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Being half Scottish I remember celebrating Burns Night every year with my family (with some compulsory reading of Burns poetry!). Now I have the choice its vegetarian haggis for me! Emma

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A family favourite on a lazy Sunday morning. These pancakes are delicious and feel healthy as they are made with oats, eggs and fruit! They remind me of when my daughter was little and developing her love of food!  Emma

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Gemista (Greek stuffed tomatoes & peppers)

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Gemista (Greek stuffed tomatoes & peppers)

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I am loving all the recipes and stories! This dish is a family favourite (I am half Greek) and reminds me so much of the wonderful Greek flavours I grew up with. The key is to find large beef tomatoes - however let's face it nothing can beat the Greek ones bursting with flavour and that wonderful scent when you cut into them! Amanda B

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Juicy, healthy and bursting with fresh and vibrant colors and flavours! Gemista or yemista (which in Greek means 'filled with') is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned. It is one of the most popular recipes in any Greek taverna and household, together of course with the traditional Greek Moussaka!

The traditional Greek recipe for Gemista can be either vegetarian (which in my opinion is the best!), where the Gemista are filled with rice, chopped vegetables and baked in a tomato based sauce, or they may contain minced beef or pork.

There are countless recipes for Greek stuffed tomatoes (Gemista), with almost every household having its own. So feel free to experiment with the stuffing, with different types of herbs and varying amount of spices. Your imagination is your limit with this amazing Greek dish!

How to make the perfect traditional Gemista / Yemista

This traditional Greek recipe for Gemista falls under the category of Greek dishes called "Ladera", meaning Greek dishes prepared with olive oil. So make sure to use some good quality extra virgin olive oil, which will surely lift the flavor! Although the traditional Greek recipe for Gemista doesn't call for any butter, a little secret is to add just a little bit inside the Gemista before adding the stuffing for some extra flavor.

As the peppers are not as juicy as the tomatoes the stuffing of the peppers always comes out a little dry. To avoid that, spoon some extra tomato juice over the peppers and they will become just amazing. When cooking the Gemista, make sure to cover them with aluminium foil as the steam allows the rice to cook and the vegetables to soften without them ending up being burnt.

When tomatoes are in-season they are obviously the best choice to prepare this Greek dish, but for an all-year-round dish you can use eggplants and peppers or even courgettes!

What peppers should I choose to use?

If you like your Gemista to taste sweet use yellow, red or orange bell peppers. If you prefer a slight tang and bitterness, use green peppers. Why? Green bell peppers are bitter because they are simply unripe! So substituting them for a more colourful kind will make your Gemista deliciously sweet!

Serve these extra juicy, melt-in-the mouth Yemista (Greek stuffed tomatoes) with a block of salty feta cheese and lots of bread. Enjoy!

Gemista recipe (Greek Stuffed Tomatoes and Peppers with rice)

Author: Eli K. Giannopoulos

Yield: 14 pieces 1x

Description

Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!

4 green bell peppers (or orange, red or yellow if you prefer them sweet)

5-6 potatoes, cut into wedges

2 red onions, finely chopped

2 cloves of garlic, finely chopped

1 zucchini, chopped

500g/ 18 oz. rice (for risotto)

1 tin chopped tomatoes

a small bunch of parsley, chopped

a small bunch of fresh mint, chopped

2 tbsps tomato paste

2 tsps sugar

2 tbsps of butter

salt and freshly ground pepper

olive oil

250 grams (8.8oz) beef mince (optional)

1. To prepare this delicious Greek stuffed tomatoes recipe, start by preparing your vegetables. Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.

2. Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.

3. Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.

4. Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.

5. Meat Variation: If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.

6. Peel and chop your potatoes in bite-sized chunks.

7. Assemble the Gemista. Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids inside the vegetables until full and the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray

8. Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.

9. The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!

Nutrition
Keywords: Gemista recipe, Greek stuffed Tomatoes with rice, Greek Yemista
Recipe image gallery:

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Gemista recipe (Greek Stuffed Tomatoes and Peppers with rice)

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Juicy, healthy and bursting with fresh and vibrant colors and flavours! Gemista or yemista (which in Greek means 'filled with') is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned. It is one of the most popular recipes in any Greek taverna and household, together of course with the traditional Greek Moussaka!

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This is seriously the best way to eat aubergine!! This dish will always remind me of my dad and my Sicilian heritage. Being half Sicilian and growing up in the UK, I was lucky enough to be brought up eating the most amazing authentic Italian food which I am truely grateful for. It is definitely where I get my passion for cooking from.  I always cook this dish for my British friends and they are always blown away by the flavours of the tomato, basil and aubergine.. absolute match made in heaven!
Lizzie

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After carving our pumpkin at Halloween we used the leftovers to make a soup. A taste of Autumn and zero food waste!

Carmel

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My friend's mother has apple trees and bramble bushes in her garden. She gifted me some and I made this apple and bramble cake. It was delicious served warm with some natural yoghurt!

Carmel

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My grandma (Mamgu in welsh) always had a big pile of these waiting for me when ever I visited.  Loved making them with her on a cast iron griddle. Great memories.

Lucy.

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This was a staple, when I was a child for Sunday pudding. I later learnt that there is a chocolate version! Yummy
Mary

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Tuna, capers, parsley and egg wrapped in pastry and deep fried - a tradition of our iftar meal in Ramadan

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Pakora: A specialty of a month of ramadan (fasting).

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Aubergine Parmagiana - just love this dish and so does the family

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Dal Pasta recipe | pasta recipes | Priyanka Bagdi recipes | Recipebook

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Are you looking for Dal Pasta recipe? Looking for the best pasta recipe? Look no further, we've got the best pasta recipes to make dinner prep stress free and delicious! Get the best and easy pasta recipes from recipebook by Priyanka Bagdi.Browse recipes by occasion, ingredients, cuisine, festivals and more..

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Although I am not very keen on them myself, I have fond memories of my mother enjoying dates as a treat during the Christmas season. She would have them with a bit of bread and butter on Christmas Day evening, when we wanted something to eat (but were really still full from the feast at lunchtime!).
Mary

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This is not a recipe I knew growing up, but I was lucky enough to grow up in a house where we cooked from scratch every day. My mother would search for new recipes and was very adventurous trying out new things. She would have loved this chicken and leek pie (originally from a Jamie Oliver recipe), which is a top favourite in our house. All the lads bring their biggest appetites to dinner when they know this is on the menu, and their friends love it too!
Hilda

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I curry made of Indian spices and aroma to give the best of prawns masala. Learnt from the greatest chef I have known my mother.

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I just love this cinnamon and vanilla flavoured pastry that you can have as breakfast, snack, dessert...! It smells of Greece and it reminds me of my early childhood, passing with my grandfather outside central Athenian bakeries and secretly waiting to be asked if I might want a Bougatsa... I was too shy to ask!
(Luckily he always asked, although he knew the answer of course! )                       -Paty Paliokosta

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in Eli K. Giannopoulos ***Most liked recipes***, Baked, Comfort food, Desserts, Heartwarming dishes, Intermediate, Mainland Greece, Our hand picked recipes, Pastry recipes, Tea and Coffee nibbles

Golden and creamy perfection! Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. Simply amazing! A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert. Follow our step by step Greek Bougatsa recipe and recreate this traditional sweet delight from scratch! Enjoy while still warm with a last minute sprinkle of icing sugar and cinammon.

Make the perfect homemade Bougatsa the traditional Greek way!

The key to make the most flavourful Greek Bougatsa is to use a good quality fresh butter to butter the phyllo sheets. The authentic Greek Bougatsa recipe calls for 'galaktos' butter made from cow's milk, which gives a very rich flavour and amazing smell! When preparing phyllo based Greek desserts, like this Bougatsa recipe, a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets, rather than brushing them. Working with phyllo can be tricky as its brittle and can dry out very quickly, so check the handling tips before start preparing this Bougatsa recipe. Don't forget to brush the top of the bougatsa with enough butter and scar with a knife to help release the steam.

Try out this delicious traditional Greek bougatsa recipe and amaze your friends and family with this crispy and velvety delight. Enjoy!

For the bougatsa

400-450g phyllo dough (15 ounces)

200g butter, melted (7 ounces)

1kg milk (35 ounces)

200g sugar (7 ounces)

120g all-purpose flour (4.5 ounces)

4 eggs

1 tsp vanilla extract

For the topping

Instructions

1. To make this traditional bougatsa recipe, start by making the filling (steps 1-3). To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.

2. Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, ladle 1/3 of the milk into the flour mixture and stir.

3. Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. (Do not remove the pan from the stove.) This should take 2-3 minutes. Remove the pan from the stove and stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.

4. For this bougatsa recipe you will need a large baking tray, approx. 20×30 cm. Using a pastry brush, butter the bottom and sides of the tray.

5. Unroll the phyllo dough from the plastic sleeve. To make this bougatsa recipe you will need 10-12 phyllo sheets. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top.

6. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the bougatsa with a sharp knife.

7. Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden.

8. Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. Enjoy while still warm with a hot cup of coffee or tea.

Recipe image gallery:

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Greek Bougatsa recipe (Custard Pie with Phyllo and ground Cinnamon) - My Greek Dish

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in Eli K. Giannopoulos ***Most liked recipes***, Baked, Comfort food, Desserts, Heartwarming dishes, Intermediate, Mainland Greece, Our hand picked recipes, Pastry recipes, Tea and Coffee nibbles Golden and creamy perfection! Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon..

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The easiest way to make Dal Pasta is to add leftover Dal from the night before to some freshly cooked pasta and enjoy. On the other hand the full recipe is available online e.g.
https://recipebook.io/home/recipedetails/rbk_5b5ca38f0af2b/dal-pasta
Sunil :-)

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Most Cajun food commercially available outside Louisiana bears so little resemblance to the authentic cuisine, that people often think it consists mainly of eye-watering amounts of cayenne and green peppers. This sad reflection is nothing like the food I grew up eating in New Orleans. Real Cajun food exists at the crossroads between cultures with elements of European and African influence, melded with the unique ingredients available along the central gulf coast, where the Mississippi meets the Gulf of Mexico. It’s a cuisine that is rich in flavors and fresh ingredients like deep sautéed celery, onions, and slow cooked red kidney beans. Cajun food can be spicy, but not always hot. Bay leaf, lemon, black pepper, and garlic, combine pleasantly with Worcestershire sauce to give robust flavor to New Orleans Red Beans and Rice. A dash or two of Tabasco sauce can add depth. But, I prefer the trick my Great Aunt Camilla used in her cooking. She crushed a few chili piquins into the bottom of a heated, oiled pan for a few minutes, then removed them before add the rest of the ingredients. Served on white or wild rice, with or without meat, red beans are a versatile dish sure to please any palate.
-Anna L. Morgan

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I grew up on my mum's Sri Lankan cooking and nothing really compares. I also found it really difficult to choose just one dish - the photo below shows freshly made vegetable fried rice with devil liver and fish cutlets. Healthy and yum!  - Aranee

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More of a side than a main dish…but deserves its own story nonetheless!

So good that you can eat it as a sweet side to most main meals or even on its own as snack.

This dish is pretty much cooked wherever plantains grow, from West Africa to East Africa as well as Central and South America, the Caribbean and in many parts of Southeast Asia.

It’s really quick and simple to prepare so why not give it a try?  - Lydia Ansong

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Paczki are a staple of every big occasion in Poland, especially in the winter. You can enjoy them with coffee or tea and they have a nice filling of raspberry, strawberry, cherry or wild rose jam. It is definitely a festive food. Recipe can be found here via the link below. - Emilia (Library)

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Delicious, Authentic Polish Paczki recipe traditionally made for Fat Tuesday or Thursday in February to celebrate the last day before Lent fasting begins.

When it comes to Fat Tuesday, I'm all about the Polish tradition of Paczki! The Polish do it right, because these are definitely a worthy Fat Tuesday splurge!

What are Paczki?

Pączki are essentially donuts, made by frying dough, filling with a variety of fruit or custard fillings, and coated with sugar. Paczki are made from a rich dough containing eggs, fats, sugar, yeast and sometimes milk, so they tend to be a little more rich and dense than a typical donut. Packzi can have a variety of fruit or cream fillings. They can be glazed or covered with either granulated or powdered sugar. In Poland, a stewed plum jam or a wild rose hip jam are the most traditional fillings, but many others are used as well, including strawberry, raspberry, blueberry, apple, prune or custard.

When are Paczki eaten?

In Poland, Paczki are eaten on Fat Thursday, which is the last Thursday prior to Ash Wednesday (prior to lent). The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, in preparation for the fasting of Lent ahead.

In North America, Paczki Day typically occurs on Fat Tuesday, the last day before the beginning of Lent. In some communities with large Polish populations, Paczki day is celebrated on both Fat Thursday and Fat Tuesdy.

How do you pronounce Paczki?

While there are slight variations, the typical North American pronunciation of Paczki is POONCH-key. Some prefer more of a PAUNCH-key.

Paczki Fillings:

Like jelly donuts, Paczki can be filled with any number of fillings. Any fruit jam, such as raspberry, strawberry, blueberry or plum. Apple jam/compotes are also good. On the creamy side, Bavarian Cream or custard fillings would be nice.

Cook's Notes for Polish Paczki

I like my Paczki rolled in granulated sugar. There's just something about that sugar crunch! Traditionally though, paczki have a thin icing sugar and milk glaze, if you'd rather go that route. You could also dust them in icing sugar. Any way you eat them, they're a really delicious treat and definitely a splurge.

Paczki are best eaten on the day they are made, although they do freeze well, if you have extras. You don't need a deep fryer to make these, although that's definitely the easiest route, as it keeps a constant temperature and is safer. If you don't have a fryer, use a deep, heavy pot and a portable thermometer to monitor the temperature. Do be careful though and have a lid handy, just in case.

When deep frying, be sure to use a thermometer to keep the oil temperature constant. If the oil is too hot, it will cook the outside before the inside is cooked. If it is not hot enough, the dough will absorb oil, rather than just cooking the outside to seal the oil out. Also, avoid frying too many at once, as it will lower the oil temperature.

Be sure to coat your Paczki in granulated sugar while they are still warm, so the sugar will stick. If opting for powdered sugar, obviously you'd want to wait until the Paczki are cool before coating. As powdered sugar will dissolve over time, add powdered sugar just before serving.

I quickly got tired of trying to deep fry in a pot on the stove. Not only is it slightly dangerous, it's messy and really hard to control the oil temperature in. I invested in a small deep fryer that doesn't take up much room to store and doesn't need a ton of oil to fill it - about 1 large container. When the oil is cooled, I return it to the container and store it in the fridge to use again. Here are some great small deep fryers you might like.

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Delicious, Authentic Polish Paczki recipe traditionally made for Fat Tuesday or Thursday in February to celebrate the last day before Lent fasting begins. When it comes to Fat Tuesday, I'm all about the Polish tradition of Paczki! The Polish do it right, because these are definitely a worthy Fat Tuesday splurge!

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It is a great day when my husband makes Parippu, my children especially love it!  - Caren Marcelline

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Parippu curry or dhal curry ( dal curry)! Do you like Sri Lankan cuisine? Lentils? Coconut milk? Welcome to 196 flavors and all its culinary discoveries!

What is parippu curry?

Parippu curry should probably be one of Sri Lanka 's favorite dishes, served at just about every meal, breakfast, lunch and dinner.

Parippu means lentils in Sinhalese and Tamil, and it is pronounced "pah-roo-poo".

Despite the cuisine of Sri Lanka's strong links with that of South Indian cuisine, it distinguishes itself by the delicacy and lightness of its flavors, as well as an intense but balanced use of coconut milk.

The culture of Sri Lankan food is well represented by its wide range of curries where each flavor is well balanced, the ingredients always fresh and the spices very fragrant. And today's lentils are divinely scented with coconut milk and deliciously spiced up.

An old Sanskrit aphorism says: "There are as many dhal recipes as there are stars in the sky".

What is dhal?

For Sri Lankans and most other South Asians, dhal means lentils. Remember also the excellent Nepalese ?

The word dhal also known as daal, dahl or dal, is derived from the Sanskrit word "dal" which means "to crack", "to split" or "to open". It encompasses a great deal varieties of split peas, lentils, beans and other legumes.

Indeed, legumes are often shelled to be transformed into flour, cake or puree. Incidentally, in Bangladesh, the same word is used to define a soup, or a thick and spicy stew, prepared from dhal.

Paripu or dhal curry is a staple Sri Lankan dish and it is most often prepared with masoor dhal, otherwise known as red lentils, which are bright orange in color and turn dark yellow when cooked.

What is the origin of lentils (masoor dhal)?

You will find them under different names and spellings such as masal dal, masal daal, masur dal, masur dhal, masoor dhal, or masura dal. In Mysore, India, they are also known as Mysore paruppu.

Consumed since prehistory, you can find its first traces in China, India and Asia Minor. Experts even assume that they were already the main source of power for the builders of the pyramids in Egypt. They were introduced in Europe by the Romans.

Masoor dhal have an undeniable advantage compared to their green, yellow and brown cousins: they cook more quickly. About fifteen minutes vs. almost an hour with brown lentils and about 40 minutes for yellow and green.

Masoor dhal, like most lentils, is an incredible source of protein, containing more than 25%, and therefore making it a fantastic option for vegetarians or people on a diet.

Similar to other legumes, they are also high in fiber and low in fat and offer many health benefits, including blood sugar control, hypertension control, cholesterol reduction, and the prevention of anemia.

Like all lentils, and unlike many other legumes, masoor dhal does not require soaking before cooking.

Lentil is one of the first vegetables to have been cultivated by men, since prehistory in Asia. Its cultivation might even go back to much ancient times since it was known to be a staple in ancient Egypt, and we even read in the Bible that Esau gave his birthright in exchange for a full plate of lentils. Lentils are even quoted many times in the Bible.

Lentils are available in several colors forming a real rainbow: red, yellow, brown, green.

What are the different varieties of dhal?

In India and many Asian countries, there are more than 50 varieties of legumes. The most famous dhal are:

Toor dal or tur dal, a small split yellow lentil.

Chana dal, often incorrectly translated to "chickpea". It is an Indian variety of "small" chickpeas. The taste is different from chickpea.

Kala sanga, a kind of brown-skinned chickpea.

Mung dal or moong dal, very popular, green or yellow mung beans.

Urad dal, white and very small, split and flattened

Rajma dal, red bean (kidney shaped, hence the name kidney bean in English), appreciated in Latin America and the Caribbean.

How to make parippu curry

For the preparation of our parippu curry, and in general, every time you will cook them, whatever the recipe, do not be surprised if the masoor dhal change color after cooking. Their red color turns to yellow during cooking.
This dal curry recipe is validated by our expert in Sri Lankan cuisine, Chef Niza. Chef Niza is the chef-owner of the restaurant Apey Kade in the Los Angeles area.
To keep their original reddish color, some people add pieces of beetroot to the cooking water. And, on the contrary, to intensify the orange hues, you will need to use a few pinches of turmeric.

They also tend to melt. So you can taste them throughout the cooking to test if the texture suits you. The cooking time will be longer or shorter depending on the recipe.

For example, for a puree or velvety consistency, you will let the red lentils cook longer so that they open up completely. On the contrary, for a salad, just like our curry today, it will be better to cook them for 15 minutes maximum.

Coconut milk, chili, garlic, saffron, curry leaves and more! This parippu curry that I prepared for a shabbat dinner meal with friends was a unanimous success. On the menu that night was a real Asian feast.

Our taste buds traveled to Thailand for a pad ka pao gai accompanied by iced tea, China for spring rolls and , Vietnam for a bò tái chanh and back to Sri Lanka for dessert with the leftovers of this delicious !

Vera is the "expert" of the 196 flavors' duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.

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Parippu curry or dhal curry (dal curry)! Do you like Sri Lankan cuisine? Lentils? Coconut milk? Welcome to 196 flavors and all its culinary discoveries! What is parippu curry? Parippu curry should probably be one of Sri Lanka's favorite dishes, served at just about every meal, breakfast, lunch and dinner.

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In any shape or form. Crunchy, smooth, with flatbread and pickled turnip. Claire

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kanelbullar = cinnamon buns.  Perfect for a fika!
- Anna

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Meat dumplings which are steamed and served with mint and fresh yogurt. Reminds me of being younger and helping my family make those for gatherings.

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Mostly made of raw vegetables, some boiled veg and cooked meat with added cold kefir as the "soup" base. Usually this sort of soup is served in hot days of summer, or as a starter. - Nabilla

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My Nan's recipe for "risotto" which is actually far more like paella. I have been making it for 30 odd years and it's my husband's absolute favourite. It was my Nan's way of using up roast chicken and tinned ham, it's evolved with me and now has prawns as well! Alison Sidebottom

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Scouse Irish breakfast, note the black pudding! 

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Scouse Irish breakfast, note the black pudding! 

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Reminds me of my Aunty Peggy and the Irish diaspora that is Liverpool!

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Cheesy baked veg and garlic bread reminds me of my friends David and Rita Levitt and Happy Times at their kitchen table ! Sadly David died a few years ago and in lock down I thought of the meal and then! It’s easy to cook, infact microwave it and finish under the grill . Chopped veg, herbs, cheese sauce!

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Cheesy baked vegetables with garlic bread

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Cheesy baked vegetables with garlic bread

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Passover just isn't complete without matzah ball soup. We had a choice of chicken soup or borscht with our matzah balls because my mother always made two soups and two entrees for Passover dinner. Whether you like the heavy, bowling-ball type or light and fluffy, nothing says Passover like matzah balls (and gefilte fish, but I won't go there).  --Debbie Ginsburg

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“It’s Cultural Diversity Day on May 21, let’s inspire each other, celebrate our community and do one thing for cultural diversity”

Join us in celebrating food – your favourite dish, from anywhere in the world. 
You’re invited to post a picture of one of your favourite dishes and tell us the story behind the dish, in a couple of sentences. Don’t forget to add your name!

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Growing up, my Spanish mother always cooked Paella for every family party. It is so exciting to watch cook and the final dish is so vibrant. Of course I am following on the tradition and paella is always the centre piece at all my parties too! :) Marina Payen

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Authentic Spanish Seafood Paella Recipe - Spain on a Fork

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This Authentic Spanish Seafood Paella Recipe is loaded with flavor and easier to make than you think. Surprise yourself and your guest with this seafood paella recipe from Valencia, Spain.

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Conkies are a seasonal Barbadian delicacy served around Barbados’ Independence Day (November 30 th). I love Conkies simply because they represent ‘Barbadiana’ for anyone that eats one. Kelly Gittens

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I’ve fond memories of my Aunt in Dublin making this for many a meal… you can add anything as long as it’s boiled and chopped up! Thank you, Aunty Norrie. I still make it today and think of you. Tapadh leibh (thank you)!
Jane Mathew-Byrne

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Post a picture of one of your favourite dishes and add a couple of lines, telling us the story behind the dish. Don’t forget to add your name!

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Caribbean Oil down, the scent and taste of a place called home. A dry soup, cooked slowly over an open fire with breadfruit, yam, fig and Callalloo.
Cooked at gatherings to say hello and goodbye, on a beach, the sun sets as aromas drift and the moon and appetites rise.            Jacqueline Harry

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There’s no other kheer like my mum’s

With pistachios, almonds, garnished on.

She’ll be up all night, stirring, pouring in loads of cream.

So it’s ready when we wake up, in the morning, for Eid.  Farrukh Akhtar