How To make Pasta Salad with Currants, Olives and Pine Nuts

Plant – based | Red Lentil Penne with mushrooms and carrot cream with aromatic herbs​

Plant-based recipes impact the environment less than meat based ones. Start the change and follow our plant based recipe with mushrooms and carrot cream with aromatic herbs. So tasty!​


INGREDIENTS - 2 servings​
_160 g of Red Lentil Penne​
_150 g of carrots​
_25 g of red onion​
_75 g mushrooms​
_½ spoonof chopped parsley​
_a sprig of mint​
_½ clove of garlic​
_20 ml of extra virgin olive oil​
_0.45 l of water​
_Salt and Pepper​

Turkish Ramadan / Wedding Menu Perde Pilav & Ottoman Compote Hoşaf

Turkish Wedding Dish: Perde Pilavı It is a traditional festive dish popular to serve in weddings in Turkish cuisine, especially in the southeastern part of Turkey, Siirt City.
I will complete the menu with another staple side dish in Ottoman cuisine Kuru Üzüm ve Kayısı Hoşafı Raisins & dried apricots compote, and a simple, hearty soup you can make with the chicken stock left from the pilav.
It is perfect for serving for dinner, Ramadan, Eid, or any special celebrations with its exquisite look, rich flavor, ingredients, and the meaningful story behind it.
The mother-in-law makes an indirect wish to the couple who got married. The almonds in the pilav symbolize the boys, the pinenuts' daughters, the black pepper the bitter days, the currants the sweet days. The pastry on it emphasizes the need for family secrets to remain within the family.
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Ingredient For Perde Pilav (Coated Rice With Chicken & Nuts)
For The Pilav:
For the chicken layer:
1 medium-size whole chicken (Cut 1 thigh and drumstick to use anywhere else) or use 1 chicken breast (preferable with bones) and 2 chicken thighs.
3 tbsp vegetable oil
1+1/2 liter water
2-3 bay leaves
1 tsp rock salt or regular salt
about 10 peppercorns
For the pilav:
2 cups rice (long grain with less starch) - soaked in hot salty water for at least 45 minutes or 2-3 hours
2 tbsp butter
3 tbsp olive oil or vegetable oil
1/2 cup almonds (separate into two portions) - boil for 3 minutes, cool, peel the skins)
1/3 cup currants (soaked in water)
1 tsp each salt, all-spice, cinnamon
1/2 tsp black pepper
For the coating dough:
75gr. butter at room temperature
1/3 cup plain yogurt
1/4 cup vegetable or olive oil
1 egg
1/2 tsp salt and baking powder
about 2+1/2 cups all-purpose flour
More butter to coat the baking pan
İngredients for Kuru Üzüm Kayısı Hoşafı (Dried Apricot & Raisin Compote)
200gr. dried apricots (about 1 cup + 1 tbsp)
200gr. raisins (about 1+1/2 cups, lightly packed)
141/2 liter water
3/4 cup sugar
More cold water later to adjust the sweetness
To garnish: ice cubes, 1 banana (optional)

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Charmaine Lord’s Dish Up - Tuna Pasta

Welcome to Charmaine Lord’s Dish Up. We hope you enjoy our recipes and try them yourself! Visit charmainelord.com for more.
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How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas

Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.

Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks

Instructions:
Check out the detailed instructions for this recipe on my site:

FOODCOMMANDER (Episode 11: Like Grains of Sand)

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Vegan Spaghetti Aglio e Olio (Pasta with Roasted Garlic, Olive Oil, Chile & Parsley) Gluten-Free

It’s time for an at-home date night and it’s going to be a good one! Spaghetti Aglio e Olio is a simple, comforting pasta dish made with roasted garlic (aglio), olive oil (olio), fresh parsley, and some crushed red peppers. It’s ultra easy to make and yet incredibly gourmet. Use your favorite gluten-free pasta for a meal with no allergens and all the flavor!

Full Recipe: