Tripe and Samp

This is my tried and tested all in beef bolognese. Great for a quick turnaround base to go with pasta, rice or anything else you fancy. (Look for the cheat)

This looks like a lot of ingredients but if you prepare them in advance the cooking part is relatively quick and simple 👍😂I use my trusty wok for cooking the mince!

My all time favourite, perfect for dinner and quick to fix with just a few ingredients the family is sorted. I call it budget meal.#mycookbook

#vegan #vegetarianThis recipe could be vegan when you use plant based milk. We used lactose free milk cause we didn’t have plant based at the time, but the recipe turned out pretty well.Recipe taken from https://veganyumminess.com/creamy-vegan-mac-and-cheese/

Our step-dad does this meal for our two girls, hence we now call it Grandad's Chicken. He was trying to introduce them to different flavours so just kind of added a bit of everything. They both really like it so we now make this quick and easy chicken and pasta dish for a midweek meal. It's great for kids, particularly when you need to give them a good feed and a few hidden veg 😊

I’m not a fan of stew, but my other half’s Nan made one for us and it’s the best one I’ve ever had and now a top 5 meals of mine. I’ve tweaked it from her recipe and it’s 10/10! No instructions needed, just brown the meat and throw it all in a slow cooker and leave it on low for 6-7 hours, stirring occasionally. You won’t regret it! I served mine with butter sweet potato mash.

As soon as the Summer starts turns to turn into Autumn here in the UK, my thoughts turn to SOUP! You can make it out of almost any vegetable, its incredibly quick and easy to get a pan bubbling away on the stove, and eating it is not only good for you, it warms the heart and feeds the soul. This is a simple vegetable soup made special with a topping of Greek yogurt and delicious crunchy spiced onions.

Winter and it's soup time....

I’m very pleased with my soup which I made during our first #CookWithZita Zoom session. I’ve made a lot of warming curried parsnip soups in my time but the sun is shining and I’m ready for Summer so I really wanted to make something lighter. This soup is lovely, it is delicate and zingy and frankly not what I believed parsnips could be. It’s a revelation and I hope you will try it too 😊Our new Zoom sessions are a chance for our community to cook together privately in a virtual kitchen. We would love you to join us. If you would like to cook with us next week, please email Zita at Zita-balint@cookpad.com 😊

Lots of veg including , mushrooms , potatoes, Tomato , Beans. Peppers mixed Beans. Really tasty and warms you inside. I used Boneless chicken thighs for more favour. A Family Favourite Winter meal #mainmeal#veg#Chicken.

Based on the pic, you might wonder whether it's edible, and yeah.. Not my best pic ever. But it's tasty really.Recently I've been in Peru, and I really liked their kitchen (besides some traditional ones...)So of course I bought a peruvian cookbook. This recipe is based on one of recipes in the cookbook though I did some changes as I believe that recipe is just wrong, as for example it says I should add 500g of basil leaves. 🤷‍♂️

Winter vegetables make great soups

Last recipe with clavaria mushroom in it! Hahah, but so far it is so good to add in a few dishes, I hope you like it!#myrendangisntcrispy

Cheap and easy to make, a great autumn/winter warmer. A real crowd pleaser for bonfire night and similar.

A hearty winter soup with pasta and cannellini beans.

A traditional festive recipe from Ioanina that is a "family heirloom" from the great-grandmother to the great-granddaugher (me).Recipe by christmast

For those of you who may not know what Cawl is, it is a type of stew eaten all over Wales for centuries. At home, we always eat ours with fresh homemade brown bread and Caerphilly cheese....yum!

This beef stew is so versatile, can be eaten with rice, flat rice noodles, egg noodles, or dinner rolls/French baguette. I like the rich flavour and the sweetness from the coconut water (the secret ingredient). A good comfort food for winter.#beefstew #vietnamesefood #bokho

Gluten and Dairy Free

Perfect winter food.

Looks like the heatwave is over and we're back to our normal Scottish weather! Jack announced it must be a soup day so why not a traditional tattie soup? Add in whatever else you would like, this is the basic, bare bones version. Best with homemade stock - chicken, vegetable or ham - but old-fashioned tattie soup would have been made with beef or mutton bones. My grannie would boil up a ham hough for hers but for the sake of ease and what we enjoy the most, I use an equal mixture of chicken and vegetble stock cubes

Easy tasty soup for the winter nights

It's such a simple dish to make and perfect for autumn weather.I didn't really measure as such as I just put everything together without actually look at the recipe.

I've posted a few polenta recipes but this is a family favourite. Polenta, which is corn, is naturally gluten free and is eaten here in Italy during the cold winter months. It comes from the north of Italy traditionally and doesn't really have a lot of flavour. That's why it's eaten with strong flavours such as Gorgonzola cheese or a rich sauce like this 😀 #onerecipeonetree #Italian #dinner #mainmeal

Delicious filling for a pie or cottage pie

More clavaria mushrooms because we still got some. Easy and good to soothe the tummy during this rainy season.Feel free to replace anything with whatever you have in hands.Hope you like it!

Sega (beef) wat (stew) is an Ethiopian dish. The depth and complexity is superb; rich and earthy and quite delicious. There are two versions, alicha (mild) and key (spicy), the difference being down to the spice blend, berbere, an Amharic word meaning ‘pepper’ or ‘hot’.Berbere originates from Ethiopia and Eritrea. Aksumites traded spices such as black peppercorns, cumin, cinnamon, cardamom, nutmeg, ginger, cloves and turmeric with China. Like many spice blends there is no single standard recipe for berbere but usually includes these spices plus red chilli, fenugreek, coriander and allspice.Onions are slowly cooked in nit’ir qibe (niter kibbeh), an Ethiopian spiced, clarified butter that is infused with herbs and local spices, besobela, kosseret and korarima (false or Ethiopian cardamom). As the ingredients are hard to find and as the berbere gives this dish one heck of a punch, ghee can be used instead.It is traditionally served with injera which is a fermented flatbread made from teff flour. Teff is one of the earliest domesticated plants having its origin in Ethiopia and Eritrea between 4000 and 1000 BCE. It is expensive as it can only be grown in areas with a decent amount of rainfall. Traditionally a clay plate called a mitad is placed over a fire to bake the injera. It develops a porous and slightly spongy texture ideal for picking up the stew and mopping up any leftover sauce. Although sour in flavour, it marries well with the stew #February2026