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From the original site: For many days, a whole butternut squash stood around on our table. Then I decided to eat it. The rest is a recipe.

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From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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It’s so easy, but trust me, it’s all good.
I usualy make this for lunch, but it could also go very well with any meat or fish.

Special Instructions: Serves 4-6

Instructions:

Roast the sesame seeds in a small pan for a couple of minutes until they’re golden.
Add them to the spinach and quinoa.
To make the vinaigrette, mix the oil, soy sauce and lemon juice together.
Add the vinaigrette to the salad and give it a stir.
Done!

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From the original site: So what are the characteristics of a Salvadoran tamale? Well first that depends on whether they are chicken tamales, tamales de gallina, or corn tamales, tamales de elote. Chicken tamales do not always have to have chicken inside of them, but if they do they will only have bits of meat, not any whole pieces with bone. Lots of Salvadorenas like to put chickpea beans, (also called garbanzo beans), pieces of hard boiled egg, sauteed green beans, and/or olives in their chicken tamales also and this really adds to their flavor. Salvadoran chicken tamales also have very moist masa, and this is achieved by using tortilla flour (“Harina de Maiz”), not tamale flour (“Masa Instantainea de Maiz para Hacer Tamales”), and by adding lots of water to saturate the flour. Salvadoran chicken tamales are also generally wrapped in banana leaves, and then covered with aluminum foil, and the banana leaves add to the moistness of a Salvadoran tamale as well. Salvadoran sweet corn tamales are wrapped in corn husks and covered in foil and these tamales have thicker dough more similar to corn cakes.

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A pinch of the scented herb from Gryphon Tea gives this dessert an exotic feel, perfect for the festive season & leaves you yelling for more!

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From the original site: Let’s humbly subtitle this “Lentil Soup of the Gods.”

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From the original site: The Tabouleh salad is a traditional Turkish salad that has a strong flavour of Parsley and is served cold. Derived from the Arabic word tabil, that means seasoning, the salad has a variety of most flavours that are easy to find and I personally love. The salad was surely a winner. I don’t know if the meal was a success, but it definitely got approval enough, for Ak to not mind it as a meal twice a month. I was only hoping for maybe once in 2 months! Sometimes- the desire to have the meal again I guess, is the success quotient.

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Special Instructions: Servings :12 -15 pedas/truffles

Instructions:

In a thick bottomed sauce pan, pour the condensed milk and the pumpkin puree and cook on a medium flame with constant stirring. Add the saffron and the cardamom powder and cook for about 15 minutes till the mixture starts to thicken and begins to leave the sides of the pan. Now, fold in the butter and cook for a further 15 minutes till the mixture is almost dry. Pour the mixture out onto baking sheet lined with parchment paper and let it cool. Once cooled, using your hands roll the mixture out into even sized balls about 1 inch in diameter. Let them rest at room temperature for about 30 minutes and then store in the refrigerator. They can be served either directly or directly from the refrigerator.

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From the original site: Japchae is one of korean favorite traditional dishes, it’s a sweet stir fry noodle with vegetables and beef. Japchae often serve as side dish on korean house, if japchae serve only with rice in a bowl then call japchae-bap.

This traditional dish is a comfort food for all korean house since often served at a memorable event.

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