Ingredients:
•1 kg of monkfish tail
• 300 g peeled tomatoes
• 12 pitted black olives
• 1 onion
• 2 garlic cloves
• 2 preserved lemons
• 1 small pepper
• 1 pad of saffron
• 1 tsp. With turmeric coffee
• 1 bunch of basil
• 3 tbsp. Olive oil
• salt & pepper
This one is easy to make, arround 20 min.
1- Cut the monkfish into chunks. Peel and slice the onion. Peel the garlic. Rinse the chili, remove the seeds and slice it. Cut the preserved lemons into small pieces. Rinse and dispense with the basil.
2- Heat 2 tbsp oil in a casserole. Brown the onion and garlic for 2 min. Add salt and pepper, olives, tomatoes with their juice and pepper. Sprinkle with saffron and turmeric. Simmer for 10 minutes.
3- Sear monkfish with the remaining oil in a frying pan. Salt and pepper. Add it in the casserole with the preserved lemons and chopped basil. Leave to cook for 20 minutes.
4- Serve tagine with couscous semolina or steamed potatoes.
Paneer butter masala | How to prepare Paneer butter masala | Paneer butter ma...FoodCorner
We are making Paneer butter masala. We have details about how to prepare Paneer butter masala. Here added healthy ingredients. It's very spicy and healthy food.
https://www.thefoodcorner.in/
Wash the Spinach leaves and remove the stems. Blanch the spinach leaves in boiling water for 1minute and refresh in cold water. Puree the spinach leaves in a blender and set aside.
Paneer butter masala | How to prepare Paneer butter masala | Paneer butter ma...FoodCorner
We are making Paneer butter masala. We have details about how to prepare Paneer butter masala. Here added healthy ingredients. It's very spicy and healthy food.
https://www.thefoodcorner.in/
Wash the Spinach leaves and remove the stems. Blanch the spinach leaves in boiling water for 1minute and refresh in cold water. Puree the spinach leaves in a blender and set aside.
There is something absolutely amazing about sea food. Here I have for you a non veg recipe, where the star of the dish is the protein packed FISH. Blended with flavors of Indian spices today I have for you Fish Curry.
Check my website www.tastesnflavors.com
There is something absolutely amazing about sea food. Here I have for you a non veg recipe, where the star of the dish is the protein packed FISH. Blended with flavors of Indian spices today I have for you Fish Curry.
Check my website www.tastesnflavors.com
PREIEW OF EMT/EMR SOFT TISSUE POWERPOINT TRAINING PRESENTATIONBruce Vincent
Continues with the information taught in Bleeding and Shock, discussing the anatomy
of the skin and the management of soft tissue injuries and the management of burns.
Techniques of dressing and bandaging wounds will also be taught in this lesson. Lesson meets or exceeds USDOT NHTSA EMT/EMR 2009 training requirements. Presentation is over 100 slides in length. Recommended classroom time is 3 hours & 2 hours lab time.
The meze accompanying the rakı ritual can be described as delicious hors-d’oeuvres in small portions. Snacks or bite-size delicacies from cuisines from around the world may be prepared to go with rakı. But the most important ‘meze’ for rakı is good conversation; it is as important as the harmony between the rakı and food.
All of us are really fond of Chinese dishes. So today I have for you my version of the most famous recipe from the Chinese cuisine called NOODLES.
For more such recipes check my website www.tastesnflavors.com
Have you invited your friends over for cocktails this weekend? Are you out of ideas for quick and easy finger foods that are not only easy on the stomach, but also add a dash of flavours to the wonderful concoctions?
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Ingredients
•1 kg of monkfish tail
• 300 g peeled tomatoes
• 12 pitted black olives
• 1 onion
• 2 garlic cloves
• 2 preserved lemons
• 1 small pepper
• 1 pad of saffron
• 1 tsp. With turmeric coffee
• 1 bunch of basil
• 3 tbsp. Olive oil
• salt & pepper
3. 1- Cut the monkfish into chunks. Peel and slice the
onion. Peel the garlic. Rinse the chili, remove the
seeds and slice it. Cut the preserved lemons into
small pieces. Rinse and dispense with the basil.
TypicallyMoroccan.com
4. 2- Heat 2 tbsp oil in a casserole. Brown the onion
and garlic for 2 min. Add salt and pepper, olives,
tomatoes with their juice and pepper. Sprinkle
with saffron and turmeric. Simmer for 10 minutes.
TypicallyMoroccan.com
5. 3- Sear monkfish with the remaining oil in a frying
pan. Salt and pepper. Add it in the casserole with
the preserved lemons and chopped basil. Leave
to cook for 20 minutes.
TypicallyMoroccan.com
6. 4- Serve tagine with couscous semolina or
steamed potatoes.
TypicallyMoroccan.com
7. Check out More Recipes @
www.TypicallyMoroccan.com
Where
TypicallyMoroccan.com
