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.

My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family’s culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!

A Little Bit About Persian Pickled Vegetables

If you’ve never heard of Torshi, then you’re about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.

In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.

Don’t be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.

One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it’s this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.

My Favourite Dishes to Pair with Shoor

Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.

Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!

It’s such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!

The Ingredients for Shoor

It doesn’t take many ingredients to make a really tasty Torshi your family will love:

Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.

Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!

Chillies: Pick a variety with a heat level you know you’ll enjoy. There’s no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!

White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.

Step by Step:

1. Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
2. You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
3. Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don’t be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
4. In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it’s warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
5. Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
6. Pour 3/4 cup of vinegar over the veggies into each jar. It’s the magic touch that’ll have these vegetables singing.
7. Once the brine has cooled slightly, (shouldn’t feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don’t want a pickle flood.
8. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they’ll become.
9. Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!

Enjoy your Torshi, and remember, the longer it sits, the better it gets!

Frequently Asked Questions

1. Can I use different vegetables in the Torshi Shoor?

Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!

2. How long does the Torshi Shoor keep for?

Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.

3. Can I use different herbs?

Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

More Delicious Appetisers

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Authentic Turkish Lentil Soup
• Borani Esfenaj – Persian Spinach Yoghurt Dip

The post Torshi Shoor, the Perfect Persian Pickled Vegetables appeared first on PEANUTSWIRLS.

Enhanced with juicy sun-dried tomatoes, Feta and mini mozzarella balls, this salad is not only a feast for the taste buds but also a visual delight. Perfect for a quick, healthy meal on a warm day or a standout addition to any potluck, this pasta salad is easy to prepare and packed with nutritious ingredients. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a go-to in your culinary repertoire. Let’s dive into this delicious and refreshing dish that epitomizes the essence of summer!

A Summer Pasta Salad Perfect for sharing

Why 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes

Spinach pesto pasta salad stands out for its fresh, vibrant flavours and health benefits. By using a homemade spinach pesto, you’re not only adding a burst of green goodness but also enriching the dish with essential vitamins and minerals. The combination of spinach, basil, and three types of cheese – Parmesan, feta, and mozzarella – provides a rich, creamy texture while offering a variety of flavours that balance sweetness, tanginess, and umami. The addition of sun-dried tomatoes adds a concentrated burst of flavour, making each bite a delightful experience. This salad is a versatile choice that caters to various dietary preferences, making it a must-try for any pasta lover.

Summer Pasta Salad

Summer calls for light, refreshing meals, and this 3 Cheese Spinach Pesto Pasta Salad is the perfect choice for your next picnic or family outing. As I am not a fan buying out, I often make this easy pasta salad for our family days out to the beach, where it’s easy-to-transport nature and delicious taste make it a hit with everyone. The ingredients complement each other perfectly and it also keeps well for the longer car journeys. This healthy pasta salad not only adds a touch of gourmet flair to our picnics but also ensures we have a nutritious and hearty meal to enjoy while soaking up the sun.

Alongside this healthy pasta salad I bring along freshly prepped vegetables and fruit with homemade strawberry lemonade. It truly is a treat!

Spinach Pesto vs Basil Pesto

Pesto is a traditional sauce from Genoa, in Italy’s northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.

Spinach pesto offers several advantages over traditional basil pesto, making it a compelling alternative, here’s a few things to keep in mind:

1. Nutritional Boost: Spinach is rich in vitamins A, C, and K, as well as iron and folate. By incorporating spinach into your pesto, you enhance its nutritional profile, providing additional health benefits that basil alone doesn’t offer.
2. Milder Flavour: Spinach has a milder, less intense flavour compared to basil. This makes spinach pesto a great option if you prefer a subtler taste that complements rather than overpowers other ingredients in your dish.
3. Creamier Texture: The addition of spinach can give the pesto a smoother, creamier texture. This is particularly beneficial if you’re looking for a pesto that blends seamlessly into dishes or has a more luscious consistency.
4. Color Variation: Spinach pesto has a vibrant green color that can be visually appealing and provide a different aesthetic compared to the more traditional, darker basil pesto. This can be particularly attractive in dishes where presentation matters.
5. Cost and Availability: Spinach is often more affordable and readily available than fresh basil, especially out of season. This makes spinach pesto a more economical choice, while still delivering a delicious and nutritious alternative.
6. Culinary Versatility: Spinach pesto can be used in a wider variety of dishes due to its milder flavour. It pairs well with a range of ingredients, from pasta to sandwiches, making it a versatile pantry staple.

A Healthy Pasta Salad Served Hot or Cold!

Ingredients:

• For the Pasta:
  • 500g pasta
• For the Pesto:
  • 150g fresh spinach
  • 20g fresh basil leaves
  • 4 cloves of garlic
  • 100g Parmesan cheese
  • 75g cashew nuts
  • 75g walnuts
  • Juice of one large lemon
  • 150ml extra-virgin olive oil
• Additional Ingredients:
  • 300g mini mozzarella balls
  • 200g Feta Cheese
  • 160g sun-dried tomatoes

Step by Step for this Easy Pesto Pasta

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
2. Prepare the Pesto:
   • While the pasta is cooking, prepare the pesto.
   • In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
   • Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
   • Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
3. Combine and Serve:
   • In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
   • Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
   • Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Frequently Asked Questions

If you do make this summer pasta salad, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Other Vegetarian Recipes You May Like:

• Roasted Eggplant Corn Avocado Pesto Pasta Salad
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Simple Dal Tadka with Extra Garlic and Chilli
• Adasi – Persian Lentil Soup
• Persian Dill and Fava Bean Stew

The post 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes appeared first on PEANUTSWIRLS.

Cheesy and delicious!

Homemade Nacho Cheese Sauce Recipe

While store-bought cheese sauce is convenient, it often lacks the flavour and richness of a homemade nacho cheese sauce version. Luckily, making your own cheese sauce for nachos is surprisingly simple and requires just a handful of ingredients. Thats why this homemade cheese sauce is exactly what you need as a staple for weekends and special occasions.

Where Nachos and Cheese Sauce are Served

Nachos and cheese sauce are popular snack foods and can be found at various places such as cinemas, stadiums, and sporting events in the UK, USA, and other countries around the world. They are also a popular choice for parties and gatherings, as they are easy to make and can be customized to suit individual tastes.

While nachos and cheese sauce are undoubtedly delicious, they can also be high in calories and fat. It’s important to enjoy them in moderation and to choose healthier options whenever possible.

Other Uses for Nacho Cheese Sauce

Nacho cheese sauce can also be used in other dishes such as mac and cheese, tacos, and even as a dip for vegetables. It’s a versatile sauce that can add flavour and richness to a variety of dishes.

So all in all, I hope I have convinced you enough to give this a try! Because this classic nachos with homemade cheese sauce is a delicious and easy snack that’s perfect for any occasion. With this simple recipe, you’ll be able to create a crowd-pleasing dish that’s sure to impress. Whether you’re watching a movie at home or hosting a party, nachos with cheese sauce are always a hit. So next time you’re looking for a tasty snack, skip the store-bought cheese sauce and give this homemade version a try. You won’t be disappointed!

Deliciously satisfying

Ingredients

For the Cheese Sauce

• 60g Butter
• 2 tablespoons all-purpose flour
• 1 litre milk
• 15 slices of processed cheese
• 80g cheddar cheese
• 50g Mozzarella (optional for the stretch)

The spices below are optional, I personally don’t use salt as the cheese adds a lot of salt

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Other Ingredients

• Tortilla chips of your choice (I used a mix of classic and purple corn tortillas)
• Fresh and easy Homemade Salsa (See here) OR store bought
• Jalapeños

Step by Step

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture is smooth and creamy.
4. Add the shredded cheese, (salt, garlic powder, onion powder, and cayenne pepper are all optional) stirring until the cheese is melted and the sauce is smooth.
5. Remove from heat and serve immediately.

Homemade Nacho Cheese Sauce & Cheese Types

When it comes to making nacho cheese sauce, there are a variety of cheeses that can be used. Some recipes call for cheddar cheese, while others use Monterey Jack or American cheese. In my experience, I have found that using slices of processed cheese, like the ones you use for burgers, works best for creating a smooth and creamy texture.

While some people may prefer to use more traditional cheeses for their nacho cheese sauce, I like to keep things simple and use what I usually have in the fridge. Processed cheese slices are often readily available and can be easily melted into a sauce without the need for any additional ingredients or special equipment.

Of course, there is no right or wrong cheese to use for nacho cheese sauce – it all comes down to personal preference. If you want to experiment with different types of cheese, feel free to do so! Just be aware that certain cheeses may not melt as smoothly as others, which could affect the overall texture of your sauce.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Easy Homemade Bubble Tea (Boba)
• Baked Loaded Fries
• 10 Minute Chocolate Date Truffle
• Bechamel Pasta Bake (Macarona Bechamel)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Spanakopita Dip – Cheesy Spinach Dip
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Roasted Eggplant Corn Avocado Pesto Pasta Salad

The post Classic Nachos with Homemade Cheese Sauce appeared first on PEANUTSWIRLS.

Simple and Refreshing

Origin of Bubble Tea

Bubble tea originated in Taiwan in the 1980s and was created by a tea house owner who added tapioca pearls to his iced tea. The drink gained popularity quickly in Taiwan and eventually spread to other parts of the world. Today, bubble tea is enjoyed in many countries and has become a staple drink in many Asian communities.

Flavors of Bubble Tea

Bubble tea comes in many different flavors and combinations, but some of the most popular include:

1. Milk Tea – This is the classic bubble tea flavor and is made with tea, milk, and sugar. Tapioca pearls are added to the drink to give it a chewy texture.
2. Fruit Tea – This bubble tea flavor is made with tea and fresh fruit juice or puree. It’s a refreshing and fruity drink that’s perfect for hot summer days.
3. Matcha Tea – Matcha tea is a Japanese green tea that’s known for its health benefits. When combined with milk and sugar, it creates a delicious and creamy bubble tea flavor.
4. Taro – Taro is a starchy root vegetable that’s commonly used in Asian cuisine. When used in bubble tea, it creates a unique and slightly sweet flavor that’s perfect for those who enjoy trying new things.

The ultimate drink for warmer weather

What you need for this Easy Homemade Bubble Tea

To make your own Easy Homemade Bubble Tea, you’ll need a few basic ingredients, as well as some specialty items to make those iconic tapioca pearls and drink the tea with the pearls.

Ingredients:

• Tapioca Pearls
• Tea
• Milk or Cream
• Sweetener (such as sugar or honey)
• Ice

Tapioca Pearls: The tapioca pearls are what make bubble tea unique. You can find them in most Asian grocery stores, or purchase online here and they come in a variety of colors and sizes. When cooking the tapioca pearls, it’s important to follow the package instructions carefully to ensure they come out chewy and tender.

Thick Straws: To drink the bubble tea, you’ll need a special wide straw. These straws are typically wider than regular straws to allow the tapioca pearls to be easily slurped up with the tea. You can find these straws online here or at most Asian grocery stores.

Other Items: While not necessary, you can also add other ingredients to your bubble tea to create different flavors. Some popular additions include fresh fruit, fruit juice or puree, matcha powder, taro, or coffee.

With these ingredients and equipment in hand, you’re ready to make your own Easy Homemade Bubble Tea!

Korean Strawberry Milk Bubble Tea

Ingredients

• 1/2 cup of cooked tapioca pearls
• 1/2 cup of strawberries
• 1/2 cup of milk
• 2 tablespoons of sugar
• 1/2 cup of ice

Instructions

1. Cook the tapioca pearls according to the package instructions and set them aside.
2. Add the sugar to chopped strawberries and crush with the back of a fork, the sugar will bread down the strawberry quickly. Alternatively, you can blend this but its so much more delicious with the texture.
3. Add the cooked tapioca pearls to the bottom of a large glass and pour in the strawberry mixture on top, followed by crushed ice and milk.
4. Serve with a wide straw and enjoy!

Brown Sugar Boba with a Shot of Coffee Bubble Tea

Ingredients

• 1/2 cup of cooked tapioca pearls
• 1-2 shots of coffee
• 1/2 cup of milk
• 60 gram of brown sugar
• 1/2 cup of ice

Instructions

1. Cook the tapioca pearls according to the package instructions and set them aside.
2. Brew a shot or 2 of coffee and let it cool.
3. Add the brown sugar and 2 tablespoons of water to a small pot and allow to boil on low until the syrup thickens.
4. Pour 2 tablespoons of the syrup in your chosen glass, allow to cool for 5 minutes then flip the glass upside down so the syrups drizzles down the sides of the glass and makes a pattern.
5. Add the rest of the syrup to the pearls, so they soak up syrup and become sweetened and let this sit for 10 minutes.
6. Add the tapioca pearls and syrup, to a large glass along with crushed ice and the cooled coffee and finally the milk.
7. Serve with a wide straw and enjoy!

How to make Boba/Tapioca Pearls from scratch

Ingredients:

• 1 cup tapioca flour
• 1/4 cup boiling water
• 1-2 tablespoons brown sugar or honey (optional)

Instructions:

1. In a medium bowl, mix together the tapioca flour and boiling water until a dough forms. If the mixture is too dry, add a little more water. If it’s too wet, add a little more tapioca flour.
2. Knead the dough for a few minutes until it’s smooth and elastic.
3. Roll the dough into small balls, about 1/4 to 1/2 inch in diameter.
4. Bring a pot of water to a boil and add the tapioca balls.
5. Let the tapioca pearls cook for 15-20 minutes or until they float to the surface and are translucent.
6. Drain the tapioca pearls and rinse them with cold water.
7. If desired, toss the cooked tapioca pearls with brown sugar or honey to add sweetness and prevent them from sticking together.

Note: This recipe yields about 1 cup of cooked tapioca pearls. You can adjust the amount of tapioca flour and water to make more or fewer pearls, depending on your needs.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Bechamel Pasta Bake (Macarona Bechamel)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• 10 Minute Chocolate Date Truffle
• Lazy Smash Burger Wrap
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup

The post Easy Homemade Bubble Tea (Boba) appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

A Hearty and Nutritious Comfort Food

– Lentils are the star of the show in Adasi

Lentils are a great source of plant-based protein and fiber, making them a healthy addition to any diet. They’re also rich in iron, folate, and other essential nutrients, making them an excellent choice for vegetarians and vegans. Lentils are also easy to digest and are a low-glycemic-index food, which means they won’t spike your blood sugar levels like some other foods can.

One of the best things about this Persian Lentil Soup is that it’s easy to make. All you need is some lentils, onions, tomatoes, and a few herbs and spices. The lentils are cooked until they’re tender, and then the rest of the ingredients are added. The soup is then simmered until all the flavors have melded together into a delicious and satisfying meal.

– All the best flavours in this Persian Lentil Soup

The herbs and spices used in Adasi Persian Lentil Soup are what give it its distinct and delicious flavor. Some of the most commonly used herbs and spices include turmeric, cumin, cinnamon, coriander and parsley. These spices not only add flavour but also have numerous health benefits. Turmeric is a powerful anti-inflammatory and antioxidant, while cumin is known for its ability to aid digestion. Coriander is rich in vitamin C and is believed to have antimicrobial properties, while dried mint is known to help with respiratory problems.

How to serve Adasi!

Adasi, Persian Lentil Soup is not only delicious and nutritious, but it’s also a versatile soup. You can serve it as a main course with some crusty bread on the side, or as a side dish with a salad or some roasted vegetables. You can also customize the soup to your liking by adding your favorite vegetables or herbs. Some popular additions include carrots, celery, potatoes, and parsley.

In conclusion, Adasi Persian Lentil Soup is a delicious and nutritious soup that’s easy to make and perfect for any time of the year. Lentils are the star of the show, providing plant-based protein and fiber, while the herbs and spices add flavor and numerous health benefits. Whether you’re a vegetarian, vegan, or just looking for a comforting and satisfying meal, Adasi Persian Lentil Soup is sure to hit the spot. So why not try making a batch today? Your taste buds and your body will thank you!

Deliciously warm and satisfying

What you need to make this Persian Soup

• Brown Lentils
• Onions
• Lemon
• Olive oil
• Potato
• Tomato Paste
• Salt
• Cumin
• Turmeric
• Coriander and Parsley
• Aleppo pepper

How I like to make mine

Adasi played a significant role in my childhood. It was the comforting, plant based, high protein and Iron meal that my mum made when we were young. Usually made in the colder months, this Persian recipe is a favourite in most households.

I like to make this classic Persian recipe by:

1. Soaking my lentils in hot water for 30 minutes. Then rinse and it’s ready to use.
2. I saute a lot of onions chopped finely in olive oil until golden and translucent.
3. I then add my spices, tomato paste and lentils, along with lamb, chicken, vegetable broth or water and allot to cook for 30 minutes on medium heat until the lentils are semi cooked.
4. Peel and cube one large potato and add this to the pot with lemon juice and continue to cook until the lentils and the potatoes are fully cooked.
5. Serve and garnish with fresh coriander and parsley, more lemon, yoghurt and warm, freshly baked bread.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Ramadan Lamb and Lentil Shami Kofta
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Persian Saffron Rice With Tahdig
• Mums Delicious Persian Pepper Chicken
• Persian Dill and Fava Bean Stew
• Tahchin – Persian Saffron Rice with Chicken

The post Adasi – Persian Lentil Soup appeared first on PEANUTSWIRLS.

The Ultimate Suhoor Oatmeal

Oatmeal and Health Benefits

Oatmeal is a nutritious breakfast food that has numerous health benefits due to its high fiber content. It helps to improve digestion and reduce cholesterol levels, while its complex carbohydrates provide sustained energy throughout the day. Oatmeal is also a great source of protein, vitamins, and minerals such as iron, magnesium, and zinc. Regular consumption of oatmeal has been linked to a lower risk of heart disease, diabetes, and certain types of cancer. To maximize its benefits, it is best to opt for steel-cut or rolled oats and avoid pre-packaged flavored varieties with added sugars. Oatmeal is particularly ideal for suhoor during Ramadan, as it provides the necessary nutrients and energy to sustain fasting throughout the day.

The components of this Suhoor Oatmeal

CARDAMOM is a spice that is commonly used in Middle Eastern and Indian cuisine. It has a unique flavor and aroma that is both sweet and spicy, making it a perfect addition to oatmeal. Cardamom has several health benefits, including aiding digestion, reducing inflammation, and improving blood pressure and cholesterol levels.

ROSE WATER is a popular ingredient in Middle Eastern and South Asian cuisine. It is made by steeping rose petals in water and has a delicate floral flavor and aroma. Rose water is known for its anti-inflammatory and antioxidant properties and has been used for centuries in traditional medicine to treat various ailments.

DATES are a sweet fruit that is commonly eaten during Ramadan. They are a rich source of energy and are high in fiber, vitamins, and minerals. Dates are also known for their anti-inflammatory properties and can help regulate blood sugar levels.

Deliciously warm and satisfying

Oatmeal Recipe – A Meal Prep Concept

One great feature of the Cardamom Rose Date Suhoor Oatmeal Recipe is its meal prep concept. By cooking a large batch of oatmeal, you can store it in the refrigerator for several days and enjoy a nutritious and flavorful suhoor throughout the week. This is a convenient and time-saving option, especially during the busy days of Ramadan.

Simply split the container using cinnamon powder, as per image, and add toppings of choice in each section to create clear portion sizes. Then for each meal time/Suhoor time, serve each section into a bowl and reheat the oatmeal in the microwave or on the stovetop for a delicious and satisfying meal. This meal prep concept can also encourage healthier eating habits by making it easier to stick to a regular eating schedule and avoid relying on unhealthy convenience foods.

When to add Honey to your Cardamom Rose Date Suhoor Oatmeal!

Adding honey to oatmeal recipe after it has cooked can make it runny because honey is a liquid sweetener that can loosen the texture of the oatmeal. When heated, oatmeal absorbs the liquid it’s cooked in and becomes thicker and more viscous. However, adding honey after cooking can add more liquid to the oatmeal, which can cause it to become runny. If you prefer to add honey to your oatmeal, it’s best to add it before cooking or during the cooking process to allow it to fully incorporate with the other ingredients and avoid changing the texture of the oatmeal.

Ingredients

• Oats
• Milk (optional)
• Water
• Honey (or any other sweetener)

To Garnish

What you garnish your oatmeal with is completely a personal preference. The list below are just some ideas to get you started.

• Dates
• Nuts
• Chia seeds
• Almond Butter
• Peanut Butter
• Pistachio Cream
• Jam
• Ground Flaxseed

Steps for Cardamom Rose Date Suhoor Oatmeal

Make this Suhoor Oatmeal for One!

• To make this suhoor oatmeal as smooth and creamy as possible and as close to the persian Haleem in consistency as possible. I blend the every 1 cup of oats with 2 cardamom pods as the initial step.

• Then start by cooking 1 cup of steel-cut oats in 2 cups of water and 1 cup of milk (or just 3 to 3.5 cups of one type of liquid) until tender. Then, add 1 tablespoon of rose water, 1 tablespoon Honey (more if you want it sweeter) and cook until the desired consistency is achieved (about 10 minutes).

This oatmeal is a delicious and satisfying way to start the day during Ramadan. It is rich in fiber, protein, and essential nutrients that provide sustained energy throughout the day. The combination of cardamom, rose water, and dates adds a unique and delicious flavor to the dish that is sure to be a crowd-pleaser.

More Suhoor Ideas

I may be biased when I say that this Cardamom Rose Date Suhoor Oatmeal i the perfect Suhoor recipe. However, there are many delicious and healthy suhoor ideas that can help sustain you during the day of fasting.

For example, eggs are a great source of protein and can be prepared in various ways such as boiled, scrambled, or as an omelet. Whole grain bread or toast with peanut butter or avocado can provide complex carbohydrates and healthy fats. Smoothies made with fruits, vegetables, and protein powder can also be a nutritious and refreshing option. Greek yogurt with nuts and berries or overnight oats with almond milk and chia seeds can provide a filling and nutrient-dense meal. Finally, soups or stews made with beans, lentils, or vegetables can be a satisfying and warming option, especially during colder months.

Keep reading to see some of my recipes perfect for this month

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Other Suhoor Recipes You Must Try

• Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
• Caramelised Cabbage and Leek Turkish Borek
• Zaatar Olive Walnut Bread Dipping Oil
• Turkish Pepper and Egg Shakshuka
• Persian Ramadan Lamb and Lentil Shami Kofta
• Hummus Loaded With Shirazi Salad
• Classic Turkish Walnut Baklava
• Karak or Masala Chai

The post Cardamom Rose Date Suhoor Oatmeal appeared first on PEANUTSWIRLS.

Simple and Delicious Breakfast Masterpiece

A Delicious and Flavourful Korean Dish

Kimchi is a traditional Korean dish that is made from fermented vegetables, most commonly Napa cabbage. It is a staple in Korean cuisine and is known for its bold and spicy flavour. When combined with the rich and savory flavour of fried eggs, it creates an irresistible dish that is both satisfying and comforting.

In this post, we will be discussing how to make kimchi fried eggs with rice, a popular Korean dish that is both easy to make and packed with flavour.

Go Beyond Kimchi Fried Eggs With Rice!

Aside from the fact that I tried Kimchi first hand in a Korean restaurant in Singapore. There are some incredible content creators who are professionals at making kimchi.

If you’re looking to explore more Korean dishes that feature the delicious combination of kimchi and eggs, there are plenty of other options to try. For example, you can try making kimchi bokkeumbap, a dish that features kimchi and eggs stir-fried with rice. Another popular dish is kimchi jjigae, a spicy stew made with kimchi, pork, and tofu. For a different twist on kimchi fried eggs, try making gyeran mari, a Korean rolled omelette that often includes kimchi as an ingredient. These are just a few examples of the many delicious Korean dishes that feature kimchi and eggs. So, go beyond kimchi fried eggs with rice and explore the wide variety of flavours and textures that these dishes have to offer.

Tips for Making the Perfect Kimchi Fried Eggs with Rice:

• Use ripe kimchi for the best flavour. Ripe kimchi will have a stronger and more complex flavour than unripe kimchi.
• Adjust the amount of kimchi juice and sesame oil to your liking. Some people prefer their kimchi fried eggs with a little more liquid, while others prefer them with less.
• If you want a more intense flavour, you can also add a spoonful of gochujang, a Korean chili paste, to the skillet.
• To make this dish vegan, you can use tofu instead of eggs.

Follow These Simple Steps

Ingredients – I missed out the garlic from the ingredients shot but be sure to use it when making this recipe.

Sauté the sesame seeds and garlic in sesame oil. Once lightly toasted, add the kimchi and allow to cook together until fully heated through.

Break the eggs and cook on medium heat for the egg whites to harden before serving.

Frequently Asked Questions

Ingredients:

• Eggs
• Kimchi
• Kimchi juice
• Sesame oil
• Garlic, minced
• Cooked rice
• Salt and pepper, to taste
• Toasted Sesame Seeds
• Cucumber to garnish (optional)

How to make the best Kimchi Fried Eggs with Rice

Heat a skillet over medium heat and add the sesame oil and sesame seed. Once the oil is hot, add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Add the diced kimchi and kimchi juice to the skillet and cook for 2-3 minutes, or until the kimchi is heated through.

Crack the eggs into the skillet and cook for 2-3 minutes, or until the whites are set and the yolks are still runny.

Season the eggs with salt and pepper to taste.

Serve the kimchi fried eggs over a bed of steaming hot rice and garnish with cucumber.

Wrapping up

Kimchi fried eggs with rice is a popular Korean dish that is both easy to make and packed with flavour. The bold and spicy flavour of kimchi is perfectly balanced by the rich and savory flavour of fried eggs, making this dish irresistible. The dish is a perfect blend of savory and spicy and is a great way to incorporate more fermented foods into your diet and not to mention it’s a great source of probiotics and other vitamins and minerals. So, give this recipe a try and savor the bold and spicy flavours of kimchi in this delicious dish of kimchi fried eggs served over a bed of steaming hot rice.

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favourite 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

Other Recipes You Must Try

• Warming Vegan Kimchi Jjigae
• Vegan Kimchi
• Turkish Pepper and Egg Shakshuka
• Zaatar Olive Walnut Dipping Oil
• Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
• Crispy Honey Ginger Garlic Salmon Bowl

The post Kimchi Fried Eggs With Rice 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.

There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!

Ready to dig in?

Why You Must Try it Now

It is a very impressive dish that you can add to your Christmas table.

This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.

The Brussels sprouts are cooked to perfection!.

Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.

There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.

I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.

What is Tahini?

Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.

Pro Tips

Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.

Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.

Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.

The best oven-roasted Brussels sprouts

Frequently Asked Questions

Ingredients

• Brussels sprouts
• Shallots
• Olive oil 
• Pul Biber (Aleppo pepper)
• Tahini 
• Pomegranate molasses 
• Garlic powder
• Salt
• Coriander

Step by Step

First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.

After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.

Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.

Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.

Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!

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

• 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 Tahini and Pomegranate Brussels Sprouts appeared first on PEANUTSWIRLS.