recipes recepty

Cookbook Recipes

Short Rib TacosBy PeterInvention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.
Garlic BreadBy PeterYou can make this with white bread, baguette or any other slice of bread. Even stale bread will do well as it get reheated in oven.
Cannelloni Di CarneBy PeterThe first written record about cannelloni is mentioned by Gio Batta Magi from Arezzo, who mentioned it among his Tuscan recipes. However, it is said that their birth occurred shortly afterwards in Campania, more or less in the first half of the nineteenth century. At the time the Neapolitan cook Vincenzo Corrado mentioned in his book "The Cook Galante" the recipe for a large pacchero , first boiled and then filled with a stuffing made with meat and truffles and then covered with a meat sauce and baked. Although the invention of the cannelloni remains uncertain and although there are few writings and cookbooks of the time that referred to it, it is assumed that this was initially a poor dish and a collection of leftovers , consumed especially during the holidays.
Homemade GranolaBy PeterWhy spending fortune of granola bars or granola mix if you can make one for fraction of a price? Hardest part of baking granola is knowing when the granola is done. Using a low oven temperature helps dry out the granola without over-baking it, but keep in mind that the granola won’t be dry right out of the oven, it will dry as it cools, so take it out of the oven when it looks lightly toasted and smells like cooked honey. We’re going for a toasty smell here.
Bibimbap SauceBy PeterBibimbap is a popular Korean rice bowl dish served with a variety of seasoned vegetables, kimchi, meats. or tofu, and topped with a raw egg and bibimbap sauce. The best way to enjoy bibimbap is by mixing all of the ingredients with a spoon so the flavor from each ingredient is evenly distributed. Bibimbap was originally known as “goldongban” (which means mixing together various objects with already cooked rice) in the 1400s and then later “bubimbap” in the late 1800s. Between the 1800s and 1900s bibimbap significantly changed in terms of ingredients added to the bowl.
Tom Kha GaiBy PeterIn the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.
Chicken SatayBy PeterSatay has been influenced by Indonesian, Malaysian and Thai cuisine but its origin has been widely agreed to be the Indonesian island of Java. Satay is a meat dish that is marinated, skewered, grilled and served commonly with a peanut sauce. Recipe soon spread out to the nearby countries of Southeast Asia due to their close proximity, and the travel and trade ties that existed between these countries. Satay can be found in many Southeast Asian countries including Malaysia, Singapore, Thailand, the Philippines, Brunei, and East Timor, where it has adapted to the local cooking style and ingredients, having its own distinct flavor.
Hong Shao RouBy PeterHong Shao Rou (红烧肉) is a popular Chinese dish. Literal translation of the dish is red braised pork. Essence of this recipe is braising pork in soy sauce and sugar, which gives the sauce a glossy caramelized finish. The dish originates from the Chinese province of Hunan, but nowadays it is associated with Shanghai. It was favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.
Sichuan Pork Miso NoodlesBy PeterThis recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.

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