil in a large pot. Once it’s got a bit of colour, remove the meat and replace with your mirepoix of onion, carrot and celery. Slice up your garlic and add that in a minute or so later. Dice up your mushrooms and once the veg has softened add them into the pot. After a couple more minutes, return the meat to the pot. Season well with salt and pepper, a grating of nutmeg and a teaspoon of allspice. Next, squeeze in 2 tablespoon of tomato paste. Stir it in and then add in a cup of chicken stock. Cook this gently for about 5/10 minutes until the liquid has been cooked off. At this stage you can transfer across into a large bowl and allow to cool down.

Chicken Shish Kababs 🌙We’re back with Sunset Suppers, cooking a Bangladeshi-inspired dish using Lidl staples you can buy all year round | AD

Easy Fruit Summer Rolls with Coconut Yoghurt #Coconut #Foodie #tasty #cooking #recipes