The post How to Make a Wonderful Carrot and Coriander Soup appeared first on Cooking 4 All.
]]>Ingredients
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh coriander leaves, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the chopped carrots to the pot, along with the ground coriander, ground cumin, ground ginger, salt, and black pepper. Stir well to coat the carrots with the spices.
- Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are tender.
- Remove the pot from the heat, and allow the soup to cool slightly. Using an immersion blender or a regular blender, purée the soup until smooth and creamy. If using a regular blender, be sure to blend the soup in batches and exercise caution, as hot liquids can expand.
- Once blended, return the soup to the pot and reheat gently over low heat if necessary. Adjust the seasoning to taste. Enjoy!
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]]>The post Try Making These Delicious Profiteroles appeared first on Cooking 4 All.
]]>Ingredients:
- 1/2 cup of water
- 1/4 cup of unsalted butter
- 1/4 teaspoon salt
- 1/2 cup of all-purpose flour
- 2 large eggs
- 1 cup of heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of heavy cream
- 4 ounces of chocolate, chopped
- 1 tablespoon unsalted butter
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine the water, unsalted butter, and salt. Bring to a boil over medium heat.
- Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Transfer the dough to a mixing bowl and let it cool slightly.
- Add the eggs, one at a time, to the dough, beating well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip (or simply use a spoon) and pipe small mounds onto the prepared baking sheet, leaving space between each mound for expansion.
- Bake the choux pastry in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Remove from the oven and let cool completely on a wire rack. While the pastry is cooling, prepare the filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the pastry has cooled, use a sharp knife to slice each profiterole in half horizontally. Spoon or pipe the whipped cream filling into the bottom half of each profiterole and then place the top half back on.
- To make the chocolate sauce, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and unsalted butter. Stir until smooth and glossy. Drizzle the chocolate sauce over the filled profiteroles or serve it on the side for dipping.
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]]>The post Try Incorporating Capers Into Your Cooking With These Three Meals appeared first on Cooking 4 All.
]]>Lemon-Caper Chicken Piccata
Transform a simple chicken breast into a gourmet delight with the addition of tangy lemon and salty capers in this classic Italian dish. Start by pounding boneless, skinless chicken breasts until they are evenly thin. Season them with salt and pepper, then dredge them in flour. In a skillet, heat olive oil and butter over medium heat and cook the chicken until golden brown on both sides and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and cook until fragrant, then add chicken broth, lemon juice, and a generous handful of capers. Simmer the sauce until it thickens slightly, then return the chicken to the skillet and coat it with the sauce. Serve the chicken piccata with a sprinkle of fresh parsley and lemon slices for a flavorful and elegant meal.
Smoked Salmon and Caper Bagels
Elevate your brunch game with these delicious smoked salmon and caper bagels. Start by toasting your favorite bagels until golden brown and crispy. Spread a generous layer of cream cheese on each bagel half, then top with thinly sliced smoked salmon, red onion, and a scattering of capers. Finish with a squeeze of lemon juice and a sprinkle of freshly cracked black pepper for a refreshing and savory flavor combination. These smoked salmon and caper bagels are perfect for breakfast, brunch, or a light lunch, and they’re sure to impress your guests with their delicious simplicity.
Mediterranean Pasta With Caper Sauce
Transport your taste buds to the shores of the Mediterranean with this flavorful pasta dish featuring a tangy caper sauce. Cook your favorite pasta according to the package instructions until al dente. While the pasta is cooking, prepare the caper sauce by sautéing minced garlic and diced shallots in olive oil until softened. Add a splash of white wine and reduce it by half, then stir in a dollop of creamy Greek yogurt and a handful of capers. Season the sauce with salt, pepper, and a pinch of red pepper flakes for a subtle kick. Toss the cooked pasta with the caper sauce until well coated, then garnish with chopped fresh herbs such as parsley or basil. Serve this Mediterranean pasta with a glass of crisp white wine for a delicious and satisfying meal that’s bursting with flavor.
The post Try Incorporating Capers Into Your Cooking With These Three Meals appeared first on Cooking 4 All.
]]>The post Make This Breakfast for That Special Someone appeared first on Cooking 4 All.
]]>Scrambled Eggs
Scrambled eggs are a wonderful staple of a cooked breakfast. To make them extra special, cook them with a bit of butter and olive oil to get a great flavor and texture. Add your salt and pepper at the end to get the most flavor and avoid discoloring your eggs.
Sauteed Kale
Kale is a delicious addition to your cooked breakfast and adds some vibrant color to the plate. To cook it, all you need to do is cook it in a bit of olive oil for 6 minutes and squeeze some lemon juice and black pepper over it to get the best flavor out of it.
Mushrooms
Mushrooms are not everyone’s bag, but if your special someone likes them they make a great addition. To get the best results, fry them in a small amount of oil for about 10 minutes and once they release their water, add some salt and dried thyme to season them. Let them cook in their water until it is reabsorbed.
Hash Browns
Hash browns are a classic breakfast treat and you can pop them in the oven for 20 minutes whilst you prepare the rest of the breakfast. You can also put some mayonaisse or ketchup on the plate to dip them in!
Fried Tomatoes
Fried tomatoes are very healthy and delicious and bring a lot to the color palette of your plate. Cut a medium tomato in half and fry in olive oil for about 5 minutes on each side. Enjoy!
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]]>The post Easiest Recipe for Making a Vegetarian Moussaka appeared first on Cooking 4 All.
]]>Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 large zucchinis, sliced into 1/4-inch rounds
- 2 large potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tin of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
GRETA | Food blogger (@demancare)Instructions:
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil or cooking spray. Arrange the sliced eggplants, zucchinis, and potatoes in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper to taste.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly golden brown. Remove from the oven and set aside. While the vegetables are roasting, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside. Next, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk, a little at a time, until smooth and thickened. Stir in the ground nutmeg, salt, and black pepper to taste. Continue to cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon. Remove the béchamel sauce from the heat and set aside.
- To assemble the moussaka, spread a layer of roasted vegetables in the bottom of a large baking dish. Top with a layer of tomato sauce, followed by another layer of roasted vegetables. Continue layering until all the vegetables and sauce are used, finishing with a layer of tomato sauce on top.
- Pour the prepared béchamel sauce evenly over the top layer of tomato sauce, spreading it out with a spatula to cover the entire surface. Place the assembled moussaka in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. Remove the moussaka from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs, such as chopped parsley or basil, if desired. Serve warm, sliced into squares or portions, and enjoy the delicious medley of flavors and textures. Delight in the wholesome goodness of this vegetarian moussaka, savoring each bite as you experience the comforting flavors of the Mediterranean.
The post Easiest Recipe for Making a Vegetarian Moussaka appeared first on Cooking 4 All.
]]>The post This Zucchini Pasta Recipe is Amazing appeared first on Cooking 4 All.
]]>Ingredients:
- 2 medium zucchinis, spiralized or thinly sliced into noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup of chopped fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
- Lemon zest (optional, for garnish)
Instructions:
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the spiralized or thinly sliced zucchini noodles to the skillet, stirring to coat them evenly with the garlic-infused oil. Cook for 3-4 minutes, or until the zucchini noodles are just tender but still retain a slight crunch.
- Add the halved cherry tomatoes to the skillet, tossing them with the zucchini noodles. Cook for an additional 2-3 minutes, or until the tomatoes are heated through and start to soften.
- Stir in the chopped fresh basil leaves, reserving a small amount for garnish. Season the zucchini pasta with salt, pepper, and red pepper flakes to taste, adjusting the seasoning as needed. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the zucchini pasta. Toss gently to combine, allowing the cheese to melt slightly and coat the noodles.
- Transfer the zucchini pasta to serving plates or bowls, garnishing with the remaining chopped basil leaves and a sprinkle of lemon zest for a burst of freshness. Serve hot, accompanied by crusty bread or a green salad for a complete and satisfying meal.
The post This Zucchini Pasta Recipe is Amazing appeared first on Cooking 4 All.
]]>The post Try Making Calamari Rings At Home appeared first on Cooking 4 All.
]]>
(@smkitchen_)Ingredients:
- 1 pound of squid tubes, cleaned and sliced into rings
- 1 cup of all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil, for frying
- Lemon wedges, for serving
- Marinara sauce or aioli for dipping (optional)
Instructions:
- In a shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper. Mix well to combine. Dip the squid rings into the beaten eggs, allowing any excess to drip off.
- Coat the squid rings in the seasoned flour mixture, ensuring they are evenly coated on all sides. Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C).
- Carefully place the coated calamari rings into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the calamari rings for 2-3 minutes, or until they are golden brown and crispy.
- Using a slotted spoon or tongs, remove the fried calamari rings from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining calamari rings, working in batches as needed.
- Once all the calamari rings are fried, serve them hot with lemon wedges and your choice of dipping sauce, such as marinara sauce or aioli. Enjoy the crispy goodness of homemade calamari rings, perfect as a crowd-pleasing appetizer or a tasty snack any time of day.
The post Try Making Calamari Rings At Home appeared first on Cooking 4 All.
]]>The post Have You Ever Made a Walnut and Mascarpone Risotto? appeared first on Cooking 4 All.
]]>Ingredients:
- 1 1/2 cups of Arborio rice
- 4 cups of vegetable broth
- 1/2 cup of dry white wine
- 1/2 cup of mascarpone cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of walnuts, chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- In a saucepan, heat the vegetable broth over low heat until simmering. Keep it warm while you prepare the risotto.
- In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly, until lightly golden.
- Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
- Stir in the mascarpone cheese, grated Parmesan cheese, and chopped walnuts, until the cheese is melted and the risotto is creamy and well combined. Season with salt and pepper to taste. Remove the risotto from the heat and stir in the unsalted butter until melted and incorporated.
- Serve the walnut and mascarpone risotto hot, garnished with chopped fresh parsley for a pop of color and freshness. Enjoy the luxurious flavors and creamy texture of this walnut and mascarpone risotto as a stunning main course or side dish that’s sure to impress!
The post Have You Ever Made a Walnut and Mascarpone Risotto? appeared first on Cooking 4 All.
]]>The post This Recipe for a Mushroom and Leek Pie is a Dinner Winner appeared first on Cooking 4 All.
]]>Ingredients:
- 2 tablespoons butter
- 2 leeks, thinly sliced (white and light green parts only)
- 8 ounces of mushrooms, sliced (button, cremini, or a mix)
- 2 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1 sheet store-bought puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Sprinkle the flour over the vegetables in the skillet and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens and comes to a simmer.
- Stir in the heavy cream and continue to cook for another 2-3 minutes, until the sauce is thick and creamy. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool slightly.
- Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish. Carefully transfer the pastry to the dish, gently pressing it into the bottom and up the sides. Pour the mushroom and leek filling into the pastry-lined dish, spreading it out evenly. Brush the edges of the pastry with beaten egg to create a golden crust when baked.
- Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Once baked, remove the pie from the oven and let it cool for a few minutes before slicing.
- Garnish your pie with fresh thyme leaves, if you fancy, and serve hot.
The post This Recipe for a Mushroom and Leek Pie is a Dinner Winner appeared first on Cooking 4 All.
]]>The post Try This Delicious Pappardelle Alfredo appeared first on Cooking 4 All.
]]>Ingredients
- 12 ounces of pappardelle pasta
- 1/2 cup of (1 stick) unsalted butter
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese, plus extra for serving
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
- In a large skillet or saucepan, melt the butter over medium heat. Once the butter is melted, pour in the heavy cream and stir to combine. Let the mixture simmer gently for 2-3 minutes, stirring occasionally. Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese is melted and the sauce is smooth and creamy.
- If the sauce is too thick, gradually stir in some of the reserved pasta cooking water until it reaches your desired consistency. Season the Alfredo sauce with salt and pepper to taste.
- Add the cooked pappardelle pasta to the skillet and toss to coat it evenly in the sauce. Serve your food hot, garnished with extra grated Parmesan cheese and chopped fresh parsley if desired. Enjoy this indulgent and satisfying pasta dish, and savor every creamy bite of this classic Alfredo!
(@21yearboycooks)The post Try This Delicious Pappardelle Alfredo appeared first on Cooking 4 All.
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