Roots/18 recipes

Superb dish. I added Chinese veggies mix which contained bean sprouts, sherry was Spanish. Noodles were originally Chinese. Thanks very much, a photo is attached.

Our Indian-Tibetan friend came to our place this past Monday, this vegetarian biryani recipe was the main dish we made for him. It was quite flavorful and tasty, he certainly enjoyed it, and so did we.

This sweet coconut pudding is a wonderful treat. The recipe gets its roots in the Philippines and is traditionally served on the holidays and special occasions. Coconut milk provides you with a healthy amount of Vitamins C, E, and B. It has minerals that will promote healthy teeth and the creation of red blood cells. Don’t be concerned about the condensed milk. As long as it is enjoyed in moderation you should be ok and unsweetened versions are available. Condensed milk does offer some health benefits like calcium, potassium, and Vitamin A. So go ahead and enjoy this recipe at your next special occasion.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.

Delicious and refreshing.

Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Enjoy the sweet aroma of this drink that can warm you up on a cold night.

Apple-Lovage Chutney recipe

Steamed Vegetable Curry with Sauce recipe

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Mmmmm... Yumyyy! One more slice please!

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Wow, the pot roast came out so flavourful and the gravy was also very tasty. We thinly sliced the leftover, used in sandwiches and wraps. Bravo!