List of recipes using Parsley: 97 recipes

parsley
[Alsatian-style salad]
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
80,5384.4/5 for 20 ratings 1 hour 11 min.
[Artichoke hearts forestier ]
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
76,4175/5 for 1 ratings 2 hours 11 min.
[Avocado with Sautéed Prawns ]
Avocado with Sautéed Prawns
Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
5,7254.3/5 for 15 ratings 30 min.
[Baby spinach salad]
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
644 42 min.
[Cauliflower tabouleh]
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
24,4584.1/5 for 16 ratings 1 hour 38 min.
[Celeriac soup with mustard]
Celeriac soup with mustard
This delicious creamy soup is very quick to make.
30,4444.6/5 for 14 ratings 43 min.
[Cervelas salad]
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
17,5484.4/5 for 20 ratings 54 min.
[Comtoise endive salad]
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette.
904 38 min.
[Crunchy Cauliflower Salad with Lemon]
Crunchy Cauliflower Salad with Lemon
Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.
5,6754.6/5 for 14 ratings 16 min.
[Crunchy spring salad]
Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.
5,3004.6/5 for 19 ratings 27 min.
[Eggs Benedict ]
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
66,1224/5 for 12 ratings 1 hour 4 min.
[Eggs with mayonnaise]
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
9,8075/5 for 13 ratings 33 min.
[Green avocado salad]
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
1,858 27 min.
[Green Piedmont Salad]
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
11,4043.9/5 for 19 ratings 33 min.
[Lebanese Tabbouleh]
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
10,1733.9/5 for 18 ratings 48 min.
[Leeks in vinaigrette ]
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
35,5344.3/5 for 15 ratings 45 min.
[Lentil and cold-meat salad]
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
8,5933.8/5 for 17 ratings 43 min.
[Like a Boursin with garlic and herbs]
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
38,8953.9/5 for 12 ratings 35 min.
[Mexican salad]
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.
3775/5 for 1 ratings 28 min.
[Mimosa eggs]
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
71,488 25/5 for 1 ratings 46 min.
[Mixed salad with curry mayo]
Mixed salad with curry mayo
A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.
1,328 30 min.
[Paimpol salad]
Paimpol salad
This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
972 13 hours 22 min.
[Piedmont salad]
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
44,945 14.5/5 for 20 ratings 1 hour 19 min.
[Poivrade Artichoke Salad]
Poivrade Artichoke Salad
"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
9,5755/5 for 13 ratings 23 min.
[Prawn salad with a crunch]
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
21,5073.9/5 for 12 ratings 1 hour 51 min.
[Raw beetroot salad]
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
38,9704.1/5 for 16 ratings 31 min.
[Red cabage salad with toasted almonds]
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
696 28 min.
[Rémoulette of celeriac]
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
930 33 min.
[Roscoff salad]
Roscoff salad
This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.
95 2 32 min.
[Springtime mixed salad]
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
672 25 min.
[Tomato and cream cheese terrine]
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
41,6755/5 for 1 ratings 6 hours 12 min.
[Tomato tart]
Tomato tart
This tart is very easy and quick to prepare.
58,9304.8/5 for 20 ratings 1 hour 18 min.
[Valay salad]
Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
19,3723.9/5 for 18 ratings 1 hour 3 min.
[Warm chicken salad]
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
23,9424.2/5 for 11 ratings 29 min.
[White asparagus salad]
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
10,9434.3/5 for 12 ratings 48 min.
[Crab Cakes]
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
9,4044.7/5 for 18 ratings 1 hour 3 min.
[Fillets of sole meunière]
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
13,4094.3/5 for 15 ratings 24 min.
[Fish "à la Bordelaise"]
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
1,651 1 hour 7 min.
[Mackerel rillettes]
Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
657 1 hour
[Mussels marinière]
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
38,0075/5 for 1 ratings 1 hour 4 min.
[Quick prawn curry]
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
24,0815/5 for 1 ratings 34 min.
[Red mullet fillets in a quick marinade]
Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
10,4684.7/5 for 3 ratings 1 hour 21 min.
[Red mullet fillets with a reduced white-wine sauce]
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
3,1763.8/5 for 17 ratings 30 min.
[Salmon rillettes]
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
82,8554.3/5 for 15 ratings 2 hours 38 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
40,5204.1/5 for 16 ratings 1 hour 40 min.
[Tagliatelle with cockles]
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...
10,635 14.7/5 for 3 ratings 2 hours 16 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
12,4094.1/5 for 18 ratings 1 hour 44 min.
[Beef Wellington]
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
6,5005/5 for 1 ratings 1 hour 57 min.
[Chicken breasts in a potato crust]
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
26,9204.8/5 for 11 ratings 1 hour 3 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,7104.6/5 for 14 ratings 1 hour 3 min.
[Involtini-Style Filet Mignon ]
Involtini-Style Filet Mignon
This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
7,5663.8/5 for 17 ratings 52 min.
[Involtinis]
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
79,9414.4/5 for 11 ratings 2 hours 51 min.
[Larded pork tenderloin]
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
42,398 14.6/5 for 5 ratings 1 hour 28 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,744 24/5 for 1 ratings 7 hours 54 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
54,8525/5 for 13 ratings 30 min.
[Artichokes with beef]
Artichokes with beef
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
9,6954.1/5 for 16 ratings 46 min.
[Baker's chicken and potato tart]
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
557 1 hour 23 min.
[Beans with tomatoes]
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
68,9474.1/5 for 19 ratings 1 hour 55 min.
[Cabbage julienne with ham]
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
67,024 14.1/5 for 13 ratings 27 min.
[Chicken and mushroom brik rolls]
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
13,3075/5 for 13 ratings 1 hour 6 min.
[Chicken and mushroom pie]
Chicken and mushroom pie
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.
13,720 14.4/5 for 16 ratings 1 hour 40 min.
[Country vegetable soup]
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
10,477 14.3/5 for 15 ratings 1 hour 11 min.
[Crispy rolls with chicken and leek]
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
69,8235/5 for 1 ratings 49 min.
[French toast "cordon bleu"]
French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
4,0464.6/5 for 14 ratings 38 min.
[Gisèle's Pasties]
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
10,5943.8/5 for 12 ratings 1 hour 14 min.
[Hachis parmentier : meat with mashed potato and cheese]
Hachis parmentier : meat with mashed potato and cheese
A typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here, you need "what you have left"...
106,351 24.4/5 for 18 ratings 1 hour 22 min.
[Kérinou slices]
Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.
2,5954.7/5 for 19 ratings 58 min.
[Pissaladière with puff pastry]
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
3,2953.8/5 for 17 ratings 1 hour 38 min.
[Potimarron (chestnut pumpkin) "au gratin"]
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
74,776 24/5 for 2 ratings 1 hour 35 min.
[Quartet of brassicas with cream ]
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
32,6274.6/5 for 14 ratings 2 hours 41 min.
[Quiche Bretonne]
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
1,771 1 hour 40 min.
[Ratatouille confite]
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
67,020 13.8/5 for 17 ratings 2 hours 40 min.
[Red rice pannequets]
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
68,5234/5 for 11 ratings 2 hours
[Rillettes stuffed mushrooms]
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
3,0023.8/5 for 17 ratings 58 min.
[Salt cod brandade]
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
13,2644/5 for 3 ratings 1 hour 32 min.
[Sarladaise potatoes]
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
60,3134.6/5 for 14 ratings 1 hour 25 min.
[Sautéed green vegetables]
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
10,6204.1/5 for 16 ratings 1 hour 5 min.
[Spaghetti with mushrooms]
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
9,5614.1/5 for 20 ratings 1 hour 3 min.
[Stuffed mushrooms au gratin]
Stuffed mushrooms au gratin
For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
368 1 hour 12 min.
[Summery cheese on toast]
Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
4,2184/5 for 20 ratings 21 min.
[Tomatoes Provençal]
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
2,8034.3/5 for 15 ratings 1 hour 9 min.
[Warm autumn salad]
Warm autumn salad
Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.
3,0444.3/5 for 11 ratings 45 min.
[Warm cauliflower salad with two cheeses]
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.
4,4804.5/5 for 10 ratings 31 min.
[Lumberjack turnovers]
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
24,1985/5 for 13 ratings 3 hours 45 min.
[Beurre d'escargot]
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
1,7034/5 for 1 ratings 51 min.
[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
72,3463.5/5 for 2 ratings 12 min.
[Green parsley sauce]
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
70,645 44.3/5 for 4 ratings 23 min.
[Herb salad]
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
68,3674.6/5 for 14 ratings 22 min.
[Light herb sauce]
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
8,3024/5 for 4 ratings 8 min.
[Meatballs]
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
64,5634.6/5 for 8 ratings 43 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
11,1865/5 for 13 ratings 40 min.
[How to prepare cockles]
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
51,759 14.2/5 for 11 ratings 1 hour 52 min.
[Bolognaise lasagne]
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
48,9624.3/5 for 15 ratings 2 hours 3 min.
[Caesar salad]
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
19,7714.5/5 for 10 ratings 37 min.
[Home-made doner kebab]
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
56,837 15/5 for 2 ratings 2 hours 32 min.
[Sautéed Pork with Peanuts]
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
5,6493.9/5 for 18 ratings 55 min.
[Tzatziki]
Tzatziki
Tzatziki is an ideal summer recipe: a cooling combination of Greek yoghurt, onion, garlic, cucumber and herbs. It is normally served as a side dish or condiment. This is a Greek recipe, but similar dishes exist in other eastern and middle-eastern countries, under different names.
6,1894.7/5 for 10 ratings 16 min.

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