Pasta with Sardine, Pine Nuts, Golden Raisins and Dill
A take on an extremely traditional Sicilian dish which uses a combination of sweet and sour flavours to create a truly unexpected yet totally delicious plate of spaghetti. Lollipop's Head of Food, Sophie Wright, takes you through how to make this dreamy pasta dish.
There are many variations of this recipe, some of which include toasted breadcrumbs, and some that contain orange and saffron. We have kept these Ingredients relatively humble to reduce your basket size, but a pinch of saffron or a sprinkling of toasted breadcrumbs would be very welcome if you fancied getting a little more experimental.
Find the recipe on the Lollipop app through the link in our bio and have all of the ingredients delivered to your door at the click of a button ????
Tfaya Moroccan Carmelized Onions and Raisins recipe
moroccan,caramelized onions,onions,moroccan food,how to make caramelized onions,how to caramelize onions,moroccan cuisine,carmalized onions,caramelized,caramelized onions recipe,caramelised onions,moroccan recipes,chicken with caramelized onions,caramelized onion tutorial,moroccan cooking
[ENG] Carrot and Golden Raisin Salad / سلطة الجزر و الزبيب - CookingWithAlia - Episode 435
La Maison Arabe ( Dada Series showcase staple Moroccan recipes that are part of La Maison Arabe cooking school menu and now, that you can easily make at home! Let's start with this savory and sweet carrot salad that will make you rethink how to use carrots!
WRITTEN RECIPE:
INGREDIENTS:
4 medium-sized carrots
1/4 cup golden raisins
2 tablespoons white granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla sugar (optional)
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
A pinch of salt
Boiling water
RECIPE:
1- Peel the carrots, trim off the top, cut in half lengthwise, and remove the hard core. Slice each half in two, then cut into 0.5 cm (1/4-inch) dice.
2- Place the carrots in a saucepan and cover with boiling water. Add a pinch of salt, cover the saucepan, and cook on medium heat until the carrots are crisp-tender.
3- Add the golden raisins, sugar, ground cinnamon, and vanilla sugar (optional). Continue cooking uncovered, for around 15 minutes, or until the water has completely evaporated and the carrots are soaking in a syrupy sauce.
4- Finally, mix in the vegetable oil and lemon juice.
5- Place the carrot salad in a bowl, cover, and chill in the refrigerator. Serve cool.
Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Steamed Pudding with Golden Raisin & Beldi Lemon Puree
Light & Fluffy Pancakes with Sweet Cheese, Raisins, and Heavenliness!
#pancakeday #FluffyPancakes #CheesyRaisinPancakes
Get ready to tantalize your taste buds with the most delicious pancakes you've ever had! In this video, we're showcasing Grandma's secret recipe for light and fluffy pancakes filled with a sweet cheese cream and juicy raisins. These pancakes are not only heavenly in taste, but also have an irresistible aroma of raisins that will make your mouth water. Perfect for Pancake Day or any day of the year, these stuffed pancakes will take your breakfast game to the next level. Watch this video and learn how to make these delicious treats just like Grandma used to. Don't forget to give it a thumbs up and share it with your friends and family!
Ingredients:
200 g flour
200 ml milk
100 ml water
½ tsp bicarbonate of soda
2 eggs
100 ml homemade buttermilk
Oil
250 g curd cheese
1 free range egg (optional)
70 g raisins
Lemon zest
4 tbsp white sugar
1 tbsp Vanilla extract
1 tbsp rum essence
Vanilla icing sugar
Preparation:
Whisk the egg with the bicarbonate of soda. Add the buttermilk and whisk.
Sprinkle a bit of flour and whisk again, incorporating everything.
Add a bit of milk and whisk again, making sure there are no lumps.
Repeat with the rest of the flour, milk and water, in stages.
Each time when you add flour, milk and water, ensure there are no lumps of flour left.
You should have a consistency similar to custard, but a bit runnier. If it’s too runny, add more flour, if it’s too thick, add more milk.
Heat up your pan and add a drop of oil. Heat it up, then using a ladle as a measure, pour batter into the hot pan (1 ladle full= 1 pancake)
Fry the pancake until golden brown on one side, flip over and remove from the pan once is golden brown on the other side as well.
After every 1 or 2 fried pancakes, you will need to add another drop of oil and allow it to heat up.
Repeat with the rest of the batter.
In a bowl, press down the cheese with a fork, to break it apart. Add white sugar and incorporate into the cheese.
Add the egg, vanilla extract, rum essence and mix everything together.
Add the raising and incorporate.
Add the lemon zest and mix everything to make sure all ingredients are well incorporated.
Taste to see if it needs any sugar.
Use it straight away after making it or in maximum 30 minutes, otherwise it will get watery.
Tips:
A ladle is the easiest measure for pancakes. 1 ladle filled with batter equals 1 pancake. When you add the batter in the pan, make sure the oil is sizzling hot. Once the batter is in, swirl the pan around to form the round shape of the pancake.
You can use this as a filling for cakes, pancakes and even swirls. You will need to add an egg to the sweet cheese filling if you are baking it as part of a cake filling.
Bon Appétit!
You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) :
SOCIALS:
Blog:
FB Page:
Pinterest:
Email: nanskitchenrecipes@gmail.com