A quick and easy biryani recipe made with quinoa. This healthy gluten-free cereal cooks fast and has a chewy yet fluffy texture. It is a good substitute for rice or even couscous. It is important to rinse the quinoa very well before cooking to remove the natural coating, which has a slightly bitter taste.
Sweet, crunchy snap peas get an Asian burst of flavor when sauteed with soy sauce and scallions and a nice zesty kick from the red chili flakes. I love the sweet mild flavor of whole red pearl onions. Their small size and color complements the bright-green fresh snap peas and adds to the presentational appeal of the dish. I always add snap peas toward the end of the cooking process to help them retain their crunchiness.
A great comforting winter soup, especially when there is a surplus of root vegetables. The potatoes add a very nice creamy texture and thickness while the earthy flavor and vibrant ruby red color come from the beets. Garnishing with yogurt swirls adds to the presentation.
Gram or chickpea flour or besan has a warm nutty flavor, and is high in protein and gluten free. It is combined with whole wheat flour that binds the dough together and is also a nutritious grain, thus making this bread a tasty and healthy alternative. Toasted sesame seeds add a nice delicate crunch along with the subtle sweetness of honey brushed onto the fresh warm breads, right before serving.
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of.
We transformed the regular hands-on skillet method to a very hands-off oven technique.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.
Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender.
Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.