This is one delicious stuffed cabbage recipe. The sauce really pulls all the flavors together. The next time I make it, I will use 2 cabbage heads so I could use only the thinner, more pliable outer leaves rather than having to use the stiffer inner leaves. I added an egg to this recipe to help the beef and rice bind together better.
In Stalin’s Soviet Union, a murderer is on the loose, killing at will, and every belief Officer Leo Demidov has ever held is shattered. Denounced by his enemies and exiled from home, he must risk everything to find a criminal that the State won’t admit even exists.
In his captivating third novel, David Mitchell erases the boundaries of language, genre and time to offer a meditation on humanity’ s dangerous will to power, and where it may lead us.
Mutton is from an older sheep and tends to be tougher than lamb. I substituted lamb for this recipe and the results were delicious.
Fresh squeezed lemonade makes this a refreshing summertime drink. The vodka makes it fun!
The year is 1945. Claire Randall, a former combat nurse, is back from the war and reunited with her husband — when she walks through a standing stone in one of the ancient stone circles that dot the British Isles. Suddenly she is a Sassenach — an “outlander” — in a Scotland torn by war and raiding Highland clans in the year of Our Lord … 1743.
Brose is a Scots word for an uncooked form of porridge in which oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time. The recipe for Athole Brose, the cocktail form of brose, in “Traditional Scottish Recipes” by George L Thomson is flavored with whiskey and honey. To make this brose pudding, I pureed steel cut oats and mixed it with whipped cream, whiskey and honey. The texture is similar to tapioca, but the flavor is undeniably Scottish.
The official definition of bannock is a round flat unsweetened cake made from oatmeal or barley and baked on a griddle.
Roast beef with Tatties and Neeps (potatoes and turnips). Tatties and neeps are Scottish for potatoes and turnips.
This is one of my favorite Indian dishes. The shrimp and coconut flavors are fabulous together.