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Savor the satisfying and refreshing Red Cabbage, beetroot, and apple slaw in a mustard vinaigrette. An excellent accompaniment to meat and chicken dishes or a delightful standalone option with a slice of bread. This dish boasts vibrant colors and sweet and tangy flavors, this dish has something for everyone. This slaw is complete without any mayonnaise, which makes it both healthy and vegan. For the salad you need: 1/2 small head of red cabbage, thinly sliced 2 large carrots, grated 1 medium-sized red onion, thinly sliced 1/4 of spring onion, sliced The green part of the spring onion, thinly sliced 1 beetroot fresh or pickled, grated or thinly sliced 1 sweet red apple How you make the salad: Thinly slice the onion and red cabbage. Grate the carrots and beetroot and slice the green onions. Add the vegetables to a salad bowl. In a separate bowl, add all of the vinaigrette ingredients and whisk them together. Season with salt and pepper to taste. Pour the vinaigrette over the salad and mix it until combined. For the apple cider vinaigrette you need: 1 1/2 tablespoons of coarse-grain Dijon mustard 1 teaspoon of regular Dijon mustard 50 ml Virgin Olive Oil 3 tablespoons of Apple Cider Vinegar 1 tablespoon fresh lemon juice The sect of half a lemon Salt and black pepper, to taste Optional 1 tablespoon of brown, raw sugar How you make the apple cider vinaigrette: In a separate bowl, add all of the vinaigrette ingredients and whisk them together. Season with salt and pepper to taste. Pour the vinaigrette over the salad and mix it until combined. Serve straight away or keep in the fridge for up to 4 days.

Explore the exciting foodie events this winter that is happening around the world. emerge your self in cultures and make new memories. Take part in fun activitys From snow sports and huge ice sculptures warming dishes and sweet treats. There is a slight chill in the wind that draws the curtain on the cold winter season with Christmas and the New Year around the corner and the joy of the Winter holidays. Whether you are visiting your family back home or travelling around the world, winter is the time to celebrate, eat, drink, dance and be merry. From elegant art shows and groovy jazz festivals to a city-wide party, the perfect way to shake off the chill of the season is the warm cultural embrace of social events and heartwarming food. Cologne Carnival Cologne, Germany Thursday 8th February 2024 to Wednesday 14th February 2024 As the clock strikes the 11th minute past the 11th hour of 11 November, the city of Cologne officially commences their fifth season of the year; the Carnival Season. The highlight of the season is Europe’s oldest and craziest party, the Cologne Carnival which starts a week before the onset of Lent and finishes on Ash Wednesday. For these six days, every year the entire city of Cologne erupts into festive chaos and lets itself loose, singing its hearts out and dancing all night long at parties, parades and balls while drinking beer after beer. Everyone at the festival goes all out and dresses up in the wackiest costumes possible with wigs, makeup, masks and body paint, some even imitating fictional characters and famous figures. The tradition of the Carnival started from the Germanic pagan tribes from antiquity who used to celebrate the winter solstice by dancing and chanting around the fire at night to worship their gods and exile the evil winter demons. The Christian communities adopted these customs giving them their own cultural meanings. Food plays an important part in the carnival. As Lent marks the start of the fasting period where no meat is to be consumed, people usually get their fill of meat during the carnival. Heavy drinking and partying need a lot of energy and the Germans rely on sweet treats and fatty foods. Krapfen also known as Berliners or German doughnuts is fried dough with sweet fillings like Bailey’s cream, caramel or fruit preserves is popular at street stalls along with fried potatoes or potato pancakes, blood sausages and fried meatballs with rye bread and mustard. The Pork Knuckle or Haxe is the most popular meat at the carnival with a gluttonous and tender portion of the pork leg with crisp crackling skin all around it paired with a tall mug of Kölsch beer. For more info on the Cologne carnival and the crazy events that are happening this year check out www.cologne-tourism.com/experiences-lifestyle/carnival Sapporo Snow Festival Sapporo, Hokkaido, Japan Sunday 4th February 2024 to Sunday 11th February 2024 Hokkaido is Japan’s choice of winter destination with plentiful snow, vast ski resorts and natural hot spring towns and saunas to relax and unwind in the cold months. In the middle of snowball fights and sculpting snowmen, a few middle and high school students made six sculptures out of snow in 1950 which sparked the beginning of a festival. The Sapporo Snow Festival is held every year in February at Odori Park, Susukino and Tsudome in Sapporo when the cold Siberian breeze brings snow to the island of Hokkaido. The highlight of the festival is an incredible display of around 400 snow and ice sculptures along with snow sculpting contests, singing competitions, outdoor ball dances and snowball fights. along with slides carved out of snow and ice and a huge snow maze. A stage is also made out of snow in the middle of the park where concerts and music shows are held. Hokkaido is also known for its heartwarming and soulful food. The restaurants in downtown Sapporo serve dishes made out of Tender Crab and Ezo Deer which are the island’s most iconic catch and game in the winter season. The food stands at the festival serve all the usual Japanese festival food delights like Yakitori or skewered grilled chicken, Okonomiyaki pancakes and Takoyaki or grilled octopus balls along with Hot Sake as well as traditional Hokkaido specials like Nabe or crab hot pot and buttered, soy sauce dipped sweet Hokkaido Corn. For more details on this year’s Sapporo Snow Festival, check out www.snowfes.com/en/ Quebec Winter Carnival Quebec, Canada Friday 2nd February 2024 to Sunday 11th February 2024 The winter is sometimes particularly harsh in Canada with freezing temperatures and heavy snowfall. The people of colonial New France in the 17th century started a tradition of gathering together for a massive feast playing music and dancing to break the boredom and chill of the harsh winter. This transformed into the Quebec Winter Carnival in 1894, celebrated as a few days to step out from hibernating and provide relief to the people from the bitter cold. The entire city is brought to life with fairy lights, ice sculptures and large snowmen among which an astounding number of outdoor feasts, brunches, balls, parades, parties and competitions are held. The highlight of the festival is its mascot. Bonhomme Carnaval is a 2-meter tall, 400-pound snowman with a red beanie, arrowhead sash and black buttons who goes around the city partaking in events and activities. He is called the Prince of the Ice Palace which is a 30-foot tall ice sculpture built every year as a nighttime party house. However, the fun host is rather elusive travelling all over the city and never at his home. Getting a picture with Bonhomme is like a treasure for youngsters. The true Canadian experience at the Carnival is enjoying a Maple Taffy which is hot maple syrup poured over snow and lapped up with a popsicle stick into a sticky lollipop. It is also customary to drink Caribou, a hot mulled wine which is the official drink of the festival. Food stands are sprawled all over the city with delights like Beaver Tails which are fried dough similar to waffles topped with a choice of cinnamon, apples, hazelnut spread, bananas or maple syrup and Poutine which consists of deep-fried potatoes lathered with veal gravy and topped with fresh cheese curds. For more details on this year’s Quebec Winter Carnival, check out carnaval.qc.ca/en/

Autumn is the season of mushrooms and the perfect time to head into the forests in search of seasonal treasures. Foresting your own mushrooms gives your culinary exploration a touch of adventure and brings a burst of flavour to your everyday dishes. One of the richest and most flavourful delights of the autumn season is wild mushrooms. When the summer heat resigns and long rainy days follow, the temperature and humidity raise the curtain on Mushroom season. “I’ve always thought fairies are like mushrooms, you trip over them when you’re not thinking about them, but they’re hard to spot when you’re searching for them.” - Jo Walton How to forage mushrooms After heavy rains, any damp and humid place would start to sprout the little ones. All you need for foraging is a small basket to store them in, a pocketknife, and a brush to clean off the dirt. Mushrooms are delicate and plucking them out might damage their roots. The ideal mushroom hunter always makes sure to preserve the ecosystem by only taking as much as they need. Use the pocket knife to cut the mushroom stems near the roots for harvesting. Seek out mushrooms that are round, well-shaped, dense, and tightly packed. Those with open or upturned caps are generally more robust and richer in aroma. The size of the mushroom doesn't significantly impact the taste, if they aren't overgrown and aged, in such cases, they can develop a woody flavour. If you want to learn more about foraging, check out our All About Forest Foraging article here. Where to find wild mushrooms In general, mushrooms grow in damp and humid places, from woodlands and forests to parks and meadows. Often in forests in the moss, under the leaf covers or near lakes and marshes. Some mushrooms only grow in very specific ecosystems dependent on a host tree, meanwhile, other types of mushrooms can be found in different forests, fields or even in your garden. Not all mushrooms are safe to eat! The key thing to remember is that not all mushrooms are safe to eat. Always keep a guidebook on mushrooms handy to know which ones you need to watch out for. Some types of mushrooms can be eaten raw meanwhile other types could be dangerous to consume raw. It is important to check that the mushrooms you pick are eatable and if they need to be prepared in a specific way to be safe for consumption. Nowadays, a search from your phone will also tell you everything about the mushroom you’ve found. Different kinds of wild mushrooms While many kinds of mushrooms are grown in hotbeds and available all year round, true culinary delicacies like Chanterelle, Maitake, Matsutake, Morel and Porcini can only be found in the wild. These natural mushrooms are quite rare and expensive but if you look in the right places, you can forage the nature’s treasures and experience their refined aroma and flavours in the autumn season. Cep or Porcini - Boletus edulis When it comes to mushrooms in the autumn, the most highly recognized is the Cep, also known by its Italian name Porcini and nicknamed the “King of Mushrooms”. Porcini mushrooms are usually found in older mixed forests. Porcini grows in both deciduous forests, coniferous forests, and older mixed forests. The mushroom can be found in North America, almost all of Europe, from Scandinavia to Italy, and large parts of Asia. From thumb-sized to large ones that are as big as the palms of your hand, ceps are prized for their autumnal woody or earthy aroma, thick meaty stem and glossy chestnut cap that gives an umami taste. Porcini is delicious simply drizzled with olive oil, salted, and grilled or even roasted as a side dish. Chanterelle - Cantharellus Pretty and light with thin and willowy stems, the Chanterelle looks like it is practically dancing in the woodlands to the songs of the autumn birds. Also known as the Ballerina mushroom, it is found in all the woodland areas of the Northern Hemisphere usually in mossy and damp woods. They usually have an orange, yellow or grey colour and a delicate apricot aroma with a slightly woody aftertaste. Chanterelles are the perfect addition to any seasonal autumn soup, pasta, risotto, or stew, eaten simply sauteed on toast or any other dish. Matsutake - Tricholoma matsutake In the undergrowth of the rare Red Pine Forest in the Temba hilly region near Kyoto, Japan grows the mushroom that is quite possibly one of the rarest and most exquisite, the Matsutake. They are treasured for their unique and robust flavour with a gentle touch of spice and the aromatic notes of cinnamon and cedar. Using the season’s first foraged Matsutake along with the first harvest of rice to cook Matsutake Rice is a tradition that is followed every year in Japan. It is usually gently simmered in soups, stews, or hotpots to bring out the delicate and complex aroma. Puffballs - Lycoperdon perlatum Puffballs rapidly grow to huge sizes, sometimes the size of your head looking like a football lying in the grass. They are found in Northern Europe, Canada, and northern states of the USA in grasslands, meadows, parks, lawns and even the sides of a grassy sports pitch. Puffballs are pure white all the way through, usually perfectly round and should not have any signs of gills, stems, or caps. They are usually sliced or cut into strips and grilled for breakfast along with bacon and eggs. The large slices can also be used as an alternative pizza base. How to cook and store mushrooms Natural mushrooms have a distinct aroma and rich flavour, and they are best consumed when they are fresh. These delights are delicious on their own, raw, as well as grilled or fried, sauteed on toast or as an addition to pasta, soup, or stew. Check out our recipe for Mushroom And Chicken Risotto here. If you pick or buy a lot of mushrooms and have some left over, keep them wrapped in a paper towel or a newspaper in the refrigerator for 3-4 days so that they do not get soggy. To relish the flavours of these mushrooms throughout other seasons, they can be pickled in brine or dehydrated to last even longer. If you wish to learn more about natural food preservation, you can read all about it here.

When it comes to comforting and satisfying dishes, a creamy mushroom and chicken risotto is a standout favourite. Hearty and warm, this risotto is the ultimate dish for cold months and days when you're feeling under the weather. The rich and creamy texture of the risotto paired with the savoury flavours of mushroom and chicken make it a treat that is hard to beat. This recipe makes a super creamy and rich dish with satisfying flavours of chicken and mushroom. Perfect for two large portions or four small starters. You need: ½ a large white onion 3 tablespoons of olive oil 4 large buttercup mushrooms or any mushrooms you like 300 grams of Arborio rice ½ a glass of good white wine 1 litre of chicken stock 50 grams of grated parmesan 1 clove of garlic, minced 1 small chicken breast 4 tablespoons of fresh parsley, roughly chopped Salt and black pepper to taste How you make Mushroom And Chicken Risotto: Dice the chicken breast and clean the chopping board. Roughly chop the mushrooms, onion and parsley, and minced the garlic. Place a large pot on medium-high heat on the stove. Add a tablespoon of olive oil, chicken, onion and mushrooms and fry until the onion is translucid, the chicken is cooked all the way through and the mushrooms have released their moister. Remove the onion, chicken and mushroom mix to a plate and set aside for later. Add the rest of the olive oil and the rice and the wine to the pot. Let it fry, whilst constantly stirring until the wine has evaporated. Then add the minced garlic and a lade of stock to the rice. Stir until most of the stock has been absorbed by the rice. Repeat with one ladle of stock at a time until most of the stock has been absorbed by the rice, constantly stirring. When the rice is almost soft and cooked all the way through, add the grated parmesan, chopped parsley and chicken and mushroom mixture back to the pot. Stir it through and loosen the mixture with more stock if needed. Taste and season with salt and black pepper. Add the creamy mushroom and chicken risotto to a plate. Grate over some extra parmesan and a drizzle of olive oil. Serve the mushroom and chicken risotto straight away, piping hot with a glass of good white wine.

This delectable and completely vegan creamy Pasta in Avocado Sauce is a twist of the traditional Italian Basil Pesto Sauce. Made from fresh herbs, rich toasted pine nuts, ripe avocado and a lot of love, this recipe is the perfect choice for your date night dinner plans! A date night meal needs to be simple. If planning for a complex dish, you could end up tired before your date even arrives! However, it is too simple, and you can’t impress your date! This Avocado Pasta is a simple yet innovative and nutritious choice to spice things up on your special night. Avocado Pasta is as healthy as it is delicious! Avocado is rich in healthy fats with no sodium while being rich in minerals and antioxidants. It keeps your heart healthy and your blood pumping, and in turn helps in increasing your libido! In indigenous cultures, avocado with its creamy flesh is considered a special symbol of passion and love. The harmony of antioxidants, vitamins and minerals in avocado stimulates serotonin production which relieves stress, makes us happy and relaxed and puts your date in a good mood! Rich in protein, antioxidants and iron, pine nuts are associated with the heart and are also considered a symbol of love and fertility in many cultures. Along with the sweet cherry tomatoes, they are known to be great aphrodisiacs. The sensational harmony of these nutritious ingredients served in a rich and creamy sauce in this Avocado Pasta is a surefire way of impressing your significant other and setting the mood for this special night. If you want to make your own pasta, you can check out the recipe for easy homemade fresh pasta here. Ingredients you need for the Avocado Pasta: 180 grams of Penne Pasta (Or any other pasta) 1 Avocado 2 1/2 - 3 decilitre fresh Basil leaves 4-5 Garlic cloves 1 tablespoon Lemon juice Salt & Pepper to taste 40 ml Olive oil 90 grams of fresh Cherry tomato 20 grams of Pine nuts 45 ml Dry white wine How you make the Avocado Pasta: 1. Boil the pasta in salted water until al dente, drain and set aside. Reserve the pasta water. 2. Cut the avocado into two pieces, remove the core and scoop out the ripe flesh with a spoon. 3. Cut the cherry tomatoes into halves. 4. In a blender, blend the avocado flesh with garlic, basil, lemon juice, salt and pepper into a smooth and creamy sauce. Add some of the pasta water and a spoonful of olive oil to adjust the consistency. 5. Heat olive oil in a pan and toast the pine nuts till slightly golden. Add cherry tomatoes and toss well. 6. Season with salt and add the white wine. Toss well till moisture is evaporated and set aside. 7. Toss the pasta with the avocado sauce in a large bowl along with most of the tossed cherry tomatoes and pine nuts. Serve the pasta for you and your date with the rest of the cherry tomatoes and pine nuts on top and a glass of white wine! Bon Appetit!

Romantic dinner dates have a long and rich history, which can be traced back to ancient civilizations where organizing a feast and sharing meals were a symbol of love and hospitality. In ancient Greece and Rome, dinner parties and elaborate feasts were a central part of social life. The Romans were especially known for arranging private meals with the best quality wine as a part of their courtship and romance. The tradition of wining and dining as a romantic gesture has continued through the ages, with different cultures adding their own unique twists and flavours. From medieval courtly trysts to modern candlelight rendezvous, food has been the thread that binds hearts together with affection. “Food expresses love when words are inadequate.” - Aland D Wolfelt Food and Romance The tradition of taking someone out for dinner as a romantic date emerged in the late 19th century, with the rise of the restaurant industry and the growing popularity of romantic dinners. Today, dinner dates continue to be a popular way all over the world for people to connect and get to know each other. Eating together not only builds relationships in unexpected ways but also helps the connection to stay strong. It is an important ingredient in a successful relationship. Eating together has become a ritual that is entrenched in dating and romantic interactions. Most romantic gestures involve food - who can forget the classic 'breakfast in bed' or that special dinner at a fancy restaurant? We go the extra mile by organising romantic dinner dates, preparing our partner’s favourite meal, or waiting until they get home from work so that we can eat dinner together. Food has a way of bringing people together, and mealtime can be a great opportunity for romantic conversation and connection. So, if you're looking to spice up your romance, it is worth considering cooking a meal for your significant other or even cooking together! The Concept of Date Night The concept of romantic dates has evolved into date nights at home that provide a more familiar, private and intimate setting to deepen your connection. Cooking for or even with your significant other expresses love in a way that words simply cannot. As it turns out, social interactions that involve cooking or eating a meal with someone favourably alter how we feel, behave and perceive our companion. It gives us insights into their personality when the other person eats, how they eat, and whether they offer you food from their plate to try. These gestures help us to open up and build trust. These are all signals that, especially at the beginning of a relationship, may be quite revealing as to whether you want to spend the rest of your life with that person. For older relationships, date nights help to build synergy and allow you the opportunity to sit down and talk about the day and catch up on what’s important in your partner’s life. Food & Intimacy Dining together is one step, but sharing the same dish or feeding your love interest takes the romance factor to the next level. The act of sharing food is a sign of social intimacy. Eating food is a unique activity that engages all the senses from first seeing and touching the food to relishing its aroma and flavour and then hearing the texture as you chew. This seemingly simple experience has a unique seductive effect when sharing a sensual memory with your romantic interest. The psychological factor of having someone cook for you or feed you adds to the emotion of affection and intimacy. Aphrodisiac Dishes If you know the right food to cook, you can take your relationship to the next level! While eating is a sensual activity in itself, certain foods are known to be effective aphrodisiacs. Either due to unique flavours, and textures or due to nutritional contents, several foods are believed to boost libido and sexual desire. They are thought to stimulate blood flow and boost hormone production which ultimately leads to increased sensual desires and pleasure. Some popular foods known to be aphrodisiacs include chocolate, oysters, avocados, strawberries, tomatoes and chillis. Food can not only help to build a deeper connection over a meal but also strengthen a bond of intimacy in date night activities. Strengthen Your Relationship Through Food In our fast-paced lives, where the demands of the day often pull us apart, date nights provide the space to come together, share a meal, and rediscover each other. These moments create a beautiful synergy, allowing us to delve into meaningful conversations and build trust. Remember that food isn't just a necessity; it's a powerful expression of love. Let every warm gesture of cooking a favourite meal, the shared laughter over a candlelit dinner, the intimacy of feeding each other and every sensual memory you create bring you closer and make your relationship stronger.

Rice is the most common food crop throughout the world, and is considered an integral part of various cultures. The grain is directly associated with prosperity and is integrated into local folklore, legends and religious beliefs. A bowl of rice is considered as a symbol of well-being, fulfilment and being content. Apart from being deeply ingrained in the culture, rice holds the spot as one of the most valuable sources of nutrition in our daily lives. ”Give a bowl of rice to a man and you will feed him for a day. Teach him how to grow his own rice and you will save his life” - Confucius The Versatile Rice Grain Rice has been used as food for thousands of years and its cultivation has spread around the world. It is an integral part of every diet, even in countries like Great Britain which do not grow rice but consume up to 10 kg per person annually. Rice is one of the most versatile foods appearing in many forms from a fulfilling accompaniment to a dish or the main part of a dish such as Fried Rice, Risotto, Paella, Biryani and Rice Pudding. It is also found in ready-to-eat meals or microwaveable quick-cooking packs. Rice is also used to make noodles or snacks like crackers as well as breakfast cereals. Rice flour is used as a thickener for sauces as well as a base for making gluten-free products. How Rice is Grown The rice grain is the seed of a semi-aquatic grass. Although it has more than 8000 different varieties, they all require the same condition to grow – lots of water! Just one seed of rice can grow into over 3000 grains, and it takes 1260 Liters of water to grow 500g of rice. Rice is a short-living plant which grows fast with ease but requires a lot of attention grown in fields known as Rice Paddies. The paddy fields are unique from other farms by how they are efficiently flooded and effortlessly drained. The rice plant requires immense quantities of water in its early days, followed by a long and uninterrupted season of hot dry weather. For this reason, farmers must find ways both to flood the fields and drain the water from them at crucial periods. Hence rice is always grown on flat fields. Either by a making flat surfaces, by cutting out the paddy in the mountain sides or by growing directly in flat fields. Rice is a healthy and hearty meal As far as nutrition goes, Rice is a complex carbohydrate which provides a high energy value and slow energy release. Athletes often opt for rice as a preferred source of energy, especially when refuelling after exercise as it provides a source of quick, easily accessible carbohydrates. It is one of the most fulfilling or satiating foods. On cooking, rice absorbs moisture and swells up to about 3 times its original weight. It also contains essential proteins which are used for the growth and repair of the body. Health experts and nutritionists recommend cutting down on fat and including more fruits and vegetables along with starchy fibre-filled rice. The rice grain is enriched with several vitamins and minerals that aid the blood in transporting oxygen as well as help in various vital functions. Having very little fat, no cholesterol, no sodium and being rich in fibre, significantly reduces the risk of heart disease or stroke. Since fibre makes you feel satiated, rice helps to maintain body weight. Rice is also one of the most easily digestible foods making it a good choice for the first solid foods for infants. Rice is suitable for all from the young to the elderly. Being naturally gluten-free, rice is a valuable option for those with coeliac disease or gluten sensitivity. The insoluble fibre in rice promotes regular and healthy bowel movements thus improving digestive health. A Warm Bowl of Rice Rice has an incredible quality for bringing people together to have a warm meal. The Great Wall of China is even held together with a paste made out of sticky rice. Rice is a food that is easy on the budget and easy to cook and forms the ideal base for a satisfying and nutritious meal for everyone. The most valuable lesson to learn before living alone is how to make rice and if it is difficult for you, the greatest investment you could make is a lovely rice cooker. At the end of the day, the fuel that runs humanity towards great heights is a humble bowl of warm rice.

The mouthwatering delight of Maghmour is the Lebanese variation of the Greek Moussaka, a layered casserole dish. The Maghmour is a treat where the soft and delicate texture of the aubergine and the crisp texture of the okra play a delicious melody in a beautiful tomato gravy. The term Moussaka means “to serve cold” in Arabic. The Lebanese Moussaka or Maghmour is typically served cold with a side of Pita bread or Khubz. This delicious stew is made with a harmonious combination of vegetables like the Lebanese favourite aubergine, okra, bell peppers and onion along with the Middle Eastern choice of chickpeas. The aubergine can be fried instead of roasting but the added flavour of caramelized garlic while roasting the aubergine adds a novel depth of flavour. Instead of canned chickpeas, one can also go for dried chickpeas which have been soaked overnight and partially cooked as they will continue to cook in the stew; it is important to make sure the chickpeas do not overcook and turn soft. Khubz Al Jabal When we talk about Lebanese bread, we instinctively think of soft warm pita bread. While pita is one of the most infamous Lebanese breads, the mountainous inland regions of Lebanon do not have the warm and humid climate that serves for the proofing and fermentation of the pita dough. Due to the slightly colder and arid climate in the mountains, their bread tended to dry faster and did not prove as well. Hence, with a dough similar to Pita, the people of the mountains started a tradition of generously brushing their flatbread with olive oil to keep it soft and provide warmth to the body. The Khubz al Jabal literally translate to Bread of the Mountains in Arabic. Ingredients For The Maghmour 2 large aubergines 250 grams of okra 1 can of chickpeas 3 large onions 250 grams of green bell pepper 5-8 cloves of garlic 45 ml olive oil 25 grams of tomato paste 85 grams of tomato puree Salt to taste ½ teaspoon of cinnamon 1 teaspoon of cumin powder 1 teaspoon of smoked paprika Water as required Neutral oil for frying Ingredients For The Khubz Al Jabal 360 grams of flour 250 ml of warm water 7 grams of yeast 5 grams of sugar 15 ml of olive oil 5 grams of salt Extra olive oil (for brushing the bread) How To Make The Khubz Al Jabal Mix the yeast with sugar and warm water along with half a cup of flour and let it rest for a few minutes till it starts to foam. Knead the mixture into the flour till well combined. Add salt and olive oil and knead into a soft dough. Cover and let it rest for at least an hour. 4. Divide the dough into small portions and roll into a flat and thin disc. 5. Heat a pan and brush with some olive oil. Lay the flat disc on the pan and cook for half a minute till bubbles start appearing on the surface, flip it over and brush with olive oil. Let it cook on the other side for a minute and transfer to a plate. 6. Brush generously with olive oil so it stays soft and keeps it covered. How To Make The Maghmour Preheat the oven to 200 C. Mince the garlic, and cut the onion and bell pepper into large dice. Cut the aubergine and okra into large-sized chunks. Rub the aubergine with one tablespoon of olive oil and half of the minced garlic and bake on a greased tray at 200C for 30-40 minutes till well browned. 5. Heat the oil for frying and fry all of the okra for a few minutes till crisp. Drain the canned chickpeas. 6. In a large pot, heat the olive oil and sauté the onion till it starts to caramelize. 7. Add garlic, bell pepper and chickpeas and sauté well till bell peppers are vibrant in colour. 8. Add the tomato paste and tomato puree along with all the spices and mix well. 9. Add the aubergine and okra and some water as required. 10. Mix well and check for seasoning and consistency. 11. Let the vegetables stew for a few minutes and ensure consistency is nice and thick. 12. Serve hot with warm Khubz al Jabal or Pita.

This super easy recipe for creamy sun-dried tomato spread is an absolute delight. With a rich taste of tomato, cream cheese and a hint of chili, this spread is perfect for breakfast, brunch, lunch or as an appetizer. Eat it plain on toast or serve it with as a part of a cheese board. You can also top it with any type of extra toppings like lettuce, sunflower seeds or fresh basil. This Creamy Sun-dried Tomato Spread recipe is just as good vegan as with regular cream cheese. For the Sun-dried Tomato Spread you need: 6 sun-dried tomatoes in oil ½ a clove of garlic, minced A good pinch of sweet paprika powder A good pinch of chilli Salt and black pepper after taste 6-8 tablespoons of neutral-flavoured cream cheese, regular or vegan How you make the sun-dried tomato spread: Drain most of the oil from the sun-dried tomatoes and add them to a mixer or food processor. Add a pinch of salt, black pepper, sweet paprika powder and the garlic to the mixer or food processor. Pulse or mix until smooth. Add the cream cheese, a bit at a time and mix to combine. You should end up with a soft and spreadable past, that is not runny. Enjoy straight away on toast or crackers or keep in the refrigerator in a sealed container for up to a week.

Pakistan is a region blessed with beautiful landscapes, a rich cultural heritage and over 70 different languages all of which transform the country’s extensive food culture. Pakistani cuisine shares a resemblance with the hearty, aromatic and renowned cuisine of Northern Indian regions. However, it is more influenced by the centuries of occupation of the Mughal Empire which brought foods from Turkey, Uzbekistan, and Iran to the land. Pakistani food is heavily based on meat with most dishes being made with lamb, goat, beef, or chicken, although pulses are also quite widely enjoyed. Sindhi Biryani All other rice dishes pale in comparison to the legendary biryani. There are hundreds of variations of biryani all over South Asia. Sindhi biryani, originating from the south-eastern province of Sindh in Pakistan is an indulgent dish once reserved for royals, now savoured on feast days like weddings and Eid al-Fitr. Sindhi Biryani is made with fluffy basmati rice, layered between yoghurt-marinated meats, tangy tomato gravy, saffron milk, fresh mint, whole green chilis, and dried plums. The ingredients are pre-cooked, then layered in a pot, sealed, and slowly cooked on an open fire. It's spicier than its counterparts, with a pungent and peppery taste, alongside zesty sourness from fresh yoghurt and dried plums introducing complex plays of spicy-sour notes. Karahi Karahi is one of the best of all Pakistani foods and is dear to the hearts of all Pakistanis. The dish takes its name from the black, iron, deep circular pan. Usually, a karahi curry is made with goat, but also commonly with chicken or even shrimp. The metal dish can then be its own serving bowl, sizzling hot and coming straight to the centre of your table. Most Pakistani karahi recipes start with tomatoes, onions, and generous amounts of ghee. It’s the tomato broth with a lot of spices that gives each Karahi its spicy umami magic, full of smokiness, tender chunks of meat, and a whole lot of fat – from the meat, the ghee, and the occasional dollop of cream. Haleem Haleem is perhaps one of the most eminent dishes associated with Muslim communities across Pakistan, India, and Bangladesh. It's a unique delicacy made by slow-cooking wheat or barley with beef, mutton, or goat, and lentils with generous amounts of ghee, spices, rose petals, and nuts until rich in fragrance and thick. Once garnished with julienned ginger, crispy caramelized onions, toasted nuts, and zesty cilantro, it's irresistible to those who know its delights. This nutritious and hearty dish has a lengthy history. It originated in Iran as Harees, but Haleem as we would recognize it arose in Hyderabad, India, during the reign of the sixth Nizam, Mahbub Ali Khan in the late nineteenth century. Later, the Muslims fleeing India for Pakistan during partition would bring the dish to Karachi, where it has evolved and enjoys much popularity today. Chapli Kebab The juicy, succulent, and crispy Chapli kebab straight off the skillets of Peshawari Street vendors is also known as the Peshawari Kebab. There is an incredible amount of flavour in this hand-formed deep-fat-fried patty. The chapli kebab is an aromatic melange of tender minced beef mince with tomatoes, onions, tangy pomegranate seeds, green chilli peppers, citrusy lemon juice, zesty fresh herbs, eggs, and plenty of ground spices. Chapli kebabs derive their name from the local Pashto language, in which Chaprikh means "flat" mimicking the flat, round shape of the kebabs. It is worth your while to visit Peshawar, the capital of the Khyber Pakhtunkhwa province where the many shops founded in the 1950s draw immense crowds even today, especially in the historic "Storyteller's Market," where it's tradition for locals to gather and dictate cultural stories from the past while eating kebabs. Nihari No dish exemplifies Pakistan's love of meat more than the blissful Nihari. Richly flavoured with freshly toasted and ground whole spices, a generous amount of ghee, and plenty of aromatic ginger, Nihari utilizes inexpensive cuts of meat to turn them into a royal delight. While mutton and beef shank are notorious for being tough, they are transformed into tender, succulent chunks ready to fall off the bone when cooked overnight. The name nihari derives from the Arabic "Nahar," meaning "morning". Stories tell that the Nawabs of Old Delhi would enjoy the dish in the early morning, after their sunrise prayers or fajr. The curry was so hearty it was typical to nap after indulging. After Pakistan's independence in 1947, immigrants from Delhi brought Nihari to Karachi, where it developed such a reputation that it is now widely regarded as Pakistan's national dish. A portrayal of rich cultural and ethnic diversity Pakistani food is a portrayal of rich cultural and ethnic diversity. From the roadside kebab shops and the mountainside traditional dhabas to the restaurants in the bustling cities and the kitchens of the noble families, one can relish the spicy and hearty aromas of whole spices, sizzling meats, and simmering broths all day long. With picturesque views of the Himalayan valleys and richly fragrant and flavourful meat dishes that warm you up, it is a winter paradise for meat lovers.

This mountain breeze cocktail is a lovely, berry twist to the classic Sea breeze cocktail. A great cocktail with sour flavours of mixed berries and vodka. A perfect addition to any cocktail party or as a warming and fruity welcome drink. Much, shake, store and serve. You do not even need a cocktail shaker or a mixer for this recipe. For the Mountain Breeze Cocktail You Need: 4 cl Vodka 12 cl grapefruit juice 3 cl mixed forest berries juice. 5 raspberries or strawberries fresh or frozen 5 blackberries, fresh or frozen Half a glass of ice. This Is How You Make The Mountain Breeze Cocktail: Add the berries to a blender and mix quickly until a chunky texture or roughly mosh them in a cocktail shaker or with a mortar and pestle. Add the vodka, ice and juices to a shaker or a glass. Stir or shake until mixed. Add the mushed berries to the vodka and shake or stir. Strain the cocktail into cocktail glasses or tall glasses. Serve straight away, topped with frozen or fresh berries.

Parotta is a cult classic of South India. From the flaky and soft Malabar parotta of the Malabar coast to the dense and chewy Rice Parotta of the Coromandel coast, people love to dip this flatbread in their curry before they move on to have a hot bowl of rice. The Rice Parotta of Madras is a dense, chewy and slightly sweet flatbread that compliments the spicy curries of Madras in a heavenly combination. The husk of raw sticky rice is removed and the grains are ground into flour which forms the base of this sensational sweet and indulgent parotta. All over India, it is a custom to have a complete meal that includes curry which could be vegetable, meat or fish along with dal which is a lentil stew and a chutney or pickle consumed with roti or parotta (a flatbread) and rice. Ingredients For the Parottas 150 grams of Glutinous Rice Flour 100 ml of Water 45 grams of Castor Sugar 45 lm of Coconut Milk - 45 ml 15 grams of Vegetable Oil How to make the Parottas 1. Pour the mixture into the bowl with the rice flour and mix vigorously with a spatula or chopsticks till well combined. 2. Using lightly oiled hands, knead into a dough. Adjust consistency as required with a teaspoonful of water or oil. 3. Divide dough into small 8-10 equal portions and roll them into balls. Flatten the ball between the palms of your hands. 4. Heat a non-stick skillet over medium heat and brush some oil on top. 5. Place the flattened parottas and cook until golden brown on each side for about 3-5 minutes. 6. Let the Parottas cool. Before serving. Serve with a nice bowl of curry, rice, vegetables or dipping a sauce and salads.