A pot of Ashe-Reshteh bubbling away, with rich green herbs, tender beans, and long noodles weaving through the thick broth is one of my favourite things to embrace over the colder months here in the UK.

What is Ashe-Reshteh (Persian Noodle Soup)?

Ashe-Reshteh is a wonderful Persian soup loaded with herbs, legumes, and reshteh (Persian noodles), topped with tangy kashk (fermented whey) and crispy onions.

It’s a celebration of flavour and tradition, often served during Nowruz (Persian New Year) or on chilly evenings when comfort is needed most.

If you’re new to Persian cooking, don’t be intimidated as this recipe is straightforward and incredibly rewarding. Ready to warm up with a bowl of heritage and flavour? Let’s get cooking!

The Symbolism of Ashe-Reshteh

Ashe-Reshteh is more than just a soup for me, it’s a symbol of warmth, nourishment, and community in Persian culture.Traditionally served during Nowruz, it represents renewal and the intertwining paths of life, symbolised by the long noodles.

With every bowl of delicious Ashe-Reshteh, you’re not just enjoying a meal but partaking in a rich cultural tradition.

I love to share the cultural or even historical significance of meals with my children especially if they are something that brings me closer to our heritage as a family.

We are a wonderful melting pot of all different cultures in our household and cooking these meals is such a fantastic way to embrace that together.

The Secret to Perfect Kashk

Kashk, also known as Jammed in the Arab world, is a tangy fermented whey, is pretty essential to capturing the authentic taste of Ashe-Reshteh. It adds a creamy richness and a slightly sour flavour that balances the earthiness of the herbs and legumes.

If you can’t find it, Greek yoghurt or sour cream can work as substitutes, but nothing quite matches the traditional taste of kashk and I promise you’ll adore it once you try it! Arabs use

If you’re really up for making Ashe-Reshteh with Kashk then you can make your own at home. I’ve found loads of recipes on YouTube (I have yet to try them!) that’ll help you to be able to create the perfect Kashk right at home.

A very basic recipe for Kashk is:

Mix up equal parts of yoghurt and water then simmer until the liquid has completely evaporated and you’re left with a loose pulp.

Then, dry the pulp and blend it with a little water and salt. It will sort of resemble a thin, creamy peanut butter and be a pale golden brown.

You’ll then need to place the mixture in a cheesecloth and give it a really good squeezing until all the remaining liquid comes out. You can discard the liquid and store the dry parts in individual containers ready to make Ashe-Reshteh and other things in the future!

If you want a really authentic tasting Kashk then choose a slightly sour yoghurt with absolutely no sweeteners added to it! I promise this will make the Ashe-Reshteh taste even better!

The Ingredients for Ashe-Reshteh

As you probably already know, I try to keep all my recipes as authentic as possible whilst being totally plausible for busy mums like me and that is the same with my Ashe-Reshteh!

I test out all my recipes in our household to make sure they taste great but they’re also simple and don’t involve hunting down super obscure ingredients you’ll never use again!

Reshteh (Persian Noodles): These noodles are the backbone of the dish, providing texture and helping to thicken the broth. You can usually find them in the world food aisle of big supermarkets or order them online.

Legumes: A combination of lentils, chickpeas, and red kidney beans offer a little protein and a delicious texture.

Fresh Herbs: A vibrant mix of parsley, coriander, and spinach gives the soup its signature green colour and depth of flavour.

Kashk: This fermented whey brings a creamy, tangy element that ties everything together so perfectly.

Garlic and Onions: Sautéed until golden, these aromatics create a rich flavour base that is ideal for beating the winter blues.

Spices: Turmeric and black pepper add warmth and depth to the soup and I just love them in winter, especially on those grey UK days!

Step by Step:

1. Rinse the tinned chickpeas and red kidney beans separately under cold water.
2. Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
3. Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
4. Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
5. Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
6. Serve hot, topped with the remaining kashk, caramelised onions, and mint!

To prepare the Garnish

1. Fried Garlic – Fry off 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden.
2. Fried Onion – use the onion fried/caramelised earlier.
3. Mint Dressing– 2 teaspoons of dried mint fried in 2 tablespoons of olive oil for 3 minutes or until it starts to sizzle.
4. Kashk – If the Kashk for garnishing is too thick and solidified, then mix in a tablespoon of hot water at a time until you reach a thick salad dressing consistency.

Frequently Asked Questions

1. What can I use instead of Kashk?

If you can’t find kashk, you can substitute it with Greek yoghurt or sour cream. While it won’t be exactly the same, it will still add a creamy and slightly tangy flavour to the soup.

2. What if I can’t find Persian noodles?

No worries! You can substitute Persian reshteh with linguine or fettuccine broken into smaller pieces. Just keep in mind the texture will be slightly different, but the soup will still taste delicious.

3. How do I store leftovers?

Ashe-Reshteh keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency. It can also be frozen for up to 3 months so just leave out the kashk and add it fresh when serving!

A steaming bowl of Ashe-Reshteh garnished with crispy onions, a swirl of kashk, and a sprinkle of dried mint, ready to be enjoyed with warm bread. What better way to banish the winter blues?

Ashe-Reshteh is a soul warming experience that brings a taste of Persian tradition to your kitchen. Whether you’re making it for a festive occasion or simply to cosy up on a cold day, it’s sure to delight and satisfy.

If you give this recipe a try, be sure to share your experience in the comments below or tag me on social media! I’d love to see how it turned out for you. Happy cooking!

Love, Nelly

More Persian Flavours

• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Joojeh Kabab (Persian Saffron Chicken Kabob)
• Persian Lamb Shank (Mahiche)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Adasi – Persian Lentil Soup

The post Delicious Ashe-Reshteh (Persian Noodle Soup) appeared first on PEANUTSWIRLS.

Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.

The taste of the chicken along with the sun-dried tomatoes, orzo pasta and the mix of spices are so perfect, you’ll be making this dish more often than you know.

The tastiest dish of the day

You can’t go wrong with this One Pot Sun-dried Tomato Chicken and Orzo

What I love most about this recipe is that its just so perfect for a weeknight, when you’re short for time and looking for something to put together in less than an hour. At the same time, this One Pot Sun-dried Tomato Chicken and Orzo is equally just as fancy enough to serve up in front of your guests, inviting them round for an exquisite dinner in style!

It’s so perfect in the cold weather, keeping you warm and fulfilled this winter and just so easy to put together. Being able to cook a dish in one pan means less time, less trouble and best of all, less washing up to do

Something so quick and easy to put together with results so amazing, its as if you’ve been busy in the kitchen for hours, you can’t go wrong with this One Pot Sun-dried Tomato Chicken and Orzo.

Top Tips

One of the biggest tips I can give for this recipe is to use good quality sun dried tomatoes. The taste and flavour that comes out of the sun-dried tomatoes definitely takes the dish to a whole new level and the use of the oil in the sun-dried tomato jar in this dish, makes all the difference.

With the orzo pasta, how much water you add really depends on the texture of the orzo you like. If you want the texture of the orzo to be more al dente, its best to use three cups but if you want the pasta fully cooked and soft, opt out for 4 cups of water in total.

The shallots in the recipe are one of the reasons for the unique taste and the grated parmesan on top give this One Pot Sun-dried Tomato Chicken and Orzo that crispy crusty top you’ll absolutely love!

A good ten to twelve minutes of sauteing is needed to make sure the flavours really marry.

With a sprinkle of fresh basil

Ingredients

• Sun-dried Tomatoes
• Chicken Thighs
• Orzo Pasta
• Garlic
• Shallots
• Oil
• Basil
• Black Pepper
• Salt
• Turmeric
• Smoked Paprika
• Dried Basil
• Dried Sage

Step by Step

In a cast iron skillet, that will be used for this recipe, pour a couple of tablespoons of sundried tomato oil and make the chicken thigh pieces sizzle on both sides until nice and golden. Once golden and crispy, take the chicken out and put aside.

Chop up the shallots and garlic finely and fry them in the same pan until nice and golden.

Sauté the finely chopped onion and garlic for about 5 minutes. Add the sundried tomatoes and sauté again for about 3 minutes. Now, add the spices and sauté again for another 5 minutes.

Add the orzo pasta to the mix with three and half cups of water.

Place the pieces of chicken back in the skillet, to sit on top of the orzo. 

Cover the top surface fully with a generous amount of shredded parmesan or hard cheese. 

Bake in a preheated oven for 30 minutes, until the the orzo has soaked up all the liquid and the chicken is cooked, crispy and golden on top. This should take about 30-40 minutes. Garnish with fresh basil and serve up.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes

The post One Pot Sun-dried Tomato Chicken and Orzo appeared first on PEANUTSWIRLS.

Put together so easily, this recipe is a go-to when you’re looking for something refreshing and tasteful to make for a quick dinner fix. Not only will it satisfy and fulfill your family and friends, it will give you a taste of being back home.

Mums Delicious Persian Pepper Chicken – an absolute delight!

My Mums Delicious Persian Pepper Chicken

It’s only when you become a mother you understand how convenient “convenient” dinners are, or let’s say weeknight dinners that come together in 30 min or less which tend to usually be one pot meals or tray bakes. Tray bakes are my favourite!

This is a recipe I grew up eating regularly. As a content creator I’m always testing and filming recipes and as a result, we tend to eat everything I have tested throughout the week. This is truly a privilege of course, but through observation I have noticed that most mums I know, of all age groups, tend to have a weekly meal plan.

Meals are rotated and repeated most weeks, and thats their comfort zone. Of course that’s okay and makes life so much easier because most times our brains are drained simply by even thinking about the question of “what shall I cook tomorrow?”

This recipe is just that, the comfort zone recipe, the one pot recipe and the one that my mum would make when she was tired of asking herself and the entire household, ‘ahhh what shall I make tomorrow?’

What makes Mums Persian Pepper Chicken so special?

I’ve learnt a lot of things from my mum over the years which I will be forever grateful for but one of the things that my family, friends and guests will be forever grateful for is my mums cooking and the tips and tricks she has passed onto me.

The spices my mum uses make this recipe so unique to any other Persian Pepper Chicken recipe you will find out there. That is if there is one out there.

This Mums Delicious Persian Pepper Chicken recipe cooks in just 30 minutes with little to no time spent on preparing which makes it the ideal go-to recipe on a busy day, which is actually everyday for me and all you mums out there or anyone who works!

Chicken with a tasty mix of vegetables

Top Tips

A top tip I have for this recipe is to use chicken thigh pieces – the taste and texture contained in them come out into the mix when sizzled in the pan, adding to the flavour of the dish which also means you need to use less oil to cook them. Perfect all round!

Also, try and keep the chicken pieces small to not only fit more in the pan but also to cook well and throughly, needing only 30 minutes to complete the dish.

Top your dish with fresh parsley to give it that added flavour and serve with a side of rice to give the perfect Mums Persian Pepper Chicken dish.

The Traditions of Persian Chicken

The one thing I can honestly say and truly believe about Persian dishes, and especially Persian chicken dishes is that they look like recipes that need hours to put together. Presenting the final dish seems like you’ve been slaving away in the kitchen for ages but so many of these exquisite recipes actually take about 10 minutes to prep and no longer than 30 minutes to cook.

There are so many chicken dishes in Iran and the mix of aromatic spices make such a difference in each and every dish – and the best thing is you can experiment with the spices, adding a combination of nuts too!

Have you tried my Persian Dill and Fava Bean Stew, Tahchin Persian Saffron Rice with Chicken or Fesenjan Persian Walnut and Pomegranate stew? A taste of Persia at its finest!

Ingredients

• Chicken
• Onion
• Garlic
• Lemon
• Red Peppers
• Olive Oil
• Pul Biber (aleppo pepper)
• Turmeric
• Paprika
• Sweet Pepper Paste
• Tomato Puree

Step by Step

Season your chicken pieces with salt and pepper, and using only a little bit of oil, let them sizzle in the pan until lightly golden. Remove the chicken and set them aside.

Cut up the onions finely and sauté with the garlic, peppers and spices in the same pan for 5 minutes.

Add the tomato paste to the mix. Let it cook for a good 5 – 10 minutes on medium heat so all the flavours are exposed, amazing aroma and the intensity of the tomato paste colour comes through.

Add 1 cup of water and juice of a full lemon. Gently place the chicken pieces back into the sauce and let everything cook for about 30 minutes on medium heat.

Top with a sprinkle of fresh parsley and a side of rice.

Serve and enjoy

Frequently Asked Questions

If you do make this Persian recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels

The post Mums Delicious Persian Pepper Chicken appeared first on PEANUTSWIRLS.

The herbs and spices make all the difference, and i’ve listed below the mix of spices i’ve used in my recipe to make this appetizing dish. Check it out – I guarantee you will love it!

A spoonful of colours and flavour

The Traditions of Baked Aubergine And Chicken Kebab

Kofta Kebab or Kafta is quite common in many Middle Eastern countries and its known to be a traditional dish in many countries. In Turkey, it is greatly enjoyed and especially popular in the Gaziantep region.

Over the years, aubergines have become known as the national vegetable in Turkey and used in so many recipes and Turkish cuisines. In this recipe, combined with the spices and chicken meatballs, gives such an explosive taste of traditional flavours.

This dish is really easy to put together, so not only will you enjoy devouring this Baked Aubergine And Chicken Kebab, you’ll also enjoy putting it together. It uses only one dish, so that’s less washing up for us!

Keeping it Kebab Style

Top Tips on making Baked Aubergine And Chicken Kebab

When making this recipe, I used minced chicken thighs for that added texture and flavour but if you prefer, you can use minced chicken breast instead but remember to add 1/4 cup of any oil of your choice to avoid it being too dry. Preferred oil to use would be olive oil.

The use of chicken thighs in this recipe will mean that the kofta mixture will be very wet. I added one and a half cup of bread crumbs to mix in with the meat. Usually, this is a lot but with the amount of chicken used in this recipe, this is the perfect amount.

You can choose to decrease the bread crumbs to only one cup, as long as the mixture holds together like meatballs should.

Top tip with cooking, you can turn up the heat for your Baked Aubergine And Chicken Kebab dish to be cooked quicker and done within one hour, but make sure to put the tray further down in the oven to make sure the top doesn’t burn. We don’t want that!

Ingredients

• Minced chicken
• Aubergine
• Onions
• Canned Tomatoes
• Bread Crumbs
• Tomato Puree

Spices for your Kofta mixture

• Pul Biber (Aleppo Pepper)
• Ground Cumin
• Ground Turmeric
• Black Pepper
• Salt
• Turkish Sweet Pepper Paste
• Garlic

Spices for your Sauce

• Pul Biber (Aleppo Pepper)
• Ground Turmeric
• Ground Cumin
• Black Pepper
• Garlic Powder
• Salt
• Turkish Sweet Pepper Paste

Step by Step

Start by mince chopping your onions very finely, taking out as much of the juice as possible. Add these to the minced chicken with all the kofta mixture spices and 5 cloves of minced garlic.

Minced chicken thigh will be very wet so add the bread crumbs and mix together. Once marinated, the mixture will be a nice pinky orangey colour. Set the mixture aside.

In a large pyrex dish or oven tray, chop the aubergines into medium sized cubes, form meat ball shapes out of the kofta mixture and add them all to the tray.

Mix together the can of chopped tomatoes, the spices for the sauce with double concentrate tomato puree and 2 cups of water. Mix well and pour on top of the dish.

Put in the oven for one and half hours at 200 degrees or until the aubergines and meatballs are cooked well.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Baked Aubergine And Chicken Kebab appeared first on PEANUTSWIRLS.

Its quite easy and straight forward to make, although it did take a little longer to make than it did to eat

A delicious mix of Tomato, Garlic and Tortellini

Why is this Tortellini Bake so special?

Firstly, who doesn’t love a cheese filled, appetizing dish that will fill you up with warmth and satisfaction like you’ve never tasted before?

Its such a cozy meal, put together in little to no time at all and the result is so explosive, it’s like it came straight from a 5* restaurant. The most basic recipes are sometimes the most satisfying and what I love the most about this Creamy Tomato Garlic Tortellini Bake is that its a guaranteed loved dish for everyone of all ages… my husband loved it! And it’s a winner with the kids.

It’s the perfect comfort dinner and a go to recipe for when you’re looking for something quick and easy to make but with an end result grand enough to serve guests.

Top Tips for the best Creamy Tomato Garlic Tortellini Bake

For this recipe, you can use whichever tortellini you want but I used spinach and ricotta tortellini for that added flavour and taste to your dish.

Cherry tomatoes are delicious and the better quality they are, the more flavour it will add to your Creamy Tomato Garlic Tortellini Bake.

I used a whole head of garlic for this recipe and kept it just as it is when roasted with the tomatoes. I only chopped the head of so it can roast better and then squeezed the garlic out so all the garlic puree mixes in well with the sauce, of course for that added flavour and perfection

Freshness, Creaminess and just Taste Taste Taste all round!

Ingredients

• Tortellini
• Cherry Tomatoes
• Olive Oil
• Garlic
• Gruyère Cheese
• Mascarpone Cheese
• Mozzarella Cheese
• Parmesan Cheese
• Salt
• Black Pepper
• Sage
• Water

Step by Step

Start by putting your cherry tomatoes into a pan with the whole head of garlic. Add olive oil and put the pan into the oven for about 30 minutes at 180 degrees.

Take the tray out the oven and remove the stems of the tomatoes. Fork mash them and squeeze the garlic out so all the puree mixes with the tomato sauce.

Mix the mascarpone, gruyère, and mozzarella cheese together only keeping a handful of mozzarella aside to add to the top of the dish with the parmesan at the end.

Add the salt, black pepper and 1 teaspoon of sage and mix altogether with 1 cup of water.

Lastly, add the spinach and ricotta tortellini and give it a good mix so that they are covered in the sauce.

Grate the rest of the mozzarella, add it to the top with the parmesan cheese and sprinkle the last teaspoon of sage.

Bake in the oven for 30 minutes until the tortellini pasta is baked.

Garnish with fresh parsley or basil and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Creamy Tomato Garlic Tortellini Bake appeared first on PEANUTSWIRLS.

Respect is important because food links closely to culture. And culture is essentially a set of beliefs institutions or in simple words a way of life. Which has been passed down from generations to generations. I digress but this one pot mac and cheese which comes together in less than 15 minutes is a prime example of everything I just said. Its quick, easy and has my respect.

Do you know anyone who doesn’t love Mac and Cheese? This One Pot Super Simple Mac and Cheese is my go-to recipe for a busy day, put together in less than 15 minutes and served to family and friends. They absolutely love it, and it is so fulfilling and tasty!

This recipe is perfect for when you are in a rush and need a filling fix for lunch or dinner, and possibly breakfast.. who says you can’t have Mac and Cheese for breakfast?

Creamy filling with a crispy top

What’s so special about Mac and Cheese?

I honestly believe that every person should have the perfect Mac and Cheese recipe saved for a rainy day, a recipe that can be put together so quickly and dished up when you’re short for time and looking for a quick fix.

As for this One Pot Super Simple Mac and Cheese, not only does it save the time and effort of thinking what to prepare for dinner after a hard days work, it also saves you on washing extra dishes, as it’s put together in one pot! Now that is special on a whole new level!

There are so many different ways Mac and Cheese can be made, a wide mix of vegetables that can be added and whole range of spices for explosive taste, but even in its simple form of just macaroni and cheese, it tastes absolutely delicious, and loved by so many!

Have you tried my Tasty Simple Four Cheese Mac and Cheese? Check it now!

Top Tips for your One Pot Super Simple Mac and Cheese

Leave this recipe for a weeknight, when you’re in search of a quick dinner to make, this comes together in less than 15 minutes!

Once your pasta, cheese and spices are all combined and ready, it may look a little looser or runnier than you would like, but don’t worry! Once cooled and served, it becomes thicker as the pasta dries when put aside.

Kids love pasta in all its shapes and forms! If you have guests coming over, or maybe your nieces and nephews, and you feel you want to spice things up for them, you can transfer your Mac and Cheese into a deep baking dish and top with an extra cup of shredded mozzarella and 25 grams of Panko Crumbs to make it super crunchy, like i’ve done in this recipe.

Scrumptiously Tasty and fulfilling Mac and Cheese in one pot

Ingredients

• Pasta
• Mild Cheddar
• Onion Powder
• Garlic Powder
• Black Pepper
• Salt
• Philadelphia Cheese
• Mozzarella
• Double Cream
• Milk
• Water
• Panko Crumbs

Step by Step

Start with adding the water to the pot and bring to a boil, followed by the milk and also let it come to a boil. Add your pasta with all the seasonings.

Boil the mixture until pasta is al dente. This took approximately 8 minutes but may vary depending on pasta and what is written on the packaging.

Add the mild cheddar, double cream, cream cheese and mozzarella and let them all boil together for about 2 minutes, just enough to combine and mix together all the cheese.

Do not overcook so the pasta doesn’t become too soft. Add salt to the mixture.

Transfer into a 27cm wide Le Creuset oval oven dish and top with an extra cup of mozzarella and panko crumbs.

Put into a preheated oven until the top becomes completely melted and crunchy.

Serve and enjoy!

Getting extra creative

Topping your One Pot Super Simple Mac and Cheese with mozzarella and crumbs is really fun and watching them melt and become extra crispy in the oven is mouth watering but the best bit is, it doesn’t just stop at Panko Crumbs!

Here’s your chance to get really creative and instead, use smashed up Ritz Crackers, or maybe smashed up cornflakes, or literally any kind of gluten free crackers you would like!

For added flavour and taste, crisps are your go-to! Who would’ve thought it?

Keep your eyes peeled for a Tangy Chilli Heated Spicy mix Mac and Cheese recipe coming

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Bulgur Pilaf with Chicken

The post One Pot Super Simple Mac and Cheese appeared first on PEANUTSWIRLS.

You see making a good roast is not easy but it’s not difficult either. For some, it can take years of practice resulting in acquiring extensive knowledge and experience in the matter.

Also for a newly married woman, I wasn’t doing so bad, considering doing a roast is a rather big thing to tackle and I was used to making dinner for one.

You see there’s nothing wrong with criticism as long as it’s constructive with a pinch of kindness. Instead of saying ‘this is not good’, you can try, ‘it might be nice to try it this way next time and see if you like it’.

So my big advice to you is, if you and only you are not happy with it then keep trying!

Picture this, it’s a cold winter day, it’s raining outside and you’re looking for a heartwarming dish to make for dinner. What I describe is literally the Uk weather right now! So this slow-cooked pomegranate beef shank is the way to go!

Introducing this deeply flavoured, alcohol-free, beef shank recipe that will bring the taste of fancy restaurants to your own kitchen!

Best Beef Shank in Town!

Beauty Takes time

Do not be fooled by the time this beef shank takes to cook! It’s actually very convenient for busy moms, you literally just put your ingredients in the oven, leave it cooking and come back to a delicious, fully-cooked meal.

Did you leave it in the oven a little too much? Well no worries! One of my favorite things about this dish is that it could never be overcooked! Worst case scenario, the meat falls off the bones.

What To Serve With Your Beef Shank

This dish is best enjoyed when accompanied by something delicious to bring that heavenly taste to life!

Did you know that you could actually serve this pomegranate beef shank in wraps? Just like shawarma! This makes it a perfect pack-and-go sandwich for work or school.

In the Middle East, it’s very common to serve almost anything with a bowl of rice, and I can see why! Along with the salad, it makes the perfect pair to everything!

You could never go wrong with some smooth, creamy mashed potatoes on the side!

Another big thing in the Middle East is bread, pita bread more specifically

A hearty meal for you and your family!

Pro Tips

Cut the top of the garlic head and leave the end so it can hold together.

To avoid the potatoes and carrots from becoming too soft, it’s ideal to add them an hour or so later.

You could make this recipe in a slow cooker, stovetop, oven, or in an instant pot.

Ingredients

• Boneless beef shank
• Large potatoes
• Yellow onion
• Leek
• Butter
• Purpose flour

Seasonings to sauté

• Salt
• Black pepper
• Bay leaves

Steps to Prep The Best Beef Shank

First, put half of your butter into a pot, then brown the beef joint, and round them on each side just to lock the moisture in. Do it for 2-3 minutes on each side.

Melt your butter in an oven-friendly pan on medium heat at 180° for about 4 hours.

Then, take the beef joint out, and put the rest of your butter with the meat juices that were already in there.

Sauté your onion and leek with the butter until they become golden and translucent, after that, add your spices and all-purpose flour.

Next, add your peeled carrot chunks and quartered potatoes, give it a nice mix then pop the joint to the center of it.

After that, mix 2 vegetable organic bouillon cubes with hot water, and pour them into the pot.

Afterwards, take 2 full heads of garlic and place them in the pot, and drop one cinnamon stick in the pot as well. Put the lid on and put it in the oven to cook for an hour and a half.

To make the sauce, use good quality pomegranate molasses and double concentrate or organic tomato purée, mix it together well in 2 cups of water and add that as well.

Finally, put the lid on and cook it for another 2 hours on the same heat until your meat is fork-tender.

And there you have it!

Frequently Asked Questions

Such a brilliant way to serve!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making. Click here to check out the full video.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Recipes You Must Try

• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Simple Dal Tadka with Extra Garlic and Chilli
• Sumac Chicken with Pan Fried Butter Tomatoes
• Roasted Vegetable Chickpea Couscous Salad With Sultanas

The post The Best Slow Cooked Pomegranate Beef Shank appeared first on PEANUTSWIRLS.

With the Autumn and Winter months coming up and that cold feeling creeping up on us, our bodies are calling out for that replenishment and warmth! My favorite go-to recipe, perfect for keeping you cosy, is this vegan Kimchi Jjigae.

Kimchi Jjigae is a comfort food made from Kimchi itself, and in a few steps is turned into an absolute favorite stew in any Korean household. It actually emerged as a way to preserve vegetables during the cold winters and has become an absolute must on the dining table.

Ultra comforting Kimchi Jjigae

Both Vegan and Warming

If you’re following a meat-free diet, a bowl of this Korean Vegan Kimchi Jjigae is definitely something to go for! Prepared with soul-comforting ingredients such as Kimchi, tofu, vegetables, and burning spices including ginger and hot pepper, this stew ticks many boxes during the cold season, as well as being vegan friendly. Speaking of which, try my classic Vegan Kimchi recipe!

A taste of South East Asia

Food in the Far East and especially, Korean foods, combines four different dimensions of taste. In the same meal, or dish, like this Kimchi Jjigae, you will experience salty, sweet, bitter, and savory flavors, all in one! The secret is in the herbs, plants, and explosive mix of ingredients.

Nowadays, Kimchi accompanies every single Korean meal or treat, including breakfast. It is so vital to Koreans because of its nutritional value alongside its cultural asset.

Elegant layers stacked in a bowl

Converting Meat-filled Kimchi Jjigae into a Vegan Stew

Original Kimchi jjigae includes meat (of any kind) as an essential ingredient. It can be prepared with fatty pork, fish sauce, or even, anchovy. The meat is boiled to get the tasty broth, however, for this recipe, I decided to convert it into a vegan stew.

A vegan friendly Kimchi Jjigae is very hard to come by! I found that replacing the meat products with a mix of alternative vegetables, I was able to preserve the warmth, the health benefits, and most importantly, the explosive taste!

Ingredients

To prepare the Vegan Kimchi Jjigae, you’ll need:

• Tofu (normal, plain tofu)
• Kimchi
• Onion
• Courgette (zucchini)
• Garlic
• Ginger paste
• Sesame seeds
• Gochujang: Korean hot pepper paste
• Sesame seed oil
• Salt
• Red hot pepper
• Spring onions

How to make Kimchi Jjigae

To produce this relishing dish, follow these steps:

First, chop the vegetables, onion and courgette, into thick pieces.

Then, in a medium-sized pot, put a first layer of kimchi. Pour some kimchi juice from the kimchi jar into the pot. The juice acts as a sauce.

After that, form another layer of the chopped onions, crushed garlic, and ginger. Mix the ingredients slightly, but don’t overdo it to keep them well-stacked.

Next, at the center, put the Gochujang and red hot pepper, and use the tofu to form the final layer on top.

Add a pinch of salt and fill the pot with hot water or vegetable stock. Make sure that the liquid covers the top layer. Drizzle the sesame seed oil.

Put the pot on medium heat to cook for thirty minutes. Once it’s done, sprinkle sesame seeds and spring onions, and serve it hot.

Suggestion: Enjoy it hot with steamed Japanese sushi rice and some Nori sheets.

Click here to watch a full step-by-step video on Instagram!

Delicious Kimchi Jjigae

Maximize your Vegan Kimchi Jjigae with these tips

The best Kimchi are the older ones, since they are fully fermented. Make sure that your Kimchi is no less than 6 months old to obtain the rich, unique savor and texture.

To optimize the flavor, add a little vinegar to your Kimchi before using it.

If your tofu is frozen, always defrost it first before using. Make sure once defrosted, it is completely dry to keep its crispy taste.

The Vegan Kimchi Jjigae stew becomes that one step warmer when served with sushi rice.

Kimchi Jjigae, Perfect for Cold Days

This recipe is quite satisfying and comforting, especially on cold days. As soon as I feel the weather becoming chilly or rainy, I grab it as an opportunity to make this appetizing dish. Just yesterday, I made it, and it was such a treat for me and my family.

Facts about Tofu – another Korean specialty

Also called bean curd, tofu is a naturally gluten-free food product made from soybeans. It is an important source of protein generally used in southeast Asia, and more specifically, in Korea. Using this low-carb ingredient in this Kimchi Jjigae recipe enriches its sleek texture.

Uncooked tofu can sometimes lack flavor, however, if prepared correctly, becomes an excellent absorber of many tasty flavors. With tofu, this kimchi jjigae recipe turns into an amazing grand dish!

Check out These Appetizing Recipes

• Vegan Kimchi
• Mujadara
• 4 Ingredient Tahini Pistachio Date Bars
• Healthy 3 Ingredient No Bake Pistachio Baklava
• Mutabal – Arabic Eggplant Dip

The post Vegan Kimchi Jjigae appeared first on PEANUTSWIRLS.