All posts filed under: food

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

Iraqi Biryani

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 - Rich Chocolate Cake - Recipe - Food Photography

Rich Chocolate Cake

This is by far my son’s favourite cake. He asks me to make it for him for his birthday every single year, without a fail. It has a rich chocolatey taste, but it is not too sweet and has a very soft, brownie-like consistency and texture. It is also so easy to make! — Preparation time: about 30 minutes • Baking time: 35-40 minutes — Ingredients: Cake: ✽ 1 cup flour ✽ ¾ cup sugar ✽ ½ cup milk ✽ 100 g baking chocolate ✽ 80 g butter ✽ 2 eggs ✽ 1 baking powder ✽ pinch of salt ✽ topping of fresh fruit and/or orange, lemon or lime zest (optional) Ganache: ✽ 100 g dark chocolate ✽ 100 g butter (could be a little less) Lime whipped cream: ✽ 250 g mascarpone ✽ 250 ml crème fraîche ✽ 1 lime — Method: 01In a small saucepan, melt the butter. Be careful not to burn it, so as soon as it has melted take it off heat and add the chocolate. Keep stirring and hot butter will melt the chocolate safely and turn it …

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

Delicious Pierogi with Cottage Cheese

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 - Pierogi Dough and Making Technique - Recipe - Food Photography

Pierogi Dough and Making Technique

Name and pronunciation: pierogi [pee-yeh-roh-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.Description: dumplingsType of cuisine: Eastern European — It is a very basic recipe, but it works every time. I like this dough for its elasticity. It makes making pierogi easier, it does not tear and they do not stick to each other during cooking. — Approximately 40 servings • Preparation time: about 15 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01Perfect pierogi need a specific filling to dough ratio. This means the dough cannot be too thick. Make sure you roll the dough enough and if it is still too thick, stretch it out a little in your hands before adding the filling. 02Do not forget to add oil to water, it will prevent pierogi from sticking to each other. In fact, when you are placing them in water, try aiming at oil patches. 03Pierogi can be eaten straight after cooking or fried. In my family, we always fry them …

Our Eastern Kitchen - Polish Cottage Cheese - Recipe - Food Photography

Polish Cottage Cheese

Name and pronunciation: twaróg [t-fah-rook]Description: cottage cheeseType of cuisine: Eastern European — Twaróg is dry variety of quark very popular across various Eastern European cuisines. In Polish, another name for this kind of cheese is simply “white cheese” ser biały [seh-r biah-we]. It is delicate, crumbly and slightly sour. Unfortunately, it has to easy replacement in local shops, but you can get in any Polish shop. It is worth the trip! — Uses: Pierogi, pierogi leniwe (lazy pierogi), sernik, traditional Polish pancakes, pasta, cheese spreads. — Tips: 01There are few types of cottage cheese. You can choose between full-fat 10%, semi-skimmed 5% and skimmed 0,5%. I always choose full-fat option. It is creamy and it is truly best for cooking and baking. 02If you are planning to bake a traditional Polish cheese cake, look for an option that is pre-ground cheese available in 1 kg buckets. Otherwise, you will have to do it yourself three times! — Enjoy!

Our Eastern Kitchen - Polish Sour Cream - Recipe - Food Photography

Polish Sour Cream

Name and pronunciation: śmietana [sh-me-eh-tah-nah] Description: sour cream Typo of cuisine: Eastern European — In Polish cuisine, sour cream is so important. It is not often used as an actual ingredient, but it is not a mere garnish either! There are some dishes that are just not finished without sour cream. In fact, if you ask for “cream” in Poland, you will get sour cream as a default. — Uses: Different sorts of dumplings (pierogi, leniwe, kopytka, etc.), potatoes (young, boiled potatoes, potato pancakes, etc.), soups, sauces and salads instead of greek yoghurt. — Tips: 01In Polish, śmietana means sour cream, but by śmietanka (“little cream”) we mean crème fraîche. 02Buy Polish sour cream if you can. I always look for local replacements when it comes to cooking abroad, but Polish sour cream really is different. First of all, we have a choice of fat content, but the most popular ones are 12% and 18%, which is rather uncommon in Luxembourg. Also, it is slightly more sour and creamier than the Luxembourgish counterpart. 03If you do not have …

Our Eastern Kitchen - Simple Chocolate Crackle Cookies - Recipe - Food Photography

Simple Chocolate Crackle Cookies

My family loves these simple cookies. They are chocolatey, but not too sweet. You need to plan them a little in advance, since the dough has to harden in a fridge for at least few hours. — Approximately 30 cookies • Preparation time: about 30 minutes • Cooling time: at least 2 hours, could be overnight • Baking time: 12 minutes — Tips: 01If you can prepare the dough the day before, do. It can be chilled in a fridge overnight, no problem. If the dough is not cold enough, icing sugar will melt into the cookie and you will lose the nice crackle effect. 02If cannot chill them for more than 2 hours, do not worry. It should be enough, just split the dough in few pieces, this way it will chill more quickly. — Ingredients: ✽ 225 g baking chocolate✽ 110 g butter✽ 1⅔ cups flour✽ ⅔ cup sugar✽ 3 eggs✽ 2 teaspoons vanilla✽ ½ teaspoon baking powder✽ pinch of salt✽ powdered sugar for rolling — Method: 01Melt the butter and chocolate in a small pot. Use my tip to …

Our Eastern Kitchen - Easy Sourdough Bread - Recipe - Food Photography

Easy Sourdough Bread

Name and pronunciation: chleb na zakwasie [h-leh-p • nah • zack-fah-sheh] Description: sourdough bread Type of cuisine: Eastern European — There are many different recipes for a sourdough, some more difficult than others. This is a perfect one to start your wild yeast adventure. Sourdough bread always takes a while, but this method does not take a lot of effort, just time, which is a great advantage. — Approximately 1.5 kg loaf (or two smalls ones) • Preparation time: about 30 minutes • Resting time: 3 x 12 hours • Baking time: 45 minutes — Tips: 01I find it easier to bake two smaller loaves than one large one. 02To bake, use any cake form, but bread crust needs moisture and high temperature, so I get best results using cast iron pots. 03Always line your forms with parchment paper. 04If your oven does not have a steam function, place a bowl of hot water next to the forms. 05Use bread flour of any kind you like. I usually mix white and whole-wheat flours 50/50, but you can also add …

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

Pumpkin Pancakes

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 - Paper Thin Basic Crêpes - Recipe - Food Photography

Paper Thin Basic Crêpes

These crêpes are perfection! Delicious, paper thin but stron are perfect for rolling, folding or wrapping any filling your heart desire. This recipe is super easy, always works and, most importantly, they are not greasy at all, like some other recipes tend to be. — 8-10 servings (depending of the size of your pan) • Preparation time: about 30 minutes — Tips: 01If you have time, set aside your crêpes batter for about 30 minutes just before frying. It will make them more elastic and easier to flip. Just before frying, give it a quick stir to bring the flour up. 02You can add a little bit of sugar to your batter, if you prefer your crêpes slightly sweeter, but I do not find it necessary if your filling is already sweet. 02The batter can be mixed with a whisk or any type of blender. If you have a smoothie blender, it will make your batter extremely airy and light, but it is not a requirement. — Ingredients: ✽ 1 cup of all-purpose flour✽ 1 cup of milk✽ ¾ …