Caroline Kish
๐Ÿ‡ฌ๐Ÿ‡ง Brighton, England ๐Ÿ‡ฌ๐Ÿ‡ง
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My Favourite Interests Are:

MUSIC ๐ŸŽง๐ŸŽต๐ŸŽท ๐ŸŽค:
COLOURING ๐ŸŒ๐ŸŽŽ ๐Ÿ–‹๐Ÿ–
CREATING WEBSITES ๐Ÿ˜€๐ŸŒ ๐Ÿ“Š๐Ÿ—‚ ๐Ÿ’ป
RECIPES ๐Ÿ…๐ŸŒฐ๐Ÿง€๐Ÿ—
TV ๐Ÿ˜ ๐ŸŒ ๐Ÿ“บ
MOVIES ๐Ÿ“ฝ ๐Ÿ’ป ๐Ÿ–ฅ ๐Ÿ“บ
SPORTS LIVE ON TV ๐Ÿ“บ ๐Ÿ‚ ๐Ÿ‡ ๐ŸŠ ๐Ÿšด
Caroline's Team
Caroline (LuckyEthel) is the team leader of Team EthelBert

  • Caroline's Blog

  • Hello Everyone,

    Here is a Indian recipe for you to try!

    ๐Ÿ‡ฎ๐Ÿ‡ณ Banana Malpua:

    Malpua is an Indian pancake-like dessert fried in ghee and spiced sugar syrup. It is a traditional sweet that is associated with something celebratory, and it has been a festive staple for hundreds of years.

    Ready in: 1h 30 min:

    Servings: 8:

    Ingredients:

    240 ml Milk
    350 ml Water
    400 Grams Sugar (divided)
    5 Pods Green Cardamom, crushed, or more to taste
    7 Saffron Strands, or more to taste
    2 Ripe Bananas
    125 Grams All-Purpose Flour
    80 Grams Semolina Flour
    100 ml Sweetened Condensed Milk
    ยฝ tablespoon Ground Fennel Seeds
    1 Pinch Salt
    1 Pinch Baking Soda
    150 ml Sunflower Oil
    60 ml Ghee or Clarified Butter
    25 Grams chopped Almonds, or more to taste
    25 Grams Raisins, or more to taste

    1. Heat the milk in a small saucepan over medium heat until it begins to bubble. Then remove from the heat and keep warm.

    2. Blend the warmed milk, 100 grams of the sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover the batter and let it rest, for at least 30 minutes and up to 4 hours.

    3. Put the water and the remaining 300 grams of the sugar in a saucepan and bring it to a boil.

    4. Add the cardamom and saffron to the sugar syrup. Boil until the syrup is thick and sticky, for about 4 to 7 minutes. Then pour the syrup into a bowl and place it over warm water to keep warm.

    5. Heat the oil and ghee in a nonstick pan over medium-high heat, then reduce the heat to low. Drop 1 large spoonful of batter into the center to make a small pancake. Cook until the edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let them cool. Repeat with remaining batter.

    6. Once the pancakes have cooled, dip them into the fragrant sugar syrup and let them absorb it for a couple of minutes.

    7. Garnish the malpua with chopped almonds and raisins.

    Banana Malpua | Shilpa Shetty Kundra | Video Recipe
    https://www.youtube.com/watch?v=w09H2DUGZwo

    Hope you Enjoy making this Recipe. ๐ŸŒ๐Ÿ˜

    All The Best.
    LuckyEthel ๐Ÿ˜๐ŸŒˆ๐Ÿ’

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  • Hello Everyone,

    Here is a Japanese Recipe for you to try.

    ๐Ÿ‡ฏ๐Ÿ‡ต Kushiyaki:

    Beef Kushiyaki
    This is a popular Japanese skewered and grilled dish that can easily be made at home, especially during the summer when grilling is more popular. This Japanese skewered beef recipe has a bold Asian flavor profile bursting with savory and sweet goodness from its soy sauce-based marinade.

    Ready in: 2h:

    Servings: 4:

    Ingredients:

    500 Grams Beef Flank Steak
    100 Grams White Sugar
    160 ml Soy Sauce
    2 tbsp. Sake
    1 tsp. grated Ginger
    2 Cloves crushed Garlic
    2 tbsp. Sesame Seeds
    2 tnsp. Canola Oil
    2 Stalks chopped Green Onions
    4 Skewers, Bamboo or Metal

    1. If you are using bamboo skewers, soak them in water for a few hours before cooking.

    2. Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container. Shake or mix the ingredients together and refrigerate.

    3. Slice the beef flank steak into thin 5 x 5 cm pieces.

    4. Marinate the sliced beef with the prepared marinade in a resealable storage bag or plastic storage container in the refrigerator. For best flavor, marinate the beef at least two hours. Marinating the beef for more than four hours will result in meat that is overly salty given the potency of the soy sauce in the marinade.

    5. Divide the beef into 4 portions and skewer it onto the bamboo or metal skewers. Discard the marinade after all meat has been skewered.

    6. Grill the beef Kushiyaki on the barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because the meat is thinly sliced, it cooks quickly.

    7. Sprinkle some extra sesame seeds on top and serve with rice.

    Here is the Recipe Video Link:
    https://www.youtube.com/watch?v=LLD2WsxrqaI

    Have fun creating this recipe! ๐Ÿ˜๐Ÿ˜
    All the best,
    LuckyEthel ๐ŸŒˆ๐Ÿ˜๐Ÿ’

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  • Hello Everyone,

    Here is a recipe for those type of people who have strong stomachs & taste buds. Not Ideal for the Young!

    Hot and Sour Soup is the perfect combo of spicy and savory, made with mushrooms, bamboo shoots, tofu, and eggs in a savory seasoned broth with soy sauce and vinegar. You could also add pork if you like.

    Ready in: 20 minutes:

    Servings: 4

    Ingredients:

    1 Liter Chicken Stock
    100 Grams Shiitake Mushrooms, Woodear Mushrooms or Baby Bella Mushrooms, thinly-sliced with Stems discarded
    optional: 100 Grams canned Bamboo Shoots, drained
    2 tbsp. Rice Vinegar, or more to taste
    2 tbsp. Reduced-Sodium Soy Sauce
    1 tsp. Ground Ginger
    ยฝ tsp. Chili Sauce
    15 Grams Cornstarch
    1 Large Egg, whisked
    100 Grams Firm Tofu, cut into bite-sized cubes
    2 Scallions, thinly sliced
    ยฝ tsp.Toasted Sesame Oil
    Salt and Black Pepper to taste

    1. Set aside 4 tablespoons of the chicken stock for later use.

    2. Add the remaining chicken stock, mushrooms, bamboo shoots (if you use them), rice wine vinegar, soy sauce, ginger and chili sauce to a large stock pot, and stir to combine.

    3. Heat over medium-high heat until the soup reaches a simmer.

    4. While the soup is heating, whisk together the stock that you had set aside and cornstarch in a small bowl until completely smooth.

    5. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

    6. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream while still stirring the soup to create egg ribbons.

    7. Stir in the tofu, half of the green onions, and the sesame oil.

    8. Season the soup with salt and black pepper to taste. If youโ€™d like a more sour soup, feel free to add in another ยฝ-1 tablespoon of rice wine vinegar as well. If youโ€™d like a spicier soup, add in more chili sauce.

    Here is the Recipe Video Link:
    https://www.youtube.com/watch?v=XOT3-_KmSVg

    I Will say this again, Not for the Young!๐Ÿ˜๐ŸŒˆ
    All the best making this recipe.๐Ÿ˜๐ŸŒˆ๐Ÿ’
    LuckyEthel ๐ŸŒˆ๐Ÿ˜๐Ÿ’

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  • Hello Everyone,

    Here is a American Recipe for you to try. It is also very popular in England.

    ๐Ÿ‡บ๐Ÿ‡ธ ๐Ÿ‡ฌ๐Ÿ‡ง Apple Pie:

    Apple pie is a classic sweet dessert, best made with tart apples.


    Ready in: 2h:

    Servings: 6

    Ingredients:

    Pastry (you could use store bought pastry instead):

    350 Gram Plain Flour
    20 Gram Caster Sugar
    ยผ tsp. Salt
    200 Gram Cold Butter, diced
    1 Large Egg, lightly beaten with 2 tbsp. Cold Water

    Filling:

    2 tbsp. Freshly Squeezed Lemon Juice
    1ยฝ Kilos Apples
    150 Grams Caster Sugar, plus more for sprinkling on the pie
    50 Grams Unsalted Butter
    2 tsp. Ground Cinnamon
    Generous pinch of Ground Nutmeg
    1 Large Egg, lightly beaten

    1. Whisk together the flour, sugar and salt for the pastry. Using your fingers, work the butter into the dry ingredients until you have small pea-sized crumbs.

    2. Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tbsp more of cold water over the mixture

    3. Form the dough into a disk, wrap in clingfilm and refrigerate until thoroughly chilled, at least 1 hr.

    4. For the filling, put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

    5. In a large skillet, melt the butter over a medium-high heat. Add the apples and cook while stirring until the sugar dissolves and the mixture begins to simmer, about 2 mins.

    6. Cover and reduce the heat to medium-low. Cook until the apples soften and release most of their juices, about 7 minutes.

    7. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over a medium heat until thickened and lightly caramelized, about 10 minutes.

    8. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.

    9. Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 28 to 30cm wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 mins.

    10. Line the bottom of a 23 cm pie pan with one of the discs of dough, and trim it so it lays about 1 cm beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the centre. Brush the top edges of the dough with the egg.

    11. You can either place the second disc of dough over the top as it is, and press the edges together to form a seal, or you can make a lattice or another pattern on top. Brush the surface of the dough with egg and then sprinkle with sugar. If you cover it completely, pierce the top of the dough in several places to allow steam to escape while baking.

    12. Refrigerate for at least 15 minutes, and then bake the pie in the lower part of the oven at 190ยฐC or 375ยฐF until the crust is golden, about 50 minutes. Cool on a rack before serving and serve with vanilla ice cream.

    Here is the Link to the Video:
    https://www.youtube.com/watch?v=KbyahTnzbKA

    This recipe is really nice! ๐Ÿ๐Ÿ
    Have fun making this recipe, ๐Ÿ˜๐Ÿ’๐ŸŒˆ
    all the best,
    LuckyEthel ๐Ÿ˜๐Ÿ’๐ŸŒˆ

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  • Hello Everybody,

    How is Everybody. Here is a French Recipe for you to try!

    ๐Ÿ‡ซ๐Ÿ‡ท Quiche Lorraine:

    Quiche Lorraine is a combination of a delicious flaky pie crust that is filled with savory egg custard. Smoked ham or bacon and cheese are the basic fillings, but you can add whatever you want. Broccoli, cooked chicken, sundried tomatoes, blue cheese, salami or caramelized onions can take this quiche recipe from ordinary to extraordinary.

    Ready in: 2h 45 minutes:

    Servings: 6

    Ingredients:

    Pie crust (you could also use a store bought crust):

    125 Grams Butter
    3 Deciliters Flour
    3 tbsp. Cold Water
    1 Egg White

    Filling:

    5 Eggs
    2ยฝ Deciliters Milk
    2ยฝ Deciliters Cream
    150 Grams Cooked Bacon or Smoked Ham
    150 Grams shredded Cheese (preferrably Gruyere)
    ยฝ tsp. Salt
    ยผ tsp. Black Pepper
    ยผ tsp. Smoked Paprika

    1. Cut the butter in small pieces. With your hands or in a food processor, combine the flour and butter until there are no large chunks of butter.

    2. Add the cold water to the dough and quickly combine it. Don't kneed the dough. Cover with plastic wrap and refrigerate for 1 hour.

    3. Dust your work surface with flour and roll a single crust into a 30 cm circle. Then lift and wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go. Place it in a 23 cm pie dish and gently press the dough down to line the pie dish.

    3. Put the pie dish back in the fridge until completely cold again.

    4. Preheat oven to 375หšF or 190หšC and bake for 15 minutes.

    5. Line the center with parchment paper and fill about 2/3 full with pie weights (such as dry raw beans, peas or rice). Bake for 20 minutes.

    6. Remove the pie weights, prick the bottom of the crust all over with a fork and place the crust back in the oven without weights for 10 minutes or until golden.

    7. Brush the inside of the baked tart with a whisked egg white. This will prevent the crust from becoming soggy from the filling.

    8. Lower the oven temperature to 175หšC or 350หšF.

    9. In a large bowl, whisk the eggs, cream and milk together. Then add salt, pepper and paprika and whisk together for about a minute to incorporate a little bit of air into the custard.

    10. Stir in the cheese and the cooked bacon or smoked ham, then pour the filling into the pre-baked crust.

    11. Bake the Quiche Lorraine for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Let it cool for 15-20 minutes before serving with a salad.

    Here is the Video Link to the recipe:
    https://www.youtube.com/watch?v=3a70SGBIGaU

    All The Best on making this Recipe! ๐Ÿ˜๐ŸŒˆ
    LuckyEthel ๐Ÿ˜๐Ÿ’๐ŸŒˆ

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  • Hello Everyone,

    Here is another recipe for you. A Japanese recipe. ๐Ÿ˜

    ๐Ÿ‡ฏ๐Ÿ‡ต Tamago Sando:

    This Japanese egg sandwich is a timeless snack you can find in every convenience store in Japan. The filling is creamy and bursting with a rich egg yolk flavor and the bread is soft and pillowy. Some claim it's the best egg sandwich they ever tasted.

    Ready in: 30 Minutes:

    Servings: 2:

    Ingredients:

    3 Large Eggs
    4 Slices Shokupan (Japanese Pullman Loaf Bread)
    Salted Butter
    ยผ tsp. Sugar
    ยผ tsp. Salt
    Freshly Ground Black Pepper
    2 tsp. Milk
    2 tbsp. Mayonnaise

    1. Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil on medium heat and once boiling, cook for 12 minutes.

    2. Transfer the eggs to ice water to stop cooking. Let them cool completely and peel the eggs.

    3. Transfer the peeled eggs to a bowl and mash with a fork.

    4. Add sugar, salt, freshly ground black pepper and milk. Taste and add more salt and pepper if needed.

    5. Add the mayonnaise and mix very well.

    6. Spread the butter on the bread and evenly distribute the egg salad on one side of the bread.

    7. Put the other slice of bread on top and place the sandwich between two plates for a little pressure. Set aside for 5 minutes.

    8. Cut all sides of crusts off the bread, then cut the sandwich in half.

    Hope you Enjoy this recipe ๐Ÿ˜๐Ÿ’
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Japanese Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฏ๐Ÿ‡ต Miso soup:

    As the daily elixir of the Japanese diet, homemade miso soup is not only delicious, it also brings many great health benefits. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingredients, but you can also use store bought dashi broth.

    Ready in: 15 Minutes:

    Servings: 2:

    Ingredients:

    Dashi Broth:

    5 Deciliter Water
    5 Centimeter Piece Kombu
    1.2 Deciliter Loosely packed dried Bonito Flakes (Katsuobushi)

    Miso soup:

    5 Deciliter Dashi Broth
    2-3 tbsp. Miso
    1 Green Onion/Scallion, finely chopped
    1 Deciliter firm Tofu, chopped in small cubes
    1 Deciliter chopped Green Chard or other Sturdy Greens

    1. For the broth: Clean the kombu with a damp towel. Wipe off any unclean particles. Never wash kombu and do not remove the white substance, which is umami. Combine the water and kombu in a saucepan and set over medium heat.

    2. Remove the kombu from the water just before it comes to a full boil. Boiling the kombu can make the broth bitter and a bit slimy.

    3. Add the bonito flakes, and let the water come to a rapid simmer. Continue simmering for about 1 minute.

    4. Remove the pan from heat and let the bonito steep in the broth for an additional 5 minutes.

    5. Strain the bonito flakes from the both. Add additional water, pouring through the strained bonito, if needed to make 5 deciliters.

    6. To assemble the soup, bring the dashi to a boil. Keep the soup at a simmer and make sure it stays warm but not overboiling at any time.

    7. Add a small amount of miso at a time, you can start with 2 tbsp. miso for 2 cups dashi. Put the miso inside a ladle and slowly add dashi into the ladle to dissolve the miso completely.

    8. Add tofu after the miso is completely dissolved.

    9. Add the ingredients that do not require cooking such as chopped green onions, mitsuba, yuzu, green chard or spinach right before serving to keep the fresh fragrance and color.

    Hope you Enjoy this recipe ๐Ÿ˜
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜โค๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a very hot & spicy curry recipe for you. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡ณ Chicken Vindaloo:

    This spicy, tangy chicken vindaloo curry is a quick and easy kitchen staple. This recipe is wonderfully fiery, but you can easily adjust the heat and spice to your preference.

    Ready in: 1h:

    Servings: 4:

    Ingredients:

    4 Chicken Breasts, cut into large bite-sized cubes
    1 Medium Onion, finely sliced
    2 tbsp. Vegetable Oil
    2ยฝ Deciliter Chicken Stock
    1ยผ Deciliter Apple Cider Vinegar
    4 Cardamom Pods (Seeds only)
    6 Cloves
    1 tbsp. Ginger Paste
    1 tbsp. Garlic Paste
    2 tbsp. Tomato Puree
    1-3 tsp. Hot Chili Flakes
    1 tsp. Ground Turmeric
    2 tsp. Soft Brown Sugar
    1 tsp. Garam Masala
    2 tsp. Cumin Seeds
    1 tsp. Mustard Seeds
    1 tsp. Whole Black Peppercorns
    4 tbsp. Fresh Cilantro Leaves, chopped
    Salt and Pepper to taste

    1. Heat a skillet to hot but not smoking. Add the cumin seeds, mustard seeds, peppercorn, cardamom seeds and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.

    2. Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the turmeric, sugar, ginger and garlic paste and 1 tsp of hot chili flakes and blitz again. Finally, add the tomato puree and garam masala and blitz again. You should now have a thick, pungent paste.

    3. Place the paste into a glass bowl. Add the vinegar and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.

    4. Heat a skillet large enough to hold all the ingredients over medium heat. Add the oil and when hot, add the sliced onions and cook slowly to soften but not brown for 10 minutes.

    5. Add the chicken, including the marinade, and the stock and stir well. Cook over medium heat for 30 to 40 minutes until the chicken is cooked through and the sauce thickened. Taste and add salt, pepper and hot pepper flakes to your liking. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste. If the sauce is too thick, add a little water.

    6. Garnish with the chopped cilantro and serve immediately with fluffy basmati rice, mango chutney, and plain yogurt on the side.

    โค This is not wise to give children to try to eat. ๐Ÿ˜
    Hope you have strong stomachs ๐Ÿ˜ฅ

    All the best of luck with this. ๐Ÿ˜
    LuckyEthel (Caroline) ๐Ÿ˜โค๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is an Italian Recipe for you to try! ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Brodetto:

    This seafood-packed recipe is comprised of five different types of fish and shellfish, but that's nothing compared to the classic Brodetto All'Anconetana, which boasts a minimum of thirteen varieties! A stew designed to be packed with whatever the fishermen catch that day, you can vary the contents depending on what looks good at the fishmonger.

    Ready in: 2h:

    Servings: 8

    Ingredients:

    1 Plaice, filleted, reserving the bones
    1 Mullet, (Red or Grey) filleted, reserving the bones
    4 Large Prawns, or 8 smaller ones
    150 Grams Mussels, cleaned and bearded
    150 Grams Clams
    1 White Onion
    ยฝ Fennel Bulb
    1 Celery Stick
    2 Garlic Cloves
    8 Vine Tomatoes
    150 ml White Wine
    1 tbsp. Fennel Seeds
    1 tsp. Coriander Seeds
    Olive Oil
    Salt

    Fish stock:

    Fish Bones, (saved from the Plaice and Mullet) chopped into about 6 pieces 1 White Onion, sliced
    1 White Onion, sliced
    ยฝ Fennel Bulb, sliced
    1 Celery Stick, sliced
    2 Garlic Cloves, sliced
    1 Handful of Parsley Stalks
    3 Sprigs of fresh Thyme
    Olive Oil
    Salt

    1. Begin by making the fish stock. Gently sweat the onion, fennel and garlic in a splash of olive oil on medium heat for a few minutes.

    2. Once translucent, add the fish bones and cover with 1.5 liters of water. Bring to the boil, then using a ladle, skim of any foam that settles on the surface. Add the thyme and parsley stalks, turn down the heat and simmer for 45 minutes, skimming off any more scum that appears. Do not stir the stock or it will become cloudy.

    3. Meanwhile, finely slice the vegetables for the brodetto and roughly chop the tomatoes.

    4. Add a big glug of olive oil to a large pan and fry the fennel seeds and coriander for a few seconds.

    5. Add the sliced onion, fennel, celery and garlic. Sweat on a low heat until translucent, then add the tomatoes. Sweat down for a further 5 minutes, stirring to prevent it sticking to the bottom of the pan.

    6. Add the wine and cook for another 5 minutes.

    7. Drain the fish stock through a fine sieve into a bowl. Gently press down onto the bones to extract all the liquid.

    8. Discard the bones and add the fish stock to the pan with the spices and vegetables. Leave to simmer for an hour.

    9. Once the stew has reduced by about a third, add the mussels, clams, prawns and fish and cover with a lid. Cook for 4โ€“5 minutes. The mussels and clams should have opened and the fish and prawns should be cooked through. If not, cook for a further minute or so.

    10. Serve straight away with some crusty bread.

    Hope you Enjoy this recipe, ๐Ÿฒ๐Ÿœ
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜ ๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a British Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ง Full English Breakfast:

    A proper fry-up is a very personal thing, so feel free to swap in and out what you like best. This full English breakfast could also be topped up with black pudding or hash browns.

    Ready in: 45 Minutes:

    Servings: 4:

    Ingredients:

    4 Sausages
    2 Tomatoes, halved
    300 Grams sliced Mushrooms
    8 Rashers Smoked Bacon
    4 Slices White Bread, cut into triangles
    400 g Baked Beans
    4 Eggs
    2 tbsp. Vegetable Oil

    1. Preheat a frying pan to medium high heat. Preheat the oven to 120ยฐC or 250ยฐF.

    2. Fry the sausages for 15 minutes, turning occasionally, until golden and cooked through. Add the tomatoes, cut-side up, and the mushrooms for the last 10 minutes of cooking. Remove from the stove and keep warm in the oven.

    3. Heat a large frying pan and add 1 tablespoon of oil. Add the bacon and fry until crisp and golden on both sides. Remove from the pan and keep warm with the other ingredients in the oven.

    4. Fry the bread in the bacon grease in the pan for 2-3 minutes on each side, until golden.

    5. Place the baked beans in a small saucepan and simmer for 5 minutes.

    6. Meanwhile, heat the remaining 1 tablespoon of oil in a clean, large frying pan, then crack in the eggs and fry just until the white has just set and the yolks are still slightly runny.

    7. To serve, divide all the ingredients among 4 plates and serve with mugs of tea.

    This is one of mine and my hubby's favourites. ๐Ÿ›๐Ÿ›
    All the best on creating this recipe ๐Ÿ›๐Ÿ›๐Ÿ…๐Ÿ„
    LuckyEthel (Caroline) ๐Ÿ˜โค๐ŸŒˆ

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  • Hello Everyone,

    Here is an American Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡บ๐Ÿ‡ธ Lobster Roll:

    A classic street food of the rocky Maine coast; cold lobster meat stuffed into hot, buttery buns. Lobster rolls are even served in McDonald's in some parts of the Northeast USA.

    Ready in: 15 Minutes

    Servings: 4:

    Ingredients:

    400 Grams Cooked Lobster Meat cut in dice sized cubes
    2 tbsp. Mayonnaise
    ยฝ Deciliters finely chopped Celery
    1 tbsp. Fresh Lemon Juice
    Salt and Pepper to taste
    A pinch of Cayenne Pepper
    4 top Split Buns
    2 Tablespoons Unsalted Butter, melted
    2 Deciliters Shredded Lettuce

    1. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.

    2. Heat a large skillet. Brush the sides of the buns with the melted butter and toast over moderate heat until golden brown on both sides.

    3. Transfer the buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

    Hope you enjoy creating this recipe ๐Ÿ˜โค
    All the best,
    LuckyEthel (Caroline) ๐ŸŒˆ๐Ÿ˜โค

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  • Hello Everyone,

    Here is a Swedish Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ธ๐Ÿ‡ช Cinnamon Rolls:

    Cinnamon roll or kanelbulle is a famous Swedish pastry that is generously flavored with cinnamon. The cinnamon rolls as the world knows them today are thought to have originated in Sweden. Swedish cinnamon rolls are like edible hugs, and there is even a holiday (October 4:th) for the pastry.

    Ready in: 3h:

    Servings: 30:

    Ingredients:

    Dough:

    50 Grams Fresh Yeast or 12 Grams Dry Yeast
    500 ml. Milk
    ยฝ tbsp. Ground Cinnamon
    1 tbsp. Ground Cardamom
    250 Grams Butter, cubed
    200 Grams Caster Sugar
    1000 Grams Flour
    1 tsp. Salt

    Filling:

    150 Grams Butter
    80 Grams Caster Sugar
    80 Grams Brown Sugar
    4 tbsp. Ground Cinnamon

    Topping and garnish:

    1 Egg
    1 tsp. Water
    Pinch of Salt
    Nib (Pearl) Sugar

    1. Before beginning the baking, take everything from the fridge and let it sit in room temperature for an hour. It is important that all ingredients have the same (room) temperature.

    2. Begin by creaming the butter, sugar and cinnamon together for the filling, then set aside.

    3. Make the dough. Crumble the yeast in a big bowl and add the milk. Mix until the yeast is fully dissolved.

    4. Add the cinnamon, cardamom, butter, sugar and half of the flour. Combine to a sticky dough. Then add the salt and most of the remaining flour, little by little. Kneed the dough thoroughly, for at least 10 minutes using in a machine, or a little longer if you do it by hand. It shouldn't be sticky, but still not hard or firm, and it should be elastic.

    5. Roll the dough out to a large rectangle, about 30 x 40 centimeters in size.

    6. Spread the filling evenly over the entire rectangle.

    7. Gently roll the dough into a log shape, starting from the long edge closest to you. Pinch the seam closed tightly.

    8. Cut the log into 1 cm slices. This is actually easiest if you use dental floss (with no flavor) or another sharp string. If you use a knife, the log will be flattened and the rolls will not be round. Slide a long piece of dental floss under the dough. Wrap it around the top and pull tightly in opposite directions to pull the floss through the roll. Repeat until you've sliced the entire log.

    9. Place each slice in a round disposable paper baking mold on a baking tray, and leave some space between the buns. Cover with a cloth and leave to proof for 2 hours.

    10. Preheat the oven to 200ยฐC or 390ยฐF.

    11. Whisk the egg, water and salt for the topping together. Using a brush, coat the buns with a thin layer of the egg mixture and sprinkle generously with nib (pearl) sugar on top for garnish.

    12. Bake in the middle of the oven for about 15 minutes, or until they are slightly golden in color. Serve warm or cold, with coffee or a glass of cold milk.

    Have Fun Creating resh๐Ÿฉ๐Ÿฉ
    All the best,
    LuckyEthel (Caroline) ๐ŸŒˆ๐Ÿ˜โค

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  • Hello Everyone,

    Here is a Spanish Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ช๐Ÿ‡ธ Aioli:

    Aioli is a garlic flavoured dipping sauce, similar to mayonnaise. It goes very well with seafood.

    Ready in: 10 Minutes:

    Servings: 2:

    Ingredients:

    2 Garlic Cloves
    1 Large Egg Yolk
    2 tsp. Fresh Lemon Juice
    ยฝ Teaspoon Dijon Mustard
    ยฝ Deciliter Extra-Virgin Olive Oil
    3 tbsp. Vegetable Oil
    Salt and Pepper to taste

    1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.

    2. Whisk together yolk, lemon juice, and mustard in a bowl.

    3. Combine oils and add it to the yolk mixture, a few drops at a time. Whisk constantly, until all oil is incorporated and the mixture is emulsified. If the mixture separates, stop adding oil and continue whisking until it comes together again, then resume adding oil.

    4. Whisk in the garlic paste and season with salt and pepper to taste. If the aioli is too thick, whisk in 1 or 2 drops of water.

    Have Fun Creating This Recipe! ๐Ÿ‹๐Ÿ‹๐Ÿฑ
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜๐ŸŒˆโค

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  • Hello Everyone,

    How is everyone doing?
    I do hope you all fine. ๐ŸŒˆ๐Ÿ˜โค๐Ÿ’

    PLEASE FOLLOW ME๐Ÿ’โค๐Ÿ˜๐ŸŒˆ

    Here is my Twitter Link:

    https://twitter.com/kishcaroline983/media

    LuckyEthel (Caroline) ๐ŸŒˆโค๐Ÿ’๐Ÿ˜

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  • Hello Everyone,

    Here are some Playlists for you to check out:

    ๐ŸŒˆ LuckyEthel - BACK IN THE PAST : ๐Ÿ’

    https://m.youtube.com/playlist?list=PL9AwLi6LrCezVVwlnpYnLEToHLgyhag-2

    ๐ŸŒˆ LuckyEthel - TALENT SHOWS: ๐Ÿ˜‚

    https://m.youtube.com/playlist?list=PL9AwLi6LrCex3rR1sh_owGOzqjVSJuSn1

    ๐ŸŒˆ LuckyEthel - FULL CONCERTS: ๐Ÿ”Š

    https://m.youtube.com/playlist?list=PL9AwLi6LrCeyl4dEAZ8O476sc2GqhOaUv

    ๐ŸŒˆ LuckyEthel - RECIPE TUTORIALS: ๐Ÿฑ

    https://m.youtube.com/playlist?list=PL9AwLi6LrCez7I8aXk8UKa0lkRxvfliBl

    ๐ŸŒˆ LuckyEthel - DISASTER MOVIES: ๐ŸŒช

    https://m.youtube.com/playlist?list=PL9AwLi6LrCexKtmOEpJQ1Qg5HdYsdzjFM

    Hope You Enjoy!! ๐ŸŒˆ ๐Ÿ˜ โค
    Please let me know what you think? Thanks. ๐ŸŒˆโค
    All the best,
    LuckyEthel (Caroline) ๐ŸŒˆ ๐Ÿ˜ ๐ŸŒบ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Pesto:

    Pesto is a colorful sauce that originated in Genoa, a major city along the coast of northwestern Italy. Itโ€™s typically made from a combination of crushed pine nuts, garlic, Parmigiano-Reggiano cheese, olive oil, and basil leaves.

    Ready in: 15 Minutes:

    Servings: 4:

    Ingredients:

    2 Bunches Fresh Basil Leaves
    1 Deciliter Parmesan Cheese, grated
    ยฝ Deciliter Pine Nuts
    1ยฝ Deciliter Extra Virgin Olive Oil
    2 Garlic Cloves, minced
    ยฝ tsp. Salt
    ยผ tsp. Ground Black Pepper

    1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

    2. 2: Add the garlic and Parmesan cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

    3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running. It will help the pesto emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

    4. Stir in salt and freshly ground black pepper, add more to taste.

    5. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

    Hope you have making this recipe, ๐Ÿ˜ ๐Ÿง€ ๐Ÿต
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜ ๐ŸŒˆ ๐Ÿ’ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Greek Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ท Keftedes Arni:

    These classic Greek meatballs are juicy and well seasoned. They consist of ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano. If you prefer a lighter version, you can bake the meatballs in the oven at 200ยฐC or 400ยฐF for 20 minutes, turning the meatballs upside down midway through cooking time.

    Ready in: 40 Minutes

    Servings: 55 Meatballs:

    Ingredients:

    1 kg Ground Lamb
    1 Large Red Onion, grated
    2 Cloves of Garlic, minced
    1 tsp. Dried Oregano
    2 tbsp. Fresh Mint, chopped
    ยฝ tsp. Ground Cumin
    ยฝ tsp. Ground Coriander
    50 Grams Breadcrumbs
    1 Egg
    1 tbsp. Olive Oil
    1 tbsp. Finely grated Greek Kefalotyri Cheese or Pecorino or Parmesan Cheese
    Salt and freshly ground Pepper
    Flour for dredging
    Oil for frying

    1. Add all the ingredients into a large bowl and mix. Squeeze it with your hands, to allow the flavors to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.

    2. To form your Greek lamb meatballs, roll the mixture into balls the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.

    3. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil. Use a large, deep skillet and pour in the oil to a depth of 1.5 cm. Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.

    4. Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads, or as a main course with some basmati rice and Greek salad.

    This Recipe sounds really nice, yum yum. ๐Ÿฝ๐Ÿด๐ŸŽ
    Hope you have fun creating this recipe.๐ŸŒˆ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜๐ŸŒˆ๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is an Spanish Recipe (Adults Only): ๐Ÿ˜

    ๐Ÿ‡ช๐Ÿ‡ธ Sangria:

    The earliest versions of sangria are believed to have originated more than 2000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs.

    Ready in: 2h:

    Servings: 6:

    Ingredients:

    1 Lemon
    1 Lime
    1 Orange
    300 ml Rum
    100 Grams Sugar
    1 Bottle (750 ml) Dry Red Wine
    250 ml Orange Juice

    1. Have the fruit, rum, wine, and orange juice well chilled.

    2. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher.

    3. Pour in the rum and sugar.

    4. Chill in the refrigerator for 2 hours to develop the flavors.

    5. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

    I Would recommend You take care with this recipe ๐Ÿ˜ ๐Ÿ‡ช๐Ÿ‡ธ ๐Ÿธ๐Ÿท
    All the very best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜๐ŸŒˆ ๐Ÿ’ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Mushroom Risotto:

    Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. This is cooked the slow and painful way, but it is definitely worth doing. This risotto complements grilled meats and chicken dishes very well.

    Ready in: 50 Minutes:

    Servings: 6:

    Ingredients:

    1ยฝ Liter Chicken Broth, divided
    3 Tablespoons Olive Oil, divided
    800 Grams Mushrooms, White Mushroom or Portobello
    2 Shallots, finely diced
    300 Grams Arborio Rice
    125 ml Dry White Wine
    Salt to taste
    Freshly Ground Black Pepper to taste
    3 tbsp. Finely chopped Chives
    4 tbsp. Butter
    50 Grams freshly Grated Parmesan Cheese

    1. In a saucepan, warm the broth over low heat.

    2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 5-7 minutes. Remove the mushrooms and their liquid, and set aside.

    3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.

    4. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

    5. Add 1 deciliter broth to the rice, and stir until the broth is absorbed. Continue adding broth 1 deciliter at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

    6. Remove the risotto from the heat. Stir in the mushrooms with their liquid, as well as the butter, chives, and parmesan. Season with salt and pepper to taste.

    7. Put the lid on and let the risotto rest for 5-10 minutes before serving.

    Hope you have fun creating this recipe ๐Ÿ˜ ๐Ÿฎ๐Ÿ„๐Ÿง€
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜ ๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Pizza Marinara:

    To this day, Pizza Marinara is still one of the few pizzas that is prepared without mozzarella or any other cheese. The history behind the Marinara pizza is that Italian sailors asked the bakers to prepare a pizza without cheese, which they could take with them to sea. This was because of it's excellent preservation properties. In honor of the sailors, the pizza topping was called marinara.

    Ready in: 2h:

    Servings: 4 Big Pizzas

    Ingredients:

    Dough:

    1 Kilo All-Purpose Flour
    600 ml. Lukewarm Water
    15 Grams Yeast
    30 Grams Salt

    Marinara Sauce:

    800 Grams Passata
    1 Garlic Clove, minced
    1 tbsp. Dried Oregano
    1 tbsp. Sugar
    ยฝ tsp. Salt
    A pinch of Black Pepper

    Topping:

    4 Garlic Cloves, thinly sliced
    Fresh Basil Leaves
    Olive Oil

    1. Put the water in a pan. Add yeast and stir gently, then let it sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.

    2. Add the salt for the dough, then gradually add in the flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.

    3. Take the dough out of the bowl and put it on a clean and well-floured surface. Kneed the dough for about 5 minutes.

    4. Cover the dough with a cloth and let it rise for 1 hour at room temperature.

    5. Place the dough on a floured counter and put some flour the top of the dough as well. Cut it into 4 pieces and roll, stretch or throw them into large, very thin, discs.

    6. Preheat the oven to 450ยฐF or 230ยฐC.

    7. In a pan, bring the passata sauce to a boil on medium heat. Then add oregano, garlic, sugar, salt and pepper and let the sauce simmer for 10 minutes.

    8. Place one portion of sauce on each pizza and top with the sliced garlic.

    9. Bake for 10 minutes until the pizza is crispy and golden around the edges. Make sure not to burn the garlic slices.

    10. Add a few fresh basil leaves and drizzle a little olive oil on top of each pizza before serving.

    Hope you have creating this recipe. A fun recipe to make
    with your kids. ๐Ÿ˜ ๐Ÿง€ ๐ŸŒฐ ๐ŸŽ ๐Ÿ•๐Ÿ•
    All the best,
    LuckyEthel (Caroline) ๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Russian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ท๐Ÿ‡บ Okroshka:

    Okroshka is a Russian cold soup that can be made with any available crunchy summer veggies, herbs and eggs. Somehow the combination of tangy and salty, smooth and crunchy makes it the perfect summer food.

    Ready in: 1h:

    Servings: 6-8:

    Ingredients:

    3 Medium Potatoes
    4 Eggs
    1 English Cucumber
    8 Radishes
    2 Green Onions
    1 Bunch Fresh Dill
    1 Mint Sprig
    150 Grams Smoked Sausage, sliced
    2 tsp. Dijon Mustard
    1 Liter Buttermilk (can be substituted with Kvass or Vegetable or Chicken Stock)
    Juice from 2 Lemons plus more for garnish
    Salt and Pepper to taste

    1. Cook the potatoes by baking or boiling them. Let them cool down, then peel and finely chop them.

    2. Boil the eggs and peel them. Separate the whites from yolks. Set the yolks aside on a plate. Chop the whites and add them to the bowl with potatoes.

    3. Dice the cucumbers, radishes, green onion and herbs. Mix well and season with salt and pepper.

    4. Prepare the soup base by combining the buttermilk, dijon mustard and juice from 2 lemons plus the egg yolks in the food processor or blender. Then put the mixture into the fridge for at least 30 minutes.

    5. Divide the chopped vegetables between the serving bowls and pour the buttermilk base on top. Add smoked sausage and garnish with fresh dill and more lemon juice. If the mixture is too thick, add water to the buttermilk to your taste.

    Hope you have creating this recipe. ๐Ÿฒ
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜๐Ÿ’๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Greek Recipe for you. ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ท Mosaiko:

    Mosaiko is a wonderful chocolate dessert from Greece. It's soft, creamy and with a crunchy bite. These no-bake treats are simple enough for children to make. Prepare it for your family and friends, serve with some vanilla ice-cream and enjoy!

    Ready in: 2h:

    Servings: 8:

    Ingredients:

    250 Grams Unsalted Butter, melted
    200 Grams Icing Sugar
    3 tbsp. Cocoa Powder
    2 Eggs
    1 Orange, the Zest and the Juice
    1 tsp. Vanilla Extract
    300 Grams Petit Beurre Biscuits (Butter Cookies), crushed
    A Pinch of Salt
    A Pinch of Sugar

    1. This recipe contains raw eggs. If you are buying eggs in USA, or any other country where there are risks involved in eating raw eggs, you should pasteurise the eggs first, so they are safe to eat. Place them in a saucepan filled with water and fitted with a thermometer. Turn on the heat and bring the water up to 60หšC or 140หšF. Keep the water temperature at 60หšC or 140หšF, but no more than 61หšC or 142หšF, for 3 minutes. Remove the eggs from the warm water and rinse thoroughly with cold water.

    2. To prepare the mosaiko, separate the eggs into whites and yolks.

    3. Make meringues. Add the egg whites, a pinch of salt and a pinch of sugar in a large bowl. Make sure your bowl and whisk is clean and free of any water. Whisk the egg whites until white and foamy. Add 35 grams of icing sugar and whisk until the mixture is very thick and glossy, and a long trailing peak forms when the whisk is lifted.

    4. Melt the butter. Pour the melted butter into a large bowl and add the rest of the icing sugar, the cocoa powder, the vanilla extract and orange juice and zest, and whisk to combine. Add the egg yolks and whisk. Add the meringues and blend with light circular movements. At the end add the crushed biscuits and mix.

    5. Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the freezer for 1 hour.

    6. Turn the form upside down onto a platter; remove the plastic wrap and serve the mosaiko in slices with some vanilla ice cream. Store in the fridge.

    All of you have fun creating this recipe. ๐Ÿž๐Ÿ–
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Indian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡ณ Butter Chicken:

    Ready in: 45 minutes:

    Servings: 6:

    Ingredients:

    Chicken marinade:

    800 Grams Boneless and Skinless Chicken Thighs or Breasts
    1 Deciliter Plain Yogurt
    1ยฝ tbsp. Minced Garlic
    1 tbsp. Minced Ginger
    2 tsp. Garam Masala
    1 tsp. Turmeric
    1 tsp. Ground Cumin
    1 tsp. Red Chili Powder
    1 tsp. Salt

    Sauce:

    2 tbsp. Olive Oil
    2 tbsp. Ghee (or 1 tbs. Butter + 1 tbs. Oil)
    1 Large Onion, sliced or chopped
    1ยฝ tbsp. Minced Garlic
    1 tbsp. Minced Ginger
    1ยฝ tsp. Garam Masala
    1ยฝ tsp. Ground Cumin
    1 tsp. Crushed Coriander Seeds
    400 Grams crushed Tomatoes
    1 tsp. Red Chili Powder (adjust to your taste preference)
    1ยผ tsp. Salt
    2ยฝ Deciliters of Heavy Cream
    1 tbsp. Sugar
    ยฝ tsp. Kasoori Methi or dried Fenugreek Leaves

    1. Cut the chicken in bite-sized pieces. Combine chicken with all of the ingredients for the chicken marinade in a bowl. Let it marinate for at least 30 minutes to an hour, or overnight if time allows for it.

    2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. The chicken will finish cooking in the sauce later.

    3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

    4. Add garlic and ginger and sautรฉ for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about half a minute until fragrant, while stirring occasionally.

    5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

    6. Remove the sauce from the heat and scoop the mixture into a blender. Blend it until smooth. You may need to add a couple tablespoons of water to help it blend.

    7. Pour the purรฉed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

    8. Garnish with chopped cilantro and serve with fresh, hot basmati rice and naan bread.

    This recipe looks a little bit of a Challenge, What do you think? ๐Ÿฒ๐Ÿœ
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜๐ŸŒˆ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is Another Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡บ๐Ÿ‡ธ Cheese Grits:

    Grits is boiled cornmeal, a southern classic, usually served as a side dish. This recipe is based on quick grits, which will cook in 5 minutes. There are also other kinds, such as stone ground grits that can take 40-45 minutes to cook, regular grits will take 10 minutes to cook and instant grits that only need 1 minute. Be sure to take note of which type of grits you are using and adjust the cooking time accordingly.

    Ready in: 15 minutes:

    Servings: 6:

    Ingredients:

    5 Deciliters Chicken Broth
    5 Deciliters Milk
    ยฝ tsp. Salt
    2ยฝ Deciliters Quick Grits
    2ยฝ Deciliters shredded sharp Cheddar Cheese
    4 tbsp. Unsalted Butter

    Topping:

    Butter
    Black Pepper
    Extra Shredded Cheese

    1. Combine the chicken broth and milk in a medium size saucepan. Heat over medium heat. Bring to a simmer.

    2. Stir in the salt. Then add the grits slowly while stirring. Stir until all grits are well mixed.

    3. Cover and reduce heat to low for 3-4 minutes. Remove the lid and stir the grits. Continue stirring while cooking over low for an additional 1-2 minutes. The grits will be tender when done cooking.

    4. Turn the heat off. Add in the butter and cheese. Stir until well mixed.

    5. Serve immediately. Top with additional shredded cheese, butter and fresh pepper if desired. You could also add gorgonzola or garlic fried shrimp for additional flavours.

    Hope you have great fun creating this recipe, ๐Ÿง€๐Ÿง€
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง๐ŸŒˆ ๐Ÿ˜

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  • Hello Everyone,

    Here is a Spanish Recipe for you to try. ๐Ÿฑ๐Ÿ’

    ๐Ÿ‡ช๐Ÿ‡ธ Arroz de Coliflor:

    Riced cauliflower is an excellent recipe that you can integrate into your basic home cooking reportoire. This recipe is straightforward and flavorful. The riced cauliflower acts as a foil for more pronounced main flavors. You can combine it with any other vegetables or with meat or fish. Like white rice, itโ€™s great for mopping up gravies and sauces.

    Ready in: 20 minutes:

    Servings: 4:

    Ingredients:

    1 Head Cauliflower
    2ยฝ Deciliter Chicken Broth
    2 Tomatoes, chopped
    1 Small Onion, chopped
    ยฝ Red Bell Pepper, chopped
    2 Garlic Cloves, minced
    1 tsp. Ground Cumin
    1 tbsp. Olive Oil
    1 tbsp. Tomato Paste
    Salt and Black Pepper to taste

    1. Cut the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower has the texture of rice, donโ€™t over process. Set aside and repeat with the remaining cauliflower.

    2. In a medium sauce pan, heat the oil over medium-high heat. Add the onions, garlic and bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

    3. Add the cauliflower rice, chopped tomato, cumin and the tomato paste. Stir until the cauliflower rice is well coated. Add the chicken stock and stir well until everything is combined. Now you can also add any additional ingredients you want to add, such as shredded chicken, peas, carrots, green beans and red pepper flakes. Cook for about 5 to 7 minutes more and then season with salt and fresh ground black pepper.

    Hope you have creating this recipe ๐Ÿฑ๐Ÿ’
    Hope it's not to heard for you โค๐ŸŒบ
    All the best,
    LuckyEthel (Caroline) ๐ŸŒธ๐Ÿ’โค ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Chinese Recipe for you to try. ๐Ÿœ๐Ÿ’

    ๐Ÿ‡จ๐Ÿ‡ณ Yu Sheng:

    Yu sheng or yee sang is basically a salad made with colorful strips or strands of vegetables, fresh raw fish slices, condiments, and plum dressing. Each of the ingredients has its auspicious meaning, and yu sheng itself means raw fish.

    Ready in: 45 minutes:

    Servings: 2:

    Ingredients:

    150-200 Grams Smoked Salmon
    1 Medium peeled Yam
    1 Small White Daikon
    1 Carrot
    1 Mango
    1 Cucumber, deseeded
    ยฝ Red Bell Pepper
    Pickled Ginger
    10 Thin Wonton Wrappers cut into 1 centimeter wide strips
    Cooking Oil for deep frying
    Red Food Coloring
    Green Food Coloring

    Condiments:

    20 Grams Roasted Peanuts, roughly chopped
    1 tsp. Chinese Five-Spice Powder
    1 tsp. Sesame Seeds
    1 tbsp. Cooking Oil
    4 tbsp. Plum Sauce
    1 tbsp. Sesame Oil
    Water

    1. Mix plum sauce and sesame oil in a bowl. Then add water by the tablespoon to thin the sauce to the consistency you like. It should be pourable but not too thin.

    2. Preheat cooking oil in a pan. Lower the heat to medium and fry the wonton strips until golden brown. They turn brown quickly so be sure to lower your heat when you are ready to fry. Place on absorbent paper towel.

    3. Julienne the vegetables and fruit with a knife, or use a peeler with teeth to cut the vegetables and fruit into long strips. You could also use a spiralizer to spiralize the vegetables and fruit.

    4. Separate the shredded yam into two equal portions. Add a few drops of green food coloring on one and red on the other. Wear gloves and toss them to make sure they pick up the color. Spread them out on a baking sheet lined with parchment paper to let them dry a little bit while you prepare other things.

    5. Preheat a pan with cooking oil. When the oil is hot, add the red yam and fry for about 3-4 minutes. Place on absorbent paper towel. Repeat with the green yam.

    6. Arrange two smoked salmon slices by overlapping slightly. Roll them up and it will look like a rose.

    7. Place all ingredients on a plate. Add each ingredient next to each other on the platter and top with five-spice, sesame seeds, peanuts and the plum sauce. After all the ingredients are added, toss them together. In Chinese tradition, the higher you toss, the greater the fortunes will be.

    This recipe could be a it of a challenge? ๐Ÿœ๐Ÿ˜
    Hope you can have fun creating this recipe. ๐Ÿœโค๐Ÿœ
    All the best,
    LuckyEthel (Caroline) ๐Ÿ’โค๐Ÿ’ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a American Recipe for you to try๐ŸŒบ๐ŸŒธ

    ๐Ÿ‡บ๐Ÿ‡ธ Hamburger:

    Hamburgers are loved all over the world. Here is a classic American recipe, to be cooked on the grill.

    Ready in: 30 mins:

    Servings: 4:

    Ingredients:

    500 Grams Ground Beef
    2 tbsp.Finely chopped Onion
    4 tbsp. Soft White Breadcrumbs
    2 tsp. Worcestershire Sauce
    1 tsp. Mustard
    1 tbsp. Water
    1 tbsp. Milk
    ยฝ tsp. Salt
    ยฝ tsp. Onion Powder
    A big pinch of Pepper
    4 Hamburger Buns

    Toppings:

    American, Cheddar or Swiss Cheese Slices
    Lettuce Leaves
    Sliced Tomato
    Sliced Onion
    Cooked Bacon Strips
    Ketchup
    Mustard
    Pickles
    Mayonnaise

    1. Prepare and heat the grill, making sure that the coals are covered with gray ash before you begin cooking the meat.

    2. Combine the bread crumbs, Worcestershire sauce, mustard, water, and milk in a large bowl and let stand for 5 minutes.

    3. Add the salt, onion powder, and pepper and mix.

    4. Then add the ground beef and mix gently with your hands until everything is just incorporated.

    5. Shape the meat mixture into four patties.

    6. Cook 10-15 cm from the coals for 10 to 15 minutes until the hamburgers are no longer pink in the center, and they reach an internal temperature of at 70ยฐC or 160ยฐF.

    7. Toast the hamburger bun halves on the grill just before serving.

    8. Serve with all or any toppings you like.

    Have fun creating this recipe, this is Ideal making it with your
    kids. ๐Ÿ” โค ๐Ÿ‘จโ€๐Ÿ‘ฉโ€๐Ÿ‘งโ€๐Ÿ‘ฆ
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค๐Ÿ’ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Rare British Recipe for you to try ๐ŸŠ๐Ÿ‹

    ๐Ÿ‡ฌ๐Ÿ‡ง St Clements Pie:

    A very British version of Key lime pie. This is an indulgent, creamy and tangy tart made with oranges and lemons, which gives it its name. The base is usually made using digestive biscuits, but you could also use different types of biscuits if you prefer.

    Ready in: 1h 30 minutes:

    Servings: 8-10:

    Ingredients:

    Crust:

    250 Grams Light Digestive Biscuits
    100 Grams Cornflakes
    85 Grams Butter, melted
    140 Grams Caster Sugar

    Filling:

    1 Large Egg plus 4 Large Egg Yolks
    1 Can (397 Grams) Sweetened Condensed Milk
    3 Lemons, Zest and Juice
    2 Oranges, Zest and Juice

    Topping:

    150 ml Double Cream
    100 Grams Fat Free Greek Yogurt
    4 tbsp. Icing Sugar
    Lemon and Orange Zest for decorating

    1. Preheat your oven to 175ยฐC or 350ยฐF.

    2. Grease a fluted tart pan with removable bottom or add a baking sheet.

    3. Break the biscuits into a big bowl, or double-bag them in food bags and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs.

    4. Mix with the melted butter and sugar, and press into the base and sides of the tin. Bake for 15 minutes, then remove from the oven and reduce the temperature to 160ยฐC or 325ยฐF.

    5. Whisk the egg and egg yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Save a little zest for decoration.

    6. Pour the mixture in the tin and bake for 20 minutes. Let the pie cool in the tin, then chill it or at least 5 hours or overnight.

    7. Whip the cream, yogurt and icing sugar together. Dollop it on the pie and scatter with zest to serve.

    This recipe I am going to try, it really sounds gorgeous, yum,yum โค๐Ÿ˜
    I do hope you all have fun creating this recipe ๐ŸŠ๐Ÿ‹๐ŸŠ๐Ÿ‹
    All best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a American Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡บ๐Ÿ‡ธ Banana Bread:

    Dear Banana Bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet. You could also add in chopped walnuts or pecans.

    Ready in: 1h:

    Servings: 6:

    Ingredients:

    3 Ripe Bananas
    75 Grams Melted Butter
    100 Grams Sugar
    1 Egg, beaten
    1 tsp. Vanilla Extract
    1 tsp. Baking Soda
    185 Grams All-Purpose Flour
    Salt, to taste
    Optional: 85 Grams Mini Chocolate Chips or Chopped Nuts

    1. Preheat the oven to 180ยฐC or 350ยฐF.

    2. In a bowl, add the bananas and mash with a fork until smooth. Add in the melted butter and stir until well combined.

    3. Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.

    4. Add in the chocolate chips or nuts if you use them and pour the batter into a greased loaf pan. Top with additional chocolate chips or nuts.

    5. Bake for 50 minutes to an hour, or until a toothpick comes out clean. Cool completely before serving, preferrably with vanilla ice cream and chopped nuts.

    Have great fun creating this recipe. ๐ŸŒบ๐Ÿ’
    All the best of luck,
    LuckyEthel (Caroline) ๐ŸŒธ๐ŸŒบ๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a French Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ซ๐Ÿ‡ท Gratin Dauphinois:

    A classic French Dauphinois is really delicious. The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food.

    Ready in: 60 minutes:

    Servings: 6:

    Ingredients:

    1 Kilo Baking Potatoes, peeled and cut crosswise into slices
    12 Deciliter Whole Milk
    2 Garlic Cloves, lightly bruised
    3ยฝ Deciliter Heavy Cream
    3ยฝ dDeciliter Sour Cream or Crรจme Fraiche
    1 tsp. Salt
    ยผ tsp. Ground Black Pepper
    Pinch freshly grated Nutmeg
    2 tbsp. Butter
    1ยฝ Deciliter grated Gruyere Cheese

    1. In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.

    2. Continue simmering the potatoes for 15 minutes, until they just start to turn tender. Be very careful not to overcook them as they need to hold their shape for layering in the pan.

    3. Preheat the oven to 350ยฐ F or 175ยฐ C.

    4. Drain the milk from the pan and add the heavy cream, crรจme fraiche (or replace with the milk already used), salt, pepper, and nutmeg to the hot potatoes.

    5. Heat the cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender, but not falling apart.

    6. Butter a large baking dish and carefully lift the potatoes into the dish and layer without breaking them up too much.

    7. Cover with the cream from the pan.

    8. Sprinkle the Gruyere cheese over the potatoes.

    9. Bake in the oven for 20 to 25 minutes, until the potatoes are golden brown on top and the cream soaked up.

    10. Serve with roast lamb or other meats, and a fresh salad.

    Hope you have fun creating this recipe ๐ŸŒบ๐Ÿ˜
    All the best of luck,
    LuckyEthel (Caroline) ๐ŸŒบ๐Ÿ’๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Japanese Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฏ๐Ÿ‡ต Agedashi Tofu:

    A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings. If you donโ€™t mind deep-frying, this tofu dish is incredibly easy to make at home.

    Ready in: 20 minutes:

    Servings: 2:

    Ingredients:

    300 Grams Firm Tofu
    2 tbsp. Corn Starch
    Cooking Oil to deep-fry

    Sauce/Broth:

    1ยฝ Deciliter Dashi Broth
    2 tbsp. Soy Sauce
    2 tbsp. Mirin
    1 tbsp. Sugar

    Toppings:

    5 cm of Daikon, grated
    Spring Onions
    Sesame Seeds to sprinkle

    1. Make the sauce by putting all the ingredients into a sauce pan. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.

    2. Cut the tofu 3cm x 4cm x 2cm. Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.

    3. Place the corn starch onto a flat tray and dip each tofu into the starch on all sides. Dust off the excess with a brush.

    4. Heat the oil in a deep frying pan to 340ยฐF or 170ยฐC and deep-fry 4 pieces of the tofu at a time for a few minutes.

    5. Take the deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

    6. Place the fried tofu into a serving bowl and top with the toppings, then pour the sauce over the top.

    Hope you have fun creating this recipe ๐Ÿ˜๐Ÿ’
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง ๐Ÿ’๐ŸŒบ

    add a comment
  • Hello Everyone,

    Here is A Italian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Panettone:

    Chocolate and Orange Panettone

    Soft, light, chewy, fruity and wonderfully aromatic, Panettone is Italyโ€™s world famous sweet bread that is traditionally enjoyed for Christmas and New Year. To make panettone you will need a traditional paper panettone mold. They are constructed of thick, sturdy paper with a smooth coating inside and are not meant to be reused.

    Ready in: 3h 15 minutes:

    Servings: 20:

    Ingredients:

    1ยฝ Packets of Yeast (7 Grams each)
    375 ml. Water heated to 45ยฐC or 115ยฐF
    375 ml. Whole Milk heated to 45ยฐC or 115ยฐF
    300 Grams Sugar + 1 tbsp.
    1 Egg + 1 Egg White
    Pinch of Salt
    1 tsp. of Vanilla Extract
    Zest of 1 Orange
    115 Grams Melted Butter
    960 Grams All-Purpose Flour
    175 Grams Chocolate Chips
    140 Grams Raisins, chopped

    1. Preheat the oven to 175ยฐC or 350ยฐF.

    2. Sprinkle the yeast into a bowl with the warm water and milk and whisk in 1 tablespoon of the sugar. Let sit for 5 to 7 minutes or until it becomes very foamy.

    3. Next, whisk in the rest of the sugar, 1 egg, salt, vanilla, orange zest and melted butter until combined and transfer it to a standing mixer with the hook attachment.

    4. Slowly pour in the flour and mix on low speed until combined and kneed for 5 to 10 minutes.

    5. Let sit for 1 hour or until it doubles in size.

    6. Add the chocolate chips and raisins and fold them in the dough until they are completely folded in. Put the dough into a prepared cake pan with a panettone mold and let rise for more 30 minutes.

    7. Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake for 60 to 70 minutes or until browned on top and the inside is cooked.

    8. Cool completely on a rack before slicing and serving.

    This recipe sounds really nice, yum yum โค๐Ÿ˜
    Hope you all have fun creating this recipe โค๐Ÿ˜๐ŸŒบ
    All the best,
    LuckyEthel (Caroline) ๐ŸŒบ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is An Indian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡ณ Kheer:

    Kheer is a sweet and fragrant rice pudding, and it's a very popular Indian dessert that fits into any special occasion menu. Rice kheer is also easy to make and the entire recipe can be made in one pan or pot.

    Ready in: 35 minutes:

    Servings: 4:

    Ingredients:

    2 tsp. Ghee or Clarified Butter
    45 Grams Presoaked and drained short Grain or Basmati Rice
    1 Liter Warm Milk
    5 tbsp. Sugar
    Pinch of Salt
    2-3 Cardamom Pods, crushed (about 1 tsp. ground Cardamom)
    Generous pinch of Saffron Strands
    2 teaspoon Rose Water
    25 Grams sliced Almonds, toasted
    25 Grams chopped Pistachio Nuts

    1. Soak saffron in 1 tablespoon of warm milk and keep aside.

    2. Heat up a heavy bottom nonโ€“stick pan. Add in ghee or butter.

    3. Stir in the drained rice for 1 minute on medium heat.

    4. Slowly add in the warm milk. Lett it come to a boil and stir occasionally. Once it starts to boil, lower the heat and keep stirring often to avoid rice or milk sticking to the bottom and sides of the pan.

    5. After 20 minutes, the rice should be tender enough. Add in the sugar, salt, cardamom and saffron milk.

    6. Cook it for another 10 minutes. The milk should have considerably reduced. Mash some rice with the back of the spoon if you like it that way. It might look thin, but remember that after chilling it will thicken up considerably.

    7. Stir in the chopped nuts.

    8. Serve warm or chilled. Add rose water just before serving.

    Hope you have fun creating this recipe ๐Ÿ˜โค
    All the best of luck,
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • I think Everyone now knows that I LOVE Colouring. ๐ŸŒบ๐Ÿ˜

    Here is a couple of Links so you can see them for yourself.
    I do hope you like them, please let me know what you think?

    We have been creating online for the last 8 Years, my hubby & I. It's been a lot of hard work, but all worth doing. ๐Ÿ˜๐ŸŒบ

    PINTEREST:

    BIRDS & BUTTERFLIES: ๐Ÿฆ๐Ÿง๐Ÿ•Š

    https://www.pinterest.co.uk/carolinekish/birds-butterflies-colouring-book-by-hand/

    MIXED PICTURES: ๐Ÿ’๐ŸŒธ๐ŸŒน๐Ÿฌ๐Ÿธ

    https://www.pinterest.co.uk/carolinekish/my-colouring-pics-by-hand/

    I hope you like these pics, please let me know what you think? ๐ŸŒบ๐Ÿ˜
    Take Care & Best Wishes,
    LuckyEthel (Caroline) ๐ŸŒบ๐ŸŒบ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is some Info about Hungry for Hits Reset in case people
    don't know. ๐Ÿ˜๐Ÿ˜

    The daily Food Fight contest resets 5 minutes after the site resets at midnight (America/New York) and prizes are giving according to your member level at that time. If the site reset isn't finished by then, it will run another check to reset it 30 minutes later.

    Hope this helps. ๐Ÿ˜๐Ÿ˜
    Take Care,
    LuckyEthel (Caroline) ๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    1 comments - add a comment
  • Hello Everyone,

    Here is a Russian Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡ท๐Ÿ‡บ Piroshki:

    Piroshki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. They are a popular street food and comfort food in far eastern Europe, and come in both sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions or cabbage. Typical sweet fillings are fruit, jam, or quark.

    Ready in: 2h 30 minutes:

    Servings: 4-6:

    Ingredients:

    Dough:

    350 ml Milk
    1 tbsp. Dry Yeast
    ยฝ tbsp. Sugar
    1 tsp. Salt
    3 tbsp. Melted Butter
    1 Egg
    440 Grams All-Purpose Flour

    Filling:

    450 Grams Ground Beef
    1 tbsp. Oil
    1 Onion
    3 Garlic Cloves
    1 Egg
    150 Grams Mozzarella Cheese
    1ยฝ tsp. Salt
    ยฝ tsp. Ground Black Pepper
    1 Deciliter fresh chopped Dill
    1 Beaten Egg, for Egg wash

    1. Prepare the yeast dough first. Heat the milk until warm to touch, then pour into a large mixing bowl. Add the sugar and sprinkle the yeast evenly over the milk. Allow the yeast to proof for 5 minutes.

    2. After 5 minutes, whisk in the melted butter, salt and egg. Gradually add the flour, whisking the mixture until it thickens into a thick batter. Continue adding flour until soft dough forms.

    3. Turn dough out onto well-floured work surface; use additional flour as needed. Knead the dough for 4 to 5 minutes until smooth and elastic. Return the dough to the mixing bowl, cover the bowl with a clean towel and allow the dough to proof until doubled in size; about 45 to 60 minutes.

    4. Meanwhile, prepare the filling. Fry the ground beef in oil.

    5. Place the onion and garlic into a food processor and pulse into a puree. Alternatively, use a grater to puree the onion and finely mince the garlic.

    6. In a large bowl combine all of the filling ingredients: pureed onion, garlic, meat, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.

    7. Once the dough has proofed, punch it down and knead again for a few minutes. Divide the dough into even portions - 8 pieces for large piroshki, 16 pieces for smaller piroshki. Roll each piece of dough into a circle, add filling into the center, then press the dough together to seal the filling inside.

    8. Place the piroshki seam side up onto baking sheets lined with parchment paper. Brush the tops with an egg wash using a pastry brush. Allow the piroshki to proof for 30 to 45 minutes. Meanwhile, preheat oven to 175ยฐC or 350ยฐF.

    9. Bake the piroshki for 25 to 30 minutes, depending on the size of your piroshki. Remove them from the baking sheet onto a cooling rack to cool for 15 to 20 minutes before serving.

    Good luck on this recipe ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Russian Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡ท๐Ÿ‡บ Blini:

    Bring a taste of Russia to your kitchen with these blinis! Make up a batch of these blinis for a party โ€“ if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and sour cream, or maybe a spot of caviar.

    Ready in: 2h 20 minutes:

    Servings: 6:

    Ingredients:

    55 Grams Buckwheat Flour
    175 Grams Plain Flour
    1 tsp. Salt
    7 Grams Dry Yeast
    200 Grams Crรจme Fraiche
    225 ml. Whole Milk
    2 Large Eggs, separated
    Butter for frying

    1 Sift the flours in to a large bowl and add the salt and yeast.

    2. Heat the crรจme fraiche and the milk to lukewarm in a saucepan.

    3. Whisk in the egg yolks and then add to the flour mixture.

    4. Mix thoroughly and cover with a tea towel. Leave to rise for one hour in a warm place.

    5. Whisk the egg whites in a clean bowl until peaks form. Fold them into the dough and leave to rise for another hour.

    6. When you are ready to cook the blinis, melt some butter in a small hot non-stick frying pan. Place a tablespoon of blini mix in the pan, then add another ยฝ tablespoon to make the middle thicker. Turn it when firm, and cook until golden-brown.

    7. Cool on rack before serving. Serve them with your favourite toppings; any fish or seafood, cold cuts, cheeses or vegetables.

    Have fun creating this recipe ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is another Swedish Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ธ๐Ÿ‡ช Flygande Jakob:

    Flygande Jakob or flying Jakob is a Swedish casserole made with a combination of chicken, chili sauce, bananas, bacon, cream, and roasted peanuts. The dish is baked in an oven, then served with rice and a green salad on the side. This unusual dish was invented by Ove Jakobsson, a man who worked in the air freight industry, hence the name of the dish. His original recipe was first published in 1976 in a Swedish cooking magazine and it because a weirdly popular classic that is quick and easy to make.

    Ready in: 30 minutes:

    Servings: 4:

    Ingredients:

    1 Grilled Chicken
    140 Grams Bacon
    300 ml Heavy Cream
    100 ml Mild Chili Sauce or Ketchup
    100 Grams Peanuts
    2 Bananas
    Rice for serving
    Salt, to taste
    Pepper, to taste

    1. Preheat the oven to 225ยฐC or 430ยฐF.

    2. Remove all the meat from the chicken and shred it. Place the meat in a baking dish and season with salt and pepper if desired.

    3. Peel the bananas and slice them, not too thick. Place the bananas over the chicken in the baking dish.

    4. In a bowl, combine the cream and the chili sauce or ketchup.

    5. Pour the cream mixture evenly over the chicken and bananas.

    6. Bake in the oven for 20 minutes

    7. While the dish is baking, boil rice according to instructions on the package.

    8. Chop the bacon in small pieces and fry until crispy in a frying pan. Then place the bacon bits on a paper towel to drain the excess fat.

    9. After the dish has been baking in the oven for 20 minutes, remove it from the oven and sprinkle the bacon and peanuts on top.

    10. Serve with rice and a salad.

    Hope you have fun creating this recipe ๐Ÿ˜
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    P.S. My Hubby is busy creating Blogs, Check his Link. ๐Ÿ˜

    https://ghclubv3.com/blog/

    add a comment
  • Hello Everyone,

    Here is another Russian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ท๐Ÿ‡บ Knish:

    Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

    Ready in: 2h:

    Servings: 30 knish:

    Ingredients:

    4 Baking Potatoes, peeled and cubed
    2 tbsp. Vegetable Oil
    1 Onion, chopped
    ยฝ tsp. Ground Black Pepper
    1 tsp. Salt
    1 tsp. Sugar
    1 Clove Garlic, minced
    1 Eggs
    4 tbsp. Vegetable Oil
    120 ml. Warm Water
    ยฝ Teaspoon Salt
    250 Grams all-purpose Flour
    1 Egg Yolks
    1 tbsp. Milk

    1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

    2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Stir in the onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

    3. Combine potatoes and onions in a large bowl. Season with 1 teaspoon of salt, the pepper, sugar, and garlic. Mash until smooth and set aside.

    4. Preheat an oven to 375ยฐF or 190ยฐC. Line a baking sheet with parchment paper.

    5. Beat eggs, 4 tablespoons of vegetable oil, warm water, and ยฝ teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    6. Divide the dough into thirds and roll each piece out to a rectangle. Spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with three logs.

    7. Cut each log into 2ยฝ centimeter thick slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun.

    8. Beat the egg yolk and milk together in a small bowl. Brush each knish with the the egg yolk mixture.

    9. Bake in the preheated oven until golden brown, 35 to 45 minutes.

    Hope you have fun creating this recipe ๐Ÿ˜
    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Greek Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ท Frappe:

    Frappe is a sweet iced coffee blended with milk and espresso, and it makes for the perfect, summer favorite coffee house treat.

    Ready in: 10 minutes:

    Servings: 2:

    Ingredients:

    2 Deciliter Instant Espresso
    3 Deciliter Ice Cubes
    1 Deciliter Milk
    2 tbsp. Sugar, or to taste

    1. Prepare the instant espresso and let it cool completely.

    2. In a blender, combine ice, cold espresso, milk, and sugar.

    3. Begin to blend on low speed, then slowly increase the speed.

    4. Blend on high speed for 30 seconds, or until smooth.

    5. Divide between 2 glasses and serve immediately.

    Hope you have fun creating this recipe, this one sounds nice. ๐Ÿ˜โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Swedish Recipe for you to try ๐Ÿ˜

    Kalops is a rich and comforting Swedish beef stew. It is prepared with chunks of beef that are slowly cooked with onions and spices such as whole peppercorns, bay leaves, and allspice, sometimes with the addition of carrots. Kalops is believed to have originated in the 18th century and has been a wintertime classic ever since. It is traditionally served alongside potatoes and pickled beets.

    Ready in: 1h 30 minutes:

    Servings: 8:

    Ingredients:

    2 Kilos of Beef (Chuck or Brisket)
    2 Onions, roughly chopped
    2 Carrots, chopped into chunks
    ยฝ tbsp. Flour
    6 Bay Leaves
    10-15 Allspice Berries
    4-5 Whole Cloves
    25 Grams Canned Anchovies, finely chopped
    4 tbsp. Butter
    Salt, to taste
    Pepper, to taste

    1. Cut the meat into 4 centimeter cubes.

    2. Brown the meat well in a dutch oven or a large cast iron cooking pot on high heat. Do it in a few batches, so that the temperature of the pan doesn't drop when you add meat.

    3. Remove the meat from the pot after browning and season the meat with salt and pepper.

    4. Lower the heat to medium and sweat the onions and carrot for a couple of minutes. Then add the meat back to the pot.

    5. Dust the flour over the meat and vegetables and stir well. Add just enough water so that it covers the meat and vegetables.

    6. Add all the spices as well as the finely chopped anchovies.

    7. Bring the stew to a boil, the simmer on low heat for about 1-1.5 hours, or until the meat is tender. Stir occasionally.

    8. Season to taste with salt and pepper before serving the stew. Serve with boiled potatoes and pickled beetroots.

    Hope you have fun making this recipe ๐Ÿ˜โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Russian Recipe for you to try ๐Ÿ˜

    ๐Ÿ‡ท๐Ÿ‡บ Beef Stroganoff:

    Beef Stroganoff is a Russian dish of sautรฉed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

    Ready in: 45 minutes:

    Servings: 4:

    Ingredients

    1 tbsp. Olive Oil
    1 Onion, sliced
    1 Garlic Clove
    1 tbsp. Butter
    250 Grams Mushrooms, sliced
    1 tbsp. Plain Flour
    500 Grams Fillet Steak, sliced
    150 ml. Sour Cream
    1 tbsp. Dijon Mustard
    250 ml. Beef Stock
    Salt and Black Pepper to taste
    Chopped Chives or Parsley for garnish (optional)

    1. Heat the olive oil in a non-stick frying pan and add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins. You can add a little splash of water if it starts to stick.

    2. Crush in 1 garlic clove and cook for 2-3 mins more, then add the butter.

    3. Once the butter is foaming a little, add 250 grams sliced mushrooms and cook for around 5 minutes until completely softened.

    4. Season everything well with salt and pepper, then tip onto a plate.

    5. Tip the flour into a bowl with a big pinch of salt and pepper, then toss the sliced fillet steak in the seasoned flour.

    6. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

    7. Tip the onions and mushrooms back into the pan. Whisk the sour cream, dijon mustard and beef stock together, then stir it into the pan. Cook over a medium heat for around 5 mins.

    8. Scatter with some chopped chives or parsley, and serve with pappardelle or rice.

    I haven't tried this recipe, but I have heard of it. Sounds nice.๐Ÿ˜
    Have fun creating this recipe, good luck. ๐Ÿ˜
    Best of luck,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here Is A Mexican Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฒ๐Ÿ‡ฝ Pollo Asado

    This is a fantastic and authentic version of the juicy and flavorful chicken that hails from Mexico and Cuba. This easy Pollo Asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices and achiote powder to achieve itโ€™s signature red-orange color.

    Ready in: 2h 30 minutes
    Servings: 6

    Ingredients

    Juice from 1 Large Orange
    2 tbsp. Olive Oil
    1 tbsp. Lime Juice (about ยฝ Lime)
    1 tbsp. White Wine Vinegar
    1 tbsp. Achiote Powder
    1 tbsp. Ground Coriander
    1 tbsp. Coarse Salt
    1 tbsp. Minced Garlic (about 3 Cloves)
    2 tsp. Smoked Paprika
    2 tsp. Dried Oregano
    1 tsp. Ground Black Pepper
    1 tsp. Ground Cumin
    A pinch of Ground Cloves
    1-1ยฝ kilos of Chicken Thighs or Legs, trimmed of excess skin and fat.
    You can use chicken with or without skin and bones.

    1. Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.

    2. Place the chicken in a large ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.

    3. Remove the chicken from marinade and shake off any excess liquid. Place the chicken on a baking sheet lined with parchment paper or foil and bake in the oven on 400ยฐF or 200ยฐC for 30-40 minutes depending on the thickness of the chicken. The internal temperature should read at least 165ยฐF or 73ยฐC.

    4. Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.

    Have fun creating this recipe,๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Japanese Recipe for you to try, good luck. ๐Ÿ˜

    Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients such as seafood, vegetables, and occasionally tropical fruits.

    Ready in: 60 minutes
    Servings: 2

    Ingredients

    200 Grams Sushi Rice
    2 Sheet Nori Seaweed
    4 tbsp. Sushi Vinegar
    Soy Sauce
    Wasabi
    Pickled Ginger
    Salmon
    Avocado
    Cucumber

    1. Boil the sushi rice according to the instructions on the package and let it cool completely. Mix it with the sushi rice vinegar.

    2. Place a sheet of nori on a wooden sushi rolling mat and cover two thirds of one side of your nori seaweed with your sushi rice, approximately 1 cm high. Try wrapping your sushi rolling mat with cling film before you start rolling, as this will not only make the mat easier to clean after using, but also helps the sticky rice from getting stuck on the mat.

    3. Cut and add your filling, the cucumber, avocado and salmon, in a line on top of the rice in the center. You could also choose any other combination of ingredients that compliment each other well.

    4. Using the wooden rolling mat, start rolling up the ingredients away from you, while keeping the roll tight. The moisture from the rice will help it stick together. It is a good idea to have a bowl of water next to you when you are making sushi rolls, because the rice doesnโ€™t stick to your fingers when they are wet.

    5. Cut your roll into 6-8 pieces. It is also a good idea to keep the knife wet when you cut it to guarantee that you get a clean cut.

    6. Serve the sushi rolls with some soy sauce, wasabi and pickled ginger.

    Hope your having fun creating these recipes. ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Tiramisu

    Tiramisu is a cool, refreshing Italian dessert, also known as the "Tuscan Trifle". This dessert was initially created in Siena, in the northwestern Italian province of Tuscany. It consists of mascarpone custard layered with whipped cream, and rum and coffee soaked ladyfinger biscuits.

    Ready in: 6h
    Servings: 12

    Ingredients

    6 Egg Yolks
    150 Grams White Sugar
    160 ml Milk
    300 ml Heavy Cream
    1/2 tsp. Vanilla Extract
    450 Grams Mascarpone Cheese
    60 ml Strong Brewed Coffee, room temperature
    2 tbsp. Rum
    170 Grams Ladyfinger Cookies
    1 tbsp. Unsweetened Cocoa Powder

    1. In a medium saucepan, whisk together egg yolks and sugar until well blended.

    2. Whisk in milk and cook over medium heat, stirring constantly, until the mixture boils. Boil gently for 1 minute, then remove it from the heat and allow to cool slightly.

    3. Cover the mixture tightly and chill in refrigerator 1 hour.

    4. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk the mascarpone into the yolk mixture until it is smooth.

    5. In a small bowl, combine the coffee and the rum. Split the ladyfingers biscuits in half lengthwise and drizzle them with the coffee mixture.

    6. Arrange half of soaked ladyfingers in bottom of a 28 x 18 cm rectangular baking dish. Spread half of the mascarpone mixture over the biscuits, then half of the whipped cream over that. Repeat layers.

    7. Sprinkle with cocoa powder on the top. Cover and refrigerate for 4 to 6 hours, until it's completely set.

    I have tried this dessert, it is lovely, ๐Ÿ˜
    Hope you enjoy this recipe, have fun making this dessert. ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is an Greek Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ท Moussaka

    Greek moussaka is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals. This moussaka provides a wonderful meal for any family occasion and is made with the traditional lamb mince.

    Ready in: 2h
    Servings: 6

    Ingredients

    Meat Sauce:

    750 Grams Lamb Mince
    1 Onion, finely chopped
    2 Garlic Cloves, crushed
    1 tsp. Dried Oregano
    1ยฝ tsp Dried Mint
    1 Bay Leaf
    1 Cinnamon Stick
    1 tbsp. Plain Flour
    200 ml. Red Wine
    400 Grams Canned chopped Tomatoes
    2 tbsp. Tomato Purรฉe
    2 Aubergines, cut into half centimeter slices
    1 tbsp. Fine Sea Salt
    100 ml. Olive Oil
    500 Grams Potatoes, peeled and thinly sliced
    Salt and freshly ground Black Pepper

    Bechamel Sauce:

    50 Grams Butter
    50 Grams Plain Flour
    400 ml. Milk
    25 Grams Parmesan Cheese, finely grated
    1 tsp. Finely grated Nutmeg
    1 Egg, beaten

    1. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.

    2. Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purรฉe and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.

    3. Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.

    4. Rinse the aubergine slices under cold running water and pat dry with a clean tea towel.

    5. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2โ€“3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

    6. Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.

    7. Preheat the oven to 200หšC or 400หšF.

    8. To make the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4โ€“5 minutes, stirring regularly. Season with salt and pepper.

    9. Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.

    10. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres. Cover loosely with a third of the potatoes and then a third of the aubergines โ€“ you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35โ€“45 minutes, or until deep golden brown and bubbling.

    All the best with this recipe ๐Ÿ˜
    I've not tried Greek food, has anybody else tried it? โค
    Take Care,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    How is everyone doing? ๐Ÿ˜โค
    Here is an American Recipe for you to try.

    ๐Ÿ‡บ๐Ÿ‡ธ Mac n Cheese

    Cheesy pasta is a favourite in many parts of the world and this is a traditional American recipe. If you want, you can use many different types of cheese instead of just cheddar. You can also put bread crumbs on top of the finished dish and gratinate it in the oven for a few minutes, for a crunchy crust on top.

    Ready in: 30 minutes
    Servings: 4

    Ingredients

    225 Grams Elbow Macaroni
    4 tbsp. Butter
    4 tbsp. All Purpose Flour
    ยฝ tbsp. Salt
    Ground Black Pepper to taste
    ยผ tsp Garlic Powder
    5 Deciliters Whole Milk
    5 Deciliters Shredded Cheddar Cheese

    1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water. Stir occasionally until the pasta is cooked through but firm to the bite. Drain and set aside.

    2. Melt butter in a saucepan over medium heat. Then stir in the flour, salt, garlic powder and pepper until smooth.

    3. Slowly pour milk into the butter and flour mixture while continuously stirring until the mixture is smooth and bubbling, about 5 minutes.

    4. Add the cheese to the milk mixture and stir until the cheese is melted, 2 to 4 minutes.

    5. Fold the pasta into the cheese sauce until everything is coated.

    I love this Pasta Dish, it's one of my favourites, yum yum ๐Ÿœ
    Hope you enjoy this recipe ๐Ÿ˜โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Mexican Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฒ๐Ÿ‡ฝ Chile Relleno

    Chiles Rellenos are one of the best known and loved Mexican foods. These cheese stuffed, mild deep fried chili peppers are usually served with a tomato sauce, salsa roja, and rice and beans.

    Ready in: 60 minutes
    Servings: 4

    Ingredients

    Chili Peppers:

    8 Fresh large Anaheim Chili Peppers
    200 Grams Asadero Cheese (White Mexican Cheese). You can also use Asiago or Monterey Jack Cheese
    2 Eggs, separated
    1 tsp. Baking Powder
    100 Grams all-purpose Flour
    Vegetable Oil for frying
    Salsa Roja:

    500 Grams roughly chopped Tomatoes
    ยฝ White Onion
    2 Cloves of Garlic
    ยฝ tsp. Salt
    1ยฝ Deciliter Water

    1. Preheat the oven's broiler and set the oven rack high up in the oven. Line a baking sheet with aluminum foil. Place the chili peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides.

    2. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

    3. Rinse the cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels.

    4. Stuff the peppers with strips of the cheese. Close them with a toothpick.

    5. Make the salsa roja. Add all the ingredients to a blender, and blend until smooth.

    6. Heat 2 tablespoons of oil in a pan. Slowly pour the blended mixture into your pan with the hot oil and simmer for about 10 minutes.

    7. While the sauce is cooking, whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture.

    8. Place the flour into a shallow bowl.

    9. Heat the vegetable oil in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot oil. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. Remove from the oil to a serving platter and pour the tomato sauce over the peppers.

    Hope you Enjoy this recipe โค๐Ÿ˜
    All the best with the recipe.
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Spanish Recipe for you all to try.๐Ÿ˜โค

    ๐Ÿ‡ช๐Ÿ‡ธ Escalivada

    Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers. The Catalan word "escalivar" means 'to roast over ashes or embers', but you can also prepare them in the oven with good results.

    Ready in: 1h
    Servings: 2-3

    Ingredients

    2 Eggplants, pricked all over with a fork
    2 Red Bell Peppers
    6 Large Tomatoes
    1 Red Onion, quartered
    A handful of fresh Thyme Sprigs
    Large Cloves of Garlic, unpeeled
    1 tbsp. Olive Oil
    2 tsp. Sea Salt
    50 Grams Almonds
    1 tbsp. Lemon Juice
    1 tbsp. Extra Virgin Olive Oil
    25 Grams fresh Basil, roughly torn or chopped
    Crusty Bread for serving

    1. Preheat the oven to 400ยฐF or 200ยฐC

    2. Tip the whole Aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.

    3. Transfer to the oven and roast for 1 hour, chucking the almonds in for the last 10 minutes to toast.

    4. Remove the tin from the oven. The vegetables should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the vegetables to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart.

    5. Scatter over the basil and the dressing, then mix really well together. Serve warm, with good crusty bread.

    Have a great time creating this Spanish Recipe โค๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hear Is Some Links for you, I hope you like..โค๐Ÿ˜

    LuckyEthel's Favourites..โค๐Ÿ˜

    TV / MOVIE THEMES &
    SOUNDTRACKS ๐Ÿ˜๐ŸŽง๐ŸŽต ๐Ÿ“บ

    https://m.youtube.com/playlist?list=PL9AwLi6LrCeymcHgAvUoiZ-_EgX1mc8vt

    FAVOURITE MUSIC ๐Ÿ˜๐ŸŽต๐ŸŽง

    https://m.youtube.com/playlist?list=PL9AwLi6LrCex_3gkIb-R1tJCcuPdR4FyQ

    FULL WESTERN MOVIES ๐Ÿ“บ๐Ÿ˜

    https://m.youtube.com/playlist?list=PL9AwLi6LrCew2tZ1nsB1JI-UXUMxCwjU7

    Hope you Enjoy!! ๐Ÿ˜โค๐ŸŽต๐Ÿ“บ
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Mexican Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฒ๐Ÿ‡ฝ Conchas

    Concha is a sweet bread that is often eaten for breakfast or as a snack pastry, and it is found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes. Concha toppings are similar to macaroons, to create a crispy crust. You can also add a little food coloring to color the plain streusel for different occasions.

    Ready in: 2h
    Servings: 12

    Ingredients

    Dough:

    70 Grams Sugar
    7 Grams Active Dry Yeast
    1 tsp. Salt
    1 tsp. Ground Cinnamon
    630-690 Grams all-purpose Flour
    240 ml Milk
    120 Grams unsalted Butter, cubed
    2 Large Eggs, at room temperature
    Streusel:

    120 Grams unsalted Butter, cubed and softened
    125 Grams all-purpose Flour
    135 Grams Sugar
    1 tsp. Vanilla Extract
    30 Grams Semisweet Chocolate, ground
    1 Large Egg
    2 tbsp. Milk


    1. In a large bowl, mix sugar, yeast, salt, cinnamon and 250 grams or the flour for the dough.

    2. In a small saucepan, heat milk and butter for the dough to 120ยฐ-130ยฐC or 250ยฐ-260ยฐF. Take it off the heat and add the liquid to the dry ingredients.

    3. Beat the dough on medium speed for 2 minutes. Then add the eggs and beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough. The dough will be sticky.

    4. Turn the dough onto a floured surface. Knead it until smooth and elastic, for about 6-8 minutes. Then place it in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, for about 1 hour.

    5. Meanwhile, make the streusel. In a large bowl, beat butter, flour, sugar and vanilla until combined. Divide it in half and mix the chocolate into one half. Then set the streusels aside.

    6. Punch down the dough. Divide it into 12 portions, form each one into a 7.5 cm oval. Place them 5 cm apart on parchment-lined baking sheets.

    7. In a small bowl, whisk egg with milk and brush it over the dough ovals.

    8. Divide the plain streusel into 6 portions and roll each portion into a 7.5 cm circle. Place over half the rolls. Repeat with chocolate streusel on the remaining rolls.

    9. Using a sharp knife, cut through the streusel on top of the rolls to resemble a clam shell.

    10. Cover with kitchen towels and let rise again in a warm place until almost doubled, about 30 minutes. Preheat the oven to 190ยฐC or 375ยฐF.

    11. Brush the rolls with remaining egg wash. Bake until the tops are lightly browned, for about 15-20 minutes. Remove and place on a wire rack to cool completely.

    This recipe sounds interesting to do ๐Ÿ˜ ๐Ÿž
    All the best on this recipe ๐Ÿ˜
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian Recipe for you to try.๐Ÿ˜

    ๐Ÿ‡ฎ๐Ÿ‡น Spaghetti Aglio e Olio ๐Ÿ

    No two recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.

    Ready in: 30 minutes
    Servings: 4

    Ingredients

    400 Grams uncooked Spaghetti
    6 Cloves Garlic, thinly sliced
    1.2 Deciliter Olive Oil
    ยผ tsp, Red Pepper flakes, or to taste
    Salt and freshly ground black Pepper to taste
    ยฝ Deciliter chopped fresh Parsley
    1 Deciliter finely grated Parmesan Cheese

    1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and transfer to a pasta bowl.

    2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Then remove from the heat.

    3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmesan cheese. Stir until combined. It's not traditional, but for extra richness you could add 1 tablespoon of butter when you toss the pasta with the cheese.

    4. Serve the pasta topped with the remaining Parmesan cheese.

    I love Italian Food, does anybody else love it? like I do ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Chinese Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡จ๐Ÿ‡ณ Smashed Cucumber Salad

    Ready in: 15 mins
    Servings: 4

    Ingredients

    2 Cucumbers
    A Pinch of Salt
    1 Small Bunch Coriander, cut into 2-3 cm sections. Keep some for decoration.
    1 tsp. Sugar
    ยผ Red Bell Pepper, Shredded
    1 tbsp. Light Soy Sauce
    1 tbsp. Sesame Oil
    1 tbsp. Chili Oil
    1 tbsp. Vinegar
    3 Garlic Cloves, Grated

    1 Remove the skins and the ends of the cucumbers. Cut them in center lengthwise. If you prefer, you can remove the seeds in the middle of the cucumber.

    2. Smash the cucumber with a wide knife. By crushing the cucumber before you cut it, it produces different types of flavors. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together. This can result in a significantly different flavor. After crushing it lightly, cut the cucumber into 3-4 cm length sections.

    3. Transfer to a large bowl. Sprinkle salt on the cucumbers, mix well and set aside for 10 minutes.

    4. Discard the liquid in the bottom of the bowl.

    5. Add coriander and shredded bell peppers.

    6. Add the seasonings; soy sauce, sesame oil, chili oil, vinegar and garlic. Mix well and decorate with some fresh coriander on top. Serve directly

    All the best with this recipe ๐Ÿ˜
    Take Care,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a traditional British Soup for you all to try. ๐Ÿฒ๐Ÿต

    ๐Ÿ‡ฌ๐Ÿ‡ง A British Traditional Pea Soup with Ham ๐Ÿต

    A meaty and vibrant green soup that's a real British classic. This meal is great for using up festive ham leftovers, or as a comforting storecupboard soup. Replace the broth for vegetable broth and leave out the ham for a vegetarian version.

    Ready in: 25 minutes
    Servings: 4

    Ingredients

    1 tbsp. Butter
    1 Onion, chopped
    1 Medium Potato, peeled and diced
    1 Liter Ham or Pork Stock
    500 Grams Frozen Peas
    300 Grams thickly sliced Ham, trimmed of any fat and diced, or cooked Bacon
    Salt and Black Pepper, to taste

    1. Heat a knob of butter in a saucepan and when lightly foaming gently, cook 1 chopped onion until softened but not colored.

    2. Add 1 peeled and diced medium potato and stir to coat in butter.

    3. Pour over 1 liter of ham or pork stock. If you ever cook a gammon or ham, strain the liquid and freeze it. This can then be used in soups like this where pork or ham stock is required. If you havenโ€™t got any reserved stock, use pork stock cubes. Simmer until the potato has softened.

    4. Add the frozen peas and bring it to the boil. Cook for a couple of minutes.

    5. Remove the soup from the heat and blend until smooth. Season with salt and pepper. Stir in the diced ham or bacon and serve.

    6. Stir in the diced ham or bacon and serve the pea soup with a good bread

    Hi everyone, who likes Pea and Ham Soup? ๐Ÿต๐Ÿต
    Have fun making this recipe ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

    3 comments - add a comment
  • Hello Everyone,

    How are we all. ๐Ÿ˜
    Here is a Greek Recipe for you all.

    ๐Ÿ‡ฌ๐Ÿ‡ท Tzatziki

    This is a classic Greek appetizer (or "meze") that goes wonderfully with most types of bread and meat. It's a staple in Turkish and Greek cuisine and it's also known as "cacฤฑk". Preparation time is very low, but it needs to drain for several hours.

    Ready in: 10 minutes plus at least 4 hours
    Servings: 4-6

    Ingredients

    ยฝ Large Cucumber, unpeeled
    3ยฝ Deciliter plain full-fat Greek Yogurt
    2 Large Garlic Cloves, finely minced
    2 tbsp. extra Virgin Olive Oil
    ยฝ tsp. Salt
    1 tbsp. Minced fresh Dill
    A Wedge of Lemon

    1. Slice the cucumber in half lengthways and cut or scrape out the seeds โ€“ this is where most of the water content is. Grate the remaining cucumber.

    2. Place the grated cucumber in a sieve, rest it on a bowl and add some salt. Stir and leave to drain for a few hours, or overnight in the fridge. Stir now and again, helping it along by pushing the liquid out with a spoon.

    3. In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. You can allow this to sit for a few hours to mellow out the pungency, but itโ€™s not essential.

    4. When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir in the yoghurt until evenly distributed.

    5. Finely chop the dill and stir it in along with a squeeze of lemon juice. Season with salt to taste. Serve with warm pita or Turkish bread and cruditรฉs, or alongside salad and grilled meats.

    Hope you Enjoy this recipe ๐Ÿถ๐ŸŒฐ
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Italian recipe for you.

    ๐Ÿ‡ฎ๐Ÿ‡น Spaghetti Carbonara

    This cheesy pasta dish is an Italian favourite. There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers.

    Ready in: 30 minutes
    Servings: 4

    Ingredients

    100 Grams Bacon or Pancetta
    100 Grams Parmesan Cheese
    3 Large Eggs
    350 Grams Spaghetti
    2 Garlic Cloves
    50 Grams unsalted Butter
    Salt to taste
    Freshly grated Black Pepper to taste

    1. Put a large saucepan of water on to boil.

    2. Finely chop the bacon or pancetta.

    3. Finely grate the parmesan cheese.

    4. Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

    5. Add 1 tsp salt to the boiling water and add the spaghetti. When the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.

    6. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

    7. While the spaghetti is cooking, put the butter into a large frying pan or wok and as soon as the butter has melted, tip in the bacon and garlic.

    8. Leave to cook on a medium heat for about 5 minutes, stirring often, until the bacon is golden and crisp. The garlic has now imparted its flavor, so take it out with a slotted spoon and discard.

    9. Keep the heat under the bacon on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Donโ€™t worry if a little water drops in the pan as well (you want this to happen) and donโ€™t throw the pasta water away yet.

    10. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

    11. Take the pan of spaghetti and bacon off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesnโ€™t scramble, and everything is coated.

    12. Add extra pasta cooking water to keep it saucy (a few tablespoons should do it). You donโ€™t want it wet, just moist. Season with a little more salt, if needed.

    13. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a generous grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

    This recipe really sounds delicious โค๐Ÿ˜
    I'm gonna give this recipe ago, what do you think? โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everybody, how are we all?

    Here is a Swedish Recipe for you to try ๐Ÿ„๐ŸŒฐ๐Ÿน

    ๐Ÿ‡ธ๐Ÿ‡ช Pitepalt

    The name palt refers to different varieties of popular Swedish dumplings that are created with grated raw potatoes and various fillings. They are usually associated with the north of Sweden and are commonly referred to as pitepalt, after the city of Piteรฅ, where they are a traditional specialty. It is said there are as many palt varieties as there are villages in Sweden, and one of the most intriguing varieties is called blodpalt, which incorporates animal blood.

    Ready in: 1h 30 minutes
    Servings: 4

    Ingredients

    Dough:

    10-12 Potatoes, about 1ยฝ kilos
    1 tbsp. Salt plus more for the boiling water
    400 Grams Flour
    300 Grams Bacon or Salted Pork
    Butter and Lingonberry (Cowberry) Jam for serving

    1. Cut the pork into small dices.

    2. Fill a very large pot with water and bring it to the boil while you make the batter for the palt. Salt the water with a ratio of almost 1 tbsp. per liter water.

    3. Peel the potatoes and grate it. Squeeze out the excess liquid from the grated potatoes.

    4. Add 1 tbsp. salt and almost all of flour, and combine it to a dough. Depending on the amount of potatoes and how wet they are, you may need a little more or less flour than the amount in the recipe. The dough should be firm, but sticky.

    5. Add flour to your hands and grab some dough to form your dumpling. It should be a little smaller than a tennis ball in size. Push down with two fingers in the middle of the dumpling, to make room for the pork or bacon. Add about a tablespoon of the raw meat in the hole you made. Carefully bring the dough around it. Close it with your fingers and roll the dumpling to a ball. Alternatively, you can skip the hole and serve the meat separately fried on the side.

    6. Add the dumplings to the boiling water immediately after you finish forming them, as they don't hold their shape if you place them on a plate or a board.

    7. Once all the dumplings are added, carefully stir occasionally and boil for 45 minutes.

    8. Serve with butter and lingonberry jam. Leftover palt can be diced up in cubes and fried in butter another day.

    Hope you Enjoy these recipes ๐Ÿ˜โค
    Good Luck,
    ๐Ÿ‡ฌ๐Ÿ‡ง LuckyEthel (Caroline)

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  • Hello Everyone,

    Here is a Swedish Recipe for you all to try.

    ๐Ÿ‡ธ๐Ÿ‡ช Pickled Herring

    Pickled herring or "inlagd sill" is a Swedish fish dish that has long been served in Sweden at Midsummer, Christmas, and Easter celebrations. The dish consists of cleaned, skinned, and salted herring that is soaked in a marinade of vinegar, sugar, chopped onions and carrots, allspice, bay leaves, pepper, and crushed peppercorns. Before serving, the fish is cut into thick slices and it is traditionally garnished with minced red onion and sprigs of fresh dill. As always, Swedish snaps (shots of strong alcoholic beverages) are more than welcome to accompany this dish.

    Ready in: 10 minutes prep time, at least 1 day pickle time
    Servings: 10

    Ingredients

    430 Grams pre-washed Salted Herring for pickling, "Inlรคggningssill" (Clupea Harengus)
    50 ml 12% Spirit Vinegar/White Vinegar
    150 ml Water
    1 dl (80 Grams) Sugar
    ยฝ tsp. White Pepper
    2 tsp. Crushed Allspice
    1 Bay Leaf
    5 Cloves
    1 Red Onion, sliced
    10 cm Leek, sliced
    1 Small Carrot, sliced

    1. Rinse the fillets in water and cut them in 1-2 cm wide strips.

    2. Boil the pickling liquid: Add the vinegar, water, sugar, white pepper, allspice, bay leaves and cloves in a saucepan and bring to the boil. Remove from the heat and cool in the fridge until completely cold.

    3. Add layers of herring, onion, leek and carrot in a large jar.

    4. Pour the pickling liquid over the layered fish and vegetables so everything is completely covered.

    5. Leave the jar in the fridge for at least 1 day before serving.

    6. Serve with boiled fresh potatoes, a boiled egg and some fresh dill or sour cream and onion. Alternatively, add a couple of slices of herring on a piece of crispbread.

    Hope you have fun creating this recipe ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง ๐Ÿ˜โค

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  • Hello Everyone,

    Here is a Greek Recipe for you to try. ๐Ÿ˜

    ๐Ÿ‡ฌ๐Ÿ‡ท Souvlaki

    You simply cannot go to Greece without experiencing souvlaki. It's a major Greek street food, and the word Souvlaki simply means "meat on skewers." But Greeks also use it to describe the actual meal; warm pita, loaded with perfectly marinated grilled meat and topped with sauce.

    Ready in: 1h 10 minutes
    Servings: 6-8

    Ingredients

    800 Grams Pork, cut in 2 cm chunks
    100 ml Olive Oil
    ยฝ Lemon
    2 tsp. of Mustard
    1 tsp. Dried Oregano
    Salt and Pepper to taste
    8 Pita Breads
    1-2 Red Onions
    1 Tomato, sliced
    Tzatziki
    8 Wooden Skewers, soaked in water

    1. Cut the pork in chunks of approximately 2 cm. Place it in a bowl and combine with olive oil, juice from the lemon, mustard and oregano. Mix well, cover and let it rest in the fridge for at least 30 minutes.

    2. Take your skewers and cut them to the size of your griddle pan. Push the pork pieces through the skewers and switch on the heat.

    3. Heat up your griddle pan on high heat and cook the skewers for about 8 minutes, turning occasionally until golden and cooked through. Alternatively, you can cook the skewers on the grill.

    4. Meanwhile, heat up a small pan to cook the pita breads. Brush them with olive oil and season with salt, pepper and oregano. Pita breads need 1-2 minutes on each side.

    5. Stuff your pita breads with the grilled meat, tomatoes, onions and dollops of tzatziki.

    I've not tried Greek food, has anybody else?๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is another great recipe for you.๐ŸŒฐ๐Ÿนโค

    ๐Ÿ‡ฎ๐Ÿ‡ณ Daal

    Red Lentil Dal is the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.

    Ready in: 30 minutes
    Servings: 4

    Ingredients

    2ยฝ Deciliter Red Lentils, rinsed
    1 tbsp. Vegetable Oil
    ยฝ tsp. Cumin Seeds
    1 Cinnamon Stick
    1 Large Onion, diced
    1 Green Chili Pepper, stemmed, seeded, and minced (Serrano for spicy, Jalapeno for more mild)
    4 Garlic Cloves, minced
    1 tbsp. finely minced Ginger
    ยฝ tsp. ground Turmeric
    ยฝ tsp. ground Cardamom
    ยฝ tsp. ground Paprika
    ยฝ tsp. Salt (or to taste)
    1 Tomato
    ยฝ Lemon
    Chopped Cilantro Leaves for garnish

    1. Place the rinsed lentils in a medium saucepan along with 7.5 deciliter of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

    2. Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

    3. Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

    4. Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.

    5. Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.

    6. Garnish with cilantro; serve with basmati rice and naan bread.

    โค๐Ÿ˜๐Ÿ‘๐Ÿ„๐Ÿน๐ŸŒฐ๐Ÿ—
    Good Luck Everybody with this recipe.
    All my best,
    LuckyEthel (Caroline) ๐Ÿ˜๐Ÿ˜Ž ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a French Recipe for all you who wants to try French cooking. โค๐Ÿฑ

    ๐Ÿ‡ซ๐Ÿ‡ท Confit de Canard

    A classic, hugely popular recipe from France. You can make it time and time again and it just gets better. Canard means duck, and Confit as a cooking term describes when food is cooked in grease at a lower temperature for a longer time.

    Ready in: 2h 30 minutes
    Servings: 4

    Ingredients

    4 Bay Leaves, roughly torn
    4 Garlic Cloves, roughly chopped
    Handful Thyme Sprigs, roughly torn
    4 Ducks Legs
    1 Deciliter White Wine

    1.1The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.

    2. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.

    3. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat.

    4. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering.

    5. After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.

    6. The duck legs are now cooked and can be eaten immediately โ€“ or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.

    7. To reheat and crisp up the duck legs, heat oven to 400ยฐ F or 200ยฐ C. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp.

    8. Serve with the reheated gravy, a crisp salad and some crisp golden potatoes or mash.

    All the best of luck,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Swedish Recipe for you. ๐ŸŒฐ๐Ÿ—๐Ÿ„

    ๐Ÿ‡ธ๐Ÿ‡ช Pyttipanna

    Initially regarded as a simple dish assembled from available leftovers, this rustic hash nowadays stands as the ultimate comfort food and a favorite meal in many Nordic countries. Pyttipanna is incredibly versatile and usually consists of diced potatoes and different types of meat and vegetables that are pan-fried in butter. Served with a fried egg on top and alongside various pickled salads.

    Ready in: 30 minutes
    Servings: 4

    Ingredients

    1200 Grams Potatoes
    3 Onions, chopped
    600 Grams cooked meat. Beef, Sausage or Ham or a mix of it all.
    3 tbsp. Oil
    3 tbsp. Butter
    1 small bunch Parsley
    Salt, to taste
    Pepper, to taste
    4 Eggs
    Pickled Beetroots, for serving
    Pickled Cucumber, for serving

    1. Peel the potatoes and cut them into 1 x 1 centimeter cubes.

    2. Put the potato cubes in a bowl and rinse thoroughly to remove the starch. Then drain the potatoes carefully.

    3. Chop the meat into 1 x 1 centimeter cubes.

    4. Fry the potatoes in the oil and butter on medium high heat until it is soft and have a golden color. Season with salt and pepper.

    5. Add the onions to the potatoes and let it soften for a few minutes.

    6. Add the meat and fry along with the potatoes and onions for a few minutes. Season with salt and pepper again, if needed.

    7. Chop the parsley and sprinkle it on top.

    8. Fry the eggs. The classic pyttipanna comes with a sunny side up egg with a runny yolk.

    9. Serve the pyttipanna with a fried egg and pickled beetroots and cucumber.

    Hope you Enjoy this recipe, ๐Ÿ—๐ŸŒฐ๐Ÿฝ
    All the best,
    LuckyEthel ( Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone Again,

    Here is a Spanish Recipe for you.

    ๐Ÿ‘๐ŸŒฏ๐Ÿถ๐Ÿฝ

    ๐Ÿ‡ช๐Ÿ‡ธ Tortilla Espanola

    Tortilla Espanola, the Spanish tortilla, is an egg and potato omelet and not a bread. Unlike most omelets, a Spanish tortilla is best served at room temperature. It is the classic tapa, prepared all over Spain.

    Ready in: 45 minutes
    Servings: 6

    Ingredients

    8 Large Eggs
    475 ml. Extra-Virgin Olive Oil
    700 Grams Potatoes, peeled, halved, and thinly sliced crosswise
    350 Grams Yellow Onions, thinly sliced
    Salt to taste

    1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

    2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions. They should gently (but not vigorously) bubble in the oil. Regulate the heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes.

    3. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve the oil.

    4. Transfer the potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat the eggs vigorously again to re-froth, then scrape the potatoes and onions in and stir until thoroughly combined. Set aside for 5 minutes.

    5. Meanwhile, wipe out the skillet. Add 3 tablespoons of the reserved frying oil and set over medium-high heat until shimmering. Scrape the egg mixture into the skillet and cook, swirling and shaking pan rapidly until the bottom and sides begin to set, about 3 minutes.

    6. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent the bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

    7. Place a large overturned flat plate or lid on top of the skillet. Set a hand on top (using a dish towel if you are sensitive to heat), and in one very quick motion, invert the tortilla onto it.

    8. Add 1 more tablespoon of the reserved oil to skillet and return to heat. Carefully slide the tortilla back into skillet and continue to cook until the other side is beginning to firm up, about 2 minutes. Use the rubber spatula again to press the sides in all around to form a rounded puck shape.

    9. Continue to cook the tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip the tortilla 2 or 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

    10. Carefully slide the tortilla out of the pan onto a clean plate and let it rest at least 5 minutes before serving with aioli. The tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvreโ€“sized snack. It is just as good, if not better, at room temperature.

    Hope you Enjoy ๐Ÿ˜๐Ÿฝ๐Ÿ‘๐Ÿ„
    Take Care & All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    Here is a Mexican Recipe for you to try.

    ๐Ÿ‡ฎ๐Ÿ‡น Aguachile

    Aguachile is a popular Mexican appetizer which is similar to ceviche. Shrimp is marinated in a lime juice, but with the addition of chili and coriander. It's a delicious appetizer that is very easy to cook.

    Ready in: 45 minutes
    Servings: 6

    Ingredients

    500 Grams raw Shrimp, peeled and deveined, tails removed
    2 Limes
    generous pinch Salt
    ยผ of a Red Onion, very thinly sliced
    Splash White Vinegar
    Marinade:

    250 ml Fresh Lime Juice
    1 Garlic Clove
    Half of a Large bunch Coriander
    2 Jalapeรฑos, sliced in half lengthwise
    1 Serano Chili, sliced in half lengthwise (optional)
    1 teaspoon Salt
    Garnish:

    Cucumber slices
    Avocado slices
    Radish slices
    Olive Oil
    Coriander Leaves
    Tortilla Chips or Mini Tostadas

    1. Slice the shrimp in half lengthwise and remove any veins or tails. Place in a shallow serving dish in one layer if possible.

    2. Squeeze with enough lime to cover the shrimp. The lime will cook the shrimp, turning them slightly pink. Sprinkle with a little salt.

    3. Turn shrimp over as needed to cook both sides in the lime juice. This will take about 20 minutes.

    4. Thinly slice the red onion, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Add a splash of white vinegar to enhance and bring out the red color of the onion.

    5. Make the Aguachile marinade. Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary.

    6. Pour the marinade over the shrimp and toss to coat.

    7. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate 30 minutes or up to 4 hours.

    8. When cold and ready to serve, taste to adjust the salt. Add avocado slices to the top, scatter with fresh coriander over and an optional drizzle of olive oil. Serve with tortilla chips or mini tostadas on the side.

    ๐Ÿ„๐ŸŒถ๐Ÿฑ๐Ÿข๐Ÿฝ
    Hope you enjoy.
    Take Care, All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    How is everyone going.
    Here is A French Dessert for you to try. ๐ŸŠ๐ŸŠ๐Ÿน๐Ÿธ๐Ÿง

    ๐Ÿ‡ซ๐Ÿ‡ท Rum Baba

    Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. These individual little boozy cakes make a fine and elegant finale to a meal. They're even better baked a few days ahead. It is best to make these in medium savarin or ring molds, though you can get by with small dariole basins or even fairy cake tins.

    Ready in: 2h
    Servings: 12

    Ingredients

    Cakes:

    1 tbsp. Dry Yeast
    3 tbsp. Warm Water
    3 Eggs, beaten
    240 Grams all-purpose Flour
    2 tbsp. granulated Sugar
    1 tsp. Lemon Zest
    1 tsp. Orange Zest
    1 tsp. Salt
    115 Grams Butter, softened
    120 Grams Golden Raisins
    3 tbsp Dark Rum
    Syrup:

    700 ml Water
    400 Grams granulated Sugar
    120-160 ml Dark Rum (to taste)
    1ยฝ tsp Vanilla Extract

    1. Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes.

    2. Lightly beat the eggs into the yeast and water.

    3. In a small bowl, mix the flour, sugar, citrus zests, and salt together. Then stir the dry mixture into the yeast and eggs and incorporate it.

    4. Add the softened butter and knead the dough for about 5 minutes, until it turns soft and elastic. Theb cover the dough and allow it to rise for 1 hour until it doubles in size.

    5. While the dough is rising, soak the raisins in 3 tablespoons of rum.

    6. Once the dough has doubled in size, fold the rum-soaked fruit into it.

    7. Grease 12 baba molds and divide the dough among them.

    8. Preheat the oven to 200ยฐC or 400ยฐF.

    9. Cover the molds and allow the dough to rise for another 30 to 45 minutes, or until the dough has just started to rise above the moldsโ€™ edges.

    10. Uncover the babas and bake them for 20 to 25 minutes, until they turn golden brown and begin to pull away from the sides of the molds.

    11. While the babas are cooling, make the rum soaking syrup. In a medium saucepan set over medium heat, bring the water and sugar to a boil for 5 to 10 minutes, until the syrup has thickened.

    12. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.

    13. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup.

    14. Serve each Baba on a dessert plate accompanied by whipped vanilla cream and fresh raspberries or strawberries.

    Yum Yum
    ๐Ÿง๐Ÿธ๐Ÿนโค๐Ÿ˜
    This really sounds nice, it's a shame I don't drink Alcohol.๐Ÿ˜‹
    I hope you all will like this recipe. Please let me know how you go? โค๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

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  • Hello Everyone,

    How are we today.
    Here is a Super Rare French Recipe for you.

    ๐Ÿ‡ซ๐Ÿ‡ท Boeuf Bourguignon

    Homemade Beef Bourguignon is a labor of love. It's certainly not a quick weeknight dinner but that doesn't mean it's hard to make. It is a well-known French recipe, popular all around the world. The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy.

    Ready in: 3h 30 minutes
    Servings: 6

    Ingredients

    1.6 kg Braising Steak
    4โ€“5 tbsp. Oil
    200 Grams Smoked Bacon, cut into 2 cm pieces
    1 Large Onion, finely chopped
    1 Large Carrot, peeled and sliced
    2 Garlic Cloves, crushed
    400 ml. Red Wine
    2 tbsp. Tomato Purรฉe
    2 Beef Stock Cubes
    2 Large Bay Leaves
    3 Bushy Sprigs fresh Thyme
    25 Grams Butter
    450 Grams Button Onions, or 24 Baby Onions
    300 Grams Button Chestnut Mushrooms, wiped and halved or quartered if large
    2 tbsp. Corn Flour
    2 tbsp. Cold Water
    Salt and freshly Ground Black Pepper to taste
    Hopped fresh Parsley, to garnish

    1. Cut the braising steak into chunky pieces, each around 4โ€“5 cm. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.

    2. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a mediumโ€“high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170หšC or 340หšF.

    3. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2โ€“3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion and carrot over a low heat for 5โ€“6 minutes, stirring often until softened. Stir the garlic and the tomato purรฉe into the pan and cook for 1 minute more.

    4. Add the onion, carrot, garlic and tomato purรฉe mix to the pan with the meat and pour over the wine. Stir in enough water to just cover the meat. Crumble over the stock cubes, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for about 2 hours, or until the beef is almost completely tender.

    5. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they donโ€™t fall apart and peel off the skin.

    6. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 4-5 minutes over a fairly high heat until golden brown, turning often.

    7. Mix the cornflour with the water in a small bowl until smooth.

    8. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon โ€“ if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.

    9. Remove the thyme stalks when the casserole is ready. Sprinkle with parsley and serve with mashed potatoes and some green vegetables.

    Who ever tries this recipe, good luck ๐Ÿ˜
    I can't even say the word.๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜๐Ÿ…๐Ÿ—โค ๐Ÿ‡ฌ๐Ÿ‡ง

    1 comments - add a comment
  • Hello Everyone,

    Here is a Russian Recipe for you.

    ๐Ÿ‡ท๐Ÿ‡บ Pozharsky Cutlets

    A Pozharsky cutlet is a breaded ground chicken or veal patty that is typical for Russian cuisine. A distinct feature of this cutlet is adding butter to minced meat which results in an especially juicy and tender consistency. The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.

    Ready in: 45 minutes
    Servings: 4

    Ingredients

    400 Grams Chicken Meat, minced
    350 Grams White Bread or Baguette
    100 ml. Cream
    50 Grams Butter plus more for frying
    1 Onion, finely chopped
    2 Eggs, beaten
    Salt & freshly ground Black Pepper to taste

    1. Cut the crust off all the bread.

    2. Soak 100 grams of the bread in the cream, and dice the remaining bread in small cubes.

    3. Saute the onion in butter until translucent, then let it cool down.

    4. Squeeze the excess liquid out of the soaked bread.

    5. Mix the meat, onion and soaked bread together and let it cool down in the fridge.

    6. Melt the butter and add to the minced meat along with salt and pepper. Put it into the fridge again to cool down.

    7. Once cold, make cutlets with your hands. Dip them in egg and coat thoroughly in the diced bread. Push the bread cubes in a little so they stick to the meat.

    8. Preheat the oven to 400ยฐF or 200ยฐC.

    9. Fry the cutlets in a well preheated pan with a generous amount of melted butter. As soon as they get a golden color, put them into the oven for 15 minutes

    10. Serve the Pozharsky cutlets hot with mashed potatoes, mushroom gravy and pickled cucumber.

    I've not heard of this recipe, does anyone else? ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

    1 comments - add a comment
  • Hello Everyone,
    How are we all.

    Here is a Mexican Recipe for you.

    ๐Ÿ‡ฎ๐Ÿ‡น Salsa

    Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with fresh tomatoes, onion, cilantro, and serrano peppers that goes great with fish and seafood.

    Ready in: 1h
    Servings: 4

    Ingredients

    4 Large firm Tomatoes, skinned and deseeded
    ยฝ Medium Red Onion
    1 Jalapeno Chili Pepper
    8 Sprigs of Cilantro
    Salt and freshly ground Black Pepper
    1 Lime

    1. Remove the seeds and veins from the chili, or leave them in if you want a hotter salsa.

    2. Using a sharp knife, chop the onion and tomato finely and put them in a serving bowl.

    3. Chop the chili very finely before adding it to the tomatoes and onion.

    4. Add coriander and lime juice, and season with salt and freshly milled black pepper. Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.

    I've not tried this recipe, has anyone else tried this? โค
    All the best,
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was actually invented by London department store Fortnum & Mason in 1738.

    ๐Ÿ‡ฌ๐Ÿ‡ง Scotch Eggs

    Ready in: 1h
    Servings: 8

    Ingredients

    10 Eggs
    500 Grams good-quality Pork Sausages, skins removed
    2 tbsp. Dijon Mustard
    2 tbsp. Chopped Chives
    2 tbsp. Chopped Parsley
    200 Grams Plain Flour
    125 Grams dried Breadcrumbs or Panko
    60 ml Milk
    Oil for deep frying
    Salt and Black Pepper

    1. Place 8 eggs in a pan of cold water. Bring to the boil and simmer over medium heat for 2 minutes. Then plunge the eggs into a bowl of iced water and set aside.

    2. Place the sausage meat, Dijon mustard, chopped herbs and 2 tablespoons of cold water in a bowl. Season with salt and pepper and mix well to combine. Form into 8 patties.

    3. Carefully peel the eggs and gently pat them dry with a paper towel. Enclose each egg in a sausage meat patty, shaping with your hands to ensure the egg is completely covered.

    4. Chill the meat covered eggs for 15 minutes.

    5. Season the flour with salt and pepper, then spread it on a plate. Spread breadcrumbs on a separate plate.

    6. In a bowl, beat milk with the remaining two eggs.

    7. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for 15 minutes.

    8. Preheat the oven to 175ยฐC or 350ยฐF.

    9. Half-fill a deep fryer or a large pan with oil and heat to 190ยฐC or 375ยฐF. A cube of bread will turn golden in 30 seconds when the oil is hot enough. Fry the eggs, in batches, for 2 minutes or until golden.

    10. Place the eggs on a baking tray and bake in the oven for 10 minutes until the meat is cooked through. Serve warm or cold.

    I love Scotch Eggs, how about you?โค๐Ÿ…
    Have a go this recipe, I will definitely try it. ๐Ÿ˜
    All the best,
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here is a Chinese Recipe:

    ๐Ÿ‡จ๐Ÿ‡ณ Peking Duck

    Peking duck is a traditional Chinese dish. This is a simplified version of the dish which is very simple to make. Because the duck needs to hang for at least 24 hours, summer is not a good season to cook Peking duck. Save it for a cold winter day instead.

    Ready in: 1h 20 minutes plus 1 day
    Servings: 2

    Ingredients

    Roast Duck

    1 Whole Duck (around 1 kilo), dressed and cleaned and patted dry
    1 tsp. White Vinegar, for soaking
    2 tbsp. Oyster Sauce
    1 tsp. Chinese Five Spice Powder
    2 tbsp. Maltose (Malt Sugar)
    2 tbsp. Boiling Water
    1ยฝ tbsp. Chinese cooking Wine
    Assembling

    10 Moo Shu Pancakes (Peking Duck Pancakes)
    2 tbsp. Sweet Bean Sauce
    1 tbsp. Sesame Oil
    1 Cucumber
    2 Leek Onions, White part only

    1. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks over the sink (or outdoors if you have the possibility, as long as it won't freeze).

    2. Mix 2 tablespoons of oyster sauce with ยฝ tablespoon of Chinese cooking wine and 1 teaspoon Chinese five spice powder. Spread the sauce inside the cavity of the duck.

    3. In a small bowl, mix 2 tablespoons of maltose with 2 tablespoons of hot water and ยฝ teaspoon white vinegar. Then brush the liquid evenly on the duck skin. Wait for 30 minutes and brush again. Then hang the duck again for at least 24 hours.

    4. Seal the bottom of the duck with soaked toothpicks.

    5. Pre-heat oven to 350ยฐ F or 180ยฐ C. Place the duck on a baking grill and use a lined baking pan to catch the drops.

    6. Roast for 20 minutes. Then turn the duck over and roast the other side for another 15 minutes. Lower the temperature to 250ยฐ F or 120ยฐ C and continue roasting for 30 minutes. If your bird is bigger than 1 kilo, add another 10 minutes to the cooking time for every half kilo weight addition.

    7. Set the oven temperature to 350ยฐF or 180ยฐC again and roast for 6-10 minutes to crisp the skin. Watch carefully at this step and do not let the skin get burnt.

    8. Let the duck rest for 30 minutes.

    9. Cut cucumber into small strips. Cut the leek onion in half, take the green part out and cut the remaining white part into fine strips.

    10. Mix 2 tablespoons of sweet red bean sauce with 1 tablespoon of sesame oil for the sauce.

    11. Cut the duck. Firstly cut a line between the breasts. then divide into two parts in the middle. Slice the breast meat with skins on, one by one. You can hand-shred the rest of the meat and leave the leftover bones for a broth.

    12. When assembling: Take one pancake and brush around ยฝ-1 teaspoon of the sauce at the bottom of it. Lay a small brunch of shredded onion and cucumber on it. Then place two slices of duck breast in the pancake and roll it up.

    Who loves Chinese Food like I do.โค๐ŸŒฐ๐Ÿ’๐ŸŒฎ

    Have fun trying this recipe out.
    All the best,
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here Is A Swedish Recipe:

    ๐Ÿ‡ธ๐Ÿ‡ช Sjomansbiff

    Swedish Fishermanโ€™s Beef or โ€œSjรถmansbiffโ€ is a traditional stew. Beef and onion slices are browned and then layered with potatoes. The ingredients are cooked in beer until tender. This is one of my favorite examples of a deceptively simple dish. It can be made ahead, reheats well, and the beer adds a great depth of flavor all in one bottle. Now a cold weather staple, the origin of the dish comes from its popularity with seafarers. The few ingredients made in one pot, made it easy to prepare on a boat. The beer was supposedly first used when fresh water was not available.

    Ready in: 1h
    Servings: 4

    Ingredients

    8 Large Potatoes
    2 Onions
    800 Grams Stewing Steak or topside of Beef, thinly sliced
    2 Bay Leaves
    200 ml. Beef Broth
    200 ml. Beer
    1 small bunch Parsley
    4 tbsp. Butter
    Salt, to taste
    Pepper, to taste
    Pickled Beetroots, for serving
    Pickled Cucumber, for serving

    1. Preheat the oven to 200ยฐC or 390ยฐF.

    2. Peel the potatoes and slice them thinly, about 3-5 millimeter slices.

    3. Slice the onion thinly.

    4. Heat up 1 tbsp. butter in a frying pan on medium heat and sweat the onions until soft and translucent. Season with salt and pepper, then remove the onion and set aside.

    5. Increase to high heat in the frying pan and quickly brown the thinly sliced piece of beef in the remaining butter. Best is to brown the beef in batches, so the temperature of the frying pan doesn't drop too much.

    6. Add the potatoes, onion and meat in several layers in a baking tray with a lid. Add the bay leaves and pour the broth and beer over the meat and vegetables.

    7. Bake in the oven with a lid on top for about 45 minutes, until the potatoes are soft.

    8. Chop the parsley and sprinkle on top of the dish.

    9. Serve with pickled beetroots and cucumber.

    Hope you enjoy this recipe ๐ŸŒฐ๐Ÿ„๐Ÿ…๐Ÿ˜
    LuckyEthel (Caroline) โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Here Is A Traditional British Recipe:

    ๐Ÿ‡ฌ๐Ÿ‡ง Yorkshire Pudding

    Soft but crisp Yorkshire pudding is a common English side dish. It is a baked savory pudding that can be served either as a first course or as part of a main course. It is part of the traditional Sunday roast, and it's perfect for mopping up gravy.

    Ready in: 45 minutes
    Servings: 6

    Ingredients

    4 Eggs
    450 ml Milk
    250 Grams Plain Flour
    4 tbsp Vegetable Oil
    1/2 Teaspoon Coarse Salt

    1. A blender, combine the eggs, milk, flour, and salt. Blend until it's well combined and then place it in the refrigerator to rest for at least 30 minutes.

    2. Preheat your oven to 220ยฐC or 425ยฐF.

    3. Put 1 teaspoon of the oil into each section the muffin tin, and place it in the oven on the top shelf until the oil is very hot, almost smoking.

    4. While the oil is preheating, take out your batter and give it a stir.

    5. As soon as you take the tray from the oven, quickly pour in the batter to fill the tins three-quarters full. It should sizzle when you do. Immediately put the tray back into the oven.

    6. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse. If you think they are getting too dark before they get cooked through, lower the oven temperature a little.

    I love Yorkshire Pudding, yum yum ๐Ÿ˜โค
    If you haven't tried this recipe, you should try it.
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Another Recipe to try.

    ๐Ÿ‡ฎ๐Ÿ‡ณ Masala Dosa

    Masala Dosa is a stuffed pancake (Dosa). The Dosa is made by soaking rice and lentils overnight in water and then grinding it to a batter. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of coriander.

    Ready in: 9 hours 30 minutes
    Servings: 20 pancakes

    Ingredients

    Batter:

    330 Grams Idli Rice
    125 Grams Black Lentils
    35 Grams thick Poha (Flattened Rice)
    20 Fenugreek Seeds
    Water for soaking and grinding
    Salt to taste
    Potato Masala:

    300 Grams Potatoes, boiled and crumbled
    2 tbsp. Butter or Ghee
    ยฝ tsp. Mustard Seeds
    1 tbsp. Chickpeas, soaked in 60 ml hot water for 30 minutes
    2 Medium Onions, thinly sliced
    1 tsp. Finely chopped Ginger
    8-10 Curry Leaves
    1-2 Green Chilis, chopped
    ยผ Teaspoon Turmeric Powder
    125 ml Water
    3 tbsp. Chopped Coriander Leaves
    ยผ tsp. Sugar
    Salt to taste

    1. Rinse the black lentils and fenugreek seeds a couple of times, then soak them in 250 ml water for 4 to 5 hours.

    2. Rinse the idli rice and the flattened rice, then soak it in 500 ml water for 4-5 hours..

    3. Strain the water from the soaked lentils, then add the lentils in the grinder jar. Also add 125 ml of the soaked and strained water to the lentils.

    4. Grind the lentils and fenugreek seeds until you get a batter which is light and fluffy. Remove the batter from the grinder.

    5. Strain the rice well. Then in the same grinder, add the soaked rice and 250 ml of fresh water. Grind it in one or more batches, depending on the size of your grinder, until it is smooth.

    6. Combine the rice batter with the lentil batter and add ยฝ salt, or more, to taste. Mix until everything is very well combined. Cover and keep aside to ferment for 8 to 9 hours.

    7. Heat the butter or ghee in a pan on medium heat. Aad mustard seeds to the pan, then add the soaked chickpeas. Saute for 2 to 3 minutes on a low flame or till they turn light golden or golden.

    8. Add the sliced onions, curry leaves, green chilis and ginger. Saute the onions until they soften and turn translucent.

    9. Add the turmeric powder and mix well.

    10. Add 125 ml of water. Mix and simmer for 2-3 minutes until the mixture thickens a bit.

    11. Add the boiled chopped potatoes. Season with salt and sugar. Simmer on a low heat for 3 to 4 minutes, stirring occasionally.

    12. Switch off the heat and add chopped coriander leaves. also add the fried cashews now and mix well. the potato masala should be moist and easily spreadable on the dosa. make sure there is no water in the potato masala. it should not be of a curry or gravy consistency.

    13. Time to fry the lentil pancakes. Heat a cast iron pan or a flat non-stick pan to medium heat. Fry the lentil batter like thin pancakes in a little oil. Sprinkle some oil on top and on the edges, then cover the pancake with a lid and let it cook until the bottom is golden and crisp.

    14. Spread som potato masala on the pancake, fold it up and serve.

    ๐Ÿฑ Hope Everyone Enjoy trying this recipe.๐Ÿ˜โค
    LuckyEthel (Caroline)โค๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    2 comments - add a comment
  • Hello Everyone, How are you all doing.
    Here is a French Recipe,

    ๐Ÿ‡ซ๐Ÿ‡ท Crepes:

    Crepes are the European cousin of American pancakes. These crepes are just so popular in France, so much so that the French even have a day dedicated to them. La Chandeleur, or Crepe day (February 2nd), is a French holiday during which crepes are traditionally eaten for dinner.

    Ready in: 25 minutes
    Servings: 10 crepes

    Ingredients

    3 Deciliters Milk
    3 Large Eggs
    2 tbsp. Melted Butter
    2 tsp. Sugar for Savory Crepes, OR
    2-3 tbsp. Sugar for sweet Dessert Crepes
    ยฝ tsp. Salt
    110 Grams Flour

    Filling Ideas for Sweet Crepes:

    Nutella and Banana
    Berries and Cream
    Banana and Caramel/Butterscotch
    Chocolate and Strawberries
    Lemon Curd or Passion Fruit Curd
    Ice Cream, Nuts and Chocolate Sauce

    Filling Ideas for Savoury Crepes:

    Ham and Cheese
    Chicken and Mushroom
    Ham and Eggs
    Sauteed Mushrooms
    Shrimp
    Bacon and Eggs

    1. Place the milk and eggs in a jug or bowl. Whisk to combine.

    2. Add the butter and whisk it in.

    3. Place the flour, salt and sugar in a large bowl.

    4. Add about 2-3 deciliters of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.

    5. Add the rest of the liquid and mix to form a smooth, watery batter.

    6. Cover the batter and let it rest for at least 20 minutes.

    7. Preheat a non-stick pan over medium heat.

    9. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.

    10. Pour about 1 deciliter of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.

    11. Place the pan back on the heat to let the crepe cook. Cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10-15 seconds on the other side until the crepes have caramelized spots.

    12. Repeat until all the batter is used up, but remember to mix the batter each time.

    13. Add your favorite filling to each of your sweet or savory crepes and fold them.

    ๐Ÿ˜ This Recipe really sounds delicious, yum yum๐Ÿฝ๐Ÿ ๐Ÿ˜๐Ÿ โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    Recipe ( ๐Ÿ‡ฌ๐Ÿ‡ท Greek Salad )

    A traditional Greek salad, or a Horiatiki Salata, is a staple in just about any Greek restaurant anywhere in the world. It's served as a side dish, or as a light meal with bread.

    Ready in: 15 minutes
    Servings: 4-6

    Ingredients

    4-5 Large Tomatoes
    1 Cucumber
    ยฝ Green Bell Pepper
    1 Large Red Onion
    100 Grams Feta Cheese, sliced or crumbled
    12 Greek Olives (Kalamata, Green Cretan Olives or similar)
    4 tbsp. Extra Virgin Olive Oil
    2 tbsp. Red Wine Vinegar
    Dried Oregano, Salt and Black Pepper to taste

    1. Wash and drain the vegetables.

    2. Cut the tomatoes into bite size wedges, cut the cucumber into round slices, cut the onion in the middle and then cut it into thin slices and then after deseeding the pepper cut it into thin slices.

    3. Add the olives.

    4. Add olive oil, vinegar, oregano and salt and mix well.

    5. Add a block of feta on top and drizzle some more oregano and olive oil.

    6. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano.

    7. When serving, break the feta into smaller pieces and mix the salad again.

    This Greek Salad sounds very tasty & is Ideal for summer Lunch ๐Ÿ˜๐ŸŽ๐Ÿ’๐Ÿ‰
    All my best wishes to you all ๐Ÿ˜
    LuckyEthel (Caroline) ๐Ÿ™‚๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello,

    If you want to try to cook this dish for real at home, here is what you need and how you do it:

    ๐Ÿ‡บ๐Ÿ‡ธ Meatloaf

    Meatloaf is an easy and tasty way to cook minced beef. Serve it with potatoes (mashed, boiled or roasted), vegetables and gravy.

    Ready in: 60 minutes
    Servings: 8

    Ingredients:

    600 Grams Ground Beef
    1 Egg
    1 Finely chopped Onion
    1.5 Deciliters Milk
    2.5 Deciliters dried Bread Crumbs
    2 tbsp. Mustard
    1 tbsp. Ketchup
    1 tbsp. Worcestershire Sauce
    1 tsp. Dried Parsley
    1/2 tsp. Garlic Powder
    Salt and Pepper to taste

    Topping:

    4 tbsp Ketchup
    2 tbsp. Brown Sugar
    1 tbsp. Red Wine Vinegar

    1. Preheat the oven to 350ยฐF or 175ยฐC.

    2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, garlic powder, salt and pepper. Use your hands to mush and mix these ingredients together until well combined.

    3. Place in a lightly greased loaf pan, or form into a loaf and place in a lightly greased baking dish. Pat the meat down into an even layer.

    4. In a small bowl, stir together the ketchup, brown sugar and vinegar for the topping. Pour the sauce on top of the meatloaf and spread it into an even layer.

    5. Bake for 1 hour.

    6. Let the meatloaf rest in the tray for 8-10 minutes before serving.

    This recipe sounds nice. ๐Ÿ˜€๐Ÿ˜
    Hope you enjoy, LuckyEthel ( Caroline ) ๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    add a comment
  • Hello Everyone,

    This Is A Recipe I created on Food Game Site.

    ๐Ÿ‡ฎ๐Ÿ‡ณ Naan

    Naan is a soft and fluffy Indian-style flatbread traditionally made in a Tandoor, or Cylindrical Clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. Fortunately, it is possible to make it at home and replicate the high heat and charred flavor of a clay oven by using a grill.

    Ready in: 30 minutes
    Servings: 5

    Ingredients

    250 Grams all-purpose Flour, plus more for rolling
    2 tsp. Sugar
    ยฝ tsp. Salt
    ยฝ tsp. Baking Powder
    120 ml. Milk
    2 tbsp. Vegetable Oil
    2 Tablespoons melted Salted Butter, for brushing on finished Naans
    2 Cloves chopped Garlic (optional), for serving

    1. For the dough, sift the flour, sugar, salt and baking powder into a bowl.

    2. In another bowl, mix together the milk and oil.

    3. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the center and incorporating the flour from the edges of the 'well', to make a smooth, soft dough.

    4. Knead well for 8โ€“10 minutes, adding a little flour if the dough is too sticky.

    5. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10โ€“15 minutes. Form the dough into five balls.

    6. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

    7. Roll the dough balls out quite thinly, ideally in a teardrop shape. Sprinkle over the chopped garlic if you want to use it, and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1โ€“2 minutes, or until lightly browned.

    8. Brush with butter and serve hot.

    I will try doing this ๐Ÿ˜€๐Ÿ˜
    Let me know If anyone has tried this recipe & how it went.
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜๐Ÿ˜ ๐Ÿ‡ฌ๐Ÿ‡ง

    1 comments - add a comment
  • Mar 19th 2023 at 10:50 AM
    My Latest News From VTG

    Hello Everyone,

    This Is my latest News from VTG

    I had a nice email today from VTG saying:

    Congratulations Caroline,

    You won a prize in the Silver Tournament last week and your account has been updated with 1 week of Golden upgrade,
    You have received 1 Trophy!

    Your last week Rank: Capitan
    Your position: 1st

    Keep playing and promoting Viral Traffic Games!

    Thank you,

    Viral Traffic Games

    At the moment, I'am in 2nd place in surf League Leaderboard
    & 2nd in Diamond Tournament.
    I'm loving this Surfing.
    Everyone have a good day.
    LuckyEthel ๐Ÿ˜€๐Ÿ‰๐ŸŠ๐Ÿ’๐Ÿ“๐ŸŒ

    2 comments - add a comment
  • Hello Everyone,

    I Absolutely LOVE strawberries,
    Who else loves them like I do?
    I hope everyone is doing well, not straining yourself with to much surfing.

    Everyone Take Care
    LuckyEthel & My Hubby ๐Ÿ˜€๐Ÿ˜€๐Ÿ“๐Ÿ“๐Ÿ“๐Ÿ“

    2 comments - add a comment
  • Mar 14th 2023 at 4:05 AM
    16

    My Hubby Bert says 16

    What is he upto this time?

    add a comment
  • Mar 12th 2023 at 3:41 AM
    This Is What I Found Out Today

    Congratulations Caroline,

    You won a prize in the Silver Tournament last week and your account has been updated with 150 banner impressions, 150 text ad impressions,
    You have received 1 Trophy!

    Your last week Rank: Warrior
    Your position: 10th

    Keep playing and promoting Viral Traffic Games!

    Thank you,

    Viral Traffic Games

    This is what happened when I told my Hubby
    My Hubby ,Bert is hopping about with laughter.
    I'm gonna lock him a cupboard?.
    What do you think?
    LuckyEthel

    add a comment
  • Nov 3rd 2018 at 11:05 AM
    Introducing the HOME of REAL Mentoring

    Global Homeworkers Club

    https://globalhomeworkersclub.live/audiopod/

    add a comment