Susswaadu

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Family meals 🍽️💯

 

This is organic chicken wings , seasonings with salt and pepper only and cooking in charcoal grill.
sometimes you don’t need many ingredients to make some amazing food.
you just need to know ,what ingredients you have and how to use this ingredients properly.
The chicken wings I ate with pickle green chilli ,lemon and fresh onion.
This dish remind me of chef one quotes
“ Mother Nature is the true artist and our job as cooks is to allow her to shine”

 

Pan-Seared Salmon with Lemon- Chives Butter, and Mashed Potatoes |  

Fermentation may have been a better invention than fire 🔥 🔥🔥
- David Wallace

চানাচুর !!

Chanachur salad !! It’s a very tasty & famous roadside chat of Bangladeshi
100 gm chanachur
1 Chopped onion
1 Chopped tomato
1 Chopped cucumber
2 Green chilli
1 tsp tamarind sauce
leaves Coriander
to taste Black salt

Green Mango

The Naga Morich is a chili pepper originally grown in Bangladesh. There is no consensus on whether this is synonymous with the Bhut Jolokia, or a different variety. It is also one of the hottest known chilli peppers and the only naturally occurring chili pepper that measures 1 million SHU on Scoville scale. Morich is the word for chilli pepper in Bengali (মরিচ),

Focaccia Bread

You don't have to cook fancy or complicated
masterpieces - just good food from
fresh ingredients. Follow for Culinary inspirations | by

 

"Steak goals 🥩🔥 Nothing beats a perfectly cooked ribeye steak! 🤤👨‍🍳 Loving the sizzling sear and juicy interior of this beauty! 😍🔪 "
In the photo, you can see the beautifully cooked ribeye steak with a perfect sear on the outside and a juicy, pink interior. And I add some fresh garlic and thyme, Ooh this flavour is unbeatable

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🍝🍝

 

🥦🍠🍠🥩

 

Thank you Raffaele Esposito
The father of the modern pizza .

 

The potato puree has been around for centuries and it’s been a classic staple of European cuisine. It’s often referred to as mashed potatoes and can be prepared in a variety of ways. This humble dish can trace its origins back to the 1600s when French chefs created this creamy blend as an accompaniment for roast meat dishes. Fast forward to today and you’ll find many creative variations, from bacon and cheddar loaded spuds to garlic-flavored Mediterranean delights!

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Chestnut soup has a long and interesting history. While it's not clear where it originated, its roots go back many centuries. It is believed that chestnut soup was a popular dish in Ancient Rome, as there is archaeological evidence of chestnuts being cooked into a type of soup.

In the Middle Ages, chestnuts were one of the most important foods in Europe. It is thought that peasants used to make simple chestnut soups, and this gradually evolved into more elaborate dishes as people had more access to different ingredients. During this period, recipes began to appear in books from all over Europe.

Today, chestnut soup is enjoyed around the world, often featuring a variety of ingredients such as garlic, onions, carrots and spices like cinnamon and nutmeg. There are also various regional variations on the classic recipe, including Spanish versions made with almond milk or cream, Italian recipes with red wine or mushrooms, and French versions made with shallots and brandy. No matter how you make it, chestnut soup always has an unmistakable comforting flavour that is sure to warm your heart!

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John had always been an avid soup-maker. He would often spend hours experimenting in the kitchen, concocting a variety of recipes with ingredients both common and obscure.

One day, he decided to take on the challenge of creating a new kind of soup—leek and potato. The idea intrigued him, as it seemed like an unlikely pairing that would provide unique flavor profiles. He set off to his local grocery store in search of the perfect ingredients.

At the store, he carefully selected a head of leeks and several large potatoes for his creation. With everything he needed in tow, he rushed back home and got straight to work.

John diced the potatoes into small cubes and washed the leeks until they were squeaky clean. He added some butter to a pan and tossed in the vegetables with salt, pepper, and various spices for flavor. Then, he added some broth and let the concoction simmer for about thirty minutes until everything was cooked through.

Finally, John tasted his soup experiment—and it was absolutely delicious! The sweet yet subtle flavor from the leeks paired perfectly with the savory potatoes to make one delightful dish.

John shared his leek and potato soup with family members and friends, all who agreed that it was a huge success! Since then, John's leek and potato soup has become a household staple when making hearty dishes on chilly nights.

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Once upon a time, there lived a family of humble farmers in a small village. Every autumn, the family would make pumpkin soup from their homegrown pumpkins to celebrate the harvest season. They believed it was an essential part of their tradition and a way to connect with nature.

As time went by, more people began to hear about the family's amazing pumpkin soup. It became popular amongst their neighbours, who also enjoyed its warm and comforting taste during cold winter months. Soon enough, this special pumpkin soup started becoming known in other villages too!

The locals shared their secret recipe, passed down from generations, with one another so that they could enjoy this tasty dish in the comfort of their own homes. They even experimented with different ingredients to bring out more flavors or try something new!

This special recipe is now loved by people all over the world, bringing them joy and comfort through its warm and savory flavors. This simple yet delectable dish is truly a sign of what nature has given us: pumpkin soup - a story filled with history and love that warms hearts every day!

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The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s.An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded,4 though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.

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its time to unravel the fascinating tale of how gulabjamun become an inseparable part of Indian lives.
History reve als some interesting facts about the origins of this celebrated Indian Sweet. Food folklore has it that the gulabjamun was accidentally concocted by Shah Jahan's royal chef whο took inspiration from Persian/Turkish tra ditions and local halwais. Interestingly, the Persian bamieh and the Turkish tulumba are both similar to the gulab jam un. They are both Auffy lumps of unleavened dough fried and soaked in sugar syrup. However, unlike the gulabjamun, it is served cold. Nonetheless, it may have been what inspired the Mughal cooks.

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The origin of this laddoo was more because of the medicinal properties that the ingredients used proffered than as a sweet. It is said that these laddoos were given to teenage girls to keep their raging hormones under check. In fact, treatment, and not the indulgence led to the discovery of some of the popular laddoos including methi, makhana and sonth.
Eastern folklore often talks about the accidental discovery of the laddoo when a Ved's (medicine man) assistant to cover up the extra ghee he poured in a mix turned them into small roundels that eventually took the shape of the smooth egg shape balls we see today. Was it the real way how laddoos were invented? While there no credible source that supports this story, Ayurvedic scripts are replete with recipes that can be considered the first iteration of the laddoos.

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More Than Cheesecake 🍓🍒

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Chicken Provencale

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