Pure Potato Latkes Recipe.
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce - The Mediterranean Dish. Suzy Karadsheh A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes.
Enjoy with rustic toast for a complete, flavorful breakfast or brunch. Prep Time 10 mins. Sicilian Style Fish Stew. Best fish soup recipe in the world. - The Washington Post. Marinated Pepper Salad with Basil, Capers & Pecorino Recipe on Food52. Test Kitchen-Approved Author Notes This recipe comes from Yotam Ottolenghi's Plenty and, true to Ottolenghi fashion, combines tons of fresh herbs and a variety of textures and flavors, all of which create a colorful and delectable salad.
Seafood, Fennel, and Lime Salad Recipe on Food52. Yotam Ottolenghi's Lamb Patties with Sumac Yogurt Sauce Recipe. Smokey sweetcorn and tofu fritters. These fritters are so positively free-from – no dairy, no gluten – that it would be churlish not to serve them with a fried egg to make up for it.
Avocado, for those sticking with the vegan theme, is another winning combination. Serve these as close as you can to making them as they really benefit from being eaten nice and crisp, straight from the pan. Curried carrot mash with brown butter and quick-pickled chillies. Prep 10 minCook 35 minServes 4 as a side You’ll be surprised how much flavour you can get from carrots when you give them the chilli heat and sweet spice treatment.
To make this mash dairy-free, use olive oil instead of butter; if you do, heat the oil with the ginger and seeds for only a couple of minutes, until fragrant. Put the chillies, vinegar and sugar in a small bowl with a quarter-teaspoon of salt, massage together and leave to pickle for at least 30 minutes, and ideally overnight.Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on a high heat, cover and steam for 25 minutes, until you can cut through them easily. Tip the carrots into a food processor with the oil, curry powder, cinnamon and a teaspoon of salt, and blitz to a semi-smooth mash (it should have some texture).While the carrots are steaming, put the butter, ginger, all the spice seeds and a generous pinch of salt in a small saucepan on a medium heat.
Soy grilled quail eggs with sesame salt. These were inspired by a Japanese yakitori restaurant we often go to.
The marinating and grilling gives the eggs a sweet, smoky aroma, accentuated by the milder sesame flavour. Ideally, they should be somewhere between soft-boiled and hard-boiled when you serve them, but this is not always easy to achieve. They will be delicious nonetheless. Serve as a snack, and make more than you think you'll need - they're very good.