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A tian is a type of french baking dish and is also the name for a vegetable casserole baked in that style of clay container. This is a recipe that my family has been enjoying for years! It's a fabulous protein-rich vegetarian dish with the addition of beans, cheese and eggs. I like to eat mine with a sprinkle of red peppers and lemon juice. Makes excellent leftovers too!
I grew up in England and moved to the USA 12 years ago, one of the things I miss the most is this simple British staple of Heinz baked beans on toast. My mum would make it for me with toasted thick white bread, a generous spread of rich butter and smothered in Heinz hot baked beans, them she would grate sharp cheddar cheese on top and a little black pepper. Comfort food at its best. No matter where in the World I travel, it always feels like I’m home when I make this simple warming dish. It should be noted, they don’t sell Heinz brand baked beans in stores in the USA, so my friends know to bring me a can from the UK when they visit!
My favourite things to nibble at Christmastime, you ask? Abundant cheese boards|cheese balls|cheese cookies; spicy, bold chutneys|mustards|dips; crisp, salty crackers; garlicky, herbalicious mashed potatoes|Brussels sprouts|stuffing; any classic casserole laden with canned soup and crusted in crunchy breakfast cereal.....I LOVE SAVOURY, you dig? So, when it comes to my go-to snack for Christmas cocktail hour, nuts and bolts mix rules supreme. Toasty, crunchy, buttery....alive with the dark, mysterious Worcestershire flavour bomb and hot pepper twang of Tabasco.....and nostalgic with old school spices (garlic/onion powder, celery salt), typically sourced from jars that have been in the cupboard since the 1980s. Sit me in front of a fire, put a glass of wine in my hand and give me a bowl of this, you may never get rid of me.
I absolutely love Mexican food and these stuffed peppers are to die for. A healthier option that can actually be adapted to your own taste – the peppers can really be stuffed with anything!
In a large pan, heat the oil over medium heat. Add the chopped onions, cumin and coriander and cook, stirring occasionally, until the vegetables have softened. Add in the meat, then the rest of the ingredients, stirring until cooked. Then stuff the peppers with the contents of the pan, sprinkle the cheese on top and put it in the oven for about 45 mins at 180c.
Did you know that traditional Swiss fondue is solely cheese fondue? No meat, no oil, no chocolate, no fruit (unless you eat it alongside). Only bread and cheese! What better combo? Enjoy a few other tips and facts about how to "Swiss fondue like the Swiss do."
Ever wondered what goes in a traditional Swiss cheese fondue? What you call this last bit of cheese crust at the bottom of the pan? Here come the answers and the recipe for this Swiss winter staple which has somehow become part of global winter cuisine.
In Azerbaijan, food is the center of everyday life and people here love eating. Since, breakfast is the most important meal of the day, they know how to add variety to it. For starters a well prepared tea is a must. Usually, it`s a black tea that can be flavoured with a slice of lemon, cloves or wild thyme. Other basic elements of a Azerbaijan breakfast are bread and cheese. Tendir is a bread made in a clay oven. Lucky you if you had a chance to try it right after it was baked! Cheese is another important part of the breakfast. Usually you can try 3-5 varieties during the meal. Also, you can enjoy freshly baked bread with farmed made butter and honey. Yum! And, for sure, you have to save some room for the main dish of the breakfast: Pomidor Yumurta - eggs and tomatoes, sautéed in butter. After that a long Azerbaijan breakfast should end with a cup of of the black tea in a traditional tea cup - armudu.
There is a region in bavaria called the Allgäu. It is famous for the beautifull Alps, for fairy tail castles from our former king ludwig the 2nd and of course for Kässpätzle. It´s a kind of handmade pasta with flavourfull Cheese and fried onions, absolutly delicious.
My Sumission to the Global Cuisine challenge
Every Christmas Eve, my family and I make all sorts of finger foods to eat while we watch "A Charlie Brown Christmas." These Martha Stewart sausage balls are always the star of the show; we make one tray to eat on Christmas Eve, and another to eat for breakfast while we unwrap presents on Christmas morning. In this illustration I wanted to document our favorite Christmas recipe and capture the charming 1960s style of our favorite Christmas movie, "A Charlie Brown Christmas."
I created this recipe as a student project in Ohn Mar Win's Skillshare Class "Food Illustration: Design a Vintage Style Illustrated Recipe."