Wash the beetroots and boil them for 25-30 minutes in high heat so that they are softened enough for the recipe. Let them aside for a few minutes to cool down. Next, peel the beetroots, and chop them into 0.5cm/0.2inch cubes. Put them in a large bowl along with the Greek yogurt, the crushed walnuts and garlic. Stir until the ingredients are combined. Then start pouring the olive oil and next the wine vinegar, while continue stirring. They will be incorporated Add the salt and stir once more before serving. Kali oreksi!
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Valeria’s favette recipe (also known as castagnole) are one of the host of fried snacks served up throughout Carnival season, but are surprisingly simple to whip up at home. If you’re heading to Venice carnival this year, check out Valeria’s guide to Venice’s best pastry shops so you can stock up on snacks while you’re there.
The enticing flavors, palate-pleasing textures and fetching colors of this gluten-free salad will bowl you over. Roasting the vegetables enhances their sweetness. For a quick gluten-free meal, make the components ahead and assemble the salad right before serving.
Who doesn’t love a good cup of coffee? So often when we go out for coffee, we tend to get the fancy coffees that we do not make at home. Did you know you can recreate some of your favorite coffeehouse favorites in your kitchen? Don’t let a lack of a fancy coffee maker stop […]
This is my Vovo’s (Grandmother in Portuguese) Jelly Roll recipe. My Vovo had ten kids so she had quite a few quick but delicious recipes that could be made with just a few simple ingredients. Growing up we would visit my Vovo most Sunday afternoons. It wasn’t unusual for her small kitchen to fill up …
How many cookbooks do you have that contain recipes for freekeh? Probably not many. More likely none. Freekeh is roasted green wheat, which you can find in markets that stock Middle Eastern products. I recently bought a box, needed a…
Fruit becomes even sweeter when roasted. This gluten-free fruit salad is a dessert that plays by the nutritional rules and tastes great, too. Swap out the fruit listed and use any fruit you please–peaches, strawberries and apples are other good choices.
Bruno Loubet’s recipe for a shallot version of tarte Tatin is impressive and perfectly accompanied by chicken liver. Tarte Tatin derives its name from the Tatin sisters, who originally made it with caramelised apples. This recipe has a great sense of flavour with the richness of the liver playing well with the delicate and sweet flavours of the shallots and honey.
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