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Meat Recipes

Meat

Meat recipes with beef, pork, poultry, lamb and mince for the frying pan, oven, grill and casserole.
Pasta Recipes

Pasta

Pasta and noodle recipes for quick sauces, bakes, salads, Asian-style dishes and easy one-pot meals.
Rice Recipes

Rice

Rice recipes for curries, bowls, risotto, fried rice, salads, side dishes and creamy desserts.
Potatoes Recipes

Potatoes

Potato recipes for crisp roasts, pan-fried potatoes, mash, soups, salads, gratins and versatile side dishes.
Fish Recipes

Fish

Approachable fish recipes with salmon, cod, pollock, trout and more for the pan, oven, grill or pot.
Seafood Recipes

Seafood

Seafood recipes with prawns, mussels, scallops and squid for pasta, rice, soups, grills and starters.
Fruit Recipes

Fruit

Fruit recipes with apples, berries, pears and citrus for breakfast, cakes, desserts, drinks and savoury salads.
Vegetables Recipes

Vegetables

Seasonal vegetable recipes for quick skillets, oven dishes, soups, salads, curries and filling meat-free mains.
Pulses Recipes

Pulses

Recipes with lentils, beans, chickpeas and peas for curries, soups, salads, spreads and vegetarian mains.
Cheese Recipes

Cheese

Cheese recipes for pasta, potatoes, bakes, salads and snacks, from creamy sauces to crisp gratinated toppings.

Recipes

Matching recipes

701-725 of 803 recipes

Stuffed eggplant Imam Bayildi with tomatoes, onions and parsley
1 hr 10 min Turkish

Imam Bayildi

Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.

Turkish dumplings with yoghurt dip, salad and flat bread
35 min Turkish

Köfte

Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.

Menemen with tomatoes, peppers and creamy set eggs in a pan
25 min Turkish

Menemen

Menemen is a Turkish pan dish made of tomatoes, green peppers and eggs. The eggs are only gently set so that the pan remains juicy and fits perfectly with fresh bread.

Gold brown Börek with spinach cheese filling cut into pieces
1 hr Turkish

Börek

Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.

Lahmacun with parsley, lemon and sumach onions on a plate
55 min Turkish

Lahmacun

Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.

Satay chicken skewers with peanut sauce, cucumber, lime and herbs
40 min Thai

Satay with peanut sauce

Satay with peanut sauce consists of marinated chicken skewers, which are grilled or fried in the pan. A creamy sauce of peanuts, coconut milk, curry and lime is added.

Panang Curry with creamy coconut sauce, coffee lime leaves, chilli and Thai basil
40 min Thai

Panang Curry

Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, makrut lime leaves, peanut note and meat or tofu. It is served more concentrated than many other curries.

Pad Kra Pao with minced meat, Thai basil, chilli, rice and fried egg
22 min Thai

Pad Kra Pao

Pad Kra Pao is a fast Thai food with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basilica. Classically, rice and a fried egg fit.

Massaman Curry with potatoes, chicken, peanuts and creamy coconut sauce
1 hr 5 min Thai

Massaman Curry

Massaman Curry is a mild-spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is tasted longer than many other curries.

Green Thai curry with coconut milk, vegetables, chicken and Thai basilica
45 min Thai

Green Thai Curry

Green Thai Curry combines green curry paste, coconut milk, chicken or tofu, vegetables, coffee lime leaves and Thai basil. The curry paste is first roasted in coconut fat.

Kiev chop with golden brown panade and expired herb butter on the plate
1 hr Russian

Chicken Kyiv

Kiev chop consists of chicken breast, which is filled with cold herb butter, breaded and fried golden brown. Short cooling helps to keep the butter cooking inside.

Soljanka with sausage, cucumbers, olives, lemon, chamois and dill
55 min Russian

Soljanka

Soljanka is a strong, sour soup with broth, meat or sausage, cucumbers, tomato paste, onions, olives, lemon and savoury. The acidity makes it fresh instead of heavy.

Golden brown pirogs with potato-pilt filling and mash
1 hr 30 min Russian

Pirozhki

Pirogs are stuffed dough bags or small yeast dough pieces that are baked or fried. This version gets a hearty potato mushroom filling with onions and dill.

Shchi cabbage soup with potatoes, cabbage, sour cream and fresh dill
1 hr 5 min Russian

Shchi

Shchi is a Russian cabbage soup with white cabbage or sauerkraut, potatoes, carrots, onions, broth, bay leaf and dill. It tastes particularly round with simmering and some rest time.

Olivier salad with potatoes, peas, egg, cucumbers and creamy dressing
50 min Russian

Olivier Salad

Olivier Salat is a Russian classic of potatoes, carrots, eggs, peas, cucumbers, meat sausage or chicken and mayonnaise. Everything is finely diced and served chilled.

Beef Stroganoff with beef strips, mushrooms, creamy sauce and pasta
45 min Russian

Beef Stroganoff

Beef Stroganoff consists of briefly fried beef strips in a creamy sauce with onions, mushrooms, broth, mustard and sour cream. The meat only comes back to the sauce at the end.

Pelmeni with butter, smear, dill and black pepper on a plate
55 min Russian

Pelmeni

Pelmeni are small filled dough bags with juicy minced meat filling. They are cooked in salt water or broth and served with butter, savoury, pepper and dill.

Borschtsch with red beet, cabbage, sour cream and fresh dill in a bowl
1 hr 20 min Russian

Borscht

Borschtsch is a strong red beet soup with cabbage, potatoes, root vegetables, broth and dill. A small dash of vinegar or lemon juice keeps colour and taste fresh.

Sundubu Jjigae with silk tofu, egg, spring onions and red broth
35 min Korean

Sundubu Jjigae

Sundubu Jjigae is a spicy-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pig, seafood or mushrooms give extra depth.

Samgyeopsal with grilled pork belly, lettuce leaves, ssamjang, garlic and kimchi
40 min Korean

Samgyeopsal

Samgyeopsal is Korean grill with pork belly, lettuce leaves, garlic, chilli, ssamjang and sesame oil salt dip. Eat in small wraps directly from the table.

Gimbap rice rolls with vegetables, egg, pickled radish and sesame
1 hr Korean

Gimbap

Gimbap is a Korean rice roll with gim algae leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish cake. The fillings are prepared dry and neatly.

Japchae with Korean glass noodles, spinach, carrots, mushrooms and sesame
50 min Korean

Japchae

Japchae is a Korean glass noodle dish with sweet potato starch noodles, vegetables, mushrooms, sesame oil and soy sauce. The ingredients are cooked separately and mixed only at the end.

Bulgogi with thinly fried beef, spring onions, sesame and rice
32 min Korean

Bulgogi

Bulgogi is thinly cut beef in a sweet and salty marinade of soy sauce, pear, garlic, sesame oil and spring onions. Short and hot fried it remains tender.

Kimchi Jjigae with kimchi, tofu, pork belly, spring onions and red broth
45 min Korean

Kimchi Jjigae

Kimchi Jjigae is a Korean stew with well matured kimchi, broth, pork belly or tofu, gochugaru, garlic and soft tofu. Mature kimchi makes the taste deep and sour.

Bibimbap with rice, vegetables, fried eggs, gochujang and sesame in a bowl
50 min Korean

Bibimbap

Bibimbap is a Korean rice shell with warm rice, individually cooked vegetables, egg, sesame oil and Gochujang sauce. The ingredients are first mixed at the table so that textures and aromas remain clear.