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Dessert
Since it's cabbage season and new cabbage and head cabbage are everywhere and super cheap I want to share some recipes. If you didn't like original kimchi I can guarantee you will like it. It's super easy to make!
Quick kimchi with cabbage
- 1 Head cabbage or new cabbage (my head cabbage was 900 grams)
- 3-4 spring onions (thinly sliced)
- 1 tbsp of sugar
- 60 ml fish sauce
- 60 ml chopped garlic
- 60 ml julienne-cut carrot
- 60 ml salt
- 80 ml Aleppo pepper (Turkish pul biber or Korean hot pepper flakes (if you don't have any of them use sambal oelek))
- Cut the cabbage into thin slices
-
In a plastic bowl, mix cabbage with salt and 250 ml cold water
- Mix pepper, sugar, fish sauce, garlic, carrot and spring onion in a bowl
- Strain the head cabbage, wash with cold water and strain again
- Mix the cabbage and the spicy vegetables well
- Fill the kimchi in a plastic box completely tightly with the help of a spoon, so that there is no air in the box
You can serve immediately with toasted sesame seeds sprinkled on top, or you can store in the fridge.
I like to eat it freshly made right away and later I make kimchi pancakes with the rest.
If you like Korean food you must watch Maangchi's videos and recipes. I made this with her recipe, simple and good! Highly recommended!
This stew is very easy to make. You can make with just onion, garlic and tomato puree or you can use different vegetables like I do.
Vegan Chickpea Casserole
- 250 grams of dried chickpeas (good quality, I used organic)
- 1 onion
- 2 garlic cloves
- 1 potato
- 2 pieces of carrot
- 2 celery sticks
- 1 snack paprika
- 1 Turkish green pepper
- 1,5 tbsp tomatpuré
- 200 g of finely chopped tomatoes from a can
- Soak the chickpeas overnight or at least 10 hours
- Strain the chickpeas and fill a pot with water (the water should be 7 cm above the chickpeas) cook the chickpeas over medium heat while you prepare the vegetables
- Cut onion, garlic, paprika, green pepper, carrot, potato, celery sticks into small pieces
- In a wok, pan or pot, fry the vegetables for 5-10 minutes in olive oil
- Add tomato puree and canned tomatoes. mix well
- Pour over the vegetables in the pot with the chickpeas (or vice versa) and mix well
- Simmer for at least 45 minutes until the chickpeas are done.
- The cooking time can vary up to an hour and a half. You have to check the package down the chickpeas. You can add boiling water if the water boils away during the process.
- The stew can be served with bulgur or rice pilaf. Leftovers can be frozen.
Do you like celery root (celeriac)? I like it very much. Now is the season and we get lovely, fresh, huge bunches of celery root for cheap. It can be used for many different things. I will share all the dishes you can make with celery root. I start with my mother's celery root stew with orange juice. This dish can be eaten cold, lukewarm or hot as a soup. It tastes extra good the next day.
Celeriac stew or soup
- 3 tbsp olive oil
- 1 yellow onion (finely chopped)
- 1 garlic (finely chopped)
- 2 celery root (peeled and cut into small pieces)
- 3 yolks (peeled and thinly sliced)
- 2 potatoes (peeled and cut into small pieces)
- The juice from 1 orange
- A handful of finely chopped celery root leaves
- 750 ml boiling water
- Salt (freshly ground white pepper)
- Fry onion and garlic in oil with a little salt over medium heat for approx. 5 minutes until they soften
- Add the celery root, potato and carrot pieces and stir well
- Bake approx. 5 minutes and added boiling water and the leaves
- Turn down the heat, let it simmer for 20-30 minutes until the vegetables are soft.
- Add the juice from the orange and wait until it boils again
- Remove from the heat, season with salt and white pepper
Serve warm or cold as you like