All posts filed under: kitchen

Delicious Mini Pasties with Lentils and Coriander Filling

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Name and pronunciation: paszteciki [pah-sh-teh-cheekey]Description: lentil-filled pastiesType of cuisine: Eastern European —  These little treats are my family and friends’ absolute favourites. They are easy to make, they just take a little planning, and remember to make lots, since they disappear very quickly! The yeast dough rises in a fridge overnight, so it is a little different than basis yeast dough. It resembles something in between yeast dough and shortbread, flavourful and yet delicate and crispy. You definitely need to try them! — At least 20 servings (depending of the size of your pasties) • Preparation time: about 60 minutes (rising overnight) — Tips: 01Prepare the dough in the evening and let it rise overnight in a fridge. 02Try different fillings! Everything resembling pâté, either made with meat or legumes, will be fine. — Ingredients: Dough:✽ 350 g all-purpose flour✽ 250 ml warm milk✽ 100 g soft butter✽ 4 egg yolks✽ 7 g instant yeast✽ 1 tablespoon sugar✽ ¾ teaspoon salt Lentil filling:✽ dry lentils✽ 1 bunch fresh coriander✽ salt✽ pepper — Method: 01Sift the flour to a large bowl, add the yeast, milk and sugar. …

Our Eastern Kitchen - Pierogi with Green Lentils - Recipe - Food Photography

Pierogi with Green Lentils and Coriander

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Name and pronunciation: pierogi [pee-yeh-ro-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form. Description: dumplings Type of cuisine: Polish — I absolutely love pierogi with green lentils. They are flavourful and have a great texture, actually resembling meat, so even the most dedicated carnivores are guaranteed to enjoy them. I add fresh coriander, so it is not strictly traditional Polish filling, but it is a real staple in our house and we eat tonnes of them! — Approximately 40 servings • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them. 02Both fresh and fried pierogi are perfect when served with fried onions or sour cream. 03Because you need to add two layers of dough to each bite, make sure that the filling is slightly saltier and a little bit spicer than you need it. This way …

Our Eastern Kitchen - Vegetarian Iraqi Biryani - Recipe - Food Photography

Iraqi Biryani

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Name and pronunciation: البرياني [biryani]Description: our favourite vegetarian version of Iraqi biryaniType of cuisine: Arabic — Iraqi biryani is the first dish my husband cooked for me and it is sill one of my favourite tastes. It differs from the original, Indian version. It has much more rich and complex flavours and textures. There are many different ways to make biryani and we make it vegetarian, but you can opt to add some meat as well. — Approximately 4-6 people • Cooking time: about 60 minutes — Tips: 01All ingredients are quick and easy, but need to be prepared separately, so it is better to be organised and have everything ready in advance 02Feel free to use the same oil to fry all the ingredients. You will need a little more oil than usually. It is not exactly deep-frying, but you need about ½ good quality olive oil. Use a draining spoon to remove one type of ingredient, before adding another one. — Ingredients: ✽ medium potato✽ 1-2 medium carrots✽ 1 medium onion✽ ½ cauliflower✽ 2 cups rice (best to use …

Our Eastern Kitchen - Delicious Pierogi with Cottage Cheese - Recipe - Food Photography

Delicious Pierogi with Cottage Cheese

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Name and pronunciation: pierogi z serem [pee-yeh-ro-ghi z seh-rem] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form. Description: dumplings with dry cottage cheese Type of cuisine: Polish — This is a true taste of my childhood. My late maternal grandmother made the best pierogi with cheese. This recipe is based on how she made them. — Approximately 40 pieces • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them. 02Both fresh and fried pierogi with cottage cheese are perfect when served with fried onions or sour cream. — Ingredients: Dough: ✽ one portion of pierogi dough Cottage cheese filling: ✽ 250 g Polish dry cottage cheese  ✽ 250 g potatoes ✽ 1 large onion ✽ 1 teaspoon salt (to taste) ✽ 1 teaspoon freshly ground black pepper (to taste) ✽ 2 teaspoons black seed (Nigella Sativa, to taste) — Method: 01Make a portion of dough and …

Our Eastern Kitchen - Easy Pumpkin Pancakes - Recipe - Food Photography

Pumpkin Pancakes

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This is one of the easiest and quickest recipes and it so delicious! Perfect from fresh or frozen pumpkin. Best topped with yoghurt or sour cream and dusted with cinnamon. — 4-6 people • Preparation time: about 30 minutes — Tips: 01It is better to fry your pumpkin pancakes a little longer on medium heat, or they might burn on the outside and stay raw inside. 02Read this tip about choosing the right coconut milk. — Ingredients: ✽ 3 cups all-purpose flour✽ 2 cups shredded pumpkin✽ 2½ cups coconut milk (you can substitute it with regular milk)✽ 1 tablespoon baking powder✽ 1 tablespoon sugar✽ 1 tablespoon spices (cinnamon or/and nutmeg, gingerbread mix, etc.)✽ 1 teaspoon salt — Method: 01 Carefully mix all dry ingredients with a whisk. 02 Mix all wet ingredients using a blender to make the batter light and airy. 03Gently, but thoroughly mix two parts together, you can use low setting on your blender. 04Fry on medium temperature. Depending on the type of your pan, you will need to use little to no oil. — Enjoy!

Our Eastern Kitchen - Our Favourite Falafel Recipe - Food Photography

Our Favourite Falafel

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Name and pronunciation: فلافل [fah-lah-fell]Description: falafelType of cuisine: Arabic — The day I have made falafel my husband recognised and liked, was a very happy in our family! There are as many falafel recipes as families and this is our favourite, secret flavour. — Approximately 40 falafels • Soaking chickpeas overnight • Preparation time: 30 minutes • Frying time: 20 minutes — Tips: 01Do not use tinned chickpeas for falafel, it is much too soft. You need to use dry variety instead. 02Fry your falafels until they are golden brown, but make sure you do not overdo it. They should be delicately crispy on the outside and soft inside. 03They will be just as good defrosted, so try to make more and freeze a batch or two. They defrost in a matter of minutes! 04You can serve them on a plate, or wrapped in any kind of flat bread or a tortilla. My absolute favourite is Turkish Yufka bread (dürüm). 05Use any sauce you like on your falafels. I like it most with a mixture of mayonnaise and …