Other Recipes

Recipes that do not fit into any category.
Here you will find recipes for eggs, sauces, omelets and various side dishes.

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.
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.
Osaka OkonomiyakiBy PeterThis version of the okonomiyaki recipe comes from the Japanese city of Osaka where this dish is a famous street food delicacy. The basis is freshly cut cabbage into strips, or you can also use romaine lettuce, it is important that it is crunchy. Eggs and flour form a dough, it serves as a glue that holds the entire pancake together after cooking.
French Scrambled EggsBy PeterHow to make scrambled eggs? It's not so easy as it seems if you want to do it legit. This recipe will guide you through the procedure, following original french culinary technique for Oeufs Brouillés. Most important is to be gentle during cook and make sure you don't overcook your eggs. Result needs to be creamy yet firm.
Chicken Liver PateBy PeterMany recipes are firstly pan cooking chicken liver and then blending it in the food processor. Method in this recipe is blending raw chicken liver, which is in my opinion much better. Reason is simple, we have absolute temperature control during cooking process, there is no way we will overcook our pate, ensuring superior results and nice pinky color inside. In french cookbooks this recipe is called Pâte en Terrine.
Potatoes in StockBy JúliaThis recipe combines two techniques. Firstly the potatoes are fried in the butter. In the later stages they are boiled in the stock. The liquid cooks them further and eventually gets absorbed by potatoes an helps them to brown further. We end up with nicely crispy potatoes packed with flavors.
Pickled CucumbersBy JúliaRecipe for pickled cucumbers is more than 4,000 years old, when ancient Mesopotamians began soaking cucumbers in acidic brine, as a way to preserve them. Since then, they have been a staple in cultures around the globe, renowned for their heartiness, health benefits and delicious taste.
Shortcrust PastryBy PeterFrench chef Guillaume Tirel was the first one to label the process, describing its preparation in his manuscript 'Le Viandier'. There isn’t a single version of shortcrust pastry. There are several variations, as well as homemade recipes modified according to needs. This shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. In french it's called Pâte Brisée. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Tomato SalsaBy PeterSalsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however “official discovery” to the rest of the world did not occur until after the Spaniards conquered Mexico in the 1500s. This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish salsa.
Burger Patty SeasoningBy PeterThis is very simple seasoning recipe for the burger patty, no matter what burger are you going to cook, beef or pork, smashed or thick. The best meat is always freshly ground. Always choose a fattier meat such as beef or pork shoulder or neck. I personally prefer a "smashed" burger. Smashing the meat ensures perfect contact with the griddle surface and browns the meat to perfection.
Tzatziki SauceBy PeterTarator was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. The preparation of Tzatziki is very ancient. Probably, this sauce has been created to use to excess of yogurt production. The word Tzatziki derives from the Persian zhazh, that means herb mixture. Recipes similar to Tzatziki are very popular in Middle Eastern countries, Greece, and Southern Balkans. In Turkey, Cacik is a variation of Tzatziki with Sumac spice, fresh mint, and water: served as soup or side dish. In Balkans countries, this sauce is named Tarator, and enriched with walnuts and sometimes minced onions. Tarator is also popular in Albania and often paired with grilled squid.
Kalbi MarinadeBy PeterSuwon galbi short ribs are a specialty in the Gyeonggi-Do province of Korea. It’s been said that Suwon galbi started in a restaurant that opened its doors in the 1940s called Hwachunok. At the time, Suwon had the largest cattle market in the country, which makes sense why Hwachunok decided to serve up the sweet and savory beef short ribs. The galbi quickly gained popularity.
Wet Brine for PoultryBy PeterBrines use salt to break down the proteins in the meat so that it can absorb moisture and hold on it. After the salt breaks down the proteins, the proteins won't contract while cooking, meaning less moisture is expelled in the roasting process. Quantity of the water is not so important, just make sure your meat is fully submerged. However it's very critical to have right saltines of solution which should be around 5%. Most commonly I brine meat like turkey breasts as it tends to get very dry while cooking. Benefits are so great that if you have time, I would definitely recommend do this process for any poultry meat or whole birds. If you are aiming at crispier texture (chicken skin) it's recommended to use dry brine instead where more moisture is expelled from the meat.
Cane’s SauceBy PeterThis sauce is a staple. Cane's sauce recipe is obviously trying to mimic sauce from Raising Cane's American fast food chain. Result is sweet, salty, sour all mellowed out by mayo with punchline kick from the garlic.
Coleslaw SaladBy PeterThe dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. However, one of the most pivotal moments in the history of coleslaw was the creation of mayonnaise in the 18th century.
Chimichurri “Sauce”By PeterChimichurri is one of those mysterious recipes where we actually have no clue how and by whom it was created. In the books that chronicle the food of Latin America written before 1991 chimichurri does not appear, except in the recipe booklet that accompanied the hardcover in the Time-Life "Foods of the World" series. The sauce seems to have come into prominence after the wave of grilling books appeared on the scene. Seems like the origins are from scilly but it't truly a speculation.
Potato SaladBy JúliaThis side dish is traditionally served over the festive periods like Christmas in the most parts of the Europe. It's unclear how and who invented this recipe, we might call it folk recipe. Nowadays this side dish is common also outside of festive periods.
Creamy Mashed PotatoesBy PeterSimple recipe for creamy mashed potatoes. Another way how to cook this recipe is with help of sous vide. Why would you do that? When you sous vide potatoes you are no reaching a boiling point of water. Potatoes cooked on lower temperate somewhat taste more potatoey, simply it retains more flavor.
How to Cook Rice?By PeterHow to cook Rice? Everyone has his own way how to cook rice. Here is an easy recipe that covers one of the most common food Rice. This recipe works to all varieties of rice. That's because whole techniques is slow and gentle and allows rice to steep long enough to cook through without adding overly too much extra water.

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