En Corée, le Dubu-jorim (tofu braisé épicé) est un plat populaire à base de tofu frit à la poêle avec de l’oignon et de l’ail caramélisé; les morceaux de tofu seront donc un peu épicés, croustillants à l’extérieur et tendres à l’intérieur. Le tofu mijotera ensuite dans une sauce savoureuse et épicée.
Although not as well-known yet, Korean cuisine is loaded with flavour thanks to its huge diversity of dishes and spices. Here’s a traditional soup that highlights the humble mushroom and is made with one of the most typical of Asian spices: Gochugaru.
The ultimate symbol of Italian food has to be the pizza but it’s much more than just another dish: it’s a symbol of good-living, joy,...
Originally from Bologna, bolognese sauce is one of Italy’s most popular dishes; the Italians call it “ragù" and you’re guaranteed to fall in love with our version, made with tomatoes, herbs and spices and a highly nutritious ingredient, textured soy protein. Not at all well known by the general public, you will be embracing it in no time!
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This much-loved North-Indian dish has, at least, as many variations as there are chefs! Chana Masala is a mouthwatering and filling meal that can even be adapted to feed a whole crowd. This chickpea curry is fundamental in Indian cuisine. Chickpeas are part of the large family of legumes that are high in vegetable protein but equally a powerhouse of fibre, vitamin B9, essential amino acids, minerals and oligo-elements.
This Tadka Dhal will immediately transport you to India, straight into a traditional Indian family kitchen. If you’re looking for a filling, fast and nutritional meal, this dish will most certainly become your favourite go-to. The basis for Dhal is the humble red lentil, a nutritional gem: it has about three times more calcium than whichever other grain and seven times more iron than spinach.
