Afrogalaxy

Great news: You don’t have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Ingredients

for 8 servings

½ lb italian sausage (225 g)
10 slices mozzarella cheese
freshly grated parmesan cheese

Dough

1 ¼ cups water, warm (300 mL)
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour (405 g)
¾ cup cornmeal (105 g)
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil

Sauce

2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can (795 g)

Preparation

For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
In a large mixing bowl, combine the flour, cornmeal, and salt.
Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
Bring dough to floured surface and knead until dough forms into a ball.
Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
Remove dough and bring onto floured surface.
Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
Preheat your oven to 425°F (215°C).
Bring your dough into your oiled and floured deep dish pan.
Using your hands press dough into sides of your dish making it as even as possible.
Lay slices of mozzarella across the dough, covering the entire bottom.
Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
Garnish with parmesan, cut and serve.
Enjoy!

Ingredients

for 24 cookies

1 ¼ cups all purpose flour (155 g)
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup unsalted butter, softened
½ cup light brown sugar, packed (110 g)
½ cup sugar (100 g)
1 large egg
1 teaspoon vanilla extract
1 ¼ cups crispy rice cereal (40 g)
½ cup semi-sweet chocolate chips (90 g)
½ cup butterscotch chips (90 g)
1 cup old-fashioned oat (100 g)
flakey sea salt, for sprinkling

Preparation

Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
Bake for 10 minutes, or until golden brown.
Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
Enjoy!
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Ingredients

for 12 servings

2 lb acorn squash, seeded and chopped (910 g)
salt, to taste
pepper, to taste
2 tablespoons maple syrup
¼ cup olive oil, divided (60 g)
1 large white onion, chopped
4 stalks celery, chopped
1 small fennel bulb, chopped
5 cloves garlic, minced
2 lb breakfast sausage, casing removed (905 g)
2 tablespoons fresh sage, chopped
1 lb bread, day-old, cubed (455 g)
½ cup dried cranberries (60 g)
½ cup hazelnut, toasted, chopped (60 g)
5 large eggs, beaten
1 cup chicken broth (240 g)

Preparation

Preheat the oven to 350°F (180°C).
Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
Bake for one hour, or until the squash is tender and golden brown.
Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
Enjoy!

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Ingredients

for 4 servings

4 chicken breasts, chopped
salt, to taste
pepper, to taste
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon chili powder
1 onion, chopped
4 garlic cloves, minced
½ cup tomato puree (100 g)
¾ cup natural yogurt (200 g)
1 ⅔ cups coconut milk (400 mL)
½ cup butter (100 g)
rice, to serve
coriander, to garnish

Preparation

In a slow cooker, throw in all the ingredients and mix to combine.
Place the lid on and cook on high for 4 hours.
Serve with rice and fresh coriander.
Enjoy!
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Ingredients

for 12 servings

2 cups chicken, cooked and shredded (250 g)
8 oz cream cheese, softened (225 g)
½ cup monterey jack cheese (50 g)
⅔ cup cheddar cheese (65 g)
½ cup buffalo sauce (240 g)
½ cup ranch dressing (120 g)
2 tubes refrigerated pizza dough
4 oz cheddar cheese, block of cheese, cubed (125 g)
2 tablespoons butter, melted

Preparation

Preheat oven to 400°F (200°C).
In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
On a lightly floured surface, roll out one can of pizza dough. Cut out triangles for eyes, and a mouth.
Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
Cut the remaining dough into 16 squares, place a cube of cheese on each one, and roll into balls. Place in a ring around the edges of a greased oven-safe skillet or dish.
Fill the middle of the dish with the dip filling.
Bake for 35 minutes.
Coat all of the dough with melted butter. Place the dough face pieces on the dip.
Enjoy!
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A Hamilton home-delivery food service, Muscle Fuel, is bargaining on critters adding an extra crunchy appeal.Muscle Fuel has added a 'Chirpy Cricket Chicken' option to their menu for a limited time. It consists of a chicken breast covered with cricket flour crumb alongside fettuccine bacon, potato and baby beets.

Muscle Fuel chief executive Hamish Coulter told Morning Report that the idea for the unique meal was brought in time for Halloween.

"We're always looking for something a little bit different. We watch international food trends quite closely and we've noticed that cricket flour has started to make an impact on other markets so we thought, why not? Let's give it a go."

He said spiders were also considered to suit the Halloween theme but crickets were a better alternative for now.

"We didn't want to go full steam into it, we wanted to test the market and see what people thought."

It is seemingly disguised in the meal with the equivalent of three crickets sprinkled on top of the chicken, alongside sliced almonds to suit the flour's "slightly nutty taste".

"It's a little bit firm, a little bit crunchy. We've also put sliced almond in the meal, just to throw people off a little bit. It's kind of like flour and it does bake like a crust."

The meal costs $12.49 for the lite size and $14.49 for the maxi size.

The innovation doesn't go without health benefits either, Mr Coulter said.

"It's really great for health, high in protein, high in fibre and iron."

Mr Coulter said they have had a 100 orders for the meal so far and received mixed reviews.

Innovation is not new to the company, earlier this year they created a dish using native New Zealand kawakawa to celebrate Matariki.
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Ingredients

for 2 servings

1 ½ cups coffee, brewed, cooled (360 mL)
2 tablespoons peanut butter
½ cup whole milk (120 mL)
2 tablespoons chocolate syrup, plus more for topping
1 ripe banana
whipped cream, for topping

Preparation

Pour the coffee into an ice cube tray. Freeze for at least 4 hours, or overnight.
Add the coffee ice cubes, peanut butter, milk, chocolate syrup, and banana to a blender. Blend until smooth.
Pour into glasses and top with whipped cream and chocolate syrup.
Enjoy!

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Ingredients

for 6 servings

Red Chicken Curry

2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 tablespoon coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1 teaspoon cayenne
½ teaspoon allspice
3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
5 tablespoons full-fat yogurt, divided, plus more for serving
9 cloves garlic, minced, divided
1 tablespoon fresh ginger, minced
3 tablespoons olive oil, plus more as needed
3 carrots, chopped
1 white onion, chopped
1 lb yukon gold potato, chopped (455 g)
2 tablespoons tomato paste
28 oz crushed tomatoes, 1 can (795 g)
2 cups chicken broth (480 mL)
basmati rice, or long-grain jasmine, cooked, for serving
1 fresh cilantro, for serving
Lime wedges, for serving

Naan Bowls

½ cup warm water (120 mL)
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, plus more for dusting (500 g)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon kosher salt, plus more to taste
1 cup full-fat yogurt (245 g)
1 cup whole milk, room temperature (240 mL)
olive oil, for greasing
½ cup unsalted butter, 1 stick, melted (115 g)

Preparation

In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
Stir in the tomato paste and cook until aromatic, about 3 minutes.
Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
Brush the naan bowls with warm melted butter.
Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
Enjoy!
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Ingredients

for 15 servings

3.5 oz glass noodle, 1 package (100 g)
hot water, for soaking
2 cups shredded cabbage (200 g)
1 cup shredded carrots (110 g)
½ cup chopped scallions (50 g)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
½ lb raw shrimp, peeled and deveined, chopped (225 g)
½ lb ground pork (225 g)
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Preparation

Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
Then, fold in the chopped shrimp and ground pork until just incorporated.
Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
Enjoy!
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This fun supper idea takes just minutes to throw together. It’s sure to be a favorite for all.

Main ingredients

1 store-bought prebaked parve pizza dough (we like the ones from Costco, but you can bake any frozen pizza dough as well)

2 Spanish or Vidalia onions, finely diced

1 pound (450 grams) sliced pastrami or smoked beef fry, cut into thin strips

Pure Foods by Estee Red Wine or Brisket Sauce, to taste

spicy mayo, for drizzling

arugula, for garnish
Prepare the Pizza

In a frying pan, sauté the onions in oil until they soften and turn brown. Add the pastrami or smoked meat and sauté for five more minutes until cooked.

Spread the prebaked dough with a generous amount of red wine or brisket sauce. Sprinkle the onion and meat mixture in an even layer over the dough.

Preheat your barbecue (or oven rack) and spray with cooking spray. Heat the pizza for just a few minutes, until the dough gets just a bit crispy on the edges.

Drizzle with some spicy mayo and top with arugula. Serve immediately.

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Ingredients

for 24 cookies

Cookies

3 cups all-purpose flour (375 g)
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, 2 sticks, cubed and chilled (230 g)
1 cup sugar (200 g)
1 large egg
1 tablespoon vanilla extract

For Decorating

white royal icing
blue royal icing
red royal icing
light blue royal icing

Preparation

Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla, and beat to incorporate. Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
Bake for 10 minutes, until lightly browned around the edges. Let cool completely.
Decorate the cookies with royal icing and let dry completely, at least 3-4 hours or overnight.
Enjoy!

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Ingredients

for 12 servings

2 tablespoons olive oil
3 lb ground lamb (1.3 kg)
salt, to taste
pepper, to taste
1 large onion, chopped
3 large carrots
6 cloves garlic, grated
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup red wine (240 mL)
1 cup chicken stock (240 mL)
3 lb yukon gold potato, cubed (1.3 kg)
¼ cup unsalted butter, 1/2 stick (55 g)
4 large egg yolks
1 cup sour cream (230 g)
1 cup grated parmesan cheese (110 g)

Preparation

Preheat the oven to 425°F (220˚C).
Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
Pour in the red wine and reduce until almost completely evaporated.
Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
Transfer the potatoes to a large bowl and mash until smooth.
Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
Bake for 30 minutes, until the potatoes are golden brown.
Enjoy!

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He immediately took the pictures of the contaminated food and posted it on Facebook which has gone viral on the Internet.

MUMBAI: KFC India denies claims of a Mumbai-based customer who got live maggots in his ordered juicy and crunchy chicken wings

The customer named Datta Salve was shocked to find worms wriggling in a piece of chicken he had bought from the popular KFC outlet on October 1, 2018. He immediately took the pictures of the contaminated food and posted it on Facebook which has gone viral on the Internet.

However, KFC refuted the allegation and has released a statement in which they have talked about strict food safety and handling procedures.

The statement reads, “KFC India is firmly committed to providing the highest level of food safety to our customers. We have been notified of this issue and are investigating the same. Even in theory, the presence of such foreign objects in our chicken is impossible, as each piece of chicken at KFC India is manually hand-breaded in our restaurants before being cooked at a minimum of 170 degrees Celsius. Additionally, from the suppliers’ farm to the customer, KFC chicken goes through 34 quality checks. Customers are welcome to walk into our restaurants across India, and ask for a kitchen tour, to see for themselves the stringent quality and hygiene standards that we follow.”

However, this is not the first incident reported.
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Ingredients

for 14 servings

Pizza Dough

1 ⅓ cups warm water (315 mL)
1 ½ teaspoons active dry yeast
3 ½ cups flour, divided (435 g)
¼ cup grated parmesan cheese (25 g)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons sugar
3 tablespoons olive oil, divided

Filling

2 cups tomato sauce, divided (520 g)
3 cups shredded mozzarella cheese, divided (300 g)
1 cup fresh basil, chopped, divided (40 g)
salt, to taste
oil, for frying
2 tablespoons fresh parsley, chopped, to serve

Preparation

In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
Spoon 1 tablespoon of tomato sauce on to the center of the dough.
Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
Place a bowl filled with the rest of the tomato sauce on the plate.
Sprinkle with parsley. Serve immediately.
Enjoy!
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So I know I’ve been talking about these Turkish eggs on the blog for the last few months ad nauseam, but I haven’t been this obsessed with a dish in I don’t know how long.

And the funny thing is I avoided making it for like, ever, because the idea of it just didn’t appeal to me. Eggs in a tomato sauce? I’ve never eaten shakshuka or huevos rancheros because that combination of flavours is just not my bag. I’m not a huge tomato sauce kind of person (it’s taken me 20 years to come around to spaghetti bolognese and even then I’m still not entirely convinced), so I’d rather do a hollandaise or pesto or something like that.

And then one day I was chatting with a Turkish lady who works at the day care where the kids used to go – we had caught up for breakfast so she could say hi to Smalls, whom she missed. We were talking about how Smalls is such a fussy eater, but wanted eggs from the menu. The Turkish lady (let’s call her Ela) said she was a super-picky eater as a kid too, so could understand… I think she was probably still traumatised from trying to get Smalls to eat her lunch every day and ending up giving her a Vegemite sandwich week after week.

I asked her what she would eat, then, if she was picky, and after she started talking about Turkish food I was like “WHAT ARE ALL THESE THINGS AND HOW DO I MAKE THEM AND HOW FAST CAN YOU GET ME THE NEAREST BOREK?!!”

For the next half an hour she described recipes, what to use, and found me videos on YouTube to watch. And when she explained how she made menemen, the traditional Turkish egg dish, I was intrigued. I liked the idea of the pepper paste made from capsicums instead of tomato paste, which I use only when I have to. She took me to her house and gave me a big jar of her favourite pepper paste and it sparked months of Turkish food experiments, which all have been a success. I still have a jar of Turkish red lentil soup in the freezer, which I can’t wait to crack out on a cold day.

Anyway, if you feel the need to slowly saute some peppers and tomatoes with chilli and spices and then either scramble an egg in with it or fry them on top of the sauce (which is my favourite) and top with a lemony, garlicky yogurt and serve with some bread of some sort, then here, let me help you with that!

I made these flatbreads this day (enjoy the picture where I ripped half of it off to give to Smalls to try and then cut my egg and it looked like that and I needed to take a photo and … yeah.), but I’ve had it with all sorts of bread and am happy enough with all of them. Use what you have if you want!
Menemen: Turkish Eggs
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Yield: 2 servings Category: Breakfast Method: Frying Cuisine: Turkish
Description

So I know I’ve been talking about these Turkish eggs on the blog for the last few months ad nauseam, but I haven’t been this obsessed with a dish in I don’t know how long.
Ingredients

4 Large eggs
chopped fresh parsley and green onion tops, to serve

sauce

1/4 cup olive oil
1 Small green capsicum/pepper, diced
1 can tomatoes (440g) (or equivalent in fresh tomatoes, peeled)
1 Medium red chilli, chopped
1/2 bunch long green onions, sliced finely (reserve the green tops for the finished dish)
2 cloves garlic (not sure if this is legit but it tastes good!)
1/2 teaspoon salt
cracked black pepper
1/2 teaspoon sugar
2 tablespoons tomato paste
1/2 teaspoon dried oregano
4 tablespoons red pepper paste

yogurt sauce

1/2 cup natural yogurt
1 teaspoon sumac (optional)
1 teaspoon dried mint
clove garlic, crushed
1 pinch salt
1 Large squeeze fresh lemon juice

Instructions

Menemen:

In a large frying pan, saute the green pepper, green onions and garlic for 10 minutes or so in the olive oil over medium heat.
Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft.
Crack four eggs into the top of the sauce (you can make a little nest if you like but I don’t like the eggs to touch the pan as the yolks cook too fast). Put a lid on and cook over medium-low heat until the eggs are done to your liking.
Sprinkle with salt, pepper, green onion tops and parsley, and serve with bread and the yogurt sauce.

Yogurt sauce

Meanwhile, make the yogurt sauce: to yogurt, add the mint, sumac, salt, garlic and lemon and sit for a bit to enable the yogurt to reconstitute the dried mint a bit.

Keywords: turkish eggs, breakfast eggs, turkish baked eggs, menemen, shakshuka

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Ingredients

for 7 servings

nonstick cooking spray, for greasing
⅓ cup bacon bits (75 g)
1 tablespoon mild chili powder
all-purpose flour, for dusting
8 oz crescent roll dough, 1 tube (225 g)
¼ cup butter, melted (55 g)
1 cup béchamel sauce, for drizzling (260 g)

Preparation

Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) round baking pan with nonstick spray.
In a medium bowl, combine the bacon bits and chili powder.
On a lightly floured surface, roll out the crescent roll dough to a 12x6-inch (30x15 cm) rectangle.
Brush the dough with the melted butter
Sprinkle the bacon bits over the dough, leaving 1 inch (2 cm) of a long end empty for rolling. Starting with the other long end, roll into a tube.
Slice the tube into 7 pieces and place in the prepared pan.
Bake for 12-15 minutes, until the rolls are light golden brown.
Drizzle with béchamel sauce to mimic icing.
Enjoy!

 https://www.geezgo.com/sps/38753

DELICIOUS MEXICAN CHICKEN WRAPS MEAL TYPE: MAIN PREP TIME: 15 MINS COOK TIME: 10 MINS SERVES: 6 INGREDIENTS 2 cups cooked chicken 1 medium onion diced 1 green capsicum roughly chopped 1...Continue Reading on Geezgo

Ingredients
for 6 servings

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon pepper
½ cup (110 g) tomato paste
¼ cup (85 g) maple syrup
3 tablespoons molasses
2 tablespoons low sodium soy sauce
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¾ cup (180 mL) low sodium vegetable broth
15 oz (425 g) great northern beans, 3 cans, drained and rinsed

Preparation
Preheat the oven to 350ºF (180ºC).
In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
Add the garlic and cook for another 2-3 minutes, until fragrant.
Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
Then, add the vegetable broth and stir until smooth, about 1 minute.
Add the beans and stir for 1-2 minutes, until evenly coated.
Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
Stir well and serve.
Enjoy!

https://www.geezgo.com/sps/29899