unique

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Salt

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

A creamy, tart lemon pie in a saltine crust topped with whipped cream or meringue sprinkled with sea salt.

Atlantic Beach Pie

sleeves regular saltine crackers (not unsalted, whole wheat, etc.)

(1 stick) butter,

sugar

sweetened condensed milk

lemon juice

Whipped cream (or meringue

Coarse-grain sea salt

cream of tartar

This flavorful dish is a twist on classic scrambled eggs, blending bold spices and flavors to create a satisfying and unique breakfast. The combination of cumin, smoked paprika, and a touch of heat from the red pepper flakes adds depth to the dish, while the creamy feta cheese balances the spice perfectly. This recipe not [&hellip;]

Shakshuka Scrambled Eggs

eggs

tomato sauce

feta cheese

red bell pepper

garlic

olive oil

tsp cumin

½ tsp smoked paprika

½ tsp red pepper flakes

salt

Heat 2 TBSP of olive oil in a skillet over medium heat. Add the red bell pepper and minced garlic. Sauté for 3-4 minutes until softened. 

Stir in cumin, smoked paprika, red pepper flakes (or cayenne), and tomato sauce. Cook for another 3-4 minutes until the sauce thickens slightly. 

In a bowl, whisk the eggs and the salt. Add the eggs to the skillet with the tomato sauce and gently fold them together until the eggs are soft and just set (the eggs should be creamy).

Turn off the heat. Sprinkle the feta cheese on top, garnish with fresh parsley or cilantro and serve with toasted sourdough bread, if desired.

These Cranberry Orange Pancakes bring a refreshing twist to a breakfast classic with their zesty citrus flavor and dried cranberries. Made with protein-packed cottage cheese and oat flour, these pancakes are light, fluffy, and naturally gluten-free. The orange zest adds a bright, fresh note that pairs perfectly with the sweet-tart cranberries, while the side of [&hellip;]

Cranberry Orange Pancakes

navel oranges

oat flour

cottage cheese

milk

cranberries

TBSP fresh mint

orange

tsp baking powder

maple syrup

In a high-speed blender, add the cottage cheese, oat flour, eggs, milk, and baking powder and blend until smooth. Pour the batter into a bowl and mix in the orange zest, dried cranberries.

Heat 1 TBSP of oil in a skillet over medium heat. Pour ¼ cup of the batter into the skillet and cook for 2-3 minutes on the first side until small bubbles form on the surface. Flip and cook on the other side for an additional minute, until golden brown. Repeat with the remaining batter, oiling the skillet as needed until finished. 

In a small bowl, combine the citrus segments and toss gently with chopped mint for the salad.

Serve warm pancakes with maple syrup and with the citrus salad on the side. 

Learn how to make this inventive cocktail with a flavor that balances between sweet, sour, and bitter that's sure to bring your party to new heights.

Original Paper Plane Cocktail Recipe

bourbon

Aperol

Amaro liqueur

Combine all ingredients in a cocktail shaker with 2 medium ice cubes. Cover and shake until just chilled, about 15 seconds.

Strain into a coupe glass and garnish with a folded paper plane. For best results, fine strain to avoid any lemon seeds getting into the cocktail.

https://www.youtube.com/watch?v=tZ8YbqNqy1E

This recipe takes the typical ingredients and spices found in a Jamaican beef patty hand pie and transforms them into one, family-sized pot pie.

Jamaican Beef Patty Pot Pie Recipe

flour

½ sticks (6 ounces) cold butter

curry powder

turmeric

ice water (divided)

½ pounds ground beef

onion,

green plantain,

scallions,

ginger

Scotch bonnet

thyme

allspice

chicken broth

Salt,

In a large bowl, mix the dry ingredients for the crust by stirring together flour, sugar, salt, curry powder, and turmeric until uniform.

Cut the butter into small pieces and stir into the dry ingredients. Cut the butter into the flour mixture using a pastry blender or two knives.

Add the ice water a few tablespoons at a time, stirring between each addition.

Turn out the dough onto the counter and form it into a ball. Wrap the dough ball and place it in the refrigerator while you make the filling.

To make the filling, bring a large skillet to medium-high heat. When hot, add the ground beef and cook, breaking apart, for 3–5 minutes, until a good amount of fat has rendered.

Add the onion, plantain, scallions, ginger, garlic, Scotch bonnet, curry powder, thyme, and allspice. Cook this, stirring regularly, for 8–10 minutes, until the onions are soft and translucent.

Stir in the flour and cook for around 2 minutes to remove any raw flour taste.

Add the chicken broth and stir until it thickens into a nice gravy.

Once the filling is thick, remove the pan from heat. Stir in the sugar and add salt to taste.

Remove the dough ball from the fridge and slice it in half. Roll one half into a circle around ¼-inch thick, and use this to line the bottom of an 8-inch pie pan, pressing the dough into the corners.

Fill the bottom crust with the gravy from the skillet.

Roll out the other half of the dough and place it on top of the pie. Trim the excess crust to fit the tin.

Crimp the edges of the two crusts together and cut a few small steam vents in the center of the pie.

Bake at 425 F for 30–40 minutes, until the crust is crisp and the edges begin to brown.

Allow to cool and settle for 15 minutes before slicing and serving.

https://www.youtube.com/watch?v=5BixEA1E0Ak

Top 6 unique recipes from across the web

The most viewed unique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese beef curry

Atlantic Beach Pie

Shakshuka Scrambled Eggs

Cranberry Orange Pancakes

Original Paper Plane Cocktail Recip...

Jamaican Beef Patty Pot Pie Recipe

Top 6 unique recipes from across the web

The most viewed unique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese beef curry

Atlantic Beach Pie

Shakshuka Scrambled Eggs

Cranberry Orange Pancakes

Original Paper Plane Cocktail Recip...

Jamaican Beef Patty Pot Pie Recipe

The most viewed unique recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine