cuisine

This curry is an Indian-inspired dish laced with vegies, perfect for that midweek meal.

Pumpkin, chickpea and tomato curry

tbs sunflower oil

onion,

garlic cloves, finely chopped

truss tomatoes, chopped

pumpkin,

tsp each ground cumin, ground coriander, garam masala, ground turmeric

coconut milk

can chickpeas, drained and rinsed

lemon

Jasmine rice, toasted flaked almonds,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

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Gemellis crémeux au poulet

340 g lb) de gemellis ou autres pâtes courtes

150 g tasse) de maïs surgelé décongelé

150 g tasse) de petits pois surgelés décongelés

g c. à soupe) de beurre

g c. à soupe) de farine tout usage non blanchie

500 ml tasses) de bouillon de poulet

340 g tasses) de poulet cuit, effiloché

Cuisinez comme un chef grâce aux recettes et menus de Ricardo. Maîtrisez les techniques de la cuisine avec les chroniques culinaires et les astuces en vidéos.

Ricardo

Dans une casserole d’eau bouillante salée, cuire les pâtes al dente. Une minute avant la fin de la cuisson des pâtes, ajouter le maïs et les petits pois. Égoutter.

Dans la même casserole à feu moyen, fondre le beurre. Ajouter la farine et poursuivre la cuisson 1 minute en remuant à l’aide d’un fouet. Ajouter le bouillon en fouettant. Porter à ébullition. Laisser mijoter doucement 2 minutes ou jusqu’à ce que le mélange épaississe. Saler 
et poivrer.

Ajouter le poulet, les pâtes et les légumes à la sauce. Réchauffer 2 minutes en remuant pour bien enrober les pâtes de la sauce. Rectifier l’assaisonnement.

Recette assez fade.  Il faut ajouter des herbes ou du cari et de l'oignon  pour l'améliorer; un peu de crème Belsoy la rend plus onctueuse.

Comme plusieurs, j'ai ajouté des oignons et quelques champignons tranchés en pensant que ça donnerait du goût mais BOF... À peine une recette de semaine. Une béchamel aurait mieux fait l'affaire...

Très bon! J’ai ajouté un peu de crème, remplacé les pois par des épinards, j’ai ajouté une échalote française, du parmesan, beaucoup de basilic et du zeste de citron!

J’ai fait cette recette, mais j’ai ajouté des oignons et des brocolis au lieu des légumes congelés. J’ai aussi ajouté 2-3 cuillères à soupe de crème de champignons à la sauce avec des assaisonnements Ail Plus de Club House. DÉLICIEUX!

Simple, rapide et délicieux ! Les enfants ont littéralement dévoré leur assiette !!!

Belle recette dépanneur! Comme plusieurs, j'ai ajouté de l'ail, du parmesan et du basilic frais pour un peu plus de gout ! J'ai aussi mis des brocoli !

Délicieux !  J’ai simplement ajouté beaucoup de basilic frais !

J'ai changé le maïs pour des carottes et ajouté de l'oignon, de l'ail, parmesans et chapelure grillé sur le dessus... je me mettrais un 5 étoiles pour un soir de semaine..

Bonne recette. J’ai ajouté 2 oignons verts, 1 gousse d’ail et de la crème. Contente aussi d’avoir découvert ce type de pâte.

Le goût est fade.  J’ai ajouté du persil, du sel d’ail et du parmesan.

https://cdn.jwplayer.com/v2/media/eBRIGXLd

Comment cuire parfaitement des pâtes

We love our spicy food here in the test kitchen and this is just a fragrant addition to most things curry. We specifically feature this in our Curryi

Thermomix recipe: Japanese Garam Masala

Tablespoon Cumin Seed(s)

Coriander Seed(s)

Tablespoon cardamon seeds

Cinnamon Stick(s)

Teaspoon Fresh Nutmeg grated

whole cloves

Bay Leaf fresh or dried

Tablespoon White Pepper

Tablespoon Fennel Seeds

Teaspoon Dried Red Chilli Flakes

Tablespoon Star anise

Tablespoon all spice

Tablespoon Ground Turmeric

Limes zest

Place all ingredients into a hot pan and dry fry until just smoking and fragrant.

Place into the Thermomix bowl and mill *10 sec/speed 10*. Scrape bowl and lid and repeat. Store in an airtight container.

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Peanut Sesame Noodles

peanut butter

soy sauce

water

ginger

garlic clove, chopped

red-wine vinegar

Asian sesame oil

honey

hot red pepper flakes

lb dried linguine fini

scallions, thinly sliced

red bell pepper,

yellow bell pepper,

sesame seeds, toasted

Epicurious

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings.

Chilled Ramen with Chili Oil

ginger, peeled, very finely chopped

sesame oil

vegetable oil

red pepper flakes

paprika

sesame seeds

mirin (sweet Japanese rice wine)

sugar

red or white miso

sake

Sichuan peppercorns

1½-inch piece ginger, peeled, finely grated

apple wedge (about ⅛ of apple), peeled, finely grated

garlic cloves, finely grated

white, sweet white, and/or red miso

toban djan (chili bean paste)

Kosher salt

noodles noodles

Persian cucumbers,

radishes

basil

soy milk or other nondairy milk or regular milk

3x1-inch strip grapefruit zest, very thinly sliced

Plain unsweetened granola

Bon Appétit

Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.

Vegetarian Bean Chili

white onion

garlic

cilantro

chipotle chiles

tomato paste

pinto beans

olive oil

chili powder

tomatoes

Tbsp. Diamond Crystal

lime

avocado

sour cream

black pepper

Make this pork rib recipe in the air fryer. You can have tender, pull-apart ribs in a fraction of the traditional time.

Air Fryer Memphis-Style BBQ Pork Ribs

salt

dark brown sugar

sweet paprika

garlic powder

onion powder

poultry seasoning

mustard powder

individually cut St. Louis–style pork spareribs

Pudding and Souse

pork

1b sweet potato

limes lime juice concentrate

sweet pepper

onion

scotch bonnet pepper

parsley

thyme

cucumbers

chives

tsp cooking oil

tbsp browning ((used to add colour to the pudding))

butter

salt and sugar

Souse preparation

Place pork in pot of boiling water.

Cook for 40 -50 minutes until tender.

Remove and rinse with a mixture of salt water and lime juice.  Let drain and set aside.

Pickle preparation

Start pickle by grating cucumber and sweet pepper.  Mix together and place in a bowl.

Add parsley and salt.

Remove seeds and slice the scotch bonnet pepper into very small pieces. Add  to bowl. (Use less pepper or do not use pepper at all if you want a  mild tasting pickle)

Slice and add  onion.

Squeeze and add lime juice.

Add pork to pickle and mix together.

Pudding preparation

Grate sweet potato  and place in a mixing bowl.

Add  sugar and salt.

Add  butter and  oil.

Add chives and thyme.

Add  browning to colour.

Place pudding mixture into grease proof oven dish.

Bake at 350 F for around 20 - 25 minutes.

Remove from oven and let cool.

SERVE/GARNISH

Place scoops of pudding ( you can  use a ramekin to shape) on a plate.

Layer the  souse over the pudding.

Enjoy!

An easy take-out-inspired sweet and sour chicken dinner that brings both family and friends together in under 30 minutes thanks to McCain’s already-prepped Hawaiian Stir Fry mix!

WATCH: How to make easy sweet and sour chicken

chicken thighs boneless and skinless, cut into bite-sized pieces

flour

vegetable oil for shallow frying

700 g McCain Hawaiian Stir Fry

tomato sauce

brown sugar

white vinegar

tbsp cornflour

In a small bowl combine the sauce ingredients. Set aside.Add the diced chicken thighs to a bowl. Add the flour and salt and mix well to coat.Over medium heat, add oil to a wok. Once the oil is hot enough (test with wooden chopstick and look for bubbles), add the chicken. Fry on each side for 4-5 minutes or until golden crispy brown on both sides.Remove chicken from the wok and place on a paper towel-lined plate or a cooling rack. Discard excess oil, reserving only about 1 tbsp.Over medium heat add the frozen McCain Hawaiian Stir Fry mix and fry briefly.Pour in the sauce and let it simmer to thicken and reduce slightly.Once thick, add in the fried chicken and mix to coat evenly.Garnish with green onions and sesame seeds and serve with freshly steamed rice.NotesFor a vegan version substitute the chicken with firm tofu.

'The Pot' pork and puha with steamed vegetables

kgs Pork bones (Main)

tsp Salt, for the pot

Bay leaves, (optional)

kg Puha, remove flowers, tarnished leaves, long stalks and rinse (Main)

Carrots, sliced

¼ Pumpkin, sliced

Kumara,

Potatoes, use small or gourmet potatoes

Salt

Put the pork bones and bay leaves in a large pot and drown them in cold water. Add the salt and bring to the boil with pot lid off.

Still with pot lid off, simmer very gently for an hour or so until the meat is falling off the bone.

Add puha to the pot. With pot lid on, simmer very gently for about 5-8 minutes. Turn element off, and allow puha to steam in the pot with the lid on for 5-10 minutes.

Before serving, gently turn puha over in the stock of the pot.

In another pot, steam or gently boil the vegetables with a teaspoon of salt until soft.

To serve, plate up and finish off by pouring a little of the stock water over the dish. Season to taste.

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Top 21 cuisine recipes from across the web

The most viewed cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin, chickpea and tomato curry

Gemellis crémeux au poulet

Thermomix recipe: Japanese Garam Ma...

Peanut Sesame Noodles

Chilled Ramen with Chili Oil

Vegetarian Bean Chili

Air Fryer Memphis-Style BBQ Pork Ri...

Pudding and Souse

WATCH: How to make easy sweet and s...

'The Pot' pork and puha with steame...

Healthy bones lunchbox

Butter biscuits

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Ragù Bolognese Sauce

Idées recettes pour votre menu de P...

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Cuisine italienne

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