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World food recipe, jessore , khulna, Jessore (2026)

18/12/2023

Miso pork ribs recipe:

Ingredients
pork

600 g of pork ribs

2 garlic cloves

½ onion cut into small cubes

2 tablespoons miso (soybean paste, bought ready-made)

½ spoon of sugar

1 teaspoon(s) minced fresh ginger

salt to taste

3 tablespoons sake

4 tablespoons chopped chives

Method of preparation
In a preheated pan, put a drizzle of oil, add the garlic, onion and ginger and let it brown for 1 minute.

Add the pork ribs in small pieces.

Let it cool for 10 minutes.

Add the miso, sake, sugar and adjust the salt.

Let it cook for another 20 minutes on low heat.

Turn off, splash the onion

Serve next with Japanese rice to accompany.

17/12/2023

Fish in shrimp sauce recipe:

Ingredients
1 envelope of shrimp cream soup

1/2 liter of cold water

1 kg of dogfish, in slices

Salt and black pepper to taste

2 medium onions in slices

3 medium tomatoes in slices

50g of green olives

Method of preparation
shrimp

Dissolve the contents of the cream of shrimp soup in the water and bring to a boil, stirring constantly, until it starts to boil.

Reserve.

Season the dogfish with a little salt and black pepper.

Place the steaks on a refractory platter and spread the onion, tomato and olive on top.

Cover with the reserved cream and bake in a medium oven (180º) for about 45 minutes.

Serve it hot.

Yield: 6 servings

16/12/2023

easy menudo recipe:

Here's a simplified recipe for easy menudo that still has a lot of flavor:

Ingredients:
2 lbs beef tripe, cleaned and cut into small pieces

1 can (29 oz) white hominy, drained and rinsed

1 onion, chopped

4 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon ground cumin

Salt and pepper to taste

Water or beef broth

Lime wedges, chopped onion, chopped cilantro, and crushed red pepper flakes for garnish

Instructions:
menudo

In a large pot, add the beef tripe and enough water to cover it. Bring to a boil, reduce heat to medium-low, and let it simmer for 2-3 hours or until the tripe is tender. Drain and rinse the tripe with cold water.

In the same pot, add the tripe, hominy, onion, garlic, chili powder cumin, salt, and pepper, and enough water or beef broth to cover the ingredients. Stir to combine.

Bring to a boil and then reduce heat to low. Simmer for an additional 30-45 minutes, stirring occasionally, until the broth thickens and the flavors meld together.

Serve hot with lime wedges, chopped onion, chopped cilantro, and crushed red pepper flakes for garnish.

Note: This easy menudo recipe skips some of the traditional steps, like using dried chiles and a long cooking time, but it still results in a flavorful and satisfying dish. Feel free to adjust the seasonings to your taste.

15/12/2023

Fried ribs recipe with lemon:

Ingredients
1kg pork ribs cut into pieces

1/2 cup lemon juice (lemon)

5 cloves of minced garlic

1/2 tablespoon coloring

1 tablespoon salt

1 cup oil (tea)

1 cup lemon (sliced)

1/2 cup chives (chopped)

Method of preparation
Fried ribs

In a bowl, place the ribs, season with the lemon juice and let rest covered with cling film for 20 minutes in the fridge.

Dry the ribs with absorbent paper and in another bowl, season with garlic, coloring and salt.

Cover the bowl with cling film and let it rest in the fridge for 1 hour.

In a pan, heat the oil and fry the ribs, stirring occasionally, until golden brown.

Remove the ribs and place on absorbent paper to remove excess fat.

Put it on a platter and distribute the lemon slices.

Sprinkle with chives and serve immediately.

Yield: 6 servings
Preparation time: 50 minutes
Rest time: 1 hour and 20 minutes

14/12/2023

mushroom arancini recipe:

Here's a recipe for mushroom arancini:

Ingredients:
mushroom

1 cup Arborio rice

2 cups vegetable or chicken broth

1/2 cup chopped mushrooms (any variety)

1/4 cup diced onion

1/4 cup diced celery

1/4 cup grated Parmesan cheese

1/2 cup breadcrumbs

2 eggs, beaten

Salt and pepper to taste

All-purpose flour

Olive oil for frying

Directions:
Rinse the Arborio rice in cold water until the water runs clear. Drain and set aside.

In a large saucepan, sauté the chopped mushrooms, diced onion, and celery in a little bit of olive oil until softened, about 5-7 minutes.

Add the Arborio rice to the pan and stir to coat in the oil and vegetables.

Gradually add the vegetable or chicken broth to the rice, one cup at a time, stirring constantly until the rice has absorbed the liquid before adding the next cup.

Cook the rice for about 20 minutes or until it is al dente and most of the liquid has been absorbed. Remove from heat and let the rice cool.

Once the rice has cooled, add the grated Parmesan cheese and beaten eggs, and mix well.

Using wet hands, shape the rice mixture into balls, about the size of a small orange.

Place some flour on a plate and roll each ball in the flour to coat evenly.

Dip each ball into the beaten eggs, then roll it in the breadcrumbs to coat evenly.

In a large saucepan or deep-fryer, heat the olive oil to 350°F (175°C).

Fry the arancini in the hot oil until golden brown, about 4-5 minutes. Drain on paper towels.

Serve hot and enjoy!

Note: You can also bake the arancini instead of frying them. Simply place the balls on a baking sheet lined with parchment paper, brush with a little bit of olive oil, and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes or until golden brown and crispy. You can also add some chopped herbs like parsley, basil or thyme for extra flavor.

13/12/2023

bakedi arancini recipe:

Sure, here's a recipe for baked arancini:
Ingredients:
2 cups cooked Arborio rice

1 cup marinara sauce

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

2 eggs, beaten

1 cup breadcrumbs

Salt and pepper to taste

Olive oil for brushing

Optional: mozzarella cheese, chopped cooked meat or vegetables

Directions:

arancini

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the cooked Arborio rice, marinara sauce, Parmesan cheese, chopped parsley, and beaten eggs. Mix well.

Add salt and pepper to taste.

If you are using any additional fillings like chopped cooked meat or vegetables, add them now and mix well.

Roll the mixture into balls, about the size of a golf ball.

Roll each ball in breadcrumbs to coat evenly.

Place the coated balls onto a baking sheet lined with parchment paper.

Brush each ball lightly with olive oil.

Bake for 20-25 minutes or until golden brown and crispy.

If you want to add mozzarella cheese, remove the arancini from the oven after 20 minutes, top each ball with a small piece of mozzarella, and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.

Serve hot and enjoy!

Note: You can also make the arancini in advance and freeze them before baking. When ready to bake, simply thaw the arancini in the fridge overnight and bake as directed.

12/12/2023

luxury mincemeat recipe:

Here's a recipe for a luxurious mincemeat:
Ingredients:
200g (7 oz) currants

200g (7 oz) raisins

200g (7 oz) sultanas

100g (3.5 oz) chopped mixed peel

100g (3.5 oz) chopped glace cherries

100g (3.5 oz) chopped dried apricots

100g (3.5 oz) chopped dried figs

100g (3.5 oz) chopped prunes

100g (3.5 oz) chopped almonds

100g (3.5 oz) butter, softened

200g (7 oz) soft brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Grated zest and juice of 2 oranges

Grated zest and juice of 2 lemons

100ml (3.4 oz) brandy

Instructions:
mincemeat

In a large mixing bowl, combine the currants, raisins, sultanas, mixed peel, glace cherries, dried apricots, dried figs, prunes, and chopped almonds.

In a separate bowl, cream the softened butter and brown sugar together until light and fluffy.

Add the spices and the orange and lemon zest to the butter mixture, and beat until well combined.

Gradually add the fruit mixture to the butter mixture, stirring until everything is evenly coated.

Stir in the orange and lemon juice, and mix well.

Cover the bowl with a clean cloth or cling film, and leave the mixture to stand for a few hours or overnight.

Preheat the oven to 120°C/250°F/gas mark 1/2.

Place the mincemeat mixture into a large baking dish, and cover with foil.

Bake in the oven for 3 hours.

Remove the dish from the oven and leave to cool.

Once cooled, stir in the brandy and mix well.

Spoon the mincemeat into sterilized jars, and seal tightly.

The mincemeat can be used immediately, or stored in a cool, dry place for up to 6 months.

This luxurious mincemeat is perfect for making rich and indulgent mince pies, tarts, or other sweet treats. Enjoy!

11/12/2023

mary berry mincemeat recipe:

Here is a recipe for Mary Berry's mincemeat:
Ingredients:
225g (8 oz) currants

225g (8 oz) raisins

225g (8 oz) sultanas

110g (4 oz) candied mixed peel

110g (4 oz) shredded suet

110g (4 oz) soft dark brown sugar

1 tsp ground cinnamon

1 tsp mixed spice

1/4 tsp ground nutmeg

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

3 tbsp brandy

Instructions:
mary berry

In a large mixing bowl, mix together the currants, raisins, sultanas, candied peel, suet, brown sugar, cinnamon, mixed spice, and nutmeg.

Add the orange and lemon zest and juice, and stir to combine.

Cover the bowl with a clean cloth or cling film, and leave the mixture to stand for a few hours or overnight.

Preheat the oven to 120°C/250°F/gas mark 1/2.

Place the mincemeat mixture into a large baking dish, and cover with foil.

Bake in the oven for 3 hours.

Remove the dish from the oven and leave to cool.

Once cooled, stir in the brandy and mix well.

Spoon the mincemeat into sterilized jars, and seal tightly.

The mincemeat can be used immediately, or stored in a cool, dry place for up to 6 months.

Enjoy your homemade mincemeat, perfect for use in mince pies, tarts, or as a filling for other sweet treats!

10/12/2023

fruit mincemeat recipe:

Here is a recipe for fruit mincemeat:
mincemeat

Ingredients:
1 1/2 cups raisins

1 cup currants

1 cup dried cranberries

1 cup chopped dried apricots

1 cup chopped dates

1/2 cup chopped candied orange peel

1/2 cup chopped candied lemon peel

1/2 cup chopped candied ginger

1/2 cup apple cider

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

1/4 tsp salt

1/4 cup brandy or rum

Instructions:
In a large bowl, combine the raisins, currants, cranberries, apricots, dates, candied orange peel, candied lemon peel, and candied ginger.

In a separate bowl, whisk together the apple cider, brown sugar, melted butter, cinnamon, nutmeg, allspice, cloves, and salt.

Pour the apple cider mixture over the fruit mixture and stir until the fruit is evenly coated.

Cover the bowl with plastic wrap and let it sit at room temperature for at least 8 hours, or overnight.

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

Spread the fruit mixture onto the prepared baking sheet in an even layer.

Bake for 45-50 minutes, stirring occasionally, until the fruit is lightly browned and fragrant.

Remove the baking sheet from the oven and let the fruit mixture cool completely.

Once the fruit mixture is cool, stir in the brandy or rum.

Store the fruit mincemeat in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.

Note: This fruit mincemeat can be used as a filling for pies, tarts, or other baked goods, or served as a condiment with cheese or crackers.

09/12/2023

Savory sardine lasagna recipe:

Method of preparation
lasagna

White sauce

In a pan, heat the margarine over medium until it melts.

Add the flour and heat, stirring constantly, until lightly browned.

Remove from the heat and gradually add the milk, stirring until completely dissolved.

Bring to a boil again, stirring constantly, until slightly thickened.

Season with salt, nutmeg and set aside.

Lasagna

Preheat oven to medium temperature (180°C).

In a bowl put the tomato sauce and water.

Mix and book.

In a medium refractory (30 x 20 cm) spread a layer of tomato sauce on the bottom.

Place a layer of lasagna pasta side by side over the sauce, cover with the white sauce, mozzarella and tomato sauce.

Distribute a new layer of pasta for lasagna, white sauce and place all the Sardines in Coconut Tomato Sauce.

Continue assembly by repeating the other layers until you run out of ingredients.

Sprinkle with the grated cheese, cover with aluminum foil and bake for 20 minutes or until the pastry is cooked through.

Serve immediately.

Variation : Add cooked, chopped spinach to the lasagna.

Tip : Always leave a space between sheets of lasagna pasta.

They absorb the sauce during cooking and increase in size when cooked.

Yield: 6 to 8 servings

Prep time: 20 minutes

Baking time: 20 minutes

Total time: 40 minutes

08/12/2023

Lasagna bolognese recipe:

Ingredients
Lasagna

Lasagna

2 tablespoons of salt

1 thread of olive oil

1/2 kg lasagna pasta

100 g grated parmesan cheese

250 g sliced mozzarella cheese

Bolognese sauce

2 tablespoons of oil

1/2 kg of ground beef

1 small grated carrot

1 tablespoon chopped celery

1 tablet of MAGGI beef broth

1 can of tomato puree (350g)

White sauce

2 tablespoons of butter

1 and a half tablespoon wheat flour

1/2 liter of whole milk

1/2 teaspoon salt

1 pinch of black pepper

1 pinch of nutmeg

1 can of Nestle cream

Measurement conversion table

Method of preparation
Lasagna

Lasagna

In a pan, heat 5 liters of water with salt and oil.

When it starts to boil, cook the lasagna pasta until it is “al dente”.

Run and book.

Bolognese sauce

In a pan, heat the oil and sauté the ground beef.

Add the carrot, celery and let it brown.

Add the MAGGI meat broth, the tomato puree, 1 cup (tea) of water and stir well to dissolve the broth.

Let it cook for about 15 minutes, or until the sauce is clear.

Reserve.

White sauce

In a pan, heat the butter.

When it melts, add the flour and let it brown.

Gradually add the milk, stirring constantly so as not to form lumps; add salt, pepper and nutmeg.

When it acquires a creamy consistency, remove from the heat, add the NESTLE cream, mix well and set aside.

Assembly

In a large rectangular refractory mold (22 x 35 cm) greased with oil, put a portion of Bolognese sauce; cover with a layer of lasagna, cover with white sauce, sprinkle the grated Parmesan cheese and place the mozzarella.

Repeat the layers to the edge of the container.

Finish with the white sauce and grated Parmesan cheese and bake in a medium-high oven (200°C) for about 20 minutes.

Serve immediately.

Tip : If desired, intersperse layers with sliced ham.

You will need approximately 200g.

freezing

To freeze, assemble the lasagna in a suitable container.

Cover, remove air, label and leave in freezer or duplex for up to 3 months.

To defrost, leave in the fridge the night before and heat as indicated in the conventional way.

microwave

Pasta

If you want to make the lasagna in a microwave oven, prepare only half of the recipe, as the oven does not accommodate large rectangular containers.

Prepare half of the sauce recipes, assemble the lasagna and put it in the microwave oven for about 15 minutes at high power.

White sauce

In a deep refractory container, heat the milk for about 3 minutes at high power.

Dissolve the flour in a little water and pour into the milk, stirring well so that no lumps form.

Then add the butter, salt, pepper, nutmeg and return to the microwave for about 10 minutes at high power, stirring every minute, until the sauce is homogeneous.

Add the NESTLE cream, stir and let stand for about 3 minutes.

Bolognese sauce

In a refractory container, place the oil, the ground meat, the carrot, the celery and the MAGGI meat broth.

Microwave for about 5 minutes on high power, stirring halfway through.

Add the tomato puree and leave for another 3 minutes in waiting time and set aside.

Assemble the lasagna as indicated in the conventional preparation method.

Yield: 12 servings

Preparation time: 90 minutes

07/12/2023

Tasty cod lasagna recipe:

Ingredients
lasagna

Pasta

1/2 package of fresh lasagna noodles (about 250 g)

Sauce

3 tablespoons of butter

1/2 grated onion

4 tablespoons wheat flour

4 cups (tea) of Liquid NINHO Forti+ Whole Milk

1 can of NESTLE® Milk Cream

1 teaspoon salt

Filling

2 tablespoons of butter

1 grated onion

6 cups (tea) of shredded desalted cod (about 600 g)

3 envelopes of MAGGI® Seasoning and Vegetable Flavor

2 tablespoons chopped parsley

6 skinless and seedless tomatoes, chopped (about half a kilo)

Assembly

2 cups mozzarella (grated)

2 tablespoons grated parmesan cheese

Dough preparation method

Cook the pasta according to package directions and place in a bowl of cold water until ready to assemble.

Sauce

In a pan, heat the butter and sauté the onion.

Add the wheat flour and let it gold.

Add the NINHO milk little by little, stirring constantly, and cook for about 5 minutes or until thickened.

Mix the NESTLE Cream and the salt and turn off the heat.

Reserve.

Filling

In a pan, heat the butter and sauté the onion and shredded cod until dry.

Mix the MAGGI Seasoning and Flavor, the parsley and the tomato.

Remove from fire.

Assembly

In a large rectangular refractory container (30 cm x 40 cm), make a layer of pasta, another sauce layer, a filling layer and a mozzarella cheese layer.

Repeat the layers and finish with the sauce and grated Parmesan cheese.

Take to medium oven (180ºC), preheated, for about 30 minutes or until gratin.

Remove from oven and serve.

Tip : To obtain six cups (tea) of desalted codfish, cook about 600 g of dried codfish.

Yield: 16 servings

Preparation time: 60 minutes

World food recipe

18/12/2023

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16/12/2023

15/12/2023

14/12/2023

13/12/2023

12/12/2023

11/12/2023

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