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Eggplant boats with tuna and capersSmall eggplants are stuffed with a flavorful mixture, topped with two types of cheese and oven-baked. |
Easy Cook - Laka kuharica
Jul 2016 Intermediate |
1 vote
2108 views
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barley salad with almonds and apricotsThis salad is fruity, high in fibre and full of flavour. And if you like, curd can also be added here. |
Chef Anil Kamath
Jul 2016 Professional |
1 vote
4260 views
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Pork casserole with shallots and potatoesFried boneless pork chops topped with creamy gravy and baked atop sliced new potatoes will please all. |
Easy Cook - Laka kuharica
Jun 2016 Intermediate |
1 vote
2785 views
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Collard greens Southern-StyleCrispy bacon, sautéed onion, and garlic make a fine pot of silky, tender, and flavorful Southern-Style Collard Greens. |
Easy Cook - Laka kuharica
Jun 2016 Intermediate |
1 vote
3500 views
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Moroccan braised beefBraised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco. |
Easy Cook - Laka kuharica
Jun 2016 Intermediate |
1 vote
5834 views
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Round zucchinis stuffed with tuna fishThe filling, in spite of the ingredients like anchovies and capers, is very delicate. |
Easy Cook - Laka kuharica
May 2016 Intermediate |
1 vote
1795 views
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African peanut soupCreamy, intense, and earthy this spicy and comforting soup has West African origins. |
Easy Cook - Laka kuharica
Apr 2016 Intermediate |
1 vote
4876 views
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Venison stewVenison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat. |
Easy Cook - Laka kuharica
Apr 2016 Intermediate |
1 vote
3126 views
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BorschBorsch is the famous Russian beet soup served hot or cold, usually with sour cream. |
Easy Cook - Laka kuharica
Mar 2016 Intermediate |
1 vote
1915 views
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Creamy risotto with mussels, shrimp and squidShrimp, calamari, and mussels bring the flavors of the sea to this easy risotto. |
Easy Cook - Laka kuharica
Mar 2016 Intermediate |
1 vote
3509 views
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Caldero y Pilón
Caldero (cast iron pot) is the Dominican cook weapon of choice. We use it to cook most of our dishes.
Pilon is a wooden mortar (and pestle), traditional in Caribbean cooking (An African heritage) to prepare the seasonings, usually garlic, oregano, salt and sometimes some varieties of peppers.
