Last Commented Recipes (226)

You can do this step the night before!
Transfer the dried chickpeas to a large bowl and cover them with cold water. Leave them to soak for at least 8 hours or overnight (up to 24 hours). Then drain and rinse them well.
In a food processor, roughly chop the onion and garlic.
Add the chickpeas and pulse into a crumb consistency before adding the cilantro and parsley and pulse a few more times into a homogenous mix.
Be careful not to over-process it into a paste. There should be some texture.
Transfer the falafel dough back to the large bowl and combine with the falafel spice and salt, mixing with a spoon.
When you're ready to cook the falafel, add the baking powder and mix. Cover and chill the bowl in the refrigerator for 30 minutes (an hour if you have the time) before frying.
To form the falafel, you can use a specific falafel scoop or a spoon (and hand-shape them into balls or slightly flattened disks). Be gentle, so they stay fluffy.
I like to use about 1 ½-2 tablespoons of mixture per falafel, but you can adjust the size to preference, like making large falafel burger patties (and the cooking time, accordingly).
Once you've formed your falafel balls, proceed with the cooking method of your choice.

Deep Fried
In a large, heavy-based skillet, add 1 ½-2 inches of oil (you need enough to cover the falafels) and heat over high heat until it gently bubbles).
Heating the oil to 350°F/180°C is best. To test if the oil is hot enough without a thermometer, drop a small amount of the falafel dough. It should sizzle immediately and brown within a minute.
Carefully lower 5-6 balls/patties into the oil (cook in batches to avoid overcrowding the pan). Cook them for 3-4 minutes, flipping and continuing to cook until golden brown all over.
Use a slotted spoon to remove them from the oil onto a layer of paper towels to drain.

Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.
Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.
Warm a greased frying pan over medium heat.
Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.

DIRECTIONS
Grease a 9 X 13 ” pan. Alternative and much easier is to line a 9 X 13? pan with parchment paper, this allows a much quicker release and clean up.
In a medium pot, mix sugar, butter and milk. Bring the mixture to a boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot.
Remove the thickened mixture from the heat and add chocolate chips. Stir in the chocolate chips, add marshmallow crème and vanilla.
Pour into the prepared pan to cool.
For those who like nuts, this is a recipe which can easily be adjusted to 1/2 and 1/2 by using two smaller pans. After transferring 1/2 of the Fantasy Fudge mixture to one pan, add nuts to the remaining mixture and pour into a second prepared pan.

Method

1) Peel and chop potato into 1inch squares
Peel and finely chop the Onions
Peel and finely chop the Carrots
2) Add all ingredients to a large pan and cover with water . Add the beef stock cubes
3) Bring to the boil and cook for 5mins then turn down the heat and simmer until the meat and potatoes are
soft for about 1/2hrs

If using a can of corned beef add it once the vegetables are soft and simmer to allow the corned beef to melt into the also add the touch of gravy browning to colour and taste plus some gravy granules to thicken and flavour it to you desired texture and taste

If you like a pastry crust
Pour the Potato Ash into a casserole dish or deep tray and cover
with the pastry then bake on Gas mark 6 until it is golden brown

Method:
Peel wash and dice the Potatoes place in a deep pan and cover with water
Add some Salt & Pepper to season and bring them to the boil then simmer until soft
Remove the pan from the heat and add a knob of butter, 1 Egg and a splash milk and mash until smooth in texture
Chop or slice 2 or 3 large onions
Grate or slice half of a large block of mature Cheddar cheese

Using a lasanga sized baking /roasting tray or a casserole dish
Lightly grease the base and layer the potatoes then corned beef, onion's and cheese
Aim for two layers with the top layer being cheese and onion

very simple!

The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)

Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste

Pan, on heat, grapeseed oil sizzles
Corned beef, sizzle a bit
Dry mash all over that, water over mash
(Mitigates hot water splashing mess)
Sizzle til bottom crisps
Stir or flip
Add a little more oil
Crack in the egg
Add Himalayan salt
Grind fresh pepper, stir or flip the egg
Add cheese, if it's not dark let melt
Try to eat before sundown!

Do as the above says if done correctly you will gain a positive!

Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.