Now, more than ever, eating has become a full body experienceBy now, the statistic is well known amongst food lovers and scientists alike: 80 percent of flavor perception is governed by one’s sense of smell. Any child who has ever plugged his nose to block out the taste of a food he dislikes could tell you this is true, even if he does not understand the science behind his action.
RecipesIngredientsVegetableRoot vegetablesPotato Lefse is a traditional Norwegian flat bread, and this recipe is made with potato. It& 39;s so delicious spread with butter and either caster sugar or dark brown soft sugar!9 people made thisIngredientsServes: 12 2.25kg potatoes, peeled1 tablespoon salt3 tablespoons butter, melted250ml double cream, or as needed125g plain flour, or as neededMethodPrep:20min ›Cook:15min ›Extra time:8hr chilling › Ready in:8hr35minPlace potatoes and salt into a pot and fill with enough water to cover.
Wash the lemon well, squeeze the juice and remove the core with a teaspoon. Lemon peel is cut into thin slices and marinated in lemon juice for approx. one hour. Boil the pasta in a sufficient amount of salt water according to the instructions on the package, then drain under a stream of cold water.
RecipesDish typeSaladVegetable saladCabbage saladThis is definitely spicy but you can lessen the heat by leaving out the jalapeno chilli peppers. Serve by itself, with meat or use as a filling for homemade spring rolls.10 people made thisIngredientsServes: 10 1 head Chinese green leaves, such as pak choy, finely shredded1 cucumber, seeded and finely shredded3 carrots, peeled and finely shredded5 Scotch bonnet chilli peppers, seeded and finely shredded5 jalapeno peppers, seeded and chopped180ml cider vinegar4 tablespoons wholegrain mustard4 tablespoons soy sauce2 tablespoons agave syruppinch ground gingerpinch freshly black pepper, to tasteMethodPrep:30min ›Ready in:30minPlace the shredded pak choy or Chinese green leaves, cucumber, carrots and Scotch bonnet chilli peppers into a large salad bowl.
Dough: 550 g flour35 g fresh yeast100 g sugar2 eggs60g butter200 g yoghurt1 / 2 teaspoon grated orange peel3 tablespoons milkFilling: 500 g cottage cheese1 egg2 teaspoons semolina5 tablespoons sugarafideescence of orange peelOnationsPortions: 8Rep. Basques with sweet cheese and raisins: Put sifted flour in a bowl.
RecipesCuisinesLatin AmericanCaribbeanThis is a tomato-based conch recipe, full of colour and flavour. It is especially nice served with rice or a crusty baguette to mop up the delicious sauce.6 people made thisIngredientsServes: 6 8 fresh conch, shells removed1/2 lemon, juiced2 tablespoons olive oil2 cloves garlic, minced1 medium onion, diced1 green pepper, chopped1 red pepper, chopped100g diced celery150g chopped mushrooms2 (400g) tins whole plum tomatoes1 tablespoon Worcestershire sauce5 tablespoons ketchup1/4 teaspoon caster sugar1 teaspoon red chilli flakes, or to tastesalt and pepper to tasteMethodPrep:30min ›Cook:40min ›Ready in:1hr10minPound the conch meat with a mallet until tender.