Our Best Receipe
Soup of Spelt and Chickling - Primo
This is the Italian recipe of adelicious soup prepared with spelt and chickling. These 2 legumes are tipycal ingredient of Italian recipescoming from the center of Italy in particular from Umbria and Marche. The preparation of this recipe looks long but it's not, you just need to decide a day before if you want to taste this delicious soup so you can place the legumes covered with water in a bowl overnight and the following day, with the help of pressure cooker you will need only 40 minutes for its preparation.
Chicken Stew with Beans Recipe
• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.
Note: May add white beet or minced spinach about 5 minutes before cooking is complete.
Doce Bhaji
Doce Bhaji or Doce Baji the lapsi from Goa, what every family should cook up for nursing mothers to nourish them and also put a smile on their face.
Apart from that, Doce Baji makes a very delicious tea time sweet. Delicious enough for the entire family to forget who it was originally cooked for. We have been blessed with a baby boy on the 23rd of December, and my parents with their third grand child :)
So lets take a look at how to cook up the Doce Bhaji for the entire family!
Radish Salad, Side Dish
Korean radish salad is spicy, sour and sweet at the same time. It is a good side dish when you serve a meat dish as main. Very simple to make. All you need is little patience in thin-slicing radish. I like it when it is sweet and sour, but if you want less sweet, more spicy radish salad, put less vinegar and more chili powder
Radish 1/2
Salt 1T
Sugar 1T
Korean red chili powder 1T
Vinegar 5T
Chopped green onion 1T
Minced garlic 2t
1. Mix thin-sliced radish with salt and leave it for 10 minutes
2. Add the rest of ingredients to 1.
3. You can eat it right after you mix everything well, but I like to keep it in the fridge for half a day before I eat it.