​Made traditional Algerian Karantika for a quick comfort meal. It is a famous street food born in Oran made with chickpea flour, baked until it forms a creamy custard-like center and a delicate golden caramelized crust, then served hot inside a crusty baguette with extra cumin and harissa.

​Ingredients:

​250g chickpea flour (sifted)

​3 cups water

​1 cup whole milk

​1/4 cup neutral vegetable oil

​1 large egg

​1 tsp ground cumin

​1 tsp sea salt

​1/2 tsp black pepper

​French baguette, extra ground cumin, and red harissa paste for serving

​Quick steps:

​In a large bowl, whisk together the sifted chickpea flour, water, milk, vegetable oil, egg, cumin, salt, and black pepper until completely smooth and lump-free.

​Let the watery batter rest at room temperature for 15 to 20 minutes so the chickpea flour hydrates.

​Pour the batter into a well-greased baking dish and bake in a preheated oven at 200°C (400°F) for 30 minutes until set.

​Switch to the top broiler for 5 minutes until the top turns golden brown with dark rustic spots.

​Slice hot, spread generously inside a baguette, sprinkle with extra cumin, and add harissa to taste.

​Full printable recipe with all extra tips in my comment.

Hubby made a boatload of the most delicious pulled pork I've ever had. Hoping to get some awesome ideas for dinners beyond the standard sandos, tacos, quesadillas, etc.

Made traditional Algerian Tajine El Medgoug for dinner. It is a festive dish made of seasoned minced beef or lamb wrapped around hard-boiled eggs, then gently simmered in a rich cinnamon and chickpea white sauce and sliced into rounds before serving.

For the white sauce:

300g lamb or beef chunk

1 large yellow onion (finely grated)

1 tbsp ghee or smen and 1 tbsp vegetable oil

1 cup pre-soaked chickpeas

1 tsp salt, 1/2 tsp black pepper, 1 tsp cinnamon

Fresh parsley and 3 cups hot water

For the meat rolls:

500g minced beef or lamb

4 to 5 hard-boiled eggs (peeled)

1 raw egg for binding

3 garlic cloves (minced)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1/2 tsp salt, 1/4 tsp nutmeg

2 tbsp fresh parsley (chopped)

2 tbsp breadcrumbs (optional)

Quick steps:

Sauté the meat chunk and grated onion in ghee and oil. Season with salt, black pepper, and cinnamon, then add chickpeas and hot water to simmer.

Mix minced meat with garlic, raw egg, parsley, breadcrumbs, and spices until smooth.

Flatten portions of meat mix, place a boiled egg in the center of each, and shape into uniform rolls sealing the egg completely.

Drop meat rolls into the simmering sauce and cook on low heat for 25 to 30 minutes until tender and sauce thickens.

Cool for 5 minutes, slice into rounds to show the egg center, and serve topped with chickpeas, warm sauce, and fresh parsley.

Full printable recipe with all extra tips in my comment.

I word looking for a recipe for Japanese milk bread and I found one from a website I’ve never used before. I’ve always found that BBC good food isn’t actually particularly good and was wondering if anyone had any better options.

Ingredients:
90g cake flour
50g unsalted butter
25g sugar
200g full-fat cream cheese
50g sugar(for the cheesecake filling)
2 eggs
1 teaspoon blueberry preserves
80g frozen summer fruits or mixed berries (defrosted), plus extra berries to decorate (optional)
One 20cm (8 inch) diameter spring-form cake tin

1. Combine the butter and sugar with the flour via the rubbing in method.
2. Once the dough has formed, press it into a tin and bake for 15 minutes at 190 degrees Celsius.
3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the cream cheese and sugar on a medium speed until smooth. Break the eggs in one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to make sure every bit is incorporated. Fold in the summer fruits by hand, checking they are evenly dispersed.
4. Pour half of the mixture into the prepared tin, then add in the blueberry preserves. Pour in the rest of the mixture and level the top.
5. Place in the oven and bake for 35-45 minutes at 160 degrees Celsius or until the cheesecake is a light golden colour on top (more so around the edges) and generally firm to the touch, with only a slight wobble in the middle.
6. Keeping the cheesecake in the tin, allow it to cool down at room temperature, then place in the fridge to set for a few hours, or preferably overnight. Once the cheesecake has set, it can be taken out of the tin and decorated with extra berries.

I would like to make this Chinese dessert for a dear friend, but I've struggled to find any good recipes. I've found the one below in the UK, but was wondering if there were any other ones, preferably in US measurements and from a Chinese source. Thanks!

Ingredients:

250g dried split yellow peas
Water (for soaking)
600ml extra water
60g caster sugar

Method:

1. Rinse the dried split yellow peas, cover them in cold water and leave to soak overnight.

2. The next day, drain the soaked yellow peas (discarding the soaking water) and put them in a saucepan or rice cooker. Add the 600ml new water and cook until the peas start to go mushy (about two hours). Add a little more water if the water boils down so much that it's level with or below the level of the peas.

3. Leave to cool a little before pureeing in a blender, adding extra cold water if it's too thick (I added an extra 400ml in total). Pour into a large saucepan.

4. Add the sugar and stir continuously over a medium heat, until the mixture thickens enough to leave a ribbon that slowly sinks back into the mixture when you lift the spoon.

5. Pour into an 8x8" square cake tin and cover the top with clingfilm to prevent it from drying and cracking.

6. Leave to cool to room temperature before chilling in the fridge for at least four hours.

7. Turn out the now-set cake and cut into squares or rectangles before serving.

An hour ago I was starving, grabbed a pack of instant noodles, and ended up randomly creating this tasty recipe. Sharing it here!

Ingredients:

1. Butter
2. Rosemary leaves
3. Curry leaves
4. Masala mix (the packet that comes with the instant noodles)
5. Chilli powder
6. Garam Masala
7. Coriander powder
8. Cooking oil (optional)
9. Egg
10. Black pepper
11. Coriander leaves
12. Zest of a juicy lemon (just the scratched outer skin - no juice)

Method:

1. Melt the butter in a pan until it turns liquid.
2. Add chopped rosemary and curry leaves.
3. Throw in the masala mix that comes with the instant noodles, along with chilli powder, curry mix powder, and coriander powder. Mix well until everything's combined with the butter.
4. Add a little oil and let it cook for about 10 seconds.
5. Add water (as much as you'd like your soup to be) and let it come to a boil.
6. Crack in the egg and let it boil for a minute.
7. Add the noodles into the boiling soup and let them cook.
8. Finish with black pepper, coriander leaves, and the scratched lemon zest.
9. Turn off the stove and enjoy!

I am crazy about this seasoning blend. Unfortunately Chef Josef passed away and his spice blends went with him.

The ingredients list Pink Himalayan salt, citrus rind, tarragon, mustard, onion and spices. Anyone out in Chef-Land have an idea how to re-create (with measurements)...or direct me to a similar spice?

I’ve Greek yogurt, honey , sesame and sunflower seeds , almonds,bananas and homemade nectarine jam. Will all that make a good breakfast yogurt ? Or should I leave something out ? Should I roast the seeds and nuts ?

Joining the flurry of Pineapple Upside Down Cake recipes that have been appearing the past few days here on Reddit in different subs, is the recipe my family has made for years with a couple minor changes.

This comes from the back of the paper label that was in the bottom of an 8" x 8" square, 2 qt. PYREX baking dish my grandmother bought years ago when PYREX was still a product of Corning Glass Works

As written on the label back:

Topping:

1/4 cup butter

1/2 cup brown sugar

8 canned pineapple spears, drained well

8 canned apricot halves, drained well

9 maraschino halves

8 pecan halves

Batter:

1 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening

2/3 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup orange juice

Topping --- Melt butter in a small skillet over low direct heat. Add brown sugar and stir until well blended and bubbly. Pour into a 2 quart PYREX Brand Square Cake Dish, spreading to cover the bottom.

Arrange pineapple spears, apricot halves, cherry halves and pecan halves on top of the sugar mixture in a "sunburst" pattern. Chill in the refrigerator while preparing the batter.

Batter --- Sift together flour, baking powder and salt.

Cream shortening and sugar in a 2 1/2 quart bowl until light and fluffy. Add egg and vanilla and and beat until smooth.

At low speed, beat in flour mixture (in fourths) alternately with orange juice (in thirds), beginning and ending with the flour mixture; beat only until smooth.

Spread batter over topping. Bake in preheated 325F, slow oven for 40 minutes,

Remove from oven; let stand 5 minutes. Invert on plate. Serve warm.

Time: 40 minutes to bake cake

Temperature: low direct heat to prepare topping, 325F slow oven, to bake cake

Amount: 8 servings

Dish: 2 quart PYREX Brand Square Cake Dish, #222

So, things we've changed: Granddad didn't like the apricot halves so in my lifetime, this cake has never been made with the apricots.

Canned pineapple spears, at some point, were discontinued so I've only ever known this recipe to be made with canned pineapple slices covering the cake with some cut to fill in the spaces around the cake edges.

The cherries have always been in the pineapple ring centers & spaces between the rings when halved pecans are too expensive/hard to find or we're just not in a nut mood.

My husband breaks out in hives from artificial colors, red & blue (did you know that boxed chocolate pudding has blue artificial food coloring in it? I didn't) being his primary hive inducers so I now make this pineapple upside down cake with Oregon brand (what's readily available in the stores where I am w/o having to thaw frozen cherries or order from Amazon) canned dark sweet cherries in heavy syrup. I used to use Trader Joe's jarred Dark Morello Cherries in Light Syrup for all my recipes that call for cherries & in my morning yogurt but much to my dismay, TJ's discontinued them about 5 years ago.

A word on PYREX: The PYREX dishes we use are all the old ones that were made from the thermal shock resistant borosilicate glass, the same glass used to make laboratory glassware from.

The new Pyrex glass is made from tempered soda-lime glass, which if you look down on the edges appears to have a greenish-blueish tint. Also, the word Pyrex is no longer imprinted in all upper case letters.

I don't know how well the new Pyrex would behave if going from the refrigerator to an oven. All my stuff is old, either from family members downsizing or yard sales. My only new stuff are some of my glass measuring cups.

Across the Balkans and Southeastern Europe, every region—and every single family—has its own cherished winter spread, ranging from Ajvar and Kyopolou to sweet pepper pastes and vegetable jams.

Somewhere right in the middle of this delicious spectrum sits Zacusca: a rich, slow-cooked (Transylvanian) vegetable spread.

In our family, we’ve been making this exact bean and carrot version (without eggplant) for over 40 years. It’s our home-cooked comfort food and an absolute lifesaver for university students taking jars back to their dorms.

My husband once rewrote my mom's recipe in his own style, and every year I laugh when I read it. It starts with: “Take a deep breath and prepare yourself mentally for the next 12-24 hours.” (Which, to be fair, includes market shopping and prep work.)

It takes patience, continuous stirring, and a bit of elbow grease, but having 10-12 jars of this in the cellar makes it all worth it.

INGREDIENTS (Makes ~10 jars / 370 ml each)

700–800 ml (3–3.4 cups / 24–27 fl oz) sunflower oil

250 g (1/2 lb / 8.8 oz) onions

2 kg (4.4 lbs) gogoșari (Capsicum annuum — if unavailable, use thick-walled red bell peppers or Kapia peppers)

1 L (4.2 cups / 33.8 fl oz) tomato juice

1 L (approx. 800 g / 1.7 lb) cooked beans

1 kg (2.2 lbs) carrots

1 tbsp sugar

1 tsp food-grade preservative (optional)

Salt, whole peppercorns, bay leaves to taste

(Note: Quantities refer to vegetables after cleaning.)

Instructions

Grind all cleaned raw vegetables (peppers, carrots, onions) and cooked beans through a meat grinder into separate bowls. To start cooking, heat a portion of the oil in a large stockpot. Sauté the ground onions until translucent, then add the peppers and cook them down while stirring constantly—adding a splash of extra oil if needed to prevent sticking.

Next, stir in the ground carrots, another portion of oil, salt, peppercorns, and bay leaves. Let everything simmer on medium-low heat until the carrots are fully softened.

Once the base is soft, add the ground beans and tomato juice. Simmer gently and keep stirring continuously to avoid burning, cooking until the mixture thickens and small droplets of oil float to the surface. Stir in the sugar right at the end.

Finally, ladle the piping-hot zacusca into clean, sterilized jars, leaving a little room at the top. Pour 4–5 tablespoons of very hot oil over each jar to create an airtight physical seal without needing chemical preservatives. Seal the lids tightly and wrap the hot jars in thick blankets to cool down slowly over 24 to 48 hours before moving them to storage.

Our family recipe ends like this: “We breathe a sigh of relief, but not too deeply—because we still have to wash up and clean the kitchen. We put away the giant pots for another year and try to forget the whole ordeal.” We usually make a triple batch.

There are endless variations of what people call the "authentic" or "original" Zacusca. Depending on the region or family, you'll find versions loaded with roasted eggplant (vinete), wild mushrooms like parasol mushrooms, or sweet corn.

Also, a quick heads-up on the oil: we use a bit more hot oil purely for physical preservation (to create that airtight seal without chemicals). If you prefer a lighter version or plan to eat it fresh, feel free to reduce the oil to your liking!

I’d like to know: How do you preserve your autumn harvest, or what’s your favorite version of a vegetable spread? Drop your ideas and family tricks in the comments!

* If you are interested in the background story or more tips, you can find the full blog post here

I reduced the white sugar to 1/3 cup. Used buttermilk instead of milk. Turned out delicious. Recipe included.

Well i would not says i invented a recipe, but i created a drink

Recipe, some milk (preferably cold), vanilla essence and some honey, it tasted like heaven.

Made traditional Algerian Rechta for a weekend family meal. It is made with thin artisan wheat noodles steamed multiple times until soft, then topped with chicken, turnips, chickpeas, and a fragrant white sauce seasoned with cinnamon and ghee.

Ingredients:

500g Rechta noodles

800g bone-in chicken pieces

3 medium white turnips (peeled and quartered)

1 large yellow onion (finely grated for a smooth broth)

1/2 cup cooked chickpeas

2 tbsp ghee or butter

2 tbsp vegetable oil

1 cinnamon stick and 1/2 tsp ground cinnamon

1/2 tsp white pepper

Salt to taste

Quick steps:

In a large pot or steamer bottom, melt ghee with oil and sauté grated onion and chicken pieces.

Season with salt, white pepper, ground cinnamon, and the cinnamon stick. Cook gently for 10 minutes.

Add boiling water to cover the chicken, then add turnips and chickpeas. Cover and simmer until tender.

Coat the dry Rechta noodles with a little oil, transfer to the steamer basket over the broth, and steam for 10 minutes.

Transfer noodles to a bowl, moisten with a cup of broth and a knob of butter, then steam a second time until fully tender.

Serve the noodles in a dish topped with chicken, turnips, chickpeas, and ladles of warm white broth.

Full printable recipe with all extra tips in my comment.

Preheat the oven to 425 degrees.

Prick each potato with a fork, 3-4 times.

Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed.

Let rest until cool enough to handle.

Reduce the oven temperature to 375 degrees.

With a sharp knife, cut each potato in half lengthwise.

Scrape out the flesh of the potato, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support).

Place the potato skins on a baking sheet.

Using a potato masher, mash the potatoes with butter, minced onions, peppers, garlic, your choice of spices, and optional crumbled bacon or sausage or bacon grease.

Fill the potato shells evenly with the mashed potato mixture and make a small reservoir for an egg yolk (separated eggs/you can save the egg whites for whatever else).

With yolks in place, top with cheese and everything bagel seasoning.

Bake the potatoes until golden brown on top and heated through, about 20 minutes.

"1 1/2 c. Warm water.....1 pkg. Active yeast (2 1/4 t.) ...1/2 t. Sugar...stir together, let proof 5 minutes....add 2 T. Melted butter....1 beaten egg....1/2 t. Salt...1/8 c.milk....mix 5 c. AP flour...1/3 c. Sugar..in mixing bowl, add 2T. Shortening. ...mix......add yeast mixture, ..mix, and knead for 5 minutes, put dough in oiled bread bowl...let rise...1 hour....pinch rolls.....rise 30 minutes. ..cook at 400 for 15 Minutes or until golden brown. Spread melted butter on rolls while there still warm, honey butter would be awsome!"

I’m relatively new to Pizza making and don’t want to waste ingredients whilst I gain some skills and confidence.

Can anyone recommend a good recipe for a small, Pizza for one/beginner?

Thanks

This one is always tasty and super high volume for the cal tradeoff, with great flavour and simple ingredients. I usually like this for weeks where I find my hunger is high because of how forgiving the serving sizes are haha. I’ll drop the recipe below if you’d like to try it out 👇

Serves: 12 & takes about 30 mins to cook 👍

Macros per serving…

Cals: 450
Protein: 44g
Carbs: 47g
Fat: 12g
Fiber: 10g
Sodium: 480mg

Ingredients I use…

For the Beef:

3 lbs extra lean ground beef (93/7)
2 large yellow onions, diced
8 cloves garlic, minced

For the Sauce:

4 cups low-sodium beef broth
2 cans (14 oz each) no-salt-added crushed tomatoes
4 tbsp tomato paste (no salt added)
2 cups unsweetened almond milk
1½ cups full-fat Greek yogurt
2 cups sharp cheddar cheese, shredded
4 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp Celtic sea salt (added at end, adjust to taste)
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne pepper (optional)

Hidden Vegetables (Increased for Fiber Boost):

4 large carrots, grated
4 bell peppers, finely diced (any color)
4 cups fresh spinach

For the Pasta:

24 oz chickpea elbow macaroni
2 cups pasta water (reserved before draining)

How I make them…

Phase 1: Cook Pasta

Step 1: Bring very large pot of water to boil (or cook pasta in 2 batches if your pot isn’t big enough).

Step 2: Add 24 oz chickpea elbow macaroni. Cook according to package directions until al dente (7-9 min).

Step 3: Reserve 2 cups pasta water before draining. Drain pasta, set aside.

Phase 2: Prep veggies

Step 4: Grate 4 carrots using box grater.

Step 5: Finely dice 4 bell peppers into very small pieces (smaller than typical stir-fry cut — you want them to blend into the sauce, not stand out as chunks).

Phase 3: Brown the beef

Step 6: Heat electric skillet to 375°F. Note: You may need to cook the beef in two batches if your skillet isn’t large enough to hold 3 lbs comfortably.

Step 7: Add diced onions and diced bell peppers directly to dry skillet (no oil needed). Cook 4-5 minutes until softened.

Step 8: Add 8 cloves minced garlic. Cook 1 minute until fragrant.

Step 9: Add 3 lbs extra lean ground beef. Break up with spatula. Cook 9-10 minutes until browned and no pink remains.

Step 10: Season with:

2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne (if using)

Step 11: Stir well to coat beef evenly.

Phase 4: Add Carrots and Spinach

Step 12: Add grated carrots to skillet with beef and peppers. Stir to combine.

Step 13: Cook 4-5 minutes until carrots soften.

Step 14: Add 4 cups fresh spinach. Stir until wilted, about 2 minutes.

Phase 5: Build the sauce

Step 15: Reduce heat to 325°F.

Step 16: Add to skillet:

4 cups low-sodium beef broth
2 cans no-salt-added crushed tomatoes
4 tbsp tomato paste
2 cups almond milk
2 tsp Dijon mustard

Step 17: Stir well. Bring to gentle simmer. Cook 4-5 minutes until sauce comes together and thickens slightly.

Phase 6: Add greek yogourt and cheese

Step 18: Reduce heat to 275°F (low, to prevent curdling).

Step 19: Add 1½ cups Greek yogurt. Stir constantly until fully incorporated and smooth (about 2-3 minutes).

Step 20: Add 4 tbsp nutritional yeast. Stir to combine.

Step 21: Turn heat to WARM (200°F).

Step 22: Add 2 cups shredded cheddar cheese in two to three batches, stirring constantly after each addition until melted and smooth.

Step 23: Add 1 tsp salt now. Taste and add more only if needed.

Phase 7: Add pasta and finish

Step 24: Add cooked pasta to skillet. Fold gently until every piece is coated. (If your skillet is too full, combine in a very large bowl(s) instead and fold together there.)

Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.

Hope you enjoy! Always sharing my fitness recipes 🫡

I have an unnamed chili recipe which I absolutely adore. But I want to take it to the next level and zhuzh it up. Any ideas?

Sautee 1.5 diced onion, celery stalk, bell peper, jalapeno, and garlic clove, add to pot

Brown 4lbs ground beef, add to pot

Add to pot:

• 1 beer
• 1.25 cup water
• 8 tbsp chili powder
• 1 tbsp cumin
• 2 tsp garlic powder
• 1/4 tsp tabasco sauce
• 14oz diced tomato can
• 8oz tomato sauce
• 6oz tomato paste
• 4oz diced hatch green chile

Simmer covered for 3 hours

On a whim I bought 2 bags of this yummy looking chocolate pearl sugar. However I can’t find any recipes with which to use it! They are crunchy and more sugary than chocolatey tasting. Does anyone have recipe to share?

-3/4 cup chopped mushrooms
-1/2 cup chopped red bell pepper
-1/4 cup chopped onion
-1 can organic chickpeas
-juice of 1/2 lemon
-1/2- 3/4 cup Tahini
-garlic salt to taste
-1 tablespoon unsalted butter
-olive oil (optional)
-salt and pepper

1. Chop your vegetables. Rinse the chickpeas.
2. Sauté vegetables in 1 tablespoon butter. Salt and pepper mixture.
3. Add sautéed vegetables, tahini, lemon juice, chickpeas, and garlic salt to food processor and blend until you get a creamy consistency.

Start with less tahini and add more as necessary.

2. If mixture is too thick, add a drizzle of olive oil to loosen it up.

Voila! Red Pepper Mushroom Hummus

I’ve made this numerous times, and everyone loves it. Sabra does not taste the same after tasting my recipe.

Enjoy!i